Recipe eBook

10 Wonderful Recipes usingMaqui Superberry™ including:

*Maqui Mai Tai

*Frozen Maqui Smoothie

*Maqui Chicken Breast

*Maqui Shrimp Gazpacho

and more ...

Ginger Maqui Cocktail

Naturally Pure Scientifically Proven

Maqui Champagne Cocktail

Serve 8

For Ginger syrup: 4-inch piece ginger, peeled and roughly chopped 1/2 cup sugar 1 cup water Place all syrup ingredients in a saucepan and simmer until sugar dissolves and the ginger is infused in the syrup, about 20 minutes. Strain and allow to cool before use.

For the cocktail: 4 oz Maqui SuperberryTM1 lime, juiced 2 cups vodka 1 cup ginger syrup3 cups club soda Shaved ginger, as garnishBluebberies, as garnish

Mix all ingredients for the cocktail together in a large pitcher. Put ice in glasses and fill glasses about 2/3 full. Garnish with a shaving of fresh ginger and some blueberries.

Yield: 4 drinks 4 shots of Grand Marnier4 oz of Maqui SuperberryTM4 teaspoons honey 1 bottle Champagne, well chilled 4 chilled Champagne flutes

Add the Grand Marnier liqueur, honey, and maqui, mix well. Fill 1/3 of the chilled glasses with the maqui mixture and then fill the rest of the glass with Champagne.

Yield: 1 drink 1 egg white, lightly beaten* Powder Sugar 1 oz Malibu Rum 1 oz Myers's Plantation Rum1/2 ounce Cointreau 1 oz fresh orange juice ¾ oz fresh lime juice 1 oz Maqui SuperberryTM1 cup Crushed ice Orange slice, for garnish Pineapple spear, for garnish Cocktail cherries, for garnish

Dip the rim of tall glasses into the egg whites, and then the powder sugar Pour all the liquids into a cocktail shaker. Fill it with ice and shake for about 30 seconds. Fill the glasses and decorate with cherries, pineapple, and/or orange slices, and drink with a straw.

Maqui Mai Tai

Maqui Chocolate Mousse

Naturally Pure Scientifically Proven

Serve 6 1 1/2 cups whipping cream 8 ounces Godiva dark chocolate chips 1 teaspoon of powdered espresson2 oz Myers's Plantation Rum2 oz Maqui Superberry™4 tablespoons unsalted or organic butter 2 large egg yolk4 tablespoon sugar Unsweetened cocoa powder or chocolate curls, for garnishRaspberries, for garnish

Chill 1 1/2 cups whipping cream in refrigerator.

In a double boiler or small saucepan set over low heat, combine the chocolate and butter. Stir often, just until to melt and smooth. Remove from the heat. Stir in coffee, rum, maqui, and egg yolk. Cool, stirring occa-sionally to just above body temperature.

In a chilled mixing bowl, stir in the whipped cream into the chocolate mixture to lighten it. Fold in the remain-ing whipped cream in two doses. Do not over work the mousse. Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with raspberries and unsweetened cocoa or chocolate curls. Serve chill.

Serve: 6

1 cup whole milk 1 cup vanilla yogurt 1/2 cup freshly squeezed orange juice 2 to 3 table spoon of honey 1 bananas, peeled and cut into 2-inch pieces 1 cup of fresh strawberries, raspberries, or cherries 3 oz Maqui Superberry™1 to 2 cups crushed ice

In a large-capacity blender combine all of the ingredients and puree until smooth. Serve the smoothies in chilled tall glasses.

Note: For non-dairy smoothies, substitute 1 cup rice milk for the milk and yogurt. Or, use soy yogurt or milk instead of dairy.

Frozen Maqui Smoothies

Warm Strawberry Salad with Maqui Frozen Yogurt

Naturally Pure Scientifically Proven

Serve: 4 Maqui Frozen Yogurt: 2 cups plain yogurt 1 ¼ cups simple syrup 2 ounces of Maqui Superberry™

Strawberry salad: 1 cup raspberries 1 1/2 tablespoon sugar 16 large strawberries, hulled and thinly sliced

Making the Maqui Frozen Yogurt: In a bowl, whisk together the yogurt, simple syrup, and Maqui Superberry™. Chill for 30 minutes; then freeze in an ice cream maker according to manufacturer's instructions. Keep in freezer.

Making the Strawberry Salad: puree the raspberries and sugar in a blender. Divide the puree on among 4 plates, spreading evenly to coat the bottom of each plate. Using 4 strawberries per plate carefully fan them on top of each other, starting at the edge and spiraling in to the center. Preheat the oven to 450 degrees F. Bake the strawberries until just warm, about 2 minutes.

Take the frozen maqui yogurt out of the freezer. Cut into 1 1/2-inch think slice. Place a slice of frozen maqui yogurt in the center of each plate. Serve immediately.

Maqui Mixed Berry Salad

Serve: 4 2 tablespoons lemon juice 2 tablespoons Grand Marnier2 oz Maqui Superberry™1 tablespoon honey 1 8-ounce container strawberries, trimmed 1 8-ounce container blueberries 1 6-ounce container raspberries 1/5 cup chopped fresh mint leaves

In a small bowl, whisk together the lemon juice, Grand Marnier, Maqui, and honey. In a large bowl combine the berries and the mint. Pour the dressing on top and toss gently.

Maqui Chicken

Naturally Pure Scientifically Proven

Serve 4

1 tablespoon olive oil4 boneless chicken breast, skin on 1/2 sweet onion, finely chopped 1 tablespoon minced garlic1 teaspoon parsley2 oz Maqui SuperberryTMSalt and pepper to taste 1 teaspoon Emeril’s Original Essence1 cup baby portabella mushrooms ¼ cup red wine1/2 cup raisin1 tablespoon brown sugar 2 tablespoons brandy 1/2 cup chicken stock

Heat olive oil in medium pan. Sautéed the onion and garlic for 3 minutes. Gently fry the chicken for 5 minutes. Add parsley, maqui berry, salt, pepper, and essence. Add brandy and chicken stock. Turn chicken, cover pan, and cook for another 5 minutes. Add mushrooms and red wine. Stir in raisins and brown sugar. Bring sauce to boil and reduce until thick.

Serve: 4 ½ cup light olive oil 1 teaspoon minced garlic 3 oz of Maqui SuperberryTM½ cup balsamic vinaigrette1/2 teaspoon brown sugar 1 teaspoon parsley1 tablespoon minced basil1/4 teaspoon salt 1/4 teaspoon fresh ground black pepper 4 cups mixed greens8 endive spears 1/4 cup macadamia nuts 4 ounces goat cheese, crumbled 1 avocado, peeled, seeded, and thinly sliced

In a bowl, mix and stir the olive oil, garlic, maqui, and vinegrette together. Add the sugar, parsley and basil and continue stirring. Add the salt and pepper.

To make the salads, in a large bowl, combine the greens with the endive and macadamia nuts. Toss with the maqui vinaigrette until lightly coated. Season with freshly ground black pepper.

Divide the tossed greens among 4 plates and top with the goat cheese. Arrange 2 endive spears and decorate with avocado slices.

Mixed Salad withMaqui berry Vinaigrette

Serves: 6 Ingredients for shrimp: 3 teaspoons dried parsley3 tablespoons ground cumin 3 tablespoons crushed garlic 1/2 teaspoon sea salt 1 1/2 teaspoons freshly ground black pepper 1 teaspoon of Emeril’s Original Essence6 tablespoons extra-virgin olive oil 2 dozen 21/25 count shrimp, shelled, deveined, and butterflied

Preparing the shrimp: Mix all the ingredients except for the shrimp in a 1-gallon zip lock bag. Add the shrimp and marinate in the refrigerator for 4 to 6 hours. Remove the shrimp from the marinade and place on the grill (medium heat). Cook until the shrimp is opaque. Remove from heat and cool immediately.

Ingredients for gazpacho sauce: 1 can of Del Monte diced tomato (Basil, garlic, and oregano)2 tablespoon raspberry vinegar2 ounces of Maqui Superberry™1 tablespoon crushed garlic½ cup of brown sugar1 cucumber, peeled, cut into 1/2-inch cubes 2 avocados, peeled, pitted, cut into 1/2-inch cubes 1 red onion, peeled, cut 1/2-inch long2 tablespoons of basil paste Salt and pepper1 limes, juiced

Lime slices, for serving Crackers, for serving

Preparing the gazpacho sauce: Mix all the ingredients together. Add the shrimp to the sauce. Mix together and serve in a martini glasses with slices of lime and crackers.

Maqui Shrimp Gazpacho

Naturally Pure Scientifically Proven