Strawberry Lime Slushie

Today we are sharing a warm-weather favorite with you! This strawberry lime slushie is sure to cool you off and please your family--and it takes 5 minutes and only 5 simple ingredients to throw together!

Head to OSSS to get the recipe.

Green Drink {Delicious & Nutritious}

My in-laws came to visit us a few days after Christmas. We had a fun week with them. While they were here my mother-in-law made this green drink everyday.  She's been doing it for a number of years now, and I decided I wanted to try it. It looked yummy - lots of tasty things going in there. So I had her show me how to make it one morning.  I was actually surprised how good it tasted. I mean there is a bunch of spinach (and baby chard and kale if you choose) in there, so I wondered what it would taste like with all that green). I've been buying an organic POWER green mix from my local grocery store (see picture below) for the green in the drink, you can also use just baby spinach and add in a small amount of kale too if you please.   

Amongst the greens in this drink, there is lemon, with most of the rind. That is one of my favorite flavors that shines in this drink, it really makes it taste fresh and delicious - and less green than it would without it.  There is also and apple, and some little bit of sweet fruit (peaches, grapes, mangos, bananas (whatever you want) to give it a little bit of sweetness). The slight amount of sweetness really makes this drink enjoyable to guzzle!  

A few other things added in here are water (enough to get the consistency you want) and chia seeds that are soaked over night.  The chia seeds add even more nutrients to this already nutrient dense drink. I didn't really know too much about chia seeds before a few weeks ago when my mother-in-law gave me this recipe, besides that they are a health food rage right now.  After looking into how full of good they are, I'm excited to use them more. 

I've had a really terrible rash on my hands that flares in and out (it's been going on for about 7 years), and after drinking this for a week, I've noticed a huge difference in it. Last week it was all flared up and blistery looking, itching like crazy too.  And this week after I've had this drink 6 days in a row - I'm wondering if it's clearing up from all the nutrition packed in this drink.  I haven't changed anything else as far as lotion, soap or other nutrition.  I've been amazed!

I also have been loving that my kids love to drink this too! This tells you that it really is enjoyable to drink. If it wasn't - I can assure you they'd come no where near it. But every time they see me pull out the blender they come asking for some.  I feel so good when I'm drinking this and knowing my kids are too. It's packed with all sorts of good for our bodies!  

I hope you will enjoy this too!  Recipe below. 

Green Drink {Delicious & Nutritious}

Yield: 1 drink 2-3 cups worth

Printable Version {Click Here}

Ingredients:

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1 tablespoon chia seed (soaked overnight)

1 cup + water

¼ of a lemon, some rind removed

½ apple (gala, pink lady, honey crisp - something nice and sweet)

⅓ cup of sweet fruit (grapes (when in season), peaches, mangos, banana, etc.)

Roughly 1 ½ cups (unpacked) of greens, 2-3 small handfuls baby spinach or POWER green mix (spinach, chard, kale)

½ kale leaf (optional if using just baby spinach)

Notes:

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- For the lemon:  you can remove as much or as little of the rind as you wish. The more you leave the more of a lemony taste you’ll have. Also depending on how good your blender is, you may want to cut the lemon up into small pieces for smooth blending.

-Save the lemon and the half of the apple in the same container to help the apple from browning, and use them again the next day.

-You can buy a POWER green mix (like the blend pictured in the post) or use baby spinach. If you use baby spinach and want to add a little more nutrition add ½ of a kale leaf into the mixture.

-If you don’t soak the chia seeds the night before they won’t blend quite as well and the soaking helps them break down in the blender more the next day (giving you more power to absorb all the nutrients).

Directions:

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Place the chia seeds in a pint jar or other container and over with 1 cup of water. Soak overnight.  

In the morning add the lemon, apple, greens, sweet fruit, chia seeds/water mixture, and optional kale. Blend 30-60 seconds until smooth.  Add more water as needed to reach desired consistency. I like mine to be thinner - it’s more like a drink than a smoothie and easier to drink this way.

Recipe Source:

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From my mother-in-law, Maureen G.

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Traditional Wassail {the one and only receipe you need}

Wassail reminds me of Christmas a lot. My mom used to make wassail for us as kids around the holidays. The warm drink smells so good and reminds me of home, warmth, family and Christmas time.  The smell of apple cider, cranberry juice, and spices simmering in a pot (or crock pot) is like pure heaven. No candles or real tree needed to fill the house with amazing aromas. 

When my husband and I were dating and engaged we started attending the same church (ward) and come to find out, a hysterical man (Mike) that I knew from a mutual friend was one of the counselors in our bishopric.  He was good friends with my husband and his brother, Russell.  Over the course of conversation that winter we found out he had a marvelous wassail recipe.  My husband recalls his brother, Russell making Mike's recipe, and enjoying it thoroughly.  So we were after the recipe.

Last year I emailed Mike to get his recipe.  He sent it to me in the mail along with this intriguing story about where "wassail" comes from.  This history makes that wassail even more enjoyable to make!

Here is what Mike wrote to us: 

"The word "wassail" presumably comes from an Old English custom known as "wassailing", which was celebrated the night before the winter solstice (Dec 21, in the northern hemisphere). On that darkest night of all the year, the villagers ventured forth into the orchards and fields to toast to the good health of the trees, crops and each other. Of course, to really get into wassailing and wander around in the frigid darkness risking attach by vampires, werewolves or Jack the Ripper, which were known to inhabit the English countryside in those ancient days, it would help to have had several tankards of wassail. Back then the drink was made of liberal doses of ale, cream, eggs, pieces of apple, berries and...who knows what else. One thing is certain: the drink would not have included any citrus juice as many trashy, cheap, modern-day imitation recipes for "wassail" insist upon. Orange and lemon trees have never done well in Britain's fog, rain and cold temperatures. So with that short bit of dubious gastronomical history, let me proceed with the only true wassail recipe that has been personally approved by His Eminence, The Most Reverend and Right Honorable Lord Archbishop of Canterbury."

I have to say that this explanation makes this wassail the only legitimate one I could possibly lay my hands on.  Aren't you convinced this is the real deal?   After enjoying several mug fulls of this last winter, I'm convinced this is the only warm holiday drink that needs to be made.  It trumps hot cocoa and peppermint tea, no doubt!  

Thanks for the great history and wonderful recipe, Mike!  

Also, in case you are like my and don't drink alcohol and might now where to find this mixer.  Here is a picture of it. See the recipe notes as to where to find it in the store.

 

Without further adieu, here is the beloved recipe: 

Wassail

Ingredients:

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2 quarts apple cider (best variety possible (not apple juice)).

1 pint cranberry juice cocktail

½ to ¾ cup sugar (pick your sweetness)

1 teaspoon Angostura brand aromatic bitters

2 cinnamon sticks

1 teaspoon whole allspice

1 teaspoon whole cloves

1-2 oranges, rind and pith cut off (all the white pith needs to be removed so you don’t have a bitter tasting wassail)

Cheesecloth, clean nylon or a tea ball

Notes:

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- for the apple cider: if you can find a variety from a nearby orchard, that would be best, if not Simply Apple juice brand works well.  

- Angostura brand aromatic bitters - this is a flavoring like peppermint or vanilla, it can be found in the grocery store near the mixers such as Bloody Mary mix, etc.  A small bottle will last a long time and it is really essential to the taste of the wassail.

-If you want it alcoholic I’ve been told that 1 cup of Myers Dark Rum goes well mixed in with everything.

Directions:

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Combine apple cider, cranberry juice cocktail, sugar, and aromatic bitters in a pot or slow cooker.  Place whole spices in a piece of cheesecloth, clean nylon, or teaball with the ends secured up so you don’t have to strain them out when it’s done.  Place the peeled (and pith free) oranges in the pot/slow cooker and simmer for at least 2 hours (do not boil). Turn crockpot to high.  Once it’s simmered or cooked in a crock pot for 2 hours turn the heat to low to keep it warm and enjoy the drink all day. Store any cooled leftovers in the fridge and reheat to serve again the next day.

Recipe Source:

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From a good family friend, Mike Stauffer.

Perfect Fresh Squeezed Lemonade {or Lemon-Limeade}

I like to tease my husband about his love for juice. When we buy it I rarely think about drinking it and then I realize it's about gone, and look at him like...."who drank all the juice!?!"  

He's quite the cook, baker and now lemonade maker.  He's tried several recipes. And this is THE ONE.  Some are too sweet, some are too watery. This one is perfect. One thing about this recipe is how you dissolve the sugar.  You cook it with the water on the stove until it's totally clear and dissolved.  I think that helps give it the perfect texture. No grainy sugar granules that didn't dissolve all the way.  

This drink is great fresh, and it's also good kept in the fridge a few days.  That is, if you can keep it around that long...

Fresh lemonade is the perfect drink for a hot spring/summer day or to accompany you to any BBQ or get together.  

Fresh Squeezed Lemonade (or lemon-limeade)

Printable Version {Click Here}

Ingredients:

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1 ¾ cup white sugar

8 cups water

1 ½ cups lemon juice (or ¾ cup lemon juice and ¾ cup lime juice)

Directions:

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In a saucepan, stir together sugar and 1 cup of the water.  Bring the mixture to a boil and stir to dissolve the sugar.  Allow the mixture to cool to room temperature.

Juice lemons/limes and discard any seeds, leave the pulp with the juice. Add the syrup to the juice and the remaining water.  You can let it chill in the fridge to get nice and cold or add ice.

Enjoy!

Recipe Source:

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lightly adapted from allrecipes.com

Mashmallow Whipped Cream & Peppermint Whipped Cream {the key to a great hot cocoa}

I came upon these two recipes (1. Marshmallow Whipped Cream & 2. Peppermint Whipped Cream) about a month and a half ago, and I've made them too many times to count. Seriously, I think I have a problem. I spied them as I was out to have some family over for a hot cocoa bar.  I like hot cocoa. But I L.O.V.E. hot cocoa with these two whipped creams. Hot cocoa will never be the same, so beware! The Marshmallow Whipped Cream is soft and fluffy with the perfect hint of vanilla, which, if you ask me, it makes the whipped cream.  The peppermint whipped cream is perfectly sweetened with blended candy canes (making peppermint powder). This can be prepared two ways. You can fold the peppermint into the cream and let it sit in the fridge and the it dissloves in the cream, leaving you a lightly pink and smooth peppermint flavored whipped cream. Or you can fold the peppermint in right before serving and you can little bits of crunchy peppermint. The last way is the way I like it.  Honestly if I had to choose just one whipped cream to make I'd make the marshmallow whipped cream. But I really like them side by side (as pictured above), they compliment each other so well.

Just as a side note, I did try to combine the two recipes for a Marshmallow-Peppermint whipped cream, and it worked, but I didn't really like it as much. It was too sweet, the marshmallows, powdered sugar, and candy cane was just too much sweetener.  So I've been sticking to making them separate, or just the marshmallow version. Yum! Enjoy some hot cocoa!

Marshmallow Whipped Cream & Peppermint Whipped Cream {2 Recipes}
Printable Version

Marshmallow Whipped Cream
Ingredients:
1 cup of whipping cream (I have an easier time whipped cream that isn’t ultra-pasteurized)
1-2 tablespoons powdered sugar (I always use 2)
a splash of vanilla
1-2 cups small marshmallows (I use 1 1/2 cups)

Directions:
In a bowl, whip cream and powdered sugar until firm stiff. Stir in a splash of vanilla. Fold in marshmallows.  Use immediately to top cups of hot cocoa.  Or place in the fridge for a few hours and the marshmallows will puff up and soften.  I like to let it set for an hour or two in the fridge otherwise you might as well just use marshmallows in your cocoa and have cream on top.  The soft marshmallows add the perfect touch to this light and fluffy whipped cream.

Peppermint Whipped Cream
Ingredients:
3 (regular sized) red and white peppermint candy canes
1 cup of whipping cream (I have better luck with whipping cream that's not ultra-pasteurized)

Directions:
Unwrap your candy canes and place them in a blender or food processor. Process until the candy canes until they are a fairly fine powder. (Mine usually turn into powder instantly...it works great)

In another bowl, whip cream until firm. Fold in the candy cane powder in the cream, the candy canes give it enough sweetness, so there is no need to add sugar. Use immediately to top you cocoa if you like little pieces of crunchy candy cane in it (my favorite way). Or place in the refrigerator for a few hours and allow the candy canes to completely dissolve. It’s great both ways! 

 I love the candy cane dust...it smells good. 

But don't breath it in. It can't be good for your lungs or nasal passage! :)