+ cherry lemonade

cherry lemonade

1 cup cherries, pitted or frozen
Juice from 1 lemon
1 cup coconut water
1 tablespoon raw honey or maple syrup

cherry lemonade

cherry lemonade

method

   In a blender, combine cherries, lemon juice, coconut water, and honey. Blend until well combined and honey is dissolved.

   Strain unless pulp is desired. Pour over ice and enjoy.

+ honeydew granita

honeydew granita

4 cups honeydew, chopped
1 cup coconut water
1 to 2 tablespoons raw honey or maple syrup (optional depending on your sweetness preference)

honeydew granita

honeydew granita

method

   Combine honeydew, coconut water, and honey in a blender. Blend on high until smooth and honey is dissolved.

   Pour into an 8×8 glass cake pan. Set in the freezer. After about an hour take out and mix or rake with a fork so that it does not freeze solid. Repeat every hour until mixture is a slushy texture. Set out to thaw before serving if granita is too frozen to mix and serve.

+ summer pasta salad

summer pasta salad

Dressing:
1/3 cup olive oil
2/3 tablespoon red wine vinegar
1 tablespoon raw honey
2-3 cloves garlic, minced
¾ teaspoon Tabasco (8-12 drops)
½ teaspoon – 1 tablespoon ground ginger
2 teaspoons sesame seeds
soy sauce to taste (substitute coconut amino acids for gluten free)

Salad:
3 cups fresh organic broccoli florets
1/2 lb organic sugar snap peas
1 organic red bell pepper, diced
1 organic green onion, chopped
1 box bow tie noodles, cooked  
(substitute corn noodles for gluten free)                                      

summer pasta salad

summer pasta salad

   Mix dressing in a glass measuring cup.  Ingredient proportions are flexible. Toss vegetables, noodles, and dressing in a bowl.  Chill 2-3 hours (or more – the longer the recipe marinates, the better it gets).

   This recipe is easily modified to suit your dietary needs. Use whole wheat or gluten-free pasta, and organic (or locally sourced) vegetables. Additionally, you could add grilled chicken, beef, venison, or beans, etc.

+ chia seed pudding

chia seed pudding

2 cups canned coconut milk (1 can)
1/2 cup unsweetened coconut milk
1/3 cup chia seeds
2 tablespoons honey or coconut nectar
1/2 cup chopped raw cashews
1/2 cup chopped fresh pear
1/4 cup small pumpkin seeds
1 teaspoon cinnamon
1/4 teaspoon nutmeg

chia seed pudding

chia seed pudding

method

    Mix all ingredients  in a glass bowl or large jar with a tight-fitting lid. If using a jar, stir well with a spoon, then cover and shake to mix. Place covered jar or bowl in the refrigerator.

    Allow to chill overnight, shaking the jar occasionally (or stirring if using a bowl), until chia seeds are plump and soft.

+ vanilla, lavender rooibos ice tea

vanilla rooibos iced tea

2 teaspoons vanilla rooibos tea
1/4 teaspoon lavender
2 cups hot water
8 cups ice water
fresh mint leaves for garnish

vanilla, lavender rooibos ice tea

vanilla, lavender rooibos ice tea

method

    Fill a large tea ball with rooibos tea and lavender. Allow to steep in 2 cups hot water for 10 to 15 minutes or until desired strength is achieved. Pour concentrated tea into a large pitcher; add ice water and mint leaves.  Relax, breathe deeply, and enjoy.