Spring is here and before you know it, warmer temperatures follow just behind. Here are a few paleo friendly drink recipes to relax outside with J From our friends at Elana’s Pantry, Ancestral Chef, and Paleo Cupboard.

Iced Ginger Chai By: Elana’s Pantry

2 quarts water • ½ cup finely chopped fresh ginger (I leave the skin on) • 10 pods cardamom • 5 whole cloves • 10 whole peppercorns • ½ teaspoon fennel seed • ¼ cup organic loose rooibos tea

    Place all ingredients in a pot and bring to boil. Reduce and leave pot on stove with mixture at a rolling simmer for 30 minutes. Turn off heat; allow mixture to remain in pot overnight to continue steeping without heat. Strain mixture into a 1 quart mason jar –you will have between 3-4 cups of chai concentrate. Fill a glass with ice, 1 cup chai concentrate and ¼ cup almond milk (or milk of your choice). Add stevia (or agave nectar or honey) to taste (optional).

Refreshing Cucumber Celery Lime Smoothie By: Ancestral Chef

    4 stalks of celery heart, chopped into large chunks • 1 small cucumber, peeled, chopped, and the seeds removed • juice from 1/2 lime • 1/2 cup water • 1/2 cup ice • a shot of hard liquor (optional!)

    Place everything into a good blender and blend well. (If you want it to be a juice, then just strain the smoothie.)

Paleo Strawberry Lemonade By: Paleo Cupboard

1 1/2 cups lemon juice (about 8-10 lemons) • 8 cups water • 3/4  - 1 1/4 cup raw honey (depending on how sweet you like your lemonade) • 1 pint strawberries, washed and stems removed

Squeeze the lemon juice and prepare the strawberries. Puree the strawberries in a food processor until smooth. In a medium saucepan over medium-high heat, combine lemon juice, 1 cup of water, the raw honey and the strawberries. Bring just to a boil, stirring to make sure it is well combined. Pour the remaining 7 cups of water into a pitcher. Add the lemon-strawberry mixture and stir to combine. Taste the lemonade to see if it needs any modifications. If too sweet, add a little more water and lemon juice. If too sour add a little more water and raw honey. If too plain add more lemon and honey. Refrigerate for a few hours until chilled. Serve over ice.