To Make Filling:

1. Slice off tops and bottoms of peaches; this will make them easier to peel. Using a vegetable peeler, carefully remove skin from each peach. (Nectarines do not need to be peeled; their skin will cook nicely into the crisp.)
2. Place peaches cut-side down on a cutting board. Use a paring knife to cut each peach in half. Remove pits. With halves facedown, cut peaches into bite-size pieces. Prepare nectarines same way.
3. In a medium bowl, combine the 1 tablespoon of flour, the 2 tablespoons of sugar, the peaches, and nectarines. Add blueberries (if using) and stir to mix with a wooden spoon. Scrape fruit mixture into a 9-inch glass or ceramic baking dish.

To Make Topping:

1. Position an oven rack in middle of oven. Preheat oven to 375°. In a clean medium-size bowl, whisk together the [q:2/3] cups of flour, the oats, brown sugar, cinnamon, and salt until cinnamon has completely mixed in.
2. Cut butter into small pieces ([q:1/4]-inch square). Add butter to flour mixture. With clean hands, massage mixture gently until it just comes together like a loose dough. Sprinkle topping over filling in a thin layer.
3. Bake on middle rack until filling is bubbling at surface and top is golden brown, 35 to 40 minutes. Remove from oven and allow crisp to cool for 5 minutes.
4. Spoon crisp into bowls while it’s still warm. Serve with a scoop of vanilla ice cream, if desired.

1.  In a small bowl combine yogurt, maple syrup, and pineapple.
2.  In four small wine glasses or parfait glasses spoon alternate layers of pineapple mixture, blueberries, granola, and coconut.
3.  Repeat.

1. Place the quinoa, water, sea salt and cinnamon in a medium saucepan.
2. Cover and bring to a boil. Reduce the flame and simmer for 15 minutes.
3. Add the EDENSOY and maple syrup. Simmer uncovered for 10 minutes.
4. Add the apples and cook for 2 to 3 minutes.
5. Turn off the flame and mix in the dried fruit and vanilla.
6. Cover and let sit for 15 minutes to thicken.

1. Preheat oven to 350°. 
2. Grease a 9x11-inch baking pan. 
3. Place blueberries in baking pan. 
4. In a large bowl, combine almond flour, pecans, salt, coconut oil, and coconut nectar until crumbly. Scatter mixture across blueberries. 
5. Bake crumble for 45 to 50 minutes or until fruit is bubbling and topping is golden brown. If topping browns too quickly, cover loosely with an oven-safe lid.

1. Heat milk until very hot but not boiling and then steep tea for 4 minutes in it.
2. Once you discard the tea leaves or tea bag, you are left with Earl Grey flavored milk!
3. Add all remaining ingredients and the steeped tea to a mason jar or a dish with a cover.
4. Mix well and let sit in fridge overnight. Stir and eat.

1. To prepare the crust, mix the flour, sea salt and oil until the consistency of corn meal.
2. Stir in the EDENSOY and form a ball.
3. Roll out the dough, place in a 9" pie plate and crimp the edges with your fingers. Trim crust.
4. Preheat the oven to 350°.
5. Bake the unfilled crust for 10 minutes. Remove.
6. While the pie shell is baking, prepare the filling by placing the peaches, apple juice and sea salt in a medium pot and bring to a boil.
7. Reduce the flame to medium-low and simmer 5 minutes or until the peaches are tender.
8. Add the blueberries. Slowly add the dissolved kuzu, stirring constantly, until the filling becomes thick.
9. Simmer 5 minutes. Allow to cool slightly.
10. Pour the filling into the pie crust and bake another 15 to 20 minutes or until the crust is golden brown. Remove and cool before slicing.

1. Preheat oven to 350° F. Oil the muffin tin.
2. Combine all dry ingredients and blueberries in a medium mixing bowl and mix.
3. Combine all wet ingredients and mix.
4. Combine dry and wet ingredients and mix well.
5. Spoon the batter into the oiled muffin sections, and bake for 25 minutes.
6. After 20 minutes, test for doneness with a toothpick periodically.
7. When toothpick comes out clean the muffins are done.

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.
   
    

1. To prepare, simply mix all ingredients in a bowl, top with nut milk, and enjoy.