Enjoy Magazine December 2018 Issue | Page 6

SPRING by Chrystal Caruthers After months of crock-pot indulgences, spring arrives with a fresh palette of flavor. Budding flowers, sprigs of life, spring is a turning point. A time to begin again. To usher in the rebirth, we chose two of our lighter recipes: Coconut Herbal Lemonade and a Brussel Sprout Quiche made gluten free with almond flour. Substituting water for potassi- um packed coconut water, this lemonade is a reinvention of the classic. Brimming with fresh herbs, verbena for a punch of lemony brightness and fresh lavender for soul soothing relaxation, pair with savory roasted Brussel Sprout quiche for a complete meal. This isn’t your typical quiche. Made from scratch with whole food ingredients, this quiche will become a weekly staple suitable for brunch, lunch, din- ner or breakfast. Try swapping your traditional white flour for almond mill and see how you feel. Gluten-free eating is a trend worth sampling.