Alkaline Green Smoothie ...Makes Your Belly Smile!

Healthy “Limeade” Smoothie Recipe:

Are you familiar with the pH Miracle? It’s all about balancing the alkaline levels in the body be, which can be done through diet, supplements and alkaline water – higher pH. For instance, when the body is more acidic, it can be more susceptible to diseases or illnesses.

INGREDIENTS:

• 1/2 english cucumber, sliced
• 1/2 avocado
• 2 handfuls baby spinach
• 3-4  limes, peeled  (adjust to desired amount)
• 1/2 teaspoon cinnamon
• Honey (1 tbsp) or to taste [or liquid stevia, agave, or natural sweetener of choice]
• 6-8 ice cubes

DIRECTIONS:

In blender, add cucumber, avocado, spinach, lime [all three, but peeled], cinnamon, stevia, ice and  blend on high until smooth.

If it’s too think,  I’ll add about 1/2 cup of cold water.

Once it’s all blended, pour into a large glass and enjoy!

TIP:

During the 30 day detoxification period, choose a smoothie blend once per day as a Meal Replacement.  Follow with Ultra Detox Bath once per week for 6 weeks.

ULTRA DETOX BATH

• 30 Min Detox Bath recommended once a week for 6 weeks
• Ingredients: Hot-Warm Water, 2 to 4 cups Epsom Salt, 8-12 Drops of 2 Essential Oils (Lavender, Chamomile, Lemon Balm, or Orange Blossom), ½ cup of White Vinegar, ½ cup of Baking Soda (optional)

HOW TO MAKE BONE BROTH TO HEAL YOUR GUT, MIND, BODY & SOUL!

WHY BONE BROTH?

Making your own bone broth is extremely cost effective, as you can make use of left over carcass bones that would otherwise be thrown away.   It can also save you money by reducing your need for dietary supplements.    Bone broth provides you with a variety of important nutrients such as calcium, magnesium, chondroitin, glucosamine, and arginine that you may otherwise be spending a good deal of money on in the form of supplements.

Ingredients:

• 2 pounds (or more) of bones from a healthy source
• 2 chicken feet for extra gelatin (optional)
• 1 onion
• 2 carrots
• 2 stalks of celery
• 2 tablespoons Apple Cider Vinegar
• Optional: 1 bunch of parsley, 1 tablespoon or more of sea salt, 1 teaspoon peppercorns, additional herbs or spices to taste. I also add 2 cloves of garlic for the last 30 minutes of cooking.

You'll also need a large stock pot to cook the broth in and a strainer to remove the pieces when it is done.

Instructions

1. If you are using raw bones, especially beef bones, it improves flavor to roast them in the oven first. I place them in a roasting pan and roast for 30 minutes at 350.
2. Then, place the bones in a large stock pot (I use a 5 gallon pot). Pour (filtered) water over the bones and add the vinegar. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available.
3. Rough chop and add the vegetables (except the parsley and garlic, if using) to the pot. Add any salt, pepper, spices, or herbs, if using.
4. Now, bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done.
5. During the first few hours of simmering, you'll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away. I typically check it every 20 minutes for the first 2 hours to remove this. Grass-fed and healthy animals will produce much less of this than conventional animals.
6. During the last 30 minutes, add the garlic and parsley, if using.
7. Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.

TRY IT OUT FOR YOURSELF!