Matcha Tonic Mocktail

This Matcha Tonic Mocktail is the answer to our prayers for a new refreshing drink to assuage the end-of-summer swelter we are experiencing in Chicago. Inspired by our Kale Matcha Garden Granola®, this mocktail effortlessly fuses the spice and zest of fresh ginger with the vegetal sweetness of ceremonial-grade matcha, fresh lime, and effervescent tonic water. It’s vibrant, refreshing, and invigorating like every summer sipper should be! Cheers to the perfect way to savor the last days of summer!  

Vegan & Gluten Free

Makes 1

Ingredients

• Ice cubes

• Tonic Water (I used Fever Tree)

• Lime wheels 2-3

Ginger Simple Syrup

• 1/2 c sugar

• 1/2 c water

• 1 inch knob ginger, peeled and sliced

Matcha Shot

• 1 tsp ceremonial grade matcha

• 2 oz of hot water

Directions:

Ginger Simple Syrup

1. Add 1/2 cup water, 1/2 cup of sugar and 1 inch knob of peeled and thinly sliced ginger root to a small saucepan. Bring the mixture to a boil, then reduce and simmer over medium heat, stirring, until the sugar is dissolved.

2. Remove from heat and let cool.

3. Strain syrup through fine mesh and set aside.

Matcha Shot

1. Combine 2 oz of hot water with 1 tsp of matcha powder.

2. Using a matcha whisk, whisk together the matcha until combined. If you don’t have a matcha whisk, you can use a small glass jar with a lid and vigorously shake the matcha and water together. Set aside and let cool.

Build the Matcha Tonic Mocktail

1. Fill a tall highball glass or tumbler to the brim with ice cubes.

2. Pour tonic water over ice leaving about an inch from the top of the glass.

3. Pour 2 teaspoons of ginger syrup into the prepared 2 oz matcha shot and stir.

4. Pour the matcha shot and ginger syrup mixture into the glass.

5. Top off glass with any remaining tonic if desired.

6. Gently stir to combine.

7. Submerge a lime wheel or two into the glass and add one to the rim to garnish.

8. Sip and enjoy!

Recipe tips

• Get it icy cold! Chill your glass in the freezer for the perfect temperature on a cool day.

• For a spicier tasting ginger simple syrup, after removing from heat, cover the saucepan to let the ginger infuse the syrup for at least one hour.

• Ginger simple syrup is great to have on hand for cocktails and mocktails and excess can be stored in the fridge for up to two weeks!

Recipe and photography by Melissa of thequeenship.com.

Granuesli and Peanut Butter Stuffed Dates

These peanut butter and Granuesli® stuffed dates make a delicious dessert or snack. They are super simple to make and you only need a few ingredients!

Naturally Vegan and Gluten Free.

Ingredients:

• 10 Medjool dates

• Peanut Butter

• VDF Granuesli, Cherry Almond Hemp

• pink himalayan salt

• ½ c dark chocolate chips by Enjoy Life

• 1 tsp coconut oil

Steps:

1. Line a baking sheet with parchment paper to prevent sticking.

2. Slice each date down the center and remove pit and place on tray.

3. Spoon peanut butter into the middle of each date.

4. Sprinkle Granuesli® over the top of each date.  I used Cherry Almond Hemp here but both flavors will be delicious.

5. If desired, transfer dates to serving dish or leave on parchment paper.

6. In a small bowl microwave chocolate chips for 20 seconds, stir, repeat in 20 second increments until just combined.

7. Using a spoon drizzle the chocolate over the top of the dates.

8. Sprinkle with Himalayan sea salt.

9. Refrigerate for 15 to 20 minutes to set chocolate

10. Enjoy!

11. Store leftover dates in the fridge or freezer. 

12. For longer term storage, dates can be stored in an airtight container in the freezer. To prevent sticking, freeze the dates individually on parchment baking sheet then transfer to container.

Recipe and photography created by Melissa of thequeenship.com

Tomato, Peach and Burrata Puff Pastry Tart

Enjoy the flavors of summer with our Tomato, Peach and Burrata Puff Pastry Tart featuring Garden Granola Carrot Turmeric. This recipe is perfect for celebrating peach season! Savor the mouth-watering combination of sweet, juicy peaches, ripe tomatoes, and creamy burrata cheese on a buttery and flaky puff pastry crust. For a zesty crunch and a touch of tartness, we added our Garden Granola® Carrot Turmeric Montmorency cherries and all. The combination of the sweet stone fruit and tomatoes offers a sweet and savory bite that pairs perfectly with Garden Granola Carrot Turmeric. This tart is sure to be the star of your weekend brunch.

Note: You can easily make this recipe plant-based or gluten-free with a few substitutions. To make it plant-based, use Dufour Pastry Kitchen’s Dairy Free Plant Based Puff Pastry and substitute cashew cream for the burrata. To make this recipe gluten-free, we recommend using GeeFree puff pastry or Schär Gluten Free puff pastry. Look for them in the frozen aisle of your local grocer. Both brands offerings are Certified Gluten Free by the GFCO!

Recipe and Photography by Melissa of thequeenship.com

Ingredients

• 1 sheet puff pastry - thawed

• 1 tbsp flour

• 2 large heirloom tomatoes, sliced thinly

• 2 peaches, sliced thinly

• olive oil for drizzle

• Basil oil (1/4 c EVOO & 1/4 c fresh basil blended)

• Basil leaves for garnish

• Flaky salt

• 1 burrata ball

• Optional: balsamic for a finishing drizzle

• Garden Granola, Carrot Turmeric

Instructions:

1. Preheat oven to 400 Farenheit.

2. Unfold puff pastry on a parchment lined baking sheet and sprinkle flour over top.

3. Using a fork, poke holes throughout the pastry.

4. Pre-cook the puff pastry for 10 minutes.

5. Meanwhile line the tomato slices on paper towels and gently press the moisture out. You may have to change the paper towels once to get max moisture out.

6. Remove the pastry and let cool for 10 minutes. (This allows the puff pastry to flatten a bit).

7. Begin to layer the pastry, alternating between peaches and tomatoes. Drizzle olive oil over top and sprinkle with sea salt.

8. Bake for 25-30 min. Remove from heat and allow to cool for a few minutes.

9. Garnish with burrata ball, basil leaves, and basil oil.

10. Top generously with pieces of Garden Granola, Carrot Turmeric.

11. Enjoy!

Recipe and photography by Melissa of thequeenship.com

Cherry Berry Nice Cream

Looking for a perfect summer dessert? Look no further than Nice Cream! Simply grab some frozen bananas, cherries, and berries, blend them together, and enjoy a delicious and creamy frozen treat. Nice cream is our top choice for frozen desserts because it manages to be both indulgent and light, and has no added sugars.  It’s the ultimate dairy-free indulgence, but it can also be made using traditional milk.

Vegan and Gluten-Free.

Ingredients:

Nice Cream

• 1/2 c Frozen strawberries

• 1/4 c Frozen raspberries

• 1/4 c Frozen cherries

• 2 Frozen bananas, sliced

• 2-3 tbsp choice of milk (dairy or non-dairy)

• Squeeze of 1/2 small lemon

Toppings

• Garden Granola Beetroot Ginger

Steps:

1. Peel and slice 2 ripe bananas into coins and place on a parchment lined quarter sheet. Cover with plastic wrap and place in the freezer for at least 2 hours or until frozen. Note:  After 2 hours you can transfer the frozen banana coins to an airtight container for storage for use in smoothies and nice cream. 

2. Add the strawberries, raspberries, cherries, bananas, milk and lemon juice into a high-powered blender and blend on high until just combined. You might have to blend for a few seconds, then push the mixture down with a spoon or spatula before continuing to mix. Add splashes of milk to help the mixture to move along if stuck.

3. Scoop nice cream into a bowl and serve with Beet Ginger Garden Granola.

4. Eat right away!

5. Store any leftover nice cream in an airtight container in the freezer for up to a month.

Roasted Beet Savory Oats

A savory oats bowl made with roasted beetroot purée and steel-cut oats, and topped with Greek yogurt, chopped green onion, and our award-winning Garden Granola® Beetroot Ginger.

Ingredients

Roasted Beet Purée

• 2 small medium beets, scrubbed and quartered

• 1 tbsp olive oil

• 1/4 tsp sea salt

Steel Cut Oats

• 1 c steel cut oats gf

• 3 cups vegetable stock or water

• 1 tsp sea salt

• 1 tsp garlic powder

Toppings

• Greek Yogurt

• Green onions

• VDF Garden Granola® Beetroot Ginger

• parsley

• salt & pepper

• 7 minute egg

• Avocado

• Maldon flaky salt

• Nigella seeds

• Everything bagel seasoning

Instructions:

Roasted Beet Purée

1. Preheat oven to 375 F.

2. Add beets to parchment lined baking sheet.

3. Toss beets with olive oil and sea salt until evenly coated.

4. Roast in oven until fork tender. Note: you can also purchase cooked beets in the produce section in the supermarket for a time saving option.

5. Add beets to blender with 1/4 c water and blend until smooth.

6. Add to a bowl and set aside.

Steel Cut oats

1. Add the steel cut oats ingredients to a medium saucepan over medium heat.

2. Bring to a simmer, reduce heat, cover with a lid, and cook (stirring occasionally) for approximately 25-30 min.

Build the Savory Oat Bowl

1. Mix 2 c of cooked oats with 1/2 c of the beet purée mixing until well combined.

2. Season to taste with garlic powder and s&p.

3. Top with plain Greek yogurt, VDF Beet granola, and chopped green onions, and a fresh herb - I used parsley here.

Granuesli Pancakes - a Sunday well spent

Granuesli® pancakes using VDF Cherry Almond Hemp Granuesli®

DRY INGREDIENTS

• 1 c flour (AP or GF)

• 1 tbsp coconut sugar

• 2 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp kosher salt

WET INGREDIENTS 

• 1-1/2 c of buttermilk (you can use 1 c of DF milk ie almond milk)

• 1 egg (or 1/4 c mashed banana for a 🌱 based option)

• 1 tsp vanilla

STIR INS

• 2 tbsp melted butter (dairy or 🌱 based)

SPRINKLE INs

• VDF GRANUESLI® cherry almond hemp

Instructions

1. In a large mixing bowl, whisk together the dry ingredients. In a large liquid measuring cup, whisk together the wet ingredients.

2. Add in the wet ingredients into the dry and stir until just combined.

3. Stir in the melted butter.

4. Preheat an electric griddle over medium high heat. 

5. Portion out batter using a large ice cream scoop onto the griddle. Sprinkle VDF Granuesli over top. 

6. Cook until bubbles appear to form and pop - approximately 2 min - flip and cook for another minute or two.

7. Remove from heat.

8. Serve with maple, butter of choice, VDF granuesli, and caramelized bananas.

9. Recipe and Photography by Melissa thequeenship.com | @the_queenship

Mini Apple Crisp For One Recipe

This Mini Apple Crisp recipe is the perfect dessert for one or two people. Apple crisp is the ultimate comfort dessert and we love this updated superfood and gluten-free take on an old classic. The crumb topping of this outrageously delicious dessert is made with our Cherry Almond Chia Muesli, gluten-free flour, brown sugar, cinnamon, sea salt and butter, while the apple mixture features 2 apples, cinnamon, sugar and sea salt. While not required, we highly recommend having ice-cream on hand, and making two so you don’t have to share.

Ingredients

CRUMB TOPPING

• 1/3 c our Cherry Almond Chia Muesli

• 1/3 c flour (all purpose gluten-free flour or conventional)

• 2 tbsp brown sugar

• 1/2 tsp cinnamon

• Heavy pinch sea salt

• 3 tbsp butter
  

APPLE MIXTURE

• 2 apples, peeled cored and sliced 

• 1/2 tsp cinnamon

• 1 tbsp sugar 

• heavy pinch sea salt 

Directions

1. Preheat oven to 375 and place a mini cocotte on a parchment lined baking sheet.

2. In a small bowl, place all the dry ingredients for the crumb topping and mix together thoroughly. Note: I crushed up the Muesli quickly in a mortar and pestle to break up some of the nuts. 

3. Add butter and cut it in with a pastry cutter or a fork until crumbs start to form. Set aside.

4. Mix together the apples, cinnamon, sugar, and sea salt until the apples are coated. Set aside.

5. Press apples in a a mini cocotte making sure to fill it generously and the apples will cook down in the oven.

6. Add a generous amount of the crumb topping. I did a handful and a half here.

7. Bake at 375 for 25-30 minutes.

8. Remove from heat and allow to cool for 10 minutes.

9. Serve with a scoop of ice cream and a drizzle of caramel.

Photography and Recipe by the talented chef and food photographer, Melissa of thequeenship.com | @the_queenship

Cherry Almond Chia Muesli, 8 oz

$8.50

Start your day off right with Victory Dance Foods® Cherry Almond Chia Muesli.

Our Cherry Almond Chia Muesli is carefully crafted with gluten-free certified oats, ancient grains, seeds, nuts, and dried unsulfured Montmorency tart cherries. Unlike other muesli brands, we're committed to keeping things pure and simple. That's why we don't toast or sweeten the oats in our muesli. We believe in letting the natural flavors shine through, allowing you to enjoy the true essence of the ingredients.

Victory Dance Foods Cherry Almond Chia Muesli has 6 grams of protein, 4 grams of fiber and 5 grams of sugar per serving, providing you with a delicious and balanced breakfast that fuels your body and sets the tone for a successful day.

Enjoy cold with milk or water, with berries, on yogurt or a smoothie, hot like traditional oatmeal, soaked overnight in milk or prepared Bircher style using our Overnight Bircher Muesli Recipe.

Quantity:

Add To Cart

Pomegranate Smoothie Bowl Recipe

Ingredients

• 2 frozen bananas

• 1/2 c frozen strawberries 

• 1/4 c pomegranate seeds

• 1/2 small beet

• 1/4 c pomegranate juice

• 1/4 c oat milk

• 1 tsp camu camu powder (optional)

Toppings

• VDF Beet Ginger Garden Granola®

• Pomegranate arils

• Pomegranate molasses 

Instructions

Blend the smoothie ingredients in a high powered blender until thoroughly mixed and reaches a Nivea thick and creamy consistency. Add the smoothie mixture to a bowl and top with pomegranate arils and VDF beet ginger garden granola.

Recipe created by the talented chef and food photographer, Melissa of thequeenship.com

More Smoothie Recipes to try

If you’re enjoying this recipe, make sure to check out these other smoothie ideas for more inspiration:

• Persimmon Smoothie Bowl Recipe

• Tahini Smoothie Bowl Recipe

• Power Green Smoothie Bowl

Pumpkin Spice Chia Pudding with Homemade Blueberry Syrup and Granuesli®

Ingredients

Chia Pudding

• 2 c oat milk

• 1/2 c chia seeds

• 2 tbsp maple syrup

• 1/2 tsp pumpkin spice blend

• 1/4 tsp vanilla extract

Homemade Blueberry Syrup

• 1 c Blueberries

• 1 tbsp honey

• 1 tbsp water

Toppings

• Labneh

• Cranberry Apple Pecan Granuesli®

Directions

1. In a large jar, combine: oat milk, chia seeds, maple syrup, vanilla extract, and pumpkin spice blend. Stir well.  Cover and refrigerate for at least 4 hours.

2. Add the blueberries, honey and water to a saucepan and bring to boil over medium heat.

3. Reduce heat and simmer for approximately 10 minutes and then remove from heat and let cool. The Syrup will thicken up as it begins to cool.

4. Now it’s time to put it all together. Add the chia pudding to a glass, top with labneh, blueberry syrup, and Granuesli for some crunch.

5. Bring the above ingredients to a boil over medium heat. Reduce heat and simmer for approximately 10 minutes. Remove from heat and allow to cook. The sauce will thicken up as it begins to cool.

6. To build the chia pudding jars: add chia pudding to a glass jar, top with labneh, blueberry sauce, and Granuesli® and enjoy.

Yield: 2 servings.

Persimmon Smoothie Bowl Recipe →

Persimmon Season is here!  Much like avocados, enjoying a perfectly ripe persimmon requires vigilance and patience.  But the payoff of this waiting game is a fruit that is unmatched in its subtle sophistication and perfect sweetness. Persimmons have a sweetness a bit honey- like and and a taste most akin to apricot. Plus there is a bonus, they are very high in fiber, nearly twice as much fiber as an apple. 

Technically a berry, Persimmons are native to China, and grown in Japan, South Korea, Brazil, Spain and in the USA (California).  There are two main varieties Fuyu and Hachiyas. Fuyus are smaller and squatter in shape than Hachiyas and tend to also ripen faster. Fuyus stay firm when ripe, making them easy to slice and common addition to fall and winter salads. In contrast, the Hachiyas variety soften as they reach peak ripeness, taste a lot more tannic and are more often used for purees and winter steamed puddings.

photo by Jade b on Unsplash

Persimmons set this smoothie bowl ahead of others.  This persimmon smoothie bowl is quick and simple to blend with bananas, and the milk of your choice.  Spice it up just a little with vanilla, cinnamon and a touch of fresh lemon juice!   Yum, yum!!  Fall never tasted so good!

Recipe created by the talented chef and food photographer, Melissa of thequeenship.com

Persimmon Smoothie Bowl by @the_queenship

Gluten Free + Vegan (if using non-dairy milk)

Ingredients:

2 medium Fuyu persimmons
2 large frozen bananas
1/4 c milk of choice 
1/2 tsp vanilla
1/4 tsp ground cinnamon
1/4 tsp nutmeg
1 tsp fresh lemon juice

Toppings:
Victory Dance Foods® Carrot Turmeric Garden Granola®

Steps:
Add the above ingredients to a high-powered blender and blend until smooth.

Add to a bowl and top with Victory Dance® Carrot Turmeric Granola

Grab a spoon and enjoy!