You just can’t beat buttery buscuits, fresh strawberries, and sweet cream.

For the Biscuits:

• 3 cups un-bleached all purpose flour
• 3 TBS sugar, plus more for sprinkling
• 1 1/2 TBS baking powder
• 3/4 tsp salt
• 12 TBS cold, unsalted butter, cut into small pieces
• 1 1/2 cups heavy cream, plus a few TBS more for brushing
• 1 1/2 tsp pure vanilla extract

For the Strawberries:

• 5 cups strawberry slices
• 1 – 2 TBS sugar

For the Whipped Cream:

• 1 1/2 cups heavy cream
• 2 TBS sugar
• 3/4 tsp pure vanilla extract

Directions for Biscuits:

• Line baking sheet with parchment paper. Sift the flour, sugar, baking powder and salt into large bowl; stir to combine. Cut butter into flour. Make a well in the center of the flour. Combine cream and vanilla and pour into the well. Mix with a fork until dough is evenly moistened, still a bit dry. Gently knead by hand a few times to create a loose ball. Turn dough out onto lightly floured surface and pat into an 8-inch square, 1 inch thick. Transfer to baking sheet, cover with plastic and chill in fridge for 20 mins.
• Meanwhile, heat oven to 425 degrees. Take dough from fridge and cut about 1/4 in. from each side to create neat edges. Cut dough into 9 even squares and spread out on baking sheet 2 inches apart. Brush the top of each biscuit with cream and sprinkle sugar on top. Bake until tops are golden brown, 18- 20 mins.

Strawberries:

• Toss the berries with sugar until they are no longer tart. Let them sit at room temp for atleast 20 mins to release juices.

Whip the Cream:

• Beat cream in bowl with hand mixer intil it begins to thicken. Add sugar and vanilla using a whisk, beat by hand.

Assemble the Shortcakes!

Ingredients:

• 4 eggs (poached)
• 2 English muffins
• 4 tomato slices
• handful of spinach
• Hollandaise sauce (see recipe below)

Directions:

• Poach eggs in boiling water. Toast the English muffins, line each with a tomoato slice and a layer of spinach. Top with egg and cover in Hollandaise sauce.

Hollandaise Sauce:

• 3 egg yolks
• 1 TBS water
• 1 TBS fresh lemon juice
• 1/2 cup unsalted butter, melted.
• dash of cayenne pepper
• salt & pepper to taste

Directions:

• Whisk yolks, water and lemon juice in sauce pan and heat until thick and bubbly. Continue to heat, as eggs cook they will become frothy. Once it is thick remove from heat. By spoonfulls add butter and whisk. Add cayenee, salt & pepper. (add additional drops of lemon juice if you prefer).

Enjoy!

Ingredients:

• 2 Eggs
• 1 cup whole wheat flour
• 1 cup unbleached flour
• 1 3/4 cups soy milk (or rice milk)
• 1/2 cup vegetable oil
• 1 TBS brown sugar
• 4 tsp baking powder
• pinch of saly
• 1/2 tsp vanilla extract

Mix it all together until smooth and cook in heated waffle iron. Serve with fresh fruit and/or Agave Nectar.

Ingredients:

• 2 handfuls Spinach
• 1 handful Kale
• 2 Kiwis
• several splashes of Almond or Rice Milk (eyeball it)
• 3 handfuls ice (the colder the better!)

Mix all ingredients in a blender, stick a straw in it and your done! I swear, this drink is magical