Posts Tagged ‘recipe’
Up-level your green juicing and wild/superfood protocol for free! Yes, wild thistle juice is 100% free except the cost of cleaning your juicer. 😉 Better yet, this liver-soothing, blood-building potion is outstandingly good for you. Enjoy my video: http://youtu.be/56-h40R_b8w
Want more wild green elixirs? You’ll love the Wild Grass Dream in my book Superfood Beauty Elixirs: www.SuperfoodBeautyElixirs.com
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.
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)
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
1/4 teaspoon wild blue green algae
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.