Welcome back scholars, this is apart of the fellowship series and from the world of a restaurant entrepreneur & fitness expert. Seek a physician, get a physical, get your blood levels tested and always wash your food. Today will be a simple explanation of best recipes I recommend especially if you are in your fitness journey:
1 - Creole Style Ceviche
Before cooking this, if you want make a wrap or possibly chips for dip. Get some tortilla bread or pita bread, fry in avocado oil or the other option is to season, bake in the oven at 165 degrees for 20 minutes and refrigerate until the ceviche is done.
Ingredients:
- Diced Tomatoes
- Diced Celery
- Diced Cilantro
- Diced Poblano
- Diced Jalapeno
- Diced Serrano
- Diced Cucumber
- Diced Watercress
- Diced Red Onion
- Diced Red Bell Pepper
- Diced Green Bell Pepper
- Diced Radishes
- Diced Mango
- Shrimp
- Red Snapper
- Lobster Meat (optional)
- Lemon & Lime Juice to marinate the meat in
- Creole Seasoning
- Tajin Seasoning
- Louisiana Hot Sauce
- Parsley
- Bay Leaves
- Lime Zest
- Refrigerate for 30 minutes
- After 30 minutes, add avocado
That's how you make a homemade classic, Creole Style Ceviche!
2 - Dolmades
Dolmades are Stuffed Grape Leaves with mainly rice and herbs.
Ingredients:
- 1 jar of grape leaves, rinsed and drained
- 1 cup of uncooked rice (preferably short-grain)
- 1 large onion, finely chopped
- 2 large serrano peppers, finely chopped
- 1/4 cup of pine nuts
- 1/4 cup of lemon, lime and orange zest
- 1/4 cup of fresh dill, chopped
- 1/4 cup of fresh mint, chopped
- 1/4 cup of fresh parsley, chopped
- Juice of 2 1/2 lemons
- 1/4 cup of olive oil
- 1/4 cup of avocado oil
- Celtic Salt, garlic powder and pink pepper to taste
- 2 cups of vegetable broth
- Prepare the Filling: In a large pan, heat half of the olive oil and avocado oil over medium heat. Add the chopped onion and sauté until translucent. Add the rice and stir for a few minutes until it becomes slightly translucent. Add the pine nuts, zest, dill, mint, parsley, salt, powder and pepper. Stir well to combine. Pour in 1 cup of vegetable broth and cook until the liquid is absorbed and the rice is partially cooked. Remove from heat and let it cool slightly.
- Stuff the Grape Leaves: Lay a grape leaf flat on a clean surface, shiny side down. Place a spoonful of the rice mixture near the stem end of the leaf. Fold the sides over the filling and roll up tightly, like a small burrito. Repeat with the remaining leaves and filling.
- Cook the Dolmades: Place the stuffed grape leaves seam-side down in a large pot, packing them tightly together. Pour the remaining olive oil, lemon juice, and 1 cup of vegetable broth over the dolmades. Place a heatproof plate on top to keep them from unraveling during cooking. Cover the pot and simmer gently for about 40-50 minutes, until the leaves are tender and the rice is fully cooked.
- Serve: Let the dolmades cool slightly before serving. They can be enjoyed warm or at room temperature, often with a side of yogurt or tzatziki sauce.
3 - Lamb Shawarma
Ingredients:
- 2 lbs boneless lamb shoulder or leg, cut into thin strips
- 4 cloves garlic, minced
- 1 large onion, finely chopped
- 1/4 cup olive oil
- Juice of 2 lemons
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cayenne pepper
For the Toppings:
- 1/2 cup fresh cilantro, chopped
- 1 cucumber, thinly sliced
- 4-5 radishes, thinly sliced
- 4 green onions, thinly sliced
For the Sauce:
- 1 cup Greek yogurt
- 2 tablespoons tahini
- 1 clove garlic, minced
- Juice of 1 lemon
- Salt and pepper
For Serving:
- Pita bread or flatbreads
- Pickled turnips, hummus, or additional tahini sauce
4 - Steak, Eggs & Roasted Potatoes
Ingredients:
For the Porterhouse Steak:
- 1 large porterhouse steak (about 2 lbs)
- 2 tablespoons coconut oil
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 large onion, sliced
- 2 bay leaves
- 1 tablespoon Montreal seasoning
- Celtic salt and black pepper to taste
For the Roasted Potatoes:
- 2 lbs baby potatoes, halved
- 2 tablespoons coconut oil
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme leaves
- 1 large onion, sliced
- Celtic salt and black pepper to taste
For the Sunny Side Up Eggs:
- 8 large eggs
- 2 tablespoons coconut oil
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh watercress, chopped
- Celtic salt and black pepper to taste
Porterhouse Steak:
- Marinate the Steak: Rub the porterhouse steak with Montreal seasoning, minced garlic, thyme leaves, and a bit of Celtic salt and black pepper. Let it sit at room temperature for about 30 minutes.
- Sear the Steak: Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon of coconut oil. Once hot, add the steak and sear for about 3-4 minutes on each side until a nice crust forms.
- Add Aromatics: Add the sliced onion, bay leaves, and remaining coconut oil to the skillet. Continue cooking the steak, basting with the melted coconut oil and aromatics, until it reaches an internal temperature of 130°F (54°C) for medium-rare.
Roasted Potatoes:
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Potatoes: In a large bowl, toss the halved potatoes with coconut oil, minced garlic, thyme leaves, sliced onion, Celtic salt, and black pepper.
- Roast the Potatoes: Spread the potatoes in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until golden brown and crispy, stirring halfway through.
Sunny Side Up Eggs:
- Heat the Pan: In a non-stick skillet, heat 1 tablespoon of coconut oil over medium-low heat.
- Cook the Eggs: Crack the eggs into the skillet, being careful not to break the yolks. Cook until the whites are set but the yolks are still runny, about 2-3 minutes. Season with Celtic salt and black pepper.
- Add Feta and Watercress: Sprinkle the crumbled feta cheese and chopped watercress over the eggs just before they finish cooking.
Serving:
- Plate the Dish: Slice the porterhouse steak and arrange it on a large serving platter. Add the roasted potatoes and sunny side up eggs on the side.
- Garnish: Garnish with additional fresh thyme and watercress if desired.
5 - Mediterranean Quinoa Bowl
Ingredients:
For the Quinoa:
- 1 cup quinoa, rinsed
- 2 cups water
- 2 bay leaves
- 1 tablespoon coconut oil
- 4 teaspoon Tajín seasoning
- 2 red pepper seasoning
- Salt to taste
For the Bowl:
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 radish, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 2 cups of feta cheese, crumbled
- 1 cup of mozzarella
- 1 cup of roasted red peppers
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup fresh watercress, chopped
For the Dressing:
- 2/4 cup olive oil
- 1/4 cup avocado oil
- 1/4 cup white wine
- Juice of 1 lime
- 1 clove garlic, minced
- 2 teaspoons of parmesan
6 - Vegan Style Creole Buddha Bowl
Ingredients:
For the Roasted Chickpeas:
- 1 can chickpeas, drained and rinsed
- 1 tablespoon coconut oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon Celtic salt
- 1/2 teaspoon black pepper
For the Bowl:
- 2 cups mixed greens
- 2 cup kale, chopped
- 2 cup watercress
- 4 cup spinach
- 3 avocado, sliced
- 1 cup chopped okra
- 2 cup cooked beets, diced
- 2 cups 5-seed blend (chia seeds, sunflower seeds, flaxseed, sesame seeds, hemp seed)
For the Red Pepper and Sriracha Dressing:
- 1 red bell pepper, roasted and peeled
- 1 red jalapeno, roasted and peeled
- 2 Dried California chili, roasted and peeled
- 1/2 teaspoon turmeric
- 1 tablespoon apple cider vinegar
- 1 tablespoon red wine
- 1/2 teaspoon pink Himalayan salt
- 1/4 teaspoon xanthan gum (optional, for thickening)
- 2 tablespoons extra virgin olive oil
Juice of 1 lime
- 1 teaspoon fresh thyme leaves
- 1 prune, pitted
- 1/4 teaspoon ground cashmere pepper
- 2 tablespoon sriracha sauce
Mix and blend!
Roasted Chickpeas:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Season the Chickpeas: In a bowl, toss the chickpeas with coconut oil, garlic powder, oregano, Celtic salt, and black pepper.
- Roast the Chickpeas: Spread the chickpeas on a baking sheet in a single layer. Roast for 20-25 minutes, shaking the pan halfway through, until the chickpeas are crispy.
Assemble the Buddha Bowl:
- Prepare the Base: In a large bowl, combine the mixed greens, kale, watercress, and spinach.
- Add the Toppings: Top with sliced avocado, chopped okra, diced beets, and the roasted chickpeas.
Sprinkle the Seeds: Sprinkle the 5-seed blend over the top.
- Drizzle the Dressing: Drizzle the red pepper and sriracha dressing over the bowl.
7 - Plant-Based Creole Soul Food
To clarify, I do eat vegan and vegetarian foods occasionally but this is a mainly plant-based diet because eating honey and butter are not vegan and eating red snapper is not vegetarian. Vegan is more strict meaning zero animal products and vegetarian is easy, just zero meat. It consistents of collard greens, navy beans, black-eyed peas, lima beans, vegetable broth, garlic, thyme, onion, bay leaves, Celtic salt, and black pepper.
Instructions:
- Sauté Aromatics: In a large pot, heat coconut oil and sauté minced garlic and chopped onion until fragrant.
- Add Beans and Broth: Add the navy beans, black-eyed peas, and lima beans to the pot. Pour in enough vegetable broth to cover the beans.
- Season: Add bay leaves, thyme, Celtic salt, and black pepper. Bring to a boil, then reduce to a simmer.
- Cook Greens: Add chopped collard greens and cook until tender, about 30-40 minutes.
- Creole Honey Butter Nutmeg Cornbread
Ingredients: Cornmeal, cassava flour, baking powder, baking soda, nutmeg, agave, honey, salted butter, eggs, milk, and cacao.
Instructions:
-Preheat Oven: Preheat your oven to 375°F (190°C).
- Mix Dry Ingredients: In a bowl, combine cornmeal, cassava flour, baking powder, baking soda, salt, cacao and a pinch of nutmeg.
- Combine Wet Ingredients: In another bowl, whisk together melted salted butter, honey, eggs, and milk.
Creole Style Jambalaya with Red Snapper
- Ingredients: Red snapper fillets, okra, rice, tomatoes, bell peppers, celery, onion, garlic, Creole seasoning, thyme, bay leaves, vegetable broth, and olive oil.
Instructions:
- Sauté Vegetables: In a large pot, heat olive oil and sauté chopped onion, bell peppers, celery, and garlic until softened.
- Add Rice and Broth: Stir in rice and cook for a few minutes. Add diced tomatoes, vegetable broth, thyme, bay leaves, and Creole seasoning. Bring to a boil.
- Simmer: Reduce heat and simmer until rice is almost cooked.
8 - Creole Etouffee
Ingredients:
- 2 tablespoons coconut oil
- 1/4 cup flour
- 1 large onion, finely chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 2 jalapeno peppers, chopped
- 1 serrano pepper, chopped
- 3 cloves garlic, minced
- 1 cup okra, sliced
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable broth
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1 lb shrimp, peeled and deveined (optional for a non-vegan version)
- Cooked white rice, for serving
- Fresh parsley, chopped, for garnish
9 - Caprese Salad
Ingredients:
- 4 ripe tomatoes, sliced
- 8 ounces fresh mozzarella, sliced
- 1 cup fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon balsamic vinegar
- Salt and black pepper to taste
Instructions:
- Arrange the Ingredients: On a large platter, alternate slices of tomato and mozzarella. Tuck basil leaves between the slices.
- Make the Dressing: In a small bowl, whisk together the olive oil, red wine vinegar, and balsamic vinegar.
- Season and Serve: Drizzle the dressing over the tomatoes and mozzarella. Sprinkle with salt and black pepper to taste.
10 - Greek Salad
Instructions:
- Prepare the Salad:
In a large bowl, combine the chopped tomatoes, cucumber, red bell pepper, red onion, Kalamata olives, feta cheese, and cilantro.
- Make the Dressing:
In a small bowl, whisk together the olive oil, red wine, red wine vinegar, minced garlic, and chopped rosemary. Season with salt and black pepper to taste.
- Dress the Salad:
Pour the dressing over the salad and toss gently to combine.
For the Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine
- 1 tablespoon red wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, finely chopped
- Salt and black pepper to taste
11 - Tomahawk Steak and Pan Seared Asparagus with Garlic, Onion and Herb Compound Butter with Avocado Oil
Ingredients:
For the Steak:
- 1 tomahawk steak (about 2-3 lbs)
- 2 tablespoons avocado oil
- Salt and black pepper to taste
- 1 tablespoon Montreal seasoning
- 1 tablespoon of Lemon Pepper seasoning
- 1 tablespoon of Red Pepper seasoning
For the Compound Butter:
- 1/2 cup unsalted butter, softened
- 1 teaspoon of xanthan gum
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 small onion, finely chopped
- Sea Salt and black pepper to taste
For the Asparagus:
- 2 lb fresh asparagus, trimmed
- 2 tablespoons avocado oil
- 2 cloves garlic, minced
- Salt and black pepper to taste
Compound Butter:
- Prepare the Butter: In a small bowl, combine the softened butter, minced garlic, chopped thyme, rosemary, parsley, and finely chopped onion. Mix well.
Shape and Chill: Place the butter mixture on a piece of plastic wrap or parchment paper. Roll it into a log and twist the ends to seal. Refrigerate until firm, about 1 hour.
Tomahawk Steak:
- Wash the Steak: Wash profusely over hot water for 30 seconds
- Season the Steak: Remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes. Rub the steak with avocado oil, then season generously with salt, black pepper, and Montreal seasoning.
- Sear the Steak: Preheat a cast-iron skillet over medium-high heat. Add a tablespoon of avocado oil. Once hot, sear the steak for about 3-4 minutes on each side until a nice crust forms.
- Cook to Medium: Transfer the skillet to a preheated oven at 375°F (190°C). Cook until the internal temperature reaches 130°F (54°C) for medium, about 15-20 minutes.
Pan-Seared Asparagus:
- Heat the Pan: In a large skillet, heat 2 tablespoons of avocado oil over medium heat.
- Cook the Asparagus: Add the minced garlic and cook for about 30 seconds until fragrant. Add the asparagus and season with salt and black pepper. Cook, stirring occasionally, until the asparagus is tender and slightly charred, about 8-10 minutes.
12 - Beef Liver, Beets and Sauteed Kale
For the Beef Liver:
- 1 lb beef liver, sliced
- 1 cup milk (for soaking)
- 2 tablespoons salted butter
- Sea salt, to taste
- Pink pepper, to taste
- Red pepper flakes, to taste
- Black pepper, to taste
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
For the Sautéed Kale and Beets:
- 1 bunch kale, chopped
- 2 medium beets, peeled and diced
- 2 tablespoons avocado oil
- Sea salt, to taste
- Black pepper, to taste
- 1 clove garlic, minced
Beef Liver:
- Soak the Liver: Place the sliced beef liver in a bowl and cover with milk. Let it soak for at least 1 hour to help remove any bitterness. Drain and pat dry with paper towels.
- Season the Liver: Season the liver slices with sea salt, pink pepper, red pepper flakes, black pepper, minced garlic, and fresh thyme leaves.
- Cook the Liver: In a large skillet, melt the salted butter over medium heat. Add the seasoned liver slices and cook for about 3-4 minutes on each side, or until browned and cooked to your desired doneness. Remove from the skillet and set aside.
Sautéed Kale and Beets:
- Cook the Beets: In the same skillet, heat the avocado oil over medium heat. Add the diced beets and cook for about 10-12 minutes, stirring occasionally, until they start to soften.
- Add the Kale: Add the chopped kale and minced garlic to the skillet with the beets. Season with sea salt and black pepper. Cook for an additional 5-7 minutes, or until the kale is wilted and tender.
13 - Cod Pineapple Salsa
For the Cod:
- 4 cod fillets
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- 2 tablespoons red wine
For the Pineapple Salsa:
- 1 cup fresh pineapple, diced
- 1/2 cup red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeno, seeded and finely chopped
- 1 California Chili, seeded and finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and black pepper to taste
Prepare the Salsa:
- In a medium bowl, combine the diced pineapple, red bell pepper, red onion, jalapeno, cilantro, lime juice, salt, and black pepper. Mix well and set aside.
Cook the Cod:
- Season the cod fillets with salt and black pepper.
- Heat the extra virgin olive oil in a large skillet over medium-high heat.
- Add the cod fillets and cook for about 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork.
During the last minute of cooking, sprinkle the red wine over the cod fillets and let it reduce slightly.
14 - Lebanese Tabboleuh Salad
Ingredients:
For the Salad:
- 1 cup bulgur wheat
- 2 cups boiling water
- 4 ripe tomatoes, finely chopped
- 1 large bunch of fresh parsley, finely chopped
- 1/2 cup fresh mint leaves, finely chopped
- 1/2 red onion, finely chopped
- 1 cup of hemp seeds
- Zest of 1 lemon
- Zest of 1 key lime
- Salt and black pepper to taste
For the Dressing:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons avocado oil
- 2 tablespoons grapeseed oil
- Juice of 2 lemons
- 2 cloves garlic, minced
- Salt and black pepper to taste
15 - Spinach Artichoke Flatbread Pizza
Ingredients:
- 2 flatbreads (naan or pita bread works well)
- 1 cup fresh spinach, roughly chopped
- 1/2 cup marinated artichoke hearts, drained and chopped
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Flatbreads: Place the flatbreads on a baking sheet.
- Make the Topping: In a bowl, combine the chopped spinach, artichoke hearts, minced garlic, olive oil, salt, and black pepper. Mix well.
- Assemble the Flatbreads: Spread the spinach and artichoke mixture evenly over the flatbreads. Sprinkle the shredded mozzarella and grated Parmesan cheese on top.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly, and the edges of the flatbreads are golden brown.
Those are the some of the meals and recipes you should try without eating a bunch of health consuming junk.
Let's get into the dessert which of course is healthy first.
- Trail Mix Ice Cream:
- Get a large ice cream container
- Fill up container with buttermilk
- 2 teaspoons of agave
- 6 drops of vanilla extract
- 2 scoops of creatine monohydrate powder
- 2 scoops of xanthan gum
- 2 teaspoons of chocolate chips
- 8 pistachios, crushed
- 8 almonds, chopped
- 8 walnuts, chopped
- 4 macadamia nuts, chopped
- 4 pecans, chopped
- 6 dates, chopped
- 6 blueberries
- 6 goji berries
- 2 bananas, chopped
- 2 cups of chia seeds
- 2 cups of hemp seeds
- 2 strawberries
- Freeze overnight.
- Put in ice cream maker.
- Sit for 20 minutes
- Sprinkle with coconut shavings
- Put whipped cream
- Enjoy
- Peach Honey FroYo
- Get a ice cream large container
- Fill up container with Kefir that has already been blended with 6 whole peaches
- 2 teaspoons of Malibu Rum
- 10 drops of rum extract
- 2 scoops of maca powder
- 2 scoops of xanthan gum
- 6 teaspoons of raw honey
- 2 cups of flaxseeds
- Freeze overnight
- Drizzle Raw Honey
- Enjoy
- Cherry, Açai, Goji & Strawberry Smoothie Bowl
- Get a bowl
- 2 cups of Greek Yogurt
- 2 teaspoons of milk thistle powder
- 2 teaspoons of marine collagen powder
- 2 teaspoons of bitter kola powder
- 4 teaspoons of cane sugar
- 1/4 cup of strained blended watermelon juice
- Blend 20 Black Cherries
- Blend 10 Açai
- Blend 10 Goji Berries
- Blend 10 Strawberries
- 3 cups unflavored sunflower seeds
- Refrigerate for 20 minutes
- Enjoy
Lastly with the vital smoothies and shakes for nutrition and hydration.
Brazilian Lemonade:
- 4 limes, washed and scrubbed clean
- 2 guavas
- 6 cups cold carbonated water
- 1 cup cane sugar
- 8 tablespoons sweetened condensed milk
- Ice cubes (for serving)
- Blend
Lemon, Turmeric & Aloe Juice:
- 6 lemons, washed and scrubbed clean
- Zest of 2 lemons
- 4 cups of aloe vera juice
- 4 teaspoons of aloe vera
- 8 teaspoons of turmeric
- 2 teaspoons of Celtic Salt
- Ice cubes (for serving)
- Blend
Key Lime, Celery & Soursop Juice:
- 4 limes, washed and scrubbed clean
- 1/2 of soursop
- 3 teaspoons of black seed oil
- 1/4 cup of matcha
- 1 cup of liquid chlorophyll
- 1/2 cup of watercress
- 1/2 of cucumber
- 2 cups of celery juice
- 6 cups of cold spring water
- 2 teaspoons of Pink Himalayan Salt
- Ice cubes (for serving)
- Blend
Pomegranate, Cranberry & Beet Juice:
- 6 cups of pomegranate seeds
- 8 cups of cranberries
- 2 cups of beets
- 1 cup of watermelon rinds
- 4 cups of distilled water
- 2 teaspoons of cane sugar
- 2 teaspoons of sea salt
- Ice Cubes
- Blend
Elderberry, Blackberry, Blueberry & Mint Tea:
- 12 drops of peppermint oil
- 2 cups of hemp seeds
- 4 cups of elderberry
- 4 cups of blackberry
- 4 cups of blueberry
- 2 cups of spearmint
- 1 cup of concord grapes
- 1/2 cup of gooseberries
- 1 cup of elderberry syrup
- 1/2 of cloves
- Prepare and pour 4 cups of Earl Grey Tea
- Blend
Watermelon, Ginger & Lemon Juice:
- 4 cups of watermelon
- 4 cups of yellow watermelon
- 2 pieces of ginger root
- 2 lemons
- 6 cups of water
- 8 teaspoons of sea moss gel
- 4 teaspoons of sea salt
- Ice Cubes
- Blend
- Goji Berry, Chia Seed, Raspberry & Grapefruit Juice:
- 6 cups of goji berries
- 6 teaspoons of chia seeds
- 4 cups of raspberries
- 1 whole pink grapefruit
- 6 cups of water
- 8 dates
- 3 teaspoons of cream of tartar
- 3 teaspoons of sea salt
- Ice Cubes
- Blend
- Green Machine Elixir:
- 6 teaspoons of sea moss gel
- 3 cups of liquid chlorophyll
- 1 cucumber
- 3 cups of kale
- 3 cups of collards
- 3 cups of spinach
- 3 cups of watercress
- 3 cups of sliced green apples
- 2 kiwi
- 2 key limes
- 4 teaspoons of Celtic Salt
- Ice Cubes
- Blend
And that'll do it, thank you for viewing and give these recipes a try. Thank you for viewing!