Lemon, Apple and Ginger Mixture That is Literally Going to Flush Pounds of Toxins From Your Body!

Lemon, Apple and Ginger Mixture That is Literally Going to Flush Pounds of Toxins From Your Body!

Talking about diseases which are caused by neglecting the health of the colon like diarrhea and constipation is certainly not something we enjoy. However, learning how to avoid these problems might be worth your while. Moreover, you can prevent serious issues which might happen as a consequence of a toxic colon.

We have great news. There are some really simple, but very effective ways to protect yourself.

Actually, a number of people who are not obese or overweight could have around 10 to 15 pounds of fecal matter in their colon. Additionally, people who have severe allergies, over stressed people or obese could have even more.

Children are no exception to this either. Namely, poor eating habits could cause digestive disorders which could last a lifetime if not treated properly.

Accumulation of waste in the colon can cause colon toxicity, and this could then cause various imbalances in the body. Moreover, it could be the underlying cause of a number of health and weight problems.

What you need to do first is clean the colon with the help of this simple homemade recipe which includes lemon, sea salt, organic apples, and ginger.

Lemon-Apple-Ginger Detox Recipe

Ingredients:

• 1, Organic apple juice- 1 cup
• 2, Organic lemon juice- 2 tablespoons
• 3, Organic ginger juice- 1 tablespoon
• 4, Sea salt- ½ teaspoon
• 5, Purified warm water- ½ cup

Directions:

Juice the ingredients with the help of a juicer.Add about 3.5 ounces of the purified water in a saucepan and put it in a stove.The water should reach a boiling point, make sure the temperature is low.Put the warmed water in a glass and then add the sea salt.Make sure to stir well till the salt is dissolved.Then, add the ginger and the lemon and apple juice and stir well.You have prepared your colon cleansing drink.Use It In This Way

You need to consume one glass of this beverage on an empty stomach every morning before breakfast.

The apples and lemons in this drink are rich in antioxidants, powerful minerals and vitamins that are going to strengthen your immune system, clean the body of dangerous toxins and fight infections and diseases.

Moreover, don’t forget to drink plenty of water while using this beverage in order to enhance its effects

DRAGON FRUIT SMOOTHIE BOWL

Credited by keepinitkind.com

About the Author of Keepin it Kind

April 25, 2014

There was a time in my life where if you told me to eat a smoothie with a spoon I would’ve thought you were drunk.

“Smoothies are for drinking,silly!” I would’ve exclaimed. “You need a straw, not a spoon!”

It took a trip to Hawaii a couple years ago, and the introduction to acai bowls (you may remember the Super Mango Pineapple Acai Bowl and my Cacao Berry Bliss Bowl that were inspired by this trip) to completely change the way I look at smoothies. Now, I would say it’s evenly split between how I consume my smoothies. Sometimes I use a straw, sometimes I use a spoon, and sometimes I use both!

I love scooping up a bite of smoothie with a little crunchy granola and a little bit offresh fruit. It makes the smoothie seem like more of a solid meal to me- one that keeps me energized for hours!

Recently I was grocery shopping and in the freezer section, next to my beloved acai packets, I found frozen pitaya or dragon fruit puree. Seconds later, it was in my shopping cart and I was running to the register. I was about to have a dragon fruit smoothie for lunch! The dragon fruit puree had a milder taste than I’d expected, which means it pairs well with other fruits. It reminded me of a very mild kiwi and it made for a light, delicious, and gorgeously bright pink smoothie. I loved the smoothie so much, I couldn’t wait to make a smoothie bowl for breakfast the next day.

Since I knew Chris and I would be enjoying these bowls after a long run, I added some some Tropical Tango Vega Protein Smoothie Powder (my favorite protein powder for fruity smoothies, by the way) to help replenish some protein, vitamins, and minerals. I also used mango as my base because too much banana makes my blood sugar spike and drop perilously low faster than you can sing “B-A-N-A-N-A-S” (both bowls show bananas on top, but I gave most of mine to Chris post-photo shoot). If you have no problem with bananas, then you can definitely replace the mango with a large banana, if you’d like. Almond milk, kiwi, and some frozen strawberries made up the rest of smoothie. Topped with some granola (I used Lemon Blueberry Granola) and some fresh fruit, this dragon fruit smoothie bowl is the picture of pure bliss. Somebody, grab me a spoon!

Print

DRAGON FRUIT SMOOTHIE BOWL

Yield: 1 smoothie bowl

Ingredients

for the smoothie
• 1 cup chopped frozen mango
• 1 cup chopped frozen pineapple
• 1 packet of frozen pitaya (dragon fruit) puree
• 2 handfuls of baby spinach (or other green)
• 1/2 kiwi, peeled
• 1/2 cup almond milk
• 1/2 scoop Tropical Tango Vega Protein Smoothie Powder
for the bowl
• granola (I used Lemon Blueberry Granola)
• chopped fresh fruit of choice: strawberries, banana, kiwi, mango, blueberries, blackberries, raspberries

Instructions

1. Combine the smoothie ingredients in the blender and blend until smooth.
2. Pour about 1/4 cup of granola into the serving bowl. Top with the smoothie. Top with more granola and fresh fruit of choice. Serve immediately. Enjoy!

DO YOU PREFER TO DRINK YOUR SMOOTHIES OR EAT THEM WITH A SPOON?

Raw Vegan Berry Tarts with Chocolate Mousse

Raw Vegan Berry Tarts with Chocolate Mousse

Crust
1/2 cup oat flour
1/4 cup walnuts
2 tablespoons almonds
2 dried figs
1 tablespoon unsweetened almond milk
1 tablespoon walnut oil (or other preferred oil)
1 teaspoon pure vanilla extract

Filling
1 avocado
2 tablespoons pure maple syrup
1 tablespoon extra virgin coconut oil
1 tablespoon lucuma
1 tablespoon cacao power
1 tablespoon dark cocoa powder (eg Hershey’s Special Dark)
1 teaspoon pure vanilla extract

Topping
A small handful frozen raspberries and blueberries

Be sure that you’ve frozen a small handful of raspberries and blueberries. The raspberries will not break properly if they aren’t frozen, so this step is important.

Add all the ingredients for the crust into the blender. Blend on full speed until the mixture is crumbly and somewhat sticky. You may need to open the blender, spoon it around a little and blend again.

Spoon the mixture into a bowl and set it aside for now, then clean out the blender.

Remove the skin and pit from the avocado and add it to the blender, then add the rest of the filling ingredients in. Blend on full speed again until everything is completely smooth and well mixed. Again, use a spoon to mix it after a while, then put it back to be blended on high speed again.

Leave the avocado chocolate mousse in the blender for now.

Prepare 3 mini tartlet pans and three muffin parchment paper (believe me, you will find the parchment paper useful, as it helps get the crust OUT of the pans easily).

Put the muffin parchment paper on the tartlet pans.

Spoon 1/3 of the filling onto the muffin parchment paper sitting on the tartlet pan and press it around to form a crust. Then, add a couple of spoonfuls of avocado mousse in the middle and use a spoon to even out the top.

Finally, get a frozen raspberry or two and break it into small pieces and spread it on top of the tart. Add a blueberry as well.

Repeat for the other two tarts and eat any remaining avocado mousse filling.

put it in the freezer for about 20-30 minutes, then carefully take the tarts with the parchment paper out of the tartlet pan, and peel the parchment paper off. (If you didn’t use it, you may end up furiously scraping the crust off the pan, with little or no success, resulting in broken tarts.)

Two Bananas a Day....

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Rainbow Smoothie

posted by BETH @ THE FIRST YEAR on FEBRUARY 29, 2016

Thank you Beth!!

Beautiful 7 layer rainbow smoothie recipe! Full of tons of fruit and topped with a fruit skewer, it’s the ultimate rainbow smoothie!

I was going to share this rainbow smoothie closer to St. Patrick’s Day, but I couldn’t wait any longer! It’s so fun and makes me smile.

There is just something about rainbow food that makes me feel joyful – anyone else feel that?! It’s probably because rainbows bring about thoughts of sunshine, spring, and baby animals.. hahaha :)

I wouldn’t call this your average breakfast smoothie, I mean it does have 7 layers, but it’s the type of smoothie that would be perfect for special occasions like birthdays or st. patrick’s day!

How fun would it be to stick a gold chocolate coin in the bottom of the glass before adding the smoothie. That way when someone is finished drinking it, they find gold at the end of the rainbow!!

To make this rainbow smoothie you will need quite a bit of fruit.

Some of the items you’ll easily be able to find in the frozen fruit section, like strawberries, blueberries, and mango, but here’s my secret to frosty & thick smoothies.. if a smoothie recipe calls for peaches instead of buying a bag of frozen peaches which can be kind of pricy, buy a can of peaches, drain the juice, place the peaches in a ziploc bag and toss in the freezer. Instant frozen fruit!

I do this with bananas too. I’ll slice up a whole bunch of bananas, place the pieces in a bag and put them in the freezer so I have frozen bananas I can use whenever I want to make a smoothie. I do this with pineapple too. Buy it in a can, drain it, put it in a bag and freeze it.

Since you will be layering each smoothie of top of each other, you want to make sure that each smoothie isn’t too liquidy. If they are too liquidy the smoothies will blend together instead of appearing as separate layers.

But you’re saying “BETH! My smoothie is too liquify, what should I do?” Pour the layer that is too liquidy into a plastic bag and put it in the freezer for a while and it will thicken up.

I want to address the blue layer. I tried to make a blue smoothie using just blueberries, yogurt, and a banana. As much as I wanted it to be blue, it was purple. So to get the blue layer to actually be blue, I simply repeated the yellow layer (since it’s the lightest color) and added blue food coloring. A rainbow just isn’t a rainbow without blue!

If you are opposed to using a small amount of blue food coloring to achieve the blue layer, it’s totally fine to skip that layer! If you want to go the all natural route, here is a tutorial for how to make natural blue food coloring, or you can buy natural blue food coloring here or here as well.

Once you have prepared all of the smoothies, carefully layer each smoothie, in color order in a glass. I like to use a spoon to gradually add each smoothie color, making sure that I don’t pour too much in too fast, otherwise the colors may mix too much.

For a fun presentation, top the smoothie with a toothpick full of leftover fruit.

If you’re wanting to swirl the smoothie together like I did in the above picture, use a straw or stir stick to pull the bottom layers of the smoothie to the top of the glass.

There we have it – the ultimate rainbow smoothie!

Rainbow Smoothie

yield: 3-4 CUPS OF EACH COLOR OF SMOOTHIE

PRINT RECIPE

Ingredients:

RED LAYER

   1 frozen banana

• 1/2 cup greek yogurt, vanilla or plain
• 1/2 cup frozen raspberries
• 1/2 cup frozen strawberries
• water or liquid for blending

ORANGE LAYER

• 1 frozen banana
• 1/2 cup greek yogurt, vanilla or plain
• 1/2 cup frozen peaches
• 1 small orange
• 1/4 cup frozen mango
• water or liquid for blending

YELLOW LAYER

• 2 frozen bananas
• 1/2 cup greek yogurt, vanilla or plain
• 1 cup frozen pineapple
• water or liquid for blending

GREEN LAYER

• 2 frozen bananas
• 1/2 cup greek yogurt, vanilla or plain
• 1 handful (or more) spinach
• 1 cup frozen pineapple
• water or liquid for blending

BLUE LAYER

• 2 frozen bananas
• 1/2 cup greek yogurt, vanilla or plain
• 1 cup frozen pineapple
• small amount of blue food coloring
• water or liquid for blending

PURPLE LAYER

• 1 frozen banana
• 1/2 cup greek yogurt, vanilla or plain
• 1 cup frozen mixed berries
• water or liquid for blending

MAGENTA LAYER

• 1 frozen banana
• 1/2 cup greek yogurt, vanilla or plain
• 1/2 cup sliced beets
• 1 cup frozen strawberries or raspberries

Directions:

FOR EACH SMOOTHIE

1. Place all the ingredients in a blender and blend until smooth. Add more liquid to help it blend if it's too thick.
2. Transfer the smoothie to a bowl or container, rinse the blender and prep the next smoothie.

TO ASSEMBLE THE RAINBOW SMOOTHIE

1. Carefully layer each color smoothie in glasses in rainbow order. If desired, blend the smoothie using a straw or stir stick. Top each smoothie with a toothpick filled with leftover fruit.

• I was able to make 8-10 rainbow smoothies using 15.5 oz glasses.
• The recipe can be scaled back to yield a smaller portion. Simply cut each smoothie recipe in half.
• If you'd like to avoid canned fruit, use fresh fruit. I would suggest cutting it up and freezing it so the smoothie will still be frosty and thick.
• If you are opposed to using a small amount of blue food coloring to achieve the blue layer, it's totally fine to skip that layer! If you want to go the all natural route, here is a tutorial for how to make natural blue food coloring, or you can buy natural blue food coloring here or here as well.