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Back Lemon Vanilla Cashew Cream Ingredients: 1 cup raw cashews (soaked for 2 hours in filtered water) Juice from 1/2 a large lemon, we used our own Meyer lemons out the backyard! (careful of seeds!) Water (enough to cover cashews in blender by 1") 1/4 teaspoon vanilla extract Directions: 1. Pour all ingredients into blender and cover with water up to 1 inch over the cashews. Blend on high speed until it reaches a smooth and thick consistency. Stop and taste it to make sure the flavors and consistency are there. At first, ours was a little grainy so we blended it a little longer and it came out perfect! 2. Store in containers in the fridge Caesar Cashew Dressing Ingredients: 1 cup raw cashews (soaked for 2 hours in filtered water, or overnight for best results) Water (enough to cover cashews in blender by 1") 4 tablespoons olive oil 1 teaspoon garlic powder 1 tablespoon fresh squeezed lemon juice 2 teaspoons Dijon mustard 1 small garlic clove, chopped 3 tablespoons capers, or to taste Salt and pepper to taste Directions: 1. Pour all ingredients into blender and cover with water up to 1 inch over the cashews. Blend on high speed until it reaches a smooth and thick consistency. Stop and taste it to make sure the flavors and consistency are there. Add extra garlic powder, lemon, etc. based on the flavors you like. *Store in containers in the fridge. This is a great dip for celery!

Home About About Chloe Meet our Team Offerings SHOP Contact Search Recovery Enrichment Resources Cureative Nutrition + Recovery Cove is now offering a selection of products to enrich your recovery journey. Recovery is not a linear journey. There will be emotional waves that consume you and inhibit your ability to choose rational thoughts and actions. Browse the curated selection of products that can offer you a pause and opportunity to ground and reframe your emotions. You will see a deeper scope of services, as well as products specifically chosen to help you reset your emotions through intimate sensory experiences. Please fill out the form at the bottom of the page if you are interested in purchasing a service or product and our team will be in touch! The Shop Candle $35 Scent: A curated scent blend to ground and reframe your emotions. Light for ambiance, or meditative practices. Oil Blend $15 Scent: A curated scent blend to ground and reframe your emotions. Diffuse/apply for ambiance, or meditative practices. Mantra Art $15 Choose from a selection of empowering mantras to reference when rational thoughts are fleeting. Decorate spaces or keep in a journal/binder for meditative practices. Curated Skin Care $65 Scent: Through a partnership with Nourish, we are able to offer this curated line of organic skin care products. Use as a daily regimen for healthy skin, or as a cleansing practice using the sensory engagement to ground and reframe emotions. Recovery Tracker - Journal $30 A guided daily journal experience to make space for rational thoughts and to build awareness around triggers and behaviors. Online yoga/meditation class $45 Through a partnership with Meg Shuba Yoga, you can purchase one-time guided yoga/meditative practice content curated for a recovery journey Curated Supplements $45 Moon Juice - Magnesi-OM to support relaxation, sleep and constipation. Add 1 teaspoon to water in the evenings. Culinary Therapy Session $100 A hands-on cooking experience to build culinary skills and gain appreciation and rational understanding of foods in a supportive environment. Quarterly Subscription Box $150 $150 every 3 months for a curated box of the items listed in this shop, along with other enrichment add-ins such as activities for grounding meditative practices, distraction tools, education resources to boost rational thought and motivational and inspirational content. Place your order: A team member will be in touch to process your order shortly! First Name Last Name Email Detailed description of which products and/or services with the quntity: Phone Shipping Address Send Order recieved!

Home About About Chloe Meet our Team Offerings SHOP Contact Search Breakfast & Brunch Browse Recipes Lunch & Dinner Browse Recipes Snacks & Sides Browse Recipes Sauces, Dips, & Dressings Browse Recipes Desserts Browse Recipes Drinks Browse Recipes

Back Herb Cauliflower "Bread" Grilled Cheese Serves 2 INGREDIENTS: 1 head cauliflower, trimmed into florets and steamed until very tender 1 large egg, beaten 1/2 cup grated swiss cheese 1 tablespoon fresh minced rosemary 1 teaspoon dried Italian seasoning blend 1/2 teaspoon garlic powder 2 thin slices of cheddar cheese, or any preferred cheese 1 cup arugula Condiment of your choice, we used chipotle mayo~ DIRECTIONS: 1. Preheat oven to 450 degrees F. Steam the cauliflower. After the cauliflower is very tender (about 30 + minutes), transfer to a bowl and mash with a potato masher until the texture resembles small grains of rice throughout (see picture). Lay a double layer of paper towels on the counter and pour cauliflower mash onto it. Using another double layer paper towel, press the cauliflower to remove as much moisture as possible, you may go through a couple paper towels for this step. 2. Once the water is removed as best as possible, transfer to a bowl and add the remaining ingredients (herbs, seasoning, cheese, egg). Stir to combine, an airy moist dough ball should begin to form in the bowl as you incorporate the mixture. 3. Separate the "dough ball" into four segments. On a baking sheet lined with parchment paper or a Silpat, flatten out each portion and shape to your desired "bread shape." Bake at 450 for 15-20 minutes, or until the tops and edges begin to brown and crisp up. Remove from oven and allow them to sit on the pan for a few minutes. 4. Assemble sandwich with the condiments, cheese and arugula (and anything else you can imagine, sliced apple and caramelized onion would be amazing...). Place in a pinini press and enjoy warm!

Back Salmon Mac & Cheese Serves 2 INGREDIENTS: For the baked Salmon: 1 5 to 8 ounce salmon fillet 1 tablespoon Dijon mustard For the mac & cheese: 1 very small sweet potato - baked and mashed (about 3/4 cup worth) 1 cup brown rice pasta (or any desired pasta) - prepared as package suggests 2 tablespoons butter 1 tablespoon Dijon mustard 1 tablespoon yellow mustard 1 cup shredded swiss cheese + 3 tablespoons 1/2 teaspoon black pepper, or to taste 1/3 teaspoon smoked paprika, or to taste 2 handfuls arugula DIRECTIONS: 1. Prepare salmon. Preheat oven to 350 degrees F. Rinse salmon fillet and pat dry. Place salmon on baking sheet (lined with tinfoil for easy clean up) skin side down. Rub 1 tablespoon Dijon mustard on salmon and evenly coat. Bake for approx. 20 minutes, or until desired consistency is reached. remove from oven and peel salmon away from skin. Cut salmon into 1/2 inch chunks. 2. While salmon is cooking, prepare noodles as directed on package. After they are finished, drain and return to the pot they were cooked in. Add butter, mashed sweet potato, 1 cup shredded cheese, spices, Dijon mustard, yellow mustard and arugula. Stir to combine. Add salmon chunks and stir to evenly incorporate. 3. Transfer mixture to a baking dish. Top with remaining 3 tablespoons of Swiss cheese and transfer to top rack of oven. Bake at 350 until cheese on top begins to brown. Remove and serve! *Can be stored in the refrigerated and reheated in the microwave.

Back Baked Lobster with Mango and Avocado Arugula Salad INGREDIENTS: 1 lobster tail Butter 2 teaspoons Salt and pepper 1.5 cups arugula ½ cup finely diced mango ½ cup diced tomatoes ½ avocado, medium diced Juice from ½ grapefruit 1 tablespoon plain mustard 1 tablespoon olive oil DIRECTIONS: Preheat oven to 350 degrees F. Split the lobster tail down the middle with a sharp knife and crack into two separate pieces. Add one teaspoon butter to each ½ and dust with salt and pepper. Transfer to a baking dish and bake for 25 minutes. While lobster is baking, combine mango, tomato, avocado and arugula in a mixing bowl. For the vinaigrette dressing, whisk the mustard, olive oil, grapefruit juice and a pinch of salt and pepper together until well combined. Pour over salad and mix well until evenly incorporated. Let the salad sit with the dressing to soften the arugula while lobster finishes in the oven. When lobster is finished, remove from the shell and transfer to plate on top of the arugula salad, top with remaining juices from the pan.

Back Homemade Cacao Almond Milk See Recipe

Back Herb Glazed Chicken, Apple & Butternut Squash Skewers with Sautéed Leeks and Pomegranate Seeds Recipe featured in the Intuitive Cooking and Eating Summit INGREDIENTS: For the Glazed Chicken: 3 large boneless skinless chicken breasts 1/3 cup olive oil 1/4 cup high quality honey Juice from 2 large oranges 1/4 cup high quality yellow mustard 1/2 cup fresh minced rosemary, plus extra for garnish 2 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon ground black pepper 1 teaspoons Himalayan sea salt For the Roasted Apple and Butternut Squash: 3 large apples, cubed with skin left on 1 large medium squash, peeled, gutted and cubed 3 tablespoons fresh peeled and grated ginger 1.5 teaspoons cinnamon 3 tablespoons high quality honey 3 tablespoons olive oil 1 teaspoon paprika, or to taste For the Garnish: 1 pomegranate, seeds removed and flesh discarded (you can buy pomegranate seeds that have already been harvested). 1 large leek, thinly sliced 1 tablespoons butter Pinch of salt 2 tablespoons honey (for plate garnish) 2 tablespoons yellow mustard (for plate garnish) Other things to include: Long wooden skewers DIRECTIONS: 1. Preheat oven to 400 degrees. 2. For this recipe, the chicken, apples and butternut squash will all be cooked at roughly the same time. Preheat the oven to 375. This will require close monitoring to make sure each component is cooked properly. The butternut squash will need to go in first, the chicken second and the apples last (they will take the least amount of time). 3. For the butternut squash: prepare 2 baking sheets, one for both the squash and the apple. Mix together all ingredients (aside from the apple and squash) in a large mixing bowl. Dredge the butternut squash cubes in the mixture and ensure that all cubes are evenly coated. Line squash on the baking sheet and transfer to oven. Reserve the glaze mixture for apples. Bake squash until the cubes are tender. 4. Prepare the chicken. Prepare a baking sheet or roasting pan lined with tinfoil, set aside. Mix all ingredients (aside from the chicken) in a large mixing bowl. Cut each chicken breast in half. Rinse the chicken and pat dry with paper towel. Dredge each piece of chicken in the herb mixture and ensure that each piece is evenly coated. Reserve glaze mixture for basting. Place chicken on tray and transfer to oven. Bake for 20-25 minutes, or until internal temperature reaches around 175 degrees. Half way through the cooking process, remove chicken from the oven and baste with glaze mixture, return to the oven. Once cooked, remove from oven and cut into large cubes. 5. For the apples: dredge the cubes in the same glaze mixture used for the squash. Follow the same process as the squash. Transfer the apples to the oven and bake until tender, but not mealy. The apples will require close attention, because they will not require the same length of time as the squash and chicken. 6. For the garnish: melt the butter over medium-high heat on the stovetop. Add the leeks and Sauté until they begin to wilt and brown. Remove from heat and add pomegranate seeds, toss to combine. Set aside. Whisk together the honey and mustard until evenly incorporated. Set aside. 7. Once the chicken, apples, and squash are cooked. Arrange skewers with alternating cubes of each ingredient. Lay crisscrossed on a plate, garnish with leeks and pomegranate seeds. Using a spoon, garnish the plate with the honey mustard sauce. Sprinkle with any remaining rosemary.

Back Lemon Butter Salmon with Creamy Eggplant INGREDIENTS: 1 salmon filet, rinsed and patted dry 1 tablespoon butter 1 tablespoon olive oil 1 small lemon Salt and pepper 1 medium eggplant, peeled and roughly chopped into small squares 6 ounces plain 2% fat Greek yogurt ½ teaspoon garlic powder DIRECTIONS: Preheat the oven to 450 degrees F. Toss chopped eggplant with olive oil and generously coat with salt and pepper Transfer eggplant to a baking sheet and roast for approximately 20 minutes, or until tender and golden brown. While the eggplant roasts, place the salmon on a baking sheet, coat generously with salt and pepper. Portion and distribute the butter across the top of the salmon. Thinly slice half the lemon and juice the other half without letting any seeds through. When the eggplant has finished roasting, transfer to a bowl. Lower the oven temp to 375 degrees F. Bake the salmon for approximately 20 minutes, or until the salmon is cooked through and has achieved your desired texture. While the salmon bakes, add the yogurt and garlic powder to the bowl with the roasted eggplant. Use a fork to mix everything together and mash the eggplant to a relatively smooth consistency. When the salmon is finished, remove from oven and pour the lemon juice onto the filet.

Back Lemon Vanilla Cashew Cream See Recipe Orange Chia Marmalade See Recipe