INGREDIENTS:

2 Cups Rhubarb, washed and chopped

1 Cup Strawberries, washed, hulled and chopped

1/4 Cup Honey

1 tbsp Lemon juice

Honey flavored Greek yogurt

Granola, crushed Biscotti, or Graham Cracker Crumbs for texture mixture

Sliced fresh fruit, if desired

STRAWBERRY RHUBARB SAUCE:

In medium sized sauce pan add rhubarb, strawberries, honey, and lemon juice. Simmer over low heat until fruit breaks down, softens, and sauce thickens. Pour sauce into jar bowl, or glass measuring cup. Cover with plastic wrap. Cool for at least one hour.

***Optional, place six 2-3 inch pieces of rhubarb in sauce pan with chopped strawberries and rhubarbs, remove the 6 larger pieces of rhubarb before pouring into bowl to cool. Place on a separate plate to cool. Use as optional garnish.

ASSEMBLY REQUIRED:

In 8oz glass or jar, layer large spoonful of sauce, followed by texture mix of your choice (granola, graham cracker or biscotti), lastly large spoon of Greek yogurt. Top with sliced fresh fruit and/or larger (2-3 inches) cooked rhubarb as your optional garnish.

Makes six (8oz) servings. Refrigerate leftovers.

Ingredients

Serves 4

1 small Zucchini

1 small Eggplant

1 cup Broccoli Florets

10-12 Yellow Pepper strips

8 oz Grape Tomatoes

4 cloves Garlic

2 Lemons  

8oz Ricotta Cheese

1oz Basil

4 tsp Honey

16oz Pizza Crust

Directions

Place a lightly oiled pizza pan on top rack and preheat oven to 450 degrees.  Wash all produce with Purely Essential Fruit and Vegetable Wash, and dry.  Slice halved zucchini into half-moons.  Halve tomatoes.  Mince garlic.  Zest, and quarter lemons. 

In a small bowl combine tomatoes, garlic, and a drizzle of olive oil.  Salt and pepper to taste.

Drizzle a large pan with olive oil, place over medium-high heat, add zucchini, broccoli, and eggplant, yellow peppers, and cook, stirring, until softened.  Salt and pepper to taste.

In a second small bowl, combine ricotta, lemon juice to taste (we like juice of one lemon), 1 tsp olive oil, and half the lemon zest. Salt and pepper to taste. 

Place flatbread on warmed sheet.  Evenly spread with ricotta.  Top with sautéed veggies.  Lastly, top with tomatoes.  Bake until golden brown, 10-12 minutes. 

Remove from oven and top with torn basil, and lemon zest.  Drizzle with honey, then slice and serve with remaining lemon wedges.   

Ingredients

Cauliflower

• 1 head cauliflower
• 3 eggs, beaten
• 3/4 cup almond flour
• 3/4 cup finely grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and Pepper to taste

Sauce

• 1 cup hot sauce, we like Frank’s
• 4 tablespoons butter

Instructions

• Preheat air fryer to 400 degrees or oven to 420.
• Wash cauliflower with Purely Essential; blot dry with paper towels.
• Core the clean cauliflower and cut into larger florets.
• In a small bowl, beat eggs.
• In a separate bowl, combine almond flour, Parmesan, garlic powder, smoked paprika, salt and pepper.
• Dip cauliflower into egg mixture, and then coat in almond flour mixture.
• Transfer to silicone mat lined baking sheet until ready to cook.
• Continue dredging remaining cauliflower.
• Spray the bottom of your air fryer lined baking sheet with oil.
• Add the cauliflower in a single layer. Spray the top.
• Cook for 10 to 12 minutes in the air fryer or 15 to 18 minutes in the oven, until golden brown, turning over half way through.

Sauce

• While the cauliflower is baking, make sauce by combining hot sauce and butter in a small saucepan.
• Heat over medium low heat until butter melts.

To Combine

• Toss the crispy cauliflower with sauce, and serve using a slotted spoon.

Serve with your favorite blue cheese dressing, washed celery and carrot sticks. ENJOY!

• 2 large eggs
• 2 Medium Zucchinis, washed with Purely Essential, and spiralized
• 8-10 grape tomatoes  (red and yellow for color) washed, and halved
• 2 TBSP Olive Oil
• 1 large garlic clove, minced
• 1 small pinch red pepper flakes
• 1/8 teaspoon dried oregano flakes
• 1/8 teaspoon dried basil flakes
• 1/8 teaspoon dried parsley flakes
• salt and pepper – to taste
• fresh basil for garnish

Sprinkle oregano, basil, parsley, salt and pepper over zoodles in bowl.  Gently toss.

Place a large skillet over medium-high heat and add in 1 TBSP olive oil. Once oil heats, add in the garlic and red pepper flakes and cook 30 seconds or until fragrant. Add in the seasoned zucchini noodles (zoodles) and toss for 3-5 minutes.  At 2 minutes add tomatoes.  Cook zoodles until they have reached your desired consistency (about 3 for al dente.)  Remove zoodles from pan.

Place the medium skillet back over medium-high heat and coat remaining Olive oil (approximately 1 TBSP). Once heated, add in the eggs and cook for 3-5 minutes or until egg whites set.  For richness cook egg to over easy.

Plating, place zoodles and tomatoes on plate or bowl, place fried egg on top of zoodles.  Garnish with fresh basil.