Snacks

Bob’s Red Mill chickpea flour Drizzle of Lavender Honey Drizzle of extra Virgin Olive Oil Flaky salt Flaky salt to taste Fresh filtered water, if needed Freshly cracked black pepper Greek yogurt Optional Garnish Pick One: Or 2 tablespoons avocado oil Texas Pete or Frank’s Red Hot To Serve: Toasted Fennel Seeds Vidalia onions, sliced thinly aleppo pepper almond butter almond flour almond flour, lightly packed apple cider vinegar avocado oil baking powder basil leaves bay leaf beef bullion paste black pepper to taste black peppercorns brown rice flour bunch curly kale butter can of artichoke hearts celery sticks chicken breast chickpea flour chickpeas, drained chévre coconut milk coconut sugar + more for dusting the pan eggs extra virgin olive oil filtered water filtered water, divided, fresh dill fresh parsley freshly chopped dill freshly chopped parsley freshly cracked black pepper to taste freshly sliced green onion garlic cloves, crushed garlic powder garlic, grated granulated onion green onions, gruyere cheese, freshly grated harissa paste, honey kosher salt, lemon juice lemon, lemon, juiced nutritional yeast oat flour onion powder orange juice orange zest paprika, smoked pecan meal, made by grinding raw pecans pecorino or parmesan plain cream cheese raw carrots raw flax seeds raw natural, white or black sesame seeds raw pumpkin seeds raw sunflower seeds red or pink beets roasted pine nuts sea salt sea salt to taste sharp cheddar cheese, freshly grated, I prefer Tillamook sharp cheddar sherry vinegar shredded cheddar cheese sliced almonds smashed banana smoked paprika tahini tapioca starch tortilla chips unsalted butter vanilla extract water za’atar seasoning