Hot tonics and elixirs, are potent superfoods, superherbs, and spices with very powerful health benefits. Combining a ton of high quality superfood ingredients in a liquid form is easily digestible, and effectively absorbed. It’s an excellent way to target many different areas of the body at one time. There are three superherbs to this decoction.
Roasty Toasty Immune Support
Pau D’ Arco is a South American tree bark that has anti-fungal properties, and stimulates the immune system to such a positive degree that it has been traditionally used as a primary treatment for viruses, such as flu, herpes or hepatitis.
Cat’s Claw is a Peruvian vine that increases the immune response in the body and act as antioxidants to rid the body of free radicals. Immune support is one one of the many health benefits of this herb.
Burdock Root is a super herb that is native to Asia, and it detoxes the liver, purifies the blood, and supports the immune system.
1-2 Quarts water
1/4 Cup Pau D’Arco
1/4 Cup Cat’s Claw
1 Tbsp Burdock Root
1 Cinnammon Stick
2 Tbsp Chopped Cardamom Pods
1 Ginger Ice Cube (ginger blended with water and frozen in ice cubes)
Decoct for about an hour. Nice roasted taste, slightly bitter. Add honey or agave if you like a sweeter tea or through some raisins into the pot as it decocts.
When we think of comforting winter foods, sweet potatoes are always high on the list, as they are inexpensive, readily available, and delicious! Sweet potatoes are a good source of magnesium, which is the relaxation and anti-stress mineral…something we can all use during the holidays. The crust for this sweet potato pie could easily be used for other pie recipes.
To make crust, place the walnuts in your S-blade food processor, and finely chop the walnuts and flax seeds. Add in the remaining crust ingredients next and process until sticky. Press into the bottom of a 9″ spring form pan, and place in the freezer to set. For the filling, place all ingredients except for the sweet potato in a high speed blender and blend until well combined. Add the sweet potato and blend again until smooth. Pour over the crust, and place in freezer to set for an hour, then add topping. Enjoy!
Whether it’s a short-term frustration like a waiting line or a major life event like losing your job, psychological stress can affect our bodies. Did you know that about 70% of doctor visits and 80% of serious illnesses may be linked to stress? Here is a hot tonic elixir that is sure to reduce the negative effects of chronic stress on the adrenal glands. Eleuthero is the key ingredient and it has vast potential to support the body during times of intense physical trials. This herb is excellent for cultivating health, longevity, and exuberance in a world that keeps demanding more from us on a daily basis.
“Reality is the leading cause of stress amongst those in touch with it.” - Jane Wagner
Stress Free Apple Cider
About 3-4 quarts apple juice or part apple juice, part water)
1/2 cup eleuthero root
2 cinnamon sticks
Pinch of allspice
2″ ginger grated
1/4 cup raisins
Bring to a boil then cover and simmer on low for about an hour or more. Strain as you pour it into mugs. Ours was especially tasty with freshly juiced home grown apples
This recipe is for you if you’re eating “Raw Until Dinner” or looking for some upgraded cooked foods while you transition to a more raw superfood lifestyle. The higher quality of foods you eat, the easier it is to upgrade your entire lifestyle and experience greater health.
Vegan Green Bean Casserole
Our Thanksgiving meal wouldn’t feel complete with out green bean casserole, but it’s time to upgrade the quality of the ingredients to satisfy our cravings for healthier foods and way more delicious flavors than what comes out of a can.
Preparing this recipe will take a little longer than the canned version, but the flavors or so amazing that it’s worth the little bit of extra kitchen time. Put on some kitchen music, and have fun!
Thinly slice the onions into half rings. Put the flour and salt in a mixing bowl and stir. Add the onions and toss them until coated with the flour. Coat a baking sheet with a little coconut oil and spread the onions even across the pan.
Bake at 475 degrees F for 30 minutes, tossing the onions every 10 minutes or so. When the onions are golden brown, remove them from the oven and set them aside. Turn the oven down to 400 degrees F.
Make the crust by grinding the nuts in a food processor and pulsing until you have small crumbles. Add the salt, vanilla and dates (a few at a time) and process until a dough begins to form. Spread the crust over the bottom of a spring form pan and press it into the pan.