The best way to celebrate St. Patrick’s Day is with a nice drink and some tasty green treats. You can have all the fun without the guilt with these recipes from Health-Ade kombucha!
Talk about luck of the Irish, kombucha can serve as your hangover fix the morning after with all that probiotic goodness. Opting for a more relaxing celebration? Sips By tea discovery box has you covered with their Lucky Teas Box to bring you good fortune and positivity!
Cheers!
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Kiwi Grape Refresher
Serves: 2
1 bottle of Grape Vibes Health-Ade Kombucha
5 Kiwis
2 Granny Smith Apples
Directions: Juice kiwis and granny smith apples. Mix juice with half 3/4 a bottle of Grape Vibes Kombucha. Serve with ice.
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Power Greens Kombucha Sangria
Serves: 6 – 8
1 bottle (16 oz) Power Greens Health-Ade Kombucha
1 bottle (750 ml) Sweet White Wine, like Sauvignon Blanc, or Riesling
½ cup Vodka
1 Granny Smith Apple sliced
1 Bartlett Pear cubed
2 Kiwis peeled and sliced
1 Lime Sliced
1 cup Green Grapes
Ice
Directions: In a large pitcher, stir together the Power Greens Health-Ade Kombucha, wine, and vodka. Add in the sliced fruit and stir to combine. Place in the fridge to chill. Add ice before serving, if desired, but do not add too far in advance as it will melt and water down the sangria. Stir just prior to serving. Pour into glasses.
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Grape Vibes Gin and Tonic
4 ounces Gin
4 ounces Tonic Water
4 ounces Health-Ade Grape Vibes Kombucha
Ice
Lime Slices or Wedges, for garnish
White Grapes, for garnish
Directions: In two hi-ball glasses, fill with ice. Divide the gin between the glasses. Divide the tonic water and Health-Ade Grape Vibes Kombucha between the two glasses as well. Gently stir with a spoon. Garnish with lime, and white grapes!
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Kiwi Jalapeño Cucumber Popsicles with Coconut Cream
Serves: 10
1 English Cucumber, sliced very thin
2-3 Kiwi, peeled and sliced very thin
1 jalapeño, minced, optional*
2 bottles Health-Ade Kiwi Jalapeño Cucumber Kombucha
1 pint Dairy Free Coconut Ice Cream, softened
Directions: Prepare the cucumber, kiwi, and jalapeño (if using). Make slices as thin as possible. Fill each popsicle cavity approximately half way with fruit. Divide the Health Ade kombucha into the popsicle cavities, until they reach about 2/3-3/4 full. Cover the popsicle mold, and place popsicle sticks into the mold. Gently place the popsicle mold into the freezer. Once the popsicles are nearly solid, at least six hours, allow the coconut ice cream to soften.
Once soft, use a spoon and divide the ice cream on top of the popsicles, pressing it into the mold and completely filling the rest of the cavities. Smooth the ice cream and place the popsicles into the freezer once more to completely freeze.
To release the popsicles, run the bottom of the mold under warm water to allow the popsicles to gently release. Serve immediately.
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Jalapeño Kiwi Cucumber Quick Pickle
1 cup white wine vinegar
2 tsp salt
1 tbsp. honey
1 1/2 cups Jalapeño-Kiwi-Cucumber kombucha (the magic ingredient of this extraordinary quick pickle recipe)
1 large jalapeño
2 large garlic cloves
4-6 large Persian cucumbers, cut into thick slices.
Directions: In a small saucepan over medium-low heat, combine the vinegar, salt, and honey until the salt is dissolved and the honey is fully incorporated. Set aside and allow to cool slightly (5-10 minutes). Stir in 1 1/2 cups of Health-ade’s Jalapeño-Kiwi-Cucumber kombucha.
Thinly slice the jalapeño, and smash the garlic cloves with the back of a knife (coarsely chopping them works too). Divide the jalapeño and garlic between two large (24 oz) glass jars. Layer in the sliced cucumbers until both jars are full to the top.
Carefully pour the pickle mixture into the two jars until pickle slices are fully submerged. Close the jars and secure the lids tightly. Give each jar a (very) gentle shake. Refrigerate at least overnight or ideally, 24 hours to get the best flavor. See? You can create this quick pickle recipe with no sweat at all!
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