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Raspberry Sun Tea Recipe

Raspberry Sun Tea Recipe

Written by Cheyenne W, blog writer. Sun Tea Recipe by Kelly Gibson.

 

As we say goodbye to the freezing winter weather of the past few months and say hello to brutal Arizona hot weather, we may be wondering “What is the best drink to cool us off in this blazing heat?” Some of us may spring for cold soft drinks and sugar filled hydration drinks. But these drinks can cause far more harm than good and are often loaded with caffeine which leads to us feeling even more dehydrated than before. They are also full of dyes and other harsh chemicals that can cause health problems both in short term and long term. A much more simple and healthy option to this problem is a refreshing, homemade Raspberry Sun Tea recipe!  This delicious raspberry sun tea recipe is great for the famous Arizona heat waves we experience yearly and will leave you feeling quenched without all the harsh chemicals.

Raspberry Sun Tea Recipe over Ice

Instructions:
• Add water to the pitcher.
• Add the bags of tea then set the pitcher in direct sunlight for about 1-2 hours. Alternatively, you may put it in the shade for 5 hours if you are concerned about UV rays.
• Remove the tea bags from the pitcher. Put the raspberries in a medium sized or large bowl and add maple syrup to sweeten them.
• Mash the raspberries completely so they can be easily incorporated.
• Refrigerate immediately, then drink in 1-2 hours; Or, pour the tea immediately into a glass and stir well over ice.  Discard after 24 hours or if you notice any syrupy strands in the tea.

This refreshing tea can make even the most blistering of weather more enjoyable. It can be enjoyed be one person or be the main drink at a large gathering of friends and family as an alternative to large boxes of soda and beer that can be filled with calories and chemical dyes. Serve at any occasion that you might want to celebrate or to make a normal day better.

Looking for more refreshing drink recipes? Try one of my vegan recipe plans for juices, smoothies, and more!

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    Vegan Cookies Your Kids Will Love

    Gluten Free Vegan Cookies Your Kids Will Love

    (and have fun making). Imagine your kids doing all the baking!  Vegan cookies for the win.

    cookie-cutter-chocolate-chip-vegan-cookies-GF
    Cookie Cutter Chocolate Chip Vegan Cookies GF

     

    1. Prehead oven to 350F
    2. Mix the following ingredients in a small bowl:
    1/4 cup coconut oil
    1/2 cup coconut sugar
    1/8 cup vanilla coconut milk
    3. In a separate container, mix these dry ingredients:
    1 cup gluten-free flour
    1/2 tsp baking soda
    1/2 tsp baking powder
    pinch salt
    1/2 cup dairy-free chocolate chips
    4. Combine all ingredients and mix thoroughly.
    5. Shape into balls (or in this case, shapes :) )
    6. Bake for 8-10 minutes. Cool & serve.

    Gluten-Free Vegan Chocolate Chip Cookies

    Makes 8 cookies! I hope you have 7 friends to share with ;)

    1. Prehead oven to 350F

     

    2. Mix the following ingredients in a small bowl:

    1/4 cup coconut oil

    1/2 cup coconut sugar

    1/8 cup vanilla coconut milk

     

    3. In a separate container, mix these dry ingredients:

    1 cup gluten-free flour

    1/2 tsp baking soda

    1/2 tsp baking powder

    pinch salt

    1/2 cup dairy-free chocolate chips

     

    4. Combine all ingredients and mix thoroughly.

    5. Shape into 8 cookie balls (or in this case, shapes :) )

    6. Bake for 8-10 minutes.Cool & serve.

    Enjoy these delicious Gluten Free Vegan Cookies !!

     

    Written by Kelly Gibson on Oct 28, 2014

    Looking for more easy recipes? Try one of my Vegan Recipe Plans or Contact Me for More Info:

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      Plant-Based Nutrition Coach | Gluten Free Vegan Cookies | Personal Trainer in Chandler

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      Kelly’s Gluten-Free ThanksLiving Recipe Plans

      pumpkin latte

      ThanksLiving Is The New Thanksgiving!

      Read more for Gluten-Free Thanksliving Recipes

       

      With all the amazing meat-free, vegan options out there today, why settle for Turkey as your main course when you could eat healthier and start a new Gluten-Free ThanksLiving tradition. As a vegan of 4 years, I still love to experiment with new foods!  I picked out a few recipes this year, and look forward to digging right in!

      I plan on having a ThanksLiving celebration, with my vegan family and vegetarian friend Erica, with delicious plant-based foods! I also donated some help $$ to Mercy for Animals, who is currently doing a Million Dollar Challenge!! This ThanksLiving, give back!

      Main ThanksLiving Course: Vegan Meatloaf made out of Lentils and Gluten-free Bread Crumbs, topped with cranberry sauce. (I’m the only one who has a gluten allergy, so the other three will be eating Tofurky as their main course.)

      Delicious Plant-Based Sides:

      1. Mashed Potatoes mixed with Non-GMO Canned Corn and topped with a satsifying gluten-free gravy.
      2. Vegan Stuffing made with Gluten-Free Brown Rice Loaf (instead of wholegrain bread).

      Amazing Beverages:

      pumpkin latte
      Delicious Latte from Pomegranate Cafe, AZ
      1. Pumpkin Spice Lattes with Vanilla Almond Milk and gelatin-free marshmallows; Hot Cocoa with marshmallows for Vinny :)
      2. Reisling for the adults; grape juice for the kid.

      For Dessert:

      I’m still debating between this Banana Cream Cake and the Chocolate Pumpkin Pie with Almond Meal Crust.  I will have to post pictures of which dessert I end up making!!

      Which one would you choose?  I was really eying down that cake… we ended up making both!

      Happy Gluten-Free ThanksLiving to all of my vegetarian, gluten-free, and vegan friends out there. GO YOU if you are working on reducing meats and introducing new plant-based meals! I would love to help you – just contact me for more info.

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