This citrus shake is easy to digest and is full  of replenishing nutrients. It gives you a natural energy boost. 


INGREDIENTS

1 Red or pink grapefruit, peeled, segmented, and seeded (feel for any hard spot, and then use a butter knife or your fingers to remove seeds)

1/2 organic cucumber

1 cup red chard or spinach (about a handful)

1/2 avocado


DIRECTIONS

In a blender, mix grapefruit, cucumber, red chard, avocado, 3 ice cubes, and 1/2 cup water until smooth (with as few flecks as possible), 1-2 minutes. 
​

Bieler's Broth- Named for Dr. Bieler, served this alkaline soup to cancer patients in his Escondido clinic during the 1970's.  It's still going strong... 

In a soup pot, use organic vegetables when possible:
6-8 cups filtered water
3-4 large zucchini
3-4 stalks celery
2-3 cups green beans
1 bunch parsley

Simmer all vegetables, except parsley, in the filtered water until soft. Use hand blender or blend in regular blender with small batches until puréed and smooth, adding the uncooked parsley at the end. This soup is an alkaline food that can be used for fasting, hot or cold. If you prefer to dress it up, get creative: Split the water with bone broth, add a few tablespoons of ghee and/or top with a soft boiled egg or piece of boiled chicken. ​

​What You Need
Ingredients

• 2 (14-ounce) cans coconut milk
• 2 teaspoons agar agar flakes, or 2 tablespoons tapioca starch (see Recipe Notes)
• 4 probiotic tablets (I like metagenics), or 4 tablespoons store-bought coconut yogurt
• 2 tablespoons organic raw sugar or maple syrup, optional

• Equipment
• Glass jars with lids, for storing the yogurt
• Measuring spoons
• Medium saucepan
• Whisk
• Thermometer, optional

  

Instructions

1. Warm the oven and sterilize the jars: Warm the oven for about 5 minutes, until it reaches about 100°F, then turn off the heat — leave the light on to help keep the oven warm. Fill the jar(s) you'll use for storing the yogurt with boiling water to sterilize them. Let stand a few minutes, then pour the water out. Alternatively, you can run the jars through the dishwasher.
   
2. Pour the coconut milk into a saucepan: Shake the can of coconut milk, open it, and pour it into a medium pot. Whisk until the milk is smooth and uniform.
   
3. Add the thickener: If you're using agar agar, sprinkle 1 teaspoon of agar agar flakes into the pot over the coconut milk — but don’t stir! If you're using tapioca starch, scoop out roughly 1/3 cup of the coconut milk and transfer to a bowl with the starch. Whisk this together until the starch is dissolved, then pour back into the pot.
   
4. Warm the coconut milk: Place the pan on the stove over medium heat and warm until the coconut milk starts to simmer. (The agar agar will also start to melt together.) Whisk the milk and turn down the heat to low. Continue cooking on low, whisking occasionally, for 5 to 10 minutes, until the agar agar flakes are fully dissolved or the tapioca starch has thickened the mixture.
   
5. Cool the milk: Cool the milk until it's just warm to the touch, about 100°F.
   
6. Add the probiotics/ Metagenics: Twist open the probiotic capsule and pour the powdery contents over the milk (discard the capsule’s casing). Whisk to combine. Alternatively, whisk in 4 tablespoons store-bought coconut yogurt.
   
7. Add the organic sugar or maple syrup. Whisk together well.
   
8. Pour into jar(s) and allow the yogurt to set for 12 to 24 hours: Pour the coconut milk into the sterilized jar(s) and screw on the lid(s). Place into the oven — turn the oven light on to keep the environment warm. Alternatively, use a yogurt maker or place into a dehydrator at 110°F. Leave for 12 to 24 hours without disturbing.
   
9. Chill the yogurt: Place the set yogurt into the fridge and chill for at least 6 hours. The yogurt will become thicker as it chills. After this stage, you might find that the mixture has separated with a yellowish, translucent layer at the bottom and a thicker white layer on top. Stir to recombine or scoop off the top layer for thicker coconut yogurt.
   
10. Keep coconut yogurt refrigerated and use within 2 weeks.
    
    
    

Recipe Notes
If the yogurt develops a pink or grey discoloration on its surface, that means it has been contaminated with bad bacteria. Throw it away and do not eat it!
Thickener-free coconut yogurt: The night before making the yogurt, chill the can of coconut milk. Do not shake. Open the can of chilled coconut milk and scoop off the top layer of cream, leaving behind the liquidy coconut water below (you can discard the water or use it for making smoothies or cooking oatmeal). Add the probiotics and continue making the yogurt as directed.
Making extra-thick coconut yogurt:
→ Scoop about 1 tablespoon of the fermented yogurt into a small bowl and stir together with 1 teaspoon ground psyllium husk. Pour back into the jar and stir together well.
→ Stir 3 tablespoons of chia seeds into the jar of fermented yogurt. Chill for 4 hours until thickened.
→ Transfer the yogurt to a strainer lined with cheesecloth and set over a bowl. Allow to strain overnight, just like when making Greek-style yogurt

Good luck! Let me know how it goes:)