Recipe courtesy of Elisha Joyce from Rebel Grain. Ingredients: 1.5 cups quinoa (any quinoa will do, but I did like how the tricolor helped the presentation of this recipe) 2 medium beets, rough chopped into chunks and roasted with salt and olive oil for about 20 minutes at 375 degrees 1 large handful of baby arugula 1 large handful of baby spinach 1/4 cup of thinly sliced red onions 1 TBSP of fresh diced jalapeño (or, more or less depending on your preference) Dressing: 1/3 cup olive oil 1/8 cup of rice wine vinegar 1/8 cup of balsamic vinegar 1 tsp of honey 1 tsp sea salt 1 tsp black pepper First, make the dressing by putting all the ingredients in a jar with a lid, and SHAKE VIGOROUSLY for about 20 seconds. Done. Salad: Put the beets, onions, and jalapeños in your bowl, then pour the dressing over the ingredients to soak them. Next, add the spinach and the arugula, and toss everything together until evenly coated by the dressing. Finally, add in your quinoa. Toss everything together until evenly coated… and serve. NOTE: when dressing with a vinegar based dressing, ALWAYS add quinoa last and never dress the quinoa directly… you don’t want the quinoa to be overtaken by the vinegar.
by Bob's Red Mill via Endless Supplies Store - Brands
Recipe courtesy of Elisha Joyce from Rebel Grain. Ingredients 2-1/2 cups Unbleached White All-Purpose Flour 1 cup Salted Butter sliced into 1/2†slices 10-12 Tbsp Ice Water 1 cup Ricotta 1/4 cup Powdered Sugar 2 pints Fresh Strawberries or other berries Instructions Make the pastry: Add the flour and the butter to a food processor and pulse several times until mixture resembles coarse meal (and butter pieces are reduced to about the size of peas). (NOTE: You can also use a pastry cutter if you don’t have a food processor.) Pour the mixture into a bowl. Drizzle 2 tablespoons of water around the rim of the bowl, toss with a fork to incorporate into the mixture, drizzle another 2 tablespoons of water, toss with a fork. Repeat this process until all water is incorporated. When done, mixture should easily stick together when gathered between your hands. Separate the mixture into halves in the bowl and begin lightly kneading each ball until all the mixture sticks together. (If it is still too dry, drizzle a little more water (a tablespoon at a time) into it and toss the mixture with a fork. You want the dough to be sticky enough to adhere together without crumbling, but you don’t want it to be wet. Also, do not over-knead.) Form two discs out of the mixture, sprinkle flour over the discs, and wrap in plastic. Chill in the fridge for at least 30 minutes prior to using. (If you won’t be using both, you can freeze the extra one for later.) Prep the strawberries: Prep the strawberries by washing and drying them, removing the stems, and slicing them into four slices each. Set aside. Make the ricotta: Mix the ricotta with the powdered sugar, and use a spoon to incorporate. Set aside. Assemble the tart: Preheat the oven to 425°F. Roll the chilled pastry dough into a 1/4†thick disc. Lay the rolled out crust onto the baking sheet you’ll be baking on. (NOTE: once the dough is filled it is too hard to move. So, don’t skip this step!) Smear the sweetened ricotta at the center of the disc, leaving a 1 1/2†space between the ricotta and the edge. Layer the sliced strawberries (NOTE: ALL berries work with the ricotta) over the ricotta, and, using a zester, zest a lemon over the strawberries. Fold the outer edges of the dough over the filling in an accordion fashion to slightly cover the edge of the filling. Wash the exposed dough with egg wash and sprinkle with baking sugar. (NOTE: If you don’t have coarse baking sugar, you can always use regular sugar.) Bake in preheated oven for 18-24 minutes. The crust should be golden brown when ready. Cool slightly to allow the ricotta to set, then slice and serve!
by Bob's Red Mill via Endless Supplies Store - Brands
Recipe courtesy of Elisha Joyce from Rebel Grain Ingredients For Salad: 1 cup Golden Couscous cooked according to package instructions 2 cups fresh Cherries sliced in half and pits removed 1/2 cup Pumpkin Seeds aka pepitas 1/3 cup Goat Cheese Crumbles 1/4 cup chopped fresh Parsley For Dressing: 1/4 cup Lemon Juice 1/3 cup Olive Oil 1 tsp Sea Salt 1 tsp Ground Black Pepper Instructions Add the cooled couscous, parsley and goat cheese crumbles into a large bowl. Add the all the ingredients for the dressing into a cup with a tight cover, and then cover the dressing and shake vigorously to to incorporate. Pour the dressing over the cherries and stir to coat all the cherries. Add the cherries to the salad bowl and toss everything together to fully incorporate.
by Bob's Red Mill via Endless Supplies Store - Brands
Add a sheer pop of pink to your pout with an easy + natural #DIY lip stain. Here’s what you need: 3 Raspberries 2 Blackberries 1 Tsp Olive Oil + 6 drops of Derma E Organic Argan Oil Blend 5 gram screw-top pot container (clean and re-use one from an old lip balm pot or find it at a craft store) Mash the berries in a bowl using a spoon. Mix in the olive and Derma E Organic Argan oils. Carefully drain the liquid into the pot container, avoiding the fruit and seeds as much as possible. Apply to your lips with your fingers or lip brush. Tip: Adjust the amount of each berry to customize your own color! You can also add a few more berries for a stronger shade.
by DERMA•E via Endless Supplies Store - Brands
