Prep Time:

Cooking Time: 24 hours

Yields: 6-8 servings

Ingredients:
1 lb fresh ginger root
6 cups water
Juice of 2 limes
Maple syrup or agave nectar to taste

Directions:
Peel and grate the ginger.
Add water to a large sauce pan with the ginger and bring to a boil.
Simmer for 5 minutes.
Cover the pan and turn off heat. Let sit for 24 hours.
Strain the liquid through a fine mesh sieve.
Add the lime juice and maple syrup or agave, stir until dissolved.
Serve chilled.

Prep Time:

Cooking Time: 15 minutes

Yields: 4 servings

Ingredients:
1 cup dry roasted quinoa
2/3 cup coconut milk
1 cup water
Pinch of salt
½ cup red pepper, diced
2 cloves garlic, minced

Directions:
Rinse quinoa
Bring coconut milk and water to a boil.
Add quinoa, salt and garlic.
Bring back to a boil, cover and reduce heat.
Cook for 12-15 minutes.
Remove from heat, stir in red peppers and sesame oil.
Let sit covered for 5 minutes then serve.

Cooking Time: None

Yields: 2 servings

Ingredients:
1 banana
1 cup berries
1 cup melon
1 cup soy or rice milk
1/4 cup almonds

Directions:
Mix all ingredients in blender and serve.

Variations:
You can add other ingredients for added nutrition such as a spoon full of bee pollen, coconut oil, flax seed oil or spirulina powder.

Ingredients:
2 ½ cups shredded coconut
,½ cup whole wheat, spelt or alternative pastry flour
¼ teaspoons sea salt,
¼ cup brown rice syrup
¼ cup maple syrup or honey
1 teaspoons almond extract
1/3-1/2 cup water

Directions:
Line baking sheet with parchment paper or brush lightly with oil.
In a large bowl combine coconut, flour and sea salt.
In a small bowl, add the syrups, almond extract, water and mix.
Combine wet ingredients to dry ingredients and mix well.
With moist hands, form mixture into balls and place on baking sheet.
Bake for 20 minutes, until golden on top.
To bake evenly, rotate baking sheet after 10 minutes.

Ingredients:
1 bag frozen mango
1 bag frozen blueberries
1 tablespoon agave syrup or honey
¼ cup apple juice

Directions:
Put all ingredients into a blender or Vita-Mix.
Blend until creamy, about one minute. You may have to scrape down the sides of the machine a few times if using a regular blender.
Serve immediately.
Place the rest in a Tupperware in the freezer to enjoy later.

Notes:
You can use any frozen fruit you like or freeze fresh fruit such as bananas and strawberries.

Ingredients:
1 8-ounce package of soft tofu, drained
3 cups fresh or frozen and thawed mixed berries, divided
4 tablespoons orange juice concentrate
4 teaspoons honey
Mint leaves for garnish

Directions:
Drain the tofu by pressing it between paper towels.
Mix the tofu, half of the berries, orange juice concentrate and honey in a blender.
Divide the remaining berries amongst 4 dessert bowls and drizzle tofu mixture over fruit.
Decorate with mint leaves

Ingredients:
1 cup brown rice syrup
½ cup almond butter
½ cup barley malt sweetened chocolate chips
3 cups brown rice crispies cereal

Directions:
Heat brown rice syrup and almond butter in a large skillet, over low heat until creamy.
Stir in the chips until they melt.
Remove from the heat and stir in rice crispies.
Gently press into a baking dish and allow mixture to set until firm, about 30 minutes.
Cut into squares and enjoy.

Ingredients:
2 cups chocolate amazake
1 teaspoons vanilla extract
1 tablespoon kuzu root mixed with ¼ cup water
¼ cup chopped almonds, toasted
16 cherries, seeded and chopped

Directions:
Heat the amazake to just under boiling.
Lower the heat, add vanilla, and stir in kuzu root. The amazake should thicken to the consistency of pudding.
Pour the amazake into 4 pudding cups or small bowls.
Sprinkle chopped nuts and cherries on top of each cup.
Chill in the fridge for at least 30 minutes before serving.