Welcome to my Liquid Kitchen! Today, my non-alc offering is a salad dressing with fresh ingredients that came in my Farm Fresh to You delivery.
The basic balance to sale dressing is between the fat and the acid. Aim to hit a one to one balance on the fat and acid. For the fat, I’ll be using a bacon avocado and olive oil. For the acid, lemon and apple cider vinegar.
1/3 cup Olive Oil
Approximately 1/3 of an Avocado (equal to 1/3 cup)
1/3 cup Fresh squeezed Lemon Juice
1/3 cup Apple Cider Vinegar
Two sprigs Fresh Dill
2 tspn Sea Salt (or to taste)
1 tspn Black Pepper (or to taste)
1 tspn Hungarian Paprika (or to taste)
1/2 tspn Garlic Powder
1/2 tspn Cumin Seeds
Method: NutriBullet or Blender
Keep refrigerated and it should last several days. The citric acid is a preservative for your avocado.
Hi y’all! Welcome to my Liquid Kitchen! Here’s a fun, silly, slightly weird cocktail I created for a cocktail menu of a bar on the beach.
Tiki Tiki Bang Bang
1.5 oz Cruzan Aged Light Rum
.5 oz Midori Melon Liqueur
1 oz Fresh Pineapple
.75 oz Fresh squeezed Lime
.5 oz Orgeat (Almond Syrup) by Liquid Alchemist & Co.
Build in a tin without ice. Add a small scoop of Crushed Ice and vigorously whip until ice dissolves. Pour over fresh Crushed Ice into Collins Glass. Top with Crushed Ice as needed. Garnish with Lime Wheel, Orange Wheel & Luxardo Cherry (Flag)
I have an early start today and it promises to be a nonstop trot! So I’m using the time I usually devote to making a breakfast drink to make a soup that will sustain me all day. What is so great about making a soup with a NutriBullet, vegetables and/or fruits and prepared broth is that you only need to get it hot before you eat it. After I cut, pulverize and heat the below soup-stuffs, I throw it in a thermos and head out for my day!
Granted, it takes a couple of minutes to peel and cube Butternut Squash. Therefore, I planned in advance and used half of the pictured BNS in a chicken stew (made last night) and the other half for today’s soup. Everything else is a snap!
The ratio of tasty balance for this soup (and many, generally) is about half vegetal/bright and half earth/dark.
So, the vegetal components are Butternut Squash + Sage.
And the earthy component is the Pear + Ginger.
And then there are the wild cards: these provide a springboard and a canvas as well as color and bond together the above ration of ingredients:
Chicken Broth* + Salt + Black Pepper + Paprika – all to taste
*Sub Veggie Stock to make Vegan
Pulverize in you NutriBullet, heat while your putting on your makeup (or shaving, fellas) and then throw into your Thermos! Yummmmmmeeee!
Like so many who are busy chasing dreams, my 5 o’clock comes a little late. After a long day of work (that I love), I hit the trail for a long run. I’m training for a half marathon because my Eternal Best Friend, Mo, convinced me to join her! I love running, it’s my jam, but I really only love running outdoors on trails. That’s not so easy to do in the shortened day light hours of winter. But I’m trying to fit it in!
At any rate, I’m hankering for a refreshing beverage that relies on the complexity of the geniuses behind the ingredients, rather than my own genius technique. This ones a pour and enjoy. And, btw, one of the geniuses behind one of the ingredients is dear Mother Nature herself. She is responsible for the aromatic key limes I’m using in my Rum Mule. Citrus is in season in the winter so these gems are robust! They grow in my own backyard and are tended to by three fairies who grace my garden. Their names are Taletha, Samantha and Sofia.
2 oz Cruzan Single Barrel Rum
.5 oz Key Lime Juice
1 Dash Angostura
Fever Tree Ginger Beer
Build in a Collins Glass with pristine Ice. Squeeze and drop one of those aromatic Key Limes on top for an essential oil aromatheraputic experience.
Welcome to my Liquid Kitchen! This morning I decided to take a cue from the weather and focus on some vitamin boosted and immunity strengthening ingredients. I hope you’ll find it delicious!
1 Pink Lady Apple
2 Thin Carrots with Tops
1 Ginger nub (small)
Couple small Leaves of Kale
1 Scoop Whey Protein Powder*
Fill with Coconut Water
*The protein powder must be added AFTER blending! (See below) It is made from whey, derived from dairy. Dairy is emulsifying, meaning it expands. Since there is nowhere for that expansion to go inside the sealed container… kaboom! Same goes for using egg whites in a NutriBullet concoction; it must be added after blending.
I peeled the ginger with my citrus peeler but you can simply rub it hard with a butter knife to remove the dried skin. For the carrots, I just cut out the joint between the root and the top, where all of the dirt collects. I give the carrots a scrub with a plastic dish brush too. And use that carrot parsley! It’s a tasty green! Carrot is a beautiful example of Yin/Yang in nature. Yin = the root, orange vegetable part. Yang = the sprouted top, the carrot parsley.
Visit me in the morning for Nutri-Bullet drinks, Soups, Salad Dressings, Mocktails and who knows what else!
In my job, I am tasked with trying new products to consider bringing them into my company.
These lovely bottles of Infuse Vodka came to me for this purpose!
I tried a spin on the classic cocktail called Bee’s Knees with Infuse Peach Vodka.
Here’s the recipe:
Peach & Sage Bee’s Knees
2 oz Infuse Peach Vodka
.75 oz Fresh squeezed
.75 oz Honey Syrup*
1 Sage Leaf
Build in tin without ice, then add ice, Shake vigorously for a slow count of ten.
Double Strain (spring strainer + mesh strainer) up into Cocktail Glass.
Garnish with Lemon Wheel & Sage Leaf
*Honey Syrup Prep: Measure 1 part water, 3 parts Honey. Do not heat. Stir until completely integrated.
Partnered with infused Vodkas
Welcome to my Liquid Kitchen! This is my inaugural post for my non-alcoholic liquid concoctions! I hope you’ll find it delicious! Visit me in the morning for Nutri-Bullet drinks, Soups, Salad Dressings, Mocktails and who knows what else!
This morning, I’ve made a greeeeeen drink!
Couple Leaves of Kale
1 Celery Stalk
1 D’anjou Pear
2 teaspoons Walnut Butter
Fill with Coconut Water