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Flu Season Fare

Weekly Recipes
The “Fitting” Apple

The “Fitting” Apple
Serves 1 or 2

1 scoop Garden of Life® RAW Fit™
2 scoops Garden of Life Perfect Food® RAW Apple
2 cups unsweetened almond milk

Place all ingredients into a shaker cup and shake until well mixed. Enjoy! 

Recipe courtesy of Gwen Marzano, Garden of Life Educator and Certified RAW, Vegan Chef

High-Culture Kefir

High-Culture Kefir
Makes about 2 cups

2 Tablespoons of milk kefir culture, known as kefir grains (from your local health food store or ordered online)
2 cups of raw, organic, non-homogenized, full fat milk from cows, goats or sheep

Place the kefir grains in a clean quart-size glass Mason jar. Add the fresh milk and stir gently with a wooden spoon. Place the lid loosely on the jar and let stand at room temperature in a darkened cupboard for about 24 hours—or until the kefir thickens and sours. After kefir has fermented, place a colander inside the large bowl and line it with a cheesecloth or other filter and strain the kefir. Place the strained “liquid” kefir into a clean container, seal it and place in the refrigerator for a day or two. Reserve the kefir grains for your next use and keep them in the refrigerator until you need them, or start a new batch right away!

Recipe courtesy of Dr. Joseph Brasco

Chicken Soup

Chicken Soup
Makes enough to fill a large soup pot or crockpot

1 whole chicken—organic, free range or kosher chicken
3 to 4 quarts of cold, filtered water
1 Tablespoon raw apple cider vinegar
4 medium-sized organic onions, coarsely chopped
8 organic carrots, peeled and coarsely chopped
6 organic celery stalks, coarsely chopped
2 to 4 organic zucchinis, coarsely chopped
1 bunch of organic parsley
4 to 6 Tablespoons of extra virgin coconut oil
4 inches of grated organic ginger
5 organic garlic cloves
2 to 4 Tablespoons Celtic sea salt

Place chicken or chicken pieces in a large stainless steel pot with the water, vinegar and all vegetables except parsley. Bring to a boil and remove film that rises to the top. Cover and cook for 12 to 24 hours. The longer you cook the stock, the richer and more flavorful the stock will be. About five minutes before finishing the stock, add parsley. Remove from heat and take out the chicken. Let cool and remove chicken meat from the bones; then add meat back to the soup. Note: You can also use a crockpot to cook this.

Recipe courtesy of Sally Fallon, author of Nourishing Traditions 


This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.

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