Watermelon Raspberry Agua Fresca

I "graduated" from my master's program on Monday. We all walked across the stage, shook the provost's hand, and got our picture taken with a little rolled up "diploma" that, when opened, basically congratulated us on having ALMOST finished our degrees. Even though the speech-language pathology program goes through August, my school only has one graduation ceremony a year, which means we all walk before taking our comprehensive exams and before our final semester has even begun.

Although it was, as my classmates are calling it, a "frauduation", I deemed it cause for an actual celebration.

And what better way to celebrate than with a refreshing drink?

This agua fresca is so easy to make, but its unique color and flavor make it feel special. Agua fresca is often made with just watermelon, but I added raspberries here, too, to amp up the flavor and deepen the hue. The cool, sweet watermelon and tart raspberries make a great pair.

Ginger Thyme Tea

I woke up Thanksgiving morning with the beginnings of a cold. Black Friday was even worse, with the irrepressible urge to nap setting in a mere three hours after I woke up. Yesterday, after getting over ten hours of sleep the night before, I spent the hours between six and eight pm dozing off on the couch with a purring cat on my stomach and a scarf wrapped around my head. I've gone through two pocket packs of tissues and finally had to cave and buy a full-size box.

Since I know a lot of people get sick around the holidays, I thought I'd share my favorite homemade remedy: a simple ginger tea.

Blackberry Smash

Blackberries are my favorite fruit, and they are so delicious this time of year.  In addition to eating blackberries & dark chocolate for breakfast, I've been using them to make this amazing mocktail/cocktail, the blackberry smash.  I was going to call it a blackberry fauxjito, but blackberry smash is just so much more fun to say.  In addition to being fun to say, it's really fun to make and drink.

When I have a party, I like to offer one special, seasonally-inspired cocktail that I can make for my friends all night long.  I'm not a very proficient bartender, so I don't want to offer a bunch of different things, but I've found that having one unique drink makes a gathering way more glamorous and fun.  At Thanksgiving this past year, I had ten people over, and was prepared with several different kinds of wine and beer, as well as the ingredients for cranberry margaritas.  The margaritas were such a hit that I don't think we opened a single bottle of wine--no one could say no to a creative libation based on fall's quintessential berry.

Vanilla Chai Spiced Ghee + Chai Ghee "Latte" (Whole30 Day 26)

I am so obsessed with ghee.  Ever since I followed Nom Nom Paleo's instructions and made my first batch, it's been a staple in my kitchen.  First of all, it smells amazing.  Second, it's easy to make.  Third, it has a high smoke point, which means it won't burn like butter does during high-heat cooking.  Fourth, it tastes great with everything.  And bonus--it's lactose and casein free.

I've even been putting a teaspoon or so of ghee and coconut oil in my morning coffee (inspired by Stupid Easy Paleo).  After a short blitz with the immersion blender, it's foamy like a latte.  Delicious.  Basically, ghee is saving my Whole30 life.

Mocha Mexicano & A Giveaway (Paleo, Gluten-free, Vegan)

This mocha mexicano is full of warm spices, and packs a subtle punch thanks to a little cayenne pepper.  It's inspired by ingredients from Rodelle Vanilla and Taza's Fire Puncher chocolate.

This summer, my vegan & paleo strawberry ice cream was a runner-up in Rodelle Vanilla's Great American Ice Cream Contest, and the prize was a basket of Rodelle Baking Goodies.  I asked the wonderful folks at Rodelle if they would include a few extra goodies for you all, and they said yes!  I picked up a couple of other treats over at Taza Chocolate yesterday, and am beyond excited to bring you a vanilla and chocolate giveaway.

Prize basket

One winner will receive a prize basket including:

• Two whole Madagascar Vanilla Beans from Rodelle
• A 6-ounce bottle of Rodelle Pure Madagascar Vanilla Extract
• A 2-ounce bottle of Rodelle Organic Chocolate Extract
• A 2-ounce bottle of Rodelle Anise Extract
• Two discs of Taza Chocolate's Organic Fire Puncher 70% Dark Chocolate Mexicano (2.7 ounces)
• A bag of Taza's Organic 55% Dark Chocolate Covered Cacao Nibs (2 ounces)
• A recipe card for Molten Spiced Chocolate cake and a Direct Trade pamphlet from Taza

Make Your Own Almond Milk

Do you drink coffee?  How do you take yours?  Have you ever had to switch the way you make your morning coffee?

Coconut Frappuccino

I love having time off in the summer--right now I'm taking four classes to get ready for my speech & language program, but I only have class three days a week.  Tuesday and Friday I'm relaxing.  This morning I went to Whole Foods, and I was practically the only one there!  I am really living the life.

Anyway, I had big plans to do dishes, clean out the fridge, etc. today, and I still have those plans.  But when I got back from the grocery store I needed a pick me up, and I decided it needed to be frosty and fancy.  After staring at the now-cold coffee in the machine and the cans of coconut milk I had just picked up (it's a pantry staple around here), I got this idea.

This frappuccino is super rich and delicious, but it's also vegan.  To lighten it up a little, you could use light coconut milk and skip the whipped cream.  Also, if it were later in the day, I would totally add Kahlua to this.  It wants to happen.  Especially because it's Friday.

P.S. How cute are these straws?  I've been wanting striped straws forever and these ones are made of compostable biodegradable paper!  I got mine here (that's an affiliate link--I will make 22¢ if you click on it and buy some straws :)).

Ingredients (serves 2):

About 8 ice cubes, or more to taste
1 cup strong brewed coffee, cold or at room temp
3/4 cup coconut milk
2 teaspoons agave nectar, or to taste
1/4 teaspoon vanilla extract
Whipped cream or coconut whipped cream, for serving
Coconut flakes, for serving

Blend together the ice, coffee, coconut milk, agave, and vanilla in a blender until smooth.  Taste and add more ice or agave if desired.  Serve topped with whipped cream and a sprinkling of coconut flakes (they would be even more fabulous toasted, but I was too lazy).  Enjoy!

Strawberry & Cream Margaritas

You didn't think I was going to leave you without an idea of which margarita to enjoy with your cupcakes, did you?  I am here for you! 

This is delicious.  I am not sure if it really counts as a margarita, but it has tequila in it.  And it has something on the rim (not salt, but who's counting?).

Ingredients (makes two servings):

1 cup frozen strawberries

1 cup coconut milk

4 ice cubes

2-3 shots silver tequila

Squeeze of lemon or lime juice, plus extra

1/2 teaspoon vanilla

2-3 tablespoons honey (for a paleo-friendly version) or agave nectar (for a vegan version)

Sugar for glasses

Blend all ingredients except the sugar in a blender until smooth.  Taste, and add more lemon juice or agave nectar (or tequila!) if desired.

Dip the rims of two glasses into lemon juice and then sugar.  Pour into the glasses and enjoy!

¡Salud!

Dirty Banana and More Jamaican Stories

Have I ever mentioned how much I love alligators and crocodiles?  Well, I love them a lot.  I've seen alligators in Houston's bayous and on Louisiana swamp tours.  Once I even got to hold a baby alligator at a reptile-themed birthday party.  Yesterday, I got to see crocodiles for the first time in the Black River's Great Morass!  So much fun.  We went on an hour-long boat tour and saw at least six different crocodiles.  The guides know each of the crocodiles by name--they are very territorial and are always seen in the same spots.  This big guy is named Terrorist.  Yikes!

After the tour, we got to see some more approachable crocs in the crocodile nursery.  But, even that little guy looks like he could give quite a bite.

Here's what the Great Morass looks like.  All those dangly branches that look like vines are a special kind of root that mangroves send down to help them get more nutrients out of the brackish water.

Next up was the Appleton Estate Rum Tour.  The best part was when they opened up the bar after the tour--we got to serve ourselves shots of as many different kinds of rum as we wanted.  My favorite was the rum cream, which is featured in my new favorite Jamaican cocktail (see recipe below).  It's like a better version of Bailey's.  I also liked the Berry Hill Pimento Allspice liqueur, which has a pleasant double burn from the alcohol and spice.

I bought an adorable mini-bundt rum cake at the Appleton gift shop, which was a deliciously buttery, rum-soaked cake.  My mom has a mini bundt pan, so I am totally planning on making my own version when I get home.  Maybe with a glaze involving rum cream?  I love that stuff.

Caves at Xtabi

So, yesterday was jam-packed with tours, and today we decided to just take it easy by the cliffs.  We walked about 15 minutes down the road from our hotel to Xtabi, a resort that we'd heard serves great breakfast.  We could smell delicious baked goods even before we rounded the corner and saw the place.  Right away, we knew we just wanted to spend the entire day there.  The tables for the restaurant are in a large round gazebo and porch perched on the cliffs overlooking the ocean.  Two sets of stairs lead down to the lagoon, where you can swim or catch a ride on a glass-bottom boat.  Another set of stairs lead to the caves, where stone benches invite you to sit and relax in the dark coolness by the grotto.  I, however, left in a bit of a hurry after a couple of bats zoomed by uncomfortably close to my head.

Turns out the food is just as fabulous as the surroundings.  I ordered the bread basket (hello, carbs do not count when you're on vacation).  It came with a corn muffin, banana bread, and a cinnamon roll, all split open, buttered, and grilled to crispy perfection.  Ben ordered an ackee and callaloo omelette, which featured ackee from the tree right outside.  It was also delicious, but I did not get a chance to snap a picture before he started eating (I guess it's kind of annoying if someone is always trying to photograph your food from a few different angles before you can even get a bite in).

We lounged by the cliffs all morning, watching small rainstorms come and go.  When it got to be a respectable hour (ahem, 11:30 am), we ordered drinks.  I got one called a Dirty Banana--I was sold by the name and the fact that it had rum cream in it.  This is my new favorite cocktail!  I'm sharing a recipe here based on the ingredients Xtabi uses, so you can try it right away.  You might have to tweak some of the quantities to get it just how you like it.  Let me know what you think!

Recipe (serves one):

2 ounces Tia Maria
2 ounces rum cream or Bailey's
1 banana
1 scoop vanilla ice cream
Chocolate syrup

Drizzle chocolate syrup all over the inside of a tall, frosted glass.  Blend the remaining ingredients until smooth.  Serve in the chocolaty glass.  If you want it extra boozy, top with another splash of Tia Maria.  Enjoy!