Basil-Infused Lemonade

This weekend starts all our summer traditions of sorts. The carousels and pools open up for the season. Our backyard is usually primed and ready for outdoor enjoyment (we’re even thinking of creating a DIY home theater out there this year using a white tarp!). And I start making lemonade on the regular.

But not just any lemonade! I love using basil from the garden to infuse the drink with extra flavor. So, if you’re looking for a last-minute beverage to serve at your cookout today, try this classic lemonade recipe with a twist!

BASIL-INFUSED LEMONADE

What you’ll need . . . 

• 1 cup freshly squeezed lemon juice*
• 1/2 cup Sugar in the Raw
• 1/2 cup water
• Handful fresh basil leaves
• 3 cups water

* You can also use other citrus fruits if you don’t have enough lemons. My tip is to have at least half of the juice from lemons, though. This batch was half lemons, half some limes and oranges.

Method . . .

1. Squeeze your lemons to get your juice (I just use this old school juicer), then pour into a pitcher with the 3 cups of water. Set aside.
2. In a small saucepan, combine the sugar and half cup of water. Toss in your washed basil leaves, then bring to a simmer over medium heat until all sugar has dissolved. Let cool and then take leaves out.
3. Pour the syrup into your pitcher and mix well.
4. Pour over ice to serve. Optional: Garnish with more basil leaves.

Happy Memorial Day, friends. Let us all remember the men and women who have died serving our country.

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Seasonable Beach Brew: Bud Light Lime

We recently embarked on our annual summer vacation to Diamond Beach, which is a quiet, sandy space near Wildwood Crest, NJ.

We go with Stephen's family each year the last week of July, and it's the sort of vacation where we all let loose and let go of plots and plans. You could say we're #upforwhatever life brings us for this single week -- looking for some spontaneous fun when our schedules are usually so horribly routinized.

We load up our beach carts, umbrellas, and coolers in the early AM and head down to the sand for the bulk of the day. Amidst all the trail mix, tortilla chips, sandwiches, and countless jugs of water, we always have a good stash of beer chilling for those hot afternoon hours. But instead of hauling heavy craft brews down the shore -- we prefer more seasonable, light beers for easy drinking. So, when BlogHer offered up an opportunity to try Bud Light Lime last week, I jumped on the chance.

I've sampled Bud Light Lime before. In fact, I had just purchased a case of its new sleek cans (we're getting more into cans these days!) to serve to our friends while they helped us move. Definitely a hit, especially when the temperatures soared well about 90 degrees and all those couches needed to go in and out of our moving truck. It seems people like the Bud Light Lime cans so much, they snagged all of them at the liquor store down in Wildwood.

But don't fret -- if you can't find them either, the bottles contain the same crisp and light beverage that's perfect for whatever you happen to be doing this season. It's also a general crowd pleaser, which is nice since cramming into shore houses often brings up lots of decisions and opinions that just don't belong on vacation. Vacation is for fun.

This choice is quite easy!

This summer, Bud Light Lime is bringing you the flavorful, refreshing twist of lime that will keep you ready for spontaneous fun all summer long. And now, the perfect beer for whatever happens invites you to click here to prove that you’re #upforwhatever. Yes! Bud Light is creating its own town -- Whatever, USA -- and you can win a ticket for three days of fun by submitting a 10 second audition video (you can also browse videos on the site).

I hope you guys are all having a great summer, and please remember to drink responsibly.

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Grown-up Hot Chocolate

It's been a while, but I'd like revive our Weekend Things series, just not this week. I whisked together quite an adult treat this morning. Certainly a mug of hot chocolate your kids wouldn't particularly enjoy. It's bright and, that word again, zesty. (If you didn't catch our Zesty Orange Ricotta Muffins, you're missing out!) And a pinch of cayenne pepper gives it a nice kick.

I'm sure you know by now that I like making cocoa at home!

• Pumpkin Hot Chocolate
• Vegan Microwave Hot Cocoa
• Maple-Peanut Butter Hot Cocoa
• Peppermint Hot Chocolate

ZESTY ORANGE HOT CHOCOLATE

What you'll need . . . 

• 2 tablespoons cocoa powder
• 2 tablespoons sugar
• juice 1/2 large orange
• zest from that half orange
• 1-1/2 cups unsweetened almond or soy milk
• palmful dark chocolate chips (5-10)
• pinch cayenne pepper

Method . . .

1. Whisk together the cocoa powder, sugar, and orange juice until it forms a thick paste. You may need to add a couple teaspoons water.
2. Put this paste in a small saucepan over medium-low heat. Pour your almond/soy milk over top and whisk to incorporate.
3. Add in zest, vanilla extract, and chocolate chips. If you like some spice, add the cayenne.
4. Enjoy immediately.

+ + + + + + + +

So, like I said. Weekend Things will return next week, but that doesn't keep me from sharing a few of my favorites today.

Here's some fun stuff I read/saw/liked or felt inspired by recently.

• What City Should You Actually Live In? via BuzzFeed (Portlandia for me!)
• Introvert / Extravert Quiz via About.com (I'm in the middle)
• Strength + Agility Equipment would be awesome for our home gym
• Pretty sure THIS is Stephen in 35 years
• I bought LUSH Henna Hair Dye to try out. In red. More details soon.
• I'm a sucker for this Blooming Monogram -- might DIY it in the spring.
• Holy, holy, holy: Saveur's Pizza Margherita -- perfection!
• So, no surprise I absolutely adore this Simple + Gold Monogram Necklace
• Love this Daily Page Notepad plan to keep organized.

On Writing Chapter Three lately:

• Babywearing + 2 Year Old
• Upside Down Thinking, positives out of negatives
• The (New) Play Room
• Toddler Leggings That Won't Break the Bank
• Guiding Words for the New Year
• Working On Independent Play

HAPPY FRIDAY!

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Blackberry Lemonade for 2

Wow. It really feels like feast or famine over here on the blog with regard to recipes. One week, I'm writing about ridiculous diet claims or giving a detailed food diary, the next I'm all about making + eating food. I've just felt particularly inspired this week to make different dishes, desserts, and other tasty treats.

I am also having a blog identity crisis. But more on that another time. In the summer, I love lemonade, but I never want to make/drink an entire pitcher. This recipe isn't rocket science, but I figure if I didn't think to make a small batch until now . . . maybe it's new to you as well.

Hm?

BLACKBERRY LEMONADE for 2

What you'll need . . .

• Juice from 3 large lemons 
• 3 cups cold water
• 1+ tablespoons raw honey*
• Handful frozen blackberries**
• Ice, lots of it

* Feel free to experiment with using agave, maple syrup, or even pure cane sugar -- whatever floats your boat and customizes the sweetness to your liking.
** Would also work great with frozen raspberries, chopped strawberries, etc.


Method . . .

1. Put the lemon juice, water, and honey in a large glass and stir until raw honey is completely dissolved.
2. Put in however much ice you'd like and then toss in the frozen fruit. Shake or stir around a bit until the fruit releases some of its juices into the drink. It will happen fast.
3. Drink ASAP -- the ice melts fast. Enjoy the thawed fruit at the end of your drinking.
4. (And feel free to add a splash of your favorite booze. Or even just add tonic water for some sparkle.)

What's your favorite hot weather drink? Share your recipe in the comments! I'm thinking of posting a roundup on one of the upcoming Weekend Things posts.

Psst: Today we're mixing up batch 2 of our frozen yogurt (batch 1 was the chocolate + coconut, which is almost gone -- I can't believe it!). This time, it's going to be delightfully tart! I can't wait to share.

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Carrot Juice

I've decided that my best bet for sticking with healthy eating is to eat like Ada eats. Eat when she eats, too, versus this habit I've gotten into of making her a meal, waiting for her to eat, and -- ultimately -- pushing mine back or skipping in favor of a high-calorie snack.

All the while, my stomach growls at me. Then, almost as if out of spite, it demands to be fed sugar. That's not fair. I can't push the blame on my stomach. It's my brain. My conscious decisions. This morning, I needed a pick-me-up. So, I thought I'd juice some baby carrots that were hanging out in the fridge.

Problem is, we don't own a juicer.

I filled our beloved Ninja blender (or, as we affectionately call it, the poor man's Vitamix) up halfway with carrots. Then I added about a cup of water and put it on the highest blend setting for five minutes. I had to stop once in the middle to scrape down the sides.

Then I used some cheesecloth and a spoon to strain the mixture into a large glass. But who was I kidding? The fastest way to get the juice out was by squeezing the cheesecloth with my fist.

A mess ensued. (Passive voice intended.)


Yes. It was messy. It was relatively time-consuming. And . . . honestly? It was worth it. I have this gigantic jar of carrot juice just for me at snack time. I don't have to chew carrots, which I actually hate doing. Drinking it feels like getting an instant infusion of health.

Seriously. I've been so dehydrated and have been eating so much crap lately, I feel like I have a hangover when I wake up. This perked me up immediately. I also imagine I'll be able to see in the dark with all the beta-Carotene coursing through my veins. (PS: Carrots are sweet, no? Plain was sweet enough for me -- though I did add a squeeze of minced ginger).

The drawback with juicing is having to use so much to make so little. I don't know if I'll do it often. Now I have all this pulp left. Any ideas for what I should do with it? I was thinking carrot muffins.

PS: You can see what Ada's eating today over on Writing Chapter Three.

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Monday -- errr -- Tuesday!

Weekend in brief:

#: Our city now has a Chipotle! I had never been to one before, but now I'm hooked. #: I ran double digits for the first time since the Runner's World Half Marathon. 10 miles in 1:25. (Been logging my miles on Daily Mile again, by the way!) #: Ada's birthday party was a complete success, but my house is back to being a mess again. #: Mother-Daughter eggs. She hearts scrambled. I heart omelets.

In this omelet . . .

• 1 egg + 2 egg whites + splash almond milk
• 1 sliced up tomato
• Diced onions
• 1 string cheese with mozzarella and cheddar (it's all we had!)
• Lots of black pepper
  
• Tons of hot sauce
  

I'm thrilled so many of you enjoyed the Pumpkin Hot Chocolate recipe from last week. I also made a peppermint one that's just as easy to mix up.



PEPPERMINT HOT CHOCOLATE

For one giant mug of it, simply combine . . .

• 1.5 cups almond milk (homemade or store-bought -- unsweetened, if possible) 
• 1 tablespoon cocoa powder 
• Handful dark chocolate chips 
• 1/4 teaspoon peppermint extract

I'll be back soon with some of my Thanksgiving recipe favorites -- from our archives and elsewhere. To be entirely honest, with Ada's birthday bash this weekend, the holiday was far absent from my mind.

Our holiday plans? Well, we're traveling to Pennsylvania this year to visit my mother's side of the family. My grandparents have generously offered to take us out to eat at this great place in their town. So, no cooking for us. However, Stephen and I are having our own Thanksgiving dinner at some point during the weekend.

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Pumpkin Hot Chocolate

I found myself with an extra five minutes this morning. Enough time to whisk together a warm drink. First idea: Make some basic hot chocolate. Then I thought about making Maple-Peanut Butter Hot Cocoa. All we have right now is sunflower butter. Just wouldn't be the same.

What caught my eye on the kitchen counter was some leftover pumpkin puree from Ada's breakfast. Now? You see where this is going. I made Pumpkin Hot Chocolate (it's vegan, too!) with almond milk and a drop of almond extract. I'm in heaven.

(Also, the wreath "prop" in this photo. What was I thinking? Entirely unnecessary and looks ridiculous. Shoot and learn, my friends.)

Excuse the chocolate dribbles on that last photo. I HAD to sip some while it was super hot. I just finished the last drops, and I will tell you confidently that this is my new favorite cold weather drink. The pumpkin is so light and sweet mixed with the chocolate. 

I know. I know. "Pumpkin doesn't belong in everything, Ashley."

I'm not so sure about that. (Many examples . . .)

If you'd like to make your own mugful of this delicious drink, just whisk together the following ingredients in a small saucepan on your stove-top. Medium heat until hot, but not boiling.

• 1-1/2 cups unsweetened or homemade almond milk
• 2 tablespoons pumpkin puree
• 1 tablespoon cocoa powder
• 1 teaspoon maple syrup (optional)
• 1/8 teaspoon (a drop, basically) almond extract (optional, but PLEASE DO IT!)

*** Feel free to use any milk you have. I opt for unsweetened so I have more control over how it tastes. Even put a few chocolate chips in your mug for good measure.

This post definitely replaced the regularly scheduled programming today. I'll be back with some more Mommy Runner thoughts and tips tomorrow. And next week, I'll probably share my favorite mint hot chocolate recipe. At least the cold is good for something!

Like love cats? Then you'll love the post over on Writing Chapter Three. Four words: I Gatti Di Venezia! It's Ada's favorite book and will probably pounce its way into your hearts as well. Too bad I can't find it in print anywhere.

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Mighty Leaf Iced Tea Giveaway

I'm a beverage guy. Beer, coffee, smoothies, hot tea -- you name it, I'll drink it. So, when Mighty Leaf Tea was kind enough to send us a sampling of all their summer iced teas to try -- of course it peaked my interest. Unfortunately for her, Ashley's avoiding caffeine, so I'll take over this review for today.

Conveniently, each sachet makes a half gallon (64 ounces) of this cool drink, taking out the guesswork for an admittedly lazy teacher on summer break.

Plus, I have a ton of 64-ounce growlers hanging around the house perfect for re-purposing. What we always like best about Mighty Leaf is the quality of the whole leaf pouch itself. If you've tried their teas, you know what I mean. If you haven't, check out our last giveaway with a detailed photo.


The Organic Black is the variety I chose to try first. Described as a "refreshingly rich and smooth South Indian organic black tea . . . hand-picked on the dewy slopes of the Nilgiri mountains," I was surprised by how smooth it actually is. I've been enjoying it all week in this 90+ degree weather, and I can't wait to break out the flavored varieties: Ginger Peach, Sunburst Green Tea, and Calypso Mango (this one's next).


I like to control the sweetness of my beverages (well, I actually prefer to avoid sweetness -- I always take my coffee with no cream or sugar, for example). And the "extra steps" of making iced tea at home really aren't all that daunting.

1.) Add 1 tea pouch to a glass pitcher
2.) Pour 32 ounces of boiling water over pouch and steep for 4-5 minutes.
3.) Remove pouch and add ice to remainder of pitcher.

Simple, right? Though I haven't done it yet, I'd love to use iced tea as a base to a morning smoothie. I could go on, but what might be better is if you try some of this stuff for yourself. Which is why we have a giveaway for you: Mighty Leaf has offered a generous package to one lucky reader -- their Summer Brewing Package . . .


What you'll win:

• A box of each of the four new iced new teas (Black, Ginger Peach, Sunburst Green Tea, and Calypso Mango). You can read more about each on their website.
• The Bodum Iced Tea Pitcher.

TO ENTER: Leave a comment with the word MIGHTY somewhere in the mix.
IN ADDITION: Tell us about your favorite summer beverage. Iced Tea? Iced Coffee? Lemonade? Beer? We've all got our thing.
GIVEAWAY CLOSES: Friday, July 29th at 9:00PM EST
PRIZE SHIPS: USA only.
ALSO: To win, I need your email address -- so please provide it (or your blog link so I can find it -- just some way of contacting you) or, unfortunately, you cannot win.
PS: One entry per email address is allowed. The winners will be selected using Tara's Random Number Generator and announced Monday (8/1) morning.

And if you just can't wait, we have a discount code for you!

Discount Code – SUMMERTEA15 – 15 percent off all loose leaf tea and tea bags
Twitter - @mightyleaf
Facebook – http://www.facebook.com/mightyleaftea

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Our Recipes: Drinks and Other Beverages

DRINKS AND OTHER BEVERAGES:

• Easy Vegan Hot Cocoa*
• Maple-Peanut Butter Hot Cocoa*
• Roasted Quinoa "Tea"*
• Red Zinger Lemonade*
• Carrot Cocktail*
• Easy Chai Mix*
• Virgin Moscow Mules*
• How to Brew Beer (Series)*

* means VEGAN

BACK TO ALL RECIPES >>>

OR BROWSE BY CATEGORY:

GRANOLA & OATS	PANCAKES, ETC.	SMOOTHIES
SPREAD, SAUCES, DIPS	SALADS	SOUPS & STEWS
SNACKS & STARTERS	SANDWICHES & BURGERS	PIZZA, ETC.
STIR-FRIES, ETC.	OTHER MEALS	BREADS
CAKES & CUPCAKES	COOKIES & BROWNIES	PIES & TARTS
ICE CREAM & PUDDING	DRINKS	CONVERSIONS

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On Secret Recipes . . .

Have you read our GUEST POST on Ashley's blog today? If not, you're missing out -- we share some of our tasty, but thrifty kitchen staples. You know, those foods that give us the most bang for our buck both in flavor AND nutrition. If you haven't, be sure to check it out at some point today!

Now, I'm not a coffee drinker. In fact, I rarely touch the stuff. My warm beverage of choice is herbal tea, more often than not. When the cooler months come around, chai tops the list. So, when I started feeling fall-ish this weekend, I craved -- you guessed it! -- chai. Problem is, one mug of the stuff costs almost $5 out. Make it with soy? You're asking for at least a $6 bill.

I mean. C'mon! What's IN this stuff?


A trip to the grocery store only yielded a carton of condensed/sweetened mix that cost, again, nearly $5. Of course, that carton boasts many more servings than a measly single one. Still, I thought, I could do better.

Homemade is always best -- am I right? Why not make my own batch? Yes! Why not?! And thus begins the story of why I drank 8 tall mugs of chai yesterday.


You see . . . broken into its component parts, chai is nothing more than black tea mixed with several spices. There are many different mixes I've consumed over the years -- some sweeter, some bolder, some garden-variety -- so when I set out to make my own, I also set out to make my VERY own.

A unique chai blend. A secret recipe, because I have only a mere few.


Today, my dear readers, I won't be sharing my secret recipe for maple-cocoa chai -- a mix that goes perfectly well with almond milk. Warms the body and spirit. But if you're just dying to make your own, here's a basic recipe that'll get the job done. From there, you can let your imagination (and taste-buds) go wild!

BASIC CHAI

What you'll need . . .

• 3/4 cup dry black tea (I just cut up some black tea bags we had around the house)
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• Almond milk (or other)
• Agave or honey

Method . . .

1. Mix all dry ingredients together in a small bowl. Put in a bag or other container to store.
2. Use 1 teaspoon tea mix per 3/4 cup water (or so, depending on your preference). We used a French press to make ours -- I think it's the easiest method.
3. Again, this part's all about preference, but I like to fill my glass about 2/3 full with tea, 1/3 with milk, and add a bit of sweetener. Mix. Enjoy.

It took me mug after mug to get this recipe to meet my specific tastes. But it's well worth the effort. We're talking probably less than 50 cents a mug versus almost $5. Plus, it's cool to make something that you love . . . that's specifically catered to your unique tastes. If you like your tea spicy, consider cayenne pepper and more ginger/cloves. More tame? Maybe some more cinnamon and sugar.

For me, THIS was the winning combo. It has it all -- spice, sweetness, AND a hint of chocolate . . .


Whatever you do: Don't share absolutely all your best recipes. Keep some sacred. Secret. Because as much as I love sharing with all of you (and I really, really do), there should be at least a few foods/drinks that I'm best at making -- right? :)

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Red Zinger Lemonade

Memorial Day (and all other summer days off from work) calls for a big dose of lemonade. And in honor of the holiday yesterday, that's just what we made. Now, I grew up a fan of the from-concentrate Minute Maid frozen mix (both regular and pink varieties), which is likely more radioactive material than natural ingredients. Add water and stir are the simplest directions, too, so it's difficult to pass on. But I have done just that in an effort to eat more healthfully.

However, other adventures in making my own tasty drink have been completely steeped in sugar. So, yesterday I set myself up for a challenge: Create an amazing . . . yet relatively healthy beverage worthy of holiday celebration. After a bit of messing around in the kitchen, the mixture was done. Overall, I'd declare the try a success.

The secret's in the Red Zinger. And the best part is that you can make bigger batches if you end up liking it. Just make extra tea (the boiled water and Red Zinger) and keep in cold in the fridge. Then extra syrup (the sugar-water-ginger mixture) -- keep that cold, too. Grab a couple lemons, and that's really all you need to make this stuff on the spot.


What you'll need . . . (for 6 small glasses, 4 tall)

• 3 cups water, boiled
• 2 tea bags of Red Zinger -- or any other tea you think might work well
• 3 lemons (or enough to create 1 cup of fresh lemon juice)
• 1/2 cup natural sugar
• 1/2 cup water
• Another 1/2 to 1 cup water
• 1/2 teaspoon ground ginger
• Frozen blueberries, cherries, and lemon slices (to garnish)

Method . . .

1. Boil the 3 cups of water and throw in the tea bags for about 10 minutes. Then remove and squeeze (to get all the tea goodness into the water). Pour into a large pitcher and refrigerate.
2. In a small saucepan, mix together the 1/2 cup sugar and 1/2 cup water. Over medium-high heat, bring to a boil, then down to a simmer -- add the ginger -- and stir for 2 to 3 minutes. Add to your pitcher and continue to cool in the refrigerator.
3. After about 15 minutes has passed (and the mixture has begun to cool), squeeze your lemon juice from your lemons and add to the pitcher. Then stir in the additional water to taste. 1/2 cup yields a sweet/tart lemonade (how I like it) a full cup dilutes it so the taste is less intense (how Stephen likes it).
4. Continue to cool until cold. Then serve with the frozen fruit and lemon slices.

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