RECIPE: Cherry Banana Smoothie

1/2 cup pitted cherries

1/2 cup raspberries

handful of blueberries

1 frozen banana

1 cup of almond milk (chef's choice!)

2 - 3 tbsp hemp seeds

optional additions: 

1/4 oatmeal for fiber and carbohydrates

1/2" knob of ginger, diced

Blend to combine.  Serve cold and enjoy a health breakfast or snack!

Berry Tart With Honey-Yogurt Filling

• 2 cups plain nonfat Greek-style yogurt
• 9 rectangular graham cracker sheets (4.8 ounces total)
• 3 tablespoons unsalted butter, melted
• 1/8 teaspoon salt
• 2 tablespoons water
• 2 tablespoons honey
• 3/4 teaspoon finely grated lemon zest
• 4 large strawberries, quartered, or 8 small strawberries, halved
• 3/4 cup blueberries
• 3/4 cup raspberries

Line a fine-mesh strainer with paper towels and set the strainer over a bowl. Place the yogurt on top of the paper towel in the strainer; transfer to the refrigerator for at least 4 hours or overnight. Transfer the thickened yogurt to a bowl, and discard the liquid that has drained off.

Preheat the oven to 350 degrees. Pulse the graham crackers in a food processor to the consistency of fine crumbs. The yield should be about 1 1/3 cups. Add the butter, salt and water; pulse until the crumbs are evenly moistened.

Grease a 9-inch round pie dish (not deep-dish) or 8-inch tart pan with cooking oil spray. Use your fingers to press the crumb mixture into a pie plate or tart pan, including a bit up the sides. Bake until browned, 9 or 10 minutes. (The baked crust might have cracks in it; that's okay.) Let it cool completely.

Add the honey and lemon zest to the yogurt, stirring to incorporate. Transfer the yogurt mixture to the crust, spreading it gently so as not to break up the crust or drag crumbs.

Arrange the berries on top of the yogurt filling. Cover and refrigerate for at least 4 hours or up to 1 day in advance.

Note: When you make this in a 9-inch pie plate, know that the tart will not fill it to the rim. An 8-inch tart pan can also be used.

RECIPE: Fresh Fruit Roll-ups

Tip: You can use all different types of fruit. Try peach roll-ups with 6 peaches (about 1 pound) or blueberry roll-ups using 4 cups fresh

3 cups fresh raspberries
2 tablespoons honey
1 tablespoon lemon juice

1.Preheat the oven to 200° F (100° C). Line a baking sheet with lightly greased parchment paper or a Silicone baking mat.

2.In a blender or food processor, combine raspberries, honey, and lemon juice. Purée until smooth.

3.You could pour this purée straight onto your baking sheet and pop it into the oven, but the cooking time would take about 8 hours. For a quicker cook time, it helps to reduce the purée on the stovetop.

4.Pour purée through a sieve and into a medium-sized saucepan. Use a ladle to push the purée through the sieve if necessary. Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer, stirring often, until the mixture has thickened, about 20 to 30 minutes.

5.Spread the mixture onto the prepared baking sheet. Use an off-set spatula to spread the mixture into a thin even layer. It is important to have an even layer as thicker spots will take longer to cook.

6.Place in the oven and bake until the Fruit Roll-Up is no longer sticky to the touch—this will take anywhere between 2 1/2 to 3 hours. The mixture will still be slightly tacky to the touch but no longer wet. Turn the oven off and leave the sheet in the oven to cool completely.

7.Remove the baking sheet from the oven and invert the roll-up onto a piece of parchment paper. Peel the fruit layer from the baking mat and cut it