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MOCKINGBIRD BAKERY MOCKINGBIRD BAKERY TV EPISODE ONE RECIPE BOOK


MOCKINGBIRD BAKERY TV EPISODE ONE RECIPE BOOK

DARK CHOCOLATE BARK

W/ ROASTED LENTILS AND SEA SALT INSTRUCTIONS

LENTILS contain Fiber, Folate, Magnesium, B6, and Protein, and, because of their coin-like appearance, are eaten at the start of a New Year for good fortune!

To make the Lentils: Bring 1 CUP WATER to boil. Reduce heat to medium-low and stir in 1/2 CUP GREEN LENTILS. Simmer until tender, about 20 minutes, then drain and rinse. Toss with 1 TEASPOON SUNFLOWER OIL and 1/4 TEASPOON SEA SALT. Spread evenly on a parchment-lined baking sheet and roast at 325F for about 30 minutes, or until the lentils are dry and crunchy. Save for later.

For the Bark: Melt 8 OUNCES CHOPPED DARK CHOCOLATE and 4 OUNCES CHOPPED UNSWEETENED CHOCOLATE in a heatproof bowl over simmering water, or in a double boiler. Stir the chocolate as it melts and take off of heat when chocolate is 3/4 of the way melted. Immediately stir in 1/4 CUP COCONUT CRYSTALS. Coconut crystals are low-glycemic! Spread mixture evenly onto parchment-lined baking sheet. Sprinkle the ROASTED LENTILS onto chocolate, adding SEA SALT TO TASTE. Put the sheet in the freezer for a few minutes to speed the hardening process, then remove and let harden the rest of the way. Once the chocolate is completely hardened, break it into pieces. DIG IN!


MOCKINGBIRD BAKERY TV EPISODE ONE RECIPE BOOK

SESAME SEEDS contain Protein, Calcium, Iron, Antioxidants, and many more nutrients! SEAWEED is rich in Vitamin A, Fiber, Calcium, and Magnesium. As a green, it’s eaten to bring prosperity in the New Year!

POPCORN W/ SESAME, SEAWEED, AND SEA SALT

iNSTRUCTIONS To make the Topping: First, carefully toast 2-4 TABLESPOONS BLACK SESAME SEEDS over medium-low heat for about five minutes. Be careful not to burn them! Then cut 1-2 SHEETS TOASTED SEAWEED, like the kind you use for wrapping sushi, into small, confetti-like pieces. Mix sesame seeds and seaweed pieces in a small bowl with 3 TABLESPOONS SUNFLOWER OIL. For the Popcorn: Heat 2 TABLESPOONS HIGH-HEAT OIL (like sunflower, peanut, or vegetable oil) over medium-low heat in a large pot on the stove. Drop a few kernels into the oil and prop lid on the pot. When the kernels pop, add in 1/2 CUP POPCORN KERNELS. You can use yellow or white corn. Prop the lid back on the pot and wait until the popping slows to 2-3 seconds between pops. Take the popcorn off the heat and pour half of it into a large bowl. Toss with half the mixture from above, adding SEA SALT TO TASTE. Repeat with second half of the popcorn and the mixture. YUM! Note: You can make the topping ahead of time to save for when you want to use it on the popcorn.


MOCKINGBIRD BAKERY TV EPISODE ONE RECIPE BOOK

DARK CHOCOLATE BARK

W/ ROASTED LENTILS AND SEA SALT INSTRUCTIONS

ORANGES are full of Vitamin C, Folate, and Fiber and POMEGRANATES are a great source of Protein, Vitamins C and B, Potassium, and Antioxidants!

For the Ice: Combine 4 CUPS ICE CUBES, 2 CUPS ORANGE JUICE, and 3/4 CUPS POMEGRANATE JUICE in a blender. Blend on high until the mixture has turned into slush. Pour into glasses and garnish with FRESH ORANGE SLICES and RAW HONEY OR RAW AGAVE. DELICIOUS AND REFRESHING!

Note: If you’re saving the mixture for later or have leftovers, freeze in ice cube trays and re-blend.

Happy New Year! Tune in to mockingbirdbakerytv on YouTube every Monday and Remember to follow us on Facebook, Instagram, Tumblr, and Twitter!


Mockingbird Bakery TV: Episode One Recipe Book