Baked Apple Cider Smoothie
1 large baked apple, peeled, seeded, and cored
1/4 C. unsweetened apple cider
1/4 C. kefir
1 small pear, peeled, seeded, cored, and chunked, about 3/4 cup
2 T. protein powder
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. clove
3 ice cubes
Add to blender and liquify.
Cold-Kicker Drink
1 C. water
Zest of one lemon
½ to 1 inch fresh ginger, grated
1 tsp. fennel seeds
1 T. honey
Juice of one lemon
Heat water, lemon zest, ginger and fennel seed until boiling. Turn off heat and let steep for a few minutes. Pour into mug. Stir in honey and lemon juice.
Apple and spicebush bud fizz
2 ounces spring spicebush twigs
1½ pounds apples, cut up, not cored or peeled
1 C. sugar
4 C. water
To make the ferment: Combine the ingredients in a clean glass jar. Close the jar and tilt back and forth until the sugar dissolves. Remove the lid. Tie cheesecloth over the jar’s mouth with string. Place on a counter and stir daily. It will start bubbling within about 24 to 48 hours. On day 7 or 8, when it is good and fizzy, strain the liquid. Strain it again through cheesecloth. Bottle, and keep in the fridge. (Left out in the warmth, a still-fermenting bottle can explode). To make vinegar: Return the strained ferment to the jar, cover with cheesecloth, and wait, swirling daily until a vinegar mother forms (it may not). When it smells and tastes like vinegar it is vinegar (3 to 5 weeks, generally). Transfer to narrow-necked bottles and seal.
Ginger Turmeric Tea (Tonic)
4 1/2 C. filtered water
1 2 1/2-inch piece ginger root (about 2 T. chopped)
1 2 1/2-inch piece turmeric root (about 1 1/2 T. chopped)
2-3 dashes cayenne pepper
1 lemon, juiced (about 2 tablespoons)
4 tsp. local raw honey
In a medium saucepan, combine water, ginger, turmeric and cayenne and bring to a simmer over medium heat. Lower heat, cover and simmer for 15 minutes. Remove from heat and cool slightly, leaving the lid on. Using a fine-mesh strainer, strain into quart-size glass container. Pour into clean saucepan and reheat. Add lemon juice and honey, stirring until it dissolves. Serve warm or cold. Store in the refrigerator for up to three days.
Sunrise Smoothie
4 large ripe strawberries
1 large orange, squeezed
1 ripe nectarine or V2 apple, peeled and pitted
3 ice cubes
1/2 C. unsweetened apple cider
1/2 tsp. peeled, finely chopped fresh ginger root (optional)
1 tsp. almond butter
2 T. pea protein powder
1/4 tsp. Lakanto (optional)
Add to blender and liquify.
Nettle & Mint Tea
1 T. dried nettle leaf
1 T. dried mint leaf (any variety)
Steep in glass jar with near boiling water for 5 to 10 minutes. Strain and add honey or maple syrup to taste (optional). Enjoy hot or cold.
Rhubarb Mead (Honey Wine)
1 C. Rhubarb, chopped
1 C. honey
3 C. water
1 tsp. lemon juice
1/4 packet wine yeast
Add the honey and rhubarb into a quart mason jar. If you’d like, allow the honey to draw the juices out of the chopped rhubarb for 24 hours, but that’s optional. Add the lemon juice and water to the mason jar and stir to incorporate and dissolve the honey. Dissolve 1/4 packet of wine yeast in a small amount of water. Allow it to bloom for at least 5 minutes before adding it into the mason jar. Top the jar with water if necessary to bring it to within an inch of the top. Seal the quart mason jar with a mason jar fermentation kit and allow to ferment at room temperature for about 6 weeks. Once fermentation has stopped, gently pour the mead into another container, leaving behind any sediment in the jar. Pour it through a fine-mesh strainer to remove any rhubarb hunks. Bottle in a flip-top Grolsch bottle and let it age for at least 2 more weeks before drinking.
Flower-Infused Simple Syrup
Pick two C. of honeysuckle blossoms (or other aromatic edible plant). Gently rinse under cold water to remove dust and debris. Set aside. In a medium heavy-bottomed pan, add 1 C. of cold filtered water and 1 C. of granulated sugar. Stir to combine. Bring mixture to a simmer over low heat, not letting it boil, and stirring often until sugar is fully dissolved. Turn off heat and let cool slightly. Add blossoms to syrup and gently submerge. Let cool completely, then place a fine-mesh strainer over a pint jar and pour syrup and blossoms into it. Discard blossoms. Cover and refrigerate for up to two weeks.
Citrus & White Grape Juice Party Punch
4 C. white grape juice, chilled
1 can (12 ounces) frozen lemonade concentrate, thawed
1 can (12 ounces) frozen orange juice concentrate, thawed
2 bottles (2 liters each) lemon-lime soda, chilled
Optional: Lemon slices, orange slices and green grapes
In a punch bowl, combine grape juice, lemonade concentrate and orange juice concentrate. Add soda; serve immediately. If desired, garnish with fruit.
Coconut Paradise
1½ cups natural coconut water
⅔ cup frozen pineapple chunks
½ frozen banana, cut into chunks (see Chef’s Tip)
10 fresh mint leaves
2 tablespoons coconut milk
½ teaspoon vanilla extract
Dash of kosher salt
(1 SERVING = 1¼ CUPS)
Calories 126
Total Fat 4.1 g 6
Fiber 3.9 g
Strawberry Blush
1 cup unsweetened almond milk
1 cup frozen strawberries
1 5-ounce block soft silken tofu
1/2 cup diced cooked beets
1/2 cup frozen dark sweet cherries
2 teaspoons chia seeds
2 teaspoons ground flax seeds
1/2 teaspoon vanilla extract
Dash of kosher salt
Serving Size: 1 ½ C.
Calories 193
Fat 6.5 g
Fiber 6.7
TropicBerry Delight
1 ½ C. Unsweetened Almond Milk
1 C. Frozen Mango Chunks
1 C. frozen Blueberries
½ cup frozen (or fresh) cauliflower florets, thawed
2 teaspoons chia seeds
2 teaspoons ground flax seeds
½ teaspoon vanilla extract
Dash of kosher salt
Serving: 1 C.
Calories 168
Fat 6 g
Fiber 7.3 g
Green Goodness
1 cup unsweetened almond milk
1 frozen banana, cut into chunks
2½ cups (packed) baby spinach leaves
1 cup (packed) coarsely chopped kale leaves
2 tablespoons tahini
½ teaspoon matcha powder
Dash of kosher salt
Serving Size: 1 ¾ C.
Calories 196
Fat 10 g
Fiber 6.5 g
Green Smoothie that Kids will Love
1 medium seedless navel Orange, peeled and separated into quarters
1 c, Cubed Pineapple, fresh or frozen and thawed
1 packed C. Baby Spinach
1/2 frozen ripe Banana, cut into thick slices
1 T. Honey
10 small Ice Cubes
Put all the ingredients into a blender. Blend until creamy, with no obvious pieces of spinach remaining. Pour into 2 or 3 glasses
boost it: Add 4 ounces of silken tofu and 1/2 tsp. of vanilla extract to the blender to increase the protein and healthful isoflavones.
adapt it: To minimize the texture, instead of peeling the orange, use a serrated knife to sheer off the entire peel and pith, revealing a bright orange globe of exposed flesh.
Blueberry Muffin Green Smoothie
1 cup unsweetened vanilla almond milk (or milk of choice)
½ tsp. vanilla extract
1 cup frozen blueberries
1 scoop vanilla protein
1 large handful baby spinach
2 T. almond butter
1 T. coconut flakes
Limoncello
Makes 1 litre (13 pints)
500ml (18fl oz) vodka (or gin if you prefer)
pared zest of 3 unwaxed lemons
2 lemongrass stalks
500g (1 lb. 2oz) caster (superfine) sugar
3 good sprigs of lemon verbena
Pour the vodka into a 1 liter (13/4 pint) jar, add the lemon zest, lemongrass and stir well. Leave for a week to infuse. In a large pan over a medium heat, add the sugar to 500ml (18fl oz) water, stirring until it is dissolved. Turn off the heat and allow to cool for 5 minutes. Add the lemon verbena to the vodka and pour in as much of the warm syrup as will fill the bottle. Once cool, place in the fridge. It will be bright and lively initially, mellowing and deepening in flavor over time: both are excellent.
Grand Fir Vodka
Grand fir needles add a great flavour to the alcohol. You can also use rum or gin with excellent results. Other needles like spruce and pine work well. You could also use rose petals or aromatic herbs like wild fennel to infuse the liquid.
1 cup (250 mL) grand fir tips, needles only
1 bottle (26 oz [800 mL]) good-quality vodka
Place the grand fir needles in a clean 1-quart (1 L) mason jar. Top up with the vodka and screw on the top. Set on your counter for 1 week. The mixture can be strained or you can keep the whole batch in the refrigerator
Strawberries & Cream Spoon Smoothie
3 T. Milk
3/4 C. Plain Greek Yogurt
3/4 C. Frozen Strawberries (fresh will work, but smoothie will be thinner)
1 small Frozen Ripe Banana, cut into thick slices
1 T. Pure Maple Syrup
1/4 tsp. Vanilla Extract
8 small Ice Cubes
1/2 C. Granola
Put the milk, yogurt, strawberries, banana, maple syrup, vanilla, and ice into the blender. Run until frothy and smooth. Pour into 2 glasses (you may need to scoop it out with a rubber spatula) and top with the granola. Serve with spoons.
Mango Peach Smoothie
1 ½ cups almond milk
1 cup diced peaches, fresh or frozen
1 cup chopped mango, fresh or frozen
½ tsp. vanilla extract
1 cup ice
Chocolate Chip Cookie Smoothie
2 cups (460 g) vanilla yogurt
t/4 cup (65 g) cashew butter (or peanut butter)
11/2 cups (354 ml) milk
1/4 cup (45 g) chocolate chips
1 cup (235 ml) ice
In a blender, combine the yogurt, cashew butter, milk, and chocolate chips. Blend well. Add ice and continue to blend. If it’s too thick, add more milk. Garnish with extra chips if desired.
Generic Smoothie Process
FRUITS
Pineapple, berries, melon, peaches, apricots, nectarines, pears, apples/applesauce, cherries, oranges/tangerines (seedless), kiwifruits, grapes (seedless), mango, papaya
VEGETABLES
Spinach, kale, cucumber, pumpkin puree, beets, carrots, sweet potatoes
PROTEIN- RICH FOODS
Yogurt; kefir; cottage cheese; milk; soy milk; nut, seed, soy, or peanut butter; nuts or seeds; silken tofu
THICKENERS
Frozen banana; frozen mango; avocado; oats; nut, seed, soy, or peanut butter; ice
LIQUIDS
Coconut water, milk, kefir, carrot juice, vegetable juice, fruit juice, herbal tea, water
SWEETENERS
Dates, prunes, honey, maple syrup
ADD-INS and EXTRAS
Fresh mint, vanilla extract, lime juice, lemon juice, nutmeg, cinnamon, ginger, turmeric, cocoa powder, flaxseed meal, wheat germ, chia seeds, hemp seeds
TOPPINGS
Granola, trail mix, nuts, seeds, dark chocolate shavings, pomegranate seeds, diced fruit
Blackberry Bitters
6 ounces blackberries (about 1½ c.)
1 Peel, including pith, from 1 organic lemon, minced
1/2 tsp. whole allspice berries
5 white peppercorns
1 cups grain alcohol (Everclear) or a 100-plus-proof vodka
2 T. sugar
1 T. water
Combine the berries, lemon peel, allspice berries, peppercorns and alcohol in a quart-size jar and lightly mash the berries with a wooden spoon. Cover with a lid and let the mixture sit in a dark, cool place for at least 1 week. The day before you plan to complete the bitters, make a syrup by combining the sugar and water in a small saucepan. Bring the mixture to a boil and stir to keep the sugar from scorching. Reduce the heat and simmer for 3 minutes. Remove the syrup from the heat, pour into a small jar with a lid and let sit overnight at room temperature. Strain the berries and solids first through a fine wire mesh sieve, and again through a coffee filter. Add the simple syrup to the strained bitters—omitting any sugar crystals that formed overnight. Store the bitters at room temperature in a tightly sealed jar or bottle.
Roaring Fire Cider
½ cup cranberries
¼ cup thinly sliced fresh ginger
2 T. thinly sliced turmeric
2 T. peeled, diced fresh horseradish
3 cloves garlic, smashed and peeled
2 sprigs fresh rosemary or thyme
2 dried hot chili peppers
1 tsp. whole black peppercorns
1 small red onion, sliced
1 lemon, thinly sliced into wheels
1 orange, thinly sliced into wheels
¼ cup raw honey
3 cups unfiltered apple cider vinegar, enough to fill the jar
1 (32-ounce) canning jar with lid, sanitized in the dishwasher
Layer ingredients into the jar for an attractive presentation, pressing down lightly with a clean stainless spoon. Add enough apple cider vinegar to cover ingredients entirely while leaving ¼-inch clearance at the top. Wipe the mouth of the jar with a damp cloth. Place a square of wax paper over the top, if desired, to prevent the vinegar from corroding the metal lid. Tighten the lid over the paper and infuse for 2 to 3 weeks (or up to 6 weeks) in a cool, dark place. Fine-strain, funnel into a clean bottle and refrigerate.
Cinnamon Roll Smoothie
1 cup unsweetened almond milk
1 ½ frozen bananas, cut into chunks
¼ tsp. cinnamon, plus more for dusting
½ tsp. vanilla, optional
1 tsp. brown sugar, optional
⅓ cup old-fashioned oats
1 cup ice
Kiwi Melon Sangria
2½ cups cubed honeydew melon or light-fleshed summer melon
1 (750 ml) bottle dry white wine
½ cup brandy
¼ cup tequila
3 kiwis, peeled and sliced, or a pint of kiwi berries from the farm market
1 lime, sliced
1 cup club soda or seltzer water
Fresh mint for garnish, if desired
Add 1½ cups of the honeydew melon and ¼ cup of the white wine to your blender. Blend on high for 2 minutes. Transfer the purée to a large pitcher or Mason jar. Then stir in the remaining white wine, brandy and tequila. Add the kiwi slices, lime slices and remaining 1 cup of cubed honeydew melon. Cover and refrigerate at least 2 hours, up to overnight. Divide the sangria mixture evenly into serving glasses. Top each with soda water; stir in gently. Garnish with fresh mint sprigs and a lime wheel.
Apple Crisp Juice
2 organically-grown apples, cored and quartered
½ cucumber
1 orange, peel removed
1 drop lemon essential oil (optional)
Process all ingredients through a juicer.
Mediterranean Twist Savory Smoothie
1 cup baby spinach, tightly packed
1 cucumber, peeled and chopped
1 T. lemon juice
½ Hass avocado
¼ tsp. salt
½ to 1 tsp. garlic, minced (optional)
1 tsp. olive oil or flax seed oil
2 T. fresh parsley, basil, or tarragon, packed (optional)
¾ cup water
Wash and prep ingredients. Blend ingredients in a blender and enjoy!
Chocolate Breakfast Drink
1 1/2 C. Milk
2 T. Unsweetened Cocoa Powder
3 T. Peanut Butter
1 1/2 T. Honey
7 small Ice Cubes
Put all the ingredients into a blender and run until creamy and smooth. Pour into 2 or
3 glasses.
Pineapple Green Smoothie
1 cup almond milk
1 cup frozen pineapple chunks
2 handfuls fresh spinach
1 scoop vanilla protein
Peach-Mango Sangria
2 (750-ml) bottles Pinot Grigio
2 cups peach-mango juice
1 cup peach-flavored vodka
1 (1-oz) pkg fresh mint
2 cups frozen sliced peaches
2 cups frozen cubed mango
Stir together wine, juice, vodka and mint in a large pitcher. Cover and chill at least 4 hours or up to 2 days. Just before serving, stir in frozen peaches and mango.
Blueberry Lemonade Smoothie
1 cup (155 g) frozen blueberries
1 lemon, juiced
3 T. (45 ml) maple syrup (or honey)
1 1/2 cups (3.5 ml) lemonade
2 cups (475 ml) ice
In a blender, combine the blueberries, lemon juice, maple syrup, and lemonade. Blend well.
Add ice and continue to blend. If it is too thick, add more lemonade or water.
The Lavender Daisy
10 fresh blueberries (3 reserved for garnish), rinsed
½ tsp. fresh (or ¼ tsp. dried) lavender flowers
1 ounce fresh lemon juice
1½ ounces Bombay Sapphire Gin
Sparkling water
1 ounce honey syrup*
In a highball glass, muddle 7 blueberries with lavender blossoms and honey syrup. Add ice, fresh lemon juice, gin and top with sparkling water. Garnish with 3 blueberries. * Combine 1 cup local honey and 1 cup water in a saucepan over low heat and stir until honey dissolves. Cool and pour into a clean glass bottle. Refrigerate up to 2 weeks.
Lemon, Ginger, and Mint Sweet Iced Tea
5 cups water, divided
8 black tea bags
2 lemons, sliced, plus additional slices for garnishing
1/2 cup sugar
1/2 cup fresh mint leaves, plus additional mint for garnishing
1 T. sliced ginger
Bring 4 cups of water to a boil. Combine the tea bags and lemon in a large pitcher and pour the hot water over top. Steep for 30 minutes, then remove the tea bags and lemon. While the tea steeps, make a simple syrup by combining one cup water, sugar, mint leaves, and sliced ginger in a small saucepan. Bring the mixture to a boil, stirring until the sugar dissolves and simmer for one minute. Remove from the heat. Steep for 15-20 minutes and strain simple syrup through a fine mesh sieve.3. Add the simple syrup to the tea, according to your sweetness preference, then refrigerate. Serve on ice with additional lemon wedges and fresh mint leaves.
Lime-Pineapple Soda
1 T. lime zest
3 T. lime juice
¼ cup simple syrup
2 cups pineapple juice
4½ cups lemon-lime soda
Garnish: lime slices
Add lime zest, lime juice, and simple syrup to a large pitcher. Pour pineapple juice into pitcher, and stir. Chill mixture 4 hours. Fill 6 glasses one-third full with ice; divide pineapple mixture among glasses. Top with soda; garnish with lime slices. Makes 6 servings.
Honeyed Orange Breeze
3 T. Tennessee honey whiskey
3 T. orange juice
1½ tsp orange flavored liqueur
Ice cubes
¼ cup ginger ale
Garnish: orange peel strip
Add whiskey, orange juice, orange liqueur, and ice to fill a cocktail shaker. Cover and
shake until chilled, about 30 seconds. Strain into an Old-Fashioned glass filled half full with ice. Top with ginger ale. Garnish, if desired.
Frosted Strawberry Lemonade
1½ quarts strawberry ice cream
1½ cups lemonade
Process 3 cups ice cream and ¾ cup lemonade in a blender until smooth. Pour into glasses. Repeat with remaining ice cream and lemonade. Serve immediately.
Sparkling Peach-Basil Lemonade
⅓ cup organic sugar
⅓ cup water
1 (0.5-oz) pkg fresh basil
2 cups sliced peaches
½ cup fresh lemon juice
2 cups ice cubes
2 (12-oz) bottles sparkling water
Garnishes: lemon slices, fresh basil (optional)
Combine sugar, water, and basil in a small saucepan over medium heat, stirring until combined. Bring to a boil, reduce heat, and simmer 5 minutes. Remove from heat; cool to room temperature, about 30 minutes. Strain. Blend peaches and lemon juice in a blender until smooth. Fill a large cocktail shaker with ice. Add half of peach mixture and half of cooled prepared syrup. Shake vigorously until very cold, about 30 seconds. Divide between 2 Old-Fashioned glasses, and top with sparkling water. Repeat process with remaining peach mixture and prepared syrup. Garnish, if desired.
Holiday Crantini
2 ounces White Cranberry Juice
1 ounce Vodka or Gin
1/2 ounce Triple Sec
Mix in a shaker with ice. Shake and pour. Garnish with dried cranberries.
Wassail
2 Granny Smith apples
12 to 15 whole cloves
8 C. apple cider
2 C. fresh orange juice
1/4 cup fresh lemon juice
4 cinnamon sticks
1/4 tsp. each ginger and nutmeg
1 T. honey or maple syrup
Brandy, whiskey, or dark rum (optional)
Garnishes: fresh cranberries, orange slices, apple slices
Poke cloves into the apples on all sides. Place in a large pot with all other ingredients except the alcohol and garnishes. Bring to a boil, lower heat and simmer for 35 to 45 minutes. Add a shot of alcohol to a mug (if desired) and ladle the wassail over the top. Garnish and enjoy!
~Spruce Tip Martini~
1 1/2 oz Verstovia Spruce Tip Vodka
1/2 oz Dry Vermouth
Flake of Sea Salt
Stir with ice, strain into glass and garnish with a lemon twist
~Salal Martinez~
1 oz Cold Tree Gin
1/2 oz Salal Berry Liqueur
1/2 oz Sweet Vermouth
1 dash Portland Bitters Project Cacao Bitters
Stir with ice, strain into glass
~Huckleberry Gimlet~
1 oz Riverain Gin
1/2 oz Huckleberry Jam
1/2 oz Lime
Shake with ice, strain into glass
PBJ Smoothie for Two
1 ½ C. frozen berries (single types or a mix. Also can try mango or peach)
1 1/2 c low-fat Milk
1 banana
2 T peanut butter
2 T. Honey
1 Scoop Protein Powder, If desired.
Optional Toppings
granola
fresh strawberries
peanut butter drizzle
Place all ingredients in blender and combine until smooth.