Recipes
Hormone-Balancing Golden Milk Latte with Black Maca
A soothing golden milk recipe infused with black maca powder to support hormone balance and evening wellness routines.
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Hormone-Balancing Maca Energy Smoothie
This creamy maca smoothie supports energy and hormone balance. A delicious and adaptogenic start for your day or post-workout boost.
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Turmeric and Ginger Shot Recipe: Anti-Inflammatory Benefits
Experience the anti-inflammatory benefits of our Turmeric and Ginger Shot recipe. Packed with health benefits, this flavorful beverage is a must-try.
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Thai Tea
Total Time: 15 minutesServes: 2 Ingredients 2 cups water 2 Tbsp Thai tea mix 2 Tbsp honey or agave syrup 1/4 cup natural-style sweetened condensed milk 1/4 cup evaporated milk Ice cubes Mint leaves (optional, for garnish) Instructions In a small saucepan, bring 2 cups of water to a boil. Add the Thai tea mix and honey/agave, then stir well. Reduce heat and let the tea simmer for about 5 minutes. Remove from heat and let steep for an additional 5 minutes. Pour the tea through a fine mesh strainer or cheesecloth to remove tea leaves. Let it cool to room temperature. Stir in the natural sweetened condensed milk while the tea is still warm, then refrigerate until chilled. Fill glasses with ice cubes, pour the chilled tea over the ice, and top with a splash of evaporated milk. Add a sprig of mint if desired and enjoy immediately.
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Heart-Healthy Citrus Berry Smoothie
This citrus berry smoothie boosts heart health with antioxidants and fiber. A refreshing blend perfect for mornings.
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Layered Berry Smoothies
INGREDIENTS: 1 cup frozen strawberries 1 cup frozen blueberries15 ounce can coconut milk1 cup plain silken tofuMaple syrupINSTRUCTIONS: In a blender, place the frozen strawberries with ½ cup coconut milk and ½ tablespoon maple syrup. Blend until smooth and no chunks. Divide the mixture between two cups and set in the freezer for 5 minutes while creating the next layer. Rinse the blender. Add ½ cup coconut milk along with the silken tofu. Blend until smooth. Carefully pour the mixture over the first strawberry layer and return the cups to the freezer for 20 minutes. Add the frozen blueberries with the remaining coconut milk into the blender. Blend until smooth and no chunks. Carefully pour the mixture over the strawberry and coconut layer. Serve and enjoy!
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Dragon Fruit Lemonade
INGREDIENTS: 2-3 cups of water 1/2 cup honey 1-2 cups of fresh dragon fruit peeled 1 cup freshly squeezed lemon juice Extra dragon fruit lemon wedges and mint for garnish INSTRUCTIONS: Place the dragon fruit in a blender until desired consistency is reached. Add the cold water, lemon juice and honey to the blender. Garnish with a slice of lemon and mint. Pour over ice and enjoy!
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Butterfly Pea Latte
INGREDIENTS: 10 butterfly pea flower 1/2 cup Almond milk 2 tablespoon maple syrup 1/4 teaspoon vanilla extract Ice cubes INSTRUCTIONS: Place 10 flowers of butterfly pea in a teapot. Pour one cup hot water into the flower and let it steep for 5 mins so the color will turn deep purple in shade. Keep the flower aside. Fill the serving glass with ice cubes. Then pour in the maple syrup, milk, and vanilla extract over the ice. Next, pour the brewed blue butterfly pea tea slowly over the ice or using a spoon. Take a sip and enjoy!
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Vegan Pumpkin Cold Brew Coffee
Ingredients For the vegan pumpkin cream: 1 14-ounce can lite coconut milk 3 tablespoons pumpkin puree 3 tablespoons pure maple syrup 1 teaspoon pumpkin pie spice 1 teaspoon pure vanilla extract Pinch sea salt For one glass of Vegan Pumpkin Cream Cold Brew: Cold brew coffee Ice Pumpkin cream Pinch pumpkin spice mix for garnish Instructions Fill your glass 3/4 of the way full of ice. Pour coffee in about 2/3 full. Give your pumpkin cream a good shake Spoon pumpkin cream over the top until glass is filled. Sprinkle a bit of pumpkin spice mix over the top and serve.
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