Sugar Divorce. Dessert Recipe Guide. 52 Succulent Fat Burning Dessert Recipes. Easy to make, no-hassle dessert recipes that tame your sweet tooth!

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1 SugarDivorce.Com / Rena Greenberg 52 Succulent Fat Burning Dessert Recipes Sugar Divorce Easy to make, no-hassle dessert recipes that tame your sweet tooth! Dessert Recipe Guide

2 Table Of Contents Page 3 Banana-Raisin Muffins Nutty Coconut Cake Baked Apples Page 4 Pears with Raisin Sauce Hot Fruit Delight Apple-Date Muffins Page 5 Carrot, Raisin and Oat Bran Muffins Peanut Sauce with Dried Fruit Delight Corn Bread with Prune Butter Page 6 Crispy Lemon-Pecan Cookies Coconut-Orange Cookies Peach-Pear Crisp Page 7 Apple Crisp Pecan Pie Pumpkin Spice Pie Page 8 Apple-Peach Pie Blueberry Couscous Cake Raisin and Rice Pudding Page 9 Granola Crunch Peanut Butter Baked Apples Carrot Pudding Page 10 Homemade Applesauce Peanut Applesauce Fruit and Melon Kabobs Page 11 Cherry Delight Sweet Smoothie Raisin-Apricot Puree Page 12 Chilled Pear Puree Fabulous Fruit Smoothie Strawberry Dessert Delicious Fruit Salad Page 13 Healthy Sesame Crisp Cookies Fig and Nut Balls Apricot Chews Page 14 Apple Crunch Banana Bread Gluten Free Carrot Cookies Page 15 Sesame Oatmeal Cookies Prune-Apple Yogurt Whip Thick Prune Shake Page 16 Frozen Grapes Oatmeal Raisin Cookies Banana-Peanut Whip Page 17 Zucchini Cake Carrot and Raisin Loaf Spiced Raisin Squares Page 18 Banana Prune Muffins Frozen Banana Pops Almond Date Cookies Gluten Free Page 19 Chewy Tahini Cookies Peanut Butter Bars Peach Crumble Page 20 Quick Tips Page 21 Contact Rena

3 Banana-Raisin Muffins Nutty Coconut Cake Baked Apples Banana-Raisin Muffins Makes 1 dozen muffins ½ cup organic coconut milk 1 teaspoon lemon juice 2 cage free eggs 1/3 cup organic coconut oil 2 medium mashed bananas 1 cup golden raisins, (soaked overnight in boiled water) ½ cup chopped pecans or walnuts, dry roasted 1 tsp. cinnamon 3 tsp. baking powder 1½ cups whole wheat pastry flour 1. Preheat the oven to 350 degrees. 2. Mix wet ingredients in a bowl. 3. Mix dry ingredients in a bowl. 4. Add wet ingredients, including bananas, to dry ingredients. 5. Add the nuts and soaked raisins, with soaking water. 6. Spoon the muffin batter into oiled muffin tins. 7. Bake for 18 minutes. Nutty Coconut Cake 6-8 Serving 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 cup toasted coconut shredded ½ cup roasted chopped pecans 2. In a saucepan, combine coconut milk and dates. 3. Simmer until dates are soft. 4. In a blender, puree date and coconut mixture. 5. Add oil, grated orange peel and orange juice. 6. Puree until smooth. 7. In a large bowl, mix flours, baking powder and baking soda. 8. Mix and add in sea salt, coconut pieces and nuts. Stir. 9. Pour liquid ingredients into dry ingredients. Mix. 10. Pour thick batter into a well-oiled 10 x14 baking pan. Baked Apples 6-8 Serving 4 red, delicious apples, washed golden raisins 10 raw almonds ½ tsp. cinnamon 1½ cups water 1. Preheat oven to 400 degrees. 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.

4 Pears with Raisin Sauce Hot Fruit Delight Apple-Date Muffins Pears with Raisin Sauce 4 Servings 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) Apple-Date Muffins Makes 12 muffins 1½ cups organic pastry flour 1/8 tsp. cloves ½ tsp. cinnamon 3 tsp. baking powder ½ cup whole rolled oats 1 cup chopped pitted dates 1/3 cup organic coconut oil 2 cage free eggs 1/3 cup organic coconut milk 1 medium grated apple Olive oil spray 1. Preheat the oven to 375 degrees. 2. In a bowl, mix the flour, cinnamon, cloves and baking powder. 3. Add dates and oats and stir. 4. In another bowl, beat together the oil and eggs. 5. Add the coconut milk and the grated apple. 6. Mix well. 7. Stir the dry ingredients into the wet ingredients. 8. Spray muffin tray with olive oil spray 9. Spoon the batter muffin tins. 10. Bake for 20 minutes. 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. 5. Add dissolved kuzu to raisin sauce and stir until thickened. 6. Core the pears and cut them in slices. 7. In a medium saucepan, bring 1½ cups water, with pears and cinnamon stick to a boil. 8. Cover, reduce heat and simmer for 8-10 minutes. 9. Let cool and pour raisin sauce over pears. Hot Fruit Delight 4 Servings 2 cups pitted prunes 1 cup dried apricots 1 cup dried apples 2 cinnamon sticks ½ cup raw almonds, dry roasted 10 cups water 1. In a medium to large pot, bring dried fruit, cinnamon sticks, almonds and water to a boil. 2. Cover, turn down heat and simmer 1½ hours. 3. Add water as necessary to keep fruits covered. 4. Serve the dried fruit with the juice spooned over it. Note: 1.5 cups of the fruits and 2 cups of the juice may be reserved for the next recipe.

5 Carrot, Raisin and Oat Bran Muffins Peanut Sauce with Dried Fruit Delight Corn Bread with Prune Butter Carrot, Raisin and Oat Bran Muffins6 Makes 12 muffins 1 cup whole wheat pastry flour 1 cup oat bran 3 tsp. baking powder 2 tsp. cinnamon 1 cup golden raisins, soaked in boiled water ¼ cup organic coconut oil 1 cage free egg 1 cup grated carrots 1¼ cup pure, fresh apple juice Olive oil spray 2. In a bowl, sift flour, oat bran, baking powder and cinnamon. 3. Add the raisins and soaking water and mix. 4. In a separate bowl, beat together egg, apple juice, oil and carrots. 5. Add the flour mixture to the wet mixture. 6. Spray muffin tin with olive oil spray. 7. Fill the muffin tin with the batter. 8. Bake for 15 minutes. Peanut Sauce with Dried Fruit Delight Serves 4 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 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. 9. Top with dried fruit. Corn Bread with Prune Butter 1½ cups pitted prunes 3 cups water 1. Add the prunes to the water. 2. Soak prunes overnight. 3. The next day, put prunes in a saucepan, cover with water. 4. Simmer for 10 minutes. Save cooking water. 5. Put prunes in blender with a little cooking water and puree. Corn Bread 5 cage free eggs, separated ½ cup water 2 cups stone ground cornmeal 2 tsp. organic coconut oil 1. Preheat oven to 400 degrees. 2. In a large bowl, combine the egg yolks and water. 3. Beat well. 4. Add salt and cornmeal to egg yolks and water. Let stand. 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 min. 10. Serve corn bread with prune butter.

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

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

8 Apple-Peach Pie Blueberry Couscous Cake Raisin and Rice Pudding Raisin and Rice Pudding 2-3 cups cooked brown rice 6-7 cups apple juice ¼ cup golden raisins ½ cup dark raisins 1 cinnamon stick ½ tsp. pure vanilla extract ½ tsp. ground cinammon 2 tbsp. roasted tahini ½ tsp. grated lemon rind ½ cup toasted almonds 1. In a heavy pot, mix rice, juice, raisins, cinnamon stick and a pinch of sea salt. 2. Stir. Simmer on very low heat for 3-4 hours, stirring occasionally. 3. Add liquid as needed. 4. When rice is soft, place 1 cup rice in blender and add roasted tahini. 5. Blend until smooth, return to pan and stir. 6. Simmer 15 more minutes. 7. Add lemon peel, cinnamon, vanilla and toasted nuts. 8. Serve. Apple-Peach Pie -CRUST 1½ cups whole wheat pastry flour 1 cup flour ½ cup rolled oats, buzzed in blender to make oat flour ½ cup organic coconut oil 4-6 tbsp. fresh apple juice -FILLING 4 cups chunked apples 2 cups peaches, cut in chunks ½ cup raisins soaked in boiled water (only enough to cover) 2 tbsp. whole wheat pastry flour 1 tsp. cinnamon 1. Sift flours, oat flour and sea salt. Rub in the coconut oil until flour forms into tiny balls. 2. Drizzle cold juice over flour mixture. 3. With a fork, allow dough to form into 1 ball. 4. Knead gently 1-2 minutes to smooth. 5. Divide dough in half and refrigerate ½ hour. 6. Roll out between waxed paper 2 inches larger than pie pan. 1. Preheat oven to 425 degrees. 2. Toss together in a large bowl apples, peaches, sea salt, raisins with soaking water, 3. Add flour and cinnamon. Mix well. 4. Fill two crusts in pie pans with filling. 5. Bake at 425 degrees for 15 minutes. Turn heat down to 350 degrees. 6. Bake for 30 minutes. Blueberry Couscous Cake 4 Servings 2 cups couscous 5 cups fresh apple juice Juice from 1 fresh lemon Rind from 1 fresh lemon 1 pint fresh organic blueberries, washed 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.

9 Granola Crunch Peanut Butter Baked Apples Carrot Pudding Granola Crunch 6 servings 1½ cups rolled oats 1½ cup whole wheat pastry flour ¼ cup sunflower seeds ¼ cup almonds ½ cup shredded coconut ½ cup cashew nuts 1/3 cup extra virgin olive oil 1 tsp. pure vanilla ½ tsp. cinnamon ½ cup raisins 1. Preheat oven to 325 degrees. 2. Mix all ingredients in a bowl until well-coated. 3. Spread on a lightly oiled baking sheet. 4. Bake for minutes. 5. Let cool. 6. May serve with plain yogurt. Carrot Pudding 6 servings 1 lb. organic carrots, grated. 3 cups pure coconut milk. ½ tsp. ginger powder 1 tsp. extra virgin olive oil ½ cup raisins ½ cup chopped walnuts 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. 9. Garnish with nuts. Peanut Butter Baked Apples 4-6 Servings 4-6 apples 1 cup raisins ½ cup walnuts, roasted and chopped Natural peanut butter 1 orange grated rind Juice of one fresh orange ¼ tsp. cinnamon ¼ tsp. powdered ginger ½ tsp. vanilla 1. Preheat oven to 375 degrees. 2. Core apples. Pierce skin with a fork to prevent bursting. 3. Place apples in a baking dish. 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.

10 Homemade Applesauce Peanut Applesauce Fruit and Melon Kabobs Homemade Applesauce 4 Servings 1-2 lbs. apples, washed 1-2 cups water ½ tsp. ground cinnamon ½ tsp. fresh lemon juice 1. Cut apples in quarters. Remove seeds and cut into chunks. 2. In a large saucepan, add water, lemon juice, sea salt, cinnamon and apples. 3. Cover. Bring to a boil. 4. Lower heat and simmer 15 minutes until apples are soft. 5. Cool. Puree in blender with skins. 6. Place in bowl or glass jars. Keep refrigerated. Peanut Applesauce Serves 4 or more 1-2 lbs. apples, washed 1-2 cups water cinnamon stick ¼ tsp. pure vanilla extract ¼ cup natural peanut butter 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. 7. Place in bowl or glass jars. Keep refrigerated. Fruit and Melon Kabobs Servings: kabobs 1 canteloupe 1 green melon ¼ watermelon 2 cups apple juice juice of 1 lemon 1. Slice melons in half and remove seeds. 2. Using melon scooper, press into flesh of melon and scoop out perfectly rounded balls. 3. Place melon scoops in a bowl and cover with apple and lemon juice. 4. Do this with all the melons. 5. Keep in juice until ready to serve. 6. Put melon balls on skewers, alternating fruits and colors. Serve immediately.

11 Cherry Delight Sweet Smoothie Raisin-Apricot Puree Sweet Smoothie 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) Optional: 1 Tbsp. almond butter 1. Add all ingredients to a blender. 2. Blend to desired consistency. Cherry Delight 4-6 servings 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 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 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. 6. Simmer 5 minutes. Remove from heat. 7. Cool and refrigerate. Raisin-Apricot Puree (Can add to Chilled Pear Puree) ½ cup raisins ½ cup dried apricots, cut up 1 cup + 2 tbsp. apple juice 1 tbsp. arrowroot or kuzu 1 tsp. vanilla extract ½ tsp. cinnamon 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.

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

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

14 Apple Crunch Banana Bread Gluten Free Carrot Cookies Apple Crunch Makes 4 Servings 2 cups apples, cored, peeled and sliced ½ cup raisins 1/3 cup organic coconut oil 1 cup whole wheat flour ½ tsp. cinnamon Optional: 1 dropperful pure liquid Stevia (Nu Naturals or Sweet Leaf pure) 2. Place apples and raisins in oiled baking dish (with a cover). 3. Combine coconut oil, flour, optional Stevia and sea salt. 4. Spread mixture over apples and raisins. 5. Sprinkle with cinnamon. 6. Cover and bake for 25 minutes. 7. Remove cover and bake an additional 5 minutes. Banana Bread Gluten Free 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 Preheat oven to 350 degrees Grease loaf pan Mix liquids; add the rest Bake 55 minutes Carrot Cookies Makes 24 cookies 4 tablespoons organic butter 1 cup shredded carrots 1 teaspoon pure vanilla 2 Tbsp. orange juice concentrate 2 cups whole wheat flour 2 teaspoons aluminum-free baking powder Optional: dropperful pure Stevia liquid 1. Preheat oven to 400 degrees 2. Melt butter in a skillet. Turn off heat. 3. Mix well with carrots, vanilla and orange juice concentrate (and optional Stevia). 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.

15 Sesame Oatmeal Cookies Prune-Apple Yogurt Whip Thick Prune Shake Prune-Apple Yogurt Whip ½ cup unsweetened prune juice ¼ cup pure, fresh apple juice ½ tsp. fresh lemon juice 2 tbsp. plain yogurt Blend all ingredients in a blender until smooth. Refrigerate and serve. Sesame Oatmeal Cookies Makes 3½ dozen cookies ½ cup organic coconut oil 1 cage free egg, beaten ¼ cup pure coconut milk 1¼ cup whole wheat flour 1¼ cup rolled oats ½ teaspoon baking soda 1 tsp. ground cinnamon ¾ cup sesame seeds, toasted in a dry skillet ½ cup golden raisins (soaked overnight in boiled water, with soaking water.) 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 minutes. Thick Prune Shake 10 dried pitted prunes 1 cup water 1 banana, peeled and cut into pieces 1. Soak prunes in boiled water. 2. In a blender, puree prunes with soaking water. 3. Add banana. Blend. 4. Eat with a spoon.

16 Frozen Grapes 2 cups seedless grapes Frozen Grapes Oatmeal Raisin Cookies Thick Prune Shake 1. Wash grapes and remove stems. 2. Freeze the grapes in a single layer on a plate. 3. When frozen, put in a container with a lid. 4. Serve frozen or slightly defrosted. Oatmeal Raisin Cookies Makes 18 cookies 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 1. Preheat oven to 375 degrees. 2. In a small saucepan, place the raisins in the apple juice. 3. Simmer over low heat for 15 minutes. 4. In another mixing bowl, add the ground cashews to the softened butter. 5. Add ¼ cup wholewheat flour. 6. Stir in the Stevia, vanilla and slightly beaten egg. 7. In a blender, blend 1/3 of the stewed raisins plus all juice. 8. Set the rest of the raisins aside. 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 ½ banana, peeled and cut in pieces 1 tbsp. natural peanut butter ¾ cup coconut milk 1. Blend all ingredients in a blender until smooth. 2. Refrigerate and serve.

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

18 Banana Prune Muffins Frozen Banana Pops Almond Date Cookies Gluten Free Frozen Banana Pops 4 small, very ripe bananas 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 Banana Prune Muffins Serves 4-6 ¼ cup organic coconut oil 1 cage free large egg 1 tsp. pure vanilla extract 1½ cups organic pastry flour 1 tsp. aluminum-free baking powder ½ tsp. baking soda ½ tsp. ground cinnamon 1 cup chopped pitted prunes, (soaked overnight in boiled water, with soaking water.) 1 cup mashed soft, ripe banana 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 minutes or until a toothpick inserted in the center comes out clean. 1 cup raw, organic almonds ½ cup dates, cut up ½ cup brown rice flour 1 tsp. pure vanilla extract 1 large cage free egg 1. Grind ½ cup of the almonds plus dates and flour in a food processor, until completely fine. 2. Add the egg and vanilla and mix well. 3. Press the mixture into the bottom of a lightly oiled square baking pan. 4. Add tiny drops of water as necessary for consistency. 5. With a knife, mark off two inch squares. 6. Press one or two almonds in the center of each square. 7. Bake on the top rack of the oven for minutes or until tops of cookies are brown. 8. Cut the cookies on the marked lines and remove from pan.

19 Chewy Tahini Cookies Peanut Butter Bars Peach Crumble Peanut Butter Bars 36 Servings 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 Peach Crumble Serves 6 5 ripe peaches, pitted and peeled 2 tbsp. lemon peel, freshly ground ½ cup dried apricots (soaked in boiled water for one hour, just to cover) Juice of ½ lemon ¼ tsp. ground nutmeg ½ tsp. pure vanilla extract 2 cups raw pecans (dry roasted in a skillet) ½ cup finely chopped dates ½ tsp. ground cinnamon 1. Slice 4 of the peaches into very thin slices. Add lemon peel. Set aside. 2. In a blender, blend one peach with soaked apricots and soaking water and lemon juice. 3. Add nutmeg, vanilla and sea salt. Blend until smooth. 4. Pour sauce over cut peaches and stir gently. 5. Spread peach mixture in a baking dish. Set aside. 6. In a blender, blend pecans, dates, cinnamon and sea salt, until finely ground. 7. Sprinkle pecan topping over peach mixture in pan. 8. Place in oven at 200 degrees for 20 minutes. 9. Serve. Topping 1/3 cup organic natural peanut butter 2-3 tbsp. organic coconut milk Optional: 1 cup carob chips 1. Preheat oven to 350 degrees 2. Soak oats in hot water. 3. In a bowl, beat egg and add butter, cream together. 4. Add oats, flour, baking soda, peanut butter, vanilla and Stevia. Mix well. 5. Bake in 9x13 baking pan for minutes. 6. Let cool. 7. For Frosting melt peanut butter, milk and carob chips on very low heat in a double boiler. 8. Heat until chips melt, stirring to mix well. 9. Spread on cooled bars. Chewy Tahini Cookies Makes 15 cookies ½ cup tahini ¼ cup barley malt syrup ½ cup raw walnuts, chopped, dry roasted in a skillet ½ cup plus 1 tsp. whole wheat pastry flour 1 tsp. aluminum-free baking powder 1. In a mixing bowl, add tahini to barley malt and cream together. 2. Add the walnuts and mix well. 3. In a separate bowl, blend flour and baking powder. 4. Combine the flour mixture with the tahini mixture. 5. Mix together with your hands. 6. Shape the dough into small balls. 7. Place the balls of dough on a well-oiled baking sheet. 8. Bake on the top rack of the oven minutes.

20 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.

21 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: Website: Facebook: or Twitter: Google + YouTube: Linkedin Pinterest or Instagram: Community Forum: