Here’s a healthy thirst quenching recipe from Vicki Lunsford-Hartzog, Certified Nutritional Therapy Practitioner and Body Ecology Coach.

BERRY GOOD LEMONADE

Juice of 2 lemons (some pulp is good)

I bottle mineral water

A few sprigs of mint (optional ~ other herbs can also be used)

Handful of blueberries

Handful of strawberries

Stevia to taste (vanilla cream is always good!)

Place mint, half the berries, lemon juice and stevia in pitcher. Muddle gently. Add mineral water and whole berries. Serve chilled

• ½ cup creamy almond butter
• ¼ cup agave or honey (I used maple agave this time)
• 1 TBSP vanilla extract
• ½ tsp sea salt
• 1 cup toasted macadamia nuts
• 1 100% cacao bar
• Vanilla cream stevia to taste

1. Combine almond butter and agave in a medium saucepan over low heat
2. Stir in vanilla and salt, then add macadamia nuts
3. Allow mixture to cool a few minutes
4. Drop mixture by the tablespoonful onto a parchment paper lined dish
5. Place dish in freezer for 10 minutes
6. Melt chocolate in a medium saucepan over lowest heat possible, stirring continuously to avoid scorching. Remove from heat and add vanilla cream stevia to taste.
7. Remove dish from freezer and drop chocolate over each caramel cluster, spreading gently to coat
8. Store macadamia caramel clusters in freezer
9. Remove from freezer just before serving (if left out for long they become quite messy)