|My "Cinnamon Toast Crunch" Smoothie|
1 cup almond milk (or unsweetened toasted coconut almond milk)
1/3 cup organic almond butter
1 tsp cinnamon powder
1 tsp ginger powder
1/2 of a large, ripe organic avocado
1/2 cups of ice
stevia liquid drops to taste (I use SweetLeaf, atm)
1/4 tsp organic vanilla extract
slivered almonds for garnish
Chocolate Milk flavored:
1 teaspoon ORGANIC & UNSWEETENED cacao powder (NOT cocoa)
Pumpkin Pie flavored:
1 tsp cinnamon powder/1 tsp ginger /1/4 tsp nutmeg
OR I just use pumpkin pie spice powder
Place all the ingredients in order into a blender and blend until smooth. Pour into serving glass. Serve 4-8 oz immediately or store rest in mason jar. Keeps for up to 2 days refrigerated. Sprinkle slivered almonds on top, if you like.
Alternative to Hot Cocoa or Creamy Hot Flavored Coffee
If you love the fall and winter spice flavors, and are searching for an alternative to Hot Cocoa or Creamy Hot Flavored Coffee, this is what I have found to be satisfying and comforting to me. It reminds me of eggnog.
Coffee mug full of hot Unsweetened Vanilla Almond Milk.
Add to taste "Organic Pumpkin Pie Flavored Spice" I bought this at Whole Foods, but the ingredients are simple so you can do it yourself:
Stir to mix thoroughly and enjoy!
Dr. Hyman’s Green Breakfast Smoothie
This is probably the healthiest smoothie in the whole world. It is all veggies so drink up.
Per Dr Mark Hyman “after giving up sugar for long periods of time, I find that I don’t need to have sweet shakes in the morning. Instead, I crave nutrient dense foods that fill me up and keep me going for hours”
I suspect Dr Hyman had Morgellons as well since I saw some pictures of him when he was ill and he had to stop working for over a year.
I hope you enjoy this treat.
- INGREDIENTS -
• 1 lemon, quartered (washed and unpeeled) - ( I like to use lime as well).
• 1 whole avocado, peeled and pitted
• 2 stalks celery
• 2 cups spinach
• ½ bunch parsley
• ½ bunch cilantro
• 1 organic cucumber (washed and unpeeled)
• 1 teaspoon organic extra-virgin olive oil
• pinch of sea salt
• water as needed
1. Place all ingredients in a blender.
2. Blend together until smooth, adding (filtered) water, as needed for desired consistency.
Hi Nan, thanks for continuing to add some good recipes to the forum. I am psyched about trying the green drink! And, wanted to add that I was making my own mayo for a couple years now and I use the food processor. It takes less than 5 mins. My mayo recipe is:
2 egg yolks (room temp)
1 whole egg
1/2 tsp dry mustard
1/2 tsp salt
large pinch of white pepper
2 TBS of lemon juice
Let that mix for about 10 seconds and then start the drizzle in of 1-1 1/2 cups light olive oil (sadly EVOO gives the mayo a bitter taste). It starts to emulsify pretty quickly and comes out perfectly every time. I could never get it to emulsify when I tried electric beaters. I read that it keeps in fridge for as long as the eggs were good for as indicated on their carton. I actually don't like my mayo so thick so I started making mine with 1/2 olive oil and 1/2 avocado oil.
Anyway, it is great in egg, tuna or chicken salads! Looking forward to more real life recipes like the ones you've posted.
Tea (The more, the merrier!)
Introduce yourself to juicing/blending Veggies!!!
Dragon Fly Punch
1 quart of water
Â½ cup of juiced pureed Greens
2 scoops of green powder (Trader joe's brand is the cheapest)
Stevia to sweeten
Juice veggies set aside, fill a punch bowl or a container with water. Mix in the all the ingredients and add stevia drops of powder to sweeten.
Homemade Coconut Milk:
Crack open fresh coconut. Put flesh from coconut in blender. Add 3 cups filtered water and blend for a couple of minutes. Strain with a nut milk bag making sure to squeeze well. Put coconut back in blender and add 3 cups filtered water that has been heated to 110 degrees. Blend for a couple minutes and strain with nut milk bag making sure to squeeze well. Store in refrigerator and drink with in 3 days. This will separate as it sits so you will need to shake or stir periodically. you can adjust the amount of water to preference.
Since many classic recipes call for tomato juice or tomato sauce, it's good to know that you can make your own rather than rely on the canned varieties that contain additives. To make tomato juice, simply puree tomatoes in a blender, add lemon juice and salt. Strain the mixture for juice and retain the pulp and a little juice to use in recipes calling for tomato juice.
Spiced Chamomile Tea
Add to your cup of chamomile tea: 4 to 8 cloves, a bit of cinnamon, a stevia packet, or a few drops of liquid stevia, dried orange peal pieces, or fresh lemon/orange rind.
German butter tea
Make a bit of chamomile and add a dab of organic butter/coconut oil. Its warming and helps with energy on cold mornings
Herbal tea with Coconut aminos
Tea plus a tablespoon of coconut aminos mixed thoroughly.
Wash roots of red sassafras taken in early spring. Boil pieces of the roots. Serve hot or cold. Sweeten with stevia if desired. Boiled roots may be reused until strength is gone.
Alternatively you may use sassafras leaves a few fresh of the tree steeped in hot water.
Enjoy the juice of one whole lemon/lime in a cup of (boiling) hot water first thing in the morning.
Alternative Beverage "Coffee Substitute"
2 cups water
1 Tbs roasted chicory root
1 Tbs dried dandelion root (not roasted)
1/2 tsp cardamon seed (should be out of the husk, but not ground)
Put water in a pan. Add roasted chicory root, dandelion root, and cardamon seed. Simmer gently 10 minutes. Strain and enjoy.
In a sauce pan with a tight fitting lid combine the following:
8 cups water
6-10 quarter sized slices of fresh ginger root
10-15 cardamom pods, cracked open
1 teaspoon of fennel seeds
4 cloves 1 or 2 pieces of dried orange rind
8-10 black peppercorns
Bring to a boil. Reduce heat and simmer, covered for at least 20 minutes. Simmer longer for a richer, spicier flavor. This tea can be sweetened with stevia. You can also add almond milk or coconut milk.
1 1/2 cups water
1/2 inch cinnamon stick
4 cardamom pods
Optional: 1/2 teas fennel or anise seed black peppercorn 1/2 bay leaf coconut milk in place of some water
Put the water in a pan. Add the ingredients and bring to a boil. Cover, turn heat to low and simmer for 10 minutes. Strain the tea into cup and serve immediately.
4 cups boiled water
stevia packet/few drops of stevia
1/4 tsp. of sea salt
squeeze of lime of lemon juice
Can be kept in refrigerator for 24 hours. After that, a new batch should be made.
Apple Cider Vinegar drink:
8 oz water
1 to 2 tbs of Apple cider vinegar
Best taken in the morning.
Various Herbal Teas:
Chicory root tea
Pau D'Arco Tea
Red Clover tea
Nettle leaf tea
Raspberry leaf tea
Linden blossom tea
Ginseng root tea
Mu 16 herb tea
Non dairy Milk substitutes:
Coconut milk unsweetened
Almond milk unsweetened
Oat milk unsweetened
Green monster juice:
1 stalk of bok-choi
ï¿½ carrot or tomato
1 stalk of celery
Directions: Juice in juicer - makes about one cup
1/2 a ripe avocado
2 handfuls of spinach
Juice of 3 limes, about 6 Tablespoons
1 cup almond milk
vanilla liquid stevia or plain stevia, to taste
2 handfuls of ice
Directions: Blend all the ingredients into a blender until smooth
1 pitcher of water
Blend up a cucumber with abit of water and pour it through a strainer or cheesecloth). Let this concoction drip through the cheesecloth/strainer overnight to collect the juice. Mix the cucumber juice with a pitcher of water
Cut up a cucumber into small chunks, cover in the amount of water you want to drink and let it soak in the fridge overnight. In the morning, strain the mixture and discard the cukes.
Put entire cucumber in a juicer and then add the juice to a pitcher of water chill and serve as a refreshing beverage.
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