Monthly Archives: July 2015

Strawberry Rosemary Lemon Mocktail

I am the worst at getting enough water into my body. So when it’s hot out, I tend to opt for mocktails over cocktails. It’s refreshing, delicious, and a great way to enjoy a pretty… awesome drink. I love making sophisticated mocktails that include fresh herbs and whatever fruit is in season. Bonus: Serve the mocktails in a dispenser next to a bottle of champagne or some liquer in case someone wants to up their ante. Try to utilize whatever fresh fruit is in season. Mix and match with a complementary herb.

Fruit: Orange, Grapefruit, Lime, Lemon, Strawberry, Blueberry, Rasberry…

Vegetable: Rhubarb, cucumber…

Fresh Herbs: Mint, Rosemary, Thai basil, Lemongrass…

If you use a lighter tasting fruit, you will need more to achieve the flavor in a mocktail. This recipe is as easiest as you can get, without having to make simple syrup or anything. Serves a few thirsty folks or roughly 12 cups

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Coconut Milk Chia Pudding

I still can’t get over the fact that we are all going ga-ga over the same tv commercial phenomenon of ch-ch-chi-a pets! We are eating the same things that grow the hair on top of that supposed puppy. I’d like to see a puppy that looks like that.  Who knew it’d be a miracle food wonder twenty years later!

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We like chia seeds best, not on our puppy, but in kombucha. When we had friends, who are on the Whole30 regiment, I wanted to come up with both a sweet and savory option for brunch (as all brunch should have both). I immediately thought of this recipe since Whole30 allows for dates.

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Herb Grilled Chicken

If it weren’t for the grill, I would not be eating as well as I do in the summer. Minimal prep work and no pots and pans to clean after. A definite cooking victory. As I mentioned before, one of the more affordable ways to eat organic chicken, is to purchase drumsticks. It is packed with flavor and kids can get an easy handle on it. When I had some extra herbs in the fridge that were on the brink of becoming wilted beyond repair, I decided to make a nice marinade using whatever fresh herbs I had on hand, threw in some other flavors- and after 24 hrs of marination, I grilled it to a nice crisp. Of course, when I made this I grilled for a party of three but was eating for a table for one.

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