*Sweets for my Sweet*

Why we love Alkaline Water:

For your body-

Increases energy and aids digestion

Helps you loose weight

Restores balance and proper health

Improves Skin and nails helps prevent aging ( Is said to be called beauty water)

Using Alkaline Water Balances the PH in your scalp and therefore giving you vibrant healthy looking shiny hair

For Food-

Prolongs Produce Shelf Life- By removing oxidation that occurs on fruits and vegetables.  Food tastes fresh and tastes better for longer when washed with Alkaline Water

Removes Pesticides- If you are not always eating organic produce then most likely your farmers are spraying with pesticides.  Alkaline Water has been proven to dissolve pesticide residue and chemicals on your fruits and vegetables

Ingredients:

1/4 cup soaked raw almonds
1/4 cup soaked raw sunflower seeds
1/4 cup soaked raw walnuts
4 pitted medjool dates, unsoaked, chopped
1/4 tsp ground cinnamon
1/4 C Coconut Flakes
1/2 tsp nutmeg
1/2 cup Almond Milk

Directions:

1. Place almonds, sunflower seeds, and walnuts into a food processor fitted with the S blade and pulse briefly, just until coarsely chopped.
2. Add dates, cinnamon, and Coconut Flakes. Process briefly to mix.
3. Store in a sealed container in the refrigerator. Granola will keep for up to 2 days.
4. When ready to serve transfer to small bowl and combine with fruit. Serve immediately with the Almond Milk.
ENJOY!

Ingredients:

Dry:

1 Packet rapid dry yeast

2 tsp Xanthan gum

1 C Tapioca Starch

2 C C24 Flour ( This is Gluten Free Flour )

1/2 C Chopped Walnuts

1/4 C Chopped Rosemary

1 Lemon ( Use Zest- which is the skin Grated)

Wet Ingredients:

1 1/4 C Warm water

1 tsp Apple Cider Vinegar

3 Tb Olive Oil or Canola Oil

1 Tb Agave ( Be Generous if you want this bread a little sweeter

1 Tb Egg Re placer- Or Flax Egg see below for Directions

Directions

1- Pre-Heat Oven 400 Degrees on Bake

2- Coat a Baking Dish with Coconut Oil so it will not get stuck to the pan when it is done baking

3-Whisk all wet ingredients until frothy

4- Using a mixer, or a spoon mix in dry ingredients ( Mix so all ingredients are completely combined)

5- Put your mix into the well oiled baking dish and put into oven.

6- Bake for 35-45 Minutes on 400 Degrees Bake

Check to make sure the top of your Bread is Golden Brown and the middle is not still wet.

*Hint if you stick a knife or a tooth pick and it is still wet continue baking until you can stick the toothpick in without getting any gooey mix on it. *

** How to make a Flax Egg**

Here are the ratios just mix and you have your egg- easy as 1.2.3.

1/3 C Ground Flax Seeds

1 C Filtered Warm water

Enjoy- Be creative you can add Orange Zest, Dried Fruit, or any Herbs that you Love! Rosemary is my favorite.  Keep me posted on your exciting new creations !

Ingredients

1 Tb Coconut Flakes

1/2 Tb Agave

6 Oz Plain Yogurt ( I use Plain Coconut Yogurt)

1 Tb Chia Seeds

1 tsp Organic Bee Pollen

1/4 C Flax Granola ( I use my homemade one with pecans inside)

Directions

In a Bowl mix Coconut Flakes, Agave, Lime Juice, and Yogurt

Mix Bee Pollen, Flax Granola, and Chia Seeds ( This is your topping)

Enjoy

To open an avocado you must first begin by cutting around the fruit length wise and twisting the two halves to separate. To remove the seed, take a knife and whack it sharply against the seed, twist slightly. The seed will separate from the flesh and you will be able to easily remove it. Be careful taking the seed off of the knife, it can be slippery. You have two options, you can either peel the skin from the flesh, or cut the flesh into slices or cubes and scoop out using a spoon.

Ingredients:
1 (14 Ounce) can Wild Alaskan Salmon
1/4 cup minced chives
1 large egg
1 cup almond flour
sea salt to taste
1 ripe mango
1/2 sweet vidalia onion
1/2 red pepper
3-inch piece ginger root
Juice of one lemon

1. Preheat oven 350* F
2. In a medium bowl, combine salmon, chives, beaten egg, nut flour, and sea salt.
3. Mix well; form into patties
4. Place on a well oiled baking sheet; bake 15-20 minutes
5. To make salsa, peel and chop mango into small pieces; place in a medium size bowl
6. Mince red pepper and onion in bowl
7. Peel and grate ginger, extracting juice by pressing the fiber against the side of a shallow dish; pour juice into bowl of mango mixture
8. Juice the lemon; add to mango mixture; mix well.
9. Cover and cool until ready to serve.

Find our favorite brand of Stevia (below) in its powder or liquid form at Whole Foods or your nearest health food store.

Ingredients:
6 small purple-top turnips, peeled, ends trimmed
2 small carrots, peeled
1 large Granny Smith apple, peeled and cored
1 tablespoon freshly squeezed lemon juice
1 tablespoon onion, finely chopped
3 tablespoons vegetable oil
1 tablespoon apple cider vinegar
1-1/2 teaspoons sugar
1 tablespoon fresh parsley, chopped
Salt and freshly ground black pepper to taste

Ingredients:
2 apples
Juice of 1/2 lemon
2 carrots
1/4 cup dried cranberries
12 walnut halves
1/2 cup extra-virgin olive oil
1 teaspoon fresh ginger juice
1/4 cup golden balsamic vinegar
1 teaspoon ume plum vinegar

1-Peel the apples. Core and chop the apples into bite-size pieces. Place in a medium size bowl; toss with lemon juice.
2-Peel & grate the carrots; add apples along with walnut halves.
3- Grate fresh ginger and squeeze fresh remaining juice extract.
4-In a small bowl, whisk together the oil, ginger juice, balsamic vinegar, and plum vinegar; pour over apple salad. Toss to mix well; options are to get over bed of greens, on a wrap, or plain.

Ingredients:
1/3 cup fresh walnuts
3 cloves garlic
2 cups curly leaf parsley (no stems)
2 cups fresh basil leaf
1/2 cup extra-virgin olive oil
1/2 teaspoon sea salt

1-Add walnuts to food processor and grind to a pulp.
2-Add garlic to food processor; continue to grind.
3-Add parsley and basil in batches, along with a tablespoon of oil, continue to grind.
4-As ingredients break down, continue to add oil and salt to mixture until you have a thick paste.
5- Adjust consistency by adding more oil to make a sauce that is not too thick, yet loose and not runny.

**Quick Tip**

Use as a dip with your favorite vegetables, or as a sauce on pasta or fish.