Our New Favorite Breakfast Drink

When Greg and I were following a low lectin, keto food plan, we had a morning drink, made with lots of raw greens. I'm a bit cautious about consistently consuming too many raw greens that are high in oxalates. So, we came up with this, and I feel like I've taken a "happy pill" after drinking it!

What you need:
1/4 to 1/3 head of celery, finely chopped
1/4 to 1/2 turnip or rutabaga, peeled
Large chunk of daikon radish, peeled
4 to 6 mushrooms
Handful of cilantro
Chunk of turmeric, peeled
Chunk of ginger, peeled and finely chopped
Pith, peel and juice of one lemon
Juice of one more lemon
High quality sea salt
Pepper
Filtered water

What you do:
Put all ingredients in VitaMix
Add the filtered water to almost the top of the VitaMix
Blend well (I scoop off the foam after blending)
Enjoy!

This makes enough for 4 to 6 12oz. servings.
I have refrigerated any leftovers for up to 24 hours.
If this is all I'm having for breakfast, I will add 1/4 to 1/2 avocado to my portion and blend.

Margaritas

I am not a fan of mixed drinks. Too much sugar. Too many ingredients I can't pronounce (not that that really means anything, as I have a hard time with pronunciations in general).  Usually, I'd take a glass of organic chardonnay any day. But, I do love an occasional margarita! I've been working on a refined-sugar-free/only-real-ingredients margarita for awhile. With my precious new daughter, Maryann, coming to our home for dinner, I wanted to find a recipe that she would like. Well, I think she liked this one!

What you need:

 One part fresh squeezed organic lime (or lemon)

 One part fresh squeezed organic orange

 Two parts tequila

 Raw, untreated honey, to taste

 Four parts plain Kombucha

What you do:

 Combine lime juice, orange juice, tequila and honey in a Mason jar

 Shake until honey is dissolved

 Salt rims of glasses (if desired)

 Pour equal amounts mixture and Kombucha over ice

 Enjoy!

Sangria!

We've had a hard time finding really good organic wines. TJs sells a few very reasonably priced wines made with organic grapes that, though not too good alone, are great to use in Sangria!

What you need:
 1 bottle organic red or white wine
 1/2 cup organic vodka
 1 orange
 2 lemons
 2 limes
 A handful of organic frozen fruit, such as raspberries, cherries, strawberries
 1 apple peeled and cut into chunks
 Organic pomegranate or tart cherry juice
 Simple syrup (made by shaking raw, untreated honey and filtered water in a jar)
 Sparkling water

What you do:
 Pour wine and vodka into large pitcher
 Juice orange, one lemon and one lime and add to pitcher
 Thinly slice one lemon and one lime and add to pitcher
 Add frozen fruit, chunks of apple, pomegranate or cherry juice
 Add simple honey syrup to taste
 Let sit in refrigerator overnight or several hours
 Serve over ice with sparkling water
 Enjoy!

Matcha Latcha

Ali and David live above this great little place in downtown Santa Barbara, Boochies. They make a great spiced Matcha tea latte there! We came up with our own matcha tea latte, and Ali and David call it Matcha Latcha. We have been drinking Matcha Latchas for our breakfast. The healthy fats are very satisfying and keep us going until lunch (or that's our story and we're sticking to it)!

What you need:
 1 Tbs. butter (hopefully cultured, from grass fed cows)
 2-3 Tbs. good quality coconut oil
 Splash of organic vanilla
 Sprinkle of cinnamon, nutmeg and cloves
 Pinch of sea salt
 1 large pitted date
 1 tsp. organic Matcha tea

What you do:
 Combine all ingredients in large mug
 Add boiling water to almost top of mug
 Place in Vita-Mix and blend on high for about 20 seconds
 Pour back into mug
 Enjoy!

Kombucha

What you need:

 Gallon glass jars (each gallon jar can hold enough to make 5 ½ 16 oz. bottles every 14 days): Crate and Barrel, Target, Walmart

 Large stock pot (to brew tea)

 Thin dish towels to cover each gallon jar

 Quart sized Mason jars with lids (I use plastic lids): Target, Walmart

 Organic black tea: iHerb

 Organic sugar: Trader Joe’s

 SCOBY: a dear friend  ;-)

 Organic frozen fruit: Trader Joe’s

 Bottles for the final Kombucha (I have saved the 16 oz. store bought Kombucha bottles)

What you do:

 Bring 3 quarts of filtered water to a boil

 Dissolve ¾ cup sugar in water

 Add 6 tea bags

 Let sweet tea come to room temperature

 Remove tea bags and pour tea into gallon glass jar

 Add SCOBY and about 1/2 to 1 cup previously made Kombucha

 Cover with dish towel and secure with rubber band

 Place jar in dark place (Mine goes in my pantry)

 Test for desired sweetness/vinegary-ness after 5 days (Mine is usually ready in 5 to 9 days in warm months and 11 days during cooler weather)

 With very clean hands, remove baby SCOBY and mother SCOBY, and place in small glass jar with 1/2 to 1 cup just-brewed Kombucha, then put lid on (One SCOBY and half the liquid will be used in next batch, one SCOBY and other half of liquid can be given away)

 Pour Kombucha in 3 quart sized Mason jars (for secondary fermentation)

 Add a layer of frozen raspberries, strawberries, blackberries, pineapple, fresh passion fruit, watermelon, a chunk of banana (experiment to see what you like), and screw on lid

 Let sit for another 3 days

 Use strainer and funnel to pour the finished Kombucha into jars
 Store in refrigerator (or Kombucha will continue to ferment)

 Enjoy!

Informative Blog Post on Kombucha:

Food Renegade on the benefits of Komucha

Disclaimer:

 As there is controversy as to the safety and health benefits of consuming Kombucha, please do your own research before brewing and drinking.

Yogurt Smoothie

This yogurt smoothie is our go-to breakfast. It has a low glycemic load, so it does not cause a spike in blood sugar. Also, the fats from the yogurt, coconut oil and nut butter provide a steady, slow-burning source of fuel for our bodies and a wonderful sense of satiation!

What you need:

 3/4 cup full fat yogurt (100% grass fed)

 2 Tbs. (or more) coconut oil or coconut manna

 2 Tbs. almond butter or a handful of sprouted pumpkin or sunflower seeds

 1/2 cup frozen berries (blueberries, raspberries, strawberries, blackberries)

 Toasted coconut flakes
 *makes 1 smoothie 

 Equipment:

 Vitamix or heavy duty blender

What you do:

 Toast coconut flakes in toaster oven until lightly browned, then place in freezer for awhile

 Blend all other ingredients in Vitamix

 Pour into glass and top with toasted coconut

 Enjoy and add more toasted coconut as you drink!

Health benefits of coconut oil:

Coconut Oil Benefits: When Fat is Good for You, by Dr. Joseph Mercola

A New Look at Coconut Oil, by Mary G. Enig, PhD

Coconut: Superfood and Best Friend, Sarah Ballantyne, PhD