Bob's Red Mill flaked coconut
(You never know where you’ll find inspiration.)


If I’m counting correctly, this is my third ever post about what I had for breakfast. Today’s creation was so good, I had to crow about it. I wish I had taken a photo, but I’ll just do the product placement for Bob’s Red Mill coconut flakes instead.

This requires a high powered blender, though it would probably work in a normal blender if you chop things up small first. (My friend Sally moved to Australia last summer and I miss her like crazy, every day. The only thing good about her departure is that she sold me her Vitamix before she left.) I have made this without the coconut flakes, but today when I saw them, they called to me. I thought it would either be really good, or terrible. It was really good. So good, I want to make another one right now.

This recipe is approximate. My husband liked it, but I didn’t even try it on the child, because I know her by now. Maybe when she’s older.

Put in blender (approximately):

  • 1 medium apple (or another sweet fruit)
  • 2 celery stalks
  • 2 small carrots (or even better, a small to medium beet, peeled)
  • 1 clove garlic
  • about an inch or so of peeled ginger root
  • dash of cayenne pepper (don’t be shy!)
  • bigger dash of turmeric (I use several shakes!)
  • small handful of coconut flakes
  • small red bell pepper (or yellow, or orange, but not green–ick!)
  • 6-8 ice cubes, and enough water to blend (add more if needed)
  • About a tablespoon or two of raw organic apple cider vinegar (with “the mother”)
  • A small dollop of raw honey

Blend till it’s smooth.

Drink it down.

Notice the sensation: that feeling you might actually survive the day.

I’ve begun making large batches so I have some leftover for the next day—it does fine in the refrigerator overnight. Let me know if you try it!

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