July 4th Trail Mix Cookies

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As the Fourth of July was quickly approaching, my daughter and I were frantically trying to think of a creative, “red, white and blue” dessert to make for our family cook-out. We thought of many ideas, including ice creams, cupcakes, and even pies, but my daughter was determined to think of something tasty yet also on the healthier side. We came upon an old recipe for Trail Mix Cookies I had previously made in my last published cookbook 200 Best Smoothie Bowl Recipes, and suggests using dried blueberries and dried cranberries to make a festive red, white, and blue cookie! With a small drizzle of white chocolate, these cookies are the perfect dessert at any Fourth of July meal.

July 4th Trail Mix Cookies

Prep: 25 minutes

Cook: 8-9 minutes

Yield: about 30 cookies

Ingredients:

1/2 cup unsalted butter softened

1/2 cup light brown sugar

1/4 cup honey

1 egg

1 teaspoon vanilla extract

1 1/4 cup old fashioned oats

3/4 cup whole wheat flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/4 cup dried blueberries

1/4 cup dried cranberries

1/2 cup mixed nuts chopped

1/4 cup white chocolate chips (optional)

Preparation:

Preheat the oven to 350 degrees fahrenheight.

Using a hand or stand mixer, beat butter, brown sugar and honey until smooth. Add egg and vanilla and beat until combined. In a separate bowl, combine oats, flour, baking powder, salt, and cinnamon. Add the dry ingredients to the wet ingredients and mix until fully incorporated. Stir in dried blueberries, dried cranberries and mixed nuts.

Line two baking sheets with parchment paper. Scoop the dough into balls (about the size of two tablespoons) and place about two inches apart on the baking sheets. Using your thumb, lightly press into each of the cookies to give them a flatter shape. Place the baking sheets into the oven for about 8-9 minutes or until the bottoms have browned.

Optional white chocolate drizzle:

As the cookies cool on a wire rack, place the white chocolate chips in the microwave for about 1 minute, stirring periodically to prevent burning. Place the melted white chocolate in a plastic bag, and cut the tip to make a piping bag. Drizzle the white chocolate over the top of the cookies for an optional festive touch!

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Frosé A Rosé Recipe

Frose 43

Last week was National Rosé Day and I tried out a new varietal by Josh CellarsIdeal for the warmer months, the Josh Cellars Rosé is a blend of Barbera, Moscato and Syrah with aromas of strawberries, white flowers and stone fruit. It’s perfect to serve for outdoor dining, parties on the beach, celebrations with family and friends.

This recipe Frosé 43 is a perfect summer treat for every adult. It’s also beautiful and simple to prepare. Try it this summer and let me know what you think!

Frosé 43 (serves 2 -3 people)

Ingredients:

1 Bottle Josh Cellars Rosé

4 oz Licor 43

2 oz Lemon Juice

½ cup Fresh Strawberries Hulled and Chopped

Directions:

  1. Pour Josh Cellars Rosé into an ice cube tray and freeze for at least 3-4 hours, overnight if possible.
  2. Place Josh Cellars Rosé Ice Cubes, Licor 43, Lemon Juice and Strawberries into a blender and blend on medium speed till smooth
  3. Pour into glass and garnish with a fresh strawberry.
  • Tip: If Rosé is not well frozen, add ice cubes as needed to blender to get desired consistency.

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Green Coconut Bowl Recipe

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Smoothie bowls are the perfect way to add fresh fruits, superfoods and proteins to everyday fare. Adding a smoothie bowl to morning routines guarantees a great start to the day and for lunch too. Smoothie bowls are thicker than regular smoothies – thick enough to eat with a spoon. My cookbook 200 Best Smoothie Bowls has 200 recipes that can be enjoyed anytime for a refreshing, filling and healthy meal or even a delicious dessert. To order a copy, click here.

smoothie bowl cookbook alison lewis

Here’s just a small sampling of the sumptuous smoothie bowl recipes:

    Breakfast Smoothie Bowls

  • Breakfast Harvest Bowl, Frosty French Toast, Breakfast Starter, Pear Pleaser, Sunrise Smoothie Bowl, Energy Buster, Peanut Butter Oat Bowl
    Green Creations

  • Clean Green Bowl, Blueberry Flaxseed Bowl, Strawberry Avocado Bowl, Green Zinger, Citrus Kale Bowl, Parsley Pear Bowl, Spinach Almond Bowl
    Kid-Friendly Smoothie Bowls

  • Almond Butter and Jelly Bowl, Berry Crunch, Nutella Banana Bowl, Peach Paradise, Mocha Smoothie Bowl, Grape Ape, Peanut Butter Cup
    Anytime Smoothie Bowls

  • Pistachio Vanilla Bowl, Pick-Me-Up Bowl, Watermelon Strawberry Bowl, Dreamsicle, Chocolate Cherry Bowl, Pumpkin Pie Bowl, Afternoon Delight

These thick, creamy and delicious smoothie bowls will undoubtedly become a welcome addition for any family. See recipe below for my  Green Coconut Bowl recipe pictured above.

Green Coconut Bowl

Prep: 10 minutes

Yield: 1 serving

1⁄4 cup unsweetened coconut milk (or milk of your choice)

1⁄2  frozen banana, cut into pieces if necessary

1⁄3 cup frozen chopped mango

1 cup trimmed kale leaves

2 tbsp  unsweetened shredded or flaked coconut

Ice cubes (optional)

Suggested Toppings

Sliced banana

Blueberries

Raspberries

Unsweetened shredded or flaked coconut

Chia seeds

  1. In blender, combine coconut milk, banana, mango, kale and coconut. Secure lid and blend (from low to high if using a variable-speed blender) until smooth. If a thicker consistency is desired, add ice, one cube at a time, and blend until smooth.
  2. Pour into a bowl and top with any of the suggested toppings, as desired.

Meadowood Garden Beet Salad

Meadowood Garden Beet Salad

As you know,  I love food and travel, so I am really excited about this new book! Admired for its long tradition of gracious hospitality inspired by local cuisine and culture, Relais & Châteaux presents “The Art of Entertaining,” its first book dedicated to sharing the secrets to crafting outstanding parties and events nuanced to replicate unforgettable experiences at home.  Set for an October 2016 release from Rizzoli New York, the compilation brings to life 17 seasonal parties from Relais & Châteaux members across North America. Each chapter is designed to celebrate the senses in a unique environment with exquisite food and cocktail recipes, creative décor and the thoughtful, creative touches for which Relais & Châteaux is renowned.

Cover_Art of Entertaining

In this gorgeous new book, some of North America’s most renowned chefs and innkeepers share their thoughts, recipes and secrets for successful entertaining at home to inspire readers.

With 85 Relais & Châteaux properties located throughout the U.S., Mexico, Caribbean and Canada, the opportunities to share entertaining tips, tricks and expertise are endless. The themes featured within this first book are hinged on delicious gourmet recipes that can be easily executed. You’ll also new ideas for tablescapes and décor from the beautiful backdrop of the legendary Relais & Châteaux venues.

This Meadowood Garden Beet Salad is one of Meadowood’s favorite dishes during the summer harvest season. The beets can be small heirloom varietals of all colors and stripes (literally). Chef Alejandro Ayala recommends taking some artistic license with the presentation; he cuts the beets into various shapes as well as paper-thin cross sections. The salad is at once both bright and earthy, and the pistachio “soil” is an unexpected, at-home, twist.

Banana Honey Muffins

Banana Honey MuffinsIf you’re wondering what to do with leftover bananas, these Banana Honey Muffins are for you. At my house, we go through bananas like monkeys, but my neighborhood grocery store often packages overripe bananas and marks them way down. I typically freeze them for smoothies or smoothie bowls, or often make my famous One Bowl Banana Bread recipe (which is made with nonfat Greek yogurt). My husband found a recipe for Honey Banana Muffins so he and my daughter made these yesterday. They are not too sweet, light and fluffy, and they make a wonderful morning or afternoon snack or light breakfast idea with a cup of coffee. My husband likes them drizzled with honey over the top 🙂

Bananas are naturally fat and cholesterol free. Bananas well known for their high potassium content, with over 400 mg potassium in a single medium-size banana (this is great for muscle function and providing a healthy balance of fluids in the body). Bananas are also easy to digest and a good source of vitamin C, fiber and B6 vitamins.  Did you know you can use mashed bananas as a substitute for some or all of the butter or oil when making cookies or some baked goods? This recipe is going to be a keeper when school starts, so enjoy!

Banana Honey Muffins

Healthy Breakfast Popsicles

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We make smoothies and smoothie bowls almost every single day. My daughter, Leigh, turned one of our favorite simple and healthy smoothie recipes into popsicles to create these Healthy Breakfast Popsicles. All you need is five simple ingredients including the chocolate flavored Dynamic Fruit & Greens which is a blend of organic vegetable such as kale, kelp, Chlorella and turmeric that adds antioxidants as well as an amazing chocolate flavor (if you’re a Lifetime Fitness member, they sell it at the facility).

When frozen, remove from the popsicle molds and sprinkle with additional oats and chia seeds. Trust me, you’ll love these!

Kale Guacamole

Kale Guacamole

I had a great time last weekend at Lake Austin Spa Resort where I was teaching smoothie bowl classes promoting my latest cookbook 200 Best Smoothie Bowls. I also had the amazing opportunity to workout, take a mediation for clarity class, try hydrobikes and experience amazing spa treatments and of course, food. The food at this Texas spa is out of this world with so many clever, creative and healthy combinations. The first night they had “Kale Guacamole” on their menu for an appetizer. They didn’t have the recipe, but I came home and recreated it tonight. My husband said, “It tastes just it.” This recipe is classic guacamole recipe with kale added. Why did I not think of that?

Alison Lewis

Homemade Pesto

Homemade Pesto

As you might have seen from my last post, I am up to my ears in fresh herbs (which is such a good thing)! I have been making this Homemade Pesto recipe lately on a weekly basis to go over pasta, served alongside grilled chicken or shrimp or as a topping to fresh salmon. This recipe is so easy to make—my fifteen year-old, Zachary made this batch for me. Toss fresh basil, garlic, Parmesan, olive oil, salt and a touch of a fresh lemon juice in a blender or food processor. It’s that easy!

Similar to cilantro, basil if filled with many health benefits including helping to rid of acne, help replenish iron and more. Basil is a good source of vitamin A and can help with cardiovascular health. Basil is also an anti-inflammatory food so it can also help individuals with inflammatory health problems such as rheumatoid arthritis or inflammatory bowel conditions. Try this recipe and enjoy fresh basil all summer long.

DIY Cilantro Lime Vinaigrette

Cilantro Lime Vinaigrette

I am really into making homemade fresh salad dressings this summer. When I was out of town last month in Cabo, I came home and my husband had planted various hanging fresh herb baskets in our backyard. Needless to say I was beyond excited, and this DIY Cilantro Lime Vinaigrette recipe will be the first of many recipes including fresh herbs in the coming months. This vinaigrette can be drizzled over salads, fish tacos, seafood, pork and chicken. We served it last night over a big mixed salad with grilled shrimp, and it was divine! If you want to grow your own cilantro this summer, it’s super easy. It just needs good sunlight and water almost every day.

fresh cilantro

Fresh cilantro is very low in calories, and its green leaves contain  antioxidants, vitamins, and dietary fiber, which may help reduce the “bad” cholesterol levels in the blood. It’s also high in potassium, calcium, folate, Vitamin A and Vitamin C. It’s also said to be a detoxifying food.