½ tsp cordyceps
½ tsp ho shou wu
½ tsp eucommia bark
½ tsp cistanche
2 droppers deer antler (optional)
Sweetener of choice (stevia, lo han guo, xylitol, inulin, jerusalem artichoke syrup, yacon syrup, maple syrup, birch syrup, and/or raw honey)
½ tsp reishi
½ tsp chaga
½ tsp cordyceps
½ tsp agaricus
½ tsp astragalus
Sweetener of choice (stevia, lo han guo, xylitol, inulin, jerusalem artichoke syrup, yacon syrup, maple syrup, birch syrup, and/or raw honey)
2 tbsp goji berries
1 tbsp coconut oil
2 caps rhodiola
½ tsp vanilla bean or 1 dropper vanilla stevia
Sweetener of choice (stevia, lo han guo, xylitol, inulin, jerusalem artichoke syrup, yacon syrup, maple syrup, birch syrup, and/or raw honey)
½ tsp reishi
½ tsp ho shou wu
1 tbsp cacao powder
1 tbsp coconut oil
A dash Cinnamon
Sweetener of choice (stevia, lo han guo, xylitol, inulin, jerusalem artichoke syrup, yacon syrup, maple syrup, birch syrup, and/or raw honey)
⅔ cup iced coconut water kefir (coconut water with probiotics added that’s been allowed to culture/ferment for twenty-four hours)
2–3 oz. spring water
2–3 oz. lemon juice
1 tbsp tocotrienols
½ tbsp coconut oil
2 droppers ocean minerals
1 dropper ginger extract
1 pinch Himalayan salt
½ tsp vanilla bean or 1 dropper vanilla stevia
Sweetener of choice (stevia, lo han guo, xylitol, inulin, jerusalem artichoke syrup, yacon syrup, maple syrup, birch syrup, and/or raw honey)
2 tbsp cacao powder
1 tbsp maca
1 tbsp mesquite
2 tbsp hemp seeds
2 tbsp tocotrienols
1 tbsp coconut oil
2 droppers ocean minerals
½ tsp cordyceps
½ tsp ho shou wu
½ tsp eucommia bark
½ tsp cistanche
½ tsp chaga
Sweetener of choice (stevia, lo han guo, xylitol, inulin, jerusalem artichoke syrup, yacon syrup, maple syrup, birch syrup, and/or raw honey)
12 oz. water
4–8 leaves neem (depending on size)
¼ tsp sea salt
Juice from one lemon
Blend on high until mildly warm from blender, then drink.
1 cup kelp strips, cut up
2 tbsp coconut oil
½–1 tbsp lemon juice
½–1 tbsp nama shoyu
½ tbsp hacho miso
1 tsp kuzu root
1 tsp umeboshi plum puree
½–1 tbsp organic curry powder
½–1 tbsp organic Mexican spice blend
1 dropper daily ginger extract
1 cup twig tea with gynostemma base
To prepare the kelp: Soak kelp strips in hot water or tea for a few minutes, then strain. Once the kelp strips are prepared, blend all ingredients.
3 tbsp raw pumpkin seeds (dry)
4 oz. beet juice
4 oz. apple juice
4 oz. coconut water kefir or Rejuvelac
½ tsp ginger juice
1 squirt ocean trace minerals
2 drops peppermint essential oil
2 squirts olive leaf tincture
Juice from one lemon
Preblend raw pumpkin seeds, stir powdered pumpkin seeds into juice, add the rest of the ingredients, and serve.
Immune Mushroom Broth
10 oz. hot gynostemma tea
1 tbsp miso paste
1 tbsp coconut oil
6 capsules agaricus mushroom, opened (1 tsp extract powder)
3 capsules lion’s mane mushroom, opened (½ tsp extract powder)
Blend well and serve.
12 oz. water
1 tsp clove buds
¼ tsp ginger juice or 1 squirt ginger tincture
⅛ tsp cardamom powder
1 tbsp coconut oil
2 oz. raw nut milk or 1 tbsp raw cashews
A dash cinnamon
Sweetener of choice (stevia, lo han guo, xylitol, inulin, jerusalem artichoke syrup, yacon syrup, maple syrup, birch syrup, and/or raw honey)
Boil the water with the clove buds for 10 minutes, strain tea, add to blender. Add the other ingredients to the blender. Blend on high for 40 seconds and serve!
10 oz. hot gynostemma tea or other mild tea as base
1–2 tsp shilajit powder
1 tsp vanilla powder
1 tbsp coconut oil
2 oz. raw nut milk or 2 tbsp raw cashews
1 squirt ocean trace minerals
Sweetener of choice (stevia, lo han guo, xylitol, inulin, jerusalem artichoke syrup, yacon syrup, maple syrup, birch syrup, and/or raw honey)
20 oz. ice cubes
1 heaping tbsp raw maca
1 heaping tbsp mesquite meal
1 heaping tbsp lucuma powder
3 heaping tbsp tocotrienols
6 capsules cordyceps mushroom, opened (or 1 tbsp extract powder)
1-½ tbsp birch xylitol
½ tsp vanilla powder
1 squirt stevia
1–2 oz. raw nut milk
Use a blender with plunger capability. Put all ingredients in blender. Turn blender on high and plunge vigorously until you have an ice cream texture. Scoop out and serve as ice cream!
Immune Mushroom Drink
10 oz. hot gynostemma tea
6–9 capsules chaga, opened (1 to 1-½ tsp extract powder)
2–4 capsules reishi, opened (⅓ to ⅔ tsp extract powder)
1 heaping tbsp raw cacao powder
1 tbsp cacao nibs
1 squirt ocean trace minerals
1-½ tbsp coconut oil
2–3 oz. raw nut milk or 2–3 tbsp raw cashews
Dash of cinnamon
Sweetener of choice (stevia, lo han guo, xylitol, inulin, jerusalem artichoke syrup, yacon syrup, maple syrup, birch syrup, and/or raw honey)
Blend on high 40 seconds and serve.
10 oz. hot gynostemma tea
3 capsules coriolus versicolor mushroom, opened
(½ tsp extract powder)
4 capsules maitake mushroom, opened
(⅔ tsp extract powder)
4 capsules shiitake mushroom, opened
(⅔ tsp extract powder)
1–2 tsp camu
1 squirt ocean trace minerals
Sweetener of choice (stevia, lo han guo, xylitol, inulin, jerusalem artichoke syrup, yacon syrup, maple syrup, birch syrup, and/or raw honey)
Blend and serve.
1–2 tbsp goji berries
2 tsp non-GMO lecithin powder (or granules)
2 tbsp coconut oil
2 tbsp unheated raw honey
4 oz. hot gynostemma tea or other mild tea or water
1 piece fresh ginger (1-½ by ½ inches)
1 piece fresh turmeric (1-½ by ½ inches)
1 apple, peeled and chopped
2 kiwis, peeled and chopped
1 lime, peeled and chopped
12 oz. orange juice
8 oz. coconut water kefir
12 oz. ice
4 squirts ocean trace minerals
3 tbsp flax oil
3 tsp camu
To a clean blender, add the goji berries, lecithin, coconut oil, honey, and hot gynostemma tea. Blend on high for 40 seconds. Add the rest of the ingredients and blend on high for 40 seconds more. Serve.
1 tsp noni powder
4 oz. pineapple, chopped
⅛ tsp cinnamon
⅛ tsp nutmeg
1 tbsp raw unheated honey
Coconut water kefir
Ice cubes
This tart, effervescent drink tastes great! Fill a 12 oz. cup with ice cubes, then cover the ice with the coconut water kefir until the cup is ¾ full. Pour the ice and kefir into a blender and add the other ingredients. Blend and serve.
AO = Anti-Oxidant
½ cup ice
8 oz. coconut water kefir or Rejuvalac
1 tbsp freeze-dried açaí powder
1 oz. black elderberry syrup
1 capsule rhodiola, opened
1 tbsp colloidal silver
1 squirt ocean trace minerals
Sweetener of choice (stevia, lo han guo, xylitol, inulin, jerusalem artichoke syrup, yacon syrup, maple syrup, birch syrup, and/or raw honey)
“AO” means “antioxidant.” This rejuvenating and refreshing drink tastes excellent! Just blend all ingredients and serve.
4 oz. fulvic or humic/fulvic liquid minerals
6 oz. coconut water kefir
1 squirt ocean trace minerals (optional)
½ to 1 squirt stevia
Give the combined ingredients a quick stir, and serve.
½ cup ice
8 oz. coconut water kefir
1 tbsp lemon juice
½ tsp ginger juice or 1 squirt ginger tincture
1 tbsp acidophilus powder (dairy-free)
1 tbsp bifidus powder (dairy-free)
2 tbsp tocotrienols
1 squirt ocean trace minerals
Sweetener of choice (stevia, raw honey, clear agave)
Blend and serve.
12 oz. water, plus ½ tsp water
1 kukicha twig tea bag
1 tsp wild kuzu root starch
½ tsp umeboshi plum paste
½ tsp nama shoyu
½ tsp ginger juice
Boil the 12 oz. water and pour over tea bag in a mug. In a second mug, add the rest of the ingredients (including the ½ tsp of water) and stir into a smooth paste—the back end of a chopstick works well for this. Pour the tea over the paste, stir, and serve.
12 oz. hot gynostemma tea
2 softgels Supercritical Holy Basil
1 capsule rhodiola, opened
3 squirts Siberian ginseng or ½ tsp powder
3 squirts American ginseng or ½ tsp powder
3 capsules reishi (½ tsp powder)
3 squirts Chinese asparagus root (tain mein dong) or ½ tsp powder
6 capsules ho shou wu, opened (½ tbsp powder)
1 tsp mucuna powder
1 squirt ocean trace minerals
Sweetener of choice (stevia, lo han guo, xylitol, inulin, jerusalem artichoke syrup, yacon syrup, maple syrup, birch syrup, and/or raw honey)
Blend and serve.
1 bag organic frozen strawberries
4 oz. ice cubes
1 heaping tbsp mesquite meal
1 heaping tbsp lucuma powder
3 heaping tbsp tocotrienols
1 tbsp raw unheated honey
4 Brazil nuts
½ tsp camu
1 oz. nut milk (optional)
Using a blender with plunging capacity, blend all ingredients on high, pounding with plunger vigorously until smooth like gelato (the optional nut milk can make this easier). Scoop out of the blender and serve!
Note: Recipes courtesy of Los Angeles–based herbalist Truth Calkins