This is a classic English cocktail that is a delightful combination of gin and blackberries. Although sometimes the combination uses crème de mure or cassis for the fruity flavor, we opt for freshly crushed blackberries macerated with agave nectar. This drink is refreshing and sweet, and looks absolutely adorable in old jam jars.

1 cup blackberries
2 tablespoons agave nectar*
2 limes, halved
4 ounces gin
Sparkling water
Ice
4 jam jars or regular cocktail glasses
Optional garnish: fresh blackberries

Crush the 1 cup blackberries thoroughly and stir in the agave nectar. Leave for at least 30 minutes to macerate and sweeten the juices.
Divide the fruit liquid and pulp among the four glasses and stir in ½ a lime’s worth of juice. Add 1 ounce of gin to each glass, and stir in the ice. Top up with the sparkling water and garnish with the fresh berries, if using.
Makes 4 cocktails.

*If you are unfamiliar with or cannot find agave nectar near you, use 3-4 tablespoons of cane sugar instead.

This trifle is a riff on the English classic. We use coffee to moisten cereal pieces, and top it with yogurt and crème fraîche, and fresh berry puree to make a healthy, yet elegant breakfast dish. This recipe is easily adaptable. You can use silken tofu and replace any of the dairy with vegan versions. You can also sweeten everything with your sweetener of choice, and use whatever nuts you like. This is up for interpretation, so enjoy!

8-10 Oatabix or Wheatabix (about 1 package)
1 cup freshly brewed coffee + 3 tablespoons of sugar + ½ cup soy milk or low-fat milk
1 pint pureed blackberries + 1 pint fresh blackberries
1 cup plain nonfat yogurt + 1 cup crème fraîche
½ teaspoon vanilla extract or almond extract
1 tablespoon honey or 2 tablespoons organic cane sugar
¼ cup walnuts or filberts for the top
Garnish: Cinnamon or cocoa powder

Combine the yogurt and crème fraîche with the honey or sugar and extract.
Layer a medium size bowl with the cereal bits, covering the bottom and sides. Break up any excess pieces to cover any large holes. Gently crush the cereals to mold to the side of the bowl.
Pour the coffee evenly over the cereal pieces once it has been mixed with the sugar and milk. The cereal will absorb the coffee.
Cover with a layer of preserved berries, then spoon over the yogurt and crème fraîche mixture. Cover and let rest overnight in the fridge.
When you are ready to serve, top the trifle with the fresh berries and nuts. Sprinkle with the cinnamon and cocoa powder, and serve by spooning out some of the mixture onto individual plates.
Serves 8-10 people.

This salad is super healthy and nutritious. Not only is it vegetarian/vegan, but it is also gluten-free and high fiber. You will love the combination of sweet husk cherries (also known as Cape Gooseberries) with the slightly sour tomatillos. Cilantro and jalapeno round this out, and the black beans keep it grounded and substantial. The colors are amazing, and you will feel so good about eating it! Eat it with Ezekiel sprouted tortillas.

4 tomatillos, husked
1 can black beans, rinsed and drained
½ cup cape gooseberries, husked and halved
1 ear of corn, husked
¼ jalapeño pepper, sliced thinly
¼ red onion, medium dice
¼ cup packed cilantro, rinsed and roughly chopped
2 tablespoon olive oil
2 tablespoon apple cider vinegar
Salt and pepper

Bring a small pot of water to a boil. Boil the tomatillos for about 10 minutes and drain.
Slice 2 of the tomatillos into thin wedges, about 6 pieces each.
Set the onion in a small bowl covered with water for about 10 minutes and drain.
Slice the corn kernels off the cob and then reverse the blade of the knife to get out the milk.
In a medium bowl toss together the black beans, cape gooseberries, corn kernels and juice, jalapeño, and red onion.
Quarter the remaining 2 tomatillos and blend with the olive oil, vinegar, and salt and pepper. Add the cilantro and keep blending.
Pour the tomatillo sauce over the rest of the ingredients and toss.
Serve with sprouted corn tortillas.
Serves 4.