Vanilla Bean Greek Yogurt Mousse

2 cups (1 pint) fresh cream

2 cups vanilla flavored greek yogurt

1 teaspoon vanilla bean

1 tablespoon powdered sugar

Whisk all the ingredients until soft peaks form. Keep refrigerated until it's time to serve over fresh fruit or toppings of your choice.

Pineapple Strawberry Smoothie Cocktail

2 cups fresh strawberries

1/2 fresh pineapple

2 cups fresh lemonade

3 cups crushed ice

3 tablespoons powdered sugar
1 cup raspberry vodka (any brand)
1 cup sauvignon blanc (any brand)

Remove skin off pineapple and chop into small pieces. Combine the rest of the ingredients and blend until smooth.

Serve immediately.

Strawberry Mascarpone Tart

Crust:

3 cups almond meal/flour

4 tablespoons honey or maple syrup

1 tablespoon lemon zest

Combine and press into the bottom and sides of a 12 inch by 12 inch tart pan with your hands. Refrigerate while you prepare the filling.

Filling:

8 ounces cream

8 ounces mascarpone cream, room temperature

4 ounces cream cheese, room temperature

1/2 cup maple syrup or honey

1 cup fresh strawberries

1 lemon, juice and zest

Blend everything until smooth. Pour into the crust and refrigerate for two hours or more before serving.

Decorate the top with fresh strawberries and chocolate shavings.

Radical C

Primary Benefits*:

strong blend of fruits and vegetables especially rich in vitamin C (plus other vitamins and minerals), providing strong immunity support, free radical reduction through powerful anti-oxidants, rapid wound repair and anti-aging properties, improved brain and nervous system function, as well as lowered blood pressure and ocular support.

*based on information gathered at OrganicFacts.net

Juice Recipe:

4 oranges

6 carrots

1/2 cabbage

1/2 cauliflower

2 cups spinach

8 strawberries

1 apple

Makes approx. 40 oz.

(3 to 4 servings)

Strawberry Chocolate Biscotti

2 1/4 cups all purpose unbleached flour

3/4 cup sugar

1/2 cup fresh strawberries, diced

1/2 cup dark chocolate chunks

2 teaspoons baking powder

Pinch of salt

1 tablespoon vegetable oil

1 teaspoon vanilla extract

3 large eggs, room temperature

Preheat oven to 350 F

Combine all the dry ingredients and strawberries in a large mixing bowl.

Beat oil, vanilla extract, and eggs with an electric mixer until well combined. Add to the dry ingredients and mix well with a wooden spoon to combine. Turn the dough out onto a floured surface and knead a few times.

Divide dough in half and shape into 8-inch by 8-inch square shapes. Flatten dough to about 1 inch thickness and place 6 inches apart on a baking sheet lined with parchment paper.

Bake for 25 minutes. Remove from the oven to cool for about 10 minutes. Using a very sharp cutting knife, cut into 1-inch wide biscottis. 

Reduce oven to 325 F

Place biscotti cut side down on a baking sheet. Bake a further 20 minutes, turning biscotti halfway through baking. Remove from the oven and let cool.

Dip bottom half of the biscotti in dark melted chocolate (or spread on - refer to picture).