Issue 73: Sweet Treats

Yogurt Parfait

Ingredients
1 cup yogurt (preferably goat or sheep milk yogurt)
1 tablespoon raw, unheated honey
2 teaspoons flaxseed oil
2 tablespoons almonds, chopped
½ cup blackberries
½ cup strawberries

Directions
Mix yogurt, honey and flaxseed oil. In a glass, alternate layering the fruit and the yogurt. Top with chopped almonds and serve.

Recipe by Jason Longman

Homemade Ice Cream
Serves 6

Ingredients
1 pint organic heavy cream
1 large omega-3 egg
½ teaspoon vanilla extract
Maple syrup or raw honey (to taste)
Pinch sea salt

Directions
Mix together all ingredients. Place in an ice cream machine and freeze according to instructions or place in a freezer.

Equipment: Ice cream machine

Recipe by Chef Carol Green (www.chefcarolgreen.com)

Blueberry Cobbler
Yield:  2-4 servings

Ingredients
1 cup spelt or kamut flour
1 cup whipping cream
1⁄2 cup honey
1⁄2 cup Rapadura sweetener
2 teaspoons baking powder
2 to 2 and 1/2 cups of blueberries

Directions
Preheat oven to 375 degrees. Melt 1⁄2 stick butter in 8x8-inch dish. Mix dry ingredients and pour on top of melted butter. Pour 2–2 1⁄2 cups berries on top of mixture. Bake at 375 degrees for 35–40 minutes.

Variations
Blackberry, Blackberry & Cherry or Blueberry & Peach

Recipe by Nicki Rubin