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Kombucha Sangria

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It was hot and humid here at the beach last night, so we decided to get our “chill” on. We dimmed the lights and spent time making nori rolls and Kombucha Sangria. There’s nothing like peace and laughter in the kitchen on a hot summer night.

Kombucha Sangria

 

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Kombucha Sangria
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Grain-Free, Gluten-Free, Dairy-Free, Soy-Free, Worry-Free
Ingredients
  • 1 large organic orange, sliced
  • ½ cup organic strawberries
  • ½ cup organic grapes
  • 2 organic kiwis, peeled & sliced
  • 1 organic lime, sliced
  • 3½ cups organic white wine
  • 1 bottle (16 oz) Guava Goddess Kombucha
  • ¼ cup raw honey
  • 1 cup spring water (OR) wait and add 1 cup sparkling bubbly water before serving.
Instructions
  1. In a glass pitcher, add all fruit after preparing and slicing.
  2. Add wine, Kombucha, spring water and honey.
  3. Stir to blend.
  4. Refrigerate for 6-8 hours, or overnight.

 

 

Cinnamon Top Pear Muffins

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I love a simple summer breakfast of fresh organic fruit and a protein-packed muffin. With a few flowers to garnish the plate, I treat myself as if I’m on vacation in Hawaii. What a great way to begin a beautiful day!

Grain-Free Pear Muffins

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Cinnamon Top Pear Muffins
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Serves: 14
 
Grain-Free, Gluten-Free, Dairy-Free, Soy-Free, Refined Sugar-Free
Ingredients
  • 3 cups blanched almond flour
  • 2 pears, peeled and diced
  • 3 eggs
  • ½ cup grapeseed oil
  • ½ cup honey
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 2 tsp cinnamon
  • In a separate small bowl:
  • 2 tsp cinnamon
  • 2 tsp coconut sugar
Instructions
  1. Preheat oven to 350 degrees.
  2. Place muffin liners in muffin tins.
  3. Combine almond flour, pears, eggs, grapeseed oil, baking soda, sea salt, and cinnamon.
  4. Fill each muffin lined tin to ¾ full.
  5. Combine additional cinnamon and coconut sugar.
  6. Sprinkle ¼ tsp cinnamon/coconut sugar over each muffin.
  7. Place muffins in oven.
  8. Bake for 20 minutes, or when muffins bounce back to the touch.

 

Raw Garden Tacos

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We’re heading off to the beach, but not before we fill up on our favorite raw garden tacos!

Raw Garden Tacos

Raw Garden Tacos

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Raw Garden Tacos
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Recipe type: Main Dish, Raw
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Serves: 8
 
Grain-Free, Gluten-Free, Dairy-Free, Soy-Free, refined Sugar-Free
Ingredients
  • 1 cup slivered almonds, dry
  • 1 cup raw walnuts, dry
  • 2 Tbsp ground cumin
  • 1 Tbsp ground coriander
  • ½ tsp cinnamon
  • 1 tsp sea salt
  • 2 tsp coconut aminos
  • ⅔ cup organic olive oil
  • Organic butter leaf lettuce, to use as wraps
  • Diced organic cucumber
  • Diced organic red onion
  • Diced organic tomato
Instructions
  1. In a food processor, process almonds and walnuts into a powder.
  2. Add cumin, coriander, cinnamon, salt, coconut aminos, and olive oil.
  3. Process until well blended.
  4. Add a scoop of nut blend to butter leaf lettuce to make a taco.
  5. Top with diced cucumber, red onion, and tomato.
  6. *Store left overs in glass container up to 4 days.

 

Sweet Mint Tea Popsicles

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On a surf trip in Baja, where the desert meets the sea, I made sweet mint tea popsicles…

Sweet Mint Tea Popsicles

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Recipe type: snack
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Serves: 8
 
Grain-Free, Gluten-Free, Dairy-Free, Soy-Free, Refined Sugar-Free
Ingredients
  • 2 cups water
  • 1 organic mint tea bag
  • 4 Tbsps. raw honey
Instructions
  1. Place tea bag in hot water and steep for 10 minutes.
  2. In the meantime, stir in honey.
  3. Set aside and let cool to room temperature.
  4. Pour tea into popsicle molds and freeze for 6 hours or overnight.

 

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I'm Summer Williams, a Clinical Nutritionist who specializes in gastrointestinal health. With a firm background in healing, I believe anything is possible. All of my recipes are Grain-Free, Gluten-Free, Dairy-Free, Soy-Free & Refined Sugar-Free. Learn More →
Strawberry Milkshake
Summer's Paleo Granola
Super Simple Dairy-Free Coffee Creme
Kid's Choice Beef Stew
Hazelnut Milk Hot Cacao
Ellie's Best Nut Milk Bag