Summer is here. I arrived home from spending two weeks in the Redwoods teaching at Spirit Weavers Gathering. I camped in the forest and slept under the stars, taking opportunity to disconnect from technology for a moment and reconnect with the amazing community that travels far and wide to be together for this sacred time. Each year, it feels more and more like coming home to a family. Amongst so many talented and powerful women, it’s incredible to be in a space where you feel so supported and seen. I’ve been sharing a bit of my journey on instagram, but have found a desire this year a stronger desire to hold the stories close and quiet in my heart. When I returned home from chilly nights under the moonlight and that cold coastal fog by the outer San Francisco shores, it was hotter than hot in Oklahoma. I’ve been dripping sweat and swimming through the muggy humidity that summer brings here. Yet, I’m welcoming in the warmth and calling in more outdoor adventures this summer…
Taking cues from Mexico’s agua frescas, comes this refreshing green juice version made from cooling herbs, alkalizing citrus, cucumber and sparkling water that I shot for Edible OKC summer issue. Chia seeds – loaded with beneficial Omega-3 fatty acids, fiber, protein and minerals – give this drink a healthy boost that keeps you hydrated through your long outdoor days. This recipe, and many other juicy concoctions, can also be found in my Seasonal Juicing | Summer eBook. Grab a copy and get juicing!
CUCUMBER BASIL CHIA FRESCA
½ cup fresh basil
½ cup fresh mint
1 lime, peel removed
1 lemon, peel removed
2 tbsp chia seeds
Process the cucumber, herbs, lemon and lime through the juicer. If you don’t have a juicer, a blender works for this recipe, too. Just be sure to add a little extra filtered water to the pitcher before blending. Pour into a glass and stir in the chia seeds. Top with sparkling water. Serve with a straw and slice of lime. Enjoy!
Makes two servings
*Juicing Tip: Wrap your herbs around the cucumber before pushing through the juice. By doing this, the water-dense vegetable will catch and filter through more of the liquid and flavor from the light leaves when juiced together.