On a Whim! Smoothie 8/21 Maybe because I always want ice cream? This is the quelque chose de spécial smoothie. Aka, the something special smoothie. What is that taste? Tart tangy and sweet. Not too sweet. And the texture? Well, I used goat milk. Rich creamy smooth chewy (thanks to the dried mulberries) and crunchy (thanks to the cocoa nibs). It’s a goodie. You’re going to love it! On a Whim! 8/21 Smoothie 11/2 cup frozen passion fruit cubes 1 cup frozen black cherries 1/2 cup ish of frozen mango chunks Tablespoon of honey Pinch of ceremonial matcha for earth, teeny tiny 1 cup of goat milk Pinch pink salt 1 scoop Sakara chocolate protein metabolism smoothie powder 1 scoop Agent Nateur Holi (mane) Blend until smooth. Top with dried mulberries and cocoa nibs. Glass: Bucket Glass Garnish: Dried Mulberries and Cocoa Nibs Chef Notes: both the protein powder and collagen powders come with scoops. Where to buy the goods? Protein powders and glasses and stuffs? Blonde Behind the Bucket Storefront of course.
Blackberries Smoothie You have to like the seeds, ok, maybe not. It’s a requirement for this one only because they add texture and crunch. You’re going to love it! Blackberries Smootie 1 1/2 cup frozen blackberries 3 tablespoons ish of cooked frozen cube spinach (I freeze steamed spinach in ice trays for convenience and extra nutrients anytime) 1 Tablespoon of ground Ceylon cinnamon dash of Himalayan pink salt 1 1/2 cup of coconut water (with or without pulp) 1 scoop of Agent Nateur Holi (mane) 1 scoop of Sakara chocolate metabolism super powder 2 fresh basil leaves 3 frozen blackberries to garnish Method All all ingredients to a blending machine except three frozen blackberries. Blend until smooth. Pour into bucket glass and garnish. Glass: Bucket Glass Garnish: three frozen blackberries Where to buy the goods? Bucket glasses protein powders and stuff? Blonde Behind the Bucket Storefront of course. Please know I may receive compensation for eligible purchases.
Plaid Napkin Smoothie I am addicted to Sakara products! I also have one or two smoothies a day. Sometimes, or most of the time, I don’t have time to sit down for a meal, so that’s when the smoothie comes in. This one is made with tiny blueberries from Maine, matcha, dragon fruit, and cocoa nibs for crunch and antioxidants, just because they are simply good. Other goodness is included as the recipe shows. You’re gonna love it! Plaid Napkin Smoothie Ingredients 1 1/2 cups of little blueberries (Wyman’s of Maine my choice) 1 Pitaya Foods frozen dragon fruit packet 1 scoop of Agent Nateur holi (mane) marine collagen powder 1/4 teaspoon Hikari ceremonial matcha powder 1 tablespoon Ceylon ground cinnamon powder 1 scoop Sakara chocolate metabolism protein powder 1-2 tablespoons honey (both great depening on desired sweetness) 1 cup of water (1/2-3/4 if you like thicker) 1/2 frozen banana Professional pour of cocoa nibs for the drink and garnish Method Add all ingredients to blending machine except some of cocoa nibs for the garnish. Blend all ingredients until smooth. Pour into bucket glasses. Top with coca nibs. Glass: Bucket glass Garnish: Cocoa nibs Bar Chef Notes: Making smoothies at home is less expensive, even with the cost of some protein powders. Once you have the ingredients, you can create delicious smoothies just like that. Where to buy the goods? Protein powders, blending machines, collagen powders and bucket glasses and stuffs? Blonde Behind the Bucket Storefront of course. I may receive commissions from eligible purchases. Thank you.
Great Goodness Smoothie Great Goodness Smoothie 1/2 cucumber with pink salt 1 frozen peeled sectioned orange 1 1/2 kiwi with skin 1/2 cup of frozen strawberries 1/2 cup of frozen pineapples 1 tablespoon of UBE powder 1 scoop of Sakara protein and greens 1 tablespoon of honey 1/2 teaspoon of vanilla paste 1 cup of water 1 tablespoon of blue majik blue spirilina Method Peel the orange and freeze it. Once frozen, add all ingredients to a blending machine and blend until smooth. Garnish with slices of cucumber, kiwi with skin on, and orange with skin on. I arranged a couple of oranges inside the glass and then poured the smoothie behind it. It felt creative this morning. Anyway, blend until smooth. Glass: Bucket glass Garnish: slices of cucumbers kiwi and oranges Bar Chef Notes: UBE powder is purple sweet potato. Packed full of vitamins and goodness. Where to buy the goods? Blonde Behind the Bucket Storefront. I may receive commissions from eligible purchases. Thank you.
K-A-L-E Most of you will never drink this! It’s too healthy, bitter, and requires too much effort. Thanks for stopping by, though. Keep reading if you think you or your personal chef might make it. It’s cold-pressed kale with an Omega juicer. A tablespoon of honey syrup can be added if needed, like training wheels. A pinch of spicy ground cayenne is optional but adds a kick. Heart-smart, though! Oh, and for all the emails you received – apparently fifty-five in total – those were a mistake. Just like bar business, things can be sporadic and people and drinks can come all at once. Thank you for understanding. Cheers! To your health. K-A-L-E Ingredients 1 bag of kale (reserve one piece for the garnish) or bunch depending on your preference 1 tablespoons of honey syrup (1:1 ration honey to water) Pinch of cayenne pepper Method Open the bag. Wash the kale. Add the kale into the Omega juicer chute. Stir in honey and cayenne if you choose Glass: bucket glass Garnish: kale leaf Bar Chef Notes: Cold-pressed juice lasts about two to three days in the refrigerator. This method of juicing preserves more vitamins and minerals. Nutrients from the inside out. Where to buy an omega juicer and stuff? Blonde Behind the Bucket Storefront. I may receive commissions from eligible purchases. Thank you.
Smoothie 7/824 7/824 Smoothie 1 cup 2 frozen mandarins (buy a bag of mandarins peel and freeze) 1 cup of coconut water or filtered water if you don’t care for coconut water 1 cup of cranberries 1 small knob of peeled ginger 1 scoop Vega Vanilla Vegan protein and greens protein powder 1/2 scoop of SAKARA protein and greens 1/4 teaspoon ceremonial matcha powder Top with gojis add crunch Method Blend mandarin and coconut water or filtered, then pour the mixture into a highball Collins glass. Next, blend the remaining ingredients, excluding the goji berries, and pour this mixture on top. Finally, finish by topping with goji berries. The goji berries, when added to the cold smoothie, provide a delightful tart crunch. Glass: highball Collins Garnish: goji berries Bar Chef Note: use a spoon to peel a ginger Side Note: My camera app is still being persnickety, so this is a combo of shooting from the black viewfinder and the iPhone photo situation. Normal programming will return soon. Thank you for your patience. If you like the layered look try my Vanilla Terrarium Smoothie Its packed full of goodness! Where to buy the goods? Blonde Behind the Bucket Storefront of course. Please know I may receive commissions from eligible items. Thank you!
Mocktail Monday: Kiwi Cooler Kiwi Cooler Kiwi Cooler Kiwi cooler Kiwi Cooler Kiwi Cooler Kiwi Cooler Kiwi Cooler Kiwi Cooler Kiwi Cooler I had a great time this morning outsmarting my Nikon app. I didn’t use a tripod, and some of these photos were taken with my iPhone. I made a kiwi cooler with a little lemon, a little honey syrup, sparkling water, and kiwi filtered water ice cubes. Taking photos from the Nikon app without being able to see through the viewfinder was certainly a fun challenge. How did I do? Oh, in case you missed the news, my Nikon app won’t let me download photos from my camera to my app. I had to try a different way as I don’t tether. Back to the drink! You’re going to love it! Sipping poolside, lakeside, oceanside, or inside – wherever you are – in no time. Did you know kiwi is a high vitamin C fruit too? Yes, more than oranges and grapefruits. And the color is beautiful, don’t ya think. This recipe is super easy and who can resist such sweet tart effervescent goodness? Cheers! Kiwi Cooler Ingredients – 2 kiwis: 2 for the filtered ice cubes and 1 for muddling and garnish – 1 oz honey – 1/2 oz fresh-squeezed lemon – Sparkling water: A small bottle of Pellegrino for drink refills on the side – Tall glass – Metal reusable straw (optional) Method 1. Muddle a clean, peeled kiwi for the best health benefits, I considered keeping the skin but the drink would not look as good. 2. Cut one kiwi into triangles shapes and place in a silicone mold with filtered water for freezing. Skin off is best here too. 3. Cut the ends off the other kiwi off and then cut a wheel from each end, leaving the skin on. These will be the garnish. Peel the rest for muddling. 4. Carefully muddle the remaining kiwi in a Collins glass. Cut into rough squares to make easier if necessary. Add the kiwi ice cubes, honey syrup, and fresh lemon juice. 5. Top with sparkling water and garnish with the kiwi wheels. Glass: tall Collins glass – this one from Crate & Barrel Garnish: two skin on sliced circle kiwi wheels Bar Chef Note: Honey syrup is made in a 1:1 ratio. To create the syrup, combine equal parts honey and warm water in the one ounce end of the jigger. Mix until the honey dissolves and forms a syrup. Add the ounce of honey syrup to the drink and then rinse the jigger with lemon juice for an added touch. Where to buy the goods? You know muddler, glasses, and stuffs? Blonde Behind the Bucket Storefront. Please know I may receive commissions from eligible purchases. Thank you so much. Kiwi Cooler Kiwi Cooler Kiwi Cooler Kiwi Cooler
Juice Glass Berries Smoothie Smoothie This morning’s smoothie is too good not to share. You’ll only find iPhone photos, though. Six months ago, I took on an overnight baking job in another luxury hotel from 2 am to 10:30 am after my regular luxury hotel bartending job, which is why you didn’t see many recipes here for a minute. Sixteen to seventeen-hour days didn’t leave much time. Then, it started raining in my bathroom during that time, and I had a hole in my ceiling for two months. Once they fixed that and I started to get organized, first the bathroom and then proudly began decanting my food into clear airtight labeled containers, then, it started raining in my kitchen. More leaking from the apartment above. I was already decluttering my closet by then and things were messy, and then I quit working overnight. I like making drinks and wine better. Now, with a few days off and a little more time, here we are, but I am swamped playing catch-up resulting in iPhone photos for this post. This smoothie is fully loaded and tastes so good. It does contain sea moss, so if you can’t have sea moss gel because of any medical conditions, leave it out. You’ll still get all the goodness. Speaking of goodness!The sumac-rolled glass, though. The first time I ever had sumac in my memory was many years ago. A lady arrived with cheese bread topped with sumac. I ate way more cheese at the time, and I am glad I did. The sumac always stayed in my memory. As soon as I returned home, I found it at a local Middle Eastern market, and the love affair began. This morning, as I sipped my smoothie out of the Cuisinart cylinder with no intention at all of having a rimmed garnished juice glass photoshoot, I kept thinking something was missing. The sumac!! Sumac honey and some dried hibiscus leaves. Sakara Metabolism is great for reducing bloating and keeping you feeling full. Turmeric is an anti-inflammatory and is better activated with black pepper. Cayenne adds a bit of spice and heat for heart health. Cinnamon helps maintain blood sugar levels and tastes so darn good. It’s cinnamon! What’s not to love? Water is hydrating and obviously not as caloric as a plant or cow milk, and the berries are mood-boosting with antioxidants galore. Ghee oils those joints, and collagen powder works its magic as listed in its name – for skin, hair, and nails. And my sea moss, sourced from St. Lucia, is conveniently available at my local Erewhon market. It is jam-packed with vitamins and minerals that support digestion and overall well-being. I notice a difference in my well-being when I don’t use it. I soak it for a few hours after rinsing, blend it, and have a gel stored in my refrigerator for four weeks. Good day to you all and happy blending!You are going to love it! Sweet tart earth in a glass. Despite all the ingredients, it’s super easy! Cheers! Smoothie Ingredients 2 cups of frozen mixed berries (blackberries strawberries blueberries raspberries) 1 Sambazon Frozen Açaà packet 6-8 hibiscus tea ice cubes 1 scoop of SAKARA chocolate metabolism protein powder 1 scoop Agent Nateur holi (mane) hair, skin, nails marine collagen powder 1 cup of water (If you prefer a looser consistency adjust according berries to water ratio) 1/4 teaspoon cinnamon 1/4 teaspoon cayenne pepper 1/4 teaspoon of turmeric 1/4 teaspoon of black pepper 1/4 teaspoon sumac (garnish) 1/4 teaspoon matcha powder 1 1/2 tablespoons honey (reserve some for the glass rim) 1 teaspoon of ghee 2 tablespoons of sea moss gel (I make my own following the manufacturer’s instructions or use the one you pre-purchased) Dried hibiscus flowers Method For the hibiscus tea cubes Steep dried hibiscus flowers in hot water, add honey to taste, cool, and freeze until ready to use. Ice tea cubes are always a good idea. Prepare two saucers, one for the honey and one for the sumac. Dip the rim of the glass into the honey, then into the sumac sauce to create a flavored rim glass. Set it aside. Add water to a blending machine cylinder, followed by all other ingredients. Blend until smooth, then pour into the rimmed glass and enjoy! It’s so good! You’re going to love the tart pepper with a slightly sweet finish. Glass: bucket juice glass Garnish: honey rolled sumac a few crushed dried petals optional of course Smoothie Where to buy the goods? You know glasses, blending machines, sumac, protein powders and other stuffs? Blonde Behind the Bucket Storefront, of course. *I may receive commissions from eligible purchases. Thank you so much .
All Cherries and a Little Bit of Chocolate Smoothie Life is but a bowl of cherries – or in this case, a cherry smoothie. If I didn’t know any better, I would swear this was a milkshake, but not sickly sweet. Surprise! It doesn’t have any milk at all. It’s so easy that you’ll definitely want to add this to your smoothie rotation. You’re going to love it! All Cherries and a Little Bit of Chocolate Smoothie Ingredients 2 1/2 cups frozen black cherries and about 8-10 for the topping (Whole Goods Market/Amazon Fresh) 1 tablespoon of Navitas cocoa nibs 1 scoop of Sakara Metabolism Super Powder 1 scoop of holi (mane) Agent Nateur & Dr. Will Cole marine collagen powder 1 teaspoon of Ceylon ground cinnamon 2 dashes of cayenne pepper 1 cup of water Method Add all ingredients to a blending machine and blend until smooth. Pour into a bucket glass. Glass: Bucket glass Garnish: Cocoa nibs and frozen cherries Originally, I had these nibs, but they seemed so boring, so I plopped a bunch of frozen cherries in.. Isn’t it beautiful! Delicious and you are gonna love it! Where I get the glasses blenders and other supplies? Blonde Behind the Bucket Storefront, of course. Please know I may earn commission from eligible purchases.
Almond Milk Joins the Party.. Soaking the almonds..You know what that means…More than five almonds in the almond milk. Up until recently I had been having almond milk delivered to me. Things changed. I wanted better quality for my recipes anyway. Making it at home is easier than you may think. Creamy, full-flavored smoothies, cocktails, and more are now in your future. Start of the almond soaking process Ingredients: – 2 cups of raw almonds – 4 cups of water (extra 2 cups to add after final strain to create a thinner milk) – 1/8 tablespoon of pink salt – 1/2 teaspoon of vanilla paste Method: 1. Soak the almonds in water overnight or for at least 6-8 hours in a covered bowl in or out of the refrigerator. This helps soften the almonds for blending and improves the texture of the almond milk. Got time constraints? 4 hours will do, but 6-8 hours is best. 2. Discard the soaking water and rinse the almonds. 3. In a blender, combine the soaked almonds, 4 cups of fresh water, pink salt, and vanilla paste. 4. Blend on high speed for 2-3 minutes until the almonds are finely ground and the mixture is smooth. 5. Strain the almond mixture through a nut milk bag or a fine mesh sieve lined with cheesecloth into a bowl or pitcher. 6. Squeeze and press the almond pulp to extract as much liquid as possible. 7. Transfer the almond milk to a sealed container and refrigerate. Shake well before serving. Lasts 3-5 daysish. Bar chef note: Add extra 2 cups of water after straining for a thinner milk more quantity milk. Leftover almond pulp can be frozen and used in various food and drink recipes. Adding extra vanilla paste, salt, and date syrup are excellent options after straining. Note: There are some exceptional brands on the market (obviously), but I promise you won’t regret making your own almond milk. Where can you buy the goods? You know, wide-mouth jars, almonds, nut milk bags, bowls, and stuff? Blonde Behind the Storefront, of course. Please note that I earn commissions on eligible items. Thank you. Cheers!