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It’s time for another recipe that takes advantage of summer’s amazing berry bounty! This crisp comes together quickly and has great flavor from the sweet strawberries and tangy rhubarb. Give it a try and let us know what you think!
1 pint organic strawberries, sliced
1/2 cup organic rhubarb, diced
1/4 cup coconut sugar
1/2 tsp. lemon zest
1 Tbsp. cornstarch
1 tsp. vanilla extract
1/3 cup whole wheat pastry flour
1/3 cup coconut sugar
1/8 tsp. sea salt
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. ginger powder
1/4 tsp. cardamom powder
3 Tbsp. earth balance buttery spread
1/3 cup rolled oats
Directions: Preheat oven to 350 degrees, and lightly oil an 8 x 8 in. baking pan. Combine all filling ingredients in a bowl and set aside. In a food processor, put all topping ingredients EXCEPT rolled oats and pulse until it is the size of peas. Add rolled oats and pulse 2-3 more times just to combine with the mixture. Put filling in oiled baking pan and evenly distribute topping on top. Put in the oven and bake for 35 minutes. Let sit for 5-10 minutes before serving. Tastes great with a scoop of regular or non-dairy ice cream of your choice!
It’s that time of the year again when strawberries are sweet and juicy and minimizing time is the kitchen is essential because it’s just so beautiful outside! This recipe is quick to pull together and less than 30 minutes in the kitchen will get you the perfect summer dessert.
We were so excited to use So Delicious’s new CocoWhip as a topping and it did not disappoint! It’s a sweet, light, creamy vegan topping made from coconut milk, and it really works perfectly here (if you can resist eating the entire tub with a spoon). You could also use regular old whipped cream for a non-vegan variety, or whip up your own coconut cream.
1 lb fresh, organic strawberries, sliced (we’ve got Driscolls right now and they are perfect!)
1 container So Delicious Cocowhip whipped topping
1 1/2 c whole wheat pastry flour
3 t. baking powder
1/4 c coconut palm sugar + 1 T for sprinkling on top of the biscuits (optional)
pinch sea salt
1/2 c earth balance organic whipped buttery spread
–Preheat oven to 350. Put all dry ingredients in a bowl and mix together. Add the earth balance and mix together with a pastry blender or a fork until it is incorporated and the mixture is about the size of peas. Add in the soymilk and vanilla mixture and combine until just mixed. Drop by the tablespoon full onto a parchment lined baking sheet (you should get about 10) and sprinkle the optional sugar on top of the biscuits. Bake for 18 minutes until they have browned.
To assemble the shortcake, put 1-2 biscuits in a bowl, top with about 1/3 c sliced strawberries and a few tablespoons of Cocowhip. Enjoy!
Please join us Friday, May 29th from 12pm to 3pm for a complimentary 30 minute make-up application with Perelandra’s talented make-up artist Angela! We’ll be using Dr. Hauschka’s gorgeous cosmetics and you’ll get a free gift!
Dr. Hauschka cosmetics are made with natural ingredients that are actually good for your skin! Get a great new look for summer.
Spaces are very limited, so reserve your spot today by emailing us at firstname.lastname@example.org or calling 718-855-6068.
We’re excited to announce our new organic juice and smoothie creations! The Salted Almond smoothie, a staff smoothie in August, has been so popular that we’ve decided to add it to our regular menu. It is a supremely delicious blend of almond butter, medjool dates, maca root powder, cacao nibs, rice milk, sea salt and ice.
Very Veggie: Carrot, Celery, Spinach, Chard, Parsley and Beet
Red Head: Carrot, Apple, Beet and Ginger
Live Limeade: Cucumber, Apple, Lime, Kale and Parsley
Gimme Greens: Spinach, Kale, Cucumber, Celery, Apple and Lemon
Many of you have told us that you’d like an easy way to create your own custom juices and smoothies. We’ve created simple and clear create-your-own juice and smoothie menus so that you can order exactly what you want easily. Just ask a staff member for the menu and order whatever combination your heart desires!