This is a very healthy, anti-inflammatory, guilt-free recipe.
Ingredients
- 1 ¼ cup Apple Cider Vinegar
- 5 teaspoons Celtic Sea Salt
- ¼ cup and 2 Tablespoons Swerve Confectionary Sweetener, or 7 – 8 scoops Better Stevia (to taste)
- 10 oz (by weight) Blueberries (from frozen/with juice, or fresh)
- 1 cup Tart Cherry Concentrate
- ½ cup Beet Juice Powder
- ½ cup Mangosteen Pericarp Powder
- ½ cup MCT Oil
- 1 cup Filtered Water
- 1 teaspoon Xanthan Gum
- OPTION: To make it creamy, add ½ cup Coconut Milk Powder
Directions
Put all the ingredients into your NutriBullet or blender, making sure you add the Xanthan Gum last, because it can quickly clot. Blend thoroughly and serve.
This recipe is super heart-healthy. Adding the Mangosteen pericarp (click to read about it) just turned it into a powerhouse of nutrition.
Because oil and water do not blend well, shake well before serving.
This recipe came from our original recipe using Pomegranate Juice Powder; but we substituted the Tart Cherry Concentrate and removed some of the water. We used just 7 scoops (the scooper comes in the bottle) of Better Stevia.
Tart Cherries are very anti-inflammatory.
Questions
Some have asked, “Why so much sodium?”
Actually, because of the sodium/potassium ratio in Celtic Sea Salt, this is the only salt recommended by nutritionists and functional physicians for people with heart disease or high blood pressure. You can think of Celtic Sea Salt as medicine. You can read about it here: Celtic Sea Salt.
How do you test your recipes?
We test them on ourselves. Most recipes go through at least three modifications, though we’ve hit the nail on the head a few times on the first experiment. And we often share our concoctions with friends without telling them they are the first “outsiders” to try them, and many of our friends know we’re not averse to criticism, and we’re not afraid of a bad review. They give us an honest appraisal.