In the midst of summer, I often find myself with an abundance of ripe tomatoes that I love making fresh tomato juice with. Sometimes that fresh tomato juice becomes a delicious bloody Mary!
Garden bruschetta is one of my all time favorite appetizers. If you have never made it before, it’s delicious, fresh, and super easy to make. Go out to your garden, pick a few of the ripest tomatoes you can find, and make this seasonal staple! You won’t regret it!
Often, we looking for ways to feel lighter when it comes to our meals. There’s no need to go to extremes. By adding more fruits and veggies to your diet, you’ll start to have more energy, and those junk food cravings should start to wane.
The Ruby Smoothie gets its beautiful color from beets, blood oranges, and raspberries, among other fruits and veggies, which also pack in a big dose of vitamins and minerals. The flax and hemp seeds are loaded with fiber, which will help fill you up, and keep your cravings at bay. Sub this smoothie for your usual breakfast or lunch every now and then for a lighter option.
I love sitting around the fire after a big meal, swapping stories with loved ones. Usually, a round of coffee will help to keep us all up instead of going into a food coma. This year, I’ve added a few special ingredients to my go-to Westrock coffee for a festive, flavorful beverage.
There are all kinds of rubs out there for steaks. This one has a little zing to it because it’s made using coffee. And not just any coffee—Westrock Coffee. It tastes so darn good, but what’s even better is I feel good using it. Westrock Coffee is an Arkansas-based brand that works with small farmers around the world to create an ethically-sourced product.
Nothing can breathe new life into a Southerner like a scoop of ice cream on a hot summer evening. For this recipe, I’ve chosen to use what I think is one of the most refreshing flavors–mint. And I have so much of it growing in the garden, it was time for me to come up with a new way to use it.
Sprinkle some dark chocolate shaving on top of this ice cream, and you’ve got yourself a delicious little treat!
Recipe courtesy of Arkansas-based Chef Michael Selig