Archive for the ‘Savory Recipes’ Category
The autumn rains here are kickin’ in the growth of humanity’s favorite vegetable: the cabbage. It’s time to take this staple and ferment the heaven out of it. Eat this Epic Holiday Sauerkraut with your Thanksgiving dinner or leave it for Santa, and you and your family will surely be jolly because this ferment imparts a heavenly amount of nutrition into your body.
The research by gastronaut Donna Gates shows that consuming at least one live fermented food a day dramatically improves one’s immune system and helps knock out the fungal overgrowth.
Sauerkraut – makes for an immunity boosting, bliss inducing probiotic concoction. Repeat after me: My digestion is heavenly.
A note about buying sauerkraut: I recommend you buy only organic and unpasturized sauerkraut. I love all the companies that make these. We buy 1-4 jars of live sauerkraut a week. But the flavors do get boring (ginger, beet, kimchi, ginger beet, kimchi, ginger, beet, kimchi, ZOINKS!) so it is boldly imperative you make your own, starting NOW in time for Thanksgiving and all those holidays occurring within range of your New Year’s health resolutions. 😉
The flavor tonight ladies and gentlemen is: Rich green cabbage with a zesty burst of cranberry, lemon, sage and rosemary in a way you’ve never experienced before!
The way the friendly bacteria produce their snappy lactic acid on your tongue while breaking down the cell walls of these fine ingredients will have you asking for 2…no…4 servings at least during dinner, give or take.
Epic Holiday Sauerkraut Recipe
You’ll need a food processor with the slicing disc or just a lot of time with a cutting board and a chef’s knife. Remember to curl the tips of your fingers back to avoid cutting yourself please.
Place in a large bowl:
2 large organic green cabbages. Peel and compost the dirty outer leaves. Peel a couple more leaves, set aside. Chop rest to be able to fit through your food processor shoot.
1/2 large onion. Peel outer skin and largely chop.
big handful washed medium multi-color heirloom carrots. Or any organic carrots.
2 handfuls organic cranberries. Avoid the soft, yucky over-ripe berries. Just use firm washed ones.
OPTIONAL: 3 stalks of celery. Chopped.
Push entier bowl contents into food processor with slicing disc. Empty the food processor every time it gets full into another large bowl.
Place the following into a blender:
1 very large chopped organic lemon cucumber
juice of 2 lemons
small handful of garden sage. Fresh or dried, either way.
small handful of rosemary. Fresh is best.
2 tablespoons sea salt
1/4 teaspoon cayenne
a fermenting starter. Either juice of a well-done batch of sauerkraut, kefir grains, or an emptied-our capsule of high quality probiotic powders.
Blend for about 10 seconds, liquidized but not smooth. Pour into bowl of grated vegetables. Massage with clean hands for a couple minutes and get things juicy.
Pour into a non-metal large bowl. Press down and get the juices almost rising to the top. If the juices don’t go that high yet, it doesn’t matter, they will during fermentation. Cover with the clean peeled cabbage leaves set aside earlier. Cover that with upside plates, a few stacked for added weight to press the veggies down so the juices rise up. Don’t use really nice plates as they may become stained by the phyco-pigments (antioxidants!) in the sauerkraut. Covere with a very clean towel. Keep cool (not warm, not cold) for about a week. After a week, transplant into glass jars and store in fridge. Serve to loved ones.
BONUS Recipe: Use this sauerkraut to make The Goddess Mash (a quick’n’easy recipe that’s divinely rich and satisfying)!
Bethanne Wanamaker and I built our most fantastic, mineralized, abundant garden last year (2011) and in this 2012 harvest season, its yield is off the charts! Enjoy these 3 videos demonstrating the process of going from heirloom garden to superfood salad.
Bethanne demonstrates the beauty of this process while Lauren Amerson (Check out Lauren’s Shakti Goddess site and her YouTube channel) does a top notch job interviewing from behind the camera. Thanks Lauren!
Video 1/3: Epic garden tour:
Video 2/3: Epic garden tour with juicy details:
Video 3/3: Take it to the kitchen:
Now go out and grow your garden sanctuary!
Yes, you can detox and feast too! How do you want your burger uncooked: well done gourmet or rare nutrition? How about both! I’m talking about an organic raw plant-based burger recipe that not only satisfies the heartiest of stomachs but nourishes and detoxifies your body.
It is my mission to empower you (and the world if you’ll help me!) with the strategy of combining superfood nutrition with easy-to-make, yet exquisite gourmet. Nutrition + Gourmet = Compliance = Health Results. Make this burger now because you deserve it. (Why would you not? Come on get crackin’!)
Blend in a food processor for 5- 10 minutes:
5 cups soaked (2 – 24 hours) organic pumpkin seeds (approximately 3 1/2 unsoaked pumpkin seeds)
2/3 cup cold pressed organic olive oil
1/2 cup soaked (or not soaked, no biggy!) organic raw sunflower seeds
1/2 cup chopped ripe organic bell pepper
1/3 cup raw organic sesame tahini
1 – 2 tablespoons organic unpasturized sauerkraut
1 tablespoon raw organic dark-colored miso of choice
1 tablespoon sea salt
1 tablespoon dried oregano
1 tablespoon fresh de-stemmed rosemary
1/2 teaspoon cumin seeds
1/4 – 1/2 teaspoon organic ground cayenne
juice of 1 lemon
4 cloves organic garlic
OPTIONAL (but choose at least 1 to make this a truly detoxifying and super nitrifying burger!):
1 – 2 tablespoons zeolite powder (deeply detoxes environmental toxins from your body)
1 – 2 tablespoons richly brewed herbal tea of prepared rhemannia and shisandra berries (such a great “grilled” burger flavor, not to mention youth-building power)
1 tablespoon medicinal mushroom powder of choice (immunity with meaty flavor)
When somewhat smooth, add:
1 cup chopped peeled organic onion
1/2 cup chopped fresh organic leafy herbs of choice (cilantro is great! so is parsley!)
Blend lightly for 10 seconds or until onion and herbs are mixed but still somewhat chunky. Using a spatula, make over a dozen 4-5 inch patties on sheeted dehydrator trays or parchment paper covered baking tray. Dehydrate in dehydrator at 145*F for 2 hours or place in a convection oven at the lowest heat possible (avoid going over 160*F. If your highest setting is much higher simply turn off the heat after 20 minutes but keep the convection fan on. Reheat as needed.) for 4 hours. Flip and continue to dehydrate in dehydrator/oven for at least 1 hour before serving or up to 12 more hours for a chewier burger.
Serve warm with a salad and other organic richly nutritious recipes of choice.
COMMENT QUESTION: What’s your favorite savory recipe to which you add super-nutritious things? Quick, post your answer below!
P.S. Check out my new Longevity Power ORMUS Water Vortrap, available for sale now! ORMUS-rich water has been shown to heal the body, enhance mental clarity, and make plants grow huge. You can make these healing waters yourself with my artisan plastic-free invention that I will hand build for you with your choice of colors. “ORMUS what?” you’re still thinking? Click the picture to the right to find out more. You need to know about this cutting edge/ancient technology.
Happy New Year! Presenting…the Best of ChristianBates.com in 2011!
To develop superfood products, I have taken a 5 month break from writing and video making for ChristianBates.com. However, I am fully charged to reach out, educate and entertain in 2012. Stay tuned!
In the meantime, please pick from the best of my 2011 posts (includes hilariously informative videos and articles). Go ahead, click on the links below (They will open in new windows or tabs so that you can easily come back to this page):
The Cacao Rap (Music Video): As fly as the It’s Gettin’ Real in the Whole Foods Parking Lot rap or even flyer? You decide.
Gathering Spring Water For My Hot Tub: The ‘How To’ adventure you MUST see!
Superfoods Song (Music Video): Me on the mic; 80+ superfoods sung in a high speed Mexican Hat Dance.
Simple Raw Chocolate Hazel Nut Mylk Smoothie Recipe: A scrumptious liquid recipe that was put into a gluten-free cooking book.
High Fruit? Low Fruit? Or Fermentation? (Video and Article): The ancient secret of fermenting the sugar out of your favorite fruits to make tantalizing low-glycemic elixirs!
6 Unique Kefirs (with Video): Everything you can do with the best ferment ever!
Japan’s Nuclear Fallout To Hit Western North America and What To Do About It: Educate yourself.
Anti-Radiation Elixirs (Video with 2 Recipes): A savory soup and sweet superfood smoothie, Mmmmm.
The Best Compost Ever! (Video: Composting At Home Explained): Let me show you how it’s done.
Raw Superfood Cream-filled Chocolate Easter Eggs Recipe: I can read your mind, “I want!”
Kelp Chips Recipe, like Kale Chips but BETTER: Kale is great, but Kelp is wild!
Get Your Natural Game On! (HOT CONTROVERSIAL Video): Make this fascinating video go viral now.
My Facebook Community Created My Superfood Smoothie (VIDEO): 1st time it’s ever been done.
Make 2012 your year for extraordinary health,
Please enjoy my new video on how to make 2 exquisitely delicious elixirs that contain essential nutrients that fill up your cells’ receptor sites, inhibiting the absorption of radioactive chemicals that mimic these nutrients (such as radioactive iodine).
Superfood Seaweed Soup Recipe
1 quart spring water (or less for a thicker soup)
2 cups freshly brewed hot tea of reishi mushroom slices, ginseng, other medicinal mushrooms, goji berries and other tonic herbs of choice
1/4 cup organic unpasteurized miso (chickpea rocks!)
1/4 cup coconut oil
1/4 cup (or up to 1 cup) whole sea vegetables of choice (kelps, dulse, etc.)
2 cloves garlic
squeeze of lemon juice
OPTIONAL: more spices like cayenne, chipotle, peppercorn, etc.
Blend on high in a high-speed blender for 2-3 minutes. Should be warm with sea vegetables well blended. Enjoy in your favorite mug.
Ashwaganda Super Cacao Shake Recipe
1 quart spring water
2 cups freshly brewed hot tea of reishi mushroom slices, ginseng, other medicinal mushrooms, goji berries and other tonic herbs of choice
1 1/2 raw organic pumpkin seeds, soaked
1 1/2 raw organic Brazil nuts, soaked
1 tablespoon chia seed gel (1 part chia seeds mixed with 2 parts spring water, let sit for at least an hour)
Blend on high in a high-speed blender until smoth. Pore into a 3-layered nut-mylk bag (3 nut mylk bags, one inside the other) over a bowl. Squeeze the herbal nut mylk out and remove and compost the pulp that remains inside the bags. Pore the nut mylk back into the blender pitcher and add:
1 tablespoon raw cacao butter
1 tablespoon raw cacao powder
1 tablespoon ashwagandha extract powder
1 teaspoon raw maca powder
1/2 – 1 teaspoon sea salt
few dashes vanilla bean powder
few dashes to taste KAL brand or NOW brand organic stevia extract powder
Blend on high until smooth. Strain through the same empty 3-layered nut-mylk bag into the same bowl. Squeeze the bags to create a very smooth warm chocolate mylk. Pore back into the blender pitcher and add:
2 teaspoons afa wild blue green algae
2 – 3 cups spring water ice cubes
***SPRING TIME CLEANSING!*** Head over to http://SuperfoodBeautyElixirs.com and grab yourself a copy of my book Superfood Beauty Elixirs. Try all 35 liquid elixir recipes so you can cleanse and enrich your body to birth into a your most joyful and healthiest spring time ever! My book and I are here to support and encourage you.
This article marks the first of many “Wild Food Closeup” posts where I describe my favorite accessible wild foods and provide top notch recipes that use the featured wild food as a main ingredient.
The delicious Brazil nut (Bertholletia excelsa) is one of the most accessible wild foods on the planet because – chances are – it is imported right to your favorite stores. Almost all Brazil nuts you can buy are wild-crafted in South America, where the up to 170 foot tall, up to 1000 years of age Brazil nut tree is native. The nuts (botanically they are not nuts, but seeds) are imported conveniently naked out of “shell.”
The Brazil nut tree has rarely been cultivated because it requires the long-tongued orchid bee to be pollinated and bare fruit. The orchid bees require the nearby presence of the orchid Coryanthes vasquezii. The male bees pollinate the orchid and must acquire the scent of the orchid to attract the female bees. The female bees pollinate the coiled Brazil nut flower. No orchid, no bee population. No bee population, no pollination. No pollination, no fruit which contains the Brazil nut.
This pollination intricacy is actually good news because it means that the Brazil nut has therefore escaped thousands of years of agricultural cultivation, a man-made process than generally ends up lowering the mineral and medicinal content of the end food cultivar. Equally as good news is that this necessarily provides income for tropical forests without destroying them.
In the health-world, Brazil nuts have been made famous for containing a phenomenal amount of the trace mineral Selenium, which is a necessary co-factor in just about every system, organ and gland of the body. Most foods and soils are low in Selenium.
Brazil nuts are one of my favorite foods because they are both wild and caloric (and did I mention yet: also incredibly delicious!). We hear about wild foods like dandelion, miner’s lettuce and reishi mushroom, but those foods don’t give us the calories, oils and bulk proteins (in other words, the macronutrients) that we humans need. To find a wild food that is both therapeutically nutritious and abundant in calories is actually rare and requires either a lot of knowledge to find and wild-craft ourselves or an industry out of Bolivia, Brazil and Peru that harvests 20,000 tons of Brazil nuts per year (which is down from over 100,000 tons in 1970!)
Be wary of Brazil nuts that have been sitting around in a bulk been for a while, exposed to light and dirty hands. If your Brazil nuts acquire a slightly moldy flavor, which is common, it means that aflatoxin has developed and they should not be eaten.
Most nuts and seeds we can buy (sweet almonds, English walnuts, etc.) are cultivars that are just not as virile and full of life-force medicine as their wild origins. But choosing to add in wild Brazil nuts allows us to easily transition into a diet-lifestyle that generally makes us more “virile and wild” in our health. Get yourself some high quality organic Brazil nuts and start making some amazing recipes today.
Recipes using plenty of Brazil nuts:
RAW GREEN BRAZILLY ONION BAGEL
Place the following in a large bowl:
3 large onions, peeled and cut into pieces
2 cups Brazil nuts, soaked 1 to 24 hours
3/4 cup olive oil
3/4 cup ground chia seed
1/3 cup tonic herb tea
2 teaspoons sea salt
2 cloves garlic, peeled
Several dashes of spirulina
OPTIONAL: 1/2 teaspoon chipotle, cayenne or chile pepper of choice
Mix with spatula in bowl. Then push through a slow moving juicer with the solid (not porous) plate in place into another bowl. Mix on more time and place on solid-sheeted dehydrator trays into “half bagel” shapes (like thick pancakes with holes in their center.) Dehydrate at about 120*F for a few hours, then flip onto screen trays and dehydrate a few more hours until crispy on the outside and somewhat moist on the inside.
RAW CREAM “CREME OF NUT BUTTER” CHEZE
2/3 cup Brazil nut butter (make this by blending Brazil nuts in a food processor until creamy)
2 tablespoons + 1 teaspoon freshly squeezed lemon juice
1 tablespoon + 1 teaspoon spring water
2 teaspoons hemp seeds
2 teaspoons birch xylitol, honey or your favorite healthful sweetener
1/4 teaspoon sea salt
Blend in a blender until thick and creamy. Spread on your Raw Green Brazilly Onion Bagels.
Want more exquisite wild-food-containing raw recipes? Then my book Superfood Beauty Elixirs is just for you. Visit www.SuperfoodBeautyElixirs.com to read all about it (I know you’ll love it) and don’t forget to tell your of similar mindset friends!
Learn how to make the most aromatic, delicious crusty-outside-moist-inside warm raw bread rolls (gluten-free, grain-free) that you can serve as one of your keynote items on your holiday table!
“Don’t forget the bread rolls!”
I remember filling up on the herbed (onion and thyme) refined-wheat bread rolls as a kid. I stopped eating processed foods with all their side effects at age 18, so all my past obsessions with foods were “as a kid!” Now it’s time to kick-start the holiday season (mine and yours) with kick-butt nutrition that satisfies your stomach’s heart, your nostalgic tastes, and your body’s many nutritional needs for Superfood nutrition. There will be NO post-dinner zombies this year, only the energized serene feeling that uncompromised-quality superfoods like my Ultimate Holiday Thyme Bread Rolls.
Ultimate Holiday Thyme Bread Rolls topped with avocado, a nutty stuffing, sprouts and generous globs of miso-mushrooms gravy!
Ultimate Holiday Thyme Bread Rolls Recipe
Feed through the top of a food processor with the shredder blade (single cut shredder blade, NOT the small holes grater blade), or slice thinly with knife:
2-3 medium-large onions, peeled and cut into smaller pieces.
Place onion shreds into large bowl.
Blend in a food processor (now with “S” metal blade) into a meal consistency:
3 cups organic sunflower seeds or organic fresh non-rancid walnuts or black walnuts if you can get them. OPTIONAL: Soak, rinse and germinate nuts/seeds ahead of time.
3/4 cup chia seed
1 tablespoon sea salt
1 clove garlic
Then add and blend again until dough-like:
1/4 cup cold-pressed olive oil
2 tablespoons fresh thyme or dried cut and sifted thyme
Add this batter to the bowl of onion shreds and sprinkle in:
1 tablespoon freshly squeezed lemon juice
2-4 teaspoons Longevity Power Longevity Spirulina
OPTIONAL: Longevity Power Maca Bliss
Mix and mash with your bare clean hands and shape into bread roll shapes of your choice and place on dehydrator trays. Dehydrate 6 hours, then turn rolls over and dehydrate another 4-12 hours. Dehrate longer if you want crispy rolls, shorter if you want extra moist rolls. Serve warm from the dehydrator. Have the Best Holiday Season Ever!
This delicious and aromatic cream of sage, rosemary and thyme soup is loaded with mood-lifting, libido-enhancing, nervous system nourishing superfoods so as to pleasure your holiday fancy with a partner and keep you both feeling grounded and energized. Your nervous system from your brain to the sensors of your skin will come alive as the coconut oil combined with the minerals in the sea vegetables soothes your receptor sites making you feel at ease and home for the holidays from the inside out. This is also one of the few savory recipes today that contains the renowned hormone-modulating maca.
Serves 2 on the lighter side: Feel free to double the recipe.
Blend in a high-speed blender on high for 1 – 2 minutes:
2 1/2 cups warm herbal tea (ginger and medicinal mushrooms like shiitake are easy and flaverful!)
3 tablespoons organic miso (chickpea miso is excellent and soy-free)
3 tablespoons organic dried sea vegetables (choose from whole kelp, dulse, sea lettuce, laver and other favorites)
1 1/2 tablespoons coconut oil
1 1/2 tablespoons olive oil, grass-fed ghee, or more coconut oil
2 teaspoons hemp seeds
1 teaspoon freshly squeezed organic lemon or lime juice
1 – 2 teaspoons Longevity Power Maca Bliss
1 teaspoon organic fresh or dried rosemary
1 teaspoon organic fresh or dried sage leaf
1/4 teaspoon organic fresh or dried thyme
1/8 teaspoon organic dried cayenne (whole dried or powder, approximately 40,000 IU, a measurement of heat units)
1 pinch sea salt
1 clove garlic
1/8 teaspoon MORE dried cayenne
The soup should end up quite warm (because of starting with warm herbal tea and the warming friction of the blender) and creamy with the sea vegetables well blended. Blend longer if using a low-powered blender. Pour into ceramic mugs or bowls and garnish with parsley, coconut amines/organic soy sauce, more lemon or lime juice, ad sprinkles of cayenne powder or Maca Bliss.
Feel the love for the holidays! Take great care of yourself!
I am completely enthralled to announce the *official launch* of the Superfood Beauty Elixirs eBook! Bethanne Wanamaker and I have been poured 6+ months of love into this creation and we are ecstatic to announce that it is ready for the world!
Click HERE to purchase my 1st eBook, Superfood Beauty Elixirs. Thank YOU!
We were blessed to have David Avocado Wolfe write the foreword and you’ll find his amazing introduction to our eBook will strongly encourage you to immerse yourself in the world of liquid nutrition.
CICK HERE TO SEE OUR FULL-COLOR COVER with shots of 6 of our favorite elixirs: Kids Orange Elixir, Shilajit Coffeechino, Ginger Orange Soda Pop, Master Cleanse Kefir, Dark Vanilla Cherry Elixir, Chocolate Tonic Blendie, and Pink Limeade!
Superfood Beauty Elixirs, 90 pages
Mouth-watering liquid nutrition for immunity, weight loss and longevity in 5 minutes flat!
THE BEST TONIC ELIXIR BEAUTIFYING DRINKS FOR THE WILDMAN OR EDIBLE GODDESS IN YOU!
Table of Contents
Foreword By David “Avocado” Wolfe
Introduction: Q & A With the Authors
BASE INGREDIENTS AND TOOLS
The Importance of Your Water Source
Ingredient Glossary and Sources
Appliances and Tools
The Coconut Water Kefir ‘How To’
The Super Tonic Herbal Tea ‘How To’
The Tonic Herbed Nut n’ Seed Mylk ‘How To’
Ginger-Orange Soda Pop
Master Cleanse Kefir
Orange Marine Phytoplankton Kefir Slushy Soda
Spicy Ginger Ale
Vanilla Crème Cider
SPRING WATER ELIXIRS
Aloe Noni Healer
Blue Manna Icy
Blue Manna on the Fly
Citrus Sea Cooler
Kids Orange Elixir
Liquid Butterscotch Candy
Orange Snow Breeze
TEA AND TONIC HERB ELIXIRS
Dark Vanilla Cherry Elixir
Celery Garden Paradise
Cucumber Carotenoid Creation
Wild Grass Dream
Cacao Party Elixir Bowl
Chocolate Tonic Blendie
Nostalgic Hot Chocolate
Chocolate Tonic Ice Cream Dream
Autumn Earth Tonic Soup
Tonic Sourdough Onion Bread
DAILY MENU IDEAS
Daily Menu Ideas: Sample Day 1
Daily Menu Ideas: Sample Day 2
About the Authors
From the foreword by David “Avocado” Wolfe:
“Anytime I imbibe an elixir created by Christian and Bethanne, I know I am experiencing The Best Day Ever! Christian and Bethanne are relentless students of the best health ever and are themselves health educators. Their knowledge of superfoods, and superherbs and how to mix them into delicious beverages is extraordinary. Yet even more extraordinary is that they somehow got these delicious, healing recipes onto the pages in this book in a way that makes it easy for you to understand and apply their knowledge. Over time, their knowledge will become your knowledge leading you to an awesome level of health and expanded awareness…
Superfood Beauty Elixirs will do everything the title promises. You will learn all about superfoods and superherbs and how to liquify them. This book contains an underlying theme of liquid nutrition. Turning a healthy portion of your nutrition into a liquid saves you time, money, and most importantly, energy — liquids are easier to digest than solids. How do you get the best nutrients ever into your body in the fastest and easiest way possible? Liquify them! Superfood Beauty Elixirs shows you how you can use your blender and teapot to reach heaven.”
Click HERE to purchase Superfood Beauty Elixirs. May it be key to your healing and ever-growing level of health!
P.S. Do you know people with whom to share the powerful message of liquid nutrition? I invite you to sign up for my lucrative affiliate program!
You’ll notice that the larger natural food stores these days will have a whole section just for kale chips as big as the rest of the raw food section! This snack/dinner item is healthfully addictive, but unlike potato and corn chips, it is bursting with minerals without the carbs and congestive cooked oils. Now you can make yours at home fresh, the Mexican-style hot pepper way!
Take 4 large bunches of kale (Farmers Market or garden grown is best) and de-stem each leaf: hold the lower stem with one hand, take your other hand and pull out to the tip, stripping the leaf from the fibrous stem. Shred the leaves with your hands and place in a large bowl. If you don’t want to compost the stems, chop or dice them up and mix into fresh guacamole: this will make the guacamole take longer to be gobbled up! Fact: Guacamole is always eaten up faster than any other dish at a raw food potluck…at least until these kale chips came along!
Place the following in a high-speed blender:
2 Cups spring water
1 1/2 Cup sunflower seeds, pumpkin seeds, or sesame seeds or combination of all three, soaked
1 Cup hemp seeds
1/2 Cup cold-pressed organic olive oil
5 Brazil nuts, soaked
Juice of 3 to 4 limes (or lemons, but limes really hit the spot with raw Mexican fair)
1/2 medium-sized heirloom tomato
1/2 medium-sized sweet bell pepper
2 medium-sized garlic cloves, peeled
1/2 teaspoon dried chipotle or cayenne
1/4 teaspoon dried jalepeno (or 1/2 teaspoon fresh)
1/4 teaspoon cumin seed
1 pinch dried habanero (careful not to get this under your fingernails)
OPTIONAL: 3 Tablespoons fresh aloe vera inner gel
Blend on high until creamy, then add:
1/2 bunch cilantro, de-stemmed
OPTIONAL: 2 teaspoons of your choice of medicinal mushrooms extract powders (reishi, cordyceps, chaga, etc)
Blend lightly, keeping the cilantro in tiny bits, but not turning the batter into a homogenous green. Pour into the bowl of kale and sprinkle on:
3 Tablespoons spirulina powder
Mix together with your bare hands, coating every kale leaf. Spread thinly on dehydrator trays with sheets and dehydrate at 120*F or less for 24 to 48 hours. Eat by itself or serve with a Mexican dinner containing other highly mineralized dishes:
P.S. Like superfood-containing recipes? Then you’ll LOVE my new eBook “Superfood Beauty Elixirs: Mouth-watering liquid nutrition for immunity, weight loss and longevity in 5 minutes flat!”