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Recipe by Catherine Carrigan

 

 

Get PDF for Recipe

 

 

Instead of diet soda, please drink:

Sparkling Cranberry Soda

Ingredients:

  • 1-2 ounces unsweetened organic cranberry juice
  • Stevia to taste
  • Sparkling mineral water from a glass bottle, such as Apollinaris or Perrier

Lemonade

Ingredients:

  • 1-2 ounces lemon juice
  • Stevia to taste
  • Filtered water OR sparkling mineral water from a glass bottle

Directions:

Juice a bag of organic lemons. Wash the lemons, cut the ends off but include the peels as you juice the lemons. Reserve the juice in the refrigerator. When you are ready to make your lemonade, pour the lemon juice in a glass, add stevia to taste and top off with your choice of flat or sparkling water.

Why these choices are healthy:

Avoid aspartame, a neurotoxin. Cranberry juice supports your kidneys. Lemon juice detoxifies the liver.

 

 

Instead of ice cream, please make:

Frozen Fruit Sorbet

Ingredients:

  • 8 ounces goat yogurt
  • Stevia to taste
  • 1 bag of 12-16 ounces frozen organic berries

Directions:

In a blender, put mix to the consistency of soft ice cream.

Why this is healthy:

Cow’s milk is one of the most common food sensitivities.

 

 

Instead of pudding, please make:

Fun and Healthy Chocolate Fondue

Ingredients:

• 3 ripe avocados
• 7 ½ tablespoons Dagoba unsweetened organic chocolate powder
• ½ cup agave
• Pinch of sea salt
• Dash of cinnamon
• Fresh fruit: Bananas, apples, fresh strawberries, etc.

Directions:

Peel the ripe avocados and mash them in a Cuisinart. Add chocolate powder, sea salt and cinnamon. Add agave and adjust the amount for sweetness. Keep whipping in your Cuisinart until creamy.
Refrigerate.

When ready to serve, slice fruits into a bowl and place the chocolate pudding in the center of a table. Hand all your guests a fork. Dip fresh fruit into gluten-free, dairy-free pudding.

What’s so healthy about this fondue?

  1. Safe for people with food sensitivities. Most puddings are made from the top four food sensitivities – gluten, cornstarch, cow’s milk and/or eggs. This recipe is free of all common food sensitivities.
  2. Avocados are loaded with oleic acid, a monounsaturated fat that may help to lower cholesterol. They are also a good source of potassium, which helps to lower blood pressure, as well as folate and B6, which helps promote serotonin production.
  3. A dessert that tastes so good that nobody will complain that it’s too healthy. Ask your guests to guess the ingredients.
  4. A healthy sweetener. Agave is a syrup extracted from the cactus. It has almost no impact on blood sugar. It scores only 55 on the glycemic index. Compare this to honey (35 to 64 on the GI index) or table sugar (60 to 65) or pure maple syrup (54). Its sweetness comes fro (54). Its sweetness comes from a complex form of fructose called inulin. Agave is 50 percent sweeter than table sugar, so less is needed.
  5. Healthy chocolate. I admit I fell for Dagoba Unsweetened Hot Chocolate a long time ago. Its 100 percent cacao powder and 100 percent organic, so you get all the antioxidants of dark chocolate without the junk associated with traditional processed varieties. Cacao is loaded with vitamins B1, B2 and D as well as magnesium and iron.

 

 

Instead of pies, please make:

Instead of cake, please make:

 

Instead of coffee, boost your energy with fresh juices: