Sometimes, inspiration comes from the unlikeliest of places. Such as the absolutely delicious cups of orange-infused hot cocoa we had tonight. My mid-morning snack was a whole fresh orange, followed by a couple of pieces of creamy Lindt dark chocolate.

Hence this hot cocoa, kicked up a big notch with fresh orange zest. The combination, which is at the heart of Starbucks’ Mocha Valencia, is a winner- especially on cold, rainy nights, enjoyed preferably in front of a roaring fire.

Also, if you’re lactose-intolerant, this is just as delicious with rice or soy milk.

Orange-Infused Hot Cocoa

1 liter whole milk
zest of one medium-sized orange
300 grams dark chocolate, broken or chopped up into small pieces
4 tablespoons brown or muscovado sugar
whipped cream & cocoa powder for sprinkling

In a saucepan, combine milk and orange zest, and bring slowly to a simmer. Remove from heat, and let sit for 10 to 15 minutes. This is your orange-infused milk.

Return the saucepan to heat, and add chocolate bits and sugar. Over low heat, stir constantly until chocolate is melted.

Pour into mugs, and pipe whipped cream on top. Sprinkle with cocoa powder.

I’m a little ashamed to say that the very first time I used a juicer was exactly one week ago. That’s right, I’ve never owned a proper juicer before- why bother, I thought, when I had a blender?

This was a gift, handed down by my mother, who is a juice freak and juices all sorts of things- romaine lettuce, bitter melon, you name it- every day of her life. It was an extra one she had in storage, brand new, never used.

With the juicer came a bagful of ripe, organic tomatoes she had picked up for me at the local farmer’s market. So I thought- why not tomato juice? I loved Bloody Maries, after all. And some of the tomatoes were so ripe, they were almost bursting with juice.

Well. Since then, we must have had fresh tomato juice about five or six times. I love the stuff. It’s perfect for breakfast, and is filling enough as a little midday snack.

Fresh Tomato Juice

Fresh, ripe, organic tomatoes
honey to taste

Using your juicer, juice the tomatoes. Add honey to taste, and serve.
If you don’t have a juicer, cut up the tomatoes, put them into your blender, add a cup or two of water (depending on the consistency you prefer) and whizz. Add honey and blend again. Serve.

Hot hot hot!!! If you immediately thought of the Cure song, you and I are obviously of the same era. I’m not here to wax nostalgic over great 80′s bands, though- just to share with you one of my favorite beverages for hot weather. It contains fresh, juicy Apples, crunchy Celery, ice and milk. Sounds good, doesn’t it? It is good- taste-wise, and for you.

If, like my mother, you’re lactose intolerant, feel free to substitute the regular milk with soy milk, rice milk, or no milk at all! That’s right, this still tastes awesome with just the Apples and Celery.

If, like my husband, you’re diabetic, go ahead and use Splenda or Stevia in place of the sugar. Or, again, none at all! When our apples are particularly sweet, my husband prefers his smoothie without any sweetener. He likes the tartness.

Apple Celery Smoothie

4 green apples, peeled and cored
4 stalks celery, peeled
4 tablespoons sugar
2 cups milk
1 1/2 cups ice
1 cup water

Chop apples and celery up into little pieces, and pulse to blend a few seconds in your blender. Add sugar, milk, ice, and water. Blend, blend, blend- and pour into tall glasses.

Serve with thick straws (or none, if you like milk moustaches)

I’m a sucker for Valentine’s Day. Yes, I buy into all the commercialism, the heart-shaped chocolate boxes, the teddies with t-shirts that say “I Luuuuv You”, the flowers. That said, my husband and I make it a point every year to spend Valentine’s Day at home. For me, there’s nothing less romantic than being stuck in two hours of traffic while trying to get to a fancy restaurant.

This means, of course, that we prepare our Valentine’s Day lunch and dinner at home- and let me tell you, when I’m doing the preparing, everything is pink. Pink napkins, pink lemonade, pink frosted cupcakes- and this, which I love to serve in the afternoon as part of our pinkstravaganza.

I use maraschino cherries, because I like them, but feel free to use fresh cherries. The same goes for frozen strawberries- use fresh if you have them.

Cherry Strawberry Milkshake

8 maraschino cherries
8 frozen strawberries
4 scoops vanilla ice cream
3/4 cup cold milk
1/4 cup strawberry syrup (I use Hershey’s)

Put everything in a blender. Blend until nice and thick and oh so pink.
Serve in 2 tall glasses.

Because my last post was mostly for the boys (it’s just something about guys and wings, no?), today I want to share a recipe for the girls. This martini, which gets its pink from pomegranate juice, is something my husband and his buddies wouldn’t touch with a ten foot pole. It’s just too… pink.

To that, I say: more for me!

Seriously, I’ve posted before about my love for martinis, and this one must be my favorite kind right now. It’s sweet but not overly so, with a hint of orange from the Cointreau, and that unmistakable pomegranate flavor that’s just bursting with goodness.

It’s perfect for your next girls night in, or for the ladies on Superbowl Sunday.

Pomegranate Martinis
Makes 3 servings

3 oz good vodka (I’m partial to Ketel One, but use whatever floats your boat- or whatever’s in your bar!)
1.5 oz Cointreau orange liqueur
9 oz pomegranate juice
Fresh lemon, optional

Combine vodka, Cointreau and pomegranate juice in a cocktail shaker. Add about a half cup of ice chips. Shake well, and strain into a cocktail glass. A squeeze of lemon is optional.