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Beverage

Dec
05

Jay Robb® Strawberry and Blackberry Protein Shake

Posted by Dr. Lori Arnold

Jay Robb

Jay Robb® Strawberry and Blackberry Protein Shake

Gluten-Free, Refined-Sugar Free, Low Carb

Serves: 1

Prep Time:  5 minutes

Cook time:  None

Ingredients:

1 Scoop Jay Robb® Strawberry Whey Protein Powder (or 2 scoops rice or pea

protein powder, for dairy-free alternative)

1 Tbsp. Organic Combination Flax and Borage Oil

2 Tbsp. Ground Flax Seeds

Ice (made from filtered water), if desired

6-8 oz. filtered Water

½ cup fresh or frozen Organic Blackberries

¼ cup Walnuts

1 Tbsp. Designs for Health® Paleo Reds (optional)

 

Instructions:  Place all ingredients in blender and thoroughly combine.


Nov
25

Fresh Dairy-Free Homemade Coconut Milk

Posted by Dr. Lori Arnold

Coconut Milk

Fresh Dairy-Free Homemade Coconut Milk

Gluten-Free, Dairy-Free, Sugar-Free, Paleo-Friendly

Ingredients:         8 ounce package Organic Finely Shredded Coconut

4 cups boiling, or very hot, filtered water

Nut Milk Bag

Instructions:

  1. You will need a high-powered blender, like a Vitamix or equivalent that can sustain high heat.
  2. Add the coconut and boiling/hot water to the blender.
  3. Blend well, about 1 minute on higher setting. Let set for another 2-3 minutes before straining.
  4. Pour the contents of the blender through the Nut Milk Bag into a large bowl or pitcher.
  5. Pull the strings of the bag and squeeze the remainder of the coconut milk out.
  6. Refrigerate the coconut milk and use within 2-3 days.
  7. TIP: Don’t throw away the coconut meal left in your nut bag! I put the fine coconut in a tight container and refrigerate to use in recipes. The coconut is deliciously moist and tastes fresher than boring bagged coconut. You can keep the coconut in your fridge for up to a week if tightly sealed. I use the coconut in smoothies.

Makes:          3 cups


May
18

Basic Homemade Dairy-Free Almond/Nut Milk

Posted by Dr. Lori Arnold

Basic Homemade Dairy-Free Almond/Nut Milk

Gluten-Free, Dairy-Free, Sugar-Free, Paleo, Vegan

Ingredients: 

1 1/3 cups Organic RAW Almonds (or cashews)

4-8 cups Filtered Water

Optional:

1 Tbsp Pure Organic Vanilla Extract

1-2 packets Stevia

Special Appliances:

High-Powered Blender (like Vitamix or equivalent)

Nut Bag or Cheesecloth (I prefer Nut Bags… much easier, less messy)

Instructions:

Soak 1 1/3 cups RAW almonds in a bowl or container with plenty of filtered water, at room temperature for 12-18 hours. Soaking will make the almonds softer and more digestible and rinse off any potential chemicals.

Drain the almonds in a colander and rinse with fresh water.

Place the almonds in a high-powered blender. Add 4 cups filtered water and blend until the nuts are pulverized.

Strain through cheesecloth or a nut milk bag. If using cheesecloth, use a spoon to scrape the almond meal around and allow as much liquid to drain through.

Transfer to a glass jar or pitcher and refrigerate, covered for 4-5 days. You can use the remaining pulp in hot steel cut gluten-free oats cereal, fruit or other great vegan recipes. You can even dry the pulp in the oven and use it as almond meal, or freeze in a Ziploc bag for future use.

For a little sweetness, add 1 Tbsp Vanilla Extract and 1-2 packets Stevia.

Modifications:

Almond Milk with Coconut Water: Soak almonds in regular water, but use 4 cups coconut water to blend with soaked almonds.

Almond Milk sweetened with Dates: Follow same directions above, but blend soaked almonds with water and 8 pitted dates. Add 1 Tbsp Vanilla for extra flavor.

Makes:  4-6 Servings


Apr
07

Go-Go Juice

Posted by Dr. Lori Arnold

13

Go-Go Juice

Gluten-Free, Dairy-Free, Refined Sugar-Free, Vegan

Guest Chef:  Kimberly Allison, B.A., Living Life Well

Heal Yourself Beautiful is all about providing you with the best and healthiest recipes and education.  In order to keep your body working like a well-oiled machine, appropriate excellent nutrition is critical.  Load your body with the best fuel possible!

The Heal Yourself Beautiful community will be hosting “guest chef” recipe curators to this site.  Every now and then you will see a recipe submitted by one of the members to enhance your recipe box and help you on your health quest.  Today’s BLOG recipe post is from Guest Chef Kimberly Allison, B.A., who is a Personal Chef and Life Coach at Living Life Well.  Kimberly enjoys this green juice drink to “taste the rainbow”.  Thank you Kimberly for your submission!  You will need a juicer/juicing machine for this recipe.

Ingredients

2 large leaves Kale

4 slices Cucumber

5-6 stems Cilantro

1 slice Fresh Ginger

½ Red Bell Pepper

1 small Carrot

1 stalk Celery

½ small Granny Smith Apple

2 leaves Red Cabbage

½ cup Coconut Water

Instructions

  1. Use as many ORGANIC fruits and vegetables as possible.
  2. Prep fruits and vegetables by washing with filtered water.
  3. Rough chop produce as it makes the juicing process easier.
  4. Be sure to seed the apple as the apple seeds contain arsenic.
  5. Run each vegetable and fruit through the juicer and when all items are juiced, pour ¼ cup of coconut water in the machine to flush out as many vitamins, minerals and nutrients as you can.
  6. May add extra liquid vitamins as an option.
  7. Pour over ice and drink within 15 minutes.
  8. This is how to “taste the rainbow”!