UPDATED FROM THE ORIGINAL POST WITH A FEW ADDITIONAL INGREDIENTS!!!! (Because I care about my readers.)
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 Bragg’s 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!