We were at a wedding in Key West this past summer and upon entering the reception gardens, they served mangoritas. I admit that I was unfamiliar with them until that point. But, they were really delicious and very refreshing on such a hot day. This weekend, I threw my husband a surprise party – and I decided that it would be fitting to serve the Key West mangorita for our guests. Although it’s not exact, I came very close. I suspect the difference is using fresh mango puree versus using mango juice. Since mangoes are out of season, I chose to use juice instead. I prefer Ceres 100% juice. It’s from South Africa and it’s amazing. I first tasted it on my premier journey to South Africa to visit my husband while we were dating. It became available in the U.S. about 18 months ago.
2 oz 100% agave tequila
1 oz Cointreau (orange flavored liqueur)
1 oz orange juice
1 oz freshly squeezed lime juice
4 oz mango juice (see headnote)
Mix all ingredients over ice in a shaker. Shake for 30 seconds. And pour into a glass. Garnish with lime wedge.
Organic peaches grow in the beautiful orchards out in Western Colorado and I bought a case of them. Which translates roughly into about 60 peaches. My goal was to preserve some so we could brighten a dreary winter day with some kind of peach treat. As such, last week I spent a few hours (ok more than a few) freezing peaches for the winter. I peeled them, cut them into thick slices, placed them 2 inches apart on non-stick cookie sheets, covered them with Press n’ Seal – and into the freezer for about 2 hours. Then from there , I divided the frozen peaches into about 6 gallon size “freezer guard” Ziploc bags. This morning, my children asked for a smoothie. Peaches and everything else into the blender and presto! Healthy and delicious breakfast. The avocado and banana really give this a creamy consistency, frozen peaches make it slightly chilled and you’re getting a big nutrition boost from all of it, especially the flax.
2 cups of non-dairy milk
2 tblsp coconut milk
2 tblsp flax seed oil
2 cups frozen peaches
2 tblsps raw honey
1/2 tsp cinnamon
Place all ingredients in the blender except the cinnamon. Blend for about 15 seconds. Pour in cinnamon. Blend again for about 5 seconds. Serve. This made 1 adult serving and 4 child servings.
It is only September and we somehow have been hit with our first cold. My children were the lucky initial recipients. Then, naturally, I feel it coming on…a bit of a sore throat…fatigue…watery itchy eyes….as soon as I ascertain that I am “getting the cold” I whip up a batch of this trusty ginger root tea and I prevent the whole thing from even happening. It’s truly amazing to wake up the next morning feeling like the whole thing is gone. I don’t have permission to reprint such a recipe….but I must say that it is truly amazing…it has never failed me….please see the recipe here. While the entire .pdf is worth reading – because it gives tips on how to treat your entire family during cold season – the recipe itself is listed on page 4. Dr. Weil is a legend. He is trained in Western medicine but utlizes more of an Eastern (holistic) approach to mind and body. The ingredients are incredibly effective against cold and flu: they are warming, anti-viral foods with a hit of vitamin C thrown in for good measure. Perfect for giving your body an immune boost when it needs it most.
This year, I planted 5 heirloom tomato plants. They are truly enormous. Every day I go outside and pick some more…they just keep coming. I am not sure one can ever tire of heirloom tomatoes. Once you eat them, you can never go back to any other variety. I was reading an article the other day about tomatoes and it mentioned making bloody mary’s (amongst a few other brilliant ideas) as a way to solve the “you have so many tomatoes you just don’t know what to do with them” conundrum. All I have to say is yum. On a whim, I changed it up a little bit and used tequila instead of vodka. Much to my surprise, I definitely prefer it with tequila.
1 heirloom tomato, peeled, blended, strained and measured to 3 ounces tomato juice
1.5 ounces 100% agave tequila
up to 1 tblsp “whole foods 365 brand” hot sauce (it’s not terribly hot – it’s got a really nice depth of flavor)
juice from 1 lemon
salt & pepper to taste
1 good sized garlic clove, minced
2 basil leaves, chiffonade
1 stalk celery
celery salt (optional)
Side note: Worcestershire sauce has both wheat & soy so I cannot include it here. If you’re looking for some extra zest, do try and add from 1/4 tsp – to 1/2 tsp of horseradish. Or you can throw in some minced jalapeno pepper.
Put the tomato juice, tequila, hot sauce, lemon juice, salt & pepper, and minced garlic in a shaker with a handful of ice. Shake for 10 seconds and strain into a glass. Garnish with celery stalk. If you choose to use celery salt, you can rim your glass with it or put it in the shaker prior to mixing.
It’s the weekend and we’re having some friends over. The first thing that came to mind was an ice-cold pitcher of sangria. Classic sangria has lots of sugar in it – which I was trying to avoid. For the wine, I always choose one with a mixed variety of grapes so it’s on the lighter side, a bit fruity but not too overpowering. (For example, a good choice would be a wine with 50% cabernet sauvignon, 40% merlot, 10% petit syrah, etc.)
1 bottle red wine
1 cup orange juice
1/3 cup Cointreau (GF)
1 lemon, sliced
l lime, sliced
1 orange, sliced
1 apple, diced
1 can Hansen’s soda water (or 1 can Hansen’s all natural
8 drops (not full droppers) liquid stevia
2 tblsps honey or agave
- At least a few hours before serving, set all liquid ingredients (except soda water or ginger ale) and sliced lemon, lime, orange and chopped apple into a pitcher. Refrigerate for as long as possible.
- Immediately before serving, add soda water or ginger ale. Give it a stir and serve.
If you’re in a pinch for time, smoothies are such an easy breakfast and a healthy way to start your day. Today, I decided to break out my newest find for a true power breakfast: raw hemp protein powder. Hemp is one of nature’s superfoods – with an almost perfect balance of omega 3 and 6. Not to mention it is a complete source of protein and loaded with fiber. It also hosts all 10 essential amino acids and GLA (which flax oil does not). Flax is really great. But, hemp is even better. It has a bit of a distinctive flavor. As such, I chose to use summer fruits to liven up the taste.
1 nectarine or peach
1 cup blueberries
1 tsp cinnamon
4 tablespoons coconut milk
1 cup non-dairy milk
4 tblsp hemp protein powder
- Place all the ingredients in a blender and pulse until smooth. While the mixer is running add the protein powder through the drop spout. Makes 2 adult servings.
This is something I started making several months ago. As a celiac, we struggle to eat well, constantly rotating our foods, seeking out the most nutrient packed foods possible. As such, I stopped buying boxed milk. Rice milk, almond milk, and hazlenut milk. I found almost all of them to be overly sugary and I often found myself diluting them with water. And with that, diluting the nutrient base. I tried making nut milk using a blender and a series of 3 strainers. Which was, when looking back, quite humorous actually. Then, I bit the bullet and bought some nut milk bags. Truly worth every penny. Side note: If you don’t have nut milk bags you can use a double layer of cheesecloth. This recipe is for almond milk but you can actually use any kind of nut or seed to substitute. The ratio is the same.
1 cup almonds, soaked in water overnight (at least 12 hours)
4 cups water
1-2 tbsp honey or agave nectar
- Soak nuts/seeds in a bowl with water and a pinch of salt. Nuts are very difficult for the body to digest. By soaking them, the inherent enzyme inhibitors are deactivated. After soaking 12 hours, discard liquid and rinse the nuts or seeds in a strainer.
- Place almonds, 4 cups water and honey or agave in the blender and puree for several minutes. Put nut milk bag inside pitcher folding over the spout and strain nut milk through the bag. Squeeze bag to extract as much liquid as possible.