Many of you have asked for recipes over the past weeks, months.....so, here are some for you. :-) What better way to start off the day than with a raw acai bowl of greatness. Consuming mostly raw organic foods allows the body to heal itself more effectively.
Acai Bowl
Acai Bowl
♥ All Organic Ingredients
In a Vitamix, Nutri-bullet, Ninja, blend 3 frozen bananas and a frozen package of acai. Acai Powder can be used as a more economical option combined with a few frozen berries. Divide the frozen blend into 2 bowls. Add fresh or frozen berries like raspberries, blueberries, blackberries, mulberries to the top of the bowl. Slice up some kiwi or strawberries to add too. Then comes the fun part-the toppings. We enjoy shredded coconut, goji berries, raw cacao and chia seeds.
Play around a little and mix it up however you'd like. Enjoy! ♥
In a Vitamix, Nutri-bullet, Ninja, blend 3 frozen bananas and a frozen package of acai. Acai Powder can be used as a more economical option combined with a few frozen berries. Divide the frozen blend into 2 bowls. Add fresh or frozen berries like raspberries, blueberries, blackberries, mulberries to the top of the bowl. Slice up some kiwi or strawberries to add too. Then comes the fun part-the toppings. We enjoy shredded coconut, goji berries, raw cacao and chia seeds.
Play around a little and mix it up however you'd like. Enjoy! ♥
Here is the world famous Hinkle guacamole.
♥ What time is it? ♥
Guacamole:30
♥ Feeds 2-5 people or more....
2-3 Avocados (I usually ground up one seed/pit in the nutri bullet
to get twice the antioxidants than the fruit itself)
squeeze a whole lemon and whole lime
sea salt and fresh ground black pepper to taste
1/4-1/2 cup chopped cilantro
1 diced tomato
1/2 to a whole diced onion
4-6 minced cloves of garlic
1/2 to whole jalapeno pepper (depending on your preference for spicy)
Add pineapple, mango, cucumber, banana, kiwi, or other fruits to experience a salty sweet combo ♥
2-3 Avocados (I usually ground up one seed/pit in the nutri bullet
to get twice the antioxidants than the fruit itself)
squeeze a whole lemon and whole lime
sea salt and fresh ground black pepper to taste
1/4-1/2 cup chopped cilantro
1 diced tomato
1/2 to a whole diced onion
4-6 minced cloves of garlic
1/2 to whole jalapeno pepper (depending on your preference for spicy)
Add pineapple, mango, cucumber, banana, kiwi, or other fruits to experience a salty sweet combo ♥
Goji Berry Salad
(All organic when possible) Kale, spinach, cilantro, jalapeno, avocado, celery, onion, carrot, goji berries (in place of croutons), garlic, sea salt (Himalayan crystal), fresh ground black pepper, tomato, broccoli, beet tops, mushrooms, splash of kombucha (add pineapple, mango, apple, orange, pear, etc. as desired)
Let sit for about 30 minutes to an hour while stirring occasionally
(makes its own yummy dressing)
Enjoy
***As tempting and delicious as it may be to add nuts, keep in mind that nuts contain phytic acid and will obstruct the total absorption of all the nutrients in the salad
(could be about 40-60% difference depending on how many nuts and which ones). Soaking helps to eliminate the phytic acid.
Let sit for about 30 minutes to an hour while stirring occasionally
(makes its own yummy dressing)
Enjoy
***As tempting and delicious as it may be to add nuts, keep in mind that nuts contain phytic acid and will obstruct the total absorption of all the nutrients in the salad
(could be about 40-60% difference depending on how many nuts and which ones). Soaking helps to eliminate the phytic acid.
You need a glass or ceramic (food safe) crock-like container (1-5 gallons is preferred size). Brew Organic Green Tea using filtered (reverse osmosis at least) water. While cooling stir in 1 cup organic pure cane sugar per gallon of tea. Let cool to room temperature then add tea to container along with scoby (symbiotic colony of bacteria and yeast). I can ship to you if you need one to get started. Each batch will make a new scoby on top. Cover with a breathable cloth and a rubber band. Place in a dark area where it wont get bumped or jostled. Allow 10-21 days to ferment. The longer it ferments the more potent it becomes (it will taste more and more like vinegar with each passing day).
When you are ready to harvest, pour into glass containers for storage and refrigerate. If you want to flavor your kombucha, you may do a second fermentation which will add carbonation and effervescence. Simply pour into glass containers and add about 3-6 ozs of fresh fruit or freshly squeezed juice per 20-30 ozs of kombucha (avoid using store bought juice as most have been heat pasteurized which kills the live enzymes). You may use pineapple, apple, mango, blueberry, strawberry, or any other fruit of your preference. Seal with a cap and let ferment 3-7 days. Use caution when opening and do not shake before opening.
Enjoy!
Any questions, I am a text or call away at 321 460-0463.
When you are ready to harvest, pour into glass containers for storage and refrigerate. If you want to flavor your kombucha, you may do a second fermentation which will add carbonation and effervescence. Simply pour into glass containers and add about 3-6 ozs of fresh fruit or freshly squeezed juice per 20-30 ozs of kombucha (avoid using store bought juice as most have been heat pasteurized which kills the live enzymes). You may use pineapple, apple, mango, blueberry, strawberry, or any other fruit of your preference. Seal with a cap and let ferment 3-7 days. Use caution when opening and do not shake before opening.
Enjoy!
Any questions, I am a text or call away at 321 460-0463.
The Goldgasm
♥ Anti-Bacterial ♥ Anti-Viral ♥ Anti-Inflammatory ♥ Anti-Cancer ♥
Ingredients:
2 tablespoons of Organic apple cider vinegar
2 tsp Ceylon Cinnamon
1 tablespoon of turmeric powder
A pinch of black pepper
whole squeezed lemon
1 teaspoon of finely grated lemon rind
Preparation:
In a glass bowl, mix the apple cider vinegar, cinnamon, turmeric and black pepper. Add the lemon rind, and lemon juice. Stir the mixture until it becomes smooth (homogeneous). Store what is not used today in the fridge.
Use:
For overall health, strengthening immunity, preventing cancer...
Take one tablespoon of a day each the morning.
For a cold or infection
Day 1 - take half a teaspoon of the mixture every hour throughout the day
Day 2 - take half a teaspoon of the mixture every two hours
Day 3 - take half a teaspoon of the mixture three times a day
Keep the mixture in your mouth until it is completely dissolved. Usually, after three days, the cold subsides and the body recovers. No toxic antibiotics necessary.
2 tablespoons of Organic apple cider vinegar
2 tsp Ceylon Cinnamon
1 tablespoon of turmeric powder
A pinch of black pepper
whole squeezed lemon
1 teaspoon of finely grated lemon rind
Preparation:
In a glass bowl, mix the apple cider vinegar, cinnamon, turmeric and black pepper. Add the lemon rind, and lemon juice. Stir the mixture until it becomes smooth (homogeneous). Store what is not used today in the fridge.
Use:
For overall health, strengthening immunity, preventing cancer...
Take one tablespoon of a day each the morning.
For a cold or infection
Day 1 - take half a teaspoon of the mixture every hour throughout the day
Day 2 - take half a teaspoon of the mixture every two hours
Day 3 - take half a teaspoon of the mixture three times a day
Keep the mixture in your mouth until it is completely dissolved. Usually, after three days, the cold subsides and the body recovers. No toxic antibiotics necessary.
2 Quart Size Maison jars will provide you with about 16 ozs of kefir per day if you ferment every 3 days. Mineral water is best for the kefir grains. Well water is also good because of the minerals left in it. Mix a quart of water with 1/4 cup organic brown sugar. Pour water into Maison jars mixed with 1/4 cup organic brown sugar per Maison jar. Cover with breathable cloth/coffee filter and rubber band around top. In 48-72 hours pour kefir into containers that you will drink and repeat the process (leaving the grains in the bottom of the Maison jars).
Every 3rd ferment, add 1 tbsp unsulphered blackstrap molasses. This keeps the grains really healthy and producing quality water kefir. Enjoy!
Every 3rd ferment, add 1 tbsp unsulphered blackstrap molasses. This keeps the grains really healthy and producing quality water kefir. Enjoy!
Green Goddess Smoothie
1 tbsp Chlorella
1 tbsp Spirulina
1 tbsp Kelp Powder
1 tbsp Moringa Powder
1 Banana
2 tsp ground flaxseed
2 tsp chia seeds
1 tbsp Maca Powder
1/4 tsp borax (detox pineal gland)
Dandelion leaves
Hibiscus flowers
Thistle leaves
Wild Geranium leaves
(choose 1 or 2 of the above 4)
2 tbsp Hemp Powder
Purslane (occasionally)
Aloe Vera (occasionally)
Add filtered water to fill line
***While detoxifying the body, you may want to consider smaller measurements of each time or only using some of the items. Detoxing too quickly can cause headaches and other discomforts ****
***More recipes available on the daily consumption page***
1 tbsp Spirulina
1 tbsp Kelp Powder
1 tbsp Moringa Powder
1 Banana
2 tsp ground flaxseed
2 tsp chia seeds
1 tbsp Maca Powder
1/4 tsp borax (detox pineal gland)
Dandelion leaves
Hibiscus flowers
Thistle leaves
Wild Geranium leaves
(choose 1 or 2 of the above 4)
2 tbsp Hemp Powder
Purslane (occasionally)
Aloe Vera (occasionally)
Add filtered water to fill line
***While detoxifying the body, you may want to consider smaller measurements of each time or only using some of the items. Detoxing too quickly can cause headaches and other discomforts ****
***More recipes available on the daily consumption page***
Amaranth/Quinoa/Millet
Soak any combination of millet, amaranth or quinoa for a minimum of 2 hours (overnight if possible). Use a 1 cup grain to 2 cups filtered water ratio when cooking. Lightly saute 1/4-1/2 onion in a few tablespoons of coconut oil. Add soaked grains plus appropriate filtered water amount for serving size desired. Bring to a light boil for approximately 10-12 minutes. Add pink Himalayan crystal salt and fresh ground black pepper to taste.
Remove from heat and cover for about 5-10 minutes. Check periodically for desired consistency. Add 1 diced tomato. Add kale, spinach, and/or arugula as desired. Cook on medium heat for 4-5 minutes. Let stand for 2-3 minutes and serve.
Remove from heat and cover for about 5-10 minutes. Check periodically for desired consistency. Add 1 diced tomato. Add kale, spinach, and/or arugula as desired. Cook on medium heat for 4-5 minutes. Let stand for 2-3 minutes and serve.
Soak any combination of millet, amaranth or quinoa for a minimum of 2 hours (overnight if possible). Use a 1 cup grain to 2 cups filtered water ratio when cooking. Add soaked grains to a large pot plus appropriate filtered water amount for serving size desired. Bring to a light boil for approximately 10-12 minutes. Add pink Himalayan crystal salt and fresh ground black pepper to taste.
Remove from heat and cover for about 5-10 minutes. Check periodically for desired consistency. Add 1/2- 1 cup organic salsa. Add kale, spinach, cilantro, chard, and/or arugula as desired. Slice 3-4 cloves of garlic and add. Cook on medium heat for 4-5 minutes. Let stand for 2-3 minutes and serve.
Remove from heat and cover for about 5-10 minutes. Check periodically for desired consistency. Add 1/2- 1 cup organic salsa. Add kale, spinach, cilantro, chard, and/or arugula as desired. Slice 3-4 cloves of garlic and add. Cook on medium heat for 4-5 minutes. Let stand for 2-3 minutes and serve.
Soups and Stews
All ingredients are organic if possible. Slice 3-4 carrots, 3-4 celery stalks, and a half-whole chopped onion. Saute on low-medium heat in a tbsp or 2 of coconut oil for about 5-10 minutes utilizing a large pot.
Add about 1 lb of soaked lentils (soaked overnight), or chickpeas, kidney beans, pinto beans, other lentils of choice. Depending on size of pot, add 1-4-1/2 gallon of filtered water (fluoride free). Fluoride content will double as it is heated. Season with sea salt and fresh ground pepper.
Stir and add 1 tbsp of turmeric and a tbsp of cumin. Add about a half head of cauliflower (break up into smaller-medium pieces depending on preference). Broccoli can also be added in addition or in place of cauliflower. Turmeric, cauliflower and fresh ground black pepper are an awesome nutritional combo. Stir and add a handful or two of kale. Let it all come to a medium boil for about 10-15 minutes as you continue to stir often. Add your choice of fresh basil leaves, rosemary, oregano, parsley, cilantro, thyme, and/or dill.
Reduce to simmer, may need to add some more water as it cooks down. Add a whole diced tomato or salsa (no preservatives). Let simmer for 30 minutes to an hour. Enjoy. I store the leftovers in the frig for up to a week. Could also be frozen if you wish to store longer.
Add about 1 lb of soaked lentils (soaked overnight), or chickpeas, kidney beans, pinto beans, other lentils of choice. Depending on size of pot, add 1-4-1/2 gallon of filtered water (fluoride free). Fluoride content will double as it is heated. Season with sea salt and fresh ground pepper.
Stir and add 1 tbsp of turmeric and a tbsp of cumin. Add about a half head of cauliflower (break up into smaller-medium pieces depending on preference). Broccoli can also be added in addition or in place of cauliflower. Turmeric, cauliflower and fresh ground black pepper are an awesome nutritional combo. Stir and add a handful or two of kale. Let it all come to a medium boil for about 10-15 minutes as you continue to stir often. Add your choice of fresh basil leaves, rosemary, oregano, parsley, cilantro, thyme, and/or dill.
Reduce to simmer, may need to add some more water as it cooks down. Add a whole diced tomato or salsa (no preservatives). Let simmer for 30 minutes to an hour. Enjoy. I store the leftovers in the frig for up to a week. Could also be frozen if you wish to store longer.
Serves About 1-2 People (All Ingredients Organic and Non-GMO)
Ingredients
1 Ripe Avocado (Pureed)
1/4 Cup Raw Cacao Powder
1/4 Cup Puréed dates
1 tsp Vanilla Extract
1/4 Cup Coconut, Hemp or Flax Milk (these contain no phytic acid)
Directions
Mix Together the Cacao and Milk Then add in the Avocado.
Stir in the remaining ingredients and add any extras like chia seeds, frozen or fresh berries, coconut oil, cacao nibs or......
After mixing well, refrigerate until ready to eat. Enjoy!
Ingredients
1 Ripe Avocado (Pureed)
1/4 Cup Raw Cacao Powder
1/4 Cup Puréed dates
1 tsp Vanilla Extract
1/4 Cup Coconut, Hemp or Flax Milk (these contain no phytic acid)
Directions
Mix Together the Cacao and Milk Then add in the Avocado.
Stir in the remaining ingredients and add any extras like chia seeds, frozen or fresh berries, coconut oil, cacao nibs or......
After mixing well, refrigerate until ready to eat. Enjoy!
Raw Organic Hummus
Ingredients
2 Cups Sprouted Chickpeas
2 tbsp Pureed Sprouted Sesame Seeds (tahini)
2 Whole Lemons Freshly Juiced
1/3 Cup Coconut oil or Olive Oil
1-2 large cloves of fresh Garlic
1 tsp Paprika
1/2-1 tsp ground Cayenne Pepper adjust to your spicy preference
1/2 tsp Himalayan sea salt
Directions
Mix together in a food processor, nutri bullet or the like and Enjoy Fresh! ♥ Fresh is best ♥ I like to dip celery, carrots and cucumbers into the hummus for some crunchy greatness. ♥
2 Cups Sprouted Chickpeas
2 tbsp Pureed Sprouted Sesame Seeds (tahini)
2 Whole Lemons Freshly Juiced
1/3 Cup Coconut oil or Olive Oil
1-2 large cloves of fresh Garlic
1 tsp Paprika
1/2-1 tsp ground Cayenne Pepper adjust to your spicy preference
1/2 tsp Himalayan sea salt
Directions
Mix together in a food processor, nutri bullet or the like and Enjoy Fresh! ♥ Fresh is best ♥ I like to dip celery, carrots and cucumbers into the hummus for some crunchy greatness. ♥
Adzuki Butternut Kale Ratatouille
1) Soak 1.5 lbs Adzuki Beans (24 hours) in filtered non-fluoridated water
2) Rinse thoroughly then in colander or other vented bowl sprout for another 24-36 hours (rinse twice daily) this removes
phytic acid from the beans
3) Dice carrots, green peppers, kale, eggplant, onions and simmer in large pot with about 1-2 tbsp coconut oil for 5-10 minutes (add salt and pepper) ♥
4) Add in 1/4-1/2 of a butternut squash (chopped with skin)
5) Add filtered water to fill about half the pot
6) Season how you like (I usually add some curry, ground coriander, cayenne pepper, 2 bay leaves, and rosemary or basil)
7) Stir in your beans after rinsing thoroughly again
8) bring to a boil then medium heat for about 20 minutes
9) Simmer and Enjoy the awesomeness when cooled
1) Soak 1.5 lbs Adzuki Beans (24 hours) in filtered non-fluoridated water
2) Rinse thoroughly then in colander or other vented bowl sprout for another 24-36 hours (rinse twice daily) this removes
phytic acid from the beans
3) Dice carrots, green peppers, kale, eggplant, onions and simmer in large pot with about 1-2 tbsp coconut oil for 5-10 minutes (add salt and pepper) ♥
4) Add in 1/4-1/2 of a butternut squash (chopped with skin)
5) Add filtered water to fill about half the pot
6) Season how you like (I usually add some curry, ground coriander, cayenne pepper, 2 bay leaves, and rosemary or basil)
7) Stir in your beans after rinsing thoroughly again
8) bring to a boil then medium heat for about 20 minutes
9) Simmer and Enjoy the awesomeness when cooled
