Category: Beverages

  • Chocolate Thunder Smoothie

    • 1 scoop Chocolate Thunder (Forevergreen)
    • 1/2 cup coconut milk-chilled
    • 1/2 cup cold water
    • 1/4 cup frozen cherries
    • 1 oz. Black Cherry Rejuvenate (Premier Research Labs)
    • 1 oz. Ale Drink (Premier Research Labs)

    Mix all ingredients in a blender.  You’ll love this full meal replacement with protein, essential fats, carbohydrates, digestive health, and essential nutrients from the Chocolate Thunder.

  • Red Lemonade Smoothie

    • 1 medium beet, or one cup beet juice
    • 4 large carrots, chopped
    •  1-2 apples, cored
    • 1 large lemon, juiced
    •  1-2 inches of fresh ground ginger
    • 1 packet Stevia
    • 1 scoop protein mix
    • water, ice per your liking

    Mix all together in blender or juicer.

  • Mango Smoothie

    • 2 cups mangos, fresh or frozen
    • 1 1/2 cups of freshly brewed decaffeinated Green Tea
    • 1 tablespoons of honey
    • 2 teaspoons freshly grated ginger root
    • 1/2- 1 tablespoons flaxseed meal
    • ice

    Blend ingredients together in a blender with about 2 cubes of ice.

  • Lemongrass Tea

    • 2 teaspoons of Nano Green Tea (Premier Research Labs-available at Individualized Nutrition Services)
    • 64 ounces of cold water
    • 2 drops of Lemon Essential Oil
    • 3 drops of Lemongrass Essential Oil
    • 6-10 leaves of Peppermint

    Mix ingredients with a plastic spoon and serve chilled.  This is so refreshing on a hot day and very healthy!  The Green Tea is concentrated extract–potentized antioxidant with polyphenols, and Resveratrol– a potent antioxidant, anti-aging compound.  Lemon and peppermint are anti-microbials and immune stimulants good for the liver, and Lemongrass is an anti-inflammatory, anti-microbial, and immunostimulant.

  • Homemade Almond Milk

    From Living Light Culinary Arts Institute

    •  1 cup whole, raw almonds, soaked 8-12 hours, drained, and rinsed
    • 1 1/2 cups water
    • 3 pitted dates, soaked (Medjool brand is best)
    • 1/2 teaspoon vanilla extract (alcohol free is best)

    Place 1 1/2 cups of the water and the almonds, dates, and vanilla in a blender.  Blend on high speed until very smooth.  Add the remaining 1 cup water and blend until smooth.  To separate the milk from the almond skins, and pulp, squeeze the blended mixture through a double layer of cheesecloth or through a sprout bag.  Serve at room temperature or chilled.  Store in the refrigerator for up to five days.  This can be used as a base for smoothies or cereal.

  • Cherries Jubilee Shake

    Low-Carb Coconut Smoothie

    • 1 13.5-ounce can coconut milk or 1 cup Almond Milk
    • 1-2 tablespoons protein powder (goat protein, whey, or rice protein)
    • 1 tablespoon organic, cold processed, coconut oil
    • 1 tablespoon ground flax seeds
    • 1 teaspoon pure vanilla extract
    • 1/4 teaspoon almond extract
    • 1/4 teaspoon stevia powder
    • 8-10 ice cubes

    Place all ingredients but ice in a blender and process at high speed until well combined.  Add ice after the coconut oil is blended so that it won’t clump.  You may use more or less ice, depending on how cold you like a smoothie.

  • Orange Lemonade Smoothie

    • 2 large whole carrots
    • ¼ orange bell pepper sliced
    • 1 apple, cored and chopped
    • 2 lemons, juiced (fresh squeezed oranges can be substituted)
    • 1 teaspoon of fresh ground ginger
    • 1 teaspoon Stevia
    • 2 Tablespoons Flaxseed Meal
    • Ice

    Mix all in a blender or juicer with about 8 oz of water.

  • Blueberry Lemonade

    • 1 cup plus 2 tablespoons granulated sugar or Xylitol
    • 2 cups water
    • 1 pint fresh blueberries
    • 1 1/2 cups freshly squeezed lemon juice (about 10 large lemons, including pulp, but not seeds)

    First make a simple syrup by combining 1 cup sugar and water in a saucepan over medium heat, stirring until the mixture boils.  Lower the heat and allow the syrup to simmer for another minute.  Remove from heat and let cool.  In a blender or food processor, puree the blueberries with 2 tablespoons of sugar.  In a pitcher, combine the cooled syrup, lemon juice and blueberry puree.  To serve, pour 1/4 to 1/3 cup of base into a glass and fill with water.

    Makes base for 12 servings.