- 7 large ice cubes
- 1 cup coconut milk
- 3 tablespoons peanut butter
- ¼ teaspoon xanthan gum
- 1 tablespoon MCT /coconut oil
- Add all ingredients to your blender.
- Blend everything together for 1-2 minutes or until the consistency is good for you.
- Pour out and enjoy!
- zest of 2 limes
- juice of 4 limes (1/2 cup)
- 1/3 cup mint leaves
- 4 cups ice cold water, divided
- liquid stevia (optional)
- lime wedges
- Place lime zest, juice, mint leaves, stevia and 2 cups of water in a high speed blender and blend until completely mixed. Strain through a sieve to remove any excess pulp.
- Add mixture to a pitcher then add the other 2 cups of water, ice and extra lime wedges. Mix to combine and serve immediately. (If saving for later, do not mix with ice because it will water it down)
- 64 oz (8 cups) water
- 1/4 cup (equivalent of two lemons) lemon juice
- 1/4 tsp stevia extract
- Pour water into pitcher.
- Add lemon juice and stevia.
- Stir and enjoy!
- This sugar-free lemonade tastes great chilled with ice cubes.
- You can add mint leaves to it too. Just blend them with the water, lemon juice and stevia in a blender.
- 1 cup (226g) Greek yogurt, plain and full fat
- 1/2 cup (90g) ice cubes
- 2 tbsp Stevia
- 1 dash (0g) salt
- 1/4 tsp (.25g) cardamom,
- ground (optional)
- 1/2 tsp (.5g) rose water (optional)
For Orange ginger lassi:
- Freshly grated peel from 1 small organic orange (only the orange-colored part)
- teaspoon freshly grated or- ganic ginger
- Puree until quite smooth in a blender.
- Serve topped with a tiny dash of ground cardamom, toasted almond slivers and/or a few saffron threads.
- Enjoy on a warm summer day!
- 30 g unsalted butter
- 1 tablespoon cocoa pow- der
- ¼ teaspoon vanilla extract
- 240 ml boiling water
- Put the ingredients in a tall beaker to use with a hand blender.
- Mix for 15–20 seconds or until there’s a fine foam on top.
- Use ghee (clarified butter) or coconut oil for a milk protein-free option. If you want to make it even richer, add a dollop of whipped coconut cream before serving. Or whipped heavy cream if you tolerate dairy.it pretty!
- 5 cups brewed green tea
- 3 cups water
- Juice from 3 small lemons
- 15 drops of stevia
- Ice cubes
- Brew tea according to instructions. Set aside to cool on the counter for a couple of hours and then place in the fridge for really cold lemonade. Otherwise, use in the recipe as soon as it’s cooled to room temperature.
- Pour brewed green tea in a large pitcher with water, lemon juice and stevia. If us- ing honey or coconut nectar, combine the sugars with the lemon in a separate dish before transferring to the pitcher.
- Add ice cubes, stir and serve. Optional to add lemon slices to the mix to make it pretty!
- 15 g mint leaves
- 1 medium cucum- ber peeled and sliced
- 2 quarts water
- Place mint leaves in pitcher and press with wooden spoon to slightly mash up.
- Stir in cucumber and water.
- 2 or 3 large ice cubes
- 1 1/4 cups unsweetened al- mond milk
- 2 tbsp unsalted almond but- ter
- 1 tbsp chia seeds
- 2 tbsp unsweetened cocoa powder
- 1 tbsp coconut oil
- Blend them all together until smooth.
- Add water if smoothie is too thick.