SWEET & NOURISHING. A collection of our greatest recipes free from nasties - full of taste. ALICE NICHOLLS

SWEET & NOURISHING A collection of our greatest recipes free from nasties - full of taste. ALICE NICHOLLS

THREE YEARS AFTER STARTING MY HEALTH AND WELLNESS WEBSITE, I HAVE AMASSED HUNDREDS OF RECIPES. LOTS OF THEM SWEET. Here is a collection of the most loved sweet recipes for you, so that you can access them easily, at any time. This is my gift to you, to say thank-you for all of your support along the way with myself and The Whole Daily. Thanks for liking, reading, sharing, cooking and baking all of these sweet treats for yourselves and your loved ones over the last few years. You have been a key part of the revolution to bring whole, real foods back into the kitchen again. Don t forget that. Every time you bake, make and create from scratch, you are saying Yes. I believe in the power of real food. By choosing to make your sweets from scratch, you are choosing health over manufactured convenience. You are mirroring behaviour to those around you that will create a ripple effect around you, spreading a legacy of health and yum-filled memories. I would love to see everyone taking the time to get back into the kitchen, or to step into it for the first time, and create amazing, healthy, delicious food like the sweets within this book. Please share it with everyone you can! It has a lot of love within the pages and within the recipes too. Enjoy this book. Alice.

RAW CHOCOLATE CASHEW SLICE BASE 1 cup walnuts 1 cup shredded coconut 1 cup of dried dates (soak them in hot water for 5 minutes to soften them and drain) 1 pinch of salt Blitz all ingredients in your food processor until combined. This took me about 4 pulses in the Vitamix. Press and smooth into the bottom of a round cake tin lined with plastic-wrap and pop into the freezer while you make your chocolate topping. CHOCOLATE SLICE 1 cup raw cashews 2 tbs raw cacao powder 4 tbs coconut oil melted 2 tbs rice malt syrup Pinch of salt Blitz the cashews in your food processor until it resembles a smooth powder (very fine). Place into a small bowl, add remaining ingredients and stir to combine. Spoon chocolate mixture over the base, smooth with your fingers or the back of a spoon and place back into the fridge to set (about 1-2 hours). Slice and enjoy. MANGO COCONUT ICE-CREAMS 1 tin organic coconut cream 1 tsp vanilla bean paste 1 ripe mango 2 tbs rice malt syrup Blend the mango in a food processor. Mix the coconut cream with the vanilla bean paste and rice-malt syrup. Spoon the blended mango into your ice-cream molds and pour or spoon the coconut cream over the top. Stick your paddle-pop sticks into the top and freeze until hard (about three hours). Rinse the underneath side of the ice-cream molds under a hot tap and gently dislodge your ice-creams the kids ice-creams and enjoy some peace while they slurp them up.

RICH CHOCOLATE BROWNIE 2 cups of almond meal 1 cup of raw cacao powder 125g of butter melted 1/2 tsp salt 4 eggs, lightly beaten 1 cup of rice malt syrup 1 cup dried apricots Mix all of the ingredients together until it is thoroughly combined. Grab 2 pieces of baking paper and press them into a 20cm cake tin (don t get fussy here peeps, just make sure the sides are covered). Spoon your mixture in, smooth the surface and cook in a 160C oven for 30-40 minutes or until the center of the brownie is still soft but not gooey. Remove from the oven and allow to sit for 15 minutes before turning out and slicing. STICKY BLACK RICE BIRCHER PUDDING 1 cup of black rice 1 1/2 cups (or one whole can) of full-fat coconut milk Around 2 cups of water (or one cup for soaked rice) Pinch of sea salt 1/2 tsp mixed spice. 1tbs maple syrup or 2tbs of rice malt syrup. Fresh paw-paw chunks, or fruit of your choice Topping toast some shredded coconut and slivered almonds in a small saucepan and mix with diced pistachios. Edible flowers if you have some such as pansies or dianthus. Drain the rice if you ve had it soaking and add to a medium saucepan over low to medium heat with the can of coconut milk, mixed spice and maple syrup. Bring to the simmer and stir until the coconut milk is nearly all absorbed, then slowly add the water in half cups at a time and continue stirring every five minutes at a simmer until nearly all absorbed. Continue in this way until the rice is cooked through (black rice will still have a bit of bite in it when cooked as the outer shell is tougher. It does not go gluggy as easily as white rice). Add a pinch of sea salt and stir. Spoon into bowls and top with fresh paw-paw, toasted coconut and almonds, pistachios and edible flowers.

BERRY LABNE LOVE TART BASE 1.5 cups of nuts (we use almonds and cashews) ¼ cup rice malt syrup ¼ cup melted coconut oil 4 pitted dates Cheese filling 1 litre whole-milk biodynamic yoghurt made into labne (recipe below) or use 1 200gm block cream cheese ¼ cup maple or rice malt syrup 1 tbs lemon juice ½ cup mixed berries, blitzed in the food processor Pomegranate seeds and fresh mint or edible flowers for decoration (optional) Blend all of these ingredients together and press into the bottom of a 24cm round cake tin that you have lined with cling wrap. Place into the freezer to set while you mix your filling. Get your labne cheese or cream cheese and place it int a bowl with vanilla bean paste, maple or rice malt syrup and lemon juice. Spoon into your cold tart case and spread evenly. Swirl your mixed berries on top and allow to set in the fridge for an hour (or eat straightaway!) Top with more fresh fruit and mint for decoration. I have used dianthus petals to dress this. You can buy these pretty edible flower seedlings from local nurseries and grow yourself for annual colour and decoration. LABNE RECIPE One litre container of full fat organic plain yogurt Cheesecloth or thin dish towel like Chux Medium bowl String or rubber bands CLICK TO DOWNLOAD YOUR FREE ebook LOVE YOUR GUTS. Lay your cheesecloth over a bowl and pour the yogurt into cheesecloth or thin towel. You don t need to use the whole lot if it is just for yourself. Simply halve the recipe. Pull the ends of the cheesecloth or Chux up and secure with string or a rubber band. You can tie the cloth to the handle of a spoon balanced over a bowl between two containers or tie to a cupboard door handle. As long as it can drip into a bowl. Leave overnight to drip or for 12 hours. The liquid is the whey. Whey will keep in a glass jar for up to six months in the fridge. What you are left with in your cloth is Labne Cheese. Put it in a container and then into the fridge and use as you would cream cheese, or in a recipe like the tart on this page above. HERE S SOME MORE GUT HEALING RECIPES IN YOUR FREE ebook LOVE YOUR GUTS. DOWNLOAD HERE: Love Your Guts

RAW CHOCOLATE TAHINI SLICE SLICE 1 cup cashews blitzed in the food processor until it resembles a fine powder 1 tbs coconut oil 2 tbs rice malt syrup 2 tsp raw cacao powder 2 tsp tahini paste (sesame seed paste) pinch of sea salt 1/2 tsp vanilla bean paste (optional but AMAZING!) CHOC TOP 1 tbs coconut oil 1 tbs raw cacao powder 2 tsp rice malt syrup Start with the choc top by melting the rice malt syrup, cacao and coconut oil together. Pour 1-2tsp into each silicon mini muffin tray. (about 2cm high). Put in the freezer to set and make the slice. For slice, melt rice malt syrup and coconut oil together in a small bowl over simmering water and stir into the cashew powder along with the cacao, tahini and vanilla bean paste if you re using. Roll into tsp sized balls and press into the muffin pan on top of the set choc top and press to even out. Place into the freezer for 15 minutes or until set and eat straight from the freezer because that is how they are most HOLY YUMMO! BANANA TAHINI NICE-CREAM It s the shortest recipe ever really and the easiest to make. Get 2-3 chopped frozen bananas and add 1tbs tahini to them in a food processor. Pulse and then process until smooth, adding a little bit of water or raw almond milk if you like it more smooth/ runny. You can roast some sesame seeds in a dry pan to sprinkle over the top or add a tiny pinch of crushed sea salt for an adult kick!

LIME TARTS BASE 1 cup almond meal 3 tbs coconut flour 1 egg 1 egg yolk Pinch of sea salt 3 tbs rice malt syrup FILLING 1/2 cup thick coconut cream, warmed to liquid consistency. 1 egg 2 egg yolks 1/3 cup rice malt syrup 1/3 cup fresh lime juice BASE Pre-heat oven to 160C (320F) Mix all of the ingredients in a bowl. It should be thick and gluggly, almost like a dough though bit more wet. Line your tart pans or grease them really well with coconut oil and press the mixture into the base and up the sides of the tins. You may want to drizzle some olive oil on your fingers to help smooth out the mix. Bake in the oven for 5 mins FILLING Mix all of the ingredients together well using a fork or a small whisk. To make sure you have a deliciously smooth tart I recommend you strain the mix though a fine sieve Pour mix into your pre-baked tart moulds and cover with foil. Cook for 30-45 mins or until the center is wobbly like jelly but not liquid. Leave to cool for 15 minutes before removing from tins. CHOCOLATE BROWNIE CAKE WITH SWEET POTATO 1 medium sweet potato, grated. You will need two cups of grated raw sweet potato 2 eggs 1 teaspoon vanilla bean paste 1/2 cup dates chopped finely 1/2 cup maple syrup for a really decadent flavour 1/2 cup light flavoured olive oil 1 tsp gluten-free baking powder 1/2 tsp bicarb soda 1 cup of raw cacao powder (or cocoa powder, unsweetened) 2 tbs coconut flour Instructions preheat oven to 160C (320F) Grease and line a 22cm square cake tin Place the grated sweet potato, eggs, chopped dates, vanilla, maple syrup and olive oil into a food processor and quickly pulse to mix and combine. Turn into a bowl. Add bicarb soda and baking powder as well as the raw cacao powder. Stir in the coconut flour. Pour into the prepared cake tin and cake for 25-30 minutes. You want the brownie to feel moist in the center, but not wet. After you take it out of the oven it will firm up in the tin/ tray When you remove the tin from the oven, allow to sit for 10 minutes before you turn the brownie out so that it has the chance to firm up a bit. Serve with fresh cream or coconut cream and fresh strawberries.

CHOCOLATE BREAKFAST BARS : 1 cup of puffed amaranth 2 cups puffed buckwheat 1/2 cup shredded coconut 3 tbs raw cacao powder 1/4 cup tahini 1/3 cup coconut oil 1/2 cup seeds of your choice (sunflower seeds are delicious in these) 1/2 cup sultanas 3 tbs rice malt syrup or honey Melt the rice malt syrup or honey and coconut oil together in a small bowl over a simmering pot of water. Add all other ingredients into a big bowl and then pour coconut oil and honey or rice malt syrup in and mix together with a big spoon. Spoon the mixture into a slice tray (about 20 30 cms) lined with baking paper and lay another sheet of baking paper over the top. Press down in an even way across the entire top making sure you re evening out the mix and compacting it all together tightly. Place into the freezer for 20 minutes or until set and using a large sharp knife to slice into bars. I kept this in the freezer until we ate it each day. GINGERBREAD 1 cup of pitted dates 3 eggs lightly beaten 1/4 cup coconut oil, melted 1/4 cup maple syrup 1 tsp vanilla bean paste 3 tbs coconut flour 2-3 teaspoons powdered ginger 1 teaspoon cinnamon 1/4 tsp ground cloves (optional) 1/2 tsp bi-carbonate soda 1/2 tsp baking powder Pinch of sea-salt Preheat oven to 180C, grease and line a 22cm square cake tin In a food processor, blend the dates until they re chopped into small pieces and then add the melted coconut oil, eggs, maple syrup and vanilla. Scrape into a bowl and then add the coconut flour, ground ginger, cinnamon, bi-carb soda, baking powder, salt, and ground cloves and mix. Fill the cake tin with the mix and flatten the top, bake for 20-25 minutes until the center of the gingerbread is no longer wet and springs back lightly. Leave in the tin for 10 minutes before turning out and cutting up. Serve warm or cold with coconut cream or a scrape of real butter.

STICKY DATE PUDDING 1 cup dates 1 1/4 cup boiling water 1 cup buckwheat flour 1/2 cup rice malt syrup 1 tsp bicarbonate of soda 1/2 tsp baking powder 2 eggs 60 grams coconut oil melted (1/4 cup) 1 tsp vanilla bean paste SAUCE 1/4 cup rice malt syrup 1/4 cup raw honey 1/2 tsp vanilla bean paste 1/3 cup coconut cream Preheat oven to 180C Soak dates in boiling water for 5 minutes and then place dates as well as water into a food processor along with the rice malt syrup, eggs, bicarbonate soda, baking powder and melted coconut oil. Process until the mix is smooth and combined. Transfer to a bowl and add in your sifted buckwheat flour. Mix through until combined and pour into a greased loaf pan or 15 cm cake tin and bake until the pudding has risen and springs back when touched in the center. About 30 minutes. SAUCE In a small saucepan combine all ingredients and simmer for 5-8 minutes until thickened. Lift serves out with a serving spoon and pour caramel sauce over your pudding serves. Extra caramel will keep for up to 1 month in the freezer. CHOCOLATE GRANOLA : 2 cups puffed buckwheat 1 1/2 cups puffed amaranth 1 cup organic shredded coconut 1/2 cup finely shopped almonds (or nuts or seeds of your choice) 10 dates chopped finely (optional) 1/4 cup raw cacao powder 1/3 cup melted coconut oil 3 tbls melted rice malt syrup (optional. I don t add this and allow the dates to sweeten it, but you may like to try both ways) 1/2 teaspoon sea salt Preheat oven to 150C In a bowl, combine all dry ingredients (only the coconut oil should remain) Slowly pour your melted coconut oil (and rice malt syrup, if using) over the mix and stir with a big-arse spoon until you ve dispersed it through your mix. Spread the mix on a large baking tray lined with baking paper and pop into your oven for roughly 15 minutes. You may need to stir it once during this time. Make sure you check the bottom isn t burning. The puffs will still feel soft but after they cool they will go hard and crunchy Serve with the milk of your choice, we love almond milk.

LAMINGTONS You will need 3 tbs of raspberry jam for the inside of the lamington. St Dalfour do a no added sugar jam which is great & found in supermarkets. SPONGE 250ml melted coconut oil 1 tsp vanilla bean paste or the seeds from 1 vanilla bean pod 160g rice malt syrup 8 free-range eggs 2 tsp baking powder 130g arrowroot flower 170g almond flour CHOCOLATE ICING 160ml melted coconut oil 120g raw cacao powder 1 tsp vanilla bean paste 125ml coconut milk 4 tbsp honey 120g desiccated coconut FOR LAMINGTON SPONGE Preheat the oven to 160C (320F). Grease a 25 x 35 cm cake tin or Swisse roll pan with a bit of coconut oil (I use my fingers) and then line with baking paper. Beat the eggs in a mixing bowl for around four minutes or more, until they re thick and foamy. In another mixing bowl, whisk the melted coconut oil, coconut nectar (or honey) and vanilla bean paste until they are well combined and slowly pour into the eggs with the electric beaters going. In a dry bowl, combine the arrowroot, baking powder and almond meal and then gently (gently, gently) fold it into the egg and oil mix. Pour the mixture into your baking tin and bake for 25 minutes, or until the center of the sponge springs back lightly when touched. Allow to sit for five minutes before turning out onto a wire rack and cooling completely. Using a sharp bread knife, trim the edges and then gently slice in half so you have two equal slabs of sponge. Spread a thin layer of jam on one side of the sponge and then place one slab on top of the other, like a jam sandwich. Slice into sqaures with a bread knife. FOR ICING Whisk the coconut oil, cacao, vanilla bean paste, coconut milk and honey together in a small bowl until it thickens and is completely combines. Dip the the sponge cakes into the chocolate and coat evenly with the desiccated coconut. Allow the icing to set, around one hour and serve.

RAW CHOCOLATE & MATCHA CHEESECAKE BASE LAYER 1/2 cup desiccated coconut 1/2 cup dates soaked in hot water for 1o mins and then drained 1/2 cup walnuts (or buckwheat groats) 1 tbs coconut oil (softened or melted over a pot of simmering water) pinch of salt Blend dry ingredients together, add softened dates and coconut oil and pulse to bring together Press into the bottom of your 20cm cake tin and place in the freezer while you make the next layer CHEESECAKE LAYERS 2 cups raw cashew nuts 1 tsp vanilla bean paste or vanilla essence 1/3 cup coconut oil (melted over a pot of simmering water) 1/3 cup rice malt syrup 1/4 cup coconut cream 1/2 tsp ground sea salt + Keep aside 2 tsp matcha green tea powder 2 heaped teaspoons of raw cacao powder In a high powered blender blend the cashews until a fine powder. Add melted coconut oil, vanilla essence, coconut cream and salt Remove 2/3 of the mix for the matcha layer and set aside Blend in 2 tsp raw cacao powder to the mix and blend to combine. Spread onto the base layer and pop back into the freezer. (rinse out the blender or food processor) Place the remaining 2/3 mix back into the blender or food processor and add the matcha tea powder. Blend to combine well. (you can also try dividing the mix out of the blender and simply stirring both the cacao and the tea powder vigorously into each mix separately I like that the blender makes it so even though). Spread the matcha layer onto the choc and base layers and freeze for at least 2 hours. Slice into small pieces and eat either frozen or from the fridge. You can keep this cake in the fridge or the freezer.

APPLE RASPBERRY CRUMBLE 2 medium apples, peeled, cored and diced 1 cup berries (I used raspberries for this one) Squeeze of lemon juice 1 tbls rice malt syrup 1/2 tsp vanilla bean paste Place apple into a small heat-proof saucepan along with 2 tbls of water and a squeeze of lemon juice over medium-low heat. Place the lid over and cook for 5 minutes or so until the apple softens and the water is evaporated. Mix through berries, rice malt syrup and vanilla If you can put the saucepan in the oven leave the fruit mix in it or else transfer the fruit mix to a 15-20cm round casserole dish Cobbler Cover 1 cup almond meal (you can make this by blitzing almonds in the food processor until it resembles a super fine powder) 1 egg lightly beaten 1/3 cup rice malt syrup 1/2 tsp baking powder 1/3 cup olive oil or coconut oil 1/2 tsp vanilla bean paste Directions Combine all ingredients thoroughly until they form a very soft cookie dough consistency (dolloping consistency). Drop mixture over the top of the apple and berries spreading if you need to without disturbing the fruit and bake in your oven for 20 mins or until the top goes brown and is not soft in the center. SELF-SAUCING CHOCOLATE PUDDING PUDDING 1 cup buckwheat flour (250ml) 2/3 cup almond milk (or milk of your choice) 1/3 cup raw cacao powder 1/3 cup olive oil 1/2 cup rice malt syrup 1 egg lightly beaten 1/2 tsp baking powder 1/4 tsp bicarb soda 1 tsp apple cider vinegar CHOCOLATE SAUCE 1/4 cup raw cacao powder 1/3 cup rice malt syrup 2 tbls honey 1 1/4 cups boiling water Pre-heat oven to 180C + Boil the kettle Mix together all pudding ingredients until smooth. Pour into a greased 20cm baking dish or 4 ramekin dishes Stir all chocolate sauce ingredients together vigorously in a jug. Using a large spoon or spatula so you don t damage the pudding batter, carefully pour the chocolate sauce over the back of the spoon or spatula into the baking dish over the batter. The chocolate sauce will float on top and as the pudding cooks it sinks to the bottom of the baking dish. Bake in the oven* for 20-30 mins depending on your dish size until the center of the pudding is firm. Take out and dish up. *It s worth laying a tray under the rack that the baking dish is on to catch any sauce drips that may bubble over the side so you don t end up with them burnt to the bottom of your oven

APPLE QUINOA PORRIDGE (MAKES 2 SERVINGS) 1 cup almond milk ½ cup quinoa (rinsed) 1tbs organic maple or rice malt syrup 1 grated or finely diced apple Pinch of cinnamon 2 tsp coconut oil Use any milk you like, my favourite is coconut milk. The sweetening with organic maple or rice malt syrup is optional. I have been chopping a couple of dates into mine and this negates the need for additional sweetening. Perhaps just some honey/rice malt syrup on top. I put a dollop of coconut cream on top with some sunflower seeds, but you may have yoghurt of course, or even cream if you re really getting down and dirty with this sweetness In a small saucepan with the lid on bring the quinoa and milk to the boil. Turn down to a simmer and add the cinnamon, maple or rice malt syrup, grated apple and coconut oil. Add berries if you are having them. Simmer for 12-15mins or until liquid has been absorbed and the quinoa becomes see-through Serve with your toppings of choice. RAW PEANUT BUTTER CAKE BASE 1 cup almonds 1 cup dates 3 tbls raw cacao Blend together, adding nuts first and press into a lined springform pan. PEANUT LAYER 1 cup 100% natural peanut butter 80 grams melted cacao butter (roughly 1/3 cup) 1/3 cup maple syrup or rice malt syrup Melt cacao butter and add rice malt syrup or maple syrup and peanut butter and stir until runny and combined. Pour over your base and pop into the freezer while you make your chocolate top. CHOCOLATE LAYER 1/4 cup raw cacao powder 1/4 cup melted cacao butter Pinch of salt Melt in a small bowl over a pan of simmering water. Stir until there are no lumps and pour over your cake, tilting until it covers all of filling. Freeze until set. Cut and serve.

RICH CHOCOLATE SUPERSHAKE Serves two : 1 frozen banana 1 tbs raw cacao powder 1 cup almond milk (or rice/oat milk I use Pure Harvest which you can find in supermarkets) 1 cup ice-cubes : Blend in a high-speed food processor (I use Vitamix because they blend the mix so fine!) Tamp the mix down or scrape down the sides as needed. Get yourself a THICK straw and enjoy! RAW SALTED CHOCOLATE TART BASE 1 1/2 cups fine hazelnut meal 5 medjool dates (or 8 regular dates soaked in hot water) 1/4 cup raw cacao powder 1/4 cup coconut oil, melted 2 tbs pure maple syrup FILLING 1/3 cup coconut oil 1 cup full-fat coconut milk ½ cup maple syrup 1/3 cup raw cacao powder 1 tsp vanilla bean paste ½ tsp sea salt TO MAKE BASE: Add all crust ingredients into a medium mixing bowl and stir until combined and it begins to come together. Press mixture into the bottom and sides of your tart tin. Place in the freezer while you prepare the filling. TO MAKE FILLING: Heat coconut oil, coconut milk, and maple syrup in a small bowl over a saucepan of simmering water until just melted and smooth. Remove from heat and whisk in the cacao powder until smooth and glossy then add the vanilla bean paste. Sprinkle with sea salt and stir through. Pour the filling mixture into the tart crusts and refrigerate until the mixture has set. 2 hours will be fine. Garnish with cherries.

PUMPKIN PIE CHIA PUDDING Serves 2 1 cup organic coconut milk (or almond milk) 2 tbs chia seeds 1.5 tsp mixed spice 1 tbs pure maple syrup 1 cup pumpkin puree (peel and cut pumpkin into chunks and then steam until very soft and mash) 1 tsp vanilla bean paste (optional, but adds serious flavour!) optional: ¼ cup toasted walnuts Add the chia seeds to the almond milk and stir Mix all remaining ingredients in thoroughly and spoon into two glasses. Refrigerate overnight. Serve with chopped walnuts RAW STRAWBERRY CHEESECAKE Prepare a 20cm round springform cake tin by lightly greasing and lining with baking paper. CRUST 1 1/2 cups raw walnuts 1/4 ground sea salt 20 regular dried dates dates, chopped 1/4 cup raw cacao nibs FILLING 2 cups raw cashews, soaked overnight (or at least 3 hours) 1/2 maple syrup 1/2 cup melted coconut oil Juice from one lemon 1 teaspoon vanilla extract or vanilla bean paste 1/2 tsp ground sea salt 1 x 250g punnet of fresh strawberries, hulled To get your crust ready, soak the dates in boiling water for five minutes and drain. Pulse nuts and salt in a food processor until roughly chopped and add dates. Pulse until it all comes together in a ball. Press mixture evenly along the bottom of a round 20cm springform cake tin. Place in the fridge while you make your cheesecake filling. To prepare your cheesecake, pulse soaked and drained raw cashews in a food processor (or high powered blender I use the Vitamix and it gives a really smooth consistency perfect for raw cheesecakes). Add the strawberries, lemon juice, vanilla extract/paste, salt and maple syrup and blend, making sure to scrape down the sides of the blender or food processor. With the blender or food processor still running (if possible) add the melted coconut oil in a stream. The filling will seem runny or like a thick smoothie. This is okay, it will set firm. Cover the top with plastic wrap and place in the fridge to set for at least 3-4 hours. Slice and serve.

Alice Nicholls is a Nutritionist with education underpinned in Naturopathy and Bio-Medical Sciences. She believes that when women are healthy and empowered the world will shift for the better. Because of this Alice creates digital resources and courses that support women with the tools to change their lives, and the world. Find Alice at her social media accounts and websites listed below. FACEBOOK INSTAGRAM TWITTER WEBSITE BLOG TO PROFIT COACHING Please feel free to share this book with all of your friends!