The Spring Has Sprung Kombucha Frappe
From High Vibrational Beauty
4 cups rhubarb, chopped
1 tablespoon fresh lemon juice
1 teaspoon ground coriander
1 tablespoon coconut sugar
1 (16-ounce) bottle of unflavored kombucha
1 cup ice cubes
Preheat the oven to 400°F. In a large baking dish, combine the rhubarb, lemon juice, coriander and sugar, and mix together well. Cover and bake for 20 minutes. Uncover and bake for an additional 10 minutes. Allow to cool and then transfer to a high-speed blender and blend until combined. Add the ice cubes and kombucha and blend once more, tamping down, if necessary. Divide between glasses and serve immediately.
Sea Buckthorn Spritzer
2 tablespoons pureed sea buckthorn berries*
Splash of bitters
6 ounces sparkling mineral water
Place the sea buckthorn and bitters in your favorite glass. Gently stir and pour sparkling water on top.
*You can buy sea buckthorn berry puree through an online retailer.
1 cup goji berries, soaked overnight
3 cups filtered water
Homemade nut milk (optional)
Add the berries, water and nut milk (if using) to a powerful blender and blend. Enjoy on its own, or add to teas or nut milk.