Tag Archives: summer

Mother of Dragons Summer Cocktail

So.. yes, I read the first two books and am working my way through Game of Thrones season two. Am I part of the craze? Maybe. Let’s put it this way, when Vanity Fair motherofdragons_cocktail_blog (3) published a drink “fit for a Khaleesi” this weekend to celebrate the Thrones Finale, and Seattle was bathed in 80+ degree weather, I felt inspired.

So there I was in the liquor store asking the associate for help finding some very specific ingredients (including Bittermans Hellfire Habanero Shrub, a certain type of Sherry and Tequila Dragones) and he finally asked WHAT I was making. “Um… Mother of Dragons Cocktail” I said. Several store associates had gathered now, giving me some blank stares. “I’ll take anything close to these ingredients. Doesn’t need to be the Tequila Dragones!” Sound spicy? Yes, but not really. I added some slices of jalapeno pepper. But then I do like fire!

Ingredients

raspberries, blackberries, lime wedges
.5 oz agave syrup
1.5 oz tequila or white or spiced rum
.75 oz sherry
10 drops Bittermans Hellfire Habanero Shrub
2-3 slices of jalapeno pepper (optional for added heat)

Directions

Muddle one raspberry, one blackberry and one lime wedge with agave (+jalapeno if you are using that)
Add tequila, sherry and Bitterman’s shrub
Shake with ice and strain into glass of ice cubes
Garnish with tiny “dragon eggs”: one raspberry, one blackberry, and peel of lime to make 3rd dragon egg 😉
Enjoy!

Thanks Vanity Fair for this crazy fun concoction!

Cherry Garcia Smoothie

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I was inspired by Lauren’s recent Healthy Cherry Garcia recipe and decided to make a super easy smoothie version. You really can’t go wrong with frozen cherries, chocolate and coconut milk or other milk base.

Ingredients

1 cup coconut milk
1/2 cup frozen cherries
1/2 oz or large chunk of chocolate
1 Tbsp chocolate icecream or 1 tsp other sweetener like agave

Directions

Blend all ingredients together until smooth
Top with some chopped chocolate or chocolate covered almonds

Parsley Walnut Pesto

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A great summer pesto when parsley is in season – use to pair with salmon, poultry, or mix into pasta or rice!

Ingredients

3 cups fresh flat-leaf parsley
1/2 cup chopped walnuts, toasted
3 tablespoons olive oil (or more if desired for consistency)
1 Tbsp fresh lemon juice
salt
ground black pepper
3 garlic cloves, chopped

Directions

Combine all ingredients in food processor – process until smooth.
Yields about 12 tablespoons

Mixed Greens with Raspberries, Candied Pecans and Goat Cheese

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It’s the time of year when we start eating every meal outside on our deck – so lovely! Here’s an easy and delicious (and pretty!) salad. 🙂

Ingredients

Mixed greens (spinach and arugula are great, but really any mixed greens work well)
Raspberries
Candied pecans
Goat Cheese
Olive Oil
Balsamic or White Champagne Vinegar

Directions

Toss greens with vinegar and olive oil
Add in raspberries and pecans and toss lightly
Top with goat cheese
Serve immediately and enjoy!

On the dinner menu: I served this with Herb and Parmesan Baked Salmon and chilled Sauvignon Blanc.

Paleo Lemon Bars

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When life gives you.. lemons? Paleo lemon bars (pure deliciousness) to the rescue! These are a perfect cool summer dessert. Crowd pleasers and a great protein rich, not too sweet, not too tart dessert.

These did not last very long in my house.. just a warning, they are super yummy! 🙂

Crust

1/2 cup almond flour (or sesame flour if allergic to nuts)
1/2 cup tapioca flour
3 Tbsp raw honey
2 Tbsp ghee or coconut oil (warmed if solid)
Zest of 1/2 lemon

Filling

5 large eggs
1/2 cup fresh lemon juice
1 Tbsp tapioca flour
1/2 cup raw honey (warmed if solid)

Directions

Preheat oven to 350 degrees
Mix almond flour, tapioca flour, raw honey and lemon zest in a food processor until a crumbly dough forms
Press into the bottom of an 8×8 glass baking dish
Bake for 15 minutes or until golden brown
Remove from oven and allow to cool for 20 minutes
To make filling, whisk eggs in a medium mixing bowl.
In a separate bowl whisk the lemon juice and tapioca flour until fully combined.
Whisk lemon mixture and eggs together, being careful to not over-whisk
Whisk in the raw honey
Pour filling over crust
Place in oven and let bake for ~25 minutes or until just set (firm on outside, a little wiggly in center)
Remove from oven and allow to cool, refrigerate until set, about 4 hours

Thanks for the inspiration http://www.paleocupboard.com/lemon-bars.html

Red Currants

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Red currants are an awesome berry! This plant needs a cold winter to thrive and does very well in cold harsh climates. I remember it well from Norway, and you can find it in other parts of Western Europe. I found a great selection of currant plans in a local Seattle nursery and so far they have been very happy – yielding huge amount of berries in late spring. Ours are starting to ripen right now!

The berries come in many variations.. red, white and black. They are part of the gooseberry family and are widely used in jellies, jams, juice and can certainly be eaten raw as well! They’re a little tart, but are a great source of Vitamin C, antioxidants, iron, and fiber. So yes, pretty much a super berry!

Try them as a topping to ice cream or Greek yogurt. They are also a fabulous berry for little tots to pick and snack on directly from the plant – as the berries are very easy to spot and reach.

As the berries ripen I will experiment with recipes in the next few months (that is if the kids don’t eat them all!) – so stay tuned and let us know if you have a favorite recipe to share! 🙂

Lemon Pudding Parfait

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Lemon Pudding Parfait anyone? Protein rich and paleo! Top with some chilled whipped cream for some not so paleo but oh so delicious goodness!

Ingredients

12 egg yolks
¼ cup agave nectar or honey
pinch celtic sea salt
¼ cup lemon juice
½ cup heavy cream or use a can of whipped cream to top the pudding – this will give a little extra sweetener (if you so desire) and is a little time saver! You could also drizzle with some coconut milk for a great dairy free option.

Directions

Place egg yolks, agave, and salt in a medium sauce pan
While heating over very low flame, whip with a hand blender for 6-8 minutes, then whip in lemon juice
Chill for a half an hour
If pudding separates, whip with hand blender for 1-2 minutes, until fluffy again
Whip cream in a separate bowl
Serve in small glasses, alternating layers of pudding and whipped cream
Garnish with berries

Serves 4

Thanks Elana’s Pantry! http://elanaspantry.com/lemon-pudding-parfait/

Fresh Squeezed Sparkling Orange Juice

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This was our Easter brunch drink, super simple, super yummy. The kids LOVE to help squeeze oranges on our little juicer, so you can make this into a fun kid activity and show them where juice comes from! 🙂

Ingredients

Oranges
Sparkling water
Fresh rosemary, thyme or mint for garnish

Directions

Juice oranges and pour in glasses
Top with a splash of sparkling water
Garnish with fresh herbs
Serve!

Rhubarb Ginger Fizz Spritzer

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OK, we’ve had the best winter ever this year in Seattle and spring is in full bloom. This means that my rhubarb is also well under way. The young stalks are crisp and tender and perfect for rhubarb recipes. You could make this as a refreshing drink or add a shot of gin or vodka and make it a spritzer. Either way, this would be amazing on a hot summer day.. or any day really!

Ingredients

4 stalks of rhubarb, roughly chopped
1 inch piece of ginger, peeled and sliced
1 1/2 cups water
3 Tbsp honey or agave (or the original recipe called for 3/4 sugar)
Limes
Sparkling or still water, to serve

Directions

Combine the rhubarb, ginger, water and sweetener in a medium pot. Bring to the boil, reduce heat, partially cover with a lid and simmer for 12-15 minutes, until the rhubarb is soft. Remove from heat and cool.
Strain the mixture through a fine sieve set over a bowl, using a spoon to press down and extract as much liquid as possible.
You should end up with just under 2 cups of syrup. Chill in the fridge for at least 2 hours.
Slice limes into thin rounds and set aside. Pour a little syrup into each glass, add a splash of lime juice and top up with sparkling or still water, adding ice if desired. Garnish with a slice of lime and serve.

Thanks for the inspiration MyDarlingLemonThyme!

Strawberry Coconut Bonbons (nut free)

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I recently posted the Dark Chocolate Peppermint Bonbons and the Raspberry Coconut Bonbons. Both were big hits, but I wanted to make a nut-free variation of those super yummy bonbons. Because these don’t have the cashew nut as a base, and more water, they freeze harder. Simply remove from freezer a while before serving and let them soften a bit.

You can use strawberries, raspberries or another berry or fruit as desired. Adding a small chunk of cooked beet adds a great deeper pink color but does not taint the taste! I promise.. tried and tested and kid approved!

Ingredients

1 cup coconut cream (full fat, unsweetened, comes in cans)
1 cup raspberries or other berry
1-2 Tbsp agave syrup
1 tsp vanilla

Directions

Blend everything on high for about a minute, or until really smooth.
Pour into silicone muffin trays (oiled with a little coconut oil), or regular metal trays lined with paper cases. Freeze to set for at least 30 minutes.
Remove patties from the molds and place into container and return to freezer.
They will keep in a covered container in the freezer for 2-3 weeks.

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