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just desserts yields 15–20 kebabs yields 15–20 kebabs the colors. Freeze. grapes, kiwis, and blueberries onto the skewers, alternating from the watermelon. eydew, and watermelon, removing as many pits as possible ual dessert dishes and refrigerate. cherries to the boiling cider mixture. the agar-agar and simmer for 5 minutes. 3. Place the cantaloupe, honeydew, watermelon, peaches, 2. Dip the peaches into the lemon juice so they don’t brown. 1. Using a melon scoop, scoop balls out of the cantaloupe, h

yields 12 servings
SPROUTED ALMOND KEY LIME PIE
A refreshing change from the standard chocolate cream or lemon
meringue pie. Be sure to use only high-quality, very fresh limes, since
they tend to taste bitter two or three weeks after the harvest. If
choice limes are not available, use lemons.

yields 24 servings GRAHAM CRACKER CRUST
¾ cup almond flour
FRUIT COMPOTE ½ cup arrowroot starch
1 tablespoon coconut flour
The natural goodness of this ½ teaspoon baking soda
combination of fruit is all you need to ¼ teaspoon salt
bring closure to a filling meal.
¼ cup liquefied coconut oil
12 Cortland apples, peeled and sliced 3 tablespoons honey
2 cups sliced rhubarb 1 tablespoon molasses
½ teaspoon stevia
2 pints strawberries, sliced FILLING
2 cups blueberries 2½ cups slivered almonds, soaked overnight

1. Place the apples, rhubarb, and 1/3 cup fresh lime juice
stevia in an 8-quart pot. Add ¾ cup liquefied coconut oil
enough water to cover the ap- ¾ cup maple syrup
ples. Cook for 40 minutes. Blend 1 teaspoon vanilla extract
with an immersion blender. 1 teaspoon lime zest
2. Turn off the heat and add enough Sliced lemons or limes and/or berries, for garnish
cold water to fill the pot three-
quarters full. Add the strawber- 1. To prepare the crust, preheat the oven to 300˚ F. In a medium bowl, combine the almond flour, arrowroot starch,
ries and blueberries when com- coconut flour, baking soda, and salt. Add the coconut oil, honey, and molasses and mix well to form a ball.
pote is at room temperature. 2. Press the dough into the bottom of an 8-inch springform pan. Prick with a fork several times and bake until the crust
Serve chilled. is golden and slightly darkened around the edges, about 8–10 minutes.
3. To prepare the filling, drain and rinse the soaked almonds. Place the almonds with the rest of the ingredients into a
high-speed blender or food processor and blend until smooth and creamy. Pour over the prepared crust and freeze
for at least 3 hours until completely firm.
4. Remove from the springform pan into a serving plate and keep refrigerated. Garnish with sliced lemons or limes
and/or berries prior to serving.

Fresh Fruit Jello
374 HEALTHY EVER AFTER 383