Blueberry Lemonade

Ingredients

  • 3 cup blueberry
  • 1/2 cup granulated sugar
  • 2 lemon wedges
  • 2 cup soda
  • 1 1/2 tablespoon lemon juice
  • 1 lime

Directions

  1. Peel the lemon rind from the lemon.
  2. Heat a pan over medium flame.
  3. Add the lemon rind, blueberries, sugar and 1 tbsp water. Bring to a boil.
  4. Simmer for 10 to 15 minutes over low flame and strain into a pitcher (or any container).
  5. Cover with a plastic wrap and keep it in the fridge for 2 to 3 hours.
  6. Add the soda and lemon juice.
  7. Stir gently and pour into ice filled glasses.
  8. Garnish with lemon wedges and blueberries. Serve chilled.

Drunk Jack Frosties

Ingredients

  • 1 c. vodka
  • 1 c. Champagne
  • 1/2 c. Blue Curacao
  • 1/2 c. lemonade
  • 3 c. ice
  • Lemon wedge
  • White sanding sugar

Directions

  1. In a blender, combine vodka, champagne, blue curacao, lemonade and ice. Blend until combined.
  2. Run a lemon wedge around the rim of each glass then dip in sanding sugar.
  3. Pour frosties into rimmed glasses and serve immediately.

Kale–and–Brussels Sprout Caesar Salad

Ingredients

CRUMBLE:
  • 1/2 cup raw almonds
  • 1/4 cup hulled hemp seeds
  • 2 tablespoons nutritional yeast (see Note)
  • 2 teaspoons sweet paprika
  • Fine Himalayan pink salt
DRESSING:
  • 1/2 small Hass avocado, pitted and peeled
  • 1 small garlic clove
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons Dijon mustard
  • 1 tablespoon nutritional yeast
  • 1 1/2 teaspoons hulled hemp seeds
  • 1 1/2 teaspoons chia seeds
  • 1/2 teaspoon dulse granules (see Note)
  • Fine Himalayan pink salt Pepper
SALAD:
  • 2 pounds brussels sprouts, trimmed and thinly sliced
  • 1/3 cup extra-virgin olive oil
  • Fine Himalayan pink salt Pepper
  • One 5-ounce container baby
  • Lemon wedges, for serving