Guest Recipe Contributor: Xell Calderer

This is to be the first in a series of recipes submitted by our readers and customers. Remember, if you’d like to get in on the fun send me your recipe using Vivapura products along with a photo and you’ll receive a coupon for 15% off your next on-line order if we use your recipe. E-mail me with your submissions to: erika [at] vivapura [dot] net.

First up is Xell Calderer of Internal Hygeine. Xell is a Certified Colon Therapist and Wellness Coach who runs a thriving practice in Stamford, Connecticut. You can find many Vivapura products at her office!

Xell’s Amazing Chocolate Carob Chia Pudding

Vanilla Brazil Nut milk or nut milk of choice

8 tbs. Chia Seeds
1 cup strawberry/kiwi rooibos tea, vanilla rooibos tea (steeped strong)
or 1-2 cups Vanilla Brazil or Sicilian Almond milk

Whisk chia into liquid and set aside.

In high speed blender (Vitamix or Blendtec), place:
½ to 1 tbs. Ultra Tocos*
2-3 heaping tbs. raw Italian Carob (or use more cacao)
1 heaping tbs. raw Cacao powder
½ t – 1 tbs. GMO free lecithin powder*
2-3 small dates or 2 or more large Medjool date (the dates adds body and sweetness)
1 – 3 tbs. Vanilla Agave (optional) or stevia to taste (for those sweet tooths out there!)
¼ tsp Sunfire salt (can use Celtic or Himalayan)
½ – 1 tsp. vanilla powder
or ½ vanilla bean, scraped (optional)
1 – 2 tbs. lucuma powder
dash of yacon syrup (about ½ T, optional)
small chunk of cacao butter or cacao paste (optional)
1 tbs. coconut creme (optional)

Once chia has soaked for about 10 minutes, place chia “gel” into blender with other ingredients and blend at high speed until smooth. Eat immediately or allow to “set” in fridge for a couple of hours to firm up.

Variations:
Add 1 or 2 tbs. of Vivapura raw almond butter for a more decadent and rich chocolate almond butter cup type pudding.
A banana may be nice here, but watch your food combining! This is already pretty complex. Sometimes you gotta live on the edge, though!

Vanilla Brazil Nut Milk
-keeps for up to 3, maybe 4 days.

1 heaping cup raw brazil nuts or soaked Sicilian Almonds
¼ tsp sunfire salt
3-4 dates or vanilla agave to taste (optional)
½ to 1 T lecithin (optional but adds great creaminess).
1 T plain or vanilla coconut crème (optional)
¼ vanilla bean pod or vanilla powder
4 to 6 cups water

Place nuts and 1 cup water, and salt, in high speed blender, working your way to high speed. Once things look blended, continue blending and fill the container with rest of water (I usually fill while blending and fill until container is full). Blend very well.
Strain through nut milk bag and pour back into blender, add additional indredients as desired. Blend again, and pour into glass containers. Delicious!

Variations:
Pour half of the milk back into container, add 1 to 2 tbs. yacon syrup, and 1 to 2 tbs. lucuma powder for a maple/caramel type drink that is exquisite and so creamy.
Brazil Nut Milk is lovely gently warmed with shaved nutmeg and cinnamon on top.

As a bit of a bonus, Xell also sent me a few juice recipes to help me along on my feast and I thought I’d share them here with you as well!

50% spinach
48% carrot
2% beets
(this is an incredible colon cleanser, too! This is especially good before a colonic)

Another, inspired by Angela Stokes:
coconut water
1 to 2 T green food (greener grasses is lovely)
1 to 2 T Vivapura bee pollen
This is simple and delicious, a great addition to a liquid meals day

Fave green juice
6 stalks celery
1 large cucumber
1/4 fennel bulb
1 to 2 apples (green or Fuji)
1 lemon
1 or 2 heads of Romaine or Spinach
handful of dandelion greens
1/2 pound sunflower sprouts or another head of Romaine
small chunk of ginger (optional)
Delicious – one of my favourite combos.

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