Fragrant Vanilla Cake

Tag: drink

  • Maple Pecan Oatmilk Latte

    Maple Pecan Oatmilk Latte

    One of the things I love about fall is the cozy drinks.  I am a big lover of pumpkin spice lattes, and even make my own at home. But I also love other fall flavored lattes as well!  I keep seeing all of these delicious drinks at local coffee shops, and have even tried a few, but last weekend I came up with my own!  This Maple Pecan Oat Milk Latte!

    I use pecan butter for a lot of things, and even just like to eat it with a spoon sometimes because it is super delicious!  I make my own by blending up toasted pecans in the Vitamix with just a little sea salt and it is so good!  If you are wanting to make it yourself, it is about 3 1/2-4 cups toasted pecans and a few sprinkles of sea salt, just blend until smooth, using the tamper to press them down into the blades.  If you don’t own a vitamix and would like to use a food processor, just blend until smooth, stopping and scraping down a few times in between blending and blend until smooth (it might not get quite as smooth as the vitamix).  I like pecan butter because it is a smoother runnier nut butter due to the pecan’s higher fat content, which makes it perfect for drizzling over things, or for using in the Maple Pecan Syrup I made for the latte!

    This syrup is super quick and easy to make, and you can keep it in the refrigerator for a few weeks for whenever the urge to make a delicious latte strikes!  It just has pecan butter, maple syrup, water, cinnamon and vanilla extract.  It keeps in the fridge for a few weeks if it lasts that long! I use oat milk for my lattes because it is what I prefer, but you you like another plant based milk better, by all means use that.  I like Planet Oat original or Oatly, so those are what I usually use for my lattes.  I froth them, then pour them into the coffee and syrup mixture.  For this one I also topped it off with some almond whipped cream and cinnamon because I was feeling fancy! I get my almond whipped cream at Aldi.  They also have coconut but I like the almond slightly better.

    This is so delicious!  It is as good as something you would get at a coffee shop in my opinion, but you can enjoy it in the comfort of your own home!  If you are in the mood for a cozy fall treat, definitely try this Maple Pecan Oat Milk Latte soon!

    Maple Pecan Oatmilk Latte

    Maple Pecan Syrup

    Makes 3/4 cup of syrup (enough for 12 lattes)

    Ingredients:

    • 1/4 cup maple syrup
    • 1/4 cup pecan butter
    • 1/4 cup filtered water
    • 1 tsp maple extract
    • 1/8 tsp cinnamon

     

    Whisk together all ingredients, and pour into a jar. Store in the refrigerator for up to 2 weeks.

     

    For Latte:

    • 1/2 cup steamed oat milk or your favorite plant based milk
    • 1 Tbsp maple pecan syrup (recipe above) or a little more if you like things more sweet
    • 8 oz hot coffee
    • Plant based whipped cream
    • cinnamon

     

    Instructions:

    1. Pour the syrup into a mug, then pour in the coffee.
    2. Froth the steamed milk then pour over the hot coffee mixture.
    3. Top with whipped cream, sprinkle with cinnamon and enjoy!
  • Blueberry Muffin Oat Milk Iced Latte

    Blueberry Muffin Oat Milk Iced Latte

    We are definitely now way into iced latte season.  It was in the 80s yesterday outside, I definitely felt very warm on my run and wanted my coffee to be refreshing so iced latte it was!  I heard of a local coffee shop serving blueberry muffin lattes and really want to try one but have not done so yet because of lack of time and trying to save a bit of money by not buying coffee out a lot. So I decided to create my own so I could enjoy one!  So I made some Blueberry Muffin Oat Milk Iced Lattes for Eric and I and they turned out wonderful!

    I started out with an oatmilk base of course, Oatly being my oat milk of choice, but I also really like Planet Oat.  You can use whatever your favorite oat milk is though.  This is off topic but I feel like oat milk was really a game changer for delicious dairy free coffee.  I used to be an americano with flavor shots girl all the way but now that there are actually good vegan milks to serve in your coffee like oat milk I am a latte girl!  This time I blended the oat milk with blueberry puree, vanilla, maple syrup and a touch of cinnamon to give it that blueberry muffin flavor.  You could totally do this hot too if you don’t like iced lattes just heat the milk first.

    The blueberry milk would be delicious on is own but it is so perfect poured over strong brewed coffee!  I put the coffee on ice first then added it.  Lastly I added a little bit of vegan whipped cream on top which is totally optional and I don’t always do it but I felt like bougie coffee this time.  I also topped it off with a sprinkle of cinnamon.  I got the vegan whipped cream at Aldi in case you were wondering and they have it in coconut or almond.  I like the almond because it comes out of the can better when you get to the bottom.

    These lattes turned out sooo good!  I felt like I was drinking fancy coffee from a coffee shop but in the comfort of my own home!  I have a feeling I will be making a lot more of these over the coming months. They are the perfect thing to relax on the patio with!  If you are in the mood for some delicious iced coffee, definitely give this Blueberry Muffin Oat Milk Iced Latte a try!

    Blueberry Muffin Oat Milk Iced Latte

    Makes 1

    Ingredients:

    • 1/2 cup ice cubes
    • 1 cup strong brewed coffee
    • 2 tsp maple syrup
    • 1 1/2 Tbsp blueberry puree*
    • 1/4 tsp cinnamon
    • 1/4 tsp pure vanilla extract
    • 1/2 cup oat milk
    • vegan whipped cream (optional for topping I used Aldi Almond whipped cream)

     

    Instructions:

    1. To make the latte, add the ice and coffee to a tall glass.
    2. In a smaller glass, blend or whisk the maple syrup, blueberry puree, cinnamon and vanilla into the milk.
    3. Pour the blueberry milk over the coffee in the glass.
    4. Top with vegan whipped cream if desired.

     

    *T0 make the blueberry puree, blend 1 1/2 cups frozen (and thawed) blueberries with an immersion blender, or in a blender then strain to get a smooth puree. You will have enough for multiple drinks, or it is delicious stirred into oatmeal or on ice cream.

  • Gingerbread Oatmilk Latte

    Gingerbread Oatmilk Latte

    As much as I like to go to local coffee shops and make fancy drinks, it gets a bit expensive to do so more than once a week, so I like to make my own at home sometimes on my days off.  My drink of choice lately has been a Gingerbread Oatmilk Latte! I saw one on a menu and decided to recreate it at home. I have been making it for the past few weeks and it is so delicious I thought I would share it with you all!

    I made a gingerbread syrup, which is the flavoring element for this drink and it is super easy to make.  You just mix everything together in a jar and keep it in the refrigerator for when you want to make yourself a delicious drink! For my coffee syrups, I like to use a maple syrup base which is what I did for this one as well, since it goes so well with the flavors of gingerbread.  I also added in a little molasses which is one of the flavoring elements of gingerbread cookies.  For the spices I use ginger, cinnamon, cloves, nutmeg and allspice which is the same as the blend I use to make gingerbread cookies.  I also add a touch of vanilla.  The combination smells amazing!

    When I want to make a latte, I add it to a cup, add my coffee, some hot steamed oatmilk and sometimes if I am feeling really fancy, some whipped cream and cinnamon on top.  Sometimes I leave it off, but it is so darn delicious!  I have been using an almond milk whipped cream from Aldi lately and it works perfect for drinks!

    This is so heavenly!  Just sweet enough for me with the warming flavors of gingerbread, the richness of oatmilk and whipped cream and it is so wonderful with the coffee! This Gingerbread Oatmilk Latte is the perfect thing to sip on while you decorate the Christmas tree and listen to Christmas music! Which is exactly what I did on my day off last week.  I am loving this time of year, and I hope you are as well!

    Gingerbread Oatmilk Latte

    Gingerbread Latte Syrup

    Makes 3/4 cup of syrup (enough for 12 lattes)

    Ingredients:

    • 1/2 cup maple syrup
    • 2 Tbsp molasses
    • 1 tsp ground ginger
    • 1 tsp cinnamon
    • 1/4 tsp cloves
    • 1/4 tsp nutmeg
    • 1/4 tsp allspice
    • 1/4 cup filtered water
    • 1 tsp pure vanilla extract

     

    Whisk together all ingredients, and pour into a jar. Store in the refrigerator for up to 2 weeks.

     

    For Latte:

    • 1/2 cup steamed oat milk or your favorite plant based milk
    • 1 Tbsp pumpkin spice latte syrup (recipe above) or a little more if you like things more sweet
    • 8 oz hot coffee
    • Plant based whipped cream

     

    Instructions:

    1. Pour the syrup into a mug, then pour in the coffee.
    2. Froth the steamed milk then pour over the hot coffee mixture.
    3. Top with whipped cream, sprinkle with cinnamon and enjoy!
  • Pumpkin Spice Latte Syrup

    Pumpkin Spice Latte Syrup

    I love a good pumpkin spice latte!  But it has to be one made with actual real pumpkin in it.  I am not a big fan of the ones that are just made with generic syrup by chain coffee shops.  My favorite pumpkin spice lattes come from local shops that make their own syrups that include pumpkin, and honestly I would enjoy one every day if I could but since my pocket book can’t really afford that I enjoy those on weekends and make my own at home if I want it the rest of the week.  I have come up with a Pumpkin Spice Latte Syrup which is pretty darn delicious in drinks and it tastes just as good as the fancy ones I have had in coffee shops!

    To be completely honest it took me a couple of tries on this, because the first few were ok but not quite coffee shop quality flavor.  Like for instance I added too much pumpkin to one and it was too pumpkiny and not enough sweetness or spices.  I think some of the shops use a sugar syrup, but I used maple syrup in mine because I love that flavor with coffee and then you don’t have to make a separate syrup.  Maple lattes are one of my other favorite drink flavors also, so I thought why not combine it with pumpkin?!

    So for the base of this I came up with a ratio of 2 parts maple syrup to 1 part canned pumpkin.  That seems to be the magic ratio for deliciousness and balance.  If you do not have canned pumpkin but you do have canned butternut squash or sweet potato, those would be delicious in this as well!  I have had coffee drinks made at my favorite shops with both of those ingredients and they were awesome and very similar to pumpkin.  I also added in pumpkin pie spices of course, 1 1/2 tsp worth because that seems like the perfect amount to me, and vanilla extract.  I made a smaller batch of this syrup, because I know not everyone will use it every day (like I have been, I made it a couple times already in fact) but you are welcome to double this if you think you will use a lot.  This recipe yields enough for 12 lattes.

    There is nothing better than enjoying a warm pumpkin spice latte in your cozy clothes while relaxing!  And now you don’t even have to go anywhere to get one!  I feel like this one is the perfect balance of sweetness and aromatic pumpkin spice with the coffee. I hope you all have a wonderful fall and I hope you do try out this Pumpkin Spice Latte Syrup!

    Pumpkin Spice Latte Syrup

    Makes 3/4 cup of syrup (enough for 12 lattes)

    Ingredients:

    • 1/2 cup maple syrup
    • 1/4 cup canned pumpkin
    • 1 1/2 tsp pumpkin pie spices
    • 1 tsp pure vanilla extract

    Whisk together all ingredients, and pour into a jar. Store in the refrigerator for up to 2 weeks.

    For Latte:

    • 1/2 cup steamed oat milk or your favorite plant based milk
    • 1 Tbsp pumpkin spice latte syrup (recipe above) or a little more if you like things more sweet
    • 8 oz hot coffee

    Froth the steamed milk with the pumpkin spice syrup, then pour over the hot coffee in a large mug.  Enjoy!

     

     

     

  • Lavender Vanilla Iced Latte

    Lavender Vanilla Iced Latte

    While we were in Wisconsin for our anniversary trip last month, we stopped by a lavender farm shop called Island Lavender and it smelled so amazing!  Lavender is one of my favorite scents, and it was really tempting to buy so many things from the shop!  We did buy some lavender, and other lavender scented goodies like teas and soaps, but it also may have influenced what I ordered for flavors whenever we stopped at coffee shops along the way, because I became quite fond of lavender lattes.  I am a coffee lover, so before the trip, I scoped out locally owned coffee shops to stop at every day.  I ordered lavender lattes at least 4 times. Iced or hot, they are one of my favorite flavors now, and if I see one on a menu I am tempted to order it, especially during the summer.  I know it sounds kinda bougie, but if you are a lavender lover like me and you have tried one I am sure you know why I love them! And as I found out last weekend, they are really easy to make at home too! Since we are still technically in summer, I made an Lavender Vanilla Iced Latte and it turned out fabulous!

    I always love it and appreciate it when coffee shops make their own house made syrups, and it is really quite simple to do if you would like to make your own deliciously flavored drinks at home!  You just make a simple syrup with half water, half sugar then add your flavors for infusion.  This time I used regular sugar because I wanted to create a vibrant purple syrup with the lavender, but you could use other sweeteners like brown sugar, coconut sugar or maple syrup if you are doing something fall flavored (I will be posting a recipe using that soon, because I also made a coffee drink with that last weekend). Also, a note on this syrup, I chose to add butterfly pea flowers in order to tint it purple because I think that is fun!  I happened to have a large bag on hand just waiting to be used.  The thing about them though is that they tint the liquid blue and you have to add a touch of lemon to make it purple, which is what I did, in case you are wondering about the small amount of lemon in my syrup recipe. You can not taste the lemon when you make the drink though. The butterfly pea flowers are optional, and if you do not have them and want a simpler recipe, you can just infuse with the lavender. In about 5 minutes you have a delicious syrup that you can keep in the refrigerator for a month!

    I don’t have an espresso maker, so I just used strong brewed coffee and it worked out great!  I used oat milk for this because it is my absolute favorite, especially in coffee.  I frothed the milk and syrup, and a touch of vanilla together before adding it to make it a little more smooth, and it worked out perfect!  Lastly I topped it off with some coconut whipped cream just to be fun.  I know that is not traditional for a latte but I was feeling indulgent that day.  If you are wondering where you get a can of coconut whipped cream from, Aldi sells it and it is awesome!

    This drink turned out so delicious!  It was so balanced, just the right amount of sweetness with the light scent of lavender and vanilla, so smooth!  It was delicious iced, and this is probably how I will enjoy it for the last few days of summer, but I tried it in some hot coffee as well and it was awesome!  If you are a lavender fan, definitely give this  Lavender Vanilla Iced Latte a try! Or maybe use it to switch up from all the pumpkin spice lattes for a bit.

    Lavender Vanilla Iced Latte

    Makes 1

    Latte:

    • 1/2 cup ice
    • 1 cup strong brewed coffee
    • 1-2 Tbsp lavender vanilla syrup (depending on how sweet you like it), recipe follows
    • 1/4 tsp pure vanilla extract
    • 1/2 cup oat milk
    • Coconut whipped cream (optional for topping)

    Instructions:

    To make the latte, add the ice and coffee to a tall glass. In a smaller glass, blend or whisk the lavender syrup into the milk, then pour over the coffee in the glass. Top with whipped coconut cream if desired.

     

    Lavender Syrup

    Makes 1 cup, 16 servings

    • 1/2 cup granulated sugar
    • 1/2 cup boiling water
    • 1 Tbsp dried lavender flowers
    • 1 Tbsp butterfly pea flowers (optional for color)
    • 2 tsp lemon juice (use if using butterfly pea flowers to turn it purple)

    Instructions:

    In a measuring cup, combine all of the syrup ingredients and stir to dissolve sugar. Let sit for 5-7 minutes, then strain into a jar to remove the solids, and chill. Keeps in the refrigerator for a month.

     

  • Flavor Fall! With Torani Sugar Free at Walmart

    Flavor Fall! With Torani Sugar Free at Walmart


    This post is sponsored by Torani but the content and opinions expressed here are my own.

    Fall is nearly here and that means it is time for all things fall themed like pumpkin spice lattes!  Fall is my favorite season and I really look forward to sipping cozy drinks.  Although I sometimes buy them at local coffee shops, nothing compares to enjoying a well crafted latte in the comfort of my own home.  I can do just that with Torani Sugar Free Syrups!  I have been enjoying Torani Syrups in my coffee drinks for years at coffee shops, but I was happy when I discovered that it can be purchased at my local Walmart Supercenter! Just in time for Fall, Walmart will now carry two new flavors, Torani Sugar Free Pumpkin Spice Syrup and Torani Brown Sugar Cinnamon Syrup.  So I can make my own fancy drinks at home!

    If you haven’t heard of Torani Sugar Free Syrups, they are really delicious, calorie free and made with simple thoughtfully sourced ingredients. They are perfect for bringing out the best in your drinks, so that they taste like something you bought from a local barista. These fall flavors would be perfect for adding to things like cider or hot chocolate as well as coffee drinks.  The possibilities are endless for being creative!  They are easy to use, just add a couple of tablespoons to whatever drink you want to flavor!

    I decided to make myself a pumpkin spice mocha!  Normally I would stay away from a mocha in a coffee shop because they tend to use a lot of sugar, but at home I can make it sugar free with the Torani Sugar Free Pumpkin Spice Syrup! You have no idea how excited I was about that!  This drink is actually completely sugar free, but tastes just as delicious as the regular ones!  The mocha I made had a rich chocolate flavor the perfect amount of sweet pumpkin spice to balance it out. Another thing about making your drinks at home, it is a lot cheaper than always going out and buying them, which I can appreciate.

    Don’t you feel like making your own fabulous drink now? I am so happy that fall is almost here, and soon I can wear my cute cozy sweaters, and enjoy warming drinks like this pumpkin spice mocha in my own kitchen!  I don’t even have to go out if I don’t want to! Now all we need is the fall colors to start appearing on the trees, this is my favorite time of the year! If you would like to create some fabulous cafe worthy fall drinks of your own, you can find Torani Sugar Free Pumpkin Spice Syrup and Brown Sugar Cinnamon Syrup at your local Walmart Supercenter!

    Vegan Pumpkin Spice Mocha

    Serves 1

    Ingredients:

     

    Instructions:

    1. In a saucepan, combine the oat milk and cocoa powder over medium heat, and heat until it is just starting to simmer, and the cocoa powder is dissolved.
    2. Remove from heat, whisk in the Torani Sugar Free Pumpkin Spice Syrup, and brewed espresso until well blended.
    3. Pour into a large mug and top off with the vegan whipped cream.
    4. Serve!

     

  • Raspberry Rose White Chocolate Latte

    Raspberry Rose White Chocolate Latte

    Everyone has those little thing in life that make them happy. For me, one of those things lately is lattes.  Every weekend Eric and I stop and get a latte of some sort at a local coffee shop.  Sometimes it is just a plain oatmilk latte, other times a little something added like a hint of lavender and vanilla.  Or, maybe I am in the mood for a peppermint matcha latte or a pumpkin spice latte (when it was fall).  It is always something I look forward to, a treat for the weekend!  If we don’t have time to go though, I do enjoy making my own.  Sometimes they are even as good as the ones we order at the coffee shop. I saw an ad online for a white chocolate berry rose latte mix and said to myself, I need to make that. It was just a little spendy, and not something I could buy locally.  So I whipped up a latte with those same flavors last week. 

    I had all of the ingredients on hand to do so, even the cacao butter from Raw Guru to make the white chocolate flavor in it. It didn’t contain any caffeine, because there was no tea or coffee in this one, so it was suitable for me to make in the evening after work to relax with.  That is the only thing about tea and coffee lattes I don’t like sometimes, I can’t drink them later in the day or I won’t be able to sleep.  So I always have them earlier in the day.  This one however would be perfect for before bedtime to wind down with.

    I used oatmilk for the base, and added a bit of Raw Guru cacao butter to give it a white chocolate flavor and make it a little more rich.  I wanted this to have plenty of raspberry flavor, so I infused it with dried raspberries.  I always keep them on hand anyway for decorating or coloring things, or just giving them a super delicious berry flavor.  I also added in some dried lavender, just a little, because I wanted this tea to be aromatic.  Also a good splash of rosewater since this is a raspberry rose latte. I am really loving rosewater lately it makes everything smell amazing.  A touch of maple syrup to sweeten the latte and it was perfect!

    It smelled so good and I could not wait to try it!  I gave it a little froth on top and it was perfect!  Smooth, and rich tasting thanks to the cacao butter, aromatic with florals, and sweet with berries.  Simply heavenly!  The perfect thing to chill with in the evening, and even a bit comforting.

    Raspberry Rose White Chocolate Latte

    Makes 2

    • 2 cups thick unsweetened oat milk (I used Planet Oat)
    • 1 Tbsp Raw Guru Cacao Butter
    • 1 tsp dried lavender
    • 3 Tbsp dried raspberries
    • 1/4 tsp beet powder (optional for color)
    • 2 tsp maple syrup
    • 2 tsp rosewater

     

    Instructions:

    1. Bring the oat milk to a boil in a saucepan with the cacao butter, until it just comes to a boil and the cacao butter is melted then remove from the heat.
    2. Place the lavender and berries in a tea infuser and add to the pan, making sure it is submerged.  Add the beet powder as well, and stir in.
    3. Let the tea steep for at least 5 minutes to allow the flavors to infuse the tea.
    4. Remove the infuser, add the maple syrup and rosewater and froth with an immersion blender or frother. Pour into two cups and enjoy!
  • Raspberry Jalapeno Limeade

    Raspberry Jalapeno Limeade

    We are at the point in the Summer, right around my birthday where it is really hot here. Well, I consider it really hot. With the Minnesota humidity it is just downright sticky, and you start sweating within minutes of being outside. That doesn’t stop me from going out of course. I would much rather run and walk outside than workout indoors. I do tend to get super sweaty though, and if I stand in one place I start dripping sweat into puddles around me. I was at that point after my run last Wednesday and I decided that I wanted nothing more than an ice cold lemonade or limeade. Unfortunately I had to shower and get ready for work so I didn’t have time for that. But I told myself I would make one when I got home.

    I decided on limeade since I already had some limes on hand and wouldn’t have to buy anything to make it. I could have just made plain limeade, but where is the fun in that? I like fancy home made drinks. Especially ones involving citrus and berries. So I went for raspberry limeade since I had some raspberries as well.

    I love it when I have all of the things I need already for a recipe and don’t need to do any extra shopping. Raspberry limeade on its own would have been good but I threw some jalapeno in there for a kick as well. I love spicy things, and I love drinks that are infused with them, so I was super excited. Also, I should add this is sugar free, because I used stevia to sweeten it. So you will still feel good after drinking it no sugar high.

    It was really easy to make and within 5 minutes I was sipping on a super delicious fancy raspberry jalapeno limeade! It almost made me forget about being a bit too warm all day and made me feel refreshed! If you are craving something sweet and refreshing to quench your thirst, give this a try!

    Raspberry Jalapeno Limeade

    Makes 2 drinks

    Ingredients:

    • 1 cup fresh, organic raspberries
    • 4 slices fresh jalapeno
    • 4 cups filtered water
    • 2/3 cup fresh organic lime juice
    • 1 1/2 tsp liquid stevia (or to taste) or 2 Tbsp maple syrup if you don’t prefer stevia
    • ice and lime slices for garnish

    Instructions:

    1. Mash the raspberries with the jalapeno in the bottom of a large glass measuring cup with the handle end of a wooden spoon until they are smaller pieces (or alternatively, use an immersion blender to make it easier).
    2. Add the filtered water, the lime juice and the stevia (or maple syrup) and stir until well blended.
    3. Add desired amount of ice and lime slices to two tall glasses, and pour the limeade into them. If you would like it to be free of chunks of fruit, pour it through a fine meshed strainer first.
    4. Serve!
  • Lavender Lemonade

    Lavender Lemonade

    It was a sort of gloomy day Wednesday, so when I got home I decided to make myself a fancy drink fit for a hot Summer day and pretend like it was nice outside even though it wasn’t. You would think I would go for hot tea or cocoa or something because it was chilly but I wasn’t in the mood for that I have been having that for months. You may be thinking I whipped up a martini or something, but nope! I went for lemonade. I have been kind of missing it since last Summer, and I had organic lemons on hand so why not?!

    Since this was going to be special lemonade I decided to make a lavender lemonade. I have made it before usually with berries or something else added but I just wanted lavender this time. It is super relaxing to drink and take in the lovely aroma. I often use lavender essential oils in my body care items like my deodorant and lotion to relax, or in my diffuser at home, and even in the diffuser in my car so I stay more calm while driving. It really works, plus it smells so good! So lavender infused lemonade is amazing!

    I didn’t mix essential oils into it though, I brewed a sort of lavender tea to make it. I also added butterfly pea flowers to it to give it a lovely color since I have a big bag of them on hand in my pantry. They start out blue when you brew them, then turn more purple if you add an acid like lemon juice, so they were perfect for this lemonade!

    It was really simple to make, just the lavender butterfly pea tea, a little more filtered water, fresh squeezed organic lemon juice and a little stevia. If you are not a fan of stevia, of course you could use maple syrup instead as I note in the ingredients list. This lemonade is super refreshing, calming and delicious! I will have to make it again on a day when it is actually hot and sunny this Summer! In the meantime, I think it would be perfect for Mother’s Day especially if your Mom happens to be a lavender fan!

    Lovely Lavender Lemonade

    Serves 2

    Ingredients:

    • 4 cups filtered water, divided
    • 1 Tbsp plus 1 tsp dried lavender flowers
    • 2 tsp dried butterfly pea flowers
    • 2/3 cup fresh organic lemon juice
    • 1 1/2 tsp liquid stevia (or to taste) or 2 Tbsp maple syrup if you don’t prefer stevia
    • ice and lemon slices for garnish

    Instructions:

    1. Bring 2 cups of the water to a boil on the stove, then remove from heat and add the lavender flowers and butterfly pea flowers. Let sit 5 minutes, then strain through a coffee filter into a large glass measuring cup.
    2. Add 2 more cups filtered water, the lemon juice and the stevia (or maple syrup) and stir until well blended.
    3. Add desired amount of ice and lemon slices to two tall glasses, and pour the lemonade into them. Serve!
  • Blueberry Lavender Latte

    Blueberry Lavender Latte

    I have been really into lattes lately. Not the ones with coffee, because I am not much of a coffee drinker and if I have coffee in the afternoon when I usually enjoy my lattes I would be up all night. I am talking about tea and herbal lattes! They are amazing and I didn’t even realize it until now. I used to be a huge coffee drinker back when I was in my early twenties, and then one day I got sick after having coffee and I couldn’t drink it anymore. After that it has been all tea and I love discovering new delicious teas. Matcha is my go to if it is earlier in the day, but I like to get more creative if I am not wanting to have caffeine.

    I make golden turmeric lattes a lot, but there is a lavender scented matcha latte that I order a lot at a local coffee shop and I like it so much that I decided that I wanted to use lavender in something at home. What I decided on was a heavenly blueberry lavender latte! Just the sort of thing that is perfect for after dinner when you are relaxing in your pjs after your stressful day!

    I started off with an oat milk base, because it froths really nicely and it is my favorite plant based milk as of lately. Then I added some freeze dried blueberries (which you can get for a good price at Trader Joe’s) because they are little blueberry flavor bombs. I keep them on hand for recipes and they worked perfect for this! Next, some dried lavender flowers to give this drink that aromatic scent that I absolutely love! Also, I added a special ingredient for color that I have been dying to use in a recipe some butterfly pea flowers. They make the prettiest tea that you have ever seen, a vibrant blueish purple color! They were perfect in this recipe!

    Lastly a little lemon juice and a touch of maple syrup (which is optional if you want it less sweet as I sometimes do). I frothed it up with my immersion blender after I had let the flavors infuse, poured it into my mug and it smelled amazing! Not only that it tasted wonderful as well! Creamy and warming with aromatic calming lavender, sweet blueberries and a hint of lemon. This is the perfect relaxing latte! If you need to chill, give this a try!

    Blueberry Lavender Latte

    Makes 2

    • 2 cups thick unsweetened oat milk (I used Planet Oat)
    • 2 tsp butterfly pea flowers
    • 1 tsp dried lavender
    • 2 Tbsp dried blueberries
    • 2 tsp maple syrup (optional)
    • 2 tsp lemon juice

    Instructions:

    1. Bring the oat milk to a boil in a saucepan, then remove from the heat.
    2. Place the flowers, lavender and berries in a tea infuser and add to the pan, making sure it is submerged.
    3. Let the tea steep for at least 5 minutes to allow the flavors to infuse the tea.
    4. Remove the infuser, add the maple syrup and lemon juice and froth with an immersion blender. Pour into two cups and enjoy!
  • Vegan Thin Mint Latte

    Vegan Thin Mint Latte

    We are in the middle of Girl Scout cookie season, and I made some home made ones including Thin Mints, Tag-Alongs, and Samoas. But I also am having fun making other Girl Scout cookie inspired recipes! Stash Tea recently sent me some of their tea to try out and create recipes with and I decided to make a Vegan Thin Mint Latte with it since I thought I could pair it with my Thin Mint Cookies! I was excited about the tea they sent, because I am not a coffee drinker (I only usually use it in desserts), I am a big tea drinker. After about 2 pm I like to stick with caffeine free tea, and peppermint is one of my go to flavors! Stash Tea has plenty of non caffeinated flavors as well as ones with caffeine so whatever floats your boat, you should check them out HERE. I even have a promo code to offer you so you can get a discount should you decide to order some:
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    Back to that latte though, it was super easy to make and so good! I am obsessed with lattes lately. It is funny because I never used to drink them and now I have them often. Of course I usually order the ones with tea or turmeric, because as I mentioned I am not much of a coffee drinker. In fact, Eric and I made stops almost every weekend for the past month or so just to get fancy lattes. This one has only 4 ingredients though and anyone can make it at home!

    I used oat milk for this because it froths the best in a latte plus it has a cleaner flavor than some other plant based milks. I wanted the mint and chocolate flavors to shine uninterrupted. The Stash mint tea was super flavorful and aromatic once it had steeped in the milk and it tasted good just like that even, but it was even better once I added the cacao powder and maple syrup.

    It totally tasted like a Thin Mint cookie when it was done! Sweet and chocolaty with that punch of peppermint flavor! This is actually the perfect thing to relax with in the evening after dinner because it is a rich tasting delicious latte but it contains no caffeine! Not only that, it is healthier than traditional lattes and a little lighter than eating actual cookies. If you are a big chocolate mint fan, or you enjoy the flavor of Thin Mints, give this a try!

    Vegan Thin Mint Latte

    Makes 2

    Ingredients:

    • 2 cups thick unsweetened oat milk
    • 2 packets Stash peppermint tea
    • 2 Tbsp maple syrup
    • 2 Tbsp cacao powder or unsweetened cocoa powder

    Instructions:

    1. Bring the oat milk to a boil in a saucepan, remove from heat and add the peppermint tea packets. Let steep for 5 minutes.
    2. Mix together the maple syrup and cacao powder in a small bowl. Remove the tea packets from the milk, and add the cacao mixture to the tea mixture and whisk it in until no lumps remain.
    3. Use an immersion blender to froth the latte (alternatively if you don’t have an immersion blender you could put it into a regular blender instead.
    4. pour into 2 cups and enjoy!
  • DIY Vegan Bailey’s Irish Cream Liqueur

    DIY Vegan Bailey’s Irish Cream Liqueur

    When I was in my early twenties, one of my favorite alcoholic things to drink was Bailey’s Irish Cream. I mean, what’s not to like about it if you are into sweet drinks? It basically tastes like really good melted ice cream with a hint of coffee and chocolate plus of course the burn of Irish whisky. Speaking of ice cream, it was amazing over ice cream as well. I wasn’t very adventurous in my alcoholic beverages at that point and I hated beer back then, so that is what I would buy a lot. But then after I started caring about the amount of sugar and processed ingredients in things, I stopped drinking it and went for the healthier choices like wine.

    I noticed that they came out with a vegan version of Bailey’s though, and I thought to myself, I should try making my own vegan version without a bunch of refined sugar in it. So I went for it! It was super easy to make, and I already had all of the ingredients on hand sans the whisky, but that was easy enough to pick up.

    I wanted this to have a creamy base, but not be super thick. I thought about using coconut milk, but that can get clumpy and separate in the refrigerator and be hard to re-mix by shaking so I went for some extra creamy oat milk instead. I have it on hand for lattes, and it worked perfect! It was neutral enough that it tasted like I had used actual heavy cream in it. Where as sometimes coconut milk has a coconut flavor.

    I also added some maple syrup, instead of refined sugar, and a hint of cacao powder, vanilla and coffee, as Bailey’s has just a touch of those flavors. Once I added the whiskey, it tasted just like Bailey’s! I seriously haven’t had any in about 10 years, and it was soooo good! If you were ever a Bailey’s fan at all, you must try this! Especially since St. Patrick’s Day is coming up!

    DIY Vegan Bailey’s Irish Cream Liqueur

    Makes about 5 cups

    • 3 cups extra creamy Planet Oat oat milk (or other thick plain unsweetened non-dairy milk)
    • 1 1/2 cups Irish Whisky (make sure it is vegan on Barnivore)
    • 1/4 cup maple syrup
    • 2 Tbsp cacao powder or unsweetened cocoa powder
    • 2 tsp pure vanilla extract
    • 2 tsp coffee extract

    Instructions:

    1. Place all ingredients in a blender, and turn the blender on low to start, then increase to a higher speed until everything is smooth and uniform in color.
    2. Pour into a jar or bottle with a lid and keep in the refrigerator for up to 2 months.  Shake well before using.
  • Golden Almond Turmeric Latte

    Golden Almond Turmeric Latte

    I recently posted a recipe for Vegan Golden Turmeric White Chocolates, and you all seemed to love them so thank you for all the love! But I also have had many requests for a golden turmeric latte recipe, since I mentioned in the post that I have been loving those and buying and making them in the past few weeks. Well, last weekend I wrote it down, so I could share it with you all! It is pretty simple and straight forward which is always good when it comes to recipes you are making when you just want to sit back and relax. Trust me, this drink is perfect for sitting back and relaxing with!

    The first golden latte I had a few weeks back at a coffee shop was made with oat milk, but I made mine with almond milk. It was delicious but at home I usually make almond milk. Why don’t I just buy it at the store? Well, I find I like my home made stuff the best when it comes to nut milks (no weird additives or too much sugar etc.), and it is so quick and easy to make anyhow! So I have included my recipe for that as well. But if you prefer to use your own favorite almond milk (or other milk if you are allergic to nuts). I just love the almond milk flavor with the spices! I know I use a lot of coconut milk in everything else, and that is good in this too but I wanted it a little bit less thick.

    You can make this in the time it takes you to heat up milk on the stove (so just about 3-4 minutes), so it takes no time at all! Not only that, your kitchen will smell amazing as you make this. I love turmeric not only for its beautiful color and flavor, but the fact that it is anti-inflammatory! So is the ginger that is used in this latte, and because I am combining it with a milk that contains fat, it is more readily absorbed into the body. I have also added cinnamon and black pepper to this, as is traditional for a golden latte and the combination of the spices is heavenly!

    It is so good! Warming and delicious, a little rich from the almond milk, and the aroma of the sweet cinnamon, spicy ginger turmeric and pepper just made my happy. I actually didn’t add the optional maple syrup that I list in the ingredients, because I don’t like my drinks very sweet, but if any of you are like Eric my boyfriend (who likes everything sweet) you may like to add a little maple syrup too. I hope you try this the next time you are in the mood for a warming drink! This is a little healthier than hot cocoa and this is also perfect for before bed relaxation time!

     

    Golden Almond Turmeric Latte

    Serves 1

    Ingredients:

    • 1 1/2 cups vanilla almond milk (recipe follows)
    • 1/2 tsp ground turmeric
    • 1/4 tsp ground ginger
    • pinch black pepper
    • 1/4 tsp cinnamon
    • 1 tsp maple syrup or to taste (optional if you like things a little sweet)

    Instructions:

    1. Add all ingredients to a small pot on the stove, and bring to a simmer, whisking as you go to ensure that all of the spices incorporate well.
    2. When it is boiling, remove from heat, and pour into your cup.
    3. Enjoy!

     

    Vanilla Almond Milk

    Makes about 4 cups

    • 1 cup raw almonds, soaked overnight and drained
    • 4 cups filtered water
    • 1/4 cup pitted medjool dates (or 3 Tbsp maple syrup (or to taste)
    • pinch sea salt
    • 1 tsp pure vanilla extract

     

    Instructions:

    1. Add the almonds, filtered water, dates, sea salt and vanilla to the blender and blend until smooth.
    2. Pour through a nut milk bag into a glass jar or container with a lid, and enjoy!
    3. Keeps for one week in the refrigerator.
  • Peppermint CBD Hot Chocolate

    Peppermint CBD Hot Chocolate

    I have been saying to myself for weeks now that hot chocolate sounds good.  I caught a whiff of someone’s chocolate creamer going into their coffee at my work and ever since then I have been craving it.  I really don’t make it often enough.  I used to make it quite a bit when I was younger and we had those packets that you just stirred water into.  I know, not the best stuff but I liked it back in the day because it had sugar. The best hot chocolate I ever had back then though was when we were traveling through Europe when I was in high school.  That hot chocolate tasted like it had real chocolate melted into it.  It was so rich and delicious.  So that is what I try to recreate when I make it now as an adult.  I think of hot chocolate as a dessert in and of itself.  Something perfect for sipping after a meal.

    So, I decided to make some just for that reason last weekend. I wanted something fancy, so I made it a peppermint hot chocolate.  And, I heard about a coffee shop opening around here recently that had CBD coffee, so I thought, why not make some CBD hot chocolate?!  Get my daily dose of CBD oil with my dessert.  Raw Guru recently sent me some 300 mg Veggimins CBD oil and I love it!  I have been taking CBD oil before bed and in the morning for a few months now, and it really helps me sleep better and calms my nerves.  CBD is also good for relieving inflammation, which I need help with sometimes since I work out a lot.  If you have never tried this oil, it does not contain THC the psychoactive part of cannabis, so you don’t get high, it just helps with things like decreasing anxiety, fighting inflammation, relieving nausea and decreasing depression among other things.  Definitely check it out, it is worth it!

    But back to the hot chocolate.  It is really simple to make, I just heated the coconut oil, and whisked some cacao powder AND chocolate into it for a double chocolate affect!  I of course had to add some peppermint and vanilla to to give it that delicious peppermint flavor, plus a little maple syrup for sweetness.  And of course I had to add the CBD oil.  I think that this hot chocolate might become a favorite this Winter.  It is rich, creamy, intensely chocolate flavored, aromatic with mint and vanilla and of course it has a calming affect.  This is the perfect thing to relax with all cozy in your PJs!

    Peppermint CBD Hot Chocolate
    Serves 2

     

    Instructions:

    1. To make the hot chocolate, heat the coconut milk in a saucepan until it comes to a boil.
    2. Once it has come to a boil, turn off the heat and add all other ingredients, whisking until smooth and uniform in color.
    3. Pour into mugs and serve!
  • Poison Apple Martini

    Poison Apple Martini

    I have been craving some apple cider lately, so when I saw some honeycrisp apple cider at Trader Joes for a good price I had to get some.  The most important thing for me when it comes to store bought cider is that it has one ingredient, apples of course.  This one fit that requirement, and it turns out it was delicious!  Some ciders are too sweet but this one was perfect.  Since I had a big bottle of it I thought making apple martinis with some of it sounded good last weekend. So I decided to revamp one of my old recipes from a while back.  The “Poison Apple Martini”.  I figured it was appropriate since Halloween is right around the corner.  I make my apple martinis a bit different than most people do.  The ones I have had before at bars or restaurants are almost always too sweet for me and made with artificial stuff so I gave up on ordering them a long time ago and just made my own.  I prefer real apple in mine and that honeycrisp cider was the perfect base.

    So why is this a poison apple martini?  Well, let’s just say it has a bit of a kick.  The first time I made the recipe up back in 2011 I had just broken up with an ex boyfriend and I felt like making a really good drink with a bit of pain along with the pleasure. Now I really just like spicy things so it sounded good.  I tweaked my old recipe slightly because the old one was super boozy and I wanted this a bit more balanced.  I combined the cider with bourbon and a dash of lemon juice and cinnamon and although that would have been delicious as it was, it needed that kick, so I added some home made ginger habanero syrup (made with maple syrup instead of sugar).

    This is sooo good!  It is sweet, spicy, and just a hint of tartness.  Definitely a warming drink perfect for a cool fall day.  I love hot peppers year round, but this time of the year I appreciate them even more.  Of course if you were not a fan of hot peppers you could just make a ginger syrup and the drink will still be delicious. Trust me, this is the most delicious apple martini you will ever drink!

    Poison Apple Martini
    Makes 1

    For rim:

    • 1 Tbsp maple syrup
    • 2 Tbsp turbinado sugar
    • a pinch of ground cayenne pepper
    • 1/2 tsp cinnamon

     

    Drink:

    • 6 large ice cubes
    • 3 oz apple cider
    • 2 oz bourbon (make sure it is vegan on Barnivore.com)
    • 1 oz fresh lemon juice
    • 2 Tbsp ginger habanero syrup*
    • 1/4 tsp cinnamon

     

    Instructions:

    1. To coat rim, place syrup on a plate and coat rim edge with it by dipping it upside down into it.  On another plate, combine turbinado sugar, cayenne, and cinnamon and dip coated glass rim into it coating it evenly, set aside.
    2. To make drink, in a martini shaker add the ice, cider, bourbon, lemon juice, syrup, and cinnamon and place top on shaker. Shake until well blended.
    3. Pour through a strainer into a the martini glass, and serve!

     

    *Ginger Habanero Syrup:

    • 1/2 cup water
    • 1/2 cup maple syrup
    • 1 inch piece fresh ginger
    • 1 habanero pepper, halved

     

    Heat water until boiling, remove from heat and whisk in syrup, ginger and pepper, until syrup is dissolved. Chill well before using in drinks.

    Makes 1 cup syrup

  • Raspberry Jalapeno Margarita

    Raspberry Jalapeno Margarita

    The first food item that I had made that I shared with my boyfriend Eric wasn’t a dessert, it was my habanero hot sauce.  One of the first things that we discovered about each other was our love for spicy food.  He is from Arizona, so that is understandable, but I am not the typical Minnesota mild black pepper is spicy type of person.  I love habaneros, and pretty much all hot peppers, and so does he. We both used to make hot sauces and see who’s could be the hottest and share them with each other.  I don’t always have time to make hot sauce now, but I still buy hot peppers and use them in recipes all the time.  They aren’t just for chili and tacos though, I found a recipe for a jalapeno infused tequila and decided to make some.  Why not?!  I knew it would be put to good use.  There used to be a drink at a restaurant I went to back in the day that is now closed that had a drink with a 7 pepper infused vodka that was amazing and spicy, so I thought this would be similar.

    When I go to restaurants now, I really do appreciate seeing specialty cocktails on the menu that are artfully crafted with flavors you wouldn’t expect together. Also, I get ideas for things to make at home.  I decided to use my jalapeno tequila to make a raspberry jalapeno margarita.  The sweetness with the spicy peppers sounded perfect!  I do love hot peppers with fruit!  This had a few more ingredients though than just the raspberries and jalapeno vodka. I decided to add some fresh mint that I had on hand, plenty of lime juice and a sweet vanilla syrup.

    It turned out so incredibly good!  Perfectly balanced tart and sweet with a slight kick and the fresh aroma of mint.  This is the perfect way to end a work week, which is why I made it.  Making your own fancy cocktails at home is so worth it!  If you are a fan of things with a little spice, give this recipe a try!  It would be perfect to serve with tacos!

    Raspberry Jalapeno Margarita
    Makes 1

    Ingredients:

    • 6 large ice cubes
    • 4 fresh mint leaves
    • 4 oz jalapeno infused tequila (recipe here)
    • 2 oz raspberry puree
    • 1 oz fresh lime juice
    • 1 1/2 oz vanilla syrup*
    • ice for serving

     

    Directions:

    1. To make drink, in a martini shaker add the ice and the mint and muddle the mint with the ice until fragrant and crushed up a bit.
    2. Next, add the tequila, berries, lime juice, vanilla syrup, and place top on shaker.
    3. Shake until well blended.
    4. Pour the drink through a strainer into the prepared glass (with some ice in it if you prefer your drink on the rocks), and serve!

     

    *Vanilla syrup

    • 1/4 cup maple syrup
    • 1/4 cup filtered water
    • 1 vanilla bean pod, split lengthwise

     

    Combine all ingredients in a jar, put the lid on and shake to dissolve syrup. Let sit at least a day to infuse, then strain to vanilla bean pod. Store in the fridge for up to a month.

  • Lets get Fizzy with Sparkling ICE and my Strawberry Kiwi Sparkling Tonic!

    Lets get Fizzy with Sparkling ICE and my Strawberry Kiwi Sparkling Tonic!

    This post is sponsored by Sparkling ICE but the content and opinions expressed here are my own.

    I love sparkly things, especially in cocktails!  And I have been making quite a few lately!  It has been really steamy here in Minnesota this week!  We had a heat index of about 108F degrees a few days back, and it created some monster thunderstorms, but they didn’t do much to cool it off outside. I pretty much expect that July will be hot as it is the peak of Summer.  But you know what makes it better?  Those cocktails I mentioned earlier.  I don’t mind the 90F degree heat so much when I am sitting on the patio sipping something cool.  I love my Summer drinks, but what I don’t love is added sugar in them.  A lot of drink mixes come with loads of sugar so I avoid that stuff.  But you know what I just discovered that is perfect for using in cocktails?  Sparkling ICE !  It is a fruity sparkling water with zero sugar, zero calories, vitamins, antioxidants and loads of natural fruit flavor.  When I was younger I pretty much lived on sparkling water. I have never been one to drink pop, but I love the fizz of sparkling water, and the Sparkling ICE is some of the most delicious I have tasted! My boyfriend Eric has been drinking it for a while, because he decided that he wanted to drink less sugary soda, and he buys this instead. He was the one who first got me to try it, and it is super refreshing and delicious!  The Kiwi Strawberry and Lemon Lime flavors are my favorite.

    The Lemon Lime is good for when you want a citrus twist in your cocktail, and even just adding a shot of vodka or tequila to it is a simple cocktail that anyone can make!  But I made something a little more fancy yesterday, a Strawberry Kiwi Sparkling Tonic!  I have been craving a gin drink since I saw one in a restaurant on a cocktail menu, but I had decided not to order it because it had honey in it (which isn’t vegan), plus it had another sugary syrup too which was too much sugar, and I told myself, I should make one at home because I knew I could make one that was just as good.  So I bought myself a bottle of gin, and some Kiwi Strawberry Sparkling ICE as well as some fresh berries and lemons and I had the makings for a delicious cocktail! I muddled mint and strawberries in a shaker, then added the lemon juice, gin and Kiwi Strawberry Sparkling ICE and voila!  A delicious refreshing drink. It only took me a couple of minutes to make, and it was as good as something I would have ordered in a restaurant.  If you want to impress your friends at your next gathering make them one of these cocktails, recipe is at the bottom of the post.

    Drinks with no added sugar and only natural ingredients are important to me, which is why I often choose Sparkling ICE as my mixer! Most of us are wanting to look good in our Summer clothes and be confident, and making drinks that are low in calories, and don’t make us feel yucky or give us a sugar buzz is a good way to keep us feeling that way!  You can find all 16 flavors of Sparkling ICE on Amazon HERE!

    Strawberry Kiwi Sparkling Tonic
    Makes 1 drink

    Ingredients:

     

    Instructions:

    1. In a cocktail shaker, combine the ice, strawberries, mint leaves, and muddle (smash) it all together with a muddler, or the end of a wooden spoon if you do not have one.
    2. Add the lemon juice, put the top of the shaker on, and shake it briefly, then pour in the Sparkling ICE and stir it a few times to blend.
    3. Pour into a tall serving glass over ice, and enjoy!
  • Raspberry Rosé Slushie

    Raspberry Rosé Slushie

    People think of Minnesota as being the land of snow and ice, but what they don’t realize is that there is a part of the year when it gets pretty hot here.  It is not just hot either, it is the type of hot that also includes humid.  Like you walk outside and a few minutes later you start to sweat and pretty soon your clothes are clinging to you, your hair is a poofy frizzy mess, and your face starts dripping. It was like that earlier this week, and I work in a kitchen so I am hot at work, and hot when I get off work.  So with all of this heat and warmth, I decided that I needed to make something refreshing. A slushie seemed like the perfect solution.  I used to love them as a kid. I mean who didn’t love those giant big gulp slushies that you could get at the gas station that came in all sorts of pretty colors?  Well, now I don’t, because I know that they are made with fake ingredients and artificial colors, but back in the day I thought that they were bomb!  Also, I had a slushie maker when I was little that I thought was pretty cool, and we used to just use fruit juice with it, so it was healthier than the slushies at the store.  As an adult, I still occasionally make slushies, when the weather calls for it.

    This time, I made a raspberry rosé slushie.  I had been dreaming about this one for a while.  Wine in a slushie?  Heck yes!  I actually make my own wine so I have plenty of it stashed away, and I thought why not add it to a slushie along with some fruit? Of course, if you are making this, you can use whatever your favorite rosé wine is.  Just make sure it is a sweeter one so that the slushie will be balanced.  I had gotten some organic raspberries from my work, and I thought that they would be perfect for pairing with the rosé.  I also decided to add in some fresh mint, because I love it with berries.  If you are not a mint fan you can leave it out, but I like the freshness it adds.

    These are super easy to make if you have a blender, it only takes about 30 seconds or less!  So no excuses not to make these the next time you are in a slushie sort of mood. I kind of felt like a little kid again drinking it but of course these have an adult twist with the rosé.  I think it would be fun to make them for a party in the Summer!  I hope you are all staying cool where you live!

    Raspberry Rosé Slushie
    Serves 1

    Ingredients:

    • 1 1/2 cups fresh organic raspberries
    • 1 cup sweet rosé wine (make sure it is vegan on Barnivore)
    • 2 Tbsp fresh mint leaves
    • 3 cups ice cubes

     

    Directions:

    Combine all ingredients in a blender with the raspberries at the bottom, and blend (but not too long or it will be all liquid) until the ice is finely crushed.  Pour into a nice tall glass, and enjoy!

  • Watermelon Mint Julep 

    Watermelon Mint Julep 

    Nothing is more refreshing than watermelon in the Summer when it comes to fruit.  I could eat a whole one, and I have actually.  It is a very hydrating fruit, at 92 percent water, so it is the perfect thing to enjoy post workout if you blend it up and drink it instead of a sports drink to re-hydrate.  I love blending it up and just drinking it in a big glass.  But of course I will never say no to it if it is just cut up as well.  I was gifted a big heavy watermelon at work last Friday and I thought why not make a drink out of part of it because it was kind of a mentally stressful week.  I am not talking just blending up the watermelon.  I mean adding a little kick to it in the form of alcohol.  I wanted a margarita but all I had was bourbon and I didn’t want to have to go out and buy a whole bottle of tequila, so I decided to make a watermelon julep.  I picked up some mint at my work (I work in a health food store), and some limes and I could not wait to make this drink.  Let me tell you, I had a lot of watermelon during the process of making this.  I cubed up the watermelon, and of course I had to snack on it while I made the drink, and I had gone for a walk after work so I needed refreshment plus it was irresistibly good.  Needless to say at least 1/4 of it was gone before I even made the drink.

    It is really simple to make actually.  You just take watermelon and blend it up in a high speed blender to make juice, then combine it with the other ingredients in the blender to mix it.  I have never actually made a mint julep before to be honest, but I looked up a few recipes to get an idea of the nature of the drink.  This one is a little more fancy than most, because the classic ones just contain bourbon, sugar, mint and ice.  But the watermelon was to be the bulk of the drink with a good quality bourbon added.  It needed the fresh mint of course, and I added a little lime juice to balance out the sweet.  This drink did not contain any refined sugar, I instead opted for just a bit of maple syrup as it blends well into drinks.

    It was so good once I added the ice and poured it into the glasses!  I imagine sipping this drink on the patio on a hot Summer day!  If I had a patio.  Sipping it in my kitchen was just fine.  It is just the right amount of sweet, the bourbon blends perfectly with the watermelon flavor, and the fragrant mint makes it super refreshing!  If you have a watermelon on hand, give this s try!

    Watermelon Mint Julep 
    Makes 2

    Ingredients:

     

    Directions:

    1. To make drink, combine all ingredients but the serving ice in a blender at low to medium speed and blend briefly until mixed together.
    2. Place 1/3 cup ice into 2 serving glasses.
    3. Pour the mixture through a strainer into the prepared glasses, garnish with mint leaves and serve!

     

     

  • Avocado Lime Margaritas

    Avocado Lime Margaritas

    Since it is Cinco de Mayo, I thought it would be the perfect day to share some margaritas with you!  No, not those cheap ones with all of the sugar and artificial color and stuff that you get in many restaurants, some quality margaritas with healthy ingredients that won’t make you feel gross after drinking them.  I do love a good margarita, but it has to be made with real fruit and quality liquor.  I only order them in restaurants when they fit those qualifications.  Of course just a good old fashioned one with lime, orange and tequila is awesome, but I have had some pretty amazing ones with unusual flavors.  For my 21st birthday I had a passion fruit one and it was sooo good. I also had an awesome carrot margarita in New Orleans a few years back (that I later recreated at home and you can find it here).  But one that I have been wanting to try making is an avocado margarita.  I had seen a recipe for one a while back and I said to myself I need to make my own version. Well, yesterday was perfect timing.  So, I got the ingredients for it, and made some avocado lime margaritas after work.

    The perfect think to relax with on a Friday right?!  It is really pretty simple to make, you just blend up the ingredients in a blender, and pour them over ice.  Of course I used avocado for the base, but it needed some other add ins to taste margarita worthy.  So I added in some fresh lime juice for that classic tartness, and some orange juice instead of the orange liqueur that is usually in margaritas.  I added a little maple syrup, and a touch of chipotle pepper for  kick, and the base was super delicious!  Once I added in the silver tequila it was perfect!

    I like cocktails that are made with coconut milk, because they are super silky, and this had that same quality, but it was even more refreshing.  The bright citrus flavor, that touch of sweetness from the maple syrup and the dash of spicy chipotle had married together well and it was smooth going down.  If you are an avocado lover like me, and you are always looking for new recipes to use them in, give these a try.  Or even if you aren’t a giant avocado fan, this just tastes like a creamy and delicious drink, kind of like creamy key lime pie but with orange, so you might still love it too!  Do yourself a favor and make these!

    Avocado Lime Margaritas
    Makes 2

    Ingredients:

    • handful of ice cubes
    • 1 medium avocado, pitted and diced
    • 1 cup tequila blanco or silver tequila (be sure to check Barnivore to make sure it is vegan)
    • 1/2 cup fresh lime juice
    • 1 cup fresh orange juice
    • 2 Tbsp maple syrup
    • 1/8 tsp chipotle powder (optional)
    • ice for serving
    • lime slices for serving

     

    Directions:

    1. To make drink, combine all ingredients but the serving ice and lime slices in a blender and blend briefly until smooth.
    2. Place about 1/3 cup ice into 2 serving glasses.
    3. Pour the mixture into the prepared glasses, garnish with lime and serve!

     

     

  • Carrot Lime Margarita

    Carrot Lime Margarita

    I have always been a fan of fresh carrot juice.  When I got my juicer, it was the first thing we made with it, and honestly it almost tastes sweet like dessert if you get really good fresh carrots.  Add in a little lime or lemon to balance out the sweet and it is bomb!  Also a good way to get in a lot of vitamins at a time. So, when I was in New Orleans a couple of years ago with my Mom and we saw a carrot margarita on the menu at a restaurant, we were intrigued.  Yes, it sounded a bit odd, but I like odd things and odd flavor pairings. I don’t usually order margaritas in restaurants because many of them are made from sugary mixes with artificial colors and flavors etc.  But we asked the bartender what this one was made with and as it turned out, they juiced their own carrots, and used fresh orange and lime juice squeezed in house!  So we went for it!  And, I am so glad we did, it was one of those things that you just can’t believe how good it was.  We came back the next night for them they were so good.  Now if only they had that restaurant in Minnesota.  I would go there often.  I have wanted to recreate those margaritas for a couple of years now, but never got around to it because I don’t usually have tequila on hand.  But I decided that I wanted some last weekend so I bought all of the ingredients.

    When I first told Eric about them he was a little skeptical too, and he thought it sounded weird, but I was determined to make them really good like the ones we had down south.  I juiced my own carrots, squeezed some super juicy cara cara oranges, and fresh limes and my kitchen smelled all amazing and fresh!  I added in a little maple syrup instead of simple syrup, because it blends well with liquids and it was just enough to sweeten.  You can leave it out if you prefer, but since I was using orange juice and a tad more tequila instead of orange liqueur in these (which tends to have sugar), I needed it to give it the right flavor.  I added in some silver tequila and could not wait to try them!  I used a blender to mix them because I was making 3 servings and it would be too much for a shaker, but if you were making one serving (and 1/3 of the recipe) a shaker could be used instead.

    They turned out so good!  Just as good as I remembered the ones in New Orleans, and now I will have to make them again. Maybe next weekend for Easter, because why not?!  If you are looking for a new refreshing cocktail to try, or you are a margarita fan give these a try.  They are after all the ultimate veggie lover’s margarita!

    Carrot Lime Margarita
    Makes 3

    Ingredients:

    • handful of ice cubes
    • 1 cup fresh carrot juice
    • 1 cup tequila blanco or silver tequila (be sure to check Barnivore to make sure it is vegan)
    • 1/2 cup fresh lime juice
    • 3/4 cup fresh orange juice
    • 2 Tbsp maple syrup (optional)
    • ice for serving
    • lime slices for serving

     

    Directions:

    1. To make drink, combine all ingredients but the serving ice and lime slices in a blender at low speed and blend briefly until mixed together.
    2. Place 1/4 cup ice into 3 serving glasses.
    3. Pour the carrot mixture through a strainer into the prepared glasses, garnish with lime and serve!

     

     

  • Cherry Lemon Mint Margarita

    Cherry Lemon Mint Margarita

    I don’t know about you, but I love a good margarita in the Summer.  To me, a good margarita is not one of those ones you can buy at restaurants made with a mix in some electric bright color and full of refined sugar.  To me, a good one is made with fresh, real ingredients like real fruit.  One of the best margaritas I ever had was actually one made with real carrot and orange juice.  Sounds unusual but it was so good, and worked so well with the tequila!  Although I like the traditional lime and citrus margarita I like to think outside the box sometimes and use whatever fruit I have on hand and see if it works.  Last weekend that was cherries.

    There is nothing like fresh cherries.  Sweet, juicy and delicious!  When I was a kid I thought I hated cherries, but it was only because I had only been exposed to the canned ones or maraschino variety in syrup.  I have never been a fan of either.  They just taste weird to me, or maybe it is that fake color that turns me off as well.  Anyways, when I finally tried real cherries fresh from the store when I was in college, I was pleasantly surprised and I have been buying them ever since when they come into season.  They are sort of special here.  Which brings me back to that margarita.  I had bought some cherries, and decided they would go great with tequila.

    I used lemon instead of lime in this margarita since that was what I had on hand, and I also included some fresh mint to make it even more cooling and Summery. Lastly, since I don’t usually use sweetened liqueurs, I added some vanilla maple syrup to this instead.  It may sound like a sort of different combination, but it was super refreshing, delicious and classy.  This is like something you would get at an upscale bar and pay $12 for.  Next time you are in the mood for a good margarita, give this a try!

    Cherry Lemon Mint Margarita
    Makes 1

    Ingredients:

    • 6 large ice cubes
    • 4 good sized fresh mint leaves
    • 4 oz tequila blanco
    • 2 oz cherry puree
    • 1 oz fresh lemon juice
    • 1 1/2 oz vanilla syrup*
    • ice for serving

     

    Directions:

    1. To make drink, in a martini shaker add the ice, then muddle the mint with the ice until crushed.  Add the tequila, cherries, lemon juice, vanilla syrup, and place top on shaker.
    2. Shake until well blended.
    3. Pour the drink through a strainer into the prepared glass (with some ice in it if you prefer your drink on the rocks), garnish with mint leaves, and serve!

     

    *Vanilla syrup

    • 1/4 cup maple syrup
    • 1/4 cup filtered water
    • 1 vanilla bean pod, split lengthwise

     

    Combine all ingredients in a jar, put the lid on and shake to dissolve syrup. Let sit at least a day to infuse, then strain to vanilla bean pod. Store in the fridge for up to a month.

  • Blackberry Lime Margarita

    Blackberry Lime Margarita

    Last weekend was pretty warm here.  It kind of came as a shock to the system and I didn’t realize it until I went on a long run and felt pretty overheated after. I guess I am used to it being in the 40’s and 50’s in the morning and not weather that makes me start sweating in the first minute.  But even if it is not perfect running weather, it is perfect patio weather and perfect weather for sipping margaritas.  I had some blackberries left over from my tart I made for Mother’s Day, so I decided that I wanted some blackberry margaritas!  I never got my Cinco de Mayo margarita, so I figured I deserved one, and a good one at that!  I have never been one to enjoy margaritas made with mixes and lots of sugar along with the tequila, instead I love the ones made with actual fruit.

    One of the best margaritas I have ever had, I enjoyed in New Orleans at a Mexican restaurant where they juiced their own fruit and it tasted amazing!  That actually happened to be a carrot margarita and it was honestly the best one I have ever had!  I have made that one at home as well, and I shall have to share it sometime, but for now I am sharing the blackberry because it was just as good.  When I first started making margaritas, I admit they weren’t very balanced and good, but I think I have gotten the hang of it 10 years later.  Partly with the help of my Mom, she is really good at mixing an awesome margarita.

    For these ones, I used just fresh blackberries, lime juice, tequila and a home made vanilla syrup.  It was very refreshing and delicious and I shared some with Eric when he got off work and he was excited about it as well!  This is the perfect drink for when it feels like Summer!  I hope you are all having a wonderful week!

    Blackberry Lime Margarita
    Makes 1

    Ingredients:

    • 6 large ice cubes
    • 4 oz tequila blanco
    • 2 oz blackberry puree
    • 1 oz fresh lime juice
    • 1 1/2 oz vanilla syrup*
    • ice for serving

     

    Directions:

    1. To make drink, in a martini shaker add the ice, tequila, berries, lime juice, vanilla syrup, and place top on shaker.
    2. Shake until well blended.
    3. Pour the drink through a strainer into the prepared glass (with some ice in it if you prefer your drink on the rocks), and serve!

     

    *Vanilla syrup

    • 1/4 cup maple syrup
    • 1/4 cup filtered water
    • 1 vanilla bean pod, split lengthwise

     

    Combine all ingredients in a jar, put the lid on and shake to dissolve syrup. Let sit at least a day to infuse, then strain to vanilla bean pod. Store in the fridge for up to a month.

     

  • Pomegranate Rosemary Kombucha

    Pomegranate Rosemary Kombucha

    I used to make kombucha all the time, after Eric got me into it a few years back.  I would make all sorts of delicious flavors, depending on what fruit was in season, and it was pretty exciting!  But then my kombucha making fell by the wayside when I got busy, and other things took priority.  I had been meaning to get back into it for a while now, because I do love kombucha and it is so expensive at the store.  So, I finally started again, about a month ago, and I am now enjoying delicious probiotic rich, healthy kombucha that is pretty cost effective.  If you love kombucha, I definitely recommend making your own, because you will save so much money, and you can make delicious flavor combinations.  Not to mention it is healthier than some of the store bought brands.  It may sound like a difficult process, but really it is easy once you get into it and have it fermenting at all times so you always have a supply.

    pomegranate-rosemary-kombucha-2

    It isn’t just the flavor and refreshing element of the kombucha that I enjoy, but the fact that it supplies my body with healthy probiotics.  I feel like when I am drinking it my digestion is better, which is probably because of the healthy bacteria it contributes to my gut. I like to flavor mine with a little fruit to make it more interesting, although I like it just plain sometimes as well.  This last batch, I decided to flavor with some pomegranate and rosemary because it was just what I happened to have on hand, and it seemed like a good, festive holiday combination!

    pomegranate-rosemary-kombucha

    It turned out delicious, which is why I recommend trying it if you get some kombucha going.  Pour some of this kombucha into a glass, and it is sort of like a healthier cocktail!  Don’t let the amount of time it takes to make this discourage you, it is mostly hands off, and like I said before, once you get a continuous supply going it is easy.  Feel free to sub in other fruit for the pomegranate (keeping in mind you might need to puree it) and omit the rosemary or add a different herb to your liking.  Also if you have any questions, I am always happy to answer them in the comments section!

    pomegranate-rosemary-kombucha-1

    Pomegranate Rosemary Kombucha
    Makes about 4 quarts

    Ingredients:

    • 4 quarts filtered water
    • 5 Tbsp loose green tea placed in a piece of cheesecloth and tied (like a sachet).
    • 1 cup raw sugar
    • 1 large glass jar (large enough to hold the 4 quarts liquid)
    • 1 cup starter tea (half a 16 oz plain kombucha from the store will work )
    • 1 Scoby*
    • Cheesecloth or large coffee filters**
    • 4 32 oz glass jars
    • 1 cup fresh pomegranate seeds, crushed to release their juices
    • a few sprigs fresh organic rosemary

    Instructions:

    1. To make the kombucha, wash your hands very well with apple cider vinegar or soap (but not antibacterial because this can contaminate the Kombucha and make it not work).  Wash out the glass jar you will be using to make the kombucha with the cider vinegar as well to sanitize it.
    2. Next, fill a 3 liter pot with 4 quarts of filtered water, and bring to a boil.  Boil for 5 minutes to sanitize it.
    3. Add the green tea sachet, and let steep for about 3 minutes (or as long as you would normally brew tea).  Turn off heat and add 1 cup raw sugar. Stir to dissolve, then let sit until the water cools to 75 degrees F.  You do not want to add the culture when it is hot, or it will kill it.
    4. When the tea is cool, pour it into the glass jar and add the starter tea, Sanitize hands with the cider vinegar and gently put the scoby into the tea, cover the top of the jar with the cloth, and secure it tightly with rubber band.
    5. Put the jar somewhere warm and dark where it won’t be disturbed (I put mine in a closet on the top shelf). Temperature should be consistently at least 70 degrees if possible. Lower temperatures will make it grow slowly, but below 70ºF makes it more likely that unwanted organisms will start growing too.
    6. Wait about a week. When the tea starts to get smelly like vinegar, you can start tasting it.  The scoby should form another scoby in the jar, and it may sink and it may float. If it floats though, it helps prevent mold. Note that if you see mold you have to throw the batch away and start over with a new scoby.
    7. When ready to test, remove a small amount.  The best way to pull a sample is with a straw. Dip the straw about halfway into the tea, cover the end with your finger, pull the straw out and drink the liquid inside or put that liquid on the test strip.  If the kombucha tastes really sweet, it is not done, and it needs more time to eat the sugar.  If it tastes slightly vinegary, it is done and ready to be put in jars.  How warm it is in your house affects how fast the kombucha is ready.  I find that in the Summer mine is done faster.
    8. Gently remove original scoby and new baby scoby with clean hands (sanitized with the vinegar is fine) and set them in a clean container. They may be stuck together. Pour a little of the kombucha on them and cover them to save them for another batch (they should be kept at room temperature.
    9. Pour the brewed kombucha into clean jars (but reserve 1 cup of the kombucha to make another batch next time).  Fill them almost to the top but leave a little space for them to get fizzy and to add the flavor.  Add some of the pomegranate seeds to to each jar, then sprinkle a few of the rosemary leaves into each jar.  Put the lids on tight and let sit 3-5 days at room temperature to ferment and become carbonated.  Once they are fizzy, you can strain them into other clean jars (or not depending on your taste).  Store in the fridge.

    *a scoby is a culture that is used to make kombucha, you can read more about them here: http://en.wikipedia.org/wiki/Kombucha

    I grew my own, see how HERE.

    **If you tend to have fruit flies, use the coffee filters, because the fruit flies can not go through them, you do not want them getting into your kombucha because you will have to throw it out.

  • Watermelon Basil Slushie

    Watermelon Basil Slushie

    When I was little, I used to love getting things like Sno Cones, Mr. Mistys at Dairy Queen, and Hawaiian Ices at the fair.  They were so refreshing…and so sugary.  Just what my 10 year old self loved!  I can’t say I have had anything like that in about 15 years, but good memories go along with those because they were always consumed at places I had a lot of fun at as a kid!  I guess the large amount of sugar turned me off and the fact that most of them are not made from actual real fruit.  Eric still loved slushies, and still buys them at the gas station by our house.  Because he does not care if they are sugary.  He often comes home with a large one. You know the bright red and blue ones you know are just sugar water and color?  He loves them.  I am trying to get him to drop some of the refined sugars, but you know how that goes.

    Watermelon Basil Slushie 4

    So, I thought I would make a healthy slushie.  Just to prove that they don’t have to be loaded with sugar and color to be good.  I had a watermelon waiting for me at home, and I was in need of some cooling down so it was perfect!  It was super simple to make, save cutting the watermelon which can be a little time consuming.  But once that is out of the way it goes really fast.  I picked some fresh basil from my patio and added that, along with some lemon juice and a little stevia.  I buzzed it up in the blender and voila!  Refreshing deliciousness!  It was so good!  Way better than any of the slushies I remember having as a kid.

    Watermelon Basil Slushie 3

    If you wanted to make this a little boozy and add some tequila that might be good too, but I was just looking to hydrate at that point.  The watermelon made it a lovely pink color naturally, and it was sweet but not sickeningly so.  I will have to remake this again and share it with Eric, since I just made it for myself this time.  I can’t believe I have never tried making anything like this before, it is pretty awesome, and is perfect on  hot day!

     

    Watermelon Basil Slushie
    Serves 1

    Ingredients:

    • 3 cups watermelon, cut into chunks
    • a few Tbsp fresh basil leaves
    • juice of 2 lemons (about 1/4 cup)
    • about 1/2 tsp liquid stevia (or to taste)
    • 3 cups ice cubes

    Directions:

    Combine all ingredients in a blender with the watermelon at the bottom, and blend (but not too long or it will be all liquid) until the ice is finely crushed.  Pour into a nice tall glass, and enjoy!



  • Watermelon Cherry Basil Cooler

    Watermelon Cherry Basil Cooler

    When I was little, and into sugary popsicles, I could have cared less about watermelon.  It was all about the brightly colored freezes, bomb pops and those sorts of things when it came to keeping cool in the Summer.  But now as an adult, I have an appreciation for naturally cooling foods.  Give me a watermelon after a run when I am feeling overheated, and I could eat the whole thing.  I have before actually.  I guess sometimes I think of watermelon more as a refresher and form of getting liquids in than just a fruit.  I have blended up just watermelon and drank it before and it was wonderful.  It is one of the most refreshing, cooling and lovely foods you can get in the Summer, and I appreciate that I can find them locally grown here in Minnesota!  If I had my own garden, I would definitely plant some.

    Watermelon Cherry Basil Cooler 1

    I was given some watermelon this week, and I finally got around to cutting it up.  I snacked on some of course, but I also made a refreshing drink with it to share.  It had been a hot day.  Even in the morning on my run you could actually see the humidity and moisture in the air as the sun was rising.  Then I worked in a hot kitchen, went for a walk in the hot sun in the afternoon and I was ready for some serious refreshment.  In the form of a watermelon drink.  I also had some fresh cherries that I wanted to include in this to make it extra delicious, as well as limes, and basil.  To sweeten it a little, I added some apple juice instead of another liquid sweetener.  Lastly, I topped it off with some sparkling water for a little bubble action.  It was perfect!  And just what I was looking for.

    Watermelon Cherry Basil Cooler

    I immediately felt cooler, and began to forget about being sweaty.  This was the essence of real watermelon.  When I look back on all of the watermelon candy and fake watermelon flavored stuff I ate as a kid, it seems weird to me now.  The real thing is so much better!  Now of course I made these non-alcoholic, but if you are in the mood to partttayyy, or kick up your feet and relax, you could add some tequila to this, or even a white or rose wine. That would be delicious too.

    Watermelon Cherry Basil Cooler
    Serves 2

    Ingredients:

    • 2 cups organic watermelon cut into cubes
    • 1 cup fresh, organic cherries, pitted
    • 3 Tbsp fresh basil leaves
    • 1/4 cup lime juice
    • 1/4 cup apple juice
    • ice
    • sparkling water

     

    Directions:

    1. In a blender, combine the watermelon, cherries, basil, lime juice, and apple juice, and blend until smooth.  Pour through a strainer into a glass measuring cup with a pour spout.
    2. Place a handful of ice into two glasses, then pour the strained mixture over that, and top off with sparkling water.  Serve with a sprig of fresh basil!



  • Double Berry Mango Layered Smoothie

    Double Berry Mango Layered Smoothie

    Mango Berry Smoothie

    On a hot and humid day, something cooling and refreshing is absolutely essential.  I have been enjoying my popsicles and ice cream lately, but smoothies do the trick too for when you want something a little less sweet but still filling and refreshing.  Last weekend, Eric and I got back from a day outside in the sun and we were both feeling overheated, so I decided to make us a smoothie.  I admit, I had been thinking about it for a while before we got home, ’cause hey, it was hot and I was thirsty and hungry.  And I dreamed up this layered mango berry smoothie.  Because I make a whole lot of plain 1 color just blend and serve smoothies.  Which there is nothing wrong with of course, but lots of colors is more fun right?!  So I went for that.

    Mango Berry Smoothie 1

    We stopped at the store on the way home for a few ingredients because I only had frozen bananas and strawberries, but the mangoes and blueberries caught my eye.  I decided a mango berry smoothie sounded divine.  To be honest, mangoes and berries are my favorites in the Summer.  It took a little more time to blend this smoothie, but the ingredients are pretty simple and straight forward.  Each layer was blended with a little coconut milk and dates for sweetness, but it didn’t need much more than that.  It was nut free, oil free, fruit sweetened, gluten free, and I think that covers a lot of the bases for things people can’t have, so this smoothie is pretty inclusive for all to be able to enjoy!  It was so good though!  Really refreshing, and the fruit flavors were really allowed to shine.  Needless to say, it was gone really fast (and not because it melted).  If you are looking for a delicious Summer smoothie, try this out!

     

    Double Berry Mango Layered Smoothie
    Makes 1 large smoothie

    Layer 1:

    • 1 cup mangoes
    • 1/3 cup coconut milk
    • 1 pitted, soft medjool date

     

    Layer 2:

    • 1 cup organic strawberries, frozen
    • 1/3 cup coconut milk
    • 1 pitted, soft medjool date

     

    Layer 3:

    • 1 cup organic blueberries, frozen
    • 1/3 cup coconut milk
    • 1 pitted, soft medjool date

     

    Instructions:
    In a blender, combine the mangoes, coconut milk and date, and blend until smooth. Pour into a glass and set aside.
    Next, do the same with the strawberries, coconut milk and date, and then pour that over the mango layer in the glass. Last, blend the blueberries, coconut milk and date, and pour that over the strawberry layer. Serve!



  • 2 Juice Recipes: Sunset Beet Juice and Broccoli Apple Green Juice

    2 Juice Recipes: Sunset Beet Juice and Broccoli Apple Green Juice

    beet-juice-1

    Sometimes, there is nothing better than freshly juiced veggies.  If you have never had them before, you might be wondering what the heck I am thinking, but if you have, I hope you have had the same experience.  When I first started enjoying fresh juices when I got a juicer about a year and a half ago, My favorite was a simple carrot juice with apple and celery.  Simple, and sweet.  When I started I thought juices had to all have fruit to be sweet and palatable but I quickly discovered otherwise when I started to experiment with all kinds of veggies.  Soon, my favorites included things I would have never thought to juice.

    beet-juice-2

    Things like beets, cabbage, broccoli and yams.  I recently made two juices that were really good, so I thought I would share them with you.  One was beets, cabbage, celery, and lemon juice.  Doesn’t sound sweet at all, right?  But it was really sweet and balanced.  Without any fruit, just full of alkalinizing veggies.  It was sooo good and refreshing, I could not think of anything I would rather be drinking after work to relax. No wine needed with this beautiful glass of red deliciousness.

    beet-juice

    The second juice is a broccoli apple green juice.  Broccoli stalks are often underappreciated, but I like to take them home from work and juice them sometimes.  They are sweet and I enjoy the flavor actually better than broccoli flowrettes.  Combine them with apple, celery, kale and lemon and you have a delicious balanced drink filled with nutrients.

    green-juice

    Sunset Beet Juice
    Serves 1

    1 really large beet, or 2 large beets, cut into pieces
    1/4 red cabbage
    2 celery stalks
    juice of one lemon

    Put all ingredients through a juicer, stir up and enjoy!

    Broccoli Apple Green Juice
    Serves 1

    4 organic broccoli stalks
    1 large sweet organic apple (such as pink lady or honeycrisp)
    2 stalks celery
    juice of one lemon
    4 large kale leaves

    Put all ingredients through a juicer, stir up and enjoy!



  • Vegan Pecan Pie Mylkshake and Sprout Living Giveaway!

    Vegan Pecan Pie Mylkshake and Sprout Living Giveaway!

    Sprout Living was kind enough to send me some of their FD Sprout Mixes (which can be found here: https://www.sproutliving.com/shop/fd-sprout-bundle/ ).  I sprout things myself, and I love to serve sprouts on top of salads, but I had never tried the dried variety that they offer before.  Sprouts are a good thing to add to your diet because they contain lots of nutrients.  I mean, think about it.  When you sprout a seed you are unleashing all that energy and life! And, many of the things enjoyed as sprouts are already nutrient dense items.  Sprout living offers 3 different sprout mixes, Omega Gather, which is a mix of Flax Sprouts, Chia Sprouts, Pumpkin Sprouts and Sesame Sprouts.  Broccoli and Kale, and Red Clover and Daikon Radish.  They are raw, vegan and gluten free! At first, I thought the second two might taste kind of vegetal, but they all actually taste kind of nutty, which I love!

    Sprout Mixes

    I have been sprinkling a little bit over my morning overnight oats for an added nutrition boost and I love it!  I also created a shake the other day with the Omega Gather blend that I wanted to share with you all.  This blend is rich in omega 3 oils, so it is perfect for adding to blended drinks as an added boost.

    Pecan Pie Shake 1

    So, when I went to make a Vegan Pecan Pie Mylkshake for me and Eric the other day, I added some in along with the Sprout Living Vanilla Lucuma Epic Protein Powder.  I needed a boost of protein, because I had ran, biked and walked that day.  I always have pecan butter in my fridge for recipes (I love it in caramel), and it was perfect for this, along with dates to give it that pecan pie flavor.  I chose the Omega Gather blend to pair with it because it tastes the most nutty to me.

    Pecan Pie Shake

    I used a combination of apples and bananas as a base, because the bananas make it taste like ice cream, and the apples add sweetness.  Once the dates, vanilla and pecans are added it tastes like pecan pie with ice cream.  Sooo good! And, I got my protein and sprout boosts from the Sprout Living additions.

    Pecan Pie Shake 3

    If you are looking for a way to easily add nutrients to your food, you need to check out the Sprout Living FD blends https://www.sproutliving.com/shop/fd-sprout-bundle/.  You can just add a spoonful on top of your breakfast cereal or porridge, or into your smoothies, and voila! I even sprinkled some of the gather blend on top of some sliced peaches with nuts and it was kind of like a quick not so sweet crumble.  Delicious. Also, I am giving away a 3 pack of the Sprout Living FD Blends I mentioned earlier to one lucky winner!  So, if you would like to try some, go to the Rafflecopter widget at the bottom of the page to enter! Also, Sprout Living has been kind enough to give any of you a discount if you would like to buy any of their products!  To get 10% off of your order, use the coupon code: FRAGRANT10 on their website: https://www.sproutliving.com/

     

    Vegan Pecan Pie Mylkshake

    Serves 2

    1 cup raw coconut milk or pecan milk

    1/3 cup raw pecan butter (or 3/4 cup chopped raw pecans)

    1 tsp pure vanilla extract

    6 medjool dates, pitted

    1 scoop Sprout Living Vanilla Lucuma Epic Protein Powder (optional) https://www.sproutliving.com/shop/epic-protein-vanilla-lucuma/

    1 Tbsp plus 1 tsp Sprout Living FD Sprout Mix Omega Gather https://www.sproutliving.com/shop/fd-sprout-bundle/

    6 bananas, frozen and cut into pieces

    2 cups sweet (not tart) apples, diced

    In a high speed blender, combine all ingredients and blend until smooth, using the tamper to press the shake down into the blades.  Pour the mixture into 2 tall glasses, and serve!



    a Rafflecopter giveaway

  • 2 Summer Berry Smoothies- Double Berry Lavender and Blackberry Basil Ginger

    2 Summer Berry Smoothies- Double Berry Lavender and Blackberry Basil Ginger

    Lavender Berry Shake 1

    If I could enjoy fresh berries year round I would be all for it.  But then I would have to move…and I do like it here in Minnesota despite the short berry season.  So, when it is berry season I eat as many of them as I can. Just straight up (since they are like nature’s candy), in beautiful desserts (they are awesome because they add color to anything), and in smoothies (for adding extra antioxidants). I thought I would share with you today 2 smoothies I recently made.  And, these use frozen berries so you can either freeze your own, or if berries are out of season, buy some.  Because who couldn’t use a bit of berry goodness year round?!

    Lavender Berry Shake

    The first smoothie is a double berry lavender.  I am a big fan of lavender paired with berries because the combination is so aromatic and it tastes absolutely amazing! I used strawberries and raspberries for this one so it is super sweet naturally and the lavender gives it a floral note.  This smoothie is great for relaxing (as lavender is known to have a calming effect).  If I had a hammock in my yard, I would sit and sip this.  But since I don’t…enjoying it in the kitchen is just fine.

    Blackberry Basil Ginger Smoothie 1

    The second smoothie is a blackberry basil ginger.  This smoothie tastes wonderful.  I love herbaceous basil with fresh berries in any application. Dessert, salads, smoothies.  It makes me happy.  Not only that, this smoothie is rich in antioxidants from the berries, and the ginger is anti inflammatory.  So not only is it refreshing and wonderful tasting, it is good after a workout for soreness.

    Blackberry Basil Ginger Smoothie 2

    These two smoothies are simple to make so no excuse not to here. Just throw them in and blend, that is the beauty of it.  If you wanted them to be more of a meal, you could throw in some plain or vanilla raw protein powder.  I like Sprout Living’s Vanilla Lucuma.

     

    Double Berry Lavender Smoothie

    Serves 2

    1 cup raw coconut milk

    1 tsp pure vanilla extract

    A few drops food grade lavender essential oil (DoTerra is a good brand) or 1 Tbsp dried lavender flowers (make sure they are organic and food grade)

    Stevia to taste (optional)

    2 bananas, frozen and cut into pieces

    2 cups frozen strawberries

    2 cups frozen raspberries

    In a high speed blender, combine all ingredients and puree until smooth, using the tamper to press the shake down into the blades. Pour into 2 tall glasses, and serve!

    Blackberry Basil Ginger Smoothie

    Blackberry Basil Ginger Smoothie

    Serves 2

    1 cup fresh orange juice

    Stevia to taste (optional)

    2 bananas, frozen and cut into pieces

    4 cups frozen organic blackberries

    about 6 fresh basil leaves

    2 tsp chopped ginger (or 1/2 tsp dried)

    a handful spinach

    In a high speed blender, combine all ingredients and puree until smooth, using the tamper to press the shake down into the blades. Pour into 2 tall glasses, and serve!



  • Raw Banoffee MylkShake and Raw Cherry Mylkshake

    Raw Banoffee MylkShake and Raw Cherry Mylkshake

    CHerry Shake

    Windy City Organics was kind enough to send me some of their Dastony nut butter to try, one of which was a brazil nut butter.  I love brazil nut butter because it is neutral and makes awesome nut mylk. All you need to do is whisk some of it into filtered water, I like to do 1 1/2 Tbsp per cup of water. Or, if I want it richer, then two.  So my first thought was to whip some of that nut mylk up, then make some delicious shakes out of it!  Because it is summer and vegan mylk shakes are in season!

    004 (7)

    I am a huge fan of banana cream pie, but even more so of banoffee pie!  You know, that pie that has a coffee cream, bananas and caramel? If you don’t then you are missing out, if you do, then this shake recipe may make you happy.  I have made lots of banoffee desserts such as banoffee pie ice cream, banoffee cheesecake, and banoffee bars. So, it was about time I made a banoffee pie shake too.  The brazil nut mylk was perfect in this shake, both in the caramel I made, and the mylk I added to it.  Allowing the flavor of the bananas and caramel to shine.

    CHerry Shake 1

    The next shake recipe I made, was a simple cherry milkshake.  I had lots of ripe cherries on hand, and I could not think of anything more lovely and refreshing to use them in at the time. The brazil nut mylk was a perfect addition too!  Keeping it simple.  I shared some with my Mom and she loved it, and couldn’t believe how good it was for being vegan and sugar free.

    CHerry Shake 2

    I hope you all enjoy these two recipes, and definitely check out the Raw Dastony Brazil Nut Butter and all of their other butters.  They are amazingly smooth, and they make wonderful sauces and dressings besides nut mylk.

    Raw Brazil Nut Mylk

    Makes about 4 1/2 cups

    4 cups filtered water

    1/4 cup plus 2 Tbsp Tbsp Dastony Raw Brazil Nut Butter

    1 tsp pure vanilla extract

    pinch sea salt

    Sweetener of choice if desired

    Combine all ingredients in a blender and blend until smooth.  Keep in a covered container in the refrigerator.

    *note, if a richer mylk is desired add more butter.

    005 (2)

    Raw Banoffee Mylkshake

    Serves 2

    Caramel:

    10 large soft medjool dates

    1 Tbsp raw Dastony brazil nut butter

    filtered water as needed

    1 tsp pure vanilla extract

    1/8 tsp Himalayan salt

    Shake:

    6 large bananas, frozen and cut into pieces

    1/4-1/2 cup brazil nut mylk (depending on how liquidy you like it, I like mine thick so I add less)

    1 Tbsp coffee extract, or espresso powder 1 Tbsp raw lucuma powder (optional)

    1 tsp pure vanilla extract

    1 tsp maple extract

    3 Tbsp raw Dastony brazil nut butter

    1/3 cup pitted dates, soaked in water until soft

    For the caramel, combine all ingredients in a high speed blender and blend until smooth (adding filtered water as needed until it is a desired consistency).  Set aside. For the shake, combine banana, mylk, coffee extract, vanilla, maple, butter, and dates in a blender and blend until smooth, using the tamper to press the mixture into the blades. Pour half into glasses, then top with half the caramel.  Pour over the other half of the smoothie in the glasses and top off with more caramel, and swirl it in.  Serve!

    Raw Cherry Mylkshake

    Serves 2

    Shake:

    4 cups frozen cherries

    1 cup brazil nut mylk (depending on how liquidy you like it, I like mine thick so I add less)

    1 tsp pure vanilla extract

    2 Tbsp raw Dastony brazil nut butter

    1/3 cup pitted dates, soaked in water until soft

    Combine all ingredients in a blender and blend until smooth, using the tamper to press the mixture into the blades. Pour into 2 glasses.  Serve!



  • Red Velvet Smoothie

    Red Velvet Smoothie

    Red velvet cake 4

    I love Red Velvet Cake. Or Red Velvet anything dessert…like doughnuts, or ice cream sandwiches or strawberry shortcake. The classic cake cented with vanilla, such a beautiful eye popping color, and creamy frosting…heavenly.  My favorite flavor is after all vanilla.  No offense to chocolate.  In all of my red velvet desserts I always use beets to color, so it is an even more lovely pinkish red than the original cake.  I was craving some red velvet deliciousness recently but also in need of a nutritious smoothie post workout, so I thought, why not make a red velvet smoothie?

    Red Velvet SMoothie 1

    I added in the beets I always do for my red velvet along with the bananas and the classic red velvet flavorings and it was delicious!  Tasted like red velvet cake batter.  I even added in some Sprout Living Epic Vanilla Lucuma Protein Powder for an extra boost and I think it made it taste even more like cake.  I left the top part of the smoothie just plain white like the frosting on the classic cake and it was lovely.  Who says you can’t have red velvet for breakfast?!

    Red Velvet SMoothie

    Red Velvet Smoothie

    Serves 2

    1 cup raw coconut milk

    1 tsp pure vanilla extract

    ½ tsp almond extract

    Stevia to taste (optional)

    1 scoop Sprout Living Epic Vanilla Lucuma Protein Powder

    6 bananas, frozen and cut into pieces

    2 cups cut up raw beets

    In a high speed blender, combine all ingredients but the beets and puree until smooth, using the tamper to press the shake down into the blades.  Remove ¼ of the mixture, and set aside in a glass or bowl, then blend the beets into the rest of it.  Pour the red mixture into 2 tall glasses, then the plain mixture and serve!



  • Key Lime Pie Smoothie

    Key Lime Pie Smoothie

    Key Lime Pie Shake

    I have been enjoying a lot of limes lately.  Just been craving the flavor for some reason.  Especially key lime pie. So I made some Key Lime Pie Bites, and those were wonderful, but I wanted to bring that flavor to my smoothie as well!  Smoothies are actually a treat for me when I have time to make them on the weekends for an after workout snack, and I like them to taste like delicious dessert, so key lime pie fit!

    Key Lime Pie Shake 2

    Aside from the typical smoothie ingredients I use like bananas and protein powder, I actually used something interesting to make this smoothie green and give it more heft without adding more bananas…zucchini!  You could not even taste it in there!  I am all for adding veggies to anything possible.  I added plenty of lime because I like my key lime pie tart.  This was delicious!  Drinkable key lime pie. I had some finger limes, and I had fun garnishing the top with those. They are like little fruity lime caviar!  If you are a fan of key lime pie, you should definitely put this smoothie on your list to try!

    Key Lime Pie Shake 1

    Key Lime Pie Smoothie

    Serves 2

    1 cup lime juice

    2 Tbsp organic lime zest

    1 tsp pure vanilla extract

    4 bananas, frozen and cut into pieces

    2 medium zucchini, diced

    2 scoops Sprout Living Epic Original Protein Powder (optional)

    Stevia to taste (or your choice sweetener)

    In a high speed blender, combine all ingredients and puree until smooth, using the tamper to press the shake down into the blades.  Pour into 2 tall glasses, and serve!

     

     

     

     

  • Raw Green Berry Layered Shake

    Raw Green Berry Layered Shake

    Sprout Living was kind enough to send me some of their products to try, and one of them was the Green Kingdom Epic Protein.  It is a vitamin rich protein filled with green plants such as spirulina, kale, and Indian moringa  but it does not taste like it does, in fact it tastes sweet and delicious!  I love all of the Sprout Living proteins, but I have to say this one is my favorite that I have tried.  It tastes like berries and fruit to me, so I decided that it would be wonderful in a berry shake.

    I am always making shakes and smoothies for myself or my boyfriend Eric and I to share, and I usually include some form of protein so I couldn’t wait to try the Green Kingdom. Since it is winter and I am having a lack of fresh berries, I thought I would use my frozen ones in this smoothie with the green protein powder to create a fun layered drink.  Truth be told, it ended up looking like Spring which is great because I could go for some spring right about now and I am hoping for an early one this year since it seems like the last two years we were jipped out of one.  For the shake, I made a green layer with bananas, pineapple and the protein, and for the berry raspberries, strawberries, and banana.  I kept this sugar free sweetening just with a hint of stevia (which is what I usually do since fruit is sweet enough).  It was yummalicious!  The Green Kingdom complimented the berries well, but I have a feeling it would be delicious in any fruity shake or smoothie.  If you would like to grab some for yourself, you can find it HERE.  Nothing beats getting an extra burst of greens goodness!

    Raw Green Berry Layered Shake
    Serves 1
    Green layer:
    2 large bananas, frozen and cut into pieces
    1 cup frozen pineapple
    1/4 cup fresh coconut water or raw vegan milk of your choice
    stevia to taste (or your choice liquid raw sweetener)
    2 scoops Sprout Living green kingdom protein powderBerry Layer:
    1 large frozen banana, cut into pieces

    1 1/2 cups frozen strawberries and raspberries, mixed
    1/4 cup fresh coconut water or raw vegan milk of your choice
    stevia to taste (or your choice liquid raw sweetener)

    For the shake, combine all of the green layer ingredients in a blender and blend until smooth, using the tamper to press the mixture into the blades. Pour into a large glass liquids measuring cup.  Add the remaining ingredients for the berry layer to the blender and blend until smooth.  Pour the two mixtures, alternating them into a glass (to create layers). Serve!*If you do not wish to create a layered smoothie, just blend it all at once and enjoy!