Having a spoonful or two of raw organic apple cider vinegar is a good habit to get into, as that little hit of tartness helps in so many ways. The ingestion of apple cider vinegar is thought to help with skin irritations, Candida overgrowth, acid reflux and other digestive problems, sore throats, inflamed sinuses, heart health, and blood sugar issues. A lot of people drink it to help them lose weight, but if you continue to eat the same, standard diet, then no amount of apple cider vinegar is going to help. However, the inclusion of apple cider vinegar in a low-carb high-fat diet is worth a shot (pardon the pun).
Serves: 1
2 to 3 Tbsp apple cider vinegar
4 cups warm filtered water
Stir the apple cider vinegar into the warm water and drink, on an empty stomach, within 30 minutes of waking. Food or other drinks should not be consumed for roughly 30 minutes.
Beet kvass is an unusual and delicious drink. It is touted as a great liver cleanser and is widely used in Europe as part of a natural approach to chronic fatigue, allergies, and digestive disorders. Kvass is pretty simple to make, though you may want to wear disposable gloves to avoid staining your hands purple.
Makes: 6 cups
2 large beets
1 Tbsp sea salt or Himalayan salt
3 Tbsp sauerkraut juice or ½ packet starter culture, such as Dr. Mercola’s Kinetic Culture Starter Kit for Vegetables
You will need a 6-cup preserving jar with an airlock lid for this recipe. Wash the jar and utensils in very hot water. Dry well and set aside. Alternatively, run them through a hot rinse cycle in the dishwasher.
Wash and peel the beets (if organic, leave the skins on). Chop the beets into small cubes, roughly ½ inch in size, and place in the jar.
Mix the salt, 1 cup of filtered water, and the sauerkraut juice or starter culture in a glass or stainless steel bowl, then pour into the jar.
Fill the jar with filtered water, leaving ¾ inch free at the top. Cover with a piece of muslin secured with an elastic band. Leave on the kitchen counter at room temperature for 3 to 5 days to ferment until the drink has reached a tanginess to your liking.
Transfer to the refrigerator and chill before drinking. The kvass will keep for 2 weeks once opened.
NOTE: If you don’t want to use sauerkraut juice or starter culture, you can double the amount of salt, though this will take longer to ferment.
COCONUT AND TURMERIC KEFIR WITH GINGER AND CAYENNE
Kefir is one of the easiest fermented drinks to make, and you only have to wait 36 hours for it to ferment before bottling and popping it in the fridge. Pete likes to use young coconut water for his kefir and has added fresh turmeric and cayenne pepper to this as it is a natural anti-inflammatory and powerful antioxidant. If you are sensitive to chilies, just leave out the cayenne.
Serves: 4
3 young coconuts
2 probiotic capsules or 2 to 3 Tbsp water kefir grains
1½ Tbsp finely grated fresh turmeric or 1½ tsp ground turmeric
1½ Tbsp finely grated ginger
Pinch of cayenne pepper (or more if desired)
You will need a 1-quart glass jar for this recipe. Wash the jar and a nonmetal spoon in hot, soapy water, then run them through the dishwasher on a hot rinse cycle to sterilize. Alternatively, place the jar and spoon in a large saucepan filled with water and boil for 10 minutes. Put on a baking tray in a 300°F oven to dry.
Open the coconuts by cutting off the tops. Strain the coconut water into the sterilized jar. If using a probiotic capsule, open up the capsule. Add the probiotic powder or water kefir grains to the coconut water, then add the turmeric, ginger, and cayenne. Stir well with the sterilized spoon. Cover with a piece of muslin and a rubber band. Place in the pantry or in a dark spot for 24 to 48 hours to ferment.
Taste-test the kefir after 24 to 30 hours. Pour some into a glass—it should taste sour, with no sweetness left, like coconut beer. (Some batches are fizzier than others, but all are beneficial.) If it still tastes sweet, place it back in the pantry for the remaining recommended fermentation time. When you’re happy with the flavor, pour through a sieve to remove the water kefir grains (if using) and return the kefir to the jar. Keep in the fridge for up to 2 months. The water kefir grains can be stored in coconut water in the fridge until you make your next batch (refresh the coconut water every 5 days or so).
If you feel like having a green juice, we strongly urge you to add a shot of MCT oil. Now, a lot of green juices you can buy are full of fruit, which is a sugar bomb, so we have included a low-sugar version for you here, as we know some people love to have juice daily. Just remember to go easy on the sweet fruit. For more information on MCT oil.
Serves: 2 to 4
¼ cup English spinach, trimmed (optional substitutes include baby spinach, kale, and Swiss chard)
2 green apples, cored
1 small handful mint leaves and stalks
1 small handful flat-leaf parsley
1 cucumber, peeled and seeded
1 lime, peeled and chopped
1½ inch piece of ginger, peeled and chopped
2 Tbsp coconut oil, melted, or 2 Tbsp MCT oil (see note)
Ice cubes (optional)
Juice the spinach, apples, mint, parsley, cucumber, lime, and ginger. Add the oil and stir well.
Pour the juice into glasses and serve with ice, if desired.
NOTE: MCT oil can be found in health food stores or online.
Avocados, coconuts, nuts, seeds, and eggs are just some of the wonderful sources of the healthy fats that our bodies need to thrive. Try having one of these bad boys (or should we say good guys) for breakfast one day a week and just see how you feel for the next 3 to 4 hours. Try different herbs and spices and see what you like most. You can also try freezing any leftover smoothie mix in frozen pop molds for a treat on a hot day—the kids will love it!
Serves: 2 to 4
2 young coconuts (flesh and water) or 2 cups coconut water
1 ripe avocado, pit and skin removed
1½ oz Swiss chard, spinach, or kale, roughly chopped
1 large handful fresh mint leaves, parsley, or coriander
1 free-range organic egg
8 walnuts, soaked in water overnight
8 macadamia nuts, soaked in water overnight
½ tsp ground cinnamon
Seeds of 1 split vanilla pod or ½ tsp vanilla extract
Filtered water, nut milk, or coconut milk, added to reach desired consistency
Chop a square opening in the top of each coconut (preferably with 4 incisions made with a cleaver) and pour the coconut water directly into a blender container. Scrape out the soft coconut flesh from the inside of the coconut shell with a spoon and chop the flesh into chunks.
Drain and rinse the soaking walnuts and macadamias.
Add the coconut flesh and all other ingredients except the filtered water into the blender and blend until smooth. Add filtered water slowly until you reach the desired consistency. Serve immediately, either in tall milkshake glasses or in coconut shells with a straw.
NOTE: You can presoak the nuts and store them in an airtight container in the fridge for up to 4 days.
MCT stands for medium-chain triglycerides, a special type of saturated fatty acid that is easily digested to provide fast, sustained energy. While this isn’t a recipe per se, we’ve included it in Drinks because it contains a plethora of benefits. For starters, MCT oil is believed to improve cognitive function and help maintain a healthy body weight. It’s also great for balancing hormones, regulating blood sugar, and supporting gut health, and it has antibacterial and antifungal properties.
MCT oil (can be found in health food stores or online)
Take 1 teaspoon to 1 tablespoon per day. To start, take 1 teaspoon; then, over the course of a few weeks, gradually add ½ teaspoon every week or so. MCT oil on an empty stomach can cause nausea, so it’s best to have it with food. If you are experiencing GI distress or diarrhea, cut the dosage back.
Having a cup of the delicious ancient Ayurvedic drink golden milk every day is a nourishing way to add more of the wonder spice turmeric to your diet. Turmeric’s many healing benefits and vibrant golden color come from its key active ingredient, curcumin, a powerful antioxidant and anti-inflammatory. You can enjoy this hot in the cooler months and chilled or frozen when it’s warmer. In the recipe for Macadamia Milk below, we strain out the nuts; however, you can also blend them into the milk to make a thicker and creamier drink.
Serves: 2
1½ tsp coconut oil
5 cardamom pods, crushed
1 tsp Turmeric Paste (see below)
2 cups Macadamia Milk (see recipe below) or coconut milk or almond milk
Pinch freshly ground black pepper
½ tsp vanilla extract
1 tsp honey or maple syrup (optional)
Ground cinnamon, to serve
TURMERIC PASTE
4 Tbsp ground turmeric
1 cup water
MACADAMIA MILK
1 cup macadamia nuts
Place the coconut oil and cardamom in a saucepan and cook over medium-high heat until fragrant, about 1 minute. Reduce the heat to medium, add the remaining ingredients except the cinnamon, and stir for a few minutes until warmed through. Strain through a fine sieve. Pour into glasses or mugs and enjoy with a sprinkle of cinnamon on top.
TO MAKE THE TURMERIC PASTE, place the turmeric and the water in a small saucepan. Simmer over low heat, stirring occasionally, until you have a creamy and smooth paste, about 15 minutes.
NOTE: The leftover turmeric paste will keep for 2 to 3 weeks stored in an airtight glass container in the fridge.
FOR THE MACADAMIA MILK, place the macadamia nuts in a bowl, cover with 1 liter of filtered water, and soak for 8 hours or overnight. Drain and rinse well. Place the nuts in a high-powered blender with 1 liter of filtered water and blend until smooth. Line a bowl with a piece of muslin so that the muslin hangs over the edges of the bowl (alternatively, you can use a nut milk bag). Pick up the edges of the muslin, bring together, and twist to squeeze out all of the milk. (The leftover solids can be used to make bliss balls—that’s a term for a bite-sized morsel packed with minerals, vitamins, and benefits—or used in place of almond meal in baking recipes.) Pour the nut milk into a sterilized 1-liter bottle or jar, then refrigerate until ready to use. Shake the bottle before use as the milk will settle and separate after time.
NOTE: The leftover nut milk will keep in the fridge for 3 to 4 days.
Serves: 2
2 cups Almond Milk (see below) or coconut milk
1 tsp Turmeric Paste (see below)
½ tsp ground cinnamon
1 pinch freshly ground black pepper
1 tsp honey or maple syrup (optional)
Cinnamon sticks, to serve
TURMERIC PASTE
4 Tbsp ground turmeric
1 cup water
ALMOND MILK
1 cup skinless almonds
8 cups filtered water
Add 2 cups almond milk, 1 teaspoon turmeric paste, ground cinnamon, pepper, and honey (if using) to a saucepan over medium-low heat and stir for a few minutes until warmed through. Strain through a fine sieve over a jug.
Pour into 2 mugs and enjoy with a cinnamon stick to sip the warm turmeric latte. (The leftover nut milk will keep in the fridge for 3 to 4 days; the leftover turmeric paste will keep for 2 to 3 weeks stored in an airtight glass container in the fridge.)
FOR THE TURMERIC PASTE, place the turmeric and the water in a small saucepan. Simmer over low heat, stirring occasionally, until you have a creamy and smooth paste, about 15 minutes.
TO MAKE THE ALMOND MILK, place the almonds in a bowl, cover with 4 cups of the filtered water, and soak for 8 hours or overnight. Drain and rinse well. Place the nuts in a high-powered blender with the remaining 4 cups of filtered water and blend until smooth. Line a bowl with a piece of muslin so that the muslin hangs over the edges of the bowl (alternatively, you can use a nut milk bag). Pick up the edges of the muslin, bring together, and twist to squeeze out all of the milk. (The leftover solids can be used to make bliss balls—bite-sized morsels packed with minerals, vitamins, and benefits—or used in place of almond meal in baking recipes.) Pour the nut milk into a sterilized 1-quart bottle or jar and refrigerate until ready to use. Shake the bottle before use as the milk will settle and separate over time.
TURMERIC, LEMON, AND GINGER JUICE WITH OIL
This could become one of your favorite drinks of all time. The mixture of lemon, turmeric, and ginger with a hint of coconut or MCT oil makes for a very powerful and potent medicinal drink. You can prepare this a couple of ways: either pop the lemon flesh, turmeric, and ginger in a juicer or hand-squeeze the lemon and blitz everything else in a blender. If you find the lemon a little strong, you can use grapefruit or orange juice instead.
Serves: 2
2 cups coconut water
2-inch piece fresh turmeric or 1 tsp ground turmeric
1-inch piece ginger, sliced
1 Tbsp coconut oil or MCT oil
Juice of ½ lemon
½ tsp sea salt (optional)
Place the coconut water, turmeric, ginger, and coconut oil in a blender and blend until smooth. Strain into a jug (discard the leftover ginger and turmeric pulp). Stir in the lemon juice and the salt (if using), pour into glasses, and serve.
This is another drink you may wish to add to your daily or weekly routine, or alternate with the Apple Cider Vinegar Water. Lemon and good-quality salt like Himalayan or sea salt in filtered water can help fight inflammation and add much-needed trace minerals. This combination also boosts your immune system through the addition of vitamin C and can help you detox as well. This amazing little drink is great for skin, helps with sleep issues, and is wonderful for blood sugar levels.
Serves: 1
4 cups warm filtered water
2 Tbsp lemon juice
2 tsp sea salt
Combine all ingredients and stir until the salt has dissolved. Drink on an empty stomach within 30 minutes of waking. Food or other drinks should not be consumed for 30 minutes.
