1 cup organic strawberries 1 cup fresh squeezed OJ 1 tbsp collagen hydrolysate 1/2 tsp organic vinegar cider 2 CoQ10 capsules (opened, just the powder) 1 tbsp organic Red Maca powder 1 tsp organic vanilla bean powder 1 tsp of vitamin B complex 1 cup of Perrier Jouet Champagne 1/2 cup of Ice
Put all the Ingredients in your blender (except the champagne) and blend in the lowest speed until all ingredients are mixed well and ice is crushed. Add champagne, and pulse a couple of times and ENJOY!!
Mix flour, water, butter and egg until desired consistency, amount of water may vary and if you prefer you may substitute water for milk. Add blueberries.
Heat pan evenly add butter add batter medium heat, watch your pancake and when ready flip to other side, when ready place on plate with organic maple syrup, add more blueberries (to taste) and add banana.
1 Organic Tomatoes 2 Hearts of Palm Fist of Organic Celery Fist of Organic Romaine Lettuce Lemon 1 Cup of Organic Spit Peas Himalayan Sea Salt Cold pressed Olive Oil
Wash all ingredients and chop them up (size is to your taste) Cut the lemon in half and add a squeeze. Drizzle olive oil to taste and add a pinch of salt. You are all Set!
Soak 1 cup of split peas in 2 cups of water overnight. The next day change water and wash peas in a strainer, put peas in a pot with two cups of fresh water, bring water to a boil and after simmer in low heat. You will know when peas are ready. When they are ready (nice and tender) add sea salt to taste, and put in your blander. Serve and above all ENJOY!
1 English cucumber, halved lengthwise and sliced thin 1/2 cup unsalted dry-roasted peanuts, chopped coarse 1/4 cup fresh mint leaves, torn 2 tablespoons olive oil 1 tablespoon lemon juice 1 teaspoon sea salt and pepper 4 (8oz) tuna steaks, 1 inch thick
1. Toss cucumber, peanuts, mint, olive oil, lemon juice, and sea salt together in a bowl. Set aside.
2. Pat tuna dry with paper towels. Sprinkle each side of each steak with 1/4 teaspoon sea salt, and 1/4 teaspoon pepper. Heat remaining 1 tablespoon oil in 12 inch non stick skillet over medium-high heat until just smoking. Cook tuna unit well browned on each side (center remains red) about 2 minutes per side. Serve with cucumber salad.