Berry Basil Beneficial Cocktail with Roseview

I have coined a phrase, Holistic but Realistic and for me this means finding that balance with motherhood.  Enjoying your weekends but working hard during the week, eating clean at home but recognizing that all bets are off if you attend a kid's party and finally making cocktails that have essential oils.  Yes, you heard me, beneficial cocktails.  I created a cocktail for my friend Sophie from Roseview and you holistic mamas are gonna want to drink this one all summer.


pop over to Roseview for the recipe and cheers 

Slow Living | Preserved Lemons

Is there anything better than getting in the kitchen with another woman and creating something to nourish your family?  I would be hard-pressed to name a more enjoyable collaboration than making food with a friend and I spent last Sunday in the kitchen with my new neighbor Nicole to prepare some lemon preserves for future summer feasts.  Lemon preserves are the perfect way to utilize an abundance of lemons on your lemon tree and are a lovely dish to have in your kitchen.  In addition to having knowledge of all things holistic wellness, Nicole has the most incredible selection of hand-made ceramics(see photos below) and is about to have her first child.  I immediately felt drawn to Nicole's calm energy and after chatting about health for a few moments, I knew we would be quick friends and after her husband Jeremy prepared me a whiskey cocktail, I knew we were going to have a great summer.  I once read an article that said a good neighbor is worth $150K a year because of the enrichment they offer and I feel Nicole and Jeremy are worth their weight in gold.  To prepare the preserves, we basically followed a recipe from NY Times cooking.  Here's a little piece from Nicole about making preserves.

N | I love the idea of preserved lemons because they use up our abundance of lemons when our tree is full and dropping fruit, and then we can enjoy them for then next few months.  My favorite ways to use and enjoy preserves are chopped up and mixed in with marinated olives, in tagines, sliced over fish, on top of a roast chicken, and mixed in with veggies.  They add a really nice brightness and tangy flavor to almost any dish.  I think they will be perfect for complimenting spring veggies like asparagus and chard, on anything grilled in the summer,  and in the and in a chickpea stew in the winter.  I also saw a recipe for a kale, pumpkin seed and preserved lemon pesto that I can't wait to try.  I think that will be perfect on top of eggs, rice, or pasta.  And when using preserved lemons, you are getting the super nutritional benefits of the whole lemon and not just the juice!


  • About 10 Lemons
  • Kosher Salt
  • Peppercorns
  • Bayleaves


  1. Scrub 3 to 5 organic lemons, enough to fit snugly in a medium jar with a tight-fitting lid (have 2 to 6 more ready on the side). Slice each lemon from the top to within 1/2 inch of the bottom, almost cutting them into quarters but leaving them attached at one end. Rub kosher salt over the cut surfaces, then reshape the fruit. Cover the bottom of the jar with more kosher salt. Fit all the cut lemons in, breaking them apart if necessary. Sprinkle salt on each layer.
  2. Press the lemons down to release their juices. Add to the jar the peppercorns and bay leaves, then squeeze the additional lemons into the jar until juice covers everything.
  3. Close the jar and let ripen at cool room temperature, shaking the jar every day for 3 to 4 weeks, or until the rinds are tender to the bite. Then store it in the refrigerator.
  4. To use, remove a piece of lemon and rinse it. (Add more fresh lemons to the brine as you use them up.) The minced rind is added at the very end of cooking or used raw; the pulp can be added to a simmering pot.

Enjoy with people you love!

Quick Hemp Milk

In our home, with a growing toddler and two coffee fiends, it can be challenging keeping the house stocked with enough goat milk to go around.  So, as a vegetable-protein lover and someone who is always down for a vegan substitute, I decided to make use of the hemp seeds that I have subconsciously been stockpiling.  I enjoy making nut milks but I will admit, the overnight soak and straining of the pulp is more that I have time for most days.  Unlike it's tougher nut counterparts, hemp milk can be prepared on demand and though I know many people strain it, I quite like the the pulp of these delicate seeds and I skip this step altogether. That means I throw everything in the blender and boom, done.   In addition to how easy it is to prepare hemp milk, I enjoy hemp seeds for their nutritional qualities.  This includes a high protein content, they have essential fatty acids, can aid digestion and can also reduce inflammation.  I enjoy the nutty hemp seeds alone but if you'd like to add an additional flavor, I have tried vanilla stevia or cinnamon and both are lovely.  The best part is, if you're in a pinch and are running low on milk, it takes less than five minutes to make hemp milk and you can still have creamy coffee without worrying about your toddler going without his milk.


  • 1/4 cup shelled hemp seeds
  • 1 cup water
  • *vanilla stevia or cinnamon for additional flavor


  1. Add everything to a blender and blend until the seeds are completely broken down.  
  2. Store in an airtight container and consume within three days.