Blender

Blending Fair Trade coffee with Fair Trade cocoa allows us to support those who serve the world coffee and chocolate. It also helps us celebrate the classic European flavor combination of coffee and chocolate, mixed here as you might find them in an Italian café, with tangy mascarpone cheese and lemon. To make the cookie crumbs for the crust, see the recipe for Chocolate Sugar Dough (page 132) or buy plain cookies (like Pepperidge Farm Chocolate Chessman). Toss about twenty cookies of either type in the blender, pulse two or three times, and you will have dark chocolate cookie crumbs. You’ll need a cheesecake or springform pan, and most grocery store versions of this work fine. When the cake is baked and chilled, release the latch, slice, and serve. Be sure to clean your knife with a warm wet towel for each slice.

You’ll get some scratchy texture from this exfoliating salt scrub, which should be followed by a warm rinse for a lingering, silky texture on the skin. You’ll find the oils for this recipe in health food stores. The treatment works best at the end of a hot bath. For a less expensive version, use either almond or jojoba oil (instead of both).

What better way to indulge in a little chocolate than by adding it to a plethora of healthy greens, pine nuts, and feta cheese? You’ll be looking for an excuse to eat your vegetables with this surprising twist on vinaigrette.

You may want to prepare a double batch of these burgers so you’ll have enough to serve without the pita bread at another meal. Try them with roasted sweet potato wedges and fresh fruit.

An attractive dish for entertaining, this recipe has a Middle-Eastern flavor. If you are really in a hurry, try the alternate cooking method.

Get up and go with this satisfying breakfast drink. For a frosty presentation, put empty glasses in the freezer for just a few minutes while you are preparing the drink.

Does your morning routine need a wake-up call? This smoothie will energize you—and might even make you look forward to getting out of bed!