tropical punch sangria (mocktail)

Let’s take a trip down memory lane. Back to summer when you were a kid, when the days were long, filled with laughs, snacks and tropical punch free flowing!

When Health-Ade told me their new flavor of kombucha was tropical punch, with notes of pineapple and mango, I about fell to the floor with excitement! Not only is pineapple my favorite fruit, but tropical punch booch, GUYS, this is the best thing since sliced bread! The heat of summer has hit, and the days are long, meaning there are more hours in the day to plan for picnics, days by the river and hours spent sipping tropical punch Health-Ade.

Two years ago, my summer looked different, there was an ocean and a pool involved. This year, since we moved back to rural Montana, we have an abundance of creeks, ponds and rivers to enjoy a picnic by. Landscape stretching as far as the eye can see in this big sky state. Scenery changes, moments change but the one constant of summer that stays with me from June into Labor Day weekend is the desire to be outside, 99.99% of the day.

The inviting summer breeze bouncing from mountains beckons me to the creek for my evening walks with my dog. The water dances in the eddys and bubbles natures music. With the flick of a wrist, the snap of the Health-Ade bottle opens and magically the easiest Tropical Sangria punch is made. A perfect compliment to a summer picnic. 

When I think of Sangria, I think of sweet fruit, light tang and a whole lot of flavor. When the new flavor was released I knew that this flavor would pair perfectly with more fruit, a titch of tang and those delish notes of tea from the Health-Ade!

Slice some fruit and let’s assemble!

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tropical punch sangria (mocktail)

  • Author: Paige
  • Prep Time: 15
  • Total Time: 15
  • Yield: 5 servings

Description

the best summer mocktail that makes you think you are on the beach!


Ingredients

– 1 bottle of tropical punch Health-Ade Kombucha

– 3 cups of pineapple chunks – 1 pineapple roughly

– 3 cups of slices mango chunks – roughly 2 mangos

– 4 sprigs of fresh mint for garnish

– 1/2 cup of pineapple juice

– 12 oz of sparkling water


Instructions

1. on a cutting board prep your pineapple by slicing off the outer layer and the top

2. slice your pineapple fruit into 2″ pieces and place into a pitcher

3. next, slice your mango, slice the edges off the pit and score into squares, push the skin towards where the pit would be and scoop out the chunks, place into your pitcher

4. in your pitcher add your sparkling water, pineapple juice and kombucha

5. let the mixture set for 5 hours in the fridge to marinate, or overnight for best flavor

6. drink and enjoy the summer moments!


One of my favorite things about sangria is how easy it is to make! You take your favorite flavors and marinate them together to form arguably the most delicious drink ever! Another reason that I find sangria to be the best summer drink is that you control your own destiny, whether you want to add wine, or not the possibility is up to you. In this particular case, I felt that alcohol would hinder those sweet and sour notes in the pineapple and mango fruit punch flavor in Health-Ade.

Tag me in your summer adventures, so I can see what you are doing this summer!

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gluten-free & vegan skillet peach cobbler

Friends, Family and peach cobbler lovers. I gather you all here to shout from the rooftops about the most epic giveaway that I am bringing you all! 

Let’s start by stating the fact that I simply cannot bake a peach cobbler without a few essential products. Peaches is of course number one priority in this process but coming in next is my new MadeIn knife, my skillet and a cutting board all made in America with love from MadeIn. One thing that I have learned through my cross country moves these last 4 years is that I tend to get rid of products that break and truly move only the goods. Products that will last me a lifetime and that wear beautifully with time and millions of peach cobbler.

When it comes to summer, I feel that an appropriate way to measure time is in peach ripeness. From this peach is too firm to cook with to it is time to make a cobbler soft. You might be thinking to yourself, “oh lord, I have never made a cobbler”, or “I really don’t want a mess”. These are very valid things to think when you are a new cobbler maker, but let me assure you, this is hands down one of the easiest desserts of the summer. It’s a 1 pan dish that you mix your ingredients in, cook in and I mean heck you can eat it right out of the skillet too! Your cobbler, your rules

MadeIn came to me and asked me to create a delish recipe for summer that included my favorite products from their site, and my favorite kombucha flavor. To me this was a no brainer! With the ease of a 1 pan dessert, I wanted to share my cobbler recipe with the world. Come to think of it, I am not sure why I haven’t share this recipe sooner, since like I stated above, I count my summer in peach ripeness!

Now that I have peaked your interest, let’s start baking this cobbler!

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gluten-free & vegan skillet peach cobbler

  • Author: Paige

Description

elevate the flavor of a good summer peach in this easy to make 1 pot peach cobbler!


Ingredients

Filling

– 6 ripe peaches

– 1/4 cup of tropical punch Health-Ade Kombucha

– 2 tablespoons of corn starch

– 1/2 cup of granulated sugar

– 2 tablespoons of vegan butter

 

Topping:

– 1/2 cup of sugar

– 1 cup of gluten-free flour

– 1/2 cup of vegan butter

– 1 tsp baking soda

– 1/4 tsp salt


Instructions

  1. slice your peaches 1/4″ thick using your MadeIn knife and butcher block, when you finish cutting all your peaches and set aside in your MadeIn saucepan
  2. add your Health-Ade, sugar and corn starch to the peaches and place your saucepan on a low powered burner until your peaches are getting soft and your sauce is thickening up & bubbling
  3. a small bowl mix your vegan butter, sugar, flour, baking soda and salt and using your hands or a fork cut the butter into the flour to create a biscuit
  4. remove the bubbling peaches from the heat and place the biscuit on top of the peaches
  5. place in a 350° F oven for 45 minutes to cook the biscuits
  6.  serve warm with a scoop of vegan ice cream

Notes

best when served warm with a scoop of vegan ice cream or for breakfast! 🙂

Not only is it a perfect recipe for summer, if you can’t find peaches you can easily substitute any stone fruit. I love to add plums and peaches together if my local farmers market is low, or nectarines for an extra zing! One thing to note is that you can’t go wrong with this recipe! If you don’t have something, use your best baking self and or channel me and add in what you think! If you are stumped at the local selection of fruit, go ahead and DM me. I will point you in the right direction.

As always, all opinions, recipe creation and images are my own. I feel that in true transparency, like I always am with you, I want you all to have great success in the kitchen and as a baker, and chef, those initial confidence boosts come from your tools. Tools, great ingredients and a smile are the building blocks to any delicious meals, dessert or day in the kitchen!

Tag me in your posts, comment away and let’s get you guys the tools to make an incredible cobbler! Happy summer! And even happier baking!


gluten-free & vegan cherry berry cobbler

Let’s start by asking the crowd…raise your hand if you love fresh cherries?!

I am obsessed with fresh cherries. The smell, the color, and even more importantly the taste! Cherries embody summer, fresh, bright and full of possibilities!

With the new flavor of Cherry Berry from Health-Ade I knew immediately that I needed to pair this bright flavor with a cherry berry cobbler. Cobblers, like fresh fruit are what summer is all about. This dish is arguably the easiest dessert to make. Just add fresh fruit, some oats, coconut sugar and viola cobbler!

When I approach a recipe that includes a flavor like cherry berry, but in liquid form, I immediately think about reducing down the liquid to extract flavor from the real fruit that Health-Ade uses in their kombucha. These cold pressed juice flavors add so much depth in baked goods, especially flavors like sweet cherry, elderberry, and hibiscus. Alone these aid to the side of fresh and bright, and together they dance on your palate. Coating your mouth in a floral flavor with a tinge of tart from the cherries. A truly unique flavor of kombucha to hit the market right now!

This recipe has the basis of any good cobbler; fruit (fresh and frozen for flavor), reduced kombucha, coconut sugar, organic oats, a touch of vegan butter and a shake of freshly ground cinnamon. I am a true believer that cinnamon aids to the rescue of all flavor combinations from chocolate to fresh fruit, and even savory vegetables. Like salt, cinnamon adds a depth to your food.

Let’s start with step #1!

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gluten-free & vegan cherry berry cobbler

  • Author: Paige
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55 minutes
  • Yield: 3

Description

easiest, go to dessert for your summer cherries & berries!


Ingredients

Filling:

– 1/4 cup of Health-Ade Cherry Berry Kombucha

– 1/4 cup of coconut sugar (granulated is fine too!)

– 2 tbsp of cornstarch

– juice of 1/2 lemon

– 1/4 tsp of lemon zest

– 1 cup of frozen or fresh cherries

– 1/2 cup of strawberries (fresh or frozen)

– 1/2 cup of blueberries

Topping:

– 1/4 tsp of ground cinnamon

– 1/2 tsp of vanilla extract

– 1 tbsp of coconut sugar (granulated is fine too!)

– 2 tbsp of oats

– 1 tbsp of gluten free flour blend

– 2 tsp of vegan butter


Instructions

1. Preheat your oven to 350° F and grease your 3 ramekins

2. in a small sauce pan on low heat, add your kombucha and let reduce, you will start to see bubbles and keep your heat on low

3. in about 5 minutes into the reduction add your sugar, corn starch and lemon juice, let this reduce for another 8 minutes stirring every 2 minutes when bubbles form

4. you will start to see this reduction get thick in texture

5. while your sauce is reducing, in a bowl add your pitted cherries, sliced strawberries and blueberries

6. stir fruit together and add equal amounts to each ramekin

7. when your reduction is done, you will notice it is dark in color and thick in texture like candy, remove from the heat and pour equal amounts over your fruit mixtures into the ramekins

8. in a bowl mix together the cinnamon, vanilla, coconut sugar, oats, gluten free flour and vegan butter

9. with your fingers create a loose crumb and top the ramekins with the topping

10. place the ramekins on a baking sheet and bake for 30-40 minutes until the top is golden brown and there are bubbles in the fruit

11. let cobblers cool slightly, top with vegan vanilla ice cream and enjoy!


Notes

best served warm with a scoop of vegan vanilla ice cream

Tasting the kombucha. Here you gather the notes of the drink, the individual flavors your tongue picks up and is the basis of your recipe development. Upon tasting this flavor, I knew that the addition of fresh lemon to the cobbler was a must to brighten up the notes of hibiscus. It’s time to start baking, now that we are hungry!

The best part about cobbler, and especially this recipe is that it tastes great semi warm with ice cream, cooled down after baking and even better the next day!

I find recipes in small quantities hard to come by, so this recipe was created for you and 2 other friends to enjoy! Tag me in your summer creations so I can see how you are enjoying Health-Ade’s delish new flavor!