Tag Archives: mint

Giveaway: Mason Cold Brew

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It’s no secret. I LOVE COFFEE (love is an understatement), It’s really difficult for me to put into words my affinity for said caffeinated beverage. I’m excited to announce a giveaway in conjunction with Mason Coffee this week! When I  find something I love I stick with it, and Mason Cold Brew Coffee has become a favorite of mine. This refreshing coffee is the brainchild of Anna and Elijah Senn, born and brewed right here in the city of Angels. Mason Cold Brew is served in it’s namesake jar, making it recyclable and totally reusable.  Whats in it you ask? Only three ingredients; filtered water, light roasted Ethiopian coffee beans, and mint leaves/vanilla bean/or lavender buds, for their subsequent flavored cold brews. The beauty of this individually packaged cold brew? It’s lack of sweetener. I’m super picky about my coffee preferring it with just a hint of sweet, and I find most bottled coffee unplatably sugary, with an egregious amount of additives. Mason is simple, and allows you to customize your own cup (or jar) of coffee, and I appreciate that. Served at the likes of; Ashland and Hill, Make Out Everyday Cafe, Simons Market on Rose and more. Make the switch and taste the difference here. Comment below to win a sample pack of all the Mason flavors delivered right to your doorstep! Three winners will be chosen and notified on May 2nd. Good Luck!

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Recipe from Plenty More by Yotam Ottolenghi


This was the first recipe we made from Plenty More, the highly anticipated sequel to Ottolengi’s Plenty. Filled with vibrant vegetable centered dishes that are both simple and healthy, each and every page of the book is inspiring and mouth watering. We had difficulty choosing what would be the first attempt, and slowly paged through the whole book (save for the sweets section at the end) and bookmarked more than a few pages, deciding on this recipe featuring bright grape and cherry tomatoes highlighted by roasted lemon. I was intrigued to say the least, never having roasted lemons except with a whole roasted chicken, but Ottolenghi’s argument made sense, “Seek out the sweetest tomatoes you can find for this salad in order to balance the bitterness of the lemon.” He is the authority on these things, so it was settled. Following the recipe, but adding more mint and parsley than what is originally called for, we sliced, chopped, squeezed our way to an artful salad ripe with sweetness and tang. We brought the salad to our friends Caitlin and Dan’s house and everyone seemed to enjoy it, as we fittingly brunched outside under their lemon tree. After sitting for a bit, the tomatoes became macerated in their own juices, forming almost a chutney that could be paired well with chicken, or added to a grain bowl for color and acidity.

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Chia-Mint Limeade

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Amber Agave-1/2 cup
Mint Leaves-bunch
Chia Seed-2 tbsp
Filtered Water-8 cups


Day before: Make a tray of ice cubes w/ mint leaves, freeze overnight.

Juice limes (saving one half of a lime for garnish). Stir together lime juice, agave, and water. Make sure agave is completely incorporated. Stir in chia seeds and let sit for two hours. This will allow the hull of the chia to develop its trademark texture, and be easier for your body to process. Chia seeds a good source of Omega-3 fatty acids, antioxidants, magnesium, and potassium, and add a unique texture to beverages. Serve in a pretty glass garnished with the mint ice cubes and a slice of lime. Cheers to your health!!!

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Homemade Watermelon-Mint Kombucha

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Tunic-Freepeople, Ring-Low Luv, Anniversary Mason Jars-Ball


LOVE kombucha. HATE paying $4 a bottle. Solution: Make your own!!! Im learning so much about probiotics and what they can do for your body, and kombucha is one great way to stock up with these beneficial microorganisms. Live flora makes for a happy gut and a happier more energized you. Im slightly obsessed with the taste, and once you have your kombucha base flavor, the possibilities are endless. Watermelon-mint seemed like a perfect choice with the mint growing so plentifully in the garden, in which we called “melon-bucha.”  Earl-Grey, lavendar, and cantaloupe lime being the next few on our list.

1)Purchase a bottle unpasteurized, raw kombucha from your local health food store.

2)Steep two tea bags of your flavor choice in a gallon of boiling water, mix in 1/4 cup cane sugar, add kombucha

3)Let stand at room temperature for a week until mother, or mushroom develops

4)Add your choice of brewed tea into a clean 1/2 or 1 gallon jar (get creative here!)

5)Add 2 cups of turbinado sugar to each 1/2 gallon of tea, let cool to room temperature

6)Add mushroom or SCOBY and one cup of the previous kombucha

7)Cover with cheesecloth and secure with rubberband. Let sit for in cool dark area for one week.

8)Separate mushroom and reserve one cup of kombucha.

9)Add the remaining liquid, and desired fruits and herbs, in individual mason jars

10)Seal jars and let sit for 3 more days to develop carbonation.


*Now you have a mother to make future batches, and to also separate to gift to friends

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