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This versatile chicken salad recipe features the use of tarragon infused avocado oil to add a light and sweet herby taste to your standard sandwich filling!  This recipe is perfect for those looking to step up their lunch game for work or to pack up and take to the park as part of a tasty weekend picnic! 

Ingredients

For the tarragon-infused oil

2 cups avocado oil

¾ cup dried tarragon

1 tbsp ONGROK Sunflower Lecithin

For the tarragon mayo

1 egg yolk

Juice from ½ a lemon

¾ cup tarragon-infused avocado oil

½ tsp sea salt

For the chicken salad

3 ½ cups cooked chicken, chopped

1 ½ tbsp stone ground mustard

Juice from ½ a lemon

½ tsp kosher salt

½ tsp ground black pepper

¼ tsp garlic powder

¼ tsp onion powder

For the crostini

1 small baguette

¼ cup tarragon-infused avocado oil

⅓ cup rainbow micro-greens

Tools

ONGROK 4-piece Grinder

ONGROK Botanical Infuser Machine

ONGROK Micron Filter Bag (comes with the botanical infuser kits)

Whisk

Pastry brush

Directions

1. Grind dried tarragon in your ONGROK 4-piece grinder.
2. Transfer ground tarragon to the base of your ONGROK Botanical Infuser machine, along with avocado oil and soy lecithin. Give the mixture a quick stir. Set temperature to 160℉. Press the 1 hour button for infused oil and let the machine run through its cycle.
3. Once oil is done, strain mixture through ONGROK Micron Filter Bag into a bowl. Transfer to an air-tight container.
4. In a large bowl, whisk together egg yolk and lemon juice until frothy. Very slowly add a thin drizzle of your tarragon-infused oil while whisking continuously. Be careful that the oil whisks into the mixture immediately. If you add too much oil, stop and whisk until fully combined. Keep an eye on your mixture and mix just until soft peaks form to prevent the mixture from splitting. You might not need to use the full ¾ cup of oil.
5. Add cooked chicken, stone ground mustard, salt, pepper, and spices to your mayo. Fold gently until the mixture is fully incorporated.
6. Preheat your oven broiler to low. Slice baguette and brush both sides with your tarragon-infused oil. Transfer to a baking sheet lined with parchment paper and toast on broil for 3-4 minutes. Flip and broil another 3-4 minutes, until both sides are golden.

Assemble your crostini by scooping tarragon-infused chicken salad onto toasted baguette slices. Top with a pinch of rainbow microgreens and serve! 

Looking to spice up your breakfast? Start your morning off right with a batch of delicious earl grey infused high protein pancakes!   This recipe can easily accommodate a plant-based diet by swapping out a whey pancake mix for a vegan version and using dairy free or plant-based mylk. 

 These pancakes are fluffy, satisfying and easy to make, all you need is your favourite protein pancake mix and earl grey infused milk – that’s it!  With the help of our Small ( ¾ -2.5 cups) & Full-Size (1-5 cups) Botanical Infusers, you can make as little or as much infused milk as you like.  Make a single batch for one pancake recipe or make enough to last the week- you can keep your infusions fresh by storing them in our Airtight Stainless-Steel Container or BPA-Free Silicone Storage Bags!   

For 1 batch of Infused Milk you will need:

• 1 cup of Dairy or Plant-Based Milk
• 1 scoop (15g) of ONGROK’s Non-GMO Sunflower Lecithin
• 1 Tablespoon of Earl Grey Tea Leaves

Making and Infused Milk for your morning pancakes only requires 1 hour in our Botanical Infuser and the process is super easy! 

Step 1- Add the Milk, Earl Grey Tea and Sunflower Lecithin to your Botanical Infuser Machine.  Our Sunflower Lecithin comes with a 15g scoop that makes it easy to incorporate into your recipes – use 1 scoop for every cup of oil, butter, or in this case, milk!

Step 2- Put the lid on your Infuser and set the temperature to 160°F, then select the 1 hour (oil) time setting and let the machine run its course.

Step 3- Once the infusion is done put on your heat resistant silicone gloves and pour the milk through an ONGROK filter bag and into a bowl. These accessories come with your purchase of a Small or Large ONGROK Botanical Infuser Kit!

Now the milk is ready to be used in your pancake mix!  Add the milk to the mix and make the pancakes as usual -  the earl grey flavour tastes great with some added blueberries or other fruit as a topping!  The possibilities are endless with our Botanical Infuser Kits and Bundles, our 2-button operation system and full accessories kit make it easy for beginners to make creative homemade infusions.  Our Infusion Machines are also Self-Cleaning, just add some soap and water, press the ‘clean’ button and while you’re enjoying your breakfast your machine takes care of the mess!

Summer is finally here!  While most of us can’t wait to get outside and enjoy the sunshine, we also need to remember to take some time to cool off and relax; and what better way than with a slice of creamy cheesecake!

To create this luscious infused cheesecake recipe you’ll need a few ONGROK Accessories -  First you’ll need a Small Botanical Infuser or Large Botanical Infuser, or Infusions Kit to extract the flavour of hibiscus & to get this amazing pink hue for the plant-based cheese filling! You’ll also want to use ONGROK’s EZ Grinder to grind up the hibiscus and add in our Sunflower Lecithin Powder to the oil mixture to help bind it all together!

Here’s how to make it!

Ingredients

For the hibiscus infused oil:

• ½ cup dried hibiscus flowers, ground
• 1 cup coconut oil
• 1 tbsp ONGROK Sunflower Lecithin Powder
•  

For the crust:

• 8 Medjool dates, pitted
• 1 ½ cup raw walnuts
• 3 tbsp almond flour
• ¼ tsp sea salt
•  

For the filling:

• 16 oz vegan cream cheese, softened (you can swap this out for real cream cheese if you're not vegan or allergic to dairy)
• ½ cup hibiscus-infused coconut oil
• Zest from 1 lemon
• ⅓ cup lemon juice
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• ½ tbsp hibiscus powder
• Fresh fruit for topping

Tools You’ll Need:

• ONGROK 4-piece EZ Grinder
• ONGROK Botanical Infuser
• ONGROK Micron Filter Bag
• Food processor
• 7-inch springform pan
• Blender
• Rubber or offset spatula

Directions

1. Grind dried hibiscus flowers in your ONGROK 4-piece grinder.
2. Transfer ground hibiscus flowers to the base of your ONGROK Botanical Infuser machine, along with coconut oil and sunflower lecithin. Give the mixture a quick stir. Set temperature to 160℉. Press the 1 hour button for infused oil and let the machine run through its cycle.
3. Once oil is done, strain mixture through ONGROK Micron Filter Bag into a bowl. Transfer to an air-tight container.
4. Add dates to a food processor & process until dates roll into one ball. Add remaining crust ingredients and pulse a few times until walnuts are in small crumbs and the mixture sticks together when pinched. Be careful not to over-process!
5. Transfer crust mixture to your springform pan. Press mixture evenly into pan. Let chill in the fridge for a few minutes while you prepare your filling.
6. Combine all ingredients for filling in a blender and blend until smooth. Transfer filling to crust and smooth evenly with a spatula. Let firm up in the fridge for 8 hours or overnight.
7. Right before serving, remove outer ring from your springform pan. Top with fresh fruit and serve!

This infused cheesecake recipe is perfect to keep you cool on a hot summer day and a stunning item to bring out for a gathering!  We hope you enjoy it and would love to hear about any variations you make!

Consumers are making conscious purchases to support their bodies and minds. One product on the rise is sunflower lecithin. Today, we’re going to be talking about what sunflower lecithin is and why you should be using our Non-GMO Sunflower Lecithin Powder in your next batch of edibles.

What is Sunflower Lecithin?

When it comes to baking, lecithin is everywhere. It’s found in a range of different foods from chocolate bars to coconut cake. Lecithin acts as a bridge between oil and water, binding the two together so they don’t separate.

Soy lecithin is often used as it’s fairly inexpensive to grow and process, but many consumers are sensitive to soy. This is where sunflower lecithin comes in. As a phospholipid, sunflower lecithin acts as an emulsifier. Though lecithin can come as a liquid, ONGROK utilizes sunflower lecithin in powder form for use in our botanical infuser. Essentially, the emulsifier bonds water to fats for consistent herbal infusions.

How Sunflower Lecithin Transforms Your Edibles

Because of sunflower lecithin’s ability to bind oils to liquids, some believe it can help unique compounds like CBD bind together better as well. If true, this would serve as a game-changer for homemade edibles made in your botanical infuser and create potent concoctions.

As we noted, ONGROK’s sunflower lecithin comes as a powder, allowing for easy clean-up and quick dissolution in water. Sunflower lecithin can also help increase your edibles’ shelf life as water separated from oil can lead to mold. The powder also uniformly disperses, leaving you with a smooth, balanced mixture in your botanical infuser. Finally, lecithin powder creates a moist texture, reducing the likelihood of crumbling. This can be perfect for dry treats like cookies, and sticky desserts like gummies, and herbal-infused recipes.

Sunflower Lecithin Benefits

Sunflower lecithin can transform your edibles, but it’s also thought to carry additional benefits. First, all sunflower lecithin is non-GMO. This is because sunflower is never genetically modified, meaning it has not been altered to be resistant to weed killer like Round-Up or negatively influence biodiversity.

Sunflower lecithin is also gluten-free. Millions of people across North America are sensitive to gluten products, making it an excellent emulsifier alternative. Furthermore, sunflower lecithin is also vegan, and it can act as an egg substitute. To substitute one egg, just add one tablespoon of sunflower lecithin to your recipe. Finally, there is no need to worry about harmful additives. This is because sunflower lecithin is created through a gentle extraction process known as cold pressing, which does not employ the use of harsh chemicals, simply pressing the oil out of crushed-up sunflower seeds.

Though we cannot say for certain, some research has shown that sunflower lecithin may possess health benefits. For instance, sunflower lecithin packs key nutrients such as choline and Omega 3 fats. Choline serves various functions in the body, helping the liver and metabolic processes. Omega 3 fats offer a healthy boost of fats and help lubricate joints and decrease joint and arthritic pain.

Sunflower Lecithin and Your Botanical Infuser

It’s clear adding sunflower lecithin powder could boost your edible experience. Now, how do you use it with your oil infuser? You’re going to begin by decarboxylating your herbs. You can do this with our decarboxylation bags. Our airtight bags are a cost-effective way to decarb your herbs in the oven. After you’ve finished decarboxylating your botanicals, you can choose to store some of your herbs for later use in our decarboxylation bags or use all of your herbs for processing in our oil infuser.

Once you’ve decided how to proceed, take your predetermined amount of herbs and add them into our botanical infuser with a carrier oil, whether it be coconut oil or olive oil. Then, add one scoop (15g) of sunflower lecithin for every cup of oil into your botanical infuser and turn it on. We've made it easy for you to create infusions by adding a 15g scoop inside each bag of sunflower lecithin! And just as sunflower lecithin doesn’t let water and oil separate, our storage bags are airtight, sealing freshness and odours. You can also store your sunflower lecithin edibles in our decarboxylation bags once you’re done baking them.

Sunflower lecithin is a great addition to your botanical infuser kit. Be sure to use them with our airtight bags to increase shelf life and make the most of them. Feel free to drop us a review or leave any tips you’ve found useful to make your edible experience the best one yet.

The sweet heat of summer is on the horizon. But with it comes increased oil and skin cell production, creating the perfect storm for serious breakouts. Nevermind sunburn from trips to the coast or the lake! At ONGROK, we’re all about concocting new recipes with the power of our botanical infuser. Did you know that your oil infuser can create more than just edibles? You can create incredible infused self care products, too! Today, we wanted to help you keep it cool and remind you to treat yourself this summer and give you the scoop on some high quality infused face mask recipes.

In order to craft these recipes you’ll need to decarboxylate your herbs in order to activate the ingredients within. Think of the decarb process like activating yeast. If you do not activate yeast, your dough will not be able to rise. Decarboxylation converts raw compounds like CBDa into activated CBD. To decarboxylate, break your desired amount of herbs into small pieces and place them into one of our decarboxylation bags. These bags are smell proof, meaning your kitchen won’t pick up any overwhelming scents as you cook. Preheat your conventional oven to 110°C. Place your decarb bag into the oven, and set the timer to 45 minutes. Once your timer goes off, remove the decarb bag from the oven and let cool for about a half hour. Now, it’s time to finesse these recipes with your handy botanical infuser. 

Your Oil Infuser Brings the Heat

Our oil infuser takes your skincare game to the next level, thanks to its ability to blend fresh herbs directly into your oil. In order to infuse oils properly, CBD or otherwise, carrier oils are a must. For our face masks, we’ll be using MCT coconut oil and jojoba oil. We will also be infusing honey. Coconut and jojoba oils are some of the best carrier oils for CBD and hemp oil and come with their own added benefits. MCT coconut oil has shown to moisturize dry skin and acts as an anti-inflammatory. Jojoba oil is also an excellent moisturizer. Jojoba oil is also thought to be antioxidative, which can help ward off pollutants and other toxins. If you are sensitive to coconut oil or have oily skin, substitute jojoba oil for coconut oil in any of these recipes.

Consider Herbal Infusion Accessories 

If you’re a skincare routine champion you can even add our sunflower lecithin powder to your botanical infuser concoction. Lecithin makes an excellent addition to your skincare routine. Sunflower lecithin acts as an emulsifier, just blend it with coconut oil or jojoba oil in our herbal infuser to access its moisturizing potential. 

While research is ongoing about potential benefits of CBD, preliminary research suggests it may be able to help soothe acne, itching, and other skin conditions such as eczema, and act as an antioxidant to defend against irritating pollutants. In any case, as an oil, CBD acts as a moisturizer. Now, let’s dive into some skincare self care, brought to you by your botanical infuser! 

Infused Honey and Papaya Face Mask

• 1 Papaya
• 2 Tsp Full Fat Plain Yogurt 
• 1 Tbsp Honey

Combine soothing papaya and infused honey to moisturize and exfoliate your skin and leave a light glow. Start by adding two teaspoons of full fat plain yogurt into a bowl and mix with one tablespoon of your infused honey. In a separate bowl, mash your papaya until smooth and stir in with other ingredients. Apply the mask and leave it on for about three to four minutes. Rinse gently with warm water and pat dry.

Infused Coconut Oil and Cinnamon Face Mask

• ½ Tbsp Cinnamon
• 1 Tbsp Infused MCT Coconut Oil

Using infused coconut oil fresh from your botanical infuser and cinnamon, this recipe allows you to bring added moisture and create a fuller look. Form your mask simply by mixing your ingredient duo together. Gently apply to your face using circular motion and let sit for 10-15 minutes. Rinse with warm water and pat face with a cloth to dry. As with lemon, cinnamon can be irritating to the skin, so be sure to take care when washing your face. 

Infused Jojoba and Avocado Face Mask

• ½ Avocado
• 1 Tablespoons Full Fat Plain Yogurt
• 1 Tablespoon Jojoba Oil
• ½ Tablespoon Honey

Avocado and jojoba pack omega fats which can help heal dry skin. This face mask also includes honey and yogurt to keep your skin feeling healthy and soft. To create, mash one half of an avocado. Then, mix in your yogurt, infused jojoba oil and touch of honey. Apply liberally to face and leave for about 3-5 minutes. Rinse with warm water and use a cloth to dry. 

Infused Honey and Turmeric Face Mask

• 1 Tablespoon Full Fat Plain Yogurt
• 1 Tablespoon Infused Honey
• 1 Tablespoon Turmeric Powder
• ½ Banana

For those dreaming of even skin tone, this infused honey and turmeric face mask is the one. Turmeric helps to brighten and tone, while yogurt and banana act as moisturizers, and honey gently exfoliates. Start by infusing honey in your botanical infuser. Mash ½ of a banana in a small bowl. Then, stir in your yogurt and turmeric powder, before adding in your oil infuser crafted honey. In a circular motion, apply a thin layer to your face. Let sit for about 10-12 minutes before rinsing with warm water. 

We hope these infused recipes help you feel refreshed and relaxed this summer. Follow us for more recipes, and if you have any go to recipes let us know! We love hearing from you.