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Greentini
1 cucumber, juiced
1 dandilion tea, steeped and chilled (very strong)
1 chamomile tea, steeped and chilled (very strong)
fresh mint leaves
1 ounce of vodka
1 ounce of cucumber juice
1 ounce of camomile tea
1 ounce chamomile tea
1 baby cucumber sliced thin lengthwise on a mandolin
Preparation
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Muddle mint in cocktail shaker and fill with ice.
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Pour in the vodka, cucumber juice and both teas.
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Shake very well and strain into a cocktail glass.
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Garnish with cucumber ribbons.
:::Oscar viewing party recipes: Greentini | Steven and Chris:::
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Fig and Olive Tapenade Crostini
For the Fig and Olive Tapenade
1/2 cup dried figs
1/2 cup walnuts
2 cups black Kalamata olives, pitted
2 teaspoons capers
1 teaspoon dried oregano
2 tablespoons juice of freshly squeezed orange
Freshly ground black pepper, to taste
4 fresh figs, as garnish
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Rehydrate dried figs in a bowl of warm water for about one hour until they are plump and tender (or to speed things up, bring water to a boil in a sauce pan then reduce to low heat. Add the figs and simmer for about 15 minutes).
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Add walnuts to food processor and pulse until ground. Remove from food processor and set aside.
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Once figs are rehydrated, give them a rough chop and pulse together with olives, capers, oregano, and freshly squeezed orange juice in food processor until finely chopped.
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Transfer mixture to mixing bowl and season with pepper. Stir in 3/4 of the ground sacha inchi into tapenade. Set aside the rest as garnish for crostini.
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For the hummus: Place all ingredients in food processor or blender and blend until smooth. You may adjust water for desired level of creaminess.
For the Sprouted Grain Crisps
4 slices of sprouted grain bread
2 tablespoons extra virgin olive oil
1 medium garlic clove, minced
1 tablespoon finely chopped rosemary
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Preheat oven to 325 F.
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Using a rolling pin, flatten out each slice of sprouted grain bread until flat.
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Using a round cookie cutter, cut out round circle shapes of the bread.
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Stir olive oil with garlic. Lightly brush each round with garlic/olive oil mixture.
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Place on a baking sheet in a single layer.
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Lightly sprinkle chopped rosemary over top.
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Bake for 15 to 20 minutes or until lightly golden and crisp. Let crisps cool on a wire cooling rack.
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Once sprouted grain crisps are cool, first spread layer of hummus, then dollop with fig and olive tapenade and garnish with remaining ground walnut and thin slice of fresh fig.
:::Oscar viewing party recipes: Fig and Olive Tapenade Crostini | Steven and Chris:::
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Lobster and Shrimp Ceviche
This low-calorie, high-flavour and high-protein recipe is a perfect party dish that will help keep your waistline in check. Serve in martini or scotch glasses for a glammed-up feel. Plus it's rich in two beauty minerals — zinc and selenium — which helps give your skin that sought-after glow. The zinc adds healthy colour to a dull complexion and the selenium repairs cell damage and slows down the skin's aging process. Selenium also supports the elasticity of our skin.
1/4 pound shrimp (raw), cut into 1/2 inch cubes
2 tablespoons lime juice
One 1/2 pound lobster, cooked and removed from the shell
1/2 granny smith apple, cut into thin julienne
1 large or 2 small (or to taste) jalapenos, sliced very thin
3 scallions, chopped
1 small carrot, cut into thin julienne
1/4cup finely diced red onion
1/2 cup cilantro leaves
1 1/2 cups sunflower sprouts
1/2 cup cilantro leaves
1 1/2 cups sunflower sprouts
Dressing ingredients
2 tablespoons lemon
2 to 3 tablespoons orange
1 tablespoon soy
1 tablespoon white wine vinegar
1 tablespoon coconut sugar
2 tablespoons ginger, minced
1 tablespoon sesame oil
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Toss the shrimp and lime juice together in a large bowl. Let sit 5 to 6 minutes to "cook" the shrimp.
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Cut the lobster into bite size pieces. Add to shrimp in bowl along with the apple, jalapeños, scallions, carrot, onion, cilantro and sunflower sprouts. Toss to mix.
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Whisk together the dressing ingredients in a medium bowl. Pour the dressing over the ceviche and toss well.
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Spoon into martini glasses and serve.
:::Oscar viewing party recipes: Lobster and Shrimp Ceviche | Steven and Chris:::
