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Belly Busters

Weekly Recipes
Green Tea Chicken Soup

Green Tea Chicken Soup

2 quarts water
6 to 7 bags of green tea
2 Tablespoons grapeseed oil
1 red onion, chopped
4 garlic cloves, chopped finely
2 carrots, chopped
1 cup chopped celery (about 2 stalks)
1 teaspoon fresh thyme, chopped
1 bay leaf
2 chicken breasts, chopped into medium-sized pieces
2 teaspoons sea salt
2 teaspoons black pepper

Bring 2 quarts of water to a boil, then turn off the heat and add tea bags. Allow to steep for 10 minutes, then remove tea bags. Place chicken into pot and bring to a boil again, then turn down to a low simmer for 40 minutes to cook the chicken. .With about 20 minutes remaining, add the remaining ingredients. Serve hot or store refrigerated in glass containers for 4 to 5 days.

Recipe courtesy of Dr. Josh Axe (

Clean Green Smoothie

Clean Green Smoothie

2 bananas, peeled and frozen ahead of time
2 cups green grapes
2 cups fresh pineapple
1 small cucumber, chopped
1 cup green chard
4 packets of organic green tea, steeped for about 20 minutes in 1 cup of hot water, then cooled
1 scoop of Garden of Life’s Super Seed
crushed ice, as needed

Blend all ingredients in a blender until smooth and creamy. Serve in a tall glass with a straw.

Recipe courtesy of Chef Mandilyn Canistelle

Key Lime Mousse

Key Lime Mousse

Serves 6

3 avocados
½ cup lime juice
dash of Celtic sea salt
3 bananas
6 lime wedges
½ cup lime agave
2 Tablespoons lime zest
3 kiwis
6 raspberries

Process all ingredients, except the fruits, in the blender. Serve in a small glass dessert bowl and garnish with fruit toppings.

Recipe courtesy of Chef Mandilyn Canistelle


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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