by Ben & Jacqueline Sutton | May 22, 2013 | Recipes
Ingredients ½ cup lavender water (steep with 2Tbsp of lavender flowers) 1 cup extra virgin olive oil 2-3 Tbsp pomegranate molasses 1 Tbsp lavender flowers – fresh (heaping) 1 Tbsp brown sugar or maple syrup 1tsp salt Directions Blend warm lavender water with...
by Ben & Jacqueline Sutton | May 22, 2013 | Recipes
Ingredients 1 cup gingersnap cookie crumbs 3 tablespoons sugar 3 tablespoons melted butter 3 8oz. packages cream cheese, softened 1 cup sugar 3 tablespoons flour 1 tablespoon grated lemon rind 2 tablespoons lemon juice ½ teaspoon vanilla 4 eggs (1 separated) 1-2...
by Ben & Jacqueline Sutton | May 22, 2013 | Recipes
Prepare a few Lavender stalks for the barbecue by soaking them in water for 30 min. Choose deboned Organic Free Range Chicken Breasts. Remove skin and fat. Cut in cubes. Set in a large bowl, sprinkle with Sacred Mountain Lavender Herbes de Provence and crushed fresh...
by Ben & Jacqueline Sutton | May 22, 2013 | Recipes
Panzanella is a traditional Tuscan summer salad. The simplest version I have had consisted of only bread, olive oil and tomatoes… basic ingredients that only work well in Tuscany due to the intensity of the flavour of the tomatoes and olive oil. Here, in North...
by Ben & Jacqueline Sutton | May 21, 2013 | Recipes
Ingredients ⅓ cup white sugar 2 tbsp. Sacred Mountain lavender florets ⅓ cup brown sugar 1½ cups lour ½ cup rice flour ¾ tsp. salt 1 cup butter 1 tsp. vanilla 1 tsp. lemon juice Directions Sea salt and coarse coffee sugar Preheat oven to 325F or 300F Convection. Place...
by Ben & Jacqueline Sutton | May 21, 2013 | Recipes
Ingredients 1 tbsp. Sacred Mountain lavender florets ⅔ cup quinoa 1 ⅓ cup water 4 large eggs 1 tsp. vanilla ¾ cup butter, melted 1 ¼ cups white sugar ¾ cup unsweetened cocoa powder 1 ½ tsp. baking powder ½ tsp. baking soda ½ tsp. salt Directions Bring quinoa and...