This slushy smoothie is the dairy-intolerant’s delight. Frozen strawberries create the refreshing texture perfect for a hot summer day, while avocado mimics the creaminess of dairy. Enjoy with breakfast or as a delicious and healthy treat.
- 3 cups frozen strawberries (these are a little hard to measure, as there will be a lot of extra room between the berries, so make the cup overflow to have enough)
- 1 small ripe avocado
- 1 cup filtered water
- 1/4 tsp. NuNaturals vanilla liquid stevia extract (If you use another brand of stevia, sweeten to taste.)
- Combine all the ingredients in your blender and blend for 20-25 seconds. You might have to turn the blender off several times to stir the smoothie.
- Enjoy! This smoothie is very good with a slice of lemon.
It sounds crazy, but this milk is actually delicious. It has a very subtle flavor, making it great for recipes. When it is refrigerated, it will become viscous, like thick cream, from the gelatin. It is super fun and yummy to drink when it is like this (you get a substantial milk mustache!).
Avocado Milk is great for people who are on the AIP Paleo diet, as there are no nuts in this milk. Some of my favorite things to make with it are custard and smoothies. Be creative!
Avocado Milk will have a light green color, because, after all, it is avocado. I like to think of it as fun, exotic, magical; whatever you do, don’t say weird. Pretend you are drinking witches’ brew, and have fun with this whole food beverage!
- 2 cups water
- 1/2 a medium-sized avocado
- 1/2 tsp. gelatin
- 1/2 tsp. vanilla extract
- 1 tsp cinnamon (optional, but I recommend it)
- 1/8 tsp. liquid stevia
- Pour 1 cup of the water into a saucepan and sprinkle the gelatin over it evenly. When the gelatin has dissolved (turned from white to translucent), turn the heat on to medium-high, stirring constantly, until steam rises from the top of the mixture.
- Place the avocado in a high-powered blender, and pour the gelatin-water mixture over it. Blend on high until the avocado is completely pulverized, about 25 seconds.
- Add the rest of the water and the other ingredients, and blend until emulsified.
- Refrigerate and enjoy! Amazingly, Avocado Milk will last in the refrigerator for 2-3 days.
Now that green smoothies have become popular, recipes for them are everywhere. But no green smoothie recipe I have ever seen has ever addressed the biggest problem with the kale family: oxalic acid. This substance occurs in most leafy greens, excepting lettuce, and including broccoli, as well as other foods, and can be neutralized by cooking slightly. In this recipe I blanch the kale with the apples before puréeing the smoothie. This way I don’t have to worry about the oxylates!
This recipe also has a low salicylate profile. My mom and I struggled with the added challenge a salicylate-free diet posed, in spite of all our experience with food allergies and health issues. This is one of the yummy, easy recipes I discovered that has helped make this new diet easier.
Just a little warning: it isn’t a super indulgent icy, creamy, strawberry-banana-slushie type texture. It’s delicious and fruity and sweet, but don’t expect a milkshake.
For more about salicylates, take a look at my article here.
Here’s the recipe!
- 3 leaves of kale, with the ribs removed
- 1/2 a large Golden Delicious apple*, cubed (see how here)
- 1 1/2 tbsp. honey
- juice of half a lemon
- 11 drops of stevia
- 1/2 cup water
- Combine the apple, kale and water in a saucepan, and simmer on medium heat until the kale turns from dull to bright green, and the apples are soft, about 7 min.
- Remove the saucepan from the heat, and allow to cool completely.
- Separate the apple pieces and freeze for 2 hours on parchment paper.
- Remove the apple pieces from the freezer and place them in your blender with the other ingredients. Blend on high for 15-20 sec.
- Enjoy immediately, as the smoothie will oxidize (turn brown) if it is left out for too long.
*Golden Delicious apples are the only variety that are low in salicylates. If you are not sensitive to the salicylates in apples, feel free to use other varieties.:)
This is not a post about how to make vinegar. No idea how to do that. This is a post about how cool apple cider vinegar is.
I’ve always liked the taste of vinegar. I don’t know why, I just do. I just thought it tasted good though, until one time I had a headache, and for some reason I felt myself craving apple cider vinegar.
Finding the solution to my headache was any port in a storm; so I made myself a glass of water with apple cider vinegar and stevia, and my headache cleared up almost immediately.
Since then, I have it all the time. It clears up pretty much every minor ailment: stomachaches, headaches; it’s even helped me feel better when I’ve had heat stroke (hot summer this year).
Another of its numerous benefits is balancing the ph of your stomach. If you have chronic stomach problems when you eat, try having a tablespoon of apple cider vinegar before every meal.
I’ve done many variations of this recipe, including making it into an electrolyte beverage by adding chia seeds, honey, and cayenne pepper (just a little).
Here’s the recipe:
- 8oz water
- 1-2 tsp. apple cider vinegar
- 5-7 drops NuNaturals liquid stevia
And the variation: When you use honey, it’s better to dissolve it in warm water first, and then chill it after you add the other ingredients. Warm water helps the chia seeds gel up faster too.
- 8oz water
- 1-2 tbsp. chia seeds
- 1 tbsp. raw honey
- 1-2 tsp. apple cider vinegar
- 5 drops NuNaturals liquid stevia
- Combine all of the ingredients in the water.
- Add ice for a fun summer cooler. Or, heat it in a saucepan (do not use a microwave!) for a cozy but zesty tea.
This broth is very healing, tastes great, and is a perfect base for soups and stews. It is a great basic to always have on hand. I like to make a large batch and freeze what I don’t need.
- 1 lb. bones
- approximately 1 gal. water
- 1 tbsp. salt
- 1 tbsp. apple cider vinegar (optional)
- Place all the ingredients in a large stock pot/crock-pot.
- Turn on low heat and put the lid on.
- Simmer for 2-3 hours, after which skim the fat off the top. (Do not discard this fat, as it is nourishing, and is a good additive to many savory recipes).
- Return skimmed broth to the heat, and continue to cook for approximately 24 hours, adding water as the liquid in the pot evaporates. Pour through a colander to remove bones.