recipes and tips for better living

Sunday, July 7, 2013

Summer's Here: Two Seasonal Shared Plates + Kombucha Cocktails


Enjoy these two easy to make seasonal dishes that require no fancy skills and let the flavor of the produce speak for itself.  Perfect for entertaining or simply enjoying outdoors with a flute of gingery kombucha topped with fresh berries or a peach fizz kombucha kitten kocktail.



xoxoxo





Seasonal Harvest Shared Plate:
serves 2-4 as light bites


3 sliced radishes with radish greens
1 peeled carrot chopped into small sticks
fresh dill, 1-2 Tbsp
2 tsp Olive Oil
coarse crank sea salt

Arrange the veggies on a plate, drizzle with olive oil, top with a few generous cranks of sea salt



Raw Corn and Mango Pico
serves 5 as a side

3 ears of corn on the cob
1 red bell pepper
1/2 an avocado
1 small mango
2 limes
2 spring onions
3 Tbsp cilantro, fresh
cayenne
optional honey
s/p

Chop the corn off the cob.  Dice the remaining vegetables.  Chop the mango.  Mix into a large bowl and add the juice of 2 limes, cilantro, a dash of cayenne, salt + pepper, and optionally a drizzle of honey.



Peach Fizz Kombucha Kitty Kocktail:
serves 2

1/2 cup coconut water
one small pitted peach

Blend coconut water with peach.  Slice an orange thin.  Drop ice cubes in a glass and line with a few orange slices.  Fill 3/4 way with GT's gingerade komucha.  Top with the blended peach coco water.  Drop in a straw and umbrella, serve, stir, and sip.
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