Makes 2

Ingredients:
1/2 cup ice 
1 cup of mint leaves
1/2 cup lime juice
4 tablespoons of honey or maple syrup (or more for sweeter)
1 lime sliced
2/3 cup of water OR
1 tablespoon of baking soda
+ ADD Rum if you want to make it an alcohol beverage! (6 ounces)

Action:
1. In a beverage shaker or blender, mix all ingredients except the lime slices. 
2. Pour into glasses and garnish with a slice of lime and a sprig of mint!

This recipe created by Liana Werner-Gray.

This recipe is part of © 2013 THE EARTH DIET ™  All Rights Reserved 

Serves 2

Ingredients:
1 Japanese sweet potato cubed (or other sweet potato/yam) 
1 chopped red onion
1 tablespoon of ffresh rosemary
4 finely chopped garlic cloves
1 small piece of ginger root finely chopped
1 red pepper sliced into strips
Toasted sesame oil for cooking
¼ cup bragg’s liquid aminos (more to bring out the savory!)
1 tablespoon chili powder
1 tablespoon honey (more to bring out the sweet!)
¼ cup coconut flakes

Action:
1. Heat oil in wok or frying pan
2. Add onion, garlic, and ginger and let cook for about a minute
3. Add sweet potatoes and allow to cook for a few minutes
4. Add pepper and let it cook until sweet potatoes are tender
5. Add chili powder and bragg’s while cooking
6. Once sweet potatoes are tender toss in honey and coconut flakes and rosemary
7. Turn off heat and stir thoroughly
8. Enjoy!

BENEFITS:
• High in fiber
• Heart Healthy
• Rich in Vitamin A, C, and E
• High in manganese
• Natural antibiotic
• Immune boosting
• Weight control

Recipe by your friend Mr. F on LI, NY 2013

This recipe is part of © 2013 THE EARTH DIET ™  All Rights Reserved 

Total making time: 15 minutes using a juice machine or 30 minutes by hand.

Makes: 4

Ingredients:
2 cups fresh-squeezed lemon juice (12 lemons)
4 cups cold water
1 cup raw honey or maple syrup (add more for sweeter)
1 tablespoon of baking soda
1/2 cup ice


Action:
1. Either put the lemons through the juice machine or juice them by hand. If you use a juicer you could run a few through with the rind for an extra zing and nutrients!
2. Once you have the juice of the lemon, in a blender mix all ingredients. 
3. Serve with lemon slices!

BENEFITS:
+ Aids WEIGHT LOSS
+ Clears skin
+ Alkalizes the body
+ Cleanses body of toxins
+ Boosts immune system
+ Refreshing
+ Relieves heart burn

This recipe created by Liana Werner-Gray. 

This recipe is part of © 2013 THE EARTH DIET ™  All Rights Reserved 

Makes 10-20

You need a muffin tin OR just mold the cheesecakes with your hand!

Ingredients:
For chocolate base:
1.5 cups of almonds
2 tablespoons of Cacao Powder
1/2 cup dates (add more if you need stickier consistency) 
1 tablespoon of Coconut Oil
dash of himalayan salt

For raspberry cheesecake:
1 cup of Raspberries (or use strawberries) 
1/2 cup Lemon juice
1 tablespoon of Vanilla extract
3/4 cup Maple Syrup or Honey
2 cups Cashews (soaked in water for 4 hours)
1 tablespoon of Coconut Oil

For chocolate icing:
1 Avocado
2 tablespoons of Cacao Powder (add more to make it darker chocolate)
2 tablespoons of Maple Syrup or Honey (add more to make it sweeter)

Action:
1. Line the muffin tray with parchment paper.
Chocolate Base:
2. In a blender mix all ingredients so you have a nice moist consistency. Press into a muffin tin to form the cheesecake base.
Raspberry Cheesecake:
3. In a blender mix all ingredients and pour into the muffin tin on top of the chocolate base.
Chocolate icing:
4. In a blender mix all ingredients and garnish on top of the cheesecake! 
5. Store in fridge and freezer and eat when set!

TIP
+ Replace the nuts with hemp seeds for nut allergies 
+ Use other nuts if desired like 

This recipe is GLUTEN FREE, VEGAN, REFINED SUGAR FREE, DAIRY FREE, SOY FREE.
This recipe provides the body with nutrients, including vitamin C and E. 

This recipe created by Liana Werner-Gray.

This recipe is part of © 2013 THE EARTH DIET ™  All Rights Reserved