Category: Recipes

  • Homemade Fire Cider

    Homemade Fire Cider

    Homemade Fire Cider

    Fire cider is a traditional herbal remedy known for its immune-boosting and warming properties. It is a potent infusion of herbs, spices, and vegetables steeped in apple cider vinegar.

    Fire cider is known for its potent and spicy flavor, as well as its potential health benefits. Feel free to adjust the ingredients to suit your taste and heat tolerance.

    Here are some common uses for fire cider:

    Immune Support

    Fire cider is often consumed as a daily tonic or during cold and flu season to help support the immune system. Its ingredients, such as garlic, ginger, and horseradish, are believed to have immune-boosting properties.

    Cold and Flu Relief

    Many people use fire cider at the onset of a cold or flu to help alleviate symptoms and speed up recovery. The warming and spicy nature of fire cider can help clear congestion and soothe a sore throat.

    Digestive Aid

    Fire cider can aid digestion and help relieve symptoms like indigestion, gas, and bloating. The combination of apple cider vinegar and herbs like ginger and rosemary may promote digestive health.

    Anti-Inflammatory

    Some of the ingredients in fire cider, such as turmeric and cayenne pepper, are known for their anti-inflammatory properties. It may be used by some individuals to help reduce inflammation in the body.

    Energy Booster

    The spicy and tangy nature of fire cider can provide an energy boost. It’s often taken in the morning as a natural pick-me-up.

    Circulation Support

    Ingredients like cayenne pepper in fire cider may help improve blood circulation. Some people use it to promote cardiovascular health.

    Sinus Congestion Relief

    The spicy components in fire cider, particularly horseradish and chili peppers, can help clear sinuses and provide relief from nasal congestion.

    General Wellness

    Many people incorporate fire cider into their wellness routines as a preventive measure to maintain overall health and vitality.

    Before using fire cider or any herbal remedy, it’s advisable to consult with a healthcare professional, especially if you have underlying health conditions, are pregnant or nursing, or are taking medications.

    Homemade Fire Cider

    Fire cider is a traditional immune-supporting remedy with deep roots in folk medicine.
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    Ingredients Method

    Ingredients
      

    • 1 medium onion chopped
    • 1/2 cup fresh horseradish root grated
    • 1/2 cup fresh ginger root grated
    • 1/2 cup fresh turmeric root grated
    • 10 cloves garlic crushed or minced
    • 2 jalapeño peppers chopped, adjust for spice preference
    • Zest and juice of 1 lemon
    • Zest and juice of 1 orange
    • 2 tbsp dried rosemary
    • 2 tbsp dried thyme
    • 1/4 tsp cayenne pepper adjust for spice preference
    • raw, unfiltered apple cider vinegar enough to cover all ingredients
    • raw honey to taste, optional

    Method
     

    1. Wash and chop the onion, horseradish, ginger, turmeric, garlic, and jalapeño peppers. You can leave the seeds in the jalapeños for extra heat, or remove them for milder fire cider.
    2. Zest the lemon and orange, and then juice them.
    3. In a clean, quart-sized glass jar, layer the chopped onion, grated horseradish, grated ginger, minced garlic, chopped jalapeño peppers, lemon zest, orange zest, dried rosemary, dried thyme, and cayenne pepper.
    4. Pour raw, unfiltered apple cider vinegar over the ingredients in the jar until they are completely covered. Make sure to leave a little space at the top for expansion.
    5. Seal the jar with a tight-fitting lid. If using a metal lid, place a piece of parchment paper or plastic wrap between the jar and the lid to prevent corrosion.
    6. Place the jar in a dark, cool place (like a pantry) for about 3 to 4 weeks. Shake the jar daily to help mix the ingredients.
    7. After 3 to 4 weeks, strain the mixture through a fine-mesh sieve or cheesecloth into a clean glass container.
    8. If you find the fire cider too strong, you can add raw honey to taste. This will also sweeten it a bit and make it more palatable.
    9. Store your fire cider in the refrigerator, where it can last for several months.
    10. To use, take 1-2 tablespoons daily as a tonic or when you feel like you need an immune boost. You can also use it in cooking or as a salad dressing ingredient.
  • Back to School Snack Ideas

    Back to School Snack Ideas

    Back to School Snack Ideas

    Creating delicious and healthy snacks for kids as they head back to school is a great way to ensure they have energy and focus throughout the day. Here are some simple and nutritious snack ideas:

    Fruit Kabobs:

    Ingredients: Assorted fruits (e.g., strawberries, grapes, pineapple chunks, melon), wooden skewers, yogurt or honey for dipping.
    Instructions: Thread the fruit onto the skewers and serve with yogurt or honey for dipping.


    Homemade Trail Mix:

    Ingredients: Nuts (almonds, cashews, or mixed nuts), dried fruits (raisins, cranberries, apricots), whole-grain cereal, and dark chocolate chips (in moderation).
    Instructions: Mix these ingredients together in a bowl, and portion them into small snack bags for easy grab-and-go snacks.


    Vegetable Sticks with Hummus:

    Ingredients: Carrot sticks, cucumber slices, celery sticks, bell pepper strips, and your child’s favorite flavor of hummus.
    Instructions: Wash and cut the vegetables, and serve with hummus for dipping.


    Yogurt Parfait:

    Ingredients: Greek yogurt, granola, fresh berries, and a drizzle of honey.
    Instructions: Layer yogurt, granola, and berries in a glass or container. Drizzle honey on top.


    Mini Quesadillas:

    Ingredients: Whole-grain tortillas, shredded cheese, and diced cooked chicken (optional).
    Instructions: Sprinkle cheese and chicken (if using) on a tortilla, top with another tortilla, and heat in a skillet until the cheese melts. Cut into wedges.


    Homemade Energy Bites:

    Ingredients: Rolled oats, honey, peanut butter, mini chocolate chips, and chia seeds.
    Instructions: Mix all the ingredients together, roll into small balls, and refrigerate until firm.


    Apple “Cookies”:

    Ingredients: Apple slices, peanut butter or almond butter, and toppings like raisins, shredded coconut, or mini chocolate chips.
    Instructions: Spread nut butter on apple slices and sprinkle with toppings.


    Ants on a Log:

    Ingredients: Celery sticks, peanut butter or cream cheese, and raisins.
    Instructions: Fill the celery with peanut butter or cream cheese and top with raisins.


    Cheese and Whole-Grain Crackers:

    Ingredients: Sliced cheese and whole-grain crackers.
    Instructions: Pair slices of cheese with whole-grain crackers for a simple yet satisfying snack.


    Smoothie Popsicles:

    Ingredients: Blend yogurt, fresh or frozen fruit, a bit of honey, and pour into popsicle molds.
    Instructions: Freeze until solid for a refreshing, healthy treat.

    Remember to consider any food allergies or dietary restrictions your child may have when preparing these snacks. These snacks are not only tasty but also provide essential nutrients to help your kids stay energized and focused throughout the school day.

  • Smoked Salmon and White Bean Spread

    Smoked Salmon and White Bean Spread

    Smoked Salmon and White Bean Spread

    A creamy base of white beans plus a hit of freshness from herbs gives you a balanced and exciting spread for your next get together or when you’re craving snacks for dinner.

    Bright herbs and capers, creamy white beans, and smoked fish are perfectly balanced and an unexpected combination. The recipe is gluten-free, so if you’re looking to keep the meal that way, you can use seed crackers, veggies, corn chips, or gluten-free bread and crackers. It’s still high time for grilling, so toss some bread on the grill.

    We call for smoked salmon here, as it’s a highly approachable and familiar ingredient. Feel free to experiment: trout would be another classic to substitute or go wild with smoked mackerel or smoked mussels. Flaking smoked fish on top of this spread is a great way to enjoy the savory richness of seafood without needing to purchase a large quantity to satisfy the crowd. If you’re looking to cut down, either on your costs or your animal protein consumption, consider this a great blueprint!

    The final thing we’ll say about this recipe is that it just might be your next pantry staple dish. Canned seafood and canned or dried beans are items you can keep stocked in your pantry. The addition of a few fresh herbs, picked up at the store or snipped from a windowsill herb garden, means you can whip it up on the fly year-round and for any occasion.

    Smoked Salmon and White Bean Spread

    A creamy base of white beans plus a hit of freshness from herbs gives you a balanced and exciting spread for your next get together or when you're craving snacks for dinner.
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    Ingredients Method

    Ingredients
      

    • 1 15 ounce can white beans drained and rinsed
    • 4 tbsp olive oil divided
    • 2 tbsp lemon juice
    • 2 large garlic cloves minced
    • 1/2 tsp sea salt
    • 1/2 tsp coarse ground black pepper
    • 6 ounces smoked trout or smoked salmon flaked
    • 2 tbsp chopped chives
    • 2 tbsp fresh oregano leaves or ¼ teaspoon dried oregano
    • 1 tbsp capers drained
    • Crackers or bread to serve

    Method
     

    1. In a food processor combine beans, olive oil, lemon juice, garlic, salt, and pepper.
    2. Run processor until mixture is smooth.
    3. Spread bean mixture onto a service plate creating swirls.
    4. Drizzle on remaining olive oil and top with flaked smoked fish, fresh herbs, and capers.
    5. Serve with crackers or sliced artisan bread.
    6. Enjoy!

    Recipe Courtesy of INFRA

  • Superfood Kale Salad

    Superfood Kale Salad

    Superfood Kale Salad

    This superfood kale salad is like getting
    to eat a whole bowl of guacamole without sharing—and without feeling guilty

    Think of this recipe as the perfect canvas. You can enjoy the subtle nuttiness of sunflower seeds and hemp hearts. Add it to wraps or sandwiches that could use a boost. Top with your favorite protein for a more substantial meal. Grilled tofu will keep things plant-based. You can also add some grilled shrimp, cotija cheese, diced ripe mango, and a bit of your favorite salsa for a shrimp taco salad. The canvas can take anything you throw at it, so don’t sleep on this superfood kale salad!

    Superfood Kale Salad

    This superfood kale salad is full on savory goodness with nutritional yeast, seeds, and of course avocado. By massaging kale, you can overcome the sometimes-fibrous nature of this nutritional powerhouse.
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    Ingredients Method

    Ingredients
      

    • 1 bunch green kale
    • 1 large ripe avocado peeled and pit removed
    • 2 large garlic cloves minced
    • 1/3 cup nutritional yeast
    • 2 tbsp lemon juice
    • 2 tbsp olive oil
    • 1/2 tsp sea salt
    • 1/4 cup roasted sunflower seeds
    • 2 tbsp hemp hearts

    Method
     

    1. Remove stems from kale and chop leaves into bite size pieces. Set aside.
    2. In a large mixing bowl place avocado, garlic, olive oil, nutritional yeast, lemon juice, and salt. Fork through the mixture to mash avocado and to blend ingredients.
    3. Add kale and mix thoroughly with both hands, massaging until kale is fully coated. Adjust seasoning to taste.
    4. To serve, garnish with sunflower seeds and hemp hearts.
    5. Enjoy!

    Recipe Courtesy of INFRA

  • Peach-Thyme Compote

    Peach-Thyme Compote

    Peach-Thyme Compote

    This peach-thyme compote is easier than making jam, but you can use it anywhere you’d use jam or jelly. Toast? French toast? Cheese boards? Ice Cream?!? It does it all!

    While stone fruit season runs throughout the summer months, August is National Peach Month. If you’ve got a small bounty of peaches, try making this peach-thyme compote. With just four ingredients and a bit of water, you can make an elevated spread that captures the essence of summer.

    Thyme adds complexity while the acidity of lemon juice tames the sweetness. You can switch different herbs and get creative. Since you’re not canning a jam, you don’t need to worry about straying from the recipe basics. Want to mix stone fruit or other seasonal goodies? If it grows together, it goes together!

    Peach-Thyme Compote

    Use the compote in sweet or savory applications. Grilled cheese sandwiches, as a glaze for organic chicken, with crepes, on a biscuit, or as an ice cream topper, this compote will complement your meals for the rest of the summer! 
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    Ingredients Method

    Ingredients
      

    • 2 lbs ripe, firm peaches
    • 1/4 cup organic sugar
    • 1/4 cup water
    • 2 tbsp fresh lemon juice
    • 1 thyme sprig

    Method
     

    1. Bring a medium pot of water to a simmer.
    2. Drop in peaches for 15-30 seconds then remove from simmering water and place in cold water.
    3. Remove skins once cool enough to handle.
    4. Chop peaches, remove stones, and place in a medium saucepan. Add remaining ingredients and bring to a hard boil.
    5. Cook for 5-8 minutes or until peaches are cooked.
    6. Spread cooked peach mixture on a rimmed backing sheet for rapid cooling. Discard thyme sprig.
    7. Store cooled peach compote in a sealable container in the refrigerator until ready to use.

    Recipe Courtesy of INFRA

  • Lemon Blueberry Cheesecake Pops

    Lemon Blueberry Cheesecake Pops

    Lemon Blueberry Cheesecake Pops

    Who says you can’t indulge in something sweet and refreshing that’s also healthy and affordable?

    Made with whole ingredients like lemon yogurt, fresh blueberries, and a crunchy granola topping, these pops are tasty and nutritious. Plus, making your own summer treats at home can be a lot more affordable than buying them at the store.

    Not only are these pops healthy, they’re also easy to make. Simply combine the ingredients with a hand mixer, pour into popsicle molds, and let them freeze. In just a few hours, you’ll have a batch of delicious and refreshing treats that you can enjoy guilt-free all summer long.

    The next time you’re craving something sweet, skip the store-bought options and make your own Lemon Blueberry Cheesecake Pops. Not only will your taste buds thank you, but your wallet and your body will too!

    Lemon Blueberry Cheesecake Pops

    Lemon blueberry cheesecake pops are a refreshing and delicious treat that's perfect for summer! Made with whole ingredients, these pops are easy and a cinch to make!
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    Servings: 8
    Ingredients Method

    Ingredients
      

    • 1 Pint fresh blueberries
    • 1/3 Cup cane sugar divided
    • 2 Tablespoons water
    • 1 Teaspoon lemon zest
    • 2 Cups softened cream cheese
    • 1 Cup lemon yogurt
    • 1/2 Cup granola
    • 8 paper cups
    • 8 wooden popsicle sticks or small reusable popsicle molds with sticks

    Method
     

    1. Place blueberries, two tablespoons sugar, water, and lemon zest in a small saucepan and bring to a simmer. Cook for five minutes or until blueberries are tender and mixture has thickened. Set aside to cool.
    2. In a mixing bowl, use a hand mixer to cream together cream cheese and remaining sugar until fluffy. Stir in yogurt until thoroughly mixed. Fold in blueberry mixture to create swirls of fruit.
    3. Spoon mixture into eight small paper cups leaving a quarter inch of space from the top of the cups.
    4. Top off cups with granola and gently press into the cheesecake mixture. Insert a popsicle stick into the center of each cup and freeze for a minimum of four hours.
    5. To serve, peel away paper cup and enjoy!

    Recipe Courtesy of INFRA

  • From the Garden to the Dinner Table

    From the Garden to the Dinner Table

    From the Garden to the Dinner Table

    Simple & spectacular summer recipes

    When it comes to cooking with sun-ripened garden crops, it’s best to keep it simple and let the flavor of your main ingredients shine. Garden-harvested foods are at their peak ripeness and will have more nutrients and flavor than store-bought fruits or vegetables that would have had to be picked early for market.

    Pea, Basil, and Feta Dip

    This dip can be whipped up in a flash and goes perfectly with any array of garden-fresh veggies available this time of year.

    Ingredients:

    8 oz (225 g) feta cheese

    1/4 cup (60 mL) plain Greek yogurt

    1/2 cup (125 mL) blanched fresh green peas, plus extra for garnish

    1/4 cup (60 mL) raw walnuts

    3/4 cup (180 mL) packed basil leaves and tender stems, plus extra for garnish

    1 garlic clove, peeled

    1 lemon

    2 Tbsp (30 mL) olive oil

    Salt, to taste

    Instructions:

    In food processor fitted with steel blade attachment, pulse together feta cheese and yogurt, scraping down bowl as needed, until smooth and creamy. Transfer to large plate, spreading over bottom of plate to cover. Set aside and wipe out food processor.

    To food processor, add peas, walnuts, basil, garlic, zest of half a lemon, juice of whole lemon, and olive oil. Blend, scraping down sides of bowl as needed, until textured but creamy and well combined. Taste and adjust seasoning with salt. Dollop basil mixture over whipped feta, running a knife lightly through mixture to marble the two dips together. Garnish with extra peas and basil leaves, if desired. Serve alongside crackers and vegetables for dipping.

    Serves 6

    Each serving contains: 215 calories; 14 g protein; 15 g total fat (7 g sat. fat); 7 g total carbohydrates (6 g sugars, 1 g fiber); 456 mg sodium

    Carrot, Raspberry, and Olive Tartine

    This lovely open-faced sandwich is at once earthy, bright, briny, and fruity.

    Ingredients:

    3/4 cup (180 mL) fresh raspberries, divided

    3 Tbsp (45 mL) olive oil

    1 large lemon

    1/3 lb (150 g) carrots, about 3 medium carrots

    1/2 cup (125 mL) coarsely chopped flat-leaf parsley leaves

    1/4 cup (60 mL) roughly chopped Castelvetrano olives

    1/3 cup (80 mL) ricotta cheese

    3 slices whole grain country loaf, toasted

    Instructions:

    In medium bowl, smash 1/4 cup (60 mL) raspberries with a fork. Add olive oil and zest and juice of lemon. Whisk until well combined and set aside.

    On large holes of box grater, grate carrots and add to dressing mixture. Gently fold in chopped parsley and olives.

    Divide ricotta cheese, spreading evenly over slices of bread. Generously heap on carrot mixture and top with fresh raspberries. Drizzle over any remaining vinaigrette left in bowl and serve.

    Serves 3

    Each serving contains: 332 calories; 7 g protein; 19 g total fat (4 g sat. fat); 33 g total carbohydrates (5 g sugars, 6 g fiber); 373 mg sodium

    Strawberry Carpaccio

    This simple dessert celebrates the glory that is the summer strawberry.

    Ingredients:

    3/4 lb (340 g) strawberries, washed and hulled, divided

    1/2 tsp (2 mL) orange blossom water

    1 to 2 tsp (5 to 10 mL) honey (optional)

    1/4 cup (60 mL) toasted pistachios, roughly chopped

    2 Tbsp (30 mL) mint leaves

    Edible flower petals, for garnish

    Instructions:

    In blender, add 1/4 lb (113 g) strawberries and orange blossom water. Blend until smooth. Taste and adjust sweetness with honey, if desired. Into small bowl, strain strawberry puree through fine-mesh sieve. Discard any pulp left in sieve and set aside.

    Cut remaining strawberries into thin slices, lengthwise. Arrange them over chilled serving plates in a single layer, slightly overlapping. Drizzle with a few spoonfuls of strawberry puree before garnishing with a scattering of pistachios, mint leaves, and edible flower petals.

    Serves 2

    Each serving contains: 108 calories; 3 g protein; 4 g total fat (0 g sat. fat); 19 g total carbohydrates (12 g sugars, 5 g fiber); 44 mg sodium

    Article courtesy of Alive Magazine

  • Cacao Superfood Trail Bars

    Cacao Superfood Trail Bars

    Cacao Superfood Trail Bars

    Whether you’re hitting the trails or embarking on a summer road trip, having a convenient and nutritious snack on hand is a must!

    That’s where these Cacao Superfood Trail Bars come in.

    Packed with all the goodness of trail mix, including nuts, seeds, and dried fruit, these bars are the perfect fuel for any adventure. Plus, they’re super easy to make and can be customized to your liking. One of the best things about these bars is their portability. Simply pack them in a reusable container or wrap them in wax paper for a grab-and-go snack that’s perfect for hiking, camping, or any outdoor activity. And because they’re made with whole ingredients like oats, nuts, and dried fruit, you’ll feel satisfied and energized for hours.

    Not only are these bars convenient and nutritious, but they’re also affordable. Making your own snacks at home is a great way to save money, and these bars can be made in large batches to last you through multiple adventures. You can also get most of the ingredients from the bulk section, so you can avoid the single-use packaging that normally comes with granola bars.

    Next time you’re gearing up for an outdoor adventure, don’t forget to make a batch of Cacao Superfood Trail Bars!

    Cacao Superfood Trail Bars

    If you're looking for a delicious and portable snack that's perfect for your summer adventures, look no further than these Cacao Superfood Trail Bars!
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    Servings: 8
    Ingredients Method

    Ingredients
      

    • 1 Cup gluten-free rolled oats
    • 1/2 Cup dry roasted almonds roughly chopped
    • 1/3 Cup cacao nibs
    • 1/4 Cup dry roasted pecans roughly chopped
    • 1/2 Cup roasted sunflower seeds
    • 1/4 Cup hemp seeds
    • 1/4 Cup sesame seeds
    • 1/4 Cup currants
    • 1/2 Cup raw honey or syrup sweetener of choice
    • 1/3 Cup creamy peanut or almond butter
    • 2 Ounces dark chocolate chopped
    • 1/4 Teaspoon olive oil

    Method
     

    1. Preheat oven to 350° F. In a medium-size mixing bowl, combine oats, nuts, cacao nibs, sunflower seeds, hemp seeds, sesame seeds, and currants.
    2. Heat peanut or almond butter and honey or syrup sweetener in a small saucepan and stir until very warm. Pour over oat mixture and stir until well blended and everything is coated.
    3. Line a 9'x9" baking pan with parchment paper. Add mixture to the pan and with wet hands, press mixture flat.
    4. Bake for 15 minutes. Allow bars to cool before removing from the pan. Cut into eight bars and place on a cooling rack.
    5. Fill a medium-sized pot with two inches of water and place a heatproof metal or glass mixing bowl on top. You want it to fit snugly without touching the water. Bring the water to a simmer over medium-low heat. Add the chocolate and olive oil to the bowl and stir until melted and combined.
    6. Drizzle the chocolate over the cooled bars.
    7. Enjoy!

    Recipe Courtesy of INFRA

  • Mango Relish Dogs

    Mango Relish Dogs

    Mango Relish Dogs

    The combination of sweet and savory flavors from the mango chutney paired with the smoky and satisfying taste of plant-based hot dogs creates a truly delicious and satisfying experience.

    Give a new flavor profile to the folks sitting around your table—whether they be picky kids or adventurous eaters, experienced in plant-based or just experimenting with alternatives. There are many reasons to enjoy plant-based mango chutney hot dogs.

    Looking for another way to spice things up? Customize your mayo with a touch of sriracha and black pepper or lime zest and chopped cilantro.

    Whether it’s for the unique flavor, nutritional benefits, or ethical considerations, these hot dogs are a delicious and satisfying choice for any occasion. Plus, you can have a meal ready to go in less than 20 minutes! You can have more time to enjoy time outside after warming up the grill.

    Mango Relish Dogs

    These are perfect for those who love a little bit of sweetness and tanginess in their hot dogs. Plus, it's vegan and plant-based!
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    Servings: 6
    Ingredients Method

    Ingredients
      

    Mango Pickle Relish
    • 1 Cup sweet pickle relish
    • 1/2 Cup mango chutney
    • 1 Teaspoon rice vinegar
    • 1 Teaspoon dry mustard powder
    • 1 Teaspoon chili flakes
    • 1/2 Teaspoon curry powder
    Hot Dogs
    • 6 plant-based classic smoked hot dogs
    • 6 hot dog buns
    • 1/2 small red onion julienned
    • 1/2 Cup plant-based mayo

    Method
     

    1. Combine all relish ingredients in a bowl and adjust seasoning to taste.
    2. Butterfly hot dogs and sear each side in a hot skillet with olive oil until golden crisp, approximately three minutes per side. Alternatively, grill hot dogs.
    3. To assemble, place hot dogs in buns then fill with relish. Drizzle on mayo and garnish with red onion.

    Recipe Courtesy of INFRA

  • Elderflower Lemon Spritz with Vital Proteins® Lemon Collagen Peptides

    Elderflower Lemon Spritz with Vital Proteins® Lemon Collagen Peptides

    Elderflower Lemon Spritz with Vital Proteins® Lemon Collagen Peptides

    The Elderflower Spritz is a refreshing pick-me up mocktail for that 3pm slump.

    Everyone has the same number of hours in a day, but sometimes you just don’t feel like using those hours for sleeping. Sometimes you feel like watching one too many episodes of your favorite reality TV show. Made with green tea, lemon juice, mint leaves, and elderflower tonic water, this fizzy and floral drink is the perfect mocktail recipe. 

    But what really sets this mocktail apart is the addition of Vital Proteins® Lemon Collagen Peptides. With just one serving, you can add the collagen that you love with a lemony flavor you’ll love even more.

    Go ahead and indulge in a delicious drink that’s also good for your daily dose of collagen. Make it squeezier.

    Elderflower Lemon Spritz

    A refreshing, relaxing, and nourishing mocktail!
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    Servings: 1
    Ingredients Method

    Ingredients
      

    • 1 Serving Vital Proteins® Lemon Collagen Peptides
    • 4 Ounces green tea or water
    • 3 Ounces Elderflower tonic water
    • 2 Ounces Lemon or grapefruit juice
    • Mint leaves or rosemary sprig as a garnish

    Method
     

    1. Add Vital Proteins® Lemon Collagen Peptides, green tea (or water) and lemon (or grapefruit) juice to a glass and mix using a frother or spoon
    2. Add ice
    3. Top with Elderflower tonic water
    4. Add mint leaf or rosemary sprig for garnish
    5. Enjoy!

    Recipe courtesy of Vital Proteins