There’s a joke between my sister and I that pops up from time to time: Her friends eat dinner with her at a restaurant, and say “Wow, you’re such a foodie!” She laughs and says “You should meet my sister.” I’m shopping with friends and they say, “Wow, you’re so into fashion!” and I laugh and say “You should meet my sister.”

The line between food and fashion becomes pretty blurry for her and me, mostly because both cover a lot of the same territory: color, texture, visual stimulation, creative twists on classic ideas, composition and balance. To have some fun with it, I decided to pair my favorite recipes with some of my favorite outfits.

Hot pink and vibrant green is such a striking combination, and what goes better with hot summer nights than ice cold respados? This is my favorite summertime look: an easy breezy jumpsuit with a pop of color, and strawberry basil shaved ice made out of coconut water.  Refreshing, fun, and super low maintenance.

INGREDIENTS

1 pint strawberries, quartered

2 tablespoons basil, torn (about 4 large leaves)

1/2 cup sugar

1 pint coconut water (from a box is fine)

DIRECTIONS

Pour coconut water into ice cube tray and freeze.

Cut strawberries into quarters. Combine in a pot with sugar, basil and 3/4 cups water. Bring to a boil over high heat, turn heat to low and simmer 10 to 15 minutes, until tender. Strain and discard solids, and refrigerate syrup until completely chilled, at least 2 hours.

Pop the coconut water cubes into the blender and crush until fine.  Scoop into a cup or bowl and drizzle with syrup.  Enjoy!

Jumpsuit: Top Shop

Belt: Vintage Mochino

Shoes: Zara

Jewelry: LuvAJ