Smoothie for two
Put one frozen banana, a handful of frozen strawberries (or rasberries), a handful of blueberries, 4 Tblsps. of yogurt, 1 cup of orange juice (or whatever juice you enjoy), and a Tblsp. of spirulina into blender. Blend till smooth. Garnish with fresh mint leaves.
Dandelion Fritters
7 cups dandelion greens, washed, cooked and chopped
2 cloves garlic, crushed
1 medium onion, finely minced
2 eggs, beaten
Sea salt & black pepper
Oat flour, enough to bind mixture into patties
Combine all ingredients in a bowl, mix well and form into patties. Fry in small amount of olive oil until golden brown. Serve hot.
Lavender Tea Bread
3/4 c milk
2 Tblsp dried lavender flowers, finely chopped or 3 Tblsp fresh, finely chopped
2 cups flour
1 1/2 tsp baking powder
1/4 tsp sea salt
6 Tblsp butter, softened
1 cup sugar
2 large eggs
Grease a 9'x5" loaf pan
Preheat oven 325 degrees
Heat milk with lavender almost to a boil. then let steep until cool. Mix flour, baking powder, & salt together in bowl. Cream butter gradually add sugar, than eggs, one at a time, beating til light & fluffy. Add flour mixture alternately with lavender milk, in 3 different batches. Mix until batter is just blended, do not over beat. Pour into prepared pan & bake for 50 minutes or until toothpick inserted comes out clean. Let cool in pan for about 5 minutes, than remove to wire rack to cool. When completely cool, ice with a powdered sugar glaze made with 3 Tblsp of milk & enough powdered sugar to make a thick but still runny paste if desired. Garnish with sprigs of fresh lavender around cake, or sprinkle additional finely chopped lavender on glaze before it hardens.
2 Tblsp dried lavender flowers, finely chopped or 3 Tblsp fresh, finely chopped
2 cups flour
1 1/2 tsp baking powder
1/4 tsp sea salt
6 Tblsp butter, softened
1 cup sugar
2 large eggs
Grease a 9'x5" loaf pan
Preheat oven 325 degrees
Heat milk with lavender almost to a boil. then let steep until cool. Mix flour, baking powder, & salt together in bowl. Cream butter gradually add sugar, than eggs, one at a time, beating til light & fluffy. Add flour mixture alternately with lavender milk, in 3 different batches. Mix until batter is just blended, do not over beat. Pour into prepared pan & bake for 50 minutes or until toothpick inserted comes out clean. Let cool in pan for about 5 minutes, than remove to wire rack to cool. When completely cool, ice with a powdered sugar glaze made with 3 Tblsp of milk & enough powdered sugar to make a thick but still runny paste if desired. Garnish with sprigs of fresh lavender around cake, or sprinkle additional finely chopped lavender on glaze before it hardens.
Chia seed pudding
If you like Tapioca Pudding, you love this guilt-free/healthy dessert! Mix together: 2/3 c. Chia Seeds (I use organic multi-colored), 2 c. Unsweetened Coconut Milk (or Nut milk), Let sit for 15 min. Then add these Ingredients: 1/2 c. Your Choice of Fruit, & 1 Tbs. of Real Honey (or more for sweet tooth) Guess What, instant gratification! It's ready, no more waiting. Your body will thank you. Now, for the Taste buds in training... (inc. my son) Add Cinnamon & Real Maple Syrup! And done. can skip the sweeteners if I put in some vanilla and a bunch of cinnamon and nutmeg. I make it and put it in the refrigerator overnight. By morning it is very pudding-like. great breakfast!
scones with dill:
2 cups flour
2 teaspoons dry mustard
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into bits
1 cup (4 oz.) shredded extra-sharp cheddar
1/4 cup (2 oz.) shredded Parmesan
1/4 cup chopped chives
1/4 cup chopped dill
1/2 cup low-fat milk
1. Preheat oven to 400°. In a large bowl, combine flour, mustard, baking powder, and salt. With your fingers or a fork, work butter into flour mixture until it resembles cornmeal studded with a few pea-size pieces. Stir in cheeses, chives, and dill.
2. Add milk and stir to combine. Transfer dough to a floured surface and gently knead 2 or 3 times until it comes together. Pat into a 1-in.-thick disk and cut into 8 triangles. Arrange triangles about 2 in. apart on a baking sheet. Bake until golden brown and cooked through, 20 minutes.
2 cups flour
2 teaspoons dry mustard
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into bits
1 cup (4 oz.) shredded extra-sharp cheddar
1/4 cup (2 oz.) shredded Parmesan
1/4 cup chopped chives
1/4 cup chopped dill
1/2 cup low-fat milk
1. Preheat oven to 400°. In a large bowl, combine flour, mustard, baking powder, and salt. With your fingers or a fork, work butter into flour mixture until it resembles cornmeal studded with a few pea-size pieces. Stir in cheeses, chives, and dill.
2. Add milk and stir to combine. Transfer dough to a floured surface and gently knead 2 or 3 times until it comes together. Pat into a 1-in.-thick disk and cut into 8 triangles. Arrange triangles about 2 in. apart on a baking sheet. Bake until golden brown and cooked through, 20 minutes.
Enjoy the smells and tastes of fall with this alkalizing apple cider!
12 Organic Apples, quartered
8 Cups of Kangen 9.5 pH water
3/4 Cup Honey (Local if possible)
1 Tablespoon Cinnamon
1 Tablespoon Allspice
Cut apples into quarters removing the seeds. Place all the ingredients into a Crock Pot and cover. Cook on high for 2 hours and let it cool before handling. Use a cheese cloth and strainer to collect all the solids and press to get all the juice out. Refrigerate the cider or warm and enjoy! You can’t go wrong either way.
Recipe yields approximately 11 cups of cider.
Don’t throw away those cooked apples!
Using a blender or food processor, blend the cooked apples (including the skins) to make a scrumptious apple sauce. It tastes like apple pie! Makes approximately 4 cups.
Did you know?
12 Organic Apples, quartered
8 Cups of Kangen 9.5 pH water
3/4 Cup Honey (Local if possible)
1 Tablespoon Cinnamon
1 Tablespoon Allspice
Cut apples into quarters removing the seeds. Place all the ingredients into a Crock Pot and cover. Cook on high for 2 hours and let it cool before handling. Use a cheese cloth and strainer to collect all the solids and press to get all the juice out. Refrigerate the cider or warm and enjoy! You can’t go wrong either way.
Recipe yields approximately 11 cups of cider.
Don’t throw away those cooked apples!
Using a blender or food processor, blend the cooked apples (including the skins) to make a scrumptious apple sauce. It tastes like apple pie! Makes approximately 4 cups.
Did you know?
- Apples are packed with soluble fiber that your good microbes feast on which in turn builds your immune system and allows for healthy bowel movements.
- Apples contain powerful antioxidants which are only enhanced exponentially with Kangen 9.5 pH water to fight the free radicals so you look and feel your very best.
- This fibrous fruit is known to aid in weight loss and reviving up the metabolism.
- Quercetin, a powerful flavonoid found in the skin, helps to reduce inflammation throughout the body so never throw away those apple skins!
Maya Hot Chocolate Recipe:
Ingredients:
1 cup organic goat or cow milk (Almond or Cashew milk is a great substitute for vegans)
2 tbsp. raw cacao powder
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/4 tsp. ground chili pepper
1-2 tbsp. honey (depending on desired sweetness)
(Makes 1 serving)
Preparation:
• In a small mixing bowl, stir together cacao and spices.
• Adding a small amount of the milk, whisk into a paste.
• In a saucepan, heat remaining milk slowly over medium heat, making sure to remove just before boiling.
• Slowly add the paste to the saucepan and bring it back to a simmer until slightly thickened.
• Pour into a mug and stir the honey in.
• Enjoy!
We make this soul-warming treat in my house all the time, and it's great for chilly days. Be careful though, that raw cacao powder is powerful stuff. Don't prepare this energizing beverage if you're hoping to go to sleep in an hour!
Ingredients:
1 cup organic goat or cow milk (Almond or Cashew milk is a great substitute for vegans)
2 tbsp. raw cacao powder
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/4 tsp. ground chili pepper
1-2 tbsp. honey (depending on desired sweetness)
(Makes 1 serving)
Preparation:
• In a small mixing bowl, stir together cacao and spices.
• Adding a small amount of the milk, whisk into a paste.
• In a saucepan, heat remaining milk slowly over medium heat, making sure to remove just before boiling.
• Slowly add the paste to the saucepan and bring it back to a simmer until slightly thickened.
• Pour into a mug and stir the honey in.
• Enjoy!
We make this soul-warming treat in my house all the time, and it's great for chilly days. Be careful though, that raw cacao powder is powerful stuff. Don't prepare this energizing beverage if you're hoping to go to sleep in an hour!
Pesto with Pistachios
Take basil leaves, garlic in a food processor process until basil and garlic are finely chopped.
With the machine on, drizzle in the olive oil to create a thick paste.
Add pistachio nuts, Parmesan cheese, and lemon juice to the basil mixture and process 1 to 2 minutes or until the pesto is well mixed. I like mine smooth
Season to taste with Himalayan pink salt and pepper and pulse a few more times. Taste again and adjust seasonings, if needed
Makes approximately 1 1/2 cups.... 2 cups fresh basil leaves
4 cloves garlic, peeled and sliced
1/2 cup extra-virgin olive oil
1/2 cup unsalted, shelled pistachio nuts
3/4 cup grated Parmesan cheese
1/4 cup fresh-squeezed lemon juice
to taste...Yum!
Take basil leaves, garlic in a food processor process until basil and garlic are finely chopped.
With the machine on, drizzle in the olive oil to create a thick paste.
Add pistachio nuts, Parmesan cheese, and lemon juice to the basil mixture and process 1 to 2 minutes or until the pesto is well mixed. I like mine smooth
Season to taste with Himalayan pink salt and pepper and pulse a few more times. Taste again and adjust seasonings, if needed
Makes approximately 1 1/2 cups.... 2 cups fresh basil leaves
4 cloves garlic, peeled and sliced
1/2 cup extra-virgin olive oil
1/2 cup unsalted, shelled pistachio nuts
3/4 cup grated Parmesan cheese
1/4 cup fresh-squeezed lemon juice
to taste...Yum!
Cashew Milk
1 c raw cashews
3 c 9.5 Kangen water
Soak overnight
Strain, put cashews in blender & add 3 c fresh 9.5 Kangen water.
Blend till smooth
No need to strain, cashews cream right up.
Use within 3 days
1 c raw cashews
3 c 9.5 Kangen water
Soak overnight
Strain, put cashews in blender & add 3 c fresh 9.5 Kangen water.
Blend till smooth
No need to strain, cashews cream right up.
Use within 3 days
Roasted Kale with Sea Salt
Makes 2 servings.
Per serving: 186 calories, 14 g fat (2 g saturated fat), 0 mg cholesterol, 13 g carbohydrate, 3 g fiber, 4 g protein, 412% vitamin A, 268% vitamin C, 18% calcium, 13% iron
- 4 cups firmly-packed kale
- 1 Tbsp. extra virgin olive oil
- 1 tsp. good-quality sea salt, such as Maldon or Cyprus Flake
Makes 2 servings.
Per serving: 186 calories, 14 g fat (2 g saturated fat), 0 mg cholesterol, 13 g carbohydrate, 3 g fiber, 4 g protein, 412% vitamin A, 268% vitamin C, 18% calcium, 13% iron
