Breakfast Shake

I now drink this every morning. It is a great get up and go drink, complete with protein, fiber, amino acids, and omega 3′s! You can substitute sunbutter for the hempseed powder to give a stronger nutty/creamy flavor. Sunbutter is made from sunflower seeds;)

I’ve started adding 1/4 cup local blackberries when I find them and it is most excellent;)

serves 1

Ingredients:
1 banana
1/4 cup strawberries cut in half
1/4 cup blueberries
1 T maple syrup
1 T flax oil
2 T hemp seed powder or sunbutter
1 cup almond or rice milk – I prefer it with almond, but watch out for soy hiding in commercial almond milks;)

combine in blender. drink.

recipe from: Jamie Tilley

Chai

makes 3 cups

Ingredients:
5 cups water
2 1/2 cinnamon sticks
10 peppercorns (I use white peppercorns)
10 cardamom pods
10 cloves
2 slices ginger
1/8 tsp loose leaf black tea (I use decaf. black)
milk (rice or almond)
stevia

Boil water, cinnamon sticks, peppercorns, cardamom seeds, cloves, and ginger for 20 minutes. Add tea and boil for two more minutes. Serve by pouring into a mug through a strainer. Add a small pour of rice or almond milk and one to two drops of liquid stevia.

recipe adapted from: Jamie Tilley

Fresh Veggie Juice

This is one of the best juicer juices I’ve ever had – one of those discoveries when using up all the veggies in the fridge.

Ingredients:
1/2 bunch of celery
1 loose beet
1 apple
2 carrots
1 small lemon
1/2 inch piece of ginger

juice in juicer.

recipe from: Stacey Bevans

Almond Milk

I just bought The Gluten-Free Vegan, which is a cookbook well worth investing in! Anyway, this is a simple yet wonderful recipe for almond milk, which I find cheaper and tastier to make myself. Great in smoothies or just alone.

Ingredients:
1 cup raw almonds
4 cups pure water (good well water or distilled water, not city tap)
1/4 cup agave nectar

1/4 teaspoon vanilla extract (optional – called for in recipe, but I like it MUCH better without this ingredient)

Soak the almonds overnight, or for at least 6 hours, in a large bowl in the 4 cups of water. Pour the mixture into a blender or food processor and blend on high for 2 to 3 minutes, or until the milk is completely blended.

Pour the milk through cheesecloth (set a wire colander over a bowl in the sink, then cover the colander with the cheesecloth and pour the mixture through that). Once the milk has flowed through, press the nut pulp against the cheesecloth with your hands to express all the liquid into the bowl.

Return the strained milk to the blender and add the agave nectar and vanilla. Blend well and serve.

This will stay fresh in the fridge up to a week if kept in an airtight container.

recipe from: The Gluten-Free Vegan

Master Cleanse Tea

Ingredients:

1 cup water
2 tbsp lemon juice (or just throw some lemon slices in;)
2 tbsp grade b maple syrup (easier to digest)
pinch of cayenne pepper

This is a fasting drink, and is supposed to have all the nutrients you need for quite a few days. I like to drink it as a detox tea in the morning or a pick me cold drink in the afternoon. Ideally, the water should be room temperature and distilled.

recipe from: colonics4life

Lemon Ginger Tea

Ingredients:
1 slice lemon
1 small piece of ginger (or some grated ginger to taste)
1 tsp cinnamon (or 1/2 a cinnamon stick)

to make the flavors stronger grate the ginger and break up the cinnamon stick.

add hot water.

recipe from: Danielle El Hayek

Banana Shake

In blender mix bananas, rice milk, and vanilla extract (optional) to taste.

recipe adapted from: Julian Castaneda