Negroni Sbagliato

Negroni Sbagliato

A lighter twist on the traditional Negroni, the Negroni Sbagliato is made with a sparking wine like prosseco instead of gin. It’s the perfect not-too-alcoholic aperitivo.

Serve some olives and nuts and give your date one of these to sip on while you prepare dinner.

Serves 2

• 2 ounces sweet vermouth

• 2 ounces campari (contratto bitter is a healthier alternative if you can find it)

• 4 ounces prosecco

• orange slices

1. Divide the sweet vermouth and Campari between two small cocktail glasses with ice. Stir to combine and top with prosecco. Serve with a slice of orange.

Frozen Chocolate Mousse

Frozen Chocolate Mousse

Serves 2

• 1 egg yolk

• 1 whole egg

• ½ teaspoon vanilla extract

• 2 tablespoons turbinado sugar

• ⅓ cup semisweet chocolate chips

• ¼ cup heavy cream

• fresh raspberries

• flaky salt, to serve

1. Fill a 4-quart saucepan with enough water to come about 2 inches up the side. Bring the water to a boil, then reduce to a simmer.

2. Whisk together the egg yolk, whole egg, vanilla extract, and turbinado sugar in a medium metal bowl.

3. Set the bowl over the saucepan (make sure the bottom of the bowl is not touching the simmering water), and cook for 4 to 5 minutes, whisking continuously, until the mixture has thickened and looks like custard.

4. Remove from the heat and fold in the chocolate chips, letting the heat from the custard melt the chocolate. Set aside to cool to room temperature.

5. While the chocolate mixture cools, whip the heavy cream. When the chocolate mixture has cooled to room temperature, gently fold in the whipped cream.

6. Divide the mixture between two 6-ounce ramekins, cover with plastic wrap, and place in the freezer for at least 3 hours and up to 4 days.

7. Serve with fresh raspberries or a sprinkle of sea salt.

Sweet Potato Korma

This is a hearty vegan stew that’s easy and quick to make for a weeknight dinner. My family likes it spicy, so I added a pinch of red chili flakes to the coconut oil to simmer with the onions. 

Ingredients:

• 1 tablespoon coconut oil
• pinch or red chili flakes (optional)
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1 teaspoon ginger, peeled and minced
• 2 medium sweet potatoes, peeled and cubed
• 4 ounces tomato sauce
• 1 1/2 tablespoons curry powder
• 13 1/2 ounces (1 small can) coconut milk (full fat)
• 2 cups kale, roughly chopped
• 15 ounces chick peas, drained and rinsed.  (white beans also work well here)
• Can be served as a stew or over rice

Directions:

1. Heat coconut oil in a large Dutch oven or heavy saucepan over medium-high heat until it melts.

2. Add the onion and cook, stirring frequently, for 4 to 6 minutes, or until soft and translucent. Stir in the garlic and ginger then continue stirring until fragrant, about 1 minute. Stir in the sweet potatoes, tomato sauce, and curry powder and continue stirring for 10 minutes or until the potatoes begin to soften.

3. Add the coconut milk, kale, and chickpeas or beans to the pot. Reduce the heat to low, cover, and simmer for 20 minutes, or until the potatoes are soft and completely cooked through.

Indian Lentil Masala

Ingredients

•     1  tbs Coconut Oil
•     1/2 Red Onion (finely diced)
•     4 Garlic Cloves (minced)
•     1 tsp Turmeric
•     1 tbs Garam Masala
•     1 tsp Sea Salt  
•     1 cup Cilantro (finely diced)
•     4 cups Organic Vegetable Broth
•     3 cups Diced Tomatoes (I used cherry tomatoes, but canned would work here)
•     1 cup Dry Red Lentils
•     1 cup Organic Coconut Milk (canned, full-fat)
•     4 cups Kale Leaves (finely chopped)

Directions

1. Heat coconut oil in a large stock pot over medium heat. Add the onions and saute for about 6 minutes or until translucent. Add in the minced garlic. Saute for another minute.

2. Add in the turmeric, garam masala and sea salt. Stir for a minute or until spices are well mixed. Add in the cilantro, vegetable broth and diced tomatoes. Bring to a boil then reduce heat to a simmer.

3. Add in the dry lentils, cover and cook for 15 to 20 minutes. Once the lentils are cooked through, add in the coconut milk. Stir well to mix, then add in the kale. Stir again until the kale is wilted. Turn off the heat. Ladle into bowls and enjoy!

 4. Garnish:  Top soup with chopped cilantro, sliced almonds and/or a dollop of coconut yogurt.

Chef Krisi's Roasted Garlic and Kale Hummus

ROASTED GARLIC KALE HUMMUS

• 7 cloves of garlic
• 1 ( 15 -ounce ) can chickpeas, drained
• 1 cup tightly packed kale ,washed and finely chopped
• 1/4 cup fresh lemon juice
• 3 Tablespoon water
• 1/4 cup tahini
• 1/2 teaspoon salt
• Olive oil for serving

Drizzle a head of garlic with olive oil and roast in the oven for 40 minutes at 400 degrees.   Peel.
Add all ingredients into a blender or food processor and blend till smooth.
Transfer to a serving bowl and drizzle with olive oil.
Serve with veggies , pita or crackers

This dip  makes a delicious sandwich spread!

3 Must Eat Breakfast Foods

Protein is essential for good health, and getting enough in the morning can set you up for a productive day filled with great food choices.

In addition to contributing to building muscle, protein provides energy (for both important meetings and chasing toddlers). It also fills you up, so you’ll feel satiated from the get-go and won’t overeat later in the day.

So I'm going to show you how to get the protein, as well as some nutrient rich veggies and heart healthy fats for your soon-to-be favorite new “go-to” breakfasts.

Breakfast Food #1: Eggs

Eggs really are all they’re cracked up to be......cholesterol and all!

First, they’re an excellent source of protein for both meat eaters and vegetarians. Eggs also contain important nutrients that can be difficult to include in your diet.

Choline, for example, is a cousin to the B vitamins and is needed to make a neurotransmitter that’s key to learning and memory. Studies also show it can help protect against cognitive decline and dementia and that people who eat more have lower anxiety levels. The bad news: the vast majority of Americans don’t get enough in their diet.

The good news: Egg yolks are the most concentrated source you can find of Choline.

Eggs are also rich in B12, a nutrient that is important for immunity and energy. A deficiency can lead to feeling tired and weak 24-7 (and you definitely don’t have time for that).

Breakfast Food #2: Nuts and Seeds

Nuts and seeds contain protein, healthy fats, vitamins, minerals, and fiber.  Nuts and/or seeds would make a great contribution to breakfast.

Nuts and seeds are also the ultimate fast food if you're running late in the mornings.  Grab a handful of almonds, walnuts, or pumpkin seeds and an apple or orange as you're running out the door; you can nosh on them while you're commuting.

Not to mention how easy it is to add a spoonful of nut/seed butter, chia seeds, hemp seeds and flax seeds into your morning breakfast smoothie.

Delicious Tip: If you like a latte in the mornings try making one with nut butter.  Just add your regular coffee, a splash of almond milk , 1 teaspoon coconut oil, and a tablespoon of cashew butter or almond butter into your blender & blend until frothy. 

Breakfast Food #3: Veggies

Yes, you already know you really should get protein at every meal including breakfast; but this also applies to veggies.

Veggies are powerhouses of vitamins, minerals, antioxidants, phytochemicals, fiber, and water.  You can't go wrong adding them into every single meal of the day so if you don't already you should definitely try them for breakfast!

And no, you don't need to have a salad or roasted veggies for breakfast if you don't want to but you totally can!  Adding some protein to veggies is a great combination for any meal.  Including breakfast.

Need a recipe to pull it all together?  Try making my Veggie Egg Muffins. 

Tahini and Miso Dressing

Today I have this most delicious and slightly addicting dressing-dip to share with you.  I have been using this recipe in my 10 Day Total Reset Detox and everyone loves it!  It works great as a dip for sliced raw veggies, or use it as a dressing in a buddah bowl or any of your usual green leafy salads. You could also use it as a spread for sandwiches.

Miso is an incredibly healthy addition to this dressing.  It's a complete protein containing all essential amino acids, and a high quality source of vitamin B-12. Miso stimulates the secretion of digestive fluids in the stomach and restores probiotics to the intestines.

Tahini and Miso Dressing

• 1 tablespoon fresh ginger (about an inch)
• 2 tablespoons white miso
• 1 tablespoon tahini
• 1 tablespoon maple syrup
• 1 tablespoon tamari or coconut aminos
• 1 tablespoon sesame oil
• 1/4 cup apple cider vinegar
• pinch of red pepper flakes
• 2-3 tablespoons water

Add the ingredients to a food processor or blender.  Blend until smooth.  Add more water if needed to achieve desired consistency.

Lisa's White Bean Chili

My White Bean Chili is my family's favorite meal.  Need I say more?
 

Ingredients:

• 2-3 tablespoon olive oil
• 1 medium onion, diced (about 1 1/2 cups)
• 2 stalks celery, diced (about 1/2 cup)
• 3 medium poblano peppers , seeded and white ribs removed, finely diced (about 1 1/2 cups)
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper, more to taste
• 1 pound ground turkey or chicken (Breast or thigh meat work well here.  I prefer thigh.)
• 1 (15.5-ounce) cans white beans such as cannelini, low-sodium, drained and rinsed
• 4 cups low-sodium chicken broth
• 3/4 teaspoon dried oregano
• 1 (15.5-ounce) can hominy, drained and rinsed
• Salt
• 2 tablespoons chopped fresh cilantro leaves
• 1 Lime
• Avocado
• Sour cream

Directions:

Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, celery, poblanos, and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. (I use a food processor to chop everything) Add the garlic, cumin, coriander and cayenne and cook, stirring, until fragrant, about 30 seconds.

Add the ground turkey and cook, breaking up the meat with a spoon, until the meat is no longer pink about 5 minutes. Add the white beans, broth and oregano. Cook, partially covered, stirring occasionally, for 25 minutes.

Add the hominy and salt and more cayenne pepper, to taste, and continue cooking, partially covered, 10 minutes longer. Ladle into individual bowls and top each serving a good squeeze of lime and a sprinkle of cilantro. Garnish with a lime wedge, sour cream and avocado

Pineapple Turmeric Smoothie

Ingredients

• 2 cups Unsweetened Almond Milk
• 2 cups Pineapple (diced into chunks)
• 1 tbsp Ginger (peeled and grated)
• 1-2 tbsp Vanilla Protein Powder
• 1 tsp Turmeric (powder)

Combine all ingredients together in a blender and blend very well until smooth. Pour into glasses and enjoy!

 

Beauty Breakfast: Avocado Toast with Watermelon Radish

Beautiful, delicious and simple to prepare......Here is why I call this Avocado Toast with Watermelon Radish my "Beauty Breakfast":

Avocado is the true beauty food - Loaded with healthy fats and nutrients that your skin, hair and nails will love.

Watermelon radish is full of fiber, hydration, and minerals.  It adds a beautiful color and texture and has a really mild flavor. You can find watermelon radishes at most grocery stores.  (It looks like a turnip on the outside with a long root.  You do not see the vibrant red inside until you slice it.)

Sesame or Hemp seeds add protein plus another dose of good fats, in particular omega-3’s.

For the bread, choose something that’s high-quality and whole grain. Read the ingredient list and skip anything with hydrogenated oils, added sugar, or enriched flour. I love a crusty bread that contains a variety of whole grains and seeds.

Watermelon Radish Avocado Toast

•     1 slice high-quality whole grain bread (Gluten Free if you are cleansing)
•     1/2 small avocado
•     watermelon radish, thinly sliced
•     about 1 teaspoon of sesame seeds or hemp seeds
•     pinch of pink Himalayan sea salt

Directions: Lightly toast your bread. Thinly slice a watermelon radish. (I used a handheld mandoline) Layer the top with slices of avocado and watermelon radish slices. Sprinkle with  seeds and a pinch of sea salt.

Enjoy!

Pesto Zoodles With Poached Egg

These zucchini noodles are mixed with a creamy pesto and then topped with a poached egg. It’s an easy and delicious meal that will leave you feeling light, bright and energized!

Ingredients  

•     2 Zucchini (large)
•     1/2 Cup Basil Leaves
•     1/2 Cup Baby Spinach
•     1/2 Garlic (clove, minced)
•     2 tbsp Walnuts
•     2 1/2 tbsp Extra Virgin Olive Oil
•     1/2 Lemon (juiced)
•     1/4 tsp Sea Salt
•     2 Egg

Directions

Spiralize your zucchinis into noodles and set aside.

In a food processor combine basil, spinach, garlic, walnuts, olive oil, lemon juice and sea salt. Blend until smooth.

Fry your eggs in a skillet or poach them in a small sauce pan with water and vinegar. Transfer them to a plate lined with paper towel.

You can serve this dish in two ways: For a cold dish, toss your zucchini noodles in desired amount of pesto, top with a fried or poached egg and serve. Or, for a warm dish, heat a bit of olive oil in the skillet and saute your noodles until warmed through, add pesto and work it around with tongs to evenly distribute. Transfer to bowls and top with a fried egg. Enjoy!

Notes:

•     Nut-Free:  Use sunflower or pumpkin seeds instead of walnuts.
•     More Carbs:  Use brown rice pasta instead of zucchini noodles.
•     No Spinach:  Use kale or any dark leafy green.
•     Meat Lover:  Skip the poached egg and top with fish, chicken or steak
•     Vegan:  Skip the poached egg and top with beans, lentils or chickpeas.

Chia and Hemp Overnight Oats

Healthy eating doesn't get any easier than this!  

Overnight oats make a delicious healthy breakfast. Whole rolled oats are high in fiber and nutrients, low-glycemic, and inexpensive. Look for organic oats as they are not sprayed with pesticides. While oats are naturally gluten-free, check the label to make sure that they have not been exposed to cross-contamination if you are highly allergic.  Chia, hemp and coconut flakes add great texture and even more fiber, nutrients and healthy fats. 

Ingredients:

• 1/2 Cup rolled oats
• 2 teaspoons hemp seeds
• 2 teaspoons chia seeds
• 1/2 Cup unsweetened almond milk, or nut milk of your choice
• 1/4 teaspoon cinnamon
• 1.2 Cup blueberries, strawberries, raspberries for topping
• Optional:  1 Tablespoon unsweetened coconut flakes
• Optional:  Drizzle of honey or maple syrup

Directions:

Mix the oats, chia seeds, hemp seeds in a small bowl or jar; Top with unsweetened coconut flakes if using. Pour nut milk over the oat mixture, completely covering the oats. Cover and refrigerate overnight or up to three days.

In the morning, top with blueberries and/or a small drizzle or raw honey before eating.

Sweet Potato & Leek Soup

INGREDIENTS

• 2 tablespoons coconut oil
• 1 pound leeks, trimmed, cleaned, and chopped
• 2 cloves garlic, minced
• 1 pound sweet potatoes, washed and cubed
• 6 cups broth veg broth
• 1 can full-fat coconut milk
• 1 teaspoon sea salt or to taste
• 1/2 teaspoon ground black pepper or to taste

In a large pot, melt coconut oil over medium heat. Add leeks to the pot and sauté for about 5-6 minutes. Add minced garlic, stir, and cook until the leeks are translucent (about 2-3 more minutes) Add broth, salt, and pepper and bring to a boil. Once the leeks and broth are boiling, add the potatoes to the pot. Turn the heat down to medium-low, cover, and allow the soup to simmer for 20 minutes.

Using an immersion blender, puree the soup until it has a smooth consistency. If you don’t have an immersion blender, you can also blend the soup (carefully!) in small batches in your blender. Add coconut milk to the soup and stir to combine. Add salt and/or pepper and adjust to your taste.

Enjoy the soup warm, garnished with red pepper flakes, paprika, pepitas, or coconut cream. Store leftovers in an airtight container in the fridge for up to a week or in freezer for up to a month.

Note: If you have never worked with leeks before, take great care when cleaning them. Leeks are notoriously full of sand and improperly cleaned leeks may ruin a meal. My favorite way to clean leeks is by cutting them lengthwise first and then dicing them. I then throw the chopped leeks in a large bowl or sink full of water, agitate a bit with my hands to shake sand free of the leeks, and then strain the dirty water off.

All of the leek is edible, but the dark green part of the vegetable is quite tough. I recommend using the white and light green parts of the leek in this recipe.

Creamy Avocado Pasta Sauce

This is my families favorite pasta dish:  Creamy, thick, and rich with lots of garlic flavor and a hint of lemon. The avocado works perfectly in this recipe to create a sauce so creamy and thick you will think there is cream hiding in there.

Serve this avocado sauce with spiralized zucchini or on a bed of spaghetti squash for a grain free dish

Recipe Inspiration from one of my favorite Vegan cookbooks:  Oh She Glows

Ingredients:

• 9 ounces uncooked pasta, spiralized zucchini, or spaghetti squash
• 1 to 2 cloves garlic, to taste
• 1/4 cup lightly packed fresh basil leaves, plus more for serving
• 1 to 2 tablespoons fresh lemon juice, to taste
• 1 tablespoon extra-virgin olive oil, plus more if needed
• 1 ripe medium avocado, pitted
• 1 tablespoon water
• 1/4 to 1/2 teaspoon fine sea salt, to taste
• Freshly ground black pepper, to taste
• Lemon zest, for serving

Directions:

1. Bring a large pot of salted water to a boil. Cook the pasta according to the instructions on the package. For grain freeoption, serve the avocado sauce with zucchini noodles, or spaghetti squash.

2. In a food processor, combine the garlic and basil to chop. Add the lemon juice, oil, avocado, and 1 tablespoon water and process until smooth, stopping to scrape down the bowl as needed. If the sauce is too thick, add a bit more oil. Season with salt and pepper to taste.

3. Drain the pasta and place it back in the pot. Add all of the avocado sauce and stir until combined. You can gently rewarm the pasta if it has cooled slightly, or simply serve it at room temperature.

Top with pepper, lemon zest, and fresh basil leaves, if desired.

Roasted Cauliflower & Chickpeas with Mustard and Parsley - Gwenyth Paltrow

This recipe is one of my faves.

Roasted Cauliflower & Chickpeas with Mustard and Parsley

Recipe from It’s All Good by Gwyneth Paltrow Serves 4

• 1 14-ounce can chickpeas, rinsed, drained and dried
• 1 head of cauliflower, outer leaves removed and discarded, cut into bite-sized florets
• 3 tablespoons plus 1/4 cup extra virgin olive oil, divided
• Coarse sea salt
• 1 tablespoon Dijon mustard
• 1 tablespoon seeded mustard (i.e., grainy mustard)
• 1 tablespoon white wine vinegar
• Freshly ground black pepper
• 1/4 cup chopped Italian parsley

1. Preheat oven to 400 degrees and set the rack in the middle. Toss chickpeas and cauliflower together in a large roasting pan with 3 tablespoons olive oil and a big pinch of salt. Roast, stirring now and then, until everything is dark brown and the cauliflower is quite soft, about 45 minutes.

2. Meanwhile, whisk together mustards, vinegar, and 1/4 cup of olive oil with a big pinch of salt and a few healthy grinds of black pepper. While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and the parsley. Serve warm or at room temperature.

WHY I LOVE THIS.

Cauliflower is packed with Vitamin C – and the more of that we consume from foods, the less likely we are to be overweight, according to research from Arizona State University. It also packs fiber and anti-inflammatory effects into this dish, which accompany a lean protein beautifully. The dijon adds great flavor with few calories.  Warning! This side dish may take center plate and overshadow everything it is paired with . . . it is that good!

The Perfect Homemade Salad Dressing

The Perfect Homemade Dressing Recipe

 Makes 1 cup

• 1/2 cup balsamic vinegar

• 1/2 cup extra virgin olive oil

• 1 teaspoon whole grain mustard

• 1/4 teaspoon sea salt

• 1/8 teaspoon freshly ground black pepper

Note:  This recipe works great with any kind of vinegar you love, especially red wine vinegar.  Apple cider vinegar is full of health benefits and is also great in this recipe.  I love high quality, balsamic vinegars....My favorites this summer have been aged Peach or Fig Balsamic.  For the best taste, look for small bottles of well-aged balsamic.  The huge bottles tend to be too acidic. 

Directions:  (3 techniques!)

1.  Shaking:  Place all ingredients in a mason jar.  Shake vigorously for 30 seconds until emulsified.

2.  Whisking: To use this method, whisk everything except the olive oil in a small bowl, then stream in the olive oil while you continue to whisk until the dressing is emulsified.

3.  To make a single serving:  Use one tablespoon each of vinegar and oil, a small dab of mustard and a dash of salt and pepper.

Do you make your own salad dressing?  What is your favorite recipe? 

Happy Salad Making!

Lisa  

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My Morning Coffee Concoction

Let's talk about coffee for a minute.

I have been experimenting with my morning coffee concoction to see how I feel throughout my day, and this one has been a HIT.  It's my own twist on the bulletproof coffee recipe and I am obsessed. 

No sugar, no cream and yet totally delicious!  The blending is key to the rich, frothy texture.

Ingredients:

• 6 ounces of fresh brewed coffee, chai tea, or herbal tea

• Almond milk creamer, or other nut milk

• 2 tablespoons collagen protein powder

• 1 teaspoon coconut oil, mct oil, almond butter, or cashew butter (all choices are delicious!)

Instructions:

• Put all your ingredients into a mug.

• Throw everything into a blender. Blend until smooth

• You can also use a hand held frother, but the traditional blender is best.

Energy Boosting Green Smoothie

Starting your day off on the right foot is essential to optimal health and performance. If you work with me or visit my site frequently, you know I am a big fan of the health and beauty benefits of having Green Smoothie for breakfast. 

I have tweaked my recipes a bit for summertime to take advantage of the freshest produce and to start my day feeling light, bright and energized!

Glowing Green Smoothie

A delicious combination of eye-opening tart green apples and hydrating veggies. To make this drink even greener (AKA more powerful), try increasing the green leafy veggies or throwing in a fistful of cleansing parsley.

• 1/4 avocado
• 1 green apple or pear
• 1 cucumber
• 1 handful of romaine, kale or spinach
• 1 T hemp seeds
• Coconut water (or purified water)
• Ice
• OPTIONAL: 1 tbsp of almonds, cashews, or 1 brazil nuts (makes it a bit more hearty and delicious)

1.  Blend ingredients in a high-powered blender

Calming Green Smoothie

This smoothie is a go-to at my house.  I love the refreshing additions of cilantro and mint, and avocado adds a good dose of healthy fat

• 1 banana, frozen
• 1 cup green grapes
• 1/4 avocado
• 1/3 cup cilantro, leaves and stems, tightly packed
• 1/4 cup fresh mint leaves, tightly packed
• 1 handful spinach or romaine
• 1 1/4 cups water

Watermelon Iced Tea

Incredibly delicious, so very refreshing, AND loaded with ingredients that help protect your skin from sunburn and free radical damage from UV rays.  Making it the perfect summer time Beauty Tea!

Why I love this:

• Watermelon — rich in the antioxidant lycopene, which has been proven to provide long-term protection against the effects of UV radiation.
• Green tea — studies have found that the catechins in green tea protect skin cells from the oxidative dress and damage from UV exposure.  Green tea has the highest antioxidant value of any food found in nature.
• Strawberries — rich in the antioxidant vitamin C, which protects the catechins in green tea, making them more powerful once they’re in your body.  Vitamin C is also necessary to build collagen, the supportive protein in the skin that keeps it smooth, supple, and youthful-looking!
• Lime — also rich in the antioxidant vitamin C*

Watermelon Iced Tea

Ingredients:

•     1 tbs organic loose green tea OR 3 organic green tea bags
•     1 1/2 cups hot (not quite boiling) water
•     1 lb fresh, seedless watermelon
•     1/2 cup freshly squeezed lime juice
•     8 strawberries, hulled
•     4 large mint leaves

Directions:

Make a cup of green tea, letting the tea steep for 3 minutes (any longer and it will be bitter), then strain out the leaves or remove the tea bags. Put the tea in the refrigerator to cool.

In a high-speed blender, puree the watermelon.  Add enough fruit so that the juice reaches the 2-cup marker.

Once the green tea has cooled, add it to the watermelon puree in the blender along with the lime juice, strawberries, and mint leaves. Blend until smooth.

Serve over ice and enjoy!

Kelly's Cleansing Summer Cocktail

Escape the heat with this breezy summer drink!

Mix together equal parts of these three ingredients.  Garnish with cucumber slices.  Sip and enjoy!

• Woody Creek Vodka
• Lemonade (We used cold pressed juiced: Lemon and Agave from Whole Foods)
• Perrier
• Cucumber slices