Refreshing as an island breeze, sail away with this totally organic experience!
Pour 2 cups orange juice into blender, puree with the (optional) flax seeds for 2-3 minutes. Add remainder of ingredients and allow to puree for 3-5 minutes. Pour into tall smoothie glass, add a mini umbrella and garnish with fresh citrus slices! Enjoy!
3 nectarines, thinly sliced
3 cups SoDelicious Coconut Milk, Sweetened or Vanilla
Put all ingredients in a blender and blend until smooth. Serves two, if you can stand to share.
“My mother, who is 89 and lives next door in her own little cottage on the farm, for years made what she called ‘country wines.’ Blueberry was one of her favorites.” - blueberry grower Rick Dale, Highland Valley Farm, Bayfield, WI
Agave nectar is naturally low-glycemic, meaning it won’t spike your blood sugar levels and won’t cause ups and downs in your mood and energy like sugar does. Find agave nectar on aisle 3.
1/3 cup flavored agave nectar
(Irish Crème, Hazelnut, Amaretto or Vanilla)
2 cups heavy whipping cream
Using an electric mixture, beat whipping cream to soft peaks. Add agave nectar and continuing whipping until you reach the desired consistency. Serve with coffee, desserts or fresh fruit.
This refreshing summer aperitif requires some advanced preparation: 4 weeks to be exact! With one sip, you’ll know it’s worth the wait. Lavender Limoncello may be stored in the freezer for up to a year, so why not make a double batch?
Peel the lemons and limes, making sure to avoid the bitter white pith. Discard citrus pulp or save for another use.
_If you’ve ever ordered mango lassi in an Indian restaurant, you know how heavenly it is. Essentially a mango smoothie, mango lassi is surprisingly easy to make at home. The trick is to use Ataulfo mangos. The Ataulfo is a small, yellowish, “s” shaped variety of mango, also known as a “champagne” mango. Ataulfos are less fibrous than other varieties, so they blend smoothly into the lassi.
This non-alcoholic cocktail is not too sweet and festive enough to make any occasion feel special. Use pretty glasses to enhance the effect.
The drink itself is easy as pie: just mix sour cherry juice and ginger ale, equal parts, in each serving glass.
1/4 cup almond butter
1 teaspoon ground cardamom
1 1/2 cups milk
1 cup frozen peaches
1 to 2 teaspoons honey
1/2 cup ice
Blend all ingredients together until smooth.
Try Citrus Black or Minty Green Numi Organic Iced Tea bags in this refreshing summer sipper, or use approximately 6 teaspoons of your favorite bulk black or green tea.
Bring 6 cups cold water to a boil.
Place teabags in a saucepan. Slice the peaches and place in a saucepan. Pour boiling water over the peaches and teabags. Steep for about 5 minutes.
This fun project is a great way to preserve the local raspberry harvest. The entire process takes about 3 months, so by the time we get our first real cold snap, you’ll be able to cozy up with your very own artisan made raspberry brandy.
2 1/2 cups fresh, ripe raspberries
2 cups good quality brandy
3/4 cup sugar
1/3 cup water
1 tablespoon lemon zest