Jill Fergus

I began cooking as a child and feeding family and friends has always been my passion. My kitchen is a busy one. I love to experiment and embrace the kitchen successes along with the accidents. I love to cook and collaborate with friends. I am seasonally driven (I love the farmer's market!), avoid processed foods and focus on whole and organic (mostly plant-based, but not exclusively) choices. In my home, my family has a variety of eating preferences from plant-based, gluten free, refined sugar free to full on omnivore. My goal is to create dishes to please all, either as is or with minor adjustments to the recipe. Where did "Feed the Swimmers" come from? When my kids began swimming competitively and growing into young adults, I realized, even more, how important nutrition is to performance, growth and overall health and emotional well being. Everyone (including the coach during travel meets) would ask "what are you feeding the swimmers?" This has become my mantra whenever I'm in my kitchen cooking for family and the friends I love.



Hibiscus & Berry Tea Popsicles

Hibiscus & Berry Tea Popsicles

One of my favorite warm weather treats are Popsicles. Plain and simple. There is nothing more refreshing! I don't like the sugary, clawingly sweet variety and prefer to make my own (I try to avoid refined sugar at all costs). But, I do love all of the fun bright colors which always delight young and old. This icy treat hits the spot!

Beat the summer heat with my, not too sweet, Hibiscus & Berry Tea Popsicles! They're very simple to make and are refined sugar free, not to mention the visual appeal!💞 Create your own hibiscus tea blend or use your favorite (I love the Hibiscus blends from @serendipiTea- not sponsored, simply love it). The frozen berries within are wonderful!  Visit witandvinegar.com for more #popsicleweek fun!



Makes 6-8 Popsicles

4 cups water, just below boiling.

8 heaping tsps hibiscus tea blend of choice (approximately 1 1/2-2 times your usual quantity)

1/2 Lime, sliced

1/4 cup Raw Agave (honey if not vegan)

1/4 cup Blueberries

1/4 cup Raspberries

Brew tea blend 5-10 minutes in a pitcher with the lime slices (you will need to be able to easily pour into the Popsicle molds). It's easiest to use fill-your-own tea filter bags.

While tea is brewing, soak Popsicle sticks if using bamboo or wood.

Remove/strain Hibiscus leaves. Stir in agave or honey and allow to cool.

Add to Popsicle molds allowing about 3 mm of space for expansion. Freeze overnight or for at least 3 hours.



Rustic Peach Galette with Thyme, Ricotta and Honey (gluten free)

Rustic Peach Galette with Thyme, Ricotta and Honey (gluten free)

Grilled Cucumber with Feta and Preserved Lemon

Grilled Cucumber with Feta and Preserved Lemon