Healthy Smoothie Jar

I posted this baby on instagram the other day so I thought I'd let you know how to make it. Super simple...

Ingredients

1 kiwi

1 cup frozen mixed berries {I get the bag from Trader Joe's}

5 fresh strawberries

2 tbsp. chia seeds

1/2 tsp. vanilla extract

3 drops of liquid stevia

1 mango {cut into cubes and frozen}

1 tbsp. fresh lemon juice

water

Directions

-Peel and cut kiwi into thin slices. Stick the slices on the inside wall of a dry glass jar.

-Blend the frozen mixed berries with 5 fresh strawberries. Add a few tbsp's of water if the texture is too thick. Pour or spoon the blended berries into the glass jar.

-Mix chia seeds with vanilla and 1/2 cup of water. Add 3 drops of liquid stevia. Let the chia seeds absorb the water and then add to the jar {this can be made ahead of time if you don't want to wait}. Be careful not to mix the layers.

-Washout the leftover blended berries from the blender and then add frozen mango chunks and lemon juice. Blend. Use water if needed to reach your desired consistency. Add to the jar.

-Top with cocoa nibs and fruit. 

It was really fun to make + a great way to get your daily servings of fruit :)

30 Fresh Healthy Juices + Benefits

I have become a little obsessed with juicing over the passed year. Fresh juice has done wonders on my skin and health (reduced the puffiness under my eyes and improved my skin tone and complexion etc.). It's a great way to incorporate extra vitamins into your diet. My 90 year old Uncle Phillip wrote a book called Codes for Longevity. He talks about the importance of eating leafy greens and other fruits and veggies to alkalize our bodies, stay strong, prevent disease and premature aging. I try my best to lead a healthy lifestyle, but sometimes it's hard to eat tons of veggies + boring for my taste buds. So, my solution is juicing. Spinach, kale, parsley, mint, dandelion ( FYI dandelion is a rough one. good luck), rapini, carrots, apples, beets, pears, grapefruit, lemons, ginger, peaches, limes etc. you name it. Anything that is juice-able and healthy I will juice it. Here are a list of my top 30 juice combos that I love and drink as often as possible. 

For optimal health benefits, drink the juice as soon as you juice it. I usually make 6 bottles every 3 days and drink 2 per-day on top of a semi-healthy diet (I will never be able to give up my occasional sweets ;). Store your juice in the fridge. I suggest using glass bottles with a cap. Drink your juice within 3 days or it may turn a tad funky on you...

Happy juicing my friends!

*I use a Krups Juicer. I also use a Ninja Blender for incorporating frozen fruits and goodies like avocados, passion fruit, maca and wheatgrass.

Here they are in no particular order:

1. juice spinach, lime, kiwi and green apple. blend in 1 frozen banana and 1 tbsp. wheatgrass powder.

2. carrot, cucumber, ginger

3. beet, pineapple, mango, kale

4. mango, pineapple, peach and coconut milk

5. pineapple, blood orange, lemon, lime, and grapes 

6. kale, spinach, lemon and apple

7. mango, peach, cumquats and kale

8. kale, apple, ginger, romaine, spinach, parsley and lemon

9. orange, lemon, ginger, plum, peach and turmeric powder

10. juice apple and pineapple. stir in 1 tsp. chia seeds and 1 tsp. maca powder.

11.  juice kale, spinach and orange. blend in  1/2 avocado, frozen mango and banana, 1 tsp. chia seeds and 1 cup almond milk

12. papaya, pineapple, apple cider vinegar and ginger <-- not the best tasting but great for colds.

13. cucumber, celery, tomato, lemon, ginger and apple

14. spinach, romaine, chard, orange, pineapple and cilantro

15. pumpkin, apple, nutmeg, cinnamon and 1 tsp.vanilla bean paste

16. strawberry, apple, pomegranate seeds and lime

17. cucumber, pineapple, lemon, aloe vera (remove the spines before juicing)

18. carrot, apple, spinach and ginger

19. grapefruit and mint (mince mint and add to the grapefruit juice)

20. carrot, dandelion, kale, apple, grapes, spinach, romaine, parsley, cucumber and celery (this one is a tad rough but worth the vitamins!)

21. coconut water and rose water <-- don't need to juice this one but I had to add it to the list. fabulous.

22. guava (guava seeds are a bit rough on some juicers...make sure your machine can handle it) romaine, lettuce, green apple and pear

23. tangerine, mango, apple, passion fruit (stir in after juicing. it's OK to drink the black passion fruit seeds.)

24. pineapple, ginger, pear and mint (mince mint and add to juice)

25. kiwi, kale, apple, honeydew, 1 tbsp. wheatgrass powder

26. pineapple, apples, oranges, dandelion and ginger

27. watermelon, passion fruit, guava, pineapple and spinach

28. apple, spinach, grapeA + blend with frozen banana and berries

29. peach, mango, blood orange and carrot

30. watermelon, lemon and mint (mince mint and add to juice)

Healthy Benefits

-I stumbled across this awesome website that lists all the wonderful benefits of fruits and veggies!-

aloe vera - delays the aging process, cures dermatitis, alleviates menstrual problems, reduces arthritis pain, heals wounds, cures nausea, eliminates ulcers, lowers blood sugar levels, prevents diabetes, reduces oxidative stress, inhibits cancerous growth, promotes hair growth, and soothes acid reflux symptoms.

apples - quercetin, an antioxidant abundant in apples, helps reduce LDL/bad cholesterol oxidation. apples are rich in a fiber called pectin and may help reduce levels of toxic heavy metals in the body.

apple cider vinegar - helps with weight loss, detoxification, relief from arthritis, high cholesterol, diabetes, indigestion, depression, asthma and cancer. improves skin clarity and balancing the pH in your body.

avocados - high in potassium and contain monounsaturated fats which help to lower blood pressure. good source of vitamin K, which has been indicated to promote bone health.

bananas - a good source of B vitamins, which may help to remedy sleeplessness, mood swings, and irritability. They also contain vitamin C, as well as magnesium and potassium, which make them a great electrolyte replenisher, particularly after exercising 

beets - numerous studies have shown that beets can help oxygenate blood. they are a good source of folic acid and also contain vitamins A, C, choline, iodine, manganese, organic sodium, potassium, and fiber.

blackberries -an excellent source of vitamin C, blackberries have substantial amounts of fiber, iron, calcium, manganese, and potassium. berries are the highest source of antioxidants from fruits.

carrots - excellent source of vitamins A, B, and C. rich in beta-carotene and carotenoids; they help protect the body from cancer, cardiac disease, cataract and macular degeneration. They also contain iron, calcium, potassium, and natural sodium. 

celery - a great low calorie food, high levels of silicon in celery strengthen joints, bones, arteries, and connective tissues. high in minerals.

chard - high in vitamin K, which assists with blood clotting, and protects bones from fracturing. anti-inflammatory.

cilantro - has eleven components of essential oils, six types of acids (including ascorbic acid, better known as vitamin-C), minerals and vitamins. helps reduce skin inflammations, lowers cholesterol and blood pressure. high in iron and can benefit people who suffer with anemia. rich in calcium, vitamin A and C

coconut water/milk - promotes healthy digestion, protein, dietary fiber and natural sugars. mineral content includes calcium, iron, magnesium, phosphorous, potassium, sodium, zinc, copper, manganese and selenium. vitamins B-6, C and E.

cucumbers - contain potassium and phytosterols which can help lower cholesterol. 

dandelion - high in vitamin K, which is important for blood and bone health. it's a diuretic, and is very beneficial for the kidneys. supports the liver and gallbladder as well.

ginger - anti-inflamatory, nausea relief, protects against certain cancers, immune boosting properties

grapefruit - high in vitamin C and limonene, which may help protect against breast cancer. grapefruits have soluble fiber which can help to lower cholesterol.

grapes - vitamins A, B, C and folate, and contain many important minerals like potassium, calcium, iron, phosphorus, magnesium and selenium. The flavonoids found in grapes have antioxidant properties that can lessen the damage caused by free radicals, making them a great anti-aging fruit.

guava - promotes healthy eyesight, skin, brain health, thyroid health, cancer prevention and digestion. good source of vitamin C, copper,  B-3 and B-6.

kale - the highest vegetable source of vitamin K and may help the risk of developing certain cancers. it’s a fantastic source of calcium, chlorophyll, calcium, iron, and vitamins A and C. kale is low calorie and yet incredibly dense with nutrients. it’s also a good source of minerals, copper, potassium, iron, manganese, and phosphorus, as well as compounds which promote eye and skin health.

kiwi - excellent source of vitamin C. vitamin C helps heal cuts and wounds and keep teeth and gums healthy.

lemon - vitamin C and also contain smaller amounts of different vitamins like thiamin, riboflavin, niacin, vitamin B-6, folate and vitamin E. Soothes sore throats, treats and prevents kidney stones. improves liver function, immune system, weight loss, gum disorders, blood pressure, balancing pH, detoxification and skin care.

lime - contain vitamin C, vitamin B-6, folic acid, potassium, flavonoids and many other phytonutrients.

maca - rich in vitamin B vitamins, C, and E. It provides plenty of calcium, zinc, iron, magnesium, phosphorous and amino acids. Boosts libido and may alleviate anxiety, stress, depression or mood swings. maca supplies iron and helps restore red blood cells, which aids anemia and cardiovascular diseases. maca keeps your bones and teeth healthy and allows you to heal from wounds more quickly. when used in conjunction with a good workout regime you will notice an increase in muscle mass.

mango - excellent source of vitamin A and C, which is very beneficial to maintaining a strong immune system. has been found to protect against colon, breast, leukemia and prostate cancers and is a good source of potassium, which is important in assisting to control heart rate and blood pressure. mango contains a great deal of flavonoids like beta-carotene, alpha-carotene, and beta-cryptoxanthin.

melons - antioxidant and anti-cancer. reduces the risk of cancer and stroke, due to a naturally occurring chemical called adenosine.

mint - aids in digestion, nausea, headaches and coughs. Helps boost mood and fatigue, soothes skin and respiratory system.

oranges - excellent source of vitamin C. vitamin C helps heal cuts and wounds and keep teeth and gums healthy.

papaya - antioxidant, anti-cancer. promote healthy digestion and can reduce constipation with their potent enzymes. high in vitamins A, C, and potassium.

passion fruit - antioxidants, flavonoids, vitamin A, vitamin C, riboflavin, niacin, iron, magnesium, phosphorus, potassium, copper, fiber, and protein. improves immune system, cancer prevention, eye health, digestion, blood pressure, insomnia and respiratory system.

peaches - excellent source of vitamin A and potassium. peaches also contain boron and niacin. antioxidant and anti-cancer.

pears - great source of fiber. contains vitamin C, boron, and potassium.

pineapples - great for improving digestion. a good source of potassium and has vitamin C and iron. contains anti-inflammatory compounds such as bromelain.

plums - 2nd highest source of antioxidants from fruits. good source of vitamin A and contain some calcium and vitamin C. antibacterial.

pomegranates - rich in tannins and flavonoids. pomegranates hold promise in helping reduce the risk of prostate cancer due to their lycopene and other phytonutrient content. They are the 3rd highest fruit source of antioxidants.

pumpkin - strengthens metabolism, promotes healing, boosts mood, protects bones, prevent cancers, eliminates kidney stones. helps with inflammation, immune system, defense against parasites and detoxify the body. impressive levels of manganese, tryptophan, magnesium, copper, phosphorous, zinc, iron, and protein, as well as smaller amounts of B complex vitamins, and   vitamin A. anti-cancer properties and components, including phenolic compounds that have directly been attributed to scavenging free radicals

romaine lettuce - contains calcium, omega-3's, vitamin C, iron, and B-vitamins. romaine is also rich in minerals.

spinach - excellent source of vitamins A, C, and E. good source of calcium, iron, potassium, protein, and choline. choline supports healthy mental function.

strawberries - excellent source of vitamin C, which helps heal cuts and wounds and keep teeth and gums healthy. antioxidant, antiviral, and anti-cancer.

tangerines - contains similar properties as lemons, limes, oranges, and grapefruits. lots of vitamin C 

tomatoes - excellent source of vitamin C, as well as antioxidants that may prevent cancer, such as lycopene. lycopene promotes overall mental and physical health. good source of potassium. antioxidant and anti-cancer.

watermelon - antibacterial and anti-cancer. Contains vitamin A and C, as well as iron and potassium. 

wheatgrass - rich in chlorophyll, which is excellent at fighting infections. high in vitamins C and E, and beta carotene. antioxidant, anti-inflammatory, anti-cancer, and antibiotic.

Nutrition information found on Rebootwithjoe Fruits and Veggies A to Z, The World's Healthiest Foods and Organic Facts

Cranberry Beet Porridge with Blackberries, Pomegranates & Coconut

A fabulous way to jazz up your boring morning porridge. Danny ate two bowls...it's that good. I should have made more.

Ingredients:

2 cups cranberry juice

1/4 cup beet juice  (from juicing or boiling a small diced beet in 1/2 cup water) 

1 cup cream of wheat

1/4 cup cream of coconut

Toppings:

blackberries

pomegranates

dried coconut 

cream

drizzle with cream of coconut

Directions:

Boil cranberry and beet juice in pot. Add cream of wheat. Whisk until well combined and lumps are gone. Remove from heat and let sit for 5 minutes. Stir in cream of coconut.

Serve warm in bowls and sprinkle with toppings.

Pesche Con Crema {Italian Peach Cakes with Vanilla Cream and Peach Jam}

A BEA-UTIFUL and surprisingly easy Italian recipe of old.  It is traditionally made out of little lemon cakes that are hollowed out a filled with lemon cream and then sandwiched together. I was a tad confused -- why lemon? They look like peaches. So I wanted to make this traditional treat with a twist...one half filled with vanilla cream and the other half filled with peach jam. I thought the original recipe was missing that peach zing. So here you go! Mmmmm peaches and cream.

Pastry Cream 

2 cups whole milk

1 teaspoon vanilla bean paste

4 egg yolks

3/4 cup sugar

1/4 cup flour

Peach Jam 

Store bought

Dough 

4 cups all-purpose flour

1 tablespoon baking powder

3 eggs

3/4 cup sugar

3/4 cup milk

1/2 cup (1 stick) butter, melted

Grated zest of 1 lemon

 

Assembling the Peaches

1/2 cup rum + 2 tablespoons peach schnapps

Red food coloring (or a bit of beet juice if you want to keep it au naturel)

1 cup sugar, or more as needed for coating

Fresh peach leaves for decorating

 

Directions:

Make the pastry cream: Simmer Milk and vanilla bean paste in a large saucepan over medium heat. Meanwhile, whisk egg yolks and sugar until thoroughly blended;  add flour to the egg mixture and whisk until combined.

Slowly whisk hot vanilla milk into egg mixture. Return mixture to saucepan and cook, stirring constantly, until cream thickens and begins to boil.

Transfer the pastry cream to a bowl and place plastic wrap over the top; pressing down to prevent a film from developing on top of the cream.

..................

Make the dough: In a large bowl, mix flour and baking powder together. In a large separate bowl, whisk eggs and sugar. Whisk in milk, butter, and lemon zest until combined. Gradually add flour mixture, mixing with a fork until the dough is firm.

Preheat oven to 350 degrees. Line two baking sheets with nonstick mats

Roll dough it into a walnut sized balls (about 2 inches in sizes). Place balls on prepared baking sheets spacing about 1 inch apart. Slightly flatten the tops with your palm.

Bake until bottoms are lightly browned, about 10-15 minutes; tops will remain pale. Transfer to a rack.

..................

Assemble the peaches: While the cakes are still warm, use a small, sharp knife to cut a circle about the size of a quarter on the bottom (flat) side of each cookie, taking care not to crack the edges. Use the tip of the knife to scrape out enough crumbs to make hollow and hold about 1 teaspoon pastry cream and jam. Set cookies aside.

Pour rum and peach schnapps in a small bowl. Add enough red food coloring (or beet juice) to create your desired shade of peach; set aside. Fill a shallow bowl with sugar; set aside.

Fill half of the hollowed-out cakes with 1 teaspoon of cream filling and the other half with peach jam. Sandwich two little cakes together. Using a pastry brush, brush the "peach" with colored liquor and roll in sugar to coat. Place on a rack or plate when done. Refrigerate until ready to serve.

Just before serving, pierce each "peach" with a toothpick where the two cakes come together and insert the stem of a peach leaf. 

Strawberry, Raspberry, Rhubarb Chocolate Bombs

An adaption of the pervious and wildly popular German Chocolate Bombs...I bring you the Strawberry, Raspberry, Rhubarb Chocolate Bombs. Ok the truth is, those were the things I had in my fridge so that's what I used. You can basically use any sort of fruit or filling that you like. Same results...different filling. Oh, and I added some shortcuts to make things easier on you. Do I dare say it? I think I prefer this filling even better than the original recipe. Gaaaaasp! No, no both are wonderful, but there's something so fabulous about creamy chocolate mousse with berries! Yes. you've got to try it + this recipe is pretty freak'n cute.

Ok Here we go. You ready for this?

For the cake

Shortcut: If you're lazy like me and don't want to make the chocolate cake from scratch --> buy a box mix of Ghirardelli  brownies and slightly under bake them. If your feeling ambitious, then by all means follow the recipe below. 

Cooking spray
5 oz. unsweetened chocolate, chopped (about 1 cup)
1 oz. (1/4 cup) natural cocoa powder 
1-1/2 cups boiling water  
7 oz. (1-1/2 cups) unbleached all-purpose flour
1 tsp. baking soda 
1/4 tsp. kosher salt 
1-1/2 cups packed dark brown sugar  
8 oz. (1 cup) unsalted butter, softened
4 large eggs, at room temperature  
1/2 cup buttermilk, at room temperature 
1 tsp. pure vanilla extract 

For the filling
1/2 cup Rhubarb or Strawberry jam (whatever you prefer)

1/2 cup fresh raspberries

1/2 cup fresh finely diced strawberries

For the chocolate mousse

Tip: This recipe contains raw eggs; if that’s a concern, buy pasteurized.

5 oz. bittersweet chocolate (preferably 70% cacao), chopped (about 1 cup) 
3-1/2 oz. (7 Tbs.) unsalted butter 
2 large eggs, separated 
1 Tbs. granulated sugar 
3/4 cup heavy cream 
1/4 tsp. pure vanilla extract 
Pinch kosher salt 

For the glaze
5 oz. bittersweet chocolate (preferably 70% cacao), finely chopped (about 1 cup) 
2 Tbs. light corn syrup 
1 cup heavy cream 

---

Make the cake 

TIP(If you are making the cake from scratch follow the directions below. If you are using the box brownie shortcut -- cook brownies in a larger baking dish so they are no thicker than 1 inch after baking.)

Position a rack in the center of the oven and heat the oven to 325°F. Coat a 13x18-inch rimmed baking sheet with cooking spray.
Put the chocolate and cocoa in a medium heatproof bowl, add the boiling water, and whisk to combine and melt the chocolate. Set aside to cool slightly. In a small bowl, combine the flour, baking soda, and salt. 
Beat the sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, 3 to 5 minutes, stopping to scrape the bowl halfway through. Add the eggs one at a time, beating well after each addition. Slowly add the buttermilk and vanilla—the batter will look curdled at this point. Reduce the mixer speed to low. Alternate adding the flour mixture (in 3 additions) with the chocolate mixture (in 2 additions), ending with the flour mixture. Scrape the batter into the prepared pan and tap the pan on the counter to level the batter.
Bake until the cake springs back when poked in the center with a finger, about 20 minutes. Cool completely in the pan on a wire rack. (Well-wrapped, the cake will keep for up to 2 days in the refrigerator, or up to 1 month in the freezer.) 

Make the filling
Mash filling ingredients in a bowl until the raspberries and strawberries have blended with the jam (no big chunks).

Make the chocolate mousse

Melt the chocolate and butter in a large bowl set in a skillet of barely simmering water. Remove from the heat and stir with a spatula to combine. Set aside to cool slightly. 
Whip the egg whites in a clean stand mixer fitted with a clean whisk attachment on medium-high speed to soft peaks, 1 to 2 minutes. Slowly add the sugar and continue to whip to stiff peaks, 3 to 4 minutes. 
In a medium bowl, whip the cream with a whisk or electric hand mixer to medium-stiff peaks. 
In a small bowl, combine the egg yolks, vanilla, and salt. Mix the egg yolk mixture into the chocolate mixture with a spatula. Fold in the whipped egg whites, then fold in the whipped cream—there shouldn’t be any visible streaks. 

Assemble the bombes 
Set two silicone bombe molds that hold at least 5 bombes each (3-1/4-inch diameter and 1/2-cup capacity) on a 13x18-inch rimmed baking sheet. 
Turn the cake out onto a cutting board. Use a 3-1/8-inch round cutter to cut 10 circles from the chocolate cake.  
Scoop about 1/4 cup of the mousse into each mold and smear it evenly all over the insides of the molds with the back of a small spoon. Evenly distribute the filling among the molds (about 2-1/2 Tbs. each), and then gently press a cake circle into each mold. Cover with plastic wrap and freeze overnight.
Unmold the frozen bombes one at a time onto a wire rack set in a rimmed baking sheet or over a sink. 

Glaze the bombes
 Put the chopped chocolate and corn syrup in a medium stainless-steel bowl. In a small saucepan, heat the cream over medium-high heat until just boiling, then pour it over the chocolate mixture and let sit for 3 minutes. Whisk gently until smooth. Transfer to a liquid measuring cup for easy pouring.
Pour the glaze evenly over the bombs to coat them completely. Refrigerate until set, about 2 hours. (Glaze the bombs no more than 8 hours in advance.) 
Let the bombs sit at room temperature for about 30 minutes before serving.

Dragon Fruit, Peach & Lime Smoothie

 Every now and then I like to try something new. I love going to our local Asian market and to pick up fruits like cherimoya, durian, mangosteen or this here dragon fruit. So I bought dragon fruit the other day and didn't know what to do with it. I embarrassingly admit that I had to google "how to eat dragon fruit". I decided to use mine in a smoothie with whatever I had around the house. It turned out amazing... I had to share it with you guys.

Serves 2

Ingredients:

1 dragon fruit

1 cup frozen peaches

1 lime {juice}

1/3 cup condensed milk

3 ice cubes

Directions:

Cut the dragon fruit in half and scoop the insides into a blender. You can pitch the pink skins {or use them as fun serving bowls later in the day}. Throw the rest of your ingredients into the blender and blend until smooth.

Simple as that. So yummy and chock-full of vitamin C!

Frosted Rosemary Sprigs with Cranberries {Drink Garnish}

I made these for our Christmas party this year. They are so easy to make and they look really pretty. I paired mine with a Brut Champagne (but I'm sure they would work with a variety of drinks}. The rosemary is very aromatic -- a lovely little surprise that lingers in your glass. 

Here's what you'll need: 

5 inch or longer rosemary sprigs {= to # of glasses you'll be serving}

1 bag of fresh cranberries

1 bowl of water

1 cup of sugar {for dusting}

 ^^^ strip the rosemary so that just the top needles are left. Spear each cranberry in the middle and push it up towards the top.

 ^^^Dip the Rosemary needles into the water bowl and then into the sugar. Tap to get any excess sugar off.

^^^Then put them in the freezer and take them out just before your guests arrive.

Salmon with Raspberry Sauce and Toasted Pecans

Ingredients:
4 salmon fillets
1 1/2 cups pecans (toasted and chopped)
2 cups of raspberries
1/2 sugar
1/4 cup lemon

Directions:
-Preheat oven to 400 degrees
-Toast pecans on a lined baking sheet in oven for 15 minutes. Chop when pecans have cooled.
-Place salmon fillets scale side down on an foil lined and oiled baking sheet. Set aside.
-Puree raspberries, sugar and lemon in a blender until smooth. Pour sauce through a mesh strainer and into a saucepan. Simmer and stir until sugar it dissolved.
-Pour raspberry sauce over the salmon fillets and top with pecans
-Place salmon in the preheated oven and bake until the salmon is almost opaque in the center and flakes easily, about 10-15 minutes.

Guava Grapefruit Summer Cocktail

 

What you'll need:

 

1 cup guava juice

1/2 cup grapefruit juice

1/4 cup Perrier sparkling water

1 shot vodka

grapefruit wedges and peel

ice

 

Directions: mix all ingredients together and pour over ice

{Serves:1}

 

 

Flavored Milk Straws

I found the coolest flavored milk straws the other day and they are kid approved too (I had my nanny baby try one and she loved it). 

How they work: * Step 1 - Dip your straw into a glass of plain milk. (Do not cut the straws) * Step 2 - Take a long sip * Step 3 - Powerful flavor beads magically transform your milk into a delicious treat  Fun facts that make you love them even more! * No Artificial Colors * No Preservatives * No Artificial Flavors * Gluten Free Flavors: * Banana * Orange Cream * Wild Berry * Chocolate Peanut Butter * Strawberry Banana * Vanilla Milkshake * Strawberry *cookies and cream    These are so much fun! Where were these when I was a kid? Ok so I'm not going to lie...I picked the pack up for myself.

 

 

Blackberry, Honeydew, Guava & Strawberry Smoothie Topped with Cocoa Cashew Milk

 

Blackberry, honeydew, guava, strawberry smoothie topped with cocoa cashew milk. The best of both worlds -- fruit and chocolate!

 

Ingredients:

5 black berries

5 1-inch cubes of honeydew

4 guavas

5 strawberries

5 ice cubes

 

{Blend in a blender and pour through a mesh strainer}

 

Top with Sambazon's Cocoa Cashew Milk

or you can make your own.

1/2 cup raw cashews

1/2 pitted raw dates

1/4 cacao powder

4 cups of water

{Blend in a blender and strain}

 

 

 

A Day At The Farmers Market

We found a great farmers market at Soco! They are open every Saturday from 9:00-2:00. They have  lots of fresh local produce, a bunch of fun food trucks and homemade ice cream carts. You can also mosey on over to the mix shops inside. I tried a cara cara orange for the first time. They have "a flavor that evokes notes of cherry, rose petal, orange, and blackberry."- so says wikipedia. It was quite yummy.

  

3315 Hyland Ave

Costa Mesa, CA 92626

 

{homemade pops! Dan and I tried a pumpkin spice and my nanny babe had a strawberries and cream}

 

{Lavender lemonade at the Portola Coffee Lab}

 

{Seventh Tea Bar}

 

{Coloring and taste testing at Fixtures Living}

 

 

 

 

Blueberry Honeydew Smoothie

Ingredients:
1/2 cup blueberries
1 cup honeydew
1/2 cup vanilla yogurt
1/2 cup milk
2 tablespoons condensed milk
1 cup ice cubes

blend on high until smooth.

Cold Cherry Cream Soup

Ingredients:
3 cups of sweet cherry juice
1 cup dark Morello cherries
1 cup of light cherry syrup from the Morello cherry jar
1 cup half and half
2 cups milk
3 tablespoons condensed milk
1/2 cup sugar


Directions:
Combine all ingredients in a large bowl and chill in the refrigerator for 1 hour.
Serve in bowls.

Plum + Thyme Iced Tea

Serves 4                                    

Ingredients

• 2 tea bags (black or herbal)
• 2 tablespoons honey
• 2 plums, sliced
• 8 sprigs fresh thyme

Directions

1. In a large saucepan, bring 3 cups water to a boil. Remove from heat, add the tea bags, and let steep for 10 minutes. Discard the bags and allow the tea to cool to room temperature.
2. Stir in the honey, plums, and thyme. Transfer to a pitcher and refrigerate until cool, about 1 1/2 hours. Serve over ice.
3. For an instant cocktail: Stir in 1/2 cup bourbon before serving.

photo by Yunhee Kim, recipe by Sara Quessenberry for Real Simple

Wild Sweet Orange Tea

I had a cup of Tazo Wild Sweet Orange herbal tea the other day...I am hooked! Oh, it is beyond good. I don't know what it is, but I feel so clean after drinking it.

Here's how Tazo describes it:
Imagine the invigorating bite of a succulent orange in a Marrakesh market, and you get a sense of the taste of Tazo Wild Sweet Orange: Multilayers orange flavors with exotic hints of spice and a distinctive, floral finish. It's a blend of blackberry leaves, lemongrass, spearmint, orange peels and ginger that is quite wild indeed.

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