Monday, August 3, 2015

Brazilian Lemonade


Summer is heating up and I'm still looking for ways to keep my cool out here in Georgia. And what better way than with this tropical sounding Brazilian Lemonade.

Funny thing is, its called a lemonade, but there aren't any lemons in it. Nope, no lemons. Instead it's made with whole limes. Why they don't just call it Brazilian Limonade is beyond me.

But I think it's because when you use the entire lime, peeling and all, you end up with a tart, citrusy drink that resembles a lemonade. Add in the sweetened condensed milk, and it reminds me a lot of a margarita mix, in texture and all limey tasting, just like a margarita.

If it's too tart for you, add in more water, sweetened condensed milk, or lime juice. But I prefer mine a little tart like my lemonade. That's the beauty with this drink, you can add to it and still have a refreshing drink made to your tastes to help you cool off during this heat wave.


Or if you want to booze it up, you can always add in some tequila, vodka, or gin. After all, it's still summer and the living is easy.

Bottoms up!

Brazilian Lemonade

A refreshing alternative to classic lemonade.
Prep time: 10 minutes
Cook time: 0
Total time: 10 minutes + chilling time
Yield: 60 fluid ounces
Ingredients
  • 4 limes, washed, rinsed, and quartered
  • 8 cups water
  • 1 and 1/2 cups Stevia in the Raw (or your choice of sweetener)
  • 6-8 Tablespoons sweetened condensed milk
  • 1 to 2 limes, cut into wedges for serving
Directions
  1. Combine water and Stevia together in a large pitcher, mix well. Place into the refrigerator to chill.
  2. Meanwhile, wash limes with soap and water and rinse under clean running water. Make sure you don't skip this step because you will be using the whole lime (skin and all) to make this drink.
  3. Cut both ends off each lime. Important not to miss this step either because if you do, your drink will be more bitter.
  4. Cut limes into halves, then quarters. Place half of the limes into blender with half of the sugar water. Pulse on High until limes are pureed.
  5. Using a fine mesh strainer and the pitcher you will be serving the drink in, place strainer over opening of pitcher. Pour a little at a time of the pureed lime mix into the strainer until all liquid is in the pitcher. Discard the lime pulp left in the strainer or save it for another use as it will not be used in this drink.
  6. Repeat above steps with remaining half of limes and sugar water (puree and strain).
  7. Add sweetened condensed milk into serving pitcher.
  8. Place in refrigerator to chill (overnight is best).
  9. Squeeze remaining lime quarters into individual glasses before serving and/or use as a garnish.
  10. Best served chilled or poured over ice.
  11. *Optional - can add in tequila, vodka, or gin to booze it up.

Inspired by ~ Taylor at My Mom Taught Me to Play with my Food @playzwithfood 
 
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Friday, July 31, 2015

Spirulina Guacamole


I love Mexican food. However, I haven't made any Mexican food here lately except for guacamole. Since avocados are in season, I've been buying them in bulk and occasionally I will make some guacamole.

I've shared a guacamole recipe with you already, but today's recipe is a little different than the one I've already shared. I made this one from scratch, using garlic, tomatoes, avocados, and lime juice with seasoning from sea salt, black pepper, onion powder, and garlic powder.

I don't know if you've seen the new craze of adding peas to guacamole? The New York Times food columnist Melissa Clark published a recipe with English peas in guacamole. Social media went on a frenzy over adding peas to traditional guacamole. I mean after all, peas aren't even considered a traditional Mexican food and you want to add English peas to guacamole? Sacrilege!

Well since that article published, adding peas to guacamole is the new craze. Some people like it and some just hate it. So I had to try it.


To tell you the truth, when I first heard about it I thought "yuck". Then I tried it and thought " not so bad after all". I actually like it! The peas DO add texture to the guacamole without changing the flavor.

Now I kept my peas whole, not mashed up, which gave my guacamole texture. And since this is a controversial dish, I went ahead and added some spirulina to it too, which gives it more vitamins and minerals with a beautiful dark green color without affecting the taste.

Just like chia seeds, spirulina was used by the Aztecs. Pretty smart people those Aztecs!

In case you don't know what spirulina is, it's a blue-green algae. Here's a smart chart to give you the skinny on spirulina.


But If you want to learn more about the health benefits of spirulina, where to buy it, and more recipes using spirulina, visit Nuts.com.

Don't let the algae part stop you from trying this super food, as it is a complete protein that contains all essential amino acids. Plus it helps protect cells from damage, which is why so many people are using it these days.


All of this in just one little bite! Who could ask for anything more?

By the way, the drink in the upper left hand corner of these photos will be on my blog next week!

Spirulina Guacamole

Recipe by Julie Murphy
A healthier version of your traditional guacamole with spirulina and peas.
Prep time: 7
Cook time: 0
Total time: 7
Yield: 2 cups
Ingredients
  • 2 avocados, seeded and removed from skins
  • 2 tomatoes, rinsed and diced
  • 1/2 to 1 clove garlic, minced
  • 1 to 2 jalapenos, seeded and diced
  • 1 cup sweet peas, cooked and cooled
  • 1 teaspoon Spirulina powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 2 to 3 lime wedges for juice
  • Dash sea salt and black pepper to taste
Directions
  1. In a medium bowl, add avocados. Mash with a fork until no more large clumps are visible. Some clumps will remain.
  2. Mix in spirulina, onion powder, garlic powder, salt & pepper, and juice from 2 to 3 lime wedges.
  3. Combine remaining ingredients (tomatoes, garlic, jalapeno, and peas), mixing well.
  4. Best served with tortilla chips or added to any Mexican dish.

Disclaimer ~ I was not paid any monies or compensated for this post by Nuts.com. Recipe and opinions are my own. I believe in the health benefits of spirulina.
 
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Tuesday, July 28, 2015

Skinny Strawberry Lemonade


Last week I shared with you my Skinny Lemonade and my Skinny Frozen Strawberry Lemonade. Well this week, were stepping back a bit to my Strawberry Lemonade before I added ice cream to it.

I don't know about y'all, but it's been hot out here in Georgia over this last month. High 90's with humidity, only dipping down to 75 at night. Ugh! I love summer but I need a break.

Which is why I've been sharing drink and ice cream recipes with you. I'm trying to bring myself to a cool happy place instead of this sweltering heat. And it's working, at least for a little while.

So today I'm sharing my Skinny Strawberry Lemonade. A sweet and tart drink that will help quench your thirst on hot summer days.


For the non-alcoholic version, place some plain strawberries in the freezer and use those to help chill your drink instead of ice cubes. I also poured some of my Skinny Lemonade into an ice tray and use those instead of plain water ice cubes. That way the ice doesn't water down your drink and it adds a little more flavor.

And if you want a boozy Strawberry Lemonade, just add a little vodka and you've got a whole new drink. Or you can always soak some strawberries in vodka and place them in the freezer until you're ready to serve your drinks. I like using them as a little spike to my drink.

Anyway you choose to serve my Skinny Strawberry Lemonade, it's sure to help you chill out this summer.

Strawberry Lemonade

Recipe by Julie Murphy

A sweet twist on a classic lemonade drink that will help quench your thirst on hot summer days.
Prep time: 5 minutes
Cook time: 0
Total time: 5 minutes
Yield: 8 quarts
Ingredients
  • 3 cups strawberries, rinsed and hulled
  • 1 and 3/4 cups lemon juice
  • 1 and 1/2 cups Stevia in the Raw (or your choice of sweetener)
  • 8 cups water
Directions
  1. Add 2 cups water and 2 cups of strawberries into a blender. Puree until mixture is smooth.
  2. Pour into a large pitcher with remaining ingredients. Mix well.
  3. Place remaining cup of strawberries in a bag and freeze. Use in place of ice cubes to help keep your drink chilled.
  4. Garnish with lemon slices and frozen strawberries. Best when served chilled.

All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.
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Shared with: Savoring Saturdays

Thursday, July 23, 2015

No-Fry Fried Ice Cream


Some recipes are just so easy, I can't believe I'm sharing them with y'all. Don't get me wrong, it doesn't mean I'm not sharing them because if I never heard of them then obviously there are others who have never heard of them either. So I, as a food blogger, am obligated to share them with you.

Today I'm sharing an easy No-fry Fried Ice Cream. Yes, you can have the crispness of fried without the frying.

As I said, this recipe is so easy and is great when you forget to pick up dessert for your neighbors party or when you get an impromptu drop in from your bestie. Plus its fun to make!


All you need is ice cream (your choice of flavor), Honey Bunches of Oats cereal, and granola. And optional are the whipped cream, chocolate or caramel sauce, cinnamon sugar, bananas, cherries, or sprinkles. You can even make your own little serving bowls out of tortillas or cookies to serve these up in!

Usually I see this recipe with vanilla ice cream. I happened to have vanilla ice cream, chocolate gelato, and sea salt caramel gelato in my freezer at the time, so I decided to try this with all these flavors. I have to say the sea salt caramel gelato with the cereal coating and caramel sauce were out of this world! I also thought the caramel gelato molded into ice cream balls the best.

And just because this recipe is easy, doesn't mean it has to be simple. This crunchy ice cream can become the star in your banana split.

So take your ice cream to a whole new level with this "fried" ice cream, you're taste buds will thank you {smile}.


No-Fry Fried Ice Cream

Easy "fried" ice cream without the frying and all the empty calories from frying.
Prep time: 10
Cook time: 0
Total time: 10
Ingredients
  • 1 box Honey Bunches of Oats cereal
  • 1 carton ice cream (your choice of flavor)
  • 1/4 cup granola cereal
  • caramel sauce
  • chocolate sauce
  • sprinkles
  • whipped cream
  • 1 cupcake pan
  • 1 large ice cream scoop
Directions
  1. Using a large ice cream scoop, scoop ice cream and if needed, while ice cream is still in the scooper, mold with your hands to make a ball shape. Add more ice cream to ice cream ball if needed.
  2. Place each ice cream ball into a separate mold on a cupcake pan.
  3. Place cupcake pan into freezer and freeze for about 30 minutes to let ice cream balls set.
  4. While ice cream balls are setting, add granola and about 2 cups Honey Bunches of Oats cereal.
  5. Either using your hands or bottom of a glass, press down on cereal to break it into small pieces. Continue doing until you get desired size.
  6. Remove cupcake pan from freezer, use a spoon to loosen and remove ice cream balls from pan.
  7. Place ice cream ball into bowl with cereal, gently press cereal pieces into ice cream ball, making sure to coat entire ice cream ball.
  8. Place "fried" ice cream ball into a separate bowl and place into freezer as you continue to coat the rest of the ice cream balls with cereal. Placing finished "fried" ice cream balls into bowl already in the freezer.
  9. After all ice cream balls are coated with cereal, place into serving bowls, and top with your choice of caramel sauce, chocolate sauce, sprinkles, and/or whipped cream. You can also pour the remaining crushed cereal over your fried ice cream for extra crunch.
  10. Serve and be prepared to have a party for your taste buds!


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Monday, July 20, 2015

Skinny Frozen Strawberry Lemonade


I told y'all last week that I wasn't through with my lemon love! After making my ginormous batch of Skinny Lemonade, I started looking at different ways to enjoy it. That's when I came across a copycat Chick-fil-A's Frosted Lemonade recipe.

I have to admit, I don't eat fast food. I may sneak off to Subway for a sandwich once in a while when I don't feel like cooking (gasp! Yes that happens to me!). And I can't even remember the last time I ate one.

I stay away (far away) from places like McDonalds, Wendy's, Burger King, and even Chick-fil-A. The reason being is they all serve processed foods and most of it is fried. I try to stay away from that sort of thing.


Which probably explains why I've never heard of a frosted lemonade. What an ingenious idea this is! Taking one of summers most favorite beverages, lemonade, and adding ice cream to it! Simply delicious!

So I got an idea to add frozen strawberries to my Skinny Lemonade and add ice cream (no sugar added version), to make this Skinny Frozen Strawberry Lemonade. All the creaminess of an ice cream shake without all the sugar and calories.


So go ahead, make one for yourself and savor a few of summer’s favorites in one delicious drink.

Skinny Frozen Strawberry Lemonade

Recipe by Julie Murphy
A frozen drink combining a few of summer's favorites, lemonade, strawberries, and ice cream.
Prep time: 5 minutes
Cook time: 0
Total time: 5 minutes
Yield: 1 tall glass or 2 small child's cups
Ingredients
  • 1 cup lemonade
  • 1 and 1/2 cups frozen strawberries
  • 3 scoops vanilla ice cream (with no added sugar)
Directions
  1. Combine lemonade and frozen strawberries into a high speed blender. Blend until mixture is liquefied, no more strawberry chunks.
  2. Add in vanilla ice cream and blend until mixture is smooth.
  3. Pour into a tall glass and enjoy!

Inspired by ~ Chick-fil-A's Frosted Lemonade.
 
All content and images are property of Sweet and Spicy Monkey. Please do not reprint this content without my permission. If you wish to include this recipe on your site, please re-write in your own words and use your own photographs and link back to this post for original recipe.
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