4th of July Red, White & Blue Sangria!

Independence Day is next week and this would be the perfect drink for the celebration! It is loaded with yummy berries and boozy liquors to make sure your 4th of July is one to remember. That is, if you don’t drink enough to forget. You’re following me, right? 🙂 Sangria is and probably always will be one of my favorite cocktails of sorts. Not only is it always made with two of my favorite things, fruit and wine, it really leaves room for your inner concoctress to come out (thats a word right, concoctress?)!  I could not find a decent recipe for White Wine Sangria that mixed berries and ginger ale, which were my two requirements, so I did what I always do, got creative! Oh yeah, and this also has no added sugar. Bonus!

Benefits of Sangria 😉

• Taste really good & easy to drink
• Great to mix and match ingredients- allows for creative combinations
• Made with healthy, yummy, colorful fruit

What you need:

2 Bottles of White Wine (750 ml)

1 cup raspberries

1 cup strawberries – trimmed and cut in half

1 cup blueberries

2 cups homemade ginger ale

1 cup xylitol

2 oz white rum – I used Bacardi

2 oz Blueberry vodka- I used Stoli

Method:

If you are going to make homemade ginger ale then follow the recipe up until ready to assemble the soda. You will want to wait to make it so the carbonation hasn’t fallen flat. Then put wine, berries, xylitol and liquor in a pitcher or beverage dispenser and put in the refrigerator overnight (3-5 hours will work too). These both can be prepared one day ahead. Just prior to serving assemble the ginger ale with a new bottle/can of seltzer or soda water and add to the sangria. You can add ice to the pitcher or to the individual glasses. Watch fireworks and give kisses to the ones you love! Happy 4th of July!!

The End of Citrus Season Tribute: Avocado & Grapefruit Dreams

First off- LOOK AT THOSE COLORS! They are so complementary of each other it makes me sick with bliss. On top of that, combining what might be two of my top 10 favorite foods together in one dish is sort of like a dance party in my mouth (I am A-Okay with any kind of dance party really, but this one is spectacular)! I decided to make a plate with some other pretty ingredients to serve up what might be the perfect brunch plate for a non vegan. Cue the shrimp, egg and cheese. Anyways, since it is the end of citrus season I thought I would pay tribute to the beautiful Ruby Red Grapefruit!

Benefits of Grapefruit:

• High is enzymes that burn fat and increase metabolism
• Contains the antioxidant compound naringenin and Lycopene– both have been shown to help fight cancer
• High in Vitamin C- helps reduce risk of heart disease, cancer and stroke

Recipe- Avocado and Grapefruit Dreams

What you need:

1 grapefruit- peeled and sliced, removing all membranes

1 avocado- sliced, pitted and peeled

1/4 cup + 1 Tbsp lemon juice- 1 lemon

1 Tbsp fresh tarragon- chopped plus some for garnishing

1/4 tspn Sea Salt

1 Tbsp Extra Virgin Olive Oil

Fresh ground pepper

Lime wedge for serving

2 shrimp- shell remove and devined- optional

1 hard boiled egg- optional

3 oz sliced swiss cheese- optional

Method:

Prepare you grapefruit over a bowl to catch the juice and reserve.  Once all other ingredients are prepped, brush the avocados with lemon juice to prevent browning. Add the remaining lemon juice, the salt and tarragon to the grapefruit juice and mix well. Slowly whisk in the olive oil and then add the grapefruit and toss. Place each avocado half on a plate and top with grapefruit. Garnish your plate with the lime and tarragon and any of the optional ingredients to your liking. *Note- if you just so happen to have an extra grapefruit and some vodka lying around serve up a Greyhound on the side! That would be so delicious!

xoxo,

SSP