56 Delicious Alkaline Drinks - Mattis Lundqvist - ebook

Recipes:Celery Tea with Mint and DandelionIce Tea Fennel StyleAlmond-Coconut-SmoothieZucchini-Olive-Squash-SmoothieSmoothie with Sprouts and Sweet PotatoesBeetroot-Pomegranate-Veggie-SmoothieQuick Zucchini JuiceCoconut-Lemon-JuiceLemon Ice Tea with CucmberHot Chili TeaCoconut-Water-Juice with PepperJuice the Beetroot WayAlmond-Grapefruit-JuiceOrange-Lemon-JuiceApple-Lemon-JuiceMint-Lavender-TeaGinger-Lemon-JuiceCinnamon-Coconut-JuiceCucumber-Tomato-JuiceRooibos Tea with GrapefruitSpinach-Milk-JuiceTomato-Coconut-JuiceAvocado-Almond-JuiceFresh-Mint-Leaves-SmoothieEmpowering-Cabbage-SmoothieCayenne-Clove-SmoothieSeed-Coconut-SmoothieLemon-Avocado-Coconut-SmoothieAsparagus-Coconut-SmoothieSmoothie Pomegranate StyleCoconut Smoothie with Spinach and BananaStevia-Lemon-SmoothieBanana-Cabbage-SmoothieIce-Barley-SmoothiePapaya-Coconut-SmoothieSmoothie Chili-Pepper-StyleCarrot-Orange-SmoothieGazpacho-Garlic-SmoothieCinnamond-Almond-Lemon-SmoothieIced Coconut-Oat-SmoothieAlmond-Alfalfa-SmoothieGood Ol' Peppermint-TeaChamomile Tea with Dates and MintFennel-Spinach-JuiceKale-and-Spinach-JuiceBroccoli-Pumpkin-JuiceBeetroot-Tofu-SmoothieTomato-Potato-Broccoli-JuiceSpinach-Parsley-Coconut-JuiceGrapefruit-Cucumber-JuiceAlmond-Rosemary-TeaGinger-Lemon-TeaFlax-Parsley-TeaRosehip- Lemon-TeaMint Tea with Yerba MateHibiscus-Mint-Tea

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Mattis Lundqvist

56 Delicious Alkaline Drinks

From Teas and Juices to delicious Smoothies

BookRix GmbH & Co. KG80331 Munich

Celery Tea with Mint and Dandelion

Serves: 12


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


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


170 g fennel seeds

1 tbsp. fennel seeds

2.5 liter (alkaline) water

A few Ice cubes


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.


Serves: 7


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


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.

Serve with some fresh cilantro leaves on top.







Serves: 8


600 g squash

600 g zucchini slices

360 g fresh olives (green)

10 tablespoons olive oil

400 g celery

2 teaspoon Himalayan crystal salt

4 tablespoon lemon juice

120 g coconut flesh

500 ml coconut water

4 tablespoons sesame seeds

A few Ice cubes


Chop the squash and zucchini into small pieces and place them in the bowl containing salt and lemon juice.

Meanwhile, pit the olives and chop it into small pieces.

Place the olives in a blender along with the squash, zucchini, celery and coconut water. Blend until completely smooth.

Add in the olive oil and coconut flesh. Blend again.

Toast the sesame seeds in a pan. Add a tbsp. of oil, if needed.

Place the ice cubes in a glass and pour the smoothie on top.

Sprinkle the sesame seeds on top and serve.








Smoothie with Sprouts and Sweet Potatoes

Serves: 8


200 g carrot slices

400 g bean sprouts

300 g coconut flesh

300 g - 1 kg coconut cream

400 g sweet potato

500 ml coconut water

4 tablespoons Omega 3 oil

4 tablespoons olive oil

A pinch of Himalaya salt

A pinch of Black pepper


Thoroughly cleanse the bean sprouts. Boil them to soften.

Chop the sweet potato into small pieces and boil until soft. Let them cool.

Place the coconut cream and flesh in a blender and blend until smooth.

Add in the Omega 3 oil gradually to combine.

Add in the olive oil in the same way and set it aside.

Place the coconut water, carrots, sweet potatos and sprouts in the blender and blend until smooth.

Place the mixture in a glass and mix in the coconut cream.

Use Himalaya salt and black pepper to taste.





Serves: 7


700 g pomegranate seeds