1. Preheat oven to 350°F. Lightly brush a 9-inch cake pan with olive oil.
2. Sift flour, baking powder, baking soda into a mixing bowl and set aside.
3. In another bowl, vigorously whisk eggs and sugar together for 3 to 4 minutes. Whisk in vanilla extract, lemon juice, and zest. Whisk in olive oil.
4. Stir in flour until just smooth and combined, don't overmix.
5. Pour batter into prepared pan and bake 25 to 30 minutes.
6. Cool the cake 10 minutes in pan then remove to cooling rack for another 5 minutes. Stir the icing sugar and extra tablespoon of juice in a small bowl until smooth. Glaze the cake top and serve with berries.

1. In a small bowl, stir together chocolate milk, chia seeds, honey, and vanilla extract.
2. Cover bowl and place in fridge for a minimum of 4 hours.
3. Top each serving with [q:1/8] cup of fresh raspberries. Serve.

1. Place the oats, rye, sea salt, EDENSOY and water in a medium saucepan. 
2. Cover and bring to a boil. Reduce the flame to low and simmer for 10 minutes until creamy. 
3. Place in serving bowls and garnish with fresh fruit and any EDEN Gomasio, Dulse Flakes or EDENShake.
   
    

To prepare simply add all ingredients into your blender, whip them up, and enjoy!

1. Arrange the fruit in a mold or shallow bowl. Place juice, sea salt and agar agar in a saucepan.
2. If using agar bars, break or cut into 1 inch pieces before adding to the juice.
3. Bring to a boil, reduce flame to medium low and simmer 15 minutes for bars or 5 to 8 minutes for flakes.
4. Stir occasionally until dissolved.
5. Pour over the fruit. Let set in a cool place or chill in the refrigerator for 1 to 2 hours until firm.

1. Preheat oven to 350°. Line a baking sheet with parchment paper.
2. Roast hazelnuts in a dry frying pan until the thin skins begin to crack. Transfer hazelnuts to a clean dish towel and rub off skins. 
3. Stir oats, seeds, and hazelnuts together and spread them over the baking tray. Whisk oil, water, and honey together and drizzle mixture over granola. Toss mixture to coat, and roast on middle rack of oven for 25 to 30 minutes. Stir now and then so that mixture doesn’t burn but becomes a light golden-brown color. 
4. Let granola cool and then dry, uncovered, on the baking sheet overnight.
5. Stir in dried berries and chopped chocolate. Granola can be kept at room temperature in glass jar with a tight-fitting lid.

1. Blend all ingredients in a blender until smooth.
2. Serve immediately in tall glasses.

1. Place all ingredients in blender. Blend until smooth and creamy. Enjoy!

1. Stovetop Method: Put berries and lemon juice into a heavy-bottomed saucepan. Cook over low heat for about 5 to 7 minutes or until fruit has softened, stirring frequently.
2. Add sugar and stir over medium heat until sugar has dissolved. Increase heat to high and boil rapidly until setting point is reached, approximately 5 minutes. Stop cooking when you are happy with the consistency—either runny enough to pour over yogurt and oats or firm enough to spread on toast.
3. Pour into a large, warm, sterilized container. Seal and set aside to cool. Store in the fridge for up to 2 weeks or do a waterbath in Mason jars or two-part lid jars using the hot-pack method for 10 minutes for a longer shelf-life.