2 bunches of cilantro
1 small raw clove of garlic
1/2 cup of raw cashews, soaked
1/4 cup of olive oil
1/4 cup of water (more or less for desired consistency)
1/2 tsp sea salt
1 juiced lemon
Add all ingriedients into a blender and blend. I always play around with how much of each to get desired taste.
Store in refrigerator for up to a week.
2 ways to soak raw cashews for optimal digestion:
1. Place cashews in a bowl of boiled hot water and let sit for 5 mins.
2. In a bowl of filtered water over night.
My favorite healthy + cleansing soup recipes + soup essentials.
Soups are a great way to pack in the rainbow + nutrients into every bite. Soups give your digestive system a break, are super easy to make, and carry a comforting warmth through the winter. Soups are also a great way to use up any vegetables that may be past their due date, minimizing food waste. Perfect for making large batches and freezing for later or getting creative + using as dressings or dips throughout the week.
Beet Detox Soup
Brocoli Detox Soup
Sweet Potato Detox Soup
Healing Carrot Soup
Everything Green Soup
Electric Handheld Blender
Healthy Chocolate Fudge
4 tbsp cocoa powder
2 tbsp coconut sugar syrup (see below)
1 tbsp coconut oil
Sprinkle of sea salt
To make coconut sugar syrup mix 3 tbsp coconut sugar with 2 tbsp boiling water until coconut sugar melts.
In a separate bowl, combine 4 tbsp cocoa powder and 1 tbsp melted coconut oil until it becomes a paste.
Slowly add in 1-3 tbsp of coconut sugar syrup (I prefer very dark chocolate fudge and use about 2 tbsp of coconut sugar syrup. I recommend tasting as you add in the syrup).
Mix until ingredients until well blended.
Line a small container, about 6 in x 6 in, with parchment paper. Pour in fudge and smooth. Place in refrigerator for 2-4 hours.
Once cooled, sprinkle sea salt flakes on top.
Store in refrigerator and enjoy.
Option to add in walnuts, peanut butter, peppermint, or whatever your heart desires.
Anti-Inflammatory Cocoa Latte
1tbsp cocoa powder
1/2 tsp he shou wu
1 tsp maca powder
1 tbsp coconut butter
1 tsp Golde Collagen
1/2 tsp cinnamon
1 rice size drop shilajit
1 tbsp instant chicory powder
8oz hot water
Mix all ingredients together. Add 2oz of hot water to start, and mix well with whisk or hand held electric frother. Combine the rest of the hot water.
Cocoa powder contains iron, zinc, and selenium, which help boost your immune system. Rich in theobromine, which helps to reduce inflammation and can protect you from diseases. Contains magnesium, helps protect nerve cells and muscle recovery. As well as polyphenols, which are antioxidants.
Brain Boosting Matcha Latte
1 tsp coconut cream
6oz hot water at 176ºF
Mix a little bit of hot water, temperature should be below a boil, and mix with whisk or hand held electric frother. Add coconut cream and whisk. Combine the rest of the hot water.
Benefits: Matcha is a nootropic, enhancing brain function, boosting alertness, increasing relaxation, improving memory, and protecting the brain against damage.
The three main nootropics in matcha:
| L-theanine: boosts alertness + relaxation while avoiding the caffeine crash
| Caffeine: boosts attention + memory
| EGCG: antioxidant to reduce damage caused by free radicals + oxidation and improves memory + mood.
*Bonus: matcha supports healthy hair + skin.
Make sure your matcha is organic + free from radiation and heavy metals. I love Encha matcha ceremonial grade, directly from the farm.
Coconut cream: a healthy brain fat (60% of brain is made of fat, so fat = brain fuel). I love Native Forest Brand Organic Premium Coconut Cream Unsweetened, and keep the rest in the refrigerator for the next match latte.
Dark Chocolate Bar
Plant-based + refined sugar free
1/2 cups cocoa powder
2 tablespoons coconut butter
1 tablespoon coconut oil
1 tablespoon maple syrup
1/4 teaspoon salt
1/4 cup crushed walnuts (optional)
Mix all ingredients together.
Add extra maple syrup to taste.
Option to use creamy nut butter of choice instead of coconut butter, I’ve tried creamy cashew butter and almond butter- both work well.
Roll into balls or place mix between two sheets of parchment paper or tin foil and roll until a 1/4 in thick.
Place in refrigerator for 30 minutes.