drinks
Ginger Juice
makes 1 pint
1 c. freshly sliced ginger
2 c. water.
place ginger and water in a blender and blend on high for 30 sec. then pour into a fine mesh strainer and refrigerate for up to 2 weeks.
Spring Dandelion Detox Elixir
1 T milk thistle seed
2 T. dried dandelion leaf
1 T. dried nettle leaf
1/3 c. shredded unsweetened coconut
1 T. coconut oil
1 to 2 T. coconut nectar
1/2 t. vanilla extract
soak milk thistle seeds in 1 c. of water overnight then strain and rinse well.
place dandelion and nettle leaf in a jar and cover with 1 1/2 c. boiling water. Secure the jar's lid and let the herbs infuse for 10 min.
strain the herb infusion and pour into a blender along with the soaked milk thistle and shredded coconut. blend the mixture on high setting for 45 seconds then pour it through a fine mesh strainer.
return the strained milk to the blender and blend it with the coconut oil and a touch of coconut nectar or honey and the vanilla.
Raspberry Lemon-aide
1 c. frozen raspberries
4 c. chilled coconut water
1/4 c. lemon juice
4 to 6 drops stevia
1 T. msm powder
pinch of sea salt
place all ingredients in a blander and blend on high until mixture is combined. fill glasses and enjoy!
**any frozen fruit can replace the raspberries
**use lime instead of lemon
**add a few splashes of ginger juice
Hibiscus Rose splash
2 T. dried hibiscus flowers
1 T. dried nettle leaf
1 t. rose hips
4 c. chilled coconut water
3 c. sparkling water
juice of 1 lime
4 to 6 drops of stevia, coconut nectar or honey
1 tray of ice
place the dried herbs in a 1 quart mason jar. top the herbs with 4 c. boiling water cover and let sit for a minimum of 10 min. up to 8 hours.
strain the tea and pour 1 1/2 c. into a large serving glass. mix in 1 c. of coconut water and 3/4 c. of sparlking water. stir in a portion of the lime juice and sweetener to taste, mix well add ice. any extra tea can be stored in the fridge for up to a week and used as a base for smoothies and drinks.
Reishi Cappuccino
2 c. unsweetened almond milk
1 t. reishi mushroom
2 T. coconut oil
1 T. ground cinnamon
1/2 t. vanilla extract
pinch of sea salt
1 to 2 T. coconut palm sugar
in a saucepan, gently warm the almond milk then place all the cappuccino in a blender and blend on high until it becomes frothy. divide the mix between 2 glasses and enjoy
Malted Maca Milk shake
1 1/2 c. water
4 ice cubes
1/4 c. raw cashews
2 t. maca powder
1 T. mequite meal
1/2 t. vanilla extract
1 to 2 T. coconut nectar
pinch of sea salt
place all ingredients in a blender and blend on high setting for 30 seconds then serve.
Hot Cocoa makes 3 c.
1 c. raw brazil nuts (raw cashews or macadamia nuts)
2 c. water
up to 1/4 c. coconut sugar
2/3 c. cacao powder
1/2 t. vanilla extract
pinch of sea salt
place the nuts and water in a blender and blend on high for 45 seconds. strain then pour into a sauce pan. slowly heat , then whisk in the coconut sugar, cacao powder, vanilla and salt. simmer the cocoa for about 3 min. continuously whisk to avoid scorching. serve.
Cranberry Cider Spritzer
Serves 6
1 c. fresh or frozen cranberries
2 T. coconut palm sugar
1/2 t. vanilla extract
1 cinnamon stick
3 c. water
4 c. apple cider
1 small bottle of sparkling water or club soda
place the cranberries, coconut sugar, vanilla, cinnamon and water in a pot and simmer until cranberries burst about 15 min. remove the cinnamon sticks then transfer the mix to a blender and blend on high for 30 sec. pour it through a fine mesh sieve.
to serve, mix 1 c. apple cider with a splash of club soda and 1/2 c. cranberry concentrate. any left over concentrate can be refrigerated for up to one week in a container or frozen for future use.
Coconut water Lime Rickey serves 2
1 c. chilled coconut water
2 T. fresh squeezed lime juice
2 to 4 drops liquid stevia
1/2 c. club soda
in a jar stir or shake together the coconut water, lime juice and stevia. divide the mix between 2 glasses then fill each glass with 1/4 c. or more club soda and serve.
Mango Aqua Fresca Serves 2
2 fresh mangoes, diced
1 1/2 c. water
1 t. fresh lime juice
pure maple syrup or honey
for serving
2 c. ice
2 slices of fresh lime for garnish
2 fresh mint sprigs for garnish
in a blender combine the mango, water and lime juice and puree until smooth. taste and add maple syrup or honey, if needed.
fill each of two glasses with 1 c. ice. pour the agua fresca over the ice and garnish with lime and mint,. serve
makes 1 pint
1 c. freshly sliced ginger
2 c. water.
place ginger and water in a blender and blend on high for 30 sec. then pour into a fine mesh strainer and refrigerate for up to 2 weeks.
Spring Dandelion Detox Elixir
1 T milk thistle seed
2 T. dried dandelion leaf
1 T. dried nettle leaf
1/3 c. shredded unsweetened coconut
1 T. coconut oil
1 to 2 T. coconut nectar
1/2 t. vanilla extract
soak milk thistle seeds in 1 c. of water overnight then strain and rinse well.
place dandelion and nettle leaf in a jar and cover with 1 1/2 c. boiling water. Secure the jar's lid and let the herbs infuse for 10 min.
strain the herb infusion and pour into a blender along with the soaked milk thistle and shredded coconut. blend the mixture on high setting for 45 seconds then pour it through a fine mesh strainer.
return the strained milk to the blender and blend it with the coconut oil and a touch of coconut nectar or honey and the vanilla.
Raspberry Lemon-aide
1 c. frozen raspberries
4 c. chilled coconut water
1/4 c. lemon juice
4 to 6 drops stevia
1 T. msm powder
pinch of sea salt
place all ingredients in a blander and blend on high until mixture is combined. fill glasses and enjoy!
**any frozen fruit can replace the raspberries
**use lime instead of lemon
**add a few splashes of ginger juice
Hibiscus Rose splash
2 T. dried hibiscus flowers
1 T. dried nettle leaf
1 t. rose hips
4 c. chilled coconut water
3 c. sparkling water
juice of 1 lime
4 to 6 drops of stevia, coconut nectar or honey
1 tray of ice
place the dried herbs in a 1 quart mason jar. top the herbs with 4 c. boiling water cover and let sit for a minimum of 10 min. up to 8 hours.
strain the tea and pour 1 1/2 c. into a large serving glass. mix in 1 c. of coconut water and 3/4 c. of sparlking water. stir in a portion of the lime juice and sweetener to taste, mix well add ice. any extra tea can be stored in the fridge for up to a week and used as a base for smoothies and drinks.
Reishi Cappuccino
2 c. unsweetened almond milk
1 t. reishi mushroom
2 T. coconut oil
1 T. ground cinnamon
1/2 t. vanilla extract
pinch of sea salt
1 to 2 T. coconut palm sugar
in a saucepan, gently warm the almond milk then place all the cappuccino in a blender and blend on high until it becomes frothy. divide the mix between 2 glasses and enjoy
Malted Maca Milk shake
1 1/2 c. water
4 ice cubes
1/4 c. raw cashews
2 t. maca powder
1 T. mequite meal
1/2 t. vanilla extract
1 to 2 T. coconut nectar
pinch of sea salt
place all ingredients in a blender and blend on high setting for 30 seconds then serve.
Hot Cocoa makes 3 c.
1 c. raw brazil nuts (raw cashews or macadamia nuts)
2 c. water
up to 1/4 c. coconut sugar
2/3 c. cacao powder
1/2 t. vanilla extract
pinch of sea salt
place the nuts and water in a blender and blend on high for 45 seconds. strain then pour into a sauce pan. slowly heat , then whisk in the coconut sugar, cacao powder, vanilla and salt. simmer the cocoa for about 3 min. continuously whisk to avoid scorching. serve.
Cranberry Cider Spritzer
Serves 6
1 c. fresh or frozen cranberries
2 T. coconut palm sugar
1/2 t. vanilla extract
1 cinnamon stick
3 c. water
4 c. apple cider
1 small bottle of sparkling water or club soda
place the cranberries, coconut sugar, vanilla, cinnamon and water in a pot and simmer until cranberries burst about 15 min. remove the cinnamon sticks then transfer the mix to a blender and blend on high for 30 sec. pour it through a fine mesh sieve.
to serve, mix 1 c. apple cider with a splash of club soda and 1/2 c. cranberry concentrate. any left over concentrate can be refrigerated for up to one week in a container or frozen for future use.
Coconut water Lime Rickey serves 2
1 c. chilled coconut water
2 T. fresh squeezed lime juice
2 to 4 drops liquid stevia
1/2 c. club soda
in a jar stir or shake together the coconut water, lime juice and stevia. divide the mix between 2 glasses then fill each glass with 1/4 c. or more club soda and serve.
Mango Aqua Fresca Serves 2
2 fresh mangoes, diced
1 1/2 c. water
1 t. fresh lime juice
pure maple syrup or honey
for serving
2 c. ice
2 slices of fresh lime for garnish
2 fresh mint sprigs for garnish
in a blender combine the mango, water and lime juice and puree until smooth. taste and add maple syrup or honey, if needed.
fill each of two glasses with 1 c. ice. pour the agua fresca over the ice and garnish with lime and mint,. serve
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