Bitter Almond flavour and full of anti-cancer vitamin B17, these wafers were an attempt to honour the biscotti I used to enjoy in cafes.
I also am trying to experiment with apricot kernels so this is not necessarily a final result but it was definitely good enough to share and hopefully inspire others.
The rationale for using zucchini in the recipe was to try to achieve crispness, the coconut was for a macaroonish flavour.
The end result was slightly crispy but chewy for the ones I rolled (see pic) while the other, fatter rounds were very chewy and macaroonish.
The taste of bitter almonds was just right :)

I talk to my kombucha mushies and they tell me what they need. this is no joke. recently i have been rinsing my mushrooms in purified water and letting them sit outside in the sun. They are alive and i get this amazing sense when i am preparing them, like they want the best life possible and together we can create a simbiotic relationship. Relationships with our food?! outrageous!

White peaches, white tea, and the fresh zing of parsley come together in a light green beverage with a lovely froth.

Tea can be raw—think sun tea. I put a large jar of water, freshly blessed, on my windowsill and added the white tea leaves to it. I live in Oakland and I have a large sunny south-facing window, so the effect was pretty intense.

Another route you could take to get the same effect would be to use fresh water mixed with shizandra berry powder or a mushroom extract like reishi.

Add a frozen banana to make this more of a cool smoothie for a hot summer day.