Strawberry Infused Vinegar & Summer Mocktails
(Makes 40 1tbsp servings)
-1 1/2 cup organic strawberries, cut into quarters. You can even include the green tops!
-2.5 cups unpasteurized apple cider vinegar (with the "Mother"), or a little more if needed to cover strawberries
-Optional: replace ½ cup of the strawberries herbs like rosemary, basil or mint.
-1 quart jar
-An additional quart jar or a 32 ounce glass bottle
-Wash jar and lid thoroughly with hot water and soap.
-Wash and cut strawberries into quarters. Add them into your jar along with the optional herbs. -Cover strawberries with the apple cider vinegar, leaving 1/2 inch of space between the liquid and top of lid.
-Before placing the lid on the jar, cut a square piece of parchment paper to place on top of the jar before you screw the lid on. This prevents the lid from rusting due to the acidity of the vinegar. Label the jar with the date and the contents.
-Place jar in a cool (ideally dark) area that is out of direct sunlight and allow to infuse for 2-4 weeks. Agitate (aka shake) the jar every few days to prevent mold growth.
-After the vinegar is infused to your liking, strain out the strawberries and pour vinegar into another clean jar or bottle. Label and store in the refrigerator
Note: If your strawberry vinegar starts to mold at any time, or show signs of fermentation such as bubbling, cloudiness or sliminess, discard the product.
Herby Cold Cucumber Gazpacho
(Gluten-free, vegan, dairy free, nightshade-free, paleo, AIP, keto)
This soup is perfect for a hot summer day. I have been very into drinking my vegetables recently and have made this soup 3 times in the last week. This recipe (like most of my recipes) is very flexible so add more of what you like and leave out the cilantro if it tastes like soap to you!
Super Easy Super Green Sauce Recipe
Gluten-free Vegan Chocolate Chip Cookies
Super delicious, satisfying and healthy gluten-free, dairy-free, vegan cookies.
My Top 3 Caffeine- Free Coffee Alternatives
I love coffee, but unfortunately coffee doesn't love me. A few years ago I realized that my daily cup of coffee was hurting my stomach, making me break out and causing me to feel really anxious. I slowly transitioned it out of my life and my skin and mental health thank me for it.
I switched my coffee for tea, but still really I missed the taste. I searched far and wide for the best caffeine-free alternatives to replace my daily mug of joe. You can enjoy these in the morning, afternoon and evening. No need to kick your coffee habit to sip some new delicious herbal beverages.
Enjoy my top caffeine-free coffee alternatives and let me know which one is your favorite!
Let me know which one you like best!
As the weather warms up enjoy a refreshing drink that gives your body a nutrient boost. I enjoy these Herbal Spritzers in the morning, afternoon and night. They make a great celebratory drink if you’re cutting down on the booze too.
Let your herbal mixture cool to room temperature. Strain the liquid into a jar using a mesh strainer. If you used berries, make sure to use the back of the spoon to squish all the juice out. Compost the used herbs.
Add 1/4- 1/3 cup honey and shake jar vigorously to dissolve. I use much less than I would if I was making a syrup. Note that this will make your ice cubes a little sticky. You can choose to not use honey if you want an unsweetened version or try another form of sweetener.
I also add a splash of apple cider vinegar for preservation.
Some of my favorite places to purchase bulk herbs are Mountain Rose Herbs, Starwest Botanicals. and Lhasa Karnak
Healthy Chocolate (or Carob!) Banana Cake
Gluten-free, nut-free, vegan, and refined sugar free
-You can make this recipe into cupcakes, just shorten the baking time to 18-25 minutes. Check them after 18 minutes.
-I like cooking my bananas before I use them in this recipe. I usually microwave my for 30 seconds- 1 minute to bring extra sweetness out of the bananas and to make it easier to mash them. Not necessary though!*
Recipe adapted from Fueled and Fit.
Easy Chocolate (or Carob) Sauce
Quick Salmon and Avocado Salad
5-6oz canned wild caught salmon, drained ( I like wild planet)
1 tablespoon dijon mustard
1 minced celery stalk
1 tsp coconut vinegar or lemon juice
¼ tsp kelp or dulse granules
Salt to taste
Optional: 1/2 tsp dried dill (or 1 tsp fresh dill, minced)
-In a small bowl, combine all ingredients and mix well.
-Serve on a bed of greens, top of cucumber slices, with seed crackers or however you’d like!
Chicken and Rice Soup