The post Tropical Green Juice appeared first on Creative Sides.
]]>Ingredients
1 handful parsley
1 handful mint
3 – 4 kale leaves
1 lime, zest removed but leave as much pith (the white stuff in between the skin and the fruit) as possible
1/2 pineapple, peeled
1 green apple, cored
Directions
Feed fruits and vegetables through your juicer. I have an Omega J8006 which is a masticating juicer so I do my herbs first, followed by leafy greens and citrus, and I leave my hardest fruits and veg for the end to sort of “clean” as much out of the machine as possible.
Serve over ice. Makes two juices (quantity varies because of natural products).
- 1 handful parsley
- 1 handful mint
- 3 - 4 kale leaves
- 1 lime, zest removed but leave as much pith (the white stuff in between the skin and the fruit) as possible
- 1/2 pineapple, peeled
- 1 green apple, cored
- Feed fruits and vegetables through your juicer, herbs first, followed by leafy greens and citrus. Leave hardest fruits and veg for the end to sort of "clean" as much out of the machine as possible.
- Serve over ice.
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]]>The post Focus And Clarity In A Mug appeared first on Creative Sides.
]]>As someone who deals with chronic pain, cares for two small kids, and is growing a business where I work from home, my brain is taxed to the limit. It takes laser focus to get through all that stuff with a smile on my face and the kids by my side. So many days I have just wished that things would come easy, just this once. I am thankful to be so busy, but I need a little kick in the morning to get through everything on my to-do list. Or even to make a teeny-tiny dent.
Bulletproof Coffee in my cup gives many, many kicks to get me moving. I’m moving on my business goals, I’m moving on my mommy goals and I’m even moving on my blogging goals. I even got my husband to switch over from the “dark side” (coffee with a gallon of milk and sugar.)
At the best of times I need an extra boost. This past few weeks have been even more full than usual, between planning my daughter’s winter birthday party and the Christmas tree needing a makeover. Beyond that, there’s the shopping and all of the events that come along with being a blogger at Christmas time. Events are like tinsel, bright and shiny but so tightly scheduled they get stuck together. This is prime time, baby.
How ever was I going to get it all done? I’m tired, I’m sore, I’m cranky and to be honest it all felt a bit much. Enter Bulletproof Coffee to save the day. Santa’s sleigh is pulled by 8 tiny reindeer, and my holiday season is pulled by the contents of my coffee mug. What the heck is this stuff, you ask?
Bulletproof Coffee is Upgraded Coffee blended with grass-fed unsalted butter & Brain Octane Oil. It’s also low toxin, high performance & full of healthy fats to fuel me. It’s a way better energy source than sugar because you don’t crash. But what about the low-toxin part? Well, low-quality beans can actually contain mould. Gross. Upgraded Coffee beans are certified clean so you don’t have to worry about that. Thank goodness. I’ve got enough to worry about!
All that energy did me well. I decorated the Christmas tree with my family and I blogged all the blogs and wrote all the plans and wrangled all the kids and planned the most exciting birthday party ever. I had my best week yet! I was proud of everything I had accomplished and I didn’t feel like I was treading water at a polar bear swim anymore. I really needed this confidence boost Bulletproof Coffee delivers.
I thought I was a bit old to still believe in magic, but this season Bulletproof Coffee helped me believe in the magic of the season and in myself. That gift, my friend, is priceless. It turns out I really needed to give myself a break – a coffee break.
I’m so glad the rain (and brain fog) is gone and I can see clearly now. I’ve got Bulletproof Coffee in my mug and I can take on the world (even tinsel.)
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]]>The post Rosemary Cranberry Simple Syrup Recipe appeared first on Creative Sides.
]]>Simple Syrup Recipe Ingredients
1 lemon
water
1 cup fresh or frozen cranberries
1/2 cup granulated sugar
3 – 4 sprigs fresh rosemary
Directions (Makes 3/4 cup)
Step 1: Give your lemon a good wash and then use a vegetable peeler to peel off one or two strips of lemon zest. Juice the lemon into a measuring cup and top up the juice with water until you have 1/2 cup of liquid.
Step 2: Add lemon juice/water, lemon zest, cranberries, sugar, and rosemary to a saucepan. Bring to a boil while stirring constantly. Boil until the sugar is dissolved and the cranberries have popped. You can tell they’ve popped because you’ll see the skins split and the syrup will begin to take on a rosy hue.
Step 3: Remove from heat and let steep for two hours.
Step 4: Strain syrup through a fine mesh sieve and discard the solids.
Step 5: Store syrup in a tightly sealed glass jar in the fridge for up to two weeks.
To Use
Fill highball glass 1/2 full with ice. Add 1 ounce of syrup and top with ginger ale or club soda. Garnish with a lemon wedge or sprig of fresh rosemary and some frozen cranberries.
Cheers!
- 1 lemon
- Water
- 1 cup fresh or frozen cranberries
- 1/2 cup granulated sugar
- 3 - 4 sprigs fresh rosemary
- Give your lemon a good wash and then use a vegetable peeler to peel off one or two strips of lemon zest.
- Juice the lemon into a measuring cup and top up the juice with water until you have 1/2 cup of liquid.
- Add lemon juice/water, lemon zest, cranberries, sugar, and rosemary to a saucepan. Bring to a boil while stirring constantly.
- Boil until the sugar is dissolved and the cranberries have popped. You can tell they've popped because you'll see the skins split and the syrup will begin to take on a rosy hue.
- Remove from heat and let steep for two hours.
- Strain syrup through a fine mesh sieve and discard the solids.
- Store syrup in a tightly sealed glass jar in the fridge for up to two weeks.
- To Use: Fill highball glass 1/2 full with ice. Add 1 ounce of syrup and top with gingerale or club soda. Garnish with a lemon wedge or sprig of fresh rosemary and some frozen cranberries.
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]]>The post Cherry Cheesecake with Spiced Cider *VIDEO* appeared first on Creative Sides.
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Coming up with a cherry beverage to pair with the cherry cheesecake at first proved challenging, but one look out the window at the cold and blustery day and I knew it had to be warm. Cider immediately came to mind and I could tell the cherry and apple favours would blend perfectly. The result is AMAZING if I do say so myself. This is one drink you will want to make over and over every time the temperatures dip.
- 4 c apple cider
- 1 c Okanagan Spirits Cherry Liqueur
- 2 c spiced rum
- 2 cinnamon sticks
- 1 apple, sliced
- Handful of Okanagan Spirits Drunken Cherries
- Combine ingredients in a saucepan and bring to a boil. Reduce to a simmer for 15-20 min. Serve warm with fresh drunken cherries and a cinnamon stick as a garnish.
- Great tip: Can also be put in a crockpot on low and left to cook for several hours.
- 1 1/4 c graham cracker crumbs
- 1/4 c white sugar
- 1/3 c melted butter
- 1/2 c Okanagan Spirits Drunken Cherries (de-pitted)
- 2 oz Okanagan Spirits Cherry Liqueur
- 540 ml can cherry pie filling
- 1 tsp grated orange rind
- 2 (8oz) packages cream cheese
- 1 1/2 cans sweetened condensed milk
- 4 egg whites
- 1 egg
- 1⁄3 cup bottled lemon juice
- 1⁄2 cup unsifted flour
- 1 pint fresh or frozen cherries (no pits)
- 1/4 c Okanagan Spirits Drunken Cherries (de-pitted)
- 2 oz Okanagan Spirits Cherry Liqueur
- 1/2 c sugar
- 1/4 c water
- 1 tsp orange zest
- Place parchment paper on bottom of 10" springform pan
- Combine 1 1/4 c graham cracker crumbs, 1/4 c white sugar and 1/3 c melted butter in a bowl
- Press into bottom of pan.
- Remove pit from cherries
- Combine 1/2 c Okanagan Spirits drunken cherries, 2 oz Okanagan Spirits cherry liqueur, 1 can of cherry pie filling and 1 tsp grated orange rind in a food processor and blend until smooth. Set aside.
- In a mixer bowl, beat cream cheese until fluffy.
- Gradually beat in condensed milk until smooth.
- Add egg whites, egg, bottled lemon juice; mix well.
- Sift in flour and stir until combined.
- Pour half of batter in prepared pan.
- Spoon 1/2 cup cherry puree evenly over batter.
- Top with remaining batter.
- Drop by spoonfuls 1/2 cup cherry puree over batter; with knife or spatula gently swirl.
- Bake 60 to 65 minutes or until center is set.
- Cool.
- Chill.
- Serve with coulis.
- Combine ingredients in a saucepan; bring to a boil over medium-high heat.
- Reduce heat to medium low; cook about 8 minutes.
- Remove from heat; cool completely.
- Blend mixture in a food processor then press through a fine mesh strainer.
The post Cherry Cheesecake with Spiced Cider *VIDEO* appeared first on Creative Sides.
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