1 cup unsweetened coconut milk
1 cup of ice
1 teaspoon of vanilla
1 large handful of mint leaves (or to taste)
local raw honey or maple syrup or Stevia (Stevia rebaudiana) to taste
*** Blend all ingredients in blender until smooth
Have been making this for a while now. It’s very good and yummy. I am not thrilled with honey in it and maple syrup makes it to sweet so I go with something in between these.. however that’s me. Furthermore, my spouse likes more mint than I. Our daughter isn’t thrilled no matter what.
by Cook eat Paleo- www.cookeatpaleo.com/healthy-shamrock-shake-recipe/
1 large Red Pepper
1 bunch of Kale
2 Tbsp. Olive oil
Salt and pepper to taste
Wash your vegetables and greens. In a saute’ pan add olive oil and season with a pinch of salt; add in red pepper sliced and saute’ for 5 minutes, covered add in your chopped greens still wet. All process keeps your pan covered. Season to taste, just before serving drizzle on lemon juice!
Serve over brown rice or quinoa or alone… enjoy!
1 cup steel cut oats
1 ½ tablespoon fresh lemon juice
¼ teaspoon sea salt
½ cup mix golden and regular raisins
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon powdered ginger or fresh grated
1 teaspoon maple syrup
¼ cup coconut milk or any other nut milk
Place the oats in a pan and cover with water add the lemon juice and soak overnight.
Drain through a fine mesh and rinse well
In a 4 quart pot, combine the oats, 2 cups of water and salt. Bring to boil on high heat and cover. Decrease the heat to simmer and cook for 10 minutes. Add dried fruit, cinnamon, cardamom, ginger and stir.
The oatmeal becomes creamy as the water evaporates. Add the maple syrup and the milk and stir.
Serve warm in a bowl and garnish with toasted nuts or fruit compote
Adapted from One bite at a time by Rebecca Katz pg. 84