Lemon Lavender Glow Water

Ingredients:

3 cups filtered water or spring water

1/2 cup coconut water

4 Tbsp organic inner filet aloe vera juice *Make sure it's organic. The non-organic has preservatives and tastes like jet fuel.

1 Tbsp collagen

20 drops Concentrace Trace Mineral Drops

2 drops of doterra lemon essential oil OR the juice of 1 lemon

1 drop of doterra lavender essential oil OR 1 sprig of lavender

Option for beginners: You may add a natural sweetener such as stevia leaf or raw honey, to taste

Directions:

Put all of your ingredients in a blender, except the sprig of lavender if you are using it

Blend for 20 seconds

Pour into a glass jar or jug

Add the sprig of lavender if you are using it

Cover and refrigerate for at least 2 hours or up to 8 hours. This will allow the foam to settle and the lavender to infuse the liquid

*Do not let the lavender sprig infuse for longer than 24 hours otherwise the flavour will be too strong

Cost to make:

$3.09 using doterra lemon or $3.97 using one lemon

Cucumber Mint Glow Water

Ingredients:

3 cups filtered water or spring water

1/2 cup coconut water

4 Tbsp organic inner filet aloe vera juice *Make sure it's organic. The non-organic has preservatives and tastes like jet fuel.

1 Tbsp collagen

20 drops Concentrace Trace Mineral Drops

2 drops of doterra peppermint essential oil OR a small handful of mint leaves

5 cucumber slices

Option for beginners: You may add a natural sweetener such as stevia leaf or raw honey, to taste

Directions:

Put all of your ingredients in a blender, except the mint leaves and cucumber slices

Blend for 20 seconds

Add the mint leaves to a glass jar or jug

Gently muddle the mint with a wooden pestle or the back end of a wooden utensil

Add the cucumber slices to the glass jar or jug

Pour the liquid into the glass jar or jug

Cover and refrigerate for at least 2 hours or up to 8 hours. This will allow the foam to settle and the mint and cucumber to infuse the liquid

Cost to make:

$3.46 using doterra peppermint or $3.74 using mint leaves

Berry Lime Glow Water

Ingredients:

3 cups filtered water or spring water

1/2 cup coconut water

4 Tbsp organic inner filet aloe vera juice *Make sure it's organic. The non-organic has preservatives and tastes like jet fuel.

1 Tbsp collagen

20 drops Concentrace Trace Mineral Drops

2 drops of doterra lime essential oil OR the juice of 1 lime

1/4 cup fresh or frozen berries

Option for beginners: You may add a natural sweetener such as stevia leaf or raw honey, to taste

Directions:

Put all of your ingredients in a blender, except the berries

Blend for 20 seconds

Add the berries to a glass jar or jug

Pour the liquid into the glass jar or jug

Cover and refrigerate for at least 2 hours or up to 8 hours. This will allow the foam to settle and the berries to infuse the liquid

Cost to make:

$3.26 using doterra lime or $3.92 using one lime

Camu Lemon Glow Water

Ingredients:

3 cups filtered water or spring water

1/2 cup coconut water

4 Tbsp organic inner filet aloe vera juice *Make sure it's organic. The non-organic has preservatives and tastes like jet fuel.

1 Tbsp collagen

20 drops Concentrace Trace Mineral Drops

2 drops of doterra lemon essential oil OR the juice of 1 lemon

1 tsp camu camu berry powder

Option for beginners: You may add a natural sweetener such as stevia leaf or raw honey, to taste

Directions:

Put all of your ingredients in a blender

Blend for 20 seconds

Pour into a glass jar or jug

Cover and refrigerate for at least 1 hour. This will allow the foam to settle.

Cost to make:

$3.78 using doterra lemon or $4.66 using one lemon

Mexican Crispy Chicken Livers

Ingredients:

1 lb organic free range chicken livers   

1⁄3 cup coconut, tapioca, cassava, or arrowroot flour   

1 tsp paprika

1 tsp garlic powder

3/4 tsp cumin

1/2 tsp chilli powder

3⁄4 tsp himalayan salt   

1⁄4 tsp pepper  

2 Tbsp coconut oil   

Garnish: Fresh squeezed lemon and chopped cilantro

Directions:

Cut chicken livers into 2-inch pieces and pat dry

In a small bowl, mix flour, paprika, garlic powder, cumin, chili powder, salt, and pepper with a fork until blended. Pour the seasoned flour into a large ziplock bag, add the chicken livers, and shake gently until coated evenly. Option to mix the chicken liver pieces directly in the bowl until coated evenly.

In a large saute pan, heat 2 tablespoons coconut oil over medium heat. Add about half the chicken livers in a single layer — try to arrange them so they don’t touch. Allow the bottom to brown well and form a crisp crust, about 3-5 minutes.

Using tongs, flip the livers, and brown the other side. Set aside to drain on paper towels while you cook the second batch. You may need to add more coconut oil to the pan.

Place the livers on a serving plate and garnish with a squeeze of fresh lemon juice and a sprinkle of chopped fresh cilantro.

Breakfast Pudding

Ingredients:

3 cups unsweetened nut milk

1/2 cup chia seeds - add more chia seeds for a thicker pudding and less for a thinner pudding

1 Tbsp pastured collagen powder

1/2 tsp cinnamon

1-2 Tbsp raw honey or pure maple syrup, to taste (optional)

Directions:

Stir the nut milk, chia seeds, and sweetener together in a large bowl

Let sit for 5-10 minutes and then stir again to prevent clumping

Cover and chill in the fridge for at least 3 hours or overnight. It helps to stir the mixture every so often

Stir well before serving

Portion into a bowl and add your favourite toppings: fresh fruit, cinnamon, nut butter, nuts and seeds, or coconut flakes

Keep leftovers in an airtight container in the fridge for 3 to 5 days.

Turmeric Hibiscus Lemonade

Ingredients:

4 cups water
3-4 hibiscus tea bags, or loose hibiscus leaves
1 teaspoon organic turmeric powder (or a 3-inch strip fresh turmeric root, peeled)
1 teaspoon organic ginger powder (or a 4-inch strip fresh ginger root, peeled)
1 stick cinnamon, or 1/2 tsp cinnamon powder
1/4 teaspoon black pepper
Raw honey, to taste
juice 1 lemon, to taste

Directions:

Put water into a small pot and bring to a boil on the stove.
Add the tea bags or loose leaves, turmeric, and ginger to the boiling water
Reduce to simmer for 10 minutes.
Remove the pot from the stove.
Strain the tea into a pitcher through a fine-mesh strainer to filter out the particles of turmeric, ginger, and the tea bags or leaves.
Add sweetener and lemon to taste.
Drink warm or store in the fridge to enjoy cold.

KMB Stew

Ingredients:

2 cups mung beans, soaked for at least 3 hours, drained and rinsed

1.5 cups bone broth, heated

1.5 cups water, boiled

1/4 cup avocado oil or coconut oil

1 medium onion, diced

3 cloves garlic, minced

2 Tbsp ginger, finely grated

2 sweet potatoes, chopped into small cubes

2 stalks celery, finely chopped

2 carrots, finely chopped

1 bunch kale, roughly chopped

1 tsp turmeric powder

Cayenne pepper, to taste

Himalayan salt or celtic sea salt, to taste

Directions:

Put the beans in a medium saucepan and add just enough water to cover the beans.

Place on stove and bring to a boil. If you get some white foam on the top, scoop that off.

Once boiling, let simmer on low-medium heat for 15 minutes, or until the water has evaporated and the beans become soft.

While the beans are cooking, in a large saucepan add the oil, onion, garlic and ginger. Cook until the onion is translucent.

Add in the sweet potatoes, carrots, celery, turmeric powder, cayenne pepper, and cook for 5 minutes, occasionally stirring.

Add the mung beans and cook for another 5 minutes to incorporate everything.

Pour in the bone broth and boiled water.

Add the kale, stirring for a minute or two.

Add salt to taste and simmer for 10-15 minutes, until the veggies are soft.

 

Cinnamon Berry Breakfast Bowl

Ingredients:

1 cup sprouted quinoa 

2 cups unsweetened nut milk   

2 cinnamon sticks or 1 tsp cinnamon  

Toppings:

1/2 cup blueberries, raspberries, blackberries, or strawberries

Crushed walnuts

A dash of nutmeg

A pinch of himalayan or celtic sea salt

Raw honey or pure maple syrup, to taste

Directions:

Rinse and drain the quinoa.

Place it in a small saucepan and add the nut milk, the cinnamon, and a pinch of salt. Bring to a high simmer, cover and reduce heat to a low simmer for 15 minutes

If it starts bubbling, turn the heat off, give it one stir, and resume

After 15 minutes, remove the pan from the heat and let the quinoa sit for 5 more minutes or until the nut milk is absorbed and the quinoa is cooked. Taste and add additional spices to your liking.

Portion the quinoa into bowls and top with walnuts and berries and either raw honey or pure maple syrup.

Enjoy as a fluffy pilaf, or as more of a porridge with extra nut milk poured on top.

 

Immune Boosting Tea

Ingredients:

1 cup filtered water

1 Tbsp freshly grated ginger

1/2 tsp manuka honey

Juice of half a lemon

dash of cayenne pepper

Directions:

Bring the water to a boil, then let it slightly cool

Place the grated ginger into a mug and pour the hot water over the ginger

Let steep for 2 minutes

Pour in the juice of half a lemon

Add a dash or two of cayenne pepper

Stir in the manuka honey and enjoy

 

Lemon Chia Hydrator

Ingredients:

2 cups filtered water

1 Tbsp chia seeds

10-15 drops of ConcenTrace electrolyte drops

Juice of 1/2 a lemon

pinch of himalayan or celtic sea salt

Raw honey (optional), to taste

Directions:

Stir all ingredients together in a large glass or water bottle and let sit for 1 hour to allow the chia seeds to soften and gel.

Drink this every day throughout pregnancy to maintain healthy amniotic fluid volume. As a bonus, this will help with constipation and promote healthy bowel movement as well.

Fertility Fudge

Ingredients:

1/4 cup coconut oil

1/4 cup tahini

1/4 cup almond butter

2 tsp raw cacao powder

2 tsp maca powder

1 tsp raw honey

1/4 tsp cinnamon

pinch of himalayan or celtic sea salt

Directions:

In a small bowl, mix together the cacao powder, maca powder, cinnamon, and salt. Set aside.

In a medium saucepan, warm the coconut oil over low heat.

Add in the almond butter and tahini, stirring continuously.

Add the dry ingredients to the saucepan and mix well.

Scoop the mixture into silicon molds and store in the freezer.

Once solid, let them sit on the counter for a few minutes to soften before eating.

Iron Boosting Tonic

Ingredients:

2 cups filtered water

3 Tbsp loose nettle tea leaves

1 Tbsp unsulphured blackstrap molasses

1 tsp raw apple cider vinegar

Directions:

Boil water

Add the water, nettle tea leaves, and raw apple cider vinegar to a french press or tea pot. The raw apple cider vinegar helps pull more of the therapeutic properties out of the nettle tea.

Let it sit overnight or for at least 3 hours

Pour into a glass and add the blackstrap molasses. Blackstrap molasses has been shown to be more rich in iron than regular molasses.

Drink periodically throughout the day to boost energy from low iron levels

Honey Mustard Dressing

Ingredients:

1 cup extra virgin olive oil  

2 Tbsp avocado mayo

4 Tbsp coconut vinegar   

5 Tbsp raw honey   

6 Tbsp dijon mustard   

1/2 tsp garlic powder  

2 small garlic cloves

Celtic sea salt or himalayan salt and pepper, to taste

Directions:

Add all ingredients to a high-speed blender or food processor and blend until smooth

Note: To thicken, add 1/2 an avocado

Use as a salad dressing or dip

Immune-boosting Dressing

Ingredients:

1 tsp ground turmeric

1/2 tsp celtic sea salt or himalayan salt

1/4 tsp ground black pepper

1 garlic clove, minced

3 tsp fresh dill

2 tsp manuka honey

3 Tbsp raw apple cider vinegar

1/4 cup extra virgin olive oil

Directions:

Blend all ingredients together in a food processor or high-speed blender.

Pour over your favourite salad greens.

Note: If you prefer a thicker dressing, add 1/2 an avocado

Detox Pesto

Ingredients:

1 bunch fresh cilantro

1/2 cup fresh basil

2 Tbsp fresh oregano - or 2 drops of therapeutic grade oregano oil

1 lime juiced

1/2 lemon juiced

3/4 cup extra virgin olive oil

1/3 cup pine nuts (optional) or 1/4 cup pistachios or cashews

2 cloves garlic minced

Celtic sea salt or himalayan salt, to taste

Directions:

Blend all ingredients together in a food processor or high-speed blender. Use as a thicker salad dressing or a dip for vegetables.

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Energizing Tea

Ingredients:

2 cups of either yerba mate, pu'erh, or matcha tea

1 capsule or packet of lion's mane or cordyceps medicinal mushrooms

1/2 to 1 Tbsp grass-fed ghee or grass-fed butter

1/2 to 1 Tbsp MCT oil or coconut oil

1 Tbsp grass-fed collagen powder

1 tsp raw honey, or stevia to taste

1 tsp raw cacao powder

dash of cinnamon and vanilla, to taste

Directions:

While the tea is brewing, add all the other ingredients to a blender

Add the hot tea to the blender and blend for 10 to 15 seconds until smooth and creamy

Pour into your favourite cup and enjoy