Total preparation time: 25 minutes for each flavor of chocolate and then one hour setting in the fridge

Makes: 100g of chocolate, or 10 eggs at 10g each

Ingredients:
White Chocolate base:
3/4 cup of cacao butter (96g)
2 tablespoons of raw honey, maple syrup or agave
3/4 cup almond meal
1/2 teaspoon pure vanilla extract
1/4 teaspoon himalayan salt

This is your chocolate base. Add the ingredients below to this chocolate base for other flavors. Use the same base for all of the following... So this recipe gives you 10 eggs, if you repeat the recipe and make all the flavors suggested below you will have 90 eggs. Or make the White Chocolate Base and then half the recipe so you will make 45 eggs with these 9 different flavors. 

(SEE PHOTO ABOVE)

For white chocolate with chocolate chips eggs:
Add 1 tablespoon of cacao nibs

For pink white chocolate eggs:
Add 1 tablespoon beet juice and swirl it in once the chocolate is in the mold. 

For chocolate eggs: 
Add 2 tablespoons of cacao powder

For orange chocolate eggs:
Add 1 teaspoon of Orange essential oil or to taste (food grade)

For mint chocolate:
Add 1/4 cup mint leaves or 2 drops of essential mint oil (food grade) or to taste

For dark chocolate eggs:
Add 1 tablespoon more of cacao powder

For chocolate coconut eggs: 
add 1 tablespoon coconut oil
add 1 tablespoon coconut flakes

For milker chocolate eggs:
Add 2 tablespoons of almond butter (or more to your taste) preferably ALMONDIE Almond Butter. Swirl the almond butter in once set in the mold, see photo above!

Action:
1. Melt the cacao butter either in the sun or on low heat in a double boiler. 
2. Once melted, add your choice of sweetner to the pot and stir well so it all blends together. 
3. Stir in the almond meal. The mixture should be smooth. Stir in the vanilla extract and salt. Taste it and add more sweetner if you like it sweeter, add more cacao butter if you need it more like liquid. Add in almond butter to make it smoother. 
4. Now you have your white chocolate egg base. Now you can add other flavors (see above) to make a variety of flavored eggs. 
4. Set in egg molds, and set in the freezer or fridge until hard (1 hour). 
5. Eat and enjoy!

Benefits:
+ RAW (use raw honey), VEGAN (use maple syrup)
+ GLUTEN FREE
+ DAIRY FREE
+ SOY FREE 
+ Refined sugar free
CACAO: 
+ High in ANTI OXIDANTS
+ Aids weight loss
+ High in magnesium
ESSENTIAL ORANGE OIL:
+ Anti inflammatory
+ Anti depressant
+ Anti spasmodic
+ Anti septic
+ Aphrodisiac

This recipe was created by Liana Werner-Gray at Easter in NYC 2013.

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

Total preparation time: 25 minutes and then one hour setting in the fridge

Makes: One large chocolate bar (100g)

Ingredients:1/4 cup fresh lavender flowers or 1 1/2 tablespoons dried
3/4 cup of cacao butter (96 g)
2 tablespoons of raw honey, maple syrup or agave
2 tablespoons of cacao powder
3/4 cup almond meal
1/2 teaspoon pure vanilla extract
1/2 teaspoon himalayan salt

Action:
1. Melt the cacao butter either in the sun or on low heat in a double boiler. 
2. Once melted, add the cacao powder and your choice of sweetner to the pot and stir well so it all blends together. 
3. Stir in the almond meal and the lavender, save some extra lavender to sprinkle on top to garnish once set! The mixture should be smooth. Taste it and add more sweetner if you like it sweeter, add more cacao butter if you need it more like liquid. Add in almond butter to make it smoother. 
4. Set in a block of chocolate mold, or mini molds and set in the freezer or fridge until hard (1 hour). 
5. Eat and enjoy!

Benefits:
+ RAW (use raw honey), VEGAN (use maple syrup), GLUTEN FREE, DAIRY FREE, SOY FREE 
+ Refined sugar free
LAVENDER:
+ Clears the skin - helps with acne
+ Increases Energy
+ Relives inflammation 
+ Cleanses Allergies 
+ Helps with depression and anxiety 
+ Relaxing and stimulating scent - excites the body
CACAO: 
+ High in ANTI OXIDANTS
+ Aids weight loss
+ High in magnesium

This recipe was created by Liana Werner-Gray in NYC 2013.

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

Total making time: 15 minutes

Makes: 12 balls

Ingredients:
1. 1 cup Cacao Powder
2. 1 cup Coconut Oil
3. Sweetner of your choice: 1/2 cup of Agave or Raw Honey or Maple Syrup
4. 3/4 cup Coconut Meal (Coconut Flakes ground in a blender to make a fine consistency meal)
5. 3/4 Coconut Flakes or enough to roll all the balls in. 

Suggestion:
+ Add more sweetner if you like it sweet
+ Add 1/2 teaspoon himalayan salt and 1/2 teaspoon of vanilla for added flavor 
+ Add more coconut oil or sweetner to make them more moist
+ Add more coconut meal to make it dryer 

Action:
1. Mix the cacao powder, coconut oil, coconut meal and sweetner of choice in bowl with a spoon until well combined. 
2. Roll the chocolate mixture into balls. 
3. Roll the balls into coconut flakes. 

Benefits:
- Raw Living Nutrients
- Essential oils for healthy skin
- Vegan (use maple syrup)
- Raw (use raw honey)
- GLUTEN FREE
- Dairy Free
- Soy Free
- Rich in Fiber, Vitamins and Minerals
- High in Magnesium
- Great workout food
- For Weight Loss
- High in Protein
- Good amount of Folate 

This recipe made by Liana Werner-Gray NYC 2013. 

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

Total making time: 10 minutes


Makes:  Just over 1/2 a cup of dressing

Ingredients:
1/2 cup coconut oil
2 tablespoons of apple cider vinegar
1 teaspoon of raw honey (or maple syrup)
1/2 teaspoon of himalayan salt

SUGGESTION:
+ ADD 1/2 teaspoon cayenne pepper (add more if you like it spicy!)

Action:
1. The coconut oil should be melted. So either melt in the sun or in a saucepan on low heat. 
2. Mix all ingredients together until well combined. 
3. Add more honey if you need it sweeter, more vinegar if you need it more sour and cayenne pepper if you want it spicy!

Benefits:
1. Healthy alternative to salad dressing!
2. Coconut is high in Minerals and Vitamins and Aids Weight loss
3. Cayenne Pepper gets the circulatory system moving 
4. Apple Cider Vinegar aids digestion, muscle cramps and cleanses the body!

This recipe is REFINED SUGAR FREE, VEGAN (with maple syrup), DAIRY FREE, SOY FREE, CHEMICAL FREE.

The recipe was created by Liana Werner-Gray in NYC March 2013.

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

Makes: 2 smoothies!

Total making time: 10 minutes

Ingredients:
4 oz frozen soursop (1/2 cup)
1 cup raspberries
2 cups coconut milk
1/4 cup raw honey (or to taste)
1/2 cup of ice cubes




Action:
1. Add all ingredients to a blender and blend! 

Benefits:
+ Anti Inflammatory 
+ Anti Viral
+ Boosts the immune system
+ Aids in weight loss
+ Increases energy
+ High in anti oxidants

About Soursop:
 "Soursop may be naturally antiviral and antiparasitic and may also suppress inflammation. Also called graviola, soursop is a large, spiny, green tropical fruit with a sweet flesh that is the basis for several beverages, ice creams and other sweet foods popular in South America. Beyond its usefulness as a food, however, soursop also contains natural compounds with medicinal properties, making it potentially beneficial for your health." Joanne Marie is a certified master gardener and has a Ph.D. in anatomy from Temple University School of Medicine.

This recipe was created by Earth Dieter Krya Zanberg! "This also makes a rather amazing sherbet."

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