SPRING DETOXIFICATION TEA

Each spring I detoxify my body through thoughtful food choices, drinking lots of pure water, and drinking carefully designed tea that aids the body in it's natural detox process. Throughout the winter season it is important to eat more warming, dense, and higher fat foods such as root vegetables, grains, and nuts to keep our bodies warm and hydrated. It is equally important (if not more so) to change our diets come spring and allow our bodies to transition into the warmer, lighter seasons of spring and summer. This means eating the lighter vegetables and fruits of spring such as dark, leafy greens (spinach, lettuce) and berries. Intentionally helping the body detoxify can reduce (among many other things) spring colds and other illnesses, sluggish digestion and elimination, skin issues, and fatigue. It is important to eliminate dairy, caffeine, alcohol, processed foods and sugar during this time.

Here is the detox tea recipe that I've created to aid my body in detoxification:

3 - 4 c. purified water

1 tbsp. peppermint

1 tbsp. dandelion

2 tsp. raspberry or strawberry leaf

2 cloves

1 tsp. fennel

1 anise star

honey (optional in needed)

Place all herbs and boiling water in French press or, if sunny, place all herbs in cloth tea bag and set in sun for a few hours. Let brew for 3 - 5 minutes. Enjoy a few times a day hot or cool (the best temperature is slightly warm - similar to the warmth of sun tea just taken from the sun)!

HERBED OIL

In Holland, MI there is a wonderful little store called Fustini's. They sell oil and vinegar in an unimaginable number of flavors. The combinations they come up with are so creative and delicious. I stop in from time to time but when I'm not in the neighborhood I have had to improvise. Here is a relatively quick recipe that I love in stir-fry, served over quinoa, homemade popcorn and used for a whole host of other things.

1 large handful of fresh thyme sprigs

5 bay leafs

1 - 2 tbsp. dried lavender

2 c. olive oil

Pour olive oil into small Crockpot and stir in herbs. Set to the lowest setting and let cook for 2 - 4 hours, depending on strength of flavor desired. Turn off and let stand another 1 - 2 hours to cool. Strain herbs using cheesecloth or fine mesh strainer. Squeeze herbs to pull out all of the oil. Store at room temperature or in refrigerator in air tight container.

You can use this method to make a variety of different oils.

RAW CHOCOLATE MILKSHAKE

Warm weather is in the air, which means my craving for ice cream is in full swing. Thankfully, this milkshake is a fantastic, healthy alternative to ice cream that more than fills this craving. It is a powerful blend of nutrient-rich ingredients that, when combined together, make this a perfect 3:00pm pick-me-up treat.

Here is some nutritional information about some of the ingredients:

Cacao is unprocessed (raw) unlike it's counterpart chocolate, which means that the important nutrients contained in the plant are left in-tact rather than "cooked" out. It has more than 300 compounds (nutrients) and is a tasty antioxidant. Be sure to buy organic cacao for the best quality.

Maca Root is also raw, rich in essential minerals and high in protein.

Chia Seeds are a rich source of omega-3 fatty acids; are complete proteins with all the essential amino acids; a rich source of calcium, magnesium, and iron; unprocessed (raw); and high in antioxidants.

Maple syrup is abundant in vitamins, like vitamin B12, and minerals including manganese, zinc and calcium.

Cashews are full of protein, essential minerals, and dietary fiber. This nut is one of the lowest in fat content compared to other nuts and any fat cashews do contain is considered "good fat", meaning it does not adversely affect the body.

Note from Tina: This information is strictly to be used as educational. Remember, it is always important to know and understand completely the food that you eat in regard to your individual body needs

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So here is the recipe:

6 - 8 ice cubes (or per desired consistency)

1/2 - 3/4 c. water (or per desired consistency)

2 tbsp. organic cacao powder

1 tsp. organic maca root powder

1 tbsp. chia seeds

2 tbsp. maple syrup (less if using a ripe banana)

1 frozen organic banana (optional)

1/2 c. cashew cream, coconut milk, or non-dairy beverage of choice

Place all in blender and blend on high 2 - 3 minutes until very smooth. Serve immediately.

To make a vanilla shake eliminate the cacao powder and add 1 - 2 tsp. real vanilla powder, 1/2 - 1 tsp. vanilla extract, or 1 vanilla bean.

Can also add fruit combination of choice!

ORANGE-POPPY SEED MUFFINS

3 1/2 c. gluten-free flour blend (see recipe below)

1 tbsp. baking powder

1 tsp. baking soda

1/2 tsp. sea salt

pinch each of ground allspice, ginger, and nutmeg

2 tsp. xanthum gum

1 c. sucanat

1/2 c. coconut oil, melted

1/2 c. applesauce

1/2 c. dairy-free milk of choice (I used coconut milk)

2 tsp. lemon juice

1 tbsp. orange extract

3 eggs

1 organic orange, thoroughly washed

1/4 c. poppy seeds

Sift together all dry ingredients except for sucanat. Set aside. Peel orange and place peel in coffee grinder. Grind until fine and set aside. Blend or process orange until smooth. Set aside.

Beat together all wet ingredients for 2 - 3 minutes. Add in ground orange peel, orange juice with pulp, and poppy seeds. Beat until combined. Mix in flour mixture and sucanat in batches. Beat until well combined.

Spoon into greased muffin tins or silicone muffin cups. Bake at 350 degrees for 20 - 22 minutes or until knife comes out clean.

Gluten-Free Flour Blend

1 c. brown rice flour

1/2 c. tapioca flour

1/2 c. potato starch

GHEE (CLARIFIED BUTTER)

[THE RECIPE]

4 sticks of unsalted, organic butter

medium size sauce pan

cheesecloth and rubber band

medium size glass jar with lid

Prepare jar by securing cheesecloth over mouth of jar with rubber band, allowing for a little dip in cloth.

Melt butter in sauce pan over medium heat. Butter will start to boil rapidly, loudly, and create a foamy top. Allow to boil at medium heat until the foam diminishes and the boiling slows down

This is the point when you need to watch it carefully. Tip the pot slightly so you can see the bottom of the inside of the pan. If the remnants that have sunk to the bottom have turned golden

brown, remove pan from heat immediately. If not, cook until golden brown on bottom, checking every 10 - 20 seconds. Remnants will go from white to brown very quickly.

Pour into jar through cheesecloth. Let sit until cool and firm. Ghee does not need to be refrigerated.

The cooking process should take 20 minutes and making your own ghee will save you a lot of money!

GLUTEN-FREE BREAD

Gluten free bread. Never have I had such a dilema [okay, maybe that's not true but on some of those days it sure felt like it] as finding a good tasting gluten free bread. In fact, I got so fed up with the whose who of gluten free "crap" out there that I ended up making my own. I'm sure you have gotten to that point with something in your life.

But you know what? I love it! And even better, my not so gluten-free husband loves it!

I've added some vegetarian adaptations as well.

[DRY INGREDIENTS]

4 c. flour blend (see recipe below)

1 tbsp. xanthan gum

2 tsp. Real Salt sea salt

1/2 c. powdered goat's milk or non-dairy powdered milk of choice

2 1/4 tsp. active dry yeast

1/4 tsp. baking powder

[WET INGREDIENTS]

4 tbsp. ground flaxseeds soaked in 6 tbsp. water until gel like consistency [appx. 5 minutes]

2 eggs [or 2 additional tbsp. of ground flaxseeds with 6 additional tbsp. of water]

1/4 c. ghee [clarified butter], non-dairy butter [like Earth Balance Soy Free Spread], or Spectrum organic shortening, melted

2 tsp. cider vinegar

1/3 c. honey or maple syrup

2 c. warm water (110 - 115 degrees)

Prepare two 8-inch bread pans with grease and flour. Sift together all dry ingredients and set aside. In mixer (using paddle attachment), blend eggs, ghee, vinegar, honey and flaxseed gel (about 30 seconds). Add half of the dry ingredients and mix until just blended. Add remaining ingredients and blend 30 seconds, until blended. On low speed, slowly add water until fully absorbed. Turn mixer to medium-high and blend 4 minutes (will look like cake batter). While mixing boil a kettle full of water. Place in large glass baking dish and set on lowest rack of oven. Put the other rack just above the dish.

Pour batter into prepared pans and place in oven about steaming water. Shut door and let rise 60 - 70 minutes. Remove from oven.

Preheat oven to 375 degrees. Place pans in preheated oven and bake 60 minutes. Remove from oven and let bread stand 10 minutes in pans. Remove from pans and cool on wire rack.

[GLUTEN FREE FLOUR BLEND: makes 4 cups]

1 1/3 c. brown rice flour

1 1/3 c. tapioca flour / starch

1 1/3 c. potato starch or arrowroot starch

1 tbsp. buckwheat flour

(Recipe adapted from Living Without magazine, October/November 2009 Issue, page 45)

MANGO ICECREAM

Needing to give up dairy was a tragedy for my - seriously, it was bad. But only until I figured out I could make amazing ice cream using coconut milk! If you miss ice cream as much as I do, I hope you find this recipe to be a wonderful treat to keep on hand when any celebration comes around.


[THE RECIPE]

4 c. chopped mango (slightly frozen, optional)

1/4 - 1/2 c. honey

1 - 15 oz. can regular coconut milk

1 - 2 tsp. vodka

Blend all ingredients in blender on high until smooth (or slightly chunky if that is preferred). Turn on ice cream maker and pour in, according to instructions OR pour into container and freeze until almost firm. If too firm, remove from freezer and let stand at room temperature for 15 - 20 minutes prior to serving.

(Served with Coconut Cake in photo)