![]() My favorite elixir! It's great for cleansing the liver. 4-5 medium carrots (peeled) ½ of a medium to large apple 2 celery stalks 1/2 lemon Ginger root (you decide how much; a little goes a long way) You may also want to add ½ of a beet or a garlic clove. Summer cucumbers are refreshing and anti-inflammatory. There are plenty of juicing recipes online. Again, the goal is nutrition without too much sugar.
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Use leftover roasted chicken to make a chicken salad. Chop up the chicken. Add red onion, celery, cucumber and sliced almonds (honey roasted or plain). Mix mayo, apple cider vinegar, sea salt and pepper to taste and stir in the salad.
Make your own to avoid additives and excess sugar. Start with a gluten free rice cereal. Add nuts (almonds, walnuts, pecans) and/or cashews, some dried fruit and dark chocolate chips.
Lay out a piece of romaine or leaf lettuce. Add a few slices of uncured lunch meat and veggies (pickle, tomato, onion, etc.) Top with goat cheese or slice of provolone or mozzarella and wrap. You may also want to add some mayo and/or horseradish for more flavor.
1 cup oatmeal
2/3 cups toasted unsweetened coconut flakes 1/2 cup sunflower butter (or almond butter) 1/2 cup chocolate chips (optional) 1/3 cup honey 1/2 cup ground flaxseed or wheat germ (optional) 1 tsp. vanilla extract 1 scoop vanilla whey protein powder or collagen protein powder 1/2 tsp. sea salt 1-2 Tbsp. melted butter (if too dry to mix) Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into 1" diameter balls. (I find it works better if you "squeeze" them so they stick together.) Store in an airtight container in the refrigerator for up to one week. Get creative! Substitute other ingredients for the chocolate chips, such as: dried fruit, chopped almonds, walnuts, pecans or sunflower seeds, You can also try other grains, like rice cereal. 2 to 3 pounds of bony parts from free-range chicken, such as necks, backs, breastbones and wings. Gizzards, heart, liver from one chicken (if available, optional) 4 quarts cold filtered water 2 Tablespoons vinegar 1 large onion, coarsely chopped 2 carrots, peeled and coarsely chopped 3 celery sticks, coarsely chopped 1 bunch parsley Place chicken pieces in a large stainless steel pot (we use an 8 quart roaster) with water, vinegar and all vegetables except parsley. Let sit 30 minutes to 1 hour. Bring to a boil, reduce heat, cover and simmer for 6 to 24 hours. The longer you cook it, the richer and more flavorful it will be. About 10 minutes before finishing the broth, add parsley. This will impart additional mineral ions to the broth. Strain the broth into a large bowl and place in your refrigerator until the fat rises to the top and congeals. (We have found this step unnecessary, maybe because we use organic chicken). If there’s fat on top, skim if off and store broth in covered containers in your refrigerator or freezer. Season to taste with sea salt, garlic powder, turmeric powder, etc. I honestly don’t measure ingredients exactly, so these are approximate amounts. (Play around with it to your liking)
In a blender, mix:
You can try other fruits too. But keep in mind, the key to making a healthy smoothie is plenty of protein, greens and antioxidants with some good fat and minimal sugar, so go easy on the fruit. |
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February 2024
AuthorRene Deachin, CNC |