{"id":28942,"date":"2020-07-19T17:52:11","date_gmt":"2020-07-19T16:52:11","guid":{"rendered":"https:\/\/intouchrugby.com\/connacht\/?p=28942"},"modified":"2020-07-29T17:05:03","modified_gmt":"2020-07-29T16:05:03","slug":"feature-segment-summer-snacks-drinks-part-2","status":"publish","type":"post","link":"https:\/\/intouchrugby.com\/connacht\/feature-segment-summer-snacks-drinks-part-2\/","title":{"rendered":"Feature Segment ! Summer Snacks & Drinks ! Part 2 !"},"content":{"rendered":"

Vegan Raspberry Lemon Chia Parfait<\/strong>
\nwww.yourveganfamily.com\/blog\/raspberry-lemon-chia-parfait<\/strong><\/p>\n

\"\"<\/p>\n

In the heat of summer, this rainbow of raspberry-lemon, high protein goodness satisfies on every level. It\u2019s a raw, vegan, refreshing, delicious plant-based dessert that\u2019s healthy enough to provide a solid breakfast for an athlete or replenishing snack. In fact, we think you\u2019ll be shocked to see the nutrition profile of this vegan snack. We were!<\/p>\n

The bottom layer is a raspberry infused chia pudding that you top with creamy, vegan lemon pudding. It\u2019s tart, slightly sweet, and filling. You could garnish it with toasted coconut and lemon zest, or fresh berries.<\/p>\n

Raspberry Lemon Chia Parfait Recipe<\/p>\n

——————————————————————————–<\/p>\n

Prep
\nActive prep time is 20 minutes, and the chia seeds are best if steeped for several hours or overnight.
\nServes 4
\nSuggested equipment: Blender<\/p>\n

——————————————————————————–<\/p>\n

Ingredients
\nRaspberry Chia Layer<\/p>\n

\u00bd cup fresh or frozen raspberries
\n1 Tbsp Dragon Fruit (Pitaya) powder or Beetroot powder for pink color
\n\u00bd cup Chia seeds
\n1 \u00be cup plant-based milk; we use EdenSoy Organic Unsweetened Soy Milk
\n2 Tbsp maple syrup
\n2 tsp vanilla
\n\u00bd cup whole coconut milk
\nLemon Custard layer<\/p>\n

\u00bd cup raw cashews soaked in water for at least 1 hour
\n6 Tbsp whole coconut milk
\n4 Tbsp maple syrup
\n6 Tbsp fresh lemon juice
\nZest of 2 lemons
\n\u00bd tsp ground turmeric
\nGarnish (optional)<\/p>\n

2 Tbsp unsweetened shredded coconut
\n1 tsp dragon fruit powder
\nInstructions
\nStart by placing the cashews in a jar or bowl. Add water to generously cover and let them soak for at least 1 hour. Overnight is even better for a creamer topping if you don\u2019t have a high powered blender.
\nRaspberry Chia Layer<\/p>\n

Mix the raspberries, dragon fruit powder, soy milk, maple syrup, vanilla, and coconut milk in a blender. Blend until uniformly colored.
\nPlace the chia seeds in a quart-sized jar or bowl that you\u2019ll place in the refrigerator. Pour the raspberry mixture over the chia seeds and stir well with a spoon. Cover and place in the refrigerator for at least 30 minutes. Overnight is even better.
\nLemon Pudding Layer<\/p>\n

Zest 2 lemons. You can use a hand zester or Microplane zester. If you don\u2019t have either of those, you can peel your lime and chop the peels.
\nJuice enough lemons so you have 6 Tbsp of lemon juice.
\nPlace soaked cashews, lemon juice and zest, coconut milk, maple syrup, and turmeric in a high-speed blender. Blend until light and creamy.
\nYour lemon will set up when you refrigerate it.
\nGarnish<\/p>\n

Mix coconut and dragon fruit powder together to make pink coconut to sprinkle on top of your vegan parfait.
\nPutting it all together<\/p>\n

When your raspberry chia pudding has steeped for at least 30 minutes, pour\/spoon it into glasses or jars. You can add fresh whole raspberries to the pudding or along the sides and bottom of your serving glass for a beautiful touch.
\nSmooth the top of this layer and pour the lemon pudding over it.
\nGarnish as you like!
\nRefrigerate for at least an hour to allow the lemon pudding to set up. You could even lightly freeze it, leaving the center soft and the top frozen.<\/p>\n

——————————————————————————–<\/p>\n

Chef’s Notes
\nOne serving gives you 12 grams of protein and is off the charts for healthy brain omega 3 oils, energizing B-vitamins and iron, and the trifecta for building strong bones: magnesium, calcium, and phosphorus. You can find the full analysis at the bottom of this page. All this nourishment in one beautiful vegan parfait!<\/p>\n

Recipes from<\/strong><\/p>\n

\"\"
\nDr Harriet Holme
\nMA MBBS MRCPCH PhD RNutr
\nRegistered Nutrition Consultant (AfN)
\nFounder
\nI: @healthyeatingdr
\nE: info@healthyeatingdr.com
\nW: www.healthyeatingdr.com<\/p>\n

Warm lentil salad:
\n100g of puy lentils
\nvegetable stock
\nhandful of spinach
\n1\/4 of a butternut squash roasted
\nred wine vinegar
\njuice of 1 lemon
\nextra virgin olive oil
\n2 bay leaves
\nhandful of cherry tomatoes chopped
\n1\/4 cucumber chopped
\n1\/2 avocado chopped
\n6 fresh mint leaves very finely chopped
\n1tbsp mixed seeds
\n30g toasted hazelnuts
\nCover the lentils with stock, add the bay leaves and cook for 20 minutes until tender. Meanwhile make the dressing by combining a 1:2 ratio of red wine vinegar (approximately 1tbsp) and extra virgin olive oil, with the lemon juice. Taste and adjust as needed. Drain the lentils, remove the bay leaves, and cover with the dressing. Season to taste. Add the vegetables and herbs. Sprinkle with seeds and toasted hazelnuts and serve.<\/p>\n

Alternatives: add 1tsp of wholegrain mustard to the dressing. (Serve with 30g crumbled feta cheese). Add dry fried 100g tofu cubes (Taifun Organic smoked tofu with almonds and sesame seeds).<\/p>\n

Healthy fact: The absorption of non-haem (plant based) iron is enhanced by vitamin C, so combining lemon juice with lentils and seeds helps iron absorption, especially in a plant based diet.<\/p>\n

Beetroot dip<\/p>\n

80g of cooked beetroot
\n1\/2 tbsp plain kefir yogurt or The Coconut Collaborative yoghurt
\n1\/2 tbsp lemon juice
\n1\/2 tbsp extra virgin olive oil
\n1\/4 garlic, crushed
\npinch of chili flakes
\n1\/8th tsp of hot paprika
\nseasoning
\n1 tbsp flat leaf parsley, finely chopped
\n1\/2 tbsp toasted mixed seeds
\nBlend all the ingredients together until smooth. Taste and adjust the seasoning. Garnish with extra chilli flakes, toasted mixed seeds and serve with wholegrain toast, crostini, crackers or raw vegetables.<\/p>\n

Healthy Fact: Your microbiota (the trillions of microorganisms that live in and on your body) play an important role in your health. Eating fermented products such as kefir can help support a healthy microbiota.<\/p>\n

Raw coleslaw
\n1\/4 large red cabbage, shredded
\n1\/2 small fennel bulb with the fresh fronds
\n1 carrot, julienned
\n1\/2 celery stick, finely sliced
\n1 spring onion, sliced
\n1 handful chopped flat leaf parsley
\n2 tbsp (peanuts), almonds and pumpkin seeds roughly chopped
\ndressing
\ngrated zest and juice of 1 unwaxed lime
\n1 1\/2 tbsp sesame oil
\n1\/2 tsp of extra virgin olive oil
\nCombine the shredded cabbage and fennel with the carrot, celery, spring onion and parsley. Mix the dressing together, poor over the salad and mix well. In a dry frying pan, lightly toast the seeds and nuts, then scatter over the top.<\/p>\n

Healthy fact: There is mixed evidence to support the idea that soluble vitamins A, D, E and K have a greater bioavailability when combined with fat. It is possible that a minimum quantity of fat is needed for absorption, but beyond that, increasing the quantity of fat does not alter absorption. However, unsaturated fats are well recognised to be an important part of a healthy diet.
\nIn this example, the carrots are a good source of betacarotene (precursor of vitamin A) so combining with the oils may help support absorption.<\/p>\n

Maple from Canada UK.<\/h3>\n

\"\"
\nThe recipes use pure Canadian maple syrup, far from just a pancake topping, pure Canadian maple syrup is useful as an ingredient in countless marinades, sauces and even baking and barbecuing.<\/p>\n

British Summer Fruit Trifle with Maple<\/p>\n

Fruit trifle is a British classic and you\u2019ll love this twist with added maple syrup. It makes a colourful table centrepiece for a summer celebration.<\/p>\n

Tempura Fish Tacos with Maple and Sweetcorn Relish<\/p>\n

Light tempura fish tacos with maple syrup make a great sharing dish.<\/p>\n

Summer Vegetable Pilaf with Maple<\/p>\n

Fluffy rice that\u2019s full of flavour \u2013 enjoy this pilaf with the rich sweetness of maple and fresh vegetables.<\/p>\n

Maple on the Dock of the Rea<\/p>\n

A light, refreshing cocktail perfect for enjoying on a hot summer’s day!<\/p>\n

Maple Spritz Cocktail<\/p>\n

This summery cocktail is easy to make and perfect for sipping outdoors in the sun at a BBQ or garden party. The sweetness of pure Canadian maple syrup balances beautifully with dry gin and Amaro to create a refreshing blend.<\/p>\n

Piccolo cherry tomatoes are a pocket-sized, perfectly-balanced, juicier and crunchier variety of tomato.<\/strong><\/p>\n

\"\"<\/p>\n

Grown from the highest quality seeds by talented and passionate growers consistently striving to offer the best quality in each bite. Piccolo cherry tomatoes are a premium choice, packed with healthy goodness, vitamins and minerals. Beautiful little rich red piccolos are a great for cooking, and make a delicious snack.<\/p>\n

Aloha 65 is a low alcohol spirit, made from fruits, spices and with a super chilli kick!<\/strong><\/p>\n

Aloha Colada aloha65.com\/recipe\/aloha-colada-pina-colada-twist\/<\/p>\n

\"\"<\/p>\n

Aloha Colada:<\/p>\n

Taking us back to the laid-back beach vibes where Aloha started. Our twist on a classic.<\/p>\n

Ingredients (serves 1):
\nIce
\n60ml Aloha 65
\n50ml coconut milk (full fat)
\n75ml fresh pineapple juice
\n1 tbsp sugar syrup (2 parts white sugar to 1 part water)
\nJuice of \u00bd lime
\nSlice of pineapple and cocktail umbrella to garnish
\nLoad a blender with all the ingredients and blitz for a few seconds. Pour into a chilled glass. Sit back, relax and soak up the sun.<\/p>\n

Or…an Aloha Mojito<\/p>\n

Turn up the tropical beach vibes with the Aloha Mojito \u2013 the perfect party starter.<\/p>\n

Ingredients (serves 1):<\/p>\n

60ml Aloha 65
\n15ml Agave syrup
\n\u00bd a lime, cut into 3-4 wedges
\n8 mint leaves
\nSoda water
\nCrushed ice
\nLime and mint to garnish
\nMuddle lime, mint and agave in a tall glass. Add Aloha, stir. Fill almost to the top with crushed ice. Stir again and top with soda. Get set for a great night.<\/p>\n

G&T BUT HOLD THE G! <\/strong>
\nKEEPR\u2019S LAUNCHES ULTRA LOW ALCOHOL G&T RTD<\/strong><\/p>\n

\"\"<\/p>\n

For those times when you want to go less heavy on the alcohol but without sacrificing on flavour, The British Honey Company, the producer of Premium British honey-infused spirits brand, Keepr\u2019s, has launched its first Ready-to-Drink (RTD) and ultra-low alcohol option.
\nKeepr\u2019s Ultra Low Alcohol Gin & Tonic flavoured drink tastes as good as the real thing but with only <0.5% ABV. Infused with 12 carefully balanced botanicals and an added splash of the company\u2019s signature 100% British honey from its own fully traceable hives, the company\u2019s Master Distiller, Jamie Baggott, has expertly created this truly satisfying low alcohol G&T RTD with all the refinement of Keepr\u2019s award winning spirits.
\nThe hints of coriander and cardamom add herbaceous and spice notes while natural quinine delivers the distinct flavour of a classic gin and tonic. Plus, the complexity of juniper and citrus gives it a clean and crisp taste. It\u2019s the G&T hit you need without the booze and the effort of measuring and mixing. Convenient and deliciously refreshing, the new launch comes ready to drink in a 250ml glass bottle or can be poured over ice with a wedge of lime and sliced fresh ginger.<\/p>\n

Whether you are a designated driver at a socially distanced BBQ or you are simply trying to cut back on alcohol and sugar this product allows you to explore your sober curiosity. It\u2019s perfect for all those on-the-go occasions (when social distancing eases) as well as picnics in the park or it can simply be poured over ice to enjoy at home or in the garden when you fancy a fuss free G&T.
\nLaunching from mid-June the product is available via the Keepr\u2019s website and through Amazon. 250ml glass bottles. RRP \u00a32.75. Cases of 12.<\/p>\n

A Sip Of Summer Escapism<\/h3>\n

New Limited Edition NOCCO Lim\u00f3n del Sol<\/h3>\n

\"\"<\/p>\n

As the UK looks forward to some more glorious weather this week, it\u2019s the perfect time to get outdoors and enjoy a taste of the Mediterranean from your own doorstep.<\/p>\n

For those craving a taste of that sun-drenched beach in their own garden this year, NOCCO\u2019s Lim\u00f3n Del Sol, is the perfect holiday-feel escape in a can.<\/p>\n

Swedish health drink, NOCCO, has launched its new summer flavour, Lim\u00f3n Del Sol, a limited edition evoking memories of Spanish summers and riviera escapes.<\/p>\n

Lim\u00f3n Del Sol follows Tropical, Caribbean and Carnival as the 4th in the Limited Edition summer series. This season\u2019s citrus flavour takes you on a journey to sun-drenched beaches and a relaxed \u2018ma\u00f1ana\u2019 mindset.<\/p>\n

Bursting with zesty and citrus flavours, NOCCO\u2019s newest sugar-free beverage continues to help boost muscle growth, enhance exercise performance, and reduce post-workout fatigue with an array of enriched ingredients including; branched chain amino acids (BCAA,) green tea extract, multivitamins and caffeine.<\/p>\n

Please click HERE for high-resolution images.<\/p>\n

For all press inquiries, please contact NOCCO@Manifest.london<\/p>\n

About NOCCO<\/p>\n

NOCCO is a tasty functional beverage developed by the Swedish health and exercise oriented enterprise called No Carbs Company. No Carbs Company launched its first product in December 2014 and is today available in more than 30 markets. All NOCCO products are sugar-free, sweetened with sucralose and enriched with vitamins and BCAA (branched chain amino acids).<\/p>\n

One can of NOCCO BCAA contains five different types of Vitamin B: folic acid, niacin, biotin, B6 and B12. Folic acid, niacin, B6 and B12 all help to reduce fatigue and exhaustion. Biotin, niacin, B6 and B12 contribute to maintaining normal energy metabolism. Additionally, NOCCO BCAA contains vitamin D, which contributes to maintaining normal muscle function.<\/p>\n

Are you NOCCO enough?<\/p>\n

www.nocco.co.uk \/ IG @noccoUK<\/p>\n

LT Steak & Seafood at The Betsy South Beach \u2013 Casarecce Carbonara<\/strong><\/p>\n

\"\"<\/p>\n

The Executive Chef of LT Steak & Seafood, Chef Andrew Zarzosa, shares his favorite recipe below and says: \u201cThis pasta is great to make at home because it’s super easy but will make you look like a pro! Plus, it’s my absolute childhood favorite foods, which in this case has a grown up spin with the addition of truffle and a poached egg.\u201d<\/p>\n

Casarecce Carbonara, Farm Egg, Black Truffle<\/p>\n

Serves 4<\/p>\n

2 pounds \u2013 Fresh Casarecce Pasta (or any short pasta)<\/p>\n

7 each \u2013 Lake Meadow Naturals Farm Eggs<\/p>\n

1 pound \u2013 Lake Meadow Naturals Farm Bacon, sliced.<\/p>\n

6 ounces \u2013 Grated Pecorino Cheese<\/p>\n

4 ounces – Grated Parmigiano Reggiano<\/p>\n

1 pint \u2013 Button Mushrooms, diced<\/p>\n

1 ounce \u2013 Fresh Black Truffle (or substitute with Truffle Oil)<\/p>\n

1 each \u2013 Shallot, minced<\/p>\n

1 clove \u2013 Garlic, minced<\/p>\n

1 cup \u2013 Kosher salt plus extra for seasoning<\/p>\n

\u00bc cup \u2013 Extra Virgin Olive Oil<\/p>\n

In a pot, bring water to a rolling boil and add 1 cup of salt.<\/p>\n

While water is coming up to a boil, in a skillet over medium high heat, add oil. Once oil is hot add the shallots, garlic and mushrooms. Cook until softened and well cooked (about 8-12 minutes) finish with grated fresh truffle and salt. Reserve.<\/p>\n

In a separate pot, bring about 6 quarts of water to a simmer. With a spoon, create a vortex by swirling the water and one by one crack four eggs into the water carefully- making sure not the break the yolks. Poach eggs for about 2 minutes. Remove from the water and reserve until needed.<\/p>\n

Add the bacon to the pan and slowly crisp- lowering heat if necessary. In a mixing bowl, separate the remaining egg yolk into the bowl and reserve whites for another use (perhaps a nice frittata for later) add the grated cheese to the bowl. Once Pasta is ready, carefully take a ladle of the boiling pasta water and add it to the mixing bowl with eggs and cheese. Carefully mix the water, eggs and cheese until it all comes together. Strain the pasta and add it to the pan of bacon. Then turn the heat off and add the egg mixture to the pan. Quickly and carefully mix so that the pasta and sauce come together. If needed add more pasta water to thin out.<\/p>\n

Plate the pasta, top with the poached egg and drizzle the truffle-mushroom condiment around the plate.<\/p>\n

Hot and Spicy Cocktail recipe by Steve Haas, Executive Director of the Miami Beach Convention Center Centerplate<\/p>\n

Infuse your vodka of choice with 3 large serrano and jalapeno peppers for 2 days.<\/p>\n

Take a mixer and fill it with ice<\/p>\n

Add 2 oz of the infused vodka to the mixer with ice<\/p>\n

Add 2 oz of passion fruit juice<\/p>\n

Add 1 oz of passion fruit puree<\/p>\n

Add 2 oz of passion fruit nectar<\/p>\n

Shake it up really well<\/p>\n

Pour into a martini glass<\/p>\n

Optional: add a pepper as garnish for the perfect refreshing hot and spicy cocktail.<\/p>\n

Summer recipes from Lee Kum Kee, pioneer or authentic Asian sauces and condiments, and HERDEZ, the #1 selling salsa brand in Mexico and a growing staple in US kitchens.<\/strong><\/p>\n

\"\" \"\"<\/p>\n

Peppered Kebabs\u2014These easy-to-grill kebabs are layered with juicy steak, red onions and shishito peppers, which are perfect for summer dining!
\n\u00b7 Serves: 6 \/ Perp time: 20 min \/ Cooking time: 13 min<\/p>\n

\u00b7 Ingredients<\/p>\n

o 1 lb. flank steak, cut into chunks<\/p>\n

o 16pcs. shishito peppers<\/p>\n

o 1 red onion, cut into chunks<\/p>\n

\u00b7 Seasoning<\/p>\n

o 2 tsp. salt<\/p>\n

o 2 tsp. cracked black pepper<\/p>\n

\u00b7 Dressing<\/p>\n

o \u00bd cup Lee Kum Kee Panda Brand Black Pepper Grilling Sauce + additional for dipping<\/p>\n

\u00b7 Directions<\/p>\n

o Preheat the grill to medium-high heat. Clean and oil the grill grate.<\/p>\n

o Thread the beef, shishito peppers and red onion chunks onto metal skewers from top to bottom. Season with salt and pepper.<\/p>\n

o Using a grill brush, glaze each skewer with Lee Kum Kee Panda Brand Black Pepper Grilling Sauce.<\/p>\n

o Grill the skewers until the steak is seared on all sides about 3-4 minutes per side. Remove from the grill and let it rest for 5 minutes.<\/p>\n

o Transfer to a serving platter and serve with Lee Kum Kee Panda Brand Black Pepper Grilling Sauce for dipping.<\/p>\n

Cilantro Lime Shrimp Skewers\u2014Shrimp never tasted so good with the fresh taste of summer AKA cilantro and lime.
\nServes: 8 \/ Perp time: 10 min \/ Cooking time: 15 min
\nIngredients
\n2 lbs. peeled and deveined shrimp
\n3 Tbsp. vegetable oil
\n\u00bd bunch cilantro, chopped
\nMarinade
\n\u00bd cup Lee Kum Kee Lime Cilantro Flavored Hoisin Sauce
\n1 tsp. salt
\n1 tsp. black pepper
\n\u00bd tsp. ground ginger
\n1 tsp. garlic powder
\nDirections
\nIn a small bowl, mix the shrimp, Lee Kum Kee Lime Cilantro Flavored Hoisin Sauce, salt, pepper, ginger, and garlic powder. Mixing well to ensure the shrimp is evenly coated. Cover and let it marinate for 7-10 minutes.
\nIn a large nonstick skillet over medium high heat, add in \u00bd the vegetable oil and wait until it is hot. Add in \u00bd the shrimp and cook for 3 minutes on each side, making sure to flip over and get a nice sear on each side. Repeat with the other half.
\nTransfer the shrimp to a serving platter and garnish with cilantro.
\nBattered Fish Tacos\u2014These crispy fish tacos are a refreshing and light summer meal \u2013 a great option for an outdoor BBQ.
\nServes: 4 \/ Perp time: 35 min \/ Cooking time: 15 min
\nIngredients
\nBatter
\n1 \u00bd cups all-purpose flour
\n2 tablespoons cornstarch
\n2 teaspoons baking powder
\n1 teaspoon salt
\n1 teaspoon garlic powder
\n1 teaspoon onion powder
\n\u00bd teaspoon black pepper
\n\u00bd teaspoon cayenne pepper
\n1 large egg
\n2 tablespoons Dijon mustard
\n12 ounces Mexican lager beer
\nTacos
\n1 pound cod fillets, sliced into 2 inch pieces
\n2 cups grapeseed or canola oil for frying
\n2 cups shredded red cabbage
\n1 cup shredded carrots
\n1\/2 cup thinly sliced onion
\n1\/2 cucumber slices
\n2 limes, sliced into wedges
\n8 corn tortillas
\n1\/3 cup chopped cilantro
\n8 ounces HERDEZ\u00ae Cilantro Lime Salsa Cremosa
\nHot sauce if desired
\nDirections
\nIn large bowl, combine flour, cornstarch, baking powder, salt, garlic powder, onion powder, black pepper and cayenne. Whisk in egg, mustard and beer until smooth. Cover and chill.
\nIn large skillet over medium heat, heat oil to 360\u00b0F. Pat fish slices dry with paper towels. Dip fish into chilled batter to coat, shaking off excess. Fry fish 6 to 7 minutes, or until crispy and golden brown. Drain on paper towel lined plate.
\nWarm corn tortillas on a preheated flat griddle. Keep tortillas warm in warmer or wrapped in a clean kitchen towel.
\nBuild tacos by adding 2 pieces of fried fish to each tortilla. Top fish with prepared cabbage, carrots, onion, chopped cilantro, salsa cremosa and lime. Finish with a couple of dashes of a spicy hot sauce if desired.
\nCilantro Lime Bowtie Pasta\u2014Refreshing and light, this summertime pasta is great to enjoy by the lake, at a picnic or sitting on the patio.
\nServes: 4 \/ Perp time: 35 min \/ Cooking time: 15 min
\nIngredients
\n12oz Bowtie noodles, uncooked
\n1 Can roasted corn, drained
\n1 Can black beans, drained
\n1 Pint cherry tomatoes
\n2 Avocados, diced
\n1 Cup HERDEZ\u00ae Cilantro Lime Salsa Cremosa
\n3 1\u20442 oz Queso Fresco, crumbled
\n1\u20444 Cup cilantro, chopped for garnish
\nDirections
\nBoil and drain the noodles, according to package instructions
\nIn serving dish, add noodles, corn, black beans, cherry tomatoes and avocado dices
\nPour HERDEZ\u00ae Cilantro Lime Salsa Cremosa over the noodles, and toss together
\nGarnish with cheese and fresh cilantro<\/p>\n

Molly \u201cMeatball\u201d McCann Preps for a UFC Fight Island Face Off and Launch of New CBD Coffee Brand, GWOAT Fuel<\/strong>
\nThe multi-talented, fan favorite, Molly \u201cMeatball\u201d McCann prepares for another win on Fight Island on Wednesday, July 15th, and the successful launch of her new coffee brand, GWOAT Fuel.<\/p>\n

gwoatfuel.com<\/p>\n

\"\"<\/p>\n

Abu Dhabi, Yas Island-Coming in at just 5\u2019 4\u201d and dominating the UFC women\u2019s flyweight division at a 3-1 record, Molly McCann has a reputation to uphold. The fiercely competitive and aggressively early striker has really proven herself in her last few events, winning three fights in a row. This week she has something else to dominate\u2014the coffee business.<\/p>\n

Today, Molly is proud to launch her newest venture, GWOAT Fuel, a high-quality, fair trade CBD coffee brand. Born from a love of coffee and an intense desire to crush her competition, Molly \u201cMeatball\u201d McCann got to work with her partners to bring you something that she promises will be like no other CBD coffee you have ever tried before.<\/p>\n

When asked about the beginnings of GWOAT Fuel and what incited her decision to craft her own line of coffee, Molly said, “I love coffee, it gets me through the day, so when I started seeing the benefits of CBD, it was an easy decision to make. We started testing CBD coffee’s and found our favourite one. We started to work on GWOAT Fuel, and we haven’t looked back since.”<\/p>\n

On the heels of her successful CBD coffee launch comes another event she\u2019s hoping to successfully knock out as well, UFC Fight Night 172 on Fight Island on July 15th. This event will see her face off against Taila Santos, a Dana White\u2019s Contender Series signee.<\/p>\n

When asked about the upcoming fight, Molly responded with, “It’s an honour and a privilege to be fighting on Fight Island. What the UFC has done is amazing under the current circumstances and I’m so excited to get going and put on a show! It’s gonna be special.”<\/p>\n

Molly comes into this fight averaging 6.49 significant strikes per minute while absorbing 4.95 strikes per minute. She\u2019s also averaging 2.59 successful takedowns every 15 minutes. This event, like the last few, will be held with no fans in attendance in accordance with current global events.<\/p>\n

Brand new drinks brand VIN CROWD has launched a trio of summery low-calorie spritz drinks in can.<\/strong><\/p>\n

\"\"
Jonathan Pow\/jp@jonathanpow.com<\/figcaption><\/figure>\n

The three can range contains; a crisp strawberry and raspberry based pink spritz, a zesty peaches and pears white spritz and a fruity botanical spritz made from raspberries, juniper and gin.<\/p>\n

All three spritz are vegan, are available in a 250ml can, and are the perfect go-to for picnics or hazy summer evenings in the garden.<\/p>\n

The drinks are best served chilled, with fruit over ice, but can be enjoyed straight from the can.<\/p>\n

Vin Crowd is perfect for those looking for that sweet spot between a glass of wine and a heavier gin and tonic.<\/p>\n

Vin Crowd is currently stocked in selected Co-op, Costcutter and Nisa stores and is also available on skinnybooze.co.uk, RRP \u00a32.25. It is are currently on offer in Co-op \u00a32 for four cans.<\/p>\n

Pink Spritz (5% ABV, 91kcal, VEGAN, 250ml can) RRP: \u00a32.25
\nWhite Spritz (5% ABV, 94kcal, VEGAN, 250ml can) RRP \u00a32.25
\nBotanical Spritz (5.5% ABV, 139kcal, VEGAN, 250ml can) RRP \u00a32.25<\/p>\n

ODYSEA LAUNCHES NEW RANGE OF KALAMATA PDO EXTRA VIRGIN OLIVE OILS<\/h3>\n

\"\"<\/p>\n

Greek and Mediterranean fine food producer, Odysea, is to launch a new range of premium extra virgin olive oils to its ever-growing family of products<\/p>\n

Odysea Greek Kalamata PDO Extra Virgin Olive Oil is produced from polyphenol rich olives from groves in Messinia, located at the foothills of Mount Taygetus in the Kalamata region. This area is acclaimed for the production of superior quality olive oil and is awarded PDO status.<\/p>\n

The olives are harvested with care by hand, using traditional methods and the oil is extracted within hours of the olives being picked. The oil is cold extracted without the use of heat or chemicals to ensure the flavour and health benefits remain.<\/p>\n

This is a pleasant, undemanding oil with good green and spicy aromas accompanied by light citrus tones. Its gentle taste builds on nuts and meadowsweet herbs, followed by a growing pepperiness and the slightest almond skin bitterness. This all fades to leave a pleasant after taste of light flowers and nuts. Overall this is a gentle style oil with a balance of fruitiness, bitterness and pepper.<\/p>\n

Greece is known to produce some of the finest oils in the world and the regions of Chania in Crete and Kalamata in the southernmost point of mainland Greece produce the best that Greece has to offer. Both regions provide ideal micro-climates and perfect terrains for the production of premium olive oils. We are proud to offer excellent oils from each region under the Odysea label.<\/p>\n

Panos Manuelides, MD and founder of Odysea comments \u201cWe worked closely with Yannis Sellas to source our new oil from Kalamata. Yannis is an authority on olive oil and has built strong relationships with olive growers in the region since he began sourcing oil back in 1992. We are proud to add this oil to our existing offering of premium quality, honestly priced oils, all of which are easily available, for our customers to enjoy.\u201d<\/p>\n

The new Kalamata PDO Extra Virgin Olive Oil is available in 7 different sizes: 5L, 3L and 1l tins and 1L, 750ml and 500ml bottles, plus an organic version in 500ml.<\/p>\n

The range of new oil is available in Wholefoods UK, Booths, the Odysea website, Amazon and major delicatessens, and will be available in Sainsbury\u2019s nationwide from the end of July.<\/p>\n

Tease Hibiscus Blast – Iced Tea Recipe<\/h3>\n

by Tease, modern teabar in Kensington.<\/p>\n

\"\"<\/p>\n

This drink is a great summer refreshment, as well as being packed with lots of nutrients.
\nHibiscus is high in anti-oxidants
\nBlueberries can help maintain brain function
\nStrawberries for bone strength<\/p>\n

Ingredients:<\/p>\n

5 grams Hibiscus Flowers – place these into 2 biodegradable tea bags.
\n4 large strawberries – cut into 1-2cm slices
\n1 handful blueberries (approx 14 pieces) cut into half
\n3 Zests of lemon – Cut into small pieces and place the lemon zest into the teabag with the hibiscus
\nA pinch of salt
\nA cafetiere
\nFiltered Water<\/p>\n

Method:<\/p>\n

– Place all the ingredients into the cafeti\u00e8re
\n– Fill the remaining space with filtered water (approx 900 ml)
\n– Press the filter to the half way point (stopping all the fruit from rising to the top)
\n– Refrigerate overnight (approx 12 hours)
\n– Filter in the morning – discard the tea bag, but save the left over berries to use in the following: either a blended smoothie or as a topping on your granola.<\/p>\n

It\u2019s BBQ season – but that doesn\u2019t HAVE to mean ditching your diet. Here are six healthy recipes that’ll keep you on track<\/strong><\/p>\n

\"\"<\/p>\n

With the sun shining, it\u2019s officially BBQ season. For those who are trying to eat healthily, these social gatherings (distanced, of course) don\u2019t have to mean a huge blow out or straying away from your goals.<\/p>\n

Traditional BBQ foods, such as meat and vegetable-based salads, can be enjoyed as part of a lower-carb lower-carb eating plan without many adjustments.<\/p>\n

Usually, it\u2019s the extras that we add which are foods we should enjoy occasionally.<\/p>\n

Evidence suggests that a lower-carb diet is the most effective and sustainable diet for weight loss in the long term, according to NHS-backed healthy eating plan Second Nature\u2019s [www.secondnature.io] nutritionist Tamara Willner.<\/p>\n

This doesn\u2019t mean eliminating carbohydrates from your diet, but rather reducing our intake of them in place of protein and healthy fat sources.<\/p>\n

Consider having a burger or sausage without the bun, or bringing some wholemeal buns with you if you\u2019d really like one. These contain more fibre and will leave you feeling fuller for longer.<\/p>\n

Try to avoid ultra-processed sauces, such as ketchup or pre-made salad dressings, as these usually contain lots of hidden sugars.<\/p>\n

Aim to get the flavour from whole food sources instead, such as red onion, mature cheddar, or pepper and mixed herbs. If you\u2019re providing some of the meat for the BBQ, consider an unsweetened marinade for extra flavour – soy, lime, garlic, and ginger works great with chicken or fish.<\/p>\n

There are also many easy alternatives you could make ahead of the BBQ, such as homemade guacamole or a lemon and olive oil dressing.<\/p>\n

If you\u2019re vegetarian, consider bringing your own homemade falafels, bean patties, or grilled vegetable skewers.<\/p>\n

At the end of the day, BBQs are meant to be enjoyed and if you really want a bun or some potato salad you should have it, enjoy it mindfully, and then try not to harbour any guilt.<\/p>\n

One day of over-indulgence doesn\u2019t mean the rest of your week is a \u2018write-off\u2019!<\/p>\n

Here, Second Nature – a 12-week healthy eating plan backed by the NHS – reveals six healthily BBQ recipes that mean you can enjoy the summer, without feeling guilty.<\/p>\n

Eloments Egyptian MInt Vitamin Tea.
\nEloments is the world’s first 100% natural vitamin tea range.<\/h3>\n

\"\"<\/p>\n

Eloments Egyptian Mint is a caffeine-free tisane of Egyptian peppermint and spearmint grown in the bright desert sun. A beautiful palette cleanser that can aid digestion and is enriched with organic nutrients.<\/p>\n

Each tea bag contains 8 essential vitamins including B1, B2, B3, B5, B6, B7, B9 and vitamin C., all derived from nutrient rich herbs, fruits and botanicals. Eloments is 100% natural, certified organic and Fairtrade.<\/p>\n

Eloments is brought to you by Universal Village, a women-led fair trade company that sources the finest Fairtrade ingredients in the world – from Egyptian mint, hand-picked vanilla pods and boutique Ceylon, Assam and China teas.<\/p>\n

Queensland Strawberries Mocktail Recipes<\/h3>\n

\"\"
\nVia: Fork Knife Swoon<\/p>\n

Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Yield: 10-12 sodas 1x<\/p>\n

Ingredients
\n2 cups QLD strawberries, hulled and quartered
\n1\/3 cup organic cane sugar
\njuice of half a lemon
\n1\/2 tsp pure vanilla extract
\nhandful of fresh basil, roughly chopped or torn
\nsparking water (I like Le Croix)
\nfresh strawberries, for serving<\/p>\n

Method:<\/p>\n

In a large mixing bowl combine the chopped strawberries, sugar, lemon juice, and vanilla. Cover with plastic wrap and refrigerate for at least 4 hours or even better, overnight.<\/p>\n

To serve, add a heaping spoonful of the strawberries and syrup to a glass. Add a few torn basil leaves and muddle to combine. Add ice, and a shot of gin or vodka, as desired. Top with 8 oz of sparkling water and garnish with fresh strawberries. Stir and enjoy!<\/p>\n

3-ingredient Strawberry Marg<\/p>\n

Via Fa\u2019s Kitchen<\/p>\n

Prep Time 5 min | Cook Time 5 min | Serves 2-4<\/p>\n

Ingredients:<\/p>\n

2 cups QLD strawberries, sliced
\njuice of 1 lemon
\n2 cups soda, plain or strawberry flavoured<\/p>\n

Method:<\/p>\n

Blend the strawberries well.
\nAdd the lemon juice and mix well.
\nPour the soda and serve chilled over ice.<\/p>\n

Virgin Strawberry Daiquiris<\/p>\n

Via Make me a mocktail<\/p>\n

Prep Time 5 minutes | Cook Time 0 minutes | Servings 4<\/p>\n

Ingredients:
\n4 cups QLD strawberries (frozen overnight)
\n1 cup fresh hulled QLD strawberries
\n3\/4 cup simple syrup
\n1\/4 cup lime juice
\n1 cup pineapple juice<\/p>\n

Method:
\nPlace frozen and fresh strawberries in your blender pitcher. Pour in simple syrup, lime juice and pineapple juice.
\nCover and blend until smooth. Pour into glasses and enjoy!<\/p>\n

Notes:
\nApple juice or white grape juice can be substituted for pineapple juice.
\nCustomize to your preference by adjusting the amounts of simple syrup, lime juice and pineapple juice.<\/p>\n

Live Life On The Veg<\/h3>\n

\"\"<\/p>\n

With Tasty every recipe is one you will love. The My Tasty Cookbook from Hacche is the World’s only fully customisable cookbook, with catalogue over 300 recipes to choose from. Simply pick your favourite foods and recipes. With 18 chapters available just select 6 of your favourites from; Quick Eats, 5 Items or Less, Meal Pastas and Bakes, Chocolate, One Pot Wonders, Recipes for Kids, Dinner Party, Cheese, Desserts and many more. Every recipe, every chapter and every ingredient are utilised, removing any components you dislike in the process. Meaning the cookbook only has foods and recipes you like. Options include the Chocolate Ripple Cheesecake, Cookies & Cream Puffs or Berry-Stuffed French Toast to mention. This unique gift is certain to be used and loved.<\/p>\n

With Tasty you can select a personalised cover. Simply add the recipient\u2019s name to the front cover of your choice. Once you have made all your choices My Tasty will do the hard work for you, delivering to your door, they can even put it in a gift box and personalised gift wrap for that finishing touch.<\/p>\n

As a global sensation, BuzzFeed\u2019s culinary brand Tasty reaches over 325 million people, with over 5 billion videos viewed every month. The My Tasty Cookbook is designed and developed with the Tasty fan in mind, recognising recipes from the World’s largest social food network. Whether it is breakfast, lunch, or dinner Tasty has you covered and it\u2019s now easily accessible in your own home.<\/p>\n

The Vegetarian Special My Tasty Cookbook is available to buy online for \u00a318.99 (Paperback) or \u00a319.99 (Hardback) at MyTastyCookbook.com.<\/p>\n

The STARLINO Arancione Spritz, mixed with sparkling wine and soda, is the new Aperol Spritz of the summer and makes for an exciting twist on a much loved drink, transporting you to Italy and the Dolce Vita in just one sip.<\/strong><\/p>\n

STARLINO Arancione – the new summer spritz to sip whilst temperatures sizzle<\/p>\n

\"\"<\/p>\n

Serves with Italian oranges have always been popular when the weather heats up and STARLINO Arancione is no exception. Launched last month, this refreshing Italian Apertivio is produced in North-Eastern Italy at Torino Distillati in Piedmont. The all natural STARLINO Arancione is made by blending white wine, orange distillate – distilled from IGP certified Sicilian Blood Oranges, Lemon Peel plus seven other herbs and botanicals. Low in ABV (17%) it offers consumers a healthier drinks alternative and not only tastes good but looks beautiful.<\/p>\n

STARLINO Arancione makes for the perfect summer spritz and is delicious on the rocks or topped up with tonic. For a healthier option why not try mixing it with an alcohol free sparkling wine such as Scavi and Ray or Thomson & Scott<\/p>\n

STARLINO Arancione Spritz
\n1 part STARLINO Arancione
\n1 part Sparkling Wine
\n1 part Soda
\nGarnish: Orange Slice<\/p>\n

Add ice to a long stem glass followed by 1 part STARLINO Arancione. Top up with 1 part Sparkling Wine and 1 part Soda. Garnish with a slice of orange<\/p>\n

STARLINO and Tonic
\n1 part STARLINO Arancione
\n2 parts Tonic Water
\nGarnish with a slice of orange<\/p>\n

Fill a tumbler glass with ice and add 1 part STARLINO Arancione followed by 2 parts tonic. Garnish with a slice of orange<\/p>\n

STARLINO Arancione on the Rocks
\nSTARLINO Arancione
\nIce
\nGarnish: Orange Slice<\/p>\n

Fill a rocks glass with ice and add STARLINO Arancione. Garnish with a slice of orange.<\/p>\n

STARLINO Arancione is available from Amazon and Master of Malt<\/p>\n

RRP: from \u00a323 for 70 cl ABV: 17%<\/p>\n

About Hotel STARLINO<\/p>\n

STARLINO Ros\u00e9 is part of the Hotel STARLINO range, which includes STARLINO Rosso Vermouth and STARLINO Maraschino Cherries. The Hotel STARLINO Aperitivos and Vermouth are packaged in beautiful, heavy apothecary-style bottles. They are finished with ceramic and wooden stoppers, reminiscent of an antique door knob. The front label resembles a vintage luggage label and the back label an elegant old-fashioned \u201cDo Not Disturb\u201d door hanger. The markings on the side of the bottles represent the elevator floor indicator from Hotel STARLINO. Hotel STARLINO refers to Torino Distillati, where the STARLINO range are produced. The distillery is the inspiration behind Hotel STARLINO as everything from its dramatic staircase, to its beautiful view of the Monsivo mountain forms a piece of Italian history. The distillery also receives many visitors, which is why it is referred to as a Hotel! The design is inspired by and celebrate Italy\u2019s incredible turn of the twentieth century design and architecture. This design style, known in Italy as Stile Liberty, is famous in Torino.<\/p>\n

STOP AND SMELL THE ROS\u00c9: ALDI LAUNCHES 10 NEW BOTTLES OF PINK PLONK!<\/h3>\n

\"\"<\/p>\n

Shoppers have shown that it\u2019s not just \u2018ros\u00e9, all day\u2019 but indeed all year, as the popularity of everyone\u2019s favourite summer tipple has soared over the past year, making 1 in every 8 bottles consumed, of the pink persuasion.[1] With not one but TEN new ros\u00e9s landing on Aldi\u2019s shelves from 13th July, in a variety of pale blush tones to bold pinks, the supermarket\u2019s latest seasonal wines make the perfect companion from the garden to the \u2018gram. Be sure to make yours\u2019 stand out amongst the half a million #ros\u00e9wine posts from those who\u2019ve already raised a glass this summer. [2]<\/p>\n

Aldi wine expert, Sam Caporn MW, says: “Ros\u00e9 comes in a wide range of different colours and styles – from delicate, pale pinks to bright, almost neon hues that can be refreshingly dry to delectably sweet and from all over the world. The thing that unites them all is their compatibility with the summer months, al fresco eating and their versatility; there is a ros\u00e9 out there for everyone! From light seafood and fish, grilled chicken and prawns, picnics or just as an aperitif, you can pick a pink from Aldi that is perfect for the occasion, your palate and your purse.”<\/p>\n

From the picturesque South of France, to those ros\u00e9 regions further afield, such as Argentina and Greece, the new range will bring a taste of summer right to your wine glass. All coming in at under \u00a310, what other reason is there to put on those ros\u00e9 coloured glasses!<\/p>\n

French Beziers Ros\u00e9 (\u00a37.49, 75cl) \u2013 available online and in store<\/p>\n

This beautiful pale pink wine is a delicious \u2018Provence\u2019 style ros\u00e9 that has notes of berry fruit, honeysuckle and citrus. Beziers Ros\u00e9 has a full and round flavour, adding to its light and fresh finish. And its attractive bottle makes it the picture-perfect tipple!<\/p>\n

South African Ros\u00e9 (\u00a36.99, 75cl) \u2013 available online and in store<\/p>\n

A true South African original, this rich and colourful ros\u00e9 is fresh and crisp with bursts of strawberry and raspberry notes subtly infused with rose, white peach and hints of spice. Its fruity and refreshing finish makes it the perfect tipple to enjoy on its own.<\/p>\n

French Ventoux Ros\u00e9 (\u00a36.99, 75cl) \u2013 available online and in store<\/p>\n

A flesh-pink wine with a pale and brilliant structure. The fragrant tipple has notes of berries, red fruit and cherries with a hint of rose. Well balanced between sweetness and acidity, it shows great liveliness and freshness along with a very aromatic character and enticing spicy notes.<\/p>\n

Greek Ros\u00e9 (\u00a36.99, 75cl) – available online and in store<\/p>\n

This Greek Ros\u00e9 from Achinos, which is north of Athens, has flavours of red berries and grapefruit with a crisp acidity and lingering salinity.<\/p>\n

Argentinian Malbec Ros\u00e9 (\u00a36.49, 75cl) \u2013 available online and in store<\/p>\n

This beautifully bright and intense ros\u00e9 reflects the purity of the Andes Mountains. Made from 100% Malbec grapes, this tipple has notes of strawberries, red cherry and white fruit, creating a premium food friendly ros\u00e9. Its well-balanced acidity adds to its complexity and length, making it the perfect refreshment on a hot day \u2013 ideal for al fresco dining.<\/p>\n

French Sud de France Ros\u00e9 (\u00a35.99, 75cl) \u2013 available online and in store<\/p>\n

Made by one of the most highly regarded winemakers in the Languedoc region, this ros\u00e9 has beautiful cherry and strawberry aromas that complement its elegant red fruit and citrus notes. This tipple has fruity, rich punches that make it the perfect dinner wine!<\/p>\n

French Cotes du Luberon Ros\u00e9 (\u00a35.99, 75cl) \u2013 available online and in store<\/p>\n

From the sunny hillside of France, this elegant ros\u00e9 has notes of strawberries and raspberries whilst also releasing light flavours of exotic fruits. This tipple which comes in a voluptuous bottle is light and fresh, creating a pleasing finish that can be appreciated on its own or with light foods.<\/p>\n

French Cap d’Agde Ros\u00e9 (\u00a35.49, 75cl) \u2013 available online and in store<\/p>\n

Pale pink in colour, this perfectly balanced ros\u00e9 comes from vineyards in the South of France. Notes of grapefruit, candy, peach and citrus create its intense yet elegant finish, making it the perfect appetizer This wine also works with an array of food dishes making it an ideal dinner wine.<\/p>\n

Spanish Bobal Ros\u00e9 (\u00a34.99, 75cl) \u2013 available online and in store<\/p>\n

This pretty in pink ros\u00e9 comes from the beautiful Spanish vineyards. Made from Bobal, this grape variety is grown in sandy soils to create a unique and crisp taste. With rich flavours of red berry that are delicately balanced with floral notes of rose, Spanish Bobal Ros\u00e9 is perfect for those looking for something different.<\/p>\n

Spanish La Mancha Ros\u00e9 (\u00a33.99, 75cl) \u2013 available in store<\/p>\n

This fruity ros\u00e9 is delightfully refreshing and light, creating a well-balanced taste and long-lasting finish. With notes of strawberry and red fruits, the summer flavours are an ideal match to barbeques.<\/p>\n

Demijohn, the liquid deli<\/h3>\n

The Demijohn News – A new Summer cocktail<\/h3>\n

Cheers! Find out how to make our new Elderflower Vodka Cooler Cocktail<\/p>\n

\"\"
\n~ How to make an Elderflower Vodka Cooler ~<\/p>\n

The Elderflower Vodka Cooler
\nThe sun came back out this week, so we invented a new Summer cocktail for you to try, The Elderflower Vodka Cooler. I even made another film in our garden for you, just to show how brilliantly easy it is to make.<\/p>\n

Using our smooth Elderflower Vodka Liqueur 28% and our zesty Lime Vodka Liqueur 24%, this deliciously refreshing long drink is perfect for a BBQ on a hot Summers day.<\/p>\n

The ingredients can be purchased easily as our new Elderflower Vodka Cooler Cocktail Gift Set, one of our many Cocktail Gift Sets.<\/p>\n

>>>>>>>>>>> www.demijohn.co.uk\/elderflower-vodka-cooler-cocktail-gift-set?ct=t(summer-8)<\/p>\n

BARBEQ-SHOO THOSE STICKY STAINS AWAY<\/h3>\n

DR BECKMANN\u2019S TOP TIPS ON HOW TO BANISH BBQ SPILLS<\/h3>\n

\"\"<\/p>\n

With BBQ season upon us, Brits will be dusting off their tongs and selecting the best cuts of meat. However, BBQ’s can be a messy and sticky affair and result in unfortunate spills and stains.<\/p>\n

Time is of the essence \u2013 all stains will become harder to remove as they dry, and some of them will undergo chemical reactions which make them all but impossible to shift, so you will need to act fast!<\/p>\n

Cleaning and laundry experts Dr. Beckmann have identified the stains you\u2019re most likely to encounter during the hot weather and shared their top 10 tips on how to tackle them.<\/p>\n

Top 10 BBQ stains:<\/p>\n

Ketchup
\nThe most common BBQ stain, ketchup needs to be treated as soon as possible. Carefully clear any excess from the area, being sure not to spread the mark. Gently rub some washing-up liquid into the area, before rinsing with cold water.<\/p>\n

Wine
\nA cold glass of white wine is a required beverage at a BBQ. If you have an unfortunate spillage, make sure you blot the alcohol with a cloth until the liquid is absorbed, then sponge with cold water. Treat the stain with a stain remover – Dr. Beckmann\u2019s Stain Devils Fruit & Drink will do the trick!<\/p>\n

Fruit Juice
\nAs long as you keep it moist, you should be able to shift most fruit juice stains. Simply pop on a hot wash or soak in vinegar if the stain is a dark fruit.<\/p>\n

Grass
\nAlways clear any excess grass or dirt away from the area \u2013 taking care to avoid worsening any marks. Grass stains can be particularly hard, so you\u2019ll definitely benefit from pre-soaking the area with a mixture of one-part spirit vinegar to two parts warm water for around 30 minutes.<\/p>\n

Chocolate
\nAfter the BBQ comes dessert and chocolate is bound to be the token ingredient \u2013 who doesn\u2019t love chocolate?! However, combined with the hot weather this may get trodden into the carpet or spilt onto the sofa, but don\u2019t panic this can be scrubbed right out. Scrape any excess chocolate off the stain, then blot the mark with a damp cloth. Finally apply a stain remover to the stain and scrub repeatedly! It\u2019s always handy to have Dr. Beckmann\u2019s Carpet Stain Remover in the cupboard to tackle those tricky stains.<\/p>\n

Flowers
\nSummer means the flowers are blooming, but these beautiful plants can leave a permanent stain on your clothes if not treated quickly. Blot the stained fabric with a damp cloth then prepare to wash the garment. Use a stain remover to help break apart the stain.<\/p>\n

Mud
\nWhen the sun is out, the garden is calling. Playing sports can lead to slide-tackles, diving and falling over, which creates an opportunity for mud to get on your clothes. Remember, resist the temptation to wipe at the stain. Let it dry and then scrape off the dried dirt, before washing the clothes as normal!<\/p>\n

Meat
\nThere isn\u2019t a BBQ without some meat, however red meat stains such as burgers, steaks and lamb kebabs can be a nightmare to remove. Cooked meat produces an oily stain, so make sure to blot repeatedly to absorb as much oil as possible. Once you\u2019ve finished soaking up the oil with a cloth, treat the stain with a stain remover and let it work its magic for 10-15 minutes and then wash.<\/p>\n

Ice Lolly\/Cream
\nAn ice lolly mixed with sweltering heat is an episode for disaster. Wash the spilled area with a laundry detergent and water, then use a cloth to help tackle the stain. To finish off, rinse the surface thoroughly with water and allow to dry.<\/p>\n

Sun Cream
\nThis oily substance can be a real pain to remove from clothes. Your best bet is to use a stain remover such as Dr Beckmann\u2019s Stain Devils Fat & Sauces, which cuts through and lifts the oils in sun creams with ease, making the stain a distant memory.<\/p>\n

Dr. Beckmann spokesperson, Susan Fermor said: \u201cEveryone loves the hot weather and a BBQ, but with excitement in the air things can turn messy very quickly! Follow our top tips to ensure your sticky, muddy barbeque stains are quickly forgotten about, so you can make the most of having fun in the sun!\u201d<\/p>\n

OFF THE CHAIN: WORLD\u2019S MOST EXPENSIVE 18CT GOLD PEPERAMI UNVEILED<\/h3>\n

\"\"<\/p>\n

The meat masterminds behind Britain\u2019s favourite pork snack, have created the world\u2019s most expensive Peperami valued at a whopping \u00a31500
\nOne-of-a-kind, the extravagant item replicates the iconic Original wrapper \u2013 but in 18ct yellow gold
\nDangling from a heavy chain, the blingy pendant has an opening at the back that allows the wearer to refill it time and time again with their favourite salami snack
\nDeveloped with Engravers Guild of London, the necklace and miniature version will go on sale today for super fans
\nDon\u2019t have the cash to splash? The luxury piece will be up for grabs for one lucky person\u200b<\/p>\n

Forget diamonds \u2013 the world\u2019s most expensive Peperami has been unveiled, worth an eye-watering \u00a31,500.<\/p>\n

The luxury item takes inspiration from the snack\u2019s Original wrapper, replicating the same shape and design the nation know and love – but in 18ct yellow gold.<\/p>\n

Appraised by an independent valuator, the one-of-a-kind piece sees the Peperami detachable wrapper dangle from a 34inch heavy chain.<\/p>\n

Weighing in at a whopping 295g, the custom necklace has been specifically designed so fans can refill the gold-plated pendant with their beloved Peperami stick, allowing them to hang the snack-storing chain around their neck until hunger strikes.<\/p>\n

Hoping to spark a gold rush, the sparkler is perfect for those who aren\u2019t afraid to make a fashion statement. The gold bling has been created to honor superfans of the salami stick.<\/p>\n

Developed with Engravers Guild of London, the necklace took a staggering 56 hours to make, using traditional methods.<\/p>\n

The first stage of the process sees jewellery experts mold the wrapper out of sterling silver, then use a diamond cutter to replicate the iconic logo. The pendant is then coated with 18ct gold using an electroplating process.<\/p>\n

The novelty necklace has already gained celebrity fans \u2013 including Dancing on Ice judge and Diversity dancer, Ashley Banjo.<\/p>\n

Extreme Peperami lovers that have a stack of cash lying around will be able to purchase the made-to-order gift for a short period of time on the Engravers Guild of London website from today (Friday 17th July).<\/p>\n

For those that understandably don\u2019t have thousands to spare, Peperami will be giving the coveted item away to one lucky person.<\/p>\n

Those who are keen to get their hands on the prize will need to simply participate in one of brands #MeatTheBeat challenges running across social media until the end of September.<\/p>\n

The three challenges will see four celebrities; queen of the jungle, Jacqueline Jossa, Britain\u2019s Got Talent superstars, Ashely Banjo and Perri Kiely, and football freestyler, Liv Cooke, show the nation what is means to have \u2018flava\u2019.<\/p>\n

Going head to head with each other and the rest of the nation, the star-studded group hope to start a chain reaction with others participating and joining in on the fun, tagging the brand using the hashtag.<\/p>\n

For those that have simpler tastes, Peperami and Engravers Guild of London have also created a limited-edition run of mini versions of the necklace, available to buy on the jewelers website at \u00a375.00.<\/p>\n

Celebrate National Daiquiri Day with MOOSE – The Mountain Spirit on 19th July 2020<\/h3>\n

\"\"
\nIf you\u2019re looking to spice up your Daiquiri this weekend, why not try a MOOSE Chilli & Maple Daiquiri. MOOSE – The Mountain Spirit blends the botanicals mint, mountain pine and gentian with chilli and maple syrup, creating a spirit that is as complex as it is original. You won\u2019t find any processed sugars in MOOSE \u2013 just good old maple syrup, tapped from maple trees in Quebec, giving it a mellow sweetness that is natural.<\/p>\n

The distinct flavours of MOOSE make it the best for mixing in cocktails, especially a Daiquiri where the subtle chilli heats adds a refreshing and exciting twist to a classic.<\/p>\n

MOOSE has teamed up with mixologists Tammy Jackson (@forcocktailsake) and Paul Kieley (@mixandmatchlimited) who will be explaining how to make the perfect MOOSE Chilli & Maple Daiquiri in an Instagram live on National Daiquiri Day, Sunday 19 July at 1pm.<\/p>\n

MOOSE Chilli & Maple Daiquiri<\/p>\n

50ml MOOSE
\n25ml Fresh Lime Juice or squeeze 1 Whole Lime
\n15ml Maple Syrup<\/p>\n

Add all ingredients to a shaker and shake it like you mean it. Strain into a martini glass.<\/p>\n

MOOSE has created a Cocktail Set containing all the fresh ingredients and equipment needed to make 2 x MOOSE Chilli & Maple Daiquiris and 2 x MOOSE Mountain Mojitos at home, including a personalised, engraved cocktail shaker. The full set includes:<\/p>\n

1 x Cocktail Shaker, with FREE personalised engraving
\n1 x Bar Spoon
\nJigger
\n1 x 20cl bottle of MOOSE – The Mountain Spirit
\n2 x 20cl bottles of Fever-Tree Soda Water
\n4 x Fresh Limes
\n1 x Bunch of Mint
\nMaple Syrup
\n1 x MOOSE Story and Cocktails Recipe Book<\/p>\n

MOOSE Cocktail Set + Engraved Shaker RRP: \u00a335
\nAvailable from: themoosedrink.com and Yumbles<\/p>\n

Cotswolds Distillery has an inspiring collection<\/h3>\n

With the days warming up and light, long evenings to enjoy, The Cotswolds Distillery has a great collection of easy to make, summer serves to inspire you:<\/p>\n

Cotswolds Dry Gin<\/p>\n

On a hot summer\u2019s day the Cotswolds Caipirotswold is a wonderful and very refreshing drink, bursting with grapefruit zest, it is the perfect way to cool down:<\/p>\n

<\/p>\n

Ingredients: 60ml Cotswolds Dry Gin, 10ml sugar syrup and 4 wedges of grapefruit.<\/p>\n

Method: Muddle wedges of grapefruit in a shaker. Transfer to a rocks glass, add Cotswolds Dry Gin and sugar syrup. Stir, add crushed ice and garnish with a wedge of grapefruit.<\/p>\n

Cotswolds Single Malt Whisky<\/p>\n

The Cotswolds Morris dance originated from Gloucestershire, Oxfordshire, Northamptonshire and Warwickshire and is traditionally danced with handkerchiefs and sticks which accompany the dancer\u2019s hand movements. The Cotswolds Distillery has celebrated this iconic celebration of English Folk Dance with the Cotswolds Morris Dance Cocktail, which is a combination of sweet fruity citrus with crisp bitter herbal notes and a long malty finish:<\/p>\n

<\/p>\n

Ingredients: 30ml Cotswolds Single Malt Whisky, 25ml Gentian Liqueur, 25ml Orange Liqueur, 3 dashes of Grapefruit bitters and garnish with a sprig of rosemary and zest of grapefruit.<\/p>\n

Method: Pour all the ingredients into an ice filled cocktail shaker. Stir and strain into an ice filled rocks glass and garnish with a sprig of rosemary and zest of grapefruit.<\/p>\n

Cotswolds No. 1 Wildflower Gin<\/p>\n

Launched this Spring, Cotswolds No 1 Wildflower Gin is a blend of cornflowers, lavender and orange layered over a classic London Dry Gin. Inspired by the wildflowers growing in the \u2018glorious grasslands\u2019 of the Cotswolds, what better serve for a summer\u2019s day than the Cotswolds No.1 Wildflower Signature Serve:<\/p>\n

<\/p>\n

Ingredients: 50ml Cotswolds No1 Wildflower Gin, premium tonic water and garnished with a slice of orange.<\/p>\n

Method: add ice to a copa glass and pour in Cotswolds No 1 Wildflower Gin. Top up with premium tonic water and garnish with a slice of orange.<\/p>\n

Cotswolds Summer Cup<\/p>\n

The Cotswolds Distillery has recently launched its seasonal edition, Cotswolds Summer Cup which uses the award-winning Cotswolds Dry Gin as a base. This is blended with a splash of handcrafted triple sec and the distillery\u2019s own vermouth. This bold and robust fruit cup has a brilliant balance of bitterness and sweetness and is the perfect serve when entertaining:<\/p>\n

<\/p>\n

Method: Fill a large balloon glass with 1 part Cotswolds Summer Cup over lots of ice. Top with two parts lemonade or ginger ale and garnish with fresh fruit. This recipe can be increased and served in a jug.<\/p>\n

Stockist Details:<\/p>\n

Cotswolds Dry Gin: cotswoldsdistillery.com, Waitrose, Majestic, Oddbins, Laithwaites, Harvey Nichols, Selfridges and Fortnum and Mason<\/p>\n

RRP: \u00a334.95 for a 700ml bottle. ABV 46%<\/p>\n

Cotswolds Single Malt Whisky available from: waitrose.com, majestic.co.uk, thewhiskyexchange.com, Harrods, Laithwaites and cotswoldsdistillery.com<\/p>\n

RRP: \u00a344.95 for a 700ml bottle. ABV 46%.<\/p>\n

Cotswolds No1 Wildflower: available exclusively from cotswoldsdistillery.com<\/p>\n

RRP: \u00a334.95 for a 700ml bottle. ABV: 41.7%<\/p>\n

Cotswolds Summer Cup: purchase exclusively from cotswoldsdistillery.com<\/p>\n

RRP: \u00a329.95 for a 700ml bottle. ABV: 30 %<\/p>\n

Escape to Mexico with New Cazcabel Coconut Tequila<\/h3>\n

\"\"<\/p>\n

Building on the huge success of its Blanco, Reposado, Coffee & Honey expressions, premium tequila Cazcabel has added a new Coconut tequila to its award-winning range. The 34% ABV tequila continues the ideology of the other Cazcabel expressions which follow the teachings of mythical Mexican Curador, Don Cazcabel, taking only the finest natural ingredients from the land and giving them new life. Unknown to most, coconuts are one of Jalisco\u2019s biggest exports and are prized around the world for their sweetness, making it the perfect ingredient for this tropical spirit.<\/p>\n

Cazcabel Coconut is a rich tequila with warm hits of coconut. It has a sweet aroma, balanced by earthy agave, with a smooth finish – perfect for sipping or as a base for twists on classic long drinks and cocktails.<\/p>\n

Cazcabel Coconut is available to purchase in the UK from Amazon, Master of Malt and Proof Drinks online from \u00a324.99.<\/p>\n

\u201cJalisco\u2019s coconuts are prized all over the world, but none are added to our coconut tequila until I have had my pick of the crop. We blend the finest succulent coconuts with our earthy, crisp Cazcabel Blanco to make Cazcabel Coconut. Just one sip, and you can feel the tropical water slapping at your feet\u201d – Don Cazcabel<\/p>\n

Transport yourself to tropical Mexican beaches with a refreshing Cazcabel Coconut and Tonic:<\/p>\n

Ingredients<\/p>\n

50ml Cazcabel Coconut<\/p>\n

20ml Lime Juice<\/p>\n

Premium Tonic Water<\/p>\n

Method<\/p>\n

Pour Cazcabel Coconut and the lime juice into a highball glass filled with ice<\/p>\n

Top up with Premium Tonic Water<\/p>\n

Garnish with a lime wedge<\/p>\n

Or for a classic Summer serve, try a Cazcabel Pi\u00f1a colada:<\/p>\n

Ingredients<\/p>\n

Cazcabel Blanco 25ml
\nCazcabel Coconut 25ml
\nPineapple Juice 60ml
\nLime Juice 10ml
\n3 dashes aromatic bitters
\nA pinch of salt<\/p>\n

Method<\/p>\n

Add all ingredients to a cocktail shaker filled with ice. Strain into a glass over ice.<\/p>\n

With soaring temperatures set to hit 29 degrees next week[1], let Aldi help you supersize your celebrations with the biggest bottle of their latest ros\u00e9 range!<\/strong><\/p>\n

\"\"<\/p>\n

Widely regarded as the ultimate summer tipple with its refreshing and fruity quality, Aldi has shoppers covered with the launch of Luberon Ros\u00e9 Magnum (\u00a311.99, 150cl).<\/p>\n

For just \u00a311.99, it\u2019s as easy on the eye as it is on the purse strings! With just one sip, shoppers can close their eyes and escape to the calming Luberon mountain and enjoy a slice of the Provencal life!<\/p>\n

Luberon Ros\u00e9 Magnum (\u00a311.99, 150cl)<\/p>\n

Available in store and online<\/p>\n

This bright ros\u00e9 has delicate aromas of rose and morello cherries, which complement its fruity notes of grapefruit, red berry and melon. Its mineral finish adds an elegant and refreshing finish, ideal for keeping temperatures low!<\/p>\n

Bird & Blend Tea Co.<\/h3>\n

Bird & Blend Tea Co. is an independent, award-winning tea company on a mission to reimagine the Great British brew. After years working in the tea industry, Krisi Smith and her partner Mike decided to use their passion for tea to create their own innovative, top-quality blends. Leading the way in British tea innovation, the brand now offers the country\u2019s largest range of creative blends, using a wide range of ingredients including herbs, flowers, fruits, caramels, and chocolate.<\/p>\n

Strawberry Lemonade Iced Tea<\/p>\n

A must-have for summer, Bird & Blend\u2019s Strawberry Lemonade Iced Tea is made from loose Strawberry Lemonade tea and makes for a delicious and refreshing sparkling drink, perfect for the whole family. For an extra special touch, serve in champagne flutes or make a pitcher for your summer party.<\/p>\n

What you will need:
\n8 tps Strawberry Lemonade tea<\/p>\n

900ml boiling water<\/p>\n

Sparkling water<\/p>\n

2 lemons<\/p>\n

Strawberries<\/p>\n

Ice<\/p>\n

What to do:<\/p>\n

\u00b7 Brew your Strawberry Lemonade tea for at least four minutes. Sweeten with sugar or honey if desired.<\/p>\n

\u00b7 Strain and place in the fridge to cool. Alternatively, you can put the steeping tea in the fridge overnight for an extra strong taste.<\/p>\n

\u00b7 When ready to serve, pour 1\/2 tea, 1\/2 sparkling water over a glass full of ice and garnish with slices of lemon and strawberries.<\/p>\n

\u00b7 You can also make this a tipsy cocktail by adding 50ml of vodka or gin.<\/p>\n

\u00b7 Stir well and enjoy!<\/p>\n

Peach Soda Margarita<\/p>\n

This summer, customers have been loving Bird & Blend\u2019s Peach Soda tea. With sweet peach and delicate rose, this really is the ultimate iced tea – so why not turn it into a mouth-watering cocktail, fit for any occasion?<\/p>\n

What you will need:<\/p>\n

3 Tsp Peach Soda tea
\nA sprinkle of sugar
\nA sprinkle of salt
\n1\/4 of a lime
\nA dash of rose water
\n25ml tequila
\n25ml peach gin (or any peach liquor)<\/p>\n

Optional: If you’d rather make this a mocktail, replace the alcohol with 50ml of peach juice<\/p>\n

What to do:<\/p>\n

\u00b7 Brew your Peach Soda tea in 200ml of boiling water and steep for 4 mins.<\/p>\n

\u00b7 Freeze 150ml of your concentrated tea in an ice cube tray and reserve the remaining 50ml.<\/p>\n

\u00b7 Once your ice is set, sprinkle a little bit of sugar and a little bit of salt onto a shallow dish. Run a little piece of lime around the edge of a rocks glass and dip the rim in the sugar and salt mixture.<\/p>\n

\u00b7 Into a cocktail shaker, add about 6 of your tea infused ice cubes, your remaining 50ml of tea concentrate, a dash of rose water, a big squeeze of fresh lime juice and your tequila. Shake it all up!<\/p>\n

\u00b7 Pour your shot of gin (or peach liquor) into your rimmed glass and top with the full contents of your cocktail shaker.<\/p>\n

\u00b7 Stir the cocktail together, garnish with a slice of lime and enjoy in the sunshine!<\/p>\n

Iced Key Lime Pie<\/p>\n

Bird & Blend\u2019s Key Lime Pie Iced Tea went down a treat in its Borough Store during the Tea Election! This tea is so refreshing and zesty, it’s perfect for anyone. It’s also naturally caffeine-free, so can be enjoyed by all!<\/p>\n

What you will need:
\n3 tsp Key Lime Pie tea
\n150ml boiling water
\n100ml apple juice
\nFresh lime
\nIce
\nLemonade
\nCocktail shaker (optional)<\/p>\n

What to do:<\/p>\n

\u00b7 Start by brewing your Key Lime Pie tea in 150ml of boiling water for 4 minutes.<\/p>\n

\u00b7 Leave to cool in the fridge or steep overnight for a stronger flavour.<\/p>\n

\u00b7 Pour your brewed tea into your cocktail shaker and add a cup of ice with 100ml of apple juice and 2 wedges of lime. Squeeze the juice into the tea before putting the wedges in, then shake!<\/p>\n

\u00b7 If you don’t have a shaker, don’t worry you can simply add the tea to a glass of ice.<\/p>\n

\u00b7 Pour into your glass, top up with lemonade and give it a good stir!<\/p>\n

ChicP<\/h3>\n

Nutritious, sustainable, and delicious, ChicP is the UK\u2019s leading low-waste dip brand created to counteract the colossal amount of food waste we produce every year in the UK. The brainchild of former chef and female entrepreneur, Hannah McCollum, every ChicP product is made using imperfect and surplus fruits and vegetables.<\/p>\n

NETTLE, LEMON & RHUBARB CAKE<\/p>\n

\"\"<\/p>\n

100g self raising flour (I used GF)<\/p>\n

100g ground almonds<\/p>\n

150g nettles, with stem (boiled)<\/p>\n

150g dark muscovado sugar or 2 tbs date syrup<\/p>\n

100ml olive oil (0r 200g butter)<\/p>\n

2 eggs (or 2 large tbs apple sauce)<\/p>\n

1 lemon \u2013 juice and zest<\/p>\n

100g rhubarb<\/p>\n

1 tsp baking powder<\/p>\n

This cake can also be made savoury if you want to have it with cheese or any dip (nettle hummus is delicious with this). Just leave out the sugar or add a small dsp to still give it some sweetness, especially for cheese.<\/p>\n

Pick the nettles with gloves, keep the top 10cm of the stem (they are just as nutritional), wash them and add them to a saucepan. Boil for 2-5 minutes. Keep the nettle juice for a stock for another recipe and leave the nettles to cool separately.<\/p>\n

Mix the flour, almonds, baking powder, sugar, olive oil in a blender. Follow with the nettles, then the eggs and lemon zest. When thoroughly mixed and a nice green colour, pour into the prepared tin. Chop the rhubarb into chunks and place on top of the mixture. Bake for 35 minutes at 180c or until the cake is cooked through.<\/p>\n

Take out the tin and make some pricks with a fork. Pour the lemon juice over the cake and leave to cool.<\/p>\n

ROAST CURRIED BEETROOT LEAF TOPPED WITH BEETROOT LEAF HUMMUS<\/p>\n

Serves 4 as a side<\/p>\n

Ingredients:<\/p>\n

2 large handfuls beetroot leaf, washed<\/p>\n

1 tbsp olive oil<\/p>\n

1 dsp chilli flakes<\/p>\n

1 dsp curry powder<\/p>\n

1 tsp sea salt<\/p>\n

HUMMUS<\/p>\n

2 large handfuls beetroot leaf, washed<\/p>\n

1 tbsp olive oil<\/p>\n

1 tsp chilli flakes<\/p>\n

1 clove garlic<\/p>\n

1 tbs tahini<\/p>\n

50g chickpeas<\/p>\n

1 tsp sea salt<\/p>\n

1 tbsp cold water or chickpea water<\/p>\n

Blend all the ingredients together until smooth<\/p>\n

Spread the beetroot leaf on a baking tray and top with all the other ingredients. Roast at 180c for 10 minutes until nice and crispy.<\/p>\n

While the beetroots are cooking<\/p>\n

Eat straight away with the beetroot leaf quiche and hummus.<\/p>\n

SEASONAL SWEETCORN AND RICOTTA FRITTERS WITH RED THAI PASTE<\/p>\n

250g sweetcorn or one large can<\/p>\n

200g ricotta<\/p>\n

1 tsp red thai paste (make it if you can or I use @mypopupkitchen)<\/p>\n

100g flour<\/p>\n

2 eggs<\/p>\n

1 large handful parsley<\/p>\n

S&P<\/p>\n

1 tbsp oil for frying<\/p>\n

Start by putting all the ingredients in a blender and blend well. You can also do this in a bowl.<\/p>\n

Heat the oil in a pan and when nice and hot, add a spoonful of the mix to the pan, followed by enough to fill the pan. Cook on either side until nice and brown (usually 3-5 minutes).<\/p>\n

Delicious served straight away with a homemade parsley dip and a big green salad.<\/p>\n

Chinola<\/strong><\/p>\n

chinola.com<\/strong><\/p>\n

Chinola Sangria<\/strong><\/p>\n

\"\"
\n– 1.5 oz Chinola Passion Fruit Liqueur
\n– 3 oz White Wine (lighter varietal: sauvignon blanc, pinot grigio, etc.)
\n– 1.5 oz Tonic Water (drier & brighter like fever tree or Q Indian tonic)
\n– Slices of tropical fruit for garnish (lime wheels, star fruit, guava, passion fruit seeds\/pulp)<\/p>\n

Combine ingredients in wine glass over ice & stir to combine.<\/p>\n

Carbonate Group<\/strong>
\ncarbonategroup.com<\/strong><\/p>\n

Here is a recipe for the Night of a Living Dead from Sean Enright, at Spork in Pittsburgh, PA, It is a frozen take on the Zombie.<\/p>\n

\"\"<\/p>\n

Photo Credit Sean Enright<\/p>\n

NIGHT OF THE LIVING DEAD
\n2 oz. Rum & Falernum Blend*
\n2 oz. Zombie Syrup Blend**
\n.5 oz. Lime Juice
\n.25 oz. Pernod & Angostura Blend (1:1 Pernod:Angostura Bitters)
\n10 oz. Ice (approx. 10 ice cubes)<\/p>\n

Add all ingredients to a blender until smooth.<\/p>\n

*Rum & Falernum Blend: 1.5 Appleton Estate Aged Jamaican Rum : 1.5 Cruzan White Rum : 1 Plantation O.F.T.D Rum : .5 Falernum. **Syrup Blend: 2 Grapefruit Juice : 1 Cinnamon Syrup (boil three sticks of cinnamon in simple syrup for a few minutes until you see a noticeable color change) : 1 Grenadine.<\/p>\n

BetterBody Foods summer recipes!<\/strong><\/p>\n

\"\"<\/p>\n

Drinks<\/strong><\/p>\n

Lemonade made with Monkfruit Sweetener
\nbetterbodyfoods.com\/recipes\/classic-lemonade-with-monk-fruit-blend\/<\/p>\n

Watermelon Energy Blend
\nbetterbodyfoods.com\/recipes\/watermelon-energy-blend-fruit-slushie\/<\/p>\n

Food<\/p>\n

Grilled Cauliflower Steaks
\nbetterbodyfoods.com\/recipes\/grilled-cauliflower-steaks-and-plant-junkie-thai-peanut-glaze\/<\/p>\n

Vegan Coleslaw
\nbetterbodyfoods.com\/recipes\/classic-coleslaw\/<\/p>\n

Visit Temecula Valley <\/strong>
\nvisittemeculavalley.com <\/strong>
\nSummer Drink Recipes<\/strong><\/p>\n

\"\"
\nTemecula Valley Southern California Wine Country shares how to make some of its top selling summer cocktails. Though its swim up bars, poolside cabanas, and hopping night life is closed right now, you can still enjoy their popular drinks from the comfort and safety of your home. From Old Town Temecula to Temecula Valley Wine Country, \u201ccheers\u201d until everyone can meet again.<\/p>\n

Mac’s Mule, 1909<\/p>\n

1.5 oz vodka<\/p>\n

0.5 oz agave syrup<\/p>\n

0.5 oz lime juice<\/p>\n

Approximately 4 or 5 muddles (smashed up) raspberries<\/p>\n

Top the drink with ginger beer.<\/p>\n

Barrel Aged Boulevardier, Cork|Fire Kitchen at Temecula Creek Inn<\/p>\n

This is a nouveau take on the Old Fashioned, smooth, slightly sweet and hits all the right notes.<\/p>\n

1 oz whiskey<\/p>\n

1 oz Campari<\/p>\n

1 oz Sweet Vermouth<\/p>\n

Build in mixing glass 3 oz pour over large cube in rocks glass. Expressed orange peel garnish.<\/p>\n

Lemon Aventini, Avensole Winery Restaurant<\/p>\n

1.5 oz vodka (we use grape based)<\/p>\n

Half lemon, juiced<\/p>\n

.25 oz dry vermouth<\/p>\n

Sugar for rim of cocktail glass<\/p>\n

Lemon slice garnish<\/p>\n

Place vodka, lemon juice and dry vermouth in cocktail shaker with ice and shake until cold. Moisten rim of glass with a small amount of water. Turn glass upside down and dip into sugar on a small plate to line the rim of the glass.. Carefully pour the cocktail from the shaker into the glass, add lemon slice garnish.<\/p>\n

Photo credit: Avensole Winery Restaurant, Temecula Valley Wine Country<\/p>\n

Completely Essential Nutrition <\/strong>
\nFor summer drinks and recipes<\/strong><\/p>\n

\"\"<\/p>\n

Dawn Younts, NIC, FNTP, CNC
\nwww.completelyessentialnutrition.com<\/p>\n

A’s Adventure Avenue<\/strong><\/p>\n

Summer Drinks<\/strong><\/p>\n

Color Changing Lemonade:
\nasadventureavenues.com\/color-changing-lemonade\/<\/p>\n

\"\"<\/p>\n

Tropical beverage (inspired by Independence Day!):
\nasadventureavenues.com\/fourth-of-july-tropical-drink\/<\/p>\n

Coconut Mint Mojito:
\nasadventureavenues.com\/best-coconut-mint-mojito-non-alcoholic\/<\/p>\n

Mint Mojito:
\nasadventureavenues.com\/best-mint-mojitos-non-alcoholic\/<\/p>\n

A\u2019s Adventure Avenue
\nAsAdventureAvenues.com<\/p>\n

California Wine Cocktails for Summer <\/strong><\/p>\n

Free e-Book Showcases Seasonal Recipes for Sipping-in-Place<\/strong><\/p>\n

www.discovercaliforniawines.com<\/strong><\/p>\n

\"\"<\/p>\n

SAN FRANCISCO \u2014 As spring gives way to warmer temperatures, wine lovers naturally gravitate toward crisp, refreshing wines that match the summer season. Not only are wines such as California Sauvignon Blanc, Pinot Grigio and ros\u00e9 delicious on their own, they are also wonderful in wine-based cocktails. Light and fresh but big on flavor, wine cocktails are easy to make at home for sipping on the patio or toasting friends during virtual happy hours.<\/p>\n

\u201cWine is a great base for cocktails because it has a balance of acidity and fruit,\u201d says Northern California radio show host, wine educator and cocktail maven Ziggy Eschliman, also known as Ziggy the Wine Gal. \u201cIt also has structure, which provides an easy framework on which to build.\u201d<\/p>\n

For vibrant summer wine cocktails, Eschliman recommends wines with light and refreshing profiles such as California sparkling wines, crisp whites and ros\u00e9s, pairing them with garden-inspired simple syrups, artisan bitters, edible flowers and fresh herbs. \u201cThink about the qualities of each wine variety,\u201d she says, \u201cthen match them with similar flavors to complement the wine\u2019s natural aromas and flavor profile.\u201d<\/p>\n

To provide more inspiration for signature wine-based cocktails for summer, California Wines has released a new free e-book, “Fresh + Delicious California Wine Cocktails.” It features recipes for fabulous seasonal drinks that celebrate the state\u2019s bounty of sustainably grown wines, produce and fresh herbs.<\/p>\n

Recipes include:<\/p>\n

Fresh Berry Moscato Mule: A bubbly blend of muddled berries, ginger beer and California Moscato wine<\/p>\n

Cucumber Herb Spritzer: California white wine, cucumber and lime meet mint and basil for a fresh herbal twist<\/p>\n

Strawberry Lemon Smash: Fresh strawberries, California sparkling wine and lemon create a summertime sensation<\/p>\n

Raspberry Fros\u00e9: California ros\u00e9, fresh raspberries and peaches whirl together for a slushy, grown-up treat<\/p>\n

SoCal Citrus Sangria: A citrus-kissed combination of California Zinfandel, fresh citrus and a touch of honey<\/p>\n

To download a free copy of “Fresh + Delicious California Wine Cocktails” and sign up for the Discover California Wines monthly newsletter, visit their website.<\/p>\n

Need More Summer Recipes to Try at Home?<\/p>\n

For seasonal dishes to prepare and enjoy with California wines and wine-based cocktails, pick up a copy of “Wine Country Table,” featuring recipes inspired by the Golden State\u2019s sustainable winegrowers and farmers. The book is available at major bookstores and through Amazon. You can also find great seasonal recipes at Discover California Wines.<\/p>\n

Wine Institute is the public policy association of California wineries producing 80 percent of U.S. wine. California is the nation’s number one state for wine and food tourism with 3,900 wineries.<\/p>\n

Iron Smoke Distillery<\/strong><\/p>\n

Summer Drinks & Recipes!<\/strong><\/p>\n

Iron Smoke Distillery produce a line of world class bourbons that you may have seen in Forbes, Chilled Magazine and The Spirits Business.<\/p>\n

\"\"<\/p>\n

Their signature drink, the Peacemaker, is lights out! www.ironsmokedistillery.com.<\/p>\n

Name: Peacemaker<\/p>\n

Ingredients: Iron Smoke Straight Bourbon Whiskey, Rattlesnake Rosie\u2019s Apple Pie Whiskey, Dash of Bitters and Orange Peel Garnish.<\/p>\n

365 Days of Baking and More <\/strong>
\nSummer Recipes<\/strong>
\n1) Strawberry Spinach Salad –<\/p>\n

\"\"
\nTHe perfect salad for summer, this Strawberry Spinach Salad is full of flavor and color with the use of fresh strawberries, spinach and Mandarin oranges. Serve it as a side at your next cookout or add some chicken to it and call it dinner!
\nwww.365daysofbakingandmore.com\/strawberry-spinach-salad\/<\/p>\n

2) Easy No Bake Turtle Dream Bars –
\nThese No Bake Turtle Dream Bars will excite your taste buds with an Oreo cookie crust, cheesecake layer, chocolate pudding, caramel, pecans and whipped topping! It’s one of the easiest and most delicious dessert recipes, and summer wouldn’t be summer without it!
\nwww.365daysofbakingandmore.com\/no-bake-turtle-dream-bars\/<\/p>\n

Food and Hearth<\/strong><\/p>\n

Recipes from<\/strong><\/p>\n

Nicole Bianchi, NC<\/strong>
\nNutritionist, Certified by the National Association of Nutrition Professionals<\/strong><\/p>\n

\"\"<\/p>\n

nicolebianchinutrition.com
\nsfadvancedhealth.com\/provider\/nicole-bianchi-nc
\nhello@nicolebianchinutrition.com
\n(415) 570-9038<\/p>\n

Watermelon Mocktail
\nnicolebianchinutrition.com\/2020\/07\/a-watermelon-mocktail-youll-enjoy-all-summer\/<\/p>\n

For the 4th of July, I made Danielle Walker\u2019s watermelon margaritas which were so fantastic I was immediately inspired to create something similar without the alcohol.
\nWe enjoy watermelon all summer long and this is such an easy way to get this fantastic summertime flavor into a refreshing glass.
\nWatermelon is a unique fruit. It has gotten a bad rap for being sugary but it actually carries a low glycemic load! It\u2019s more than 90% water which makes it super hydrating, and it\u2019s loaded with lycopene and vitamin C, both powerful antioxidants.
\nStudies show that the antioxidant lycopene may help curb your risk of cancer, and watermelon has more of it than any other fruit or vegetable \u2014 even tomatoes.
\nAnd at time when we all need more immune-boosting vitamin C, it\u2019s good to know that one slice has about 23 mg of vitamin C, which is about 30 percent of your recommended daily intake.
\nEnjoy your watermelon this summer!<\/p>\n

Salmon with Lemon and Cherry Tomatoes
\nnicolebianchinutrition.com\/2020\/07\/salmon-with-lemon-and-cherry-tomatoes\/
\nCalling all friends who want to enjoy salmon season while it\u2019s here.
\nAlthough wild, fresh King salmon has a well-deserved reputation for being pricey, it is worth it to splurge during its limited summer season because of its rich, buttery flavor.
\nWild, fresh King salmon is only available in California during the summer months, during certain weeks.
\nDates and regulations on when King salmon can be caught vary across the state, and you can check your local area by doing a simple Google search of \u201csalmon season 2020\u201d or check out this local catch guidefor the Bay Area.
\nI highly recommend choosing wild salmon. It is far more nutritious and flavorful than farmed salmon. If you can\u2019t find wild, fresh King, you can make this recipe with Sockeye or Coho, but you might find those species to be a bit more fishy in taste.<\/p>\n

Recipes from Sharon McCaskill<\/strong>
\nFounder of The Helpful GF<\/strong>
\nwww.thehelpfulgf.com<\/strong><\/p>\n

\"\"<\/p>\n

Fresh Grilled Steak Salad: thehelpfulgf.com\/gluten-free-steak-salad-avocado-dressing\/
\nBlueberry Orange Smoothie: thehelpfulgf.com\/easy-blueberry-orange-smoothie\/
\nGrain Free Lemon Mug Cake for one: thehelpfulgf.com\/grain-free-lemon-mug-cake-for-one\/<\/p>\n

Fluxing Well
\ncheck Out These Recipes<\/h3>\n

\"\"
\nfluxingwell.com\/taco-salad\/<\/p>\n

fluxingwell.com\/berry-mandarin-tossed-salad\/<\/p>\n

fluxingwell.com\/blueberry-cobbler\/<\/p>\n

Summer recipe: quinoa vegetable salad (tastes amazing)<\/h3>\n

By Elliot Reimers<\/h3>\n

\"\"<\/p>\n

“I like to experiment and try different recipes becauseas a NASM Certified Nutrition Coach, I need to have all types in my repertoire.Here’s my favorite summer recipe that is always a hit wherever I share it(pre-COVID-19, of course).<\/p>\n

Double protein-packed and nutrient-dense, the quinoavegetable salad with lemon-basil dressing is not only healthy, but ittastes like heaven. Ingredients include quinoa, orange bell peppers,tomatoes, green onions, chickpeas, corn, and lemon-basil dressing. It’s bestchilled before serving, which makes it great for summer.<\/p>\n

Here’s the recipe:<\/p>\n

INGREDIENTS<\/p>\n

1 cup white quinoa (uncooked)
\n15 oz. can garbanzo beans
\n3 roma tomatoes (or grape\/cherry)
\n1 orange bell pepper
\n1 1\/2 cups corn (I used frozen, thawed)
\n4 green onions
\nOptional for topping: fresh basil or parsley
\nFOR THE LEMON-BASIL DRESSING<\/p>\n

2 Tbsp. fresh lemon juice ( to taste)
\n1 1\/2 tsp. basil (fresh or paste)
\n1 Tbsp. olive oil
\nINSTRUCTIONS<\/p>\n

1. Rinse quinoa, and cook according to packagedirections.<\/p>\n

2. Whisk together dressingingredients and set aside.<\/p>\n

3. Slice green onions, dice roma tomatoes and bellpepper. Rinse and drain garbanzo beans.<\/p>\n

4. When quinoa is done cooking, let cool for a fewminutes. Then place all salad ingredients in a large bowl.<\/p>\n

5. Pour dressing over top and mix well.<\/p>\n

6. Chill before serving to letflavors develop.<\/p>\n

Regards,Elliott Reimers, Certified Nutrition Coach at Rave Reviews – www.ravereviews.org\/
\nConnect with us on Twitter. Here is my LinkedIn & headshot.<\/p>\n

Bio – Elliot Reimers is a NASM Certified NutritionCoach (CNC) and M.S. candidate at Michigan State University, where he isstudying Molecular Pharmacology and Toxicology. He has been a freelance sciencewriter since 2013, centering on the topics of nutritional science, dietarysupplementation, fitness, and exercise physiology. He received his B.S. inBiochemistry from the University of Minnesota and is an inveterate \u201csciencenerd\u201d who loves fitness. He is passionate about coaching and educating peopleabout how to live healthier, be smarter about what they put in their bodies,and perform better. In his spare time, you\u2019re most likely to find Elliothoisting barbells, hiking the mountains of beautiful Colorado, or working oncontent for www.simplyshredded.com<\/p>\n","protected":false},"excerpt":{"rendered":"

Vegan Raspberry Lemon Chia Parfait www.yourveganfamily.com\/blog\/raspberry-lemon-chia-parfait In the heat of summer, this rainbow of raspberry-lemon, high protein goodness satisfies on every level. It\u2019s a raw, vegan, refreshing, delicious plant-based dessert that\u2019s healthy enough to provide a solid breakfast for an athlete or replenishing snack. In fact, we think you\u2019ll be shocked to see the nutrition […]<\/p>\n","protected":false},"author":1,"featured_media":28940,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1836],"tags":[],"class_list":["post-28942","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-home"],"_links":{"self":[{"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/posts\/28942","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/comments?post=28942"}],"version-history":[{"count":3,"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/posts\/28942\/revisions"}],"predecessor-version":[{"id":28953,"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/posts\/28942\/revisions\/28953"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/media\/28940"}],"wp:attachment":[{"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/media?parent=28942"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/categories?post=28942"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/intouchrugby.com\/connacht\/wp-json\/wp\/v2\/tags?post=28942"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}