CAP COOKS: THE LIGHT RAY

We consider our rolodex one of our greatest assets and the latest addition to our roster is Melissa Norton, a California native who's making our Italian food dreams come true. Melissa's love for cooking runs so deep that a few years ago she quit her corporate job, got on a flight to Italy and honed her skills at the Culinary Institute in Calabria. Her repertoire is deep and rooted in the land of pasta, tomatoes and olives but also reflects her degrees in human biology and nutrition. Recently we sent her a bottle of The Light Ray to play with, and what she came up with delighted us. Meet Melissa, and get to know her sun-filled California by way of Italy world. It's delicious.

PASSION FRUIT TART 

For the crust:  

2 cups of your favorite GF cookies or graham crackers * I use Nairn’s Gluten Free Oat Grams (original)  

1/2 cup unsalted butter, coconut oil, or vegan butter - softened  

1 T The Coconut Butter

1 T honey or coconut sugar 

  1. Preheat oven to 375 
  2. Place the GF cookies/crackers in a food processor and pulse until super fine. If you don’t  have a food processor you can use a ziploc bag and crush with a rolling pin. 
  3. Add softened butter, honey (or coconut sugar) and coconut butter until a dough forms in food processor. If you don’t have a food processor, you can transfer ingredients to bowl and mix by hand.  
  4. Press the dough into a tart pan with as much pressure as possible to keep the crust compact.  
  5. Bake for 8 minutes until brown. Allow to cool.  

For the filling:  

7 passion fruit, shelled and scooped out into a bowl 

1 1/4 cup coconut cream  

1/4 cup coconut milk 

1 tsp lemon juice 

1 dose of The Light Ray 

1/4 - 1 cup of granulated sugar, coconut sugar or maple syrup (I leave the sweetener choice  up to you! See details below on how to gauge sweetness!) 

1 tsp agar agar powder  

1 T chia seeds  

4 T butter or vegan butter, cold and cubed 

 

  1. In a large saucepan over medium heat whisk coconut cream + milk, passion fruit (with  seeds!), lemon juice, The Light Ray, and 1/4 cup of your choice of sweetener. Whisk constantly  for 2-3 mins until bubbling and warm. 
  2. Turn heat to medium low. Add agar agar and whisk until combined. 
  3. Tase for sweetness. Add more if you’d like it more sweet and let dissolve. Taste again. 
  4.  Add cold regular or vegan butter and whisk in slowly, little by little, until dissolved.  
  5. Remove from heat. Let cool. Add chia seeds. Pour mixture into crust and chill in the fridge  for 4-5 hours until set! * A note! You can chill your tart in the freezer if you’d like and serve your  tart as a frozen treat. It is refreshing and cooling for the summertime! Use the freezer method if you’d like a more ice cream like texture! Use the fridge method if you’d like a classic tart  texture. 
  6. Serve and enjoy!

LEMON ICE 

Gluten-free and refined sugar free  

1/2 cup honey (depending on how sweet you like)  

1 cup lemon juice (or more to taste depending on how tangy you like)  

70 drops of The Light Ray (one daily dose) 

1 1/4 cups coconut milk 

 

  1. Cut lemons in half and hollow them out, insuring not to poke a hole through the bottom of  the lemon. Set aside.  
  2. Bring the honey and 1/2 cup of water to a boil until a syrup is formed. About 3-4 mins. Let cool.  
  3. Mix the lemon juice, The Light Ray and cream together in a separate bowl. Slowly add 1/4 of the honey mixture to the bowl with the lemon juice and cream.  
  4. Add 1/4 of the honey mixture to start and taste for sweetness. Add more if you like it sweeter or stop if your satisfied. Tweak your mixture with lemon juice for tang.  
  5. Freeze the mixture.  
  6. Serve in the hollow lemon shells and enjoy! 

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