Light Summery Cocktails and Pickled Cherries

I’m back on the raw diet in full force which means I am trying to look for healthier options when happy hour comes around.  I found this deliciously light and sweet Red Red “Vine” Cocktail on yummly.


You’ll need:

  • 12 Fresh Concord grapes
  • 2 oz Bulldog Gin
  • 2 Fresh mint leaves
  • 1 (.25-inch) slice Fresh ginger
  • 3 Lemon wedges
  • 1 tsp Raw sugar
  • Club soda


In a shaker, muddle the grapes. Add the remaining ingredients except the club soda and fill with ice. Shake well and double strain into a highball glass filled with fresh ice. Top with club soda and garnish with a mint leaf and a grape cluster.

I’ve also learned about the many healthy benefits of eating fermented items such as pickles and sauerkraut so I was delighted to find this recipe for pickled cherries in the new Sweet Paul magazine.

Pickled Cherries


1 quart sweet cherries ( I used both Bing and Rainier and the sweetness of the Rainer worked much better with the sweet and spicy recipe)

You’ll Need:

2 cups white wine vinegar

2 cups water

2 3/4 cups sugar

2 tablespoons honey

1/4 teaspoon salt

zest of 1 lemon

4 bay leaves

2 hot peppers


1. In a medium sauce pan, combine all ingredients except cherries and bring to a boil.

2. Lower heat and simmer liquid for 5 minutes to infuse with flavor.

3. Add cherries, continue cooking for 2 more minutes, and remove from heat.

4. Let cool and and serve or refrigerate.

I also made an adaptation of the cocktail above with the leftover juice from this recipe.

 Pickled Cherry Cocktail

1 part cherry pickling juice

1 part gin

1 part club soda

add one pickled cherry to drink




Free Vegetarian ebook!

The company where I spend my 9-6 each day, StockFood, is launching into the ebook world with its first ebook published in the US, Vegetarian: Simply Delicious.  It offers recipes for Vegetarians and Vegans alike as well as soy free and gluten free recipes.  It draws from various cultural backgrounds so there is sure to be something to suit your mood over and over again.


This weekend we are running a promotion for free downloads until Tuesday March 12th.   No codes are needed, the ebook will be available in the iTunes store only for $0.00.  After March 11th the price will return to $4.99.  We want to get the word out so that many people are able to take advantage of the free download to write reviews in iTunes and share with others.

My fellow salesperson, Susan, and I have tested some recipes from the ebook- Here is her review:

Respect Your Food


Here is the recipe I tested.

Rice Paper Rolls with Chili Dip page 40

(For 12 rolls)
Prep and cook time: 30 min​
For the rice paper rolls: ​
12 rice paper wrappers​
, 1 cucumber, cut into thin strips​
, 1 bell pepper, seeds removed & cut into thin strips​
, 1 carrot, cut into thin strips, ​
1 avocado, peeled & cut into thin strips, 1 3/4 oz pea shoots, ​
1 tbsp chopped cilantro (coriander)
For the chili dip:​ 
 1 red chili, seeds removed and thinly sliced, ​
1 green chili, seeds removed and thinly sliced​
, 2 1/2 fl oz olive oil​
,  2 1/2 fl oz lime juice​
, 1 shallot, finely chopped

To garnish: ​
For the rice paper rolls: dip 1 wrapper in warm water for a few seconds, until just soft. Drain the excess water and place on a work surface.
Place a few pieces of the remaining ingredients on the wrapper, about 3 cm from the base. Fold up the bottom of the wrapper.
Fold in the sides and roll up to enclose the filling. Place on a tray and cover with a damp tea towel.
Repeat with the remaining wrappers and filling ingredients.
For the chili dip: put all the ingredients into a screw-top jar and shake vigorously. Tip into a serving bowl.
Tie a scallion around each rice paper roll and garnish with chives. Serve the rice paper rolls with the dipping sauce

Excerpt From: David Link & Petra Koch. “Vegetarian.” v1.5. Icook2day, 2013. iBooks.
This material may be protected by copyright.

Check out this book on the iBookstore:

I’ve always been intrigued about working with rice paper wraps and decided this would fun to try.  They turned out to be a very light and satisfying snack.  I swapped zucchini for the cucumber and had to forgo the avocado- I had a bad one.  I also added a bit of agave to the chili sauce to give a sweet addition to the spicy kick.

For your free download of the ebook Vegetarian: Simply delicious- visit the iTunes store and download it for your ipad.


Beet, Apple, Pear, Ginger Juice

You might have seen my last post where I mentioned Beet Juice…

Beet juice is my new favorite to make and it happens to be a favorite of the Olympians as well. It’s rich in nitrates which give athletes a performance boost. The nitrates help muscles use oxygen more efficiently and have been compared to illegal performance enhancing drugs. Nitrates have a bad rap, however, researchers believe that the naturally occurring nitrates in vegetables may be responsible for some of the cardiovascular benefits of vegetable-rich diets. They come packaged with a bunch of health-protective compounds (minerals, vitamins, antioxidants). I love this blend due to the sweet and tangy zip from the pears and ginger.

BluePrint Cleanse- Apple Beet Pear Ginger

(also on Kris Carr’s juicing guide)
1 1⁄2 Granny Smith apple, quartered and cored ( I use 4)
1 1⁄2 Bosc or D’anjou pear, quartered and cored (I use 2)
3 small or 1 large (3-ounce) red beet, cut into small pieces
1-inch piece ginger

Blend away in your juicer.

A rainbow of nutrients.

Yes, that much food only makes one 24 oz. glass of juice. However, think of the time it would take you to eat all that. Juicing provides you with all of the nutrients you need in a fraction of the time and is absorbed into your system quickly because your body doesn’t have to work as hard to digest it.

Plus, its fun to see the pretty colors you can make! Drink up!


%d bloggers like this: