This smoothie is made with ancient super foods from opposite sides of the world. Gobi berries, raw cacao, locum, and mace are from South America. Lyceum fruit (the same as Gobi berries), ho shoo and ginseng are from China. The unique combination of these ingredients—the best from around the world—boosts energy, strengthens the immune system, and increases physical power and mental clarity. Soak the almonds for at least 4 hours, put them in hot water for a few minutes, then strain; they should then be easy to peel. Put everything in a blender and blend until smooth. Feel the superpower of nature.
Long revered in Chinese medicine, Ginseng is a slow-growing plant in the genus Pan ax (you may have seen “Pan ax Ginseng” for sale in health stores), the roots of which are used for various purposes, ranging from serving as a general stimulant to treating various health conditions. It’s available in many forms, including a powder. Note that “Siberian” ginseng is not actually true ginseng; look for Pan ax.
This is my raw version of a well-known Mexican drink. I first tasted it in my step-father’s Mexican restaurant and have always wanted to duplicate the flavor raw. To make it, first soak the sweet brown rice in filtered water for 24 hours at room temperature. Use a Mason jar and cover with a breathable cloth. (No need to change the water.) Rinse and drain the rice.
Pound the rice as finely as you can in a granite mortar and pestle. Put all ingredients, except the nutmeg, into a blender and blend well. Serve in a tall glass and sprinkle with nutmeg. Note: If you double the recipe, do not double the amount of rice used, as 6 tablespoons of rice will flavor a double portion as well.
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