Years ago I overcome a sparkling water addiction. At my low point I was drinking too many a day to admit.... then one day I complained to my trainer about feeling bloated. We went through my diet and there it was.... she told me I need to cut out the Lacroix. I was shocked that my favorite sparkling drink would be causing me so much pain. That couldn't be it I thought. It had to be something else. I humored her and tried cutting it out and dang it she was right; I felt better. When I was weak and reverted that bloat come back. I went cold turkey for years but lately I've had that craving again. On occasion I will give in and indulge in one, drinking it very slowly with ice to water it down. I realized most of my pain comes from me guzzling it too fast, chugging it out of thirst.
One day when looking for inspiration for new smoothie flavors I came across a clip I had from Shape Magazine about a book, "Pop it, Stir it, Fix It, Serve it" by Laura Karr (link below). It was from 2005 and is along the quick and easy route utilizing canned foods and soda. I'm not one to buy canned goods, as I prefer making from scratch, but the flavors here sounded refreshing... and this could be a new way for me to drink my carbonated goodness without pain! I adapted her frosty pineapple quencher recipe to be lighter and utilize a fresh pineapple I had chopped and put in the freezer (core and all). The result was a thick, frosty type satisfying shake that I am now addicted to!
Pineapple Fizz, serves 2
2 cups frozen pineapple
1 tsp lemon juice
2 cups lemon lime sparking water
Blend pineapple and lemon juice in blender. Add only enough sparkling water to help blend to smooth consistency so pineapple doesn't get stuck. Turn off blender and add in remaining sparkling water and stir.
Horchata is a drink I love and am lucky enough to live near many great Mexican restaurants that serve this. After a recent drink special at my favorite place I couldn't get enough and wanted to make some at home. I remembered my Mexican cooking class at Braise and the version we made there.
Braise Culinary School, Milwaukee WI
12 tablespoons long grain rice, pulverized
12 ounces almonds, blanched
2 inch cinnamon stick
2 limes, zested
2 cups sugar
4 1/2 cups water, hot
1. Mix hot water with everything except sugar. Let sit overnight at room temperature.
2. In blender, blend until smooth and no longer feels gritty. Add 2 cups water. Strain through 3 layers of cheesecloth.
3. Add 2 cups water and stir in sugar.
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
All Almonds Apple Asparagus Avocado Bagel Banana Bar Bark Basil Beans Beer Beets Black Beans Blueberries Braise Brandy Bread Breakfast Brewers Organics Broccoli Brown Sugar Bruschetta Brussel Sprouts Burger Cabbage Cake Candy Carrot Cashews Cauliflower Celery Salt Cheddar Cheese Cherry Cherry Tomatoes Chicken Chickpeas Chips Chocolate Clock Shadow Creamery Cocktail Cocoa Coconut Coconut Flour Coconut Sugar Coffee Cookies Corn Cranberries Cream Cucumber Cupcake Dates Dinner Dip Dried Fruit Drink Easy Edamame Eggs Empanadas Farro Fermentation Feta Food Fries Fudge Gluten Free Grapefruit Gravy Greek Yogurt Green Tomatoes Growing Power Hazelnut Herb Home Made Honey ISi Jar Kale Lavender Lemon Lentils Malt Martha Stewart Microwave Mint Mushrooms Nutritional Yeast Oatmeal Oats Omanhene Orange Organicville Paprika Parmesan Parsnip Pasta Peanut Peanut Butter Peas Pepper Pesto Pie Pineapple Pita Pizza Potato Pretzels Pudding Pumpkin Quiche Quinoa Raspberry Rice Risotto Roast Salad Salt Sandwich Siracha Slaw Slow Cooker Soup Sous Vide Spinach Squash Strawberries Strawberry Sugar River Dairy Sunflower Sushi Sweet Potato Tacos Tamari The Engine No 2 Diet The Food Lab The Spice House Tofu Tomato Trader Joe's Trail Mix Trends Truffles Vanilla Vegan Vegetarian Walnuts Wisconsin Winter Farmer Zombie Zucchini