INGREDIENTS:
Blackberries – 4-5 (2 extra for garnishing)
Orange juice 1/ 2 Cup
Lemon juice 1/ 2
Cinnamon Powder (Pinch)
Honey – 1tsp
Soda or carbonated water unsweetened
Thyme leaves – 5-6
INSTRUCTIONS:
In a cocktail shaker, muddle blackberries and thyme with a wooden spoon. Add orange juice, lemon juice, honey, and cinnamon and shake well. Pour a glass, and top with soda. Garnish with blackberry in thyme sprig. Serve chilled.
Pour the pudding in individual serving dishes and garnish with the peach compote. Serve warm or cold.
Assemble the cheesecake and crust mix to your desired presentation.
Serve Tofu hot over steamed jasmine rice and garnish with roasted peanuts and fresh green onion.
Serve the soup hot in bowls and garnish with crispy kale and reserved roasted cauliflower flowerets.
Serve the mushroom ragu hot with pan seared polenta and red pepper sauce.
Drizzle with the pesto and the olive oil, and then another sprinkle of salt and pepper. Serve immediately or refrigerate, and serve chilled.