Serves: 1 Prep time: 5 minutes Ingredients: 100ml orange juice 100ml carrot juice 50ml apple juice 30ml CherryActive concentrate Handful of ice Get making! Place all of the ingredients into a blender and whizz up until smooth and frothy. Pour into a bottle or glass and enjoy straight away!

Serves: 2 Prep time: 10 mins Ingredients: 1 apple, cored and chopped 2 tablespoons oats 250ml almond milk 30ml CherryActive Whizz all of the ingredients in a blender until quite thick and smooth. Pour into a glass, sprinkle over crushed flaked almonds for extra taste and enjoy!

Serves: 1 Ready in: 5 mins Ingredients: 30ml Active Edge CherryActive concentrate Half a frozen banana 2 tablespoons cacao or cocoa powder 1 scoop chocolate protein powder 150ml almond milk Pinch of cinnamon Cacao nibs, to sprinkle on top Place the smoothie ingredients in a blender and whizz up until quite thick and smooth. Pour into a glass, sprinkle over some cacao nibs and enjoy!

The perfect breakfast to fuel the day ahead. Makes: one bowl Ingredients: For the bircher: - 50g gluten-free oats 10g chia seeds 100ml milk 8 mashed raspberries 30ml CherryActive concentrate 50g Greek yoghurt 5g vanilla extract To decorate: - Fresh raspberries Pumpkin seeds Pomegranate seeds Mix all of the ingredients together in a bowl. Leave for at least 10 minutes or overnight if meal prepping Top with fresh raspberries and pumpkin seeds.

A sweet, warming salad drizzled with a refreshing tangy dressing. This is excellent warm or cold. Add some protein if you wish - eggs, fish or chicken works well. Serves: 4 Preparation time: 15 minutes Cooking time: 24 minutes Ingredients: 800g Butternut squash peeled and cut into chunks (~2cm) 4 tbsp olive oil 1 tsp sea salt black pepper 2 garlic cloves, crushed 3 tbsp raspberry vinegar 15mls CherryActive concentrate 1 red onion, diced Pinch of chilli flakes 2 tbsp chopped fresh mint 200g mixed salad leaves 150g feta cheese, crumbled 60g toasted cashew nuts Method Heat the oven to 200C, gas mark 6. Place the butternut squash in a large baking dish. Toss with two of the tablespoons of olive oil and season with salt and pepper. Bake in the oven for 20 minutes until golden and soft. Heat the remainign oil in a frying pan. Add the onion and garlic and saute for two minutes.  Pour in the vinegar, CherryActive concentrate, chilli flakes  and simmer for two minutes until syrupy. Place the salad leaves on a large platter or bowl. Spoon the butternut squash on top and drizzle over the cherry dressing, feta, chopped mint and toasted nuts to serve. 

This is a really easy recipe and well worth a try. The sweet marinade keeps the duck breasts beautifully moist and full of flavour. Delicious warm or cold as a salad.  Preparation time: 15 minutes Cooking time: 25 minutes Serves: 4  Ingredients: 4 Duck breasts Salt & Pepper 200g Fine green beans trimmed 100g Sprouted broccoli florets 150g Cherry tomatoes, halved 1 Red onion, finely chopped 60g Pecan nuts For the dressing:-  3 tbsp Raspberry vinegar & walnut oil 1/2 tsp Dijon mustard & salt and pepper For the marinade:- 360mls CherryActive concentrate 3 tbsp Tamari soy sauce 2 tbsp Balsamic or raspberry vinegar 2 tbsp olive oil  Black pepper and a pinch of garlic salt Directions:  Make up the marinade by whisking all the ingredients together. Score the fat side of the duck breasts and place in a shallow try. Pour over the marinade, chill for two hours or overnight.  Make up the dressing by whisking all the ingredients together and set aside. Preheat the oven to 300C, gas mark 6. Heat an oven proof frying pan. Drain the duck breasts and place the skin side down in the pan. Lower the heat and cook for 10 minutes. Place the pan in the oven and coo for a further 10 minutes. Remove from the oven and place on a board. Cover with foil and allow to rest fro 10 minutes, slice thinly.  Using the same pan, saute the onion, tomatoes and pecan nuts in the juices for two to three minutes until the onion is soft.  Place the broccoli and green beans in a pan of boiling water and blanch for two minutes until just cooked but still crisp. Drain.  Divide the broccoli and green beans between four plates. Top each plate with a duck breast then spoon over the onion and cherry mixture. Drizzle with a little dressing to serve. 

Serves: Makes 1 jar Ingredients: 50g rolled oats 3 tbsp chia seeds 220ml almond milk 30ml CherryActive Concentrate 2 tbsp maple syrup 50g frozen or fresh mixed berries Serve with: Yogurt (dairy-free or plain) Pomegranate seeds Pumpkin seeds Bee pollen Method: The night before, mix everything together in a sealed jar or tub. Stir really well to make sure everything is combined. In the morning, spoon into a bowl or eat straight from the jar with your toppings!

Serves: 2 Prep time: 10 minutes Ingredients: Handful of ice 480ml tomato juice 100ml vodka 1 tablespoon lemon juice 60ml CherryActive A few drops of Worcestershire sauce A few drops of Tabasco sauce Pinch of celery salt Pinch of black pepper Put the ice in a large jug then pour in the tomato juice, vodka, lemon juice and cherry concentrate and give it a good shake. Add the Worcestershire and Tabasco sauce, salt and pepper. Give it another good stir then stain into two glasses. Add more ice if you wish and serve with a celery stick - enjoy!