Fizzy Summer Sangria (non-alcoholic)

This is the best and easiest summer sangria recipe that’s packed with tons of fruit and flavor! It’s also made with club soda for a bit of bubbles, and stuffed full of limes, oranges, apples and strawberries – but feel free to add your favorite fruit as well, the more the better!


Quinoa & Kale Stuffed Squash with Karviva’s Ashitaba, Dark Cherry & Pomegranate Juice

Serving size: 4 as a side dish or 2 as a main


  • 2 acorn squash 
  • 1 cup quinoa 
  • ½ a medium white onion, diced 
  • 4 stalks kale, de-stemmed and finely chopped 
  • ½ cup fresh parsley, finely chopped
  • The seeds of 1 fresh pomegranate (approx. ½ cup of seeds) 
  • ¼ cup pumpkin seeds
  • ½ cup Karviva’s Ashitaba, Dark Cherry & Pomegranate Juice
  • 2 Tbsp. Olive oil
  • Pinch of sea salt and black pepper 
  • Optional garnish: tahini for drizzling and sesame seeds


  • Preheat oven to 400°
  • Prepare a baking sheet with parchment paper
  • Cut the squash in half lengthwise and then drizzle with oil (on both sides) . Place each squash half face down on the baking sheet. Add a few small splashes of water to the baking sheet (this helps to add moisture while cooking) 
  • Place the squash in the oven and bake for 25-30 minutes (until you can poke a hole through the skin and it is fork tender). Once it’s completed, remove from the oven and set aside for a few minutes. 
  • In the meantime as your squash bakes, add 1 cup of quinoa to a pot, with 2 cups water 
  • Allow the quinoa to come to a boil, and then place the lid on the pot and allow to simmer on low for 12-15 minutes. Remove from heat and allow to sit with the lid on for 10 minutes. Then fluff with a fork. 
  • As the quinoa is cooking, remove the seeds from your pomegranate, and dice the 1/2 onion, and chop the kale, and parsley. 
  • Heat a pan on the stove top with a drizzle of oil, then add the diced onion along with a pinch of sea salt. Allow to saute until golden brown.
  • Once the quinoa is finished, place it in a large bowl and add a generous drizzle of olive oil along with a pinch of sea salt and black pepper. Then add the cooked onion and fresh chopped kale, and parsley. Mix until well incorporated.
  • Next add ½ cup of Karviva Ashitaba, Dark Cherry & Pomegranate Juice to the quinoa mixture, and mix well throughout 
  • Taste test the quinoa mixture and adjust accordingly. If you’d like it saucier, add an additional few Tbsp. of Karviva juice. If you’d like it saltier, add a touch more sea salt. 
  • Now it’s time to stuff your squash! Firstly, remove the seeds from the flesh of the squash with a spoon. You can discard the seeds or save them to use at a later time. 
  • Place the prepared quinoa/ kale/ pomegranate mixture into each of the squash halves 
  • NOTE: if your stuffed squash have cooled more than you’d like for serving, pop them back into the oven for 5-10 minutes to reheat (do so before garnishing) 
  • Garnish with pumpkin seeds, sesame seeds and a drizzle of tahini if desired
  • Enjoy!

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