Posts Tagged ‘low-glycemic’
Earlier this week I unveiled the recipe I make nearly every morning: The Goji Power Elixir. Well, if there is one drink that is even more therapeutic (yet recommended for daily consumption) and deliciously goji berry-ific, it’s my Goji Ginger Soda Pop recipe – but don’t worry, this is sugar-free, nearly-non-glycemic, diabetic-safe, sustainably mood-lifting, immune-strengthening, seriously energizing, effervescent (fizzy!) pure goodness…**
This elixir will:
Implant your gut with approximately 1 trillion immune-strengthening, digestive boosting probiotic bacteria
Instantly make you smile and brighten your mood for hours**
Build resilience to stress**
Beautify you from the inside out
Fuel your body with all 9 essential amino acids (Effortlessly Digested Complete Protein)
Activate your endocrine system as it contains one of the only plants proven to boost human growth hormone**
Fend off and protect your body against candida and yeast overgrowth**
Be sharable with family, friends and kids because it tastes like gourmet soda
Goji Ginger Soda Pop
~This is a naturally carbonated living food with as much probiotic punch as a whole bottle of probiotic capsules~
Blend in any blender:
2 cups coconut water kefir – takes a day or 2 to make – learn how to make coconut water kefir here – also available to buy ready made at many natural food stores
1 cup spring water ice cubes
2-3 teaspoons Longevity Power Goji Joy – for deeply nutritive, immune system, happiness, antioxidant, complete protein goodness with 12X the power of whole dried goji berries**
1/4 teaspoon or so stevia extract powder, to taste (My favorite most mellow flavored stevia extract powder is the NOW Better Stevia brand)
1/8 teaspoon sea salt
1/8 teaspoon freshly micro-planed/grated ginger
3-5 drops organic orange extract liquid, to taste
2-4 teaspoons fresh Aloe Vera inner gel, to taste
1/2 teaspoon Longevity Power Pearl Extract – for beauty and alkalinity**
Strain through a nut mylk bag to remove the ginger bits, into a medium-sized bowl. Transfer from the bowl into glassware of choice. May your day sparkle with magnificent health!
To your greatest health!
P.S. Would you love more life-affirming elixirs like this?
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**Disclaimer: Results may vary from individual to individual, based on health conditions, diet, weight, physical exercise and lifestyle habits. These statements have not been evaluated by the FDA, and are for informational and educational use only. Our products are not intended to diagnose, treat or cure any disease. Individuals taking medications and those with known medical conditions, as well as pregnant or breastfeeding women, should consult with their holistic physician before using these or any nutritional products.
My Raw Superfood Pumpkin Pie recipe was created to do 3 fold:
1. Taste absolutely knock-your-toe-socks-off incredible! (Such a BRIGHT pumpkin flavor and classic pastry-like crust…for a raw style recipe.)
2. Contain Superfoods and Tonic Herbs which means that the more of this dessert you eat, the more therapeutic concentrations of minerals, nutrients and stress-reversing adaptogens you get! These grounding, nerve-calming substances go so well with holiday spice flavors and will allow your body to reverberate with holiday season cheer.**
3. Be a lower glycemic dessert! (The raw pumpkin pulp is said to be medium glycemic, but all other ingredients have very low sugar options.
Make my pie to top off an autumn dinner with friends, family, your date, or your very own fly self!
NOTE: This recipe makes a 6″ pie. Double to make an 8″ pie or triple to make a big 10″ pie.
First, make the crust:
2 cups organic macadamia nuts
2 1/4 tablespoons Peruvian sweet potato powder (This delicious powder is available at many Whole Foods Markets and online) or lucuma powder
1 tablespoon sweetener of choice (glycerin, maple sugar, sun-dried cane juice, honey, birch xylitol, organic erythritol, etc.)
2 teaspoons organic ghee and/or organic raw cacao butter and/or grass-fed butter
2 teaspoons Longevity Power Maca Bliss
1/2 teaspoon sea salt
Blend in a food processor for about a minute until it becomes a paste-like consistency. DON’T over blend into a soft butter. Mold the “dough” into a 6″ pie pan (or a small plate will do just find) and make the rim tall and rippled using you fingers. Set aside and then make the pumpkin cream:
3 cups diced organic pumpkin (cut a pumpkin in half, scoop out the inside with a large spoon and slice off the skin with a knife, then chop the inner flesh into cubes and pack into 3 cups)
1/2 cup young coconut meat or 1/3 cup Native Forest Classic Coconut Milk
2 tablespoons sweetener of choice (glycerin, maple sugar, sun-dried cane juice, honey, birch xylitol, organic erythritol, etc.)
2 teaspoons organic macadamia nut butter (you can always make this yourself by putting macadamia nuts in the food processor for several minutes)
1/4 teaspoon KAL stevia extract powder or more sweetener of choice, to taste
1/4 teaspoon cinnamon (freshly micro-planed/zest-gratered sticks or powder) Note: Organic True Ceylon cinnamon is considered more flavorful and medicinal than Cassia cinnamon
1/8 teaspoon sea salt
2 small pinches freshly ground organic nutmeg (It is always best to buy dried whole herbs and grind them yourself using a micro-plane/zester, especially with the delicate nutmeg nuance)
2 small pinches ground vanilla bean
small pinch freshly crushed organic clove bud (Buy dried whole cloves and take the bud (round part) off of the stem (twiggy part), grind it with your fingers and use about half the bud in this recipe)
optional: 1 crushed organic allspice seed
optional: 1 small pinch micro-planed fresh organic ginger or 2 small pinches organic ginger powder
Blend on high in a high speed blender using a push-rod to keep the ingredients caught in the blade. Continue blending for at least 3 minutes until warm and creamy. Spatula out the entire pumpkin cream recipe into the pie crust. Since it is warm, you may serve immediately or place in the dehydrator for up to several hours. Garnish with goji berries or sprinkles of cinnamon and ground vanilla bean.
To your greatest version of yourself!
Founder, Longevity Power
Disclaimer: Results may vary from individual to individual, based on health conditions, diet, weight, physical exercise and lifestyle habits. These statements have not been evaluated by the FDA, and are for informational and educational use only. Our products are not intended to diagnose, treat or cure any disease. Individuals taking medications and those with known medical conditions, as well as pregnant or breastfeeding women, should consult with their holistic physician before using these or any nutritional products.
Hey, it’s Christian Bates, founder of Longevity Power. I love making and eating my Longevity Snap Bar recipe. Promise me that you’ll think lovely thoughts of me when you end up making this 1-3 times a week starting now through the new year!
What makes this home-made bar a superstar? Unlike every other food bar, this one is 1) rich in superfoods and tonic herbs and 2) very low glycemic. When a little lucuma and stevia are the only sweeteners, you end up with a bar you can snack on all the time with no blood sugars ups and downs.** The bar tastes like white chocolate caramel dessert, but has energizing substance to it like a wholesome snack should. And by adding in Longevity Power’s signature herbal formulas, we end up with my favorite strategy for health and longevity:
Taste + Health Density = Compliance + Results (I hope you like health-oriented math equations as much as I do!)
Longevity Snap Bar Recipe:
Blend the following in a food processor into a fine meal (do NOT over blend into an oily paste)
2 tablespoons hemp seeds
2 teaspoons lucuma powder
1 teaspoon Longevity Power’s Maca Bliss
1/2 teaspoon Longevity Power’s Longevity in a Bottle
1/8 teaspoon sea salt
1/8 teaspoon KAL stevia extract powder. If you are less partial to stevia, use 1/16th teaspoon instead and add 1 tablespoon raw honey. If you love stevia like me, then use a sprinkle more, to taste.
After blending into a fine meal, add in:
1/2 cup + 1 tablespoon melted organic raw cacao butter. Melts above 90*F. I usually use a low temperature oven to melt in a glass mason jar.
a couple pinches of ground vanilla bean or a couple drops of organic vanilla bean extract
OPTIONAL: For a basic almond-white chocolate flavored bar, leave as is. For a holiday flavor add a couple pinches of cinnamon powder, a tiny pinch of cloves and a tiny pinch/grate of nutmeg.
Blend for about 20 seconds. Prepare you molds of choice (chocolate bar molds, ice cube trays, small plates, almost anything!) by placing a few organic raw cacao nibs in the bottom of each mold trench. Pour batter into molds and place in freezer for 15-20 minutes or more. Bars become hard like chocolate. Remove from molds and keep in mason jars in fridge or very cool area. Or serve to your friends on plates garnished with almonds and cacao beans.
To your daily health goal!