Green tea and mango smoothie

This smoothie is soooo good! Basically its just a cold green tea late blended with mangoes, but even simpler than that to put together. The mango gives it an extra creamy fruitiness that really compliments the matcha. Have you ever had mango green tea? Or maybe a green tea with tropical fruit flavors in it? It's like that but cream, delicious, and smoothie-fied!

Ingredients

• Frozen mangoes 2 cups (fresh can be used but it will turn out more like a fresh lassi)
• Yogurt 1/2 cup (optional)
• Kefir 1/2 cup (optional)
• Milk 1-2 cups [depending on if you use the yogurt and kefir or not (nut milks may be substituted)]
• Matcha powder 1/4tsp - 1 tbsp (depending on your taste (you will need a bit more than usual)
• Water, only if you need more liquid and you are keeping it low on the milk

Additional supper foods

• Collagen powder (optional but it adds extra nutrition and creaminess)
• Whey protein (grass fed and processed on a low heat. Mix enough with water and it can replace the milk)
• colostrum powder (can be mixed with water to replace the milk and it makes it so creamy!)
• Maca or other kinds of super foods that go well with late flavors. I personally don't like maca or mesquite but if you do have at it!

I also really like brewing gean and white teas, and blending them with fruit and a little honey. My favorite combination is green tea and peaches. Something about it is just so incredibly delicious, like the tea and the peaches with the honey just bring out so many delicious flavors!

If your interested here is the link to my green tea late recipe.

Thanks for reading! 

Ground Beef and Sauerkraut soup

I got  the original recipe from kalynskitchen.com. It sounded so yummy that I decided to make an urban farmer edition. I used some cultured veggies that I made, which is homemade sauerkraut with shredded beets, carrots, celery, and some sort of leafy green added in for extra vitamins and flavor. I also used grass fed beef because it is way more flavorful and healthy. I highly recommend only buying grass fed beef and cage free meets, because the animals are healthier and happier. Also grass fed meets and the like wont give you cancer, so.... ya that's a bonus. if you make it exactly like mine, then your immune and digestive system will be sooooo so so happy! If you make it from caned sauerkraut and cook the meet in peanut oil, or use pasteurized sour cream and dried garlic then you will still have a delicious soup. But, my way is still better... Just sayin' :)

Ground Beef and Sauerkraut Soup

Ingredients:1 lb. grass fed ground beef or buffalo. (turkey and whatnot can be subbed)1 tbsp coconut oil1 large red onion, chopped 4 cloves of minced garlic (plus more to garnish the soup with)4 cups of beef or chicken stock (really easy to make at home, just boil your leftover meet and bones in water for a while)
1 14 oz. can diced tomatoes with juice (feel free to use fresh!)
Extra water if you want a more watery soup2 tbsp maple syrup (the real stuff! None of that fake corn syrup groseness, and grade B is best)4tsp of soy sauce3 dried bay leaves3 Tbsp of dried parsley 3 tbsp rubbed sagefresh ground black pepper to taste

2 cups of sauerkraut. (I used my homemade cultured veggies)
Thick homemade goat milk kefer to garnish (sour cream, plane yogurt, or cow milk kefer works well too)
Extra minced garlic if someone likes that garlic bite. 

To Cook
In a pot (I used my dutch oven) heat the coconut oil on medium heat. Add in the onion, sprinkle a little salt and cook for a couple of minutes. If you are scared of some sort of cross contamination then remove the onions and cook the beef with some salt and pepper. Add the onion back in, if you took them out, and add in everything else but the sauerkraut and garnish. (this is to preserve the probiotics. If you use canned then go ahead and add it in.) Cook from just till its warm or all day depending on how much you want the flavors to develop and how much time you have. Usually simmering it on low for an hour or two tastes real dandy in my opinion. If using unpasteurized kraut then add it in before serving to let it get warmed up. Serve with your fermented dairy of choice, minced garlic, and possibly some fresh herbs on the side.