Toast to dad this Father’s Day with a simple and refreshing cocktail! Read on for the recipe…
Hey guys! I’m not quite ready to share the results of my natural dye experimentation just yet… i need a little more time, so check back for that next week! To hold you over, here’s a lovely little idea from Liz of Late Afternoon:
Spice up ice water (or any beverage for that matter!) by putting berries and flowers in your ice cubes! Just drop them in the ice cube trays before freezing :) This would be such a sweet touch for a party!
Every day in our cafeteria here at Free People they offer the most interesting soups. Since it’s been summer they’ll usually do one chilled option. I’m always intrigued, but never actually like the sample enough to get it for lunch…until the other day. They made this pineapple gazpacho – sounds weird – but I LOVED its mixture of sweet and spicy so much that I ended up devouring it down for lunch. At home I later tried to replicate the dish and found it’s beyond easy. The only thing is, you’ll need a bit of planning ahead since the dish tastes better chilled in the fridge over night.
For the Gazpacho You’ll Need:
1 Yellow Pepper
½ Sweet Onion
5 Sprigs Cilantro (stems included)
2 tsp Rice Vinegar
½ tsp Spicy Sriracha Sauce
¼ tsp White Pepper
For The Garnish:
¼ Red Pepper
2 Sprigs Cilantro (leaves only)
1. Core & Peel Pineapple. Then cut pineapple, yellow pepper, cucumber, and onion into medium pieces.
2. Throw all gazpacho ingredients into a blender or bowl if you have a hand blender like I do. Puree until texture is smooth.
3. Chill over night
4. Garnish with red pepper and cilantro to serve
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!