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Beverages

Raspberry Mango Swirl Smoothie Bowl

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The smoothie bowl breakfast trend continues to be the gift that keeps on giving. They are still all over instagram and this trend doesn’t appear to be slowing down any time soon. The best thing about a smoothie bowl or smoothie in general is almost anything goes. Your favourite fruit, pick a healthy liquid (juice, cold tea, milk), bananas help thicken, vegetables like avocado and spinach, nuts, spices (we put cinnamon in every smoothie), chocolate – yes chocolate! The combinations are endless and you could have a smoothie a day plus get in several servings of much needed fruits and vegetables.

This raspberry mango swirl smoothie bowl combines two simple and easy to make smoothies. Frozen raspberry with orange juice and banana and frozen mango with orange juice and banana. Each have some added ice for thickness and some cinnamon for the antioxidants.

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Raspberry Mango Swirl Smoothie Bowl
Author: 
Recipe type: breakfast, lunch, snack
 
Ingredients
  • 1 cup frozen raspberries
  • 1 cup frozen mango
  • 1 cup orange juice, divided
  • 1 banana, cut in half
  • 2 tsp cinnamon, divided
  • ½ cup ice, divided
  • additional mango or raspberries cut up
Instructions
  1. Add raspberries, ½ cup orange juice, ½ banana, 1 tsp cinnamon and ¼ cup ice to your blender. Puree until smooth and pour into measuring cup or cup with spout.
  2. Add mango, ½ cup orange juice, ½ banana, 1 tsp cinnamon and ¼ cup ice to your blender. Puree until smooth and pour into second measuring cup or cup with spout.
  3. Get your Smoothie Bowl ready.
  4. With one smoothie in each hand pour both into the bowl at the same time, consistently and keeping pace.
  5. Top with additional raspberries or mango

 

Crockpot Cinnamon Hot Chocolate

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As Fall approaches my kids remind me it’s time to make hot chocolate. I have a small but legit Starbucks habit (don’t hate) that started when I lived in Vancouver. Whenever I indulge my habit here, the kids seem to be with me and always request hot cocoa. I may or may not have turned them into hot chocolate monsters.

We spend a lot of time outdoors in the winter, sledding, skating, playing in the snow. The promise of warm hot cocoa topped with marshmallows is never far from their minds. It’s easier most days to grab a premade mix. These days I want the kids to experience home made hot chocolate and learn to love it.

 

Crockpot Cinnamon Hot Chocolate
Crockpot Cinnamon Hot Chocolate

 

This hot chocolate was ready two hours before they came home from school. I was surprised it thickened as it sat on low in the crockpot. They were not used to it being so thick and weren’t sure if they liked it or not.

 

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Crockpot Cinnamon Hot Chocolate
Author: 
Recipe type: beverage
Serves: 6
 
Ingredients
  • 4 cups milk
  • ¼ cup cocoa
  • 1 cup chocolate chips
  • 1 tsp vanilla
  • 2 cinnamon sticks
  • 2 tbsp maple syrup
  • pinch of salt
Instructions
  1. Toss all ingredients into a smaller, round (mini) crockpot. Stir in the cocoa powder, put lid on and let it cook for 2 - 2.5 hours.
  2. Around the 2 - 2.5 hour mark, remove lid and stir. Pour into a mug, top with marshmallows or whipping cream.

 

Cafe Blanca debuts Siphoned Finca La Primavera from Colombia

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Café Blanca is a cute little cafe tucked over in the North West corner of downtown Calgary close to Sien Lok Park. It’s the perfect spot to get your coffee fix, perhaps grab a light snack and stroll on over to the river front to enjoy the park and view.

Described by owner Derek Ho as a playground for creative professionals, harbouring creative talent, conceptual thinking and collaboration. It’s a cafe offering a stage for musical performances, piano encouraging musical creation, and they even showcase an area for exhibitions or private events. You will find several varieties of coffee, snacks and a full catering menu for your next special event. According to Ho, Cafe Blanca is the only place in Calgary that uses the vacuum method of brewing coffee.

Cafe Blanca Siphon Coffee
Cafe Blanca Siphon Coffee

Vacuum coffee also known as siphon coffee works on the principle of expansion and contraction of gases to brew a full infusion style of coffee and filter the grounds efficiently. What is left is a clear, beautiful tasting cup of joe. This process involves your senses; aromas, fragrance, motion, touch, action, tasting, cooling, tasting again, and then new flavour notes appear different from the first ones. It’s a fascinating and memorizing process to watch and experience. Ho recommends you take the time to sit and enjoy your siphon coffee from start to finish to really fully experience the different levels of taste as the coffee cools down.

Cafe Blanca Siphon Coffee
Cafe Blanca Siphon Coffee

For the next two months Cafe Blanca has partnered with Apex Coffee, a green bean importer, and is featuring an exclusive Nano Lot specialty coffee called Finca La Primavera. These beans come from a local Colombian farmer who grows only 130lbs of this special varietal of green bean coffee every year. This coffee is known as the Nano Lot and Cafe Blanca purchased all the beans from this farmer for their cafe this year. They are showcasing the coffee all of May and June, or until it runs out. You can enjoy Finca La Primavera in the cafe via two brewing methods; Drip coffee and Siphon coffee.

This coffee enthusiast dropped in one day to experience a demonstration of Siphon Coffee using the Finca La Primavera Colombian coffee and was pleasantly surprised by the clean, crisp taste of the coffee. One known to drink and enjoy coffee cold, I was further delighted to taste new flavour notes as the coffee cooled.

This coffee is only available for a limited time. For more information or to try this delicious coffee and method of drinking coffee, drop in and visit Cafe Blanca.

Photos Credit: Cafe Blanca
Photos Credit: Cafe Blanca

 

Infused Water

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About four years ago I hosted one of our annual Mom’s Who Needs Wine Evenings. One of the ladies was pregnant so for her I filled a lovely jug with spring water and added cucumber and fresh mint. She loved it so much that when we went camping together that summer it was all she drank! We experimented more in summer with fruit and the kids loved it.

I try to encourage the kids to drink lots of water during the day. We don’t drink much juice here and rarely pop so infusing their water with good stuff encourages them to keep at it, and eat the good stuff!

There are so many combinations of infused waters the variations are endless. Put out a variety of ingredients and let the kids make up their own. It will encourage family bonding time and them to drink the water. We made three infused waters for these photos and re-used water bottles from a local juice store. Mason jars or any other easy to carry and pretty jar with a lid would also be ideal.

In these photos we made three variations. Here’s how we did it.

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Infused Water
Author: 
Serves: 3
 
Ingredients
  • 3-4 slices thinly sliced orange
  • 3-4 slices thinly sliced lemon
  • 3-4 slices thinly sliced lime
  • 4-6 strawberries, hulled and sliced thin
  • 6-10 slices cucumber
  • 6 fresh mint leaves
  • water
  • 3 bottles
Instructions
  1. To first bottle add orange, lemon and lime. Pop in some ice and fill with water.
  2. To second bottle add strawberries. Add ice and fill with water.
  3. To third bottle add cucumber and mint. Add ice and fill with water.

Infused-Water-v2

Infused Waters
Infused Waters

 

 

Dulce de Leche Hot Chocolate

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Every year Calgary Meals on Wheels organizes a month long hot chocolate festival. There are some amazing entries and I find myself drinking more hot chocolate in one month then I have for the past 20 years. I’m not big on sweet, but more savory or I’ll take my coffee black please. The hot chocolate creations are so inspiring and I always want to make my own variation at home. This year I finally did using Cococo Chocolatiers [Bernard Callebaut] chocolate morsels and chocolate shavings. It ended up being one of the best hot chocolates I’ve ever attempted. If you can’t find this specific chocolate where you live you can order it on line.

In my pantry I had an older can of Dulce de Leche sweetened condensed milk. Have you ever tried this stuff? Goodness it’s hard not to sit there and eat it ALL with a spoon. I may or may not have tried. The kids had gone to the park with their dad and dog so I wanted to surprise them with a thicker and different hot chocolate when they returned home. Into the pot went the sweetened condensed milk (after I sampled it to make sure it was still good) and the rest of the ingredients followed. I love a bit of heat in hot chocolate or well anything, so I added cayenne pepper to the grown ups mugs, but not the kids.

Fresh whipped cream (or heck ya even the stuff you spray from a can) and chocolate shavings are a must. Take it camping, enjoy it after skiing, add something saucy to it like maybe ouzo or brandy and call it your own special creation.

5.0 from 1 reviews
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Dulce de Leche Hot Chocolate
Author: 
Recipe type: beverage
Serves: 4
 
Ingredients
  • 1 300ml can Dulce de Leche sweetened condensed milk
  • ⅓ cup cocoa powder
  • 1 tsp cinnamon
  • 3 cups milk (I used 2%)
  • 1 tbsp chocolate morsels or chips
  • 1 tsp vanilla
  • kosher salt
  • sprinkle of cayenne
  • whipped cream
  • chocolate shavings
Instructions
  1. In a large saucepan over medium high heat add your sweetened condensed milk, cocoa, cinnamon, milk, vanilla and a small pinch of salt. Stir regularly until you see small bubbles appear - do not boil.
  2. Turn your heat down to medium and stir in your chocolate morsels/chips and cayenne pepper if using. Stir until chocolate has melted.
  3. Pour hot chocolate into mugs, top with whipping cream and chocolate shavings.

 

 

 

 

Blueberry Mango Smoothie Bowl

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I’m not one to jump on a bandwagon. Never have been, never will be. Instead I view myself as an observer. I like to sit back, watch and see how it all unfolds. Over time. Cautious. Curious. Quiet. Discrete. A people watcher. Have always loved the bars for that very thing.

The smoothie bowl craze has been going on for a while now. And I’ve never really got it. I’ve been making smoothies since the 1990’s (yes it’s true) and the kids simply adore making them. What a great way to get extra good stuff into them. And then it hit me. Why not give it a go. Pour your damn smoothie into a bowl and add toppers to make it all pretty. Can’t be hard. Sounds pretty simple really. But I kept thinking about why would I want to eat my smoothie with a spoon when I’m a straw gal? So curious got to me and I did it. Made 3 of them in 6 days actually and ate my way through that damn bowl.

You know what I liked about it? Well it was a normal smoothie first off, but it had texture, chewy texture from the toppers and I found this uber cool. And I kind of liked eating it with a spoon. Who knew?! I might be a smoothie bowl convert. Maybe.

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Blueberry Mango Smoothie Bowl
Author: 
Recipe type: breakfast, snack, lunch
Serves: 1
 
Ingredients
  • 1 cup frozen blueberries
  • 1 cup frozen mango
  • 1 banana
  • 1 cup coconut milk
  • 1 tsp cinnamon
  • ½ avocado
  • Toppers: cut up avocado, banana, chia seeds, sprinkle of cinnamon and frozen blueberries
Instructions
  1. Toss blueberries, mango, banana, coconut milk, cinnamon and avocado into a blender and whiz away until all blended.
  2. Pour into a bowl, add toppers to make pretty, insert straw and spoon and you are good to go.

 

 

 

Mango Ginger Smoothie

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Smoothies in our house happen fast & furious. Never a lot of thought goes into making smoothies, but more searching through the freezer and fridge for fruit or veggies needing to be used up. That’s what so great about smoothies is anything goes. My kids now know how to make them and are totally ok with spinach going in, cause they can’t taste it.

This time we were under the weather so I added fresh ginger. You need to puree it really well to break up that ginger, and it’s never so strong it takes over the taste. Just a hint. Pomegranates never last long in this house. The kids are totally addicted. So this last tablespoon full is all I got out of two pomegranates. They both inhaled them. Not a bad thing since they are full of antioxidants. I just need to teach them how to clean them. This is a fun smoothie to make.

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Mango Ginger Smoothie
Author: 
Recipe type: snack, breakfast, lunch
Serves: 1
 
Ingredients
  • ½ pear, seeded
  • ½ avocado, peeled
  • 3 coins sliced fresh ginger, peeled
  • 1 cup frozen mango
  • 1 cup spinach
  • ½ cup coconut milk
  • ¼ cup water
  • ½ cup ice
  • 1 tbsp pomegranate seeds
  • ½ tsp chia seeds
Instructions
  1. Add all ingredients (pear through ice) to a blender and puree until smooth.
  2. Pour into glass, top with pomegranate and chia seeds, add a straw, and serve.
  3. Mix ingredients together and enjoy.

 

Pumpkin Coconut Smoothie

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October always feels like pumpkin month. Thanksgiving here in Canada is celebrated in October, so we’ve been enjoying turkey, celebrations, great food, and pumpkin deliciousness for awhile now. I’m big into smoothies, and usually just want to drink mine immediately without taking the time to set up a photo.

Today as I was rummaging through the fridge for something breakfast related, I found some leftover pumpkin puree, and coconut milk (from a previous smoothie). This was the making of a delicious new smoothie, and one I need to share with you.

The pumpkin taste is not strong. All these flavours just flow together making this a very delicious breakfast or lunch.

5.0 from 2 reviews
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Author: 
Recipe type: snack, breakfast, lunch
Serves: 2
 
Ingredients
  • 1 banana
  • ½ cup ice or crushed ice
  • 1 cup coconut milk
  • ¼ cup plain greek yogurt
  • ¾ cup pumpkin puree
  • 1 tbsp maple syrup
  • ½ tsp cinnamon
  • ground nutmeg, sprinkle
  • allspice, sprinkle
  • flaked coconut
Instructions
  1. All all ingredients into your blender and blend until smooth & frothy.
  2. Top with a sprinkle of ground nutmeg and flaked coconut.

 

La Marca Prosecco is the Perfect Sparkling Wine

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So many of my friends are turning the big 40 this year. As a woman this is one of those ‘major’ mile stones in our lives, and definitely one to be celebrated with a little bubbly. That milestone has come and gone for me but I’m still excited to celebrate each earned wrinkle, grey hair and new aching joint with all my friends. Let’s face it, 40’s is the decade we need to start celebrating ourselves as women, and enjoy all those special occasions that come our way.

La Marca Prosecco arrived in Canada in 2014 and has become a brunch favourite. According to a study by International Wine and Spirit Research, its popularity is growing steadily with Canadian consumers, up 14 per cent over the last several years. Who doesn’t love a mimosa with their Sunday brunch – it’s the ultimate treat. This prosecco is fun to drink, affordable and the stylish bottle makes it look luxurious. I adore the bottle and I almost didn’t want to open it.

Winemaker Frabrizio Gatto crafts La Marca Prosecco out of grapes from Italy’s Veneto region. According to Gatto, La Marca is not just for special occasions. “It’s a crowd-pleasing wine that can be used in classic brunch cocktails, as well as adding a splash of flavor in a simple recipe.”

La Marca Prosecco was kind enough to share some prosecco with us to sample and share some of their favourite summer brunch recipes below. I tried it as is with a few berries and infused it with some french lavender and okanagan peaches-Oh la la. La Marca Prosecco is available in retail stores for under $20.

La Marca infused ricotta cheese with herbs, Canadian Prosciutto, wild flower honeycomb, toasted walnuts, and figs glazed in La Marca Prosecco, orange zest. 

Recipe by: Kevin Prendergast, Executive Chef, Hilton Toronto

Ingredients:

  • 500 mL (2 cups) La Marca Prosecco
  • 15 mL (1 tsbp.) wild flower honey
  • 2-3 fresh or dried figs
  • 125 mL (1/2 cup) ricotta cheese
  • 3-4 slices prosciutto
  • 3-4 pieces toasted walnuts
  • 1 wild flower honeycomb
  • chives, edible flowers, to garnish

Methods:

La Marca Prosecco Reduction:

  • 500 mL (2 cups) La Marca Prosecco
  • 15 mL (1 tsbp.) wild flower honey
  • Combine both ingredients together in sauce pan over medium heat (275F) and reduce until light golden syrupy consistency about 1/4 of a cup remaining and cool to room temperature.

Glazed Figs:

  • 2-3 fresh or dried figs
  • 30 mL (2 tbsp.) La Marca Prosecco reduction
  • Gently toss the fresh or dried figs into the La Marca Prosecco reduction and set aside to marinate.

La Marca Prosecco Spiked Ricotta with Fresh Herbs:

  • 125 mL (1/2 cup) ricotta cheese
  • 5 mL (1 tsp.) La Marca Prosecco reduction
  • Handful of chopped chives
  • Combine ingredients in a small mixing bowl and mix well, season with salt and pepper to taste and set aside in the fridge.

Plate assembly: With a small spatula, spread 50 grams of La Marca infused ricotta. Place 3-4 slices prosciutto, 3-4 pieces toasted walnuts, wild flower honeycomb, and edible flower garnish on the La Marca ricotta in an artistic fashion. Serves two as a shared plate. Enjoy!

Chef’s notes: Wildflower honeycomb, edible flowers as well as seedling are available at most gourmet grocery store

La Marca Prosecco
La Marca Prosecco

Banana Avocado Ginger Smoothie

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I am not an early riser. When the alarm goes off, I tend to jump out of bed as though the house is on fire, unless of course, it’s the weekend. On the weekend there is another kind of alarm that wakes us up beyond the kids…the cats. Cue meowing from all angles. Seriously. Ever had a cat sit on your headboard over top your head, looking down at you and meowing because they want to be fed? While you try to sleep. And when that doesn’t work they move to the side of the bed. And so on. There has to be a comic about this out there somewhere.

Smoothies are something I started making many years ago. When I was single, it was protein breakfast smoothies. Got married and I had to share my smoothies, then kids came along and the smoothies were made for them, (what a great healthy option where you can sneak the good stuff in). We’ve come full circle as I’m back to making them for myself. And for the family. Smoothies never get old in our house, and with endless options, we drink them any time of the day. Or night.

 

Ninja Blender System with Auto-iQ
Ninja Blender System with Auto-iQ

 

I’ve been testing out the Ninja Auto-iQ Blender System for over a month now. This system comes with 3 sizes of glass cups, a food processor bowl with dough and chopping blades, blender pitcher and the motor base. It’s got pre-programed settings making it simple to blend up your fruit or vegetables. Even ice! Although I tend to use mostly frozen fruit in my smoothies and not ice, I was impressed at how quickly the ice was blended into the smoothie. This has always been an issue with previous blenders, the ice just wouldn’t completely break up. I’m sensing this will become the perfect margarita making tool when the weather warms up!

When I make a big batch of smoothies for the family I use the Ninja pitcher, when it’s just me, one of the Ninja cups. With the cups you need to follow the suggested order for filling the cup and ensure your pro extractor blades are securely tightened. It’s super easy. Speaking of the cups, the glass cups are BPA free and dishwasher safe. I also love the “to go” lids, making it easy for me to run out the door with my smoothie in hand.

I am really enjoying the Ninja system. It’s easy to use and easy to clean. But I still have a long way to go with testing. Next on my agenda to test is dips, dough and pureed soups. I’m even going to try grating some cheese since our family goes through cheese like crazy. There are so many things you can make with the Nutri Ninja System, I personally think it’s the perfect gift. And Christmas is coming….just sayin.

Stay tuned for more posts as I test out other features of this very cool system!

Sponsored Post: I was given the opportunity to test and review the Ninja Auto-iQ Blender System. All opinions and views in this post are entirely my own.

 

 

Cranberry Smoothie
Cranberry Smoothie in the Ninja Cup

 

 

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Banana Avocado Ginger Smoothie
Author: 
Recipe type: Breakfast, Snack, Lunch
Serves: 1
 
Ingredients
  • ½ cup fresh spinach leaves
  • ½ avocado, peeled
  • ½ tsp grated ginger
  • 1 cup coconut milk
  • 1 cup frozen bananas & strawberries
  • ½ cup ice
Instructions
  1. Place all ingredients in blender in order listed above.
  2. Cover and blend until smooth. Pour into a glass and serve with a straw or drink as is.

 

 

 

Redawna’s Buddha’s Hand Cocktail

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Very pleased to introduce this month’s Guest Blogger, Redawna.

Food blogs are a source of great recipe ideas, and the world of food blogging a fascinating one. I have enjoyed creating and sharing my recipes but also love how food blogging provides us a vehicle in which we stay connected to and get to meet people who have similar interests. I can honestly say I have friends all over the world thanks to food blogging. Redawna, another Alberta girl, is one of them.

I asked Redawna to share a little bit about herself. Here’s what she had to say.

Foodie, Blogger, Photographer. Loves Social media. Creatively driven, highly competitive and always inspired! Entrepreneurial Spirit. Looking for a new adventure. Loving every moment.

Food and photography have always been my passion. I started Nutmeg Disrupted almost 4 years ago as a place to share the gingerbread house work I do for charity. To be able to raise thousands of dollars by being creative in the kitchen is truly wonderful.

I am also a Field Editor for Taste of Home magazine and love being able to talk about food with people all around the world. It is fantastic being able to collaborate food ideas with those who share the same passion.

In my newest adventure I have landed a job as a Produce Manager for Federated Cooperatives in Barrhead. It is like Christmas every morning tearing into huge pallets of fresh produce. There is nothing better.

I have one published cookbook, Everyday Delectable which you can find on Amazon. You can also find many of my recipes published on the Taste of Home website.

In my off time I am a weather and landscape photographer and gardener and I’m working on building those sections on Nutmeg Disrupted.

One of the cool parts about being a Produce Manager is I am the first one who gets to explore all the amazing fruits and vegetables I bring into the store.

The day the Buddha’s Hand arrived you could smell its amazing aroma long before the box was found amongst all the produce. The entire warehouse was engulfed in the most amazing lemon smell. If you have never seen a Buddha’s Hand they are like no other fruit out there.

[lightbox link=”https://www.bakersbeans.ca/images/2014/03/2-Buddhas-Hand-Citron.jpg” thumb=”https://www.bakersbeans.ca/images/2014/03/2-Buddhas-Hand-Citron.jpg” width=”283″ align=”center” title=”(2) Buddha’s Hand Citron” frame=”true” icon=”image”]

They do not contain any juice or seeds, and the white center is not bitter like you would find on other kinds of citrus. They are prefect for zesting and you would use them anywhere where you would use lemon.

In creating a recipe, naturally my mind went straight to vodka. The strong lemon scent seemed a classic fit with vodka. The end result is a magnificent flavored spirit that you could drink on the rocks or mixed with club soda for a refreshing cocktail. This is how the Buddha’s Hand infused Vodka and Cocktail came to be.

[lightbox link=”https://www.bakersbeans.ca/images/2014/03/1Buddhas-Hand.jpg” thumb=”https://www.bakersbeans.ca/images/2014/03/1Buddhas-Hand.jpg” width=”377″ align=”center” title=”(1)Buddha’s Hand” frame=”true” icon=”image”]

For more information or to contact Redawna, go here:

Twitter @Redawna
Facebook is Nutmeg Disrupted
Instagram @Redawna
Pinterest – Nutmeg Disrupted
Blogging @ http://nutmegdisrupted.com/

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Redawna's Buddha's Hand Cocktail
Author: 
Recipe type: beverage
 
Ingredients
  • 2 ounces of Buddha's Hand Vodka (see notes to make)
  • splash of Club Soda
  • ¼ cup of sugar
  • ¼ cup of lemon juice
  • lemon slices to garnish
Instructions
  1. Place the sugar on a small plate.
  2. Place the lemon juice into a small bowl.
  3. Dip the rim of the glass into the lemon juice then into the plate of sugar making a nice rim on the glass.
  4. Using a shot glass pour a 2 ounce shot and careful pour it into the sugar rimmed glass. Add a splash of Club Soda.
  5. Garnish with a slice of lemon.
Notes
To make the Buddha's Hand Vodka you need 1 Buddha's Hand Citron, 2 cups of your favorite vodka. Wash the Buddha's Hand well. With a zester zest yourself 2 tablespoons of the Buddha's Hand. Place the zest in a mason jar along with one finger from the fruit. Seal and place in a dark cupboard. I gave mine a shake every few days. Allow to sit for 30 days. Strain using a fine mesh screen strainer.

 

Avocado Green Smoothie

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Some days we sleep in or at times oversleep ending up frazzled and rushed to get out the door. Can anyone relate? But having a time-crunched morning doesn’t mean you should skimp out on breakfast. Breakfast fuels our body and that’s where creating a quick, simple avocado green smoothie can help you start your day with energy.

Several years ago I tried out the Body For Life fitness program. Breakfasts were easy and consisted of smoothies or shakes with the addition of protein. Throughout the years smoothies have stayed with me as a quick alternative to breakfast, lunch or even a snack. And when I am in workout mode, I am always adding protein powder to my smoothies when I can find one I like.

When I had my babies, smoothies were part of the rotation and they quickly got addicted to them. I would add a little water, fruit juice or coconut milk. I always use any kind of frozen fruit—whether it be berries, mangoes, or pineapples, add cinnamon, spinach and whatever else I could find like a fresh banana. As they have gotten older I do not use fruit juice any more but rather cold green tea, water or coconut milk to decrease any added sugars. Always using frozen fruit ensures a thick smoothie.

This smoothie was a combination of all things green I could find in my fridge or counter top. And since I had an abundance of lemons and limes to use, I added some lime juice to finish it off. If you ever find your smoothies to thick add in a little water to thin it out.

When we make smoothies we use either our blender or immersion blender. If you wanted to make this one for the kids, you might want to add in a little maple syrup for sweetness but its not necessary. Mine have never had added sweeteners so they do not miss it. If you really love green smoothies, check out our Mango Ginger Smoothie, a delicious bright drink with a ginger kick!

What’s your favourite smoothie combination?! Please tell us in the comments below!

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Avocado Green Smoothie
Author: 
Recipe type: snack, beverage, smoothie, green smoothie
Serves: 1
 
Ingredients
  • 1 cup fresh spinach, packed
  • 1 cup cucumber, chopped
  • 8-9 mint leaves
  • ½ avocado
  • 1 tbsp lime juice
  • 1 tbsp chia seeds
  • ½ cup water
Instructions
  1. Toss everything into your blender and puree until smooth. Add more water if you want a thinner smoothie. Pour into a to go cup or drop in a straw. Enjoy.

 

Pink Lady Punch

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This recipe comes from my Father In Law’s girlfriend Paulette. She wrote it out for me on a little piece of paper several years ago following a visit and sampling. And like so many other recipes, I’ve been hanging on to the piece of paper shuffling it from folder to folder for safe keeping.

This is the perfect kids drink and accompanying beverage to any holiday meal. Also a tasty solution for those who are not partaking in any alcoholic beverages. It’s simply delicious and you can pretty it up by adding in some pomegranate seeds or serving it in a champagne flute.

This punch was very well received by all the kids on Christmas day, making it the perfect punch to serve at a tea party, birthday party (big or small) or any kind of gathering that involves people and fun!

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Pink Lady Punch
Author: 
Recipe type: Beverage
Serves: 10
 
Ingredients
  • 1 pkg frozen sliced strawberries
  • 1 can frozen pink lemonade
  • 1 can frozen orange juice
  • 4 cups water
  • 4 cups ginger-ale
Instructions
  1. In pitcher or punch bowl add in your pink lemonade, orange juice, water, and sliced strawberries. Stir to combine.
  2. Just before serving pour in your ginger-ale.

 

Peach & Blueberry Sangria

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Seems this summer we have experimented with cocktails more than we normally would. So many exquisite drink combinations to play with and inspiration coming from everywhere. Cocktails are surprisingly easy to make at home. And much cheaper.

With a flat of ripening BC peaches and some leftover BC Blueberries it was a marriage of flavours that was kinda meant to be. Seriously though, I can’t wait to make this beverage again next summer.

Use a lighter wine for this sangria, such as a Sauvignon Blanc or Pinot Grigio. I only use 3/4 of the bottle of wine and as such the alcohol does not overpower the drink. Enjoy the leftover glass of vino while you are waiting for your sangria to chill and get happy.

On the patio, at the cabin, camping in the woods…this spectacular summer beverage works just about anywhere.

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Peach & Blueberry Sangria
Author: 
Recipe type: Cocktails, Summer Sips
 
Ingredients
  • 1 lime, sliced thin
  • 1 orange, sliced thin
  • 3 ripe peaches, peeled and sliced thin
  • ½ cup fresh blueberries
  • 2 oz brandy
  • 1 tbsp sugar
  • ¾ bottle white wine, 750 ml
  • ice cubes
Instructions
  1. Add all ingredients in a pitcher and lightly stir. Put pitcher in fridge and allow flavours to marry for several hours before serving.
  2. Serve in a tall glass with or without ice. If you have some fresh mint add it.

 

Blueberry Simple Syrup

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Inspired by some lovely cocktails and delicious bites at a BC Blueberries Social Media Launch here in Calgary last month, I wanted to create one of my favourite summer beverages, a Mojito, with blueberries! I didn’t waste any time since I had several pints of blueberries to use and got to work immediately creating a rendition of my beloved Mojito. I first tried a Mojito in Cuba 10 years ago. Loved it then, still love it now. Click on the link for the Blueberry Mojito recipe.

I decided a Blueberry Simple Syrup was the only way to do it. Simple Syrups are easy to make. Depending on how much you need you simmer equal parts sugar to water. Save the cooked down blueberries for ice cream or freeze it for later use in a smoothie.

You can use this simple syrup in a variety of alcoholic and non alcoholic beverages. My daughter loves it when I make her a virgin mojito. I also took this camping because why not?! It travels well.

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Blueberry Mojito
Recipe type: beverage,
 
Ingredients
  • 1 cup sugar
  • 1 cup water
  • 1 cup blueberries
Instructions
  1. Simmer all ingredients together in a pot for about 10-15 minutes. Strain blueberries reserving cooked blueberries for another use. Let cool and pour your simple syrup into a container and keep the refrigerator.
Notes
Other uses for cooked blueberries: on top of ice cream, on pancakes or waffles, in crepes, or on top of roasted fish

 

Blueberry Mojito

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Earlier this week I attended the BC Blueberries Social Media Launch at Model Milk here in Calgary. We were able to enjoy tasty bevy’s and bites all made with sweet, juicy BC Blueberries. It was very inspiring and while I have many Blueberry ideas rolling around my head, discussions that evening of mojito’s have had me dreaming of them ever since I first discovered the minty/rum goodness in Cuba 10 years ago.

Fortunately I had all ingredients already available in my pantry, so I pulled out my martini shaker and tossed in a little rum, fresh mint, blueberry simple syrup which I quickly made up, fresh blueberries, some lime juice and ice.

The result is outstanding. Play with the quantity of club soda until you have added the amount you like. Husband liked less, I enjoyed a little more. Click on the link for the Blueberry Simple Syrup Recipe.

5.0 from 1 reviews
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Blueberry Mojito
 
Ingredients
  • ⅓ cup blueberries (small handful)
  • 1 ounce rum
  • ⅓ cup fresh mint leaves
  • 2 tsp fresh lime juice
  • 2 tbsp blueberry simple syrup
  • club soda
  • ice
Instructions
  1. In a martini shaker add whole mint, 8-10 blueberries, blueberry simple syrup, lime juice, rum and ice. Shake well until mint is has released it's flavour, and blueberries are softened.
  2. Pour into a tall glass and add a little club soda. Keep pouring in as much club soda as you enjoy (taste test as you go). About ½ cup is good. Top with a few fresh blueberries and lime wedge.

 

 

 

 

Hailey’s Lemonade

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Hailey is the lemonade maker in our family and as such this is Hailey’s Lemonade.  Served with a lemon wedge and mint sprig, this is a delish drink on a hot summer day.  Also perfect for a lemonade stand.

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Hailey's Lemonade
Recipe type: Beverage
 
Ingredients
  • 2 cups water
  • ¾ cup sugar
  • 4-6 large lemons
Instructions
  1. Give each lemon a roll/press to help release the juices. Half and juice them.
  2. Combine water & sugar in saucepan bringing to a boil over high heat. Stir until sugar is disolved. This is a simple syrup.
  3. Remove syrup from heat and stir in lemon juice. Set aside to cool. This is your lemonade syrup and it can be stored in the fridge (covered container) for up to one week.
  4. To make Hailey's Lemonade: in a glass add as much ice as you like, ¼ cup of the lemonade syrup and fill with water or club soda.

Mango & Strawberry Smoothie

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Smoothies are one of those fun things to make with the kids and they’ve been enjoying this Mango & Strawberry Smoothie since they were wee ones. Or without if you do not have them. You can change it up daily for a healthy boost.

I make smoothies quite regularly as the kids love them. And they are so easy to make.

In addition to the basics you can add in yogurt, sherbet, ice cream and/or any combination of fruit you like. Chia seeds, coconut milk and spinach are also delicous. The kids are now old enough they make their own and add in spinach since they can’t see it or taste it but understand the benefits. Cinnamon or ginger is also a nice smoothie flavour enhancer.

My version goes like this…..

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Mango & Strawberry Smoothie
Author: 
Recipe type: snack, breakfast, lunch
 
Ingredients
  • 1 cup orange juice
  • 1 banana
  • 1 cup frozen mango
  • 1 cup fresh strawberries, sliced
Instructions
  1. All all ingredients into your blender and mix.
  2. Pour into your favourite glass or cup, add a straw and enjoy.

 

Zombie Brew

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Brew up some fun with this tasty Halloween drink! This Zombie Brew is so tasty you will be asking for seconds in no time. Make it with or without alcohol (a little vodka for the grown ups never hurt). This version is a fun non alcoholic drink for both kids and non-drinkers at your next Halloween Potluck or Party.

Serve immediately or the ginger ale will go flat if it sits too long. Attach gummy worms or spiders to the top of the glass for added gruesomeness.

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Zombie Brew
Author: 
 
Ingredients
  • 1 quart lime sherbet, slightly softened
  • 1 can frozen limeade, thawed
  • 1 bottle ginger ale (1 liter size)
  • 1 lime, sliced
  • gummy worms
Instructions
  1. In punch bowl or juice jug mix sherbet, limeade and ginger ale.
  2. Pour into glasses.
  3. Garnish each glass with lime and worms.
  4. Note: the sherbet will float to the top, so stir the punch before pouring.
Notes
Change this to a fun "Pumpkin" drink by using orange sherbet and orange juice instead.

 

Watermelon Refresher

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A refreshing watermelon beverage that started out as baby food. I used to make my own baby food and expanded on the recipe. It’s not smoothie thick, so to thicken it up add banana, yogurt and/or ice. Guest what – pour it as is into popsicle molds and you have popsicles – my kids love them! You can also mix it with yogurt, dollop some on ice cream or even pour it on oatmeal.

Add more strawberries for more of a berry taste or more watermelon will make it taste more like melon. It’s a great way to use up watermelon & get some more fruit into your family. I usually have to double the recipe to make enough to last!

To give it an adult kick add in an ounce or two of tequila. I have experimented with orange/mandarin vodka and turned it into a delicious Martini. It’s the perfect base to many cocktail creations!

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Watermelon Refresher
Author: 
Recipe type: drinks, summer, beverages, snacks,
Serves: 2
 
Ingredients
  • 2 cups watermelon, chopped
  • 1 kiwi peeled & chopped
  • ½ cup strawberries, stem removed, chopped
  • 1 tbsp lime juice
Instructions
  1. In blender combine everything and puree until smooth.

Mulled Cider, Crockpot

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As the weather gets colder it’s time to make those warm & yummy drinks that keep you all toasty inside like this Mulled Cider, Crockpot.  It reminds me of skiing or skating on a cold winters day!

Every Fall/Winter I try to make this when company comes over. The aroma of the cider simmering away fills the house and makes it smell lovely all day long.  Another reason I love my crockpot(s)!  Add some spiced Rum and you have an Adult only beverage.

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Mulled Cider, Crockpot
Recipe type: Beverage,
Serves: 5
 
Ingredients
  • 2 quarts apple cider
  • ¼ cup packed brown sugar
  • ⅛ tsp ground ginger
  • 1 orange (unpeeled), sliced
  • 2-4 cinnamon sticks
  • 1-2 tsp whole cloves
Instructions
  1. Combine cider, sugar, ginger and orange in a slow cooker. If you want you can tie the cinnamon and cloves together in a small cheesecloth bag and add to the slow cooker....(I don't bother and just throw everything into the pot to cook together!) Cover and heat on LOW minimum 4 hours to blend flavours. If you've used the cheesecloth bag remove it before serving. Serve from slow cooker.
Notes
As I am not always able to find apple cider readily available in the grocery stores....I more often than not will substitute a large bottle or a couple smaller bottles of non alcoholic sparkling apple juice with regular apple juice (tetra pack box). It turns out tasty and just as good.

Iced Chai Tea Latte

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This Iced Chai Tea Latte will leave you feeling refreshed on a hot day.  You may want to double the recipe – it keeps in the fridge for a couple of days (unless of course you’re me and gobble it all down the first day).

A quick & easy summer tea combined with spices, vanilla and milk then poured over ice.

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Iced Chai Tea Latte
Recipe type: Beverage,
Serves: 5
 
Ingredients
  • 4 cups boiling water
  • 4 english breakfast tea bags
  • 1½ cup milk
  • 3 tbsp honey
  • 2 sticks cinnamon
  • 1-2 tsp vanilla
  • 1 piece fresh ginger, thinly sliced (approx. 1 inch)
  • ice
Instructions
  1. Combine tea bags, ginger, cinnamon and honey in a tea pot (or other similar container).
  2. Add boiling water and let stand 10 minutes.
  3. Remove tea bags; chill tea in refrigerator.
  4. Strain tea into serving pitcher.
  5. Stir in milk and vanilla.
  6. Serve in tall glasses over ice.