In a large (72+ oz) blender:
1 Cup (handful) of Kale
1 Cup (handful) of Spinach
1 Cup (handful) of Celery
1 Cup (handful) of Blueberries, Peaches, Cherries, Strawberries, Banana, Apple or ANY tasty fruit of your choice.
1 (large) Pear.
1/2 to a whole Cucumber
3 ounces of Bragg’s Unfiltered Apple Cider Vinegar.
32 oz of water/or ice.
1 teaspoon of Ground Turmeric Root
1 teaspoon of Ground Ginger Root
1 teaspoon of Herbs of Provence
1 teaspoon of Chia seeds
1 Teaspoon of Black pepper.
5-6 tablespoons of Carbmaster (or Yogurt).
Add 32 ounces of water (or ice) after the fruits and vegetables to break the vegetables and fruits down with the blender. Then you know how much space you have for the rest of the ingredients.
Black pepper enhances the turmeric. Everything but the fruit is anti inflammatory, or is a catalyst of the other ingredients. The fruit, a pear, celery and the Lactose Free Yogurt temper the bitterness of the kale.
If your Blender is smaller, adjust proportionately or pour into Mason jars or a pitcher or bowl. Thin with the remainder or add extra water to your preference. Thinner shakes add water to your diet, and make all the ingredients last longer. This recipe should make 5 pints (6 pints if you overfill). Refrigerate until used.
I lost 35 pounds drinking 5 pints a day over the 6 months, and continue as my only pain control of osteoarthritis.