Beet Carrot and Mixed Berry Juice {Or Little Bit Of Everything Juice}

Beet Carrot and Mixed Berry Juice

Remember how this granola was kind of a clean-out-the-cabinets situation?  This juice is the same deal! Except we are talking clean-out-the-fridge situation, which means ‘I’m going away on a long weekend and don’t want these things to go to waste’.  Even of some of your produce is getting to the icky/iffy stage, juice is a good way to squeeze some of the nutrients out, while using them up.  The best part? You don’t need a juicer! I contemplated adding a juicer to my small collection of small appliances but I a.) didn’t have any room (unless I turn the guest bedroom into a a kitchen pantry) and b.) didn’t want to drop the cash on a juicer.  Good thing the smarty pants bloggers out there introduced me to juicing with a nut milk bag. Yep, the nut milk bag again. Really, you should have one, it’s a worthy purchase and gives you reason to use the phrase nut milk bag.  (Here is the one I have and I love it).

I used a combination of beets, leftover greens, carrots and mixed berries in this juice, but I also added in a bit of orange juice for sweetness and to get things going in the blender.  The basic rule of thumb is to balance out the greens and veggies with berries and sweetness, to prevent your juice from tasting like drinking the inside of the lawnmower bag. Blend, squeeze through the bag, and you are good to go! The juice is best the day of, but I’ve found they are still good within the first few days of preparation.

Beet Carrot and Mixed Berry Juice

 

I’m also playing with dark backgrounds for photos, so bear with me while I figure out what works best!

p.s. I was in Columbus this past weekend and it’s a great city! We were in town for the Chicago Blackhawks game, but ate here and loved it.  We, of course, also ate a good share of Jeni’s Ice Cream (sorbet too!), and toured the Ohio State campus (pretty!).

Beet Carrot and Mixed Berry Juice {Or Little Bit Of Everything Juice}

Ingredients

  • 1 cup beets, chopped
  • 1 cup carrots, chopped
  • 2 cups berries (any variety)
  • 2 cups greens (I used spinach and kale)
  • 1-2 cups orange juice ( I added a bit of cherry juice too)

Instructions

  1. Blend all ingredients in a blender until somewhat smooth. It will still be pretty chunky, but keep blending until most of the solids are blended. If needed, add a bit more juice to keep the mixture going. Place the nut milk bag over a large bowl, pour the mixture through the bag and squeeze until all the juice has been extracted. Discard pulp.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://thefrostedvegan.com/2014/04/07/beet-carrot-mixed-berry-juice-little-bit-everything-juice/

Vanilla Sugar + Lime Lemonade

BLT_3368_edited-1

Everyone is getting sick, right? It seems like this time of year is the blah time, it’s no longer fun for the weather to turn to snow because Christmas is way over and spring is juuuust close enough to tease us with a few 40 degree days that make me want to lay outside for a tan.  It feels like I have been (and everyone else!) fighting off a carousel of sicknesses, blah feeling and overall yearning for the weather to turn and for things to change.  Although I don’t mind snuggling in with my cat and finding excuses to drink hot toddies, I’m really just ready for a little bit of warmer temperatures and opportunities to spend time outside.

BLT_3371_edited-1 BLT_3373_edited-1

If you know me in real life, you will know that I am a really sweaty person (too much? Sorry!).  I can basically sweat in any situation, even if it’s freezing but I get nervous or something of the like, I will start to sweat and it (unfortunately) will keep going throughout most of the day.  Also, sorry if you’ve ever given me an unexpected high five in August. Oops. Needless to say, summer isn’t my best friend as far as comfort goes sometimes, but I will take a little more sunshine over snow and below zero wind chills.

The moral of this gross story is that I do love the warmth and sun, but sometimes I need a little something to cool off with (or to remind me to drink more water).  The vanilla sugar in this lemonade is a perfect touch to an already perfect drink and isn’t completely necessary if you don’t have it around, but it just takes it to the next level.

BLT_3379_edited-1 BLT_3381_edited-1

Also, don’t drink this with anyting super spicy or tart, it’s not really a great combination, word to the wise.  (aka I tried to drink this while eating some realllly spicy jalapeno salsa and it was NO good).

Also also, add a little rum to this, plop in a tiny umbrella and let’s go to the beach, deal?

BLT_3383_edited-1 BLT_3384_edited-1

 

Vanilla Sugar + Lime Lemonade

Ingredients

  • For the simple syrup:
  • 1/3 cup vanilla sugar (1/3 cup sugar mixed with 1 vanilla bean, scraped)
  • 3/4 cup water
  • Juice of 3-4 lemons
  • 1-2 lemons, sliced
  • Juice of 1-2 limes
  • 1 lime, sliced
  • 4-6 cups water
  • Extras Add Ins:
  • Sliced kiwis
  • Sliced Oranges
  • Any extra cut up fruit will work!

Instructions

  1. For the simple syrup: In a microwave safe bowl, combine the water and vanilla sugar, stirring until sugar is partially dissolved. Microwave for 30 seconds to 1 minute, or until sugar can be stirred into the water and dissolved thoroughly.
  2. In a large pitcher, combine the simple syrup, lemon juice, lime juice, sliced fruits, water and a little extra vanilla extract (if desired). Adjust according to taste, adding more sugar if necessary. Start out by adding 4 cups of water, add more if desired.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://thefrostedvegan.com/2014/02/25/vanilla-sugar-lime-lemonade/

Strawberry and Summer Fruit Sangria

BLT_1606_edited-1

 

BLT_1604_edited-1

 

I was going to call this “End of Summer Sangria” but I’m holding onto this season a bit longer, ok? Let’s not talk about the sun going down earlier yet, because I’m just now quite in the headspace for that nonsense.  This sangria is one of my favorite recipes over the last few week, one I’ve made at least 3 times over the past few weeks, Continue reading

Lemon Crush Cocktail

BLT_1468_edited-1

 

I had one of the best dinners of well, ever a few weeks ago while in Northern Wisconsin.  The location was gorgeous, the food simply outstanding and the cocktails were out of this world.  One of my favorite cocktails was one I had the first time we went (yes, went more than once, a sign of an amazing meal!), called the Lemon Crush.  Just about every cocktail on the menu was a cocktail creation from the liquor gods themselves.

BLT_1442_edited-1BLT_1443_edited-1

 

While some of the ingredients are a little out of the ordinary (um who is keeping elderflower liquor around everyday?), this cocktail was totally doable to recreate.  At first, I wasn’t quite sure how to approach this lemon spiked elixir.  After a few tries with different flavors of sorbet and various spirits, I had it! Taking a sip of the recreation took me right back to vacation time.

BLT_1449_edited-1

 

The flavor is sweet+tart+boozy, the perfect cocktail trifecta.  While this would be perfect as a happy hour or dessert drink, it would also pair perfectly with a salad or light pasta dish.  If you don’t have a cocktail shaker, feel free to stir up the cocktail in a glass, just be sure that the sorbet melts a bit before adding the sparkling wine. No matter what you drink it with, it’s a perfect compliment to the approach of the end of summer.

BLT_1450_edited-1

 

Continue reading

Sweet Cucumber Wine Spritzer

021

 

 

006008

 

012

 

Guys, it’s finally Friday! I hope you have fruity drinks and fun plans or doing a lot or nothing, depending on your style.  Let me tell you that I have fallen head over mason jar with the category of boozy booze known as spritzers.  Bubbly and usually on the sweet side, they appeal to both my sangria tendencies and my love of fruity liquors.  The cucumber infused vodka is a bonus for this drink, but can easily be replaced with regular vodka or any fruity liquor of your choice (schnapps,  etc.).  But really, infuse that booze, my friend. It looks totally fancy and is seriously so easy but makes you look like a fancy pants.

The cucumbers look kind of like weird alien fingers after they lose all of the color after infusing, but trust me, the elixir it leaves behind is totally spot on.  (Find the infusing recipe here from Shutterbean. )

If cucumbers aren’t on your short list, throw some strawberries, pineapple, or any other absorbent fruit in there.  Double warning, this is double boozy, so be careful if you are chugging.  (Why are you chugging anyhow?)  I’m planning on making a big pitcher of this spritzer, throwing in a few cool cucumber slices, and calling it a successful afternoon when a couple of girlfriends visit in a couple of weeks. Enjoy the weekend, spritz it!

 

Sweet Cucumber Wine Spritzer

Ingredients

  • Serves 2
  • 3 ounces cucumber vodka
  • 1/2 cup sweet red wine or rose
  • 1/3 cup seltzer or tonic water
  • juice of 1 lime
  • 1 teaspoon agave nectar

Instructions

  1. Divide all ingredients with the exception of the tonic water evenly between 2 glasses,over ice or shaking for 30 seconds in a cocktail shaker topping off with the tonic water. Garnish with fresh fruit.
  2. To make a bigger batch, double or triple recipe, chill before serving.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://thefrostedvegan.com/2013/06/07/sweet-cucumber-wine-spritzer/