The Physique 57 Solution (98 page)

3 cups pre-washed baby spinach

1 apple, cored and chopped (skin on)

¼ cup sliced Toasted Almonds (
here
)

2 tablespoons Honey Mustard Dressing (
here
)

Combine the spinach, apple, and almonds in a bowl and mix well. Top with dressing and serve.

1 cup cherry tomatoes, halved

½ cup cucumber, chopped

¼ cup chopped red onion

¼ cup chopped fresh parsley

1 teaspoon olive oil

1 teaspoon red wine vinegar

Sea salt and freshly ground black pepper to taste

Combine all the ingredients in a bowl and mix well.

2 medium to large apples, cores removed (skin on)

Handful raisins

¼ cup chopped pecans or slivered Toasted Almonds (
here
)

1 tablespoon black cherry concentrate or grade B maple syrup

Cinnamon and ground cloves to taste

1 tablespoon butter

½ cup water

Preheat the oven to 375°. Slice the very bottom off the apples so they sit upright in a glass casserole dish. Place the raisins, nuts, and syrup in center of each apple, sprinkle with spices, and dot with butter. Pour the water into the bottom of the dish. Place in the oven and baste every 20 minutes until fork-tender, about 40 minutes to 1 hour. You will also notice that the skin will split—this is a sign that the apples are done.

1 teaspoon grade B maple syrup

½ teaspoon vanilla extract

2 ripe medium bananas, peeled and halved lengthwise

1 teaspoon butter

1 dash cinnamon

1 dash cocoa powder

¼ cup chopped pecans

Preheat the oven to 375°. Combine the maple syrup and vanilla in a small bowl. Place the bananas on a greased cookie sheet, dot with butter, drizzle with the vanilla-maple syrup, and sprinkle with cinnamon. Bake for 8 minutes, then turn over and bake another 8 minutes or until the bananas are caramelized. Dust with cocoa powder and top with pecans.

This recipe works best when the bananas are freckled and very ripe. The additional sweetness you get from the extra ripening will really satisfy your sweet tooth. If crushed ice is readily available, use crushed ice to make the preparation easier
.

3 cups ice

3 cups unsweetened almond milk

2 teaspoons vanilla extract

2 very ripe bananas, peeled, cut into ½″ slices, and frozen

2 tablespoons grade B maple syrup

2 pinches sea salt (optional)

Place all the ingredients in a food processor or blender and blend until smooth and frothy.

This recipe works best in a food processor, but you can use a blender or immersion blender as well. The honey will freeze to form a ribbon that adds a sudden burst of sweetness whenever you encounter it
.

1 bag (8 ounces) frozen blueberries

1 tablespoon raw honey

Thaw the blueberries for 10 to 15 minutes; the berries should still be frozen, but able to move freely in a food processor. Place the berries and honey in the food processor and pulse until blended.