Remember that one time I made cinnamon rolls? You saw snapshots of the process and photos of the finished product, but you didn't see the entire thing from start to finish. If you had, you'd have a 3823751 times better understanding of just how excited food gets me.
It was the same exact thing with this lemonade. My dad saw it all, and kept wondering, "Haley, it's just lemonade. What's the big deal?"
DAD IT'S HOMEMADE AND IT'S GOOD. There's just something about doing it all yourself, whether it be cinnamon rolls or crackers or strawberry lemonade or vegan cheese. And there's a little extra something to discovering that a DUH-licious homemade version of some of your childhood favorites actually exists and works, you know?
When I made lemonade as a kid, perhaps to sell to generous neighbors in hopes of raising maybe $2-3 to buy ice cream from the ice cream truck later in the sweltering summer afternoon, there were no fresh lemons involved. The only preparation included stirring the powdered lemon + sugar flavoring into a pitcher of water, tossing in some ice cubes, and calling it a day. Remember that?
The same thing went for cinnamon rolls. Crack that Pillsbury can open, cut the rolls and spread them out on a pan to bake for 30-40 minutes, top with the canned icing, and boom - done and done. Of course, I'm holding nothing against good ol' Pillsbury doughboy, buuuuuuut... there's nothing I would love more in this moment than to invite the cute, giggly little fluff-ball over for some freshly baked vegan cinnamon rolls with a light coconut cream icing.
Don't worry - you can come, too!
The HungryHaley who had no idea the non-diet mentality + Intuitive Eating + all-foods-count concept existed would've demonized these packaged foods. Heck, she probably wouldn't even have made this lemonade because of the sugar required *eye roll*. BUUUUUT the new and happily, healthfully improved HungryHaley will not label any food - sugar-free or sugar-rich, vegan or non-vegan, packaged or whole - as "bad" or "off-limits". Every food has its time, its place, and its calling (even the powdered lemonade mix and the Pillsbury cinnamon rolls).
BUUUUUT (can you tell I enjoy capital and repeating letters for emphasis?) let me bring myself back to magical satisfaction that is homemade favorites.
I picked up fresh strawberries from the local strawberry stand - it's a popular thing where I live in OC - on Saturday morning for this recipe. Maggie (my lil' pup) and I pulled up to the stand on the side of the road and one thing caught my eye immediately. It wasn't the berries red as jewels, or the dates sweet enough for caramel, or even the competitive prices.
It was the man leaning up against his pick-up truck, munching on some of those little red jewels. His body language and the contentment on his face said, "I have nowhere else to be. I love this place. I love this moment. I love these berries. I grew them, and I'm so ready for you (me and the pup) to enjoy them, too."
A small, easy-to-miss moment if I had been in a hurry or on my phone. Thank God neither of those were the case.
Now, I wish I could invite the Pillsbury doughboy AND that welcoming strawberry-loving farmer over for a celebration of summer, Saturday, and a simple, innocent love for community and food.
Like I said, I will never again tell someone not to eat this or that. I will never again label a food - vegan or not - as "bad" or even worse than another (in terms of nutrition, because taste is a different story). I WILL, however, stand firmly in the belief that the homemade version of pretty much anything - when done well - is...
Well, it's just unbeatable.
Now that that's been said, invite some friends and farmers and family over for your own unique celebration - what brings you childlike joy? What has opened your eyes lately? What deserves attention and praise? Maybe it's homegrown tomatoes (that's a frequent celebration in my house), or maybe it's an A+ on your last exam, or maybe it's just L I F E. Remember, that, in and of itself, deserves celebration, too :)
Makes about 6 cups
2 cups fresh-squeezed lemon juice
1 cup organic cane sugar
2 cups boiling water
4 cups filtered water, room temp. or cold
1.5 cups fresh sliced strawberries, plus extra for garnish
- Stir together the lemon juice, cane sugar, and boiling water in a heat-safe pitcher.
- Next stir in the filtered water and refrigerate until cool.
- If using the suggested flavor infuser + pitcher, place sliced strawberries into the infuser and pour the cooled lemonade into the pitcher. Screw the infuser in tight and close with the lid.
- Fill glasses with ice cubes and extra sliced strawberries, and pour in the lemonade.
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