Meet the Mocktail That's Good for Your Health

Though we’ve made it through January and February, the sad reality is that winter’s not leaving us quite yet. (You have no idea how mopey I am about this fact).



But here’s a silver lining: You can fight the good "cold-and-flu-season fight" with this mocktail that tastes good AND helps your health. It's like an Emergen-C you can make at home and feel oh so #fancy. I promise ya, while you’re nursing a stuffy nose and using up your last box of Kleenex, this drink will become the cold remedy you look forward to.

Why's this mocktail the perfect addition to your health routine? It's the secret ingredient — elderberry! Elderberry is a naturally occurring immune system boost; it’s a great way to fight off a cold, even better when used at the first signs of sickness. Honey, especially organic, local honey, is known to reduce coughing and sweetens up the tart elderberry. Once you add a bit of mint, you’re practically on the way to a beach vacation — or at the very least a Bachelor binge, let’s be real.

Ingredients
- Elderberry syrup
- Local honey
- Berry LaCroix
- Fresh mint leaves (optional)


Directions
1. Dispense 2 tablespoons elderberry syrup and 4 tsp local honey in a small bowl. Use a small whisk to combine the two.
2. Add the honey and elderberry mixture to a can of Berry LaCroix or your favorite sparkling water.
3. Garnish with fresh mint, and kick the cold in style

p.s. if you're into Lacroix mocktails and aren't sick, try out my recipe for a Cara Cara Orange Mocktail or the Cran-Raspberry Lacroix Punch. Happy staying healthy!

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Make Your Own Pumpkin Spice Almond Milk

I love my hometown. Really, the only bad thing about it is that we don't have a Trader Joe's.

Trader Joe's is insane because their prices are good AND they come out with crazy seasonal products that tempt me to drive all the way to Kansas City to get my hands on 'em. I've never gone to KC just for Trader Joe's (yet), but I admit it's typically the last of my itinerary before heading home.

TJ's has some crazy autumnal products, including fall harvest salsa and pumpkin pita crisps, but the one that caught my eye the most was the pumpkin spice almond beverage. I dreamed of a perfect world, a world where my coffee was supported with just the right hint of a sweet and spiced nondairy creamer. I thought, oh my. Think of all the savory, seasonal overnight oats I could create!

But then I remembered I'd have to drive 3 hours to get it.

So, I solved my own problem (and potentially yours, too!) with this recipe. And, bonus! Tomorrow is National Coffee Day, so if you don't have plans... Now you do. :)

Pumpkin Spice Almond Milk

Ingredients
- 2 cups almond milk (you can make your own or use store bought)
- 1 tbsp pumpkin purée
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- Sweeten to taste. I added about 1/2 tbsp maple syrup.

Directions
Combine all ingredients in a blender and blend for about 30 seconds. Store in an airtight container in the fridge for 7-10 days.

I'm really happy with how easy and sweet this recipe turned out — I think it'll be a go-to for me each year! Would you add it to coffee or just chug it on its own?

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A Fresh Summer Salad I Actually Wanted to Eat

I think I've admitted it on the blog before: I don't love eating salads. And when I say I don't "love" salads, I mean, I will ward them off with a 9-foot pole unless you somehow convince me it's not really a salad. If you needed further proof, I bought some green juice yesterday, hoping I can get my greens in without having to suffer through chewing them up.

But this salad is one I was able to convince myself isn't really a salad. Premium toppings help, like the kind you'd be up-charged $1.25 for if you added them to your salad at a restaurant. For me, the premium topping is always, always goat cheese. If Fear Factor gets revived for a third time and I'm somehow forced to compete, I think I could eat a cockroach if I'm allowed to cover it in goat cheese.


But, really, eating lettuce is definitely more appealing than eating a cockroach...

Goat cheese helps.

Ingredients:

- Mixed greens (I got ours from our CSA membership)

- Pickled radishes (recipe here)

- 4-5 mini peppers

- Goat cheese

- Dressing of choice (I used an oil and vinegar dressing from Newman's Own)

Directions:

The night before (or the morning before you want to eat this for dinner), pickle your radishes. These are great for this recipe, but they can also be tossed in tacos and other yummy meals. When you're ready to eat, rinse the lettuce, chop the peppers, throw in a handful of pickled radishes and top generously with goat cheese. Finish with your dressing of choice.

Ta da! I guess eating salads isn't so bad after all.

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How to Quick Pickle Radishes

Radishes aren’t my favorite veggie in the world, but they’re in season and I’m trying my best to incorporate more of them into my diet! On the other hand, I love pickles, pickle juice, Tommy Pickles and anything else that is in any way related to the juicy snack. I was talking to a chef friend of mine about pickling my radishes (hi, Daniel!), and he suggested I do a “quick pickle”. What comes next is my recipe, not his, because I assure you his would be more exotic and probably contain some crazy ingredient I’ve never heard of (but of course tastes delectable).

Pickled radishes are having a moment in the food scene right now, so if you haven't tried making them yet, now is a great time! I've had them recently in ramen bowls and on street tacos, but they can add an unexpected kick to many recipes if you're creative in the kitchen. Photos below and recipe at the bottom! xo.

Ingredients
- 1/2 lb radishes
- 8 oz. mason jar
- 1/2 cup white wine vinegar
- 1/2 cup water
- 2 tbs sugar
- 1 tbs salt

Directions
Start with one bunch of radishes (about half a pound) and thinly slice them. Place radishes in mason jar. Meanwhile, mix 1/2 cup white wine vinegar, 1/2 cup water, 2 tablespoons sugar, and 1 tablespoon salt. Stir well and pour mixture over radishes — you may have a little more pickling juice than fits in the jar, and that's ok! Store in the fridge for 24 hours, and you're good to go. If you sneak a few before the 24 hours, I won't tell. 😉

This is a pretty basic pickling recipe, so you can use it with cucumbers, onions, carrots, or any veggie, really! For a more unexpected flavor, you can add ingredients like peppercorn, dill, etc. What would you add? Let me know!

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Oven-Dried Orange Slices

Did you know winter is typically considered citrus season? Whether you're drying citrus at home for crafts or cocktails (or mocktails!), I highly recommend taking the time to preserve oranges, lemons and more. It's super simple — just make sure you're at home for a few hours because you'll have to leave 'em in the oven for a bit.



Supplies
- Citrus (I dried oranges, but you could use lemons, lime or even grapefruit)
- Baking sheet
- Parchment paper or baking rack
- Sharp knife

Oven-Dried Citrus
1. Preheat oven to 200 degrees Fahrenheit.
2. Slice your citrus into thin rounds, about a quarter inch wide. You can use any sort of sharp knife, but I used a serrated knife to ensure the citrus didn't squish as I was cutting it.
3. You can either line your baking sheet with parchment paper or place a baking rack on top of the sheet to make sure the citrus doesn't stick to the sheet.
4. Cook in the oven for about 3 hours, or until dry to the touch.

That's it! Easy as pie — err.. easy as an orange?

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