Beverages

High Energy Breakfast Shake

1 medium banana
1/2 cup whole strawberries
1-1/2 cup low-fat milk
2-1/2 TBS almond butter
2 TBS ground flaxseeds
1-1/2 TBS blackstrap molasses
Blend all ingredients until smooth.

Cucumber-Lime-Mint Soda Water

1 bottle (1 qt. + 1.8 fl. oz.) seltzer water
1/2 tsp. sea salt
2 c. cucumber, sliced crosswise into thin (1/8″) rounds
1/2 c. lime (1 large lime), sliced crosswise into thin (1/4″) rounds
1 Tbsp. mint, finely minced
1 c. ice cubes

Add mint & limes to a glass pitcher. Mull these ingredients by pressing them against the sides of the pitcher with a spoon. Add all other ingredients to pitcher & stir. Place into the refrigerator and allow flavors to meld for at least a half hour before serving. Add ice cubes immediately before serving.

Simple Ginger Juice

1-2 apples
2 stalks celery
2 carrots
1 cucumber
1 lemon, peeled
1 lime
1 inch of ginger, peeled
Put all ingredients in a juicer and enjoy!

Ginger Tea

4 o 5 thin slices of ginger
2 cups water
1 Tbsp. raw honey
Juice from ½ lime
Bring water to a boil, add ginger and steep covered for 30 minutes – Steep longer for a stronger tea. Pour into a cup and add honey and lime. This tea tastes amazing and is simple to make! I freeze the ginger and then grate an inch piece of ginger with peeling.

Pumpkin Spice Latte

1 cup coconut milk
2 tablespoons cooked organic pumpkin puree
1 tablespoon maple syrup
¼ teaspoon pumpkin pie spice
¼ teaspoon vanilla extract
¼ cup organic brewed coffee or espresso
Pour the coconut milk in a small pot over low heat. Stir often until heated through. Add the milk and remaining ingredients to a blender and blend until combined. You can also add other ingredients like ginger, vanilla bean, cloves, or cinnamon.

Maple Pumpkin Spice Lattes
Makes 14 cups
4 cups espresso or very strong coffee
1/2 gallon (8 cups) milk (substitute almond milk for non-dairy)
3/4 cup canned pumpkin (plain, not flavored)
3/4 cup maple syrup
2 tablespoons vanilla
1 tablespoon + 1 teaspoon pumpkin pie spice
Combine all ingredients in a slow cooker, cook on high for 2-3 hours.

Shamrock Shake
1 ounce Bailey’s Original Irish Cream
1 tablespoon matcha powder, plus more for garnish
1 1/2 cups vanilla ice cream
1/2 cup whole milk
Whipped cream (optional)

In a blender, combine the Bailey’s, matcha powder, vanilla ice cream, and milk, and process until smooth, about 30 seconds. Pour into a glass and top with the whipped cream and additional matcha powder.

Double Chocolate Hot Cocoa Mix

2 cups sucanat, palm sugar or evaporated cane
1 cup cocoa powder
1 cup chocolate chips

Pour your sugar of choice and cocoa powder into a blender. Blend on high for 2-5 minutes until the sugar and cocoa are mixed well. Add the chocolate chips and blend for another minute or two until the chocolate chips have broken into small pieces about ¼ of the original size. Pour into a quart size glass jar or four ½ pint jars to give as gifts. Add a note instructing to add two tablespoons of mix to a cup of hot milk of choice.

Ginger Liqueur
Store it as you would any liqueur; no refrigeration is required. Makes a great gift!

2 oz ginger root, peeled and cut into thin slices
1 vanilla bean, split lengthwise
1/2 C. sugar
1/2 C. honey
1.5 C. water
Lemon zest from 1 whole lemon
1.5 C. St. Remy Brandy

In a saucepan over high, bring the ginger, vanilla, sugar, and water to a boil. Reduce heat to medium-low and simmer until the ginger is soft, approximately 20 minutes. Remove from heat and let the syrup cool to room temperature. Place the honey and lemon zest in a glass jar with the syrup and brandy. Close tightly and shake. Let this mixture steep for 24 hours.
After one full day, remove the vanilla bean (or vanilla will be overpowering) and let the mixture steep for another 24 hours. Strain mixture through a fine mesh strainer and strain again through a coffee filter.
Let your liqueur sit for one more day to allow the flavors a little time to settle. For a clear liqueur, allow any remaining solids to sink to the bottom, then filter the liqueur several more times. Enjoy!

Homemade Ginger Ale

4 cups water
2 cups Sliced fresh ginger root (not necessary to peel, you can also grate the ginger which will produce a sharper flavor)
2 Tbsp. Fresh squeezed lemon juice (or lime juice!)
2 Tbsp. Honey (or a combination of Stevia and Honey)
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 honey. 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.

I don’t usuall publish anything alcoholic but this guy is really something.

Recipe: Ron Duan’s Father’s Advice

1½ ounce Bacardi gold rum
½ ounce Cardamaro
½ ounce Italian red vermouth (preferably Punt e Mes)
½ ounce Amontillado sherry
¼ ounce banana cordial (preferably Giffard Banane du Brésil)

Combine all ingredients and stir for 45 seconds. Pour into a chilled coupe glass and garnish with an orange swath.

The drink Duan has chosen to get him through the international competition honors his father. “It’s called ‘Father’s Advice.” His father’s advice was:

‘The greatness of a man is not measured by his wealth but by his integrity to love and his abilities to put someone else’s needs before his. To love someone unconditionally, to want to provide, to want the best for them.”

He took that philosophy and poured it into a cocktail. The drink is somewhere between a Manhattan and an El Presidente.
“Typically in a bar you only shake anything with citrus in it,” to incorporate the acid and aerate it, he says. “The reason why you stir a Manhattan or a martini is because you want it kind of velvet, and you don’t want to aerate it too much because you want it kind of silky.”
Duan says his father’s words represent what both fatherhood and the American dream are about. “I’m certainly proud of my dad and most importantly this cocktail really represents our family and our struggle,” he says.

Coconut Almond Blizzard

2 frozen ripe banana
1/2 cup unsweetened shredded coconut
2-3 tablespoons almond butter
2 tablespoons flax seeds
2 tablespoons raw cocoa powder
1 tsp. ground cinnamon
1 tsp. vanilla extract
1/2 cup almond milk
Place the banana, coconut, almond butter, flax seeds cocoa powder, cinnamon and vanilla in a blender. Cover with almond milk and blend until smooth. Add more almond milk to achieve desired consistency.

Watermelon Breeze

3 cups cubed chilled watermelon
1 cup coconut water
juice of a fresh lime
ice
sprig of mint

Note: If you prefer a smoothie toss in 2 frozen bananas or freeze your watermelon, in chunks the night before… mmmm delicious. Throw it all in a blender. Blend till smooth. Enjoy!

Lavender Lemonade

4 lemons, juiced and peeled
1/2 drop of lavender oil
7 cups of warm water
3/4 cup of honey

Mix warm water and honey together until the honey is dissolved. Mix lemon juice in with honey and water. Add the lavender oil. Mix all ingredients well and refrigerate On a nice hot day add in some sparking mineral water for a real refreshing kick!

Ginger Liqueur

2 oz ginger root, peeled and cut into thin slices
1 vanilla bean, split lengthwise
1/2 C. sugar
1/2 C. honey
1.5 C. water
Lemon zest from 1 whole lemon
1.5 C. brandy

In a saucepan bring ginger, vanilla, sugar, and water to a boil. Reduce heat to medium-low and simmer until the ginger is soft (20 mins.) Remove from heat and cool to room temperature. Place honey and lemon zest in a glass jar with the syrup and brandy. Close tightly and shake. Let mixture steep for 24 hours. After one full day, remove the vanilla bean (or the vanilla will be overpowering) and let mixture steep for another 24 hours. Strain out solids through a fine mesh strainer. Strain again through a coffee filter. Let your liqueur sit for one more day to allow the flavors a little time to settle. For a clear liqueur, allow any remaining solids to sink to the bottom, then filter the liqueur several more times

THE GRINCH

3 oz peach schnapps
3 oz Bacardi® 151 rum
12 oz orange juice
4 oz Sprite® soda
3 oz Blue Curacao liqueur

Pumpkin Pie Smoothie

1 cup almond milk
1 teaspoon agave syrup
1 cup pumpkin puree
2 teaspoons cinnamon
1 apple, cored
Dried cranberries

Combine all ingredients except cranberries in blender and blend until smooth. Top with cranberries.

Summer Stone Fruit Smoothie

1/2 cup Greek yogurt
1 plum, pit removed, flesh roughly chopped
1 peach, pit removed, flesh roughly chopped
1 nectarine, pit removed, flesh roughly chopped
1/2 cup blueberries, fresh or frozen

Combine ingredients in blender and blend until smooth.

Strawberry Mango Spring Smoothie

1 cup coconut milk
1 banana, peeled, sliced, and frozen
1 mango, skinned and chunked
5 large strawberries, hulled
Combine ingredients in blender and blend until smooth.

Makes 3½ cups

Winter Greens Smoothie

1/4 cup carrot juice
1/2 cup orange juice
1 cup spinach
1 cup roughly chopped kale, ribs removed
4 small broccoli florets, sliced and frozen
1 banana, peeled, sliced, and frozen
1 appled, cored and roughly chopped

Combine ingredients in blender and blend until smooth.

Top Smoothie Add-Ins
Keep these smoothie staples on hand for an easy and intense nutrition boost:

Hemp seeds.
Vegan protein source with a mild, nutty flavor.
Flaxseed.
Rich in fiber, protein, and omega-3s.
Wheat germ.
One gram of dietary fiber per tablespoon.
Sunflower seeds – Use shelled seeds for a boost of copper, magnesium, and selenium.
Chia seeds – Fiber-loaded and protein-rich to control blood sugar; take on flavor of other ingredients.

Ginger, a cousin spice of super anti-cancer substance turmeric, is known for its ability to shrink tumors.  It is even more effective than many cancer drugs. Commonly consumed across the world in small doses among food and beverage products, the medicinal properties of ginger far surpass even advanced pharmaceutical inventions.   

  According to Georgia State University, whole ginger extract was revealed to shrink prostate tumor size by a whopping 56% in mice. The anticancer properties were observed in addition to ginger’s role in reducing inflammation as well as being a rich source of life-enhancing antioxidants. Ginger presents virtually no side effects and has been used as a food product by many cultures for countless centuries. Whole ginger extract was shown to exert significant growth-inhibiting and death-induction effects in a spectrum of prostate cancer cells. Over 17 other studies have also reached similar conclusions on ginger’s anticancer benefits, with the spice being shown by peer-reviewed research to positively impact beyond 101 diseases.     Source: naturalsociety

 Simple Ginger Juice

1-2 apples
2 stalks celery
2 carrots
1 cucumber
1 lemon, peeled
1 lime
1 inch of ginger, peeled
Put all ingredients in a juicer and enjoy!

Ginger Tea

4 oR 5 thin slices of ginger, peeled
2 cups water
1 Tbsp. raw honey
Juice from ½ lime
Bring water to a full boil, add the ginger and turn the heat down to simmer to avoid burning.  Simmer longer if you want stronger tea. After 10 minutes, pour liquid into a mug and add honey and lime. This tea tastes amazing and is simple to make!

Wake Me Up Morning Juice

7 Carrots
2 Apples
1 Lemon
1 inch or 1 knuckle of Ginger Root

Juice all ingredients together using your juicer, stir well, and serve in your favorite glass. This drink increases immunity, boosts energy, increases circulation and lowers inflammation and pain!

Kale Almond Smoothie
1 small frozen banana, sliced
3/4 cup kale, sliced and lightly packed, stems removed
3/4 cup almond milk
3/4 tbsp almond butter
1/8 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ground ginger

Blend all together. Add 1/2 cup iced coffee for an extra dose of antioxidants.

Key Lime Smoothie

1 frozen banana
2 tablespoons sunflower butter
1 ½ cup coconut or almond milk
2 cups spinach
3 pitted medjool dates
Juice of 4 key limes
¼ teaspoon lime zest
½ teaspoons vanilla
2 teaspoons chia seeds
5 ice cubes
Combine ingredients and blend on high. Soften the dates before blending by soaking them in warm water as you prepare other ingredients. Add a tablespoon of coconut oil or coconut butter and get a boost of healthy fats. 

Raw Cacao Shake

2 frozen bananas (slice bananas before freezing)
¼ – ½ cup rice milk (almond, coconut or hemp)
2 tablespoons raw cacao
Toss in a blender and blend!

Watermelon Breeze

3 cups cubed chilled watermelon
1 cup coconut water
squeeze of fresh lime
ice
sprig of mint

If you prefer a smoothie toss in 2 frozen bananas or freeze your watermelon, in chunks the night before.

Ginger Switchel
The switchel may be served alone, over ice, or mixed with sparkling water.

2 tablespoons apple cider vinegar
4 teaspoons sweetener (molasses, maple syrup, honey, sugar)
1/4 teaspoon ground ginger or 1 teaspoon grated fresh ginger
1 cup water

Combine all ingredients in a jar or glass. Cover and refrigerate at least 2 hours and up to a day. Shake or stir before serving. Taste and adjust sweetener, if desired. If using fresh ginger, strain through a fine sieve or cheesecloth. Pour over ice or mix with soda water.

V8 Juice

2 tomatoes
1 beet
1 bunch parsley
3-4 radishes
1 cucumber
4 stalks celery
1 cup spinach
1 red pepper
1-2 lemons (optional, for those who enjoy a bit of kick)

Juice the above ingredients and reap the amazing benefits of these 8 nutritive vegetables (aside from tomato which is technically a fruit!.)

Healthy Chocolate Shake

2 frozen bananas (cut up before freezing)
¼ – ½ cup rice milk (almond, coconut or hemp)
2 tablespoons of raw cacao
Put in the blender and blend!

Chocolate Banana Shake

1 cup coconut milk
1 tablespoon maple syrup
6 drops vanilla cream stevia
1 large ripe banana
1 tablespoon melted coconut oil
1 teaspoon vanilla extract
1 tablespoon high quality cocoa powder or carob powder ice

Put all the ingredients in a high powered blender and blend until you reach desired consistency. Add more ice for a thick, ice cream-like shake, or less ice for a thinner version.

Turmeric Tea

1 cup Coconut Milk (or almond)
½ tsp Cinnamon
½ tsp Turmeric
1/8 tsp Nutmeg
Dash of Cayenne Pepper
Raw honey to taste

Put coconut milk, spices and honey in a saucepan and heat slowly on low heat. If you put it on high heat, coconut milk will get too thick. Pour and enjoy.

High Energy Breakfast Shake

1 medium banana
1/2 cup whole strawberries
1-1/2 cup low-fat milk
2-1/2 TBS almond butter
2 TBS ground flaxseeds
1-1/2 TBS blackstrap molasses
Blend all ingredients until smooth.

Red Clover Lemonade

3 cups of red clover blossoms
4 cups water
1 1/4 cups lemon juice
4 tbsp honey
Boil blooms in water for 5 minutes. Strain the petals from the water and add lemon juice and honey. Stir and chill. Serve over ice.

 

Almond Smoothie

1 small frozen banana, sliced
¾ cup kale, lightly packed, stems removed
¾ cup almond milk
¾ tbsp almond butter
1/8 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ground ginger
Add ½ cup iced coffee for an extra dose of antioxidants.
Blend ingredients and enjoy!

Green Goddess Smoothie

1 cup baby spinach
1 cup cucumber chunks
½ avocado, halved, pitted, and peeled
1 large kiwifruit, peeled and chopped
½ cup frozen kefir or frozen yogurt
½ cup fresh orange or tangerine juice
¼ cup mint leaves
Blend all of the ingredients together.

Sunrise Smoothie

1 cup mango chunks
½ banana, chopped
1 teaspoon fresh lime juice
¼ teaspoon finely grated fresh ginger
1 ice cube
2 teaspoon honey
2 cups seedless watermelon chunks
Blend all of the ingredients together.

High C Smoothie

1 cup chopped kale
2 large kiwi fruits, peeled and chopped
½ cup fresh orange or tangerine juice
½ cup cilantro sprigs
1 rib celery, chopped
¼ cup ice cubes
Blend all of the ingredients together.

Fruit Smoothie

½ cup Greek yogurt
1 plum, pit removed, flesh roughly chopped
1 peach, pit removed, flesh roughly chopped
1 nectarine, pit removed, flesh roughly chopped
½ cup blueberries, fresh or frozen
 Combine ingredients in blender and blend until smooth.

Smoothie Tips:
1. Invest in a blender with at least an 800-watt motor. (Vitamix is the gold standard.)
2. Prepare frozen fruit ahead to save time. Cut and freeze on a baking sheet, then transfer to a freezer bag or container.
3. Frozen bananas go a long way. Peel, slice, and freeze them. This go-to smoothie ingredient adds thickness without taking over other flavors.
4. Add ingredients like milk, yogurt, water, or juice first to get the blender moving. Then, add lighter, drier ingredients, like leafy greens, followed by heavy ingredients like ice and fruit pieces.


Strawberry Mango Spring Smoothie

1 cup coconut milk
1 banana, peeled, sliced, and frozen
1 mango, skinned and chunked
5 large strawberries, hulled
Combine ingredients in blender and blend until smooth.


Pumpkin Pie Fall Smoothie

1 cup almond milk
1 teaspoon agave syrup
1 cup pumpkin puree
2 teaspoons cinnamon
1 apple, cored
Dried cranberries
 Combine all ingredients except cranberries in blender and blend until smooth. Top with cranberries.

Winter Greens Smoothie

¼ cup carrot juice
½ cup orange juice
1 cup spinach
1 cup roughly chopped kale, ribs removed
4 small broccoli florets, sliced and frozen
1 banana, peeled, sliced, and frozen
1 apple, cored and roughly chopped
 Combine ingredients in blender and blend until smooth.

Top Smoothie Add-Ins
Keep these smoothie staples on hand for an easy and intense nutrition boost:
Hemp seeds.
Vegan protein source with a mild, nutty flavor.
Flaxseed.
Rich in fiber, protein, and omega-3s.
Wheat germ.
One gram of dietary fiber per tablespoon.
Sunflower seeds.
Use shelled seeds for a boost of copper, magnesium, and selenium.
Chia seeds.
Fiber-loaded and protein-rich to control blood sugar; take on flavor of other ingredients.

 

Almond Smoothie

1 small frozen banana, sliced
3/4 cup kale, lightly packed, stems removed
3/4 cup almond milk
3/4 tbsp almond butter
1/8 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ground ginger
Add 1/2 cup iced coffee for an extra dose of antioxidants.

Blend all together until smooth.

 

Lavender Lemonade     

2 cups lavender syrup
1 cup fresh lemon juice
5 cups water
Lemon slices to garnish
In a pitcher, combine lavender syrup, lemon juice, and water. Pour into glasses over ice, and garnish with lemon slices!

Lavender Syrup:
Makes 2 cups
2 cups water
1 1/2 cups sugar
2 tablespoons dried lavender buds
In a small saucepan, bring the water, sugar, and lavender to a boil. Remove the pan from heat, then cover with a lid and let the lavender steep for at least half an hour.

Strain the syrup into a jar or bottle. It will keep for a week or two in the fridge. Add it to iced tea, hot tea, seltzer, gin, champagne, limoncello, or make this lovely lavender lemonade!

Miraculous Thyroid Drink
This tea helps the thyroid perform better and it is delicious!

1 cup unsweetened 100% cranberry juice
7 cups purified water
½ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
¾ Cup fresh squeezed orange juice (approx 3 oranges)
¼ Cup fresh squeezed lemon juice (approx1-2 lemons)

Bring water to a boil; add cranberry juice, reduce heat to low and add cinnamon, ginger, & nutmeg, stir and let simmer for 20 minutes; let it cool down to room temperature. Stir in orange & lemon juices…add ice and enjoy!

FAT FLUSH WATER Drink three 8 oz glasses per day. The longer it sits, better it tastes. You can eat them but they are intended as flavoring. The Vitamin C turns fat into fuel, the tangerine increases your sensitivity to insulin, and the cucumber makes you feel full. Try it for 10 days.

One 8 oz serving:
Water
1 slice grapefruit
1 tangerine
½ cucumber, sliced
2 peppermint leaves
Ice – as much as you like                                                             Wash grapefruit, tangerine, cucumber and peppermint leaves. Slice cucumber, grapefruit and tangerine (or peel). Combine all ingredients (fruits, vegetables, 8 oz water, and ice) into a large pitcher.

Alkaline Cleansing Smoothie                                                                                                                             A heavy metal detox, clear skin, anti-bacterial, anti-aging smoothie. Combine the foolowing ingredients and blend.

1 rib of celery
1/4 cucumber
1 handfull cilantro
1 handfull parsley
1 thumb slice of ginger
1/2 lemon, peeled
1-2 cups of coconut water

Sweet Ginger Smoothie

3 ripe, spotty bananas
4 medjool dates, pitted
½ tsp. cinnamon
½ tbsp ginger juice (take the ginger and squeeze it in a garlic press to press out the juice. Chop it finely if you do not have a garlic press)
1cup young Thai coconut water
Blend & Serve!

Ginger Liqueur

2 oz ginger root, peeled and cut into thin slices
1 vanilla bean, split lengthwise
1/2 C. sugar
1/2 C. honey
1.5 C. water
Lemon zest from 1 whole lemon
1.5 C. brandy

In a saucepan over high, bring ginger, vanilla, sugar, and water to a boil. Reduce heat to medium-low and simmer until the ginger is soft (20 mins.) Remove from heat and cool to room temperature. Place honey and lemon zest in a glass jar along with the syrup and brandy. Close tightly and shake. Let mixture steep for 24 hours. After one full day, remove the vanilla bean (or the vanilla will be overpowering) and let mixture steep for another 24 hours. Strain out solids through a fine mesh strainer. Strain again through a coffee filter. Let your liqueur sit for one more day to allow the flavors a little time to settle. For a clear liqueur, allow any remaining solids to sink to the bottom, then filter the liqueur several more times.

A naturally fermented old-fashioned ginger ale (Ginger Beer) that contains beneficial probiotics and enzymes.

A 1-2 inch piece of fresh ginger root, minced.
½ cup of organic sugar or rapadura sugar
add 1 tablespoon molasses for flavor and minerals.
½ cup fresh lemon or lime juice
½ tsp sea salt or himalayan salt
8 cups of filtered (chlorine free) water
½ cup homemade ginger bug

Make a “wort” for your ginger ale by placing 3 cups of the water, minced ginger root, sugar (and molasses if needed), and salt in a saucepan and bringing to a boil.
Simmer five minutes until sugar is dissolved and mixture starts to smell like ginger.
Remove from heat and add additional water. This should cool it but if not, allow to cool to room temperature before moving to the next step.
Add fresh lemon or lime juice and ginger bug (or whey). Transfer to a 2 quart glass mason jar with a tight fitting lid. Stir well and put lid on. Leave on the counter for 2-3 days until carbonated and transfer to the fridge where it will last indefinitely.
Watch this step carefully. Using whey will cause it to ferment more quickly and it will take less time. It should be bubble and should “hiss” like a soda when the lid is removed. This is very temperature dependent and the mixture may need to be burped or stirred during this fermentation time on the counter. As with any traditional fermented drink, it is more of an art than a science as it depends on the strength of your culture, the temperature of your house and the sugar used. The final mixture should smell of ginger and slightly of yeast/fermentation and should be fizzy. Watch carefully that it doesn’t become too carbonated as this will cause too much pressure and may result in an exploding jar!
The mixture can be strained and transferred to Grolsch style bottles before putting in the fridge (we like these bottles). Strain before drinking.

Coconut Water Mint Juice

Chilled Coconut Water 4 cups
1 tablespoon Honey
¼ cup Chopped Mint Leaves
½ teaspoon Black Pepper
4 slices Lemon Slice
A pinch of Himalayan salt to taste
In a blender add chilled coconut water, black pepper, honey, salt and chopped mint leaves. Blend well. Garnish with lemon slice.

Cucumber-Lime-Mint Soda Water

1 bottle (1 qt. + 1.8 fl. oz.) seltzer water
1/2 tsp. sea salt
2 c. cucumber, sliced crosswise into thin (1/8″) rounds
1/2 c. lime (1 large lime), sliced crosswise into thin (1/4″) rounds
1 Tbsp. mint, finely minced
1 c. ice cubes

Add mint & limes to a glass pitcher. Mull these ingredients by pressing them against the sides of the pitcher with a spoon. Add all other ingredients to pitcher & stir. Place into the refrigerator and allow flavors to meld for at least a half hour before serving. Add ice cubes immediately before serving.

ANTI-INFLAMMATORY PAIN RELIEF SMOOTHIE

1/2 CUP FRESH COCONUT
1 CUP CHERRIES (FROZEN OR FRESH)
5-8 FRESH BASIL LEAVES
1-2 CUPS OF COCONUT WATER
1 TBSP. CHIA OR HEMP SEED

Fire Cider Natural Cold and Flu Remedy

A large mason jar
Raw organic unfiltered apple cider vinegar
3 T of grated horseradish root or pure horseradish
3 T of grated ginger root (find this at a health food store)
A small onion
One head of garlic
3 T of fresh parsley
1 cup of organic beets

Chop up all the ingredients into tiny pieces (the horseradish and ginger will need to be grated). Place everything in the bottom of the Mason jar. Pour the apple cider vinegar over the herbs. Fill the jar with it until it reaches the very top. Make sure you see no air bubbles and secure the lid tightly. Place this is the fridge.
Allow the herbs to steep for 2-4 weeks (the longer the better). Do NOT open the jar at all until you are ready to strain everything out. At the end of the 2-4 weeks strain everything out of the jar. You can use the leftover herbs to saute up fresh veggies if you want so nothing goes to waste. This is yummy. Keep this tonic in the fridge and use daily (1-2 T) or whenever you feel a cold or flu coming on.

These chocolate recipes will yield one regular or two small servings of hot chocolate. You can double or quadruple as desired.

Traditional Hot Chocolate

1 Cup milk (or nut milk)
½ vanilla bean, split
3 ounces semisweet or milk chocolate, cut into small pieces
Heat milk to scalding in a medium saucepan, add vanilla, and let steep with the heat off for 10 minutes. Strain and return milk to saucepan to reheat milk. (You can use ¼ teaspoon vanilla extract and skip the steeping process.) Whisk in chocolate until melted and frothy.

Dried Plum Cocoa

1 cup almond milk (or regular milk)
3 medium plums
2 tablespoons dark cocoa powder
1 pinch of salt
¼ teaspoon vanilla
Put all ingredients in the blender and puree until very smooth, gently heat in a pot on the stove.

Coconut Hot Cocoa
For dairy-free, sugar-free, nut-free diets this recipe may be as close as you get to cocoa nirvana.
3 tablespoons canned coconut milk
¾ cup water
3 soft pitted Medjool dates
1 Tablespoon cacao powder
Dash of cinnamon
Put all ingredients in the blender and puree until very smooth, gently heat in a pot on the stove.

Maple Cocoa

1 cup milk
2 tablespoons cocoa
1 tablespoon maple syrup
1 teaspoons vanilla extract
1 pinch of salt
Combine ingredients in a medium pot and warm on medium-low heat, whisking until frothy and hot.

Mexican Hot Cocoa
The original chocolate beverage lauded by the Mayans was a bitter spicy slurry drunk cold. Hot cocoa in Mexico and other southern realms retains the heat, which is very clever since chocolate and spice go together.

1 cup soy milk (or regular milk)
1 tablespoon Sucanat (natural sugar cane)
2 tablespoons cocoa powder
½ teaspoon vanilla extract
1 pinch of salt
1 pinch of cinnamon
1 pinch (or more!) of cayenne

Combine ingredients in a medium pot and warm on medium-low heat, whisking until frothy and hot.

Gold Wellness Drink

1/2 tsp turmeric
1/2 lemon chopped in half
1+ tsp fresh grated ginger
1 pint hot water
When tea is cool enough to drink, add 1 teaspoon + honey

Anti-Migraine Juice

1 apple
1-3 inch chunk fresh ginger
1/2 cucumber
1 stalk fennel

Gut Repair Tonic

2 carrots
large handful of fresh parsley
1/2 head cabbage
Makes 1 cup.

Kidney Cleanse- Wash a bunch of parsley and Cilantro (Coriander Leaves).  Cut it into small pieces and put it in a pot. Cover with water and boil for ten minutes. Let cool and filter it into a clean bottle and keep in refrigerator to. Drink one glass daily and you will notice all salt and other accumulated poison coming out of your kidney by urination and you will notice the difference.

Holiday Eggnog

3 eggs
¼ cup local raw honey
1 tablespoon vanilla extract
1 tablespoon freshly grated nutmeg
½ teaspoon cinnamon
¼ teaspoon cardamom
1/8 teaspoon cloves
1 cup heavy whipping cream
1 cup whole milk
½ cup dark rum

In a bowl, whisk the eggs until they’re very frothy. Add the honey and continue whisking until it is well blended. Add freshly grated nutmeg, spices and vanilla extract and continue whisking. Whisk in the milk a little at a time. Whisk in the rum. Chill the eggnog and serve cold. Sprinkle a little nutmeg on top before serving.
This makes four small servings and should be consumed within 48 hours.

Survival Drink Recipe

2 tablespoons of dark maple syrup
2 tablespoons of lemom or lime (1/2 lemon)
1/10 teaspoon cayenne pepper
mix into `10 ounces of water
They say you can live on it for 40 days.

High Energy Shake

1 medium banana
1/2 cup whole strawberries
1-1/2 cup low-fat milk
2-1/2 TBS almond butter
2 TBS ground flaxseeds
1-1/2 TBS blackstrap molasses

Raw Vegetable Juice

All produce should be organic, washed thoroughly, and run through juicer.

6 medium carrots
1 small beet
3 large tomatoes
Small amount of kale leaves
1 bag of baby spinach
1/4 head cabbage
2 bell peppers
3 celery stalks
1/4 sweet onion
1/2 clove garlic
Chili pepper or Tobasco to taste
Himalayan salt

Tropical Energy Smoothie

2 TBS tahini
1 medium ripe banana
1 cup low-fat plain yogurt
1-1/2 cups pineapple juice
1 medium papaya
Scoop out flesh from papaya with spoon. Add to blender with rest of ingredients. Blend until smooth.

Ginger Mint Tea

2 cups water
2 tsp freshly grated ginger root
4 lightly bruised mint leaves
2 tsp lemon juice
Bring water, ginger root, mint leaves, and lemon juice to a boil. Remove from heat, cover with lid, and let steep for 5 minutes. Serve hot or cold. Makes 2 large or 3 small servings.

Pineapple Mint Juice

Add 1 cup fresh peppermint and 2 cups pineapple juice to blender. Blend until mint is chopped. Add several ice cubes to blender and blend again. Serve immediately. A great summer afternoon drink and a quick pick-me-up.

Fresh Carrot grated
One apple
Fresh Lemon/Lime
Fresh mint leaves
Additionally ice cubes 6-8
Cut or grate the carrots and cut apples (Avoid seeds) put them all in a blender. Add lemon/lime, fresh mint and ice cubes. Blend and squeeze or filter it. This juice helps to reduce the risk cancer, heart disease, diabetes. It also reduces cholesterol. It cleans your liver and kidney as well as good for lungs and asthma.

Lemon Ice

2 cups sugar
5 cups water
1-1/3 cups fresh lemon juice
2 tablespoons grated lemon zest
mint leaves, for garnish
In a medium saucepan, dissolve the sugar in the water and bring to a boil, stirring. Cook, uncovered, without stirring, for 5 minutes. Pour this into a ceramic bowl and refrigerate for at least 2 hours. Add the juice and zest and stir. Pour into an ice cream maker and follow the manufacturer’s instructions or, if you don’t have an ice cream maker, simply freeze in a metal pan for 5 to 7 hours. Just before serving, break into pieces and pulse quickly in a blender or food processor. Add garnish.

Rhubarb Soda

1 ½ – 2 ½ cups (3 -4 stalks) fresh rhubarb
1 cup sugar
1 ½ cups water
ice
sparkling water

Bring to a boil, turn down to a simmer.
Cook for about 15 minutes, until the syrup is bright pink.
Turn off heat and allow to cool.
Strain syrup into a large jar. Pulp remains.
Measure ¼ cup rhubarb syrup into a glass.
Add enough sparkling water to fill the glass ⅔ full. Stir to mix, add ice.
The syrup can be used also be used on ice cream, fruits, pancakes and more. The remaining pulp is yummy and can be eaten with yogurt, as a spread on toast, or added to baked goods.

Switchel or Haymaker’s Punch

Mix together:
1 teaspoon powdered ginger
Juice of 1 lemon
1 quart water
1/2 cup molasses
Serve ice-cold.

Strawberry smoothie
4 large strawberries
1 cup fresh orange juice
1 TBS tahini
1 medium size banana
1/2 tsp vanilla
1 TBS honey
1/4 cup low-fat plain yogurt
Remove stems from strawberries and wash. Blend all ingredients in blender until smooth.

Spinach and Dandelion Smoothie

They are both nutrient dense and a good source of beta-carotene, folic acid, vitamins C, E, and K, and calcium and iron, lutein and zeaxathin (two antioxidants associated with healthy vision).
1 cup spinach
¼ cup chopped dandelion greens
2 peaches, pitted and cubed
1 banana (fresh or frozen) cut into chunks
½ cucumber, cut into chunks
2 cups filtered water
10 ice cubes (optional)
Place ingredients into blender and blend until smooth.
Makes 3-4 servings.

COCONUT SMOOTHIE

In India, the coconut tree is known as Kalpavriksha which means “tree that gives all that is necessary for living.” Coconut oil is rich in medium chain tryglycerides (MCTs), which have been associated with increased metabolic rate and improved energy levels. The coconut meat contains lauric acid which has antimicrobial effects. Coconut contains healthy amounts of the minerals manganese, magnesium, and copper.

2 cups fresh pineapple, peeled and diced
4 heaping tbsp raw organic dried shredded coconut
1 banana (fresh or frozen) cut into chunks
1 cup spinach
4 stalks celery, cut into pieces
1 tbsp raw coconut oil
juice of ¼ lime
2 cups coconut water
10 ice cubes (optional)
Place ingredients into blender and blend until smooth.
Makes 2-3 servings.

AVOCADO SMOOTHIE
Avocados feature anti-inflammatory phytosterols and carotenoid antioxidants as well and vitamins B6, C, K, folate; the mineral potassium. Avocados are a rich source of oleic acid, a monounsaturated fatty acid that may lower cholesterol levels.

1 avocado, peeled and pitted
2 cups of mango chunks
½ cucumber, cut into chunks
juice from ¼ lime
2 leaves of mint
3 leaves of kale, stems removed
2 cups filtered water
10 ice cubes (optional)
Place ingredients into blender and blend until smooth.
Makes 3-4 servings.

CACAO SMOOTHIE

Cacao is the bean that chocolate is derived from. Cacao is high in flavonoid antioxidants which promote cardiovascular health and can protect cells from damage. Cacao is a good source of minerals including magnesium, iron, and copper. Research on dark chocolate has shown benefits for heart health and mood support, and more recent research suggests it may boost the benefits of exercise.

1 tbsp. raw cacao powder
1 banana (fresh or frozen) cut into chunks
25 almonds, soaked in water overnight (8-12 hours), soaking water drained
3 heaping tbsp raw shredded organic coconut
3 dates, pits removed
2 cups coconut water
15 ice cubes (optional)
Place ingredients into blender and blend until smooth.
Makes 2-3 servings.

GOJI BERRY SMOOTHIE

The goji berry has a long history of use in promoting health. Traditional Chinese medicine has touted the benefits of goji berries for their liver and kidney protective effects, vision enhancing benefits, and immune-supportive and anti-aging qualities. Goji berries contain vision-supporting antioxidants zeaxanthin and lutein, betacarotene and a wide array of vitamins, minerals, and amino acids.

½ cup goji berries (Optional: soak in a little water for an hour before blending)
2 bananas (fresh or frozen) cut into chunks
4 leaves of mint
1/2 cup of spinach
2 stalks of celery, cut into pieces
½ cucumber, cut into chunks
2 cups of filtered water
10 ice cubes (optional)
Place ingredients into blender and blend until smooth.
Makes 2-3 servings.

Mint Tingle – A cool refreshing green drink

1 1/2 cups of water ( Use a strong mint tea instead of mint extract if you prefer)
1/2 cup of sugar
1/8 teaspoon mint extract or concentrated mint tea
green food coloring
6 tablespoons of fresh lemon juice
1 quart of ginger ale( add last)

Mint Chiller

1 cup sugar
2 cups fresh mint leaves, with stems
1 cup fresh lemon juice
1 cup fresh orange juice
1 cup ginger ale
In a small saucepan, combine the sugar with 3 cups of water. Bring to a boil over high heat, reduce the heat, and simmer for 5 minutes. Add the mint, remove the pan from the heat, cover, and let the liquid steep for 1 hour. Strain the liquid into a bowl. In a large pitcher, combine the mint syrup, lemon juice, orange juice, and ginger ale. Stir until well blended. Serve over crushed ice.

Cool Spiced Green Tea

1 gallon water
3 large green tea bags (or 6 small bags)
2 cinnamon sticks
3 whole cloves
1 1/2 cups sugar
6 oz can frozen orange juice
6 oz can frozen lemonade
2 cups chopped mint
Place chopped mint on a double layer or cheesecloth or tea ball. Gather edges of the cheesecloth together and tie securely to make a bag. Add tea bags, mint tea ball, cinnamon, and cloves to gallon of water in a large pot. Bring to a boil and turn off heat. Cover and let steep for 10 minutes. Remove tea, mint, cinnamon, and cloves. Add sugar and stir. Add orange juice and lemonade and stir. Refrigerate until ready to serve. Serve over ice and garnish each glass with a sprig of mint.

Dandelion Wine                                                                                                                                             Taste the “Spirit” of Spring” using common dandelions. Makes about three 4/5 wine bottles.

2 quarts of dandelion petals (stem and green collar of each flower removed)
2 quarts of boiling water
3 lemons
3 1/2 cups sugar
10 oz package of frozen sweetened red raspberries
1 yeast cake
cheesecloth
1 one-gallon jar (stoneware jar works best)
3 one quart wine bottles with screw-on cap.
Pick the dandelions, snip off the stem and green collar and rinse in cool water. Place petals in the one-gallon jar and pour the boiling water over them. Let stand overnight. In the morning, strain the liquid through cheesecloth, being sure to squeeze the flowers to remove all the juice. Combine dandelion juice with strained juice of lemons. Add juice to frozen raspberries and sugar. Bring mixture to a boil and simmer for 20 minutes.
Pour mixture back into jar, cooling to lukewarm temperature. Add yeast cake. Stir until yeast dissolves, cover the jar, and let mixture ferment for 10 days or until hissing subsides.
Using a double layer of cheesecloth, strain the liquid into a cider jug and let stand for 3 days. Strain liquid again and place into quart wine bottles with screw-on caps, but DO NOT tighten the caps. Let the wine stand for a while and then cap the bottles. Age until December.
Dandelions can be added to coffee (like chicory) or used alone as a coffee-like substitute.

Coffee-Like Beverage: Dandelion Roots

Scrub roots, drain and place on a baking sheet. Roast at 150 F until roots are dark and dry (about 4 hours). Cool and grind roots with food blender. Store in covered jar until used. Add 1 heaping teaspoon of roasted roots to 1 cup of water. Steep for 3 minutes. Strain and serve. Add cream and/or sugar to taste.

Added to Ground Coffee Dandelion Roots – Brew coffee as usual, adding 1 teaspoon of roasted roots for each 6 cups of coffee. More or less root may be used depending on taste.