This is a fresh live food dish, the ultimate goal of healthy eating is to eat something sprouted! This is because the nutrients are alive and growing, with energy from the sun. If sprouts are eaten regularly you are giving your body nutritious enzymes to digest all other food you eat better. You will also gain a youthful glow by fighting aging free radicals and less healthy food that depletes your energy. The grain Quinoa is actually a seed grown high in the Andes Mountains of South America and is very high is protein. This dish inspired by Mediterranean Tabouli, a mixed salad of garlic, parsley, and tomato makes an easy way to incorporate this ancient grain into a easy dish to try.

Ingredients:

• 1 Cup sprouted Quinoa (directions on how to sprout below)
• 1 Cup cherry/grape tomatoes sliced in half
• 2 sprigs spring onion chopped
• 1/2 cup chopped parsley
• 1 clove garlic crushed in press
• 1/4 cup chopped radish (optional)
• 2 Tbs cold pressed extra virgin olive oil

Directions:

1. To sprout the quinoa seeds you will need to rinse and soak them in cold water over night in a glass jar, or cup. Next,our out the water and rinse them again. Now you are ready for them to sprout - you will let the m sit out on the counter rinsing once a day until you see little tails from on each seed. This should take 1-2 days. The sprouts are ready when they are about a 1/4 inch long, they will grow longer the longer you sprout them. So, when you think they are ready rinse them and place in a bowl to combine with the ingredients for the tabouli salad.

2. add all ingredients in bowl with sprouted quinoa and toss.

3. add oil and salt/pepper to taste.

Note: You may also make this recipe as a version with cooked quinoa (follow cooking directions on box) that has been cooled, it is not as nutritious since it is not a live food, never the less quiona is a truly healthy grain cooked as well.

This vibrant purple sorbet is made with pure simple ingredients! Dairy, soy, sugar free. It is only made with frozen blueberries and bananas! Truly decadent it has a rich creamy and sweet taste from only nature. It is low glycemic, fat free and extremely good for you, full of natural vitamins and antioxidants!

Ingredients:

• 1 -2 frozen bananas
• 1/2 -1 cup frozen blueberries

For a small serving (single scoop) use lesser quantity of 1 banana and 1/2 cup berries. For a larger amount or for 2 people uses more, or more for even more people to enjoy. This should be eaten right away, refreezing it will only turn to ice and not be the same texture.

Directions:

1. Freeze bananas the day or night before you want to make the sorbeto. (to do this peel banana and cut into 3-4 pieces and set on tinfoil or in a plastic container with lid and place in the freezer.

2. put ingredients into a food processor with a 1 Tbs boiling water to thaw fruit just enough to blend easily. Or let your frozen fruit sit out at room temperature to thaw a tiny bit (10-15mins)

3. Process until creamy.

4. Enjoy immediately, garnish with fresh mint leaf if desired.

Don’t let homemade chocolate intimidate you! This version of chocolate is extremely heart healthy and their are no harmful additives or high does of pure sugars. Simply put this is a healthy good for you chocolate treat. The secret ingredient is using coconut oil, which is liquid above 75 degrees Fahrenheit and below that solid. So when the oil is warm the chocolate is liquid (like fondue) and when cold solid (like truffles). This is a simple fun recipe and that makes you feel like a true chocolatier. These are guaranteed precious chocolates that will impress anyone with their sweet and creamy texture-making people wonder, “how did you make theses?”

Ingredients:

• 1 pint Strawberries (about 15 -20 strawberries)
• 1/2 cup Cocoa or Carob Powder
• 2 Tbs Coconut oil
• 1 tsp pure vanilla bean or extract
• 1 tsp - 1 Tbs agave nectar, maple syrup, or honey (sweetener of choice-optional if you like truly bitter chocolate omit sweetener)

Directions:

1. First warm you coconut oil to a liquid state. There are a few ways to do this, for example you can melt it on low heat on a burner in a sauce pan, or place in the oven on 100 for a few minutes in an glass or ceramic baking dish, or quickly microwave.(however,I am against microwaving since the micro waves kill valuable nutrients) and if it is summer or if your kitchen is toasty from cooking it will most likely already be in liquid.

2. In a small bowl combine warmed coconut oil with cocoa or carob powder, vanilla, and sweetener of choice. Stir with a fork to break down the powder. A note on sweeteners, you may choose to vary the amount used between 1 teaspoon and 1 Tablespoon, or even a little more if you feel it needs it. This is by taste exclusively since some people like sweet chocolate and others like dark bitter chocolate, I sometime omit it completely. So, play with it you can taste the chocolate at this state after you mix and decide before it cools. I recommend about 1 Tbs for an average chocolate flavor-or your first try.

3. Next you are going to dip your strawberries-or other fruits (sliced banana, pineapple, and orange are also good) or you may choose to pour the liquid chocolate into a mold like the heart ice cube tray shown. So, carefully dip each strawberry into the chocolate coating well and place on wax paper on a plate and put in fridge to “set” into solid chocolate. If pouring into an ice cube tray, you may set in the fridge or even the freezer for a quicker treat. However, leaving in the freezer will completely freeze the chocolate through if left in for more than 30 mins and they will need to be thawed before eating. The chocolate sets instantly when it cool. This is why coconut oil is featured in products used at ice cream shop’s or sold with hot fudge to make a hard shell or “magic shell” when it touches the cold ice cream.

4. Chill and enjoy, you can also play with what you add into your chocolates once you’ve mastered the basic recipe. for example make truffles by adding different flavored extracts, or add nuts or ground flaxseed or flaked coconut into the liquid before chilling. Or add spices like Cayenne pepper to make spicy Mexican style chocolate. You may even want to try a more advanced process of filling truffles with fillings like nut butter or jam by pouring the liquid chocolate into the mold halfway, then adding the filling in the middle, and topping with the liquid chocolate and chill. There are many fun possibilities to be creative!

These delicious Mediterranean style Eggplant Tapas resemble a healthy and grain free alternative to bruschetta or small pizzas. They are very fresh and light, perfect for a get together with organic wine or an elegant side dish to grilled fish and salad. They require simple ingredients and quick assembly.

Ingredients:

• 1 Eggplant
• 1/4 cup sliced onion
• 1 tomato sliced
• 2 Tbs goat or feta cheese crumbled
• handful fresh parsley chopped
• salt and pepper

Directions:

1. Broil or grill eggplant and onions separately on both sides. This should only take 15 mins.

2. Next arrange eggplant on a plate and layer with, in order:

1 slice tomato, 1 ring of onion, a sprinkle of goat cheese and fresh parsley.

3. Voila! instant tapas hore’deurves.