Issue 89: Sweet & Healthy Temptations

Creamy High Enzyme Dessert
Serves 1

Ingredients:
4 oz. goat’s milk, plain yogurt, or cultured cream
1 Tablespoon raw, unheated honey
1 teaspoon flaxseed oil
1⁄2 cup fresh or frozen organic berries

Directions:
Mix yogurt, honey, and flaxseed oil and top with berries.

Source: Jordan Rubin

Key Lime Mousse
Serves 6

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

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

Source: Mandilyn Canistelle (chefmandy.com)

Pastel Parfaits
Serves 8

Creamy Coconut Sauce Ingredients:
2 cups chopped young Thai coconut meat
2 Tablespoons creamy raw honey
2 Tablespoons lemon juice
¼ teaspoon Celtic sea salt
2 Tablespoons raw cashew butter
2 Tablespoons Garden of Life extra-virgin coconut oil
1 teaspoon vanilla

Fruit Toppings:
1 cup chopped strawberries
1 cup chopped peaches for top layer
1 cup shredded coconut for garnish
1 cup chopped bananas for middle layer
1 cup cluster of blueberries to top

Directions:
Open enough young Thai coconuts for approximately 2 cups chopped coconut meat. Reserve the coconut water, if needed, for blending. Juice lemons. Process sauce ingredients in a blender until smooth and creamy. Layer parfaits with 2 Tablespoons each of strawberries, bananas and peaches. Drizzle ¼ cup of the cream sauce over fruit. Top with 2 Tablespoons each of blueberries and shredded coconut. Serve parfaits in crystal goblets.

Source: Mandilyn Canistelle (chefmandy.com)