28 Delicious Alkaline Drinks - Part 1 - Mattis Lundqvist - ebook

28 Delicious Alkaline Drinks - Part 1 ebook

Mattis Lundqvist

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Recipes: - Celery Tea with Mint and Dandelion - Ice Tea Fennel Style - Almond-Coconut-Smoothie - Zucchini-Olive-Squash-Smoothie - Smoothie with Sprouts and Sweet Potatoes - Beetroot-Pomegranate-Veggie-Smoothie - Quick Zucchini Juice - Coconut-Lemon-Juice - Lemon Ice Tea with Cucmber - Hot Chili Tea - Coconut-Water-Juice with Pepper - Juice the Beetroot Way - Almond-Grapefruit-Juice - Orange-Lemon-Juice - Apple-Lemon-Juice - Mint-Lavender-Tea - Ginger-Lemon-Juice - Cinnamon-Coconut-Juice - Cucumber-Tomato-Juice - Rooibos Tea with Grapefruit - Spinach-Milk-Juice - Tomato-Coconut-Juice - Avocado-Almond-Juice - Fresh-Mint-Leaves-Smoothie - Empowering-Cabbage-Smoothie - Cayenne-Clove-Smoothie - Seed-Coconut-Smoothie - Lemon-Avocado-Coconut-Smoothie

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Mattis Lundqvist

28 Delicious Alkaline Drinks - Part 1

From Teas and Juices to delicious Smoothies

BookRix GmbH & Co. KG80331 Munich

Celery Tea with Mint and Dandelion

Serves: 12

Ingredients:

400 g dandelion flowers

400 g celery

3 liter (alkaline) water

2 tablespoon mint leaves

4 tablespoons cilantro leaves

A bit of Stevia to sweeten

Instructions:

Boil the water.

Clean the dandelion flowers thoroughly by placing it under running water.

Clean the celery.

Add the celery and dandelion to the boiling water. Boil for 5 minutes

Strain the water into a mug.

Sweeten with stevia and add cilantro leaves on top. Serve hot.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ice Tea Fennel Style

Serves: 10

Ingredients:

170 g fennel seeds

1 tbsp. fennel seeds

2.5 liter (alkaline) water

A few Ice cubes

Instructions:

Boil the water.

Add in the fennel seeds and allow it to boil for about 30 minutes.

Allow it to cool before placing it in the fridge overnight.

Pour it into a glass and top it with some fresh fennel seeds and ice cubes.

Almond-Coconut-Smoothie

Serves: 7

Ingredients:

100 g fresh basil leaves

100 g fresh mint leaves

1 liter almond milk

500 ml coconut water

600 g coconut cream

4 tbsp. flax seed oil

4 tbsp. coconut oil

4 tbsp. cilantro leaves

A few Ice cubes

Instructions:

Clean the basil and mint leaves. Place them into boiling water for 2 minutes. Strain and set water aside.

Place the almond milk and coconut cream in a blender and blend until completely smooth.

Place the leaves in a blender along with the coconut water and blend until smooth.

Add the coconut flesh, flax seed oil, and ice cubes to the blender. Blend until smooth.

Mix this with the remaining mint water and coconut oil. Place it in a glass.