Morning Smoothie Morning Smoothie Ingredients 1 cup frozen raspberries 2 Navitas frozen coconut pouches 1 cup cucumber infused water 1 scoop of SAKARA chocolate protein powder 1 scoop marine collagen powder Method For the cucumber-infused water, wash and slice one cucumber. Size doesn’t matter here. More cucumber equals more flavor, less cucumber equals less flavor. Or just add the whole cucumber, as you prefer. Add some salt, toss it into the water, and let it sit refrigerated for several hours. It’s best prepared in advance. Well worth it. Once infused, add it to a blender. Add the remaining ingredients to the blending machine. Blend until smooth. Pour into glass of choice. Bar Chef Note: It’s best to start layering ingredients by beginning with liquids, then adding half of the frozen fruits, followed by powders, and finally the remaining frozen fruits. I must confess, most of the time I start with water and then add the rest of the ingredients. However, let me know in the comments below if this order makes a difference for you. The order in which you blend the ingredients and the size or amount of cucumber(s) used. Glass: silver coupe glass with ribbon (I have been saving velvet ribbons from packages. This one is a pink velvet. Isn’t it perfect.) Garnish: none Where to buy the goods and stuff? Ribbons, silver goblets, blé ding machines, protein powders are available on Blonde Behind the Bucket Storefront, of course. *please know I may receive commissions on eligible purchases
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.
My Tequila Rosearita Lately, I have been in a freezy frenzy, making so many frozen drinks. While I haven’t been spending too much time beachside, I have been enjoying experimenting with different flavors and ingredients to create unique and refreshing beverages aka (mostly) boozy smoothies. And recently, I also acquired another new machine that had me squealing with excitement upon purchase and I can’t wait to share more about it with you soon. I hope you are (and will be) as excited about these drinks as I am. As for this drink? It’s frozen raspberries blended into a hibiscus honey tea (brewed by me of course using dried hibiscus flowers and honey simple syrup), fresh squeezed lime juice, rose water, Lillet rouge, Angostura bitters, silver tequila, smoked salt, dried rose petals, honey with some more dried rose flowers, and a couple of lime wheels for the garnish (more for the photo than functionality and maybe for chewing the last bit of drink out of). I considered a mezcal tequila split but I was all out of mezcal. Despite the absence of the mezcal in this rendition, it’s just fine as it is. The white non-aged tequila offers a clean kick that allows the tartness of the berries to really shine, raising the question of whether there is any alcohol in this little concoction at all. I’ll let you be the judge. Before we dive into the recipe, you may ask, “What is white tequila?” Allow me. It is aged for about 2 months in stainless steel barrels and comes from the agave plant. It offers a cleaner less robust than when it’s aged. All tequila is made in five states in Mexico. Guanajuato, Jalisco, Nayarit, Michoacán and Tamaulipas. Because of laws, if tequila isn’t made in these states, it can’t be called tequila. Similarly to that of some wines. Now, what is Lillet Rouge? It’s a red aperitif originating from Bordeaux, slightly bitter in taste with notes of citrus peels and honey. Delicious! Delicious! Although I prefer the yellow Lillet and then the rose Lillet on their own, because you wanted to know, this one isn’t bad on its own either but is superb when mixed. Although they could be substituted here, lets don’t mess with a good thing.. My Tequila Rosearita 2 oz (and a splash) of white tequila 1 oz Lillet rogue 1 1/2 oz oz of honey syrup hibiscus tea blend (think Southern sweet tea style) add more or less for desired fluidity and perhaps sweetness 1 1/2 cups of frozen raspberries 1/2 oz fresh squeezed lime juice A few dashes but less than a tablespoon of rose water (make your own or purchase – recipe for making your own from Tatum’s Tiny Kitchen coming soon. Also an excellent skin toner, FYI). Handful of crumbled dried edible rose petals for the glass Two whole edible dried rose buds for the garnish Smoked rock salt and some honey for the glass Method To make the honey syrup, combine a 3:1 ratio of honey to hot water and add a few dried hibiscus flowers. Stir until the honey is no longer thick. Set the mixture aside to cool. Once it has cooled and/or before using, strain out the hibiscus flowers. Using tape, create a V shape in the glass. With a silicone brush (or your use your clean fingers), apply honey between the pieces of tape. Set aside. Pour smoked salt into a saucer and crumble some dried rose petals – they are brittle, so this step should be relatively easy. Then sprinkle the salt rose petal mixture onto the honey area between the tape on the glass, allow to settle a bit and tap to secure adhesion. Remove the tape and set the glass aside once more. Tap again if needed. Add all other ingredients to blending machine and blend until smooth. Pour into garnished bucket glass. Chilled glass is even better but not necessary. Glass: bucket glass Garnish: honey adhesive smoked dried rose petals **Whatever doesn’t fit in the glass can be consumed directly from the blender cylinder. Yup, I was drinking straight from the cylinder contemplating whether to decant it into a garnished glass. #appeovedbytheblonde Where to buy the goods like jiggers, saucers, smoked salt and blending machines? Blonde Behind the Bucket Storefront, of course. Please know I may receive commissions from eligible purchases. Please be of the legal drinking age and drink responsibly.
mandarin freezy Okay, hear me out on this one. I’m certain some of you might think this sounds like salad dressing or that saffron is expensive, or maybe you think this sounds amazing. It is all of those things. Everyone keeps saying to put out your best work, blah blah blah, well, I don’t know what is my best work, but what I do know is that these photos may not be amazing (lighting is different for each of them) but you should be drinking this drink. So, here are the photos for now and the recipe for the drink. I drank the second test recipe out of the Cuisinart cylinder, and I don’t like the glass pictured here. It’s a port-style glass, and but ordinarily, a bucket glass would be used. I don’t think the glass will change the flavor, so use whatever glass you want. Garnish with the top of a mandarin orange. Ingredients 1 heaping tablespoon ish of Nutritional Yeast 5 peeled and frozen mandarins 1/2 cup of PITAYA FOODS frozen aloe chunks 10 raw walnut halves Several strands of saffron, a small pinch is several 1/8 -1/4 teaspoon.. think a dash and I mean a dash of apple cider vinegar as to not over power the drink 1/4 teaspoon dried turmeric powder 1/4 teaspoon ground black pepper (activates the turmeric) 2 tablespoons of Erewhon sage honey or honey of choice this is more for taste and added sweetness Water for fluidity. I eyeballed the amount. Less creates a thicker consistency similar to sorbet and more for more of a shake consistency. Method Wash and peel mandarins. Add them to a container and place them in the freezer. Once frozen, remove them and add them to a blender. Add the remaining ingredients to the same blender. Blend all ingredients until smooth. Pour into a glass of your choice and enjoy. A tangy, sweet, earthy, and good-for-you goodness in a glass. Blonde Behind the Bucket Where to buy the goods? Glasses, blending machines and such? Blonde Behind the Bucket Storefront, of course. *I may receive commissions for eligible purchases. Thank you. Oh, and this paper came from a company called Wall Pick. You can also purchase similar items from my store front link above listed in category Photography. The oranges can be peeled off the paper, added to any walls, and easily removed and reused. How cool is that? That’s originally why I bought them, as my kitchen needed a little something, but then I had the idea – a photo backdrop! What do you think? Leave comments below. Thank you!
Got the Hiccups from One Too Many? Try This Trick of the Bartender Trade. This is not a medically FDA-proven remedy. Angostura bitters also contain a small percentage of alcohol. If you do not consume alcohol, have allergies, or are sensitive to any of these ingredients, this remedy is not suitable for you. Bitters are not only used as an ingredient in many popular classics (Old-Fashioned, looking at you) but also for other purposes. There are also various types of bitters too. Angostura working best for this recipe. Making bitters and different types of bitters will be covered on another post. Please never mind if these lemons aren’t trimmed perfectly; they are reserved for hiccups. That’s right, Angostura bitters + sugar + lemons = the ultimate remedy. To cure your hiccups, simply pour several dashes of bitters and a heaping pinch of white granulated sugar (really more is more is better here) on lemon slices and suck. Three or four slices, equaling about half a lemon, should do the trick. This depends on how large your lemon is of course. So, now you know. Whether you are going out tonight, for the weekend, or on holidays, keep this tip in your back pocket – just in case. Bar chef tip: roll lemons before cutting to maximize the juices. Oh and don’t forget to remove the seeds from them lemons. lemon on the plate heaping pinch of sugar dashes of bitters and suck Need a little extra? Dredge lemons through sugar bitters mixtures in the plate, suck again. Where to buy the goods? Angostura bitters, sugar and stuffs bar related? Blonde Behind the Bucket Storefront, of course. Please know I may receive commissions from eligible purchases. Thank you so much! Please drink responsibly and be of the legal drinking age.
A Garnish: Pears A garnish can elevate drink presentation and, more importantly, influence taste. Dehydrated fruit concentrates aroma, and adds texture without introducing dilution. Pears, in particular, are subtle. They are floral, and structural like the apple and easily read as decorative. I prefer to make garnishes myself whenever possible. Control matters: thickness, dryness, integrity. Dehydration can be done in the oven or with a machine; the method matters as does consistency and little bit of patience. Beyond cocktails, dehydrated fruit has real utility across the bar and kitchen — shelf-stable, intentional, and efficient. Today: pear. Dehydrated Pear Garnish Prepare the Pears – Wash and peel the pears (peeling optional) – Core the pears and slice them thinly and uniformly using a mandoline slicer. A knife slicing works too but the mandoline is more consistent. Oven Dehydration: – Preheat your oven to the lowest setting (usually around 200°F or 93°C) sometimes a little lower or higher depending on the oven and the calibration – Place the sliced pears on a baking sheet lined with parchment paper – Leave the oven door slightly open to allow moisture to escape. – Check the pears every hour and rotate the trays for even drying – Dehydrate for 2-8 hours or until the pears are dried but still pliable Dehydrator Method: – Arrange the sliced pears on the dehydrator trays in a single layer – Set the dehydrator to 110-135°F (depending on manufacturer times and temps) and let it run for 8-12 hours or longer if you prefer darker or crispier fruits/veggies – Check the pears periodically and rotate the trays as needed for even drying – The pears are ready when they are dried and slightly leathery Storage: – Allow the dehydrated pears to cool completely before storing them – Store the dried pears in an airtight container or resealable bags in a cool, dry place and don’t forget your moisture packets Dehydrated pears tend to disappear quickly — easy to eat like chips, often before they make the glass. Tools and supplies: Blonde Behind the Bucket Storefront Some links may be commissionable
The Cold Toddy: Chamomile Cooler Chamomile flowers are typically grown in warm and sunny locations, which may explain their happy appearance. They are known for their soothing and relaxing properties. Why not add vodka to the mix? Relaxation with an edge. This Chamomile Cooler soothes with just enough vodka to take the edge off. Sometimes more isn’t better? These happy dried flowers are suspended throughout the drink thanks to the ice. Use chamomile tea or water for the ice cubes (tea is best not to overwater the drink) and vodka of your choice for the base spirit. I like Grey Goose for this one. Add a squeeze of orange, a squeeze of lemon (both optional, but I certainly recommend), and a tablespoon (or two) of honey syrup.This is a cold toddy. This is one of the most fragrant cocktails I have ever made. Don’t tell the others. Certainly is pretty! Just look at it! I dare you to only have one. Chamomile Cooler Ingredients 1/2 ounce vodka 1 Tablespoon or two, to taste of honey syrup (3:1 honey to water) Squeeze of fresh lemon (optional) Squeeze of fresh orange (optional) Chilled chamomile tea For the honey syrup, add a 3:1 ratio of honey to hot water. Stir until the honey is no longer thick. Set aside to cool. For the ice cubes Ingredients: – 2 cups water – 2 tablespoons dried chamomile flowers 1. Boil the water in a saucepan. 2. Remove the saucepan from the heat and add the dried chamomile flowers. 3. Let the chamomile steep in the hot water for about 10-15 minutes. 4. Strain the chamomile-infused water to remove the flowers. 5. Allow the liquid to cool to room temperature. 6. Add more dried flowers to ice cube trays. Pour the chamomile-infused water into ice cube trays. WIBIMEN round ice cube trays my choice. Not so easy to wash by hand but the capability to create full or half-circle cubes is nice. Link below. The remainder of the chamomile tea can be used for the cocktail. 7. Place the trays in the freezer and let them freeze completely. 8. Once frozen, remove the chamomile ice cubes from the trays and store them in a freezer-safe container. The Chamomile Cooler In a glass, add chamomile ice cubes and then add 1/2 ounce of vodka Pour in the honey syrup made from a 3:1 ratio of honey to water Squeeze fresh lemon and orange juice into the glass (about a tablespoonful each) Top off the glass by filling it with chilled chamomile tea Stir gently to combine all the ingredients Glass: bucket glass (duh!) Garnish: none as dried flowers ice cubes are enough *bar chef notes: This drink can easily become a mocktail by omitting the vodka. Where to buy the goods Blonde Behind the Bucket Storefront of course. Please know I may receive commissions for eligible purchases. Thank you. Cheers! Please be of the legal drinking age limit and enjoy responsibly.
Sparkling Campari Water Blonde Behind the Bucket Sparkling Campari I know this isn’t my usual recipe with many ingredients, but the Campari does it for me. It arrives full-flavored and ready to pour (Yes, it is an acquired taste, I realize). I always like a little sparkle and texture mouth feel, so I opt for a couple of additional ingredients. Still less than most. Three isn’t bad, right? Besides, there is an elegance in simplicity. Simply add sparkling water and a couple of slices of grapefruit, close your eyes, and you will be transported to the Italian Riviera. What is Campari? Campari is an Italian liqueur known as a bitter. It is made of herbs, spices and citrus. It is often enjoyed as an aperitif; however, I say whenever. Some rules are meant to be broken. A couple of classic cocktails you may have heard or or even tried that showcases Campari is the Negroni and Negroni Sbagliato. It can also be infused with cocoa nibs (see my post here) for a delicious twist (no pun intended?) on your favorite Campari drink. For those of you looking for a complex drink with only a few ingredients, this is for you. Cheers! Blonde Behind the Bucket Sparkling Campari with Grapefruit Ingrédients: 2 ounces of Campari 2-3 ounces of San Pellegrino sparkling water 2 wedges of pink grapefruits One large ice cube Method: Gather all the ingredients. Add ice to a bucket glass. Using a jigger or estimating by pouring from the heart, pour Campari. Top it off with sparkling water. Add your grapefruit wedges. I prefer to cut off all the white pith from the fruit and expose the clean edge. This step is essential for creating a photo-worthy cocktail. In my opinion. Squeeze into the drink after taking the photo. Enjoy! Where to buy the goods? Bucket glasses, jiggers, cocktail tables (the one featured here is from West Elm), and more? Visit My Blonde Behind the Bucket Storefront. Don’t worry if you click the link, as I won’t have access to any of your information or be able to see if you’ve actually made a purchase. Please be aware that if you do make a purchase, I may receive compensation for 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!
A Morning Fully Loaded Smoothie What we do when we are well affects us when we are not well. Most of the time. I think about adding many of the things my intuition nudges me to do. This morning, I enjoyed a water-based drink with frozen pineapple and raspberries. I included two types of collagen powders (Vital and Agent Nature holi (mane)), two types of protein powders, SAKARA metabolism mix (cocoa bean powder, coconut milk powder, coconut sugar, monk fruit, horsetail powder, laminaria kelp powder, black pepper, Gymnema Sylvester), and SAKARA protein and greens mix (spirulina, pumpkin seeds, pea protein, hemp protein, wheatgrass, barley grass, chlorella, coconut sugar, coconut milk powder, stevia leaf extract), matcha powder, three drops of liquid vitamin D/K2, 200+ manuka honey, chia seeds, cocoa nibs, and white sesame seeds. I made some great ones this week on the fly. This one is an obviously fully loaded smoothie to get me through a fully loaded morning. I found it worth sharing. The pineapple and raspberry flavors provide a sweet-tart zing, while the matcha powder adds just enough oomph. The seeds keep it unboring, and the honey adds perfect sweetness. Vitamin D; I certainly don’t get enough. Some ingredients break down also worth mention in case you’re not familiar. What do I mean? The difference between types honey or types of ingredients incorporated into smoothie powders. What is the difference between manuka honey and your regular honey? Welp, although I did attend a beekeeping class for a season several years ago and can test for mites in a hive, I still had to ask this question. Manuka honey is a type of honey that is produced in New Zealand by bees that pollinate the manuka bush. It is known for its unique flavor and potential health benefits, including antibacterial properties. Regular honey is produced by bees from the nectar of various flowers and plants. The main difference between manuka honey and regular honey is basically the source of the nectar and the specific properties attributed to manuka honey. One of mine has bee pollen mixed inside the actual honey. Manuka honeys are high levels of methylglyoxal. I had to look that up. Higher levels of methylglyoxal means higher levels of antibacterial properties. Manuka honey is also typically more expensive than regular honey due to its specialized production process and perceived health benefits. I love honey and our little honey bees. I certainly recommend beekeeping for a season. If you can. Then comes the protein powders. SAKARA Metabolism contains L-Glutamine which promotes healthy gut, horsetail eases bloating , kelp and Gymena Sylvestre is an Ayurvedic herb that supports in curbing cravings as well as cortisol levels. Says so on the packaging. SAKARA Protein & Greens detoxifies and energizes with its pumpkin hemp pea wheatgrass barley spirulina blend. This blend used to have sesame seeds which they have taken out but I add back in often. I recommend this. I wrote to them asking what was different. They told me so. Oh and least not the matcha powder. There are many types. Daily to the ceremonial. I only have ceremonial left in my inventory. Into the smoothie it went. Oomph. Oh and what’s the difference in the matcha powders? Ceremonial grade matcha (the most vibrant in color) is the highest quality and most expensive type of matcha powder. Been my experience this far. It is made from the youngest tea leaves, which are shade-grown to enhance flavor and nutrient content. Daily, or culinary matcha is a lower quality (this doesn’t mean bad) and more affordable type of matcha powder. It is made from more mature tea leaves and may not be shade-grown, resulting in a slightly bitter taste and a less vibrant green color. It is more suitable for cooking and baking purposes, such as adding to smoothies, desserts, and savory dishes. Touching base on the collagen. Not all collagen powders are alike. Marine collagen powder is derived from marine sources like fish and is known for its bioavailability and skin benefits, while bovine collagen powder is sourced from cows and offers benefits for joint, bone, and gut health. The choice between marine and bovine collagen powders often depends on individual dietary preferences and health goals. I use marine collagen daily. Agent Nateur and Great Lakes Wellness are my favorites. A Morning Fully Loaded Smoothie Ingredients 1 scoop SAKARA Metabolism 1 scoop SAKARA Protein & Greens 1 scoop of Agent Nateur (Holi) mane collagean powder 1 heaping spoonful of 200+Manuka honey 1-2 teaspoon(s) of Hikari matcha powder 1/2 cup of Whole Foods 365 brand frozen pineapple chunks 1/2 cup Whole Foods 365 brand frozen raspberries 3 drops of Thorne liquid vitamin D/K2 1/2 cup of filtered water 1 teaspoon of each cocoa nibs, white sesame seeds, and chia seeds for the garnish. These babies are antioxidant-filled goodness adding crunch and texture, keeping each sip interesting Method Add all ingredients to blending tumbler. Blend until smooth. Pour into a bucket glass and garnish with seeds and cocoa nibs. Glass: bucket glass Garnish: sesame seeds, Navitas cocoa nibs, chia seeds ***Please note that this works for me, and you should always check with your medical provider before incorporating any new ingredients, alcohol, or exercises into your wellness routine. Where to buy the goods? Bucket glasses, blending machines and protein powders and stuff? Blonde Behind the Bucket Storefront. *please know I may receive commissions from eligible purchases. Thank you thank you.