Berry Berry Granita Smoothie

My boys are crazy about this newest special treat creation. Treats are a big thing at our house and it's hard to keep it healthy. But I think I've done it. Tons of berries and a few scoops of superfood powders make this very high in antioxidants, vitamins and minerals. And it's the easiest recipe I've ever posted. Try it, this batch had to be guarded while in the blender so watch those little hands! 

Ingredients: 

• 2 cups strawberries
• 2 cups blueberries (any mix of berries will do, frozen or fresh)
• 1 banana (very ripe is best)
• 1/4 pear
• 3 tbs. coconut milk
• 2-3 cups apple or berry juice
• 8 ice cubes (add more if using fresh berries)
• optional:
• 1 scoop Amazing Grass Green Superfood powder- berry flavor
• 1 scoop Innate Response Formulas Kid's multivitamin powder
• 6 drops stevia liquid (if you prefer a sweeter treat)

Now, throw it all in a blender, I love my Ninja, absolutely great for blended treats like this one. 

Blend in high for 1-2  minutes or until it's smooth and to your liking. 

It should resemble the consistency of very soft ice cream. 

Have spoon waiting and ready, serve and enjoy watching everyone go crazy! 

Making Raw Almond Milk From Scratch

I love making my own almond milk. It's so incredibly easy. The best part is when my  two year old runs over when he sees the strainer to set things up and do his part. It lasts only 4-5 days, but it's usually all gone by then. Not only does it taste better than boxed almond milk, it doesn't have any odd additives that make you stop and think....what is that doing in my milk? Here's a great article by The Primal Parent on store bought almond milk additives. Try it, you may get addicted. 

Ingredients:

• 1 cup almonds (soaked overnight or at least 6 hours)
• 6-8 cups filtered water
• 1/2 tsp lecithin
• 1 tsp vanilla extract
• 4 drops liquid stevia (or substitute with 2 dates, pitted and soaked with almonds overnight)

Note: all ingredients after water are optional. If you don't want to have to shake your milk all the time, lecithin helps it not separate and gives it a more creamy taste. The rest are just to your taste.
Soaking is also optional, but it helps get rid of some of the phytates, helps soften them, and begins the sprouting process with can increase the digestibility and nutrient content of your milk)

Get your blender ready. I love my Ninja, it's amazing!
Dump all your ingredients in and blend on high for up to 3 minutes. I just go by the look and then strain.
Use a metal strainer placed over a funnel to strain your milk either into a bowl or directly into a jar. You can also use a mesh bag but it gets pretty messy.
After straining all your milk, dump your almond pulp onto a cookie sheet to dry or keep in a cup in the fridge. I use mine in cookies, oatmeal, etc. 

Cap your almond milk and put in fridge for up to 5 days. Having a very clean jar to begin with helps the milk last longer. Mine usually lasts anywhere from 3-5 days. Enjoy! 

Kombucha 101- what is kombucha?

This week Chef Fox went all out. He may be only 2, but he's got very sophistocated taste. On a whim while visiting the Lion Heart Kombucha shop in Portland, Oregon he was inspired to do some home brewing. Or shall I say, home fermenting. 

We left with a "SCOBY" (symbiotic culture of bacteria and yeast) also called the "mother" in a jar and lots of excitement. 

A bit about kombucha for those of you who may be as skeptical as most are when first seeing the fermentation process. So what is kombucha? It just looks disgusting. Not to worry though, after filtering it will look more like the kombucha you're used to from the store. Kombucha is a probiotic drink that has many health benefits including tons of healthy bacteria, enzymes, and micronutrients. It has been made for thousands of years and is worth giving a try. 

Now for The Chef's process. 

Kombucha Recipe:

• First, he got his SCOBY and ran a jar though the dishwasher. Or you could clean it with very hot water to get out any uninvited bacteria that may want to hitch a ride. Avoid soap, or at least make sure all soap is gone before beginning. Soap can really inhibit the growth process. 
• Next, Chef Fox brewed up some strong green tea. Feel free to add any herbs you like. Chef Fox is a purist and just used premium Jasmine tea. He brewed about a quart, mixed one cup of plain white sugar in and let it cool completely. Other sweeteners would probably work, but the simple sugar works best because then the bacteria can break it down and use it for fuel more easily. Don't worry, your kombucha won't be intensely sweet after the bacteria have their way with it. 
• When cooled, he dumped it into a large glass jar and added cool filtered water until almost full. 
• Then, The Chef carefully poured the SCOBY into the jar. 
• Lastly, he placed a clean rag on top of the jar and secured it with a big rubber band. 
• And now we anxiously await. Checking on it every day or two to see what has happened. The SCOBY has grown exponentially.
• When to your taste, filter using a small strainer. Usually, kombucha will take 3-5 days to be ready to bottle for the second fermentation. Just taste until almost all sweetness is gone, but your kombucha has not turned into vinegar. You can just stop here and bottle or do a second fermentation that will make your beverage fizzy. 
• Put in bottle with a cap and keep in the fridge if you've chosen to be done here. 
• If you chose to go for the second fermentation, add 1/4 cup sugar to the bottle and shake. Now let ferment for 2-3 weeks. If your kombucha is super sweet, then let sit longer and remember to use less sugar next time. 
• When completely done, your drink should taste very mildly sweet. Cap and place in the fridge. 

Enjoy and begin your next batch because a huge jar only lasts about a week in our house.

Below is a picture of the next batch. We started it the same way, but instead of steeping just green tea, Chef Fox added a handful of elderberries, nettle leaf, red raspberry leaf, and peppermint to the brew. We let this steep for at least half an hour or until cool. Then we dumped the tea through a strainer into the kombucha jar. Now it will brew for 2-3 weeks or until it begins to change in taste. 

Note!! 

Don't leave your SCOBY without any liquid. Leave an inch or two to help feed the SCOBY until you begin your next batch and cover up. Otherwise you'll have drunk fruit flies around your house. And if you're not going to make a new batch for awhile, feed your little SCOBY with some water and sugar so it doesn't die. 

Blueberry Green Smoothie

Oh, there is nothing quite like a cold smoothie on a hot summers day, or really any day for that matter. 

Now, not every smoothie is equal. The keys to a good smoothie are banana and ice. Bananas add that creamy texture and sweetness that really makes a smoothie a good one. And the ice creates a frozen treat that seems like more desert than healthy drink. 

For my boys, it takes a little extra to get them to eat anything that is a veggie. So here is where I hide them. You'd never know this smoothie has beet greens and a superfoods powder. 

Blueberry Smoothie Recipe:

• 1 cup frozen blueberries
• 1/2 cup frozen strawberries
• 1 peach, pear, or nectarine
• 1 banana (frozen is good if you've got some)
• 1/2 cup coconut milk 
• 1 cup beet greens, spinach, or kale (stems removed if really tough)
• 8 ice cubes
• 1 scoop Amazing Grass Green Superfood (berry flavor is good and tons of nutrients. It has wheat in it but before the seeds are produced, it's supposed to be gluten-free and works well for us)

Optional:

• 2 tablespoons agave, honey, or maple syrup (if you want to make sure the kids will devour it)

Now, I love my new blender. I was skeptical, because it's advertised on TV. But The Ninja Professional Blender is really amazing. It has blades in the bottom, middle, and upper parts of the blender, so it works really well and fast. I must use it several times a week and it's a great smoothie maker. And when I saw two chefs standing in line to buy one, I was suckered in. 

So my point is, get out your blender.

Then, place all the ingredients in and blend away for about 1/2 minute or until smooth. Adjust with more ice or water until you get your desired consistency. I like mine like yogurt. Stick in a straw, or if you want to get fancy, add a few flowers and serve. Makes 3 large glassfuls. 

Berry Coconut Sparkle

It's hot, and I can't do hot. But I can do hot if I have an iced beverage with berries in it. And lots of ice.

Here's how:

• 2 cups coconut water
• 1/4 cup seltzer or other kind of sparkle
• 1-2 tsp lemon juice
• a handful of berries (I used raspberries) 
• 1 sprig mint ( I used basil, but mint would be better) 
• 3 drops liquid stevia

This is my version of a version healthy mojito. After wither being pregnant or nursing for the last 6 years, I had to get creative. I don't believe in doing the "pump and dump" method. This tastes better too. 

First, fill glass with 1/3 crushed ice cubes. Add about 3-5 mint leaves, raspberries, and stevia. Crush with a muddle or you can even use a rock if you don't have one. when leaves are bruised, add the rest of the ingredients. Garnish with a sprig of mint and enjoy.