Anti-inflammatory Turmeric Drink
1 cup milk of choice (I use home made almond milk), 1/4 tsp ground cinnamon, 1/2 tsp ground turmeric, 1 tsp local raw honey, ½ tsp pure virgin coconut oil/coconut butter
Heat the milk slowly with the cinnamon, whisking in the turmeric, honey and coconut oil. Heat until steaming but not boiling. Strain off the cinnamon and enjoy immediately.
Winter Hydration Smoothie
1 cup coconut water, 2 big handfuls baby kale, ½ cucumber, ½ avocado, Few chunks of frozen green apple, Dash of cinnamon, Dash of turmeric, 3 cubes of ice
Place all ingredients in blender (starting with the coconut water) and blend until smooth. Enjoy!
Carrot Immune Boost (serves 1)
1/2 red delicious apple, peeled and cored, 1/2 cup 100% carrot juice, 1/2 cup nonfat vanilla bean yogurt, 3 fresh or frozen strawberries, 2 ice cubes
Combine the apple, carrot juice, yogurt, strawberries, and ice cubes in a high speed blender and blend until smooth. Enjoy!
Avocado Orange Smoothie
1 cup non-dairy milk, 2 ounces silken tofu, 1 orange, peeled and seeded, 1/2 avocado, 1/2 cup baby spinach, 1 tsp raw honey
Combine all of the ingredients in a blender and blend until smooth. Enjoy!
Ingredients: 4 cups chopped dark leafy greens (spinach or arugula), 1 orange, 1/2 cup pomegranate seeds, 1/2 acocado chopped, 1/4 cup crumbled feta (optional), 1/2 cup sliced almonds
Dressing: Juice from 1 small orange, 1/2 teaspoon orange zest, 1 tablespoon white wine vinegar, 1/2 tablespoon honey, 1 tablespoon olive oil, salt and pepper to taste
Instructions: Chop the lettuce, wash, and dry. Slice the peels off of the oranges and then cut into slices or smaller pieces. You can substitute clementines, but will need to increase the amount. Remove the peel and pit of 1/2 avocado. Squeeze some fresh lemon or lime juice over the chopped avocado to keep it from browning. Toss the lettuce, oranges, pomegranate seeds, almonds, and avocado. In a blender or food processor, blend all of the dressing ingredients together. Enjoy!
Very Veggie Kefir (serves 2)
1 stalk rainbow chard, 1 medium stalk celery, 1/2 cup chopped cucumber, 1/2 cup plain kefir, 1/2 cup white grape juice, 1 avocado pitted and peeled, 1/2 cup unsweetened almond milk, 1/2 cup water, 1/8 cup salt
Combine the chard, celery, cucumber, kefir, and almond milk in blender and blend until smooth. Add the avocado, grape juice, water and salt, blend again. Enjoy!