Toast to dad this Father’s Day with a simple and refreshing cocktail! Read on for the recipe…
2 recipes for your herb garden harvest!
Recipe for a favorite Australian dessert….with a Free People twist, of course!
Mint…it takes on tints of aqua and turquoise, but always maintains its uniqueness; it brings to mind tropical waters, egg shells and spring and leaves behind its fresh taste in your mouth.
Items pictured: Candy Stretch Skinny Jean, Poly Georgette Pleated Blouse, Auburn Pyramid Bracelet, Molly Flower Sheer Top, FP One Floral Lace Tunic, Geo Enamel Cuff, Thunderbird Belt, Totally Tape Graphic Tee, Colored Denim Cutoff Shorts.
Also pictured – Sally Hansen Xtreme Wear Nail Color in Mint Sorbet – the color used in our February lookbook :)
There are two kinds of people in this world: sweet and salty. I unfortunately, am one of those with a huge sweet tooth. I’m always trying to come up with healthy options that can still satisfy my craving. This berry smoothie is one of my favorites. It’s made with almond milk which gives it the perfect creaminess, and I also throw in a few mint leaves to make it refreshing. The best part? Almost anyone can eat it! It is vegetarian, vegan, and gluten-free. =)
-1 cup frozen strawberries
-1 cup frozen blueberries
-almond milk (approx 1 cup)
-1tbsp mint leaves
You will need either a blender or a hand blender (shown in this example)
Fill measuring cup with berries and mint leaves
Fill with almond milk until just a few berries are poking out on top
Hand blend (or blend) ingredients
Once ingredients have a purplish/pink color you can pour it into a glass or bowl and eat with a spoon.
**now that you’ve made this recipe feel free to experiment with any fruit combination you’d like. I like to stick to frozen fruit because they give it a nice cold iciness!