When Life Gives You Lemons....

...Make lemonade, of course!...(Lemon, ginger, and mint lemonade, that is). :)

I have some very exciting news today. All of my hard work has finally paid off. I found out last Monday that I PASSED the Florida Bar Exam, which means that I am now officially an attorney. I cannot begin to express how I feel: blessed, inspired, accomplished, loved, happy, excited, hopeful, empowered, and a billion other feelings that I simply cannot put into words.

I haven't posted because I have been bombarded (in a good way) with congratulations and celebrations from all of the amazing people in my life. My friends even had a surprise party for me the other night! It was so thoughtful, and I am so grateful to have them in my life.

I was sworn in on Friday, and this experience has taught me many things, one of which is that if you have a feeling that you should do something but are too afraid to jump, jump. Always jump. You will learn exponentially by taking that leap of faith. If people doubt you, prove them wrong, and for the ones who believe in you, succeed not just for yourself, but for them as well. Shine your light. Be the one who others look to and hope that one day they're brave enough to do what you did.

When I do take the time to think how far I have really come, I think back to a trip to Orlando when I was 16. I remember being on I-4 (which now is literally minutes from my house), and thinking, "If only I was brave enough, I would move here." Funny, how life does that to you. If you would've told me at 16 that I'd be doing what I'm doing today, I would be so proud of myself. It was scary to take that  leap of faith, but now I'm here, and I feel like the world's at my fingertips. My only hope is that all of you have felt or will feel this way at some point in your lives.

My point?.......make lemonade with the lemons life has blessed you with!

This lemonade is sweet with a gingery kick and a minty freshness. I used 2/3 cup of sugar, but you can use more or less according to your taste preferences. It would also probably be delicious with no sugar, but I have a bit of a sweet tooth today. I hope you like it!

Ingredients:

2.5 to 3 quarts cold water

3 lemons, 1 sliced and 2 cut in half

2/3 cup sugar

1/2 cup fresh mint leaves

2 tsp. freshly grated ginger (or more)

Instructions:

1. Add the slices of lemon, the sugar, and the ginger to a large pitcher. Pour in the water, and stir.
2. Next, stir in the mint, and squeeze the juice from the lemon halves into the pitcher. Stir until the sugar is dissolved.
3. Let stand in the fridge for an hour or so to let the flavors combine, and serve.

Vegan "Greek-Style" Lemon & Dill Potatoes:

Summer is almost here....so I thought that I'd share this super fresh and delicious recipe with you.

I was inspired to make these potatoes after going to Taverna Opa in Orlando for lunch after my graduation ceremony. The food there is delicious, and they offer some good vegetarian and vegan options.

My dad ordered some tasty lemon and dill potatoes, which only meant that I just had to create my own version of them at home. The restaurant also serves a mean hummus, so I served these potatoes with a homemade roasted garlic and lemon hummus, pita chips, and fresh cucumber. To add a little more green to this dinner, I also sauteed some beet greens in red wine. It turned out to be a delicious (and filling) meal.

This is perfect for summer nights at the beach or Memorial Day barbecues. I hope that you enjoy it and share it with your family and friends over the summer. ☮

Ingredients:

2 cups small Yukon Gold Potatoes

5 cloves garlic, crushed

1/4 cup fresh dill, chopped

1 tbsp. vegan margarine

1 tbsp. olive oil

2 tsp. lemon juice (or to taste)

1/4 tsp. salt (+ more to taste)

1/4 tsp. dried rosemary

Dash of cayenne pepper

Pinch of black pepper

Serves about 6.

Total Cook Time: 25 minutes. 

Instructions:

1. Add the potatoes and garlic to a large pot and cover with water. Bring to a boil, and cook for 16 minutes or until tender. Drain.

2. Next, return the potatoes and garlic back to the pot. Add the vegan margarine, olive oil, lemon juice, salt, rosemary, cayenne pepper, and black pepper. Stir until the potatoes are coated with all of the seasonings.

3. Add the fresh dill and toss to coat. Add more dill, lemon juice, or salt to taste if necessary.

Garlic Bread Crostini with Arugula, Asparagus, and Bell Peppers:

Looking for a light yet tasty appetizer? This is perfect. It packs a nice garlic flavor, with hints of lemon, cayenne, basil, and arugula. The asparagus and bell peppers are lovely toppings, and they bring a lot of color to the dish.

Ingredients:

1 cup asparagus, shaved or cut in half
1/4 cup green bell pepper,sliced
1/4 red bell pepper, sliced
1 cup arugula
15 cloves garlic
2 tbsp. olive oil or vegan margarine
2 tsp. lemon juice
1/4 tsp. + dash of salt, divided
Pinch of cayenne pepper
Pinch of dried basil
Pinch of onion powder
6 slices of your choice of bread

Instructions:

1. Preheat your oven to 400 degrees. Wrap the garlic, a dash of salt, and 1 1/2 tablespoons of the olive oil/vegan margarine in aluminum foil.
2. Once the oven has preheated, place the wrapped garlic in the oven, and roast for 15 to 20 minutes. The garlic will be tender when it's ready.
3. While the garlic is roasting, add the asparagus, bell peppers, remaining olive oil/vegan margarine, lemon juice, salt, cayenne, basil, and onion powder to a large skillet. Toss to coat, and cook on medium heat for about 5 minutes.
4. Turn the heat up to medium-high and continue cooking for another 5 minutes or so (until the veggies are a little charred).
5. Once the garlic is ready, pull it out of the oven, and mash it in a small bowl.
6. Toast the bread. Once the bread is ready, spread the mashed garlic mixture over each piece, and top it with the arugula, and then the veggie mixture.

Rotini in Vegan Lemon Cream Sauce:

This recipe is so easy and so delicious! You may not see anymore recipes on this because I might have to start making this every day. The creaminess of the garlic, Tofutti sour cream, and almond milk lend a savory and comforting flavor, while the lemon adds a nice touch of citrus, which brightens it up and makes it appropriate for the coming summer months.

Ingredients:

1 package rotini, cooked according to package directions

1 cup arugula

1/2 cup Tofutti Better Than Sour Cream

1/4 cup vegan margarine

1/4 cup plain unsweetened almond milk

4 cloves garlic, chopped

1 tbsp. nutritional yeast

1 tbsp. olive oil

1 tsp. lemon juice

1/4 tsp. salt + more (to taste)

Dash of paprika

Dash of thyme (optional)

Serves 4.

Total Cook Time: 20-25 minutes.

Instructions:

1. Cook the pasta according to package directions, strain, and reserve about 1/2 a tablespoon of the cooking water.

2. Add the vegan margarine and olive oil, and stir until melted. Next, add the Tofutti sour cream, almond milk, nutritional yeast, 1/2 teaspoon lemon juice, salt, paprika, and thyme. Add more almond milk if necessary. Stir until the sauce is covering the pasta evenly.

3. Top with the arugula, and then splash it with the remaining 1/2 teaspoon of lemon juice. Serve with grilled veggies.