Summer is on its way out, but we’re not quite ready to let it go! If you’re already deep into the back-to-school hustle, take a minute for yourself and create one of these zero-proof drinks that are Whole30 compliant, delicious, and fun mocktails.

Of course, we wouldn’t create a recipe without some nutritional benefits! These drinks are packed with herbs such as mint and ginger, which can aid in digestion and settle a nauseous stomach, turmeric and black pepper, which can reduce inflammation, and celery juice, which can help detox the liver and balance blood sugar. All of these recipes are for a single serving, so scale up as needed. Cheers to your health, mama!

Want more Whole30 compliant mocktail recipes? Click here to see our collection!

Minty Apple Ciders with Cinnamon

1/4 fresh apple, sliced
1/2 cup of Whole30-compliant apple cider
1/4 cup of Whole30-compliant ginger kombucha
Sprig of fresh mint

PLACE ice cubes in a glass and fill with fresh apple cider and apple slices.
GARNISH with fresh mint leaves.

Variation: Sub 1/4 cup of the cider with ginger kombucha.

Thyme for Nectarines

1/4 fresh nectarine, sliced
3/4 cup of lemon or lime seltzer
Sprigs of fresh thyme

PLACE ice cubes in a glass and fill with seltzer and nectarine slices.
GARNISH with sprigs of fresh thyme.

Celery Shots with Ginger & Lemon

3/4 cup of fresh celery juice
1/2 tsp. of fresh ginger, grated with a microplane
1/4 freshly squeezed lemon juice
Optional: celery sticks and fresh parsley

PLACE ice cubes in a glass and fill with fresh celery juice, grated ginger and lemon juice
GARNISH with optional celery sticks and fresh parsley.

Peppery Turmeric Tumblers

1 cup of lemon seltzer
1 tsp. ground turmeric
Pinch of black pepper
Sprigs of fresh parsley

PLACE all ingredients in a jar with 3-4 ice cubes.
SEAL and shake well and then pour into a tumbler.
GARNISH with fresh sprigs of parsley.

Variation: For a touch of sweetness, add 1/4 cup orange juice.

Sarah Steffens has a B.A. in Business Administration, Public Relations from The Master’s College in Southern California. After years of experimenting with nutrition and recipes in her own kitchen, she now works as a Personal Chef in Los Angeles, cooking meals that support her client’s intention to physically and mentally thrive. She has catered several independent film sets, making it her goal to optimize the energy and well-being of each creative crew. She is the in-house recipe creative for the Whole30, and the creator of the Savor and Fancyblog. When Sarah is not cooking Whole30 and Autoimmune Protocol meals, she is likely exploring mid-century sites in L.A., taking photographs, listening to an audio book or hiking at Griffith Park.