3 cups whole milk or half-and-half
2 tsp dried lavender buds
1 oz bittersweet chocolate, chopped
1 Tbs Dutch-processed cocoa powder
2 Tbs organic evaporated cane juice crystals
(Rapadura® or other)
1/8 tsp kosher salt
1/2 tsp pure vanilla extract

Pour milk into a medium saucepan and stir in lavender buds. Set
over medium heat and bring just to a boil.

Remove from heat and steep for 3 to 5 minutes, or longer for a stronger lavender fl avor. Strain the milk to remove the lavender buds, and then pour the milk back into the saucepan. With the saucepan over medium heat, whisk in the chocolate until melted and smooth. Whisk in the cocoa powder, sugar, and salt; remove from the heat and whisk in the vanilla extract. Divide among coffee mugs. Top with whipped cream or a home-made marshmallow (below).

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1/2-oz unfl avored gelatin, divided
1/2 cup cold espresso
3/4 cup hot water
2 cups organic evaporated cane juice crystals
(Rapadura® or other)
1 cup Aunt Patty’s Agave Nectar
1/4 tsp salt
1 tsp vanilla
1/2 cup organic powdered sugar
1/2 cup organic corn starch

Lightly coat a 9 inch square baking pan with butter. Set aside.
In a small bowl, combine gelatin and cold espresso. Stir with a
spoon until the mixture gets very thick. Let stand for 5 minutes.

In a 2 quart saucepan, combine hot water, ‡ cup of agave nectar and sugar. Place over high heat and stir with a wooden spoon until the mixture begins to boil. Wash down sides of saucepan with a wet pastry brush to eliminate sugar crystals. Clip on candy thermometer and cook to 238ƒ or soft ball stage. Remove from heat and stir in remaining agave nectar. Pour mixture into a medium sized bowl. Using an electric mixer on high speed, beat hot syrup adding gelatin mixture 1 tablespoon at a time. Continue beating until all gelatin is incorporated, mixture is thick and has cooled to lukewarm. This will take about 10 minutes. Stir in vanilla and salt. Pour into prepared pan, cool three hours or until marshmallow is fi rm enough to cut. Using a knife dipped in hot water, cut marshmallow into pieces about 1 æ inches square. Combine powdered sugar and corn starch and sprinkle over marshmallows, to keep them from sticking. Makes about 25 marshmallows.

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(Serves 2)

This smoothie can also be made with dried peaches, nectarines or cherries. The flavors are sinfully decadent.

10 pitted dried prunes or apricots
1 cup boiling water
1 ripe banana
Juice of one large orange
1 Tbs almond butter

Pour boiling water over dried fruit and let sit overnight.
Combine all ingredients in a blender and puree until smooth and creamy.
Add water if you want a thinner consistency.

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This is my favorite power drink. It not only gives the body a boost of electrolyte minerals, but also is quick to prepare and full of easily digestible protein.

• Cut a fresh baby green coconut. 
• Pour the water into your blender. 
• Scoop the meat and add into the blender. 
• Add one tablespoon of raw coconut oil. 
• Add 10 almonds that have been soaked in water for one hour with the brown shell removed. 
• Blend and drink a most refreshing healthy plant-based milk!

Recipe submitted by natural health consultant and Sound Outlook contributing writer Donia Alawi of Organics, USA.

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A delicious and guilt-free alternative to eggnog!

2 cups homemade (or purchased) nut mylk (almond, hemp, Brazil nut, rice, or soy)
6 pitted dates
1 tsp ground cinnamon
1/2 tsp cardamom or 1/4 tsp cloves
1/4 tsp nutmeg
2 tsp vanilla extract
1 tbsp olive oil
pinch Celtic salt

Blend well, ideally in a high powered blender.

Recipe submitted by Bethanne Wanamaker of ediblegoddess.org.

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4 cups pineapple juice (from concentrate or use juice from canned pineapple)
12 oz. apricot nectar from can (use mango or papaya nectar for variety)
2 cups organic apple cider
1 cup Cascadian Farms orange juice
6 sticks cinnamon (broken)
1 tsp cardamom seeds (crushed)

Combine all ingredients, heat to boiling, simmer 15-20 minutes and serve hot. Makes 2 quarts.

Family recipe submitted by Marlene Beadle.

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