Recipes

1 cup raw almonds, (soaked in water for 8 to 10 hours) 3 ½ cups filtered water 2 to 4 Medjool dates, pitted ¼ tbsp cinnamon 1 pinch fine sea salt

2 small limes, squeezed ½ small red onion, roughly diced 1 clove garlic, quartered ½ jalapeno pepper, chopped ·½tbsp salt 3 medium ripe avocados, peeled and diced ¼ cup fresh cilantro leaves

½ cup coarse sugar 2 cups fresh strawberries, hulled and chopped ·½cup fresh orange juice 2 tbsp fresh lime juice 2 tbsp agave 1 ½ cups crushed ice 4 fresh strawberries for garnish

1 egg yolk 1 tbsp freshly squeezed lemon juice 1 tbsp water 1 tbsp Dijon mustard 1 cup olive oil ¼ cup fine sea salt

4 cups of peaches, divided and sliced 2 cups canned coconut milk 2 tbsp organic virgin coconut oil ¾organic light brown sugar 1 tbsp bourbon vanilla 2 handfuls ice

2 cups coconut water ¼ cup freshly squeezed lime juice 2 kiwis, roughly diced ¼ cup organic, shredded coconut (unsweetened, plus extra for garnish) 1 - 2 handfuls fresh spinach leaves 3 Medjool dates, pitted 2 handfuls ice