6.4.18

One of our favorite recent releases is CAP Beauty’s new book, High Vibrational Beauty. We recently gathered for a high vibe luncheon at Gargiulo Vineyard in Napa — the birthplace of another cult-loved beauty staple, Vintner’s Daughter botanical face oil.

In addition to CAP’s founders, Cindy and Kerrilynn, and April Gargiulo, the vintner’s daughter herself,  Heidi Swanson (101 Cookbooks), Natalie Niksa (La Saison), Clare Stull and Emily Baruch (Old Bridge Cellars) are among the women who gathered for the intimate and inspirational afternoon.

La Saison Napa crafted the magical menu using recipes from the book as a guide. Flip through gorgeous pics from the party above, then grab a few of our favorite bites below — a seed-packed cracker and accompanying dip, two recipes bound to make their way into all of our summer spreads…

So-Many-Seeds Crackers
Makes 2 baking sheets*

Ingredients:

1 cup gluten-free oats, coarsely ground
1⁄4 cup psyllium husks
1⁄2 cup pumpkin seeds
1⁄2 cup sunflower seeds
1⁄4 cup chia seeds
1⁄4 cup flaxseeds
1⁄4 cup sesame seeds
1 Tbsp nigella seeds (black cumin)
1 clove garlic, grated
2 Tbsp Taste of Tomoko (page 266)
1 Tbsp nori powder
1⁄3 cup coconut aminos or tamari
2 Tbsp CBD, olive or coconut oil
2 Tbsp fresh lemon juice
2 Tbsp filtered water
1⁄2 tsp Himalayan pink salt
1⁄4 cup nutritional yeast (optional)

Directions:

In a large bowl, combine the oats, psyllium husks and all the seeds. Set aside.

In a medium bowl, whisk together all the remaining ingredients. Pour this over the seed mixture and combine thoroughly.

Spread out on parchment-lined dehydrator sheets and dehydrate at 115°F for 24 to 36 hours, or until crispy. Break into pieces and enjoy.

Notes: You can roast the crackers in the oven at 300°F for 30 to 45 minutes instead of dehydrating. You can also change up the seed ratios, using whatever amounts of each you desire. Just make sure there are about 2 cups of seeds total. *Cracker amount will vary depending on your preferred size.

Recipe excerpted from HIGH VIBRATIONAL BEAUTY. Copyright @ 2018 by Kerrilynn Pamer and Cindy DiPrima Morisse. Published by Rodale Books, an imprint of Crown Publishing Group, a division of Penguin Random House LLC.

Sunflower Seed Chèvre
Makes 1 log or 1 cup

Ingredients:

2 cups raw sunflower seeds, soaked for 6 to 8 hours
2 vegan probiotic capsules or 1⁄4 cup rejuvelac
3 Tbsp filtered water
1⁄2 tsp Himalayan pink salt
1 to 2 tsp fresh lemon juice
handful of chopped herbs (optional)

Directions:

Drain the seeds and place them in a high-speed blender with the probiotics or rejuvelac and water. Blend on high until smooth. Place in a bowl covered with cheesecloth and set on your counter for 24 to 36 hours. Alternatively, you can place it in the dehydrator on the lowest setting for 12 to 18 hours.

Once fermented to your liking, transfer to a medium bowl and stir in the salt and lemon juice. Transfer to a sheet of parchment and roll into a log shape using cheesecloth. Refrigerate for at least 8 hours.

Right before serving, coat the log with herbs, if using. Place the herbs on a flat surface and roll the log in the herbs until they adhere.

Recipe excerpted from HIGH VIBRATIONAL BEAUTY. Copyright @ 2018 by Kerrilynn Pamer and Cindy DiPrima Morisse. Published by Rodale Books, an imprint of Crown Publishing Group, a division of Penguin Random House LLC.

Taste of Tomoko
Makes about 1 cup

Ingredients:

6 shiitake mushrooms
3 plum tomatoes, seeded
4 pieces of kombu (6″ each)
1 Tbsp toasted sesame seeds
2 Tbsp hojicha or genmaicha tea leaves
1 Tbsp dulse
1 tsp chili flakes

Directions:

Place a single layer of mushrooms and tomatoes in an oven set at the lowest setting for 6 hours, or a dehydrator set at 125°F for 12 to 18 hours or until they are sufficiently dried out.

In a food processor, combine all ingredients and blend until finely ground. Store in a glass container for 1 month.

Recipe excerpted from HIGH VIBRATIONAL BEAUTY. Copyright @ 2018 by Kerrilynn Pamer and Cindy DiPrima Morisse. Published by Rodale Books, an imprint of Crown Publishing Group, a division of Penguin Random House LLC.


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