From her book “Home is Where the Eggs Are”
makes 2 or 3 glasses
3 heaping cups (480 grams) coarsely chopped watermelon
4 big fresh basil leaves, plus more for garnish (mint is also good!)
1 tablespoon (15 grams) apple cider vinegar
ice
carbonated water, optional
In a blender, puree the watermelon, basil (or mint), and vinegar until smooth. Pour over ice and top with a splash of carbonated water, if desired. Garnish with basil (or mint) leaves. Cheers!
from https://illinoiscancercare.com/news/electrolytedrinkrecipe/
Makes 2 servings
1/2 cup fresh orange juice
1/4 cup fresh lemon juice
2 cups water (filtered or raw coconut water)
2 tbsp organic raw honey or organic maple syrup
1/8 tsp Himalayan pink salt
Blend all ingredients in a blender until smooth. Chill as desired.
(I halved the recipe, measured the ingredients into a 2-cup wide-mouth mason jar, put on a lid, and shook to blend.)
Based on the drink served at Macheezmo Mouse in the ’80s.
2 cups decaf Earl Grey Tea, chilled
2 cups fresh orange juice, chilled
1 cup apple juice, chilled
1/2 cup Mint Simple Syrup, chilled
Lemon juice, chilled, to taste (1/2 cup?)
Sparkling water, to taste, optional
Serve over ice.
Mint Simple Syrup
1/2 cup water
1/4 cup sugar
1/2 cup (packed) mint leaves
In a 2 cup glass measure, heat the water in the microwave until boiling. Stir in the sugar until dissolved. Add the mint leaves and steep for 30 minutes. Strain, cool, and refrigerate.
3 slightly heaping coffee scoops of Peet’s ground Mocca Java water process decaf
1 3/4 cups water, heated in microwave to almost boiling
2 Tablespoons non-fat dry milk powder
Brew coffee. Put dry milk in mason jar. Add brewed coffee. Tighten the lid and shake well. Let cool to room temperature, then refrigerate.
from Utah Beef Council
for 5
3.85 lbs
unwrap, set in a rack in a roasting pan, fat side up, at least 3 hours before starting to roast
combine 2 cloves minced garlic, 1 teaspoon salt, 1 teaspoon cracked black pepper, 1 teaspoon crushed dried thyme, 1/2 teaspoon crushed dried tarragon and spread over all sides of the meat.
heat the oven to 350 degrees F. insert thermometer probe and set for 126 degrees F.
roast for approx 2 hours, until temp is reached. Remove from oven, tent with foil and let rest for about 15-20 minutes until temp reaches 132 degrees F for medium-rare+.
snip string, slice, remove fat if desired, and serve
Get the 1 cup Pyrex (glass) measuring cup and put in 1 cup milk
Heat it in the microwave on high for 60 seconds
Get your mug. Put in
2 Tablespoons cocoa powder (Hershey’s)
2 Tablespoons granulated sugar
1 tiny pinch of salt
Stir that together with the tiny whisk, then gradually add the warm milk, stirring well until everything is all mixed evenly.
Yum!
The old-fashioned way:
Heat
1 cup water
in the microwave until very hot.
Stir in
1/2 cup sugar
until dissolved.
Add
1 1/4 cups Meyer lemon juice
and stir well.
Add additional cold (or iced!) water to taste, starting with 1 cup. Make it a little stronger than you want to drink it, so you can serve it over ice. Chill thoroughly before serving over ice.
Cooking Light recipe
3 cups fresh lemon juice (about 20 lemons)
2 1/4 cups sugar
12 cups chilled water
New way: (in progress)
Juice Meyer lemons through a sieve into a 4 cup measure.
Add about 1 Tablespoon agave nectar per 1/2 cup of juice.
Add water to double the volume (if you have 1 cup of juice, add 1 cup of water).
Pour over ice, stir well, taste and adjust as needed.
1 cup frozen peach slices
1 cup frozen strawberries
1/2 cup vanilla yogurt
1/2 cup fruit juice
a little agave to taste
Blend and enjoy!
The kids LOVE this recipe any time of day.
Serves 2
1 ripe banana, broken into pieces
10 frozen strawberries
1/3 cup vanilla low-fat yogurt
1/3 cup orange juice
Blend and enjoy!
Kristin's Favorite Recipes 