Recipes — cooking class

Base: Ingredients:             2 ½ cups shredded apple 1/4 cup Liquid Gold Mild-Medium Pure Cultivar Extra Virgin Olive Oil 2 Tbsp. Liquid Gold Sicilian Lemon White Balsamic ½ cup golden raisins 1 recipe Cashew Sour Cream (see recipe below) 1 recipe Date Caramel Sauce (see recipe below 2 Tbsp.ground flaxseed 1 ½ tsp. ground cinnamon ½ tsp. ground cardamom 1 recipe Quinoa-Flax Noodles, cooked (see recipe below) 1 recipe Cinnamon Walnut Topping (see recipe below)   Method: -Preheat oven to 350 degrees. Oil a large 9 by 13 inch baking dish and set aside. -Mix the shredded apple, lemon juice, Cashew...

Ingredients: 3 Tbsp. Liquid Gold Medium Pure Cultivar Extra Virgin Olive Oil 2 cups mushrooms, chopped small 2 apples, diced small 1 large onion, diced small 1 clove garlic 2 Tbsp. tamari 2 Tbsp. nutritional yeast Sea Salt and Pepper to taste 2 Tbsp. dried herbs 3 cups cooked whole oat groats (which are best slow cooked with 6 cups water. Stirring occasionally so doesn't stick to bottom).   Method: -Heat olive oil over medium heat, add onions, mushrooms, herbs, and garlic and sauté for 5 minutes. -Add tamari and yeast, continue cooking until everything is soft. -Add oats and...

Ingredients: 5 juicy apple (pink lady, gala, Fuji or Granny Smith) 1/2 cup of a cooked whole grain (like spelt berries!) 4-5 tbsp lemon juice 2 stalks celery 1/3 cup chopped cilantro 2 tbsp maple syrup handful arugula 2 ripe avocados dash of salt 1/3 cup sunflower seeds, or 1/2 cup walnut bits (secret ingredient - splash cashew - olive oil cream!)   Cashew Olive Oil Cream 1/4 cup soaked cashews (strained) 1/2 cup Liquid Gold Mild Pure Cultivar Extra Virgin Olive Oil 1 small clove garlic 1 Tbsp. nutritional yeast sea salt and pepper   -Blend ingredients together with...

Ingredients: Scallops, seared (2 per person as appetizer, 3-4 seconde) Cherry tomatoes, diced, seasoned Pesto (see below) Pesto 5 cups basil 1 clove garlic Salt 1 tbsp pine nuts 1/4 cup Mild Liquid Gold Extra Virgin Olive Oil 1/4 cup Parmigiano-Reggiano, grated Method: Wash and dry basil. Place dry ingredients in a food processor and pulse. Slowly add the extra virgin olive oil. Add grated Parmigiano-Reggiano. Mix well. To serve place seared scallops on top of pesto, topped with diced cherry tomatoes (seasoned with salt and pepper).