Summer Dinner with OWL Venice

Chilled Purple Cauliflower Pureed Soup

with ghee, hemp milk +  fennel fronds cooked in OWL Venice chicken broth

Servings: 4 | Total Time: 30 minutes

ingredients

• 2 tbsp ghee 
• 2 heads purple cauliflower
• 4 cups broth
• ½ cup hemp seeds
• 1 lemon, juice & zest
• 1 tbsp fennel powder
• sea salt + pepper
• ½ cup hemp creamer
• olive oil for garnish

Directions

1. Remove cauliflower head from stems and roughly chop florets into pieces. Reserve ¼ cup for garnish
2. On high heat in a heavy bottom pan, melt ghee and toss in cauliflower. Season with fennel powder, salt and pepper tossing until coated. Sauté, stirring occasionally for about 10 minutes
3. Pour broth, hemp creamer, ½ the lemon juice, and hemp seeds into the pan and let simmer for 10 mins, reducing the heat to medium
4. Transfer to a high speed blender and blend on high until smooth and creamy. Add more hemp creamer or water to reach desired thickness. Taste and adjust seasoning if necessary
5. Serve in a shallow bowl, finished with cauliflower pieces, drizzled olive oil, cracked pepper and lemon

Beet & Radish Buckwheat Salad 

with colorful radishes, tri-colored beets, buckwheat, mint, and pine nuts, in a green goddess dressing

Servings: 4-6 | Total time: 15 minutes

ingredients

• ¼ cup basil
• ¼ cup parsley
• 2 tbsp white wine vinegar
• 2 tbsp tahini
• ½ lemon, juiced
• sea salt + pepper 
• ¼ cup olive oil
• ¼ cup toasted pine nuts
• 2 cups spring mix salad
• 2 cups cooked buckwheat
• 2 large beets (1 golden, 1 red)
• 6 tri colored radishes
• 1 bunch fresh mint, destemmed

Directions

1. Thinly slice beets and radishes on a mandoline or with a sharp knife
2. Add the first 6 ingredients to a food processor or high speed blender and process until chopped, then slowly add in olive oil until a smooth consistency is achieved. Taste and adjust seasoning if necessary
3. In a large bowl, add greens, buckwheat, sliced beets + radishes, lightly mix. Sprinkle with toasted pine nuts and fresh mint, then pour on the dressing and toss. Serve immediately

Poached Collard Wrapped Branzino

wrapped in collard greens, cooked in OWL broth with ginger, fennel fronds and coconut milk

Servings: 2-4 | Total Time: 20 minutes

Ingredients

• 2 whole, cleaned branzino
• 1 bunch collard greens, stems removed
• 4 lemons
• 1 bunch parsley
• 2 tbsp grated ginger
• salt + pepper
• 2 cups broth
• 1 cup coconut milk
• olive oil + fennel fronds for garnish
• kitchen twine

Directions

1. Lightly steam the collard green leaves for 30 seconds to 1 minute until bright green and pliable, set aside
2. Slice lemons into ¼ inch thick pieces, stuff the branzino with fresh lemons and a handful of parsley, season generously with salt and pepper
3. Carefully wrap each fish in collard greens until fully covered. Use kitchen twine to tie the greens in place, one at the head, one in the middle and one at the tail end
4. In a shallow pan, add the broth, coconut milk, grated ginger and leftover lemon slices and bring to a boil. Place a tivet in the pan where the fish can rest just above the liquid. Cover and let steam for 12 minutes, then remove fish to let rest. Continue simmering the broth, seasoning with salt, pepper and more lemon to taste
5. Serve on a platter, pour the remaining broth over the fish and unwrap. Sprinkle with fennel fronds, fresh lemon and parsley and a drizzle of nice olive oil

Honied Matcha Vegan Mousse

with avocado, green tea matcha, honeycomb and coconut cream

Servings: 4 | Total Time: 10 minutes + 1 hour to set

ingredients

• 2 ripe avocados
• ¼ cup coconut cream
• ¼ cup honey
• ½ tsp sea salt
• 1 tsp vanilla bean
• 1 tsp matcha green tea powder
• coconut whipped topping for garnish

Directions

1. Place all ingredients in a high speed blender and blend until smooth and creamy about 3 minutes on high speed
2. Pour the mixture into ramekins or small bowls, cover and let set in the fridge for at least 1 hour or overnight
3. Garnish with whipped topping and a sprinkle of matcha powder

Ginger Mint Mocktail

with sparkling soda, OWL Venice Liver Boost topped with a fresh mint sprig

Servings: 4 | Total Time: 5 minutes

Ingredients

• 4 cups sparkling soda
• 20 drops OWL Liver Boost
• ½ cup fresh ginger juice
• ¼ cup monk fruit powdered sugar
• 4 mint sprigs
• ice

Directions

1. Fill a tall pitcher with ice, pour in ginger juice, monk fruit powder, liver boost drops and stir
2. Pour the mixture into individual glasses and top with soda water and a sprig of mint.

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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