DIY Cold Brew

It’s Wednesday. And whether that is a good thing or the dreaded mid-week  I have an amazing iced coffee recipe that I know will make Wednesday skip right into Friday and the much awaited weekend, unless you are a wedding photographer and well we know how that goes…but I hope that it  brightens up your “case of the Wednesdays!” I am a coffee addict/snob/habitual drinker/etc and during the hot months I crave nothing more than an iced coffee, but lets face it they get expensive fast! My local shop sells them for 3-4 bucks a pop. Why can’t we all just be millionaires? I have been messing around with different combinations for the perfect cold brew and I think this one is kind of close! You can thank me later.

For this brew I used a large mason jar + 2 cups of coarse and freshly ground coffee, I prefer a Central American or African bean but feel free to use whatever you prefer. Place the coffee in the mason jar and fill with filtered water. Place the lid, shake, and let it steep over night – 24 hrs. Pour over ice and dress it up as you wish. If its too strong for you use less coffee. I used my chemex to filter my coffee, if you dont have a chemex you can use cheese cloth. I drink mine black or with almond milk.


In a Rut

The last couple of days I have been in a rut of sorts, not sure why but I seem to just want to eat granola, burritos, veggie/fruit smoothies, and juice. It’s a pretty serious rut the kind where creativity does not flow and I grunt and rant about the next meal that I have to cook. Ever had one of those weeks? Normally, it’s pretty easy for me to shake it off. But this one feels like it’s dragging on. To get my mojo back, I’ll do things like take myself to the farmers market, flip through one of my cookbooks, or splurge on a restaurant that I have been wanting to go to for a while. But for now I have been getting pretty creative with my juice combinations.





Carrot Ginger Juice – One Serving

2 small beets including leaves
6 ruby chard leaves
2 cups spinach
1/2 cucumber
1 lemon
2 apples
1 (1-inch) piece of ginger
6 carrots


Agua Fresca

It’s that time of year again when the farmers market’s spill over with all sorts of amazing produce and herbs.  It’s summer! And with it comes one of my favorite things in the entire world – aguas frescas.

Aguas frescas have grazed every party for as long as have been able to form memories. I once spent a summer alone in Guadalajara Mexico and fell in love with all of the concoctions that are served in every corner of the city! Huge containers of these cooling drinks are found at street stands all over Mexico, their thirst-quenching contents ladled out throughout the day. Seriously addicting!!! Aguas Frescas are very diverse and usually include whatever fresh fruits are in season, herbs, seeds, and/or edible flowers. My garden has exploded with basil, the basil madness started with a 1″ plug that I bought from Rolling Hills Farms at the Farmers Market. Since I have baskets full of basil I decided to make a Lemon Basil agua fresca. Delicious and absolutely refreshing.


  • 8 cups of water
  • 1/2 cup of lemon juice
  • Handful of roughly chopped sweet basil
  • 1/4 cup of raw sugar


In a small bowl, combine  sugar and fresh lemon juice; stir until sugar dissolves. Add lemon mixture and 8 cups water to chopped basil and mix well. Adjust sweetness with more sugar if desired. (Mixture can be refrigerated, up to 2 days.) To serve, add plenty of ice. I like to add berries or peaches to mine for an extra kick. Enjoy!