Tag Archives: gluten free

Peanut Butter Swirled Brownies – GF

peanut butter swirl brownies GF | pale yellowHappy Memorial Day!  There is a little memorial park at the end of my block and it’s perfectly decorated with red ribbons and crisp American flags.  It’s beautifully maintained and the perfect reminder of what this weekend is all about.  Thank you.

peanut butter swirl brownies GF | pale yellowI’m spending the weekend catching up on errands and Sons of Anarchy.  Wow SoA, wow!  I didn’t see those plot twists coming.  Bam, bam, they’re all shot and dead.  It slightly scares me how much I enjoy watching all the violence on TV.

peanut butter swirl brownies GF | pale yellowIn other, less violent news, these brownies were made for a spa weekend to celebrate Michelle’s upcoming wedding at her bachelorette party.  And really a spa weekend is the absolute opposite of violent, motorcycle gangs on TV!  The party was a great success and perfectly lovely and relaxing.  I wish I could afford more spa get-aways.

peanut butter swirl brownies GF | pale yellowThese brownies are delightfully fudgy and gooey.  Spread the peanut to the edges so every bite has decadent, creamy peanut butter.  You wouldn’t even know they are gluten free. Using coconut flour in place of all-purpose or GF all-purpose adds the slightest coconut flavor and a toothsome texture.  It’s time for some brownies with peanut butter!peanut butter swirl brownies GF | pale yellow

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Peanut Butter Swirled Brownies – GF
Adapted from Top with Cinnamon
Yield – 16 pieces

8 tablespoons (1 stick) unsalted butter
3 ounces unsweetened baking chocolate
1/2 cup honey
1 teaspoon vanilla
2 eggs
1/4 teaspoon Kosher salt
1/4 teaspoon baking soda
1/4 cup coconut flour
3 tablespoons dark cocoa powder
3 tablespoons creamy peanut butter
1 teaspoon coconut milk

  1. Preheat the oven to 350 ˚F.
  2. Add the butter to a medium saucepan and heat until it is melted and browned.
  3. Meanwhile generously grease an 8×8” pan with butter.  Cut parchment paper to fit on the bottom and over two sides.  Grease the parchment paper.
  4. Chop the chocolate, remove the browned butter from the heat, and add the chocolate to the butter.  Stir until melted.
  5. Stir the honey and vanilla into the chocolate-butter mixture.  Add the eggs one at a time and stir to make sure the mixture is well incorporated.
  6. Stir in the salt, soda, flour, and cocoa powder.  Spread evenly into the prepared pan.
  7. Place the peanut butter and coconut milk in the same pot you just made the brownies.  Heat until the peanut butter becomes melted.  Dollop over the brownie batter and swirl with a knife.
  8. Bake for for 15 minutes or until a toothpick inserted comes out clean.
  9. Cool completely on a wire rack before cutting into pieces.peanut butter swirl brownies GF | pale yellow
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Spring Vegetable Quinoa Salad

spring vegetable quinoa salad | pale yellowWhen I first started the blog one of my main goals was to try new foods and document my experiences.  Things like gelatin came easy in homemade marshmallows and beets in cupcakes and juice.  The Brussels sprouts ruined testing of further vegetables.

spring vegetable quinoa salad | pale yellowWhen I saw this recipe for spring vegetable wheat berry salad, it sounded fantastic.  I bought radishes without even considering the fact that I may not like radishes!  Conclusion?  Radishes are quite tasty.  They add crunch and color and freshness to the salad.

spring vegetable quinoa salad | pale yellowClearly I eat a lot of quinoa; a good quinoa salad lasts me 4-6 lunches depending how big the batch.  It’s an easy lunch full of protein and vegetables.  Plus, the chopping is relaxing and making lunch for the week is part of my routine.  I tried to change things up with a different grain, but the grocery store didn’t sell wheat berry, so I went my old standby.

spring vegetable quinoa salad | pale yellowThis particular quinoa salad is one of the best I’ve made!  I love that it is limited to a few months a year when asparagus is fresh.  The vegetables are crisp and crunchy, the vinegar dressing is bright and tangy, and the nuts and dried add flavor and texture.  I look forward to making this salad again while asparagus is still in season!

spring vegetable quinoa salad | pale yellowTwo Years Ago – Chocolate Peanut Butter Cup Cookies

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Spring Vegetable Quinoa Salad
Adapted from Alexandra Cooks
Yield – 5 servings

1 cup quinoa (I used a mix of white and multi-colored)
3 cups water
1 small yellow onion
3 tablespoons balsamic vinegar
1 cup raw cashews
1 bunch asparagus
1 bunch radishes
4 dates
1/4 cup olive oil
kosher salt
freshly cracked black pepper
crushed red pepper flakes

  1. Add the quinoa and water to a medium saucepan and cook until all the water is absorbed, stir frequently.
  2. Slice the onion into thin slices and place in a small bowl with the vinegar.  Toss to coat and set aside.
  3. Roughly chop the cashews and add them to a dry saute pan and toast.  Remove from the heat and set aside.
  4. Trim the asparagus and chop into 1 inch pieces.  When almost all the water is absorbed in the quinoa, add the asparagus to cook for about 2 minutes.
  5. Use a mandolin to thinly slice the radishes and then cut into thin strips.  Set aside.
  6. Dice the dates.
  7. When the quinoa and asparagus have cooked and all the water has absorbed, turn off the heat and immediately add the olive oil, a generous pinch of salt, pepper, and crushed red pepper flakes.  Stir to combine and check the seasoning.  Adjust as needed.
  8. Toss in the cashews, onions with the vinegar, dates, and radishes.  Again stir, taste, and adjust.
  9. Delicious warm or cold.spring vegetable quinoa salad | pale yellow

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Buffalo Chicken Quinoa Salad

buffalo chicken quinoa salad | pale yellowHappy Easter!  I hope everyone had a joyous holiday.  My Easter was spent in Brooklyn like the good old days; St. Savior, a rejuvenating and wet mass, and brunch at a local favorite.  On my stroll back to the car I stumbled into a bookstore to look for a book I’ve been thinking about, Notes from a Blue Bike; I want to live a more purposeful life!  However, the book wasn’t at the bookstore, so I bought a different book, Ample Hills.

buffalo chicken quinoa salad | pale yellowAnd let  me tell you, this book of ice cream recipes is going to change my life and then your life!  Ample Hills is a fantastic, artisanal creamery in Brooklyn.  As much as that sentence kills me, it’s a true delight.  Now I can make my own artisanal delights here in Queens, the peninsula better watch out, this is some good stuff!

buffalo chicken quinoa salad | pale yellowThis salad is also some good stuff.  As you all should know by now, I rarely make the same recipe twice and I’ve made this two times in the past month.  It’s a perfect salad for lunch because it’s tasty warm or cold.  Plus, it fairly healthful and easy to throw together.  Using pre-packaged broccoli slaw is totally the way to go.

buffalo chicken quinoa salad | pale yellowIf you want a salad that is hearty, just a little bit spicy, easy for quick lunch or dinner, this is the recipe for you!  Trust me, you’ll like it.buffalo chicken quinoa salad | pale yellow

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Buffalo Chicken Quinoa Salad

Adapted from Half Baked Harvest

Yield – 5-6 servings

1 cup quinoa
3 cups water
3/4 pound boneless, skinless chicken breasts
1/4 cup oil
1/4 cup apple cider vinegar
1/2 cup hot sauce, Franks
1/2 teaspoon celery salt
1/2 teaspoon salt
1/2 teaspoon smoked paprika
12 ounces broccoli slaw
4 green onions, finely chopped

  1. Quinoa – Add the water and quinoa to a small saucepan and allow to simmer until all the water is absorbed.  Stir occasionally.
  2. Chicken – Chop the chicken into bite-size pieces and saute in a medium saucepan in a little olive oil until cooked through.
  3. Dressing – In a small bowl whisk together the oil, apple cider vinegar, hot sauce, celery salt, salt, and smoke paprika.  Stir half of the dressing into the cooked chicken and stir.
  4. Assembly – Add the quinoa, broccoli slaw, and half of the chopped green onions to the pot with the chicken.  Stir to combine and add the rest of the dressing.
  5. Serve warm or cold.buffalo chicken quinoa salad | pale yellow

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Chocolate Peppermint Roll

Chocolate Peppermint Roll | Pale YellowI should be done with holiday recipes and start posting healthful food to get 2014 started right!  However, I’m not done!  January will bring more sweet treats and Monday will bring the last holiday themed recipe.  Promise!  I’ll be so busy packing and moving all January, I’ll probably just post cocktail recipes; that sounds closer to the truth.

Chocolate Peppermint Roll | Pale YellowThe recipe was an accomplishment; I’ve never made a roll up cake before.  I’ve always loved the look of roll-up cakes but was really intimidated by baking a cake on a cookie sheet and then rolling it up.  Fear is gone!  Despite a few cracks, this cake was a piece of cake!  Pun intended.  I made this when Michelle was over helping me bake and she was all like, “I’ve made lots of roll up cakes, they’re easy!”  It was great having her on hand to lend some tips!

Chocolate Peppermint Roll | Pale Yellow2012 was the year of stacked cakes, 2013 was the year of bundt cakes, so maybe 2014 will be the year of rolled cakes.  I know I have a pumpkin one pinned for next fall and I have visions of strawberry shortcake dancing in my head.  It will probably happen!  I’ll just need to wait and see how my new kitchen is for baking; I’ve been very accustomed to my current set-up…

Chocolate Peppermint Roll | Pale YellowDid you know this cake is gluten free?  True story; naturally gluten free!  I appreciate when recipes are naturally gluten-free or vegan or dairy free without any special ingredients.  I want to build my arsenal of allergies-friendly recipes that I can whip out whenever needed without having to buy weird stuff.  Everyone deserves to eat delicious treats!

Chocolate Peppermint Roll | Pale YellowThis cake is quite delicious. The cake portion is soft and spongy with a rich chocolate flavor.  The eggs keep everything light and moist.  It’s hard to go wrong with a rich, minty whipped cream in the center!  To top of the cake there is a lovely ganache with peppermint pieces.  This type of dessert tastes as good as it looks and is a perfect center piece for any holiday table!

Chocolate Peppermint Roll | Pale YellowPrint the Recipe!

Chocolate Peppermint Roll
Adapted from Joy the Baker
Yield – 10-12 slices

Cake
6 eggs, separated
1/4 cup + 2 tablespoons sugar
4 ounces bittersweet chocolate, melted
1 teaspoon vanilla
pinch of salt
3/4 teaspoon cream of tartar

Filling
1 1/4 cup heavy cream
3 tablespoons sugar
1 teaspoon peppermint extract
1 vanilla bean, seeds scrapped out

Ganache
2/3 cup heavy cream
1 cup bittersweet chocolate chips
1/3 cup Andes peppermint pieces

  1. Cake – Preheat the oven to 350 ˚F.  Grease a 17×12” cookie sheet and line with parchment paper.  Grease and flour the parchment paper.  Set aside.
  2. Separate the eggs.  Beat the egg yolks with 1/4 cup of sugar until light and fluffy, about 4-5 minutes in the bowl of a stand mixer with a whisk attachment.
  3. While eggs are beating, melt the chocolate in the microwave in 10-second intervals.  Add the chocolate in a slow stream while the mix runs on high.  The egg mixture should become even thicker.  Beat in the vanilla.  Transfer the mix to another bowl.
  4. Clean the bowl and beater well and dry.  Add in the egg whites and and a pinch of salt to the clean bowl.  Beat until frothy.  Sprinkle in the cream of tartar and remaining 2 tablespoons of sugar.  Beat until stiff peaks form.
  5. Fold the stiff egg whites into the chocolate mixture in three increments.  Fold slowly to keep the air.
  6. Pour the batter into the prepared pan and rotate the pan to spread the batter evenly. Take care to not squash the batter.
  7. Bake for 15 minutes or until the top is dry.  Let cool completely on a wire rack.
  8. Filling – While the cake is cooling make the whipped cream filling by adding the heavy cream to a bowl of stand mixer with a whisk attachment.
  9. Add in the sugar, peppermint extract, and the seeds from one vanilla bean.  Beat until the cream has stiff peaks.
  10. Allow to set in the refrigerator for about 10 minutes.
  11. Spread the whipped cream over the cooled cake.  Start rolling at the short end of the cake facing you.  Use the parchment paper to help you roll the cake.  If it cracks a bit it’s ok.
  12. Once the cake is rolled, place it in the fridge for another 10 minutes to set.
  13. Ganache – Heat 2/3 cup heavy cream in a saucepan until it begins to simmer.  Pour over the chocolate and set aside for 3 minutes.  Stir until the chocolate is melted.
  14. Assembly – Pour the ganache over the cake and push to the sides.  Sprinkle the Andes mint pieces over the top.  Refrigerate the cake for several hours to firm up before cutting.Chocolate Peppermint Roll | Pale Yellow

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Greek Quinoa Salad

greek quinoa salad | pale yellow Are you tired of quinoa yet?  I’m not.  It’s such an easy and healthful grain to add to a salad to bulk it up and make the salad more filling.  I don’t feel weighted down when I eat a quinoa salad they way I do when I eat a pasta salad or rice dish.  Maybe it’s the lack of gluten?

greek quinoa salad | pale yellowAt any given time Ruth and I both have leftover quinoa dishes in our fridge.  Yes, I know, we are very much yuppy white girls who live in Park Slope.  I fully acknowledge the stereotype and own up to it.  However, we’re not buying our quinoa from the co-op, so that should count for something, right?  There is nothing wrong with wanting to eat filling meals that are healthy!

greek quinoa salad | pale yellowI like this particular quinoa salad because nothing is cooked besides the quinoa; all the vegetables are raw.  The onions have bite while the cucumbers and tomatoes are juicy.  If you’re so inclined, add kalamata olives, I know they are traditional in Greek salads.  I, however, despise olives and will not include them in my salad, ever.  Plus, there is feta.  Feta is probably my second favorite cheese because of how crumbly and salty it is, I love feta in my salads!

greek quinoa salad | pale yellowThe parsley adds freshness and the lemon juice brightness.  This Greek quinoa salad is bright and friendly.  Because there is more of a dressing, it feels more salad like and I enjoy serving heaping cup fulls over beautiful baby spinach leaves.  That’s just me, you can serve your quinoa however you want!  This is a fantastic salad to eat throughout my first official week back to work.

greek quinoa salad | pale yellowOne Year Ago – Cheesy Garlic Cauliflower “Bread”

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Greek Quinoa Salad
Yield – 4 lunch servings

1 cup quinoa
2 cups vegetable stock
1 medium red onion
1 yellow pepper
2 roma tomatoes
1 English cucumber
1 bunch parsley
salt + pepper
1 tablespoon dried oregano
1 tablespoon olive oil
1/4 cup lemon juice
4 ounces feta
spinach, optional

  1. Add the quinoa and vegetable stock to a medium saucepan over low heat.  Simmer and cook until all the liquid is absorbed, stirring periodically.
  2. Slice the onion into thin slivers and chop the pepper.  Add to a large bowl.
  3. Roughly chop the tomatoes, cucumber, and parsley.  Add to the bowl.  Sprinkle a liberal dosage of salt and freshly ground black pepper.  Sprinkle in the oregano.  Mix to combine everything.
  4. Taste the vegetables, add more seasoning as needed.
  5. Cube the feta and set aside.
  6. Mix together the olive oil and lemon juice, add the to vegetables and toss to combine.
  7. Add the cooked quinoa to the bowl and stir to mix.  Gently fold in the feta.
  8. Serve over a bed of spinach if desired.

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Tex Mex Quinoa

tex mex quinoa | pale yellowLast week’s quinoa was a big hit with friends on Facebook.  People actually made the dish!  Sometimes I make things and wonder if anyone actually makes them.  It was nice to hear about and see the proof.  Way to go Fatema and Nicki!

tex mex quinoa | pale yellowI’ve made this quinoa several times over the past year.  The corn and black beans make the quinoa salad really filling and there is no need to eat for hours after consuming a big bowl.  Plus, anything with avocado is bound to be delicious!

tex mex quinoa | pale yellowIf you’re a spice-loving person, add some cayenne, red pepper flakes, jalapenos, or sriracha.  I’m only mildly spicy and want to make sure my lunch is edible without downing huge glasses of water or smother the dish in yogurt.

tex mex quinoa | pale yellowThis isn’t a dish limited to the lunch box, I think it would make a great accompaniment to any BBQ or outdoor party.  The quinoa doesn’t need to be refrigerated and it has familiar flavors party-goers enjoy.  As a bonus, it’s super friendly to your vegan and gluten free friends!  No one wants to leave out those friends!

tex mex quinoa | pale yellowOverall tex mex quinoa is smokey in flavor from the cumin and crunchy from the quinoa.  The lime juice adds plenty of zip and the avocados are creamy.  This is one of my favorite lunches and I’m excited to finally share it with you!

tex mex quinoa | pale yellowOne Year Ago – Sriracha Chicken and Roasted Corn & Red Pepper Farro Salad

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Tex Mex Quinoa
Yield – 5-6 lunch servings

1 cup quinoa
2 cups vegetable stock
1 tablespoon olive oil
1 medium onion
2 small bell peppers (red and yellow) or 1 large pepper
2 roma tomatoes
1 15-ounce can black beans
1 15-ounce can corn
1 bunch cilantro
1 ripe avocado
1 teaspoon cumin
1/2 teaspoon garlic powder
salt + pepper
juice of 1 lime

  1. Add the quinoa and vegetable stock to a medium saucepan over low heat.  Simmer and cook until all the liquid is absorbed, stirring periodically.
  2. Heat the olive oil in a large saute pan.  Finely dice the onion and add to the pan.  Sprinkle with salt.
  3. Finely dice the bell peppers and add them to the pan.  Sprinkle with salt.  Saute until the onions are translucent and the peppers are soft.
  4. Roughly chop the tomatoes, salt liberally, and add to a large bowl.
  5. Rinse the black beans and corn and add to the tomatoes.  Chop the the cilantro and avocado and add to the bowl.  Set aside.
  6. Sprinkle the cumin and and garlic over the cooked onions and peppers.  Add on some freshly cracked pepper.  Stir to combine.
  7. Add the cooked quinoa and onions & peppers to the bowl.  Stir to combine and add the lime juice.  Taste and add more salt and pepper if necessary.tex mex quinoa | pale yellow

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Tomato Spinach Garlic Quinoa

tomato spinach garlic quinoa | pale yellowIn January I made a whole list of goals and tasks I wanted to accomplish in 2013.  One of those goals was to post more healthy recipes and meals.  Ha ha ha, that hasn’t happened!  I did get all healthy with the juice cleanse and a month of vegan eating, but that didn’t last long.  Despite all the recipes for cookies, cupcakes, and other treats,  I try to eat healthy meals.

tomato spinach garlic quinoa | pale yellowAnyone who has eaten lunch with me the past six years knows I tend to eat the same thing everyday, or at least a variation on a theme.  I want a lunch that is healthful and filling and is something I don’t have to think about.  For the past six months I’ve been in love with quinoa salads.  I have been making various versions like southwest, Mediterranean, and pesto.  Over the next couple of weeks I hope to share some of my favorites with you.

tomato spinach garlic quinoa | pale yellowWhat I like about quinoa salads is how well they keep in the fridge.  It’s easy to make a big batch and scoop out a portion each day for lunch.  Usually I order in food on Friday, so four portions is the perfect amount for the week.  Accompanied by some fruit and a crunchy snack, I’m good to go for the rest of the work day.  This particular quinoa salad smells like garlic bread!  I love the flavor of the cooked onions, garlic, and spinach with the burst of freshness from the raw tomatoes.  The quinoa is full of protein and is the perfect little nugget to absorb the flavor.  PS, cook your quinoa in broth, it makes a HUGE difference in flavor, trust me, if you want tasty quinoa, cook it in something tasty!

tomato spinach garlic quinoa | pale yellowOne Year Ago – Mint Chocolate Cupcakes, Chocolate Cake with Strawberries and Whipped Cream in Jars

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Tomato Spinach Garlic Quinoa
Yield – 4 entree servings, 6 side servings

1 cup quinoa (I buy pre-rinsed)
2 cups vegetable stock
pinch of salt
1 tablespoon olive oil
1/2 large yellow onion
4-5 cloves of garlic
5 ounces fresh baby spinach (one clamshell)
10 ounces cherry tomatoes
juice of one lemon

  1. Add the quinoa, stock, and a pinch of salt to a medium saucepan.  Heat on medium-low so that the mixture is simmering.  Stir occasionally and cook until all the stock is absorbed.
  2. Meanwhile add the oil to a large saute pan and finely dice the onion.  Add the onion to the hot pan and cook until the onions begin to brown.  Sprinkle the onions was a pinch of salt.
  3. Finely chop the garlic and add to the onions.  Cut for one minute or until your smell the delicious garlic.
  4. Add the spinach and cook until all the spinach is wilted.  Let cool slightly.
  5. Chop the tomatoes in half or in quarters if they are large.  Add the tomatoes and sprinkle with salt.
  6. Chop up the cooked spinach mixture and add to the tomatoes and then stir in the cooked quinoa.
  7. Squeeze the juice of the lemon in the salad and stir.
  8. Serve hot, cold, or room temperature.tomato spinach garlic quinoa | pale yellow

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Cashew Nut Milk

cashew nut milk // pale yellow

This juice is fantastic!  Rich and creamy and totally satisfying.  It totally saves you after a long day of drinking acidic juices filled with all the fruits and vegetables you can imagine.cashew nut milk // pale yellow

Drinking the cashew milk before bed leaves your tummy full and happy while providing your body with needed protein and fat to start the next day off right.  The vanilla and cinnamon add great flavor.

cashew nut milk // pale yellow

This juice was the first one I prepared because it is the easiest to make ahead.  Simply soak the nuts over night and the blend with the rest of the ingredients.  Portion the juice into mason jars and store in the fridge.  You’re now ready for easy grabbing and drinking!  No worries, the juice cleanse is over now!

cashew nut milk // pale yellow

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Cashew Nut Milk
Adapted from Juices 101
Yield – 64 ounces

1 1/2 cups raw cashews
6 cups filtered water + more for soaking
3 tablespoons honey or agave nectar
seeds from 1 vanilla bean
3 teaspoons cinnamon

  1. Soak the cashews overnight with plenty of water to cover.
  2. Drain and rinse the cashews.  Add them to a VitaMix with 6 cups water, honey, vanilla, and cinnamon.
  3. Blend for 2-3 minutes on high and then pour into a nut milk bag.
  4. Squeeze out all of the nut milk until you are left with a dry pulp in the bag.
  5. Portion the milk into 3 mason jars and then pour the rest in a glass to drink or store for later.
  6. Store in the fridge and shake before drinking.

cashew nut milk // pale yellow

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Carrot Apple Beet Ginger Juice

carrot apple beet ginger juice // pale yellow

This is the drink I was most concerned about – I didn’t think I would be able to drink beet juice.  I had tried it in the VitaMix and I don’t know, it was just too grassy.  The pureed beet juice was too much to handle, but the juiced beet juice is delightful.

beet carrot ginger juice // pale yellow

Fresh ginger is key!  It provides fantastic, sharp flavor and really covers up the grassyness of the beet the juice.  I enjoyed the lack of acidity in this juice, and my stomach definitely appreciated the break.

carrot apple ginger beet juice // pale yellow

The best part of the beet juice is the color!  I wish Essie would make a nail polish called beet juice, I would wear it all the time.  You can see all the beet juice stains on the cutting board!  Again, this is a great make-ahead situation.  Peeling beets is messy and your hands will be all pink.  Bite the bullet and peel them all at once for the week.  While you have the peeler out, you might as well handle all the carrots.  Trust me, you’ll thank yourself later when you just grab a bag of prepared veggies out of the fridge and juice away in seconds!

carrot apple ginger beet juice // pale yellow

One Year Ago – Vanilla Cupcakes with Chocolate and Caramel

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Carrot Apple Beet Ginger Juice
Adapted from Juice 101Yield – 1 16-ounce serving

3-4 carrots, peeled
2 beets, peeled
4 stalks celery
1 red apple
1 inch piece of ginger
1 tablespoon lemon juice

  1. Peel the beets and carrots and roughly chop the beets, carrots, celery, apple, and ginger.
  2. Place everything in the juice and juice.
  3. Add the lemon juice and stir.  Drink immediately or store in the fridge.

carrot apple ginger beet juice // pale yellow

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Spicy Lemonade

spicy lemonade // pale yellow

This one is spicy!  It just looks hot and was hard for me to drink.  The original recipe calls for 1/2 teaspoon of cayenne pepper and I knew that would be too much for me, so I reduced the amount to 1/4 teaspoon.  Even that was too much.  If you’re not a spicy person, I would definitely recommend an 1/8 teaspoon.

spicy lemonade // pale yellow

Usually I highly recommend shaking all the juices to mix properly, but for this one I tried to let as much cayenne pepper settle at the bottom as possible.  Let’s have some honesty here – I only drank one of these, I couldn’t stand the cayenne pepper.   I know I’m kind of a wimp when it comes to spice, so do what your heart tells you for this situation.

spicy lemonade // pale yellow

I replaced the spicy lemonade with a plain coconut water.  Calorie-wise it was about the same and kept me full.  If I did a juice cleanse again, I would either completely eliminate the cayenne or add 1/16 of a teaspoon.

spicy lemonade // pale yellow

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Spicy Lemonade
Adapted from Juices 101
Yield – 1 16-ounce serving

2 lemons
1 tablespoon agave nectar
1/8-1/2 teaspoon cayenne pepper (I used 1/4 and it was WAY too spicy for me)
14 ounces filtered water

  1. Juice the lemons into a 16-ounce mason jar.  Add in the agave and cayenne pepper.
  2. Add water to fill.  Screw on the lid tightly and shake.
  3. Refrigerate before drinking.

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