Dr. Amba's Healing Smoothies for various Dis Eases and Conditions Recipes for Optimal Health Superfoods and more Below are 2 of my favorite. Any Products from Wilderness Poets You can get 10% off - Promo code: DoctorEnergy10 |
|
Recipes:
Just Say Maybe I don't need Dairy in My diet and see what happens
I invite you to include more smoothies using a Vitamix or 3 horse power blender for your smoothies
Dr Amba's Favorite Smoothie
Ingredients:
All organic if possible
Hand full of Cilantro
Two stems full of Mint
Sliver of Ginger
Half a beet
Two hands full of Spinach or Kale or Chard
Half a Cup of frozen berries/ or mango
Fuji apple cut - include seeds
Blend all together for a minute to 90 seconds
Add Hemp Protein powder at end for 30 seconds
Ingredients:
All organic if possible
Hand full of Cilantro
Two stems full of Mint
Sliver of Ginger
Half a beet
Two hands full of Spinach or Kale or Chard
Half a Cup of frozen berries/ or mango
Fuji apple cut - include seeds
Blend all together for a minute to 90 seconds
Add Hemp Protein powder at end for 30 seconds
CASHEW YOGURT
INGREDIENTS
Place the mixture in a glass bowl. Cover the bowl with a clean dry dish towel and leave it in a warm, dark place for 24 to 48 hours (I place mine in the microwave to keep it away from drafts).
After 24 hours try the yogurt, it should taste slightly tart. You can leave for another 24 hours if you like your yogurt a little bit tarter. Store in an airtight container in the refrigerator for up to 2-weeks.
INGREDIENTS
- 2 cups raw cashews, soaked in warm water for at least 8 hours or overnight
- 1 cup water
- Powder from 3 probiotic capsules, opened up
- 2 tbsp. Coconut Nectar (optional)
Place the mixture in a glass bowl. Cover the bowl with a clean dry dish towel and leave it in a warm, dark place for 24 to 48 hours (I place mine in the microwave to keep it away from drafts).
After 24 hours try the yogurt, it should taste slightly tart. You can leave for another 24 hours if you like your yogurt a little bit tarter. Store in an airtight container in the refrigerator for up to 2-weeks.
Raw Broccoli Soup
- 1 1/2 cups broccoli (chopped)
- 1/2 cup cashews
- 1/2 teaspoon lemon juice
- 3/4 cup water
- 1/2 tablespoon honey (or coconut nectar)
- 1/2 cup broccoli tops- finely chopped (reserve - do not blend)
- 1. Add all of the raw broccoli soup recipe ingredients (except the last 1/2 cup of broccoli) to your high-speed blender.
- 2. Blend in your high-speed blender. Start blending on low and work your way all the way up to high, blending for a long time so that the soup recipe warms up.
- 3. Place your additional 1/2 cup chopped broccoli into a bowl. Pour blended broccoli soup mixture on top of the chopped broccoli. Mix gently with a spoon.
- 4. Serve immediately. For an added touch, garnish with thinly sliced avocado.
- This recipe is very low in Calories, Carbohydrates, and Sodium.
- This recipe is a good source of Protein, Vitamin C, and Vitamin K.
- This recipe is a noteworthy source of Iron, and Vitamin B6
Raw Butternut Squash Soup
Plan ahead:
1 pound of squash cut up into smaller cubes, soaked in water with
1/8 cup fresh lemon juice and ½ tsp. salt to cover for up to 10 hours (removes some of the starch)
1/2 yellow or orange bell pepper
1 large heirloom tomato
1/8 cup fresh lemon juice
3 cloves garlic
2 inch root of fresh peeled turmeric
1 tablespoon fresh ginger
1 1/2 teaspoon cumin
½ teaspoon Himalayan sea salt
1 1/2-2 cups hot water (tea temperature water will not cook the soup, but will give it warmth)
1 avocado (optional - for added creaminess)
Roughly chop all vegetables and place all ingredients (except avocado) in a high-powered blender and blend until smooth.
If using the optional avocado, blend all other ingredients to desired consistency and add in last, only blending until the chunks disappear.
Plan ahead:
1 pound of squash cut up into smaller cubes, soaked in water with
1/8 cup fresh lemon juice and ½ tsp. salt to cover for up to 10 hours (removes some of the starch)
1/2 yellow or orange bell pepper
1 large heirloom tomato
1/8 cup fresh lemon juice
3 cloves garlic
2 inch root of fresh peeled turmeric
1 tablespoon fresh ginger
1 1/2 teaspoon cumin
½ teaspoon Himalayan sea salt
1 1/2-2 cups hot water (tea temperature water will not cook the soup, but will give it warmth)
1 avocado (optional - for added creaminess)
Roughly chop all vegetables and place all ingredients (except avocado) in a high-powered blender and blend until smooth.
If using the optional avocado, blend all other ingredients to desired consistency and add in last, only blending until the chunks disappear.
Cheesy Almond Kale Crackers
- 1 cup water
- 1 cup ground golden flax
- 2 cups almonds, soaked overnight, drained and rinsed
- 1 bunch kale
- 1 cup Raw Coconut Flour
- 3/4 cup nutritional yeast
- 1 tsp chipotle
- 1 tsp smoked paprika
- Himalayan salt and pepper to taste
- Mix together ground flax and water. Set aside.
- Place almonds in food processor and process until finely chopped. Remove to large bowl.
- Finely chop kale. I do this in the food processor, also.
- Add nutritional yeast, coconut flour, smoked paprika and chipotle to the chopped almonds. Mix well.
- Stir in kale.
- Add flax/water mixture. Blend well. I use my hands at this point.
- Spread 1/4-inch thick on non-stick sheet (see above for my method). Score into cracker sized pieces and dehydrate at 145 for 30 minutes. Decrease heat to 118 and continue to dehydrate until done (approximately 8 hours*) turning once or moving to screens halfway through dehydration. You want these very dry.
