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Ingredients
- 1⁄2 cup onion, diced small
- 1⁄2 cup carrot, thin quarter moons
- 1⁄2 cup cabbage, diced small
- 1⁄2 cup kabocha or butternut squash, diced small
- 1⁄2 cup corn, fresh off the cob or frozen, OR substitute with 1⁄2 cup millet
- pinch of sea salt
Directions
- in large saucepan bring 5 cups water to boil
- add vegetables
- bring back to boil, cover, reduce heat to low, simmer 20 min
- strain vegetable from liquid
- one cup portion between meals, per day
- store extra broth in a glass jar, refrigerate once cool, warm to serve
Ingredients
- 10 oranges
- 2 tablespoons tahini
- 1/2 teaspoon vanilla
Directions
- Extract 2 cups of juice from the oranges.
- Combine 1/2 cup orange juice and the tahini in a blender for 1 to 2 minutes.
- Transfer to a 1-quart bowl and stir in the remaining juice and vanilla.
- Pour into small paper cups and freeze overnight.
- To make popsicles, place ice cream sticks in the cups and freeze overnight.
Ingredients
- 1 Tbs kukicha tea twigs
- 4 cups water
Directions
- in a saucepan bring water to boil over high heat
- add twigs, reduce flame to low, cover, simmer 20 min
Ingredients
- 1 cup fruit
- 1⁄4 cup nuts
- optional additions: coconut water, super foods, greens
- sea salt
Directions
- blend until smooth, adding water slowly until desired consistency
- add a pinch of salt, blend
Ingredients
- 1 small beet
- 1 cup sliced strawberries
- 1/4 cup blueberries
- 1 small banana
- 1/2 cup water
Directions
- Fill pot with water; place peeled and sliced beet.
- Cook until soft, about 2 hours. Cool off completely.
- Blend in blender cooked beet, strawberries, blueberries and banana with 1/2 cup water.
- Blend until smooth.
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