Hi lovelies! I hope you are having a beautiful day/night! Okay, so, Spring is almost upon us, this means warmth, sunshine, and Ostara! This is again, another recipe that you can use for Ostara, and you can also use it throughout spring and summer. This is super, super easy! And, you can customize it any way you want! If u guys give this a shot, let me know! Tell me what you think! Onto the recipe!
🍋A large pitcher that can hold everything
🍋A small pot
🍋8 Cups water
🍋1&½ Cup sugar
🍋1&½ Tbs honey
🍋1&½ Cup lemon juice
🍋Lavender to your taste, I use a few Tbs dried
🍋Take 1 of your cups of water and all of your sugar and put it in the pot, bring to boil, stir until the sugar had dissolved and at the end add honey and Lavender then incorporate.
🍋Take off heat and let cool.
🍋While that’s cooling juice your lemons.
🍋In your large pitcher add your other 7 cups of water, the lemon juice, and your lavender simple syrup.
🍋Mix together and let chill together
This is a dish for everyone to enjoy, it’s gluten free and I offer vegan alternatives. It servers six typically. This pudding is best when the rice is still warm but honestly it’s yummy cold too, so any leftover can be kept for a day or two. You can experiment with whatever soft fruits you have on hand if you want, raspberries, blueberries, apricots, have all been tried and are tasty! Enjoy.
Ingredients For The Strawberry Layer
200 g./7 oz. of wild strawberries, store bought works too!
2 handfuls of rose petals or 2 tbsp of rose water.
Please don’t use store bought rose water most are essential oils(not the 100% grade) mixed with water, or do your research first! Use fresh rose petals if using roses and make sure they weren’t grown in polluted areas or covered in pesticides!
3 tbsp confectioners sugar
A large sprig of mint
Ingredients For The Rice Pudding
2 tsp vanilla extract(tbh just do it to taste I usually do 3)
125 g./4.5 oz. pudding rice
short grain white rice is what I typically use but if you can splurge and buy pudding rice it’s delicious
800 ml./27 oz. whole milk
I would recommend almond milk as the vegan replacement or rice milk but whatever you have on hand should work
250 ml./8.5 oz. heavy cream
This is a bit more difficult to substitute, you can use coconut cream or make your own by letting full fat coconut milk settle at room temperature and skimming the cream once it rises to the top. You can also use blended silken tofu as well, medium and firm varieties work best!
50 g./2 oz. caster(regular) sugar
If you’re using store bough strawberries, slice any large ones in half and keep the smaller ones whole. For wild strawberries, gently rinse and drain.
Place the strawberries into a bowl with the rose petals or rosewater, the confectioners sugar, and the sprig of mint torn up into smaller pieces. Let it settle for around a half an hour to forty-five minutes for the flavors to combine.
In a pan, mix the rice, cream, milk, vanilla, and sugar together.
Place the pan on a medium heat and bring to a simmer, do not let it boil. Stir gently for approximately 30. minutes, until the rice is soft and tender and has absorbed most of the liquid. The pudding should be fairly liquid in texture, but it will thicken as it cools. Add a little more milk if it starts to look too thick before the rice is sufficiently cooked.
Remove the mint from the strawberry mixture and stir to combine the flavors.
Serve in a glass or bowl layering the strawberries and rice pudding to make a pretty parfait! Garnish with a few wild strawberries, fresh rose petals, and a small mint leaf. Or don’t garnish and just shove it in your face like I do!
I’ve got an actual cocktail recipe for you today centered around the summer solstice/Litha on June 21st!
This is an original recipe.
Sun Seeker Cocktail
2 oz bourbon
1 tbslp honey
3 oz ginger beer (refrigerated)
Grater or microplane
Sprig of rosemary
In a mixing glass pour bourbon and add honey. Stir until honey is dissolved and fully incorporated. Add ice and shake to chill. In a copper mug or lowball glass, pour ginger beer and strain bourbon honey mix into glass. Grate cinnamon over the top. Press rosemary to release oils, and rub around rim of glass (counter clockwise to reverse negativity) and place sprig in glass for garnish. Sip and feel the refreshing warmth deep through you and enjoy!
Whiskey for fire, rosemary for the sun, cinnamon for the warmth of summer, ginger for its healing and deep roots.
Tomorrow I’ll post the recipe to use the rose vodka ;)
I had way too much spare time this morning so had a bit too much fun decorating my oatmeal😂 I cooked 1 cup of oats in almond milk and topped them off with apple, kiwi, strawberries, peanut butter, banana and coconut😋 Vegan food though😏👌 Yesterday I woke up to 3000 followers on this blog! Thank you sooo much to each of you, it’s really easy to compare the following I’ve got to some of the larger accounts I look up to, but I can’t even imagine a crowd of 500 people, let alone 3000😱 I’ll try to keep posting throughout the year (hopefully university won’t be too overwhelming)
Tonights dinner :)… I know I know…I do this far too often though I’ll end up eating breakfast for dinner and dinner for breakfast, please tell me I’m not the only person who does this?? I blended up frozen strawberries, blackberries and blueberries, 1 banana and coconut milk for the nice cream and topped with chia seeds soaked in almond milk, blueberries, coconut, almonds, buckwheat and orange and cooked some oats in almond milk and topped with banana, cinnamon, vegan dark chocolate (which melted and tasted INCREDIBLE) peanut butter, coconut, fresh berries, goji berries and pumpkin seeds (both of these are for myself haha) Served them in organic, recycled fair trade coconut bowls 😏 but most importantly, it’s all #vegan ❤️
🍍🍍🍍this is without question the best pineapple I have ever eaten! So so sweet and juicy and fresh out the refrigerator 🤤🤤😍
When I was a kid my dad would always bring home random “exotic” (how things have changed haha) fruit for us to share as a treat on weekends like melon, ugly fruit and pine apple. To this day I still think of them as fancy and feel fancy AF when I eat them haha. Perfect on a hot sunny day 😍☺️☀️🌴
It’s summer, and yeah it’s almost never awfully hot in Detroit (to me this is not hot) but I’m going tropical. It’s more about feeling like you’re on vacation than it is cooling down, but we can do a little of that as well! Today, lunch is a mix of sweet, spicy, and chilled. No stove tops for this one!
Tropical Tofu Salad
2- 1 lb packages of firm tofu, drained and pressed
5 TBSP low sodium soy sauce
4 TBSP cane vinegar (after tasting this I think rice vinegar would be a fine substitute)
juice of a lemon and a little of its zest
2 red chili peppers
1 bundle of green onions, tops
¼ cup unsweetened coconut flakes
Directions: Prepare your tofu. Completely drain and press it, then cut it into chunks and set it aside in a mixing bowl. In a food processor, mill the coconut flakes into an even finer flake so your texture-hating significant other will eat it. Then set it aside. Skip if you’re all about that texture. Now, combine the soy sauce, cane vinegar, lemon juice, lemon zest, red chilies, and green onions and whiz it around until it’s well combined and the vegetables well chopped. Pour over the chunked tofu and then combine the marinade into it by mashing with a fork. Let it set in the fridge for several hours before serving so the flavors can marry. Serve with the breads, toppings, and spreads of your choice! Try to work with the flavor profile though, a’ight? Pinky promise?
Chilled Chili-Mango-Melon Soup
flesh of a medium cantaloupe, scooped out
2 cups frozen mango, thawed (you can use fresh but I seriously suck at cutting them)
1 red chili pepper, deseeded
1 “ ginger root piece, peeled
2 TBSP water
1 cup canned coconut milk
1 tsp molasses (optional)
Directions: In a food processor, combine the ginger root and red chili pepper with the water until it’s as homogeneous as you can get it. Add the coconut milk and molasses, then combine once again to hopefully get the first bit milled even finer. Start adding in the cantaloupe and mango in batches until fully combined. Let chill in the fridge for a few hours before serving so the flavors can marry.