Author: bloomingglenfarm

16 Jun

Posted at 11:18h in Recipes by
5 Likes

Radishes have a wealth of health benefits and are full of vitamins and minerals.  They are known to help alleviate digestive upset, minimize heart problems, and support a healthy respiratory system.  They are virtually free of fat and carbohydrates, so they make a great low calorie healthy option.  If you aren’t a fan of the spicy, peppery flavor of a raw radish, then this is definitely a recipe you want to try.  By roasting these beautiful root vegetables, the spiciness gets replaced by a mellow sweetness.

Roasted Radishes

Ingredients:
1 bunch radishes, green tops removed
1 Tbsp olive or avocado oil
¼ tsp garlic powder
¼ tsp sea salt
1/8 tsp black pepper

Directions:

  • Clean and cut radishes in half. If the bulbs are larger, cut into fourths.
  • Place in medium bowl. Add oil and spices.  Toss to coat.
  • Place in baking dish or on baking sheet in a single layer.
  • Bake at 425°F for 25 minutes or until they are tender and caramelized. The outside should be crisp, but the inside should be tender.

  • Serve warm with garlic scape dip (recipe below).

Garlic Scape Dip

Ingredients:
8 oz sour cream
3 garlic scapes, roughly chopped
½ tsp sea salt
Pinch black pepper

Add garlic scapes, salt, and pepper to food processor.  Pulse until scapes are finely chopped.

Scrape sides and pulse again.  Add sour cream and mix until well combined.  Chill until ready to serve.

*This dip can also be used for raw vegetables.  It goes well with the kohlrabi, cucumbers, and sugar snap peas in our shares this week. You could even add a fresh herb to the dip, like the dill in this week’s share.

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

09 Jun

Posted at 07:39h in Recipes by
12 Likes

Strawberry season always brings a smile to my face.  I love heading out to the fields and picking the amazing berries that our farmers work so hard to provide for us.  They are little bites of juicy, organic goodness.  While just snacking on them is perfect, the farm fresh strawberries also pair really well with the basil we get in our shares.  So, this week’s recipe combines the berries with some basil to create the perfect summer drink- Strawberry Basil Lemonade.

Strawberry Basil Lemonade

Ingredients:
1 ½ cups strawberries, washed and hulled
½ cup maple syrup or honey
4 cups water, divided
½ cup fresh basil leaves
1 cup ice
¾ cup lemon juice

Directions:

  • Place strawberries, maple syrup/honey, 1 cup water, and basil leaves in medium saucepan.

  • Bring to a boil. Reduce to a simmer and cook for 8 minutes, stirring often.
  • Remove from heat.
  • Place ice in blender. Add strawberry mixture.
  • Puree until well blended and then strain.
  • In large pitcher, combine 3 cups water and lemon juice.
  • Add in strained strawberry mixture and mix well.
  • Serve over ice. Garnish with a strawberry.
  • Store in refrigerator.

**Serve as is or spike with your favorite alcohol.

**Can also freeze to preserve for serving later in the summer.  You can even freeze just the strawberry syrup after pureeing.  Defrost when ready to use and combine with water and lemon juice.

**Want to make a fun, refreshing treat?  Pour the finished lemonade in these freezer pop bags.  Lay flat in the freezer overnight and the next day you will have delicious, homemade freezer pops.

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

01 Jun

Posted at 12:31h in Recipes by
27 Likes

Beets are new to our shares this week, so I thought it would be fun to showcase these nutrient rich root veggies in a simple salad.  Roasting them only enhances their sweet earthy flavor. This salad can be made ahead of time and is best when given time to chill and marinate.  It can be served alone, as a side, or on top of greens.

Roasted Beet Salad

Ingredients:
1 bunch beets, bulbs only
1 green garlic, white part only
1 spring onion, bulb only
2 Tbsp olive oil or avocado oil
1 Tbsp balsamic vinegar
1 tsp lemon juice
½ tsp lemon zest
½-1 tsp honey or maple syrup
½ tsp sea salt
Pinch black pepper
1 tsp finely chopped fresh chives

Directions:

  • Clean beet bulbs. Wrap each bulb in foil and roast in 400°F oven for 30-45 minutes.

  • Time will vary depending on the size of the beets.  They should be fork tender when done.  Larger beet bulbs may need up to 60 minutes of roasting time.
  • Remove from oven and open foil. Allow to cool for 20-30 minutes.
  • Peel (they should rub right off) and cut into cubes. Place in a medium bowl.
  • Thinly slice green garlic and spring onion and mix in with beets.

  • Combine oil, vinegar, lemon juice, lemon zest, honey/maple syrup, salt, and pepper in a small bowl or mason jar. Mix well.
  • Pour dressing over beet mixture and mix until beets are well coated.
  • Garnish with chives.
  • Store in an airtight container in refrigerator.
  • Serve as a side or over a bed of fresh salad greens.

**Feel free to also add a crumbled cheese like goat or feta (or try the Birchrun Hills Farm Blue Cheese from this week’s cheese share) and some toasted nuts like walnuts or almonds.

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

26 May

Posted at 07:48h in Recipes by
2 Likes

Kale is such a powerhouse of a vegetable, chock full of vitamins and minerals.  Since we are traveling for the holiday weekend, I wanted to create a recipe that would be able to come with us.  These kale chips are the perfect way to bring some of the farm with you when you travel.

Ranch Kale Chips

Ingredients:
1 bunch kale
1-2 Tbsp olive oil or avocado oil
1 ½ Tbsp homemade ranch seasoning

Homemade Ranch Seasoning:  1 ½ Tbsp parsley, 3 tsp onion powder, 2 tsp garlic powder, 1 ½ tsp dill, 1 tsp sea salt, ½ tsp black pepper

Directions:

  • Combine spices for ranch seasoning and set aside.
  • Soak kale leaves in sink filled with water for a few minutes to remove any dirt.
  • Drain sink.
  • Remove middle rib/stem from each leaf and cut into 2-3 inch pieces.
  • Dry kale pieces in salad spinner and then between dish clothes or paper towels.

*This is the most important step to getting crispy kale chips!  You want the leaves as dry as possible.

  • Place the dried kale pieces in a large bowl. Add oil and massage into leaves. The leaves should be coated in oil.
  • Add ranch seasoning and mix well.
  • Place kale pieces in a single layer on baking sheets. Do not overlap the leaves at all.

  • Bake at 250°F for 15 minutes. Remove from oven and flip leaves over.  Cook for an additional 5-10 minutes.  Leaves should be crispy when done.
  • Store in an airtight container.

Enjoy!

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

13 Dec

Posted at 15:31h in Recipes by
2 Likes

Thanks to our farmers at Blooming Glen Farm, we now have locally-grown, fresh-ground, organic (non GMO) cornmeal available to us! An heirloom variety of dent corn, “Nothstine”, was grown and harvested on the farm and then ground into cornmeal.  You can use this tasty cornmeal in cornbread or muffin recipes, as a tasty “breading” on your favorite protein, in pancakes, or in these delicious waffles.

Cornmeal Waffles

Ingredients:
¾ cup cornmeal
¾ cup flour (all purpose; gluten free blend; or cassava)
1 ½ tsp baking powder
½ tsp baking soda
½ tsp sea salt
2 eggs
3 Tbsp honey
1 cup milk (dairy or non-dairy)
2 Tbsp oil (avocado, olive, or melted coconut) or melted butter

Directions:

  • Combine cornmeal, flour, baking powder, baking soda and salt in a medium bowl.
  • In a separate large bowl, combine eggs, honey, milk, and oil.
  • Slowly mix dry mixture into the wet mixture until well combined.
  • Heat waffle maker and coat with cooking spray.
  • Pour ¼ – ¾ cup batter into waffle maker. The amount used depends on the size of your waffle maker.  Heat until cooked through.
  • Serve while hot and top with butter, maple syrup, powdered sugar, jam, etc.

**These can be made ahead of time and frozen.  Just reheat in the toaster or oven.

 Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

10 Nov

Posted at 13:46h in Recipes by
5 Likes

If you renewed your full share CSA membership for next season during the early bird renewal period, you received a pound of dry Tiger’s Eye Beans from the farm (also for sale at the farmers markets Blooming Glen attends).  These beans are beautiful, but also taste amazing.  They can be cooked and served as a side, pureed and made into a dip, or added to soups, stews, or chilis.  This recipe showcases the beans in a delicious chicken chili.

Tiger’s Eye Chicken Chili

Ingredients:
1 cup dry tiger’s eye beans
4 cups broth (chicken or vegetable), divided
1 poblano pepper
2 Tbsp olive oil
2 medium onions, chopped
2-3 cloves garlic, minced
1 lb boneless chicken breasts or thighs
1 ½ tsp cumin
1 tsp oregano
1 tsp chili pepper
½ tsp sea salt
¼ tsp black pepper

Serve with- cooked rice, shredded cheese, sour cream

Directions:

SOAKING AND COOKING BEANS-

  • Pour dry beans into a colander and rinse.

  • Place beans in a large bowl and cover with water (4-6 cups). Allow to soak at least 8 hours.
  • Drain beans in colander and rinse with fresh water.
  • Add soaked beans to a large stockpot with 3 cups of broth. Bring to a boil.
  • Reduce to a simmer. Cover and cook for 1 hour.
  • Alternately, cook on low in your crock pot (cover with water or broth, add a bay leaf and salt- put on in morning before you leave for work and they will be done when you get home.)

 

ROASTING POBLANO-

  • Cook poblano pepper directly over stove burner or on grill. Rotate to cook and char each side.

  • Place in a ziplock bag and seal.
  • Allow to cool a little bit.
  • Once you can safely handle the pepper, peel off the skin, remove stem, and remove seeds.
  • Chop into small pieces and set aside.

 

MAKING CHILI-

  • In another large pot, heat oil.
  • Add garlic and onion and cook on medium heat for 2 minutes.
  • Cut chicken into small pieces. Add to onion and garlic.  Cook for 15-20 minutes or until chicken is cooked through.
  • Add cooked beans, poblano pepper, 1 cup broth, cumin, oregano, chili powder, sea salt, and black pepper.
  • Simmer for 30 minutes.
  • Serve over rice. Top with shredded cheese and sour cream.

 

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

04 Nov

Posted at 07:59h in Recipes by
2 Likes

The watermelon radish is the star of this simple but stunning dish.  Its flavor is mild and sweet and the beautiful colors of the chopped radish make this dish shine.  Adjust the heat level to your liking. Enjoy this pico de gallo as a snack with chips, as a topping on tacos or fajitas, or simply as a garnish on a salad or scrambled eggs.

Radish Pico de Gallo

Ingredients:
1 large watermelon radish
½ large onion or 1 full small onion
2 cloves garlic, crushed
1-3 Tbsp jalapeno pepper, finely diced
1 lime, juiced
1 tsp lime zest
½ tsp sea salt

Directions:

  • Finely chop watermelon radish and place in medium bowl.

  • Finely dice onion and add to bowl with radish.
  • Add garlic, jalapeno, lime juice, lime zest, and sea salt.
  • Mix well.
  • Refrigerate for 1-2 hours before serving if possible.
  • Serve with chips, as a topping on tacos or fajitas, or on top of a salad or scrambled eggs.

  • This will keep for one week in the refrigerator.

 

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

28 Oct

Posted at 10:29h in Recipes by
5 Likes

A twist on the traditional sweet potato casserole, this recipe is full of flavor and combines butternut squash and sweet potatoes with a nutty streusel topping. Stop there and and let the sweetness of the squash and sweet potato shine, or keep going and give a nod to tradition with the addition of some mini marshmallows. Either way this is a delicious fall recipe, perfect for a sweet treat or a holiday side.

Twice Baked Butternut Squash Streusel

Ingredients:
1 butternut squash
4 Tbsp coconut oil or butter, melted
2 medium sweet potatoes
3 Tbsp maple syrup
1 tsp vanilla extract
1 tsp cinnamon
1 tsp sea salt
½ tsp nutmeg
3 eggs

Streusel Ingredients:
1 cup pecans
1 tsp cinnamon
1/8 tsp sea salt
½ cup flour (can sub with gluten free option)
6 Tbsp salted butter, cold

Optional- add up to 2 cups mini marshmallows

Directions:

  • Preheat oven to 400°F.
  • Slice butternut squash in half and remove the seeds. Discard seeds or save to roast.
  • Place the squash halves in a baking dish cut side up. Poke holes in the squash with a fork.
  • Brush on 1 Tbsp oil or butter.
  • Clean sweet potatoes. Poke with a fork or knife and wrap in foil.
  • Place squash and sweet potatoes in oven. Bake for 45 minutes to 1 hour.
  • When squash and sweet potatoes are done, they will be fork tender.

  • Remove and let cool a little bit.
  • Scoop out the flesh of the squash leaving ½ inch border on the skins. Be careful not to break the outer shell.  Place flesh in food processor.

  • Remove the skins from the sweet potatoes and discard. Place the flesh in the food processor with the squash.
  • Add oil/butter, maple syrup, vanilla, cinnamon, sea salt, nutmeg, and eggs to food processor.
  • Process on high until all ingredients are well combined and mixture is smooth.
  • Spoon mixture back into squash shells.
  • Return to oven and cook for 10 minutes.
  • While squash is cooking, make streusel. Combine pecans, cinnamon, sea salt, and flour in food processor.  Pulse to chop the nuts.

  • Add cold butter and pulse to combine. Your mixture should be crumbly.  Do not over mix.
  • Remove squash from oven and top with streusel topping.
  • Bake for an additional 10 minutes. If adding marshmallows, remove after 5 minutes, top with marshmallows, and then cook remaining 5 minutes.
  • Allow to cool for a few minutes before serving.

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member, and CSA Cooking Coach.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

20 Oct

Posted at 13:51h in Uncategorized by
4 Likes

Popcorn grown fresh on the farm is such a wonderful treat- it just tastes better than store bought, and pops up to a wonderful fluffy texture! It is an easy snack- great for after school or work, for movie nights, or family game nights.  It is simple to make on your stovetop or even your microwave, and can be topped with a variety of delicious flavors. I’ve included topping suggestions as well as five recipes for you to experiment with: Sweet & Spicy, Savory, Nut Butter, Herb Citrus and Popcorn Gooey Balls!

Popcorn
(Makes about 5 cups of popped kernels)

Ingredients:
2 Tbsp oil (coconut oil, avocado oil, olive oil, etc.)
1/3 cup popcorn kernels

Stovetop Directions:

  • Place oil in a large heavy bottomed pan with lid.
  • Heat oil to medium and then turn down to low.
  • Place 3 kernels into the pan to test the oil. After they pop, remove them with a slotted spoon.
  • Pour the rest of the popcorn kernels into the pan and cover with lid.
  • Shake the pan to prevent burning or sticking.
  • Continue shaking every couple of seconds. Keep the pan on low heat.  Listen for the kernels to stop popping.  Popping only takes 1-2 minutes, so it is quick.
  • When popping stops, remove the pan from the heat. Slowly remove the lid.
  • Using a slotted spoon, transfer the popped kernels to a bowl.
  • Enjoy plain or season.

 

Microwave Directions: *no oil needed

  • Place kernels in a brown paper bag.
  • Fold top of bag down twice (about 1 inch each).
  • Lay in microwave on side. Folded side down.

  • Microwave 2 minutes, 15 seconds to 2 minutes, 45 seconds (time varies depending on microwaves).
  • Listen to pops. As they slow down, remove from microwave.
  • Open bag and pour popped kernels into bowl.
  • Enjoy plain or season.

Topping Ideas:

  • Butter and sea salt
  • Coconut oil and sea salt
  • Parmesan cheese
  • Nutritional yeast
  • Cinnamon and powdered sugar
  • Chocolate
  • Caramel
  • or try one of the following recipes…

 

Sweet and Spicy Popcorn

Ingredients:  6 Tbsp maple syrup, ½ jalapeno (or other hot pepper), ¼ tsp sea salt, 5 cups popped popcorn

Directions:  Roughly chop the jalapeno- do not remove seeds or membranes.  Place the maple syrup and the jalapeno in a small saucepan.  Simmer on low for 10 minutes.  Strain.  Add sea salt to spicy syrup and mix.  Place popcorn in large bowl.  Drizzle syrup over the popcorn.  Toss to coat.

 

Savory Popcorn

Ingredients:  2 Tbsp butter, ½ tsp onion powder, ½ tsp garlic powder, ½ tsp sea salt, 5 cups popped popcorn

Directions:  In a small saucepan, melt butter.  Once melted, remove from heat and add onion powder, garlic powder, and sea salt.  Mix.  Place popcorn in large bowl.  Drizzle butter mixture over the popcorn.  Toss to coat.

 

Peanut Butter Popcorn

Ingredients:  3 Tbsp honey, 3 Tbsp peanut butter (or other nut butter), ¾ tsp vanilla, 5 cups popped popcorn

Directions:  In a small saucepan, add honey, peanut butter, and vanilla.  Heat and mix until well combined.  Place popcorn in large bowl.  Drizzle peanut butter mixture over the popcorn.  Toss to coat.  Lay out on a parchment paper lined cookie sheet to cool.

 

Herb Citrus Popcorn

Ingredients:  2 Tbsp coconut oil, 1 tsp citrus zest (orange, lime, etc.), 1 tsp finely chopped fresh herbs (rosemary, thyme, lemon thyme, lemon verbena, etc.), ¾ tsp sea salt, 5 cups popped popcorn

Directions:  In a small saucepan, melt coconut oil.  Once melted, remove from heat and add citrus zest, chopped herbs, and sea salt.  Mix.  Place popcorn in large bowl.  Drizzle coconut oil mixture over the popcorn.  Toss to coat.

 

Popcorn Gooey Balls

Ingredients:  1 ½ Tbsp butter, 2 cups mini marshmallows, 5 cups popped popcorn

Directions:  Melt butter in a large saucepan over low heat.  Once melted, add marshmallows and stir until fully melted.  Add popcorn and mix well.  Using an ice cream scoop, shape the mixture into balls.  Place on wax paper to cool.

 

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member and CSA Coach.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes. Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

14 Oct

Posted at 08:32h in Recipes by
4 Likes

The fresh baby Hawaiian ginger has been such a beautiful treat in our shares the past few weeks.  There are so many amazing ways to use this fresh ginger.  You can use it in stir fries or soups, in smoothies or teas, pickle or crystallize it, or simply in a marinade or dressing.  Ginger not only tastes fantastic, but its nutritional benefits include supporting digestion, improving circulation, decreasing inflammation, and boosting immune systems.  In the culinary world, it is known as one of the healthiest spices you can consume.  Naturally, I wanted to make this flavorful and nutritionally dense ginger the star of this week’s recipe- creating a versatile syrup that can be used in many different ways!

 

Ginger Syrup

Ingredients:
2 cups water
½ – 1 cup fresh ginger, finely chopped*
½ cup honey

  • Combine the water and ginger in a small saucepan.
  • Bring to a boil. Boil for 2-3 minutes.
  • Reduce to a simmer and cook uncovered for 15 minutes.
  • Remove from heat. Add honey and stir to dissolve.
  • Cover and allow to sit for one hour.
  • Strain through a cheesecloth or nut bag. Squeeze the ginger to remove as much juice as possible.
  • Store the syrup in an airtight container in the fridge. This syrup will last for a few weeks in the fridge.

*Using ½ cup of chopped ginger creates a mild syrup.  Increasing the amount of ginger up to 1 cup makes a spicier version.

What can you use this syrup for?

  • Use in dressings and marinades.
  • Use in cocktails, teas, lemonades, etc.
  • Add to smoothies.
  • Add to coffee.
  • Drink a spoonful when feeling under the weather.

 

Easy Ginger Ale

Ingredients:
3 Tbsp ginger syrup
1 tsp lime juice
6 oz club soda
4 oz ice
Lime slice and fresh mint, for garnish

Fill glass with ice.  In a measuring cup, combine the ginger syrup, lime juice, and club soda.  Pour over the ice.  Garnish with a slice of lime and mint.

 

Ginger Tea

Ingredients:
1 Tbsp ginger syrup
6-8 oz hot water
1 lemon slice

Combine all ingredients in a mug.  Serve hot.

 

Gingerbread Latte

Ingredients:
1-2 shots of espresso
2 Tbsp ginger syrup
4-6 oz milk of choice
Fresh nutmeg and cinnamon, for garnish

Make espresso.  Stir in ginger syrup.  Froth or heat milk.  Pour over espresso and garnish with freshly grated nutmeg and cinnamon.

 

Hot Toddy

Ingredients:
8 oz water
1 cinnamon stick
5 cloves
½ tsp lemon zest
½ tsp orange zest
1 ½ Tbsp ginger syrup
1 tsp honey
1 Tbsp lemon juice
1 Tbsp orange juice
1-2 oz whiskey/bourbon**
Lemon or orange slice, for garnish

In a small saucepan, heat water with cinnamon and clove.  Bring to a boil.  Add lemon zest and orange zest and simmer for 10 minutes.  Remove from heat.  Add ginger syrup, honey, lemon juice, orange juice, and whiskey.  Strain and pour into mug.  Serve hot with a lemon or orange slice.

**Make this a mocktail by subbing the whiskey with water.

 

Apple Cider Whiskey Sour

Ingredients:
Ice
¼ cup apple cider
1 Tbsp lemon juice
2 Tbsp ginger syrup
1 egg white
1-2 oz whiskey**
Cinnamon, for garnish

Fill rocks glass with ice.  In shaker, combine apple cider, lemon juice, ginger syrup, egg white, and whiskey.  Shake well.  Pour over ice and sprinkle with cinnamon.

**Make this a mocktail by subbing the whiskey with water.

 

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member, and now the CSA Cooking Coach.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com