SMOOTHIES & MORE

INGREDIENTS 6 large juicy lemons Eight cups of cold water 1 Cup Granulated Sugar 2 cups fresh ripe strawberries Ice Cubes Sliced fresh strawberries and lemon slices INSTRUCTIONS Preparing the Lemonade Squeeze the juice from the lemons until you have one cup of fresh lemon juice. This should take about 4-6 lemons, depending on their size. In a large pitcher, combine the lemon juice, cold water, and ¾ cup granulated sugar. Continue stirring until the sugar dissolves completely. Preparing the Strawberry Puree Rinse the strawberries thoroughly and remove the stems. Place the strawberries and ¼ cup granulated sugar into a blender. Blend until a smooth puree forms and all the sugar has dissolved. Bringing It All Together Add the strawberry puree to the pitcher of lemonade. Stir until everything is well mixed. For maximum flavor, cover and refrigerate for at least 1 hour before serving. This allows all the flavors to meld together beautifully. Serving the Strawberry Lemonade Fill up glasses with ice cubes. Pour in the chilled strawberry lemonade. Garnish with sliced strawberries and lemon slices. Serve and enjoy!

Ingredients: - 4 ripe peaches, peeled and pitted - 1 cup freshly squeezed lemon juice - 1/2 cup local honey (adjust to taste) - 4 cups cold water - Ice cubes, for serving - Fresh peach slices and lemon wedges, for garnish - Fresh mint leaves, for garnish Directions: 1. In a blender, blend the peeled and pitted peaches until smooth. 2. Strain the peach puree through a fine-mesh sieve into a pitcher to ensure a silky texture. 3. In the same pitcher, combine the strained peach puree with freshly squeezed lemon juice and honey. Stir completely. 4. Add cold water to the pitcher and stir well to combine all the flavors. 5. Taste the peach lemonade and adjust the sweetness if needed by adding more sugar. 6. Chill the peach lemonade in the refrigerator for at least 1 hour to let the flavors meld. 7. To serve, fill glasses with ice cubes and pour the chilled peach lemonade over the ice. 8. Garnish each glass with fresh peach slices, lemon wedges, and mint leaves for an extra pop of freshness.

Ingredients: 1 Cup Blueberries 1 Cup Papaya 1 Cup Watercress 1 Tsp Camu Camu Powder OR Ascorbic Acid (Vitamin C) 1 Lemon (Sliced) 2″ Ginger (Sliced) 3-5 Stems Oregano 1/4 Tsp Oil of Oregano 10-15 Drops Echinacea & Goldenseal Tincture Pinch Himalayan Crystal Salt 750ml – 1 litre Filtered Alkaline Water (or Purified water + 1 Tsp Fresh Lemon Juice) Directions: 1. Muddle blueberries, papaya, ginger, lemon, oregano, in a small bowl and add to a large 1 litre glass or mason jar, add remaining ingredients and stir 2. Refrigerate for 4-6 hours then allow to return to room temperature and add 1/2 Cup boiling water. Drink warm.

Ingredients: 1 Cup Plums 1 Cup Raspberries 1 Tsp Maca Root Powder 10-20 Drops Chaga Mushroom Tincture 1/2 Tsp Reishi & Cordycep Powder (or 2 capsules opened) 11 Tsp Ho Shou Wu (powder OR 1/4 Tsp drops) 1 Tsp Astragalus 1 Tbsp Schizandra Berry (or 1/2 Tsp Powder or drops) Pinch Himalayan Crystal Salt 750ml – 1 litre Filtered Alkaline Water (or Purified water + 1 Tsp Fresh Lemon Juice) Directions: 1. Muddle plums, raspberries, astragalus and schizandra berry or powder, in a small bowl and add to a large 1 litre glass or mason jar, add remaining ingredients and stir 2. Refrigerate for 4-6 hours then allow to return to room temperature

Ingredients: 1 Cup Fennel (sliced) 1 Cup Apple (sliced) 1 Cup Grapes 5-10 Sprigs Parsley 1/4 Cup Uva Ursi (berry OR 11/2 Tsp Powder) 1 Tsp Lemongrass (fresh or dried) 1 Tsp Hibiscus (fresh or dried) 1 1/2 Tsp Lucuma Powder Pinch Himalayan Crystal Salt 750ml – 1 litre Filtered Alkaline Water (or Purified water + 1 Tsp Fresh Lemon Juice) Directions: 1. Muddle fennel, apples, grapes, mint, lemongrass, uva ursi and parsley in a small bowl and add to a large 1 litre glass or mason jar, add remaining ingredients and stir 2. Refrigerate for 4-6 hours then allow to return to room temperature before consuming

Ingredients: 1 Cup Oranges (sliced) 1 Cup Blueberries 1/2 Cup Cranberries 1/2 Cup Kiwi (sliced) 1 Tsp Ashwagandha Powder 5-10 Holy Basil Leaves (fresh or 1 Tbsp dried leaves or powder) 1/2 Tsp Reishi Mushroom Powder (or two capsules opened) 1 Tsp Camu Camu Powder OR Ascorbic Acid (Vitamin C) 1 Tsp Maca Root Pinch Himalayan Crystal Salt 750ml – 1 litre Filtered Alkaline Water (or Purified water + 1 Tsp Fresh Lemon Juice) Directions: 1. Muddle blueberries, orange, cranberries, kiwi and holy basil in a small bowl and add to a large 1 litre glass or mason jar, add remaining ingredients and stir 2. Refrigerate for 4-6 hours then allow to return to room temperature before consuming.

Vitamin Waters Liquid Sunshine This vitamin water is ideal for those dark, gloomy days when you are feeling low on energy and need a boost of vitamin D. For those who experience Seasonal Affective Disorder (SAD) this vitamin water is the one for you. Fruits such as strawberries, pineapple & pear are high in B and D vitamins and St. John’s Wort will ease the feelings of depression and help to lift your spirits. Ingredients: 1/2 Cup Strawberries 1/2 Cup Pineapple (sliced) 1 Cup Pears (sliced) 5ml Borage Oil Vitamin D (1200 IU, open capsules) Vitamin B Complex (7-10 drops of tincture) St John’s Wort, (1 open capsule) 1 Tbsp Wheatgrass (fresh or powder) 1 Tsp Raw Cacao Powder Pinch Himalayan Crystal Salt 750ml – 1 litre Filtered Alkaline Water (or Purified water + 1 Tsp Fresh Lemon Juice) Directions: 1. Muddle strawberries, pineapple and pear in a small bowl and add to a large 1 litre glass or mason jar, add remaining ingredients and stir 2. Refrigerate for 4-6 hours

Cottage Cheese Ice Cream Ingredients ▢3 cups cottage cheese ▢1/3 cup maple syrup ▢1 teaspoon vanilla extractInstructions Combine the ingredients in a blender and blend for 30 seconds, or until smooth. Pour the ingredients into a metal loaf pan (or ice cream container). Add mix-ins or toppings at this time. Freeze for 3 or more hours, until frozen solid. Scoop with an ice cream scoop, serve, and enjoy!

This Toasted Coconut Smoothie is like happy pillows of sunshine. Healthy, vegan, and delicious, the toasted coconut is the real star here- a beautiful beginning to your day. INGREDIENTS 1/4 cup toasted coconut, plus more for sprinkling 1 banana juice of 1 orange (or sub the whole orange, or 1 cup pineapple) 3 Medjool dates (pitted) 2 teaspoons turmeric root (or 1/2 teaspoon ground turmeric) 2 slices ginger ( 1/2 teaspoon ground ginger) 1/4 teaspoon ground cinnamon 1/2 teaspoon vanilla 1 teaspoon bee pollen (optional, for allergies, not vegan) 1/2 cup nut milk 2 cups ice ( please don’t leave out!!!) INSTRUCTIONS Toast the coconut flakes in a dry skillet over medium-low heat until golden and fragrant. This is key. Place the banana, orange juice, dates, coconut, turmeric, ginger, cinnamon, vanilla and nut milk in a blender and blend until smooth. Add the ice, one cup at a time and blend unti smooth. To get smoothie to mound up like the photo, add 1/2 cup more ice. Pour into a 16 ounce glass and top with toasted coconut. Indulge.