NSP RECIPE BOOK

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NATURE'S SUNSHINE PRODUCTS 2009 RECIPE BOOK

DESSERTS - CHOCOLATE

Easy Xylitol Cheesecake
Jeanne Calabretta
2 (8 oz). packages of cream cheese (softened)
1/2 cup Xylitol
1 tablespoon real vanilla extract
2 eggs
4 Nature’s Sweet Life chocolate bars, crushed

• Chocolate, Dark, 55% Cacao (28 bars) or
• Chocolate, Dark , Orange Memory (28 bars)

Combine cream cheese and eggs. Then continue beating in
the rest of the ingredients except chocolate. Fold in chocolate
bars. Pour into a chocolate graham cracker crust. Bake at 350
degrees for 30–40 minutes.

Frani’s Chocolate Clusters
Carlos Guerrero
Melt 14 Nature’s Sweet Life chocolate bars
(mix or match flavors).

• Chocolate, Dark, 55% Cacao (28 bars) and/or
• Chocolate, Dark , Orange Memory (28 bars)

Add your favorite nuts (walnuts, almonds, macadamia).
Add dried fruit (cranberries, cherries, blueberries).
Pick one or mix flavors.
Scoop spoonfuls of mixture onto foil and refrigerate.
Eat without guilt.

Healthy Chocolate
Robert Lankering
Mix ingredients in a saucepan at medium heat:
Unsweetened chocolate almond milk; use 2 cups for soft
icing effect or 1. cups for harder candy bar texture.
8 oz. (one box, 8 blocks) of Baker’s unsweetened chocolate
4 heaping tablespoons of Xylitol
1 teaspoon of vanilla
Organic raisins & raw unsalted nuts (optional)
Continually stir until chocolate blocks melt and mixture thickens.
Pour into baking dish and DO NOT cover until cool. When cool,
cover and put in refrigerator.

Chocolate Chunk Zucchini Cookies
Sharla Butler
1 spice cake mix
3/4 cup applesauce
1 cup shredded zucchini
3–4 Chocolate, Dark, 55% Cacao (28 bars)
Mix cake mix, applesauce and zucchini with electric mixer for
two minutes. Chop up chocolate bars and fold into batter. Drop
by rounded tablespoon onto greased cookie sheet and bake at 350
degrees for 10 minutes.

Good for you Chocolate Cake & Ganache
Charlene Butler
1 can (15 oz.) whole beets, drained (save juice)
1 cup vegetable oil
3 eggs
1 teaspoon vanilla
1/2 cup beet juice
3/4 cup Xylitol
1/4 teaspoon salt
1 3/4 cups flour
1 1/2 teaspoon baking soda
3 (1 oz.) squares of unsweetened chocolate, melted
Sift together, salt flour and baking soda. Set aside. Place beets
in blender and puree. Add Xylitol, oil and beet juice to blender.
Blend and add eggs and vanilla. Blend well. Pour beet mixture
in mixing bowl and add dry ingredients. Mix on medium speed
for 1 minute. Stir in melted chocolate. Pour batter into two
greased and floured 8 inch cake pans. Bake 350 degrees for
25–30 minutes. Remove from pans and let cool.
This cake is MUCH better the next day.
Making it a day in advance is best.

Ganache
1 1/4 cups heavy cream
3 tablespoons butter
1 3/4 cups Xylitol
2 (8 oz.) packages of unsweetened Hershey’s chocolate
In a heavy sauce pan, heat cream, Xylitol and butter. Heat
until butter is melted and mixture is very hot, but not boiling.
Stir constantly while heating. Remove from heat and add
chocolate. Mix until chocolate is melted and frosting starts to
thicken. Frost cooled cakes. This recipe will frost four singlelayer
cakes.
Serve with raspberries and raspberry puree.

DESSERTS: NON-CHOCOLATE

Ginger Cookies
The Dohertys
1 cup sunflower oil
1 cup blackstrap molasses
2 eggs
1 3/4 cup Xylitol
3 1/2 cups whole wheat pastry flour
1 cup rolled rye or oats
1 1/2 teaspoons baking soda
5 teaspoons ginger (about 20 capsules)
1/2 teaspoon cinnamon
1/2 teaspoon cloves
Preheat oven to 325 degrees. Mix the wet ingredients and add
xylitol until liquidy. In a second bowl, combine dry ingredients.
Add wet to dry and mix just until combined. Place by
teaspoons onto cookie sheets and bake for 10 minutes or until
somewhat firm when pressed gently. Place on cooling racks
until cool. These cookies freeze well.

Pumpkin Pie
Christa Lynne Strite
2 cups mashed pumpkin
2 tablespoons melted butter
1 1/4 cups Xylitol
1/4 teaspoon salt
2 eggs, beaten
2 heaping tablespoons flour
1 1/4 cups milk
Use some of the milk to mix with
flour. Make a paste and mix
beaten eggs in to the flour paste.
Mix pumpkin, butter, xylitol and
salt. Blend the two mixtures and
pour into 9” pie shell. Sprinkle
cinnamon on top. Bake at 350
degrees for 60–70 minutes.

Grandma’s Candy
Mary Ann Gehman
2 cups honey (or 2 cups rice syrup & 1 teaspoon Stevia)
6 cups peanut butter
1 cup oil (or water to desired consistency)
6 cups oatmeal
4 cups oat bran
2–4 cups Rice Krispies
2 cups flax seed meal
2 scoops Ultimate GreenZone powder
6 tablespoons Slippery Elm bulk
1 cups whey powder
3 tablespoons lecithin
2 scoops Nature’s Sea Calcium powder
20 capsules Glyco Essentials
20 capsules Collatrim
Cinnamon and ginger optional
Shape into balls. Roll in Tofu Moo Carob and protein powder
(or Nutri-Burn).
This is a great way to sneak almost any
herb to your children (Evening Primrose
Oil, Focus Attention, Mood Elevator, etc.)

Blueberry Tapioca
Christa Lynne Strite
4 cups water (reserve 2 cups)
2/3 cup minute tapioca
1 cup Xylitol
2 quarts frozen blueberries (or another fruit you like)
Blend half of the blueberries with 2 cups water. Cook blended
blueberries, remaining 2 cups water and tapioca. When
almost finished, add xylitol. Let cool. Add remainder of frozen
blueberries. Eat as is, over ice cream or with cake.

Carob Chewies
Luella Miller
2 cups pecans, ground
1/2 cup tahini
1/2 cup Tofu Moo Carob
1 teaspoon vanilla
1/2 teaspoon salt
Mix well and form into balls. These freeze nicely.

Pecan Cake
Raquel Orozco
Serves 24. Organic, gluten-free.
1 cup brown rice organic flour (quinoa)
1/4 cup organic coconut flour
3/4 cup potato flour
4 tablespoons margarine (non hydrogenated)
2 organic eggs (cage free)
6 tablespoons organic, sugar-free apple puree
1 cup organic, fat free sour cream
1 1/2 tablespoons granulated lecithin (non GMO)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon powder
1 teaspoon vanilla
1/2 cup organic pecans
(chopped, uncooked, no salt)
1 1/4 cup of Xylitol
Grease the baking pan with grape seed oil. Do
not use aluminum or glass. Mix the sour cream,
margarine, 1 cup xylitol, apple puree and the eggs
(whole). In another pan, mix the flour, lecithin,
baking soda, baking powder and nutmeg. Now,
mix both batches slowly until you have a homogeneous
consistency. Place in the previously greased baking pan.
Mix the ¼ cup xylitol with half of the chopped pecans and 1
teaspoon cinnamon, and spread on top of the batch (don’t place it
in the oven yet). Cover it, and let it “rest” for 6 hours in the fridge.
Then, place it in the oven, preheated to 350 degrees, and bake for
30–35 minutes.
Serve hot or cold. If you prefer
to serve it cold, you can decorate
it using either margarine or nonflavored
yogurt mixed with Tofu-
Moo Carob. You can also add more
pecans and/or cherries.

SMOOTHIES/DRINKS

Super Power Brain Drink
Lyell Turner
1 scoop Berry Healthy
3/4 teaspoon Focus Attention Powder (or more)
2 oz. Thai-Go
8 to 12 oz. water
Blend in blender and enjoy!

Great Morning Blender Drink
Marti Denton
4–6 oz. plain (or vanilla) yogurt
1 oz. or so of water
1–2 capsules of Bifidophilus Flora Force
1/2 teaspoon Xylitol
1/2 cup frozen blueberries or raspberries
1/2–1 whole banana
1 heaping scoop Everybody’s Fiber or Nature's Three
1 heaping scoop of Ultimate GreenZone powder
1 tablespoon Liquid Chlorophyll (optional)
1–2 drops of either Lemon Bio essential oil or Pink
Grapefruit Bio essential oil (optional)
Place it all in the blender and blend till smooth.
It is really tasty!

Herbal Cappucino
Dr. Lisa Kellerman
1 teaspoon Herbal Beverage
1 scoop Tofu Moo Carob
Mix in 8 oz. hot water.

Flexibility Cocktail

Dr. Lisa Kellerman
1 scoop Nature’s Sea Calcium
2 oz. Nature’s Noni Juice
2 tablespoons Colloidal Minerals
Mix together and drink with each meal.

Almond & Sesame Milk
María Dallys Caballero
This is a sugar-free, lactose-free,
gluten-free, cholesterol-free milk
substitute.
36 organic peeled almonds, uncooked and without salt
36 oz. RO purified water
4 tablespoons NSP Xylitol bulk
1 teaspoon of Stevia
1 teaspoon vanilla (natural)
1 pinch cinnamon or nutmeg
1/2 teaspoon of Vitamin C Ascorbates (natural preservative)
4 teaspoons Herbal Beverage (optional)
4 tablespoons organic raw carob powder (optional)
4 tablespoons sesame butter
Combine in a blender: 2 cups water and peeled almonds. Add the
other ingredients. When it is totally blended, add the rest of water.
Store it in a glass container in the fridge.
Yields 4 glasses.
To peel almonds: Soak them in hot water for 20 min.
Then rub them.

Cocoa/Mint Delight
janod@cox.net
Steep mint tea in 8 oz. of boiling water.
Add a scoop of Tofu Moo Carob and a splash of Liquid
Chlorophyll.
Garnish with fresh mint leaf and a shaving of Nature’s Sweet
Life dark chocolate bar.

Pumpkin Pie Latte
Luella Miller
2 1/2 cups Tofu Moo Natural
1/3 cup pumpkin puree
3 1/2 tablespoons Xylitol
4 heaping teaspoons Herbal Beverage
1/4 teaspoon pumpkin pie spice or 1/2 teaspoon cinnamon
1 1/2 teaspoons vanilla extract
In a small saucepan, whisk together all ingredients and
simmer over medium heat, stirring occasionally for
10 minutes. Heat through but DO NOT BOIL. Serve
immediately.

Thai -Go Cocktail

Steep 1 blueberry herbal teabag with
4 oz. of boiling water.
Let cool.
Add 1 oz. of Thai-Go and spritz with
4 oz. of seltzer water.
Garnish with slice of fresh fruit or berries.
Enjoy as an afternoon energizer.

PROTEIN DRINKS

Herbal Beverage/SynerProTein Mocha Slushy
Lyell Turner
2 teaspoons Herbal Beverage
1 scoop SynerProTein
Water and ice
SweetLeaf Stevia Chocolate drops to taste.
Blend in blender.

Frozen Coffee Protein Shake
Dr. Sylvia Callahan, ND
In blender container, place in this order:
1 oz. almond milk, unsweetened
1 oz. Coffeemate liquid
(sugar-free hazelnut or creme brulee)
1 oz. sugar-free Torani coffee syrup
(hazelnut or English toffee)
1/2 packet Stevia (or to taste) or 1/2 tsp. Xylitol
2 scoops Nutri-Burn Vanilla
Cinnamon to taste
1 shot decaf espresso (or 2 oz. very strong coffee),
regular or decaf.
Fill with small ice cubes and blend until smooth.
Top with whipped cream if desired. Sprinkle whip with
cinnamon and drizzle with Torani sugar-free mocha caramel
or sugar-free white chocolate sauce. Enjoy!
Tip: I have my espresso on a timer, so
it’s ready to blend when I get up in
the morning.

Nutri-Burn Chocolate Banana Shake
Frankie Avalon Wolfe, MH, PhD
2 heaping scoops of Nutri-Burn Chocolate
12 oz. ice cubes (or crushed ice
if using a hand blender)
6 oz. Nature’s Spring RO water
1 tablespoon Liquid Calcium
1 frozen banana, broken or sliced to
speed blending process (If you use a
fresh banana, add more ice to achieve
an ice cream texture.)
Add all ingredients to blender and blend to
a creamy, ice cream texture. You can use a
hand-held blender and put all ingredients in a
large plastic tumbler. (If using the tumbler and
hand-held blender, use crushed ice and be sure
to slice your banana.) Enjoy with a spoon!

Protein Smoothie
Evy Coppola
1 heaping scoop of SynerProTein
1 level scoop of Ultimate GreenZone powder
1/3 package of mixed organic or regular frozen fruit
1/2 - 1 banana
Fresh ginger (thumbnail size piece, peeled)
16 fl. oz. of either soy milk or almond milk
(vanilla, unsweetened or regular)
Blend and enjoy! Don’t add any water. Serves 3.
I can’t keep SynerProtein and
Ultimate GreenZone on my shelf
since I began offering these
smoothies after yoga class.

Breakfast Smoothie
Phil Goin
2 apples
2 bananas
Other colored fruit of choice (blueberries, etc.)
1 heaping scoop of Ultimate GreenZone powder
1 heaping scoop of SynerProTein
1/2 to 3/4 cup black cherry juice
Add a little water if it is too thick.
Blend in Vita-Mixer. Yields 2 servings.
Add a little Thai-Go, Recovery,
Berry Healthy or other NSP
drinks or fruits of your choice.

SNACKS/OTHER

Cinnamon Candied Nuts
Jeannie Mathis, RN
2 cups raw organic pecans, almonds, hazelnuts or walnuts
1 large egg white
3/4 cup Xylitol
1 1/2 teaspoons water
1/2 teaspoon ground cinnamon
Vegetable oil
Preheat oven to 325 degrees. Line cookie sheet with
parchment paper and brush heavily with oil. Whisk egg white
until frothy. Add water, Xylitol and cinnamon. Whisk to
combine. Add nuts and toss to coat. Spread nut mixture evenly
over cookie sheet. Bake 20–25 minutes. Cool prior to breaking
apart. Yield 12 servings, 1 ½ oz. per serving.

Ultimate Green Soup
Lyell Turner
2 scoops Ultimate GreenZone powder
1 vegetable bouillon cube
16 oz. hot water
4 oz. tofu
Mix the Ultimate GreenZone powder and bouillon with the
tofu in blender. Add hot water and mix.

Collatrim Chewies - the High-Protein, energy treat!

Jean Franceus
Put about 1 tablespoon of sunflower seed butter or almond
butter in a small dish.
Add 1 scoop of Collatrim Plus Powder.
Mix together with a fork.
Add more nut butter if you want to increase the caloric intake
and make it even more satisfying.
Then work in some coconut, carob chips, raisins, etc.

Sesame Seed Balls
Janiece Goin
3/4 cup peanut butter or your favorite nut butter
1/2 cup raw honey
1/2 cup NSP SynerProTein
1 cup rolled oats
1 teaspoon vanilla
2 tablespoons hot water
1/2 cup toasted sesame seeds (optional)
Mix all ingredients except the sesame seeds. Chill to make
rolling into balls easier. Toast sesame seeds 15 minutes at 325
degrees, or brown in a skillet and watch carefully. Make about
1” diameter balls. Roll balls in seeds and roll in hands again so
they stick. Store in fridge or freezer if they last that long.
I always make a double batch.
It’s a great protein snack!

PERSONAL CARE

Relaxing Bath Soak
Christa Lynne Strite
To tub of water, add:
1 cup Epsom salts
5–7 drops Lemon Bio essential oil
5–7 drops Pink Grapefruit Bio essential oil
5–7 drops Red Mandarin essential oil
Peppermint oil adds a “cooling” effect.

Fresh and Healthful Bath/Shower Gel
Marti Denton
1 oz. water
3 oz. Nature’s Fresh
1 oz. Massage Oil
2 oz. Aloe Vera Gel
2 capfuls of Sunshine Concentrate
1/2 – 1 oz. Natria Nourishing Cleansing Lotion
(or Cleansing Gel)
10–20 drops Essential Oil(s) of choice (I like Geranium
with Frankincense or a small amount of Patchouli)
Although this is a not quite a “gel” consistency, it can be added
to the bath water or poured in the hands or on a cloth or
shower scrubbie.

Bobbi’s Body Butter
Marilyn Gillam
2–4 oz. vitamin E cream
8 oz. Vaseline (original formula)
15 oz. pink baby lotion
4–6 oz. Natria Sunscreen SPF 30
Place all ingredients in a mixing bowl and beat with electric
mixer until blended and “fluffy.” Place in small containers and
give to friends.

(I do not agree with the above recipe. Vaseline and pink baby lotion have chemical ingredients and are not good for the body. I would try substituting our Golden Salve for the vaseline and our Natria Body lotion for the baby lotion. ~ Karen Doolan)

Youthful Hands
Cesar Miramontes
5 capsules of Parsley
1/4 cup water
Combine and stir. Wet a cotton ball with this solution and
apply to hands. Let dry for 15 minutes, then rinse. Then apply
NSP sunscreen. Repeat daily and see the difference in a
few weeks.

Youthful Skin Mask
Cesar Miramontes
Mix the pulp of one orange with
a dab of Flax Seed Oil or NSP Massage
Oil. Add 1 drop of Lemon Bio essential
oil. Spread over your face and neck and
let it sit for 20 minutes. Rinse with
warm water.

HOUSEHOLD/CLEANING

Air Freshener
Christa Lynne Strite
To one bottle of Nature’s Fresh add:
7–10 drops Lemon Bio essential oil
7–10 drops Pink Grapefruit Bio essential oil
7–10 drops Peppermint essential oil

Dishwasher Rinse Agent
Renate Licata
To 1 cup of water add 1 teaspoon of Sunshine
Concentrate and mix well. Pour into dispenser
where rinse agent usually goes. It does not
eliminate all of the spots on glassware, but this
way you don’t drink the residue that the rinse
agent leaves.

General Cleaner
JoAnn Snyder, C.H.
2 oz. white vinegar
2 oz. Nature’s Fresh
15 drops of lemon juice
Mix in cleaning bottle.

View this Recipe Book online (.pdf) or

Order extra hard copies of this recipe booklet with your next NSP order
Stock No. 5311-2 - $ .45 cents each