3 Cups Boiling Water
2 Large Luzianne Iced Tea Bags
1-2 Cups Sugar or 1 cup Splenda, if desired
4 Cups Cold Water
Bring 3 cups water to a boil in a 2-qt. saucepan. Remove from heat, add tea bags, and stir in fresh mint. Cover and steep 10 minutes.
Remove and discard tea bags and mint. Stir in sugar until dissolved.
Pour tea into a 3-qt. container, and stir in 4 cups cold water and lemonade concentrate. Serve over ice.
For the crust:
1 ½ cups all purpose flour
½ tsp salt
½ cup shortening, cold
¼ cup cold water
1 ½ cups sugar
¼ cup cornstarch
3 tbsp all purpose flour
¼ tsp salt
1 ½ cups of water
3 egg yolks, slightly beaten
2 tbsp butter
1/3 cup lemon juice
1 tsp grated lemon peel
1 tsp vanilla extract
3 egg whites
¼ tsp cream of tarter
6 tbsp sugar
In a food processer, combine flour and salt; cut in the shortening until crumbly. Gradually add water, process until dough forms a ball. Roll out pastry to fit a 9 inch pie plate. Transfer pastry to pie plate. Trim pastry to ½ inch beyond the edge of the pie plate; flute edges.
Bake at 475 degrees F for 8 minutes or until lightly brown. Cool.
In a small saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in the water. Bring to a boil; cook and stir over medium heat until thickened and bubbly, about 2 minutes. Reduce the heat; cook and stir 2 minutes longer. Remove from the heat and add a small amount of mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Gently stir in the butter, lemon juice, peel and extract until butter is melted. Pour hot filling into crust.
In a small bowl with mixer, beat egg whites and cream of tarter on medium speed until soft peaks form. Gradually beat in sugar, 1 tbsp at a time, on high until stiff glossy peaks from and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
Bake at 350 degrees F for 12 to 15 minutes or until the meringue is lightly brown. Cool. Refrigerate for 3 hours before serving.
1 cup fresh or frozen berries (strawberries, blueberries, raspberries, blackberries or a combination)
1/2 cup chopped fresh kale leaves (remove stalks before chopping)
1/4 cup chopped broccoli
1/2 cup diced fresh pineapple
1/2 avocado, pitted and peeled
1 cup fresh orange juice
Combine berries, kale, broccoli, banana, pineapple and avocado in a blender. Pulse to blend; slowly adding orange juice ¼ cup at a time, until you’ve reached desired consistency. Serve immediately
Coconut oil, for brushing
6 cups walnut halves
4 cups steel-cut oats
2 cups pecan halves
2 cups almonds, chopped
1 1/4 cups sunflower seeds
2 cups unsweetened shredded coconut
1 tablespoon cinnamon
2 teaspoons freshly grated nutmeg
8 large egg whites
1 3/4 cups pure maple syrup
1 cup dried blueberries
1 cup dried apricots, chopped
1 cup pitted dried dates, chopped
Preheat oven to 250°. Brush a rimmed baking sheet with oil. In a large bowl using your hands mix walnuts, oats, pecans, almonds, sunflower seeds, coconut, cinnamon and nutmeg. In a medium bowl, gently beat egg whites and maple syrup with a fork, taking care to keep foam to a minimum. Pour egg white mixture over dry ingredients and mix thoroughly with your hands to evenly coat. Transfer mixture to baking sheet, spreading it out so that it’s slightly thicker toward sides. (This will prevent granola at edges from sticking during baking.) Bake granola mixture for about 25 minutes, then rotate baking sheet and bake for 25 minutes longer. Remove baking sheet from oven, carefully mix granola with a spatula and continue to bake until golden brown, 25 to 30 minutes.
Let cool on a wire rack, then transfer to a large bowl. Add dried blueberries, apricots and dates and mix thoroughly to combine. The granola can be stored in an airtight container for up to 2 weeks.
2/3 cup rolled oats
2 tablespoons flaxseed, toasted
3/4 cup buckwheat flour
1 1/4 cups unsweetened almond milk
1 large egg, plus 1 large egg white
2 teaspoons baking powder
Scant 1 teaspoon sea salt
2 tablespoons pure maple syrup
1 tablespoon walnut oil, plus more for brushing
1/4 cup finely chopped walnuts
1 pint strawberries, hulled and sliced, for serving
In a blender, pulse oats and flaxseed until ground into a coarsely textured flour. Add buckwheat flour, almond milk, egg, egg white, baking powder and salt and blend until well mixed. Blend in maple syrup and walnut oil. Brush a griddle or well-seasoned cast-iron skillet with walnut oil and heat over medium-high heat. Spoon about 2 Tbsp. batter onto griddle, creating a 4-inch pancake. Repeat with more batter, evenly spacing pancakes so they don’t crowd griddle. Sprinkle top of pancakes with chopped walnuts, about 1/2 tsp. per pancake.
Cook pancakes until a few holes appear on surface and bottoms are browned, about 3 minutes. Using a spatula, carefully flip pancakes over and cook until opposite sides are golden brown, about 1 minute. Transfer pancakes to serving plates and repeat with remaining batter. Serve with additional maple syrup, if desired, and strawberries.