Honey-Sweetened Hot Chocolate

I have fond childhood memories of my grandma making hot cocoa for me.  When I would visit her, she would make me hot cocoa every morning as soon as I woke up.  It was such a special treat and I always knew she made it for me with lots of love.

I wanted my daughter to be able to enjoy hot chocolate the way I did as a little girl, but I needed to change up the ingredients a bit.  My version uses nourishing ingredients and is heated at a low temperature so it retains most of the beneficial nutrients. 

Little Love has become fond of hot chocolate just like me.  It is a favorite of both of ours when the colder months set in. 

Honey-Sweetened Hot Chocolate

Sweet, chocolaty and so comforting.

Equipment: Medium-Size Saucepan, Small Bowl

• 3 tablespoons raw cacao powder
• 2 tablespoons raw honey (I use local raw clover creamed)
• 2 teaspoons gluten-free organic vanilla extract
• 3 cups raw whole milk* (See Resources)

1.     Add milk to a medium-size saucepan and heat over low heat for about 7 minutes or until desired temperature.  

2.    In a small bowl, combine cacao powder, honey and vanilla.  Stir until it makes a paste. 

3.    Add cacao mixture to the warm milk, stir until cacao mixture has completely dissolved. 

4.    Serve immediately.

Yield: Makes about 3 servings.

Note: Recipe can easily be doubled. 

Dairy-Free Option: Substitute full-fat coconut milk for the raw milk.  I use this BPA free organic full-fat coconut milk (affiliate link*). 

Check out my Mexican Hot Chocolate recipe too.

*For California residents, check out my favorite raw milk from Claravale Farm.  They sell to stores and co-ops all over CA.


*Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

This post is part of Gluten-Free Wednesdays @ The Gluten-Free Homemaker, Hearth and Soul Hop @ Mom's Sunday Cafe, Fight Back Friday @ Food Renegade, Fresh Bites Friday @ Real Food Whole Health, Fat Camp Friday @ Mangoes and Chutney, Full Plate Thursday @ Miz Helen's Country Cottage, Freaky Friday @ Real Food Freaks, and Slightly Indulgent Tuesday @ Simply Sugar and Gluten-Free.

Summer Sangria

Enjoy a glass of this Summer Sangria at the end of a hot summer day.  It’s so refreshing and full of summer fruit. 

Summer Sangria

Fresh, sweet and delicious.

Equipment: Large Pitcher or Large Measuring Cup (8 cup), Small Saucepan, Fine Mesh Strainer, Juicer (optional) or Blender

• 1 bottle organic white wine, chilled


• 1 ½ cups fresh organic watermelon juice*


• 1 cup sparkling water, filtered water or mineral water


• ½ cup lemon verbena simple syrup, recipe follows


• 1 organic lemon, thinly sliced


• 1 organic peach, peeled, thinly sliced


• 1 organic nectarine, thinly sliced


• 1 cup organic green grapes


• 15 lemon verbena leaves


• Crushed ice

1.     In a large pitcher or large measuring cup, combine organic white wine, watermelon juice, sparkling water and lemon verbena simple syrup. 

2.    Add sliced lemons, sliced peaches, sliced nectarines, grapes and lemon verbena leaves.  Gently stir to combine.

3.    Fill glasses with crushed ice and pour the sangria over the top.  Serve immediately. 

Yield:  Makes about 9 cups. 

Lemon Verbena Simple Syrup

• 1 cup honey or unrefined sweetener


• 1 cup filtered water


• 2 tablespoons lemon verbena leaves

1.     In a small saucepan, combine honey, water and lemon verbena.  Bring to a boil and reduce heat to simmer for 10 minutes. 

2.    Remove pan from heat.  Cool for about 20 minutes.

3.     Strain through fine mesh strainer. 

Yield: Makes about ½ cup Simple Syrup. 

Note: Use whatever fruit is in season.  Berries, plums and cherries would be lovely in this as well.  *If you don’t have a juicer to make the fresh watermelon juice, a blender will work just as well (it breaks down easily because of the high water content).  You can also remove the Sparkling Water and substitute with more fresh watermelon juice.  
Non-Alcoholic Version: Remove the White Wine and substitute with Sparkling Water. 

Tip: This is fabulous the next day too.  Make a batch up the day before if you'd like, the flavors really come together, it's even sweeter the next day.  

Please drink responsibly and do NOT drink and drive.  

This post is part of Mangia Mondays @ Delightfully Dowling, Melt in Your Mouth Monday @ Make Ahead Meals for Busy Moms, Recipe Sharing Monday @ Jam Hands, Made By You Monday @ Skip To My Lou, Tuesdays At The Table @ All the Small Stuff, Tasty Tuesday @ Nap Time Creations, Good & Tasty Tuesday @ Stay At Home Babe, Turning the Table Thursday @ Around My Family Table, and Seasonal Sunday @ Real Sustenance.

Watermelon-Cucumber Juice

Watermelons and cucumbers are in season right now and my family is taking advantage and juicing them as much as we can.  Watermelon-Cucumber is probably my favorite juicing combination.  It’s so delicious and refreshing. 

Watermelon is known for being very cleansing for the whole body, especially for the kidneys.  It's a well-known natural remedy to help break up kidney stones + help prevent them from occurring.  Watermelon is full of antioxidants and is high in vitamin A (beta-carotene) and vitamin C.  It is also very hydrating.     

Cucumbers are high in vitamin C and antioxidants.  They are also known for having cleansing properties and dissolving kidney stones.  Cucumbers are very hydrating due to their high water content.  When juiced, they have a very mild, sweet flavor, which goes well with almost any juicing combination. 

Watermelon-Cucumber Juice

Pretty and pink, this juice has the most beautiful color.  It’s refreshing, hydrating and cleansing. 

Equipment: Juicer

·      4 cups organic watermelon, wash outside rind

·      4 organic lemon cucumbers or 1 large cucumber, washed

1.     Prep juicer, watermelon and cucumbers.  Cut watermelon in half, scoop out chunks of watermelon flesh with a spoon (I place the chunks in a 4 cup measuring cup and fill it).  Cut lemon cucumbers in half, then cut into pieces that fit into your juicer.  

2.    Juice the cucumbers then watermelon. 

My favorite helper, she juiced everything

Pretty and Pink

3.    Serve immediately, drink as is or pour over a small amount of ice. 

My Little Love with her Watermelon-Cucumber Juice

Yield: Makes about 4 cups of juice.

Note: Don’t forget to rinse the juicer parts after juicing.  You don’t want to have dried pulp remnants that your can’t clean off later. 

Tip: I love to fill 2 ice cube trays with the juice and freeze it (I use this + this is great too ... my absolute favorite ice cubes ever).  When I make smoothies, I pop a few cubes in.  The juice cubes are even great in a glass of water, adds a really nice flavor.  1 regular ice cube = 2 tablespoons.

Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

Disclaimer: ALL information you read on Recipes to Nourish is purely for informational and educational purposes only.  I love to share and share with love, but I am not a health care practitioner.  This information is not intended to treat, cure or prevent any disease.  If you have questions about food, diet, nutrition, natural remedies or holistic health, please do your own research and consult with your health care practitioner.  

OTHER WAYS TO ENJOY WATERMELON

Creamy Watermelon Ice Cream

Watermelon Granita

Watermelon Lemonade - Blended

Watermelon-Carrot Juice

Summer Sangria w/ Watermelon Juice

This post is part of Wellness Weekend @ Diet, Dessert and Dogs, Whole Health Weekend Link-Up @ Nourishing Treasures, Recipe Sharing Monday @ Jam Hands, Homestead Barn Hop @ The Prairie Homestead, Mangia Mondays @ Delightfully Dowling, Slightly Indulgent Tuesday @ Simply Sugar and Gluten Free, and Seasonal Sunday @ Real Sustenance. 

{Blended} Watermelon Lemonade

There’s nothing like a glass of fresh, homemade lemonade at the end of a hot summer day.  This version is so refreshing, hydrating and sweetened with honey {no refined sugars here}.  The watermelon adds a delicious sweet flavor and gives the lemonade a beautiful pink hue.  

{Blended} Watermelon Lemonade 

Refreshing, hydrating, cooling, and oh so yummy!

Equipment: Blender

• ¼ cup freshly-squeezed organic lemon juice, about 2 lemons
• 2 cups organic seedless watermelon chunks
• 3 cups ice cubes (filtered water ice cubes)
• ¼ cup raw honey, preferably local (I use local raw creamed clover) 

1. Squeeze the juice of 2 lemons through small fine mesh strainer into blender.
2. Add watermelon chunks to blender. 

3. Add ice cubes to blender. 
4. Add honey to blender. 

5. Blend on high speed until combined and slushy.  My blender has an “ice crush” function, which is the highest speed; this is what I use to combine. If it’s not combining right away, use low/pulse button a couple of times, or give it a stir with a spoon (turn blender off first if stirring with spoon).  Then increase speed up to high/”ice crush.”

6. Serve immediately. 

Yield: Varies, about 3-4 cups.  

OTHER WAYS TO ENJOY WATERMELON

Watermelon Cucumber Juice

Watermelon Granita

Creamy Watermelon Ice Cream

Watermelon-Carrot Juice

Summer Sangria w/ Watermelon Juice

This post is part of Pennywise Platter Thursday @ The Nourishing Gourmet, Turning the Table Thursday @ Around My Family Table, Full Plate Thursday @ Miz Helen's Country Cottage, Simple Lives Thursday @ A Little Bit of Spain in Iowa, Cooking Thursday @ Diary of a Stay at Home Mom, Fight Back Friday @ Food Renegade, Fresh Food Friday @ la bella vita, Fresh Bites Friday @ Real Food Whole Health Blog Carnival, Friday Food @ Momtrends, Sweets This Week @ Sugar Bananas!, Whole Health Weekend Link-Up @ Nourishing Treasures, Allergy Friendly Friday @ Cybele Pascal Allergen-Free Cuisine,  Monday Mania @ The Healthy Home Economist, Your Recipe, My Kitchen @ Frugal Antics of a Harried Homemaker, Homestead Barn Hop @ The Prairie Homestead, Weekend Gourmet Blog Carnival @ Hartke Is Online, Homemaker Monday @ 11th Heaven's Homemaking Haven, Melt in Your Mouth Monday @ Make-Ahead Meals for Busy Moms, Made By You Monday @ Skip To My Lou, MaFF Monday @ The Saturday Evening Pot, Mangia Mondays @ Delightfully Dowling, Fat Tuesday @ Real Food Forager, Hearth and Soul Hop @ Mom's Sunday Cafe, Made From Scratch Tuesday @ From Mess Hall to Bistro, Recipe Sharing Monday @ Jam Hands, Slightly Indulgent Tuesday @ Simply Sugar & Gluten Free, Foodie Wednesday @ Daily Organized Chaos, Works-for-Me Wednesday @ We Are THAT Family and Fat Camp Friday @ Mangoes and Chutney.  

Watermelon-Carrot Juice

Watermelon-Carrot juice is so refreshing.  Since watermelons are in season right now, we are taking advantage and juicing them (and eating them) as much as we can. 

Watermelon is very cleansing for the whole body.  It is especially beneficial for the kidneys + it's known to help break up kidney stones and help prevent them from occurring.  Watermelon is full of antioxidants and is high in vitamin A (beta-carotene) and vitamin C.  It is also very hydrating and refreshing.      

Carrots are one of the richest sources of vitamin A due to its concentration in beta-carotene.  It is also high in other vitamins and minerals.  When juiced, it has a very sweet taste and goes well with almost any juicing combination. 

Watermelon-Carrot Juice

Refreshing, hydrating and cleansing. 

Equipment: Juicer

• ½ small organic watermelon (about 2 cups flesh)
• 4 organic carrots, washed and scrubbed

1.     Prep juicer, watermelon and carrots.

2.    Juice watermelon first by scooping out chunks of flesh with a spoon.  Next juice the carrots. 

Watermelon Juice

3.    Serve immediately, drink as is or pour over a small amount of ice. 

Watermelon-Carrot Juice

Nestled in our organic heirloom watermelon leaves. 

Yield: Makes about 3 cups of juice.

Note: Don’t forget to rinse the juicer parts after juicing.  You don’t want to have dried pulp remnants that your can’t clean off later. 

Disclaimer: ALL information you read on Recipes to Nourish is purely for informational and educational purposes only.  I love to share and share with love, but I am not a health care practitioner.  This information is not intended to treat, cure or prevent any disease.  If you have questions about food, diet, nutrition, natural remedies or holistic health, please do your own research and consult with your health care practitioner.  

Carrot-Celery-Ginger Juice & Migraine Remedies

Migraines, yuck!  If you have ever had one, you know what I mean.  I am struggling to fight one off today.  It feels like an awful battle, especially when you cannot take a break because your job as mommy must go on. 

I have been getting migraines since my high-school years and they are horrible.  From the research I have done on migraines, the majority of them are caused by an imbalance (nutrition related), tension, food sensitivities or food that is toxic to the body (that can be different for each person, food reacts differently for all of us).  Some are cause by genetics, but the majority of them are caused from nutrition or lack of it. 

Before I changed my diet, I used to get them ALL the time.  Now I normally get them once a month, and they seem to be cycle-related.  I’m still trying to figure out the exact component that causes them.  In the mean time, I need remedies that can help lessen the symptoms or help it go away faster. 

This brings me to juicing.  I seem to get some relief if I juice, especially when I start to feel a migraine coming on.  The quicker I get started on remedies, the more effective they seem to be.  Juicing seems to help cleanse the body right away.  And really, if there is something toxic in your system, you want to get it out fast!  Juicing is a great way to cleanse.  The best juicing combination I have found for migraines is carrot + celery + ginger.  I don’t have any “science” behind this, it just seems to be what helps me, and it tastes good too!

Other Remedies I Use Along w/ Juicing:

• Skullcap tincture
• Valerian tincture
• Warm chamomile tea, chamomile lavender tea + chamomile ginger tea
• Warm lemon balm tea
• Warm chamomile + lemon balm tea
• Bioplasma Cell Salts by Hylands
• Belladonna 30c 
• Bryonia 30c 
• Arnica 30c 
• Hylands Migraine Headache Relief  
• LOTS of filtered water
• LOTS of coconut water (I like this + this brand) 

NOTE: These are things that have worked for me.  If you are pregnant or nursing, please speak with your midwife or health care practitioner about using any of these remedies.  This info is purely for informational and educational purposes only.  I am not a health care practitioner ... if you have any questions, please ask your health care practitioner.  

What NATURAL remedies have worked for you?

Carrot-Celery-Ginger Juice

Fresh, sweet, creamy and a little spicy.   

Equipment: Juicer

• 4-5 large organic carrots, washed and scrubbed
• 1-2 stalks organic celery, washed
• 1 inch chunk fresh organic ginger, peeled

1.     Prep juicer, carrots and ginger. 

2.    Juice ginger first, then celery, then carrots.

3.    Serve immediately, drink as is or pour over a small amount of ice. 

Yield: Makes a little more than 1 cup of juice.

Tip: To “peel” ginger, scrape ginger “skin” off with a spoon, it comes off so easily this way. 

Note: Don’t forget to rinse the juicer parts after juicing.  You don’t want to have dried pulp remnants that you can’t clean off later. 

Disclaimer: ALL information you read on Recipes to Nourish is purely for informational and educational purposes only.  I love to share and share with love, but I am not a health care practitioner.  This information is not intended to treat, cure or prevent any disease.  If you have questions about food, diet, nutrition, natural remedies or holistic health, please do your own research and consult with your health care practitioner. 

Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.