Sensational Summer Eats

Watermelon-Vanilla Kombucha Floats

recipe by patterson watkins
photo by shana smith

Watermelon-Vanilla Kombucha Floats

recipe by patterson watkins
photo by shana smith

Kombucha has become a buzzword in the world of healthy living, but if you have yet to try this gut-friendly beverage, this fruit-filled float is a great place to start.

Ingredients:
  • 2 c. seedless watermelon, diced
  • 4 c. ginger-flavored kombucha
  • 2 c. (about 4 scoops) vanilla ice cream
  • Mint sprigs, for garnish
  • Watermelon wedges, for garnish


Print Recipe
  1. Place the watermelon and kombucha in a food processor or blender, and blend until smooth.
  2. Pour the mixture into large glasses, and top each glass with a scoop of vanilla ice cream.
  3. Garnish with mint sprigs and watermelon wedges before serving.
  4. Makes 4

Compliments Of

Amida Wealth Advisors

Ana Ramos, Founder & President

Office:
(305) 809-0790
Office:
experience@​amidawealth​.com
www​.amidawealth​.com
Amida Wealth Advisors
218 NW 24TH ST
MIAMI, FL 33127

Posted in July 2020 on May 13, 2020

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Amida Wealth Advisors LLC is registered as an investment advisor and only conducts business in jurisdictions where it is properly registered or is excluded or exempted from registration requirements. Registration is not an endorsement of the firm by securities regulators and does not mean the adviser has achieved a specific level of skill or ability. The firm is not engaged in the practice of law or accounting. Amida Wealth Advisors LLC, Amida Business Management LLC and Amida Lifestyle LLC are not associated but part of the concept of Amida World, bringing you closer to help you Transform Your Vision of Wealth.

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Posted in July 2020 on May 26, 2020

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Posted in July 2020 on May 26, 2020

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Sensational Summer Eats

Baja Fish Taco Salad

recipe by patterson watkins
photo by shana smith

Baja Fish Taco Salad

recipe by patterson watkins
photo by shana smith

Seafood, sun, and summer go hand in hand, and this taco salad recipe—with fresh mahi-mahi and an orange-cilantro vinaigrette—offers flavors straight out of Southern California.

Fish:
  • 2 tsp. chipotle chili powder
  • 1 tsp. ground cumin
  • 4 garlic cloves, peeled and minced
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 2 tbsp. olive oil
  • 3 lb. mahi-mahi or swordfish
Vinaigrette:
  • ¼ c. apple cider vinegar
  • ⅛ c. olive oil
  • ¼ c. fresh orange juice
  • ¼ c. cilantro
  • 1 tsp. salt
  • 1 tsp. cumin
Salad:
  • 2 c. green cabbage, chopped
  • 2 c. red cabbage, chopped
  • 1 c. fresh cilantro, chopped
  • 1 c. heirloom cherry tomatoes, halved
  • ¼ c. red onion, peeled and minced
  • 1 jalapeño, sliced
  • 1 c. pineapple, peeled and chopped
  • 1 avocado, peeled and sliced


Print Recipe
  1. In a small bowl, stir together the spices and olive oil. Generously coat the fish, and keep refrigerated until ready to grill.
  2. Preheat the grill to medium-high. Grill the fish for 6–8 minutes (depending on thickness) or until completely cooked, flipping halfway through. Let rest for 5 minutes, or refrigerate until ready to assemble the salad.
  3. In a medium bowl, whisk together the vinaigrette ingredients until combined. Keep refrigerated until ready to serve.
  4. Toss the salad ingredients together in a large bowl, and drizzle with the vinaigrette. Top with the grilled fish before serving.
  5. Serves 4

Posted in July 2020 on May 13, 2020

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