Fresh and Tangy Cucumber Ginger Mint Agua Fresca Recipe

Cucumber Ginger Mint Agua Fresca – Our fresh and tangy agua fresca recipe creates the perfect nonalcoholic summer mocktail!

Prep Time: 5 minutes mins
Total Time: 5 minutes mins
Course: cocktail, DrinksCuisine: Mexican Servings: 6 drinks Calories: 113kcal Author: Sommer Collier


• 2 large English cucumbers cut into chunks
• 1 cup freshly squeezed lime juice (8-10 limes)
• 2/3 cup granulated sugar
• 10-15 fresh mint leaves
• 1 piece fresh ginger (1-2 inches)
• 4 cups water, divided


Prepare all the ingredients and place in a blender jar. Add 2 cups water. Cover and blend until the mixture is very smooth.

Place a sieve over a pitcher. Pour the agua fresca through the strainer to remove the pulp. Add the remaining 2 cups water. Cover and chill until ready to serve.


Serving: 1cup | Calories: 113kcal | Carbohydrates: 29g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 12mg | Potassium: 203mg | Fiber: 0g | Sugar: 24g | Vitamin A: 195IU | Vitamin C: 15.4mg | Calcium: 31mg | Iron: 0.4mg

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Easy Keto Tuna Salad Recipe

Make this truly easy keto tuna salad for your lunch today! Keto tuna salad bursts with flavor from Dijon mustard, hot sauce, garlic, and cilantro. It’s perfect when served on a 90-second keto bread!

• 1 (5-oz can) tuna in water, no salt added
• 3 tablespoons avocado oil mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon hot sauce
• ½ teaspoon minced fresh garlic
• ¼ teaspoon Diamond Crystal kosher salt
• ¼ teaspoon black pepper
• ¼ cup chopped cilantro or parsley

1. Drain the tuna well.
2. Transfer the drained tuna to a medium bowl.
3. Flake it well with a fork.
4. Add the remaining ingredients and mix well.
5. To serve, stuff the tuna salad inside a bell pepper or a large tomato, serve in lettuce wraps, or on toasted 90 second bread.

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Colorful Quick Quinoa Grecian Salad Recipe

Here is a recipe for Colorful Quick Quinoa Grecian Salad.


2 cups uncooked quinoa
3 cups fat-free, less-sodium chicken broth
2 tablespoons extravirgin olive oil
1 teaspoon minced fresh mint
1 teaspoon grated lemon rind
2 teaspoons fresh lemon juice
1 teaspoon sherry vinegar
1/2 teaspoon sea salt
1 cup cherry tomatoes, quartered
1 cup thinly sliced radicchio
1/2 cup chopped yellow bell pepper
1/2 cup chopped English cucumber
1/3 cup (about 1 1/2 ounces) crumbled reduced-fat feta cheese
3 tablespoons chopped pitted kalamata olives
1 tablespoon minced shallos


Place quinoa in a large bowl; cover with water. Let stand 5 minutes; rinse well, and drain.

Bring broth to a boil in a large saucepan; stir in quinoa. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Uncover; fluff with a fork. Cool to room temperature.
Combine olive oil and next 5 ingredients (through sea salt) in a large bowl. Add cooled quinoa, tomatoes, and the remaining ingredients; toss well.

Serving Size: serves 10, serving size 1 cup

Number of Servings: 10

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Here Is Recipe For Aura’s Dinner Salad

Here I am sharing an easy and healthy Salad Recipe For Dinner


1 – Garlic, peeled and minced
2 tbsp. Extra Virgin Olive Oil
1 tsp. Balsamic Vinegar
2 tbsp. Seasoned Rice Vinegar (Star brand with no corn syrup)
1-2 tbsp. Grated Parmesan Cheese

1 – Carrot, large – peeled and sliced thinly
1 – Cucumber – peeled and sliced
1 – Tomato – sliced or several cherry tomatoes
1 – Cauliflower pieces – cut small

1/4 head red leaf lettuce
1/4 head green leaf lettuce

However, any type of lettuce would do (spinach, too). I usually toss in 3 large handfuls for 4-6 people.


Prepare Dressing: Peel and mince garlic into a wooden bowl (preferably non-varnished natural wood). Smash the garlic along the bottom of the bowl with a small spoon. Pour remainder of dressing ingredients into bowl and mix well with the garlicky spoon.

Marinate Veggies and Prep Lettuce: Peel and slice carrots and cucumbers and toss them into the dressing with tomato and cauliflower pieces to let them marinate. Place the lettuce on top of marinating veggies and make your dinner.

Serve Salad: Toss to coat (scraping the bottom of the bowl to get all the garlic flavor) the lettuce with the veggies just before serving.

Leftovers are yummy the next day.

Serving Size: Makes dressing for large salad (serving 4-6)

Number of Servings: 4

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Roasted Turmeric Cauliflower Florets

Turmeric and especially its most active compound curcumin have many scientifically proven health benefits, such as the potential to prevent heart disease, Alzheimer’s and cancer. It’s a potent anti-inflammatory and antioxidant and may also help improve symptoms of depression and arthritis

Heal your body and health with this amazing recipe!


  • 1/4 cup avocado or olive oil
  • 1 tsp turmeric powder
  • 1 tsp garlic powder
  • 1/2 tsp chili flakes, or to taste
  • 1/2 tsp sea salt, or to taste
  • 1/2 tsp freshly ground pepper, or to taste
  • 1 large head cauliflower

To Garnish:
freshly shredded parmesan, chopped parsley, lime wedges

Preheat your oven to 450 degrees f. and line a large baking sheet with parchment paper.
Carefully cut and remove the cauliflower core and discard, then break into florets.
Place your cauliflower florets into a large bowl.
Sprinkle with your seasonings and drizzle with the oil.
Stir well to get all the pieces nicely coated.
Transfer to your prepared baking sheet and spread it into a single layer.
Roast until crisp-tender, and slightly golden brown, 25-30 minutes.

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Portobello Vegan Beef(less) Stew

This hearty vegan stew uses tender portobello mushrooms in place of meat, along with potatoes and veggies simmered in a savory herbed red wine broth. You won’t miss the meat in this hearty vegan version of classic beef stew!
Course Entree
Cuisine American
Keyword mushroom stew, vegan stew
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6
Calories 278 kcal

2 tablespoons olive oil
1 pound portobello or cremini mushrooms, cleaned and roughly chopped
1 large onion, diced
2 medium celery stalks, chopped
2 medium carrots, sliced
3 garlic cloves, minced
1/4 cup all-purpose flour
4 cups vegetable broth
2 pounds red potatoes, cut into 1 to 2 inch chunks
2 tablespoons fresh thyme leaves
2 tablespoons finely chopped fresh rosemary
1 cup dry red wine
2 tablespoons tomato paste
1-2 teaspoons Marmite (optional, but highly recommended for savory flavor)
1/2 teaspoon liquid smoke, or to taste (optional)
Salt and pepper to taste


1). Coat the bottom of a large pot with oil and place it over medium heat.
2). Give the oil a minute to heat up, then add the mushrooms in an even layer. Let them cook for about 5 minutes, until lightly browned on the bottoms. Flip and cook for about 5 minutes more, until softened.
3) Add the onion, celery, carrots and garlic. Cook everything until veggies begin to tenderize, about 10 minutes, stirring occasionally.
4). Sprinkle in the flour, a bit at a time, stirring between additions to form a coating on the veggies. 5). Cook the veggies and flour for about 1 minute, stirring constantly.

6). Begin adding the broth, a bit at a time, stirring to eliminate any lumps that form from the flour.
7). When all of the broth has been added, stir in the potatoes, thyme, and rosemary.
8) Raise the heat and bring the liquid to a simmer. Lower the heat and allow it to simmer, uncovered, until the potatoes are just tender but still a bit undercooked, about 15 minutes stirring occasionally.
9) Stir in the red wine, tomato paste and Marmite. Bring the stew back to a simmer. Allow the stew to simmer for about another 20 minute, stirring occasionally, until the broth is thick and the veggies are very tender.
10) Remove the pot from heat and season the stew with liquid smoke, salt and pepper.
Ladle into bowls and serve.

Recipe Notes
Add the wine between steps 3 and 4, and let it simmer for 4 or 5 minutes to reduce.

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Super easy and PERFECTLY cooked poached eggs

Here’s a SUPER EASY method to get those PERFECTLY cooked poached eggs for your avocado toast!
You don’t need any butter, oil or non-stick spray to poach an egg.
No burnt crispy, or rubbery edges either!
Poached eggs give you a warm yolk that’s nice and runny without having to worry about whether the white is cooked.
Makes 2 servings


  • 2 free-range large eggs
  • 2 slices Ezekiel, sprouted whole wheat, or rye bread, toasted
  • 1/2 ripe avocado
  • 8 cherry tomatoes, cut in halves or quarters
  • 2 Tablespoons toasted pine nuts
  • 1/2 tsp chili flakes, or to taste
  • 1/2 tsp dried oregano, or other fresh chopped herbs of your choice (i love fresh dill on these!)
  • sea salt and fresh ground black pepper, to your taste


  • Place two mason jar lid rings (without the center) into a medium pot.
  • Fill the pot with water just barely above the lids. Add a tiny pinch of sea salt.
  • Bring water to a rapid boil then turn the heat off.
  • As the rings are laying flat on the bottom, very gently crack the eggs into each ring.
  • Turn off the heat, and cover your pot for 4-5 minutes depending on your egg preference.
  • Set a timer, and immediately remove your eggs.
  • Meanwhile, divide your avocado equally between the 2 toasts and gently smash it with a fork.
  • Gently place the poached eggs on top of the avocado, then add cherry tomatoes, pine nuts and season to your liking.

  • Enjoy!

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