Spring Reset Recipes

Matcha Latte

Total Time: 10 minutes | Servings: 2

Served warm and blended with the magic matcha mylkshake

Ingredients:

• 1 packet Magic Matcha Mylkshake
• 3 cups filtered water
• 1 banana, option to sub plantain
• 2 tbsp raw honey, optional

Directions:

1. Add the shake packets, water and banana to a blender and blend until smooth.
2. Pour into a sauce pan and heat up for 5-6 minutes. Add in your honey and stir. Pour into a mug and dust with additional matcha powder.

Warm Sugar Snap Pea Salad

Total Time: 15 minutes | Servings: 2

with creamy lemon coconut yogurt & lemon zest

Ingredients:

• 2 cups snap peas
• 2 tbsp olive oil
• 1 cup coconut yogurt
• ½ lemon, juiced + zested
• Sea salt + pepper to taste

Directions:

1. Heat up a sauté pan over medium-high heat. Drizzle with olive oil.
2. Add in the snap peas. Sauté for 6-7 minutes. Season with salt and pepper.
3. Mix together the coconut yogurt, lemon juice and 1 tbsp of the olive oil. Stir and season with salt and pepper.
4. Add the yogurt sauce to your plate. Top with the cooked snap peas. Garnish with lemon zest and edible flowers.

Creamy Asparagus Soup

Total Time: 25 minutes | Servings: 2

Made with bone broth, ghee, hemp seeds, lemon and asparagus

Ingredients:

• 4 cups asparagus, largely chopped
• 4 cups Beef Bone Broth Elixir
• 1 tbsp olive oil
• ¼ cup hemp seeds
• 1 tbsp ghee
• 1 lemon, juiced
• Sea salt + pepper to taste

Directions:

1. Heat up a large saucepan with olive oil over medium-high heat. And in the asparagus and saute for 3-4 minutes. Season with salt and pepper.
2. Add in the hemp seeds and continue to saute for another 1-2 minutes. Add in the ghee and pour in the bone broth. Squeeze in the lemon juice.
3. Let simmer for 15 minutes or until the asparagus is soft. Let cool slightly and add to a blender. Blend until smooth and creamy.
4. Serve in a bowl topped with shaved asparagus.

Claire Sporck

Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!

In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.

Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.

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