Sips, Sweets & Snacks

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Let’s face it – everything is better in shades of pink! Around here, pink is a neutral, and we’re always looking for ways to include more of it in our daily lives. Que this super simple, super pink recipe!

Pink pickled onions are a great way to add flavour and a pop of pink colour to almost any food you can think of. We’ve served them here atop avocado toast (a breakfast staple at HQ) but they work with everything from salad and rice bowls to tacos and sandwiches. Baking potatoes? Put some pink on them. Serving hors d’oeuvres at your next soirรฉe? Put some pink on them!

The secret to this rosy-hued recipes lies within the beet juice, our favourite pinkifying ingredient. Feel free to play around with adding less or more beet to alter the shade of your onions, and though they only need overnight to taste delicious, they’ll turn more pink the longer you let them sit.

Scroll down for the recipe!

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What you’ll need //

1 medium size red onion

1/2 cup of apple cider vinegar

1/2 cup water

1 tablespoon cane sugar

1 teaspoon pink salt

2 teaspoons beet juice

Recipe //

Chop 1 red onion into small strips, separating from each other as you go. Fill a glass jar with tight-fitting lid 3/4 full.

In a separate jar stir the vinegar, sugar, salt and water together. Add about two teaspoons of beet juice until the liquid turns bright pink. Now stir well and pour the liquid over the chopped onions in the other jar. Seal the lid tightly and shake it up until all the onions are covered. Leave it in your fridge for about a week and you’re ready to enjoy on all your favourite snacks! We used them on a simple avocado toast, along with candy cane beet and a sprinkling of nutritional yeast.

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Sips, Sweets & Snacks

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As much as I like to think of myself as a good cook, the honest truth is I don’t make food nearly as much as I’d like to. I hate being one of those busy people, but most days I just can’t figure out how to make time to plan, prep, cook, and clean up after a meal without getting overwhelmed.

I always admire my friends who seem to have it all figured out, especially Amanda of It’s Blueberry Moon. If you remember drooling over the pink sushi recipe I published awhile back, Amanda was a big part of that, and though her blog name has changed her crazy talent for making beautiful, colourful, HEALTHY food has not.

Constantly inspired by Amanda’s incredible Instagram posts documenting her meals (aka works of art) I approached her to collaborate on a brand new RAOP series that celebrates healthy living and a plant-based diet: Introducing #EatYourPastels! We’ll be sharing mega nutritious rainbow recipes a couple times every month, starting with this pink rice bowl! Without further ado, here’s Amanda and her first recipe on the RAOP site:

I’m already obsessed with eating and creating colourful foods, so when Alyssa approached me about a pastel collab I didn’t think twice! Taking everything to the next level (like pink tahini sauce!) could not excite me more. I wanted to make our recipes simple so that they’re easy to recreate at home. Hope you all have as much fun eating pink food as we did!

Scroll down for the recipe!

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What you’ll need //

Bowl Ingredients

1 cup brown rice
2 cups water
1 tbsp beet juice
1/2 avocado
1/4 cup chickpeas
1 mini cucumber
2 radish’s
1 small watermelon radish
1 stalk green onion
1 carrot
greens of choice

Dressing Ingredients

1/4 cup tahini
2 tbsp water
1 tbsp olive oil
1 garlic clove
1/2 lemon, juiced
1/4 tsp salt
1/2 tbsp beet juice

Directions //

Start by bringing your water to a boil. Rinse your rice well and add it to the water while reducing heat. Cover and simmer until cooked. While your rice is cooking you can start to chop up your veggies and make your dressing. Slice everything as desired, leaving your avo until last so it doesn’t brown.

To make dressing, combine all ingredients in your food processor or blender. If you don’t have either, no problem! Swap out the clove of garlic for a 1/2 tsp garlic powder and mix your sauce with a fork or mini whisk. You may need more lemon juice depending on the size of you lemon. Add to taste.

Once your rice has finished cooking, add your beet juice and fold it in gently to colour.

To assemble your bowl, start with a generous handful of greens for your base. We used mixed greens and some purple kale. If you like your food to look aesthetically pleasing before consumption, then use a tiny bowl to pack your rice in to form a little rice dome. Build your chickpeas and veggies around the rice in little pockets. Finish with a generous drizzle of dressing and garnish with some fresh sprouts.

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Sips, Sweets & Snacks

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So far our Spring here in Toronto has been, well, rather dark and stormy. Inspired by all of the doom, gloom and downpours we created “the perfect storm” in a crystal faceted glass, complete with it’s own little storm cloud and a flash of pineapple lightning!

What goes into this amazing drink besides a cotton candy cloud puff? We used Zevia’s sugar free ginger ale as the base, Kraken Rum, and a touch of lavender water and sugar (either/or will do if you don’t have both) to add a touch of Spring floral flavour to the cocktail.

Scroll down to see what happens when a our storm garnish meets this refreshing rainy-day drink!

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What you’ll need //

Zevia’s Ginger Ale
Spiced Rum
Lime juice
Lavender water
Lavender sugar (optional)

Garnish
Cotton Candy
Fresh pineapple ring
Drink umbrellas

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If you’re using lavender sugar you can choose to rim each glass or simply sprinkle some in to the drink itself. Fill two glasses 3/4 full of ice, pour 1.5 oz of spiced rum in each glass. Squeeze in a half a lime and add a few dashes of Lavender water, top it off with Zevia’s Ginger Ale. You’re ready to garnish!

First cut out a lightning bolt shape out of the pineapple, place in the freezer for a few minutes to stiffen it up. When you’re ready to serve, float a lime slice on top of each glass and place a straw and drink umbrella on either side. Form a loose cloud shape out of cotton candy and place your frozen lightning bolt on top, the sugar should help it stick. Carefully place the cloud on top of your drink and watch the magic happen!

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Quartz surface by Caesarstone Canada

Sips, Sweets & Snacks

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Dreaming up recipes is one of the best parts of throwing a party, and when it came to the Pink Moon Party we knew the “magic potion” would have to be front and centre. Instead of breaking out a cauldron and getting to brewing, we turned to our favourite kind of sharing cocktail: punch!

With the witchy woman theme of this enchanted event in mind, we got to work on the perfect whimsical botanical punch. With a hint of rose, cucumber, gin, and Zevia’s sparkling cucumber lemon water (a team favourite), this beverage is best served cool in the prettiest punch bowl you can conjure and topped with fresh rose petals!

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What you’ll need //

Zevia’s sparkling cucumber lemon water
Hendricks Gin
Lemon juice
Rose Water
Cucumber slices and Fresh (or dried) rose petals for garnish.

Recipe //

Put all ingredients in a punch bowl, wave around your magic wand (erm, spoon?) and serve! As previously mentioned, this recipe is best served in a crystal punch bowl, like this one from Cocktail Emporium, to your favourite girl gang!

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This post was sponsored, but all opinions are my own. To inquire about sponsored posts, please emailย jess@shineinfluencers.com

Sips, Sweets & Snacks

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It feels like Spring is finally peeking through the clouds, but I think I speak for all of us Canadians when I say we’re all feeling a bit vitamin and nutrient deprived. As the season switches, it’s more important than ever to refuel and get back to our fit, sun-kissed summer selves. Our favourite way to charge up on those vitamins comes from our sunny southern neighbours: Florida Orange Juice!

When Jo and I headed to OrangeTheory fitness last week for a we were in for a rude Spring awakening. This crazy intense workout class involves all sorts of different machines and maneuvers, but most importantly, heart rate monitors that show how hard you’re working on a screen (visible to your instructor and everyone in class!)

Needless to say we survived, but we were pretty much killing ourselves to keep our heart rate healthy the entire hour. Both dizzy and a bit disoriented when we left the big orange gym, we were greeted with the best surprise: fresh, crisp Florida Orange Juice.

Growing up we always got slices of orange after soccer games, and it wasn’t without reason – oranges are full of vitamin C, folate and potassium, which makes it the perfect addition to your workout recovery. Inspired by our day at OrangeTheory, Jo and I went home and whipped up our new favourite smoothie, inspired by (healthy) orange creamsicles and Florida Orange Juice.

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Ingredients //

Florida Orange Juice
Unsweetened almond milk
Vega’s vanilla protein powder
Fresh oranges, peeled
Ice cubes

Recipe //

Start by peeling and cutting up an orange into small cubes, place in the freezer overnight or for a few hours.

In a blender (we used a Vitamix for extra ice-crushing power), combine 2 cups orange juice, 1 cup almond milk, 2 tablespoons protein powder, the frozen orange pieces and two handfuls of ice.

Blend until smooth and garnish with a fresh orange slice!

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This post was sponsored, but all opinions are my own. To inquire about sponsored posts, please emailย jess@shineinfluencers.com