HIBISCUS HORCHATA
This elevated drink relies on protein-heavy tiger nuts and fragrant hibiscus to deliver an elegant take on one of our favorite Mexican street drinks, the classic horchata, Hibiscus ice cubes lend their floral notes to the earthy, sweet and prebiotic-heavy tiger nuts, resulting in a pink tower of power. Feel the roar.
Serves 4
High Vibrational Beauty Cookbook
1 cup tiger nuts
8 cups filtered water, divided
1/2 cup dried hibiscus flowers
1/4 cup honey
1/2 teaspoon vanilla powder, or 1 teaspoon vanilla extract
Using two separate containers, soak the nuts in 4 cups of water and the flowers in 4 cups of water in the refrigerator for 24 hours.
Strain the nuts and discard the soaking liquid. Transfer them to a high speed blender. Strain the hibiscus liquid into the blender, discarding or composting the flowers. Blend on high until the mixture is completely smooth, about 1-2 minutes. Strain the mixture through a cheesecloth. Stir in the honey and vanilla, and serve over ice.
MINTED MELON ICE
A love letter to leisurely, summer days, this refreshing and supremely hydrating drink is a new favorite. Watermelon spiked with mint and lime offers a new take on a slushy, one that's supremely satisfying, good for you and pink. A trifecta of power.
Serves 4
High Vibrational Beauty Cookbook
6 cups watermelon, seeded and chopped
Juice of 1 lime
2 tablespoons goji berries
1/2 cup mint leaves
2 dates, seeded
2 cups ice
Place the watermelon, lime juice, berries mint and dates in a blender and process at high speed until smooth. Add ice and blend until broken down (using a blender tamper to break up the ice chunks is helpful).
