Summer Refreshers
Strawberry Popsicle
1 can full fat coconut milk
1 1/2 cup fresh strawberries, chopped
1 medium banana, sliced
1 tablespoons pure maple syrup (optional)
12 paper cups (3 oz) and wooden pop sticks or desired popsicle mold
Place coconut milk, 1-1/2 cups strawberries, banana and sweetener in a blender; cover and process until smooth. Pour pureed mixture into molds, filling 3/4 full. Top molds with wooden stick holders. Freeze until firm, at least 4 hours.
Hibiscus Tea
1 cups dried hibiscus flowers, rinsed
1/2 cup dried or fresh mint
2 Tbsp maple syrup
1/2 cup fresh fruit chunks choice
1/4 tsp of salt
8 cups of water
Steep dried flowers in hot water 6 minutes. Strain the flowers. Serve over ice and fresh cut fruit chunks. Enjoy!
Mango Salad
1 tablespoon Extra Virgin Olive Oil
1 large grass -fed ribeye
1/2 cup Mango Cilantro Dressing (below)
Salad
5 cups mix greens and lettuce, roughly chopped
2 Cucumbers, diced
1 carrot sliced thinly
1 ripe Avocado, sliced or cubed
1/4 cup Cilantro, roughly chopped
1/2 cup Mango Cilantro Salad Dressing
Start by marinating the ribeye in 1/2 cup mango cilantro salad dressing. Set aside for 15 minutes. Grill steak in the pan, and cook the steak for 7 minutes, turning halfway. Let it rest for 5-10 minutes before slicing. To assemble the salad, add lettuce, cucumbers, carrot, avocado, cilantro and grilled steak to a large bowl. Pour the dressing on top and toss to combine. Serve immediately.
Mango Dressing
1 cup diced Mangoes
1/2 cup packed Cilantro
1 small thai chili or serrano
3 Garlic Cloves
2 tablespoons Red Wine Vinegar
3/4 teaspoon Salt
1/2 cup Extra Virgin Olive Oil
Blend or mix in a food processor until smooth
Latte Popsicles
1 can full fat coconut milk
5 large medjool dates (soak for 5 min in water)
1 tsp instant organic coffee
1/2 TBSP vanilla extract
1/4 tsp cream of tartar
Pinch of salt
Blend all ingredients until smooth. Taste and add more coffee to your liking. Pour the mixture into Popsicle molds. Freeze until firm.