No-sugar, mouth-watering desserts--Today's Gift
The tastiest way to good health
Hi — It’s my birthday soon! On the first day of December… and then my grandson’s and shortly after that his mom celebrates her birthday. A week later it’s Christmas and then New Year. Barely have we taken a breath and it’s my daughters’ father’s birthday.
Can you imagine the amount of sugar that the family could potentially have excuse to consume? Most desserts are so heavily laden with dairy and sugar.
I learned a better way from Val and the many books she shared from her library…
Jonathan Otto and his team of nutritionists created this special eBook:
>> 22 Sugar-Free Desserts: The Tastiest Way to Great Health
This eBook shows you, step-by-step, how to prepare easy-to-make, delicious, healthy, and healing treats that contain no sugar — but have tons of taste.
This eBook is only available for a very limited time, so be sure to grab your FREE copy NOW.
Discover:
The natural sweetener that tastes as good as sugar and heals your body at the same time (Your "healing sugar" has almost no calories);
The healthy dairy alternatives that lower inflammation and promote energy and wellbeing;
The "happy" dessert proven to boost your happiness hormone, serotonin;
The tastiest, nutritious desserts you can eat guilt free.
When you download this you’ll also get access to an excellent 9 episode documentary series:
Take a deep dive into this topic.
Healing ourselves, healing the world :)
To a Life of Love & Laughter,
Merryl @ GreenSmoothie.com
P.S. click this link if you'd like to register now for Free access, and download your gift:
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Here's a delicious mango tart (no sugar or dairy involved in the making of this dessert)
Mango Tart
Finely cut up a cup of dried mango and soak in water.
Place 1½ cups pecan nuts and 1½ cups fresh grated coconut
Into a food processor and blend till coarsely ground. Then add
½ cup soft pitted dates. Continue processing till the mixture
Starts to hold together. Press evenly over the bottom and
Sides of a 23cm pie plate. Place in freezer while making filling.
Blend 3 cups of chopped mango and the cup of soaked mango
after draining it well and squeezing out the water. When smooth
pour into the prepared crust. Place raspberries around the edge
and fill in the centre with freshly scooped granadilla pulp.