Ingredients/equipment:
• ½ cup of unsweetened organic coconut flakes (or more if you’d like to make a bigger batch)
• 1 cup of very hot (not boiling) filtered water
• High speed blender or food processor
• Cheese cloth or nut milk bag
• Glass mason jar or storage container
Directions:
1. Measure out ½ cup of coconut flakes and place in blender or food processor.
2. Boil a pot of water. Once boiling, turn stove off and let water cool for 5-10 minutes.
3. Measure out 1 cup of hot water and add to blender/food processor. Pulse for 20-30 seconds. Let sit and pulse again for 10-15 seconds.
4. Place cheese cloth or bag into jar, and then pour the contents into cheese cloth or bag and squeeze all of the “milk” out.
5. Add coconut flakes back into blender and repeat with another cup of water. After this round save coconut for a smoothie or macaroons.
* If you’d like a stronger coconut milk, use equal parts coconut and hot water.
** Keep refrigerated for up to 5 days.
*** For extra flavor, add a splash of vanilla extract to your milk. Use in tea, coffee, smoothies or just as a delicious drink!
Ingredients:
- 1 TBSP Fermented Cacao
- 1 Cup of nut milk
- 1 TBSP full fat coconut milk cream or coconut oil
- Pinch of unrefined sea salt
- 1-2 tsp of Pure maple syrup or raw local honey
- ½ tsp Vanilla extract
- 1 tsp of Maca powder (optional)
Directions:
- Gently heat nut milk and coconut milk together on the stove top for about 1 minute; be careful not to boil the mixture to avoid destroying the cacao’s beneficial antioxidants
- Once warm, stir in honey or maple syrup, then vanilla, sea salt & Maca.
- Lastly whisk in cacao just until it is combined.
- Serve as is, or over ice.
Ingredients:
- 2 Handfuls of ice
- 2 TBSP Chia Seeds
- 2 handfuls of spinach
- ½-1 ripe banana
- ½ avocado
- 2 TBSP gelatin
- 1 cup frozen cherries
- 1 cup full fat coconut milk
- 8oz water or coconut water
Directions:
- Combine all ingredients into a blender, blend and enjoy!
Ingredients:
- 1/2 cup canned or homemade, full fat coconut milk (you can use any good quality milk you like here – raw cows milk or raw goats milk)
- 1/2 cup filtered water
- 1 tsp freshly grated turmeric root. If you don’t have access to turmeric root, use a high quality organic turmeric powder.
- ½ tsp freshly grated ginger root. If you do not have ginger root, use a high quality organic ginger powder
- ¼ tsp peppercorns
- 1 tsp ghee or grass-fed butter
- 1 tsp raw honey (or a little more to taste)
Directions:
- Combine all ingredients in a small pot over medium heat and whisk to mix well.
- Once warm, you can drink it immediately.
- BONUS: To make the drink “frothy,” pour warm mixture into blender and blend for 30 seconds (hint: remove peppercorns before blending).
- Enjoy!
Ingredients/equipment:
- 1 cup organic hemp seeds
- 1 cup hot water for soaking
- 2 cups filtered, cold water for blending
- 2-3 dates (previously soaked in hot water for 10 minutes) (optional)
- 2 tsp spices (cinnamon, nutmeg, allspice) (optional)
- 1-2 tsp vanilla extract or vanilla bean powder (optional)
- 1 tsp fine sea salt
- High speed blender or food processor
- Cheese cloth or nut milk bag
- Glass mason jar or storage container
Directions:
- Measure out 1 cup of organic hemp seeds and soak 8-12 hours in hot water. Overnight is ideal.
- Drain/discard soaking water and rinse hemp seeds
- Place hemp seeds, filtered cold water, dates, spices, vanilla and sea salt in blender
- Blend for 1-2 minutes or until mixture is creamy and completely blended
- Strain hemp milk through nut milk bag or cheese cloth.
- Store in glass container for up to 5 days or freeze for later use.
* Hemp milk is not as thick and grainy as nut milks, therefore the straining step can be negated. If you prefer a thinner milk, then strain with nut milk bag/cheese cloth.
** Keep refrigerated for up to 5 days.
Created by: Beth Fossum
Ingredients
- Homemade chicken broth (see our recipe)
- 1 pastured egg
- Pinch of sea salt
Heat homemade chicken broth in small sauce pan until it is steaming. Gently whisk in a pastured egg and a pinch of sea salt to taste. Enjoy for breakfast or anytime snack.
Ingredients
- 2 organic pink grapefruits
- 2 sprigs rosemary
- Filtered water
Directions
Use a sharp knife to remove the rind from one grapefruit, slice in half and add to clean half gallon size ball jar along with 2 sprigs of rosemary. Fill jar to the top with filtered water and refrigerate X 24 hours.
Strain after 24 hours and discard fruit and any seeds. Remove rind and slice grapefruit #2. Add to jar of infused water along with original sprigs of Rosemary for a beautiful presentation. Serve in your favorite glass over ice and enjoy! Be creative and try your own variations of infused water such as strawberry, cucumber & lime.
Fresh Pressed Juice #1
Ingredients
- 1-2 Organic Cucumbers
- 1-2 Organic Celery Stalks
- ½ Organic Raw Beet
- ½ Bunch of Organic Beet Greens
- ½ Head of Organic Romaine
- 1 Organic Lemon
- 1 Inch Organic Ginger
- ½ Bunch Organic Parsley
- 1 Organic Carrot
- ½ Organic Granny Smith Apple
- ½ Bunch of Organic Dandelion Greens
Fresh Pressed Juice #2
Ingredients
- 3 Stalks Organic Celery
- 1 Organic Cucumber
- ½ Bunch Organic Kale
- 1 Organic Granny Smith Apple
- ½ Bunch Organic Parsley
- 1 Organic Lemon
- 1 Inch Organic Ginger
Directions: Juice all ingredients together. Enjoy!
Bone broth is packed with vitamins and minerals. This recipe is easily done in the crock-pot, cooking it from 24 to 36 hours throughout the weekend. Drink it with meals and use it in recipes as a base for sauces, gravies, and soups.
Ingredients
- About 4 pounds beef bones with marrow, beef knuckle bones, & 2 to 3 oxtail pieces (or whatever you have!)
- 3 pounds meaty rib or neck bones
- 4 or more quarts cold filtered water
- 3 Tbsp. Red Wine vinegar
- 3 to 4 onions, coarsely chopped
- 5 to 6 carrots, coarsely chopped
- 3 celery stalks, coarsely chopped Several sprigs of fresh thyme
- 3 to 4 bay leaves
- 1 teaspoon dried black peppercorns
- 1 bunch crushed parsley
Place all bones, carrots & onions into a roasting pan and brown at 350 degrees in the oven for about 45 minutes. When well browned, place all of this into your large crock-pot with vinegar and cover with water. Let stand for 30 minutes, and then start crock-pot on HIGH. Meanwhile, pour the fat out of the roasting pan, add cold water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen up coagulated juices. Add this liquid to the pot, along with the chopped celery. Add additional water, if necessary, to cover the bones; but the liquid should come no higher than within one inch of the rim of the pot, as the volume expands slightly during cooking. In the first hour of cooking, skim the gray foam off surface.
After stock cooks on “High” setting for about 4 hours, decrease crock-pot setting to Low and add the thyme, bay leaves, and crushed peppercorns. Cook on Low for the next 24 to 36 hours and enjoy the aroma. At the end of this time, shut off crock-pot and add parsley; allow broth to cool for about an hour.
Remove bones with tongs or a slotted spoon. Strain the stock into a large bowl and you will have a delicious and nourishing clear broth to drink or use in soups and sauces. Let cool in the refrigerator and remove the congealed fat that rises to the top. Transfer your stock to smaller containers for the fridge, and to the freezer for long-term storage. Reheat individual servings of broth on the stovetop each day and add a bit of sea salt to taste, or use in soups and gravies throughout the week. Enjoy!!
Bone broth can be used as a base for soups, stews, & sauces throughout the week. This recipe is easy because it’s made in your crock pot. You can make a large batch and freeze some to have on hand for later use in recipes, or just for a warm nutritious drink between meals. Store it in the fridge in a half gallon glass ball jar, and use it throughout the week to make soups for lunch…just reheat it each morning and add leftover veggies, meat & sea salt and take it to work in a thermos.
Ingredients
- 1.5 – 2 lbs. chicken bones (save bones and carcass whenever cooking a full chicken, legs or breasts. If you’re not ready to make a stock, freeze assorted bones and use when ready.)
- Chicken neck, feet (optional)
- Filtered water
- 1 Tbsp. Apple Cider Vinegar
- 1 bay leaf
- 1-2 onions, chopped in half or quarters, fine to leave skin on
- 3-4 celery stalks, chopped
- 2-3 carrots, chopped
- 3 cloves garlic
- 1 Tsp peppercorns
Directions
Add all ingredients to large crockpot; use enough water to cover all chicken bones. Allow ingredients sit for a half hour before turning on crock pot. Cook for 18-24 hours. Cool, drain through a thin strainer into a bowl. Discard everything in strainer. Store bone broth in refrigerator for up to 7 days or freeze for later in containers or ice cube trays. If storing in glass, make sure you leave 2-3 inches so glass doesn’t break. A mug of broth is a great way to start your day on a chilly morning; reheat on stovetop and add sea salt to taste. Or try this variation for a hearty breakfast: whisk an egg into your steaming broth, add sea salt and enjoy!
