Our first Zevia Wedding took place on November 5th, 2011 at the Four Seasons in Irving, TX. Here Lauren wed the love of her life Brian and his three children. Lauren is a certified clinical nutritionist with a passion for holistic nutrition, and has been a fan of Zevia for years. She stated “Zevia has played a HUGE role in transitioning my new family from Sprite and Coke to… well… a healthier and fun version of soda.” We knew Zevia just had to be a part of her big day, and quite a day it was! This unique event included raw, vegan, and healthy menu items, including a 3-tier ivory and royal blue vegan wedding cake!
We congratulate Lauren & Brian and thank them for letting us be a part of their celebration!
For more on Lauren’s wedding and to view her blog, Diary of a Nutritionist go HERE.
Have a special event (wedding, birthday party etc.) coming up and want to include Zevia? Just drop us a line telling us about your party plans to donations@zevia.com and we just might send some soda your way!
Exciting News! Zevia is the official sponsor of the Vegetarian Times 7 Day Portion Control Challenge. This is another great way to get ready for the New Year!
Get ready for:
• a week-long meal plan
• expert tips to control portion sizes
• daily inspirational newsletters
• a printable shopping list and serving savvy cheat sheet
• chat time where you can ask questions and share your experiences with others
Sign up for free HERE, challenge starts January 15th.
Zevia is proud to be the official sponsor of the Yoga Journal 21 Day Yoga Challenge!
Start off 2012 right with daily tips to kick start your new year with a new you!
The easy to use online platform will fit your busy schedule and with beginner’s track or an intermediate track, based on your previous yoga experience, there will be something for everyone to enjoy! Get ready for daily videos, weekly meditations, newsletters, tips and recipes! Plus, to keep you motivated you will be able to set goals and track your progress either solo, or in a team!
Challenge Runs 1.9.12 through 1.30.12 and is FREE FOR ALL!
Sign up HERE
Thanks again to our friends at hum Botanical Spirit for sharing this mojito recipe with us!
Highball glass:
- Dozen+ crushed mint leaves
- 2 lime wedges
- 1.5 ounces hum Botanical-infused Rum
- Ice
- fill with Zevia Black Cherry
hum includes four incredibly rich botanicals- fair trade hibiscus, organic ginger, organic cardamom, and kaffir lime. It is a must to try! And makes a great hostess gift for the holiday season. Of course, enjoy responsibly.
Zevia recently participated in the Friends of Our Fallen Toy Drive event presented by the American Soldier Network. And what a success it was- over 600 toys were collected and will be donated to children of fallen U.S. Military heroes this holiday season. Thanks to all who donated and a very special thanks to Lynn Margolis for making sure no one went thirsty!
The Z Team with Robert Hayes
Zevia at the ASN Toy Drive
Thanks to the folks at The Bacon Show for this great recipe!
2-5 oz. fillet steaks
2 slices of bacon
seasoned salt to taste
pepper to taste
cooking spray
½ tablespoon olive oil
2 tablespoons unsalted butter, divided
2 cups sliced mushrooms, sliced (white or baby portabella)
¼ teaspoon dried thyme
¼ cup Scotch whiskey
½ cup ginger ale (Recommendation: Zevia Ginger Ale)
1 tablespoon dark brown sugar
½ tablespoon soy sauce
pinch or two of dried rubbed sage
Preheat Oven to 375. For the Steak: Sprinkle sea salt and pepper on both sides of steaks. Wrap with bacon and secure with a tooth pick. Treat and heat a cast iron or heavy oven safe skillet. Add bacon-wrapped fillet. Sear on one side, approximately 2-3 minutes. Turn steak. Place in oven. Cook for 10-12 minutes, until internal temperature is 125. For the Sauce: Add oil to a medium skillet and heat. Add one tablespoon of butter. Pop the other tablespoon into the freezer. Once butter is melted, add mushrooms and thyme to pan. Sauté five minutes until browned. Remove mushrooms from pan to a bowl. Remove pan from heat. Right before you’re ready to serve your meal, return pan to high heat. Once pan is hot, add Scotch to deglaze, scraping the brown bits from the bottom of the pan. Add ginger ale, brown sugar, soy sauce and rubbed sage. Add the mushrooms back to the pan. Bring to boil and reduce to simmer; about three to five minutes until it reduces to half. Add cold butter. Turn heat to high, bring to boil and then immediately remove the pan from the heat. Stir until the butter is dissolved. Serves two.
Bacon recipe courtesy of: Taste of Home, RDA Food & Entertaining Affinity, 5400 South 60th Street, Greendale, Wisconsin 53129
As Zevia is a safe soda for diabetics, we were asked to participate in an amazing publication that hits newsstands today, Friday, November 25th, 2011. Several markets including Baltimore/DC, Cleveland, Houston, Nashville, New Orleans, The Carolinas and Atlanta will receive this bonus feature through their USA Today. This is chock full of great information on diabetes, wellness and more.
Want to win a free 6pk? If you live in one of the areas mentioned above, grab the paper, take a picture of you and this front page advertisement and post it on Facebook tagging Zevia. And then read the content. SUPER important, useful stuff!
Cheers!
The Z Team
The holidays are here! It is time for family, friends, good food and DESSERT! Check out this new take on a classic cheesecake recipe.
Filling:
2 7 oz. tubes of pumpkin cream cheese spread (Trader Joe’s brand was used)
1 8 oz. package regular cream cheese (softened)
1 cup stevia (Stevia extract in the raw was used http://www.steviaextractintheraw.com/)
2 tablespoons all-purpose flour
1 teaspoon vanilla extract powder
2 eggs
1 egg yolk
4 oz. of canned pumpkin
¼ cup Zevia Ginger Ale
Crust:
1 ¾ cups finely crushed graham crackers (about 24 squares)
½ cup butter, melted
1. Heat oven to 375.
2. Crust: combine graham crackers and and melted butter. Press mixture onto bottom and up the sides of a spring form pan.
3. Filling: beat with an electric mixer cream cheese, stevia, flour, and vanilla. Add in eggs and egg yolk. Add pumpkin. Stir in Zevia.
4. Pour filling into crust-lined pan. Bake in oven for 45 minutes, or until the center of cheesecake appears set when slightly shaken.
5. Let cool 15 minutes and then chill in refrigerator for about 2 hours.
6. Enjoy with friends & family!
*Note: if you are unable to find pumpkin cream cheese just use regular cream cheese and double the amount of canned pumpkin used.
Our friends at Hum Botanical Rum created the most AMAZING Guiltless Boozy Float. Such a fab way to dress up an old favorite!
Build in a highball or rocks glass
-2 Scoops Frozen Fat Free Vanilla Yogurt (Stonyfield Zero Fat Oikos Vanilla is yummy organic creaminess)
-1.5 ounce hum Botanical Spirit
Fill with cold Zevia Ginger Rootbeer
If you haven’t tried hum Botanical Rum yet, it’s a MUST! This fragrant spirit is infused with ginger, cardamom, kaffir lime and hibiscus. Such a delicious treat to taste and smel! And of course, please induldge responsibly.
Someone on the Z team decided to surprise us and bake a yummy treat. With ZEVIA and STEVIA of course!
Filling:
3 8 oz. packages cream cheese (softened)
1 cup stevia
2 tablespoons all-purpose flour
1 teaspoon vanilla extract powder
½ teaspoon finely shredded lemon peel (optional)
2 eggs
1 egg yolk
¼ Zevia Lemon Lime Twist (or your favorite flavor)
Crust:
1 ¾ cups finely crushed graham crackers (about 24 squares)
½ teaspoon ground cinnamon
½ cup butter, melted
1. Heat oven to 375
2. Crust: combine graham crackers and cinnamon. Stir in the melted butter. Press mixture onto bottom and up the sides of a spring form pan.
3. Filling: beat with an electric mixer cream cheese, stevia, flour, vanilla and lemon peel. Add in eggs and egg yolk. Stir in Zevia.
4. Pour filling into crust-lined pan. Bake in oven for 45 minutes, or until the center of cheesecake appears set when slightly shaken.
5. Let cool 15 minutes and then chill in refrigerator for about 2 hours.
6. When it is ready garnish with your favorite fruit and enjoy!
