Blog

Prep Time: 10 minutes

Cook Time: 5 minutes

Ingredients

65-80g dark chocolate 70% or above (1 bar or 1/2 cup chips or cacao paste)

12 oz (400ml) milk of choice

Sweetener to taste (optional and usually only if using 90-100%, or cacao paste)

Instructions: 

Heat milk gently on stove, melt in chocolate. Froth well with handheld frothier or in a blender.

Tip: Melt in your favorite raw dark chocolate bar to mix things up: We loved Giddy Yo 82% Cacao with vanilla bean and salt as well as Zazubean Hottie 71% cacao with Yerba mate, chili and cinnamon, the possibilities are endless.

"The divine drink which builds up resistance and fights fatigue. A up of this precious drink permits a man to walk for a whole day without food." Cortez 1528

Prep Time: 25 minutes

Cook Time: 3 hours

Ingredients

4 oz bacon

2 lbs lamb cut into 1 1/2" pieces

1/2 Tbsp sea salt for the lamb plus 1 tsp for stew

1 tsp black pepper for lamb plus 1/2 tsp for stew

2 tbsp all-purpose flour

1 large yellow onion diced

2 garlic cloves minced

1 cups red wine

1 lb button mushrooms thickly sliced

4 cups low sodium beef broth or stock

1 Tbsp tomato paste

1Tbsp dried thyme

1 Tbsp dried Rosemary

1 1/2 lbs small yellow potatoes halved or quartered into 1" pieces

4 medium carrots cut into 1/2" thick pieces

Parsley finely chopped for garnish

Instructions: 

Preheat Oven to 325˚F. In a Dutch oven, sauté chopped bacon over medium heat until browned then transfer bacon to a large bowl.

Season lamb pieces with 1/2 Tbsp salt and 1 tsp pepper. Cook lamb in batches in hot bacon fat over medium heat until browned ,then transfer to the plate with bacon. Add diced onion ,carrot & mushroom.

Add rosemary, thyme and garlic and cook another minute, stirring constantly. coat the veggies with the flour and mix until well coated. Add 1 cup of wine, scraping the bottom to deglaze. Bring to simmer then add in beef stock. Preheat Oven to 325˚F.

Return bacon and lamb to pot, 1 Tbsp tomato paste, Worcestershire, salt & pepper. Stir in potatoes making sure potatoes are mostly submerged in liquid. Bring to a boil then COVER and carefully transfer to preheated oven at 325˚F for 2 hr and 30 min.

Serve and enjoy

Prep Time: 10 minutes

Cook Time: 0 minutes

Ingredients

1 Cup Strawberries

1 Banana

1/2 Cup of Yogurt

1 Cup of Orange Juice

Instructions: 

Place all ingredients into the blender and blend on high for 45 second until smooth.

Prep Time: 5 minutes

Cook Time: 5 minutes

Ingredients

4 egg yolks

2 tsp white wine vinegar

¼ tsp onion powder or 2 tbsp shallots

2 tbsp fresh tarragon, chopped

½ cup butter

salt and pepper

Instructions:

Mix vinegar, onion and tarragon in a small bowl.

Crack the eggs and place the egg yolks in a pyrex bowl.

Melt the butter on low heat in a sauce pan.

Slowly add the butter, in a thin stream, into the egg yolks while whisking the mixture

Stir in tarragon mixture, season with salt and pepper.

Try Hollandaise or Béarnaise in the blender:

Place the egg yolks, lemon juice, and salt and pepper in a blender. Pulse until the ingredients are well combined.

Turn the blender to high and slowly pour in the melted butter. Blend until the sauce is thick, about 30 seconds.