Apply Miraval’s Conscious Cooking philosophy at home and create dishes that nourish and delight the senses, as well as protect and preserve the environment.

Seasonal Burnt Fruit with Handmade Ricotta, Grilled Chapa bread & Noels Honey

Spin off recipe: Whey & Strawberry Smoothie w/ Chia, Cashew Butter & Live Cultured Yogurt.

Mise en Place:

• Chapa bread (you can also use any sourdough toast, pita, lavosh, or even stale bread and turn into bread crumbs)
• Ricotta (keep room temp)
• Extra virgin olive oil
• Fresh thyme
• Bee nectar, raw honey, or maple
• Burnt fruit (seasonal peaches, apples, plums, strawberries, apples, citrus, etc.)
• Any tender green to garnish (cress, arugula, any micro green)

Chapa Bread

Ingredients:

• 10 ½ cups bread flour
• 1 T sugar
• .75 oz dry active yeast
• 2 T salt
• 5 cups warm water

Directions:

1. Sprinkle yeast and sugar over warm water in bowl of stand mixer.
2. Once activated add flour and salt. Mix until dough comes away from the bowl and not sticky.
3. Proof for 2 hours.
4. Portion to 270g each

Burnt Fruit

Directions:

1. Cut fruit in half, segment, or cut down to get a flat surface area of your local fruit and sear on flat top until nice and blackened.
2. Finish with salt and pepper and lightly drizzle with olive oil.

Ricotta

Ingredients:

• 2 gal whole milk
• 4 oz distilled vinegar
• 2 T salt

Directions:

1. Bring milk to simmer, and add vinegar and salt once simmering.
2. Turn heat off immediately and fold in the acid. Let sit to fully separate milk fat and liquid and pour through cheese cloth.
3. Save milk fat (ricotta) and SAVE the liquid (whey) for smoothies, soaking oats & grains, soups, pastries & breads.
4. You can season the ricotta to be sweet or savory. Fresh herbs, salt, pepper and a dash of extra virgin olive oil is a perfect go to for seasoning.

Plate up:

Grill chapa bread on grill until nicely charred and keep warm. Tear 2 ounce piece of it and place on bottom of plate. Top with 2 ounces of burnt fruit and the place 1 ounce of ricotta on top. Drizzle with 1 tbsp of Noels honey and garnish with tender micro winter greens.

Spin Off Recipe

Yields 6 cups: 2, 3oz servings.

Strawberry, Date & Whey Smoothie

Save left over whey from making ricotta, this will be your base to your smoothie.

Ingredients:

• 3 cups organic strawberries (rinse well & add whole berries, including the greens)
• 2 cups whey
• 6 medijool dates (pitted)
• 4 oz cashew butter
• 2 oz yogurt
• 1 T hemp seeds
• Pinch of chia seeds for the garnish

Directions:

1. Add whey first and then the rest of the ingredients and blend on low until everything is incorporating well.
2. You can gradually turn higher until you reach highest level.
3. Serve immediately and enjoy!