SMOOTHIES & MORE

4 simple Alkaline drinks, big health benefits

Ingredients 3 black-tea bags 1 cup fresh blackberries, lightly crushed 1 Tbsp dried lavender buds 4 cups water Honey to taste Ice INSTRUCTIONS Start by washing the blackberries and gently crushing them with a fork. This helps release their juicy flavor. In a large jar, place the crushed blackberries, dried lavender buds, and black-tea bags. Pour in the 4 cups of water. Seal and place in the sun: Secure the lid on the jar tightly. Find a sunny spot outside and place the jar in direct sunlight. Allow the jar to sit in the sun for about 3 hours. This will slowly brew the tea and infuse the flavors. After 3 hours, carefully take the jar inside. Use the fine mesh strainer or cheesecloth to strain the tea into a pitcher, removing the black-tea bags, lavender, and blackberries. Sweeten and chill: Taste the tea and add honey to sweeten if desired. Mix well. Place the pitcher in the refrigerator to chill. Once the tea is cold, serve it over ice for a refreshing drink.

Frosty Piña Colada Holiday Punch Bowl Recipe Ingredients 2 cups crushed ice 4 cups pineapple juice Pineapple slices, maraschino cherries, or mint leaves for garnish 2 cups coconut cream (or cream of coconut) 2 cups club soda or sparkling water ½ cup rum (optional for adult version) Instructions: Blend the base: In a blender, combine pineapple juice, coconut cream, crushed ice, and rum (if using). Blend until smooth and frosty. Mix with sparkling water: Pour the blended mixture into a large punch bowl. Slowly stir in the club soda or sparkling water to keep it fizzy. Garnish: Float pineapple slices, cherries, and mint leaves on top for a festive look. Serve: Ladle into glasses and serve immediately for the creamiest, frosty punch. Tips: For a non-alcoholic version, simply omit the rum. You can prepare the pineapple-coconut mixture ahead of time and store in the freezer. Add club soda just before serving to maintain fizz. For extra holiday flair, rim glasses with shredded coconut or colored sugar.

Non-Alcoholic RumChata-Style Cream Ingredients 1 cup whole milk 1 tsp vanilla extract ½–1 tsp ground cinnamon 1 cup heavy cream (or half-and-half) ¼ cup sugar (adjust to taste) Pinch of nutmeg (optional) 1–2 tbsp sweetened condensed milk (optional for richness) 👩‍🍳 Instructions In a saucepan, whisk together milk, cream, sugar, cinnamon, and nutmeg. Warm over low heat, stirring until the sugar dissolves (don’t boil). Remove from heat and stir in vanilla. Chill completely before using. It becomes thick, creamy, and perfectly spiced — very close to the flavor profile people use RumChata for, but totally alcohol-free. 🍁 Ways to Use It Add to coffee or hot chocolate Pour over ice with cinnamon Use in milkshakes Drizzle over bread pudding or cinnamon rolls Stir into holiday desserts

Banana Lemon Ginger Turmeric Smoothie 2 ripe bananas (fresh or frozen) 1 cup unsweetened almond milk (or coconut water/any milk of choice) 1 tbsp fresh lemon juice (about ½ lemon) 1 tsp freshly grated ginger (or ½ tsp ground ginger) ½ tsp ground turmeric (or 1 tsp fresh turmeric root, peeled) 1 tbsp honey or maple syrup (optional, for sweetness) Pinch of black pepper (enhances turmeric absorption) 4–5 ice cubes (optional, for a chilled smoothie) 🥣 Instructions Add bananas, almond milk, lemon juice, ginger, turmeric, and black pepper into a blender. Blend until smooth and creamy. Taste and adjust sweetness with honey or maple syrup if needed. Serve immediately in a chilled glass and enjoy!