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Green Juice

  • 1-2 apples
  • 1 handful of spinach
  • parsley
  • chard
  • dandelion
  • comfrey
  • wheat grass (or anything green)

Blend the greens and apple with a full blender of water, strain out the pulp, and enjoy! You can use the pulp in salad dressings, other dishes or mix it in with your pet food.

Almond Milk

1 cup soaked almonds
2 T honey or 1/2 cup of dates
1 t vanilla
4 cups of water

Blend all ingredients thoroughly. Strain out the pulp with either a strainer or a cheese cloth bag. Place pulp back into the blender with more water. Strain again. You should have 8 cups of sweet delicious almond milk. Use the pulp in dressings, cookies, manna bread or any other raw food recipes. For a variation use 2-4 bananas or the wheat berry juice strained out in making manna bread instead of almonds.

Coconut Milk Chicory Chai

  • 2 cups shredded coconut
  • 1/2 cup dried chicory root
  • blender full of good water
  • 1/2 cup local honey           
  •  1 tsp vanilla        
  • 1/4 tsp clove             
  • 1inch piece ginger
  • 1/4 tsp cayenne pepper
  •  1/4 tsp cardamom
  •  1 tsp cinnamon    

Gather the chicory roots in the early spring or late fall.  Use them fresh, or wash, chop and dry the roots and store in a cool dark place for later.  Blend all ingredients in the blender and strain out the pulp.  The pulp can be used in making Chai spiced cookies or fudge.  Chicory builds liver strength and provides a rainbow of minerals to your body?s integrity.  Indulge in the sweet taste of vital health.

Lemonade Berry Lemonade

Blend all ingredients in the blender and strain out the seeds.  Enjoy this festive lemony beverage of local goodness!

Thistle Lemonade

  • 5 green thistle leaves
  • 4 cups good water
  • ½ cup honey (or 2 apples)
  • 1 tsp vanilla
  • 2 lemons

To harvest the thistle leaves with bare hands, delicately reach from behind on the stem of the leaf to avoid being pricked, otherwise use gloves.  Cut thistle leaves into pieces with scissors.  Add all ingredients in blender with water and blend well.  Strain out the pulp and enjoy a delicious and highly nutritious beverage.

Rosehip Hibiscus Sun Tea

  • 1/2 cup dried or fresh rosehips
  • 1/2 cup dried hibiscus flowers
  • 1 inch piece ginger, diced
  • 1 tsp lemon peel
  • 1/2 gallon water blessed with love                             
  • 1 cinnamon stick and 3 tbsp local honey

Place all ingredients in a gallon jar of water.  Let the brew soak for one to two hours in full sun, or add hot water and have this tea in minutes. Rosehips contain incredible amounts of vitamin C and bring circulation to the blood and tone to the tissues.  Hibiscus flowers add extra zing and infuse this sun tea with the contagious color of pink.