Tropical Green Smoothie
4oz (1/2 cup cold water)
¼ cup non-fat plain greek yogurt
1 generous handful of spinach (about 1 cup, packed)
1 cup frozen mango chunks
1 cup frozen pineapple chunks
1 frozen banana
Add ingredients to blender and process until smooth and well blended.
Red Cider Zipper
1 quart apple cider, preferably fresh
8 whole cloves
8 allspice berries
3 cinnamon sticks
3 inches of fresh ginger, sliced about 1/4 inch thick
5 orange slices, including rind
4 tea bags of red hibiscus and rosehip herbal tea, such as Red Zinger or Tazo Passion
2 C. boiling water
1 tsp. honey (optional)
9 fluid oz. apple brandy (optional)
Orange or Angostura bitters (optional)
Pour the cider into a medium saucepan with all of the spices, the ginger, and the orange slices. Bring to a low boil on medium-high heat, then reduce the heat to simmer gently for 20 minutes. Meanwhile, steep the four tea bags in two C. boiling water for 5 minutes. Remove tea bags, stir in the honey, if using, and set aside. After the cider has simmered for 20 minutes, pour the herbal tea into the cider. Serve immediately or leave to mull further on low heat until ready to drink. For a cocktail, ladle 6 oz. cider into a mug or hot toddy glass. Stir in a shot (3 T.) of apple brandy and two or three dashes of bitters.
Crisp Apple Smoothie for Health & Weight Loss
1 scoop protein powder
1 cup water
1 apple, cored, seeded and quartered
1 medium orange, peeled and quartered
1 banana, sliced
2 handfuls spinach
1 medium carrot, peeled and sliced
Add all the ingredients to your blender and mix them together before drinking.
The Green Monkey
2 C. Water
½ C. Carrots, chopped
2 C. Kale
2 C. Cucumbers, skin on, cut into large chunks
2 C. Granny Smith Apples, skin on, cut into large chunks
½ pkg. Instant Sugar Free Banana Cream Pudding
2 C. Ice
4 packets Monk Fruit in the Raw
Add the water and carrots to a blender and blend until smooth; add the kale, cucumbers, apples, and monk fruit extract (if using) and blend until smooth, about 30 more seconds. Add the pudding mix and blend until thickened, about 30 seconds. Add the ice and blend until smooth. Serve.
Yield: 4 servings
Calories: 77
Fat: 0g
Fiber: 2.5g
Southern Style Sweet Tea
8 cups cold water
6 bags black tea (such as Lipton)
1Â lemon, zest and juice separate (3 tablespoons juice)
16 packets monk fruit extract (such as Monk Fruit In The Raw)
4 sprigs mint
Ice for serving
Pour 3 cups of the water into a saucepot with the tea, lemon zest, and monk fruit extract and bring to a simmer over high heat. Pour the remaining cold water into a pitcher and strain the tea into the pitcher with the lemon juice. Place 1 mint sprig each in four glasses with ice, pour the tea into each glass, and serve.
Yield: 4 servings
Calories: 0
Fat: 0g
Fiber: 0g
Violet Syrup Makes 1 Pint
1 1/2 C. violet flowers, tightly packed
1 1/2 C. boiling water
2 C. white sugar
Gather the violets by pinching them off at the tops of the stems. Remove the calyxes (the green parts at the bases of the flowers) by twisting the petals free. You’re saving the petals only.
Put the violet petals into a heat-proof, small stainless steel saucepan or bowl and add boiling water. Stir to make sure the petals are completely submerged. Cover and let sit at room temperature for 24 hours. The liquid will turn a gorgeous clear blue with a slightly lavender hue.
Strain syrup through a fine sieve to remove flowers and discard them. Prepare your double boiler or simply fill a slightly larger saucepan with an inch or so of water and rest the smaller one inside it. Add sugar to violets and heat over medium heat, stirring occasionally, until sugar has completely dissolved. Let syrup cool to room temperature, then transfer to glass jars and store in the refrigerator for up to 6 months.
Fizzy Violet Cocktail
3 oz. vodka
2 oz. violet syrup
Lots of ice
6 oz. tonic water
Mix vodka, violet syrup and several ice cubes in a cocktail shaker. Notice how when you add the vodka, the syrup becomes blue greenish–don’t be alarmed! Shake vigorously for about 5 seconds. Add three ice cubes to each glass and divide tonic water between them. Pour in the vodka violet blend into both glass (back to a beautiful light purple!), and serve.
If you want to get really fancy, add a violet ice cube. Fill a regular ice cube tray half way and let the water freeze for a few hours. Add one violet flower to each ice cube, top off with water and freeze again. Perfectly adorable ice cubes!
3 half pint jars
4 pounds rinsed and hulled strawberries, crushed (about 8 C.)
2 C. sugar
2 chamomile tea bags
1/4 C. fresh lemon juice
Prepare for water-bath canning: Sterilize the jars and keep them hot in the canning pot, put a small plate in the freezer, and put the flat lids in a heatproof bowl. Put the strawberries in a wide, 6- to 8-quart preserving pan. Bring to a simmer, stirring frequently^, then continue to cook for 5 minutes. Working in batches if necessary, pour into a very-fine-mesh sieve or jelly bag set over a large bowl and stir the berries gently to drain off all the juice. Rinse the preserving pan and return the juice to the pan. (Reserve the strawberry pulp for another use; see this page.) Add the sugar, tea bags, and lemon juice and bring to a boil over high heat. Boil, stirring occasionally, until a small dab of the syrup spooned onto the chilled plate and returned to the freezer for a minute becomes somewhat firm (it will not gel), about 30 minutes. Skim off as much foam as you can and remove the tea bag. Ladle boiling water from the canning pot into the bowl with the lids. Using ajar lifter, remove the sterilized jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Drain the water off the jar lids. Ladle the hot syrup into the jars, leaving 1/2 inch headspace at the top. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it’s just finger-tight. Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch. Bring to a boil, and boil for 5 minutes to process. Remove the jars to a folded towel and do not disturb for 12 hours. After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn’t sealed, and the jar should be refrigerated immediately. Label the sealed jars and store.
A couple of years ago, I uncovered a secret that completely changed the way I cooked and baked. I discovered that it was possible to order bulk lots of vanilla beans on eBay for cheap. I went from treating the vanilla bean as a precious item to using them freely. And this time of year, they can become an easy path to a sweet, homemade holiday gift. Homemade vanilla syrup can sweeten coffee, is delicious in plain yogurt and is wonderful drizzled as a quick glaze over top of any number of simple baked goods.
To make, combine one C. water with two C. sugar and add three to four vanilla beans, split lengthwise and scraped. Bring to a simmer and cook until the sugar is dissolved. Remove from the heat and pour into half pint jars (when I made this tonight, I filled two half pints and one quarter pint). Include a piece or two of vanilla bean in the jar to keep infusing.
Because this is an unacidified product, it can’t be processed for shelf stability. However, it will keep indefinitely in the refrigerator. Gift this with some pancake mix, freshly baked scones or a pound of coffee.
15 heads of elderflowers
2 C. water
2 C. sugar
1 lemon
Over a large bowl, remove the elderflowers from their stems using a sharp knife or pair of scissors. Pick off any offending bits or bugs, but don’t rinse your flowers; you want to retain as much of the pollen as possible. Use the same knife to remove the peel from an organic or otherwise untreated lemon. Place the peel into the bowl with the flowers. Slice the lemon and add the rounds to the bowl, too. In another vessel, mix together sugar with boiling water. Stir until the sugar has dissolved. (Depending on the kind of sugar you use, you might prefer to do this over low-heat on the stovetop so the sugar properly melts.) Pour the sugar water over the top of the bowl, cover with a towel and allow to steep for at least 24 hours. Once steeped to your satisfaction, strain the golden liquid into a clean vessel and refrigerate. The flowers will brown a bit as they steep—not to worry—just make sure that they’re well submerged. If you’re fussy about stray bits, use a bit of cheesecloth, but I found a classic sieve to do a fine job of straining the finished the syrup. Store your cordial in any clean jar with a tight seal and keep refrigerated for maximum longevity. Like other flowery syrups, elderflower cordial is delicious on everything from buttery cakes to sliced strawberries and poured into all manner of summery drinks—alcoholic or otherwise.
Sometimes I wish I was artistic like this. Wouldn’t cookbooks be lovely (if perhaps not quite so easy to follow) if all recipes were posted as art? This image was drawn by an artist whose page no longer exists. Certainly I am not trying to take credit for it. I just think its beautiful!
Passionfruit, Coconut & Lime Batida
8 passionfruit
4 unwaxed limes
450ml coconut water
200ml cachaça or vodka
3 tbsp caster sugar
Cut the passionfruit in half and scoop the pulp into the jar or bottle. Quarter the limes, squeeze in the juice, dropping the squeezed quarters in as well. Add the remaining ingredients, screw on the lid and give the bottle a good vigorous shake. You could strain the mixture now, but I like to let it sit for at least 30 minutes in the fridge for the lime wedges to continue adding flavor to the drink. Strain into individual sealable bottles and chill. Ideally you want to drink it ice cold, so I tend to pop the bottles into the freezer, avoiding the risk of it warming up too much in transit. It has a high alcohol content so although it might turn to slush, it shouldn’t fully freeze.
Rosemary Greyhound
Juice of 1 grapefruit
2 T. rosemary needles
½ tsp. honey
1 ounce vodka
Ice
Sparkling water
Sprig of rosemary for garnish
Place grapefruit juice, rosemary needles and honey in a cocktail shaker. Muddle and let sit for 15 minutes. Add vodka and ice. Shake and strain into a glass filled with ice. Top with sparkling water to taste and garnish with a sprig of rosemary.
DIY Sparkling Bar
Sparkling Wine: Because you obviously need the base product, right? Rather than grabbing your usual bubbly, we recommend offering up a few variations of bubbles for your guests to experiment with. A dry Cava, fruit-forward Prosecco or fizzy sweet Moscato d’Asti will have all of your dry-sweet bases covered, as well as a varying range of textural bubbles.
Mixers: Take your OJ to the next level by adding some additional juice options and fresh-fruit purées to your bar. Peach purée is a classic; your same Bellini lovers will also appreciate the juicy goodness of a sweet apricot purée. Apple juice, orange juice and red grapefruit juice are necessities, though if seasonally available, swap out that apple juice for a freshly squeezed cider.
Fresh Fruit: The only time we’re happy to be finished with a drink is if there’s booze-soaked fruit at the bottom. Providing an array of fresh raspberries, strawberries, blackberries and blueberries will provide a sweet finish to your guest’s glass. Keep a stash of frozen berries on the side to double as ice cubes; fresh, fruity and won’t water down your bubbly creations.
Herbs: Adding fresh herbs to your creations will add a layer of flavor complexity to the beverage, as well as provide it with stunning aromatics. Fresh basil, rosemary and mint leaves are great choices for those who’d normally be intimidated by adding greens to their glass — though once you try it, you’ll be hooked.
Lemons & Limes: A fresh squeeze of lemon or lime not only provides garnish to the glass; it actually plays off the other components that make up cocktails as well. The acid in citrus meshes with alcohol in wine and sugar in juices to create an equally balanced final product. Slice up some lemon and lime wedges for a pop of flavor — and color — to add to your guest’s creations.
St. Germain: St. Germain is an elderflower-based liqueur produced in France. The light, floral flavors add a classy component to any of your sparkling wine cocktails. Plus, the bottle will look gorgeous on your creation station bar cart.
24 Street Spritz
An herbaceous, refreshing—and alcoholic—take on Dr. Brown’s Cel-Ray soda.
4 celery stalks, chopped
1 C. sugar
¼ C. celery seeds
1½ C. gin
⅓ C. fresh lemon juice
Seltzer or club soda
8 celery heart stalks (from 2 bunches)
8 lemon wedges
CELERY SYRUP: Bring celery, sugar, celery seeds, and 2 C. water to a boil in a medium saucepan. Reduce heat and simmer until celery is soft and liquid is reduced by half, 30–35 minutes. Strain through a fine-mesh sieve into a small bowl, pressing on solids. Strain celery syrup again, if desired, through cheesecloth-lined sieve (to make liquid clearer). Syrup can be made 2 weeks ahead. Cover and chill.
COCKTAIL: Stir gin, lemon juice, and 1 C. celery syrup in a large pitcher. Divide among glasses filled with ice and top off with seltzer. Garnish with celery stalks and lemon wedges.
This tea is not recommended for pregnant women and young children.
1 C. 1/2-inch-long chopped white pine needles, sheaths at base of needles removed
Juice of l lemon (optional)
Raw honey (optional)
Fill a teakettle with l quart water and bring to a boil over your campfire (see here) or the stove. When the water boils, remove it from the heat and add the pine needles. Let steep for 20 minutes. Strain the tea, discard the pine needles, and serve hot. Add lemon juice and honey to taste, if you’d like.
Cranberry Raspberry Vanilla Punch
8 cups cranberry-raspberry juice
8½ cups cranberry ginger ale
1 tablespoon vanilla extract
1 pint raspberry sorbet
Frozen cranberries, for garnish
In large punch bowl, add juice, ginger ale and vanilla extract. Stir until combined.
Add frozen cranberries and scoops of frozen sorbet. Stir slightly then serve immediately.
3 cups ruby grapefruit juice (fresh-squeezed or purchased)
2 cups tequila
1 cup triple sec or other orange-flavored liqueur
1/4 cup sugar
In a pitcher (at least 2-qt. capacity), combine 3 cups ruby grapefruit juice (fresh-squeezed or purchased), 2 cups tequila, and 1 cup triple sec or other orange-flavored liqueur. Chill until cold, at least 1 hour, or up to 1 day. Pour about 1/4 cup sugar on a rimmed plate. Cut a ruby grapefruit in half and rub rims of double old-fashioned glasses (8 oz.) with cut side of one half to moisten, then dip glass rims in sugar to coat. Fill glasses with ice cubes. Pour grapefruit margaritas over ice, taking care not to disturb sugared glass rims.
15 ounces (1 3/4 cup plus 2 tablespoons) brewed Bellocq White Nixon tea, cooled
1 1/4 cup fresh Ruby Red grapefruit juice (from 2 grapefruits)
10 ounces vodka, iced
5 ounces Domaine de Canton ginger liqueur
Garnish: grapefruit peel and candied clementines
Fill 8 highball glasses with ice. Stir together tea, grapefruit juice, vodka, and ginger liqueur in a serving vessel. Pour cocktail over ice in glasses, and garnish with grapefruit peel and candied clementines.
1 C plain yogurt
1 C frozen or fresh pineapple chunks (I recommend fresh)
1/2 C frozen or fresh mango chunks
2-3 big handfuls of fresh spinach
1 T chia seeds (optional)
Place all ingredients in blender and blend on high until everything is pureed.
1 ½ C. Cold Root Bear
¼ tsp. Almond Extract
½ C. Vanilla Ice Cream
2 T. Heavy Cream
1 Maraschino Cherry
Pour Root Beer into tall glass. Gently stir in almond extract. Slowly and carefully scoop ice cream into glass. Pour cream over ice cream and top with the cherry.
Beverage Mixes
Beverage Mixes make wonderful gifts for teachers, family, friends or those last minute gifts for unexpected company. You can package them in Mason jars, jelly jars or any pretty container, including tins, that you have on hand. In the tins be sure to put in a plastic bag first then place in the tin. These are easy, tasty recipes that will bring rave reviews!
~Orange Cappuccino Mix~
1/2 cup powdered non-dairy creamer
1/2 cup sugar
1/4 cup instant coffee
1 tsp. dried orange peel
1/2 tsp. cinnamon
Place all items in blender or food processor. Cover and blend on high or 30 seconds, stopping blender after 15 seconds to stir until well mixed. Store in tightly covered container. For each serving, place 2 teaspoons mix and 2/3 cup boiling water in mug.
~Spiced Mocha Mix~
1 cup sugar
1 cup nonfat dry milk powder
1/2 cup powdered non-dairy creamer
1/2 cup cocoa
3 tablespoons powdered instant coffee
1/2 tsp. ground allspice
1/4 tsp. cinnamon
In large bowl combine all ingredients. Store in airtight container. For single serving place 3 tablespoons mix in mug and add 3/4 cup boiling water. Makes 2 1/2 cups mix.
~Peach Tea Mix~
1 cup instant tea mix
1 3 ounce box peach-flavored gelatin
2 cups granulated sugar
Combine all ingredients in a large bowl; mix well. Store in an airtight container. Give with instructions to serve. For one mug use 2 tsp. tea mix with 8 ounces hot water. Makes about 3 1/2 cups tea mix.
~Sugar Free Cherry Tea Mix~
We all know people who are diabetic or simply need to cut down on their sugar intake. This is a great gift, combined with some pumpkin or zucchini bread in a nice basket!
1 package unsweetened cherry-flavored soft drink mix
1 1/4 cups sugar-free instant tea mix (artificially sweetened)
combine items in a small bowl until well blended. Store in an airtight container. To serve, stir 2 teaspoons tea mix into 8 ounces hot or cold water. Makes 1 1/4 cups tea mix.
Instant Cappuccino Mix
1 cup powdered chocolate milk mix
3/4 cup powdered non-dairy creamer
1/2 cup instant coffee granules
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
In a medium bowl combine all ingredients. Store in airtight container. To serve: Place 1 heaping tablespoon mix in a cup or mug. Add 1 cup boiling water and stir.
Hot Chocolate Mix
1 8 quart box nonfat dry milk
1 6 ounce jar coffee creamer
1 16 ounce dry chocolate milk mix
1/2 cup confectioners’ sugar
Mix all items until well blended. Store in airtight container. To serve add 1/4 cup mix to 2/3 cup hot water. Make 3 quarts. You can also create a gift basket with mini marshmallows, a nice mug, a chocolate coated spoon, and a few peppermint sticks. Place all in a nice wicker basket a
nd wrap with colored cellophane tied with a bow. Any chocolate fan would love this!
Tips for Wrapping and Giving
Any of the above can be placed in a quart or pint canning jar. Place jar on a large piece of colored cellophane, bring up to the top, gather and tie with raffia. Attach a gift tag with instructions. *The coffees can be part of a gift basket with petite cookies, a pretty coffee mug and a sterling silver spoon, which can be easily found at any antique or thrift store. Place in a nice wicker basket and wrap with cellophane or place in a large gift bag.
2 ½ C. pear vodka (Grey Goose or Absolut)
2 C. pear nectar (such as Kerns)
1 ½ C. St. Germain Elderflower liqueur
1 C. freshly squeezed lime juice
½ large cucumber
½ bunch fresh mint (plus more for garnish)
1 C. water
1 lime to make twists
Ice
Garnish: Mint sprigs and lime twists
Mint Water: Combine 1 C. water with ½ bunch fresh mint in a small saucepan and bring to a simmer. Turn off heat and let macerate for 10 minutes. Strain and allow strained mint water to cool. Cocktail: Cut the cucumber into thin slices and place in pitcher. Add vodka, pear nectar, Elderflower liqueur, lime juice and mint water. Refrigerate for at least 2 hours to allow the flavors to meld. Pour into lowball glasses filled with ice. Garnish with cucumber slices from the pitcher, fresh mint and a lime twist.
6
lemons
2 stalk rhubarb, cut into 1-inch pieces
1 C. sugar
4 C. water
Using a vegetable peeler, peel zest from 4 lemons. Squeeze juice from peeled and remaining lemons to measure 1 C. Combine rhubarb, lemon zest, sugar and 2 C. water in saucepan. Bring to a boil, stirring, until sugar is dissolved and rhubarb is very tender. Strain mixture through a sieve; add lemon juice, then chill thoroughly. When ready to serve, pour mixture into pitcher. Add remaining 2 C. water. Pour over ice and garnish with lemon slices.
Start with a 1 pint can of frozen condensed lemonade, mix in water as directed on the label and then add
1 pint fresh blueberries or raspberries
1 C. crushed strawberries macerated in 2 T. sugar
1 C. lemon and orange slices
½ C. Seedless Cucumber Slices
½ C. Tea or herb steep (like lavender stalks or basil)
2 oz. Rum
¾ oz. Lemon juice
¾ oz. Pineapple
¾ oz. Orgeat
2 dashes Peychaud’s bitters
Amarena cherries as needed
Shake and strain into a chilled cocktail glass.
1 cup orange juice
½ banana
1 cup apple juice
1 teaspoon honey
1 dash cinnamon
1 cup crushed ice
Blend at high speed in blender until frothy.
Yield: 4 servings
Calories: 70
Fat: 0g
Fiber: 0g
4 cups water, divided use
1/2 cup sugar, plus more, to taste
1 English cucumber, peeled and roughly chopped
1/4 cup lime juice, plus more, to taste
Spearmint sprigs, for garnish (optional)
Ice cubes
Blend 3 cups of water with the sugar in a blender until the sugar has completely dissolved, about 30 seconds. Add the cucumber and lime juice and blend again until it is very smooth. Strain the mixture through a sieve and into a large container, and then stir in 1 cup of water. Gradually season the agua fresca to taste with more sugar and lime juice. Chill the pitcher in the refrigerator, then stir, thoroughly, add the mint sprigs, if using them, and pour the agua fresca into ice-filled glasses.
2 slices jalapeño or serrano
2 ounces silver tequila, such as Peligroso
4 ounces blood orange juice
1 ounce orange liqueur, such as Cointreau or triple sec
Freshly squeezed juice of 1/2 lime
Muddle jalapeño or serrano with silver tequila in a shaker. Add ice and blood orange juice (or other juices, such as tangerine or mango), orange liqueur and lime juice. Shake well and serve on the rocks in a tumbler.
1 1/2 ounces mescal (Fidencio Classico)
1/2 ounce tequila (Dulce Vida Reposado)
1/2 ounce maraschino (Luxardo)
1/2 ounce lime juice
1/2 ounce honey syrup (2:1 mix)
1 egg yolk
1/8 ounce Fernet Branca
Lime wheel, for garnish
Combine mescal, tequila, maraschino, lime juice, honey syrup and egg yolk together. Shake. Then add ice. Strain into coupe glass. Float Fernet Branca on top. Garnish with lime wheel.
Fill a glass with ice, then add:
2 leaves Thai basil, plus more for garnish
2 slices cucumber, plus more for garnish
2 ounces agave nectar or simple syrup
Juice of 2 limes
1 1/2 to 2 ounces silver tequila, such as Peligroso
Splash of ginger ale
Black pepper
Combine Thai basil and two slices of cucumber in a shaker and muddle with the agave nectar or simple syrup. Add the fresh lime juice and tequila with crystal clear ice. Shake vigorously and pour over the rocks. Finish with a splash of ginger ale. Garnish with a cucumber slice on the side with a sprig of basil. Throw just a small pinch of black pepper on top.
9
cups cubed seedless watermelon (about 1/2 a watermelon)
1/2 cup fresh lime juice (from about 3 limes)
1/4 cup simple syrup (or to taste)
In a blender, puree the watermelon chunks until they’re smooth and liquidy (you might need to do this in batches, depending on how large your blender is). Set a colander over a bowl or a pitcher and strain watermelon puree, discarding pulp and any seeds. Stir in the lime juice, and stir in simple syrup to taste. Serve chilled, over ice, with a lime wedge for a garnish.
2 .13oz packets unsweetened lemon-lime soft drink mix, such as Kool-Aid
2 C. sugar
1 46oz can pineapple juice
12oz frozen lemonade concentrate, thawed
32oz (1qt) ginger ale
Put 2 quarts of water in a 1-gallon container. Add the drink mix and sugar and stir until the sugar is dissolved. Add the pineapple juice and lemonade concentrate and stir well. Just before serving, add the ginger ale.
1
quart fresh strawberries
2 C. vanilla ice cream, softened
1 3oz pkg strawberry gelatin
1/2 C. boiling water
2 tsp. lemon juice
Serving day: 7UP (2 liters)
Additional strawberries for garnish
In large bowl, mash strawberries and add ice cream. In separate small bowl, dissolve gelatin in the water. Stir in lemon juice. Add to the strawberry mixture and mix well. Freeze mixture in a hard-sided container with lid. Freeze overnight. Serving day: Fill serving glass 1/3-1/2 full with frozen mixture. Add 7UP and stir. Garnish with strawberries and serve.
Easy Juices for a Beginning Juicer
For Green Goddess Juice:
3 stalks of celery
1/2 large cucumber, cut into quarters
1 medium green apple, cut into eighths
1 medium pear, cut into eighths
For Ginger Zinger Juice:
2 medium apples, cut into eighths
5 carrots (no need to peel)
1/2 inch fresh ginger
1/4 lemon (remove peel to avoid bitterness)
For Tropi-Kale Juice:
1/4 of a fresh pineapple, skin and core removed, and cut into 1†strips
4 kale leaves
1 ripe banana, peeled
For Antioxidant Blast Juice:
2 medium beets, cut into quarters and the greens
1 cup blueberries
1 cup halved, hulled strawberries
For Immune Booster Juice:
2 oranges, quartered (remove peel for less bitterness)
1/4 lemon (remove peel for less bitterness)
1 medium apple, cut into eighths
1/2†fresh ginger
For Not-So-Sour Apple Juice:
2 tart apples, cut into eights
5 kale leaves
For Kale Kickstart Juice:
1 orange, quartered (remove the peel for less bitterness)
1 cup halved and hulled strawberries
2 kale leaves
3 carrots
1 ripe banana
For Cucumber Cooler Juice:
1/4 ripe cantaloupe, seeds removed, cut into chunks (no need to peel)
2 stalks celery
1/2 cucumber, cut into slices
1/4 lemon (remove peel to reduce bitterness)
For All Flavors:
Juice all the ingredients following the instructions for normal juicing in your juicer manual. Drink immediately, or let chill for an hour and then enjoy.
Strawberry Limeade Slurpie
This is a spectacular summertime treat—so refreshing on a hot day. You can also use this recipe to make ice pops.
2 limes, juiced
2 T. agave nectar
6 frozen strawberries
1 C. ice cubes
1 tsp. pure maple syrup
Place all the ingredients in a high-powered blender and blend until smooth. Pour into glasses and serve immediately.
3/4 cup Frozen pineapple juice concentrate, thawed
1/2 cup Lime juice, bottled or fresh
1 1/2 cups Water
1 1/2 cups Club soda or any unflavored, unsweetened carbonated water
Combine thawed pineapple juice concentrate, lime juice, water, and club soda in a pitcher. Stir with a spoon until the juices are well blended and any frozen juice has dissolved. Pour over ice and enjoy!
Instant Pot Easy Spiced Apple Cider
2 tangerines or 1 orange, peeled and segmented
3 Honeycrisp apples, cored and thinly sliced
1 tsp. pumpkin pie spice
1 T. dark brown sugar
1 quart (32 fluid ounces) water
In the Instant Pot, combine the tangerine segments, apples, pumpkin pie spice, brown sugar, and water. Cover and cook on high pressure for 15 minutes. Let the pressure release naturally. Use a potato masher to mash up the fruit in the pot. Strain the cider through a fine-mesh sieve (discard the solids). Serve the cider hot.
Cinnamon Pear Ginger Water
1 sliced Pear
6 Cinnamon Sticks
Grated Ginger
2 qt. Water
Combine all ingredients, Serve chilled.
Add some blackberries and a few bruised leaves of sage to the bottom of a large mason jar or carafe. Fill with ice and water.