• 3 tea bags or loose equivalent
• 1/4 teaspoon green cardamom
• 3 Tablespoons of light agave nectar
• 1 cup water
• 1/4 cup almond milk
1. Boil water.
2. Pour water over tea, cardamom and agave nectar and steep 7 minutes.
3. Pour over ice and finish with almond milk.
• 6 cups fresh watermelon, seeded
• 2 cups pineapple juice
• 1 pint raspberry sorbet
• ginger ale
• 1 orange, sliced thin (peel on)
• 1 lime, sliced thin (peel on)
• a few fresh mint leaves
1. Run watermelon through a juicer or blend.
2. Add pineapple juice and sorbet and stir to combine.
3. Add sliced fruit and fresh mint leaves.
4. Stir in ginger ale just before serving.
• 4 cups warm water
• 1 cup freshly cooked white rice
• 1 teaspoon vanilla extract
1. Place all ingredients in your blender and blend well.
2. Pour into a container and allow to settle for at least an hour before pouring through a fine strainer, careful to leave as much sediment as possible in the first container.
3. Refrigerate and enjoy as a drink or in recipes that call for milk.
• 6 cups water
• 1 Tablespoon loose black tea
• A handful of fresh mint leaves
• 3 lemons
• 1/2 cup raw honey +/-
1. Bring half of the water (3 cups) to a boil and turn off heat.
2. Place tea and mint in an infuser and steep in water (covered) for 7 minutes.
3. Stir in honey (raw honey has been studied and is beneficial to diabetic patients).
4. Add remaining cool water and the juice of three lemons.
5. Serve over ice.
Don’t let the name fool you. There’s more to this than meets the eye!
• 4 carrots
• 1 apple
• 1 lemon
• 1/2 cup red cabbage
• small chunk of ginger
1. Blend well and enjoy.