Lady Clementine Smoothie :: Chef Mark Cleveland @ Hungry Harvest ::

Difficulty: Easy

Time: 6 mins,

Servings: 2

This smoothie is ready in just a few minutes, is deliciously balanced without any extra ingredients, and can be embellished to create an exotic flavor masterpiece or a hearty complete breakfast or on the go meal.  It has just the right amount of kale

Amount	Measure	Ingredient	Prep Method
3	Medium	Apples	Organic
3	Medium	Pears	Organic
1 or 2	Medium	Kale leaves

Peel & core apples & pears.  Strip stem off kale leaves.  Discard or compost peels & cores.  Kale stems make a great addition to veggie broths.  Keep a bag in the freezer for soup time.  Or use them in the stock for the other recipe in this box.  Corn & Pepper Stew.   

Tear kale leaves into blender jar.  Add apples & pears, any other favorite fruits or berries you have on hand (today we had some extra strawbabies), and the optional sweeteners like

3 or 4

Pitted

Dates

Or 1 1/2 tablespoon date molasses

Along w/

3

Medium

Clementines

juice

I add the peel of one or two Clementines to my smoothie for added zing along w/ the juice.  Add in any optional ingredients like

2	Tablespoons	Hemp seeds	Or chia, protein powder, flax
1	Cup	Yogurt	More or less
½	Teaspoon	Cardamom	Or cinnamon, pumpkin pie spce, garam masala
2	Teaspoons	Orange blossom water	Or rose water

I love the flavor of cardamom with orange blossom water & the healthy fats & creamy texture of hemp seeds.  Cardamom is a natural mood elevator & has healing properties for our intestines.  Then add

1 ½

Cups

Water

and blend on high speed until nice and smooth.  Serve as is, or spike it w/ sparkling water (or Prosecco!), citrus zest, more seeds for a crunch, or your favorite yogurt for extra tang and protein.  

For today’s smoothie flavors I used ½ teaspoon cardamom, 2 teaspoons orange blossom water & 2 tablespoons hemp seed.  Look for exotic seasonings when you visit cultural markets.  Date & pomegranate molasses & orange and rose water are available at Middle East and Persian markets.  Check out the lovely offerings from alwadialakdar.  Everything tastes good in a smoothie.  Experiment wildly & share your flavors on Hungry Harvest social media!

Eating Healthy & Delicious is a Win Win Win Situation!

Eat, Live & Party Well

Blog post by Chef Mark Cleveland

Chef Mark Cleveland has joined the team of Hungry Harvest creating recipe & culinary content for success in the kitchen with the amazing produce in each weekly Hungry Harvest box.  Visit www.hungryharvest.net/recipes/  for recipes, photos & More!  Follow HungryHarvest and ChefMarkCleveland on Instagram

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

Meaning 'forward' in Italian, Avanti Natural is a culinary philosophy that integrates the best of traditional European and Asian healthful eating with the latest nutritional information for optimum health.

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Kamut Date & Walnut Bread & Rolls

For the sponge:  Combine in a large bowl

Amount	Measure	Ingredient	Prep Method
2 ½	Cups	Water
1	Tablespoon	Sucanat	Or organic sugar
1 ½	Tablespoons	Yeast

Stir well, allow yeast to dissolve & begin to bubble then add:

½	Cup	Dates	Sliced or minced
2	Cups	Unbleached AP flour

Stir well.  Cover w/ a towel, leave in cool place over night. 

Next morning add:

1	Cup	AP flour
1	Cup	Walnuts	Toasted & chopped
1 ½	Teaspoon	Salt
2	Tablespoons	Whole flax seed
1/3	Cup	Fat of choice *

Beat well w/ a spoon, then gradually stir in

3

Cups

Kamut flour

Switch from the spoon to kneading.  I knead right in the large bowl, but you can turn out onto a lightly floured board if you like.  Knead until smooth and elastic, about 5 mins.  Knead in more Kamut flour if too sticky.  Grease the bowl and the dough ball w/ your chosen fat and cover bowl w/ a towel.  Allow to double in bulk.  About an hour or more depending on room temp.  Punch down the dough.

For Loaf Bread:

Divide into three parts, roll into loaf shapes and put into greased loaf pans.

For 16 Rolls:

Divide the dough into 4 pieces.  Then divide each piece into 4 smaller pieces.  Knead each to a uniform ball, roll up tight and pinch the tops w/ a scissors.  Lay on a greased parchment lined sheet.  Push down the pointy bits to make them look attractive and soft. 

Cover and allow to rise until doubled, about 30 mins or so.  Preheat oven to 375.

 Brush or rub more fat onto the top of each loaf or roll.  Sprinkle with:

¼

Teaspoon

Gourmet sea salt **

Bake for 30 mins for rolls, about 40 mins for loafs.  When they are lightly golden test for a hollow sound.  These are great the day baked and make wonderful toast after that. 

* Fat of choice:  This is where it gets interesting and fun.  Use melted butter, evoo, or go a little more flavorful w/ melted bacon or duck fat.  

** Fleur de sel, Himalayan or Bolivian pink salt, Coarse Sicilian sea salt, Black or orange Hawaiian sea salt, favorite sea salt blend

Eat, Live & Party Well

Blog post by Chef Mark Cleveland

Avanti is the longstanding leader in organic, sustainable, local, flavorful cuisine in Orange County, CA.

Meaning 'forward' in Italian, Avanti Natural is a culinary philosophy that integrates the best of traditional European and Asian healthful eating with the latest nutritional information for optimum health.

Our successful restaurant Avanti Café was located on 17^th St in Costa Mesa from 2005 through 2014.  Follow us on social media to see what is new and in store for Avanti in our culinary futures.

At Avanti Natural, we believe that you don't have to sacrifice taste to eat healthy; you can Eat Well & Live Well

We are Whole Foods Experts  It’s time to take Avanti Natural to restaurant menus & kitchens everywhere.

Post photos of your versions of Avanti Natural recipes on our Facebook, Twitter and Instagram pages.  Check our blog on the website for how to recipe blogs.  We’re excited to see and share your culinary creativity!

www.avantinatural.com

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