January Punch

January Punch

by | Jan 11, 2018

• 24 oz. The Perfect Purée Prickly Pear Puree, thawed • 40 oz. water • 7 Rosehip tea bags (Onno Behrends Brand) • 18 oz. ginger beer • 16 oz. seltzer • 12 oz. pure acai juice • 5 oz. lemon juice • 3 oz. grapefruit juice • 3 tbsp. sorghum syrup Method: Allow tea bags...
Cheesecake on Matcha Pound Cake with Blackberry Gastrique

Cheesecake on Matcha Pound Cake with Blackberry Gastrique

by | Jan 5, 2018

For the cheesecake:     • 1 cup The Perfect Purée (flavor of choice), thawed     • 1 1/2 lb. cream cheese, at room temp for half an hour, sliced into 1-inch cubes     • 6 whole eggs     • 1 cup sugar Method for the cheesecake: 1. Preheat oven to 350 degrees. Place...
Winter Rise ‘N Shine

Winter Rise ‘N Shine

by | Jan 5, 2018

• 2 oz. The Perfect Purée Pear Puree, thawed • 2 oz. The Perfect Purée Strawberry Puree, thawed • 1/2 of an avocado • 2 oz. fresh orange juice • 1/2 cup ice Method: Add to blender and blend on medium. Pour into smoothie glass. Garnish with strawberry and pear...
Roasted Lamb with Baharat and Mango Sambal Yogurt

Roasted Lamb with Baharat and Mango Sambal Yogurt

by | Jan 4, 2018

For the lamb:     • 2 lamb racks, French-style     • 3 tbsp. Baharat (Arabic spice mix)     • Olive oil For the Baharat mix:     • 1 cup freshly ground pepper     • 1 cup paprika     • 1 cup cumin, ground     • 1/2 cup coriander, ground     • 1/2 cup cloves, ground...