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How to make smoothies simply

Use this step-by-step guide to curate your own delicious smoothie collection.

1. Choose a liquid: water, plant-based milk (oat, cashew, almond, hemp, coconut milks), coconut water or fresh juices.
2. Add powders (pea or hemp protein, spirulina, alfalfa, chia seeds, maca, PERQUE Regularity Guard™)
3. Add fresh ingredients: fruits, veggies, spices, nut butters
4. Blend and enjoy! Blend until smooth – add ice cubes or frozen fruit for “slushie” consistency.

Blueberry Muffin Smoothie
This recipe makes 2 smoothies

1. 16 oz Coconut milk
2. 2 Tbsp My personal “skinny protein” mix: pea protein, hemp protein, moringa, spirulina & alfalfa.
1 Tbsp my personal “forever beautiful” superfood mix: chia seeds, acai, maqui, acerola, maca, blueberries.
3. 2 Scoops PERQUE Regularity Guard™
4. ¼ C fresh blueberries, 1 frozen banana, 1 Tbsp almond butter, ¼ tsp cinnamon
5. Blend for 60 seconds (in my ninja!) and served with mint sprigs from my garden for beauty…because we digest with our eyes first. 😉

All ingredients are certified organic and Non-GMO project verified; plant based; gluten free.

Alkalinizing and Energizing Picnic Slaw

Prep Time: 15 Minutes

Total Time: 15 Minutes

Ingredients

For the slaw:

  • ½ of a large green cabbage
  • ¼ of a medium red cabbage
  • 1 large carrot
  • 1 tablespoon finely chopped parsley for garnish (optional)

For the dressing:

  • 2/3 cup avocado mayo
  • 1 tablespoon organic cane sugar
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon celery seed
  • 1 teaspoon smoked Celtic sea salt
  • 1 teaspoon freshly ground black pepper
  • ½ of a green bell pepper
  • 1 large carrot
  • ½ of a medium onion

Instructions

  1. Shred both the green and red cabbage into a bowl. You can either use a knife or a mandolin. Use a grater to grate the carrot into the same bowl.  Set aside.
  2. For the dressing, quarter the carrot, onion and green pepper and put in a food processer. Add the mayo, 1T organic cane sugar, 2 T apple cider vinegar, 1 tsp celery seed, 1 tsp smoked Celtic sea salt and 1 tsp freshly ground black pepper. Process for approximately 20 seconds. (note: dressing will be a little lumpy due to the carrots. That’s ok because it gives a great texture and color to the slaw)
  3. Pour the dressing over the cabbage mixture and toss to combine. Add additional salt and pepper to taste. Transfer to serving bowl and top with chopped parsley (optional).
  4. Refrigerate for 30 minutes up to overnight and serve.

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