Never figured out how you eat a stack like that.
AG1 is way over priced, but it has a very wide range of ingredients. Taste is not great: it contains lecithin for phosphatidvicholine and phosphatidulinositol, but I don’t think it helps the flavor. It also contains Lactobacillus acidophilus.
I think its “athletic“ marketing is BS. Back when I was an athlete, I consumed everything except foods high in sugar. As directed by my coach and nutrition consultant.
I’ve been looking around at other “green dust” products but I haven’t yet found one with the variety of ingredients AG1 has.
My wife has never had a great morning routine and I finally got her to try my cocktail. Once she got over the taste, she realized it normalized her gut and blood sugar. Now she gladly drinks it.
The best side benefit is not having to think about breakfast. This cocktail is easy, fast and portable.
Never figured out how you eat a stack like that.
Dislocate lower jaw, python style?
In that plastic shaker bottle:so do you mix all fo that in a blender and drink?
I might substitute the Kachava for the AG1....
At one of the Pueblo Tribal Reservations for annual Pow Wow - tonight is mountain smoke gatherings followed by peyote ceremony.
Before that I stopped by a favorite stand of ours for Indigenous or ‘Indian’ Taco which is taco fixings smothered in green or red chili over fry bread, I mostly go green.
View attachment 133710
In that plastic shaker bottle:
3 oz. water
2 tbsp. Flaxmeal
1 tbsp. Oat bran
1 scoop AG1
11 oz. V8 juice
Shake well & drink.
The shaker bottle rinses clean under hot water. No need for suds or the dishwasher.
When I work on location (you prolly travel for your job too, band master), I pre-measure the flaxmeal and oat bran and stash it in a zip loc bag, and buy v8 juice wherever I’m at.
I made my wife and I some double decker tacos (soft flour tortillas stacked with fresh baked corn tortillas stuck together with cheese and spicy orange sauce) filled with plant based 'chicken', sauteed poblano, cubanelle peppers, and sweet onions, topped with a fresh made slaw of cabbage, carrot, cucumber, celery, minced garlic, and fresh made mayo and oil dressing.
What..are you at Bobby Flays place? .View attachment 133938
Organic Sour Dough topped with Wok'd Mushroom and Spinach and freshly cured Salmon.
It's super quick and easy, maybe not the most healthy but delicious nonetheless. These are all rough numbers as I kinda eyeballed it and adjusted as I went. Mix everything really well:I will be stealing that slaw recipe, thank you!!!
It's super quick and easy, maybe not the most healthy but delicious nonetheless. These are all rough numbers as I kinda eyeballed it and adjusted as I went. Mix everything really well:
1 cup shredded cabbage
1/4 cup shredded carrot
1 mini cucumber diced fine
1 celery stalk diced fine
2 tablespoons minced garlic
1/2 cup mayo
1-2 tablespoons spicy mustard
2 tablespoons oil (or oil based dressing, balsamic vinaigrette gives a nice kick)
1-2 tablespoons lemon juice
1 nice Emeril BAM each of salt, sugar, black pepper (I also added a little paprika and cilantro since I was putting it on tacos)
This isn't a set in stone recipe, it can really be tweaked a number of ways. You can remove the mustard if you like, you can add/remove whatever seasonings you like, you can add teriyaki and sesame seeds for more of an Asian fusion slaw, etc. It does help to hold back maybe 1/4 of the cabbage to mix in at the end, I just found that makes it easier to get a nice even mix since the cabbage is the bulk. The dash of salt and sugar are absolutely necessary flavor wise, the sugar gives a sweet balance and the salt really helps all of the different flavors pop. To quote my wife "this slaw is effin' banging!" Lol
If you follow the above how I outlined it you will have a very flavorful and moist slaw but it should have some 'grab' and shouldn't be watery or drippy like cheap premade slaw. If you include veggie prep this should take you 5-10 minutes tops. It's wonderful as a refreshing spring/summer side as well as a topping. I make something like the above very frequently but I'll tweak it a bit depending on what I have on hand and what flavor profile I'm trying to compliment. This is definitely one of those "a little of whatever I've got left over" things.
Cheers!