The enzymes in this fruit salad will help facilitate healthy digestion.

 Yield: 4-6 four-ounce servings

•  1 ripe mango, medium dice

• ½ ripe pineapple, small dice

• 1 cup blueberries, washed and dried

• 1 tablespoon ginger juice

• 1 teaspoon lime zest

• 4 tablespoons lime juice

• 1 tablespoon raw honey

• 1/8 teaspoon sea salt

• ½ bunch mint, chiffonade

• 6 mint leaves

1 cup Cashew Cream (see recipe below)

1. In bowl gently mix together mango, pineapple, and blueberries.

2. In separate bowl combine ginger juice, lime zest, lime juice, honey, and sea salt. Toss together with fruit and let sit for 15 minutes.

3. Just before serving, add chiffonade mint and layer in serving dishes parfait-style with Cashew Cream. Top with single mint leaf or cluster of small mint leaves and serve.

Cashew Whipped Cream/Sauce

•  Yield: 2-3 cups (depending on thickness of cream)

•  2 cups cashews, soaked

• 2 tablespoons raw honey

• 2 teaspoons vanilla extract

• 1/8 teaspoon sea salt

• ¼ to 1 cup water*

1. In high speed blender, combine cashews, honey, vanilla, and salt. Begin blending from low speed to high, gradually adding water in steady stream through open lid.

2. Blend for several minutes, stopping machine periodically to scrape down sides with flexible spatula, until smooth and creamy.

3. Serve immediately or refrigerate in covered container for up to 4 days.

Note: Cream may be diluted with water to desired consistency, from thick cream to a pourable sauce.