Re-SIP-ees

Gluten free, Grain free, Vegan

 

For this deliciously healthy smoothie, you can substitute protein powder with a spoonful of peanut butter to add protein and creaminess. You can also substitute a seed mix with any nuts or seeds for protein.

If your tummy can handle it, using real dairy milk will add extra nutrients.

Feel free to pack in the spinach because that peanut butter will mask the leafy green flavour!

​

Ingredients:

• Tripe banana, previously sliced and frozen

• 1/2 cup frozen wild blueberries

• 1 large handful organic spinach

• 1 scoop peanut butter protein powder

• 1/2 - 1cup dairy-free milk of choice

• 1 tbsp seed cycling mix (Optional)

​

Directions:

1. To a high-speed blender or small blender, add banana, blueberries, spinach, protein powder, dairy-free milk (starting with the lesser amount), and seeds (optional) and blend on high until creamy and smooth, scraping down sides as needed.

2. Taste and adjust flavor as needed, adding more banana for sweetness or protein powder for peanut butter flavor. Add more dairy-free milk as needed to thin.

3. Serve and enjoy immediately. Store leftovers covered in the refrigerator up to 24 hours, though best when fresh. You can also freeze leftovers in an ice cube tray and add to future smoothies.

This one is great for those of us who don’t like to eat in the morning, as it adds a little extra energy/calories to your coffee, gets your metabolism started, and is also really creamy and yummy.

Feel free to add milk, cinnamon, turmeric, etc to taste. Don't stress about the fats in this drink - we need them, and this is a good way to incorporate them into your diet. 

​

Ingredients:

• 1 cup black coffee

• 1 tablespoon coconut oil

• Sweetener to taste (Optional)

​

Directions:

1. Brew coffee as usual.

2. To prevent the blender jug from breaking from the hot coffee, preheat it by placing hot water in it while the coffee brews. Discard water before blending the bulletproof coffee.

3. Place the brewed coffee and coconut oil in the blender and blend until there is a foamy layer on top.

4. Serve and enjoy.

Gluten free, Indian-inspired, Vegan

​

Make this tonic when you’re feeling down or sick, need to destress, need some help in the digestion department, have an upset stomach, or just need something cozy when it’s cold outside.

 

Ingredients:

• 1 Tbsp fresh grated turmeric (packed // or 1/2 tsp ground, though fresh is best)

• 1 Tbsp fresh grated ginger (packed // or 1/2 tsp ground, though fresh is best)

• 1 whole lemon (juiced // ~3 Tbsp or 45 ml juice as original recipe is written // plus leftover rind)

• 1-2 tsp maple syrup (optional // can sub stevia or raw honey if not vegan)

• 1 pinch cayenne pepper (optional // or cracked black pepper which many readers have commented helps with the bioavailability of the turmeric!)

• 3 cups filtered water

​

Directions:

1. To a small saucepan, add turmeric, ginger, lemon juice and leftover lemon rind, maple syrup (optional), cayenne (optional), and filtered water. I personally didn’t think it needed any sweetener, but sweeten to taste.

2. Bring to a simmer (not a boil) over medium to medium-high heat (~3 minutes). Then turn off heat.

3. Set a small strainer over serving glasses and divide between two mugs. Enjoy. If the tonic is too potent for you, dilute with more hot/warm water.

4. Store (strained) leftovers in the refrigerator up to 2-3 days. Reheat on the stovetop until just warm.