The Rum G&T

Recipe by Lukas Smith of Cotton and Reed

  • 1¼ ounces Cotton and Reed White Rum
  • ¼ ounce freshly squeezed lime juice
  • 5 ounces good-quality tonic water
  • For garnish: flaky sea salt and lime slice

Fill a medium-tall Tom Collins glass with ice. Then measure out the ingredients using a cocktail jigger and pour over. Stir the drink confidently with a tall spoon for several seconds, then finish with a sprinkling of flaky sea salt and garnish with a fresh slice of lime.

Caveman Acai Bowl

Caveman Acai Bowl by South Block Juice (Photography by Hannah Hudson)

Caveman Acai Bowl by South Block Juice (Photography by Hannah Hudson)

Caveman Acai Bowl

Eating a chilly bowl of deliciousness with superfood qualities to boot seems like a great way to kick off the day. Local juice entrepreneur Amir Mostafavi, founder of South Block Juicery, knew that bringing an acai bowl to his cold-pressed juice and smoothie lineup would be a winner. Acai berries are from the acai palm tree found in Central and South America, and they are very high in fiber, healthy fats and antioxidants. The berries are highly perishable, so they are usually packaged frozen, which is perfect for a smoothie bowl. You can find acai in the frozen fruits section of Wegman’s and Whole Foods Market. South Block’s Caveman Acai Bowl is a cult favorite and is a perfect vegan option for breakfast, a post-workout boost or anytime you need a powerful blast of nutrient-rich food in a bowl.

Recipe from South Block Juice Co.

Serves 1

  • 1 pack frozen organic acai pulp
  • 8 ounces cashew milk (We use house-made South Block cashew milk, aka “Caveman Mylk.”)
  • 1 banana

Put all ingredients in a blender and blend until smooth. Pour into a bowl. Top with your choice of granola, sliced dates, sliced banana, organic shaved coconut.

This appeared as a recipe feature with two other breakfast bowl recipes which can be found here.

Cacao Porridge Pots With Blueberry Compote

Cacao Porridge Pots with Blueberry Compote (Recipe and photo by Alexandra Dawson)

Cacao Porridge Pots with Blueberry Compote (Recipe and photo by Alexandra Dawson)

Cacao Porridge Pots Waith Blueberry Compote

By Alexandra Dawson, In My Bowl

In the early spring and summer my refrigerator is often filled with big batches of soaked and chilled oats. Simple jars perfect for early-morning munching, like my Cacao Porridge Pots with Blueberry Compote, also allow for grab-and-go convenience while mindfully celebrating locally sourced produce and plant-based nutrition. Top off this creamy-dreamy bowl with a heaping dollop of nut butter and a maple blueberry compote, made with fresh or frozen berries (depending on their seasonal availability), and say hello to your morning’s new best friend.

Serves 4

  • 2 cups rolled oats
  • 1½ cups unsweetened almond milk
  • 1 tablespoon liquid coconut oil
  • 4 teaspoons cacao powder
  • ½ teaspoon sea salt
  • 2 cups frozen blueberries
  • 1½ tablespoons pure maple syrup
  • 4 tablespoons nut butter
  • coconut flakes

In a large bowl or airtight container, whisk together oats, almond milk, coconut oil, cacao and sea salt until just combined. Cover and refrigerate for at least 6 hours, or overnight—until oats are soft and most liquid has been absorbed.

Meanwhile, in a medium pot, bring blueberries and maple to a simmer over medium heat. Continue to simmer until the liquid has been reduced by half. Transfer to an airtight container and refrigerate.
 

To assemble

Evenly distribute the soaked-oats mixture into 4 bowls or containers. Top with equal amounts of blueberry compote, nut butter and coconut flakes, serve and enjoy! Assembled porridge pots will keep for up to 1 week if refrigerated in sealed containers.
 

Nutritional Information [per bowl]
350 calories, 16 g fat, 47 g carbohydrates, 8 g fiber, 14 g sugar, 9.5 g protein

See more recipes by Alexandra Dawson at inmybowl.com 

This appeared as a recipe feature in the Spring 2017 issue of Edible DC with two other breakfast bowl recipes which can be found here.