Creamy Mango SorbIceCream

This all natural frozen treat is texturally a mix between sorbet and ice cream! The primary composition is organic fruit, so stock up on the creamy, fresh, and delicious goodness. Makes 1 quart:
3 large ripe bananas-peeled, roughly chopped, and frozen
3 ripe champagne mangos-peeled, diced
1 1/2 t vanilla extract
1/4 t cinnamon
1/3 cup cold almond milk
1 cup almonds-toasted, roughly chopped
cocoa nibs-for garnish
1. Combine bananas and mangos in a food processor and blend until smooth.
2. Add vanilla, cinnamon, and almond milk to the food processor and mix until combined.
3. Transfer the mixture to your chilled ice cream machine and follow the manufacturer's instructions (churning for ~15-20 minutes, until set and well chilled).
4. Add almonds into the sorbet, and churn for 30-60 seconds longer.
5. Place the sorbet into a freezer safe container and freeze for 1 hour.
6. Serve in bowls, garnish with cocoa nibs.


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Chicken Cranberry Patties

Using organic, dark meat chicken allows for a more tender patty, in these delicious chicken rounds. Serve with brioche rolls and arugula (makes 12 patties):
4 small, organic boneless, skinless chicken thighs-roughly diced
1/2 cup chopped onion
4 scallions-chopped
1/2 cup dried cranberries
1/3 cup cilantro-chopped
1t garlic powder
1/4 t cayenne pepper
2 t oregano
1t salt
1t freshly ground pepper
1 egg-beaten
3 T olive oil
1. In the bowl of a food processor, combine chicken, onion, scallions, cranberries, cilantro, garlic powder, cayenne, oregano, salt, and pepper. Pulse until well combined and the chicken is finely chopped (~15 pulses). Transfer the mix into a bowl and [using a spoon] mix in the egg.
2. Shape the mix into 12, 1.5 inch patties.
3. Heat olive oil in pan on med-high heat. Once the oil is hot, sear each patty until cooked through (~4 minutes per side).


Leafy Miso Soup with Poached Egg

Super fast and light, this soup is great for lunch or dinner. Use organic ingredients and enjoy it with a hearty multigrain bread or wheat crackers (serves 4).

8C water
4T and 1t miso
1/3C onion-medium dice
3 cloves garlic-chopped
2 1/2C cauliflower florets
1/2 bunch arugula-rough chop
4 large kale leaves-rough chop
6 shiso leaves-rough chop
1/2 bunch radishes-thinly sliced
1t freshly ground pepper
4 eggs
4t sesame seeds
1. Bring water to a boil and add miso. Simmer until disolved, ~2 minutes.
2. Add onion, garlic, and cauliflower and simmer for 3 minutes.
3. Add arugula, kale, shiso, radishes, and pepper.
4. Crack one egg at a time into a large spoon or ramekin, and slowly lower it into the simmering soup. Poach eggs for 1 minute and turn off the heat.
5. Carefully, spoon soup into 4 bowls. Place one egg into each bowl-being careful not to puncture the yolk. Top each bowl with 1 teaspoon of sesame seeds, and enjoy!