Minted Citrus Iced Tea

In preparation for the warm weather that is coming our way, I wanted to leave you all with a refreshing drink recipe. I first made a version of this a few years ago from a Better Homes & Gardens recipe. This week, while craving it, I could not locate that recipe, so I improvised and am happy with the result--preferring this honey version to the BH&G sugar version. If you're not a honey fan, try it with agave nectar. Or, you'll have to try it with a simple sugar syrup and find your own sweetness level (sorry). But try it with honey--haven't you read all the research that is coming out about local honey and the wonderful allergy relief?!

The craving for this minted citrus fruit tea started last weekend when we met my mother in law and our friends at one of my favorite lunch places in Nashville, Bread and Company. They make this amazing fruit tea that I used to stock up on whenever I have been in town for work over the last 8 years. I think my recipe comes really close to the B&C recipe. I LOVE LOVE LOVE it and prefer it to regular iced tea. If you like Arnold Palmers, you will love this. File it away for the hot days that are going to be upon us shortly....

I tried it with Tazo Zen Green Tea, but I like it equally well with orange pekoe black tea. Try making both versions and see which you prefer. It's going to go quick on hot day when you're taking a break from yard work....

MINTED CITRUS ICED TEA

• 8 cups water
• 8 black or green tea bags (orange pekoe is best, but flavored green teas are good too)
• ~18 mint leaves or roughly about a 1/2 cup (washed)
• 1 cup honey (local is preferred)
• 3/4 cup freshly squeezed lemon juice
• 1 1/2-2 cups orange juice (use a good quality brand or use freshly squeezed orange juice)

 Bring water to a boil. Add the tea bags and mint leaves; cover and let steep for 10 to 20 minutes. Remove tea bags and mint from the tea mixture.

Mix the warmed tea with honey in a 4-quart pitcher and stir well. Add the lemon and orange juices and stir.

Chill. Serve over ice. Garnish with mint leaves and/or lemon or orange slices, if desired.


Makes ~4 quarts. Should keep covered in the refrigerator for at least 1 week.

Dr. Oz's Green Drink--Maybe This IS Craziness....Stay With Me....

Every once in a while after bad behavior (i.e.-frying, excess cheese, lack of gym time)....I turn to this "detox" drink--Cort would probably ask if this was my penance....

I don't really believe in detoxification (sorry those of you that are "so sure"--I believe in moderation and all around day-to-day healthful living with occasional splurges (although I could do better with the healthful living part, but here's step #1....).

I know that everyone is shuddering as they read this and I am dangerously close to losing my credibility....

At first, I was sort of grossed out by the combination of ingredients, but I'm not sure you'd be able to pick out every single one and to me, it doesn't taste that bad....makes me feel a bit energized. Figured I wasn't the only one who veers off the healthy path so thought I'd share this recipe for those of you who are brave.


DR.OZ'S 'GREEN DRINK'

Makes 3-4 servings (feel free to scale it back)

Dr. Oz says he makes a breakfast drink for himself many mornings that he calls his green drink.

2 cups spinach
2 cups cucumber
1 head of celery
1/2 inch or teaspoon ginger root
1 bunch parsley
2 apples
Juice of 1 lime
Juice of 1/2 lemon

Combine all ingredients in a blender. Sometimes, I need to add a little ice or water to process the mixture smoothly.

This recipe makes 28 to 30 ounces—about three to four servings--if you can get someone else to drink it with you (ha! you should see my husband's face....). I really sort of enjoy it....call me weird.

Apparently, during the episode in which this drink was featured on the Oprah show, Oprah took a sip and was pleasantly surprised, "It's a glass of fresh," she said. I can hear you now..."fresh what?!"

A toast to your health!!! On our way to 5 a day! And on our way to more 'normal' recipes from now on....

Basil Grape Refresher

While other people are using the basil in their yard to make pesto this summer, we are making drinks! This sweet, tart, and spicy drink comes to us by way of our friends, the Gareys. We first had this concoction at a Jake's (which is owned by McCormick and Schmick's), in Portland, Oregon. Now, it's one of our favorite house drinks.

The key is to use frozen grapes--keeps your drink colder too. And for those of you who have never heard of simple syrup, it's essentially a 1:1 mixture of sugar and water that is used to sweeten drinks without the graininess of sugar (sugar is dissolved over heat).

Also, Angostura bitters are a blend of herbs and spices that is a product of Trinidad (found next to the club soda, ginger ale, sweet & sour mix in the grocery store).

BASIL GRAPE REFRESHER

(Makes one drink)

8 grapes (3 for garnish)
3 fresh basil sprigs (1 for garnish)
1 ½ oz. vodka (optional)

½ oz. simple syrup
¾ oz. fresh lime juice
1 dash Angostura bitters
Ginger ale, to fill glass

Add 5 grapes and 2 large basil sprigs to cocktail shaker and hand muddle. (Totally fine to add a few grapes, basil leaves, lime juice and simple syrup to each glass and muddle in the glass before adding ice and ginger ale too; however, refresher will be a bit harder to drink (pulpy)--see picture--I HIGHLY suggest straining.)

Add the remaining ingredients and fill glass with ice.

Shake vigorously for 5 seconds. Strain over fresh ice into cocktail glass.

Garnish with 3 grapes and large basil sprig and maybe even a lime wedge.

Makes one very delicious, refreshing drink.

Moccachino (with hidden ingredients)

On a recent family visit, we went to Costco and ran across "The Vitamix Guy". He was making these delicious moccachinos and gave us all samples. He kept mentioning how you can sneak in fiber by adding carrot, squash, cabbage or spinach without tasting it. We didn't believe him, but sure enough, when we had that sample, there was no vegetable to be tasted.

I went home & gave it a whirl (since I'm always looking up reasons to use my Vitamix). I'm sure a professional blender/stronger blender can do a good job. Here's my finding: if you make a "skinnier" version of this moccachino, you have a greater ability to sniff out the veggies. If you use half & half, you really have to hunt to taste for them. It's really good either way. (I'm sure you all think I'm off my rocker putting veggies in a frappucino-type drink)

And if you are a purist, just leave out the veggies. I made these for company & my friends were new addicts.

MOCCACHINO

1 cup half & half (can use skim milk, rice milk, or soy milk)

1 Tbsp. honey or agave syrup (optional--but agave is better)

1 capful (or tsp.) vanilla extract

3 Tbsp. instant coffee (can substitute double strength coffee, coffee syrup, espresso)

1/4 cup Carnation chocolate drink (or as I've found, hot chocolate mix)

Approx. half a blender full of ice to chill & thicken

Process on high speed until thick.

Serves 2-4 depending on how whether you like talls or grandes.

*Note: if you decide to sneak in veggies, do NOT use onion, celery or bell pepper--these have really strong flavors that will most definately affect the taste for the worst.