Ingredients

• 8 cups old fashioned oats
  
• 2 cups assorted grained cereals to taste (generic Cheerios cereal, wheat/oat chex, wheat/oat flakes)
• 1 1/2 cups of unsalted mixed nuts (no peanuts)
  
• 2/3 cup Hey Shuga!
  
• 1 1/2 cups brown sugar
  
• 1/3 cup molasses
  
• 1 cup water
  
• 3/4 cup canola or sunflower oil
  
• 1 tsp salt
  
• 2 tsp ground cinnamon
  
• 3 tsp vanilla
  *1/2 cup raisins (optional)

Directions

1. Pre-heat oven to 300 F degrees.
   
2. Mix all of the dry ingredients in a large bowl.
   
3. In a saucepan, combine sugar, water, oil, Hey Shuga!, molasses, salt, cinnamon, vanilla and mix on medium heat until sugar is dissolved, do not boil.
   
4. Slowly pour mixture over dry ingredients and coat well.
   
5. Prepare 2 baking sheets; spray with Pam is best. Bake 30 minutes at 300 degrees, remove and mix and bake for another 20-30 minutes. Remove and check for desired dryness.
   * Remember that granola will dry out after it cools so if it feels a bit moist that is fine. When cooled remove for storage and add dried fruit if desired.

Ingredients

• 1 1/4 cups boiling water
  
• 1/2 cup old-fashioned oats
  
• 2 tbsp butter (for a vegan bread substitute for vegan margarine)
  
• 1/4 cup Hey Shuga!
  
• 1 1/4 tsp salt
  
• 1 package active dry yeast (2 1/4 tsp)
  
• 3 1/4 cups all-purpose flour
  
• 1/2 cup chopped walnuts
  
• 1/2 cup cranberries

Directions

1. In a large bowl combine boiling water, oats, butter, salt and Hey Shuga. Stir gentle but firmly to combine. Add the yeast, stir.
   
2. Add the walnuts and cranberries and stir once again.
3. Stir in the flour and knead until everything is smoothly incorporated.
   
4. In a lightly oiled bowl place the kneaded dough turning it until it gets all coated with the oil.
5. Cover the dough and let rise in a dark and warm place for at least 1 hr.
   
6. Shape the dough on a loaf shape or on small/medium individual rolls and place on a baking sheet or loaf pan. Cover the pan or baking sheet and let rise again for 1 hr.
   
7. Preheat oven to 375 F. Uncover the pan and bake the bread for about 30-40 minutes, or until golden brown.
   
8. Let it cool, and enjoy!

Ingredients

Salad

• 4 cups Romaine lettuce or baby spinach leaves
  
• 1 small, ripped avocado (diced)
  
• 1/2 cup Walnuts
  
• 1/2 Feta cheese (fat free optional)
  
• Green onions (cut in tiny cubes)
  
• 2 pears (cored and thinly sliced)

Vinaigrette

• 1/3 tbsp red wine vinegar
  
• 1 tsp of Hey Shuga!
  
• 1/4 tbsp. olive oil
• 2 tbsp lemon juice
  
• Salt and pepper to taste

Directions

1. Mix together all the ingredients of the salad. Mix and stir ingredients of the vinaigrette. Pour vinaigrette on the salad and mix. Serve and enjoy!

Ingredients

• 4 Ripe Avocados
  
• 1 Cup Unsweetened Cocoa
  
• 1/2 Cup Hey Shuga! ( or 1/4 cup of Lil'Shuga)
  
• 1 Tbsp Vanilla Extract

Directions

1. Cut open avocados and scoop out the insides, discarding the pits
   
2. Cut avocados into small pieces and mix with all other ingredients
   
3. Blend until smooth with an electric mixer or food processor
   
4. Pour/scoop into small serving bowls or glasses.

Recipe Courtesy of Unofficialfoodguide.com

Ingredients

Cake

• 3 cups of grated carrots
  
• 2 cups all-purpose flour and more for dusting
  
• 1 cup Hey Shuga! (or 1/2 cup of Lil' Shuga)
  
• 1 cup granulated sugar
  
• 2 tsps baking soda
  
• 2 tsps cinnamon powder
  
• 1/2 tsp ground nutmeg
  
• 1 tsp salt, 4 eggs
  
• 1 1/2 cups vegetable oil and
  
• 1 1/2 cups chopped walnuts.
• Toasted shredded coconut and shopped pecans (optional garnish)
  
• Two 9 inch and deep cake pans. Oil spray to grease pans. Parchment paper to line pans

Cream Cheese Frosting

• 16 oz softened cream cheese
• 1 stick softened butter
  
• 2 tbs Hey Shuga! sugar syrup
• 2 cups confectioner's sugar
  
• 1 tsp vanilla extract

Directions

1. Preheat oven to 350F
2. In a large bowl, combine dry ingredients
3. Add beaten egg, one at a time in the flour mixture while mixing with hand mixer
   
4. Add oil and Hey Shuga! and incorporate
   
5. Mix in carrots and walnuts until batter is well blended
   
6. Grease the two 9 inches cake pans and dust them with flour. Line the bottom of the pan with parchment paper
   
7. Divide batter into the two cake pans. Gently shake and knock the pans on the kitchen top to release any air bubbles
   
8. Bake the cakes for 40 to 50 mins or until an inserted skewer comes out cleans from the center of the cakes
   
9. Let them cool for 10 mins
   
10. Use a flat plastic spatula and gently loosen the cakes from the pans' edges. Remove cakes to continue to cool on wire rack before frosting

1. In a large bowl, mix cream cheese and butter with hand mixer until smooth and light
   
2. Mix in vanilla extract and syrup
   
3. Add one cup of confectioner's sugar one at a time while mixing.
   Frost cakes and garnish with toasted coconut and pecans

Ingredients

Recipe Courtesy of Unofficialfoodguide.com

• 4 cups of frozen strawberries
  
• 1 can (12 oz) frozen pink lemonade concentrate
  
• 1.5 cups rum
  
• 1 to 2 Tbsp of Hey Shuga! (1 tsp of Lil' Shuga)
  
• ice cubes
  * Confectioner's sugar and a slice of lime for garnish.

Directions

1. In a blender, add and puree ingredients
   
2. Add ice until desired consistency
   
3. Add confectioner's sugar on a small plate
   
4. Wet the rim of the glasses with lime. Dip rim in sugar. Repeat with the rest of the glasses
   
5. Pour daiquiri into all glasses and serve immediately

Ingredients

Recipe Courtesy of Unofficialfoodguide.com

• 1 cup frozen berries (strawberries, blueberries and raspberries)
• 1 large banana
  
• 6 oz organic vanilla yogurt
  
• 1cup organic milk
  
• 1 to 2 tbs of Hey Shuga! (or 1 tsp of Lil' Shuga)

Directions

1. Slice banana to 1-inch pieces
   
2.  In a blender, add and puree ingredients
   
3. Pour in chilled glasses and serve immediately

Ingredients

Recipe Courtesy of Unofficialfoodguide.com

• 3 bags of Lipton natural tea
  
• 1 1/2 cup of fresh milk
  
• 1/2 cup of water
  
• 1 clove
  
• A dash of nutmeg powder and a dash of cinnamon powder
  
• Hey Shuga! or Lil' Shuga! to taste.

Directions

1. In a small saucepan, boil water and add tea bags and spices
   
2. Add milk and stir until tea is bubbly. Remove from heat
   
3. Stir occasionally and let tea seep until the mixture turns brownish in color (approximately 3 mins)
4. Remove teabags and clove. Pour the mixture into a large cup. Add Hey Shuga! or Lil'Shuga to taste
   
5. To create the "pull" effect, pour the mixture into an empty large cup. Repeat another time so that the tea has bubbles. Be careful not to burn yourself!
   
6. Serve in two cups with your favorite biscuits