Ani's Raw Food Essentials (13 page)
Read Ani's Raw Food Essentials Online
Authors: Ani Phyo
MAKES 4 SERVINGS
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A classically tart lemonade mixed with beautiful red raspberries with added effervescence and probiotic goodness from kombucha or kefir. You can substitute kombucha or kefir with Thai baby coconut water to make an electrolyte-rich lemonade.
½ cup fresh or thawed frozen raspberries
2/3 cup freshly squeezed lemon juice (from about 4 lemons)
½ cup agave syrup
3 cups kombucha or kefir
2/3 cup freshly squeezed lemon juice (from about 4 lemons)
½ cup agave syrup
3 cups kombucha or kefir
Place all the ingredients in a high-speed blender and blend until smooth. Strain through a plastic sieve into a pitcher. Serve over ice.
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Will keep for 2 days in the fridge.
MAKES ABOUT 20 SERVINGS
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Add this drink to your summertime picnic or party. Made with watermelon balls, agave, and lemon, it's served in a decorative watermelon bowl with pine nuts.
1 small seedless watermelon (about 10 pounds)
½ cup agave syrup
1 tablespoon lemon juice (from about 1 lemon)
2 cups ice cubes
Pine nuts, for garnish
½ cup agave syrup
1 tablespoon lemon juice (from about 1 lemon)
2 cups ice cubes
Pine nuts, for garnish
Cut the watermelon across one-third down from top, and cut a bit off the bottom so it sits flat.
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Use a melon baller to scoop the flesh into a large bowl. Scrape out the remaining watermelon flesh and squeeze out the juice, using a sieve or cheesecloth, into the large bowl holding the scooped balls. Add the agave and lemon juice, and stir to mix well. Add 1 cup of the ice.
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Transfer the punch to the watermelon bowl and add the remaining ice. Garnish with pine nuts and serve.
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SERVING SUGGESTIONS:
Add other fruits to the punch, such as cantaloupe or honeydew melon balls, strawberries, pineapple chunks, lychees, or mandarin orange slices.
GINGER-LEMON MARTINIAdd other fruits to the punch, such as cantaloupe or honeydew melon balls, strawberries, pineapple chunks, lychees, or mandarin orange slices.
MAKES 2 COCKTAILS
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A refreshing white wine martini made with tart lemon juice and ginger. Add jalapeño to kick up the heat in your elixir.
2 tablespoons agave syrup
Palm sugar or shredded coconut, ground into a powder
½ lemon, sliced
1 (1-inch) piece fresh ginger, peeled and sliced
6 ounces white wine
1 cup ice
Lemon zest, for garnish
Palm sugar or shredded coconut, ground into a powder
½ lemon, sliced
1 (1-inch) piece fresh ginger, peeled and sliced
6 ounces white wine
1 cup ice
Lemon zest, for garnish
Rim two glasses with the agave syrup and palm sugar. Set aside.
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Place the lemon and ginger slices in an old-fashioned glass and muddle. Add the wine and swirl. Transfer the mixture to a cocktail shaker, with the ice. Shake.
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Strain the elixir into the rimmed cocktail glasses. Garnish with the lemon peel. Enjoy immediately.
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SERVING SUGGESTION:
Add 1 to 2 tablespoons sliced fresh jalapeño to your muddle mixture. If you really like it hot, use your sliced jalapeño to rim your glasses.
Add 1 to 2 tablespoons sliced fresh jalapeño to your muddle mixture. If you really like it hot, use your sliced jalapeño to rim your glasses.
MAKES 4 COCKTAILS
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A wonderful party drink. You can use apple if an Asian pear is unavailable. You can substitute white wine with kefir, kombucha, or skip it all together and just use sparkling water, if you prefer.
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