Back To School Recipes

Nina L. Palmer

1 loaf whole grain french bread (or French baguette or similar Italian bread), sliced 1/2 inch thick
1 tablespoon fresh lime juice
1/2 teaspoon sea salt, plus extra
1/2 teaspoon freshly ground black pepper
6 large roma tomatoes, seeded and chopped
3 cloves garlic, minced
3 tablespoons olive oil
Parmesan cheese, freshly grated
1 1/2 tablespoon balsamic vinegar
4-6 fresh basil leaves, chopped

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2 1/2 cups (550g) heavy cream
1/2 cup (95g) plus 1/2 teaspoon granulated sugar
1 vanilla bean
1/4 cup (60ml) freshly squeezed lemon juice (about 2 lemons)

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3 peaches
Juice of 2 lemons
Liquid honey or agave syrup (according to your taste)
1 1/4 to 1 3/4 cups (30-40cl) of sparkling water

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1 1/2 cups (150g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (65ml) whole milk
1/2 cup (65ml) low-fat buttermilk
2 large eggs
3 1/2 Tbsp vegetable oil
1 1/2 tsp vanilla extract
1/4 cup granulated sugar
1/4 cup light-brown sugar

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2 can of full fat coconut milk
5-6 sprigs of thyme,
6 peaches, halved and pitted (keep the skin on)
5 tablespoons + 2 tablespoons raw honey (we recommend lavender honey)

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