Follow the Sourdough Discard Wild Blueberry Streusel Muffins recipe here.

To Make the "Glass Skin" Tea:

• Combine all ingredients in a large pot over medium high heat. Bring to a boil then reduce to simmer 10 minutes. Remove from heat to cool before storing in glass containers. Stir in a honey to taste when warm enough to drink for a sweeter. This can be enjoyed cold like sweet tea or warm.

To Make the Cereal Bars:

• In a large bowl, mix the maple syrup and almond butter until smooth. Add the cereal and mix until well combined.
• Line a 8-9" square casserole dish with parchment paper for easy removal. Add the cereal mixture then pat down with hand run under cold water.
• Spoon the melted chocolate evenly on top, then garnish with flaky sea salt. Place in the freezer for 30 minutes to 1 hour, until firm enough to slice into individual pieces. Store in an airtight container in the fridge for up to 5-7 days.

To Make the Tahini Butter Roasted Chicken:

• Preheat oven to 425F. Line a rimmed baking pan with parchment paper.
• In a bowl, combine the softened butter, tahini, grated ginger and garlic, rice vinegar, and spices. Mix until very well combined.
• Add the chicken to the prepared baking pan. Pat the top of each dry with a paper towel.
• Evenly distribute the seasoned butter mixture on top of each chicken piece. It helps to keep a bowl of water nearby to prevent the butter from sticking to your hands.
• Roast for 35-40 minutes, until deeply golden on top and juices run clear.
• Let rest at least 5 minutes before slicing with a chef's knife into thin slices.

To Make the Coconut Rice:

• Heat the rice and oil in a medium saucepan over medium-high heat. Cook, stirring occasionally, until translucent, lightly golden, and fragrant, 2 to 3 minutes.
• Add 1/2 cup water first as it will be absorbed quickly.
• Stir in the coconut milk, salt, shredded coconut, sliced almonds and then bring to a boil. Reduce the heat to a simmer, cover, and cook until all the liquid is absorbed and the rice is cooked, about 20 minutes. Remove lid and with a fork. Stir in the butter.
• Cover and let steam for 5 to 10 minutes before serving.

(Optional) To Make the Roasted Broccolini:

• Add 1 tablespoon olive oil to a skillet over medium high heat. Add the broccolini to cook untouched for 2-3 minutes, then turn to cook an additional 1-3 minutes. The broccolini should be slightly charred and bright green. Finish with the juice of 1/2 lemon.