Mint Detox Juice

Ingredients

• 3 quarters cup mint leaves
• 1 quarter cup cilantro leaves
• 1 green chili, chopped
• 1 half inch pieces of ginger, peeled
• Juice of 1 lime
• 3 tablespoons sugar
• 1 teaspoon chaat masala powder
• 1 quarter teaspoon black salt
• Salt to taste
• 4 cups ice water

Special Materials

• High Power Blender or Food Processor
• Large Metal Strainer

Cooking

1. Place about half of each ingredient into the blender including water and ice cubes, the colder the water the better because if the blender gets too hot then the juice will taste bitter and unpleasant.
2. Begin pulsing on short cycles remaining careful not to keep the blender on for too long in one go. If it begins to get to hot add some more ice cubes and continue.
3. After blending for about a minute total, take it off the stand and strain the water out. You should be left with a thick, dark green pulp, this contains all of the ingredients from the start and there is still a bunch of flavor in there. So repeat this process max two times more or until the pulp is a light green at which point most of the flavor is out of the pulp.
4. At this point taste the juice. Depending on the flavor of the liquid you have adjust the ingredients for the next blend. For example, if the strained juice is spicy enough for you, skip the chili for the next blend. This step is crucial because of the fact that you are using fresh produce which varies in flavor or spice level, now you have more control.
5. Once both batches have been strained make sure to taste again and adjust the salt accordingly. Place in some bottles and it can be stored for about 3 to 4 days in the fridge. When you look at it the next day do not be alarmed if the water and the mint leaves have separated, just give it a stir and you will be good to go.

Enjoy!

Vanilla Cheesecake

Time

Pre-Prep Time: 2 hours in advance set ingredients outside
Prep Time: 30 minutes
Cook Time: 45-50 minutes

INGREDIENTS

Crust

• 12 ounces graham crackers, chocolate wafer cookies, vanilla wafer cookies, or gingersnap cookies
• 1 tablespoon raw sugar
• 1 quarter teaspoon kosher salt
• 1 half cup unsalted butter, melted

Cheesecake and Assembly

• 3 quarters cup granulated sugar
• 1 quarter teaspoon kosher salt
• 1 tablespoon vanilla extract (optionally, 1 vanilla bean split lengthwise)
• 1 quarter teaspoon finely grated lemon zest
• 2 thirds cup sour cream, room temperature
• 2 large eggs, room temperature
• 20 ounces cream cheese, room temperature

Special Equipment

• A 9" springform pan

Instructions

Crust

1. Preheat your oven to 350°
2. Pulse graham crackers in a food processor until fine crumbs form (you should have about 2 cups). Add raw sugar and salt and pulse just to combine. Add butter and pulse until mixture is the consistency of wet sand.
3. Transfer mixture to springform pan and, using a measuring cup, press crumbs firmly onto bottom and 2" up sides of pan. Bake crust until fragrant and edges just start to take on color, 12–15 minutes. Transfer to a wire rack and let cool

Cheesecake

1. Preheat oven to 325°
2. Combine cream cheese, granulated sugar, and salt in a stand mixer or bowl, occasionally scraping down sides of bowl, until smooth.
3. Add in either vanilla extract or vanilla beans. They both provide the needed vanilla flavor, but the bean gives a speckling throughout that looks and tastes really good
4. Add sour cream and lemon zest and mix until smooth. Add eggs and mix to combine
5. Scrape into cooled crust and bake cheesecake until edges are set but center is still wobbly. It takes about 45-50 minutes, but keep your eye on it making sure it does not burn or come out under cooked. Additionally place a bowl of water in the oven, this will help prevent cracks during the backing process.
6. After baking transfer the cheesecake to a wire rack and let cool. Chill in the refrigerator until firm, approximately 2 hours.

Do Ahead

This cheesecake is so great because you can bake it a couple days beforehand and leave it covered in your refrigerator until it is needed.

Chocolate Chip Cookies

Servings: Approximately 16 cookies

Prep Time: 15 - 25 minutes

Cook Time: Approximately 10 minutes

Total Time: 25 - 35 minutes

This is my very own chocolate recipe with a twist of brown butter, a technique I learned from the Bon Appetit Test Kitchen. It adds an extra butteriness and a deep nutty flavor. that cannot be achieved by simply using butter. I find it gives me great results and always tastes really good, and overtime they have become my go-to chocolate chip cookie recipe. Fantastic for sharing with both friends and family alike. But beware,these cookies are so good that they must be enjoyed with caution.

Ingredients

• 1 and a half cups of all-purpose flour
• 1 and a quarter tsp. of salt
• 1 half tsp. of baking soda
• 1 quarter tsp. baking powder
• 1 and a quarter sticks of unsalted butter
• 1 cup of packed dark brown sugar
• 1 quarter cup of granulated sugar
• 1 large egg
• 2 large egg yolks
• 2 tsp. vanilla extract
• 8 oz. of semi-sweet chocolate chunks or chips

Preparation

1. Preheat oven to 375°.
2. Take all of the flour, salt, baking soda, and baking powder and whisk into a small bowl; set this aside for later.
3. Cook 1 stick butter over medium heat until it browns, this takes about 6 to 8 minutes. Let it sit and cool.
4. While the brown butter is cooling cut the remaining butter into small bits, approximately 8 pieces. Add the cut pieces to the brown butter and stir until completely melted.
5. Add both sugars and whisk, whisking until no clumps of dry sugar remain. 
6. Next, add the egg and both egg yolks, whisking until the sugar dissolves and the mixture is completely smooth. Whisk in the vanilla extract. 
7. Fold the dry ingredients you set aside earlier into butter, sugar, and egg mixture just until no dry spots remain, do not overmix. Finally, fold in chocolate. At this point, you should be able to roll the cookie dough into balls that can hold their shape. If they begin falling apart place the dough in the refrigerator for 10-15 minutes and let the flour hydrate.
8. Using a 1 oz. scoop, portion out approximately 16 equal-sized balls of dough and place on foil-lined baking sheets. Place the cookies in the oven and back for 10-12 minutes until golden drown. Check every 4-5 minutes to check on the progress, if the cookies seem to be browning unevenly, rotate the baking sheets. Once they are cooked remove and place on wire racks to cool. (Optionally, sprinkle some sea salt on top right after they come out of the over for some added flavor.)
9. Enjoy.