Snow Cream

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When I was very little, my grandmother would make me maple candy when it snowed (we lived in Maine, so this was fairly often). She would boil maple syrup and pour it over a bowl of fresh, clean snow. The maple syrup would crack and harden, making a candy that we could eat immediately and pour in all kinds of fun designs.

Now I live in North Carolina, where Snow Cream is queen of the snow day. Snow cream is a wonderful, homemade ice cream using snow, evaporated milk, vanilla and sugar. Sadly, I’ve actually lived here for 15 years and never once made snow cream until this week. It seemed like a perfect dessert for a week of missed school and icy weather. Our deck held an ample supply of fresh, unadulterated snow, so we gave it a try and a big thumbs up. The only change I made is to the milk. Our little can of evaporated milk didn’t do the trick for our monster bowl of snow, so we substituted some organic vanilla flavored almond milk, and that was perfect!

This is a great dessert that even small children can help make. All it involves is collecting fresh snow, pouring the ingredients and stirring. Voila!

Many of us are still dealing with the after effects of the Polar Vortex. Snow cream may be a nice, winter way to make lemonade (or ice cream) out of lemons (snow). You can’t get more local than locally harvested snow!

A note about snow: If you ski or snowboard, you know that all snow is not the same. If you have a very wet snow, you may not need as much milk. A dry, powdery snow will require more liquid.

Snow Cream (makes about 4 servings)

  • One large bowl of fresh snow (our bowl held about 12 cups)
  • 1 cup (or so) of organic, vanilla almond milk
  • Vanilla extract (if you like, depending on how vanilla-y your milk is)
  • 1/4 cup granulated sugar
  1. Collect the fresh snow in a large bowl. If you aren’t making your snow cream right away, park the bowl in your freezer until you are ready.
  2. Add the milk, extract and sugar to your bowl of snow. Fold the ingredients together.
  3. Taste and add more milk or vanilla if you like (this is more art than science).
  4. Continue stirring and adjusting ingredients until you have the perfect texture. If you accidentally add too much milk, just go get more snow!
  5. Serve immediately.
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Toasted Oats with Cinnamon Almond Butter

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Sometimes I read foodie articles and marvel at my own lack of creativity or insight. I read an article recently that revolutionized my oatmeal making, and I kept thinking, “why didn’t this occur to me?”. The article asked why, when we toast rice and other grains prior to cooking, we don’t ever toast our oats before making oatmeal. Toasting brings out wonderful flavor in nuts and grains–what would risotto be if we didn’t toast the arborio rice prior to adding the stock? I know right?

So since we have had three snow days in a row (rare here in North Carolina), I decided a lazy morning was a good time to experiment with this technique. I don’t think I will ever make oatmeal another way again. Oh. My. Goodness. Toasting the steel cut oats gives the oatmeal an amazing depth of flavor and a wonderful nuttiness. And since snow days are mornings where we go a little over the top with our breakfast, I added some cinnamon and almond butter to the oatmeal for a protein-packed, super healthy start to the day. This is crazy delicious. I want to eat this all the time.

So go ahead, toast your oats! Let me know what you think. I think you will never look at oatmeal the same way again!

Toasted Oats with Cinnamon Almond Butter (makes 4 servings)

  • 1 cup steel cut oats
  • 2 tablespoons unsalted butter
  • 4 cups water
  • 1 tablespoon almond butter per serving
  • Cinnamon, to taste
  • Pinch of kosheror sea salt
  1. In a saucepan, heat the butter over medium heat until melted and just foamy.
  2. Add the oats and stir well. Continue to cook the oats, stirring frequently, for about 5 minutes. The oats should darken slightly and give off a wonderful, nutty aroma.
  3. Add the water and continue cooking and stirring for about 30 minutes or until the oatmeal is to your desired consistency (I like mine very thick, so I cooked it for 40 minutes).
  4. Plate the oatmeal in serving bowls or mugs. Add one tablespoon of almond butter, a little pinch of salt, and a generous sprinkling of cinnamon.
  5. Stir and serve immediately.

NOTE: You can freeze the oatmeal in greased muffin tins, giving you servings ready to heat in the morning. Also, this oatmeal will keep for up to 5 days in the refrigerator.

Beef Shank and Sausage Ragu

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Some of our wonderful, local farms have beef shanks available this winter. I have to say, I had never even considered buying beef shanks, let alone how to cook them. So, this was another learning experience in our journey–not only buying locally produced meat and vegetables, but also being open to new ways of cooking. As it turns out (and you may know this already), beef shanks are a braising cut. That is, they are a bit tough and need long, slow cooking to break down the meat and produce a tender result. Since this was one of our chilliest weekends, it was perfect timing for slow cooking.

I found a recipe that sounded promising on epicurious (LOVE this website and app) atwww.epicurious.com for a beef and sausage ragu. I tweaked it a bit and am including my version below. Mainly, I reduced the amount of meat, upped the level of vegetables in the ragu and reduced the overall liquids to make a thicker sauce for pasta and polenta. It is AMAZING. Not only did the final product taste delicious and tender, but my entire house smelled like I had Super Chef visiting. Yum, yum and YUM. I could actually eat this out of a bowl by itself.

So, if you’re in the mood to try something new and make the most out of a less expensive cut of beef (especially if it is locally produced and hormone/antibiotic free!), give this a try!

Beef Shank and Sausage Ragu (12 servings)

  • 3 tsp. fennel seeds
  • 3 Tbsp. olive oil
  • 1 lb. Mae Farm Italian sausage, casing removed
  • 3 1/2 lbs beef shanks with bone
  • 2 large onions, chopped
  • 3 cups of chopped organic carrots
  • 2 cups of organic mushrooms
  • 1 bunch of organic kale or other greens
  • 2 28 oz. cans organic whole tomatoes with juice
  • 1 small can organic tomato paste
  • 1/2 bottle dry, red wine
  • 6 large cloves garlic, chopped
  • 2 tsp. organic dried Italian spices
  • 1 tsp. dried crushed red pepper
  1. Preheat oven to 350 degrees
  2. In a small skillet, toast fennel seeds over medium heat for about 2 minutes or until fragrant. Set aside.
  3. Heat 2 Tbsp. of olive oil in an oven proof pot and add sausage. Brown in pot for about 10 minutes, breaking up chunks with the spoon. Using a slotted spoon, remove from pot and put aside in a large bowl.
  4. Add 1 Tbsp. oil to pot. Sprinkle beef shanks with salt and pepper. Add to pot and brown at medium high heat for about 6 minutes on each side. Transfer to bowl with sausage.
  5. Add onions, garlic, carrots, mushrooms and greens to the pot and sautee until brown and tender, about 10 minutes.
  6. Return beef shanks and sausage to the pot along with any accumulated juices. Add tomatoes with juice, tomato paste, fennel seeds, spices to pot. Bring to simmer.
  7. Cover pot and put in oven. Braise 2 1/2 hours until beef is very tender and falling off the bone.
  8. Transfer shanks to a cutting board and remove meat and dice. Return diced meat to the pot and simmer on stove for about 10-15 minutes to thicken and reduce the sauce.
  9. Skim fat off the sauce (I actually cooled the sauce, put it in the fridge and skimmed the fat off the next day.)
  10. Season with salt and pepper.
  11. Serve over pasta, polenta or bread.

Winter Vegetable Soup

20140127-083909.jpgWhen I was much younger and just beginning to cook for myself, I tried making soup several times and completely failed. My strategy was to dump some vegetables and meat in a pot, add water and cook. The soup was flavorless and often not very attractive. I gave up for a while and relied on canned soups to satisfy my craving for warm, comfort food. There are some decent prepared soups out there, but I don’t think any of them come in a can, and most of them rely on sodium to boost their flavor, making them questionable as a healthy food. It wasn’t until I started making my own chicken stock that I realized much of what I was doing wrong. Rather than layering flavors and preparing vegetables to bring out their best, I was just boiling the life out of everything.

This soup started with Ina Garten’s Winter Minestrone recipe, but I altered it to make use of what I had on hand. It is very easy and although it takes more time than the “dump and stir” method of my past, the time is infinitely worth it. You can change this up yourself to make use of what you have in your refrigerator or pantry. If you froze some pesto from the summer, this is a great time to use it!

This recipe makes quite a lot, so either prepare to freeze some or invite some friends over!

Winter Vegetable Soup (makes about 10-12 servings)

  • 2 tablespoons olive oil
  • 4 ounces pancetta, diced
  • 1 large, yellow onion, peeled and diced
  • 4 cloves garlic, peeled and minced
  • 2 cups of diced carrots
  • 2 cups of diced celery
  • 1 cup peeled and diced butternut squash
  • 1 cup peeled and diced sweet potato
  • 2 cups fresh broccoli, chopped into small florets
  • 2 teaspoons dried thyme
  • 26 ounces of canned or boxed chopped tomatoes
  • 8 cups chicken or beef stock, preferably homemade or low sodium
  • 2 sprigs of fresh rosemary
  • 1 (15 ounce) can organic cannellini beans, drained and rinsed
  • 1 cup brown rice pasta (I used a spiral pasta)
  • 3 cups fresh baby kale or Swiss chard, stemmed and chopped
  • 1 tablespoon pesto
  • Salt and pepper to taste
  1. Heat the olive oil over medium heat in a Dutch oven or stock pot. Add the pancetta and cook about 5 minutes or until nicely browned. Stir frequently to keep the pancetta from sticking.
  2. Add the onion, garlic, carrot, celery, squash, sweet potato, broccoli and thyme to the pot. Stir well and cook about 10 minutes or until the vegetables begin to soften.
  3. Add all the remaining ingredients and simmer, covered for 30 minutes. Check seasonings and correct if necessary with salt and pepper.
  4. Uncover, stir well and add more liquid (either stock or water) if the soup is too thick. Simmer uncovered for another 30 minutes.
  5. Remove the rosemary sprigs. Serve immediately with a nice, hearty bread or green salad.

Spaghetti with Toasted Breadcrumbs

20140124-075433.jpgI’m pretty sure it’s because of the cold weather, but this week my body has been screaming for carbs. I usually just tell myself to calm down and go have a banana or something, but my inner carb hound would not be denied. Do you have those days? Yeah, me, too. So I decided to just throw that carb hound a treat and get it over with. This dish is a classic Italian recipe born of poverty, great olive oil and even better bread. Served with a green salad, you’ll still be able to get your vegetables in while enjoying a meal so delicious and simple, you won’t believe it only has two main ingredients.

This is my version of the recipe and from checking around the internet, there are about 100 different combinations for this dish. I’ve seen variations that include chopped olives, sardines, and tomatoes, so you can pretty much make this what you want.

A note about breadcrumbs: I made my own using some whole grain bread I had on-hand. I toasted it in the toaster, let it cool and then processed it in my little food chopper. I like how the food chopper leaves some larger crumbs in there (yum!). You could use ciabatta or any kind of bread you have on hand, but if you can, try to make the breadcrumbs yourself. If you’re in a pinch, however, prepared breadcrumbs will do just fine.

Spaghetti with Toasted Breadcrumbs (serves 4 light eaters or 2 hungry runners)

  • 8 ounces angel hair pasta
  • 1/4 cup olive oil
  • 1 teaspoon red pepper flakes
  • 1/2 onion, peeled and chopped fine
  • 4 cloves garlic, peeled and chopped
  • 1 1/2 cups homemade breadcrumbs
  • Salt and pepper to taste
  • 1/4 cup freshly grated Parmesan Reggiano cheese
  1. In a large stock pot, boil heavily salted water to cook the pasta.
  2. When the water is just barely starting to boil, heat the olive oil over medium low in a 10″ saute pan or skillet.
  3. Add the red pepper flakes to the oil and gently heat for about 5 minutes.
  4. Increase the heat to medium, add the onion, and cook for an additional 5 minutes. Do not let onion burn–if needed, turn the heat down a bit.
  5. Add the garlic and cook for 1 minute.
  6. Add the angel hair pasta to the boiling water and cook for 3 minutes.
  7. While the pasta is cooking, add the breadcrumbs to the olive oil mixture and increase the heat to medium high.
  8. Toast the breadcrumbs (they will absorb all the oil in the pan) and stir frequently to keep them from scorching. This is a very important step–you want your breadcrumbs crunchy! Cook for about 3 minutes.
  9. Drain the pasta, reserving one cup of the pasta liquid. Add the pasta and half the toasted breadcrumbs to the stock pot and toss well. Add pasta water as needed to keep the pasta from being too dry (I used about 1/2 cup).
  10. Plate your pasta and top with the remaining breadcrumbs and cheese.
  11. Feel your inner carb hound’s tail a wagging!

Ham and White Bean Soup with Kale

20140122-092248.jpgOne of my earliest memories of winter is walking off a curb, into a snow bank and finding myself surrounded by snow over my head. It seemed like such a magical thing, to be completely enveloped in soft, noise muffling snow. I may have been only 2 or 3 years old at the time, but that image of looking up and seeing nothing but snow and a peek of sky has stayed with me.

Friends, I am here to tell you that the magic of winter is gone for me. I am cold–are you cold? I am not the biggest fan of cold weather in the best of circumstances, but this winter has just been downright ridiculous. Since I can’t change the weather (I have tried), the best thing I can do is hunker down and eat cozy, warm, comfort foods. Like this soup. For me, winter soups need to be substantial, but also healthy. I like them hearty, with lots of delicious vegetables and either beans or pasta. This rustic white bean soup is easy to make and doesn’t require a lot of chopping or prep work. Easy, warm, nutritious and comforting. Just the thing to help me survive until spring!

I prefer cooking soup in a stock pot, but you can make this soup in a slow cooker by cooking on low for 6-7 hours or on high for 4 hours. Don’t skimp on the rosemary or garlic–they give this dish a lot of great flavor!

A note about the beans: This dish will taste even better if you use dried beans and dehydrate them overnight, but if you are in a hurry you can use canned cannellini beans instead and cut your cooking time to about 45 minutes.

Ham and White Bean Soup with Kale (makes 4 servings)

  • 4 cups (1 quart) organic chicken or vegetable broth
  • 4 cups rehydrated organic white cannellini beans (about 2 cups dry) or 3 cans of organic white beans, drained and rinsed
  • 2 Tbsp. olive oil
  • 1/2 onion, peeled and diced
  • 3 cloves organic garlic, peeled and minced
  • 2 organic carrots, peeled and diced
  • 1 large handful of baby kale (or chopped regular greens)
  • 2 springs of fresh rosemary, stems removed and needles chopped
  • 1/2 cup smoked ham, prosciutto or side meat
  • Salt and pepper to taste
  1. Night before (if using dried beans): Put the dried beans in a large bowl and cover with water plus about 2″. Cover and let sit overnight or for 7-8 hours.
  2. In a 10″ saute pan, heat the olive oil over medium heat. Add the onion and carrot and saute for 5 minutes or until the vegetables are soft and the onion is translucent.
  3. Add the garlic and cook for 1 minute. Remove from heat and set aside.
  4. If using dried beans, drain the beans, discarding the soaking water.
  5. In a stock pot, add all the ingredients except kale, salt and pepper. Heat over medium low and simmer for 4-6 hours. Check every once and a while and if the soup is too thick, add additional stock or water.
  6. Check for seasoning and add salt and pepper as needed. Add the kale and simmer for another hour.
  7. Serve hot with crusty bread or a side salad.

Wild Salmon Poached in Miso

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The need for this dinner started with a vacation. To Disney World. Where I ate. A lot. 

Not only did I consumer more food than usual, it was all the wrong foods, although they seemed so right at the time. Chocolate covered ice cream bars in the shape of Mickey heads, huge muffins, barbecued ribs, turkey and stuffing, cake and ice cream and a steak as big as my head. Like a wild night out on the town, it was fun at the time, but later, not so much.

Since we don’t typically eat processed food and eat little sugar, this menu left me feeling tired, bloated and sluggish. Not what I need with a half marathon just a month away. For our first week back, I’m focusing on eating light proteins, lots of fresh vegetables and adding in foods with probiotics–mainly fermented foods like miso soup, kombucha tea and kim chi. 

This recipe calls for wild caught Alaskan salmon and miso soup broth–two nutritional powerhouses that also compliment each other with their delicate flavors.

Poaching fish is very easy, healthy and pretty quick. You can use wine, juice, cider or broth as a poaching liquid. In this case, I used miso soup broth. Miso is a traditional Japanese stock made with fermented soybeans, barley and rice malt. It has a very mild flavor and is high in protein as well as vitamins and minerals. Miso also is rich in lactobacillus acidophilus, which promotes healthy tummy bacteria.

To poach the fish, I made a simple envelope out of aluminum foil, wrapped the fish in it, poured in some miso and baked the fish/miso packet for 25 minutes at 350 degrees. You can use the same process for poaching other kinds of fish, chicken or even vegetables!

I served our salmon with fresh green beans and mashed cauliflower “potatoes”. It was the spa meal our tummies craved after all the junk we had eaten. And now our bodies and our digestive systems are on their way back to normal!

Wild Salmon Poached in Miso (serves 2)

  • 1 lb. fillet of wild caught, Alaskan salmon
  • Salt and pepper to taste
  • 1/2 cup miso broth
  1. Preheat oven to 350 degrees.
  2. On a rimmed baking sheet, place a piece of aluminum foil large enough to make a little tent up and around your fish fillet.
  3. Place the fish fillet in the center of the foil. Sprinkle with salt and pepper to taste.
  4. Tent the fish fillet and fold the top edges of the “tent” down to seal.
  5. Fold one open end of the tent up and seal.
  6. Pour the poaching liquid into the remaining open side, then fold that side up and seal. You should have something that looks like a little, sealed up boat.
  7. Put the baking sheet with the fish packet into the oven and bake for about 20-25 minutes.
  8. Use caution when opening the foil packet as the steam will be hot! 
  9. Serve immediately.

Homemade Dog Biscuits

This past holiday season, all the good dogs in our lives received homemade dog biscuits! These were fun and easy to make and the dogs seemed to like them very much. We made several batches for less money than we could purchase high end, organic dog treats. We thought perhaps our cat would like them too, but he prefers our spiced sweet potato biscuits to the dog treats–go figure!

This recipe came from Giada de Laurentiis’s weekly newsletter Giada, and it makes about a dozen large treats or two dozen smaller treats. I used a dog bone shaped cookie cutter, but you could make these in any shape you want–I’m pretty sure your dog won’t mind 🙂 The recipe below includes cheese, but I don’t use cheese in our biscuits. Dairy and dogs is not always a good combination and Jessie doesn’t seem to notice anything is missing, so we just leave that out.

Homemade Dog Biscuits (12 large or 24 small)

  • 2 cups organic whole-wheat flour
  • 1/2 cup organic rolled oats
  • 1 tablespoon baking powder
  • 1 cup creamy, organic, no salt added peanut butter
  • 1 cup low sodium, organic chicken broth
  • 1/4 cup cheese (optional)
  1. Preheat your oven to 375 degrees and line a baking sheet with parchment paper.
  2. Combine the flour, oats and baking powder in a large bowl. Stir in the peanut butter and broth until the mixture forms a dough. Press the dough to form a ball.
  3. Lightly flour a counter or work surface. Knead the dough for about 30 seconds. Roll the dough into a 10″ circle, about 1/2 ” thick.
  4. Us the cookie cutter to cut out the biscuits and put biscuits on the lined baking sheet, about 1″ apart. Keep re-rolling the dough and cutting out biscuits until you run out of dough.
  5. Sprinkle the biscuits with cheese, if using, and bake for 25 minutes, until golden in color.
  6. Cool completely and store in an airtight container in the refrigerator for up to a week or freeze for up to 3 months.

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Quiche and Cocoa Channel

Paula Deen (in any iteration) has never been in my kitchen, but I do have help this week from Oprah. That’s right–Oprah. And Coco Chanel, too. These two ladies are helping me make one stylin’, yummy vegetable quiche this week (see recipe below). In fact, they’re helping me get dinner on the table without hardly a feather ruffled. For reals.

You see, Oprah and Coco Chanel are hens who have the pleasure of residing with Eric and Lisa Forehand of Water Oaks Farm in Durham (www.wateroaksfarm.org). In addition to heritage breed chickens, Lisa and Eric also love their miniature donkeys and Eric makes a wicked variety of homebrew. I don’t think I have ever seen chickens get so much love and care (I’m pretty sure Eric puts that much love into his beer, as well).

When the big ol’ reincarnation happens for me, I want to come back as a chicken or donkey at Water Oaks Farm. Except I want my name to be Angelina Jolie.

Happy chickens laying happy eggs. If you’re not all about “happy,” but you are all about health, consider buying locally produced cage free eggs because:

  • They taste better. WAAAAAAY better.
  • They have more protein than mass-produced eggs because the hen’s diet is richer.
  • You will support your local economy, not an agribusiness.
  • You may help perpetuate heritage breed fowl, which keeps our genetic population of chickens healthier and more diverse.

Here is my “go-to” recipe for quiche. It is by far and away the best quiche recipe I have ever made and is much more like a traditional French quiche (light and custardy) than most dense restaurant quiches. The trick is to use vegetables that are dry, so cook veggies ahead and squeeze the dickens out of them before adding to the quiche. Bon Appetite!

Spinach Quiche

  • Pastry dough or 1 frozen deep dish pie crust
  • 6 large eggs
  • 2/3 cup heavy cream
  • 1 cup milk
  • 8 oz. swiss and Gruyère cheese mix (check Trader Joes on this)
  • 1 bag spinach or other greens cooked and squeezed of all excess water
  • 1/2 onion, diced
  • 1 Tbsp. olive oil
  1. Prepare pastry and refrigerate until ready to use.
  2. Preheat oven to 350 degrees.
  3. Heat olive oil in a pan and cook onions over medium heat until soft and slightly browned (about 5 min.). Remove with a slotted spoon and drain on a paper towel.
  4. Add spinach to pan and cook until very wilted. Toss spinach frequently to keep from scorching. When greens have collapsed and are fully cooked, remove from pan and put onto a towel or paper towel. Roll the towel up and squeeze as much liquid as you can out of the greens (if you use frozen greens, you will need to do this as well once the greens are defrosted). Do NOT skip this step.
  5. In a medium bowl, whisk eggs, cream and milk until blended. Add salt and pepper to taste. Add cheese and stir until combined.
  6. Take the pastry crust from the refrigerator and arrange the onions and spinach on the pastry.
  7. Pour the egg mixture into the pastry.
  8. Sprinkle nutmeg across the top of the quiche.
  9. Bake at 350 degrees about 30-40 minutes–until top is golden and puffy and the quiche does not “wobble” in the center when gently moved.
  10. Serve immediately. Bow and accept the culinary accolades from your family. Make sure to thank Oprah and Coco Chanel.

Tutorial Tuesday 12–Homemade Electrolyte Drinks

citrusYou over there. Yes, you, the one on your way to the gym to fulfill your New Year’s resolution. Put down the neon colored “sports drink”. You heard me. Put it down!

The ubiquitous “sports drink” phenomenon is baffling to me. I’m not sure at what point it became a requirement for anyone who sweats to drink a neon-colored electrolyte replacement. Look at any youth soccer/basketball/softball game. Parents are hauling in cases of Gatorade instead of water. Say what???  Let’s take a time out here.

Here is a fact about exercise and hydration: most of the time that most of us exercise, we are not exerting ourselves to the point of needing electrolyte replacement. Everyone is different, of course, and longer workouts where you are really pushing yourself are great candidates for electrolytes. Typically, though, the majority of us do not sweat so much in a 30 minute weight room session (or even a 60 minute Zumba class) that we need electrolytes, especially when they are combined with chemicals, neon colored dye and sugar. No matter what the commercials say.

Healthy hydration actually starts BEFORE you exercise, and it can make a big difference. If you have a big work out coming up or if you know, for example, you will be skiing all day, drink plenty of water in the day or so before and you will see the benefits. I’ve had to learn this the hard way–trust me, your body will thank you for starting out hydrated!

If you are exerting yourself to the maximum and water just won’t cut it, do your body a huge favor and stay away from most electrolyte “sports drinks.” Most of them are full of junk like high fructose corn syrup, sugar, and chemical dyes. If your body is starving for hydration, why would you feed it that? Here are two tips for you that I have discovered while training for our half marathon:

  1. Water is always good for you. Always.
  2. Making your own sports drink is easy, cheap and healthy.

Typically, we drink water on our runs under 10 miles. Anything over 10 miles and I bring one little water bottle and one little bottle of this awesome electrolyte replacement. It tastes better than packaged sports drinks, is very refreshing and uses all natural ingredients. It isn’t fancy, it isn’t brightly colored and it isn’t endorsed by athlete celebrities. But it is very good.

If you eliminate the salt and honey, this recipe would make a great flavored water drink for a hot day, for a post soccer game drink or a day when you are just sick of drinking water, but don’t need the extra sodium.

So stay hydrated–even in cold weather–and enjoy those winter workouts! But steer clear of the junk–treat your body like the wonderful machine it is!

Electrolyte Replacement Drink (makes 2 servings)

  • 2 cups filtered water
  • 2 large oranges (1/2 cup of juice)
  • 2 lemons (1/4 cup juice)
  • 2 tablespoons raw honey
  • 1/2 teaspoon pink Himalayan or natural sea salt (not table salt)
  1. Put water, juice from the oranges and lemons, honey and salt in a blender.
  2. Blend for 30 seconds.
  3. Chill and drink as needed.

NOTE: You can replace the orange with another citrus fruit or even tart cherry juice.

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