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Ingrediants 1 heaping cup (160 g) organic frozen mixed berries 1 (100 g) small ripe banana, sliced and frozen 2-3 Tbsp (30-45 ml) light coconut or almond milk, plus more as needed optional: 1 scoop plain or vanilla protein powder of choice* TOPPINGS 1 Tbsp (5 g) shredded unsweetened coconut (desiccated) 1 Tbsp (12 g) chia seeds 1 Tbsp (10 g) hemp seeds optional: Granola optional: Fruit Instructions Add frozen berries and banana to a blender and blend on low until small bits remain - see photo. Add a bit of coconut or almond milk and protein powder (optional), and blend on low again, scraping down sides as needed, until the mixture reaches a soft serve consistency (see photo). Scoop into 1-2 serving bowls and top with desired toppings (optional). I prefer chia seeds, hemp seeds, and coconut, but strawberries, granola and a nut or seed butter would be great here, too! Best when fresh, though leftovers keep in the freezer for 1-2 weeks. Let thaw before enjoying.

SERVINGS: 2 1 c frozen unsweetened raspberries ¾ c chilled unsweetened almond or rice milk ¼ c frozen pitted unsweetened cherries or raspberries 1½ Tbsp honey 2 tsp finely grated fresh ginger 1 tsp ground flaxseed 2 tsp fresh lemon juice COMBINE all ingredients in blender, adding lemon juice to taste. Puree until smooth. Pour into 2 chilled glasses. NUTRITION (per serving) 112 cals, 1.5 g fat, 0 g sat fat, 56 mg sodium, 25.5 g carbs, 20 g sugars, 3 g fiber, 1 g protein

Ingredients ½ cup blackberries ½ cup strawberries ½ cup blueberries 1½ cup butter (3 sticks), softened 6 cups powdered sugar fresh berries (blackberries, strawberries, blueberries and raspberries) Instructions Begin by pureeing blackberries, strawberries and blueberries. Pour in a bowl and set aside. Add butter, powdered sugar and ½ cup of berry puree to a mixing bowl. Blend until smooth. Add more or less of the puree depending on the thickness of the frosting you'd like. Spread onto cool cupcakes. Top with fresh berries right before serving. ENJOY!