Wake Up Green Smoothie


by Emily Welsh

This is my favorite green juice smoothie recipe to make for breakfast. It’s bright green and looks as healthy as it is! The ginger and spinach add a great kick to start the day.

Medical News Today tells us that ginger has a long history of use for relieving digestive problems such as nausea, loss of appetite, motion sickness and pain. The root or underground stem (rhizome) of the ginger plant can be consumed fresh, powdered, dried as a spice, in oil form or as juice.

Additionally, Body and Soul has the healthy spinach details that this green is full of vitamins, antioxidants and minerals. Spinach has an extremely high nutritional value and is rich in antioxidants. It is a good source of vitamins A, B2, C and K, and also contains magnesium, manganese, folate, iron, calcium and potassium.

And, we know all about the benefits of lemon from Judy’s Lemon Love blog post.

What’s your go-to smoothie or juice recipe?

Wake Up Green Smoothie Recipe

1 green apple, cored and chopped
½ cucumber peeled and chopped
½ lemon juice
1 inch piece peeled ginger
handful spinach
handful of ice
½ cup water (more or less depending on how you like your smoothie)

Combine all ingredients in a blender such as Vitamix and enjoy!

Come On Baby Light My Fire


Posted by Judy Moon

I know it’s an odd time of the year to be talking about Fire Cider, but oddly enough, people are still battling the flu at this time of year. I’ve been told the flu season started later this year…whatever that means.

I am usually pretty mindful about doing the simple, common things to keep my immune system happy –

*regular exercise
*eight hours of sleep
*frequent hand washing
*lots of fruits and vegetables
*managing stress levels
*dry brushing
*staying hydrated
*vitamins and supplements and essential oil blends

This past winter I learned about Fire Cider and added that to my arsenal of tools to keep my vibes high. My good pal and coworker Gwyn shared a recipe with me and it was super simple to make and the taste kind of grows on you. If you are new to Fire Cider like I was, here’s the skinny-

“Though not imparted with any actual mystical powers, fire cider truly is magical in its own right. This tonic is revered by herbalists for its ability to help prevent cold and flu symptoms and/or shorten their duration if they occur, and for good reason. It’s an apple cider vinegar infusion that contains “powerful immune-boosting, anti-inflammatory, anti-bacterial, anti-viral, decongestant, and spicy circulatory movers” that make it “especially pleasant and easy to incorporate into your daily diet to help boost the immune system, stimulate digestion, and get you nice and warmed up on cold days.”

As I mentioned it was super easy to make. I buzzed everything in the food processor, covered it with ACV and waited a month. I took it through the winter and as I mentioned, folks are complaining of flu and summer cold symptoms here in Philadelphia right now and I didn’t want to wait a month, so I found some for sale in Essene, a local health food store.  I’m sure you could also find it on line if you’re not a DIY kind of person.

Here is the recipe I used from the Mommypotamus blog.

Fire Cider Recipe
I first read about fire in Rosemary Gladstar’s book, Herbal Recipes For Vibrant Health. This recipe is adapted from her recipe and this one from Mountain Rose Herbs.


  • ½ cup peeled and shredded/diced ginger root
  • ½ cup peeled and shredded/diced horseradish root
  • ½ cup peeled and diced turmeric OR 1/4 cup additional ginger and 1/4 cup additional horseradish
  • ½ cup white onion, chopped
  • ¼ cup minced or crushed garlic cloves
  • 2 organic jalapeno peppers, chopped
  • Zest and juice from 2 organic lemons
  • Raw apple cider vinegar
  • Raw, organic honey to taste


  • Several sprigs of fresh rosemary or thyme (optional)
  • ½ teaspoon black peppercorns


  • Quart-sized jar
  • Wax paper


Add the ginger, horseradish, onion, garlic, jalapeno and lemon juice/zest to a quart-sized jar. Pack them down lightly so that the jar is about 3/4 full. Use a fermenting weight to hold down the veggies/roots, or place heavy roots at the top so that they will weigh down the herbs and jalapenos (which float). Pour a generous amount apple cider vinegar over the roots/vegetables. You want everything to stay under the liquid to prevent spoilage. Keep in mind that some of the roots will expand a little so top it off well.

If you’re using a metal lid, line it with wax paper so that the vinegar doesn’t corrode it, then put the lid on. Place in a dark, room temperature cabinet for 2-4 weeks. (A month is best)

When the cider is ready, shake well and then strain the roots/veggies using a cheesecloth or fine mesh sieve. Add honey to taste and store in the fridge.

Note: Mountain Rose Herbs suggests that you used the strained veggies in stir fry or spring rolls.


My Love Affair with Ginger

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Posted by Alicia McCarthy

My love affair with Ginger began long ago when I discovered how wonderful it is for calming an upset stomach. Recently, my affection for this underground rhizome prompted me investigate into how effective ginger is not only as a digestive aid, but also as a means to reduce joint inflammation and nausea. During a cold or flu, ginger warms the body thereby promoting a “healthy sweat”, which is essential for detoxifying when the immune system is compromised.

When I’ve overindulged, or feel intestinal discomfort or gas, I rely heavily on ginger’s ability to relax the muscles of the GI tract. Usually, with just a few slices of the peeled root steeped in hot water, and some soothing abdominal massage, I feel relief almost immediately. Food Matters has a nice write-up on the “Terrific Benefits of Ginger”, some of my favorites include:

  1. Ginger improves the absorption and assimilation of essential nutrients in the body.
  2. Reeling under joint pain? Ginger, with its anti-inflammatory properties—can bring relief. Float some ginger essential oil into your bath to help aching muscles and joints.
  3. Stir up some ginger tea to get rid of throat and nose congestion. And when there’s a nip in the air, the warming benefits of this tasty tea are even greater!

Ginger’s roots (ha ha!) began in Southeast Asia, and it is used in recipes from around the globe. It’s botanical identification is Zingiber officinale, which is thought to be taken from the Sanskrit “singbera” meaning “horn shaped”. This spicy root is essential in the sweets of the upcoming autumn season, and my favorite pumpkin pie!

Photo Credits // 1 Martha Stewart // 2 Cocoon Home // 3 Pinterest // 4 HGTV