Herbed Apple Cider Spritz

Cozy, spiced, and oh-so satisfying!

Ingredients:

1 cup pure apple cider (unsweetened)
1/2 cup sparkling water
1 tbsp fresh lemon juice
Cinnamon stick
Thyme sprigs

Instructions:

Stir apple cider with lemon juice.

Add sparkling water and a cinnamon stick.

Garnish with thyme for an earthy touch.

Pro Tip:
The cinnamon stick infuses more flavor the longer it sits!

Optional: If you choose to make this with alcohol you could add 1 oz of Bourbon, whiskey, tequila or Rum.

You could also rim the glasses with a touch of lemon and coconut sugar .

Blueberry Basil Delight

A vibrant antioxidant blast that is delicious and full of all the goodness from the inside out!

Ingredients:

1/2 cup fresh blueberries
1/2 cup coconut water
1/2 cup sparkling water
1 tbsp fresh lemon juice
1 tsp honey (optional)
Fresh basil leaves

Instructions:

Muddle blueberries with basil, lemon juice, and sweetener.

Add ice, coconut water, and top with sparkling water.

Stir gently.

Pro Tip:
Basil adds a refreshing twist that pairs beautifully with berries.

Holiday Cranberry Peppermint Chocolate Ba

This Holiday Cranberry Peppermint Chocolate Bark is the perfect balance of festive indulgence and wholesome ingredients. With a mix of crunchy pumpkin seeds, sweet dried cranberries, and a touch of peppermint, it's a treat that brings joy and health. Plus, it's vegan-friendly and full of good-for-you ingredients like coconut and almonds. It's the perfect bite-sized way to add a little magic to your holiday season or anytime.

Serves 16

INGREDIENTS

• 1 cup unsweetened coconut flakes

• 3/4 cup shelled pumpkin seeds and/or chopped almonds

• 3/4 cup sweetened dried cranberries

• 2 12-ounce bags vegan chocolate chips or dark chocolate chips

• Natural crushed candy cane pieces in top (optional)

Instructions:

1. Preheat oven to 350 degrees. On a baking sheet, spread coconut and pumpkin seeds.

2. Bake for approximately 3 minutes or until coconut is lightly golden and fragrant ( keep an eye on this).

3. Add cranberries to parchment lined baking sheet and mix with coconut and seeds. Set aside.

4. In a medium saucepan over medium heat, warm chocolate chips, stirring until chocolate is mostly melted. Remove from heat and keep stirring until chocolate is completely melted.

5. Pour chocolate over coconut, seeds, and cranberries. Using a silicone spatula, spread out into a smooth layer covering the baking sheet. Sprinkle crushed candy cane on top of chocolate mixture if desired . Let cool in refrigerator for at least 1 hour or until completely cool and solid. Once chilled, remove, break bark into pieces, and serve.

6. You may freeze for a later date …if its lasts that long!

   Note: If you choose not to use candy cane, you can add a few drops of mint extract to the chocolate.