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Issue 89: Sweet & Healthy Temptations

Creamy High Enzyme Dessert
Serves 1

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

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

Source: Jordan Rubin


Key Lime Mousse
Serves 6

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

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 (

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

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 (



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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