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Saturday, June 30, 2018

4th of July Paleo Mocktails

The fourth is coming up next week and that usually means lots of good food - preferably Texas brisket or at least some BBQ for me - and drinks.

However, I'm doing my best to stay on track with strict Paleo due to several recent injuries on top of my adhesive arachnoiditis. I've had to really cut back and modify my workouts so I'm making up for that in the food department.

Next week - July 4th will be the ultimate test since I will also be on vacation, visiting #leohusband's family in Florida. I've never fully been able to stay strictly paleo when I'm there. Too many tempting treats!


This year I'm hoping to be on track especially since one of my sisters-in-law is a complete health nerd like me. Hopefully, she and I can hijack the kitchen and keep things healthy.

I'm optimistic that I can make this mocktail and maybe my Whole 30 Pulled Pork next week to stay on track. I came up with the recipe last year for a friend who has Type 1 Diabetes. It has no added sweeteners at all! Stay tuned tomorrow for this yummy goodness...

4th of July Paleo Mocktails

1 c of filtered water
1.5 lbs of Strawberries hulled
1/4 c of Raw Unfiltered Honey
1 Full Spring of fresh Rosemary or 1 drop of Doterra Rosemary Essential Oil
Zest of 1 Lemon
1 T of fresh lemon juice
Ice Cold Cran-Raspberry LaCroix
Rosemary sprigs for garnish
Blueberries for garnish

Equipment:
Sauce Pan
Blender or blending stick
Zester 
Juicer
Sieve
Mason Jar

Make It:

Wash all produce and herbs.

Chronic Pain Warriors - for quick hulling of strawberries, I like to make a V cut in the top of each with a sharp paring knife and then slice them in half, working over the saucepan and sink.

Add the water, rosemary, and honey to the pot and bring to a boil. While the strawberries are coming to a boil zest the lemon, cut 1 in half and juice it. Once the strawberries have come to a boil, reduce to a simmer and add the 1T of lemon juice and the lemon zest. Stir well. Simmer for 5 minutes and allow mixture to cool.



When the base has cooled off, take out the rosemary sprig making sure to get any yummy strawberry goodness off. Either pour the base into a blender or using a blending stick, thoroughly blend the base. Pour into a wide mouth mason jar through a sieve. Chill for 1 hour.





To serve:

Add 1-2 T of the strawberry base to the cocktail glass of your choice, top with ice and Cran-Raspberry LaCroix. Garnish with blueberries and a small sprig of rosemary.





Enjoy!

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