Push-ups on cement blocks/bricks…no cheating – keep those feet in the air!
And. Just. Wow!
[Jane Grok note: I do not agree with some of the ingredients such as flax oil(polyunsaturated fat), wheatgrass, and quinoa.]
Ingredients like grapefruit and apple lower your LDL (“bad cholesterol”) levels, and beets and carrots are essential detoxifiers. While your liver is taking it easy from it’s day-to-day rigors, Omega-3-rich flaxseed oil in the Liver Detox blend gives it some TLC. Turmeric and ginger both have potent anti-inflammatory properties, and high doses like those found in these juices helps to reduce inflammation.
A whole quart of the Tigerlily ensures you are getting enough blood-healthy chlorophyll and minerals. It is a middle of the road cleanse and is perfect for someone who has completed 5-10 days of the #1 cleanse, or several short duration cleanses of three days or less. It is also great for cleansers who desire to maintain a workout routine for the duration of their cleanse.
This cleanse is composed entirely of vegetable juice, with just a little coconut water for it’s mild sweetness, B-vitamins and electrolytes. It’s lower in sugars and calories than our other cleanses, completely devoid of fruit, and high in chlorophyll. Fewer calories and more greens generally make for deeper cleansing, and without prior experience some people might find the detoxification symptoms overwhelming.
This cleanse is designed for people who have done several previous cleanses and are ready to take it further, or people who are inactive to lightly active and weigh less than 125 lbs.
Does just the thought of sugar…even natural fruit and vegetable sugar… give you a headache? Or want a fresh, new way of fitting greens into your diet? Then try our veggie-packed Greenlight Cleanse:
The Cocolily blend provides alkalizing hydration, minerals, enzymes and plenty of chlorophyl – which provides the basic material for building healthy red blood cells, and boosts the blood’s oxygen carrying capacity for greater energy.
That’s followed up with the Green Protein Nut Milk, made from activated nuts (soaked in water initiating the sprouting process and making them even more nutritional and digestible). Throw in some spirulina for some easy-to-absorb amino acids, high GLA fatty acid content, and antioxidants. These healthy fats, proteins and superfoods provide the energy you’ll need and the pure nutrition you want.
You had fun and relaxed your mind this weekend, now it’s your body’s turn with an easy to do Day Spa Cleanse. This is a great cleanse if you are looking to really clean up your act for a day or three, rather than commit to a traditional juice cleanse. The juice of the Spicy Detox Lemonade stimulates hydrochloric acid production and has an alkalizing effect on the body, while the cayenne raises your metabolism, and thins and purifies the blood. Both ingredients help break up mucous – often a by-product of an unhealthy lifestyle – which clogs our sinuses, intestines and colons. The Fountain provides all the vitamins, minerals and enzymes of an entire days worth of vegetables and herbs. And we put an exclamation point on that cleanse with a satisfying high-protein quinoa salad.
(Makes 24 pieces)
12 eggs, hard-boiled and peeled
2 ripe avocados
1 garlic clove, crushed
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon lemon juice
1 teaspoon mustard (optional)
6 pieces of bacon
Cook bacon in a pan on medium heat until crisp. Drain on paper towel and set aside. Cut each hard boiled egg in half and carefully remove the yolks.
In a mixing bowl, mash 6 full yolks with the avocado, garlic, olive oil, paprika, lemon juice and mustard. don’t use all of the yolks because the avocado will make it rich enough. It should be a creamy consistency after you fully mix the ingredients. Take your cooled bacon and finely chop into small pieces and add to mixture. Stir together.
Spoon each egg half with mixture. Sprinkle paprika on each egg.
– 3 egg yolks
– 16 ounces of heavy cream or canned coconut milk
– 1/2 a cup of maple syrup, honey or coconut sugar
– 1 teaspoon vanilla
– Combine all the ingredients in a medium saucepan and bring to a low boil while whisking constantly. You don’t want any lumps
– Remove from the heat and let cool, then strain into a medium mixing bowl, cover with a lid or plastic wrap, and chill in the fridge for at least 2 hours.
– Pour the cooked custard into an ice cream maker and run following directions.
– Put the finished ice cream into a container and store in your freezer.
Once you have your basic ice cream, you can make lots of variations such as :
While your ice cream is making, saute a cup of chopped pecans in a skillet with a teaspoon of butter. When they are toasted, remove the nuts, then add 2 tablespoons of butter and 2 tablespoons of your sweetener of choice to the pan and heat a few minutes more to make a caramel sauce. Add back the nuts and mix until well coated, then pour onto a plate and leave to cool. The sauce will thicken slightly. Once your ice cream is made, mix in the nuts and the sauce, put into a container, and store in your freezer.
Add a few drops of mint extract and a few drops of green food coloring (optional) to the cooked custard base before freezing. When your ice cream is made, mix in a cup of chopped dark chocolate, put into a container, and store in your freezer. [Jane Grok note: I strongly advise against using any artificial food colorings, as they are all toxic & damaging to humans.]
Add 2 tablespoons of cocoa to the ingredients when you make your custard base. Follow the directions above. When your ice cream is made, mix in a cup of chopped dark chocolate, put into a container, and store in your freezer.
One of the best ways to serve your french vanilla ice cream is with chocolate. Melt some dark chocolate in the microwave and pour this over your ice cream. This will form a hard coating like the kind you get on Dairy Queen dipped cones, but much tastier.
This is, of course, incredibly rich, and not the sort of thing you want to eat more than a couple of times a year. But when you really want to indulge, it’s much, much better for you than anything you can buy.
3 cups of chopped fresh fruit
3 1/4 cups of heavy cream or 2 – 14 oz cans of coconut milk
1/2 cup of maple syrup, honey or coconut sugar (more or less to taste)
1 teaspoon of vanilla
Put all the ingredients into your blender or processor and process until pureed. Taste to make sure the sweetness is right, then pour the mixture into your ice cream machine and freeze according to the instructions.
The variations on this are endless.
Add the salt, honey, egg yolks, colza oil and give it a good whisk. Now you have a fat and smooth mixture that should make a very tasty ice cream! Let the mixture cool in the fridge for a couple of hours.
Chop the pistachios in a mixer and roast them in a dry frying pan. Be careful not to burn them.
Run the ice cream mixture in the ice cream maker and add the pistachios halfway through.
Serve with a bunch of pistachios and enjoy!
A 3 ingredient ice cream. You won’t know what hit ya! Anyone can make this and it’s a pretty darn good (and cheap!) switch-a-roo for store bought coconut ice cream or the likes.
Remove the peels from the bananas and discard. Place the bananas in plastic wrap and stick in the freezer for at least 5 hours. Once they’re hard all the way through, you’re ready to start making the “ice cream.”
Take out your food processor and toss in the frozen bananas, coconut milk and vanilla extract. Blend until everything is smooth. Done!
Either eat immediately or stick it in a covered dish and freeze it. Take the ice cream out of the freezer about 20 minutes before you’re ready to eat. It can get pretty hard in the freezer.
14-ounce can full-fat coconut milk (refrigerate before using if possible–I didn’t do this and it was fine)
14-ounce can light coconut milk (I actually just used 2 cans of full fat coconut milk and my ice cream was super creamy!)
½ cup honey
⅔ cup cocoa powder
¼ teaspoon cinnamon (I omitted this as I wanted plain chocolate ice cream, but I think I’m definitely going to add it next time!)
Pinch kosher salt
Ingredients for Frozen Custard
1 medium butternut squash (will need 2 cups cooked)
1/2 T salt
a few tablespoons coconut oil
1/4 C coconut chips
1/4 C almond slivers
1 t salt
1 t ground cinnamon
1/2 t ground nutmeg (fresh preferred)
1. Combine coconut chips and almonds in a pan (clean stainless steel preferred) over medium high heat, stirring often, until the fragrance of the nuts and coconut come out and a light brown color develops.
2. Toss in a bowl with remaining ingredients.
3. Serve on top of ice cream or snack on it obsessively. Store in an air tight container for a LONG time, although best served fresh.
Yield: 9×13 giant mass of coconut bark
This simple recipe is easy to make and incredibly refreshing on a hot summer day.
Makes 4 cups.
Thanks to: http://paleomagonline.com/orange-manius/
On the preparation:
For the crust:
1/2 cup raw pecans (pecans don’t require soaking)
a little more than 1/2 cup soft pitted dates
1/4 cup raw flaked coconut
tiniest pinch of sea salt
For the filling:
3 1/2 cups raw cashews (soaked & drained)
2/3 cup agave nectar
2/3 cup extra virgin coconut oil
2/3 cup fresh lemon juice
2 teaspoons vanilla extract or 2 vanilla beans, scraped
Begin by soaking the nuts. After they’ve finished soaking, prepare the crust. In the bowl of a food processor, chop the dates, nuts, coconut and sea salt. Process until it holds together when you press it between two of your fingers. Set aside. Begin the filling by slightly warming the coconut oil in a bowl of warm water (it melts at 77 degrees). Add the cashews, coconut oil, agave, lemon juice and vanilla into the pitcher of a blender, and blend well (until completely smooth). Blend a little more, just to be safe.
Press the crust evenly into the bottom of an 8-inch spring form pan (don’t go up the sides). Pour the filling on top and freeze for 4 hours, or over night. To serve, let the cheesecake thaw for about 30 minutes, and cut into small slivers.
1/2 cup of raspberries
1/4 cup of water
1 tsp of raw honey
1/2 tsp. of vanilla extract
a dash of almond milk (or you could use coconut milk)
I put all of the ingredients together in a bowl and used a hand mixer until blended. Then drizzle desired amount over your slice of cheesecake.
Author’s notes on the recipe: