Celebrate Date Night In with tasty low-sugar “Love” flavors
Happy Valentine’s (and Galentine’s) Day to our #SujaCrew! Our bodies could all benefit from some extra love this Valentine’s Day, so this year we’re celebrating date night IN, in the best (and only) way we know how, sipping on our tasty low-sugar “Love” drink flavors and pairing them with simple yet delicious recipes (compliments of @ChefKayKay)!
Check out our most lovable flavors:
Experience summertime in a bottle with a sweet kiss of strawberry immediately followed by a satisfying kick from cayenne pepper with this sweet and spicy strawberry lemonade drink.
Like sunshine and a cool breeze in a bottle. Pucker up for the classic flavor of freshly squeezed lemonade juice with a hint of spice.
We’ve brought some of our favorite ingredients together in a refreshingly unique organic ginger drink. A bright lemonade flavor with a zing of ginger, touch of pineapple, a hint of heat and only 2 grams of sugar per bottle!
Our newest twist on lemonade balances the power of fresh pressed turmeric with a zesty combo of tart and spice that fills your heart (and taste buds) with happiness.
- 3/4 cup unsalted butter*, cut into 1-Tbsp pieces
- 2 Tbsp of coconut oil
- 1 1/4 cups granulated sugar
- 1/2 tsp salt
- 3 large eggs
- 2 tsp vanilla extract
- 2/3 cup (98g) unbleached all-purpose flour (scoop and level to measure)
- 2/3 cup (56g) unsweetened cocoa powder** (spoon and level)
- 3/4 cup (128g) chocolate chips***
-Preheat oven to 300 degrees. Spray an 8 by 8-inch baking dish with non-stick cooking spray, set aside.
-Place butter in a large microwave safe bowl. -Heat in microwave until just melted. Stir in coconut oil, sugar and salt, let cool slightly if warm.
-Add in eggs and vanilla. Break yolks and stir with wooden spoon just until blended.
-Add in flour, cocoa powder and chocolate chips. Fold and stir mixture with wooden spoon just until combined.
-Pour into prepared baking dish. Spread into an even layer. Bake in preheated oven just until barely set, about 40 – 55 minutes (toothpick may have a hint of sticky batter, be careful not to over-bake).
-Let cool completely on a wire rack before cutting into squares. Store in an airtight container at room temperature.
-Cut into desired pieces and top with fresh berries and toasted pepitas
Grapefruit Avocado and Arugula salad
- 2 pink grapefruit
- 2 haas Avocado
- 1 bunch Italian parsley
- 1 Lemon
- 9 Pickled Fresno chili pepper rings
- 2 cups Arugula
- Pinch of kosher salt
- Fresh cracked black pepper
- sea salt flakes
- Olive oil
-Add arugula to large bowl
-Halve, pit and thinly slice avocado
-Remove peel from slices and arrange in a single layer over arugula
-Segment grapefruit and arrange on and around avocado slices
-Chop Italian parsley and sprinkle over avocado and citrus.
-In a small bowl whisk together lemon, olive oil, salt, and pepper
-Drizzle vinaigrette over salad and serve immediately