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Fig Vanilla Bean Almond Milk
Summertime’s sweetness comes in many forms. From the delicious, in-season and abundant produce, to the lush and vibrant flora and foliage and many hours of beautiful sunlight.
I haven’t maintained a vegetable garden for the past few season’s, mostly due to the incredible amount of time that a garden requires and I don’t always have. But I am also so incredibly lucky that our home has several low maintenance fruit teas, the fig tree being the largest and most producing of all of them.
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Cucumber Dill Refresher
Despite the fact that the calendar says September is mere days away and even with the kids going back to school, somehow Southern California hasn’t quite gotten the memo. We are smack in the middle of a good old fashioned heat wave and it’s so hot I can barely think straight.
As I create recipes each week, I not only try to think about what is in season and what I have access to, but also what foods I feel like eating. What sounds good, what will satiate my cravings, quench my thirst and all that good stuff. Right now all that sounds good is cooling foods, salads, juices, smoothies and all the water.
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Peach Cherry Frozen Limeade
Oh my, it’s such a busy and energetically charged time right now. There is something about the start of summer, we are surround by so much abundance and many reasons to celebrate. There are many fun and exciting things happening right now, so much going on and so much to share with all of you. First and most importantly, my parents are here visiting, which of course wins for the best thing ever. Also, super exciting, the first episode of our brand new podcast, the So Let’s Hang Out Podcast, officially launched, yesterday (eeek!!). On this premiere episode, my co-host Gina and I chat about “first times”, we share some juicy gluten-free gossip and we even offer some actual constructive advice about healthy snacking. Our podcast is all about not taking yourself or your life very seriously, we just want to create a virtual space for hanging out, laughing and having a good time. We hope our little podcast can help brighten up your days and maybe offer a little helpful advice, once in a while, too!
We have also announced the June Yoga and Yummies event. Saturday, June 20th, we will be getting together once again here in Long Beach for an afternoon of yoga, delicious gluten-free food, friends and community. We will be celebrating the summer solstice with a flow-based, all-levels yoga class celebrating the abundance of the earth and the sun’s blessing of warmth and light.
Extra exciting, every attendee of Yoga and Yummies will receive a reusable napkin made from recycled & salvaged materials plus a set of beautiful bamboo cutlery from OUR friends at Yellow 108. Be sure to RSVP so that you can receive your set.
Last, but definitely not least, this evening I am hosting a cooking demo at the Whole Foods here in Long Beach, CA. This FREE Summer Eats inspired demo features some of the best of what the season has to offer! Plus, not only are all of the recipes gluten-free, but they are also paleo and vegan-friendly, too! A little something for everyone. Come on out, if you are a local – I’d love to meet you.
So, what does all of this have to do with Peach Cherry Frozen Limeade, you ask? Well not a whole ton, exactly, but my seasonal-loving friends, I will be making this frosty limeade this evening at my Summer Eats Cooking Demo at Whole Foods. Peaches and cherries in ice-cold, slushie form. Could it get any more seasonal right now?
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Spiced Hibiscus Rum Cooler and the Islands of Loreto
Tasty Yummies Travels // I am finding myself, once again, bitten by the wanderlust bug and therefore I have been hitting the road, traveling more and more. There is so much to explore in this vast and beautiful world, but this can also be completely daunting to those of us venturing out with a list of dietary challenges. As I hit the road I plan to share my travels and adventures along the way with you. It is important to me to share both the ease and at times, the struggles of traveling while maintaining the balance of the lives we cultivate and flourish with at home. For the first in this ongoing series I am taking you along with me to the beautiful Islands of Loreto, in the Baja California Sur, Mexico.
Growing up on the east coast, Mexican culture wasn’t exactly part of my upbringing. Enjoying the foods and all of the incredible bold flavors was something I reserved for trips to Texas or California. Since moving to Southern California I have had the pleasure of visiting Mexico on several occasions this past year and each trip is an exciting, beautiful and of course, delicious adventure.
My visit to the Islands of Loreto this past week meant I was fully submerged into all the Baja California Sur has to offer. Truth be told, these Islands off the coast and this particular region of the BCS was an area I previously didn’t even know existed as a travel destination. It’s off the beaten path, likely overlooked by most travelers in favor of it’s popular neighbor to the south, Cabo San Lucas. But, what Cabo is to college-aged Spring-Breakers, Loreto is to calm, relaxation-seeking, wellness warriors, like myself.
My stay the Villa del Palmar Resort at the Islands of Loreto was a phenomenal one I will never forget. A week of wellness where delicious, fresh, beautifully prepared food was abundant, each plate served was a work of art more beautiful than the last. We ventured out on morning hikes into the hills over-looking the serene Sea of Cortez, the many islands and the incredible, vast untouched land surrounding the resort. We started and ended our days with yoga on the beach while the sound of the soft, calm waves found their way onto shore. By boat, with the salty sea breeze and the hot sun, kissing my skin, we explored the islands and witnesses some of the many native birds. We got an even closer look at the marine-life by snorkeling amongst the coral in the crystal blue clear water off one of the islands. Our lush time at the gorgeous Sabilla Spa took pampering to a whole new level with accommodations unlike anything I have ever seen, the hydrotherapy room alone is worth the visit. We also took a guided group trip into town, complete with a visit to the Misión de Nuestra Señora de Loreto Conchó. I loved exploring and experiencing the rich culture and history of the area and of course let’s be real, the local foods. This was the most wonderful way to feel deeply connected to the roots of this magical place I was so fortunate to visit.
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Mixed Berry Basil Sparkling Agua Fresca
You didn’t think I would skip out on sharing a recipe for Cinco de Mayo, did you? I know when most of you think of Cinco de Mayo and Mexican food, you think of margaritas – I know I do. How could you not? But, today I am sharing the recipe for another traditional Mexican drink (also popular in Central America), this one non-alcoholic. Agua Frescas are traditional drinks, a blend of fruits, botanicals, seeds, etc., sweetener and water is added. It’s refreshing and a great way to celebrate what is in season. Of course, we already know how I feel about fruit infused water concoctions.
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Watermelon Hibiscus Lime Cooler
Having an organic farmer that shows up at your door every Wednesday afternoon with the freshest, yummiest and most in-season foods is literally a dream come true for this girl.
It’s like my own personal Food Network show where I am given a box of random ingredients and I have to create something delicious with them. I guess the only difference is, I don’t also have to use random canned weirdness, fish body parts or other strange things no one has ever heard of.
Basically, it just means I get to play with my food and I get to be creative with different delicious treats, each week. It really is so fun.
Lately, we’ve been getting all kinds of amazing fruit in our boxes and most excitingly we have been getting these big beautiful watermelons that are seriously the tastiest things I have ever had. So sweet, so juicy and just so perfect for these hot sunny days we’ve been having.
I created these non-alcoholic Watermelon Hibiscus Coolers simply because at one point we had more watermelon than we knew what to do with. They are soo refreshing, so perfectly sweet and aromatic and a beautifully impressive, refreshing treat when you have guests. I served these at the little Memorial Day BBQ we hosted here at our place. Some was even served as margaritas (recipe below) with silver tequila and a little extra fresh lime juice.
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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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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.
