July 24, 2013

Go ahead – try these at home: Recipes for 3 summer drinks

By Meredith Goad
Staff Writer

Here are some recipes for light, healthful summer drinks from Roost House of Juice, a vegan, gluten-free and organic cafe located at 11 Free St. in Portland.

If you don’t feel like making the drinks yourself, the cafe will be serving these, as well as a new line of summer drinks, from 10 a.m. to 7 p.m. Tuesday through Friday and 10 a.m. to 3 p.m. Saturdays.


This bright green drink is a good starter recipe for the person who is new to green drinks. It’s light, mild and refreshing.

1/2 celery stalk

1/4 of orange sliced, peeled

1/4 apple

Small lemon wedge peeled

3 romaine leaves

1/2 cup kale

Juice all these ingredients. Serve on ice with Urban Farm Fermentory’s Ginger Kombucha.


This is one of the most popular drinks at Roost House of Juice. It’s creamy, and tastes a bit like a gingerbread cookie because of the nutmeg and ginger juice.

Makes 16 ounces

6 carrot juice ice cubes (freeze some carrot juice in ice cube molds)

3 teaspoons raw cashews

1/2 cup hemp seed milk (or any nut/seed milk of choice)

1/2 cup water

1 date, pitted

2 dashes cinnamon

1 dash nutmeg

1/2 tsp ginger juice

1 teaspoon vanilla extract

Place all ingredients in a blender and blend.


This drink has complex flavors; every sip brings forward something a little different. Even though it’s called North Woods and looks like a wintery drink, Kathleen Flanagan says it’s “spectacular for summertime.”

“All the ingredients in there would be some of the best ways to beat the heat, to cool your system,” she said.

Makes 8 ounces

1/4 lime with peel

1/4 lemon peeled

5 romaine leaves

1 cup kale

1 slice of daikon radish

3 sprigs parsley

2 1/2 carrots (depending on size)

Juice all of these ingredients.

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