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.