September 3, 2015 by Lindsey | Dolly and Oatmeal

grapefruit + lime-grape cooler w/ crushed mint | dolly and oatmeal

labor day weekend is generally the summer cut-off, the weekend before school starts, and before summer fridays end. but i think a lot of us forget that the late summer season is still hanging around for nearly the entirety of september, so i'm not hanging up on summer yet - no squash, or pumpkin, or spiced baked goods just yet for me. i'm still savoring the mounds of green goods at the market, the vast array of ripe tomatoes, and the mighty harvest of peppers and potatoes. but by far this time of year is my absolute favorite as far as late summer fruit. the lavendar-lilac tones of figs, grapes, and plums make my eyes sore in the best way. they can be almost too sweet sometimes, but when paired with something to balance it out, be it savory, or in this case some acidity, it all makes complete sense.

with help from the lovely folks at Sanpellegrino, i made you all a beverage for your picnic, get-together, or labpr day party needs. Sanpellegrino Sparkling Fruit Beverages offers so many lovely citrus flavors, (my favorite growing up was their aranciata [orange] flavor) including the flavor i'm highlighting here: pompelmo, or grapefruit. it has such a wonderful zippy flavor, a perfect thirst-quencher for a these hot, late summer days! and with all this beautiful late summer bounty, i thought i would muddle some additional flavors in there for some fun! this is a wonderful balance of sweet grapes to tart grapefruit, and then there's a good amount of crushed mint leaves to freshen it up and give the drinks a subtle herb-y note. i love having a non-alcoholic recipe on hand especially on long weekends when friends or family come over, i never know who's got an allergy or who is expecting a little one - but if you're into an alcoholic version i've got you covered in the notes below ;)

happy weekend, and happy late summer! <3

*this post is sponsored by Sanpellegrino Fruit Beverages. beverages and compensation provided by Sanpellegrino. all opinions are my own.

grapefruit + lime-grape cooler w/ crushed mint

this drink would be perfect with a splash of vodka, a good gin (preferably not a gin that screams christmas in your mouth), or perhaps a good dry white wine. i would add just a splash to the amounts indicated below, or to taste.

| makes 8-10 servings |

lime-grape concentrate

8 ounces seedless grapes (roughly 1 1/2 cups)
juice from 1 lime

coolers

1 cup seedless grapes
1 bunch mint
ice cubes
2 cans (each 11.15 oz) Sanpellegrino pompelmo beverage
1 cup grape + lime concentrate
mint flowers or mint leaves, for serving
frozen grapes, for serving

method

for the concentrate

in a blender, blend together the grapes and lime juice until completely broken down, about 30 seconds. place a fine mesh sieve (or cheesecloth) over a clean bowl; pour the juice into the sieve and use the back of a spoon to press the juice through. pour juice into a lidded jar and refrigerate until ready to use. juice can be stored for up to 1 week in the refrigerator.

for the coolers

place a few grapes and 4-5 mint leaves in a small 8 ounce glass, use a muddler or the end of a wooden spoon to crush the grapes and bruise the mint. fill the glass halfway with ice cubes and add 2.5 ounces of Sanpellegrino pompelmo beverage (roughly 5 tablespoons), and 1.5 ounces lime-grape concentrate (roughly 2 tablespoons), give a gentle stir and top with mint flowers and frozen grapes.
repeat process for additional drinks.

enjoy :)

similar recipes:

granola ice cream w/ blackberry chia sauce / September 1, 2015 by Lindsey | Dolly and Oatmeal

granola ice cream w/ blackberry chia sauce | dolly and oatmeal

i often try to post a good ratio of savory dishes and sweets on the blog. so when i was going through the summer blog roll i realized that i had only posted a recipe for 1 sweet (!!!) and while it was one of my favorite recipes, it was a recipe that required you to turn your oven on : / i've been going on and on all summer about my mission to only prepare quick and simple meals, but this dessert is not one of them. it's a 2-parter, and depending on whether you want to make your own granola (which, yes, would require you to turn on the oven) it would be a 3-parter. but i refuse to let this summer pass before i share this recipe.

first, there's the blackberry chia sauce (based on my favorite childhood raspberry sauce) that's slightly thickened with mighty chia seeds, and lightly sweetened with maple syrup. the ice cream is a standard vegan ice cream with a coconut milk base. it's creamy and delightful, and we can all thank arrowroot powder's rich, creamy, and thickening properties for that! just before the ice cream is finished churning in goes the granola, providing the essential crunchy bits that (in my opinion) all ice creams must have. essentially, i like to call this "breakfast meets dessert", and if you're into sweet breakfasts this isn't the worst thing you could have ;)

happy september, all! xo

granola ice cream w/ blackberry chia sauce (v + gf)

i used my nut and seed granola recipe from last year for the granola add-in, however, you can use whatever granola you have on hand, but i would stay away from any granola that's flavored or contains dried fruit. also, if you're wanting a larger yield of ice cream, this recipe can easily be doubled.

| serves 3-4 |

blackberry chia sauce

1 pint blackberries
2 tablespoons water
1-2 tablespoons grade B maple syrup
1 tablespoon chia seeds
1 teaspoon pure vanilla extract

granola ice cream

1 can unsweetened full-fat coconut milk (preferably with a BPA-free liner)
1/4 cup grade B maple syrup
1 teaspoon pure vanilla extract
pinch of fine sea salt
1 1/2 teaspoons arrowroot powder
1/4 cup granola, plus more for topping

method

blackberry sauce

add blackberries, water, and syrup to a small saucepan over medium heat, and stir constantly with a wooden spoon (if berries are bubbling and splattering turn heat down to medium-low). use the spoon to break berries down, and simmer the sauce until it has thickened a bit, about 10 minutes. turn heat off and stir in the chia seeds and vanilla. pour sauce into a lidded jar and let cool completely before storing in the refrigerator. chia sauce will stay good in the refrigerator for up to 2 weeks.

granola ice cream

prepare an ice bath and set aside.
place coconut milk, syrup, vanilla, and salt in a saucepan and whisk. place arrowroot powder in a small bowl, whisk in a 1/4 cup of the coconut mixture until smooth. once combined, pour back into saucepan and heat over medium. continue to whisk until mixture is steaming (if your mixture is simmering turn down to low) and thickens a bit, about 10-12 minutes.
remove from heat and pour into a large bowl; place the bowl in the prepared ice bath and stir ice cream mixture until cooled. once cooled place in lidded container and store in the refrigerator until chilled all the way through, or overnight.
freeze mixture in your ice cream maker according to manufacturer's instructions; in the last five minutes of freezing, add the granola.
place ice cream into a lidded container and place in the freezer for at least 3 hours before serving. (if using a non-lidded container, press a piece of parchment paper on the surface of the ice cream and freeze.)
remove blackberry chia sauce from the fridge, (you can either heat it up a little bit, or serve it chilled) and serve over top of the granola ice cream. top with extra granola and serve.

enjoy!

more recipes:

superfood granola w/ almond-macadamia milk

tomato toast w/ macadamia ricotta, shiso + black lava salt / August 25, 2015 by Lindsey | Dolly and Oatmeal

tomato toast w/ macadamia ricotta, shiso + black lava salt | dolly and oatmeal

there's something to be said about summer's lacksidasical approach to food and general meal preparation. this summer, more than any other other, i've embraced that notion wholeheartedly; making flavorful but simple salads, mixing in some breezy sauces or dressings to liven up a dish, and cooking from heidi's forthcoming gem of a book. but more than anything else there has been an abundance of open-faced sandwiches served this season. i suppose the inspiration came from my mom and childhood memories. for beach lunches or sunset dinners she would pack a large french baguette along with various cheeses, fruit, nuts, and big green salad. we would rip off pieces of crusty bread and pile it with a schmear of brie, and slices of apple. but my favorite late summer meal most definitely came in the form of my mom's tomato and mayo sandwiches which she served on onion rye bread with a liberal pinch of salt. the flavors and texture, and the juicy ripe tomatoes made it an indulgently simple way to savor the season.

this summer, with a big enough space in the backyard, i grew tomatoes that have provided us with an abundance of fruit for most of july and august. we've been roasting them, tossing them into salads, making quick tomato sauces for pasta, and slicing them for tomato toasts. and while i love a good mayo-tomato toast, we've been making a tahini-yogurt tomato toast, as well as the ubiquitous avocado tomato toast, but there's also been a macadamia nut based ricotta that i've been wanting to share with you that lends a striking similarity to the texture and consistency of a lightly whipped ricotta cheese. so when i was conjuring up a recipe to highlight the black lava salt from ILĀ, i knew the perfect thing to pair it with. the ricotta tomato toast is rich and creamy, and gently kissed with a pinch of salt, that when prepared with fresh garden tomatoes still warm from the day's sun, it is quite possibly the most delightful thing.

i could imagine this toast (or any tomato toast) being the perfect canvas for any one of ILĀ's salts or spices like za'atar, dukkah, cayenne, and smoked paprika, or with their collection of extra virgin olive oil. each one is carefully and intentionally chosen to create a collection of essentials for your kitchen and meals. they have a kickstarter going to help fund the expansion of ILĀ which you can check out here.

i allso have an interview over on one of my favorite blogs, nutrition stripped (link) if you're interested in checking it out :)

hugs + tomato toast! xo

tomato toast w/ macadamia ricotta, shiso + black lava salt (v + gf)

i like to use a variety of heirloom tomatoes for the toast to pile high while also giving some dimension. the shiso adds a bit more of an aromatic vibe, but if it's not available where you are basil or thai basil is great substitute.

macadamia ricotta

1 cup soaked raw macadamia nuts, drained and rinsed
1 1/2 tablespoons nutritional yeast
2 teaspoons apple cider vinegar
1 1/2 teaspoon fresh lemon juice
2 teaspoons white mellow miso paste
2 small cloves garlic
8-10 tablespoons filtered water
1/4 teaspoon fine grain sea salt

tomato toasts

6-8 slices whole grain gluten-free bread (or bread of choice), toasted
1/2 pound tomatoes (see notes), sliced with 1/4" thickness
1/2 cup macadamia ricotta
1/4 cup julienned shiso
a few pinches black lava salt (or large grain sea salt)

method

macadamia ricotta

drain and rinse the macadamia nuts and place in an upright high-speed blender with nutritional yeast, vinegar, lemon juice, miso, garlic, 8 tablespoons of water, and salt. blend on high for 1 minute, scraping down the sides of the blender and adding water a tablespoon at a time, until you reach a fluffy creamy consistency. taste and adjust salt, vinegar, or lemon as necessary. transfer ricotta to a bowl and cover with cling wrap; refrigerate until ready to use.

toasts

remove macadamia ricotta from the fridge and set aside,
top toasted bread with macadamia ricotta, sliced tomatoes, julienned shiso, and a few pinches of black salt. cut the toast in half and serve.

enjoy!