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Fig, Vanilla Bean and Cardamom Infused Vodka (Gluten-free, Vegan & Sugar-free)
It’s been a while since I have shared a cocktail recipe here on Tasty Yummies. These days I am only really drinking at home when we have people over for dinner or something of that nature, but with this fig tree in our yard, I have been forced to get super creative with all of these figs we are getting.
I even came up with a hashtag #gettingfiggywitit on Instagram, for all my fun fig adventures. Besides all of this yumminess, I have been freezing them for use in smoothies later and I have dehydrated some to also use later and some are getting mailed to my parents. If you can believe it, our tree is still going strong. We are going to have figs for quite some time.
This Fig, Vanilla Bean and Cardamom Infused Vodka is so simple to make, within a week you’ll be making cocktails that will blow your friends away! If you aren’t big on cocktails and the fuss of mixing, this vodka is so good you can enjoy it as is on the rocks or as a simple martini (see the recipe below). Read the rest of this entry »
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Strawberry Honey Simple Syrup – Gluten-free + Refined Sugar-free
I am a sucker for summer beverages. I love a good refreshing cocktail, beer, sangria, champagne or prosecco cocktails, agua fresca, etc. Most times it is either the bubblies or the fruit that really attracts me. If you can get them both together in one drink, even better. I love a good, subtly sweet carbonated beverage.
I don’t drink much alcohol these days, I reserve that for special occasions, but I still love having fun with my drinks at home. Although making fruit infused simple syrups is one of my favorite things, I really don’t love consuming refined sugar, even if it is organic and raw, etc. Sure, you can absolutely just let the fresh fruit infuse or you can muddle it right into water, sparkling or flat, without any sweetener. But, there is something about the subtle sweetness from an infused simple syrup, even in the smallest amount, that gets me every time. Obviously I don’t consume traditional HFCS laced soda’s anymore, so I prefer to just make them myself at home.
In an effort to try making a fruity simple syrup without my usual raw organic sugar, I gave some local raw honey a try instead and I am sooo excited about the results. This strawberry honey syrup is thick, perfectly sweet and full of incredible flavors from both the fresh strawberries and the good quality local raw honey.
I would personally suggest always consuming raw honey over the processed stuff. Even though you cook it down in this recipe, raw honey is still the better choice. Raw honey provides a slew of amazing benefits, but regular pasteurized honey is processed with damaging levels of heat stripping it of these beneficial properties through the heating process, making it just as unhealthy as refined sugar. Also, many times store bought pasteurized honey is actually cut with corn syrup. YUCK! I prefer to get my raw honey from a local farmer, either at the farmers market or a local grocery store.
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Banana Nog Smoothie – Gluten-free + Vegan
It is likely you have noticed how quiet things have been around here on Tasty Yummies. We have been traveling up a storm over here this holiday season to different events and fairs all over the east coast. In the last month we have been to Washington DC, Baltimore, Philadelphia, Brooklyn, Chicago and Pittsburgh. As of this past weekend, are finally done traveling for the year! At the start of the crazy month of travel, in mid-November, we got an offer on our house. YAY!!! Closing is scheduled for early January. I honestly cannot believe it’s all really happening.
So, besides being overwhelmed with all of the travel and the holidays, we are in the midst of selling our house and figuring out packing up all of our personal and business related belongings to relocate to California in early 2013. I don’t consider myself a stressful person or a worrier in the least, but I have to say, we haven’t even really begun packing up boxes and all of that real stuff, and I am kinda already freaking a little bit. Hubby, of course, continuously reassures me it is all fine and everything will all get done, but I cannot quiet the constant voice in my head reading the long list of the many things that need to get done before closing (and having to be totally moved out) next month, a month from yesterday to be exact. I have surprisingly only moved once in my adult life and that was from living at home with my parents to buying my first home at 23, 9 years ago. So, I am just a bit overwhelmed.
As you can imagine, between the travels, running the business, preparing for the move and dealing with all the holiday fun of shopping and such, there just hasn’t been much leftover time for me to play in the kitchen. That is the only bummer about all of it. Obviously as with most painful things in life, it is temporary. This time will pass and be over before I know it. Doesn’t make it all any easier though.
I have been eating well and cooking every single chance I get, but the time to create new recipes, set up photo shoots, edit photos, etc – just doesn’t seem to be there right now and I have tried to do my best to accept that, as much as I am not exactly happy about it. I will obviously be sharing recipes whenever I can, I am not totally disappearing, I just wanted to explain the quiet and lack of recipes. Oh and I have some really fun end of the year stuff planned for the end of the month here on the blog, so stay tuned for that.
In the meantime, I created this tasty smoothie this morning after yoga. By the way, another quick side note yoga has been my saving grace this past month. That is one thing that I have made sure to find as many free moments for right now. I need it. It has helped keep me grounded (mostly) and has allowed me to quiet my mind, even if only temporarily, in a way that nothing else can. I am so grateful for my practice every day, but especially in times like this. OK, back to the tasty smoothie…. I wanted to create something that really had some holiday flare to it. I am a Christmas junkie and I have been trying to take in and cherish every single moment of it this year. I like to squeeze in the holiday cheer wherever I can. So, what better way than with the classic flavors of egg nog, in a healthy and hearty smoothie. I actually had planned on using canned coconut milk since I have plentyin the pantry but I had some So Delicious Coconut Milk Nog in the fridge (which I am admittedly addicted to) so I thought that would really bring on the extra nog flavor. Obviously this would be equally as delicious with just coconut plain milk. Feel free to sweeten and spice to your liking. Since I used the nog and my banana was nice and sweet, I didn’t add any sweetener and I went with the below measurements for spices, you may want more though, depending on how strong a flavor you are looking for. This smoothie would of course also be delicious with a shot (or two) of your favorite spirit if you really want to celebrate!
[print_this]Banana Nog Smoothie
makes 1 large serving or 2 smaller servings- 1 cup organic coconut milk – the canned kind (or for even more flavor, opt for your favorite vegan eggnog, instead)
- 1/2 cup unsweetened organic vanilla almond milk (or other non-dairy milk)
- 1 frozen banana
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cinnamon
- pinch of cloves
- 1 teaspoon vanilla extract
- 1 tablespoon chia seeds
- 1 small handful ice cubes
Optional – 1 tablespoon maple syrup, honey or other sweetener if it isn’t sweet enough for you)
Add all of the ingredients to your blender and blend on a high speed until thick and creamy. Give it a quick taste and adjust any seasonings or sweetness to your liking. Sprinkle a little nutmeg and/or cinnamon on top. Serve right away. [/print_this]
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Death Of A Matador – Mocktail/Cocktail
This is my final recipe in the 5-part series of summertime cocktails I created for Free People. It has been such a delight creating all of these fun and unique drinks that are equally as delicious without any alcohol. It has also been a fun creative challenge to use ingredients differently than my usual cooking and baking. And of course as with all of my recipes, all of the mocktails that I shared are without any mixes, refined sugar or other processed ingredients, celebrating what is in season now, whenever possible! I hope all of you have enjoyed the drinks as much as I have enjoyed making them.
For this final drink I collaborated with my good friend, Brian Kruglak, for a unique mocktail to end things in style. This drink is a unique blend of so many of my favorite flavors, chipotle, ginger, cucumber, lime and if you are going for a spirited version, chipotle infused blanco tequila. It is refreshing with a little surprise and smoky kick, it really cannot get much better than that.
To read more about this drink that Brian calls, Death of a Matador, and for the full recipe – check out my post on Free People blog. Thanks again to Free People for having me this month, look for me again next month with an all new series of recipes!
Check out the other posts in my summertime mocktail series with Free People: Basil Watermelon Refresher, Blackberry Lavender Lemonade, Banana Piña Colada and Cantaloupe Mocktini/Martini.
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Cantaloupe Mocktini/Martini – Gluten-free, Vegan + Refined Sugar-free
My fourth post in my ongoing series with Free People is now live. This refreshing mocktini/martini recipe features some of the beautiful and sweet cantaloupe we have been getting from our Porter Farms CSA.
Sweet, smooth and a little tart – this refreshing cantaloupe mocktini is the perfect way to celebrate the summer coming to an end. And of course, if you are looking for a “spirited” version of this drink, there is an option to make this mocktini into a traditional martini.
Ingredients
- 1 small cantaloupe or 1/2 of a medium to large one
- ½ cup freshly squeezed lime juice
- 1-2 tablespoons of honey or maple syrup or 7-10 drops of liquid stevia, sweeten to taste with your favorite sweetener, you may need very little depending on how sweet your cantaloupe is
- Approximately 1 cup sparkling water
- Ice
- Optional: To make this a “spirited” martini, add in 4 ounces of vodka and 1 ounce of grand mariner (or triple sec)
Instructions
- Scoop the seeds out and cut the flesh of the cantaloupe into small cubes. Add to the food processor or high speed blender with the lime juice and sweetener of your choice (if necessary). Puree until smooth.
- Pour through a strainer to remove the pulp then fill a cocktail shaker halfway with the cantaloupe juice (you may have to do this in batches depending on the size of your shaker). Add a few ice cubes and shake – this is when you would add your liquor, if you are so inclined.
- Pour into chilled martini glasses, filling about 2/3 of the way full with the cantaloupe mixture and then top with sparkling water. Give it a swirl and serve with a lime garnish.
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Banana Piña Colada – Gluten-free, Vegan + Refined Sugar-free
Coconut and pineapple has to be one of the quintessential flavor combinations of the summer! So what better fruit to add to that delicious mix than bananas? This is an updated lighter version of the classic beach cocktail, a piña colada. Instead of coconut cream, sugary juice or those nasty mixes, this summertime mocktail combines fresh and healthy ingredients for that same creamy and delicious satisfaction without all the garbage.
The bananas provide plenty of sweetness, so there is no need for any sugar or sweeteners and by freezing both the bananas and the coconut milk, you won’t end up with a watered down drink as the ice slush melts. Obviously, if you wish to make this an alcoholic cocktail, add in a shot or two of your favorite rum at the end and give it another whirl in the blender.
There is no refined sugar added to this and it is delicious even without the rum. The creamy sweetness from the bananas and the coconut milk provides more than enough sweet, so you don’t have to add any sugar or sweetener at all. And even if you go with the full-fat coconut milk, it is still lighter than the standard coconut cream that is used. If you want it to be even lighter and lower in fat and calories, feel free to use light coconut milk. I personally like the creaminess of full fat coconut milk and since it is a healthy fat, I can totally justify indulging! Plus, the other bonus of this creamy summertime mocktail is that it could also be enjoyed as a delicious and sinful breakfast smoothie. That would be the perfect way to start any day, if you ask me.
Banana Piña Colada
Serves 4
- 2 frozen organic ripe bananas
- 1 cup fresh pineapple chunks (frozen will work if you cannot find fresh)
- 1 cup no sugar added organic pineapple juice
- 1/2 can organic coconut milk (full fat or light) – frozen into cubes
- Coconut flakes for garnish
- Fresh pineapple wedges for garnish
*Optional – add 4 ounces of your favorite rum to make this an alcoholic cocktail
Add all of the ingredients except the coconut flakes and pineapple wedges to your blender. Blend until smooth and creamy. If you are adding rum, add it after it is creamy and blended, and blend again quickly to mix it in. Pour into 4 glasses, serve each topped with coconut flakes and garnish with a fresh pineapple wedge.
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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.
