FEATURED IN is simply dummy text of the printing and typesetting industry. On the site has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting,

FEATURED IN is simply dummy text of the printing and typesetting industry. On the site has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting,

Featured In simply dummy text of the printing and typesetting industry. On the site has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting,

Featured In is simply dummy text of the printing and typesetting industry. On the site has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting,

Featured In is simply dummy text of the printing and typesetting industry. On the site has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting,

Fetured In is simply dummy text of the printing and typesetting industry. On the site has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting,

Featured In is simply dummy text of the printing and typesetting industry. On the Site has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting,

Sweetness is a key component to any good drink, helping balance acid, bitterness and even alcohol. Swap your regular simple syrup and processed sugars for these natural ones for a healthy dose of sweet nutrients. Here’s my recommended list of natural sweeteners to keep your drinks naturally sweet.

Coco for Coconut
Made of 100% pure coconut tree sap, raw coconut nectar is an amber colored, low-glycemic sweetener contains 17 amino acids and several minerals. Raw Coconut Nectar is 90% fructose, but it contains far more minerals and nutrients than any agave syrup.

Mighty Molasses
Blackstrap Molasses contains less sugar than white sugar, brown sugar, regular molasses, or dark molasses, yet far more minerals electrolytes. So, when you add a tablespoon of blackstrap molasses to your cocktail, you’re getting more calcium than a cup of raw spinach, and twice the potassium of a banana and almost 100mg of magnesium. Featuring a robust bittersweet flavor, blackstrap molasses is a fantastic sweetener that will add complexity and subtle sweetness to cocktails while also adding a dose of healthy nutrients to your libation.

Tapping into Maple Syrup
Researchers refer to maple syrup as an “anti-oxidant cocktail of beneficial compounds” that contains some of the beneficial compounds of berries, teas, and flax seeds. Make sure to buy 100% Maple Syrup.

The Best Date
Date Sugar is 100% dehydrated dates ground into small pieces. It is a whole food, high in fiber, vitamins, and minerals.

The Buzz on Honey
According to Ayurvedic medicine, honey is revered as one of the five elixirs of immortality. Although, not a vegan option, honey has so many healing and restorative properties, it remains one of my top sweeteners of choice.

Sangria, the sweet and savory Spanish punch made with wine and sweetened seasonal fruits, is always the hit of the party. And it couldn’t be simpler to make. Here’s how to infuse this favorite party pleaser with an assortment of super berries, for a fun and healthy new flavor combination.

1 bottle red wine
1 cup blackberries
1 cup raspberries
1/4 cup dried goji berries
1 cup pomegranate juice
1/2 cup lemon juice
1 lemon, cut into wheels
1 lime, cut into wheels
1 orange, cut into wheels
Sparkling water, organic lemon soda, kombucha, or sparkling wine, for serving

Combine all the ingredients, except for the sparkling water, in a large pitcher and refrigerate overnight. Add the sparkling water before serving. Make sure to distribute the fruit evenly in the cups for extra delicious servings of superfruits.

Superfood Spotlight
This sangria is rich in the polyphenol resveratrol, the heart-healthy and antiaging antioxidant. A few simple twists are all you need to bring your sangria to fresh new heights. The type of wine you choose will determine the flavor you’ll create, so here are a few guidelines:

Pinot noir, with notes of cherry, pairs beautifully with bright herbs, such as basil, and lighter red fruits, such as cherries, raspberries, and cranberries.

Cabernet, bold and muscular, works well with peppercorns, blackberries, and cinnamon.

Shiraz, smoky and peppery, wonderfully suits blueberries, vanilla, star anise, and cloves.

Sauvignon blanc, light and grassy, doesn’t overpower kiwis, limes, and honeydew.

Riesling, sweet and crisp, is a good match for ginger, peach, and mangoes.

Prosecco, crisp and sparkling, complements citrus, tangerine, blood orange, and strawberries.