• 02Aug

    Pineapple Coconut Water


    Pineapple Coconut Water

    HS: I use a juice extractor for the pineapple juice here. I suspect you could also use a blender, or Vitamix, then straining or partial straining? Although, my pal Jeffrey, in his new book – The Bar Book – recommends juicing pineapples by pulsing peeled/cored cubes in a food processor, and then spinning the puree in a double-cheesecloth lined salad spinner. :). To juice ginger, peel the ginger, grate using a microplane grater, then press through a strainer. Or, alternately, use a juicer.

    3/4 cup / 180 ml fresh pineapple juice
    1/2 cup / 120 ml pure coconut water
    1/2 teaspoon pure ginger juice
    1 teaspoon runny honey, if needed
    1 lime

    Combine the pineapple juice, coconut water, and ginger juice in a cocktail shaker or mason jar filled with ice. Shake well, taste, and if needed, add a bit of honey to sweeten. If your pineapple is sweet enough, you won’t need much honey, if any.

    Fill small, chilled glasses with lots of ice cubes, and razor-thin slices of lime. Pour the pineapple coconut water into the prepared glasses, and finish with an extra squeeze of lime if you like.

    Serves 2.

  • 26Jun

    Anti-Inflammatory Latte

    Posted: 25 Jun 2014 09:55 AM PDT


    Looking at the list of ingredients, you’ll understand why chai tea, with its cloves, cinnamon and black pepper, is so good for you; this latte is reminiscent of that aromatic beverage without tasting like chai.  It’s one of the most soothing, comforting drinks you’ll have, and a perfect sipper to help you relax after a busy day. For a summertime variation, this is also lovely served cold over ice.

    1 cup (240 ml) unsweetened alternative milk of choice, plus additional if desired

    1 cup (240 ml) water

    1/2 tsp (2.5 ml) ground turmeric

    1/2 tsp (2.5 ml) cinnamon

    1 tsp (5 ml) grated fresh ginger

    1/4 tsp (1 ml) dried rosemary (10-15 sprigs, crushed slightly, or pinch of ground rosemary)

    pinch cayenne (optional)

    15-20 drops vanilla or English Toffee stevia liquid, or more, to taste

    In a medium post, whisk together the one cup (240 ml) milk, water, turmeric, cinnamon, ginger, rosemary and cayenne, if using. Bring to a boil over medium heat, then immediately turn down heat and allow to simmer 5 minutes. Strain into a large mug and top up with additional water, if desired.  Makes one large or two snack servings.

    Suitable for: ACD All Stages; sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, nut free, yeast-free, vegan, low glycemic.

  • 25Apr

    Chocolate Covered Cherry Green Smoothie

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


    Serves 2


    • 2 cups spinach, fresh
    • 2 cups almond milk, unsweetened
    • 2 cups cherries, pitted
    • 2 bananas
    • 1 tsp cinnamon
    • 3 tbs cacao powder


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

  • 25Apr


    How to Make a Perfect Green Smoothie

    By Jadah Sellner and Jen Hansard, on December 26th, 2013

    1.) Follow the 60/40 formula.

    When you’re making your first few green smoothies, don’t just throw things in the blender. Chances are, it’ll taste nasty if you wing it right out of the gate. To save you a few smoothie-fails, bust out those cute lil’ measuring cups and follow this simple formula: 60% fruits to 40% leafy greens.

    Great tips for making a green smoothie


    2.) Blend in stages to avoid leafy chunks.

    Chewing your green smoothie is no fun!  To get a “smooth” green smoothie experience, blend up your leafy greens and liquid-base first. Then add your remaining fruits and blend again.


    3.) Ditch the ice and freeze some fruits.

    Want your green smoothie to be extra chilly? Freeze your favorite fruits like ripe bananas (peel first), grapes, pineapple or berries. This is also a great way to not waste ripe fruits (like those brown bananas on your counter). You can also freeze your leafy greens in a freezer-safe bag. Just make sure to add your frozen greens straight to the blender (don’t defrost these fragile lil’ guys).


    4.) Use raw natural sweeteners.

    Add naturally sweet fruits to any smoothie that tastes bitter or a bit too “green.” By sticking with naturally sweet fruits like bananas, mango, apples, pears or pitted dates, we avoid artificial sweeteners and processed sugars.


    5.) Make smoothies ahead for the perfect fast food.

    We know life can get crazy busy— especially in the morning. That’s why we think green smoothies are the healthiest fast food for people who are constantly on the go. You can blend your green smoothie the night before and store it in your fridge (up to 2 days). Use an airtight lid to limit oxidation and keep it as fresh as possible. When ready to drink, give it a good shake before you open.


    If you follow these five green smoothie tips, we pinky promise your green smoothies will be love at first sip!  Now, here’s a favorite recipe we make for friends and family who’ve never tried a green smoothie before

    Serves: 2
    This tropical treat has the perfect fruit-to-veggie ratio, which makes it a great beginner-friendly green smoothie. The spinach has a mild taste and is packed with over 20 different nutrients, vitamins, minerals, antioxidants and high-quality amino acids. It’s rawesome stuff! Oh, and this recipe is kid-tested and approved too:)
    • 2 cups fresh spinach
    • 2 cups water
    • 1 cup mango
    • 1 cup pineapple
    • 2 bananas

      Use at least one frozen fruit to chill your smoothie. We often use frozen mangos and bananas in our green smoothies.

    1. Tightly pack 2 cups of leafy greens in a measuring cup and then toss into blender.
    2. Add water and blend together until all leafy chunks are gone.
    3. Add mango, pineapple and bananas and blend again until smooth.
    4. Pour into a mason jar (or cute cup of your choice).
    5. Gulp or sip like a rawkstar!
    PSSST! Got an allergy to mango or pineapple, or not a big fan of bananas? You can substitute any fruit with another fruit with a one-to-one ratio.


  • 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!