Valentine’s Day Brunch – Recipes


This year, Valentine’s Day falls on a Sunday. If the key to your sweetheart’s heart is through his/her stomach, make a delectable, home cooked brunch that screams I LOVE YOU!

The special spread includes: lemon cakes, sweet french toast, coffee and even a Bloody Mary.

Gaea Lemon Zest Cake

Gaea Lemon Zest Cake


1 ½ cups organic rye flour
¼ teaspoon sea salt
2 teaspoons gluten-free baking powder
¼ cup finely ground pine nuts
Zest of 2 lemons
1 cup organic sugar cane
3 eggs
¼ cup freshly squeezed lemon juice
1 cup Greek yogurt
2/3 cup Gaea Organic extra-virgin olive oil (MSRP $12.99

Preheat oven to 375 degrees and grease the pan. In a medium bowl mix the flour, sea salt, baking powder and pine nuts. Next, mix the lemon zest into the sugar cane. In a separate bowl mix the zesty sugar cane with 3 eggs for about 2 minutes, then add the lemon juice, Greek yogurt and Gaea olive oil. Combine both bowls and pour the batter into the cake pan. Bake for 30-35 minutes.

Coconut Banana French Toast

Carrington French Toast

Servings: 6

Preparation Time: 10 minutes


1 banana

1 cup milk

1 cup coconut milk

1 teaspoon vanilla

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

11/2 teaspoons cornstarch

1/4 teaspoon salt

12+ slices bread

2 T Carrington Farms Coconut Oil (MSRP: 12 oz. $7.99, 54 oz. $23.30,


Heat griddle and brush with coconut oil. Blend remaining ingredients (except bread) in a blender until smooth. Pour into a shallow dish. Submerge each slice in mixture and place on griddle.

Cook till golden brown, then flip over to cook other side. Serve with maple syrup.

Colman’s Mustard Bloody Mary

Colmans Bloody Mary

Serve Up to 4 People


3 cups tomato juice
1 cup pickling liquid
1 cup of Vodka
​3 tablespoons Worcestershire sauce
2 Tablespoons Valentina hot sauce
2 teaspoons Colman’s Prepared Mustard
1 and a half Tablespoons horseradish
1 and a half teaspoons ground pepper
1 and a half teaspoons salt
1 and a quarter teaspoons celery seeds
Colman’s Dry Mustard Powder (available nationwide at supermarkets such as Whole Foods, Walmart, Safeway and Kroger for $4.99 – $6.99)

To Finish

In a pitcher, combine the celery seed and horseradish. Muddle the mixture with the end of a wooden spoon to blend and break up the celery seeds. Pour in the tomato juice, pickling liquid, hot sauce, Colman’s Mustard, and Worcestershire sauce. Season with salt and pepper. Stir everything together to combine. In Collins glasses, fill with ice (4 cubes) and pour 2 oz of Tito’s Vodka over top. Fill the rest of the glass with the Bloody Mary mix, and garnish with pickled vegetables (i.e. asparagus, green beans, celery) and an olive and lemon slice.

For the Rim

3 parts salt to 1 part Colman’s Mustard Powder as a salt rim

3 Layer Iced Bon Bon

IMUSA Espresso


1 can condensed milk  (14 ounce)
Ice cubes Shots of room temperature espresso coffee, unsweetened made in an IMUSA ESPRESSO MAKER (Available at for $10.99)


First, pour 2 inches of condensed milk into the base of 4 (4oz) juice glasses.

pour the equivalent of one shot of coffee on top of the condensed milk in each glass.

Take the remaining four shots of coffee and put them in a blender with four ice cubes. Blend in the blender until a thick foam is formed.

Pour the foam into each glass carefully. Serve immediately.

Slow Jam by KRUPS Brand Ambassador, Sam Lewontin



1 double­shot espresso (use  an espresso with a chocolaty  or nutty flavor profile here)
1oz. dark chocolate syrup
3 dashes Peychaud’s bitters
1 dash Bittermen’s Orange  cream citrate
5oz. steamed almond milk

Combine espresso, chocolate,  bitters, and orange citrate  in an 8oz. mug. Stir, and top  with steamed almond milk.

“Chocolate bon­bons are a  classic Valentine’s Day treat.  With this drink, I wanted to  recreate those flavors in liquid form:  espresso and dark chocolate  are naturally complementary,  Peychaud’s bitters and Orange  cream citrate lend an  alluring suggestion of  preserved fruit, and  the nutty sweetness of almond  milk ties the whole thing  together.”


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