Overnight Oats

Ingredients:

• 1/2 cup rolled oats

• 2 tablespoons chia seeds

• 1 teaspoon ground flax seeds

• 1 teaspoon cinnamon

• 1/4 cup almond milk

• 1/2 cup blueberries

• 2 teaspoons maple syrup (optional)

• 2 tablespoons chopped nuts (optional)

Add rolled oats, chia seeds, ground flax and cinnamon to a pint (or larger) mason jar. I highly recommend using the wide mouth jar for this. Then pour in the almond milk and maple syrup and stir thoroughly. Cover with lid and refrigerate overnight. You can “rush” this time to a minimum of 1 hour, but for best results I recommend 6-8 hours. Top with blueberries and chopped pecans before serving. You can substitute any berries and/or nuts of your preference. Occasionally I use sliced banana and a few spoons of peanut butter instead, the topping combinations can be anything that sounds good to you. As a meal prep, overnight oats will last 3-5 days in the fridge without toppings.

Celery Juice Blend

Base Ingredients:

• 2 bunches of celery

• 2 lemons

• 1 thumb-sized piece of ginger root

Optional Ingredients:

• 1 granny smith apple

• 1 bunch cilantro

• 1 bunch parsley

• 1 bag of spinach

• 1 head of romaine

Cut up and juice ingredients in no particular order, then drink it or store in the fridge for 2-3 days. I recommend using a juicer with auger for juicing leafy greens. This is the basic juice blend I like to start my day with, but you should absolutely experiment with different veggies and flavors. Try apples, carrots, and even beets add sweetness. Wheat grass, spirulina, and other microgreens can add a lot of nutrition to your daily routine.

Fermented Garlic and Honey

Ingredients:

• whole garlic cloves (peeled)

• local raw honey

This is super easy to make and very beneficial to your health. Sanitize a jar (I used a pint) and throw in about 3 full bulbs worth of peeled garlic cloves. Then add enough raw honey to completely cover all the garlic. Allow about two weeks minimum for the fermentation, opening the jar once a day or so to “burp” it, releasing the gases from the process. I’ve seen where people use a safety pin to poke holes in the garlic cloves, this is optional, just make sure you sanitize the safety pin first. After it has fermented it’s ready to use. Take it as a shot or even eat one of the cloves (if that’s what your in to) whenever you start feeling under the weather, or as a daily immunity boost. Store it in a cool, dry place, and it should last through the season or until you use it up (unless it’s been contaminated).