Recuperate from holidays with ‘elixir of life’
Leslie Huppin went gluten-free about three years ago.
She doesn’t do dairy or meat, and she typically relies on banana-spinach smoothies for breakfast and lunch.
Here, Huppin, in her early 50s and of Spokane, shares a few of her favorites, including what she calls the “elixir of life.” She’s been drinking 2 ounces of the tonic every day. It’s full of antioxidants and believed to aid in digestion – helpful for folks still recovering from overindulging during the holidays.
“These ingredients together all work wonders,” Huppin said.
Elixir of Life
From Leslie Huppin
4 tablespoons fresh turmeric (unpeeled is OK)
4 tablespoons fresh ginger (unpeeled is OK)
1 lemon, peel removed
Shake of cayenne powder
2 tablespoons apple cider vinegar
Process turmeric, ginger and lemon through a juicer. Pour juice into a small glass. Add a shake of cayenne. Stir in apple cider vinegar. Drink or serve.
Yield: 1 serving
Blueberry Smoothie
From Leslie Huppin
1/2 small avocado
1 cup almond milk
1 heaping cup frozen blueberries
1/2 cup ice
Handful of spinach
Squeeze of honey, if needed
Process all ingredients in a blender, enjoy immediately.
Yield: 2 (8- to 10-ounce) servings
Breakfast of Champions
From Leslie Huppin
3 handfuls of spinach
1 banana
1 apple
2 handfuls of frozen blueberries
5 slices of frozen peaches or mango
2 scoops of your favorite protein powder
5 cups of almond milk or water
Process all ingredients in a blender, and serve or enjoy immediately.
Yield: 48 ounces, about 4 servings