Recipe: Lemon Lovin' Vegmonade

Vegmonade

Some of my dearest, childhood memories are centered around the iconic drink, lemonade. The hot summer days in the Arizona sun were cooled down with a refreshing glass of lemonade. Now that I know a little more about health than I did in my earlier years, I’m amazed at how much sugar is involved. As you all know by now, one of my favorite activities is to create food in a more wholesome way that is still enjoyable. In my opinion, (& I will be excited to hear your opinions…) I think I have mastered the craft of lemonade using only a little bit of honey as a sweetener and hiding vegetables in the mix as well.

I N G R E D I E N T S

10 lemons

2 celery stalks

2 big carrots

6 cups of filtered water

2 tablespoons of honey

D I R E C T I O N S

Juice all the lemons and pour the honey in. Stir and mix the honey in as best as possible. If you have a juicer, feel free to juice the celery and carrots. If you do not have a juicer, it is easiest to combine 1 cup of water, and the vegetables in a blender and blend until you have a liquid. If you enjoy pulp combine the lemon juice with your puree, and add 5 more cups of water in. If you are like me and don’t want pulp chunks in your lemonade, use a strainer to catch the extra fibers. I think this is best served over ice and poolside, but that is just me!