Breakfast Superfood Smoothie
- 1 Banana
- 1/2 cup Almond Butter (or other nut butter)
- 1/4 cup Almonds
- 2 T Chia Seeds
- Handful of Spinach
- 2 Dates
- Combine all ingredients in a blender and cover with water. Add a few ice cubes. Feel free to add any ingredients or supplements.
Ingredients: (all ingredients optional)
- 1 cup coconut oil
- 2 T lemon juice
- 1 t fresh ginger
- 1 cup chopped pineapple
- A handful of spinach or kale
- Pinch of cayenne pepper
- 1-2 Ice cubes
Heavy Metal Detox Juice
- 1 Apple
- 6 Carrots
- A bunch of Cilantro
- 2 Garlic cloves
- 1 scoop of blue green algae ( chlorella and spirulina)
- 1 scoop bentonite clay
- squeeze of lemon
- Stevia, or another sweetener to taste
- Juice the apple, carrots, cilantro and garlic
- Mix in blue green algae and bentonite clay, squeeze in the lemon
- Sweeten to taste
Ultimate Green Juice
- 1 bunch celery
- 4-5 kale leaves
- 1 green apple
- one big handful of flat leaf parsley leaves
- 1 lemon
- 1 inch of fresh ginger
Beet, Apple, Blackberries and Ginger
- small beets
- 2-3 apples
- 8 oz. blackberries
- 1/2 inch fresh ginger
Green Coconut Juice
- 1 young Thai coconut
- 1 handful of green kale
- 1 handful of spinach
- ½ banana
* Add a Tablespoon of Coconut OIl to any juice for additional health benefits.
Turmeric Golden Milk
- 2 Cups of Organic Almond Milk, Coconut Milk, Hemp Milk or Rice Milk
- 1 tsp. ground Turmeric
- 1 tsp. grated Ginger
- 1 tsp. Cinnamon
- 1 Date (or 1 T raw honey)
- 3 peppercorns or a sprinkle of black pepper
- Optional: Add Chia seeds, Cloves, banana
- 13-14 cups of water
- 1 cup Organic Sugar
- 6-8 Teabags (Organic Green, Black or White)
- Kombucha Starter Culture ~ SCOBY (Symbiotic Culture of Bacteria and Yeast)
- 2 Cups starter liquid (from another Kombucha tea)
- Brewing glass jar
- cloth cover
- rubber band
1. Sanitize Bring water to a boil.
2. Turn water of, add tea bags ~ let steep for 10-20 minutes
3. Stir in 1 cup organic Sugar
4. Let tea cool completely
5. After it cools, pour in brewing jar
6. Pour in starter liquid and SCOBY
7. Cover with cloth and secure with rubber band
8. Set in a dark place out of sunlight
9. Keep undisturbed for 7 days
- After 7 days try your kombucha with a straw or spoon. If it tastes too bitter than it has brewed too long. If it is too sweet put cloth and rubberband back on and let sit for a few more days trying it every so often until it tastes to your liking.
- Drink as desired. Put it in fridge right away or fill up smaller bottles almost to the top and store for second fermentation for more carbonation.
- To make a larger amount of Kombucha:
- 1 quart = 4 cups of water : 2 tea bags : 1/4 cup sugar : 1/2 cup starter liquid
- 1/2 gallon = 6-7 cups water : 4 tea bags : 1/2 cup sugar : 1 cup starter liquid
- 4 young green coconuts
- 1 packet kefir culture starter (you can buy at health food stores or order online which last a few times) or you can use high-quality real water grains (which can last indefinitely). Such as the ones from Cultures for Health ( 1 coconut = 1 T of grains )
- Rehydrating Water Kefir Grains:If you purchase water grains, they will most likely come dehydrated and will need to be rehydrated and woken up from their slumber, so here is how: Dissolve 4 to 6 Tablespoons of sugar in 4 cups water (you will likely need to heat the water so the sugar will dissolve). Be sure to allow the water to cool to room temperature before proceeding to the next step.
- Drain out coconuts and pour into a jar.
- Add rehydrated grains.
- Cover jar with towel and rubber to keep bugs out.
- Allow the kefir to culture for 24 to 48 hours by simply leaving to sit still at room temperature (and out of direct sunlight). Do not let the kefir grains culture longer then 72 hours. As the kefir grains culture, you may notice tiny bubble forming and traveling to the surface, but also do not be concerned if no bubbles appear. Once the kefir has cultured for the desired period of time, strain off the finished liquid into a separate container (using a fine mesh plastic strainer if possible; stainless steel is acceptable if necessary, but NO METAL and cover with a tight lid. Finished coconut kefir does not require refrigeration, but can be refrigerated if you desire a cold beverage.
- Add the grains to a new batch of coconut water and proceed with your next batch!
- The time it takes to ferment coconut water will reduce with each time. Keep an eye on it and taste it, it should be tart, but not too vinegary.
- Place the dehydrated kefir grains in the water and cover with a towel or coffee filter secured with a rubber band. Allow the mixture to sit for 3-4 days until the grains are plump. Do not allow the mixture to sit for longer than 5 days. Once the grains are rehydrated, you are now ready to make you kefir
- 4 cups water
- 2 cups sliced fresh ginger root (not necessary to peel)
- 2 Tbsp. fresh squeezed lemon juice
- 2 Tbsp. agave, coconut sugar, honey, maple syrup
- Sparkling mineral water or club soda
- In a medium saucepan, combine water and ginger over high heat.
- Once boiling, lower heat to medium-low, cover and simmer for one hour. Remove lid and continue to simmer 30 more minutes.
- Take off heat and strain mixture to remove ginger.
- Stir in lemon and sweetener.
- Cool completely. This is your ginger syrup.
- To make ginger ale, put a handful of ice into a glass. Add ¼ cup ginger syrup, and fill the rest of the glass with sparkling water.
- 1 cup of almonds
- 2 1/2 cups of water, plus more for soaking
- a pinch of salt
- optional: add vanilla for flavor or a date to sweeten
- Put almonds in a jar of water and a towel on top and let sit overnight
- Add almonds to a blender with water (add vanilla and dates if desired)
- Pinch of salt
- Blend until smooth