This creamy, just-sweet-enough smoothie makes it easy to keep those healthy eating resolutions.
We like the way the cayenne cuts through the sweetness of this spicy chocolate milkshake, but if you're not a fan of heat, you might want to dial down the cayenne by half.
This afternoon pick-me up is a little less sweet than your regular milkshake, adding coffee into the mix—in the form of strong brewed coffee as well as coffee ice cream.
Cream cheese makes this pumpkin milkshake extra creamy and a little tangy. Consider serving in mini-portions: it's seriously rich.
Sparkling apple cider, black tea steeped with cinnamon sticks and a few drops of lemon juice make up this tasty grown up version of a non-alcoholic punch.
Here's a summery zero proof cocktail that combines sweet and tangy blueberry juice with floral fresh lavender.
Yes, you can juice fresh mint leaves in a juice extractor. Mint and lime add a bright flavor to this kale and parsnip drink.
The natural sweetness of grape tomatoes is a wonderful partner for kale juice in this Bloody Mary inspired non-alcoholic drink.
Ginger adds heat to this tart kale limeade. Apple juice and coconut water tame the intense flavor—think of this as green juice for beginners—it's friendly, fun, and a little (naturally) sweet.
The Virgin Island Punch from Slightly Oliver combines strawberry, aloe juice, vanilla, and fresh fruit. It tasted like a fresh, well-balanced version of a favorite fruit punch from childhood. The vanilla adds a lovely, unique sweetness to the mix, and this recipe makes a batch big enough for a party.
Whether you're taking to the streets or staying home to pass out candy, try stirring up a witch's brew in your cauldron this Halloween. Made with equal parts pomegranate and cranberry juices, this deliciously dark (but alcohol-free) concoction is perfect for sipping between trips to the front door or packed into a Thermos for a spooky night out with candy-seeking trick-or-treaters.
Some prefer the filling, others the crust, but everyone I know likes pie. I'm sorry if you're a crust person, because this milkshake is really for the filling people—those who enjoy scooping out the creamy, spice-filled custard from the pie, leaving broken crust shells all over the plate. It has all the flavor of a pumpkin pie without the hassle of a crust, oven, or cooling time.
If you could cram everything about summer into a glass, it would be this blueberry lavender lemonade. It's sweet, floral, and refreshing. Doctor it up with vodka or tequila, or drink it straight and cold from the refrigerator, barely pausing to pour it from the pitcher. You could try raspberries or strawberries, but for the tastiest, prettiest punch, your best bet is a blueberry.
After reading that the average coffee shop muffin weighs in at around 350 calories, I decided that there had to be another way to get that flavor. That's how the Blueberry Muffin Smoothie was born. This smoothie is creamy and full of blueberries, with just a pinch of cinnamon and a dash of vanilla, making it a little reminiscent of muffin batter.
Soon after my parents got married, they bought a plum tree. I'm not quite sure why, but I believe it had something to do with the new couple "planting roots" or being told to "be fruitful and multiply." Now, thirty-three years later, I have five siblings and that same tree drops forty to fifty pounds of fruit between July and September each year. When you're facing 2 to 3 pounds of plums each day, you've got to get really creative. That's where a shrub syrup comes into play. A shrub is a deliciously tart fruit syrup, usually made of sugar, fresh fruit, and vinegar.
If iced tea and lemonade is an Arnold Palmer, then this shiso limeade is a Ryo Ishikawa. It's not until you mix the limeade into the purple shiso tea that it turns bright pink, just like the pH tests you did in elementary school with red cabbage juice and lemon.
Similar to the popular ice blended drinks found at coffee shops, this beverage blends salty sweet homemade caramel and cold milk into a frothy mix that is this close to a mocha-frappa-something-ccino, but better, and it lacks the caffeinated kick.
It's hot enough to even consider the quickie mart slushie, those neon-colored sugar concoctions that taste nothing like the flavors they're named for. Why would I go that route when just a few ingredients in the fridge can give me far healthier and much tastier results? To make this strawberry and watermelon slush, I just dropped the diced fruit in my blender, added some citrus juice to help the blender move, a little honey for sweetness, and then it's straight to the freezer.
Summer is officially in full swing at my local farmer's market: piles of peaches, plums, and apricots are everywhere. My small garden is also bearing fruit, and the pots are bursting with chili peppers. This time of year, pick one and two grow back in its place. Pico de gallo and fruit salsas are always an option, but the peppers are coming in fast and I need something that helps the pile-up.
I've recently returned from a week-long family adventure in Hawaii, and alongside a gnarly sunburn and a few bags of li hing mui (also known as "crack seed"), I came back with this refreshing cooler recipe. It all started with a trip to the Honolulu farmer's market, and a local's warning to arrive before 10 am and beat the hoards of tourists.