Watermelon Cucumber Lemonade

It's summer and that means one thing for people who have their own gardens: too much cucumber and too much zucchini. Thankfully I am able to fully benefit from my friend's first world problems. I am more then happy to take this off their hands. With only so many things you can do with cucumber, I decided to use a few and experiment with different drinks. This non-alcoholic summer beverage is a perfect addition to your recipe repertoire.

One Year Ago Today Roasted Vegetable Baguette with Parsley Pesto

Two Years Ago Today Sweet Corn & Roasted Garlic Tamales with Tomatillo Sauce
Three Years Ago Today Cauliflower Fritters with Mango Dipping Sauce & Pineapple Ceviche

Sweet watermelon, crisp cucumber and fresh lemon juice combine into a perfectly sweet and refreshing drink for everyone to enjoy.
 
Watermelon Cucumber Lemonade
yields 10 cups
1 lb of watermelon, medium chunks
8 oz of cucumber, skin on, medium chunks
1/2 cup light agave
10 cups water, divided
1/2 cup fresh lemon juice

Combine the watermelon, cucumber, agave and 2 cups of water in a blender and blend until smooth.
Strain out the pulp and seeds and discard.
Combine the juice with the remaining 8 cups of water and fresh lemon juice. Stir to combine.
Chill and serve!

Strawberry Tarragon Sparkler

Everyone needs a great recipe for a summer time mocktail and this one is your new go-to drink! 

other alcohol free drinks:
Rhubarb Lemonade
Cantaloupe Carrot Peach

Muddled fresh strawberries, tarragon simple syrup, mixed berry sparkling water and refreshing coconut water chill out with ice for a perfect porch-people watching drink.

Strawberry Tarragon Sparkler
1 pitcher: serves 4
tarragon simple syrup:
1/2 cup water
1/2 cup turbinado sugar
2 whole sprigs fresh tarragon

Combine the water, sugar and whole tarragon sprigs in a small pot and bring to a boil. Cook for 2 minutes then remove from heat and chill completely. Remove the tarragon leaves.

strawberry tarragon sparkler:
1 lb strawberries, roughly chopped
1 tbl fresh tarragon leaves, roughly chopped
4 cups mixed berry sparkling water
4 cups coconut water
1 batch tarragon simple syrup, to taste
2 cups of ice

In the bottom of a pitcher, muddle the strawberries and tarragon leaves together.
Add the sparkling water, coconut water and simple syrup to taste. Chill until ready to drink then add ice.

Peanut Butter Banana Green Smoothie

I like to hide at least one vegetable in each smoothie I make these days. Carrots are a great veggie to put in fruit smoothies especially ones with oranges, mangos, pineapple, anything tropical. Baby spinach leaves are undetectable in berry smoothies and in this peanut butter banana drink. Kids and picky adults alike will never know how much they are benefiting from such a delicious drink!
 

other great smoothies
Chocolate Covered Strawberry Smoothie
Banana Nut Smoothie
Chocolate Avocado Smoothie

Peanut butter, frozen banana and old fashioned oats make a thick and luscious breakfast smoothie that has a strong, delicious flavor to cover up the baby spinach packed in each glass. A healthy and nutritious smoothie is easier than it seems.

Peanut Butter Banana Green Smoothie
yields 1 smoothie
1 frozen banana
1 handful baby spinach leaves
1/4 cup almond milk
1/4 cup old fashioned oats (soaked for a few hours if you don't have a high powered blender)
3 tbl natural peanut butter

Combine and blend until smooth and creamy.

Chocolate Espresso Smoothie

This morning pick-me-up smoothie might look deadly and ridden with unhealthy fats and ingredients but it is all an illusion. A tasty, creamy milkshake-like illusion.

One Year Ago Today Blackened Tofu, Sweet Potato Hash & Chive Hollandaise
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Frozen bananas, cold coffee, coconut yogurt and cocoa powder blended into a chocolate smoothie with zip.


Chocolate Espresso Smoothie
serves 2
2 frozen bananas, cut into chunks
1-6oz container coconut or soy vanilla yogurt
1 cup ice cubes
1/3 cup cold coffee
2 tbl cocoa powder
10 chocolate covered almonds or espresso beans

Combine all of the ingredients in a blender and blend until smooth and creamy.

Banana Nut Smoothie

This smoothie is as rich and creamy as a milkshake but without the guilt. Using frozen banana is a great way to create luscious, silky texture in smoothies, ice creams and puddings.

Two Years Ago Today Smothered Tempeh with Broccoli Rabe

Raw walnuts, a pinch of cinnamon, soy yogurt and bananas blended into a fast, filling and healthy meal on the go.

Banana Nut Smoothie
1-12 oz glass
2 frozen bananas
1 cup ice
1/4 cup raw walnuts, soaked in water for 6 hours if you do not have a high powered blender
1/4 cup soy yogurt
1/2 tsp cinnamon

Combine all of the ingredients in a blender and process until smooth.

Vegan Eggnog

These days there are more and more companies making vegan nog, something I never imagined would be sold in a traditional grocery stores 10 years ago. While the premade types will satisfy your craving just fine, I find that they lack a pretty important component that is a must for any nog; viscosity. Coconut milk adds just enough fat and body to this drink without adding a strong coconut taste. I chose oat milk as my main flavor base because of its slightly thick and sweet taste. For a gluten free option, I would recommend vanilla almond milk.

Creamy coconut and oat spiced vegan nog with hints of nutmeg, cloves and a touch of sea salt.

Vegan Eggnog
6 cups
1-15oz can coconut milk
3-4 tbl organic light brown sugar
2 tsp nutmeg
1 tsp cinnamon
1/4 tsp allspice
pinch of cloves
pinch of sea salt
4 cups vanilla oat milk

In a blender combine the coconut milk, brown sugar, nutmeg, cinnamon, allspice, cloves and sea salt and blend.
Add the oat milk and chill completely. Stir before serving.

Tropical Bliss Smoothie

The produce stand is really coming through for me the past couple of days. I stocked up on some really flavorful fruit to get me through the next couple of days.

Tropical Bliss Smoothie
2-16 oz glasses 

1 champagne mango, skin on
1 large apricot
1 small carrot
1/2 cup coconut water
1/4 pineapple, cored
2 tbl chia seeds
3 ice cubes

 Blend and enjoy!

Coco Carrot & Peach Juice

A perfect, naturally sweet, creamy orange drink for any time of the day.

Coco Carrot & Peach Juice
2-20 oz glasses
1 peach, skin on
1 large apricot, skin on
1 large carrot, unpeeled
1/2 cup coconut water
1/2 cup chopped strawberries
1/4 cantaloupe
3 ice cubes

Blend until smooth and enjoy!

Just a note- I recently received the greatest gift of any serious cook or juicers dreams...a vitamix! I went big and got the professional series and man this thing does not joke around. Because of the serious horsepower, I don't have to peel any of my fruit (except with the obvious exceptions of bananas, pineapple etc.) thus I retain all of the rich vitamins that are stored in the skins. I also do not have to add very much liquid. You may have to adjust the recipes to fit your blenders power and your preference for thick or thin juices.

Spinberry Cherry Smoothie

Spinberry Cherry Smoothie
2-10oz glasses

1 cup packed baby spinach leaves
1 cup blueberries
1 black plum, skin on, pitted
1/2 cup pitted, fresh cherries
1 tbl chia seeds
3 ice cubes
1/2 cup water

Blend and enjoy!

Just a note- I recently received the greatest gift of any serious cook or juicers dreams...a vitamix! I went big and got the professional series and man this thing does not joke around. Because of the serious horsepower, I don't have to peel any of my fruit (except with the obvious exceptions of bananas, pineapple etc.) thus I retain all of the rich vitamins that are stored in the skins. I also do not have to add very much liquid. You may have to adjust the recipes to fit your blenders power and your preference for thick or thin juices.

 If you find smoothies with greens in them hard to get down, freeze all of the fruit before blending it. I find that the colder the smoothie, the better it tastes.

Kiwi Kale Green Smoothie

It has been so hard to stay away from this blog for an entire month. I have been keeping a running tab of ideas I want to make starting July 2nd. In the mean time, I thought I would sneak some smoothie/juice recipes on here since that is what I have been eating lately. People (myself included) are always looking for new juicing recipes to spice things up so here is my contribution.
Just a note- I recently received the greatest gift of any serious cook or juicers dreams...a vitamix! I went big and got the professional series and man this thing does not joke around. Because of the serious horsepower, I don't have to peel any of my fruit (except with the obvious exceptions of bananas, pineapple etc.) thus I retain all of the rich vitamins that are stored in the skins. I also do not have to add very much liquid. You may have to adjust the recipes to fit your blenders power and your preference for thick or thin juices.

Kiwi Kale Green Smoothie
2-10 oz glasses
2-3 lacinto kale leaves plus stems
1 banana
1 kiwi
1/2 avocado
1/2 large granny smith apple, unpeeled, cored
1 tbl ground flax seeds
2-3 ice cubes
1/2 cup water

Blend until smooth and enjoy
note- if you find smoothies with greens in them hard to get down, freeze all of the fruit before blending it. I find that the colder the smoothie, the better it tastes.

Chocolate Avocado Smoothie

If you've never experienced chocolate and avocado together, now is the time with my simple and quick recipe for a delicious and super healthy take on a chocolate milkshake. The avocado flavor is faint, adding more of a richness and healthy fat to your drink.
If drinking avocado isn't the first way you want to try avocado in a sweet form, try my chocolate avocado cake. No one will ever know!

Chocolate Avocado Smoothie
serves 1
1/2 ripe Hass avocado
1 1/2 cup oat or vanilla almond milk
1/2 cup ice
2 tbl maple syrup
2 tbl cocoa powder
1/2 tsp vanilla extract

Combine all of the ingredients in a blender and blend until smooth.

Rhubarb Lemonade

Ever wonder what to do with rhubarb when you don't have enough to make a dessert but don't want to waste the few stalks you have? Make lemonade!
This lemonade is pretty tangy and not as cloyingly sweet as standard lemonades. Add more sweetener to your tastes if you find this to be too tart for you.

Tangy, bright rhubarb lemonade with a hint of raspberry.

Rhubarb Lemonade
2 stalks rhubarb, cut into 1/4" slices
5 cups water
1 cup organic cane sugar
6 oz frozen or fresh raspberries
1 cup fresh lemon juice

Combine the rhubarb, water and sugar in a small pot and bring to a boil to dissolve the sugar. Once boiling, add the raspberries and remove from the heat. Let steep for 30 minutes then add the lemon juice. Chill completely then strain and serve.

Chocolate Covered Strawberry Smoothie

What's better than taking a delicious dessert and turning it into a healthy, thick smoothie to get you started through the day?

Seasonal strawberries, dark chocolate shavings, strawberry yogurt and a touch of cocoa powder, blended into a creamy, thick smoothie.

Chocolate Covered Strawberry Smoothie
serves 2-3
1 lb chopped frozen strawberries
1 1/4 cup hemp milk
1 heaping tbl cocoa powder
1 tbl organic cane sugar
6 oz non dairy strawberry yogurt
2 scoops chocolate protein powder *optional (read below)
3 squares 72% dark chocolate, chopped plus more for shaved garnish

Combine all of the ingredients in a blender and blend until smooth and delicious.

*I added protein powder into my smoothie because I made this for breakfast in replace of my protein drink. The reason I noted it was optional is because my protein powder is delicious, but in general, most protein powders taste like cement sludge mixed with mud. If you like the taste of your protein powder and think it would only benefit the flavor, add it! Otherwise you are better off just drinking a delicious strawberry and dark chocolate chunk smoothie on it's own.

Pecan Pie Smoothie Pecan Shake

There is one recipe for a "pecan pie smoothie" floating around the internet on a bevy of different sites that all claim the same- "it tastes exactly like pecan pie!" Obviously pecan pie in drink form sounds awesome, so I gave it a try. I don't know when the last time any of these people had pecan pie, but it tastes absolutely NOTHING like pecan pie. Disgruntled and shaking my fist at internet proclamations, I made my own version of the recipe.

My version claims not to be liquefied pie, but a nutty, creamy blend of raw pecans, sweet oat milk, frozen bananas for that milkshake texture and spiked with cinnamon, vanilla and almond extract.
Looking into the future, I can see this beverage being a hit during the holidays for those who turns their noses up to Holiday Nog.

Pecan Shake
2 cups raw pecans, soaked in water for 2 hours
2 cups unsweetened oat milk
3 tbl maple syrup
1 tsp vanilla extract
1 tsp almond extract
1 1/2 tsp cinnamon, plus more for sprinkling on top
2 small frozen bananas, diced
pinch of fleur de sel or sea salt

Drain the pecans.
Pour the oat milk into the blender first, then the pecans, maple syrup, extracts, 1 1/2 tsp cinnamon, bananas and salt. Blend until creamy and sprinkle a dash of cinnamon on top each cup.

Lemonade: three ways.

One of the best summer drinks is lemonade. It also happens to be my favorite beverage period so I thought I would make a few alternatives as an excuse to drink lemonade everyday.
None of these recipes require cooking a simple syrup, which is a bonus because they are essentially ready to drink immediately without having to wait for it to cool down.
If you have never had Brazilian lemonade before, I strongly suggest you whip up a batch!

Basil Lemonade
The amount of basil you use depends on your personal taste. I used 1/4 of a cup and loved the strong herb flavor but it was too potent for my husband. More for me!

1 cup lemon juice
1/2 cup organic cane sugar
4 cups water
2 tbl-4 tbl lightly packed fresh basil leaves

Combine all of the ingredients and blend for 1 minute. Chill and serve.

Watermelon Pink Lemonade
A great way to use up watermelon that tastes great, but has a not so great texture. I often find that I pick up watermelon that has a weird mealy texture and it really throws me off so I like to juice from there to still get my dollars worth!

3 cups (1" cubes) watermelon
5 oz lemon juice
1/2 cup organic cane sugar
3 cups water
2 tbl maraschino cherry juice
maraschino cherries, for garnish

Combine all of the ingredients in a blender except the cherries. Strain into a pitcher and chill. Serve with whole cherries.

Brazilian Lemonade
Brazilian lemons, look and taste more like limes, which is why I used limes in this "lemonade." Traditionally, sweetened condensed milk is used but I substituted sweetened coconut milk for an even better tasting drink.

2 limes, each cut into 8 pieces
1 cup organic cane sugar
6 cups water
1/2 cup coconut milk
1/3 cup organic cane sugar
2 tbl water

Unless you have a giant blender, I suggest you doing this in three quick and easy steps.
Combine half of the limes with 1/2 cup sugar and 3 cups of water in a blender. Blend for 2 minutes and strain right into your serving pitcher. Repeat again with the remaining limes, 1/2 cup sugar and 3 cups water. Strain into the pitcher. Lastly, combine the coconut milk, 1/3 cup sugar and 2 tbl water and blend. Pour into the pitcher with the limeade and stir to combine. Chill and serve.

Breakfast Bites! Chocolate Croissants, Sausage Tartlets, Pineapple Skewers, Chai Hot Chocolate

Mini chocolate croissants, sausage quiche tartlets, asparagus and grilled pineapple skewers and chai hot chocolate.
There are a few things in the culinary world that I have no interest in making...EVER! One of them is making puff pastry from scratch. It's just not worth the time or effort to me. Premade puff pastry from the grocery store is great and works exceptionally well to make vegan croissants. If you don't like chocolate (what's wrong with you???) fill the croissants with savory fillings!

Mini Chocolate Croissants
1 sheet vegan puff pastry, thawed
5 oz-58%dark chocolate
2 tbl oat or almond milk

Preheat the oven to 350. Line a baking sheet with parchment paper.
Gently roll out the puff sheet to thin it a little. Cut in half lengthwise. Then 4 triangles from each half.
Place a few pieces of chocolate near the wide end of each triangle. Roll up and place on the baking sheet. Brush with oat milk.
Bake for 15 minutes, turning the pan half way through baking.

Sausage Quiche Tartlets
makes 10 cupcake sized tartlets
These mini quiche are the best baked the night before and left to chill over night. Besides, what's better than waking up on your weekend and having a great breakfast like this already made and waiting for you!

2 tbl extra virgin olive oil
1/2 yellow onion, minced
2 garlic cloves, minced
2 Tofurkey Italian sausages, small dice
1 lb extra firm tofu, drained and pressed
1/3 cup unsweetened almond milk
2 tbl tahini
salt and pepper
1 tsp turmeric
1/4 tsp fennel seeds
1/2 tsp dry mustard
1/2 tsp garlic powder
1 tsp dried basil
1 tsp dried oregano
1/4 tsp red pepper flakes
1 cup baby spinach, roughly chopped
3 scallions, minced, both green and white parts

Preheat the oven to 375. Grease a cupcake tin.
Saute the onions and garlic in olive oil until soft and translucent, 5 minutes. Add the sausage and brown. Remove from heat and set aside.
Combine the tofu, almond milk and tahini in a food processor and blend until smooth. Add the salt, pepper, turmeric, fennel seeds, dry mustard, garlic powder, basil, oregano and red pepper flakes and blend to combine.
Transfer to a bowl and combine with the onions and sausage. Add the spinach and scallions and pour into each cupcake mold.
Bake for 30 minutes until the mixture barely jiggles. Let chill for at least hour before serving, then use a knife to scrape around the edges and pop the quiches out.
This quiche firms up and works best when chilled overnight.

Asparagus-Pineapple Skewers
2 tbl extra virgin olive oil
salt and pepper
1 tbl maple syrup
1 tsp cumin
1/8 tsp liquid smoke
1 bunch asparagus, ends trimmed
1 cup medium diced pineapple
metal or wooden skewers

(If you are using wooden skewers, soak them in water for 15 minutes to prevent them from burning on the grill)
Preheat a grill or grill pan to medium-high heat.
Combine the oil with salt and pepper to taste, maple syrup, cumin and liquid smoke in a small bowl. Toss the asparagus and pineapple in this mixture and grill for 5-7 minutes until the asparagus is tender and the pineapple has grill marks.

Chai Hot Chocolate
1/2 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp cardamom
1/8 tsp ground cloves
1/4 cup organic cane sugar
2 tbl cocoa powder
2 cups oat milk

In a medium sauce pot, combine the spices, sugar and cocoa powder. Whisk to combine. Turn on the heat to medium-high and add 3 tbl of oat milk. Whisk into a thick, smooth paste. Once there are no more clumps, add the remaining milk and whisk to combine. Bring to a gentle simmer, turn off the heat and serve.

Juice Detox Day 7 of 7

Last day! Glad it has come to an end because I can practically taste the mashed potatoes I've been wanting to eat all week. I feel good and I'm glad I finished successfully. Since I plan on making dinner tonight, I only needed three drinks today and they were just kind of a throw together of what I had left, so nothing went to waste.

Berry Good
2 cups frozen blueberries
2 cups frozen strawberries
1 cup frozen blackberries
1 frozen banana
1 tbl flax seeds

Orange Pucker
2 tangerines
2 nectarines
2 peaches
1/4th cantaloupe

Carrot Broth
4 carrots
3 celery stalks
2 sweet onions
2 tomatoes
4 cloves garlic
4 parsley sprigs
1 sweet potato

Juice Detox Day 6 of 7

Well day six, nothing new to report here. Feeling great. It's sort of a shame that tomorrow is the last day, because I feel like my body and mind finally got used to it and in the swing of things, and now it's over! Why not keep going? Well because I love food and I have exactly one million ideas of things I want to cook waiting for day seven to come and go so I can prepare them.

Purple Smoothie
2 cups red grapes
2 cups frozen blackberries
3 black plums
2 cups ice

Melon Mango
1 cantaloupe
1 mango
2 cups strawberries

Summer Broth
4 corn on the cob
3 zucchini
1 jalapeno
1 orange bell pepper
1 rutabega

Fresh Anise Stock
1 head of fennel plus frawns
1 bunch of asparagus
1 bunch of scallions
1 sweet onion
2 yukon gold potatoes

Juice Detox Day 5 of 7

Day 5! I've been able to keep with my workout routine while on this fast so that should tell you how much energy I have. I feel great and I've been sleeping like a rock. I still crave solid foods, but it doesn't help that I work in a kitchen. I imagine if I had a desk job and didn't want so much Food Network, I probably wouldn't crave it so bad. Oh well, discipline makes you stronger. The end is near and I am already planning delicious, light meals to eat once it comes.

Citrus Zinger
2 grapefruits
1 lemon
1 lime
2 tangelos

Tomato Broth
3 hot house tomatoes
1 cucumber
2 carrots
2 celery
2 onions
4 garlic clove
1 sprig parsley
1/4" ginger

Coarsely chop, add in a large pot, fill with water just to cover. Boil for 90 minutes, puree and strain.

Mixed Vegetable Stock
1 head purple kale
1 sweet potato
1 sweet onion
2 garlic cloves
10 brussel sprouts
2 carrots
2 celery stalks
parsley stems

Easy Cherry Sorbet
8 oz dark pitted sweet cherries, frozen
juice from one lime

Blend the frozen cherries up in a food processor with the lime juice. Add a little water if needed to get the blade going. Blend until completely smooth like sorbet.

Juice Detox Day 4 of 7

Things are getting easier as the days go on, my energy is raising by the hour and I have significantly less hunger pangs. I was getting some bad leg cramps yesterday after working out which was solved after getting a quart or so of water in me. I have to keep reminding myself to drink more water. More more more! Recently I have done some research and discovered that homemade stock is allowed in a juice fast. I wasn't sure it would be, because of the cooking, but damn am I glad because I was definitely craving something warm. I also find it easier to get in my vegetables through a stock than a vegetable juice.

Sweet Red
2 mangos
2 kiwis
Juice of 2 blood oranges
1 red bell pepper

Green Juice
1/2 pineapple
2 apples
1 kiwi
1 cup broccoli florets
2 cups spinach

Tropical Punch
1 pineapple
1 papaya
1 banana
1 tangerine

Mushroom Stock
3 cups mushrooms (I used cremini and shiitake)
2 carrots
2 celery stalks
2 cups broccoli florets
1 head spinach
1 onion
3 garlic cloves

Keep all the skins and peels on the vegetables and roughly chop. Add in a large pot and cover with water just to the top of the vegetables. Bring to a boil, reduce to low boil and cook for 90 minutes. Add more water if it gets too low. Strain.