Breakfast
Fast – until noon
Intermittent fasting has several benefits for many conditions including: diabetes, obesity, chronic pain, arthritis, rheumatoid arthritis, SIBO, IBS, IBD, celiac disease, Parkinson's, Alzheimers.
It reduces inflammation in the gut and brain.
Liver Mover: 2 tbs of Organic Apple Cider Vinegar in some warm water. Drink first thing in the morning to improve digestion by stimulating the liver and gall bladder. Do not use: if you have an ulcer, or other gastrointestinal issues.
Lemon Juice Gut Mover: juice 1/2 a lemon, cut off the tip, and dice up the whole rind, add the juice and rind to 1 cup boiled water. Drink and chew!
Intermittent fasting has several benefits for many conditions including: diabetes, obesity, chronic pain, arthritis, rheumatoid arthritis, SIBO, IBS, IBD, celiac disease, Parkinson's, Alzheimers.
It reduces inflammation in the gut and brain.
Liver Mover: 2 tbs of Organic Apple Cider Vinegar in some warm water. Drink first thing in the morning to improve digestion by stimulating the liver and gall bladder. Do not use: if you have an ulcer, or other gastrointestinal issues.
Lemon Juice Gut Mover: juice 1/2 a lemon, cut off the tip, and dice up the whole rind, add the juice and rind to 1 cup boiled water. Drink and chew!
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Fresh Juices
Carrot/Apple 10 large carrots 1 green apple Juicer Directions: Wash vegetables with a rough sponge. Juice and drink immediately or store in an 8 oz mason jar filled up to the very brim (adding the lid should make it spill over a little). Can be stored in the fridge for up to 24 hours. The Rainbow 10 large carrots 1/2 green apple 1/2 beet 1 inch ginger 2 cm tumeric Juicer Directions: Wash all the vegetables and peel the ginger and tumeric. Add to juicer. Drink immediately, or store in 8 oz mason jar filled to the brim (adding the lid should make it spill over a little). Store in the fridge up to 24 hours. |
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Smoothies
The "Original"
1 cup water
1/2 Banana or Avocado (for Diabetes patients)
Handful of Kale
1/2 cup Berries (vary these to change up the flavour each day)
2 tbs chia
1 inch Fresh Ginger- remove skin
2 cm Fresh Tumeric- remove skin
Directions- Blend on high until smooth (20 seconds)
Raw Chocolate Smoothie
1 banana
1 cup Coconut milk/Rice Milk
1/4- 1/2 cup Kale or Spinach
2 tbs Cacao nibs
1 tbs Chia
Cinnamon powder
*Add 1 tsp of maca powder to help stabilize blood sugar, detox the liver and get a good dose of B vitamins
Directions- Blend on high until smooth (20 seconds)
Kale PIna Colada
1 cup Coconut milk/Rice milk
2 Kale leaves
1/3 c Fresh Pineapple
1/3 c Fresh Blueberries
1 tsp Cinnamon
Directions- Blend on high until smooth (20 seconds)
Steel Cut Oats + Berries + Fiber
1 c Steel Cut Oats
1/3 c berries
1/2 cup Coconut or Rice Milk
2 tbs chia seeds
2 tbs hemp seeds
2 tsp flax (freshly ground just prior to use, in a coffee grinder. Alternatively you can grind enough for 1 week and store it in glass in the fridge)
1 tsp Cinnamon zeylenicum or cassia
1 tsp coconut oil
Directions: Make the oat meal, add in all the other things, mix. Enjoy!
Coconut Yogurt Bowl
1-2 c Coconut yogurt (I like Silk)
1 tbs Chia
1 tbs Flax - Whole or fresh ground in a coffee grinder
1tbs Cacao nibs
1/4 - 1/3 c wild blue berries - frozen is ok, and any other berry you would like it ok
1/2 banana - sliced
Optional - super foods powder - choose one of:
Maca - for adrenal support, fertility and endurance - 1- 2 tsp
Chlorophyl - Energy & Detoxification - 1/2 tsp
Medicinal Mushroom powder - immune boosting, anti-cancer - 1 tsp
The "Original"
1 cup water
1/2 Banana or Avocado (for Diabetes patients)
Handful of Kale
1/2 cup Berries (vary these to change up the flavour each day)
2 tbs chia
1 inch Fresh Ginger- remove skin
2 cm Fresh Tumeric- remove skin
Directions- Blend on high until smooth (20 seconds)
Raw Chocolate Smoothie
1 banana
1 cup Coconut milk/Rice Milk
1/4- 1/2 cup Kale or Spinach
2 tbs Cacao nibs
1 tbs Chia
Cinnamon powder
*Add 1 tsp of maca powder to help stabilize blood sugar, detox the liver and get a good dose of B vitamins
Directions- Blend on high until smooth (20 seconds)
Kale PIna Colada
1 cup Coconut milk/Rice milk
2 Kale leaves
1/3 c Fresh Pineapple
1/3 c Fresh Blueberries
1 tsp Cinnamon
Directions- Blend on high until smooth (20 seconds)
Steel Cut Oats + Berries + Fiber
1 c Steel Cut Oats
1/3 c berries
1/2 cup Coconut or Rice Milk
2 tbs chia seeds
2 tbs hemp seeds
2 tsp flax (freshly ground just prior to use, in a coffee grinder. Alternatively you can grind enough for 1 week and store it in glass in the fridge)
1 tsp Cinnamon zeylenicum or cassia
1 tsp coconut oil
Directions: Make the oat meal, add in all the other things, mix. Enjoy!
Coconut Yogurt Bowl
1-2 c Coconut yogurt (I like Silk)
1 tbs Chia
1 tbs Flax - Whole or fresh ground in a coffee grinder
1tbs Cacao nibs
1/4 - 1/3 c wild blue berries - frozen is ok, and any other berry you would like it ok
1/2 banana - sliced
Optional - super foods powder - choose one of:
Maca - for adrenal support, fertility and endurance - 1- 2 tsp
Chlorophyl - Energy & Detoxification - 1/2 tsp
Medicinal Mushroom powder - immune boosting, anti-cancer - 1 tsp
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Coconut Ginger Granola with Almonds
4 c Gluten-Free Oats
3/4 c unsweetened dried flaked coconut
1/3 c Sliced Almonds
2 tbs Sesame Seeds
1 tbs Flax seeds
3 tbs Coconut oil
1/3 c Maple Syrup
1 inch Ginger - diced
1 tsp Salt
Vanilla extract - optional 1/2 tsp
Toppings - berries or sliced strawberries or none.
Directions
1. Heat the oven to 350 degrees F.
2. Place the oats in a large bowl and add in the coconut flakes, seeds and nuts and stir well.
3. Place the honey and maple syrup into the sauce pan and mix, add in the ginger and bring to a boil for 1-2 minutes, add in the vanilla extract if you are using it.
4. Pour the maple/coconut mixture over the oats and stir well until evenly coated.
5. Put a layer of parchement paper on a cookie sheet and spread the granola out.
Bake fore 20 - 25 minutes or until lightly toasted, stir every few minutes to prevent burning.
Let cool off and then add in any berries of your choice, banana or eat plain. Add to coconut yogurt for a nice breakfast bowl with berries or banana.
SOUP
Cheesy Cauliflower Soup
Ingredients:
1 tbs Coconut oil
2-3 large cloves Garlic- diced
2 med sized Leak- diced
1 tbs Red onion - diced
1 head Cauliflower -cut small
2 tbs Chickpea Miso
1/2 c Nutritional Yeast
7 c Water
Dash Ground Nutmeg
1 tbs Green Onion
Directions: In a big pot, add the garlic, leaks and onion. You can EITHER add coconut oil and sauté on a VERY low heat for 3 minutes (no browning) or add 2 tbs water and steam with the lid on 3 minutes. Add the cauliflower in and sauté or steam for 1 more minute. Add in the water and miso and bring to a boil. Simmer for 15 minutes until the cauliflower is soft. Remove from heat add in yeast and blend. Serve with a dash of nutmeg and green onion.
Ingredients:
1 tbs Coconut oil
2-3 large cloves Garlic- diced
2 med sized Leak- diced
1 tbs Red onion - diced
1 head Cauliflower -cut small
2 tbs Chickpea Miso
1/2 c Nutritional Yeast
7 c Water
Dash Ground Nutmeg
1 tbs Green Onion
Directions: In a big pot, add the garlic, leaks and onion. You can EITHER add coconut oil and sauté on a VERY low heat for 3 minutes (no browning) or add 2 tbs water and steam with the lid on 3 minutes. Add the cauliflower in and sauté or steam for 1 more minute. Add in the water and miso and bring to a boil. Simmer for 15 minutes until the cauliflower is soft. Remove from heat add in yeast and blend. Serve with a dash of nutmeg and green onion.
Nettle + Potato Soup
2-3 medium sizes red skinned potatoes- diced
1-2 cups fresh nettles (go pick them in the spring!! Wear gloves)
2 small leaks- diced
2 cloves garlic- diced
Directions- Put the leaks and garlic in a pot, add a little water and steam 2 min. Add in the potatoes for 1 more minute. Add water to cover. Bring to a boil. Turn heat down to simmer, add in nettles. Cook another 15 -20 minutes until potatoes are soft. Add mixture to a blender, or use hand blender- blend until smooth. Enjoy!
2-3 medium sizes red skinned potatoes- diced
1-2 cups fresh nettles (go pick them in the spring!! Wear gloves)
2 small leaks- diced
2 cloves garlic- diced
Directions- Put the leaks and garlic in a pot, add a little water and steam 2 min. Add in the potatoes for 1 more minute. Add water to cover. Bring to a boil. Turn heat down to simmer, add in nettles. Cook another 15 -20 minutes until potatoes are soft. Add mixture to a blender, or use hand blender- blend until smooth. Enjoy!
Raw Green Pea Soup
Ingredients
2 cups frozen organic green peas
1 avocado
1.5 c almond milk
1-2 tbs onion
1 tsp cumin
Himalayan sea salt and pepper to taste
Directions
Set 1 cup of peas aside. Blend ingredients in a high powered blender. Add soup to bowls, top with peas, some cut up onion and a dash of cumin
Ingredients
2 cups frozen organic green peas
1 avocado
1.5 c almond milk
1-2 tbs onion
1 tsp cumin
Himalayan sea salt and pepper to taste
Directions
Set 1 cup of peas aside. Blend ingredients in a high powered blender. Add soup to bowls, top with peas, some cut up onion and a dash of cumin
Hippocrates Soup
1 red skinned potato per person
3 tomatoes
1 celeriac (celery root) OR 3-4 stalks of celery
2 cloves of garlic, or more
2 medium sized onions
Full bunch of Parsley
Optional: Fresh Cilantro, fresh ground pepper. Directions:
Wash veggies and cut them up into 1 inch pieces, LEAVING THE POTATO WHOLE. Put everything in a large pot, and add enough purified water to just cover the vegetables. Bring to a boil then lower heat and simmer slowly for 1 ½ – 2 hours or until the vegetables are soft. When you are ready to eat, put the cooked vegetables through a food mill in individual portions. Allow soup to cool before putting in the fridge. Enjoy!
1 red skinned potato per person
3 tomatoes
1 celeriac (celery root) OR 3-4 stalks of celery
2 cloves of garlic, or more
2 medium sized onions
Full bunch of Parsley
Optional: Fresh Cilantro, fresh ground pepper. Directions:
Wash veggies and cut them up into 1 inch pieces, LEAVING THE POTATO WHOLE. Put everything in a large pot, and add enough purified water to just cover the vegetables. Bring to a boil then lower heat and simmer slowly for 1 ½ – 2 hours or until the vegetables are soft. When you are ready to eat, put the cooked vegetables through a food mill in individual portions. Allow soup to cool before putting in the fridge. Enjoy!
5 Element Soup Broth
2 burdock roots
1 daikon raddish with greens
3 large carrots
large handful shitake mushrooms
Directions: Wash all of the vegetables and cut the burdock, carrot and daikon into 1 in. pieces, slice up the daikon greens and mushrooms and arrange in a pot. Add water to cover. Bring to a boil and simmer with the lid on for 2 hours. This soup is eaten just for its broth: strain the vegetables and discard. Serve as a hot drink or soup stock.
2 burdock roots
1 daikon raddish with greens
3 large carrots
large handful shitake mushrooms
Directions: Wash all of the vegetables and cut the burdock, carrot and daikon into 1 in. pieces, slice up the daikon greens and mushrooms and arrange in a pot. Add water to cover. Bring to a boil and simmer with the lid on for 2 hours. This soup is eaten just for its broth: strain the vegetables and discard. Serve as a hot drink or soup stock.
Childhood Ramen
Ingredients:
Handful Shitake or Portobello mushrooms- small slices
1/2 Zucchini- small cubes
1/2 Broccoli - cut into small florets
Bok Choy or kale- washed and cut small
Cilantro- diced for garnish
1c Zughetti or 1 package Kelp Noodles
Stock:
3 cups of water
1 tbs chickpea miso - I like Chickpea or Regular Miso from Organic Matters whole foods distributor.
1 clove of garlic - diced small or use a press
1 tsp seaweed - I like 7 Seas from Organic Matters whole foods distributor.
3 shakes of of garlic powder and curry powder
cayenne to taste
Directions: Boil water. Add all the stock ingredients into boiling water and simmer for a couple minutes lid on. Add in the vegetables + noodles except for Boy choy. Simmer for 5 minutes until soft. Put the greens in a bowl and pour the soup over them. Serve garnished with Cilantro.
Ingredients:
Handful Shitake or Portobello mushrooms- small slices
1/2 Zucchini- small cubes
1/2 Broccoli - cut into small florets
Bok Choy or kale- washed and cut small
Cilantro- diced for garnish
1c Zughetti or 1 package Kelp Noodles
Stock:
3 cups of water
1 tbs chickpea miso - I like Chickpea or Regular Miso from Organic Matters whole foods distributor.
1 clove of garlic - diced small or use a press
1 tsp seaweed - I like 7 Seas from Organic Matters whole foods distributor.
3 shakes of of garlic powder and curry powder
cayenne to taste
Directions: Boil water. Add all the stock ingredients into boiling water and simmer for a couple minutes lid on. Add in the vegetables + noodles except for Boy choy. Simmer for 5 minutes until soft. Put the greens in a bowl and pour the soup over them. Serve garnished with Cilantro.
SALADS
Mermaid Salad with Greens and Quinoa
1 plate of Spinach
1 cup of Quinoa
1/2 cup Cucumber
1/2 cup Sweet Apple (gala, ambrosia)
2 tbs Flax Oil
1/3 cup Cilantro chopped
Ground Black Pepper
Lemon Juice
Directions: On to the plate of spinach add your cup of quinoa in the center. Top with apples, cucumber and cilantro. Drizzle flax oil, pepper and lemon juice.
1 plate of Spinach
1 cup of Quinoa
1/2 cup Cucumber
1/2 cup Sweet Apple (gala, ambrosia)
2 tbs Flax Oil
1/3 cup Cilantro chopped
Ground Black Pepper
Lemon Juice
Directions: On to the plate of spinach add your cup of quinoa in the center. Top with apples, cucumber and cilantro. Drizzle flax oil, pepper and lemon juice.
Detox Salad
1 plate of lettuces, different kinds
Some red cabbage
Cucumber
Sunflower Sprouts
Cilantro + Parsley
Olive or Flax oil
Fresh ground black pepper
Lemon juice
1 plate of lettuces, different kinds
Some red cabbage
Cucumber
Sunflower Sprouts
Cilantro + Parsley
Olive or Flax oil
Fresh ground black pepper
Lemon juice
MAIN COURSE
Thai Green Curry
Serving size: 4
Ingredients: 1 can coconut milk, 1/2 eggplant halved and sliced, 1/2 zucchini sliced, 1 carrot peeled and julienned, 1 cup frozen peas, 10 green beans cut into 1 inch pieces, 1 yellow pepper julienned, fresh basil leaves, 2 tsp green curry paste, fish sauce, honey, chilli sauce, 1 tbs coconut oil, lime wedges
Directions: In a large frying pan on med add the coconut oil and green curry paste. Add in the eggplant, carrots and 2 tbs water and cook uncovered for 5 minutes until the eggplant is looking soft. Add in the coconut milk and other vegetables, cook on medium for 10-15 minutes. Remove from heat, add basil leaves. Serve over rice with a lime wedge.
Raw Traditional Spaghetti
Serving size: 4
Ingredients
1 c tomato
1/4 cup packed sundried tomato soaked
1/2 red pepper
4 crimini mushrooms
1 tbs nutritional yeast
1 clove garlic
1/4 cup cold pressed olive oil
jalapeño to your spice level
1 tsp dried basil
1 tsp dried oregano
fresh parsley
Directions
Blend all ingredients in a food processor until smooth. Put in a blender after for a smoother texture.
Noodles: Put 2 large zucchini (peeled for a white spaghetti look) through a spiralizer, place in dehydrator at 115 degrees for 20 minutes while you make the sauce for a softer texture and warm temperature. Put mushroom slices in there too to soften and serve.
Serve in a bowl topped with Raw Parmesean and fresh parsley
Pecorino Romano Pasta
Serves 2
Ingredients: Quinoa or brown rice pasta, 2 tbs olive oil, black pepper, sea or himalayan salt, raw parmesan, diced garlic, 1-2 tbs coconut milk.
Directions: Boil the pasta al dente put in a large bowl, add the other ingredients into the bowl and toss. Serve with a garnish of fresh cilantro or basil.
Spaghetti Squash as Pasta
Directions: cut in half place flat side down on a cooking sheet in the oven at 325 for 25 mins. Scoop out seeds, add coconut oil and salt. Serve!
Serving size: 4
Ingredients
1 c tomato
1/4 cup packed sundried tomato soaked
1/2 red pepper
4 crimini mushrooms
1 tbs nutritional yeast
1 clove garlic
1/4 cup cold pressed olive oil
jalapeño to your spice level
1 tsp dried basil
1 tsp dried oregano
fresh parsley
Directions
Blend all ingredients in a food processor until smooth. Put in a blender after for a smoother texture.
Noodles: Put 2 large zucchini (peeled for a white spaghetti look) through a spiralizer, place in dehydrator at 115 degrees for 20 minutes while you make the sauce for a softer texture and warm temperature. Put mushroom slices in there too to soften and serve.
Serve in a bowl topped with Raw Parmesean and fresh parsley
Pecorino Romano Pasta
Serves 2
Ingredients: Quinoa or brown rice pasta, 2 tbs olive oil, black pepper, sea or himalayan salt, raw parmesan, diced garlic, 1-2 tbs coconut milk.
Directions: Boil the pasta al dente put in a large bowl, add the other ingredients into the bowl and toss. Serve with a garnish of fresh cilantro or basil.
Spaghetti Squash as Pasta
Directions: cut in half place flat side down on a cooking sheet in the oven at 325 for 25 mins. Scoop out seeds, add coconut oil and salt. Serve!
Asian "Fried" Rice
Directions: Make 2 cups brown rice. In a separate pan, lightly sauté in 2 tbs coconut oil: diced carrots + 1/3 cup peas + 1 tbs onion + grated ginger + diced garlic + bragg's liquid aminos (or some sea salt), chilli paste for spice or diced jalapeño (optional). Combine the rice and vegetable, top with chopped cilantro, diced green onion, and serve with a lime wedge!
Directions: Make 2 cups brown rice. In a separate pan, lightly sauté in 2 tbs coconut oil: diced carrots + 1/3 cup peas + 1 tbs onion + grated ginger + diced garlic + bragg's liquid aminos (or some sea salt), chilli paste for spice or diced jalapeño (optional). Combine the rice and vegetable, top with chopped cilantro, diced green onion, and serve with a lime wedge!
Tamari Maple Ginger Salmon
Serving size: 2
Ingredient: 6 oz. Salmon fillet (pink, sockeye, chum, spring), 1-2 tbs fresh grated ginger, 2 tsp maple syrup, 2 tbs tamari sauce
Directions: Pre-heat to 350 - Use a square dish slightly bigger than the salmon fillet to prepare the marinade. Add the tamari and ginger to the dish and place the salmon flesh side down in the dish for 10 minutes. Turn it over and place on a baking sheet. drizzle the maple syrup. Place in the oven and cook through - approximately 20 minutes. Serve with a salad or steamed greens and some quinoa covered in olive oil and some cilantro and black pepper.
Photo credit - http://allrecipes.com/recipe/109297/cedar-planked-salmon/
Fresh Thai Salad Rolls
Ingredients
8-10 sheets medium-sized rice paper wraps
8-10 leaves of lettuce
4 crimini or 2 portobello mushrooms sliced
1 carrots, peeled and julienned
1 cucumber, sliced into thin strips
1-2 avocado, sliced semi- thin
1 ripe mango, sliced into semi- thin strips
1 cup sunflower sprouts
1 cup yellow and red peppers julienned
8 leaves basil
Tamari sauce, Olive oil, Chilli oil
Garlic sliced
Sunflower butter (optional)
Directions
Preparing the mushrooms: marinade the mushrooms in olive oil and Bragg's or Tamari sauce and cayenne pepper. Garlic optional. Place them in the dehydrator at 115 degrees for 40 minutes or in the toaster oven on 200 degrees until soft.
Rolling the rolls: Place a cutting board on the counter and wet it down or just wet down a counter top.Prepare each of your vegetables and lay them out organized on a plate or cutting board.
Use a dish that will fit the rice paper sheet, fill with boiled water. Lay a sheet of rice paper in the pan which will soften in 20 seconds. Lay it on the cutting board or counter top work space.
Arrange vegetables and herbs in a small mound horizontally across the centre of the sheet - best method is to put a herb leaf on the bottom and then a mango strip and then pile the other ingredients on that. Roll up half way, fold in the sides and continue to roll. Try to make the rolls as tight as possible by pulling towards you as you roll. If the wrap tears you can double wrap!
Dipping sauce: 1/4 cup tamari sauce, 1/4 cup water, dash apple cider vinegar and chill oil- optional add 1/4 cup sunflower butter and whisk to create a peanut-like sauce.
SNACKS
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Cheesy Garlic Kale Chips!
Kale is a cruciferous veggie. This means it has sulphur which helps liver detoxification. It is a good source of iron, fibre, vitamin K, carotenoids, and antioxidants. Nutritional yeast (although not raw) is a vegetarian source of B vitamins, complete protein, selenium and zinc. Avocado oil will help to lower LDL cholesterol, and is a good source of vitamin E, one of the body's major antioxidants. How to: - Wash and dry Lacinato (dinosaur) Kale - Cut in half and remove spine - Lay on a tray/cooking/sheet/glass baking dish - Coat with avocado oil, himalayan sea salt, nutritional yeast, garlic powder add a twist of freshly ground pepper - Put in the dehydrator for 10 hours at 112 degrees. |
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Fruit Slices - top with lemon juice to preserve freshness and add flavour. Eat one serving of fruit per day at least. When possible:
- In-season
- Local
- Organic (of course!)
Humous & Fresh Vegetables
Ingredients
- 2, 14 oz. cans unsalted chickpees, drained and rinsed
- 3-4 cloves garlic peeled
- 3 tbsp. tahini
- 1 tsp. ground cumin
- 1 + 1/4 tsp. sea salt
- 1 lemon
- Water (as much as you need to achieve desired consistency)
- 3/4 cup extra virgin olive oil
Combine all ingredients into a food processor and blend until smooth. Serve with smoked paprika and drizzle of olive oil on top.
Sauces
Creamy Cheese Sauce
1/2 Zucchini steamed (peel on or off)
1/3 c Tahini
1 tbs Apple Cider Vinegar
2 tbs Nutritional Yeast
1 tsp Miso
Water - enough to make it the consistency you want
Optional: cayenne pepper, cumin, garlic
Direction: add all the ingredients into the blender and mix on high until smooth. Use over steamed vegetables, Zughetti noodles, or quinoa
1/2 Zucchini steamed (peel on or off)
1/3 c Tahini
1 tbs Apple Cider Vinegar
2 tbs Nutritional Yeast
1 tsp Miso
Water - enough to make it the consistency you want
Optional: cayenne pepper, cumin, garlic
Direction: add all the ingredients into the blender and mix on high until smooth. Use over steamed vegetables, Zughetti noodles, or quinoa
Drinks
Healing Herbal Teas
- Consider buying loose leaf herbs and making them into wonderful herbal teas!
The Relax
Equal parts: Chamomile, Lemongrass, Mint, Licorice Root
Directions: Mix all the herbs in a glass jar. Dose: 1 tsp per cup water- add to cup, steep covered 10 minutes. Enjoy!
Wake Me Up!
Green tea + dried berries- buy some loose leaf green tea and add in dried: strawberries or blueberries or elderberries or schizandra berries OR just add a few grains of lavender!
Support Your Adrenal Glands
Equal parts: Licorice Root, Oat straw, Clover flowers, Skullcap, Rosehips,
Directions: Mix all the herbs in a glass jar. Dose: 1 tsp per cup water- add to cup, steep covered 10 minutes. Enjoy!
Night, night
Equal parts: Chamomile, Skullcap, Damiana, Mint, Passiflora
Directions: Mix all the herbs in a glass jar. Dose: 1 tsp per cup water- add to cup, steep covered 10 minutes. Enjoy!
Nourish
Equal parts: Oat straw, Nettle leaf, Clover flower, Licorice Root
Directions: Mix all the herbs in a glass jar. Dose: 1 tsp per cup water- add to cup, steep covered 10 minutes. Enjoy!
Immune Boosting Herbal Chai
Ingredients: 1 Tsp of each: cardamom pods, star anise, black peppercorns, chaga mushroom, whole cloves, 2 inches of cinnamon stick, fresh slices of ginger and tumeric. Directions: Add to 4 cups of water, bring to a boil and simmer lid on for 15-30 minutes. Serve with some coconut milk and some honey. Re-use the herbal mixture up to 3 times.
Immune Boosting Flower Power
Ingredients - 10 fresh or dried rosehips, holy basil leaf or seed, calendula flowers, lavender. Directions: Add the rosehips to 4 cups of water, bring to a boil, cover and simmer lid on for 15-30 minutes. Pour over the rest of the ingredients and let steep for 5 - 10 minutes. Serve with honey. Optional - add some elderberry or sambucus niger to the rosehips for added antiviral effect.
The Relax
Equal parts: Chamomile, Lemongrass, Mint, Licorice Root
Directions: Mix all the herbs in a glass jar. Dose: 1 tsp per cup water- add to cup, steep covered 10 minutes. Enjoy!
Wake Me Up!
Green tea + dried berries- buy some loose leaf green tea and add in dried: strawberries or blueberries or elderberries or schizandra berries OR just add a few grains of lavender!
Support Your Adrenal Glands
Equal parts: Licorice Root, Oat straw, Clover flowers, Skullcap, Rosehips,
Directions: Mix all the herbs in a glass jar. Dose: 1 tsp per cup water- add to cup, steep covered 10 minutes. Enjoy!
Night, night
Equal parts: Chamomile, Skullcap, Damiana, Mint, Passiflora
Directions: Mix all the herbs in a glass jar. Dose: 1 tsp per cup water- add to cup, steep covered 10 minutes. Enjoy!
Nourish
Equal parts: Oat straw, Nettle leaf, Clover flower, Licorice Root
Directions: Mix all the herbs in a glass jar. Dose: 1 tsp per cup water- add to cup, steep covered 10 minutes. Enjoy!
Immune Boosting Herbal Chai
Ingredients: 1 Tsp of each: cardamom pods, star anise, black peppercorns, chaga mushroom, whole cloves, 2 inches of cinnamon stick, fresh slices of ginger and tumeric. Directions: Add to 4 cups of water, bring to a boil and simmer lid on for 15-30 minutes. Serve with some coconut milk and some honey. Re-use the herbal mixture up to 3 times.
Immune Boosting Flower Power
Ingredients - 10 fresh or dried rosehips, holy basil leaf or seed, calendula flowers, lavender. Directions: Add the rosehips to 4 cups of water, bring to a boil, cover and simmer lid on for 15-30 minutes. Pour over the rest of the ingredients and let steep for 5 - 10 minutes. Serve with honey. Optional - add some elderberry or sambucus niger to the rosehips for added antiviral effect.
Agua Fresca
Agua de Sandia - Watermelon Water
Serves 2
Ingredients:
1 personal watermelon or 1/2 regular water melon
1 cup ice (optional)
1 cup coconut water or fresh cold water Directions: Place all ingredients into a high powered blender and blend on high until smooth. Serve with a garnish of fresh mint!
Supplements
Probiotics
Recovery SAP is a potent probiotic for repopulating the gut with good bacteria. It is an important supplement during or following antibiotics use, while healing the gut, to boost immunity, following a stomach flu or food poisoning, in the treatment of leaky gut and any gastrointestinal related illness. * Store in the fridge
Dosage - 1 capsule per day with meals
Disclaimer: Please contact Dr. Ariel Jones for advice on how to best take this product for your specific medical needs. Should not be taken without the advice and consultation of your healthcare professional.
Dosage - 1 capsule per day with meals
Disclaimer: Please contact Dr. Ariel Jones for advice on how to best take this product for your specific medical needs. Should not be taken without the advice and consultation of your healthcare professional.
Omega 3 Fish Oil
Trident SAP is a high quality fish oil used in gut healing protocols to reduce inflammation and heal the gut. Fish oil is important for skin and hair health.
Dosage - 2-4 capsules per day with food.
Caution: Do not use if you have a fish or shellfish allergy.
Disclaimer: Please contact Dr. Ariel Jones for advice on how to best take this product for your specific medical needs. Should not be taken without the advice and consultation of your healthcare professional.
Dosage - 2-4 capsules per day with food.
Caution: Do not use if you have a fish or shellfish allergy.
Disclaimer: Please contact Dr. Ariel Jones for advice on how to best take this product for your specific medical needs. Should not be taken without the advice and consultation of your healthcare professional.