SHOP ORGANICO

Infused Superfood Ice Cubes + Guayaki Yerba Mate

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Each of these refreshing summer yerba mate drinks will help your body in many ways by packing superfoods into ice cubes. By making a bunch of superfood ice cubes and mate in advance, you’ll be able to quickly make and enjoy an uplifting drink at anytime. What’s more, there’s little to no sugar or calories in these drinks. These superfood cubes + chilled yerba mate concoctions are perfect for parties and hot summer days. ¡Salud!


sUPPLIES

  • 3-5 ice cube trays
  • French press or coffee maker to brew large batch of yerba mate

INGREDIENTS


DIRECTIONS

Step 1: Brew 40 ounces of Guayaki Yerba Mate in a french press (not sure how to, watch the video here) and let cool. That’s about two regular sized french presses worth of mate. You can do this up to 2 days before.

Step 2: Make superfood blends. To follow are five different blends to choose from. Make them all at once or try them separately at different times depending on what your body needs!

Step 3: Once you have made the superfood blends and poured them into ice cube trays, freeze them overnight, then add the cubes to your chilled yerba mate the next day for iced mate delight.

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Cube Blend 1: Anti-Aging Superfood Ice Cubes

  • 2 tbsp Collagen powder (click to learn more about this anti-aging hack)
  • 1 tsp Matcha powder-contains high amounts of chlorophyll, antioxidants, and fiber from the use of the whole leaf
  • 8-10 Mint leaves, torn - Great for digestion, inflammation, soothes the gut, and is also a palate cleanser
  • 2 tbsp Dried hibiscus flowers - packed with vitamin C, helps with liver detox, and helps lower cholesterol/blood pressure

Method

Brew hibiscus loose leaf tea. Strain the tea leaves out and stir collagen and matcha into the tea while it’s still warm. Pour mixture into ice cube trays and sprinkle mint leaves and hibiscus tea leaves into each cube compartment.


Cube Blend 2: Immunity + Cognitive Superfood Ice Cubes

  • 1 tsp Mushroom Powder Shrooms  - studied for centuries and hand harvested, these increase longevity, energy and immunity
  • 5-10 Stevia drops or ½ teaspoon powder - a leaf extract that is naturally very sweet
  • 1 tbsp Cacao powder-300 phytochemicals and nearly four times the antioxidant power of regular dark chocolate, and contains protein, calcium, carotene, thiamin, riboflavin, magnesium, and sulfur
  • 3 tbsp Cacao nibs - high in fiber, but known to contain very high amounts of antioxidants helping to bind to free radicals (things that cause inflammation) and remove them from our bodies
  • 1 tsp ground Cinnamon- antioxidant support that also helps stabilize blood sugars

Method

Mix shroom powder, stevia, cinnamon, and cacao in a bowl with enough hot water to fill your ice tray. Pour into ice trays and sprinkle a few cacao nibs into each cube compartment.

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Cube Blend 3:  Alkalizing Superfood Ice Cubes

  • 1 tsp Green Powder - promotes a healthy PH for your body to thrive
  • 2 tbsp Lemon zest  - lemon peels contain more that five times the vitamins than lemon juice itself, plus vitamin C, vitamin A, beta carotene, folate, calcium, magnesium, and potassium. Don’t throw that peel away!
  • 1 tbsp Lemongrass, sliced thin - packed with vitamins & minerals, it also helps with clearing toxins out of the body

Method

Mix green powder into enough water to fill your ice trays. Pour green water into ice trays and sprinkle shaved lemongrass and lemon zest into each cube compartment.


Cube Blend 4: Liver Detox Superfood Ice Cubes

  • 1 tbsp Dandelion loose leaf tea - helps detox the liver as well as purify the bladder and kidneys
  • 2 inch fresh Ginger root, sliced into thin rounds - can be used in both fresh and dry forms, helping relieve gut issues such as nausea, and cramping
  • 1 tsp ground Turmeric - contains bioactive compounds and is used medicinally for its anti-inflammatory properties

Method

Brew enough dandelion or a liver detox tea to fill your trays. Stir in ginger and turmeric if using powdered forms. If using fresh forms of those two, pour the tea into ice tray and add sliced or zested fresh ginger and turmeric to each cube compartment.


Cube Blend 5: Gut Health Superfood Ice Cubes

  • 1/2 c Aloe vera juice  *Note: Always buy organic aloe freshly juiced or bought from health food store, never from concentrate. Aloe has a long history of being used as a health tonic and digestive aid in many indigenous cultures
  • 1 Small cucumber, sliced thinly Cucumbers are very hydrating and cooling vegetable that helps remove inflammation by raising PH, and as another perk, the high fiber helps move things through the gut
  • 2 tbsp Dried lavender- smells amazing and helps soothe anxiety and emotional stress

Method

Pour aloe juice into ice tray being sure to only half fill each cube compartment to save room for the rest of the goodies. Add thinly sliced or diced cucumbers to each tray, then sprinkle fresh lavender on top of each cube.

Shrimp Ceviche

Serves 8 | Cooking Time: 1 hour & 15 minutes

INGREDIENTS

  • 1 lb. fresh local shrimp (sub: halibut, rock cod or snapper; cut into 1/2-inch cubes)

  • 1 cup freshly squeezed lime juice

  • 1 red onion, chopped

  • 1 cucumber, seeds removed, chopped

  • 2-3 jalapeños or serranos, finely minced

  • 1 bunch fresh cilantro leaves and stems, minced

  • sea salt and pepper to taste

  • 1-2 tbsp olive oil (optional)

METHOD

  1. Wash shrimp (if fish, then cut) & squeeze lime juice.
  2. Place the fish in a stainless-steel or glass bowl. Season with salt and let stand for 10 minutes.  Then add the lime juice and toss gently. Cover the bowl with plastic wrap and refrigerate for one to one and a half hours.
  3. Add the red onion, cucumber, jalapeño, cilantro, and olive oil, toss gently to combine. Season to taste with salt and serve immediately.  Small glass bowls or martini glasses are my go-to, accompanied by tortilla chips or crackers.

T O R I E   T I P S : If I'm making this at home in San Diego, I'll buy the shrimp or fish from Catalina Offshore Products, or Poppas Fresh Fish Company at the farmer's market in Little Italy.  They also have uni!

 

 

Watermelon CHIA Drink

Watemelon, or Sandia is so dang good. I love making fresh juice with it and this one is bomb, plus filled with fiber and protein. 

Serves 1 | Cooking/Prep Time: 2 minutes

INGREDIENTS

  • 2 tbsp lime

  • 2 cups watermelon juice

  • 1 tbsp chia seeds

  • ¼ cup cold coco h20

Combine ingredients & stir.


T O R I E T I P S : Allow your finished watermelon chia at least 15 minutes to sit before consuming!  This 15 minutes creates a gelatinous consistency around the chia seeds, helping increase absorption of fatty acids & fiber.  When chia seeds are dry they can dehydrate your intestinal lining.  I know, facts are sometimes rough on the ears.

Collagen Lemon Bars

Okay, who doesn't love a lemon bar? I mean really, they are so dang good, but loaded with sugar, processed white flour and more sugar. So being the baker that I am (NOT I am horrible at baking, this took me 3 times) I personally think this recipe is BOMB, no sugar or gluten, but yes lot of butter.  

CRUST

  • 1 cup almond flour

  • ½ cup coconut flour

  • 1 cup finely ground unsweetened coconut shreds (ground in a coffee grinder)

  • 1/3 cup grass fed protein powder

  • 1/3 cup Xylitol or your sugar of choice

  • 1/2 teaspoon sea salt

  • 4 ounces grass-fed unsalted butter, ½ stick (Vital Farms or Kerrygold)

  • 2 tablespoons melted coconut oil  

METHOD

  1. Heat oven to 350 degrees.

  2. Melt the butter and coconut oil in a small saucepan. Add the almond and coconut flour, protein powder,  coconut shreds, and salt to a bowl and slowly add melted butter, stirring until fully combined. Press the dough evenly along the bottom and ½ inch up the sides of an 8 x 8 inch square pan. For best results line the pan with parchment paper or foil first, then you can simply lift out the completed lemon bars. Bake at 350 degrees (F) for 10 minutes. Remove and cool while you make the filling.

FILLING

  • 4 egg yolks + 2 whole eggs, whisked

  • 15- 20 drops stevia liquid or ¼ cup xylitol or 3 tbsp raw honey

  • 3/4 cup fresh lemon juice

  • ¼ cup lemon zest

  • 2 scoops unflavored collagelatin, I recommend Bulletproof (just make sure it’s grass-fed)

  • 8 ounces grass-fed unsalted butter, 1 stick (Vital Farms or Kerrygold)

METHOD

  1. Melt the butter in a small saucepan on low heat in same pan used to crust. Remove from heat and whisk in sweetener, lemon juice, and lemon zest until dissolved. Whisk in the egg mixture and return to the stove over low heat. Whisk continually until the curd starts to thicken. Remove from the heat and put into a small bowl. Whisk in the the collagengelatin until dissolved and smooth.

  2. Pour the filling over the pre-baked crust and spread out evenly to the edges of the pan. Bake the bars at 350 degrees (F) for 25 minutes. Remove and cool. Sprinkle with shreded coco before serving if desired. Cut into sixteen 2 x 2 squares.

This recipe makes about 16 bars.

SUGAR: Ok the sugar thing is weird and hard I know. So many confusing words and how to know which one is good which one is bad. I like stevia because hey it's just a plant. Raw honey if you know how it was processed, Xylitol is a sugar alcohol, Monk fruit extract is a fruit... I am still unsure my favorite one for baking, I would love to hear your feedback.