• Prep all of the ingredients by discarding the skin from the watermelon, pineapple, and lemon, and cut into slices if plan to use a juicer, and cubes if using a blender. NOTE ON SIZE OF WATERMELON: If using the entire fruit, you'll have around 3 to 4 liters of juice. 
  
• In a juicer, add the watermelon, pineapple, and lemon pieces. Then add the mint leaves, and flush the juicer with 2 cups of coconut water.

  NOTE ON SINGLE AMOUNT: If making a single serving, use 1 cup of sliced/chopped watermelons and pineapples.

  IF USING A BLENDER: Blend the watermelon, pineapple, mint, lemon and coconut water well. Strain the juice into a bowl, and add the orange blossom, and mix well. 
  
• Fill a large pitcher, mason jar, or carafe with the juice. Add 2 tablespoons of orange blossom water into one liter of juice. If you made a huge batch, just add a tablespoon to each liter. Stir well. For a single serving, about 2 cups, add the 1 ½ tsp of orange blossom. 
  
• Refrigerate up to 5 days, or freeze for up to a month. This drink is my go-to post-workout drink! I feel as though it's giving me a final rinse for my insides. Super refreshing, and difficult to have just one glass full. The juice will separate, so shake or stir well before consuming! 

  BENEFITS FOR: Post workouts, running, and hot yoga.
  

• Preheat the oven to 450°. Cut and discard the bottom of the cauliflower carefully. Cut in half lengthwise. No worries about any broken pieces- they will taste just as good! ANOTHER OPTION-- this would also be amazing on a grill! 
  
• In a roasting pan, add the cauliflower, along with cherry tomatoes. Drizzle 2 tbsp of olive oil, and salt and pepper well. Let it roast for 15 minutes, then turn the broil on, and cook for an additional 2 to 3 minutes until nicely charred. 
  
• After the cauliflower and cherry tomatoes roast (15 minutes plus 3 minutes broil time), Remove the cauliflower and cherry tomatoes roast.
  
• Serve the cauliflower with the tahini sauce, along with fresh roasted cherry tomatoes. This plant-based meal is entirely vegan, gluten-free, and dairy-free. Serve as a side dish or a main course with a nice glass of crisp white wine. 
  
• Add more fresh basil, and keep the sauce near by- it will nearly be impossible to stop adding more to your plate!
  

Tahini Sauce

• In a food processor, remove the stems and add the basil and mint. Add the tahini, along with the zest and juice of a lemon. Add a clove of garlic (no need to chop, just directly add them). Lastly, season with ½ tsp of salt and pepper. 
  
• Turn the food processor on, and slowly drizzle the olive oil until everything is mixed well. Check for seasoning. If too thick, add more olive oil. You will create the most beautiful, creamy green sauce in under a minute!  
  

• In a saucepan, frother, or steamer pitcher, pour your milk of choice. Froth or heat up over the stove on medium-high heat. Once heated and froth, add a black tea bag and let it steep for 2 to 3 minutes.   
  
• Remove the tea bag after 2-3 minutes, and add the honey and the chai spices. Either mix well with an electric frother. 
  
• Pour into a mug, sprinkle with some cinnamon, and serve hot. If preferred cold, pour over ice and mix well with a straw. 
  

• Prep all of the ingredients: peel the lemon and ginger, quarter the apple, and rinse the kale.
  
• Push all ingredients through a juicer. A blender may also be used but will have lots of pulp!
  
• Alternatively, chop all the ingredients and pop them into a Ninja/Blender with ½ cup of coconut water (or regular water), then pass the mixture through a fine-mesh strainer and drink immediately over ice.
  
• Pour over ice (my favorite), and feel your insides smile. Easily double the recipe to store in a carafe for up to 4 days in the fridge for your upcoming mornings. 
  

• Preheat the oven to  350°F with the oven rack in the middle. Either line a 9-inch springform pan with wax paper, or spray with cooking spray the entire pan to avoid the cake sticking. 
  
• In a large bowl (or in a stand mixer bowl), use an electric mixer on medium-high speed to beat the room temperature butter until creamy. Add the sugar, orange zest, and beat for 2 to 3 minutes until light and fluffy. Scrape the sides down with a silicone spatula. Add the eggs, one at a time, beating well after each one. Then beat in the amaretto liqueur. 
  
• To the cream mixture, add the almond flour, baking powder, and salt and mix until all are well incorporated.
  
• Scrap the cake batter into a springform pan, and spread evenly. Bake for 35 to 38 minutes, until a toothpick inserted in the center of the cakes comes out with a few moist crumbs attached. This cake won't be a dry one! 
  
• At the last 10 minutes mark before the cake is done, squeeze the juice of the zested orange into a small saucepan, along with 2 tablespoons of sugar. Over medium heat, simmer the syrup until the sugar dissolves and thickens. I like using a metal frothing cup since it can stand the heat from the stove.
  
• Once the cake is removed from the oven, poke several holes with a toothpick or skewer. Pour the thickened syrup over the cake, and use the back of a spoon the spread the syrup evenly.
  
• BOOZY WHIPPED CREAMPlace a large metal bowl in the freezer while the cake rests. Before serving, remove the bowl from the freezer, add the heavy cream, confectioner's sugar, and bourbon (or Grand Marnier), and on medium speed, mix until soft peaks form.
  
• Using a strainer, sprinkle more confectioner's sugar on top to cover those beautiful holes! Serve the cake with the boozy whipped cream, and enjoy!