This is one gorgeous cocktail to add to your roster of 4th of July recipes. A simple cranberry vodka mixed drink is electrified by dramatic blue ice cubes infused with hibiscus flavor.

Make your blue ice cubes a few days before so they are ready to drop into your cranberry mixer day of. Freeze the blue water in regular ice cube trays or get creative with different shapes. Serve in vintage champagne glasses to display your patriotic cocktails.

A brilliant Australian company has come up with a natural alternative to blue food coloring or blue Curaçao which is often filled with additives and is certainly an acquired taste. These B’lure cocktail mixers turn your drinks blue and red depending on whether you add citrus and at the same time deliver a very subtle herbal hibiscus flavor.

Red and Blue Cranberry Vodka Cocktail

Serves 4-6

Ingredients

1/4 cup agave nectar
4 oz vodka 
4 cups cranberry juice 
2 tablespoons B’lure blue hibiscus concentrate (or replace 6 of the 12 ounces of water with blueberry juice)

Directions

In a pitcher, combine 12 ounces of water with 2 tablespoons blue hibiscus concentrate. Pour into an ice cube tray and freeze for at least 4 hours.

Stir the cranberry juice, vodka and agave together in a pitcher or large jar. Divide into cocktail glasses and add two blue ice cubes to each.

Related on Eco Salon

Backyard Essentials for the Perfect 4th of July Party 

How to Grow a Cocktail Garden 

Mexican Mule Cocktail Recipe 

Photos by Ally-Jane 

The post 4th of July Recipes to Impress: Red Cranberry Vodka Cocktail Recipe with Blue Ice Cubes appeared first on EcoSalon.

This grilled pineapple recipe with shrimp, lime and paprika will quickly become your go-to summer supper. This hearty tropical fruit stands up to the high heat of an open flame and caramelizes beautifully. Pair bite-sized chunks of pineapple with fresh peeled shrimp for light and healthy skewers to serve at your summer barbeque. Because shrimp cooks quickly, it’s a perfect match for the pineapple.

The skewers are ready to eat right off the grill and the slightly spicy citrus marinade of lime and paprika gives them a Mexican flair. Make sure you soak your bamboo skewers in water for at least half an hour beforehand, otherwise they will char.

Grilled Pineapple Recipe with Shrimp in a Paprika Lime Marinade

Makes 6 skewers

Ingredients

1 lb. medium-large shrimp with shells on (about 15-20)
2 limes (one sliced into wedges to serve)
1 cup cubed pineapple (about a quarter of a whole pineapple)
1/2 teaspoon paprika
Salt
6 bamboo skewers, soaked in water for 30 minutes

Directions

Peel and de-vein the shrimp and add to a bowl with the juice from half of one of the limes, a pinch of salt and the paprika. Marinate for 30 minutes in the fridge.

Add the marinated shrimp and pineapple cubes to the skewers. You can have separate shrimp and pineapple skewers or alternate one piece of pineapple and one shrimp.

Fire up your grill to medium-high heat (or use a cast iron grill pan on your stove). Cook the skewers for about 2 minutes on each side so that the shrimp is cooked through. When all skewers have been cooked, arrange on a plate or wooden cutting board and squeeze the remaining lime on top. Serve to your guests with lime wedges and a refreshing cocktail.

Related on Eco Salon

Grilled Zucchini with Cilantro Lime Dressing

Sweet and Simple Grilled Plantains

Scrumptious Vegan Spring Rolls

Photos by Ally-Jane

The post Grilled Pineapple Recipe with Shrimp in a Paprika Lime Marinade appeared first on EcoSalon.

This pasta recipe gets a burst of freshness from a bright lemon sauce, perfectly balanced with parmesan cheese and cream.

In Italy, the lemons are the size of watermelons. While that may be a slight exaggeration, some varieties that grown on the west coast of Italy are almost 5 times the size of the lemons grown in citrus-producing states like Florida. Italians take their food, especially their produce, very seriously. And in the region of the Amalfi Coast, lemons are the pride and joy and superstar of many regional dishes. Towns dotted along the seaside cliffs have winding roads and narrow houses and you’ll find lemon trees just about everywhere.

This is not a particularly healthy dish because you’re going to use heavy cream and a generous glug of it at that. But the lightness of lemon zest makes the taste feel effortlessly light. It’s a serious treat, something so simple and perfect and worth the extra calories. It’s a delightful dish for summer suppers, alongside a big green salad or roasted asparagus.

Luscious Amalfi Coast Pasta Recipe with Lemon Sauce 
Serves 2

Ingredients
2 servings fresh fettuccine or linguini
2 lemons 
½ cup olive oil
⅓ cup heavy cream
⅓ cup grated parmesan cheese
½ teaspoon sugar
¼ teaspoon salt
salt and pepper to taste

Directions

This dish moves quickly so make sure you have all ingredients on hand. Bring 6 cups of water to a rolling boil in a large pot. Do this 10-15 minutes before you start the sauce so the water is boiling rapidly by the time the sauce is simmering.

Meanwhile in a small saucepan, heat the olive oil over low heat. Using a small box grater or lemon zester, zest both lemons directly into the hot oil. Add the sugar and salt, turn the heat up to medium-high just for two minutes, then add the cream and parmesan and whisk rapidly together. Turn the heat down to low and simmer for five minutes.

Cook the fresh pasta in the boiling water for 3 minutes then use tongs to transfer the pasta to the sauce. Toss with tongs until completely coated and serve immediately with freshly ground black pepper.

Related on Eco Salon

Limoncello Sorbet Recipe 

Zesty Shaved Brussels Sprouts Salad 

Nourish Your Body with a Mediterranean Diet Vacation 

Photos by Ally-Jane 

The post Luscious Amalfi Coast Pasta Recipe with Lemon Sauce appeared first on EcoSalon.

The Moscow Mule is a popular cocktail with mixologists and drinkers.  Made with ginger beer, lime and vodka and served elegantly in a dazzling copper mug. But for something divine, change up your Moscow Mule recipe by replacing the vodka with tequila and muddle a slice of jalapeño at the bottom of your glass.

Ginger beer and lime are a match made in heaven. These two ingredients are married perfectly in so many classic cocktails. A sweet and refreshing Dark and Stormy mixes ginger beer, lime and dark rum.

To celebrate Cinco De Mayo and the coming of spring, leave the freezing winter of Moscow for the warm spring sunshine of Mexico and swap out the vodka for tequila for a Mexican Mule. Add muddled jalapeños peppers for some kick and this cocktail will have you and your guests toasting “Ole!” in no time.

Make sure you select a hearty, unfiltered ginger beer for a spicy ginger flavor to mix perfectly with the jalapeño peppers. Because this cocktail is stirred, not shaken, make sure that the tequila you use is very cold. I keep my tequila in the freezer…just in case.

Mexican Mule

Makes 1 6 ounce cocktail over ice 

Ingredients 

1 1/2 shots (1.5 ounces) tequila (very cold)
1 shot (1 ounce ) fresh lime juice (from about 2 limes)
1 jalapeño 
4 ounces ginger beer (very cold)

Directions 

Slice the jalapeño into very thin pieces and add two (remove the seeds) to a highball class or mason jar. Add the tequila and use a muddler or the back of a wooden spoon to crush the jalapeño.

Add the lime juice and stir. Add 3 large ice cube then top off with the lime juice and ginger beer and stir gently.

Related on Eco Salon

Mexican Vegan Black Bean Stew with Amaranth 

Scandinavian Cocktails with Aquavit 

9 Homemade Cocktail Mixers 

Photos by Ally-Jane 

The post Moscow Mule Recipe Redux: The Mexican Mule with Tequila appeared first on EcoSalon.

There’s no better way to wake up on the weekends than with a hearty slice of vegetable frittata and a steaming cup of coffee. This frittata recipe is filled with pink vegetables: a full cup of red onions and sliced radishes. 

Radishes are perhaps an unusual choice for an egg dish but I find they take on this delightful sweetness when cooked in a little fat which goes perfectly with the taste of eggs. Radishes are also very easy to grow and easily found at your local farmers market.

Frittatas are easy to make. There’s no fear of flipping or overcooking because whatever you put in the pan is going to be delicious. Save time in the morning by chopping all the vegetables the night before. Simply store them in a bowl covered with a damp cloth in your fridge. Make sure to use a small non-stick pan so you have some volume and nothing sticks to the bottom.

Easy Vegetable Frittata Recipe with Red Onions and Radishes 

Serves 4 

Ingredients

6 eggs 
10 small radishes 
1 small red onion
1/4 cup whole milk
2 tablespoons butter
1/2 cup shredded Parmesan
1/2 teaspoon salt
a pinch of pepper

Directions

Preheat oven to 400 degrees Fahrenheit.

Slice the radishes and onions into small slivers. Set aside.

In a small non-stick skillet (oven-proof), heat one tablespoon of butter over medium heat. Add the onions and radishes and a pinch of salt; cook for 8-10 minutes so that the onions begin to brown and the radishes are almost translucent. Stir occasionally.

Whisk the eggs, milk, Parmesan, salt and pepper together in a bowl. Add the second tablespoon of butter to the pan and pour in the egg mixture. Stir the eggs and vegetables together a few times. Cook for 2 minutes, undisturbed, over high heat then transfer the whole pan to the oven and cook for 10 minutes. Remove from oven and serve immediately.

Related on Eco Salon

Baked Egg in Avocado 

Egg Nests with Honey and Mint 

How to Naturally Dye Easter Eggs 

Photos by Ally-Jane 

The post Easy Vegetable Frittata Recipe with Red Onion and Radish appeared first on EcoSalon.

This spicy stew recipe is packed with protein from black beans and amaranth grain.

Red peppers, beets and cilantro add color and flavor.  This special grain (technically a seed) was famously cultivated by the Aztecs and the nutritional benefits of amaranth are outstanding. Similar to quinoa, these tiny beads of protein fluff up when simmered in water in with a short cooking time. Amaranth is gluten-free and can have up to 8 grams of protein per serving.

Like quinoa, amaranth can be bitter if not rinsed properly so make sure to soak the amaranth grain in a bowl of water for a minute before cooking. When cooked the consistency can be more gelatinous than quinoa and takes some getting used to. To get all the nutritional benefits without sacrificing flavor, throw some amaranth into a spicy black bean stew. Don’t forget to pre-soak the black beans overnight!

Amaranth is available in most health food stores and or online, but quinoa makes a suitable substitute for this recipe.

Mexican Black Bean Stew Recipe with Amaranth Grain

Serves 8 

Ingredients 

4 cups vegetable broth
2 tablespoons olive oil
1 1/2 cups dried black beans (soak overnight in 4 cups of water)
2 large tomatoes
1 cup amaranth
1/2 + 1/2 teaspoon salt
3 cloves garlic, finely chopped
1 yellow beet, peeled and chopped (red is fine in a pinch)
1 tablespoon cumin
1 dried ancho chili (or New Mexican red chili)
1 red onion, finely chopped
1 bell pepper, finely chopped
2 shishito peppers or 1 jalapeño pepper, finely chopped
3 tablespoon smoky hot sauce (like Buffalo or Tabasco)
1/4 cup chopped cilantro
1 avocado, thinly sliced

Directions 

First, soak the black beans overnight in a large pot covered by 2 inches of water. Rinse the beans a few times in cold water just before use and place the pot with the beans, 1 teaspoon salt and 4 cups of fresh water on the stove. Cover, cook over high heat until the water boils, then reduce heat to a simmer. Cook for 40 minutes, then drain beans and set aside.

Roughly chop the tomatoes on a dinner plate and slide all of the pieces, juices and seeds into a bowl. Using your hands or a wooden spoon, smash the mixture until you have only small 1-inch pieces floating in tomato juice.

Rinse the amaranth in a small bowl under cold water. Add 1 cup amaranth to 3 cups water in a saucepan with a lid. Bring to a boil and then simmer for 20 minutes or until most of the water has been absorbed. Set aside.

In a large pot with a lid or dutch oven, heat the olive oil over medium high heat. Add the onion, garlic, chopped beets, shishito and red peppers and 1/2 teaspoon salt. Cook for 5 minutes then add the cumin and crumble the chili into the pot, discarding the stem. Add the tomatoes and juice to the pot and cook for 5 more minutes, stirring occasionally.

Add the black beans and vegetable broth to the pot and bring the stew to a boil. Then add the amaranth, turn down the heat to a simmer and cook for 25 minutes. Add the hot sauce just before serving and place a few slices of avocado and a sprinkle of cilantro in each bowl.

Related on Eco Salon

Easy Mexican Turkey Soup

Mexican Bread Pudding 

Amaranth Fruit Cereal

Photos by Ally-Jane 

The post Vegan Mexican Black Bean Stew Recipe with Amaranth appeared first on EcoSalon.

This shrub drink is a delightful pick-me-up made with fresh fruit, sugar and vinegar.

What’s a shrub? In two words: drinking vinegar. Before refrigeration was invented, shrubs were an excellent way to preserve fruit. Fresh fruit was mixed was sugar and fermented over several days creating to create a thick syrup that could then be added to water and cocktails.

Shrubs don’t have to be alcoholic and are certainly not girly. You can finally serve a pretty pink drink that both men and women can enjoy together. Though similar in color, this shrub drink is a far cry from a Cosmopolitan.

The sweetness of fruit and sourness of the vinegar makes a refreshing combination when added to tall glass of seltzer. The tangy flavor in similar to other fermented drinks like kombucha.

A typical shrub cocktail revolves around the syrup. Usually made with fresh fruit, sugar and vinegar, the shrub syrup can be made in a variety of ways. Shrub enthusiasts will first make their own fruit vinegar. That vinegar is then added to a combination of fresh fruit and sugar left to sit out and ferment over a few days. This strawberry rhubarb shrub enlists a less traditional but time-saving technique of cooking the fruit, vinegar and sugar together, rather than waiting a week for fermentation. Add this shrub syrup to an iced glass of seltzer for a thirst-quenching aperitif. Make the shrub syrup up to three days before and store in the fridge. The combination of strawberry and rhubarb is perfect with a botanical gin like Hendrick’s or Magellan in this cocktail.

Quick and Easy Strawberry Rhubarb Shrub Drink  

Serves 4

Ingredients

1 cup chopped fresh rhubarb
1 cup chopped fresh strawberries
1 cup sugar
¾ cup apple cider vinegar
4 oz. Hendrick’s gin
24 oz. seltzer
ice
4 mason jars

Directions

Combine the rhubarb, strawberries, sugar and apple cider vinegar in a small saucepan. Bring to a boil, then reduce heat to a simmer for about ten minutes, stirring constantly until the fruit begins to break down. Remove from heat and allow the fruit soak for 15 minutes, stir again

Use a fine mesh sieve to strain the liquid from the pulp and chill in an air-tight container in the fridge for at least 2 hours.

Fill each mason jar with 3-4 medium ice cubes and 1 ounce of the strawberry rhubarb liquid. Then add 1 ounce gin, stir with a spoon and then top off with 4 ounces selzer. Serve with a straw.

Related on Eco Salon

How to Make Your Own Drinking Vinegar 

Raspberry Rhubarb Muffins 

9 Homemade Cocktail Mixers 

Photos by Ally-Jane 

The post Quick and Easy Strawberry Rhubarb Shrub Drink   appeared first on EcoSalon.

Make this pungent Moroccan tagine with root vegetables on a weeknight and be instantly transported to the fragrant markets of the Maghreb.

This version is salty and rich in vegetable flavors. There’s not as much sweetness as you usually find in vegetable and chicken tagines with prunes, raisins and nuts, instead salted lemons and olives add a slight tanginess. A trio of starchy root vegetable: sweet potato, parsnip and turnip make the stew hearty and delicately absorb the flavors of spices like cumin and turmeric.

A tagine is a North African stew that also refers to the cone-shaped clay pot it is traditionally cooked in. Moroccan tagine pots are beautiful to look at and relatively inexpensive and easy to find, but you don’t need one to make this recipe, any heavy pot with a lid will do. The stew should cook for at least an hour and is even better when made ahead of time.

The true star of this dish is the flash-cured lemon. Don’t be afraid to eat the rind! By simply simmering lemon slices in salt water, the toughness is leached out and the rind becomes pleasantly chewy. The rinds are then finely chopped and added to the stew before it simmers to get that distinctly North African spicy lemon flavor.

Moroccan Tagine with Root Vegetables and Couscous with Pine Nuts

Serves 6

Ingredients

1 whole lemon, sliced into thin half moons
½ cup water
2 tablespoons lemon juice
1 teaspoon whole cumin seeds
½ teaspoon crushed red pepper
1 tablespoon turmeric
1 teaspoon dried coriander
4 tablespoons + 2 tablespoons olive oil
4 large carrots
1 medium sweet potato
2 medium turnips
2 medium parsnips
1 large yellow onion
1 cup pitted green olives, sliced
1 14 oz. can chickpeas, drained
3 cloves garlic, finely minced
2 tablespoons tomato paste
2 tablespoons chopped Italian parsley + more to serve
1 10 oz. box of plain instant cous cous
¼ cup pine nuts

Directions  

First make the flash preserved lemons. Add the lemon slices to a small nonstick skillet with ½ cup water, 2 tablespoons salt and 2 tablespoons lemon juice. Bring to a boil, then cover and simmer for 10 minutes or until the rinds become soft. Place the lemons and their juices in a bowl to cool, then finely chop.

Prepare your vegetables by peeling and chopping the carrots, parsnips, turnips, onions, sweet potato into ½ inch cubes.

Toast the spices in a large pot or Dutch oven: over medium-high heat, add 1 teaspoon cumin seeds, 1 tablespoon turmeric, ½ teaspoon crushed red pepper and 1 teaspoon coriander and cook, stirring constantly for 2 minutes. Remove to a plate and crush with the back of a wooden spoon and add 1 teaspoon of salt.

In the same pot, heat 4 tablespoons of olive oil over medium heat. Cook the onions first for 4 minutes on their own. Then add the garlic, the spice blend, tomato paste and chopped lemons with their juices. Stir a few times to combine, then add all the chopped vegetables and the can of chickpeas. Add 6-8 cups of water so the vegetables are covered by at least 2 inches of water. Bring to a boil and then simmer for 1 hour.

Meanwhile, bring 2 cups of water to rolling boil. Add the couscous, stir, cover and remove from flame to sit for 10 minutes. In a large skillet, heat 2 tablespoons olive over medium heat. Add the pine nuts and toast for 3 minutes until they just start to burn. Toss in the couscous and parsley.

Serve 1 cup of couscous in a shallow bowl and spoon the tagine on top with lots of liquid. Garnish with chopped parsley.

Related on Eco Salon

10 Tasty Vegetarian Meals 

New Ideas for Cooking with Root Vegetables 

Red Cabbage and Carrot Citrus Salad

Photos by: Ally-Jane 

The post Moroccan Tagine Recipe with Root Vegetables and Couscous appeared first on EcoSalon.

The moment you feel a cold coming on, use the wisdom of a thousand grandmothers from around the world and make one of these healing homemade chicken soup recipes to feel better almost instantly.

There’s something so comforting about the silkiness of fresh homemade chicken soup. The velvety broth, soft vegetables and tender chicken are almost instantly healing. Different cultures have different versions of chicken soup but the basics are the same: boil parts of a raw chicken for a few hours and add vegetables and either rice or noodles.

2. Korean Ginseng Soup
Samgyetang in Korean, this delicious soup packs a healthy amount of ginseng which is prized for its medicinal benefits in many asian cultures. Ginseng is commonly used for energy and immunity boosting and this soup is an excellent way to get your fill without taking unpleasant pills.

Photo by Ally-Jane 

3. Jewish Matzo Ball Soup

Jewish grandmothers have followed the wisdom of the philosopher Maimonides since the 12th century, who wrote of the healing powers of chicken soup. Matzoh balls are delicious fluffy balls of crushed matzo meal and egg.

4. Moroccan Chicken Soup

This wonderfully filling soup is spicy from the added garam masala as well hearty from the moroccan cous cous. Fresh avocado adds protein and flavor.

Photo by Alpha

5. Japanese Miso Noodle Soup
The rich smoky flavor of miso is mixed here with chicken, noodles and shiitake mushrooms for a divine soup that will lift your spirits in no time. This dish is elegant enough to serve guests so you can relax and concentrate on feeling better.

6. Colombian Chicken Stew
This latin stew is brilliantly flavored with dried oregano, fresh corn and cilantro. Capers add a delicate saltiness and avocado balances everything out.

7. French Pot-Au-Feu  
This gastronomic classic relies on the beautiful vegetables of the French countryside for a bright and vitamin-rich stew. Luckily, potatoes, cabbage and squash are available almost everywhere so there’s no need to visit the French countryside, just your local Farmer’s market.

Related on Eco Salon 

5 Cold and Flu Remedies You Can Make Yourself  

Simple Healthy Soba Noodle Soup

10 Best Winter Vegetarian Soups 

Chicken soup image (top) via Shutterstock

The post 7 Healing Homemade Chicken Soup Recipes from Around the World  appeared first on EcoSalon.

Kale is now a vegetable superstar. It appears in soups, salads, smoothies, on tasting menus and in sushi. Kale is best enjoyed in its pure form: raw and leafy. In this no-cook kale salad, the leaves are cut into thin ribbons and coating in a velvet sesame soy dressing that elevates the earthy vegetable to new heights.

Now that kale is so popular, farmers are planting larger crops many different varieties so that we might enjoy the exotic purple leaves of Russian kale or the sophisticated bitterness of Tuscan kale. This recipe calls for the Tuscan or Lacinato kale, a varietal which has a long history in Italian cuisine. There’s even a type of kale called “Hungry Gap,” named after the mild in-between seasons in the British climate between spring and winter. Kale is related to cabbage and has similar growing patterns.

Tuscan kale is perfectly delicious on its own. I often use thinly-sliced ribbons as a bed for stews and heavy curries instead of rice or pasta. This salad requires absolutely no cooking, just slicing and whisking. This is a great salad to bring on the go because the chopped leaves will not wilt and the dressing can be made in advance.

Kale is amazing in soups and salads and especially good when roasted into kale chips.

Amazing Asian No-Cook Kale Salad with Sesame Soy Dressing 

Serves 4 as a side 

Ingredients

1 tablespoon miso paste
1 tablespoon rice vinegar
1 teaspoon soy sauce
1 tablespoon toasted sesame oil
1 teaspoon warm water
1 teaspoon finely minced garlic
1 bunch Lacinato or Tuscan Kale

Directions

First wash and dry the kale stalks. Remove the thick center ribs by running a small sharp knife along each side of the rib. Discard and slice remaining leaves into thin ribbons.

In a small bowl whisk the miso paste, warm water and rice vinegar together. Add the sesame oil, garlic and soy sauce and whisk. Taste the sauce and add more soy sauce if you want.

Toss with the kale ribbons and serve.

Related on Organic Authority

Kale Pesto Recipe 

Kale and Hazelnut Quinoa Cakes 

Stuffed Kale Recipe with Bulgur Rice 

Photos by Ally-Jane Grossan

The post Amazing Asian No-Cook Kale Salad Recipe with Sesame Soy Dressing appeared first on EcoSalon.