Sunday, November 23, 2014

Butternut Bisque

  • 1 medium yellow onion, chopped
  • 1/2 cup finely chopped celery
  • 1/2 teaspoon fresh, chopped thyme
  • 1/2 teaspoon fresh, crushed rosemary
  • 1 fresh sage leaf, finely chopped
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 medium butternut squash, peeled and cubed
  • 2 1/4 cups vegetable broth
  • 1 cup heavy cream
  • Croutons for garnish
1. In a large saucepan over medium, sauté the onion, celery, thyme, rosemary, and sage in the olive oil for 5-7 minutes, until the vegetables turn tender. Add the salt and pepper and sauté the vegetables and herbs for an additional 2 minutes.
2. Add the butternut squash and broth to the pan and bring the soup to simmer (add enough water to just cover). Reduce the heat slightly, cover, and simmer the soup for 20 minutes, until the squash is tender.
3. Puree the soup in a countertop blender or with an immersion blender until it is completely smooth. Stir in the heavy cream and heat through. Serve the bisque hot, garnished with croutons.

Sunday, November 16, 2014

Black Bean & Veggie Quesadillas

Source: Cooking Matters (Deborah Kelly)- slightly modified by Aimee
Makes 6 folded quesadillas (serves 4)

1 can black beans (15 oz), drained & rinsed
1 zucchini, shredded
4 cups fresh spinach, chopped
1 cup corn kernels
1 cup shredded cheddar
oil for frying
6 (8-inch) whole wheat flour tortillas
sour cream & salsa for garnish, if desired

1. Heat oil in large skillet. Add zucchini & cook about 5 minutes. Add corn & spinach; cook until tender, about 5 minutes more. Remove from heat.
2. Lightly mash black beans & stir into veggie mixture. Transfer to bowl.
3. Spread mixture evenly over half of each tortilla; top with cheese. Fold tortillas; press lightly with a spatula to flatten.
4. Add folded tortillas to oiled skillet & cook about 4 minutes per side, or until both sides are golden brown. Repeat until all quesadillas are cooked. Cut into wedges & serve with salsa & sour cream if desired.

Tuesday, November 11, 2014

Dill Pickle Soup

Source: (slightly modified by Aimee)

  • 5-1/2 cups vegetable broth
  • 1-3/4 pounds russet potatoes (2-3), peeled and quartered
  • 2 cups chopped carrots (smaller dice)
  • 1 cup chopped dill pickles (smaller dice ~ about 3 large whole dills)
  • 1/4 cup unsalted butter
  • 1 cup all-purpose flour
  • 8 oz. sour cream
  • 1/4 cup water
  • 2 cups dill pickle juice*
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 teaspoon cayenne pepper

1. In a large pot, combine broth, potatoes, carrots and butter. Bring to a boil and cook until the potatoes are tender, 15-20 minutes. Lightly mash potatoes to break them up. Add pickles and continue to simmer.

  • 2. In a medium bowl, stir together flour, sour cream and water, making a paste. Vigorously whisk sour cream mixture (2 Tablespoons at a time) into soup. 
  • 3. Add pickle juice, pepper and cayenne. Cook 5 more minutes and remove from heat. Serve immediately.
  • *All pickle juice is not created equal. Some is saltier than others. Taste your soup after adding the pickle juice and final seasonings. It's possible you will not need any salt or would prefer more or less.

Vegan Cashew Pesto with Pasta


14 ounces whole wheat pasta, such as shells, penne, or spaghetti
1/2 cup cashews
4 cups chopped spinach or kale
1/2 cup parsley
1/4 cup basil leaves
6 tablespoons extra virgin olive oil
2 garlic cloves, cut in half
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1. Prepare the pasta according to the package instructions, reserving 1/2 cup of the cooking liquid. Set aside.
2. Place the cashews, spinach or kale, parsley, olive oil, garlic, balsamic, and salt in a blender along with the reserved pasta water. Blend until a chunky pesto forms. Toss with pasta and serve immediately.

Sunday, November 9, 2014

Spicy Tofu Lettuce Wraps

Source: Vegetarian Times
Makes 16 wraps

  • 2 tsp. vegetable oil
  • 1 medium onion, chopped (1 ½ cups)
  • 1 tsp ginger
  • 1 Tbs. minced lemongrass (optional)
  • 2 cloves garlic, minced (2 tsp.)
  • 1 lb. extra-firm tofu, cubed extra small
  • 1 8-oz. can water chestnuts, drained and chopped
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup hoisin sauce
  • 2 tsp. chile paste or sriracha 
  • 16 lettuce leaves
  • 1 cup shredded carrots
  • ½ cup chopped green onions
  • ½ cup finely chopped peanuts

1. To make Filling: Heat oil in large skillet over medium heat. Add onion, ginger, lemongrass, and garlic, and cook 7 to 10 minutes, or until onions are soft and beginning to brown. Add tofu and water chestnuts, breaking tofu into small crumbles; cook 4 minutes, or until heated through. Stir in soy sauce, hoisin sauce, and chile sauce. Transfer to serving bowl.
2. Place lettuce leaves on platter, and set out garnishes in small serving bowls. Let guests wrap tofu mixture in lettuce leaves, and top with their choice of garnishes. 

Sunday, November 2, 2014

Jack-o-Lantern Hummus

Use raisins for the face and a folded lettuce leaf for the stem. Here is the recipe for hummus I used:

Veggie Skeleton

Perfect for Halloween!

Thursday, October 16, 2014

Tortellini Soup

Source: Point of Grace

3T olive Oil
1 Clove garlic, minced
3 stalks, celery, chopped
3 carrots, peeled and chopped
1 onion diced
10 oz box frozen spinach (unthawed)
2 boxes cream of mushroom soup (12 oz each)
32 oz broth
19-24 oz. cheese tortellini, half cooked

1) Put olive oil in the bottom of a large soup/stock pan
2) Saute' garlic, celery, carrots and onions until tender
3) Add frozen spinach. Break up blocks of spinach as you cook
4) Continue to saute' until spinach thaws, then heats up
5) Add mushroom soup, broth, and then add tortellini
6) Add water if needed to adjust the consistency
7) Heat and Serve

Tuesday, October 14, 2014

Pasta with Pumpkin Sauce & Toasted Walnuts

Source: Savvy Vegetarian

  • 1 (15 oz) can solid-pack pumpkin
  • 1 cup water
  • 1 tsp vegetable broth base (or vegan bouillon cube)
  • 1 tsp ground sage
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 12 oz angel hair pasta or cappelini
  • Optional: 2 Tbsp minced parsley
  • 1/2 cup chopped toasted walnuts (toast in a dry frying pan on medium-low, stirring frequently, or in a 300 degree oven for 15 minutes)
  • Salt & pepper to taste


  • 1. In a saucepan, combine the pumpkin, water, broth base, sage, garlic powder, and onion powder.
  • 2. Cook over medium heat until smooth and hot
  • 3. Season with salt and pepper to taste
  • 4. If the sauce is too thick, add a little water. Set aside
  • 5. Cook the angel hair pasta in a pot of boiling salted water until tender, 3 – 4 minutes. Drain and return to the pot.
  • 6. Add the reserved sauce and toss to combine
  • Serve sprinkled with the toasted walnuts and minced parsley if desired

Sunday, October 12, 2014

Chickpea-Broccoli Casserole

Source: Vegan Fire & Spice

3 cans chickpeas (garbanzo beans)- 15 oz. each, drained & rinsed
1 cup chopped onion
2 cups diced carrots
4 cups broccoli florets
2 TB sliced chives
1/2 cup bread crumbs
3 TB olive oil
1 cup vegetable broth
1/2 tsp salt

Preheat oven to 350. Mash chickpeas in large bowl. Stir in vegetables. Stir in bread crumbs & oil. Stir in broth & salt. Transfer to oiled 13 x 9 dish; press mixture firmly into the casserole. Bake 45 minutes covered with foil, 15 minutes uncovered.

Sriracha-Seared Tofu & Spicy Udon Noodles

Source: Vegetarian Times

12 oz. udon noodles
1 1/2 blocks tofu (21 oz), cut into slabs
1 small crown broccoli, chopped into florets
6 TB tamari
2 TB sriracha sauce
3 TB sesame oil
1 TB water
1/3 cup peanut butter
lime wedges & fresh cilantro for garnish

1. Brush grill grates with oil; preheat to medium.
2. Cook noodles according to package directions; drain & set aside.
3. Stream broccoli 5 minutes until crisp-tender.
4. Combine tamari, sriracha, & sesame oil in bowl. Brush tofu slabs with half of mixture. Place tofu on grill; cook 2-3 minutes per side, until grill-marked. Cut into bite-sized pieces.
5. Add peanut butter to remaining tamari mixture; stir to combine. Toss sauce with udon noodles & broccoli, and top with tofu.

Classic Hummus

Source: Vegetarian Times

2 cans garbanzo beans (15 oz. each), drained & rinsed
1/3 cup lemon juice
1/4 cup olive oil, plus extra to drizzle
1/2 cup tahini
1 clove garlic
salt to taste
paprika to top

Warm beans in microwave. Place in food processor with lemon juice, oil, tahini, & garlic. Puree until smooth. Add tahini & puree until smooth. Season with salt; transfer to serving dish. Drizzle with olive oil & sprinkle with paprika. Serve with veggies and/or pita.

Wednesday, September 24, 2014

White Bean & Roasted Garlic Soup

Source: Vegan Fire and Spice
Make this a quick & easy recipe by roasting the garlic the day before!

2 heads garlic
2 TB oil
1 1/2 cups chopped onion
1 tsp salt
1/2 tsp black pepper
32 oz. vegetable broth
3 cups cooked white beans
3 fresh sage leaves
lemon juice to taste

1. Preheat oven to 400. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves (at the pointed top), exposing the individual cloves of garlic. Place on a piece of foil & drizzle 1 TB olive oil over the top. Seal & bake 45 minutes, or until the cloves are softened. Let cool.
2. In large pot, saute onion in oil 5-7 minutes. Add broth, salt, pepper, beans, & sage leaves; simmer 5 minutes.
3. Unseal the roasted garlic & squeeze each clove to extract the garlic into the pot. Puree in batches in food processor & return to pot. Add lemon juice & enjoy!

Tuesday, September 23, 2014

Southwest Quinoa Cakes

  • Source: Eating Well
  • Makes 12 muffin-sized cakes

  • 2 cups water
  • 1 cup quinoa, preferably red quinoa
  • 4 large eggs, lightly beaten
  • 1 cup cooked black beans
  • 3/4 cup reduced-fat cottage cheese
  • 1/4 cup sliced scallions
  • 2 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt, plus a pinch, divided
  • 1 cup shredded pepper Jack cheese
  • salsa & chopped avocado to serve

  • 1. Preheat oven to 375°F. Coat a 12-cup nonstick muffin tin with cooking spray.
  • 2. Bring water to a boil in a medium saucepan. Stir in quinoa. Reduce to a simmer, cover and cook until the grains are tender and reveal their spiraled germ, about 15 minutes. Transfer to a large bowl and let cool for about 10 minutes.
  • 3. Add eggs, beans, cottage cheese, scallions, flour, baking powder and 1/4 teaspoon salt to the quinoa and stir until well combined. Divide the mixture among the muffin cups (about 1/4 cup each). Top each quinoa cake with about 1 tablespoon cheese.
  • 4. Bake the cakes until puffed and a little brown on top, about 20 minutes. Let cool in the pan for 5 minutes. Gently loosen and remove with a paring knife.
  • Serve the cakes with the salsa and avocado.

Summer Squash Gratin

Source: Prevention

1 lb zucchini, sliced into rounds
1 lb yellow squash, sliced into rounds
4 oz. goat cheese crumbles
oil for frying
1 shallot, diced
1/2 tsp thyme
2 TB flour
1 1/4 cups milk
salt & pepper to taste
1/2 cup bread crumbs
2 tsp olive oil

1. Preheat oven to 375. Steam zucchini & squash until slightly tender. Layer in oiled 8 x 8 baking dish (or slightly larger dish) with goat cheese crumbles.
2. Heat oil in skillet & saute shallots 3 minutes. Stir in thyme & flour; stir in milk. Cook until slightly thickened. Season with salt & pepper and Pour over squash mixture.
3. Toss bread crumbs with olive oil; sprinkle over gratin. Bake 25 minutes or until bubbly.

Wednesday, September 17, 2014

Chipotle, Corn, & Black Bean Stew

Source: Vegan Fire & Spice

2 TB oil
1 cup chopped onion
3 cloves garlic, minced
2 tsp cumin
2 chipotle peppers in sauce, seeded & chopped
28 oz. crushed tomatoes
3 cups water
4 russet potatoes, diced
2 carrots, diced
1 cup corn
1 can (15 oz) black beans, drained & rinsed
1 cup fresh chopped cilantro
1 lime
salt & pepper to taste

1. In large pot, saute onion & garlic in oil.
2. Stir in cumin, peppers, tomatoes, & water. Add potatoes & carrots; bring to low boil & simmer 20 minutes or until potatoes are just tender.
3. Stir in corn, beans, & cilantro. Grate the lime peel into the mixture, then squeeze juice in. Cook until heated through.

Monday, September 15, 2014

Hearty Vegetarian Gravy

Source: Vegan Fire & Spice

8 oz. tempeh
3 TB olive oil
1 can cannellini beans (15 oz), drained & rinsed
1/2 cup vegetable broth
1/2 tsp salt
1/4 tsp black pepper
10-12 fresh sage leaves
1 tsp basil
1 tsp oregano
1/2 tsp red pepper flakes
1/2 tsp sage
2 cloves garlic, minced
2 TB tamari

1. Cube & steam tempeh; let cool & crumble.
2. In food processor place 2 TB oil, beans, broth, salt, pepper, & sage leaves. Puree until smooth.
3. Heat 1 TB oil in pan; add tempeh crumbles, basil, oregano, red pepper flakes, 1/2 tsp sage, garlic, & tamari. Saute until browned.
4. Pour bean mixture into tempeh mixture; stir & heat through.

Sunday, September 7, 2014


Source: Vegan Fire & Spice

2 TB oil
1 cup chopped onion
1 green pepper, chopped
2 celery stalks, chopped
3 cloves garlic, minced
2 hot chiles, seeded & minced
28 oz. can diced tomatoes
1 tsp thyme
1 tsp salt
1/4 tsp cayenne
2 tsp hot sauce
8 oz, seitan cut into cubes
1 can (15 oz) kidney beans, drained & rinsed
freshly cooked rice

1. Heat 1 TB oil in large skillet; saute onion, pepper, celery, garlic, & chiles. Cook until softened, about 5 minutes. Add juice from tomatoes, thyme, salt, cayenne, & hot sauce. Stir in tomatoes & bring to boil. Reduce heat, cover, & simmer 15 minutes.
2. Heat remaining 1 TB oil in skillet; saute seitan until browned; add to tomato mixture along with kidney beans. Simmer 10 minutes. Serve over rice.

Friday, August 29, 2014

Flat Belly Smoothie

"The Greek yogurt in the recipe provides a good amount of calcium and protein, both of which can aid in weight loss. The smoothie also contains several ingredients — like blueberries — that have been shown to help diminish belly fat. If that's not enough, you also get the sweetness of pineapple, which contains an enzyme that helps ease digestion and banish bloat. You won't be able to taste the kale, which is full of fiber to prevent constipation, and there's calorie-free water to help clean you out."

1/3 cup Greek yogurt
1 TB almond butter
1/2 cup frozen blueberries
1/2 cup pineapple chunks
1 cup kale
3/4 cup water
1 tsp chia seeds (optional).

Place all ingredients in blender and blend until smooth

Monday, August 25, 2014

Chocolate Raspberry Brownies


2 sticks butter, cut into chunks
7 oz. dark chocolate chips (a little less than 1 cup)
1/2 cup milk chocolate chips
1 3/4 cups brown sugar
4 large eggs
1 cup flour
1/2 cup unsweetened cocoa powder
2 cups raspberries

1. Preheat oven to 350. Melt butter in large saucepan; stir in chocolate until melted. Remove from heat & stir in brown sugar.
2. Lightly beat eggs 1 at a time, stirring into chocolate mixture 1 at a time.
3. Sift flour (in small batches) into mixture and stir.
4. Sift cocoa powder (in small batches) into mixture and stir until everything is well-blended.
5. Gently fold in 1 cup raspberries. Spread mixture into oiled 13 x 9 pan. Sprinkle remaining berries over mixture, gently pressing in.
6. Bake 30 minutes or until cooked in the middle. (will be a little gooey in the middle when done).

Indonesian Mixed Vegetable Platter with Peanut Sauce

Source: Vegetarian Times

1 TB oil
2 TB tamari
2 packs tempeh (8 oz. each)
2 cups diced red potatoes
1 cup cut green beans
2 cups cauliflower florets
3 Roma tomatoes, seeded & diced
1 cucumber, diced
1 cup mung bean sprouts

3/4 cup coconut milk
2/3 cup peanut butter
2 TB lime juice
2 TB tamari
2 TB maple syrup
1 tsp ginger
1/2 tsp sriracha (plus more for serving)

1 package brown rice noodles (optional)
1/2 cup crushed peanuts to top (optional)

1. Cook optional brown rice noodles according to package directions; set aside.
2. Heat oil & 2 TB tamari in skillet; add tempeh & saute 3-5 minutes until golden & crisp on most sides. Transfer to bowl & set aside.
3. Place potatoes in pot with enough water to just cover them. Bring to boil & cook 15 minutes or until tender. Drain & transfer to bowl.
4. Steam green beans & cauliflower (place on separate sides of large pot) until crisp-tender. Remove from pot & arrange on a platter or in 2 separate bowls.
5. Place tomatoes, cucumber, & spouts on a platter or in separate bowls.
6. Meanwhile, make sauce: Whisk together all ingredients in small bowl.
7. Serve vegetables & tempeh over rice noodles if desired; top with peanut sauce & crushed peanuts.

Saturday, August 23, 2014

Kale & White Bean Soup

Source: Quick and Easy Cooking

1 TB oil
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced onion
32 oz. vegetable broth
4 cups chopped kale
19 oz. can cannellini beans, drained & rinsed
14 oz can diced tomatoes
1/2 tsp basil
1/2 tsp oregano
1/2 tsp garlic powder
salt & pepper to taste

Optional toppings: Parmesan cheese & croutons

Heat oil in pot; cook carrots, celery & onion until fragrant (about 5 minutes). Stir in remaining ingredients. Bring to boil, reduce heat, cover & simmer 10 minutes.

Monday, August 18, 2014

Veggie Egg Casserole


18 eggs
Splash of skim milk
Salt and pepper to taste
1/2 tsp basil
1/2 tsp oregano
oil for frying
1 bell pepper, diced
1/2 red onion, diced
1 cup of fresh spinach, chopped
3 Roma tomatoes, diced
1 cup cheese, shredded

1. In a large bowl, whisk together the 18 eggs. Add a splash of milk. Add salt and pepper to taste; stir in oregano & basil.
2. In a large skillet, saute the bell pepper and onion in a little bit of olive oil. Add in the spinach for a minute or two. 
3. Stir veggie mixture into egg mixture; fold in cheese. Pour into an oiled 13 x 9 dish.  Bake 1 hour or until the eggs are set in the middle.

Egg Bake with Green Chilies

  • Source:

  • tablespoons butter, melted
  • 10 large eggs, beaten
  • cups cottage cheese
  • cup shredded cheddar cheese
  • ounce can  diced green chilies
  • 1/2 cup flour
  • teaspoon baking powder
  • Salt to taste

  • Preheat the oven to 350 degrees. In a medium bowl, whisk together all ingredients. Pour into oiled 13 x 9 dish and bake until set, about 40 minutes.

Hash Brown Casserole

2 lbs refrigerated hash browns
3 cups shredded cheddar cheese
2 cups sour cream
1/2 cup melted butter
1 can (10oz) cream of potato soup
1 tsp. salt
1/2 tsp. pepper
1/2 cup chopped onion

1. Preheat oven to 350. In large bowl, mix together sour cream, butter, soup, salt, pepper, & onion. 
2. Fold in hash browns & 2 cups cheese until well blended. Spread into oiled 9 x 13 dish.  
3. Bake 30 minutes, remove from oven, top with remaining 1 cup cheese, and bake 15 minutes more or until browned & bubbly.

Tuesday, August 5, 2014

NEW Search Engine!

Now you can find recipes even easier by using the search window in the upper right corner! I hope this makes it easier to navigate the blog. As always, message me with questions!

Saturday, June 21, 2014

Grilled Tofu

  • Source: Vegetarian Times

  • ~21 oz. extra-firm tofu, drained and cut lengthwise into 8 slices
  • ½ cup fresh lime juice
  • ⅓ cup maple syrup
  • ¼ cup low-sodium tamari or soy sauce
  • 2 tsp. chile paste with garlic
  • 3 cloves garlic, minced (about 1 Tbs.)
  • ¼ tsp. ground black pepper
1. Place tofu slices on several layers of paper towels; cover with additional paper towels. Let stand 20 minutes, pressing down occasionally with your hands to squeeze out water.

2. Arrange tofu in single layer in 13×9-inch glass baking dish. Whisk together lime juice, syrup, tamari, chile paste, garlic and pepper in small bowl. Pour over tofu. Stir to coat. Cover tightly with plastic wrap and chill 4 hours, or overnight.

3. Spray grill rack or pan with nonstick cooking spray. Heat grill or grill pan to medium heat. Remove tofu slices from baking dish, reserving marinade. Grill tofu slices 3 to 4 minutes on each side, or until browned and crisp on the outside. 

Grilled Corn Salad

Source: Better Homes & Gardens

1/3 cup olive oil
1/3 cup lemon juice
1 TB Worcestershire sauce
3 cloves garlic, minced
1/2 tsp pepper
 1/4 tsp salt
8 ears corn (with husks)
4 TB butter, softened
2 TB snipped fresh rosemary
1 tsp salt
1 tsp pepper
4 red bell peppers, stemmed. seeded & halved
1/2 cup shredded Parmesan cheese
1 small head green leaf lettuce leaves

1. For dressing, in lidded container combine olive oil, lemon juice, W. sauce, garlic, 1/2 tsp pepper, & 1/4 tsp salt. Stir & cover; refrigerate until ready to use.
2. Combine rosemary & remaining salt/pepper in small bowl.
3. Peel back husks & remove silks. Spread butter over corn. Sprinkle with rosemary mixture. Fold husks back around corn & tie with stripe of husk.
Option: remove husks and wrap in foil. During last few minutes of grilling, remove foil & place directly on grill until slightly charred.
4. Grill corn 25-30 minutes, turning once. Add red peppers to grill during the last 8-10 minutes of grilling, turning often. Cut peppers into bite-sized pieces.
5. Cut kernels from cobs into large bowl. Stir in red peppers, cheese, and dressing. Serve over a bed of lettuce leaves.

Sunday, June 1, 2014

Quinoa with Grilled Vegetables

Makes 8-12 servings

3/4 cup olive oil, divided
2 cups quinoa (uncooked)
3 1/2 cups water
vegetable boullion cube
1 small red onion, cut into chunks
2 zucchini, cut into chunks
2 summer squash, cut into chunks
salt & pepper to taste
1 pint grape tomatoes, halved
1/4 cup lemon juice
1/3 cup fresh basil leaves, chopped
1/4 cup fresh mint leaves, chopped
4 oz. feta, crumbled

1. Heat 1 TB olive oil in large pot. Add quinoa & toast 2-3 minutes. Add water & cube; bring to boil, reduce heat, cover & simmer 15 minutes. Let cool a little.
2. Meanwhile, heat grill. Place onion, zucchini, & squash in large bowl & toss with 3 TB olive oil, salt & pepper. Place in large grill basket & cook until nicely grill-marked & tender. Add to quinoa with tomatoes & toss gently.
3. In small bowl, whisk together 1/2 cup olive oil & lemon juice. Add to quinoa mixture with basil, mint, & feta. Toss gently to coat.

Sunday, April 27, 2014

Banana, Cran-pineapple, & Cantaloupe Cooler

Source: Vitamix

1/2 cup cantaloupe chunks
1/2 cup pineapple chunks
1 small banana, peeled
1/8 inch thick slice lemon with peel, seeded
1/2 cup cranberry juice
1 TB honey
3/4 cup ice cubes

Place all ingredients in blender and blend until smooth.