Beverage, Recipe
Sometimes you just need something easy, light, and refreshing, especially in the midst of this seemingly unending summer heat wave.
This sparkling grapefruit zinger kicks the fancy factor up a notch with snazzy basil, peach, & lime ice cubes. Feeling really fancy? Make it a cocktail instead.
These ice cubes will add fun & pizazz to any summer beverage, but I especially love them paired with the crisp flavor of the grapefruit juice.
by with a Side of Sneakers
- Water
- Lime juice
- Peaches
- Basil
Dice peaches & rip basil into small pieces.
Fill ice cube trays half full with water.
Add a few peaches & basil pieces to each cube.
Fill remaining space with lime juice.
Freeze & add to favorite beverage or water.
by with a Side of Sneakers
- Sparkling water
- Grapefruit juice
- Batch of Peach Basil Ice Cubes
Place a few Peach Basil Ice Cubes in each glass.
Fill glass with half sparkling water & half grapefruit juice.
Serve & enjoy ice cold.
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What’s your favorite way to cool off during the summer?
Dessert, Recipe
Or cocktails IN cupcakes.
I really did have good intentions.
I was planning on making a tropical fruit salad infused with mint and lime, but the mint kept screaming “make me into a cupcake”.
I had to listen.
So instead of tangy fruit cocktails alongside some real cocktails, I had cupcakes.
Clearly I made a good decision here.
I couldn’t decide which cocktail I was inspired by more: the pina colada or the mojito.
So naturally I channelled both.
Pineapple juice & shredded coconut, meet lime and mint. I believe you’ll get along just swell.
Yeah, I’d say it’s a pretty good match.
by with a Side of Sneakers
These vegan, gluten-free cupcakes pack a punch of flavor you wouldn’t expect- tropical hints of pineapple and coconut along with the zing of mint and lime.
If you’re not gluten-free, simply sub the flour, starch, and guar gum for 2 cups all purpose flour.
For the Cupcakes
- 1 cup sorghum flour or brown rice flour
- 1 cup tapioca starch
- 1 cup sugar
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon guar gum
- ½ cup coconut milk
- ½ cup pineapple juice
- 1 flax egg {1 T flax meal + 3 T water}
- 3 tablespoons coconut oil
- 1 t vanilla
- 2 t lime juice
- 1 bunch mint leaves
- ¼ cup unsweetened coconut flakes
For the Frosting
- 1 cup vegan shortening
- 3 1/2 cups powdered sugar
- 1 1/2 teaspoons lime juice
- 1/4 cup coconut milk
- 1/2 teaspoon mint leaves, minced
- zest of one lime
- coconut for garnish
Prepare flax egg. Set aside.
Combine dry ingredients.
Chiffonade mint leaves into small pieces, mashing & bruising as you do so. Mix with lime juice and microwave for 10 seconds to release mint flavor.
In a mixing bowl, combine wet ingredients. Slowly mix in dry ingredients with mixer.
Fold in mint, lime & coconut.
Divide batter evenly into muffin cups. Bake for ~17 minutes at 350 degrees.
Remove from oven and let cool slightly before transferring cupcakes to cooling rack to cool completely.
While cupcakes are baking, prepare frosting so flavors can start to meld.
Combine coconut milk, lime juice, zest, and mint. Microwave for 10 seconds to release mint flavor.
Mix all frosting ingredients and beat on high speed until fluffy.
When cupcakes are completely cooled, brush tops with lime juice then top with frosting. Sprinkle with extra coconut and lime zest. Garnish with lime wedges and mint leaves.
What cocktail would you want to eat in cupcake form?
*If you want to know why I bothered making these delicious treats gluten-free AND vegan, read today’s post on tiny sneakers.
Recipe
Do you know what one of the most requested fast food copycat recipes is?
Chipotle rice.
That yummy, fluffy, white rice loaded with rich Mexican flavors of lime and cilantro.
Luckily, it’s probably the easiest fast food recipe to replicate- and not so bad on the health scale either, especially if you swap in brown rice.
First you have to know how to cook rice to give it that great restaurant quality texture. This isn’t the time time for instant, 5 minute, or boil-in-bag rice. It’s time for the real deal. I promise it’s worth it.
The traditional method to cook rice is to match the liquid to rice ratio of 2-1.5 to 1; bring to a boil; then simmer until the water is absorbed, often up to an hour.
It works fine, but you often end up with wet, heavy, gummy rice. No way you’re matching Chipotle’s style with that.
Instead, try this:
How to Cook Fluffy Rice {without a rice cooker}
It’s as easy as spaghetti! Bring a pot of water to boil. Add desired rice quantity. Boil uncovered for 40 minutes. Drain rice {just enough to get rid of excess water- don’t try to completely drain.} So far it’s just like cooking pasta.
Put rice back in pot and cover. Let sit off the heat for 10 minutes. The final 10 minutes allows the rice to steam in the remaining moisture. When it’s done, you’ll have fluffy, light, airy, rice- even when making the traditionally heavier brown rice. Easy!
Now that you know how to cook rice perfectly, let’s make it Chipotle style. Like I said, beyond easy.
I like to use brown basmati rice for this recipe, but if you must, go ahead and use white basmati rice.
by Heather Neal
Keywords: entree side vegan vegetarian Southwest Mexican
- 1 cup cooked brown basmati rice
- 1 Tbsp lime juice
- 1 Tbsp fresh cilantro, chopped
- 1/8 tsp salt
Mix all ingredients together and serve.
See above for the best method of how to cook brown basmati rice.
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P.S. The winner of the Nasoya tofu giveaway is….
Email your info so you can get your prize!
Also, don’t miss my 36 week pregnancy update on tiny sneakers!
