If you’re 21+ I have the perfect drink for you to make! Margaritas are usually a crowd favorite but when you add fresh watermelon juice to the mixture, it gets a whole lot better. Whether you want this on the rocks or blended into a frozen drink, you’ll enjoy these all summer long (or anytime!).
In a blender, add the sliced watermelon and blend until smooth. Strain through a fine mesh strainer and add 4 cups watermelon juice to a large pitcher with lime juice, sugar, tequila, triple sec, and crushed ice. Stir to combine.
Serve in a glass with ice and sugar rim. Garnish with mint.
Chef’s tip: Blend the watermelon and make the juice the night before. You can infuse the juice with mint leaves.
Most sangria recipes are one-dimensional and suffer from too much added sugar. This easy slow-cooker and watermelon-centric version features artisanal brandy, rose and Sauvignon Blanc, as well as watermelon-infused kombucha, which is naturally low in sugar and effervescent. Big Easy Bucha is handcrafted in New Orleans and certified vegan, plus their sugar content tends to be some of the lowest on the market among kombuchas, and the craft Brandy is also made in the U.S.
Per serving: 140 calories, 0g fat (0g sat), 10 g carbs, 2g fiber, 17 g sugar, 50 or less mg sodium, 0g protein
1 bottle rosé 1 bottle Sauvignon Blanc 1 cup pomegranate juice (100% juice) 1 cup Copper & Kings brandy, divided 1/4 cup triple sec 1 small seedless watermelon, cut into cubes 3 limes, cut into wheels 1 orange thinly sliced 2 bottles Big Easy Bucha Melon Magic Kombucha, infused with watermelon
Pour rose, pomegranate juice, 1/2 cup brandy, and triple sec in a slow cooker. Turn on low and let flavors combine for 2 hours.
In the meantime, prep watermelon cubes and transfer to a glass pitcher. Cover watermelon chunks with brandy and white wine and chill in fridge, covered.
Once slow cooker is finished, transfer liquid to a heat-safe glass container and allow to come to room temperature. Add to watermelon and white wine mixture. Add limes and refrigerate.
Before serving, add Melon Magic kombucha.
Chef’s tip: Add lime slices right before serving and gently stir in the kombucha for a slight effervescence.
Family owned and operated, Big Easy Bucha is New Orleans’ original artisanal, probiotic-packed kombucha, infused with the unique fruits and florals of the Southeastern USA.
How fun are these Plant-Based St. Paddy’s Day Shamrock Shakes! In honor of Lactose Intolerance Awareness Month in February and it being a green holiday, I thought why not share one of my favorite beverages – milkshakes! In partnership with Vitacost, I bring you this organic and non-GMO oat milk by Pacific Foods, which is completely natural. That’s right- 100% natural and the perfect dairy-free alternative! It’s a good source of Calcium and Vitamin D, promotes heart health, and sweetened with oats. I enjoy drinking this oat milk by the glass, in baking, and my recipes!
Although many of you know what “nice cream” is, there are some of you who probably have no idea what in the world this is- and that’s okay! Taking bananas that have been frozen overnight and blending them until it reaches a soft serve “ice cream” consistency is a great treat for anyone who is dairy intolerant, or looking for a healthier breakfast, after gym re-fuel, or even dessert! This nicecream however is blended with Maqui berry powder and naturally sweetened with dates. Thats right.. no added sugar or unwanted sweetness- its all natural! Feel free to give this recipe a change and add your own favorite fruits to the top.
What’s better than a homemade raspberry syrup for your bubbly on New Years Eve or Day? The answer to that is probably the champagne! Give your night some serious elegance with this flavorful and organic syrup. These Raspberry Bellini’s are surely going to be the life of the party. Simply spoon some of the raspberry syrup to the bottom of any champagne flute, add your champagne of choice and garnish with mint and a raspberry. It’s super simple and will make any New Year a berry good one!
What do you get when you mix almond milk, cacao powder, sugar and spice with everything nice? The best hot coco while rockin’ around the Christmas tree, that’s what! This spiced hot chocolate is easy to make and extremely creamy and decadent with a hint of cinnamon and nutmeg. Warming up any cold day, top this with an almond whipped cream for an after dinner treat!
Yields 4 servings
4 cups almond milk
4 Tbsp. cacao powder
1/4 cup organic sugar
1/2 tsp. cinnamon
1/4 tsp nutmeg
In a pot on medium-high heat, add the almond milk. Once heated, add the cacao powder, sugar, cinnamon, and nutmeg.
Heat until completely melted.
Serve with whipped cream and sprinkled cinnamon on top.
Chef’s tip: For the adults, add a shot of vegan baileys!
Looking to quench your thirst with something new and unique? This Moroccan mint iced tea with a homemade beetroot ice cube will be your new go-to favorite! Brewing your own tea has many added benefits, one being that you get to control what you are putting into it. Beets are highly packed with Vitamins C and contain properties that may reduce high blood pressure. So the next time you are feeling stressed out, turn to this healthy alternative to soothe your mind and thirst.
Yields 3 servings
2 cups brewed Moroccan loose leaf tea
1 1/2 cups filtered water
1 large orange, juiced
a bunch of mint leaves
Beetroot ice cubes
In your tea pot, boil a small amount of water with tea leaves. This rinses the loose leaves and removes any bitterness from the tea. After a minute, dump the water out and add a few springs of mint leaves.
Cover with water and place back on to stove top, bring to boil.
Remove from heat and let sit for 30 seconds; then pour into glass to cool down. Once cooled, add the filtered water, agave, orange juice, mint leaves and beetroot ice cube into a tall glass.
Chef’s tip: For the beetroot ice cube, boil 2 beets in a large pot and remove the skin. Place beet into a blender and add water (enough to make it liquid enough to freeze and pour into your ice cube molds. Freeze and enjoy!
Each year, I have really enjoyed making my own apple cider with fresh organic apples. There is always the added benefit when you are able to make something from scratch. Controlling the sugar level and what ingredients you are using are key elements in reducing a lot of unwanted processed additives. This recipe will be a fan favorite during the fall and winter months.
Yields 4-5 servings
3-4 cinnamon sticks
4 Tbsp. All Spice kernels
3/4 cup sugar
To prepare apples, decor and cut into slices.
Place into a large stock pot and cover with water. Add sachet of cinnamon and all spice. Place on high heat and bring to a rolling boil for an hour-uncovered. Reduce to low heat and simmer for 2 hours covered.
Remove from stove and pour mixture into blender or use a potato masher. After you blend for a minute or mash it, use a fine mesh strainer to remove all of the pulp.
Serve with vegan whipped cream on top and cinnamon.
Chef’s tip: For a smoother cider, you can use a cheese cloth to strain to remove any further pulp or spices.
Being creative with your smoothie making can be hard, so I have created this fall-inspired sweet potato drink. With only using organic and wholesome ingredients, this nutrient packed fall smoothie will be your new favorite morning snack.
I don’t know about you all, but there is something about peanut butter, chocolate, and bananas that resonates deep within! Morning’s can sometimes be dull or basic since we are usually rushing out of the door to conquer our daily duties. Thus leaving little to no time for us to focus on our most important meal of the day, breakfast. This is a great start to any day or even a great post-workout snack! In whatever you decide, you can always personalize this bowl and add any fruits, seeds, or powders of your choice.