Chef Essie

My Day as a Private Chef in Washington DC. Graduate dinner party for 12. Mediterranean fusion. Crudités with Muhammmara sauce, pomegranate salad, pomegranate lamb and grilled vegetables. Dessert -Orange blossom cake and raspberry semifredo

Summer Glow Up Fruity Salad . Cucumbers, peppers, grape tomatoes, carrots, tangerines, strawberries, beets. Salad dressing: Miso Macadamia- Miso, ginger, garlic powder,macadamia nut butter, coconut aminos, water # glowsalad # #

Asian Honey Plant Based Boneless Chicken, Gluten Free- Chickpea battered made from cauliflower
Batter - Chickpea flour, cumin, garlic powder , ginger and turmeric- Honey Sauce : Honey, date sugar, water, lime, raw apple cider vinegar, coconut aminos, garlic, and ginger

Gluten Free -Low Carb Eggplant and Red pepper bruschetta with a Mediterranean Twist on a Chickpea flatbread without the guilt
Chickpea batter - Chickpea flour, olive oil, garlic, cumin, pink salt, and water . Topping - Roasted eggplant, roasted bell peppers, garlic, lemon juice, salt and fresh parsley


carb

The Delicious French Fries Substitute I Use For My Waistline-Kohlrabi Root Vegetable-
Simply peel and slice. Season (Smoked paprika, garlic powder, rosemary and pink salt.

Sweet potato boats stuffed with dairy free high protein cottage cheese and avocado for the good fats paired with high protein French green lentils

Essie Gourmet
Chef-Crafted Plant-Based Cuisine
Luxury Weekly Meal Prep | DMV
For individuals & families
📩 DM “MEAL PREP” to order
🌐 www.essiegourmet.com
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