Liver Detox Smoothie

Ingredients

• 1 ripe banana peeled
• 1/2 green apple cored and chopped
• 1 medium-sized carrot peeled and chopped
• 1 handful baby spinach
• 1 (1/4-inch) nub turmeric root, peeled
• 1 Tbsp fresh parsley chopped
• 3 walnut halves
• 2 Tbsp Hemp Hearts
• 1/2 lemon juiced
• 1 pinch cinnamon optional
• 3/4 cup unsweetened almond milk see note
• 1 pinch black pepper 

Instructions

Add all ingredients for the smoothie to a blender and blend until completely smooth. Taste smoothie for flavor and add more cinnamon and/or some honey to taste.

Anti-inflammatory Tea Recipe:

Ingredients

• ½ Gallon of Water
• 3-4 Tbsp Fresh Chopped Ginger (No need to remove the skin, just wash really well)
• 1-2 Tbsp Fresh Chopped Turmeric (No need to remove the skin, just wash really well)
• 2-3 Cinnamon Sticks, Crushed
• 1 Tbsp Black or Medley Peppercorns crushed
• 2 Dried Star Anise, Crushed
• 8-10 Cardamom Pods, Crushed
• 10 Cloves, Crushed
• 8-10 Allspice pods or ½ tsp Powdered
• ¼ Cup Chamomile flower, Dried
• 1 Tbsp Dandelion Root, Chopped (Optional)
• 1 Tsp Chicory Root, Ground (Optional)
• 1 Tbsp Marshmallow Root, Chopped (Optional, added after boiling)

Instructions:

Chop your ginger and turmeric. Crush your Cinnamon, Peppercorns, Star Anise, Cardamom Pods, Cloves and Allspice to release the flavor and the beneficial components. Add all of the spices and roots (Except Marshmallow root) to the water in a pot and bring to a boil. Stir, Cover and reduce heat to simmer for 30 minutes. Add the marshmallow root. Stir and Turn off heat. Let the blend steep for 30 minutes up to 6 hours or over night. The longer it steeps, the stronger your decoction will be. Use a mesh strainer to strain off the solids over a large bowl. Pour the liquid into a ½ gallon glass jar and cover with a lid. Store in the refridgerator for up to 2 weeks. 

When you prepare a glass, mix equal parts spice tea and filtered water to dilute. Add a splash on non dairy milk and enjoy hot or cold. 

Cashew Milk

Ingredients:

• 1 cup unsalted raw cashews
• 6 cups water
• Pinch of sea salt

Instructions:

1. Soak cashews in filtered water that covers the cashews completely in a bowl for at least 2 hours or overnight in the fridge. Nuts should swell slightly

*Quick soak by boiling the cashews for 10 minutes followed by 10 minutes in the hot water. 

1. Drain the water and rinse with cold water.
2. Add cashews to a high powered blender.
3. Add the fresh filtered water and pinch of salt. 
4. Blend for about 5 minutes on a high speed until it reaches the consistency of milk.

*You may need to split into 2 batches, depending on the capacity of your blender. 

*Keep refrigerated for up to 7 days and use in any recipe that calls for milk.