Fresh Beverages

Dairy-Free Hot Chocolate


What you’ll need:

-1 cup non-dairy milk (I used almond)

-1 tbs non-dairy dark chocolate chunks

-1 tbs cocoa powder

-1 tbs organic cane sugar

-Vanilla extract to taste (optional)


  1. Heat almond milk over medium heat in a small saucepan. When warm, add remaining ingredients. Whisk to combine.

I got a bag of vegan Marshmallows from Whole Foods. Brand: Dandie’s..

Homemade Ice Pops

As always,  no dyes, artificial flavor or sweeteners, high fructose corn syrup or gelatin.

What you’ll need for the Mint, lemon, lime pops:

-1 1/2 cup water

-3/4 cup honey

-8-10 mint leaves

-1/2 cup lemon juice plus more to taste

What you’ll need for the Basil, lemon, coconut pops:

-1 1/2 cup water

-3/4 cup honey

-8-10 basil  leaves

-1/4  cup lemon juice plus more to taste

-1/4 cup lime juice plus more to taste

Blueberries, optional. About 4-5 per mold.




For the Mint pops: combine water, lemon juice , honey and mint leaves to a blender. Blend until mint is chopped into small bits. Pour into molds and freeze for up to 8 hrs. Best results overnight.

For the Basil: combine coconut water, honey, lemon juice and  basil leaves. Blend until basil is chopped into small bits. Pour into molds and freeze for up to 8 hrs. Best results overnight.



 Tropical Breakfast Smoothie


It took me awhile to adjust to papaya. I have to admit it’s not one of my favorite fruits but when prepared the right way, I’m all for it. I visited this really cool market a few months ago and it had an abundance of organic, tropical fruit. I got a bunch of ripe papaya and decided to freeze it for whatever I came up with later on. Along with all of the mango I was gifted this season,  I was able to throw together this really simple and filling breakfast smoothie.

Serving size: 2

Time:3-5 minutes

What you’ll need:

-2 cups frozen papaya

-1 cup frozen mango

-1/2 cup coconut water

-Juice of 4 oranges (about 1 cup)

-Juice of half a lemon (about 1 tbs)

Toppings (optional):

-Coconut Shreds

-Chia Seeds


  1. Blend until smooth, top and enjoy!


Homemade Fruity Ice Pops



What you’ll need for the Green Smoothie pops:

-2 cups of greens ( I used spinach, kale and chards)

-2 cups mango

-1/4 pineapple chunks

-1/2 cup apple juice

-1/2 cup almond milk

-1 tbs maple syrup


  1. Put the spinach, mango and apple juice in a blender and blend until smooth. Add the pineapple and almond milk and blend again until smooth.
  2. Pour the mixture into a popsicle mold and freeze for 4-5 hours until frozen solid.


What you’ll need for the Vanilla Strawberry pops:

– 2 cups vanilla flavored almond milk

-1 tbs agave nectar

-2 cups strawberry chunks


  1. Blend almond milk and agave nectar in blender until well incorporated.
  2. Add strawberries to popsicle mold and pour mixture on top. Freeze for 4-5 hours until frozen solid.


What you’ll need for the Coconut Water pops:

-2 cups coconut water

-handful of blueberries

-1 kiwi (sliced)

-1 mandarin orange


  1. Add kiwi, blueberries and orange to popsicle mold.
  2. Pour coconut water on top and freeze for 4-5 hours until frozen solid.

Notes: My popsicle mold has 8 holes. If you don’t have any molds, dixie cups will do.


Pineapple, Peach, Ginger, Lemon & Mango Smoothie


What you’ll need:

-2 cups of water

-2 mangos

-3 peaches

– 1 tsp of ginger

-1 tbs of lemon juice


  1. Add all ingredients to blender and add ice.


Peach Oolong Tea

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Pick your tea and on to the syrup. I chose organic oolong tea.

what you’ll need (For the syrup):

-2 cups organic cane sugar

-2 cups of water

-4 ripe peaches, sliced


  1. Bring sugar, water and peaches to a boil. Lower the heat and stir. Remove from heat and let sit for 30 minutes.
  2. Mix into brewed tea.

Note: The same method applies to mango tea. Just use 4 ripe mangos.

Mango Oolong Tea


I serve mine with slices of fresh peach/mango.


Strawberry & Mango Smoothie


 What you’ll need:

-2 cups frozen strawberries

-3 frozen mangos

-1 cup vanilla almond milk

-1 cup non dairy yogurt

-2 tbs honey


I blended the mangos and strawberries separately. Both with 1/2 cup of almond milk, 1/2 cup of non dairy yogurt, and 1 tbs of  honey.


Vegan Chocolate Milkshake



Vegan Strawberry Milkshake


Honeydew Melon & Mint


A simple blend of honeydew melon of mint.

Tangerine & Orange


I juiced 10  oranges, 1o tangerines, and added 1 tbs of organic cane sugar.


Blueberry Smoothie

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What you’ll need:
1 cup frozen blueberries
1/3 cup almond milk
-¼ cup oats
¼ teaspoon vanilla extract
2 tsp honey

Add all ingredients to a blender and blend. If it’s too thick, add a little more almond milk. Vegan yogurt is also a nice touch. ½ cup will do.


Mint Lemonade


3 cups water, 1 cup lemon juice, 3/4 cup organic cane sugar and one handful of mint. Four servings.


 Cantaloupe Juice


I blended half of a cantaloupe and added ice.


 Watermelon Cucumber & Mint


I juiced 2 cucumbers and poured the juice into a blended watermelon and mint mixture.

 Beet Carrot Ginger & Apple


The juice of 4 carrots, 2 beets, and 3 granny smith apples.

 Cucumber, Green Apples & Green Pepper


The juice of 2 granny smith apples, 1 cucumber, 1 green pepper, 2 peppers, and 1 thumb of ginger. One serving.


Blueberry, Lemon, Cucumber, & Mint Infused Water


I added a handful of blueberries, half of a cucumber (sliced), handful of mint and one lemon (sliced) to my bottle and filled it with water. Let it sit for a few hours to settle.

Carrot, Apple & Ginger


I juiced 5 carrots, 5 granny smith apples, and 1 thumb of ginger.