recipe af Green-Juice

Photo by Kris Osborne

Kris Osborne’s Green Juice

Blogger Kris Osborne created this green juice recipe as a way to convert even the veggie juice non-believers. A good dose of both lemon and lime add a pleasant, bright tartness, and a cup of chopped pineapple sweetens things up. Five stalks of kale give the juice its vibrant green color plus a vitamin-rich boost.


5 stalks Lacinato kale
2 stalks celery
1 1-inch piece of ginger
½ lemon, peeled
1 lime, peeled
1 cup pineapple pieces, fresh or frozen
Tools: juicer


Wash all the vegetables and then run them through your juicer according to the manufacturers instructions.


Kris Osborne,






recipe af strawberry-chamomile-smoothie

Photo courtesy

Chamomile Strawberry Quinoa Smoothie

Blogger Rowena Dumlao-Giardina mixes up this smoothie when she needs a dose of health and serenity. Strawberries lend sweetness while chamomile works its calming magic, making this smoothie a perfect way to start or end the day.


½ cup brewed chamomile tea, cooled
1 cup regular or almond milk
¼ cup cooked quinoa or old fashioned oats
honey to taste
½ cup strawberries (fresh or frozen)
Tools: blender
Garnish: 1 Tbsp. dried chamomile flowers


Combine the milk, chamomile tea, cooked quinoa (or oats) and strawberries in a blender and blend until smooth. Sweeten with honey to taste. Garnish.


Rowena Dumlao-Giardina,






 recipe af switchel

Photo by Lara Ferroni

Tony’s Molasses Switchel  

A favorite cooler of Colonial days, switchel made our 2014 Imbibe 75 list of Flavors to Try. Get a taste for yourself with this DIY recipe from bartender, Tony Gurdian.


2 quarts water, plus approximately 2 more quarts (all at room temperature)
1/2 cup dark molasses
1 1/4 cups granulated sugar
1/2 cup apple cider vinegar
2 oz. raw ginger juice
1 gram champagne yeast
3/4 tsp. cream of tartar
Tools: large pot, 1-gallon container, small measuring cup, wooden spoon, 8 16-oz. flip-top bottles (washed and sanitized)

Combine 2 quarts of water, molasses, sugar, cider vinegar, and ginger juice in a large pot over high heat and bring to a boil. Reduce heat to medium-low and let simmer for 15 minutes.  Remove from heat, let cool to room temperature and transfer into a 1-gallon container.


In a small measuring cup, rehydrate the yeast according to packet instructions, and add yeast mixture to 1-gallon container.


Add the cream of tartar and additional water to make mixture 1 full gallon. Stir very well to ensure even distribution of yeast and all ingredients.


Fill each flip-top bottle with switchel. Cap and place in a dark room at room temperature. After 44-48 hours, place bottle in the refrigerator—don’t open bottles until fully chilled! Keep refrigerated for up to 2 weeks.


Makes 1 gallon.


Tony Gurdian, Imperial, Portland Oregon





recipe af White-Peach-Lavender-Soda

Photo by Emma Christensen

White Peach-Lavender Soda


1 cup water, plus more to fill the bottle
3/4 cup granulated sugar
1 1/2 tablespoons fresh lavender flowers or 1 tablespoon dried
1 lb. very ripe white peaches
1 Tbsp. lemon juice
Pinch salt
1/4 tsp. champagne yeast or baker's yeast

Tools: one clean 1-liter plastic soda bottle with screw-on cap, saucepan, food processor, cheesecloth


Bring the water to a boil in a small saucepan on the stovetop or in the microwave. Remove from heat and add the sugar and lavender flowers. Stir to dissolve to sugar. Let stand for 20 minutes to infuse the sugar water with lavender.


Wash and roughly chop the peaches. It is not necessary to peel them. Strain out the lavender flowers and pour the infused sugar water over the fruit. Add the lemon juice and salt, and stir to combine. Let this stand for 10 minutes to macerate the fruit.


Working in batches, purée the peaches with the sugar-water in the food processor or blender. Strain the purée into a bowl, collecting as much juice as possible without forcing any solids through the strainer. You can also strain the juice through a flour sack towel or cheesecloth to yield a cleaner soda. You should end up with 1 1/2 to 2 cups concentrated fruit syrup.


At this point, you could stop, refrigerate the syrup, and add it to a glass of sparkling water to taste. To naturally carbonate the soda with yeast, read on.


Pour the juice into a clean 1-liter plastic soda bottle using a funnel. Top off the bottle with water, leaving about an inch and a half of head room. Give it a taste and add more lemon juice or sugar if desired. The extra sugar will dissolve on its own.


Add the yeast. Screw on the cap and shake the bottle to dissolve and distribute the yeast. Let the bottle sit at room temperature out of direct sunlight for 12 to 48 hours. Check the bottle periodically; when it feels rock-solid with very little give, it's ready.


Refrigerate overnight or for up to 2 weeks. Open very slowly over a sink to release the pressure gradually and avoid bubble-ups.


Emma Elizabeth Christensen,







recipe af Mexi-Cafe

Photo by W&P Design


Spice up you’re a.m. coffee break with this iced, cinnamon-infused café.


3 oz. strong cold-brew coffee
1 oz. whole milk
1 oz. simple syrup (1:1)
2 cinnamon sticks
Tools: shaker, strainer
Glass: rocks
Garnish: 2 cinnamon sticks


Combine all ingredients and shake with ice. Strain into an ice-filled glass and garnish.


Adapted from Shake: A New Perspective on Cocktails by Eric Prum and Josh Williams



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