Category: Guest Post

Celebrate National Veggie Burger Day with Homemade Veggie Burgers from Christine Waltermyer!

Celebrate National Veggie Burger Day

with

Homemade Veggie Burgers

with Christine Waltermyer

Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”

Veggie Burgers

Makes 4 burgers

Ingredients

2 teaspoons olive oil

1 red onion, chopped

1 cup mushrooms, sliced

1/2 teaspoon sea salt

1 cup cooked kidney beans

1/2 cup carrots, diced and boiled

2 Tablespoons oat bran

1/3 cup gluten free oat flour

1/3 cup ground flax seed meal

2 Tablespoons fresh parsley, chopped

1 teaspoon water

1/2 teaspoon garlic powder

1 teaspoon dried basil

Black pepper

Optional: Smoked paprika to taste

Method

1. Heat a medium skillet over medium heat. Add the oil, onion and a pinch of the sea salt to soften the onion. Cook for a few minutes, then add the mushroom. Cook 5 to 10 minutes, until nice and tender.

2. In a large bowl, combine the kidney beans, carrots, oat bran, oat flour, flax seed meal, parsley, water, and seasonings. Partly mash the ingredients together.

3. Prepare a baking sheet and line it with parchment paper. Form the mixture into four burger patties. Place them on your baking sheet.

4. Bake at 350 degrees F for 15 minutes, then turn the burgers and bake for another 15 minutes.

5. Serve on hamburger buns or lettuce leaves, topped with your favorite condiments. Enjoy!

Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

June 2, 2020
Pantry Banana Bread with Christine & Anya Waltermyer!

Pantry Banana Bread

with Christine Waltermyer

Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”

Pantry Banana Bread

vegan recipe

Ingredients

3 very ripe bananas, mashed

1¾ cups white whole wheat flour

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon cinnamon, plus extra for the top

⅓ cup sugar (combination of maple sugar and coconut sugar)

Avocado oil

½ cup walnuts, chopped

⅓ cup oil (combination of avocado oil and refined coconut oil)

¼ teaspoon sea salt

1 teaspoon pure vanilla extract

Additional options: ½ cup chocolate chips or raisins

Method

1. Preheat the oven to 350 F.

2. Grease the bottom and the sides of an 8 x 4-inch loaf pan.

3. Place the mashed bananas in a big bowl. Add the sugar, vanilla and oil. Stir well.

4. In a separate bowl, combine the flour, salt, cinnamon, baking powder and baking soda. Whisk to blend together.

5. Add the banana mixture to the dry ingredients and stir until well combined. Then add the walnuts and any other additional options.

6. Pour the banana bread batter into the loaf pan and add a little extra cinnamon on top of the mixture.

7. Bake for 50 to 60 minutes, or until the top springs back to the touch.

8. Let it cool before slicing and enjoy!

Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

April 22, 2020
Celebrate Earth Day with Quinoa & Kale Stem Pesto with Christine Waltermyer

Quinoa & Kale Stem Pesto

with Christine Waltermyer

Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”

Quinoa & Kale Stem Pesto

Ingredients

1 cup Ancient Harvest quinoa, cooked according to package directions

2 cups water or vegetable broth

Sea salt

1/2 cup scallions (white part), chopped

3 kale stems

1 sweet potato

2/3 cup fresh basil leaves, chopped

3 tablespoons pine nuts (lightly toasted)

1/4 cup olive oil

Method

1. Place the quinoa in a small pot with the water or broth and pinch of sea salt. Bring to a boil over medium high heat. Once it boils cover it and let it simmer for 15 to 20 minutes on low heat. The quinoa should be nice and fluffy.

2. Chop the kale stems and place them in a pot with about an inch of water. Cook on medium high heat for 5 minutes or until nice and tender. When done, drain and set aside.

3. Peel the sweet potatoes. Dice them. Place the sweet potatoes in a small pot and almost cover them with water. Bring to a boil over high heat. Reduce the heat to simmer on medium for 10 to 15 minutes or until fork tender. When finished cooking, drain and set aside.

4. Make the pesto: In a food processor add the scallions, basil, 1 tablespoon of the pine nuts, olive oil, cooked kale stems and pinch of sea salt. Blend until you reach your desired consistency, either slightly chunky or totally smooth.

5. In a large bowl, place the cooked quinoa, remaining 2 tablespoons of the pine nuts, cooked sweet potato, and pesto. Mix together and serve. Enjoy!

Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

April 20, 2020
Simple Sunday Brunch with Christine Waltermyer

Simple Sunday Brunch

with Christine Waltermyer

Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”

Avocado Sourdough Toast

An Easy, Healthy Breakfast or Snack!

Serves 2-3

Ingredients

1 teaspoon lemon juice (about the juice of ½ lemon)

1 avocado, pitted

Sea salt

3 slices sourdough bread (Try Apple Ridge Farm’s LOCAL bread!)

Optional: black pepper or cayenne

Toppings: Sliced red radish (can be pickled), microgreens (like sunflower sprouts), toasted sunflower seeds, lemon zest, olive oil & flaked sea salt

Method

1. Remove the zest from your lemon. Then juice the lemon, removing the seeds.

2. Cut the avocado in half, remove the pit and scoop out the avocado in a bowl. Using a fork or potato masher, mash the avocado. Add a few pinches of sea salt and the lemon juice, then mash it again. Optional: You can add black pepper or cayenne.

3. Toast or grill the bread. Spread with avocado spread. Top with your choice of toppings like pickled radish, micro-greens of your choice. Drizzle lightly with olive oil and sprinkle with a pinch of the flaked sea salt.

4. Enjoy!

Pantry Granola

Kid-Friendly & No Refined Sugar!

Makes about 6 cups

Ingredients

1/2 teaspoon cinnamon

1/2 cup barley flour (or other flour of your choice)

1/2 cup brown rice syrup (or ¼ cup brown rice syrup + ¼ cup maple syrup)

⅓ cup avocado oil (or coconut oil)

1 teaspoon pure vanilla extract

1/2 cup chopped walnuts

4 cups rolled oats

⅓ cup currants or any other dried fruit of your choice

Method

1. Preheat the oven to 350 degrees F.

2. In a large mixing bowl, combine all of the ingredients except the currants. Mix well.

3. Prepare a baking sheet with parchment paper. Spread the granola mixture in an even layer on the prepared baking sheet. Bake for 10 minutes. Stir the granola. Bake for 10 more minutes.

4. Once the granola is done baking, remove from the oven. Let the granola cool before breaking it up. Stir the currants into granola. Store granola in a glass mason jar for up to a week or two.

5. Enjoy this granola with your favorite yogurt or milk.

Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

April 18, 2020
Switch Up Your Quarantine Meals with Christine Waltermyer!

Switch Up Your Quarantine Meals

with Christine Waltermyer

Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”

During this quarantine, everyone’s starting to feel a little anxious to get outside and get back to our normal everyday routine. Meals are starting to get dull, home-schooling might be overwhelming at times, and you might feel like the house can’t get any cleaner after scrubbing it down since Quarantine Day 1. So why not switch up your meals with Christine Waltermyer?! Her recipes are absolutely delicious and simple to make at home. Her videos are helpful to follow along with too! Check out some of them below!

Immunity Broth

Makes about 12 cups

Ingredients

2 6-inch pieces of kombu seaweed

8 ounces fresh shiitake mushrooms

1 – 2 teaspoons dried astragalus root

3 cloves garlic

A few sprigs fresh thyme

1 onion (red or yellow), chopped into 4 pieces

1 burdock root, cut into a few pieces

4 small carrots, chopped in half

3 stalks celery, chopped in half

1 bunch parsley

Fresh ginger (about 3 inches) (optional)

Sea salt (optional)

Water to cover everything

Method

1. In a large soup pot, place all ingredients. Add enough water to cover everything. Bring to a boil over medium high heat. Lower heat to simmer for one hour, covered. Strain the broth through a strainer. Use in soups, cooking rice or as a warm drink on its own!

Creamy Carrot Soup

Serves 6

Ingredients

2 parsnips, peeled and chopped

5 carrots, scrubbed really well and/or peeled

1 bunch scallions

20 ounces chopped butternut squash (or 1 medium butternut squash, peeled, deseeded and cut up)

13.66 ounce can coconut milk

Vegetable broth to cover the vegetables, or about 5 cups

1 teaspoon sea salt

Equipment: Immersion blender or regular blender

Method

1. Place the squash in a soup pot. Chop the parsnips, then the carrots and add both of them to the pot. (Remove any bad spots.) Remove the white bottoms from the scallions. Chop them up and add to the pot. Reserve the green part for garnish. Add the coconut milk to the pot. Then add the vegetable broth, making sure it covers the vegetables. Use more or less to just cover them.

2. Place the pot over medium high heat. Bring to a boil, then lower the heat to simmer on low, covered, for 25 minutes or until all vegetables are fork-tender.

3. Chop the green part of the scallions to use for a soup garnish.

4. Add about 1 teaspoon of sea salt to the soup. Blend the cooked soup by using the immersion blender to blend right in the pot. OR, carefully transfer the cooked soup to a blender and carefully blend until smooth.

Mixed Leafy Greens Stir-Fry

Serves 6-8

Ingredients

1 small head napa cabbage, cut in half length-wise

1 bunch scallions

1 leek

1 baby bok choy

5 leaves green kale

1 tablespoon olive oil

Splash of water

Sea salt

Optional Ingredients: Chopped ginger, minced garlic, coconut aminos, crushed red pepper flakes, etc. for added flavor

Method

1. Wash all of the vegetables. Pull the kale leaves from the stems and rip up the leaves. If you want to use the stems be sure to chop them up finely. In this recipe I saved them for later use in making soup stock.

2. Chop off the end of the baby bok choy, and wash the leaves again under running water. Chop up into bite-sized pieces. For the napa cabbage, remove any outer leaves with bad spots. Remove the core from the bottom. Slice across the width into ½-inch slices, removing any bad spots you see. For the scallions, remove the little roots on the bottoms, then slice on a diagonal, about ½-inch pieces.

3. To cut the leek, slice in half length-wise. Rinse again under running water. Lay the flat cut side down on the cutting board. Slice into ½-inch size pieces.

4. Heat a large skillet or deep pan over medium heat. Add the olive oil, then the leeks. Add a little pinch of salt to help them soften. Cook for a few minutes, then add the kale. Cover and cook for another 30 seconds to 1 minute. Add another pinch of salt and a splash of water. Add all remaining ingredients, plus another splash of water if needed. Cover and steam for another few minutes, or just until all of the vegetables are tender but still bright green and not overcooked. Serve as is, or with your favorite dressing or an additional drizzle of olive oil and sea salt.

Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

March 26, 2020
Heart-Healthy Curried Pumfu Stir-Fry with Christine Waltermyer

Heart-Healthy Curried Pumfu Stir-Fry

with Christine Waltermyer

Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”

Serves 4

Ingredients

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic minced

½ teaspoon sea salt, or to taste

2 cups sliced mushrooms

1 teaspoon curry powder, or to taste

½ teaspoon turmeric

3 heirloom carrots, peeled and sliced

1 container CocoJune Organic cultured coconut yogurt

1 8-oz. pack Pumfu pumpkin seed tofu, cubed

¼ small head green cabbage, chopped

2-3 cups broccoli spears

Method

1. Heat the olive oil over medium heat. Add the onions and garlic. A pinch of the salt helps the onions to soften.

2. Cook and stir for 3 to 5 minutes, or until the onions have softened. Add the sliced mushrooms, curry powder, remaining sea salt and turmeric.

3. Cook and stir for a few minutes, then cover for a few more minutes.

4. Uncover and add carrots and the coconut yogurt. Stir and cover, cooking for another minute.

5. Add the cabbage, Pumfu and broccoli. Cover and cook for another 5 minutes, or until the broccoli is tender but still bright green. Serve hot, over cooked quinoa or rice. Enjoy!

Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

February 17, 2020
Winter Crunch Salad with Christine Waltermyer

Winter Crunch Salad

with Christine Waltermyer

Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”

Serves 4-6

A colorful, heart-healthy salad that highlights seasonal vegetables.

Ingredients

Salad:

½ head radicchio, chopped

½ cup chopped fennel bulb

1 mandarin orange, sliced

2 tablespoons sliced almonds

2 heads Belgian endive, cored and sliced

3 heirloom rainbow carrots, peeled and diced

5 cups chopped romaine lettuce

Dressing:

½ cup olive oil

⅓ champagne vinegar

1 tablespoon maple sugar

½ teaspoon sea salt

1 teaspoon prepared yellow mustard

Juice of one small orange

Method

1. Combine all salad ingredients in a large bowl.

2. In a small bowl, combine all dressing ingredients. Whisk well to blend.

3. Just before serving the salad, pour desired amount of dressing over the salad and toss to combine. Enjoy!

Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

February 17, 2020
Triple Layer Carob Cake with Christine Waltermyer

Triple Layer Carob Cake

with Christine Waltermyer

Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”

Triple Layer Carob Cake

Makes One 2-Layer Cake

This paleo cake is refined sugar-free, grain-free and decadent!

Ingredients

Frosting:

¼ cup maple syrup (+ a little extra if needed after it chills, to achieve the right consistency)

½ cup carob powder

½ cup refined coconut oil

½ cup almond butter (I used sprouted almond butter)

Cake (Dry Ingredients):

2 cup Bob’s Red Mill Paleo Flour

½ cup carob powder

1 teaspoon baking soda

¼ teaspoon sea salt

½ teaspoon cinnamon

Cake (Wet Ingredients):

4 pastured eggs

½ cup avocado oil

1 teaspoon vanilla extract

½ cup pure maple syrup

For Presentation: Optional raspberry sauce (recipe below), fresh mint, flaked sea salt

Method

To make the frosting:

In a bowl, mix together all of the ingredients and stir well until smooth. Refrigerate while you make the cake. You may need to a little more maple syrup later after chilling the frosting, to achieve a smooth, spreadable consistency. If you want extra frosting for decorating, you can double this recipe.

To make the cake:

1. Preheat the oven to 325 degrees F. Lightly grease two 8-inch cake pans with avocado oil. You can place a circle of parchment paper on the bottom of each one if you like, to make releasing the cakes a little easier.

2. In a large bowl, mix together all of the dry ingredients. In a separate bowl, mix together the wet ingredients. Combine the wet and dry ingredients and stir well to combine. Evenly divide the batter between two cake pans. Bake for 20 to 25 minutes, or just until set on top.

3. Remove the frosting from the refrigerator to come to room temperature.

4. Remove the cakes from the oven and set aside to cool. When cool to the touch you can invert the cakes, releasing them from the pans, onto plates lined with parchment paper. Flip one cake onto a cake plate.

5. Stir the frosting to help it soften. If needed, add a little more maple syrup to achieve the right spreadable consistency.

6. Cover the top of the cake with frosting. Place the other layer on top. Frost the top and sides of the cake with the frosting. Clean any crumbs from the plate.

7. To serve, when plating each slice drizzle with optional raspberry sauce, sprinkle with flaked sea salt and place a mint sprig on the side.

Optional Raspberry Sauce Recipe

Ingredients:

1 10-ounce bag frozen raspberries

2 to 3 tablespoons maple syrup

Equipment: plastic squirt bottle with nozzle

Method:

Place the raspberries and maple syrup in a small saucepan. Heat over medium heat until almost boiling. Cover and cook on medium-low heat for 5 minutes. Remove from heat and cool. Place in a blender and blend until smooth. Strain through a fine-mesh strainer. Using a funnel, pour into the squirt bottle. Use to make a zigzag design on each piece of cake when served.

Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

February 13, 2020
DIY Valentine’s Day Gift Ideas with Christine Waltermyer

DIY Valentine’s Day Gift Ideas

with Christine Waltermyer

Christine Waltermyer is a local Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to get your FREE copy of her cookbook, “7 Days of Deliciousness.”

Vegan White Chocolate Bark

with dried cranberries

Makes 16 Hearts

Ingredients

6 oz Sunfood organic cacao butter, melted

⅓ cup vegan vanilla protein powder

2 tablespoons dried cranberries (sugar free if possible)

2 tablespoons hemp hearts

2 tablespoons chopped goji berries

¼ teaspoon sea salt

¼ teaspoon vanilla extract

A few drops – ½ teaspoon SweetLeaf Sweet Drops Vanilla Creme Sweetener

Equipment: Silicone heart-shaped molds (or you can just make bark in an 8 x 8-inch pan lined with parchment paper), pretty boxes for packaging

Method

1. Heat an inch of water in a saucepan. Place a metal bowl over it. Add the cacao and heat until melted.

2. Add the protein powder, vanilla, sea salt, and stevia drops. Whisk to blend.

3. Working quickly, use an immersion blender to blend smooth.

4. Pour into silicone molds or an 8 x 8-inch dish lined with parchment paper.

5. Sprinkle the hemp hearts, dried cranberries and chopped goji berries across the tops.

6. Place in the refrigerator to set for 2 to 4 hours.

7. Carefully release the chilled hearts from the mold (or break the bark into random pieces). Place the chocolate in gift box of choice. The white chocolate will keep at room temperature for up to 2 weeks. Or you can store in the refrigerator for a firmer texture.

Homemade Natural Bath Bombs

with Essential Oils

Makes 2 Medium Size Bath Bombs

Ingredients

½ cup baking soda

¼ cup organic cornstarch

¼ cup epsom salts

¼ teaspoon Decorative Food Colors from Nature (color of choice) or other natural powdered food coloring

2 ½ teaspoons jojoba oil (or castor oil, almond oil or melted coconut oil)

½ teaspoon water

½ teaspoon essential oil of your choice (lemon, grapefruit, lavender, etc.)

¼ cup citric acid

Equipment: Bath bomb mold

Method

1. In a medium size bowl, combine the baking soda, cornstarch, epsom salts, and food coloring. Whisk to blend.

2. In a small glass jar, combine the jojoba oil, water, and essential oil. Place the lid on the jar and shake well. Add the wet mixture to the dry ingredients in the bowl. It should be the consistency of slightly wet, crumbly beach sand. It should stick together and you should be able to form a small ball with it. If it seems too dry, you can add a few drops more of the jojoba oil, just enough to achieve the right consistency.

3. Add the citric acid, working it in quickly.

4. Using a bath bomb mold, scoop up a generous amount of the bath bomb mixture and press the two halves of the mold together. Press the two halves together firmly, then lightly tap the mold to release it. Place the finished bath bomb on a plastic tray lined with parchment paper.

Herb-Infused Massage Oil

Ingredients

4 or 5 sprigs of your favorite dried herb such as rosemary or lavender

Enough almond oil combined with a neutral oil like avocado oil to fill a medium size glass jar

6 drops essential oil such as clary sage, rosemary or lavender

Equipment: A pretty gift bottle and ribbon

Method

1. Fill a medium size glass jar with the oil. Place the dried herbs in the oil. Cover the jar and place in a cool, dark place for 2 to 4 weeks. Strain out the oil, removing the herbs, and pour the oil into the gift bottle, adding 1-2 new sprigs of the dried herb. At this point you can add a few drops of essential oil such as clary sage. Place the lid on the bottle and add some ribbon for the perfect Valentine’s gift!

Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

February 11, 2020
Celebrate National Kombucha Day with Health-Ade Kombucha Recipes!

ALL Health-Ade Kombucha on sale this month (1/1/2020-1/31/2020) 2 for $6!

Yields one small jar of dressing

INGREDIENTS

1/4 cup Health-Ade Blood Orange Carrot Ginger Kombucha

3/4 cup olive oil

1 teaspoon raw honey

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1 clove garlic, finely minced

METHOD

1. Combine all ingredients in a small jar and whisk vigorously to combine.

2. Taste dressing and season with more salt and pepper, if desired.

3. Dressing will keep in an airtight jar in the refrigerator for up to five days.

Yields 4 servings

INGREDIENTS

1 bottle (1 pint) Health-Ade Cayenne Cleanse

Juice from 4 blood oranges, plus 1 sliced blood orange for garnish

1 cup carrots, peeled and chopped

Juice from 1/2 lemon plus zest for garnish

1 cup ice cubes

Cayenne pepper, for sprinkling

METHOD

1. Combine Cayenne Cleanse, orange juice, carrots, lemon juice, and ice into a high-powered blender. Blend on low, slowly increasing to high speed. Blend on high for 1 minute or until smooth consistency is reached.

2. Strain drink through a fine mesh sieve once or twice. Divide drink equally between 4 cocktail glasses. Pour over ice if desired.

3. Use a vegetable peeler to peel 4 long ribbons of lemon zest. Place 1 ribbon into each glass.

4. Slice remaining blood orange in wheels and place one face up in each glass.

5. Sprinkle a pinch of cayenne pepper into each glass. Enjoy cold. Refrigerate up to 2 days.

Yields 1 serving

INGREDIENTS

1/4 cup crystallized ginger, for rim

2 teaspoons sea salt, for rim

2 ounces grapefruit juice

1 ounce freshly squeezed lemon juice (from 1 large lemon)

4 ounces Health-Ade Ginger Lemon Kombucha

2 ounces club soda (optional)

Grapefruit wheel or wedge, for garnish

METHOD

1. Place candied ginger and sea salt in the bowl of a food processor. Give it a few good pulses, until ginger and salt are combined and powder-like.

2. Run a lemon wedge around the rim of a chilled highball glass. Dip glass in ginger-salt mixture to coat. Fill glass with a handful of ice cubes.

3. In a cocktail shaker, add grapefruit juice, lemon juice, Ginger Lemon Kombucha, and a handful of crushed ice. Very gently shake and strain into a prepared glass. Top with club soda if desired.

4. Garnish with a grapefruit wheel or wedge and serve.

Yields 2 servings

INGREDIENTS

1.5 cups diced mango (about 1 mango)

1 cup dried pineapple

1/2 cup cold water

1 cup Health-Ade Ginger Lemon Kombucha

2-3 ounces rum or vodka (optional)

METHOD

1. Add mango, pineapple, and water to a blender and blend until smooth.

2. Strain mixture through a mesh strainer, scraping with the back of a spatula to get all of the juice.

3. Mix fruit puree with kombucha and optional alcohol, and serve over ice.

4. Garnish with sliced pineapple and basil.

All recipes and information above are provided from INFRA and Health-Ade Kombucha.

Independent Natural Food Retailers Association (INFRA) is a purchasing cooperative owned and governed by independent natural and organic food retailers of all sizes working together to leverage our voice in the industry. They unite their members for the purpose of providing operational support, leveraging purchasing power, and engaging in shared marketing activities.

Working together is how we compete and differentiate ourselves in the marketplace, and gives us a higher chance of success. The level of integrity and commitment of the retailers who are INFRA members helps us shape a future together where we will be able to continue to bring high quality organic food to our individual communities, because we have a shared vision and commitment.

January 14, 2020