Blueberry, Almond, Coconut, Ginger Cakes

Follow directions of your favorite pancake mix and simply add two Tbsp Orchestra Provisions’ Chai spice seasoning.  Top with dried coconut, almond, maple syrup and yogurt (or however you please!).  Compote:  On medium heat place 1 cup fresh or frozen berries of choice into a saucepan. Grate 1 TBSP frozen or fresh ginger into the pot and add 2 cups fresh water. Flavor with your choice of sweetener; maple syrup, honey etc. Simmer until enough water has evaporated to make a desired consistency.

Follow directions of your favorite pancake mix and simply add two Tbsp Orchestra Provisions’ Chai spice seasoning.

Top with dried coconut, almond, maple syrup and yogurt (or however you please!).

Compote:

On medium heat place 1 cup fresh or frozen berries of choice into a saucepan. Grate 1 TBSP frozen or fresh ginger into the pot and add 2 cups fresh water. Flavor with your choice of sweetener; maple syrup, honey etc. Simmer until enough water has evaporated to make a desired consistency.

Stewed Fruit, Walnuts, Seasonal Fruit, Steel Cut Oats

Steel cut oats (regular oats work just fine!): follow instructions on the package. If using bulk, boil 3.5 cups of water for 1 cup of oats. Mix one tablespoon of Orchestra Provisions Chai spice into the oats thoroughly.  Top however you’d like, but fresh fruit, yogurt and walnuts are hard to beat.  Stewed fruit:  Add 1 cup prunes, 1/2 cup raisins, 1/2 lemon juiced and 4 cups water to a saucepan and simmer on medium heat until reduced to a thick topping. Stir in 2 Tbsp Orchestra Provisions’ Chai spice seasoning.

Steel cut oats (regular oats work just fine!): follow instructions on the package. If using bulk, boil 3.5 cups of water for 1 cup of oats. Mix one tablespoon of Orchestra Provisions Chai spice into the oats thoroughly.

Top however you’d like, but fresh fruit, yogurt and walnuts are hard to beat.

Stewed fruit:

Add 1 cup prunes, 1/2 cup raisins, 1/2 lemon juiced and 4 cups water to a saucepan and simmer on medium heat until reduced to a thick topping. Stir in 2 Tbsp Orchestra Provisions’ Chai spice seasoning.

Matcha Tahini Protein Cookies

Preheat the oven to 360 degrees. Oil a cookie sheet and set to the side.  Gather ingredients:  1 c Bob’s Redmill gluten free baking mix (all sorts of different flours will work here, feel free to experiment!), 2 TBSP Orchestra Provisions’ Chai spice seasoning, 2 tsp matcha powder, 1 tsp baking powder, 1/2 tsp baking soda, 1/3 c tahini, 4 tbsp maple syrup, 2 tbsp honey, 3 tbsp almond or coconut milk & 1 tsp vanilla.  Combine dry ingredients and wet ingredients separately, then join until smooth and consistent. Bake in the oven for 12-15 minutes, longer for more crunch and less time for more chew.

Preheat the oven to 360 degrees. Oil a cookie sheet and set to the side.

Gather ingredients:

1 c Bob’s Redmill gluten free baking mix (all sorts of different flours will work here, feel free to experiment!), 2 TBSP Orchestra Provisions’ Chai spice seasoning, 2 tsp matcha powder, 1 tsp baking powder, 1/2 tsp baking soda, 1/3 c tahini, 4 tbsp maple syrup, 2 tbsp honey, 3 tbsp almond or coconut milk & 1 tsp vanilla.

Combine dry ingredients and wet ingredients separately, then join until smooth and consistent. Bake in the oven for 12-15 minutes, longer for more crunch and less time for more chew.

Chai Spiced Winter Squash & Banana Muffins

Preheat the oven to 375 degrees.  Gather ingredients: 15 ounces butternut squash puree, 1 ripe banana, 2 eggs, 1 Tbsp melted coconut oil, 1 Tbsp maple syrup, 1/2 cup milk of your choice, I used rice milk above because it was what was handy, 1 1/4 cup Bob’s Redmill gluten free baking mix (or other baking flour), 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 2 Tbsp Orchestra Provisions’ Chai spice seasoning. Add nuts of your choice to top for garnish and additional protein.  Combine dry ingredients and wet separately, then join the two until evenly mixed throughout. Bake for thirty minutes and set aside to cool.

Preheat the oven to 375 degrees.

Gather ingredients: 15 ounces butternut squash puree, 1 ripe banana, 2 eggs, 1 Tbsp melted coconut oil, 1 Tbsp maple syrup, 1/2 cup milk of your choice, I used rice milk above because it was what was handy, 1 1/4 cup Bob’s Redmill gluten free baking mix (or other baking flour), 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 2 Tbsp Orchestra Provisions’ Chai spice seasoning. Add nuts of your choice to top for garnish and additional protein.

Combine dry ingredients and wet separately, then join the two until evenly mixed throughout. Bake for thirty minutes and set aside to cool.

Spiced Protinoa

An excellent addition to any meal, adding Orchestra Provision spices to any grain provides flavor, protein and improved the glycemic index of that carbohydrate. Quinoa is naturally high in protein, so this is a double whammy!  Simply add 1 TBSP Orchestra Provisions spice to grain when adding the grain to boiling water. Showcased above is the grain mix, but the Mexican style spice will allow for some tasty burrito and taco stuffing, enchiladas, huevos rancheros etc.

An excellent addition to any meal, adding Orchestra Provision spices to any grain provides flavor, protein and improved the glycemic index of that carbohydrate. Quinoa is naturally high in protein, so this is a double whammy!

Simply add 1 TBSP Orchestra Provisions spice to grain when adding the grain to boiling water. Showcased above is the grain mix, but the Mexican style spice will allow for some tasty burrito and taco stuffing, enchiladas, huevos rancheros etc.

Best Curry Ever

Prepare desired grain, used above is brown rice cooked on medium heat with a 1: 2 1/2 ratio of rice to water.  In a medium sized pot warm enough oil to cover the bottom of said pot. Add diced: 1 jalapeno, 1 onion (or shallot is delicious too!), 4 cloves garlic, 1 1/2 inch ginger, 1 red pepper, 2 medium sized red potatoes and 1/2 medium sized sweet potato. If you are cooking with additional protein such as chicken add chicken now as well (1 or two breasts work well / add tofu near the end just long enough to ensure proper warming. Cook all ingredients together until onions are translucent then add 2 TBSP Orchestra Provisions’ Curry powder. Just before ingredients start to stick to the bottom of the pan add one can of coconut milk and squeeze one lime into the pot. Add one handful of cranberries. Cover and let simmer for twenty minutes minimum to ensure chicken is cooked through if you are using. The longer this simmers the more the flavors come together. I like to add a couple of tablespoons of honey to round the flavor out, but it is not at all necessary to sweeten. Chop up the greens from your beets (because they should never be thrown away and are packed full of nutrition and friend of the liver), and add them near the end for a bit of a steam. Season with salt and pepper to desired levels and serve with garnish of choice, paired above are cilantro, coconut and peanuts.

Prepare desired grain, used above is brown rice cooked on medium heat with a 1: 2 1/2 ratio of rice to water.

In a medium sized pot warm enough oil to cover the bottom of said pot. Add diced: 1 jalapeno, 1 onion (or shallot is delicious too!), 4 cloves garlic, 1 1/2 inch ginger, 1 red pepper, 2 medium sized red potatoes and 1/2 medium sized sweet potato. If you are cooking with additional protein such as chicken add chicken now as well (1 or two breasts work well / add tofu near the end just long enough to ensure proper warming. Cook all ingredients together until onions are translucent then add 2 TBSP Orchestra Provisions’ Curry powder. Just before ingredients start to stick to the bottom of the pan add one can of coconut milk and squeeze one lime into the pot. Add one handful of cranberries. Cover and let simmer for twenty minutes minimum to ensure chicken is cooked through if you are using. The longer this simmers the more the flavors come together. I like to add a couple of tablespoons of honey to round the flavor out, but it is not at all necessary to sweeten. Chop up the greens from your beets (because they should never be thrown away and are packed full of nutrition and friend of the liver), and add them near the end for a bit of a steam. Season with salt and pepper to desired levels and serve with garnish of choice, paired above are cilantro, coconut and peanuts.

Chimi-chirpi

Recipe makes around 5 cups, enough to freeze! This chimichurri is a traditional garnish with modern application. Great on a steak, underneath lox on a bagel, spoonful in breakfast potatoes, topping for any taco, or over favorite pasta. This recipe gives any uninspired meal a distinguished punch, making all mouths water. If you ever finish cooking and think to yourself: “It’s missing something”…add this, you won’t be disappointed.  In a blender combine:  1 bulb fresh garlic  1 bunch fresh parsley  1 bunch fresh cilantro  Juice from 1 lemon  1 Tbsp apple cider vinegar  1 cup olive oil  1 Tbsp Orchestra Provisions’ “Pico-grillo” seasoning  2 Tbsp nutritional yeast (optional, but adds delicious umami flavor)  1 Tbsp Bragg’s Liquid Aminos (also optional, adds salty depth and protein!)  Salt and pepper to taste  Blend until desired consistency, if too chunky add water or more oil until satisfied.

Recipe makes around 5 cups, enough to freeze! This chimichurri is a traditional garnish with modern application. Great on a steak, underneath lox on a bagel, spoonful in breakfast potatoes, topping for any taco, or over favorite pasta. This recipe gives any uninspired meal a distinguished punch, making all mouths water. If you ever finish cooking and think to yourself: “It’s missing something”…add this, you won’t be disappointed.

In a blender combine:

1 bulb fresh garlic

1 bunch fresh parsley

1 bunch fresh cilantro

Juice from 1 lemon

1 Tbsp apple cider vinegar

1 cup olive oil

1 Tbsp Orchestra Provisions’ “Pico-grillo” seasoning

2 Tbsp nutritional yeast (optional, but adds delicious umami flavor)

1 Tbsp Bragg’s Liquid Aminos (also optional, adds salty depth and protein!)

Salt and pepper to taste

Blend until desired consistency, if too chunky add water or more oil until satisfied.

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Gumbo-laya

Ingredient list:  Two yellow onions  Two skinless chicken breasts  1 package andouille sausage (Aidell’s or other)  4 cloves garlic  1 red bell pepper  1 green bell pepper  4 celery stalks  1 cup all purpose flour (any gluten free flour will work!)  1 stick butter or vegan alternative  16 oz canned stewed tomatoes  2 cups water  2 cups stock of any type  1 bay leaf  2 Tbsp gumbo file (ground sassafras)  2 Tbsp Orchestra Provisions’ “Cajun-wings” seasoning    Boil chicken in the water for twenty minutes and save water as broth for stew later, set aside. In a large pot, create a roux using the butter and flour on medium heat. Once this mixture is golden add veggies; saute diced onion, bell peppers, garlic and celery until translucent. Add sausage, bay leaf, tomato and Orchestra Provisions’ “Cajun wings”. Cook five-ten minutes before adding the chicken-water and broth. Simmer over medium heat for thirty minutes. Add salt to taste and shred chicken to add at the end. After you take the gumbo off of the stove stir in file and garnish with something green (cilantro pictured above). Eat as a gumbo-stew or add half the amount of broth and serve over rice jambalaya-style.

Ingredient list:

Two yellow onions

Two skinless chicken breasts

1 package andouille sausage (Aidell’s or other)

4 cloves garlic

1 red bell pepper

1 green bell pepper

4 celery stalks

1 cup all purpose flour (any gluten free flour will work!)

1 stick butter or vegan alternative

16 oz canned stewed tomatoes

2 cups water

2 cups stock of any type

1 bay leaf

2 Tbsp gumbo file (ground sassafras)

2 Tbsp Orchestra Provisions’ “Cajun-wings” seasoning

Boil chicken in the water for twenty minutes and save water as broth for stew later, set aside. In a large pot, create a roux using the butter and flour on medium heat. Once this mixture is golden add veggies; saute diced onion, bell peppers, garlic and celery until translucent. Add sausage, bay leaf, tomato and Orchestra Provisions’ “Cajun wings”. Cook five-ten minutes before adding the chicken-water and broth. Simmer over medium heat for thirty minutes. Add salt to taste and shred chicken to add at the end. After you take the gumbo off of the stove stir in file and garnish with something green (cilantro pictured above). Eat as a gumbo-stew or add half the amount of broth and serve over rice jambalaya-style.