| Owl Venice
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:
- Add the shake packets, water and banana to a blender and blend until smooth.
- 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:
- Heat up a sauté pan over medium-high heat. Drizzle with olive oil.
- Add in the snap peas. Sauté for 6-7 minutes. Season with salt and pepper.
- Mix together the coconut yogurt, lemon juice and 1 tbsp of the olive oil. Stir and season with salt and pepper.
- 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:
- 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.
- 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.
- Let simmer for 15 minutes or until the asparagus is soft. Let cool slightly and add to a blender. Blend until smooth and creamy.
- 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.