SugarDivorce.Com / Rena Greenberg 52 Succulent Fat Burning Recipes

Sugar Divorce

Easy to make, no-hassle dessert recipes that tame your sweet tooth!

Dessert Recipe Guide Table Of Contents

Page 3 Page 9 Page 15 Banana-Raisin Muffins Granola Crunch Oatmeal Cookies Nutty Coconut Cake Peanut Butter Baked Apples Prune-Apple Yogurt Whip Baked Apples Thick Prune Shake

Page 4 Page 10 Page 16 Pears with Raisin Sauce Homemade Applesauce Frozen Grapes Hot Fruit Delight Peanut Applesauce Oatmeal Raisin Cookies Apple-Date Muffins Fruit and Melon Kabobs Banana-Peanut Whip

Page 5 Page 11 Page 17 Carrot, Raisin and Cherry Delight Zucchini Cake Oat Bran Muffins Sweet Smoothie Carrot and Raisin Loaf Peanut Sauce with Dried Raisin-Apricot Puree Spiced Raisin Squares Fruit Delight Corn Bread with Prune Butter Page 12 Page 18 Chilled Pear Puree Banana Prune Muffins Page 6 Fabulous Fruit Smoothie Frozen Banana Pops Crispy Lemon-Pecan Cookies Strawberry Dessert Almond Date Cookies – Coconut-Orange Cookies Delicious Fruit Salad Gluten Free Peach-Pear Crisp Page 13 Page 19 Page 7 Healthy Sesame Chewy Cookies Apple Crisp Crisp Cookies Peanut Butter Bars Pecan Pie Fig and Nut Balls Peach Crumble Pumpkin Spice Pie Apricot Chews Page 20 Page 8 Page 14 Quick Tips Apple-Peach Pie Apple Crunch Blueberry Cake Banana Bread Gluten Free Page 21 Raisin and Carrot Cookies Contact Rena

Banana-Raisin Muffins Nutty Coconut Cake Nutty Coconut Cake 6-8 Serving Baked Apples Ingredients 2 cups pure, organic coconut milk 1 cup pitted dates ½ cup golden raisins (soaked in boiled water) ½ cup organic coconut oil Juice of one orange Grated peel of one orange 2 cups whole-wheat pastry flour 1 cup flour 1 tbsp. baking powder 1 tsp. baking soda ½ tsp. sea salt ½ cup toasted coconut shredded ½ cup roasted chopped pecans

Directions Banana-Raisin Muffins 1. Preheat oven to 350 degrees. Makes 1 dozen muffins 2. In a saucepan, combine coconut milk and dates. 3. Simmer until dates are soft. Ingredients 4. In a blender, puree date and coconut mixture. ½ cup organic coconut milk 5. Add oil, grated orange peel and orange juice. 1 teaspoon lemon juice 6. Puree until smooth. 2 cage free eggs 7. In a large bowl, mix flours, baking powder and baking soda. 1/3 cup organic coconut oil 8. Mix and add in sea salt, coconut pieces and nuts. Stir. 2 medium mashed bananas 9. Pour liquid ingredients into dry ingredients. Mix. 1 cup golden raisins, (soaked overnight in boiled water) 10. Pour thick batter into a well-oiled 10”x14” baking pan. ½ cup chopped pecans or walnuts, dry roasted 1 tsp. 3 tsp. baking powder Baked Apples 1½ cups whole wheat pastry flour 6-8 Serving

Directions Ingredients 1. Preheat the oven to 350 degrees. 4 red, delicious apples, washed 2. Mix wet ingredients in a bowl. 15-20 golden raisins 3. Mix dry ingredients in a bowl. 10 raw almonds 4. Add wet ingredients, including bananas, to ½ tsp. cinnamon dry ingredients. 1½ cups water 5. Add the nuts and soaked raisins, with soaking water. Directions 6. Spoon the muffin batter into oiled muffin tins. 1. Preheat oven to 400 degrees. 7. Bake for 18 minutes. 2. Remove the apple cores without cutting through to bottom. 3. With a knife, cut the skin of each apple, to prevent bursting. 4. Place in a shallow, 9 inch baking dish. 5. Stuff each apple with a few raisins and almonds. 6. Sprinkle with cinnamon. 7. Fill with water. Pour the remaining water into baking dish. 8. Bake for 30 minutes, until apples are soft inside. 9. Allow to cool before serving. Pears with Raisin Sauce Pears with Raisin Sauce Hot Fruit Delight 4 Servings Apple-Date Muffins Ingredients 5 hard green pears, washed 1½ cups water 1 cinnamon stick 1 cup raisins 1¼ cups water 1 tbsp. kuzu (healthy corn starch substitute found in health food store)

Directions

1. In a small saucepan, cook the raisins in 1 cup water for 10 minutes. 2. Let cool, transfer to a blender and puree. 3. Return raisin sauce to saucepan. 4. In a small bowl, let kuzu dissolve in ¼ cup water. Apple-Date Muffins 5. Add dissolved kuzu to raisin sauce and stir Makes 12 muffins until thickened. 6. Core the pears and cut them in slices. Ingredients 7. In a medium saucepan, bring 1½ cups water, 1½ cups organic pastry flour with pears and cinnamon stick to a boil. 1/8 tsp. cloves 8. Cover, reduce heat and simmer for 8-10 minutes. ½ tsp. cinnamon 9. Let cool and pour raisin sauce over pears. 3 tsp. baking powder ½ cup whole rolled oats 1 cup chopped pitted dates Hot Fruit Delight 1/3 cup organic coconut oil 4 Servings 2 cage free eggs 1/3 cup organic coconut milk Ingredients 1 medium grated apple 2 cups pitted prunes Olive oil spray 1 cup dried apricots 1 cup dried apples Directions 2 cinnamon sticks 1. Preheat the oven to 375 degrees. ½ cup raw almonds, dry roasted 2. In a bowl, mix the flour, cinnamon, cloves 10 cups water and baking powder. 3. Add dates and oats and stir. Directions 4. In another bowl, beat together the oil and eggs. 1. In a medium to large pot, bring dried fruit, 5. Add the coconut milk and the grated apple. cinnamon sticks, almonds and water to a boil. 6. Mix well. 2. Cover, turn down heat and simmer 1½ hours. 7. Stir the dry ingredients into the wet ingredients. 3. Add water as necessary to keep fruits covered. 8. Spray muffin tray with olive oil spray 4. Serve the dried fruit with the juice spooned over it. 9. Spoon the batter muffin tins. Note: 1.5 cups of the fruits and 2 cups of the juice may be 10. Bake for 20 minutes. reserved for the next recipe. Carrot, Raisin and Oat Bran Muffins Peanut Sauce with Dried Fruit Delight Peanut Sauce with Dried Fruit Delight Serves 4 Corn Bread with Prune Butter Ingredients 1½ cups dried fruit delight, drained 2 cups juice from dried fruit delight 7 tbsp. kuzu (corn starch substitute found in health food store) 1 cup water 5 tbsp. natural peanut butter ½ tsp. sea salt

Directions 1. Chop the left over dried fruit delight into small pieces. 2. Set dried fruit aside. 3. In a saucepan, heat the juice from the dried fruit delight. 4. In a separate bowl, dissolve the kuzu in water. 5. Add the peanut butter, salt and kuzu mixture to saucepan. 6. Stir constantly until mixture thickens. 7. Reduce heat. Simmer 4-5 minutes, stirring consistently. 8. Pour pudding-like sauce into bowls. Carrot, Raisin and Oat Bran Muffins6 9. Top with dried fruit. Makes 12 muffins Corn Bread with Prune Butter Ingredients Ingredients 1½ cups pitted prunes 1 cup whole wheat pastry flour 3 cups water 1 cup oat bran 3 tsp. baking powder Directions 2 tsp. cinnamon 1. Add the prunes to the water. 1 cup golden raisins, soaked in boiled water 2. Soak prunes overnight. ¼ cup organic coconut oil 3. The next day, put prunes in a saucepan, cover with water. 1 cage free egg 4. Simmer for 10 minutes. Save cooking water. 1 cup grated 5. Put prunes in blender with a little cooking water and puree. 1¼ cup pure, fresh apple juice Olive oil spray Corn Bread Ingredients Directions 5 cage free eggs, separated ½ cup water 1. Preheat oven to 350 degrees. ½ tsp. sea salt 2. In a bowl, sift flour, oat bran, baking powder 2 cups stone ground cornmeal and cinnamon. 2 tsp. organic coconut oil 3. Add the raisins and soaking water and mix. 4. In a separate bowl, beat together egg, apple Directions juice, oil and carrots. 1. Preheat oven to 400 degrees. 5. Add the flour mixture to the wet mixture. 2. In a large bowl, combine the egg yolks and water. 6. Spray muffin tin with olive oil spray. 3. Beat well. 7. Fill the muffin tin with the batter. 4. Add salt and cornmeal to egg yolks and water. Let stand. 8. Bake for 15 minutes. 5. In a small bowl, beat the egg-whites until stiff. 6. Gently fold the egg whites into the batter. 7. Heat an iron skillet and add the oil. 8. Pour the batter into the skillet. 9. Place the all-metal skillet in the oven and bake 20-25 min. 10. Serve corn bread with prune butter. Crispy Lemon-Pecan Cookies Coconut-Orange Cookies 14-16 cookies Coconut-Orange Cookies Ingredients Peach-Pear Crisp 1 cup cashews, finely ground 1 cup grated organic coconut 1 cup whole wheat pastry flour ¼ tsp. sea salt ½ cup chopped dates 1 tsp. orange rind ½ cup fresh orange juice ¼ cup organic coconut oil 15-30 dry roasted cashews

Directions 1. Preheat oven to 350 degrees. 2. In a bowl, mix finely ground cashew meal with coconut, flour, orange rind and sea salt. 3. In a small saucepan, heat orange juice and dates, letting dates soften in juice. 4. Soak chopped dates until soft. 5. Mix coconut oil with orange juice and date mixture. 6. Add liquid ingredients to dry ingredients and mix well. Peach-Pear Crisp 7. On a well-oiled cookie sheet, form small balls 6-8 servings 8. Flatten each one slightly and add 1-2 whole cashews in the center. Ingredients 9. Bake for 10 minutes or until golden. 1 lb. sliced organic peaches, rinsed 1 lb. sliced organic hard pears, rinsed Crispy Lemon-Pecan Cookies ¼ tsp. sea salt 30 cookies ½ tsp. cinnamon Ingredients ½ cup fresh apple juice 2 cups oatmeal, buzzed in blender to make oat flour 2 cups walnuts, ground in blender 1½ cups whole-wheat pastry flour CRUST ½ tsp. sea salt 2 cups rolled oats ½ tsp. cinnamon ½ cup pastry flour ½ tsp. allspice ¼ cup organic coconut oil ¼ tsp. ginger ¼ tsp. sea salt grated peel of one lemon ½ tsp. cinnamon juice of one lemon ½ cup chopped pecans, dry roasted 1 cup raisins 1 cup fresh apple juice Directions ½ cup organic coconut oil Optional: 1 dropperful liquid pure Stevia (Nu Naturals or Sweet Leaf) 1. Preheat oven to 350 degrees. Directions 2. Mix oats, flour, coconut oil, sea salt, 1. Preheat oven to 350 degrees. chopped pecans and cinnamon. 2. Bring raisins and apple juice to a boil in a saucepan. 3. Place pear and peach slices in a baking dish 3. Cool and puree in blender. and sprinkle with sea salt and cinnamon. 4. Add oil and blend again. 4. Pour juice over pears and peaches. 5. Buzz oatmeal & walnuts in blender for a ground oat walnut meal. 5. Crumble crust mixture on top of pears 6. Transfer to a large bowl. and peaches, pressing down gently. 7. Add spices, flour, lemon grind, lemon juice and sea salt. 6. Bake for 30-45 minutes until crust is crunchy 8. Add liquid ingredients to dry ingredients. Stir well. and golden and fruit is soft. 9. Oil cookie sheets. 10. Form batter into balls and gently press onto cooking sheet to make 2” circles. 11. Bake for 10-15 minutes. Apple Crisp Apple Crisp Ingredients Pecan Pie 2 lb. sliced organic apples, rinsed Pumpkin Spice Pie ¼ tsp. sea salt ½ tsp. cinnamon ½ cup fresh apple juice CRUST 2 cups rolled oats ½ cup pastry flour ¼ cup organic coconut oil ¼ tsp. sea salt ½ tsp. cinnamon ½ cup chopped walnuts, dry roasted

Directions Pecan Pie 1. Preheat oven to 350 degrees. Ingredients 2. Mix oats, flour, coconut oil, sea salt, chopped walnuts and cinnamon. Filling 3. Place apple slices in a baking dish. Sprinkle with sea salt and cinnamon. ½ cup dried apricots, rinsed 4. Pour juice over apples. ½ cup chopped dates, rinsed 5. Crumble crust mixture on top of apples, pressing down gently. 2 cups fresh apple juice 6. Bake 30-45 minutes until crust is crunchy and golden & fruit is soft. 2 tbsp. agar flakes (a natural thickener found in the sea, avail- able at health food stores) Pumpkin Spice Pie ¼ tsp. sea salt Ingredients 1½ tbsp. kuzu dissolved in ¼ cup water (cornstarch substitute CRUST available at health food store) 1½ cups whole wheat pastry flour 1 tsp. pure vanilla 1 cup flour 2 cups dry roasted pecans ½ cup rolled oats, buzzed in blender to make oat flour Crust ½ tsp. sea salt 1 cup flour ½ cup organic coconut oil ½ cup whole-wheat pastry flour 4-6 tbsp. fresh apple juice ¼ tsp. sea salt FILLING ¼ cup organic coconut oil 1 pumpkin, buttercup or butternut squash, washed 3-4 Tbsp. cold apple juice (fresh) 2 cage free eggs ¼ tsp. coriander ¼ cup arrowroot or kuzu (cornstarch substitute available at health food store) ½ to 1 cup fresh apple juice Directions ½ tsp. sea salt 1. In a saucepan, combine apricots, dates, juice, agar 2 tsp. cinnamon flakes and sea salt. ½ tsp. nutmeg 2. Bring to a boil. Lower heat. Simmer 20 minutes. ½ tsp. cloves 3. To make crust, sift flours and sea salt. ½ tsp. ginger 4. Rub in oil until flour is in tiny balls. ½ cup raw, chopped walnuts, dry roasted in skillet 5. Pour cold juice over mixture. Knead dough to create smooth texture. Directions 6. Divide dough in half and refrigerate 30 minutes. 1. Preheat oven to 375 degrees. 7. Roll each half of the dough out between wax paper. 2. Cut pumpkin or winter squash in half and remove seeds. 8. Put crust into two well-oiled, floured pie pans. 3. Oil baking dish and add water just to cover bottom of pan. 9. Bake crusts for 15 minutes at 350 degrees. 4. Place pumpkin or squash into pan, cut side down. 10. Roast pecans at the same time on a cookie sheet, 5. Cover with aluminum foil and bake 1 hour until a fork easily making sure not to burn. pierces the skin. 11. While pie crust is baking, add kuzu to dried fruit 6. Dissolve arrowroot in ½ cup juice. and agar. Stir. 7. Blend with eggs, sea salt and spices 12. Add vanilla and stir. Transfer to a blender and puree. 8. Scoop out cooked pumpkin or squash, without skin and puree 13. Save ½ cup chopped pecans for the top of the pie. in blender. 14. Mix the rest of the nuts with the pureed fruit mixture. 9. Add egg mixture and blend. 15. Spoon pureed fruit into baked pie crusts. 10. Add juice as needed to make thick puree. Sprinkle with nuts on top. 11. Fill both pie crusts. Bake at 350 degrees for 45 minutes. 16. Cool and serve. 12. Garnish with chopped walnuts. 13. Cool and serve. Apple-Peach Pie Apple-Peach Pie Blueberry Couscous Cake Ingredients -CRUST 1½ cups whole wheat pastry flour Raisin and Rice Pudding 1 cup flour ½ cup rolled oats, buzzed in blender to make oat flour ½ tsp. sea salt ½ cup organic coconut oil 4-6 tbsp. fresh apple juice Ingredients -FILLING 4 cups chunked apples 2 cups peaches, cut in chunks ½ tsp. sea salt ½ cup raisins soaked in boiled water (only enough to cover) 2 tbsp. whole wheat pastry flour 1 tsp. cinnamon

Directions 1. Sift flours, oat flour and sea salt. Rub in the coconut oil until flour forms into tiny balls. Raisin and Rice Pudding 2. Drizzle cold juice over flour mixture. Ingredients 3. With a fork, allow dough to form into 1 ball. 2-3 cups cooked brown rice 4. Knead gently 1-2 minutes to smooth. 6-7 cups apple juice 5. Divide dough in half and refrigerate ½ hour. ¼ cup golden raisins 6. Roll out between waxed paper 2 inches larger than pie pan. ½ cup dark raisins 1 cinnamon stick 1. Preheat oven to 425 degrees. ½ tsp. pure vanilla extract 2. Toss together in a large bowl apples, peaches, sea salt, ½ tsp. ground cinammon raisins with soaking water, ½ tsp. sea salt 3. Add flour and cinnamon. Mix well. 2 tbsp. roasted tahini 4. Fill two crusts in pie pans with filling. ½ tsp. grated lemon rind 5. Bake at 425 degrees for 15 minutes. Turn heat down to ½ cup toasted almonds 350 degrees. 6. Bake for 30 minutes. Directions 1. In a heavy pot, mix rice, juice, raisins, cinnamon Blueberry Couscous Cake stick and a pinch of sea salt. 4 Servings 2. Stir. Simmer on very low heat for 3-4 hours, Ingredients stirring occasionally. 2 cups couscous 3. Add liquid as needed. ½ tsp. sea salt 4. When rice is soft, place 1 cup rice in blender 5 cups fresh apple juice and add roasted tahini. Juice from 1 fresh lemon 5. Blend until smooth, return to pan and stir. Rind from 1 fresh lemon 6. Simmer 15 more minutes. 1 pint fresh organic blueberries, washed 7. Add lemon peel, cinnamon, vanilla and toasted nuts. Directions 8. Serve. 1. In a saucepan, bring apple juice and sea salt to a boil. 2. Add juice and rind of lemon. 3. Add two cups couscous. Reduce heat. Stir until thick. 4. Remove from heat. 5. Stir in blueberries. 6. Pour into baking dish. Allow to cool. Cut into squares. Variation: May substitute raspberries for blueberries. Granola Crunch Carrot Pudding 6 servings Peanut Butter Baked Apples Ingredients Carrot Pudding 1 lb. organic carrots, grated. 3 cups pure coconut milk. ½ tsp. ginger powder ¼ tsp. sea salt 1 tsp. extra virgin olive oil ½ cup raisins ½ cup chopped walnuts

Directions 1. In a heavy pot, add coconut milk and grated carrots. 2. Cover and simmer on very low heat 1 to 1½ hours. 3. Stir occasionally until there is no more liquid. 4. Heat oil in a skillet. 5. Spoon carrot mixture into the skillet. Saute with raisins and nuts. 6. Add ginger powder and sea salt. 7. Cook for 5-10 minutes. Stir to prevent sticking. 8. Pour into serving dish. Granola Crunch 9. Garnish with nuts. 6 servings

Ingredients Peanut Butter Baked Apples 1½ cups rolled oats 4 -6 Servings 1½ cup whole wheat pastry flour Ingredients ¼ cup sunflower seeds 4-6 apples ¼ cup almonds 1 cup raisins ½ cup shredded coconut ½ cup walnuts, roasted and chopped ½ cup cashew nuts Natural peanut butter 1/3 cup extra virgin olive oil 1 orange grated rind 1 tsp. pure vanilla Juice of one fresh orange ½ tsp. cinnamon ¼ tsp. cinnamon ½ cup raisins ¼ tsp. powdered ginger ½ tsp. vanilla Directions ¼ tsp. sea salt 1. Preheat oven to 325 degrees. 2. Mix all ingredients in a bowl until well-coated. Directions 3. Spread on a lightly oiled baking sheet. 1. Preheat oven to 375 degrees. 4. Bake for 45-60 minutes. 2. Core apples. Pierce skin with a fork to prevent bursting. 5. Let cool. 3. Place apples in a baking dish. 6. May serve with plain yogurt. 4. In a large bowl, mix walnuts, peanut butter, orange rind, spices, vanilla and salt. 5. Fill center of each apple with nut mixture. 6. Pour orange juice into the baking dish. 7. Cover with foil. 8. Bake for 30 minutes. Homemade Applesauce Peanut Applesauce Peanut Applesauce Serves 4 or more 1-2 lbs. apples, washed Fruit and Melon Kabobs 1-2 cups water ½ tsp. sea salt cinnamon stick ¼ tsp. pure vanilla extract ¼ cup natural peanut butter

Directions 1. Cut apples in quarters. Remove seeds and cut into chunks. 2. In a large saucepan, add water, apples, vanilla, sea salt and cinnamon stick. 3. Cover. Bring to a boil. 4. Lower heat and simmer 15 minutes until apples are soft. 5. Add ¼ cup natural peanut butter. 6. Cool. Puree in blender with skins. Homemade Applesauce 7. Place in bowl or glass jars. Keep refrigerated. 4 Servings Fruit and Melon Kabobs Ingredients Servings: 16-20 kabobs 1-2 lbs. apples, washed 1 canteloupe 1-2 cups water 1 green melon ½ tsp. sea salt ¼ watermelon ½ tsp. ground cinnamon 2 cups apple juice ½ tsp. fresh lemon juice juice of 1 lemon

Directions Directions 1. Cut apples in quarters. Remove seeds and cut 1. Slice melons in half and remove seeds. into chunks. 2. Using melon scooper, press into flesh of melon and 2. In a large saucepan, add water, lemon juice, scoop out perfectly rounded balls. sea salt, cinnamon and apples. 3. Place melon scoops in a bowl and cover with apple 3. Cover. Bring to a boil. and lemon juice. 4. Lower heat and simmer 15 minutes until 4. Do this with all the melons. apples are soft. 5. Keep in juice until ready to serve. 5. Cool. Puree in blender with skins. 6. Put melon balls on skewers, alternating fruits and 6. Place in bowl or glass jars. Keep refrigerated. colors. Serve immediately. Cherry Delight Cherry Delight Sweet Smoothie 4-6 servings Raisin-Apricot Puree Ingredients 1 quart fresh apple or cherry juice. 1/3 cup agar flakes(natural thickener from sea vegetable found in health food store) 1 lb. cherries 1 tsp. pure vanilla extract pinch of sea salt

Directions 1. Pour apple juice into a large pot. Add agar flakes. Stir. 2. Bring to a boil over medium heat. 3. Lower flame and simmer 15-20 minutes until agar is dissolved. 4. While sauce is cooking, cut cherries in half and remove pits. 5. After liquid has been cooking for 20 minutes, add vanilla and cherries. Sweet Smoothie 6. Simmer 5 minutes. Remove from heat. 7. Cool and refrigerate. Ingredients 1-2 frozen bananas ½ cup frozen strawberries ½ cup frozen blueberries 2 cups pure coconut milk 1 tsp. pure cherry concentrate 3-5 drops pure stevia (optional) Raisin-Apricot Puree (Can add to Chilled Pear Puree) Optional: 1 Tbsp. almond butter ½ cup raisins ½ cup dried apricots, cut up Directions 1 cup + 2 tbsp. apple juice 1. Add all ingredients to a blender. 1 tbsp. arrowroot or kuzu 2. Blend to desired consistency. ¼ tsp. sea salt 1 tsp. vanilla extract ½ tsp. cinnamon

Directions 1. In a saucepan, simmer raisins and dried apricots pieces in 1 cup juice for 15 minutes. 2. Dissolve arrowroot in 2 tbsp. juice. 3. Add to raisins and stir until thick. 4. Simmer 2-3 minutes. 5. Add sea salt, vanilla and cinnamon. 6. Cool. Puree in blender. Chilled Pear Puree Chilled Pear Puree Ingredients Fabulous Fruit Smoothie 4-5 pears, sliced, seeds removed Strawberry Dessert 1 quart pure pear or apple juice Delicious Fruit Salad 1/3 cup agar flakes(natural thickener from sea vegetable found in health food store) ½ tsp. sea salt 1 tsp. vanilla Optional: mint leaves or roasted almonds Raisin-Apricot Puree

Directions 1. In a saucepan, bring to a boil, juice, sliced pears, agar and sea salt. 2. Lower heat. Simmer 30 minutes. 3. Remove from heat and mash or puree. 4. Put in refrigerator. 5. Layer pear puree with apricot raisin puree in serving bowls. 6. Garnish with mint leaves or roasted almonds.

Fabulous Fruit Smoothie Strawberry Dessert Ingredients Serves 4-6 Ingredients 1. Strawberry Dessert Recipe 1 quart fresh apple juice 2. Two cups ripe fresh fruit such as seedless grapes, 1/3 cup agar-agar flakes dissolved(nature’s gelatin from the sea; pineapple, blueberries, peaches, pears and/or available at health food stores) strawberries 1 tbsp. kuzu (or arrowroot) dissolved ½ tsp. ginger powder Directions ½ tsp. clove powder 1. Place chilled Strawberry Dessert and fresh fruit in ½ tsp. cinnamon powder a blender. ½ sea salt 2. Blend until smooth. Refrigerate and serve. 1 pint fresh strawberries 1 tbsp. fresh lemon juice 1 tsp. pure vanilla ½ cup chopped, roasted almonds Fruit Salad Serves 8 Ingredients Directions 1 cup organic cottage cheese 1. In a large pot, add juice, spices, sea salt and stir in agar. 1 cup plain non-fat yogurt 2. Set on medium heat. Stir. 1 unpeeled chopped apple 3. Dissolve kuzu in water to make a smooth paste. 2½ cups chopped, fresh pineapple 4. Add to boiling apple juice and agar. 1 banana, sliced 5. Lower flame and stir. ½ cup raisins 6. Simmer 10 minutes until liquid is clear and smooth. ½ cup chopped walnuts 7. Wash strawberries and cut in half. 8. Add strawberries, vanilla and lemon juice to Directions thickened juice mixture. 1. Combine all ingredients in a bowl. 9. Remove from heat. Pour in ceramic bowl. 2. Mix well and chill for one hour. 10. Cool and refrigerate 2-3 hours. 11. Garnish with chopped almonds. Healthy Sesame Crisp Cookies Apricot Chews

Fig and Nut Balls Ingredients Apricot Chews 1 cup dried apricots, cut up ½ cup dry roasted pecans, chopped ½ cup dry roasted walnuts, chopped ½ cup shredded coconut

Directions 1. Mix apricots with nuts. Knead together. 2. Shape into a log. 3. Cut slices with a wet knife. 4. Dip in shredded coconut. 5. Wrap and refrigerate or freeze.

Healthy Sesame Crisp Cookies Makes about 36 cookies

Ingredients 1¼ cups rolled oats 1 cup whole wheat flour 1 tsp. ground cinnamon ¼ tsp. sea salt ½ tsp. baking soda Fig and Nut Balls ¾ cup sesame seeds, dry roasted in skillet Makes 3 dozen ½ cup organic coconut oil 1 cage free egg Ingredients ¼ cup coconut milk ½ cup chopped sunflower seeds ½ cup goat milk powder 1 cup pitted dates, chopped up ½ cup golden raisins (soaked in boiled water overnight, 1 cup wheat germ with soaking water) 1 cup raisins Optional: one dropperful pure liquid stevia 1 cup figs, cut up ¾ cup ground coconut Directions 1. Preheat oven to 375 degrees. Directions 2. Combine oil and egg in a mixing bowl. 1. Mix together all ingredients except ¼ cup of the 3. Stir in all other ingredients. Mix well. coconut. 4. Drop batter by the teaspoon onto well oiled 2. Add ½ cup coconut to mixture. cookie sheets. 3. Shape into balls. 5. Bake for 10 minutes or until brown. 4. Roll in remaining coconut. 5. Refrigerate.

Apple Crunch Banana Bread Gluten Free

Banana Bread Gluten Free Ingredients Carrot Cookies 2 cups Almond meal 3 ripe bananas 3 cage free eggs 2 teaspoons pure vanilla ½ teaspoons sea salt 1 teaspoon pure almond extract ¼ cup organic coconut oil 1 teaspoon baking soda Optional: 1 tsp. maple syrup or 5 drops pure liquid Stevia

Directions Preheat oven to 350 degrees Grease loaf pan Apple Crunch Mix liquids; add the rest Makes 4 Servings Bake 55 minutes

Ingredients 2 cups apples, cored, peeled and sliced ½ cup raisins Carrot Cookies 1/3 cup organic coconut oil Makes 24 cookies 1 cup whole wheat flour ½ tsp. sea salt Ingredients ½ tsp. cinnamon 4 tablespoons organic butter Optional: 1 dropperful pure liquid Stevia (Nu 1 cup shredded carrots Naturals or Sweet Leaf pure) 1 teaspoon pure vanilla 2 Tbsp. orange juice concentrate Directions 2 cups whole wheat flour 1. Preheat oven to 350 degrees. ½ tsp. sea salt 2. Place apples and raisins in oiled baking 2 teaspoons aluminum-free baking powder dish (with a cover). Optional: dropperful pure Stevia liquid 3. Combine coconut oil, flour, optional Stevia and sea salt. Directions 4. Spread mixture over apples and raisins. 1. Preheat oven to 400 degrees 5. Sprinkle with cinnamon. 2. Melt butter in a skillet. Turn off heat. 6. Cover and bake for 25 minutes. 3. Mix well with carrots, vanilla and orange juice concentrate 7. Remove cover and bake an additional (and optional Stevia). 5 minutes. 4. In another bowl, combine flour, sea salt and baking powder. 5. Add dry ingredients to the wet ingredients. 6. Drop by the teaspoon onto an oiled cookie sheet. 7. Bake12-15 minutes. Sesame Oatmeal Cookies Prune-Apple Yogurt Whip Ingredients Prune-Apple Yogurt Whip ½ cup unsweetened prune juice Thick Prune Shake ¼ cup pure, fresh apple juice ½ tsp. fresh lemon juice 2 tbsp. plain yogurt

Directions Blend all ingredients in a blender until smooth. Refrigerate and serve.

Sesame Oatmeal Cookies Makes 3½ dozen cookies

Ingredients ½ cup organic coconut oil Thick Prune Shake 1 cage free egg, beaten ¼ cup pure coconut milk Ingredients 1¼ cup whole wheat flour 10 dried pitted prunes 1¼ cup rolled oats 1 cup water ½ teaspoon baking soda 1 banana, peeled and cut into pieces ¼ tsp. sea salt 1 tsp. ground cinnamon ¾ cup sesame seeds, toasted in a dry skillet Directions ½ cup golden raisins (soaked overnight in boiled water, 1. Soak prunes in boiled water. with soaking water.) 2. In a blender, puree prunes with soaking water. 3. Add banana. Blend. Directions 4. Eat with a spoon. 1. Preheat oven to 375 degrees. 2. In a mixing bowl, combine oil, egg and coconut milk. 3. Stir in remaining ingredients. 4. Batter should be quite stiff, but you can add coconut milk, if it’s too stiff. 5. Drop by the teaspoon on oiled baking sheets. 6. Bake for 10-15 minutes. Frozen Grapes Oatmeal Raisin Cookies Oatmeal Raisin Cookies Makes 18 cookies Thick Prune Shake Ingredients ½ cup raisins 5 ounces fresh apple juice 1/3 cups raw cashews, dry roasted, finely ground 1 cup plus ¼ cup whole wheat flour ½ cup organic butter softened ¾ tsp. pure liquid Stevia 1 tsp. pure vanilla extract 1 large cage free egg ¼ cup pure coconut milk 1½ cups rolled oats 1 tsp. baking soda 1 tsp. cinnamon ¼ tsp. sea salt Frozen Grapes Directions Ingredients 1. Preheat oven to 375 degrees. 2. In a small saucepan, place the raisins in the apple juice. 2 cups seedless grapes 3. Simmer over low heat for 15 minutes. 4. In another mixing bowl, add the ground cashews to Directions the softened butter. 5. Add ¼ cup wholewheat flour. 1. Wash grapes and remove stems. 6. Stir in the Stevia, vanilla and slightly beaten egg. 2. Freeze the grapes in a single layer on a plate. 7. In a blender, blend 1/3 of the stewed raisins plus all juice. 3. When frozen, put in a container with a lid. 8. Set the rest of the raisins aside. 4. Serve frozen or slightly defrosted. 9. Stir the creamed raisins into the butter mixture. 10. Add the coconut milk and oats. 11. Sift together 1 cup flour, baking soda, cinnamon and salt. 12. Stir the flour mixture into the other ingredients. 13. Add the remainder of the raisins. 14. Drop by the teaspoon onto oiled cookie sheet and flatten with the palm of your hand. 15. Bake 14 minutes. Banana-Peanut Whip Ingredients ½ banana, peeled and cut in pieces 1 tbsp. natural peanut butter ¾ cup coconut milk

Directions

1. Blend all ingredients in a blender until smooth. 2. Refrigerate and serve. Zucchini Cake Spiced Raisin Squares Ingredients Carrot and Raisin Loaf Makes 16 servings Spiced Raisin Squares 1½ cups whole-wheat flour 1 cup golden raisins (soaked in boiled water, with soaking water.) ½ cup raw pecans (chopped and dry roasted in a skillet.) ½ cup cooked brown rice 1½ tsp. baking soda 1½ tsp. cinnamon ½ tsp. ground ginger 1/8 tsp. ground allspice ¼ tsp. ground nutmeg 2 cage free eggs ¼ cup organic coconut oil Zucchini Cake 1 cup buttermilk 1 tsp. finely grated orange peel Optional: Dropperful pure liquid Stevia Ingredients 2 cups whole-wheat pastry flour Directions 3 tbsp. aluminum-free baking powder 1. Preheat oven to 350 degrees. ½ tsp. baking soda 2. In a large bowl, combine the flour, rice, pecans and raisins 1 tsp. allspice with soaking water. 1/3 cup organic coconut oil 3. Mix with baking soda, cinnamon, ginger, nutmeg and allspice. Optional: 1 dropper-full of liquid Stevia 4. In another bowl, beat the eggs and add oil (and stevia). (recommend Nu Naturals or pure, liquid Sweet Leaf) 5. Add to eggs and oil the buttermilk and orange peel. 2 cage free eggs 6. Stir together thoroughly. ¼ cup organic coconut milk or milk 7. Pour batter into a baking dish. 1 cup grated zucchini 8. Bake 30-35 minutes or until done. 1 cup golden raisins (soaked overnight in boiled water, with soaking water.) Carrot and Raisin Loaf ½ cup chopped walnuts or pecans Ingredients 2 cups whole wheat flour Directions 1 tbsp. aluminum-free baking powder 1. Preheat oven to 350 degrees. ½ cup organic coconut oil 2. In a large bowl, sift together flour, baking 2 cage-free eggs powder, baking soda and allspice. 1 cup shredded carrots 3. In a separate bowl, beat the egg. Add oil and 1 cup raw walnuts, chopped (dry roasted In a skillet) milk (and optional Stevia). ¾ cup yellow raisins (soaked overnight in boiled water, 4. Add raisins with soaking water. with soaking water.) 5. Add the flour mixture to the liquid 1 tsp. finely grated lemon peel ingredients. Optional: 1 dropperful pure liquid Stevia (recommend Nu 6. Add grated zucchini and nuts and stir gently. Naturals or liquid Sweet Leaf) 7. Pour the batter into a baking dish. 8. Bake for 30 minutes or until done. Directions 1. Preheat oven to 350 degrees. 2. Combine the flour and baking powder in a large bowl. 3. In a bowl, beat the eggs. 4. Add oil, carrots, walnuts and raisins with soaking water, (and optional Stevia). 5. Add the wet ingredients to the flour mixture. 6. Transfer the batter to a baking pan or bread pan. 7. Bake at 350 degrees for one hour or until done. Banana Prune Muffins Frozen Banana Pops

Frozen Banana Pops Ingredients Almond Date Cookies – Gluten Free 4 small, very ripe bananas

Directions 1. Peel bananas and place on wooden sticks. 2. Wrap bananas in plastic wrap. 3. Place in the freezer until frozen.

Almond Date Cookies – Gluten Free

Ingredients 1 cup raw, organic almonds ½ cup dates, cut up ½ cup brown rice flour Banana Prune Muffins 1 tsp. pure vanilla extract Serves 4-6 1 large cage free egg Ingredients Directions ¼ cup organic coconut oil 1. Grind ½ cup of the almonds plus dates and flour in a 1 cage free large egg food processor, until completely fine. 1 tsp. pure vanilla extract 2. Add the egg and vanilla and mix well. 1½ cups organic pastry flour 3. Press the mixture into the bottom of a lightly oiled 1 tsp. aluminum-free baking powder square baking pan. ½ tsp. baking soda 4. Add tiny drops of water as necessary for consistency. ¼ tsp. sea salt 5. With a knife, mark off two inch squares. ½ tsp. ground cinnamon 6. Press one or two almonds in the center of each square. 1 cup chopped pitted prunes, (soaked overnight in boiled 7. Bake on the top rack of the oven for 15-20 minutes water, with soaking water.) or until tops of cookies are brown. 1 cup mashed soft, ripe banana 8. Cut the cookies on the marked lines and remove from pan. Directions 1. Preheat oven to 350 degrees. 2. Grease and flour a muffin pan. 3. In a large bowl, beat eggs. Add oil and blend in banana and vanilla. Mix well. 4. Mix together flour, baking powder, baking soda, sea salt and cinnamon. 5. Fold wet ingredients into the flour mixture. 6. Add prunes and prune soaking water. Stir. 7. Spoon into muffin tins. 8. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Chewy Tahini Cookies Peanut Butter Bars 36 Servings Peanut Butter Bars Peach Crumble Ingredients 1 cup rolled oats 1 cup very hot water ½ cup organic butter, softened 1 cage free large egg 1 cup whole wheat pastry flour ½ tsp. baking soda 1/3 cup all organic natural peanut butter 1 tsp. vanilla 1 dropper-full pure liquid Stevia

Topping 1/3 cup organic natural peanut butter 2-3 tbsp. organic coconut milk Optional: 1 cup carob chips

Peach Crumble Directions Serves 6 1. Preheat oven to 350 degrees 2. Soak oats in hot water. Ingredients 3. In a bowl, beat egg and add butter, cream together. 5 ripe peaches, pitted and peeled 4. Add oats, flour, baking soda, peanut butter, vanilla 2 tbsp. lemon peel, freshly ground and Stevia. Mix well. ½ cup dried apricots (soaked in boiled water for one hour, 5. Bake in 9x13 baking pan for 10-15 minutes. just to cover) 6. Let cool. Juice of ½ lemon 7. For “Frosting” melt peanut butter, milk and carob chips ¼ tsp. ground nutmeg on very low heat in a double boiler. ½ tsp. pure vanilla extract 8. Heat until chips melt, stirring to mix well. ¼ tsp. sea salt 9. Spread on cooled bars. 2 cups raw pecans (dry roasted in a skillet) ½ cup finely chopped dates Chewy Tahini Cookies ½ tsp. ground cinnamon Makes 15 cookies ¼ tsp. sea salt Ingredients ½ cup tahini Directions ¼ cup barley malt syrup ½ cup raw walnuts, chopped, dry roasted in a skillet 1. Slice 4 of the peaches into very thin slices. ½ cup plus 1 tsp. whole wheat pastry flour Add lemon peel. Set aside. 1 tsp. aluminum-free baking powder 2. In a blender, blend one peach with soaked apricots and soaking water and lemon juice. Directions 3. Add nutmeg, vanilla and sea salt. Blend until smooth. 1. In a mixing bowl, add tahini to barley malt and cream 4. Pour sauce over cut peaches and stir gently. together. 5. Spread peach mixture in a baking dish. Set aside. 2. Add the walnuts and mix well. 6. In a blender, blend pecans, dates, cinnamon and 3. In a separate bowl, blend flour and baking powder. sea salt, until finely ground. 4. Combine the flour mixture with the tahini mixture. 7. Sprinkle pecan topping over peach mixture in pan. 5. Mix together with your hands. 8. Place in oven at 200 degrees for 20 minutes. 6. Shape the dough into small balls. 9. Serve. 7. Place the balls of dough on a well-oiled baking sheet. 8. Bake on the top rack of the oven 12-14 minutes. Sugar Divorce: Quick Tips 1. Where’s the Sugar? Avoid hidden sources of sugar. Read labels. Sugar, by Sugar Divorce definition, also means glucose, lactose, sucrose, fructose, honey, alcohol, agave and all chemical sweeteners. Sugar-free means no sweetener, for best results.

2. What’s the Story with Wheat? Don’t worry about being politically correct. If you don’t have a reaction to gluten, feel free to use organic whole grain flour, in small amounts. You’ll enjoy your tasty treats a lot more. So only go gluten-free if you suspect that you are gluten intolerant—not just because it’s politically correct.

All breads/pastas should be eaten in moderation, anyway, so you might as well enjoy every bite. Whole grain flour tastes better in baked goods and pasta than coconut flour or almond meal. If you are truly gluten intolerant, that’s a different matter. The reality is that all simple carbs are best avoided and whole grain carbs should be eaten in moderation and balanced with healthy fat, leafy vegetables and pure protein.

3. Enjoy Your Food – Stop Dieting Don’t eat foods you don’t like. For example, if you don’t like walnuts, substitute pecans. Be creative with your recipes.

4. Consult Your Inner Expert Listen to your body and eat the LEAST amount of food necessary to feel completely satisfied. Don’t just go by the serving size. Stop eating before you are full.

5. Food is Not Your Friend Use your journal to work through your emotions. Listen to your three Sugar Divorce coaching/ cognitive conditioning and affirmation sessions to re-train your mind. Eat only when you are physically hungry.

6. Be a Detective Start to notice your own sensitivities to food. Though a recipe may call for milk or yogurt, be aware that these foods may not agree with you. Maybe they cause digestive issues or fatigue. Dairy, along with sugar and all sweeteners, or possibly wheat, could trigger you to want more food. Even fruit or dried fruit may make you hungrier. Start to notice your own patterns and cravings. Don’t be fooled by labels such as “all natural,” “low calorie,” “healthy.” Even organic foods can have large amounts of sweeteners that could set you back. Especially avoid “natural flavors.” Natural Flavors could mean anything was added. Honor the messages your body sends you and avoid all foods that trigger you to want to eat more. Congratulations on your decision to get that final Sugar Divorce!

Freedom, happiness and inner peace await you . . .

I am honored to be a part of your journey. I love to connect with you!

Please get in touch with me and let me know your Sugar Divorce story. I’m happy to assist you in any way I can. And, I can’t wait to celebrate with you! To Your Health & Happiness,

Website: http://EasyWillpower.com

Website: http://SugarDivorce.com

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