Recipes
Wondering what you can do with some of the products that you have purchased? Here are some various recipes that have either been crafted by Julia herself, or submitted by happy customers!
Name Ingredients Directions Servings   
Avocado Tuna Salad
  • 1x ripe medium avocado
  • 2x 6-ounce cans of light tuna in water
  • 1/2 teaspoon sea salt (optional)
  • 1/4 - 1/2 teaspoon pepper
  1. Mash avocado. Add tuna and pepper.
  2. Mix together, serve on rice crackers, salad greens, oro nonwheat bread. Tastes best with Spicy Herbal Elixir Vinaigrette
 3
Mangoes with Pistachios
  • 3 cardamom pods, hulled
  • 2 tablespoons roasted, salted pistaschios
  • 3 firm ripe mangoes (about 2 and 1/2 pounds total)
  • 1 tablespoon Herbal Gourmet Infused Honey
  • 1/8 teaspoon fresh grated or ground nutmeg
  1. Crush cardamom seed in a mortar and pestle (or smash with a flat bottom of a heavy glass).
  2. Add pistachios and coarsely crush (or mince).
  3. Cut or pull peel from mangoes and discard. Cut mangoes lengthwise, along each side of pit, to remove fleshy cheeks.
  4. Slice fruit. Also slice remaining fruit from pit and discard pit. Arrange fruit on a platter.
  5. Drizzle mangoes with Herbal Gourmet Infused Honey, then sprinkle with cardamom-nut mixture and grated nutmeg.
 6
Grilled Apricots
  • 2 pounds firm ripe apricots
  • 3 tablespoons Herbal Gourmet Infused Honey
  • 3 tablespoons dijon mustard
  • 2 teaspoons minced fresh tarragon leaves
  1. Thread apricots halves on to 2 parellel 6 to 12 inch metal skewers (you will need several pairs)
  2. Mix Herbal Gourmet Infused Honey, mustard and tarragon. Brush half of this mixture on to one side of apricots.
  3. Place fruit based side down on a barbecue grill over a solid bed of very hot coals or very high heat on a gas grill. Cook until lightly browned about 2 minutes, baste with remaining honey mixture and carefully turn skewers over. Cook until lightly browned on other side, about 2 minutes.
  4. Push fruit from skewers on to platter and serve.
 6
Oven-Roasted Roots
  • 1.5 pounds yukon gold or red thin skinned potatoes
  • 1.5 pounds short, slender carrots (ends trimmed)
  • 1.5 pounds pearl onions
  • 2 tablespoons Herbal Gourmet Infused Olive Oil
  • 1-2 teaspoons fresh or dry thyme leaves
  • 1 to 2 teaspoons fresh or dry rosemary
  • 1/2 teaspoon fresh-ground pepper
  • 1/3 cup red wine
  • 1/3 cup Herbal Gourmet Infused Vinegar
  • 1/3 cup vegetable broth
  1. Scrub potatoes and carrots. Cut potatoes in half. Peel onions. In a 12 by 15 inch roasing pan, mix potatoes with carrots, onions, oil, thyme, rosemary and pepper.
  2. Roast vegetables in a 450 degree oven, stirring occasionally, until tender when pierced, 40 to 50 minutes.
  3. Transfer pan from oven to range top and set over medium heat. Add red wine, Herbal Gourpmet Infused Vinegar and vegetable broth. Stir until brown drippings are scraped free and vegetables are coated, 2 to 4 minutes.
  4. Spoon vegetables into a bow, add salt and serve.
 10 - 12
Orange and Lemon Salad
  • 6 to 8 oranges (about 2 1/2 pounds total)
  • 2 lemons (about 10 ounces total)
  • 1/2 cup thinly sliced red onion
  • 8 fresh basil leaves, rinsed and finely slivered
  • 1 tablespoon Herbal Gourmet Infused Olive Oil
  • Salt and fresh-ground pepper
  1. Holding fruit over a bowl to catch juice, with a knife cut off and discard peel and white membrane from oranges and lemons. Cut oranges crosswise into 1/4 inch slices and lemons into 1/8 inch slices. Discard seeds.
  2. On a platter, overlap orange slices, then top with overlapping lemon slices. Pour juices in a bowl over fruit, then scatter with onion and basil. Drizzle Herbal Gourpmet Infused Olive Oil over salad. Season to taste with salt and pepper.
 8 - 10