Keep
white milk and water in the fridge so it is ready to drink.
Not exact matches
At this point it should be a little on the liquidy side,
and that's when I add the
white bean flour /
water mixture to get the rest of the creaminess without the flour, butter,
and milk.
I made mine using a cup of dates presoaked in some hot
water instead of the sweetners in it some of the soaking
water instead of the almond
milk and used homemade coconut butter instead of the jared one
and canellini beans (which I have now learned is the italian for
white kidney beans which I had never heard of!).
Sukrin Melis dissolves more easily than regular Sukrin,
and is suitable for: Cakes
and desserts that are not baked (for example, cheesecake) Baked goods Cream cheese icing, buttercream Glace icing, made with
water,
milk, lemon juice or egg
white * Iced tea
and other cold drinks Smoothies Decorating
and dusting Made of erythritol, which is made from glucose extracted from non-GM corn starch through a natural fermentation process.
3 to 4 pound baking pumpkin 1/2 medium
white onion, chopped 1 whole red pepper, chopped 2 tablespoons red curry paste 2 teaspoons turmeric 2 teaspoons paprika 1 teaspoons ground cumin 2 cups
water 1 (14 - ounce) can coconut
milk Salt
and pepper
1 cup fresh coconut meat, chopped fine or coarsely grated 2 tablespoons butter 1 small onion, chopped fine 1 habanero chile, stem
and seeds removed, minced 1 cup
white rice 1 cup coconut
milk (steep additional grated coconut meat in hot
water) 1 cup chicken stock
Nut
milk is made by blending nuts in
water — the nuts break down
and yield their creaminess
and fattiness to the
water, coloring it an opaque
white.
I saved a bit of the yogurt marinade (before adding it to the pork)
and drizzled it on the meat after grilling... served it
white rice (made with 1/2 coconut
milk, 1/2
water)
and a mixed green salad... a lovely summer dinner for company!!
our poor people's version was very soft - cooked left - over from dinner
white or brown rice made with
water and a bit of dark brown sugar (called panela, piloncillo, or jaggery); cooled over night;
and had for breakfast with some coconut
milk cream
and sliced mangoes or a splash of condensed
milk and bananas.
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar disso
White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful
and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml)
water 1/2 cup (100g) superfine sugar 12 kumquats, sliced
and seeded Cupcakes: 225g (8oz) high - quality
white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar disso
white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut
milk Frosting: 125g (4 1/2 oz) high - quality
white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar disso
white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir
water and sugar in small saucepan over medium heat until sugar dissolves.
In a small bowl, mix together your egg
white and milk or
water.
Ice,
Milk, Crème Frappuccino Syrup [
Water, Sugar, Salt, Natural
And Artificial Flavor, Xanthan Gum, Potassium Sorbate, Citric Acid], Whipped Cream [Cream (Cream, Mono
And Diglycerides, Carageenan), Vanilla Syrup (Sugar,
Water, Natural Flavors, Potassium Sorbate, Citric Acid)-RSB-, Mango Syrup [Sugar,
Water, Mango Juice Concentrate, Natural Flavor, Passion Fruit Juice Concentrate, Citric Acid, Potassium Sorbate, Turmeric, Gum Arabic], Blue Drizzle [
White Chocolate Mocha Sauce (Sugar, Condensed Skim
Milk, Coconut Oil, Cocoa Butter, Natural Flavor, Salt, Potassium Sorbate, Monoglycerides), Classic Syrup (Sugar,
Water, Natural Flavors, Potassium Sorbate, Citric Acid), Sour Blue Powder (Citric Acid, Color [Spirulina,
Water, Sugar, Maltodextrin, Citric Acid]-RRB--RSB-, Pink Powder [Dextrose, Fruit
And Vegetable Color (Apple, Cherry, Radish, Sweet Potato)-RSB-, Sour Blue Powder [Citric Acid, Color (Spirulina,
Water, Sugar, Maltodextrin, Citric Acid)-RSB-.
* 8 cups of
water, divided * 1/2 cup black - eyed peas, rinsed * 1/2 cup glutinous / sticky rice, rinsed * 2 cans (15 ounces) coconut
milk * 2/3 cup palm sugar (can substitute
white sugar or mix
white and brown sugar) * 1/2 teaspoon salt * 1/4 cup toasted unsweetened coconut (optional)
1 cup of sunflower seeds (soaked for at least four hours in 2 cups of
water, drained
and rinsed) 1 cup of
water Juice of 2 lemons 1/4 cup nutritional yeast 3 Tablespoons unsweetened dairy - free yogurt (optional) 3 Tablespoons unsweetened nondairy
milk (more if you desire a thinner dressing) 2 Tablespoons apricot butter or fruit sweetened jam (optional) 2 Tablespoons miso (we use South River Chickpea or
White Miso) 1 large clove garlic 1/2 teaspoon freshly ground pepper
While the
white chocolate
and milk are sitting, add some
water to the small saucepan
and bring to a simmer,
and top with a glass bowl (the bowl should be big enough that the bottom does not sit in the
water).
4 tablespoons extra virgin olive oil, divided 1 teaspoon Sriracha (optional) Salt For the Avocado - Tomato Relish: 1/2 cup cherry tomatoes, halved (I used heirlooms because I love them) 1 ripe avocado, diced 2 scallions,
white and light green parts only, thinly sliced 2 tablespoons fresh lemon juice 1 1/2 tablespoons extra virgin olive oil Salt Fresh ground pepper For the Yogurt - Tahini Dressing: 2 tablespoons tahini 1/4 cup boiling
water 1 garlic clove, minced 1/2 cup non-fat Greek yogurt (you could also use sheep's / goat's
milk yogurt or Vegenaise) 3 tablespoons freshly squeezed lemon juice 1/4 cup extra virgin olive oil Salt Fresh ground pepper
goat cheese 1/4 cup fresh sage, chopped Egg wash — you can either use egg
white mixed with
water or egg yolk mixed with
milk, I tried
and liked both Coarse sea salt, for topping
1 c. quinoa (I mixed red
and white together) 3/4 c. coconut
milk, whisked smooth * 1/2 c.
water 1 T. ground turmeric 1/4 c. tamari soy sauce (or regular if it's what you have) 3 T. fresh squeezed lime juice 1 T. fresh ginger, mashed 1 t. chili garlic sauce 1 can Albacore tuna 2 medium carrots, scrubbed Half an English Cucumber 1 sheet fresh Nori, snipped in to pieces (I used Nori powder as I have a small bag of it)
I'd recently found a 4 - lb bag of organic Red Quinoa at Costco,
and mixed it 50 - 50 with
white quinoa, adding coconut
milk,
water and turmeric to create a deeply colorful option that added a lot of vibrancy to the plate.
1/2 cup tapioca flour or arrowroot (I've tried both
and both work equally well) 1/4 cup rice flour (I use
white, but could also use brown) 1/8 teaspoon sea salt 2 eggs 1/2 cup
milk (or I use 50:50 coconut
milk /
water mixture)
CAKE: 1
and 2/3 cups sugar / evaporated cane juice 2 1/2 cups all - purpose flour 1/2 cup oat flour (I take 1/2 cup of oatmeal
and grind it in a blender) 2 teaspoons baking soda 3/4 teaspoon salt 1/2 cup
water 1 1/2 cups coconut
milk (1 can) 2 tablespoons cider or
white wine vinegar 1 1/2 teaspoons vanilla extract 3/4 cup vegan butter (I use Earth Balance) 1 cup unsweetened shredded coconut
2 tablespoons virgin coconut oil 1 medium
white onion, finely chopped 2 garlic cloves, minced 1 2-1/2 - inch piece ginger, peeled
and minced 1 tablespoon medium curry powder 1/4 teaspoon crushed red pepper flakes 1/4 cup red lentils 1 - 14.5 ounce can crushed tomatoes 1/2 cup finely chopped cilantro plus leases with stems for serving 2-1/2 cups
water 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 - 13.5 ounce can unsweetened coconut
milk, shaken well Lime wedges for serving
Olive oil 1/2 a bag of frozen leeks 1/2
white onion, chopped 3 - 5 cloves of garlic, minced A bunch of potatoes... about 6 fairly big ones for me, chopped, skins intact Water or broth White wine vinegar Plain, unsweetened almond milk Salt, freshly ground black pepper, red pepper flakes (optional), and fresh pa
white onion, chopped 3 - 5 cloves of garlic, minced A bunch of potatoes... about 6 fairly big ones for me, chopped, skins intact
Water or broth
White wine vinegar Plain, unsweetened almond milk Salt, freshly ground black pepper, red pepper flakes (optional), and fresh pa
White wine vinegar Plain, unsweetened almond
milk Salt, freshly ground black pepper, red pepper flakes (optional),
and fresh parsley
The filling: 1 onion, finely chopped 1 celery stalk, finely chopped 2 cups frozen mixed vegetables or 2 cups diced fresh vegetables: peas, carrots, string beans, corn, etc. 16 oz tempeh, tofu or your favorite veggie meat, sliced in thin one inch long, 1/4 inch wide strips or 1 can of beans, rinsed
and drained (
white, pink, kidney, etc.) 1/3 cup all purpose gluten - free flour 1 teaspoon tumeric 1 teaspoon onion power 1 teaspoon garlic powder 1 teaspoon dried sage 1/2 teaspoon dill 1/2 teaspoon thyme 1/4 to 1/2 teaspoon salt 2 cups
water 1/4 unsweetened, cup non dairy
milk
I find the coconut
milks that come in the cartons to basically be «
white water»
and usually don't offer anything significant to flavor, texture or anything else.
Organic tofu (filtered
water, sprouted organic soybeans, calcium sulfate, glucono delta lactone, nigari [magnesium chloride]-RRB-, organic wheat flour,
water, organic potato starch, organic whole eggs, organic crimini mushroom, organic boo chou, organic carrot, sea salt, organic green onion, organic rice vinegar, organic sesame oil, organic ginger, organic crushed garlic, organic canola oil, organic cane sugar, cultured sugar (cultured cane sugar, vinegar), organic tamari powder (organic tamari soy sauce [organic soybeans, salt], organic maltodextrin
and salt), organic whole
milk (Grade A
milk, vitamin D3), organic chili peppers, organic
white pepper
INGREDIENTS: 1 (15 - ounce) can
white beans, rinsed
and drained 1 cup raw cashews 3/4 cup Frank's RedHot Original Cayenne Pepper Sauce (or your favorite hot sauce) 1/2 cup plain, unsweetened vegan
milk or
water 1 tablespoon lemon juice 1 rounded tablespoon nutritional yeast flakes 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 teaspoon finely chopped fresh parsley 1 teaspoon chopped fresh chives 1 (15 - ounce) can chickpeas, rinsed
and drained 1 cup shredded vegan cheddar cheese, divided Tortilla chips, celery sticks,
and carrot sticks, for dipping
Ingredients: 1 tablespoon olive oil 2 cups butternut squash, peeled
and cut into small dices 1 young leek, thinly sliced (
white and light green parts only)(or sub with a scallion) 1 clove garlic, minced 1/2 cup
water 1/2 teaspoon toasted sesame oil 2 teaspoons fish sauce 2/3 cup coconut
milk salt
and freshly ground black pepper 1/4 cup pancetta, diced
and cooked until crispy (optional, for garnish) grated Parmesano - Reggiano (optional, for garnish)
Now, it tastes great, smells great, looks like
white milk with some oil seperation but it is of
water consistency
and has a ton of little
white balls in it.
1 Tablespoon ground flaxseed meal + 3 Tablespoons
water (mix
and set aside) 1/2 cup
white whole wheat flour (can also use spelt, whole wheat or
white all - purpose) 1/2 cup buckwheat flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 Tablespoon sugar (can use
white, raw cane, brown — whatever you prefer) 1 cup soy
milk (or any non-dairy like almond
milk or rice
milk) 1 teaspoon canola oil (or olive oil) Additional
water, about 1/4 — 1/3 cup Canola oil for the pan Banana, Blueberries, other fruit, optional
One time, I tried using
milk grains with coconut
water,
and it turned out with little
white specks on the top (mold?)
Soy sauce
and water (1:1 ratio) 2 - 3 cups brown sugar 1 stalk of green onions (chopped) 1/8 of a
white onion (chopped) 1 - 2 teaspoons of sesame oil 1 can of coconut
milk
I also added 2
white potatoes (thickly diced
and boiled in salt
water) when I added the coconut
milk only because I needed to use them before they expired.
ingredients CLAM CHOWDER: 8 pounds littleneck clams (cleaned, open or cracked clams discarded) 4 cups
water 4 strips bacon (finely chopped) 2 stalks celery (finely diced) 1 small yellow onion (peeled, finely diced) 1 medium leek (
white and light green parts only, thoroughly rinsed, finely diced) 1/2 cup all - purpose flour 4 sprigs fresh thyme 2
and 3/4 cups whole
milk 2 bay leaves 1/8 teaspoon nutmeg (freshly grated) 1 small Yukon gold potato (peeled, finely diced) 1/4 small celery root (peeled, finely diced) 4 scallions (root ends removed, thinly sliced) 1/2 cup heavy cream 1 lemon (zested) Kosher salt
and freshly ground black pepper (to taste) JOHNNY CAKES: 3/4 cup
water 3/4 cup
white cornmeal 1/3 cup
milk Kosher salt
and freshly ground black pepper (to taste) 2 tablespoons unsalted butter
Navy beans, dried (1 lb) Filtered
water Chicken stock, homemade (5 cups) Butter, ghee, lard, tallow, grass - fed, duck fat, or expeller - pressed coconut oil (4 tablespoons)-- where to buy butter; where to buy ghee; where to buy coconut oil Garlic (2 cloves) Onion, yellow or
white, medium (1) Green chiles, canned (8 oz) Chicken breasts
and / or thighs, pastured or free range organic, skinless & boneless (1 lb) Cumin, ground (1 TBS) Oregano, dried (1 TBS) Red pepper flakes (1 pinch) Sea salt (to taste) Freshly ground black pepper (to taste)-- where to buy black pepper Sour cream or coconut
milk kefir — where to buy starters Garnish: Cheese, cheddar, or Parmesan, from grass - fed cows (2 oz)-- where to buy cheese
Buttermilk (Cultured Nonfat
Milk,
Milk, Sodium Citrate, Vitamin A Palmitate),
Water, Cucumber, Yogurt (Cultured Pasteurized Grade A
Milk, Cream, Nonfat
Milk, Pectin, Carrageenan), Soybean Oil, Whey Protein Concentrate, Deionized Pineapple Juice Concentrate, Distilled Vinegar, Contains 2 % Or Less
White Balsamic Vinegar, Salt, Seasoning (Salt, Onion Powder, Yeast Extract, Garlic Powder, Spice
And Herb, Disodium Guanylate, Disodium Inosinate), Egg Yolk, Natural Flavors, Xanthan Gum, Cilantro, Mustard Seed, Black Pepper.
If not, I will post it here in case: 1 cup raw cashew nuts soaked overnight in
water 1/2 cup nutritional yeast flakes if using powder, you can use slightly less * 1 tbsp
white miso (Optional) ** 1 tsp garlic powder or fresh minced garlic 1 tsp onion powder or fresh minced onion 0.5 tsp mustard powder 0.18 tsp ground nutmeg Salt
and pepper to taste 1 cup dairy - free
milk (unsweetened)
I made this tender
white cake today,
and as you recommended to put the dry coconut
milk powder in hot
water,
and added the coconut extract
and it turned out to be the best coconut cake I ever ate!
Starter 75 g
water 75 g strong
white wheat flour 1 heaping tablespoon of your (active) sourdough starter Dough all of the above starter 400 g strong
white wheat flour (100 %) 150 g
milk (37.5 %) 1 egg 1 egg yolk 40 g of caster sugar (10 %) 7 g salt (1.75 %) 130 g butter, cubed
and slightly soft but still cold (32.5 %) Filling 150 g roasted
and ground hazelnuts 180 g melted dark chocolate
1 3/4 cups almond or soy
milk 1 tablespoon apple cider vinegar 1/4 cup of
water 2 teaspoons vanilla extract 1/4 cup unsweetened apple sauce (or sunflower oil) juice
and zest of 1 lemon 1 cup coconut sugar, plus 1 teaspoon for the pan 1 cup of sifted spelt flour (
white) 3/4 cup whole spelt flour 1/4 cup whole rye flour 1/3 cup potato starch 1 heaping teaspoon baking soda 1 heaping teaspoon baking powder 1 teaspoon ground cinnamon pinch of salt 15 small pears 1/3 cup chopped raw walnuts 1/3 cup chopped dark chocolate
3 tablespoons vegetable oil 3/4 cup sugar (
white or brown) 1 chicken, cut up (about 2 1/2 to 3 pounds), or substitute goat meat or beef 1 onion, chopped 1 clove garlic, minced 1 1/2 cup pigeon peas, soaked overnight, or substitute black - eyed peas 2 cups rice (not instant) 3 cups
water 1 cup coconut
milk (not sweetened coconut cream) 2 cups cubed fresh hubbard squash 2 carrots, chopped 1/4 cup chopped parsley 1 teaspoon dried thyme 1 bunch scallions or green onion, chopped including the greens 1 Congo pepper (habanero), seeds
and stems removed, minced 1/4 cup ketchup 3 tablespoons butter
For the dough 1 cup
milk 2/3 cup butter 2/3 cup sugar 1 1/2 teaspoons salt 2 eggs, beaten 2 tablespoons yeast 1 cup warm
water 7 cups
white, all purpose flour OR 6 cups freshly ground whole wheat flour + 6 teaspoons gluten flour currents or raisins sugar
and spices for sprinkling For the frosting: 1 egg
white powdered sugar heavy cream
Breastfeeding initiation, exclusivity through 6 months (only breast
milk; no solids,
water, or other liquids),
and duration at 12 months were calculated among all infants
and at the state level among black
and white infants.
I pumped breast
milk into bottles 2 weeks ago less than 15 days
and the bottle has like
water on the bottom
and like
milk white on top is the
milk bad
Mature
milk is comprised mostly of fat,
water, carbohydrates, vitamins, protein, minerals, enzymes, amino acids
and white blood cells.
32 Northwest mollusks 404 Southeast aquatic, riparian,
and wetland species Acuna cactus Amargosa toad American pika (federal) American, Taylor, Yosemite, Gray - headed,
White Mountains
and Mt. Whitney pika (California) Andrew's dune scarab beetle Ashy storm - petrel Atlantic bluefin tuna Bearded seal Black abalone Blumer's dock Bocaccio (central / southern population) Cactus ferruginous pygmy owl California spotted owl California tiger salamander (federal) California tiger salamander (California) Canelo Hills ladies» tresses Casey's June beetle Cherry Point Pacific herring Chiricahua leopard frog Colorado River cutthroat trout Cook Inlet beluga whale (1999) Cook Inlet beluga whale (2006) Delta smelt Desert nesting bald eagle Dusky tree vole Elkhorn coral Gentry's indigobush Giant palouse earthworm Gila chub Great Basin spring snails Headwater chub Holmgren's
milk - vetch Huachuca
water umbel Iliamna lake seals Island fox Island marble butterfly Kern brook lamprey Kittlitz's murrelet (Alaska) Kittlitz's murrelet (federal) Klamath River chinook salmon Las Vegas buckwheat Least chub Loggerhead sea turtle (northern
and Florida population) Loggerhead sea turtle (northern Pacific population) Loggerhead sea turtle (western North Atlantic population) Longfin smelt Mexican garter snake Mexican spotted owl Mojave finge - toed lizard North American green sturgeon Northern Rockies fisher Northern sea otter Pacific fisher (federal) Pacific fisher (California) Pacific lamprey Pacific Northwest mollusks Pacific walrus Page springsnail Palm Springs pocket mouse Parish's alkali grass Polar bear Puget Sound killer whale Queen Charlotte goshawk Relict leopard frog Ribbon seal Ringed seal River lamprey Rio Grande cutthroat trout Roundtail chub Sacramento Mountains checkerspot butterfy Sand dune lizard Sand Mountain blue butterfly Shivwitz
milk - vetch Sierra Nevada mountain yellow - legged frog Sierra Nevada red fox Siskiyou Mountains salamander Sonora tiger salamander Southwestern willow flycatcher Spotted seal Spring pygmy sunfish Staghorn coral Tahoe yellow cress Tricolored blackbird Tucson shovel - nosed snake Virgin river spinedace Western brook lamprey Western burrowing owl (California) Western gull - billed tern Yellow - billed cuckoo Yellow - billed loon Yosemite toad
Put the ice
water, egg
white,
and non-fat dry
milk in the bowl of a stand mixer fitted with the whip attachment.
Mature
milk contains
water, fat, carbohydrates, protein, vitamins
and minerals, amino acids, enzymes,
and white cells.
Filed Under: autioimmune, build community, Cathy Eason, CGP, Chef, CHFS, digestion, Dr. Natasha Campbell - McBride, fermented foods, Fodmap, GAPS, grass fed butter, grass fed meats, green gardening, Gut health, healing foods, health, Immuntrition, keepthebeet.com, lacto - fermentation, lactofermentation, Mindful eating, Nourishing Traditions, NTP, nutrition, organic, organic farms, Paleo, pastured meats, probiotic, probiotic foods, proper PH, raw
milk, salad, seasonal fruits, Stews
and slow cooked grass fed meats, sugar free grain free dessert, sustainable farms, trish Carty,
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My shakes generally are made with 1 scoop of egg
white protein, flax seeds, chia seeds, fruit (berries in season
and 1/2 banana) a handful of fresh greens (collards, kale Spanish etc)
and Greek yougart mixed with either almond
milk or coconut
water.