 This is a new version of my fall cocktail from last Thanksgiving, with an apple twist for October. This recipe is adaptable for various group sizes; it’s easy to prepare for a small group and can be easily scaled up for larger gatherings or downsized for just one or two people. 🍎 🍎 INGREDIENTS
1 1/2 cups apple juice, no sugar added 1/2 cup pomegranate juice, no sugar added 1 cup sparkling water 9 ounces of vodka (1.5 ounces per serving or 1 shot glass) ice cubes ½ apple, cut into 6 thin slices 1 cup cranberries 6 sprigs fresh rosemary PREPARATION Pour apple juice, pomegranate juice, and sparkling water into a small pitcher. Stir well. Add the vodka and ice cubes and stir again. Pour into 6 cocktail glasses. Cut a small hole in the center of each apple slice. Slide a rosemary spring halfway through each apple slice. Garnish each glass with the rosemary sprig and apple slice and about a tablespoon of cranberries. Sip slowly, as this goes down with ease... Makes 6 servings.
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INGREDIENTS
1½ ounces tequila 1-ounce lime juice, freshly squeezed 1-ounce grapefruit juice, freshly squeezed is best, but not a must ½ Tablespoon grenadine Optional garnishes: fresh or frozen cherries, lime slices, grapefruit slices PREPARATION Fill a shaker halfway with ice cubes. Add all ingredients and shake well. Pour into a martini glass and garnish to your liking. Makes 1 serving. Cheers🍸!
INGREDIENTS
8 teaspoons raspberry liqueur (ie. Chambord) 16 raspberries 2 cups unsweetened cranberry juice 1 bottle champagne or sparkling wine PREPARATION Measure and place one teaspoon of raspberry liqueur into 8 champagne flutes. Place 8 raspberries into a small bowl. Muddle well with a muddler or the bottom of a wooden spoon. Scoop out with a teaspoon, placing one teaspoon of muddled raspberries in each champagne flute. Fill the glass about a third to halfway with unsweetened cranberry juice. Top off with champagne and garnish each glass with a raspberry.
INGREDIENTS
1 1/2 ounces rum 2 ounces light coconut milk 1 Tablespoon lemon juice 1/4 cup pineapple chunks, frozen 2–3 Tablespoons vanilla frozen yogurt PREPARATION Place the rum through frozen yogurt in a blender. Blend until smooth. Pour into a cocktail glass and garnish with a fresh pineapple slice. Makes 1 serving.
INGREDIENTS
2 cups fresh spinach 1 cup frozen fruit — any combination like 1/2 cup strawberries + 1/2 cup mango; or banana, blueberries, pineapple, raspberries, etc. 1 cup nonfat milk or milk of choice 1/2 cup nonfat Greek yogurt, plain 1 Tablespoon chocolate tahini PREPARATION Toss all the ingredients in the blender and blend for about a minute. (Tip: If your blender is not super powerful, blend the spinach with the milk first, then add the rest of the ingredients.) Pour into glasses and serve. Garnish with your chosen fruit. Makes 1–2 servings — depending on if it is a full meal or asnack🙂.
INGREDIENTS
2 ounces green apple vodka (or any fruity flavor) 2 ounces Triple sec (OR, Blue Curaçao) 1 ounce fresh lime juice 1 Tablespoon of fresh blueberries and raspberries 6 ounces sparkling water lemon or lime slice for garnish PREPARATION Fill cocktail shaker with ice. Add vodka, triple sec or Blue Curaçao and lime juice. Shake it up! Fill about a quarter of a tall 12-ounce drinking glass with crushed ice. Add your mermaid mixture and top off with sparkling water. Add fresh blueberries and raspberries on top. Garnish with a slice of lime. Sip slowly ~ cheers to you! Makes 1 serving.
INGREDIENTS
3 cups strawberries, washed, hulled and sliced 1 orange, not peeled, rinsed and sliced thin 2 limes, rinsed, sliced into wedges 2 bottles muscat wine (otherwise known as Moscato…the word Moscato is the Italian name for Muscat Blanc. Moscato is made with Muscat Blanc grapes) crushed ice, when serving PREPARATION Place all of prepared fruit in large pitcher. Pour in the two bottle of wine and stir. Refrigerate for at least 2 hours. To serve, place crushed ice in wine glasses. Pour the sangria over the ice and be sure to include fruit in each glass. Makes 10 servings.
INGREDIENTS
2 ounces vodka 1 ounce freshly squeezed lemon juice 1/2 ounce limoncello 1 cup ice cubes Lemon wedge Lemon twist, optional garnish PREPARATION Fill shaker about half-way with ice cubes. Add vodka, lemon juice and limoncello. Shake well for about a minute. Pour into martini glass. Garnish with lemon wedge and lemon twist, if desired. Makes one serving.
INGREDIENTS
1 cup frozen fruit (mango, strawberries, banana) ~35 mg calcium 1 cup frozen spinach or 2 cups fresh spinach ~80 mg calcium 1 teaspoon blackstrap molasses ~14 mg calcium 2 cups Planet Oat oat milk ~700 mg calcium 1 Tablespoon nut butter (Almond: ~45 mg calcium) 1/2 small avocado, optional PREPARATION Throw it all in blender and give it a whirl. Approximately 874 mg of calcium. TIP: If you eat dairy, adding Greek yogurt to this smoothie will make it even more impactful for your beautiful bones!
INGREDIENTS
2 cups fresh spinach 1 cup frozen fruit — any combination like 1/2 cup strawberries + 1/2 cup mango; or banana, blueberries, pineapple, raspberries, etc. 1 cup almond milk 1 banana, peeled and cut in large pieces 1/2 cup non-fat greek yogurt, plain optional: squirt of honey PREPARATION Throw all of the ingredients in the blender, and blend for about a minute. (Tip: If your blender is not super powerful, blend the spinach with the almond milk first, then add the rest of the ingredients.) Pour into glasses and serve. Garnish with your chosen fruit. Makes 2 servings.
INGREDIENTS
2 cups seeded and cubed watermelon 2 frozen bananas, cut into quarters 1 cup nonfat Greek yogurt, vanilla 1 cup apple juice 2 teaspoons honey PREPARATION Place all ingredients in the blender. Process until smooth. Pour into 4 cups and garnish with watermelon and/or banana slice. Makes 4 (1 cup) servings.
INGREDIENTS
1 scoop sorbet (1/2 cup), any flavor 1/2 ounce vodka 1/4 ounce Campari 4 ounces Prosecco Garnish options: lemon, mint, and orange PREPARATION Place all ingredients in the blender. Process until smooth. Pour into glass and garnish. Makes 1 serving. Cheers.
INGREDIENTS
1 shot vodka + 1/2 shot vanilla vodka 6 ounces grapefruit seltzer water 1 lime, sliced in half PREPARATION Fill shaker halfway with ice cubes. Add vodkas, seltzer and fresh juice from 1/2 of lime. Cover and shake well. Pour into cocktail glass. Add a few ice cubes and slice of fresh lime for garnish. Sip. Relax. Makes 1 serving.
INGREDIENTS
1 cup fresh cilantro, chopped, including leaves and stems 1/2 cup water 1/2 cup fresh lime juice 2 Tablespoons honey 6 ounces tequila lime slices and cilantro for garnish PREPARATION Blend cilantro, water, lime juice and honey in blender until smooth. Skim and discard the foam on the top. This is your base. To assemble the margarita, fill shaker with ice. Add 1/4 cup cilantro mixture and 1 1/2 (2, if you like it stronger :)ounces tequila per margarita. Shake for 30 seconds. Strain into glass. Garnish with lime slice and cilantro. Repeat. Makes 4 servings.
INGREDIENTS
8 ounces unsweetened vanilla almond milk 1 cup frozen blueberries (or bananas, strawberries, etc) 2 cups baby spinach 1/2 Tablespoon honey 1–2 Tablespoons peanut butter or almond butter (or PB2 for an even lighter concoction) PREPARATION In blender, puree ingredients until smooth. Pour into tall glass and serve with thick (recyclable) straw. Makes one serving.
INGREDIENTS
1 1/2 oz tequila 1 1/2 oz Triple Sec (or Cointreau, if no triple sec on hand) 1 1/2 oz lime juice, fresh squeezed 1 Tablespoon Kosher salt, optional PREPARATION Fill cocktail shaker halfway with ice cubes. Add all ingredients. Shake it up. Slice a piece of lime that was juiced, and rub along edge of serving glass. Dip in Kosher salt, if you choose. Pour your freshly shaken drink into your glass. Cheers! |
THE REBELLIOUS RDAs a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect. Archives
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