Archive for the ‘Superfood Recipes’ Category

Presenting: My UnCoffee Ice Creme Sundae…drizzled in raw chocolate sauce! This outrageous dessert will nourish your soul’s desire for both nutty coffee-like richness and herbal medicine. Here at ChristianBates.com I combine the satisfying world of gourmet delicacy with the healing world of tonic herbs, superfoods, and wild foods.

Sundae Sundae Sundae!

RECIPE:

1 cup tonic herb tea

1 cup organic pecans, soaked

1/2 cup soaked and spouted black wild rice (soak in spring water for a day, rinsing a couple times)

2 large eggs, de-shelled (Vegans: Use a few dashes of non-GMO soy lecithin and a dash of olive oil instead)

4 Brazil nuts, soaked

1 teaspoon chia seed

Blend on high in a high-speed blender for 45 seconds. Strain through 3 nut mylk bags (1 inside the other to create a 3 layered bag) into a bowl. Pour back into a clean blender and add:

3 tablespoons Dandy Blend (herbal, gluten-free coffee flavoring powder)

2 tablespoons birch xylitol

1 tablespoon cold pressed olive oil

1/4 teaspoon stevia extract powder (KAL and NOW brands have a great non-bitter flavor). Use a dash more to taste.

Few pinches sea salt

Blend well. Pour into a bowl and place in freezer for several hours or pour into an ice cream maker if you have one. Serve in rounded scoops, sprinkle with blue green flakes, vanilla bean powder, and drizzle with warm my low-glycemic chocolate sauce:

LOW-GLY CHOCOLATE SAUCE RECIPE

1/4 cup birch xylitol

1/4 cup raw cacao powder

3 tablespoons tonic herb tea or spring water

1 teaspoon olive oil

1 teaspoon raw almond butter

1 pinch stevia extract powder

Blend in a blender on medium-low for 5 – 10 minutes or until all the xylitol crystals are dissolved. Pour into jar or bowl and warm in low-temperature oven for a few minutes before serving on ice creme.

Note that my Low-Gly Chocolate Sauce recipe is proportionately high in birch xylitol. Be careful not to have too much at once or the xylitol will make your stomach uncomfortable. My other xylitol-sweetened recipes usually have a low, diluted amount of xylitol where it doesn’t pose this issue, but in this case – to replace typical sugar syrup content of all other chocolate sauce recipes – I used more of the very low glycemic birch xylitol.

My mission is to create recipes and formulae that combine rich flavors, ancient herbs, superfoods and wild foods, in a way that inspires people to take charge of their health and have total joy doing so. The latest pinicle of this mission is my book Superfood Beauty Elixirs. Please purchase a copy today so that you can join me in creating paradise on Earth and in your body one slurp at a time!

My 100% healthful Vanilla Malt & Chocolate Butterscotch Swirl Gelato Fudgsicles will blast your taste buds with rich creamy flavor without spiking your blood sugar. This superfoodized delicacy is designed to nourish your immune system and nervous system with its content of long-chain omega 3 fatty acids, vitamin c, tonic herbs, lecithin, and antioxidants.

Bit and beginning to melt!

 

Place in a high-speed blender:

 

1 ½ cups organic pumpkin seeds (soaked and dehydrated rocks!)

1 1/4 cup warm tonic herb tea, gynostemma tea or spring water

½ cup organic walnuts (soaked and dehydrated rocks!) (careful of bulk-bin walnuts as they are notoriously oxidized, moldy or rancid)

4 organic pastured egg yolks or for a vegan option use a couple tablespoons non-gmo soy lecithin and a few dashes of spring water and cold pressed olive oil

1 tablespoon + 1 teaspoon cold-pressed organic 100% olive oil or organic ghee or 1/4 cup raw heavy cream

2 teaspoons Longevity Power Maca Bliss or He Shou Wu or Goji Joy or Mushroom Immunity or Longevity in a Bottle

1 teaspoon organic almond butter

 

Blend on high for 1 minute and strain through 3 nut mylk bags (1 bag inside the other to create a 3-layered bag) into a large bowl. Pour back into the blender and then add:

 

2 tablespoons birch xylitol or wholesome sweeteners of choice

1 teaspoon vanilla bean powder

¼ teaspoon stevia extract powder or ½ teaspoon for full sweetness (KAL brand and NOW brand are great tasting)

 

Blend on high for 15 seconds and then pour most into a pitcher leaving 1 cup in blender, then add to blender:

 

¼ cup organic raw cacao powder

1 tablespoon birch xylitol or wholesome sweeteners of choice

¾ teaspoon freshly squeeze organic lemon juice

1/2 – 1 teaspoon Longevity Power LEVITY

 

Blend lightly. Set up your fudgecicle molds and pour the vanilla malt gelato (in pitcher) and chocolate butterscotch gelato (in blender) into the molds simultaneously to create a swirl of light and dark cream. Freeze for several hours. You may also just pour into a bowl and freeze to make gelato, or use a home ice cream maker if you have one. ENJOY!

 

Like the idea of superfood butterscotch? Then you’ll LOVE my recipe for my favorite elixir, “Liquid Butterscotch Candy,” found in my book Superfood Beauty Elixirs.

 

-Christian

The complete recipe for this crispy, cheezy, wildly superfood-rich snack is available as a guest bog post on the Edible Goddess site HERE: http://ediblegoddess.com/2011/05/kelp-chips-recipe/

Reminiscent of the cream-filed chocolate Cadbury egg – but with a caramel overtone – my superfood-rich, tonic-herb-injected, “non-glycemic” Chocolate Easter Egg will knock your toesocks off! This spring season, stay nostalgic for chocolate while adding in the immune-system modulating tonic herbs while cutting out the sugar.

First, make the cream center:

1/2 cup birch xylitol
1/4 cup tonic herb tea (or spring water)
1 tablespoon + 1 teaspoon non-gmo soy lecithin powder
1 tablespoon raw cacao butter
1 tablespoon very creamy almond butter
3 pinches kudzu flakes/powder
2 pinches sea salt
2 pinches vanilla bean powder
1 pinch stevia extract powder

Whisk the ingredients together in a pan on simmer (turn the stove top on and off to keep “raw” temperature levels) to melt the ingredients together. Do not overheat. Then pour (and scrape with a silicone spatula) into a blender and blend for 30 seconds to finish homogenizing. Pour into ice cube trays (silicone trays are best) and freeze for 4 – 12 hours until somewhat firm (won’t actually freeze). Meanwhile, make the chocolate coating:

1/2 cup chopped raw cacao paste
2 tablespoons chopped raw cacao butter
1 teaspoon very creamy almond butter
1/2 teaspoon birch xylitol
1 – 2 pinches stevia extract powder
1 – 2 pinches vanilla bean powder
1 pinch sea salt

Place in a small bowl and warm in an oven (or dehydrator) set to 125*F until cacao paste and cacao butter are melted. Spatula into a very well dried blender and blend until creamy. Spatula back into bowl and reheat chocolate in oven (or dehydrator), using a thermometer inserted into the chocolate until it reaches no more than 115*F – 120*F. Keep warm until cream center recipe becomes a cold sticky gel. Pour the chocolate into half-egg molds or ice cube trays, filling each mold about 2/3 to the rim. Then scoop the cream centers out with a spoon, ball up with your fingers and push into the chocolate molds until covered. Let sit in the refrigerator until solidified. Pop out when ready and enjoy a post-Easter treat. Because of the cream center’s water content, keep refrigerated.

 

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).

http://www.youtube.com/watch?v=dFAOpjmUSy

 

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

 

Blend briefly until ice is mostly smooth. Serve in your favorite glass or bottle the whole thing in a half-gallon mason jar. Lasts about 48 hours refrigerated. Drink and stay empowered!

 

***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.

Please enjoy my FUN video of me talking deeply about and tasting my finished raw organic home-made kefirs. I made 6 of them, using many Superfood ingredients.

I hope this video inspires more of the home brewing revolution. The revolution has already begun with the popularity of making your own kombucha at home. Kombucha can be made with many different base ingredients (different sugar sources, different Superfood and herbal amendments.) The kombucha culture is similar to the the kefir culture: they are both symbiotic (mutually beneficial) colonies of beneficial bacteria and friendly fungi.

Kefir is much more versatile than kombucha, as most of the ferments we know of today (dairy kefirs, sauerkraut, sourdough bread) are effectively kefir cultures, although the term kefir often specifically refers to the culture that naturally occurs in fermented quality raw diary. If you have raw milk sitting out for a while, when it goes sour, it is a good thing. Typically, and oh-so-ironically, pasteurized milk will make a bad ferment with unfriendly bacteria when it goes sour.

The entire world is covered in a mist of kefir organisms (friendly bacteria and yeasts). That is why unpasteurized apple juice can turn (ferment) into apple cider vinegar or hard apple cider without the need of inoculating it with kefir or yeast, because the kefir was present on the skin of the apple. Grapes have the organisms on their skin too, perfect for making wine.

However, other unfriendly bacteria and molds exist everywhere also, so to ensure that they do not get a hold of your ferment and make it go off (i.e. blue mold starts growing on your brew), it is a good idea to actually amend your ferment with a kefir starter to help nature alone. Give your ferment a strong immune system with which to begin.

Kefir starters can be purchased on eBay. Search for “Organic Water Kefir Grains.”

To make a kefir (as well as other ferments like sauerkraut, seed yogurt and sourdough bread):

1. Simply start with your base ingredients (coconut water; raw dairies (if you like diary; colostrum is a great choice); vegetables and veggie juices; raw fresh fruit juices; grain and seed mixes) and place them in a sterilized glass jar.

2. Mix in your fresh kefir grains.

3. Top jar with a towel or loose lid and keep at room temperature (the colder it gets the longer the ferment takes) for a day or more.

A typical coconut water kefir takes at least 36 hours to become a fully effervescent low-sugar high-probiotic kefir. Letting the kefir sit out longer will allow it to turn into coconut water vinegar at which time the last bit of sugars get eaten up by the kefir culture to produce more lactic acid. A sauerkraut typically takes a week or so because it is not a complete liquid and the kefir organisms need more time to break down the fibrous walls of the cabbage and other vegetables to eat the sugars within.

Don’t have coconut water? Mix a quart of warm pure water (ideally spring water) with a spoonful of local honey and kefir grains. You will have honey kefir which is just as amazing and full of immunological major nutrients and trace nutrients! As you saw in my video, anything with sugar can become a kefir including all kinds of fresh fruit juices.

To learn more about making your own coconut water kefir and its many soda-tasting variations (“Ginger-Orange Soda Pop,” “Master Clean Kefir,” “Orange Marine Phytoplankton Kefir Slushy Soda,” “Spicy Ginger Ale,” “Vanilla Creme Cider.”) please get yourself a copy of my book Superfood Beauty Elixirs. CLICK HERE to read all about it!

In my new video “High Fruit? Low Fruit? Or…?,” I share an insight regarding the latest Internet health debates on sweet fruit intake, high sugar/low sugar, raw food, wild food, and indigenous-style eating. I have found that you can have your ultra healthful cake and eat it too…with a little-known clever food preparation.

All ancient and modern cultures have fermented foods. They take sugar-containing foods (some foods that are  edible raw/unfermented and foods that are not truly edible until fermentation) and subject them to a fermentation process (wines, kefirs, yogurts, cheeses, beers, sauerkrauts, sourdough bread, etc.) to create a NEW food. This new food – or ferment – has gone through a biological medium (usually a symbiotic colony of lactobacilli (good bacteria) and yeasts (good fungi) that eats up the sugar and turns it into more probiotic bacteria, amino acids, B vitamins, and a huge amount of co-factor nutrients that do wonders for our health.

This is sprouted oats blended with kefir grains and spring water. This will ferment to create the base of a raw sourdough bread.

A ferment typically takes 36 hours to many months to finish depending on the ferment and thus it can do what our own intestines (which are also rich in good bacteria and yeasts) cannot because our digestive process should be 24 hours or less. For the hardcore raw food simplicity eaters who think that we can skip ferments, this is a big concept to accept.

We must also accept the fact that most agricultural food (from the farm and the garden) has undergone a multi-generational genetic change through selective breeding based on farmer’s preference, which typically makes a food bigger (less nutrient dense), sweeter (too much sugar than we need) and less bitter (not enough medicines, which act to nourish our body’s immune system, endocrine system, nervous system, etc.). On the flip side, we must also accept that a lot of wild

Master Cleanse Kefir from the book "Superfood Beauty Elixirs." (http://SuperfoodBeautyElixirs.com) Unlike the typical master cleanse lemonade which is loaded with maple sugar, this ultra-low-glycemic version is rich in coconut kefir's probiotics, B vitamins, amino acids and many co-factor nutrients.

food is often very small, not pleasantly sweet, and too high in bitters (too many alkloids can be toxic to consume strait).

Interestingly, fermentation can be a solution to rendering BOTH the agricultural foods and the highly medicinal wild foods into a more ideal food for us humans to consume: a ferment.

For example, agricultural fruits have too much sugar for most people to handle without spiking blood sugar. However, if we ferment fruits in a controlled manner we end up with a low-sugar beverage that is even more nutritious than the fruit itself. We also can take highly medicinal food and let a ferment break down some of the harsh alkaloids. Wild cruciferous (and to some extent domesticated cruciferous too like the common cabbages) have goitrogens (thyroid function suppressors), but upon fermenting them into a sauerkraut the goitrogens are broken down. The phytates (anti-nutrients that block our absorption of certain nutrients) in seeds can be broken down through sprouting (which is similar to fermentation in that you are activating an enzymatic process via soaking seeds in water) and fermenting when making seed mylk kefirs/yogurts.

Most fermented products available at your local health food store are NOT organic and are often adulterated with extra cane sugar and preservatives. Or in the case of many store-bought kombuchas,

the kombucha ferment is just not DONE yet, and thus a lot of sugar still remains to be eaten and turned into other nutrients. Organic unpasteurized sauerkrauts are easy to find, but all the other ferments are few and far between: raw kefirs, organic pure meads and ciders, organic pure vinegars (other than apple cider vinegar)…these varieties of ferments are not conveniently available for us high-quality seekers yet. Thus I hope my article and video inspire you to start making your own from scratch so that you can have a variety of ferments to add into your regimen. Do some research online and start making your own kefirs and other ferments in your own kitchen.

To learn how to make the most outrageous coconut water kefirs ever (along with many other top-notch superfood liquid recipes!) please ORDER my Superfood Beauty Elixirs book today!

Can you sing-a-long to my “Superfoods Song” music video? I sing about the top health-promoting Superfoods and Superherbs that I consume often.

Superfoods Song” is a spoof on the “Yacco’s Nations of the World” cartoon which is an adaptation of the Mexican Hat Dance song. I knew there was a positive reason I loved cartoons as a kid…to spoof them as an adult!

This video is brought to you by my channels IrresistibleHealth‘ on YouTube (to which you are invited to SUBCRIBE) and ChristianBates‘ on NaturalNews.tv (which you are invited to FOLLOW).

Learn how to get the world’s top Superfoods and Superherbs in your body the easy way HERE: http://SuperfoodBeautyElixirs.com

“Superfoods Song” Lyrics (with links of stores and organizations relating to each Superfood COMING SOON!):

~~~~

Acai Berry, Acerola Cherry, Amla, Alfalfa, and Aloe Vera,

Ashwagandha root and Asparagus too, Astragalus, Ayahuasca

Bee pollen, Blue Green Algae, Brazil Nut, Burdock, Cacao, Cacti with spines

Camu Berry BERRIES! Cat’s claw, Chanca Piedra, Chilies of many kinds

Chlorella, Chia, Cinnamon, Cistanche, Coca Leaf, Codonopsis

Coconut water and meat, Colostrum, Deer Antler, Dunaliella Algaes

~~~~

Eucommia Bark, Fulvic Acid, and Ferments like Ciders, Kefir, Sauerkrauts,

Goji Berry, Grasses of the wild, Ginkgo, Ginseng, Gotu Kola

Gynostemma Leaf, He Shou Wu root, Hemp Seeds, Horsetail, Jujube, Maca

Marine Phytoplanktons, Medicinal Mushrooms like Agaricus and Chaga

More mushrooms include Cordyceps, Lion’s Mane, Maitake, Poria, Reishi,

Shiitake, Turkey Tail back to the M’s, who doesn’t love Milk Thistle Seeds?

~~~~

Mucuña, Neem, Nettle, Noni, and Oatstraw, Passion Flower, Pau D’Arco

Pearl, Pine MSM, Quararibean flowers, Rehmannia, Oh!

Rhodiola, Royal Jelly, Sea vegetables like kelp, Schizandra berry and Shilajit

Spirulina, Spring water, Tobacco, Tulsi, Vanilla, (&) Zeolite drinks!

There’s thousands more to be discovered in the wild world at large I do think

Let’s keep trying them all and healing more and more as we…

Fill up our pantry and fill up our blender to make the most powerful superfood superherb tasty longevity drinks!

~~~~

The Cacao Rap music video is finally launched! It is an educational entertainment (“edu-tainment”) piece designed to make you think, make you laugh 😉 , and get you passionate about raw cacao! Enjoy!

CLICK HERE to Subscribe to my YouTube channel, The Irresistible Health Show, and stay updated for all future “edu-tainment” videos.

Lyrics:

CB: Yo, deep from the heart of Amazon herbalism
An ally at large for folks who like the cures in ‘em
This buddy of mine, can you guess who he is?
If I told you he’s the highest whole food antioxidant?
Either you stumped or you know
Based on the title of this show.
You best not be pronouncing it COCOA.

Please say hello to my little friend,
Purple beans to send from the Amaz”a”n,
Prevents bulldozing the rainforest to raise chemical cows
Let’s raise the roof for raw cacao!

CHORUS:
Let’s raise the roof for raw cacao!
Let’s raise the roof for raw cacao!
Let’s raise the roof for raw cacao!
Let’s raise the roof for…

Aumm and the now power of now is how I first got into this:
Holistic living mindin’ my own business,
But in 2003 I got into raw food.
Turned 18 then, been vital since adulthood.
In 2004 I couldn’t ask for more:
Did the green powders, the nuts, seeds and sprouters.

I snuck some pieces of roasted sugarized
Chocolate, but I knew the lies, I was a doubter
‘till the day my superfood goodies order arrived
I gave myself the first dibs,
A crunch, a chew, I was feeling alive
As I experienced my first raw cacao nibs!

Raw chocolate a mineral supplement,
Highest source of magnesium, chromium, and so much more
A hero reverses the worlds mineral deficiencies
Scientific facts prove shamanistic folklore

By 2006 raw cacao powder and butter,
Came on the market to near from far
I co-created with YogiSuzi, my friend of another mother
The infamous superfoodized WildBar

Deputy Commissioner for the FDA, Michael Taylor, regarding cacao what do you have to say?

MT: I think I don’t like it at alls,
Haven’t patented or genetically modified it’s chromosomes,
But serve it with estrogenic cow milk and sugar, and I’ll give it a go.

CB: I think you’re a bigger deception than running heal-toe.

MT: Your niche of foodies need to really move on, you know
And try the ingredients that get my stamp of approval.

CB: No thanks Mike I make difference choices now,
I choose wild foods and superfoods like maca and cacao

Let’s raise the roof for raw cacao
Let’s raise the roof for raw cacao
Let’s raise the roof for raw cacao
Let’s raise the roof for…

Now I know what you might be thinking.
Is this guy coo coo for cacao poofs?
Doesn’t he know that cacao is to theobromine as to hard liquor is to proof.
An addictive intoxicant, unnatural chemical dependency,
Surely he must be in denial of this superfood fallacy
Rest assured I’m aware of the debate
But in love and in my rational
There ain’t no room for cacao bean hate
In fact pass me some of that Arriba national.

You see, in the wild, all food has medicine in it,
These original foods have alkaloids and bitter nutrients.
They are good for our receptor sites at the right doses
I’m not saying drink liquid cacao from high pressure hoses.
Use cacao as an ingredient, a recipe addition that has buttery bitters
Then balance it with plenty of creamies, herbs and sweeteners.
You’ve just stacked the odds in your favor,
Cacao, the MAOI-like neuro-potentiator,
Please save me more for later

Mike, for ships and cosmic giggles, I give you the floor.

MT: Thanks Bates. Ideally terrorists like you wouldn’t be here anymore
You’de be in FEMA’s collateral 90%.

CB: Whoa, don’t haise me bro, my raps getting’ a dent.
This is a cacao party with a positivity and an afterglow

MT: I know, but only when allowed by bill S-510.

CB: That’s been called the food fascism bill
Threatening my ability to make superfood American pies on my window sill,

MT: Bates I got a new chorus for you:

Let’s raise the roof for government psyops
Let’s raise the roof for government psyops

Changing our name on the television
Hiding the truth again and again
Psychopathic rulers oppress citizens
We make the orders for all the governments

Parasites stuck in our DNA
Totalitarian tiptoe is our way
A war on your mind, a war on your brain
Don’t think hard, remain innocent

Let’s raise the roof for government psyops
Let’s raise the roof for government psyops
Let’s raise the roof for government psyops
Let’s raise the roof for government psyops

Bates its time we took you out
Gonna silence you so you cannot shout!

CB: Not afraid of you and I will not pout
I got a secret weapon just open your mouth….

MT: Oh my freaking cacao goddess I feel good I think I’ll go on a hike.

CB: Holy cacao, we’re gonna let you go Mike,
For an outrageous impression, please Subscribe, Comment and Like
But seriously only if you do Like, use your mind, your discernment,
These days its more challenging to know who’s got the clearest vision,
Use this mode of communication while you can, the world wide Internet
Keep discussing, ask who can entertain the many ways of making decisions
Turn off your television.
give your throat a break of shoving down corporatism.

Go outside and touch the Earth, son,
Get some naked rays of sun,
You are the one, hon’, the superhero with the paradise dreams,
Keep your insides clean, get the natural medicine in.

Together we seek to love, experience and know
Tune in next time to the Rappin’ Irresistible Health Show!

(Chorus during credits)

Copyright 2011 Christian Bates

Do you want some cacao-containing elixir recipes made by this video’s rapper? Then, CLICK HERE: SuperfoodBeautyElixirs.com.

Simple Raw Chocolate Hazel Nut Mylk Smoothie with vanilla bean powder sprinkles on top

Simple Raw Chocolate Hazel Nut Mylk Smoothie

Combine the deep satisfaction of light and creamy chocolaty hazel nut flavor with antioxidant-rich low-glycemic nourishing raw superfood ingredients, and you have my easy-to-make Raw Chocolate Hazel Nut Mylk Smoothie! Enjoy!

RECIPE: (makes 6 – 7 cups, or about 50 oz):

4 1/2 cups spring water

1 1/2 cups organic hazel nuts (Optional: soak then in water for a few hours first to germinate them)

Blend on high in a high-speed blender for about 45 seconds, then strain through nut mylk bags into a large bowl. Rinse your blender and add the “hazel nut mylk” back into the blender. Then add:

1 1/2 tablespoons organic raw cacao powder

1 1/2 tablespoons birch xylitol, honey or your favorite wholesome sweetener

1 teaspoon vanilla bean powder or vanilla bean liquid extract

1 1/2 teaspoons organic cold-pressed olive oil

1/4 teaspoon (or less if you are sensitive to the taste of stevia) organic stevia extract powder (NOW brand and Kal brand are the best tasting) If you like stevia, add an extra pinch to give it full sweetness.

1/4 teaspoon sea salt (Celtic sea salt is my favorite)

Blend on high for 20 seconds, then add:

2 cups spring water ice cubes

OPTIONAL:

1/4 teaspoon wild blue green algae

1/4 teaspoon medicinal mushrooms extract powders of choice (reishi, chaga, etc.)

1/4 teaspoon maca powder

Blend for ten seconds. Serve in your favorite large glass.

Do you like to make low-glycemic smoothies, packed with superfoods just like this one? Do you want to expand upon your ability to make delectable creamy blendies, different flavors each time, hit-the-spot delicious each time? Then my eBook Superfood Beauty Elixirs is just for you. CLICK HERE to read all about it: www.SuperfoodBeautyElixirs.com.

Learn More!
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