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Blackberry Lavender Lemonade – Gluten-free, Vegan + Refined Sugar-free
I have really been enjoying playing around with different seasonal flavor combinations for the series of cocktail recipes that I have been sharing over on the Free People blog BLDG 25. This is my second post in my 5-part Summer Mocktail series for Free People.
I have been letting what I find at the market determine the drinks, instead of the other way around. I had been thinking up some type of twist on the standard “Arnold Palmer” of tea and lemonade, which we love over here. I wanted it to be brighter, more colorful and featuring a seasonal fruit. When I saw the blackberries I instantly knew that was the way to go. Not only will this quench the thirstiest of thirsts, but it is such a beautiful and bright color, to boot!
The delicate aromatics from the lavender, paired with the pleasant tartness from the lemons and the blackberries is absolute perfection and sure to please anyone on a hot summer day. I decided to use my go-to sweeteners for this since I prefer to not use refined sugar, but you can feel free to substitute whatever sugar or sugar-alternative you desire. I also go light on the sweetness since I prefer my lemonade drinks to be on the tart side. Make sure to taste and sweeten to your own liking. If you are looking to make this into an alcoholic beverage, simply add in 1 shot of your favorite vodka, stir and enjoy!
[print_this]Blackberry Lavender Lemonade
serves 4-6- 1/2 cup dried culinary lavender
- 5 cups water
- 1/4 – 1/2 cup maple syrup (raw honey, agave or raw sugar will also work)
- 1 cup freshly squeeze lemon juice (about 6-8 lemons)
- 4-6 teaspoons maple sugar (you can also use raw sugar or any other sugar of your choice)
- 6 ounces fresh blackberries
- ice
Bring 5 cups of water to a boil in a medium saucepan over high heat, stir in the lavender and reduce the heat. Partially cover and simmer for 10-15 minutes. Strain the lavender tea over a strainer or through cheesecloth, pressing down to get out as much liquid as you can, discard the lavender. Pour the liquid into a large pitcher. Stir in maple syrup, honey or whatever sweetener you are using, until it has dissolved. I prefer my lemonade on the tart side so I only used 1/4 cup of maple syrup, but feel free to use as much as you would like. Let cool. Once cooled, add the lemon juice to the pitcher and give it a good stir. Taste to see if it needs more sweetener or if you want to add some water to dilute it a little.
To serve, place 5 to 8 blackberries and 1 teaspoon of sugar in each glass. Muddle. Pour the lemonade mixture over to fill the glass about 2/3 of the way full, give it a stir, then top with ice. Garnish with lemon slices pressed into some dried lavender, or add a fresh sprig of lavender if you have it.
*For an alcoholic cocktail, add in a shot of vodka [/print_this]
This recipe was originally shared on the Free People blog. Check out my first post in the series here.
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Basil Watermelon Refresher – Gluten-free, Vegan + Refined Sugar-free
I am sure based on the sweat dripping down your brow (and likely other places) right now, we are all fully aware that not only are we at the peak of the summer, but it is a super duper hot-ass summer, at that! With record highs, excessive humidity and a lack of rain, it has been crazy unbearable in our parts and I know that is the case for most other areas in the US.
What else is there to do when it is crazy, stupid hot, then to have a refreshing beverage? And no, it doesn’t necessarily have to be an alcoholic beverage, “mocktails” (non-alcoholic cocktails) are just as refreshing, if not more, plus you can save on those empty calories. I am always playing around with different drink recipes over here and since I eat a very clean diet, I try to keep my alcohol consumption to a minimum at home. I feel so much better without it.I was elated when Free People asked me back as a guest-poster to share a series of non-alcoholic cocktail recipes with their readers through the month of August. Each week I will be sharing a different summertime inspired beverage that is safe for the whole family and is sure to refresh you on the hottest of days. And don’t worry, there will also always be a note on how to make each drink alcoholic, if you wish.
The first recipe I am sharing is Basil Watermelon Refresher. This drink is bursting with refreshing summer flavors. Frozen watermelon and lemon pair together for a sweet and tart treat for your mouth with a surprisingly subtle, sweet and almost spicy punch from the basil. Top the slushy mixture off with sparkling water for a fizzy kick or if you are looking for a kick of a different kind, you replace the sparkling water with Prosecco, a delicious and refreshing dry sparkling white wine.
Head on over to the Free People Blog, BLDG 25, for the full recipe and stay tuned for more “mocktail” recipes in this series that I will be sharing each week throughout August.
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Digest Ease Juice
As I have previously mentioned this week, I have been on a bit of a healing path for the last few days. Trying to ease my digestion woes caused by a grumpy ileocecal valve. In addition to avoiding all dairy, I have also cut out caffeine, alcohol, sugar and chocolate. I am also avoiding roughage like raw leafy green vegetables, raw whole nuts and seeds and spicy foods, among other things. One of the things I have been doing every day is after my morning yoga practice, I come home and make a smoothie or a fresh juice blend. This has been a nice way to get some necessary nutrients and to also give my upset digestion a little rest. I have really been enjoying it. Then I have a light lunch and a light dinner. I have been drinking a lot of water, not really snacking much and making sure to self-massage my abdomen (you can read more about that in my last post).
In my research to find the best ingredients for juicing to help with digestion, the ingredients I used in this particular juice seemed to be at the top of many of the lists. Here is just a tad bit of info about each ingredient from what I have read. I’ve learned that carrot juice is considered the golden juice of healing, it is an excellent tonic for just about every ailment imaginable. It can be consumed in large quantities as well. Carrots are a natural blast of high energy and they are a powerful internal cleanser and detoxifier and they can help an inflamed colon (I dunno if mine is, but it can’t hurt either way).
Apples remove toxins from the intenstines; stimulate peristalsis and bowels; flush kidneys; natural acids for digestion. Apples contain pectin which is a form of soluble fiber. This helps with the detox flush that removes cholesterol and toxins through the liver and kidneys. Apples also contain a substance called malic acid, that helps maintain liver function and improves digestion.
Celery has been known to help in diseases of the kidneys, pancreas, liver and gallbladder. The nutrients in the fiber released during juicing, aid in bowel movements. Celery promotes healthy and normal kidney function by aiding elimination of toxins from the body. While eliminating toxins, it also prevents formation of kidney stones. Celery actually boasts a very very long list of incredible powers, these are just some of the many.
Fennel is probably best well known as a digestive aid. It can help with trapped wind, poor digestion and more painful conditions such as gastritis and enteritis. Fennel is also a diuretic and therefore is very effective when dealing with kidney or bladder troubles and fluid retention. It is also a general pick-me-up and helps to combat general tiredness and fatigue.
Ginger helps to soothe and improve digestion by increasing secretions of digestive juices in the stomach. It also aids blood circulation and metabolism, increases the immune system and strengthens the internal organs of the digestive tract.
When juicing you always want to use organic produce whenever possible and regardless if produce is organic or not, you always want to thoroughly wash it. I am absolutely no expert on juicing so please use your own judgement and do your research before jumping into any sort of juice-only cleanse or detox. Leanne of Healthful Pursuit, a holistic nutritionist, has been doing an enlightening series of posts this week talking about her own journey to healing her digestion. Leanne’s posts have all been very thorough and provide some really great information about what she is going through, how she feels and what she is doing. Yesterday’s post (the third in the series) features some really great information as well as two great juice recipes. Be sure to check it out and follow Leanne along her journey, as I am.
Look for more juice recipes from me over the next two weeks and hopefully in that time my photos of said juice will get better. After I was about halfway done with this glass of juice and was looking at the photos, I realized how boring and blah they were. I need a fun glass or I should have put some of the ingredients in the background. Ah well.
What is your favorite juice combination?
[print_this]Digest Ease Juice
serves 11/2 to 1-inch piece of ginger
1/4 to 1/2 of a large fennel bulb (about 4 oz), I also included some stalk and leaves
3 carrots
1 apple (I used a honeycrisp)
2 celery stalks, with leavesJuice all of the ingredients, saving the celery for last since it is stringy and can sometimes clog the machine. Serve immediately.
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