Peanut Butter Cookies (Gluten Free, Vegan, and Peanut Free!)

Salted “Peanut Butter” Cookies (peanut free)

Sunbutter Cookies I had a baking session with my good friend Aaron Ribant from Seriously Ripped Abs. (Really, though, you have to check out his abs.) We were making a healthier, starch-free version of peanut butter cookies. He’s also a photographer, so I was excited to get some gorgeous photos, and I wanted to perfect the recipe for a dinner party. Then I got the email from a attendee: “Just to let you know, I have a serious peanut allergy. Like, peanuts = death.”Oh no! My dessert plans were foiled. But not to fear, for sunflower seed butter came to my rescue.

When you have a loved one who’s allergic to peanut butter, (whether it’s a sensitivity or eminent death), it’s challenging to find an alternative. Almond butter is good in its own way, but it really doesn’t satisfy a peanut butter craving.

Sunflower Seed ButterLuckily, I have discovered the magic of sunflower seed butter (aka sunbutter). It’s got such a great flavor and smooth texture, and it’s the closest thing to peanut butter than I’ve found.

Sunflower seeds are also very nutrient dense, so much so that I’ve done an entire article on them! See my food spotlight for nutritional information on sunflower seeds.

These peanut butter cookies are also gluten free, vegan, paleo friendly, and delicious. Let me know if you come up with any fun variations! And check out the normal recipe with peanut butter on Aaron’s blog.

Ingredients:

½ cup almond flour*

½ cup cashew meal*

¼  teaspoon sea salt Sunbutter Cookies

coarse salt

¼ teaspoon baking soda

½ cup creamy sunbutter (or peanut butter, if you’re not worried about allergies).

¼ cup honey/agave nectar/maple syrup

1 tablespoon coconut oil or vegan shortening**

1 teaspoon vanilla extract

*Cashew Meal/Flour has recently become available, and I find that gluten free cookies come out creamier and sweeter when used. But, if you don’t have any available to you, you can just use almond flour instead. Trader Joe’s seems to be the cheapest place to find these ingredients, but you can also order them in bulk on Amazon.

**If using peanut butter, increase to 2 tbsp.

Directions:

In a food processor or a bowl, place all ingredients. If using a food processor, blend until smooth. In a bowl, use a hand blender or a whisk until ingredients are completely mixed. (If mixing by hand, mGluten Free Cookie Batterake sure that there aren’t any clumps or “pockets” of certain ingredients sticking together).

Take spoonfuls of dough (about 1 Tbsp) and scoop the onto a well-greased or parchment-lined pan. Use a fork to flatten in a criss-cross pattern, similar to a peanut butter cookie.

Bake at 350° for 5-9minutes until golden around the edges

While the cookies are still warm, sprinkle the coarse salt over the top of each cookie. You won’t need much.

DO NOT ATTEMPT TO TOUCH COOKIES UNTIL COOL. Once they’ve cooled off, the cookies hold together nicely. But when they’re fresh out of the oven, they will fall into a pile of crumples if you attempt to remove them from the pan too soon. To expedite the process, I will place the pan on a pot-holder in the fridge for 5 minutes.

Once they’re cool enough to be solid, carefully remove from the pan and enjoy!

Sunbutter Cookie Recipe

Pistachio Flour Cookies with Coconut Lemon Frosting (Gluten Free and Vegan)

Gluten-Free Vegan Pistachio Cookies with Coconut Lemon Frosting
I was at the farmer’s market, and I saw that the pistachio stand started carrying bags of pistachio flour. Since most of my gluten-free baked goods use some kind of nut flour, the idea of using such a flavorful ingredient got my mind racing. I spent many hours on google, and could not find any cookies that used pistachio flour, so I had to do some experimenting. This recipe is the result of my pistachio-filled dreams.
Vegan Paleo Pistachio Cookies
A little bit about pistachios:

Pistachios contain many important nutrients and vitamins. They are shown to be beneficial in heart health and weight management according to several double-blind studies.
They are an excellent source of copper, thiamine, phosphorus and magnesium. They contain many B vitamins; one serving contains 20% of your daily dose of Vitamin B6, about 15% DV of thiamine, and have lesser amounts of folate, biotin, riboflavin, niacin, and pantothenic acid.  They also contain l-arginine, which can make the lining of your arteries more flexible.

“Pistachios supply vitamins A and E, both critical in keeping inflammatory pathways in balance. Inflammation is the first stage of healing, but when the body contains too few antioxidants, the inflammatory process can damage tissues rather than heal them.”

One study quoted that “After only three weeks of consuming pistachios as 20% of the calories in their diet, the volunteers in a double-blind study saw their LDL (or bad cholesterol) drop by about 14%; HDL (or good cholesterol) rose by 26%, with a 12% decrease in total cholesterol.”

So get your daily dose of pistachios in the form of a delicious cookie.

Gluten Free Pistachio Cookies Cookies:

  • 1 cup pistachio flour*
  • 1 cup almond flour
  • ¼ teaspoon sea salt
  • ½ teaspoon baking sodaPaleo Pistachio Flour Cookies
  • ¼ cup coconut oil or vegan shortening
  • 2 tablespoons honey/agave nectar/or maple syrup**
  • 1 tablespoon vanilla extract
  • 1 tsp cardamom
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon (optional)
*To make pistachio flour, simply put pistachios in a blender or food processor and pulse until coarsely ground. If you blend it for too long, it will start to make pistachio butter.
**If trying to reduce sugar, replace 1 tbsp of honey with 1 tbsp Yacon Syrup. If you don’t have Yacon Syrup, try replacing 1 TBSP of honey with 1 tbsp of coconut oil, then add 6-10 packets of xylitol or stevia.
  1. Combine almond flour, pistachio flour, salt, baking soda, and spices in a bowl or food processor.
  2. If using a food processor, pulse in shortening/oil, honey and vanilla until dough forms. If you don’t have a food processor, simply use a whisk to combine ingredients until they form a dough.
  3. Scoop dough one level tablespoon at a time onto a parchment lined baking sheet
  4. Press balls of dough down gently
  5. Bake at 350 for 6-8 minutes
  6. Place in the refrigerator to cool before frosting. (Do not handle prior or cookies will break)

Pistachio vegan cookies

Frosting:

  • 1/2 cup coconut butter***
  • 1 Tbs. coconut oil
  • 3 Tbs. maple syrup (or another liquid sweetener)
  • 1 Tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/2 tsp cardamom (optional)
***If you do not have access to coconut butter, blend dried coconut and 1 tsp coconut oil in a blender or food processor. Blend until flakes have turned into a creamy butter, about 5-7 minutes.
Directions:

  1. Place all ingredients in a blender or food processor and blend until smooth and creamy.
  2. Use immediately to frost each cookie, and serve.
  3. If you have remain frosting, store in an airtight container in the fridge. HOWEVER, frosting will become hard and will be unable to be spread until it reaches room temperature.

IMG_1807

Grain Free Vegan Chocolate Chip Cookies

This is one of my favorite recipes…these cookies take about 15 minutes to make, they only have a few ingredients, and everyone always loves them. My coworkers and friends swear that I’m such a talented baker, and beg me to bring more. (Little do they know how easy these are to make. Once they read this recipe, my gig will be up.)

This recipe comes from a blog called Elana’s Pantry. Elana specializes in baking with almond flour, which was my best discovery for gluten-free baking. It makes baked goods moist, soft, rich and wonderful. I love her recipe books, “The Gluten-Free Almond Flour Cookbook” and “Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour.”

Gluten Free Cupcakes

Gluten Free Baking with Almond Flour

I have experimented with a few variations to this recipe….there are some fun superfood ingredients you can add. My new favorite is Mesquite Powder. That may sound strange, since we think of mesquite and bbq, but the mesquite root is actually quite sweet. It has a flavor reminiscent of cinnamon and nutmeg, and is chock full of nutrients.

So check out these variations, and let me know if you have come up with any of your own experiments.

Gluten Free Vegan Chocolate Chip Cookies

  • 2 cups blanched almond flour*
  • ¼ teaspoon sea saltGrain Free Vegan Chocolate Chip Cookies
  • ½ teaspoon baking soda
  • ¼ cup coconut oil
  • 2 tablespoons honey*
  • 1 tablespoon vanilla extract
  • ½ cup semi-sweet chocolate chips
    *Please see below for variations on these ingredients.
  1. Combine almond flour, salt and baking soda in a bowl or food processor.
  2. If using a food processor, pulse in shortening, honey and vanilla until dough forms. If you don’t have a food processor, simply use a whisk to combine ingredients until they form a dough.
  3. Stir if chocolate chips. (If using processor, remove blade and stir in chocolate by hand).
  4. Scoop dough one level tablespoon at a time onto a parchment lined baking sheet
  5. Press balls of dough down gently
  6. Bake at 350 for 6-8 minutes
  7. Cool for 15 minutes (do not handle prior or cookies will break)
  8. Serve

Makes 18 cookies

**Variations:

  • Replace 2 tbsp almond flour with 2 tbsp Mesquite Powder.
  • If trying to reduce sugar, replace 1 tbsp of honey with 1 tbsp Yacon Syrup.
  • If you don’t have Yacon Syrup, try replacing 1 TBSP of honey with 1 tbsp of coconut oil, then add 6-10 packets of xylitol or stevia.
  • If you need some carbohydrates for a pre-workout snack, replace 1/4 cup almond flour with 1/4 cup brown rice flour. Then add an additional 2 tsp of oil.

Although coconut oil is my favorite for baking, you can also use: Palm Shortening, Olive Oil, or any other oil you have.

Enjoy!

Gluten Free, Dairy Free Red Velvet Cupcakes

I LOVE red velvet cupcakes, but I was hard-pressed to find a recipe that didn’t use fake red dye. I’ve read that the original recipe is supposed to use beets. I have something to admit…I don’t like beets. So, I modified a recipe to use red fruit instead! I have something else to confess…they aren’t very bright red. There’s a whole complication with using special, non-acidic ingredients, and I don’t always have the patience for such things. So, I chose taste over color! The cupcakes still have a nice tint to them, and I will probably post an updated recipe when I discover an easier way to create red baked goods.

(If you really love red cupcakes and want to see the original gf recipe that included red dye, and more sugar than I like to use, you can find the recipe here.)

Cupcake Ingredients:

  • 1 c. coconut oil (or vegan shortening/olive oil)
  • 1/2 cup blended cherries or strawberries
  • 3/4 c. sugar
  • Stevia or Xylitol, 1-4 tbsp (optional) Gluten Free Red Velvet Cupcake
  • 2 eggs, beaten (room temp)
  • 1 and 1/4 c. brown rice flour
  • 1/2 c. almond flour
  • 3/4 c. tapioca starch
  • 1 tsp. baking soda
  • 1 tsp. flax meal (or xanthum gum)
  • 1/4 tsp. salt
  • 1 c. dairy free “buttermilk” (1 Tbsp cider vinegar mixed with 1 c. milk substitute)
  • 1 tsp. vanilla
  • 1 Tbsp. cocoa

Frosting Ingredients:

  • 1 can coconut cream (Not coconut milk, coconut cream. If you don’t have access to coconut cream, see direction below.)
  • 1/4 c agave necter/honey/yacon syrup
  • 1 tsp vanilla

Frosting Instructions:
(Make the frosting first, since it needs to sit in the refrigerator).

1. Take a can of coconut cream, and scoop it into a bowl. Make sure you only get the thick cream, don’t mix in any liquid. Whisk in the sweetener and vanilla until blended.

**If you only have access to coconut milk, you can still make the dairy free custard. You just at least 3 cans of FULL FAT coconut milk. The cream will rise to the top, so when you open the can, scoop out the more solid cream. Leave the liquid, and save it for another recipe. Do this with all 3 cans, and you should have enough cream to frost the cupcakes.

2. Using a electric blender, beat the coconut cream until well blended, and it forms little peaks.

3. Put it in the refrigerator. The longer it cools the better, as it will form a thick, custard like consistency. (It will melt when heated, so do not frost warm cupcakes.)

Baking Instructions:

1. Preheat the oven to 350 degrees F.

Gluten Free Dairy Free Red Velvet Cupcake2. Use an electric mixer to cream the oil, sugar, vanilla stevia and blended fruit.  With the mixer still going, add one egg at a time and beat until the eggs are thoroughly incorporated. (This step creates an emulsion that holds the batter together)

3. Mix all of the dry ingredients together in a separate bowl (including cocoa).  Make sure they are well mixed. I usually whisk the flours, but it’s even better if you can sift them.

4. Add the flour to the wet mixture in 3-4 parts. Alternate the flour with the “buttermilk” (almond milk and apple cider vinegar). You should begin and end with dry ingredients, and make sure to mix in everything completely before you add the next part. (If you were to start with the liquids the emulsion would break.)Silicone Baking Cups

6. Pour the batter into a greased cupcake tin. (Or, you can use silicone cupcake molds. I like them better. They take up less storage space, they’re easier to get the cupcakes out whole, and you don’t usually need to grease them.) Bake at 350 degrees F for approximately 25-30 minutes. (If it’s done, a toothpick stuck into the middle of a cupcake should come out clean.)

7. The each cupcake has cooled completely, frost with Coconut Cream Frosting.

Gluten Free Red Velvet Cupcake

Cinnamon Roasted Butternut Squash

Cinnamon Roasted Butternut Squash

As you may have noticed, I never tire of squash, so autumn has been full of great meals. This recipe is incredibly simple, but satisfying and tasty. Squash is a good, dense vegetable, so it can take the place of a less healthy dish while filling your body with important micro-nutrients. Cinnamon is a “warming” herb, so it’s perfect to make you feel more cozy during the cooler months. (And as a bonus, cinnamon even assists in blood-sugar regulation. This gives me an excuse to add more of it.) Add a side of sauteed kale and cranberries, and you’ve got a balanced fall meal. Cinnamon Sticks

Ingredients:

  • 1 small or medium butternut squash, cut in half.
  • 1/4 cup maple syrup or honey
  • 3 tablespoons coconut oil or olive oil
  • 1 teaspoon ground cinnamon
  • Butter or Earth Balance (optional)

Directions: Roasted Butternut Squash

Preheat the oven to 400F. Oil the cookie sheet or baking pan, and pour 1/2 cup of water in the pan. Cut the butternut squash in half. Scoop out the seeds and discard, then place each piece face down on the pan.

Cook for about 30-45 minutes; it is cooked when you can pierce it with a fork. Take the squash out of the oven, and using a tongs, flip each side over. Once the squash is face-up, drizzle honey over each piece.  Sprinkle cinnamon over the honey, be as generous as you want. If you want to use butter (or butter substitute) place a couple pats of it on top of each piece. Place it back in the oven, and cook an additional 10-15 minutes, or until golden brown.

Remove the squash from the oven, and wait for it to cool a little. Cut each half into 3 pieces, and serve warm. You can always add more cinnamon in the end!

Kabocha Pumpkin Soup Recipe

Kabocha Pumpkin Soup

By Chef Jamie Woolner

As I’ve mentioned, I looooove fall…mostly for the squash. With all the squash to choose from, pumpkin has to be my favorite. When the holidays come, I use it as an excuse to make pumpkin-themed everything. I have a friend who swaps cooking days with me, and we come up with new pumpkin-themed meals every week. When I tried this pumpkin soup by Chef Jamie, I begged him to share the recipe. Kabocha is a Japanese pumpkin, and it has a wonderful, creamy texture. It is the perfect base for a hearty, filling soup that will warm you during the chilly days of fall.

Serves 5

Ingredients:

1 Whole Kabocha Pumpkin cut in half (found at your local Japanese Market)

2 sliced onions

2 garlic cloves, mincedScooping out kabocha squash

2 tsp pumpkin spice

Salt tt

4 cups water

1/2 cup cream or dairy substitute (optional)

2 tsp olive oil for sautéing

Special Equipment:

Blender, Ladle, Sheet Pan, Stock Pot, Sauté Pan, Knife, Cutting Board, bowls for hold ingredients, wooden spoon

1.) Preheat oven to 350 degrees F. Place pumpkin halves-cut side down-on a greased baking sheet. When the oven is ready, put in thRoasting Kabochae pumpkin halves and cook for about 45 minutes, or until a butter knife slips through easily.

2.) While the pumpkin is cooking, heat a pan with the olive oil and sauté the onions on medium heat. Once the onions are colored nutty brown and translucent, then add the garlic. Cook for one more minute, being sure not to burn the garlic.

3.) Once the pumpkins are soft, scoop out the seeds and discard. You can also wash the seeds clean, then toast until crunchy and slightly browned, and use them as a garnish for the soup. Once the seeds are removed, scoop out the meat and place into a blender. Blend in four stages; at each stage add a quarter of all of the following ingredients: pumpkin meat, sautéed onion, garlic and water.  Blending Kabocha

4.) Once you’ve finished blending, add the blended ingredients to a large pot. Simmer and reduce. The soup is down simmering once it can coat the back of the spoon, but isn’t as thick as mashed potatoes. If you are adding cream, add it now. Season the soup with salt and pumpkin spice and finish with toasted pumpkin seeds, milk foam, caramelized onion or a combination of all three.

Note: Season well once you have the consistency you want. Remember, not too thick, not too thin. The soup should coat a spoon thinly and remain their like cream consistency.

Kabocha Pumpkin Soup

Chef JamiChef Jamie Woolnere Woolner studied culinary arts at The Art Institute of California. He has cooked in many restaurants making Japanese, Latin, Italian, and American cuisine. Currently he owns and operates Pizza of Venice, CA, where he supplies events and restaurants with custom pizzas. You can find his company on facebook: http://www.facebook.com/povpizza

Roasted Acorn Squash with Toasted Pumpkin Seeds and Balsamic

Although I love summer, fall is my second favorite season. I love the smells, the colors, and the cooler nights. But really, my favorite part is the squash. I love almost all kinds of squash…spaghetti squash, acorn, pumpkin, butternut…I love them all. They’re full of nutrients and fiber, and they’re more filling than many other vegetables.

I made this particular recipe with a friend. She had bought some acorn squash and wanted to experiment. Our favorite part was the pan-toasted pumpkin seeds. Once I discovered pan-toasting, I toast almost every nut and seed this way. It’s quick and easy, and is less damaging to the sensitive oils. And best of all, it’s so tasty! So please enjoy, and let me know if you have any suggestions to make it even more delicious.

Yield: 4-6 servings

Ingredients:

2 medium acorn squash

4 tablespoons olive oilPumpkin Seeds

salt and pepper, to taste

¼ cup shelled pumpkin seeds (aka pepitas)

1 tablespoon balsamic vinegar

***Optional: ¼ cup fresh parsley, sage, or mint leaves, torn.

Directions:

1. Preheat oven to 425°.

2. Cut squash in half, and spoon out seeds (and the stringy stuff) and discard. Cut squash into 1½”-thick slices. Coat slices with olive oil, then season with salt and pepper. Lay slices on a baking sheet.

3. Place in then oven and roast for about 30 minutes, turning slices over halfway through. They should be golden brown on both sides, and soft enough to eat.

4. Heat some olive oil in a skillet over medium heat. Add pumpkin seeds, turning them often so they don’t burn. They should brown slightly, but still be a little green. Once they’re down, place them on a paper towel to soak up excess oil.  Season with salt. Roasted Acorn Squash with Pan Toasted Pumpkin Seeds 5. Place squash on serving plates, and sprinkle toasted pumpkin seeds on each piece. Drizzle on balsamic vinegar. (Don’t over-do it, vinegar goes a long way!) If you are using any fresh herbs, lightly sprinkle those on as well.

6. Serve warm and enjoy!

Pomegranite Marinade on The Blissful Chef

Check out my recipe for Pomegranate Marinade and Veggie Kabobs on the awesome website The Blissful Chef. Try marinating just about anything for a tangy, sweet and rich flavor. I discovered this recipe on accident, and ended up making portabella burgers that impressed everyone!

http://theblissfulchef.com/2012/09/guest-post-pomegranate-marinade-and-veggie-kabobs/

“The Blissful Chef” herself is my dear friend Christy Morgan, who happens to be one of the best chefs that I know. Her cookbook Blissful Bites is a staple in my kitchen. Filled with simple, healthy recipes, I’ve learned how to cook everything from gluten-free grains to lotus-root chips. I’ll be making a recipe from her book this month, so look for a grain-free take on pasta coming soon.

Balsamic Marinated Figs and Blueberries with Brie

Happy Labor Day! Although relaxation is imperative for health, holidays are often associated with overeating and unhealthy food. I decided to post this recipe, although to be totally honest, it’s not the healthiest thing I’ve posted…but I decided that for a holiday, I could meet halfway and go for a treat. It does has antioxidants and fiber in the figs and blueberries, and protein in the brie. Good-quality balsamic can ease digestion. It can be made gluten-free with a gf bread choice. It’s not the best for food combining, and it’s not vegan…but like I said, this holiday. Let’s meet in the middle. I first made this on a lovely day off, after I had picked some fresh blueberries off an alpaca farm. I hope you enjoy!

Balsamic Marinated Figs and Blueberries with BrieBalsamic Marinated Figs and Blueberries with Brie 

Ingredients:

  • 4-6 ripe figs
  • Blueberries
  • Aged Balsamic, or blackberry balsamic vinegar **
  • Extra virgin olive oil**Oilve Oil, Aged Balsamic, Brie, Figs, and Blueberries
  • 1/2 round of Brie or Camembert Cheese
  • Fresh bread (Italian or Ciabatta work best) or crackers
  • Fresh or dried thyme
  • Fresh or dried marjoram
  • Salt and Pepper
  • *Optional: white or black truffle salt

**Quality is very important! You want thick, barrel aged balsamic. I love the classic We Olive Balsamic that is local to California, but you should be able to find some online, or in a specialty grocery store. The same goes for olive oil! By law, olive oil can be mixed with a certain % of low-quality vegetable oil. So if it’s very cheap, it’s probably not pure! Besides We Olive, I also LOVE Temecula Olive Oil Company. The Fresh Basil Olive Oil is to die for. Supporting local products is also more environmentally friendly, as it saves on the shipping fuel.

Directions:

  1. Slice the tops off the figs, and cut into quarters. Place the figs and a handful of blueberries into a bowl. Finely chop the thyme and marjoram, and sprinkle over the top (fresh herbs are always best, but if not available dried works as well). Season with salt and crushed pepper. (Use less salt if you plan to use the truffle salt. But don’t put the truffle salt in yet; it will be used later.)
  2. Pour We Olive balsamic vinegar over the fruit. They should be pretty well covered, around 3 tablespoons. Put the bowl aside in a cool, dry place. (Not the refrigerator.) Let it marinade for at least an hour. Balsamic Marinated Figs and Blueberries
  3. If you’re using fresh bread, cut it into thin slices. Toast until crispy.
  4. Arrange the toasted pieces (or crackers) on a plate. Slice the Brie to your desired thickness, and place several pieces on each slice of bread.
  5. Take the bowl of marinated fruit, and place a some figs pieces and blueberries on each slice of bread. Drizzle some additional balsamic over each piece.
  6. When all the fruit is used, drizzle We Olive olive oil over each piece. Sprinkle some additional thyme, marjoram, and pepper on top for presentation.
  7. If you have truffle salt, sprinkle a pinch on each piece.
  8. Serve and enjoy!

Kombucha Punch Recipe

Summer is my favorite time of year. I love the heat, the beach, and the long days of sunlight. Of course, there are summer activities that aren’t exactly healthy. The first one Kombuch Fruit Punchthat comes to mind…drinking! I don’t want to sound like the party killer; drinking alcohol in moderation is fine. Just don’t forget these important facts: Alcohol has 7 calories per gram (more than carbs or protein!) so a few drinks can easily affect your waistline. Also, alcohol is a sugar, and it’s usually mixed with simple sugars (like soda or grenadine), which can affect your blood sugar. Too much on a regular basis can put someone at risk for diabetes! It also dehydrates the body, and strains the liver. The liver is between 30%-38% of our metabolic rate, the highest of any other organ! When the liver is strained, you can gain weight more easily and process everything more slowly. This can lower the immune system, digestive function, and a whole host of problems.

That being said, I love throwing parties! I whip up a batch of this kombucha punch, which is much healthier than regular punch or a mixed drink. (And it can be a good mixer, my friends always spike theirs.) Kombucha is a fermented beverage, so it contains microflora, or beneficial bacteria. This recipe is also low in simple sugar, and contains Vitamin C. You can experiment with different flavors, and add whatever you want!
Happy summer!

Kombucha Fruit Punch Kombucha Punch
Ingredients:

  • 2-3 bottles Kombucha (plain or ginger)
  • 1 liter sparking water (Arrowhead or another spring water source is best)
  • 2-3 cups pomegranate or cherry juice
  • 2 fresh lemons or limes
  • Ice Cubes*
  • Sprigs of fresh mint (optional)
  • Punch Bowl

*Bonus: To add some aesthetic beauty to your punch, you can freeze mint leaves and a slice of lemon inside your ice cubes. 

Directions:

In the punch bowl, add ice. Pour in the bottles of kombucha, the sparkling water, and the cherry/pomegranate juice. Using a strainer or lemon bags (to catch the seeds), squeeze the fresh lemons/limes into the punch. For some extra flair, you can add fresh mint sprigs. If adding mint, twist the sprigs together and rip the leaves a bit, releasing their flavor. If you don’t like mint but want to add something extra, you can add any fruit you like. Throw in raspberries, slices of apple, lemon, or cranberries! Add a serving spoon and your done!