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Pink Grapefruit Cucumber Rose Skin Quencher recipe from Lily Diamond’s new cookbook, Kale & Caramel, is a simple natural beauty drink recipe.
Heyyy friends! Today is extra special because it’s my dear friend Lily Diamond’s book launch day! She was one of my favorite friends to confide in through the writing process for Vegetarian Heartland and I hope she feels the same for Kale & Caramel. When it comes to writing a book, there are a ton of stressful deadlines and so many highs and lows as you bring this giant project, that you’ve put your whole self into for years, into the world. With Lily also having a spring ’17 book launch, she went through these processes at a similar time as me so we were able to bounce experiences off of each other and cheer each other on.
Her cookbook, Kale & Caramel: Recipes for Body, Heart, & Table intertwines natural eating and beauty effortlessly. Some recipes are for consuming while others are for lathering on your skin. All the ingredients have been meticulously thought out to improve your health in some way. She also goes beyond the standard ingredients by mingling flowers into her everyday cooking and recipes for an intriguing twist on homemade facials, quenchers, soups, ice creams, and more.
Today I’m sharing her recipe for Pink Grapefruit Cucumber Rose Skin Quencher which comes from the ‘rose’ section of the book. The quencher is so easy to whip up and turns the most beautiful pale pinky orange. Removing the grapefruit from it’s membranes can be a bit tricky at first but you get the hang of it after one or two pieces.
This delicious quencher is definitely going to be my summer jam. Best part? I didn’t even have to pull out my juice for this one!
Pink Grapefruit Cucumber Rose Skin Quencher recipe below:
- 3 small pink grapefruits , or 2 large
- 5- inch length of cucumber , peeled and chopped (about 1 cup)
- 1/4 teaspoon rose water , or to taste
- Sweetener of choice (such as maple syrup or honey), optional, to taste
- 4 to 5 ice cubes
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Remove the skin, seeds, and membranes of the grapefruits (the membranes can be very bitter, so make sure to remove them as best as possible). You should have about 2 cups of peeled grapefruit sections.
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Starting with the grapefruit, place the cucumber, rose water, ice, and sweetener in a blender. Blend on high until fully incorporated. Taste, and add more rose water if desired. If it tastes slightly bitter (grapefruits may vary in their sweetness), you can add a few drops of sweetener and blend to mix.
3 Comments
Lily Diamond (@kaleandcaramel)
SHELLY!!! My heart! I cannot handle the beauty of these photos, the love and creativity and genius poured into them. Thank you, thank you, thank you. I am so grateful for you!!! And I cannot wait to celebrate VEGETARIAN HEARTLAND!!!!!! Soon!
heather (delicious not gorgeous)
i love this color ? and cucumbers are so refreshing to me that quencher definitely sounds like a good name! it’s been so fun to see snippets of the kale and caramel book across the blogosphere~
Jess Kelley
I’m loving all of the recipes pouring out of Lily’s new cookbook (congratulations Lily!!), especially this one! Your creativity and execution of this recipe is magical.