4-inch piece of ginger
2-inch piece of turmeric
3 tbsp water (add more as needed to blend thoroughly)
3 Tbs lemon juice
Makes 2-3 servings
Ginger, turmeric and lemon are powerhouse foods that support digestion, the immune system and your body’s natural detoxification pathways.
Turmeric is well known for its anti-inflammatory and antioxidant qualities. This root is an excellent source of iron, manganese, B6, copper and potassium.
Ginger contains gingerols which are the pungent compound of the ginger rhizomes. This food is known for its anti-inflammatory, immune boosting and digestive qualities. Ginger is a warming root that makes you sweat, which is a great way to detox a little bit everyday.
Lemons are a rockin' source of vitamin C, B6, potassium, folic acid and flavonoids. Limonene in lemons elevate your liver enzymes and help with the liver’s detoxification process.
Recipe: Crust Cookies
(gluten-free ,vegan & refined sugar-free)
Makes~ 12 cookies
1 cup rolled oats
1 cup brown rice flour
3 tablespoons arrowroot flour
¼ cup coconut sugar
1/2 tablespoon cinnamon
½ tsp baking soda
1/4 cup coconut oil
1/4 cup ghee (can use all coconut oil for vegan version)
1 cooked banana
⅓ cup raisins (soaked in hot water first)
Dash of salt
-Pre-heat your oven to 360
-Line a sheet tray with parchment paper
-Place raisins in a mug or bowl, cover with boiling water and let stand for 10 minutes and strain*
-Mix dry ingredients together in a large bowl.
-In a separate bowl, melt the ghee and coconut oil.
-Sauté or microwave 1 banana for 1 minute. Smush the banana with a fork to make into a mash.
-Add melted oils, banana and raisins to the dry ingredients and stir until throughly combined. Dough should be wet from the oils.
-Form dough into 1.25 inch balls and press down to flatten to .5 in cookies on your parchment paper.
-Bake at 260 for 20 minutes or until edges are slightly brown
-Let cool and enjoy!
*everyone hates hard and chewy raisins in cookies, this method is a great way to make sure your raisins are plump and juicy.
Makes 5 servings
•5 large carrots
•2 tablespoons of coconut oil
•1/2 tsp cinnamon
•splash of vanilla or the inside of one vanilla bean
Steam carrots until tender (about 10-15 minutes) Then blend all ingredients in a blender or food processor until smooth and creamy ( about 5 minutes).
Enjoy in a bowl with toasted coconut, as a side dish for dinner or wrapped in a piece of nori seaweed for a sweet and salty snack.