Feeling groovy? Jen shares some recipes for the kitchen and home to help you relax and unwind.
• 1 cup sugar
• ½ cup corn syrup
• ¼ cup water
• 1 teaspoon extract of your choice, such as lemon, cinnamon, or rose water
• Natural pink food coloring
• Rose petals
• Gold leaf flakes
• 2-3 teaspoons CBD oil
1. In a small saucepan over medium heat stir the sugar, corn syrup and water together, brush down the sides of the pan with a wet pastry brush and then bring to a boil. Once the mixture has come to a boil, insert a candy thermometer. Do not stir the mixture once it is boiling. When the mixture has reached 300 degrees remove it from heat, leaving the thermometer in the mixture.
2. Allow the mixture to cool as slowly as possible to 250 degrees. Once the mixture has reached 250 degrees add in extract, food coloring, and finally CBD oil.
3. Add rose petals and gold leaf to candy molds. Pour the mixture into candy molds and place lollipop sticks into the warm candies. Allow to set for 15-20 minutes.
• 3 tbsp dried butterfly blue pea flowers
• 2 cups hot water
• ½ cup sugar
• 1 lemon
1. Steep butterfly blue pea flowers in hot water for 8 minutes.
2. Strain and stir in sugar until fully dissolved.
3. Pour into a shallow sheet pan or baking dish.
4. Freeze until solid, then scrape with a fork to shave the ice.
5. Serve with lemon juice on top and enjoy the color-changing effects!
Indigo Shibori Dyeing
• 1 indigo dye bath kit
• 100% cotton fabric of choice, pre washed and dried
• 2 cups dried chickpeas
• Twine or cotton cord
• Pvc pipe
• Rubber bands
• Clothes pins
• Wood blocks in various shapes
• Woodworking clamps
• Drop cloth
1. Mix dye bath according to kit directions, allow to sit for one hour before dipping. Remove bloom if necessary. While dye bath is resting wrap your fabric.
2. Wrapping Method Options: PVC and twine, folding and two woodblocks, wrapping dried beans inside fabric, folding and clamping with clothespins, random binding with rubber bands.
3. Dip the bound fabrics into clean water, wring them out then gently submerge in the dye bath. You want to make sure that the dye doesn’t oxidize in the bath so be gentle when submerging the dyed fabric. Leave in the bath for a few minutes then set aside to oxidize.
4. Dip the fabric bundle multiple times to deepen the indigo tone, waiting 5 minutes between dips for best outcome. Allow the pieces to set for about an hour before unwrapping.
5. Rinse the dipped pieces in clean water then carefully unwrap, wearing clean gloves. Allow pieces to hang to dry then wash and dry to set the dye.
Rainbow Bowl with Green Rice
• 1 orange sweet potato, cubed
• 2 red beets, cubed
• 2 cups brussel sprouts, halved
• 3 TBSP grapeseed oil
• salt and pepper
• 1 cup purple carrots, cut into rounds
• 1 cup yellow beets, thinly sliced into rounds
• 1/2 cup thinly sliced watermelon radish
• 2 avocado, thinly sliced
• 4 cups cooked green jasmine rice
• Green Goddess Sauce:
• 1 garlic clove, minced
• 1 1/2 cup full fat greek yogurt
• 1/3 cup chopped parsley
• 1/4 cup chopped tarragon
• 1/4 cup chopped basil leaves
• 2 TBSP lemon juice
1. Preheat oven to 400. Toss the sweet potato, beets and brussel sprouts separately in oil and salt and pepper. Place on a sheet tray, separately and roast for 20-25 minutes, until cooked but not browned. Prep all other vegetables and leave raw. place rice in the bottom of each bowl and arrange cooked and raw vegetables over the top in a pretty pattern. Top with green goddess sauce.
2. For green goddess sauce: add all ingredients to a blender and blend until smooth and green.
Wild Mushroom Tart
• 1 ½ lbs assorted mushrooms, sliced (chanterelles, crimini, shiitake, oyster)
• 1 large shallot
• A few sprigs fresh thyme
• 3 tbsp butter
• 2 tbsp olive oil
• 1 tsp white wine vinegar
• 1 cup gruyere, shredded
• ¼ cup parmesan
• 2 puff pastry sheets
• Salt and pepper
• Egg wash
1. Heat a large pan on medium-high. Once hot, add olive oil and shallots. Cook until lightly browned. Add the butter. When it becomes foamy, add the mushrooms and thyme and sauté until most of the moisture has evaporated and they have reduced in size. Add white wine vinegar and season with salt and pepper. Set aside to slightly cool.
2. Preheat oven to 375°F. Line two baking trays with Silpat or parchment paper.
3. Slightly roll out puff pastry sheets to form a rectangle. Cut each sheet into 4 equal pieces to form 8 mini sheets. Use a paring knife to score a border ¼ inch from the edges of each rectangle. Do not slice all the way through. Brush the edges with egg wash.
4. Equally distribute and sprinkle gruyere onto each sheet, making sure to avoid the edges. Top with the mushrooms. Finish with a sprinkle of parmesan over the top.
5. Bake for 25-30 minutes, or until the edges are golden brown and the cheese is bubbly.