Nourish Muffin – Serves 9

INGREDIENTS
6 tbsp. coconut oil
1/4 cup maple syrup
1/4 tsp. salt
1 cup sweet potato, boiled and mashed
1 tbsp. Chia seed, ground
1/4 cup applesauce, housemade and unsweetened
1 vanilla bean, split and scraped
1 1/2 cups of preferred flour
1 tsp. baking soda
1 tsp. baking powder, gluten-free
1/2 tsp. cinnamon
1/2 cup dried figs, chopped
1/2 cup dried cherries, chopped
3/4 cup water

DIRECTIONS
In a mixer bowl add the oil, syrup, salt and sweet potato. Mix on medium speed for two minutes. Scrape down the bowl and add in the Chia, applesauce and vanilla bean. Mix again on medium speed for two minutes. Scrape down the bowl. Add in flour, baking soda, cinnamon and powder. Mix on low until moistened. Increase to medium speed for one minute. Scrape down the bowl, add in fruit and water. Continue to mix on medium speed until combined. Fill muffin cup to top with dough. Bake at 350 degrees for 10 minutes then check with a toothpick – insert into the center and if it comes out clean, it’s done.

Recipe courtesy of Nourish
Photography by Stuart Miles

Pretty Greek Yogurt Parfait – Serves 1

INGREDIENTS
Greek Yogurt
Fresh berries (dark berries are best for forming alkaline pH)
Granola (oats and no wheat)
Agave nectar (drizzle between the berries and yogurt)
Carob powder
Raisins

DIRECTIONS
Layer the above ingredients in a champagne flute or sundae glass. Shake the last carob powder and raisins between the yogurt and granola. Adorn the top with apple slices, by propping two slices along the side of the glass. Serve with a sprig of mint, stevia, an edible viola, or any combination above.

Recipe courtesy of Annabel’s Inn

Detox Delicious – Yields 16 oz. portions

INGREDIENTS
1/2 cup parsley
1/2 cup spinach
1/2 cup broccoli
Juice of two lemons
1 tbsp. tahini (sesame paste)
1 clove garlic
1 cup green apple (cored and seeded)
1/2 cup vegetable stock

DIRECTIONS
Blend all ingredients until smooth. This natural and safe beverage can help cleanse without stripping the body of benefits.

Recipe courtesy of Executive Chef Frank Caputo of Cancer Treatment Centers of America