STRAWBERRY CRUSH

• 5 LARGE STRAWBERRIES
• CRUSHED ICE
• STEVIA TO TASTE
• WATER (Can also add some sparkling mineral water)

Blend all together.  May add a squeeze of real lemon juice for a ‘tart’ strawberry flavour

FROZEN GRAPEFRUIT SPEARS

• ½ GRAPEFRUIT IN SLICES OR SEGMENTS
• 2 TABLESPOONS LEMON JUICE
• PINCH OF LEMON ZEST
• STEVIA TO TASTE

Dip grapefruit chunks in lemon juice and coat with stevia and lemon zest.  Freeze until firm and enjoy as an icy treat

VIRGIN SPARKLING MOJITO

• FRESH MINT LEAVES, CRUSHED
• JUICE OF ½ LEMON
• STEVIA
• 6 OUNCES SPARKLING MINERAL WATER
• CRUSHED ICE

Crush mint leaves to release flavour. Add stevia and lemon juice. Add sparkling water and crushed ice. Top with sprig of mint and enjoy.

APPLE CHIPS

• 1 APPLE
• DASH OF CINNAMON
• STEVIA TO TASTE

Slice apples thinly, coat with stevia and cinnamon. Place in dehydrator or bake at 325° until chewy and a little crispy.

CARAMEL APPLE PIE

• 1 APPLE
• 1 TBSP LEMON JUICE
• 1 TBSP WATER
• 1 TSP APPLE CIDER VINEGAR
• 1 TSP GROUND CINNAMON
• PINCH OF NUTMEG
• ENGLISH TOFFEE STEVIA TO TASTE

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Slice apple into very thin slices. Arrange in layers in a round 3 inch crème Brule dish. For each layer, sprinkle generously with cinnamon, nutmeg, and powdered and English toffee stevia. Continue layering with spices until dish is full. Sprinkle lemon juice, apple cider and water over the apple slices. Bake at 375° for approximately 20-25 minutes or until apples are cooked and top is slightly crispy. Drizzle with additional English toffee stevia if desired. Serve warm.

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STRAWBERRY VINAIGRETTE

• 2 STRAWBERRIES (TAKEN FROM 1 OF YOUR FRUIT SERVINGS)
• 1 TBSP APPLE CIDER VINEGAR
• 1 TBSP LEMON JUICE
• STEVIA TO TASTE
• SALT AND PEPPER TO TASTE
• CAYENNE TO TASTE (OPTIONAL)

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Combine all ingredients in a food processor (or crush and mix) Replace strawberries with 2 slices of orange or slice grapefruit. Replace apple cider vinegar with red or white wine vinegar.

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GRAPEFRUIT VINAIGRETTE

• JUICE OF 3 SEGMENTS OF GRAPEFRUIT
• 1 TBSP LEMON JUICE
• 1 TSP APPLE CIDER VINEGAR (OPTIONAL)
• STEVIA TO TASTE

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Combine juices and vinegar together. Add stevia to taste. Pour over mixed green salad and top with remaining grapefruit segments. Use as a marinade for fish, shrimp or chicken. Add salt and fresh ground pepper.

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TOMATO BASIL VINAIGRETTE

• 3 TBSP TOMATO PASTE
• 3 TBSP APPLE CIDER VINEGAR
• 2 TBSP LEMON JUICE
• ¼ CUP WATER, CHICKEN OR VEGETABLE BROTH
• 1 TBSP MINCED ONION
• ½ TSP GARLIC POWDER
• ½ ONION POWDER
• 1 TSP DRIED BASIL OR FRESH ROLLED AND SLICED BASIL LEAVES TO
• 1/8 TSP OREGANO
• CAYENNE PEPPER TO TASTE

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Combine ingredients in small saucepan and heat slightly to boil. Adjust liquid to desired consistency by adding a little more water or broth. Remove from heat and chill. Enjoy over salad with fresh ground black pepper.

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HOT CAJUN DRESSING/DIPPING SAUCE

• 3 TBSP APPLE CIDER VINEGAR
• 1 TBSP LEMON JUICE
• DASH GARLIC POWDER
  DASH ONION POWDER
• CAYENNE PEPPER TO TASTE
• SALT AND PEPPER
• ¼ TSP OLD BAY SEASONING (OPTIONAL)
• STEVIA (OPTIONAL)

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Combine all ingredients in a small bowl and pour over salad. Can also be used as a dipping sauce or marinade for vegetables or fish.

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LEMON PEPPER DRESSING/MARINADE

• 3 TBSP CHICKEN OR VEGETABLE BROTH
• 4 TBSP LEMON JUICE
• SALT AND PEPPER TO TASTE
• STEVIA (OPTIONAL)

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Mix all ingredients together. If using for marinade, cover protein with it for 20 or more minutes.

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SHRIMP COCKTAIL SAUCE

• 3 OUNCES TOMATO PASTE
• 1 TBSP APPLE CIDER VINEGAR
• 1 TSP HOT
• 1/8 TSP OF HORSERADISH TO TASTE
• DASH OF MUSTARD POWDER
• STEVIA TO TASTE
• SALT AND PEPPER TO TASTE
• WATER AS NEEDED OR DESIRED

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Mix tomato paste, vinegar, horseradish, lemon juice and spices together and allow spices to marinate and dipping sauce to chill. Add additional water as needed to create consistency.