So, a couple of weeks ago we were contacted by a company called Sweetbird Syrups, who make certified-vegan and -vegetarian sweet flavoured syrups and smoothies. They sent us a couple of samples (because we are SO AWESOME, obviously) and we had a chance to try them out on our brunch crowd over the weekend.

We were super impressed! These syrups are fully sweet and more flavourful, I think, than the kind you get at regular coffee shops, but they’re TOTALLY vegan. None of that bone-char-refined sugar or other crap. We have the full fat ones, but they also have sugar free ones, so if you’re worried about your calorie count and are trying to replace (totally NOT vegan) Splenda in your diet, Sweetbird can probably help you out.

I used their vanilla syrup in my coffee this morning and I was pretty pleased at the taste. They also have fruit syrups, so I bet you could make some totally vegan, totally delicious Italian sodas – that used to be my favourite as a teen before I had a taste for caffeine. Just mix with soda water and voila, a delicious drink.

The smoothies are actually concentrates that are meant to be mixed with ice and water or soy milk. We mixed them with vodka because we are lushes like that and they performed really well. Plus, they are real fruit, which is better than most of the gross crap people mix with vodka.

The Enlightened Tart (better name choices encouraged)

Enlightened Tart

In a tumbler, combine:
Ice
1 shot vodka
1/2 shot Sweetbird mango & passionfruit smoothie
and top up with water

As I said in an earlier post, my brother just so happens to have a lemon tree outside of his bedroom window. Oh the opportunity!

When life gives you lemons… use them!  Malloreigh and I were sitting under the lemon tree eating dinner last night and we were discussing the first time we were subject to the juice of an actual lemon.  Both of our experiences were different, but equally as eye-opening. Can you imagine being a teenager and actually realizing that lemon juice didn’t come from a bottle?  Most people still haven’t come to this realization because of the convenience our consumer culture has afforded us. So I say, put down the fake plastic lemon and start squeezing the juice of the sweet fruit that is so versatile it can transform into the sweet, tart, and savoury.

Things I frequently make with lemons:

- Lemon Garlic Sauce (for Pasta)

- Lemon Dill Shallot Sauce (for Pasta)

- Vegan Hot Tottys (Whiskey, 1/2 lemon, 1 tbs agave, hot water)

- Lemon Almond Banana Bread

These are just four things I’ve made in the last week.

Don’t forget that you can use the whole lemon! You can always dry the lemon zest and save it for another dish tomorrow.

Lemons always add a positive twist to life, that’s why I try to eat as many as possible.

Lemon Shallot Dill Vinaigrette:

2 lemons (juiced)

1/2 bunch fresh dill (finely diced)

1 large shallot (finely diced)

salt

Equal ratio of vinegar to oil 1:1

1/2 C Olive oil

1/2 C White Wine Vinegar

I use this as a marinade for portobello mushrooms to grill, tofu scram or a quick addition to a salad.

Simple, easy, lemons.

Muddle 6 pitted cherries in the bottom of each glass, add ice to the top. Pour limeade over the ice, squeeze a slice of lime into the glass, and garnish with a thin, round-cut piece of lime. Enjoy!