• 16Apr

    1 Tbsp Navitas Naturals Coconut Palm Sugar
    2 tsp Navitas Naturals Raw Maca Powder
    1 Cup Almond Milk
    2 Oranges
    1 Tbsp Nutiva Coconut Oil
    2 tsp Vanilla

    Add the almond milk, peeled oranges, and Nutiva Coconut Oil into the blender. Add Navitas Naturals Coconut Palm SugarNavitas Naturals Raw Maca Powder, vanilla, and a scoop of ice and blend! Then serve! Makes 2!

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  • 23Mar

    The Health Benefits of Roasted Barley Tea

    | By Sophie Bloom, M.S., L.Ac.


    Individuals interested in beverages with therapeutic properties may be intrigued by roasted barley tea, known in Japanese as mugicha or in Korean as boricha. Barley tea is available in loose grains, tea bags or prepared tea drinks. It is traditionally used for detoxification, to improve digestion and for urinary tract infections, among other applications. While these uses have not been proven by scientific research, barley tea has other health-promoting properties.


    Roasted barley tea interferes with the absorption of oral streptococci, states the December 2006 issue of the “Journal of Agriculture and Food Chemistry.” Italian researchers exposed pretreated ceramic beads mimicking tooth enamel to bacteria and the tea in various combinations, discovering that the tea inhibited bacterial colonization and adhesion. Researchers noted that one chemical known for its anti-adhesive properties was absent in barley tea which was not roasted.


    Barley tea has antioxidant properties, notes the December 2004 issue of “Bioscience, Biotechnology, and Biochemistry.” A team of Japanese researchers from Shizuoka University analyzed the chemical components of barley tea and their effects on peroxynitrite. This unstable oxidant can lead to cell death and health complications including cardiovascular, inflammatory and neurodegenerative diseases, explains nature.com. The research team determined the presence of 10 chemicals within barley tea which were able to scavenge, or destroy, the peroxynitrite.

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    Anticoagulative Properties

    Barley tea improves blood fluidity, according to the April 2002 issue of the “Journal of Nutritional Science and Vitaminology.” High blood viscosity can lead to impaired blood circulation and related health disorders. Japanese researchers working for the Kagome Company found that the fluidity of the blood increased directly in proportion with the presence of alkylpyrazine, a substance which gives flavor to their tea.






    Roasted barley tea is a caffeine-free, roasted-grain-based infusion made from barley, which is popular in Japanese, Chinese, and Korean cuisine. It is also used as a caffeine-free coffee substitute in American cuisine. Barley water is a popular traditional soft drink in Britain.

    Roasted barley tea is called mugicha (?) in Japanese, dàmàichá (大麦茶) or màichá (麦茶 or 麥茶) in Mandarin Chinese, and boricha (보리차) in Korean. While the tea is generally regarded as a cooling summer beverage in Japan, it is served year-round, hot in winter and cold in summer, in Korea. Originally, roasted barley seeds were stewed in hot water (this is still the method generally used in Korea), but tea bags containing ground barley became more popular during the early 1980s; this is now the norm in Japan. It can be found from many different distributors in vending machines all over Japan.

    In Korea, roasted unhulled barley is used to prepare the tea. Often the barley is combined with oksusu cha (roasted corn), as the corn’s sweetness offsets the slightly bitter flavor of the barley. A similar drink, made from roasted brown rice, is called hyeonmi cha or genmaicha (with green tea added).

    Roasted barley tea, sold in ground form and sometimes combined with chicory or other ingredients, is also sold as a coffee substitute.[1]

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  • 09Feb

    4 Tab. hemp seed, soaked overnight if unshelled
    4 c. water
    1 tsp. cinnamon,

    dash nutmeg for the top
    Sweetener of your choice: 1 Tab. stevia powder, coconut syrup, dates, currants, raisins, honey, etc…
    maca powder – optional.
    Blend. Best if chilled.
    Incredibly delicious, this is my drink of choice the last few months. Good on raw cereal, oats, sprouted
    cereal, etc….

  • 30Dec

    Almost Instant “Kombucha”


    Even though it’s not exactly authentic, this drink is still a remarkably refreshing and appealing beverage in its own right. And once you’ve made your tea (and allowed it to cool)–the drink practically mixes itself. And the bonus: absolutely no sugar is added! :D

    3 cups (1.5 liters) boiling water

    2-3 fruity herbal teabags (I’ve used Ginger-Peach (my favorite), Lemon-Ginger, Ginger-Mint and Strawberry, all with great results)

    2-3 green tea bags (or use more fruity herbal if you prefer)

    3 cups (720 ml–or just use a 750 ml bottle) plain, lemon, lime or grapefruit sparkling mineral water

    2 Tbsp (30 ml) apple cider vinegar

    30-40 drops stevia, to your taste

    Place the teabags in a large heatproof bowl and cover with the boiling water.  Let steep, covered, at least ten minutes, preferably until cold.

    Once the tea is cold, add the remaining ingredients and stir very gently (it will fizz).  Serve immediately. If you have leftovers, you can store this in a tightly covered jar in the refrigerator, but it will lose its effervescence fairly quickly (still tasty, just won’t be fizzy).

    Suitable For: ACD Stage 2 and beyond; gluten-free, dairy-free, sugar-free, low glycemic, allergy-friendly, vegan.

  • 21Oct



    Here are some of the banana-free ones:

    Peach Coconut Dream

    Enjoy this mildly sweet green smoothie— perfect for those watching their sugar intake. If you buy organic peaches, go ahead and keep the skin on for extra fiber.


    2 cups spinach
    2 cups coconut water
    2 cups grapes
    2 peaches

    – Serves 2 –


    Brain Fuel Green Smoothie

    This banana-free recipe is packed with brain boosting healthy fats and plenty of fiber to keep all the food flowing through your body with ease.


    2 cups spinach, fresh
    2 cups coconut water
    2 ripe pears
    1 cup mango
    1/2 avocado

    – Serves 2 –


    Cantaloupe-Grape Sweetnes

    This naturally sweet smoothie is not only hydrating with the high-water fruits like grapes and cantaloupe, but it’s also heart healthy. Omega-3s found in flaxseed support brain development, and they help lower your risk of heart disease.


    2 cups spinach, fresh
    1 cup almond milk, unsweetened
    ½ cup of water
    ½ cantaloupe, ripe & rind removed
    1 cup grapes
    2 tablespoons coconut oil, unrefined

    – Serves 2 –


    A good substitute for bananas in smoothies

    If you’re allergic to bananas (or just can’t stand the taste), some great banana substitutes are:

    • Mango
    • Papaya
    • Pear
    • Chia seeds
    • Fresh dates
    • Nut Butters
    • Unsweetened applesauce
    • Avocado (won’t add the sweetness, but will definitely add the thick and creamy texture)

    For more banana-free green smoothies recipes, => click here. Want to know more about superfoods like chia seeds and flaxseeds? Read about the 10 superfoods you should be eating.

    P.S. Freeze your bananas before adding to smoothies– the banana taste will not be as strong.



    Chocolate Covered Cherry


    Recipe Submitted by Nikki R.

    This antioxidant-packed green smoothie is a healthy indulgence that will satisfy any sweet tooth.



    2 cups spinach, fresh
    2 cups almond milk, unsweetened
    2 cups cherries, pitted
    2 bananas
    1 teaspoon cinnamon
    3 tablespoons cacao powder

    – Serves 2 –



    Blend spinach and almond milk until smooth. Next add the remaining fruits and blend again.

    * Use at least one frozen fruit to make the green smoothie cold.


    TIP: Try using chocolate flavored hemp protein powder for an extra protein boost.


  • 17Feb


    Raw Chocolate Cherry Ice Cream

    - by Danielle Felip

    This raw chocolate cherry ice cream recipe is not only simple and easy to make — it’s also nutritious, very low in fat, AND decadently delicious! With this raw ice cream recipe, you’ll be able to taste the goodness of summer any time of the year.


    • 2 frozen bananas

    • 1 cup cherries
    • 2 tbsp raw cacao
    • 1 tbsp agave nectar
      or maple syrup



    1. Place ingredients in food processor or blender and blend until smooth.

    2. Serve immediately for “soft serve” style ice cream
    OR freeze for 1 hour for firmer consistency.

    3. Top with additional raw cacao nibs, chopped cherries and silvered almonds!

    Enjoy, guilt-free!

  • 17Feb

    Cherry Mango Love Smoothie



    • 2-3 ripe bananas (spotted all over)
    • 2 ripe mangoes (very soft and wrinkly all over)
    • 1-2 cups frozen black cherries


    Place mangoes in the bottom of your Vitamix or blender, then bananas and then frozen cherries on top. If you need to you can add a little water to make it blend easier, but I like my smoothies thick. Blend until smooth. Serve and garnish if desired.

    How to cut mangos into heart shaped pieces:

    To make heart shaped mango slices, you’re going to need a really sharp preferably thin knife. Slice off the cheeks of the mango (around the inner woody pit) and trace an outline on the skin in a heart shape, or any desired shape.  Carefully cut out the mango trying to be as smooth in your cuts as possible. When you’re done you can trim any choppy bits after to make it look more streamlined.

    Additional Tips:

    If you don’t have frozen black cherries, you can use frozen raspberries. Strawberries are a possibility, just make sure they are sweet. You can easily make this a green smoothie by adding some spinach to it.  The cherries will mask the green colour and make it look more purplish.

  • 17Feb

     Drinking the Glowing Green Smoothie (#GGS) is a great way to incorporate tremendous amounts of greens into your diet – far more than just eating your veggies. A serving of the GGS contains over 3 cups of dark leafy green vegetables, which is more than many people get in a week!

    Greens have more valuable nutrients than any other food group on the planet. You might be surprised to learn that greens even have high-quality, easily-assimilated amino acids – enough to build the protein that supports the muscle mass of the mighty, greens-eating gorilla, which pound-for-pound is the strongest animal on earth!

    Blending helps make greens’ full spectrum of nutrition readily available to the body. Nutrients are encased inside plant cells and getting their benefits requires these cells’ walls to be ruptured. Greens need to be worked down to a creamy consistency, but most people simply don’t chew that much! Blending addresses this problem, helping your body absorb the maximum amount of nutrition from your greens.

    This is the drink that I drink every day, and have all my clients drink to feel and look their best. I hope that it will become part of your daily life as well.

    I generally recommend starting out consuming around 16 ounces of the Glowing Green Smoothie, and then working up to 24 ounces or more. A Vitamix blender is definitely recommended to make this smoothie, so that it’s smooth, silky, and delicious in only a few minutes of prep time and cleanup.


    The advantage of making a big batch like this one is time and convenience. Unlike juice, the Glowing Green Smoothie will keep in your refrigerator, as long as it’s covered, for about two and a half days. You can share it with your family or roommates, or have it yourself over that time period. You can also freeze portion sizes of it in glass containers and thaw out the night before in a bind.

      “I don’t like diet, I like to eat right and that’s what Kim’s program is all about. She’s brilliant.”

    …Ongoing cleansing is a critical way to reach your highest potential of health and beauty. The Glowing Green Smoothie retains all of the fiber of the greens and fruit, rather than removing it. In nature, vegetables and fruit are found with both their fiber and juice intact, and we can’t improve on nature. Fiber is critical for ongoing cleansing by sweeping out toxins on a regular basis, helping to keep your digestive tract and body clean, and also keeping you more full so that you tent to eat less heavier and/or acidic foods throughout the day.”

  • 16Aug

    On youtube -http://youtu.be/SehtC9x8AAU
    Masala Chai Sun Tea

    No need to go to expensive coffee/tea houses to have your warm, comforting Chai tea! Make it home and enjoy the comfort with your friends, or alone.

    So peaceful, so good for you, Masala Chai Sun Tea, brewed in the sun or on the stove. Also makes your home smell so good with the exquisite scents of

    ginger, cardamom and cloves!


    8 c. water

    2 T. decaf black tea – your choice of flavors

    2 c. almond or coconut milk

    1 T. sweetener (honey, coconut syrup, Stevia, coconut crystals)

    2 tsp. fresh ginger

    1/2 tsp. cardamom

    1/2 tsp. cloves


    Choose your decaf black tea. I like Cinnamon Hazelnut today! Put in a tea ball , then a glass pitcher or jar, and fill with water. Set in a sunny window for 12 hours.

    Remove the tea. Mix the seasonings and add to the tea. Then stir in warm coconut or almond milk. Pour into tea cups.

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  • 22Jun

    Raw Berry Banana Kombucha Frostie-

    on youtube-t: http://youtu.be/BMG4VqFh9Ps

    My husband says, “I”m not a fan of kombucha, but this is delicious! Like a Dairy Queen Frosty!”

    You won’t believe how good it is to mix a fermented Kombucha, bubbly and light, with the whipped  perfection of a fruit frostie! This recipe combines frozen fruit with Kombucha  and a touch of fresh lime juice. The flavor outcome will vary depending on what berry and what flavor of kombucha you use, so play around and have fun with it! The frosties and smoothies store-bought are often loaded with sugar and milk products. Make it yourself, the way you want it, with this organic recipe full of healthy probiotics, and get your daily fermented food into your diet!
    1 frozen banana

    1 1/4 cup chopped strawberries

    1 1/4  cup raw kombucha

    1 tbsp lime juice

    edible flowers – I used Alyssum, or sprigs of mint


    Blend all ingredients, and serve! Optional ideas are to use blueberries or raspberries, instead of strawberries. Add 3 T. chopped mint before blending.
    serve over crushed ice with an edible flower in the glass. Add a little Stevia for more sweetening, if desired.