Happy Friday everyone! This week calls for extra celebration in the Veganosity household. Yesterday was my last day of undergraduate classes and I’m getting ready to graduate! Ahhhhh! This next huge step calls for an extra delicious drink and super yummy appetizers to go with it. Recently though, I’ve been heavily focused on keeping things healthy, so these amazing endive boats and scrumptious spritzer won’t break your calorie bank.
With this blueberry grapefruit cocktail I’m toasting to the future. Do I know exactly what I’m doing? No. But, I’m hoping to continue with my goal of spreading a healthy, and happy, plant-based lifestyle everywhere. In my opinion, the best way to do that is by showing everyone how easy and tasty this lifestyle can be! Let’s move on to cocktails.
The frozen blueberries add a sweetness that only a syrup could. Combined with the effervescence of the grapefruit La Croix, this drink is truly spectacular. The fresh and crisp acidity of the Sauvignon blanc lends a zingy twist to this sweet and tropical treat of a drink. This bubbly concoction pairs perfectly with our pineapple blueberry endive boats. The ingredients might sound a little whacky, but trust me… they’re amazing! From a health perspective, you couldn’t get any better than this appetizer. Packed with protein, antioxidants, fat dissolving enzymes, and did I mention that blueberries fix free radicals? (buy by wrinkles!) The endive lends a crunch while the quinoa provides a nutty base that complements the sweetness of the pineapple and the tartness of the blueberries. The green onion is a perfectly elegant twist to this appetizer. It adds a savory taste that cuts the sweetness while highlighting the natural earthy-ness of the quinoa.
This delicious happy hour will not only seriously impress your friends, but it’s also really easy to make and takes only 20 minutes to whip together.