Begin your skin renewal process this January with our detoxifying and exfoliating Luminous Face Scrub, featuring black walnut hull, honey and burdock root, then continue with our Green Tea & Reishi Face Serum, formulated with proven botanicals to strengthen skin and restore a healthy glowing complexion.
At night, utilize our most intensely hydrating therapy, the Green Tea Helichrysum Radiant Mask to help heal and protect your skin during the dry months of chapping cold. Our hydrating mask contains shea butter and anti-aging oils of helichrysum, tamanu and red raspberry seed infused with ginkgo, calendula and red clover. See our other featured products here to restore vibrance to your hair and body.
In the morning, stay warm with this protein rich, delicious fennel mushroom quiche, and a cup of antioxidant filled organic green tea with honey.
Mushroom, Fennel & Leek Quiche
Ingredients for the pastry:
To reduce preparation time, you may substitute a pre-made pie crust from the freezer section of your local store.
1 1/2 cup flour (gluten free or regular)
1 tbsp coconut sugar
½ tsp salt
10 tbsp frozen butter, cubed, may sub goat butter
3 to 5 tbsp ice water
Pulse flour, sugar and salt in a food processer. Add frozen butter and pulse until coarse crumbles form. Transfer dough to a mixing bowl. Add 3 tablespoons of water and knead. Then add additional water only as necessary. Do not over-knead. Form dough into a ball and cover with plastic wrap. Compress into a disk shape and refrigerate dough for half an hour. Prepare the filling.
Ingredients for the filling:
1 1/2 cup oyster and/or shiitake mushrooms, chopped
1 fennel bulb, sliced thin or grated
1 leek, chopped
1 handful fresh parsley
1 1/2 tbsp olive oil
salt and pepper
1 tbsp smoked spanish paprika
¾ cup milk
½ cup Parmesan (may sub hard goat cheese)
½ cup Gruyere (may sub hard goat cheese)
4 large, organic, free range eggs
1 egg white (optional)
Preheat oven to 350 degrees Fahrenheit. Toss the chopped mushrooms, fennel, leeks, parsley and smoked paprika with olive oil. Season with salt and pepper to taste. Roast at 350 for 10-12 minutes then set aside. While veggies are roasting, whisk milk and eggs together. Combine Parmesan and Gruyere cheeses. Add half the cheese mixture and a good grind of salt and pepper.
Butter and flour a glass pie dish. Roll out the dough on a sheet of parchment or a floured surface, then drape it into the buttered dish. Crimp edges. Combine the egg mixture with the veggie mixture and pour into prepared pie crust. Top with remaining cheese and a sprinkle of paprika. Brush crust edges with an egg white wash. Bake at 350 degrees about 45 minutes until golden and the center wobbles slightly. Remove from oven, let set for 10 minutes, then serve with fresh green salad.