Forager Project – December 2019
Blackberry Tea Latte
Ingredients:
1 pint fresh blackberries
⅓ cup sugar
8 bags of earl grey tea
½ cup Forager Project® Blackberry Probiotic Drinkable Cashewmilk Yogurt
5 cups water
5 cups ice
Prep time: 1 hour
Cook time: 10 minutes
Yields: 4 servings
STEP 1
Arrange all ingredients.
STEP 2
Place half of blackberries on a baking sheet and freeze for at least one hour.
STEP 3
Crush remaining blackberries in a bowl with sugar until slightly broken. Add tea bags to bowl. Bring water to a boil and pour hot water into the bowl. Allow tea to steep for 5 minutes and strain liquid from tea bags and blackberries.
STEP 4
Fill a pitcher with 5 cups of ice and pour hot liquid over the ice. Serve in a glass with frozen blackberries and a splash of Forager Project® Blackberry Probiotic Drinkable Cashewmilk Yogurt.
Mushroom Lettuce Wraps with Sour Cream
Ingredients:
1 lb portobello mushrooms
¼ cup harissa
1 tsp ground cumin
1 tsp onion powder
3 tbs olive oil
2 avocados
¼ tomato – chopped
2 tbs chopped red onion
2 tbs lime juice
1 tbs cilantro – chopped
6 butter lettuce leaves – removed from stem
6 tbs Forager Project® Sour Cream
Prep time: 20 minutes
Cook time: 5 minutes
Yields: 6 servings
STEP 1
Remove stem from portobello mushrooms.
STEP 2
In a bowl, mix together harissa, half of olive oil, cumin and onion powder. Marinate mushrooms in mixture for 15 minutes. Make guacamole mashing avocados and mixing in tomatoes, red onion, lime juice, cilantro and salt. Set aside.
STEP 3
Heat remaining olive oil in a skillet and saute mushrooms over medium-high heat for 3 minutes on each side or until browned.
STEP 4
Slice mushrooms and place in butter lettuce leaves. Top with guacamole and a dollop of Forager Project® Sour Cream.
Spicy Beet Tartare
Prep time: 10 minutes
Cook time: 35 minutes
Yields: 6 servings
Ingredients:
3 large beets
½ tsp salt
¼ tsp pepper
½ tbs vegan, gluten-free sriracha
¼ cup red onion – small diced
1 avocado – small diced
1 small garlic clove – minced
3 tbs fresh chives – chopped
Sesame oil
Sesame seeds for garnish
Forager Project® Gluten Free Chips
STEP 1
Preheat oven at 400 degrees.
STEP 2
Clean beets and trim leaves and upper stems. Peel and cut beets into 1.5 inch chunks. Toss beets in olive oil, salt and pepper. Roast for 35 to 40 minutes – turning once or twice until beets are tender.
STEP 3
Remove from oven and cut into ½ inch cubes. Toss in sriracha, red onion and garlic. Then carefully mix in avocado.
STEP 4
Place beet mix on individual Forager Project® Gluten Free Chips and garnish with chives and sesame seeds.
Peanut Butter Protein Frozen Yogurt
Prep time: 1 hour (passive) and 10 minutes (active)
Yields: 4 servings
Ingredients:
2 large ripe bananas, sliced and frozen
1/2 cup Forager Project® Protein Yogurt
1/2 cup creamy natural peanut butter
Optional: Chopped peanuts for garnish
STEP 1
Arrange ingredients.
STEP 2
Slice and freeze bananas for at least one hour.
STEP 3
Combine ingredients in a food processor and process until smooth.
STEP 4
Top with chopped peanuts and enjoy.
