As we speak we had a our first all-hands-on-deck artistic assembly of the yr: catching up with everybody post-holiday, introducing a brand new Jungalista to the group and brainstorming concepts for 2017. Now a Jungalow assembly isn’t a gathering except there’s colourful tasty meals to comply with, and at this time was no exception…

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When Justina was a bit of lady, her favourite bagel combo was a blueberry bagel with strawberry cream cheese, so we determined to invent a couple of attention-grabbing sweet-bagel combos impressed by Justina’s childhood fave.  We loved candy bagels in uncommon combos all dressed up in yellow, orange, crimson and (in fact) inexperienced.

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Matcha Coconut Butter with Coconut Flakes on Poppyseed

¼ cup of coconut butter
1 tbs of matcha (add extra to style)
2 tbs of creamed honey

Stir all substances collectively. If wanted, add a splash of sizzling water or coconut oil to make it simpler to unfold.

Makes 2-3 servings

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Almond Butter with Apples on Entire Wheat

Bagel with creamcheese and cranberry sauce

Plain Cream Cheese with Cranberry Sauce on Blueberry

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Honeyed Cashew Cheese with Butternut Squash and Dukkah on Sesame

Dukkah comes from the Egyptian Arabic phrase for “to crush” or “to pound,” which is precisely how we made our little mix of spices, herbs and nuts – floor up with a tiny little mortar and pestle. There are a mess of recipes on the market to peruse, however we went with some substances already in our pantry…

1 tsp wild fennel seeds
½ tsp black pepper
½ tsp cumin
½ tsp sea salt
Sprinkle of oregano

Grind with mortar and pestle and sprinkle on no matter you please.

Makes 2-3 servings

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Turmeric Cream Cheese with Candied Ginger and Black Pepper on Sesame
Turmeric Cream Cheese
¼ cup of plain cream cheese
1 tsp turmeric powder (add extra to style)

Stir substances collectively and voila!

Makes 2 servings

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Take pleasure in your weekend and wow your fam with some matcha-coconut bagels!

Napkins and coasters from Luna y Zorro
Recipes developed by Bethany Harris for The Jungalow
Photographs by Justina Blakeney

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