Crust Ingredients:

1 cup of unsweetened shredded coconut

1 cup of walnuts

1/4 tsp grey sea salt or pink rock salt

1/2 cup pitted Medjool dates

Crust Directions:

1. Place the coconut, walnuts, and salt in a food processor with a “S” blade. Blend until coarsely ground.
2. Add the dates, and process until the mixture resembles bread crumbs and begins to stick together.
3. Press ingredients into the bottom and sides of a 9-inch ( 23cm) pie plate by packing the crumbs with the back of a spoon or your fingers.
4. Place the pie in the freezer for 15 minutes.

Filling Ingredients:

3 firm avocados

3 tbsp ( 45 ml) of lime juice

1 tsp lime zest

1/2 cup raw honey

pinch of grey sea salt or pink rock salt

Filling Directions:

1. Process all ingredients in a food processor with the “S” blade until smooth.
2. Pour the filling into the pie crust.
3. Garnish with fresh slices of kiwi or extra thin slices of lime.

ENJOY!

Ingredients:

12 Medjool dates

1/4 cup pumpkin seed butter ( we used peanut butter)

1/2 tsp cinnamon

1/4 tsp ginger

2 tbsp tiger nuts ( we used hazelnuts)

24 whole pecans or 24 whole almonds

24 whole fresh raspberries

24 whole gingko leaves, freshly picked ( we used mint from our garden)

Directions:

1. Cut the dates in half and remove the pit.
2. Place the cut side up on the plate and squeeze ends to shape like a boat.
3. To make the stuffing, mix the spices and tiger nuts into the pumpkin seed butter and then place into a plastic bag.
4.Cut the tip off the corner of the bag and use to pipe into each date half.
5. As the topping, press pecans, or almonds into the center of each date boat.
6. Place a raspberry on one end of the date.
7. Fold each gingko leaf in half and pierce with a toothpick.
8. Insert into the filling to create a sail for each date “boat”.

ENJOY!

Ingredients:

1 15 oz. can of garbanzo beans, drained and rinsed ( or 2 cups cooked garbanzo beans)

1/2 tsp ground cinnamon

1 TBSP of canola oil ( we used 1 1/2 TBSP of melted butter)

1 TBSP of honey

Directions:

1. Preheat oven to 400˚F.
2. Place the beans between two paper towels and pat dry, loosening the outer skin of the beans.
3. Remove the outer skins of the beans, and pat dry to remove any other excess water.
4. In a bowl, whisk together the oil or melted butter and cinnamon. Add the beans and coat well. Place on a baking sheet.
5. Roast for 40 minutes.
6. Remove the beans from the oven, place in a glass bowl and toss with 1 TBSP of honey.
7. Place back in the oven and roast for an additional 7 minutes. Cool completely and serve!

ENJOY!

Ingredients:

1 bunch of asparagus

olive oil

salt, pepper and garlic powder if desire

*optional: feta cheese, parmesan cheese

Directions:

1. Preheat oven to 350˚F
2. Place asparagus in a large bowl.
3. Pour enough olive oil to coat the asparagus.
4. Add a pinch of salt, pepper and garlic power if desire.
5. Mix together and place on a baking sheet.
6. Roast in oven for approximately 10 minutes ( tender yet not too soft).

( sprinkle with optional cheeses if you like! )

ENJOY!

Ingredients:

1 avocado

1/2 tsp of garlic powder ( you can also crush 1 garlic clove)

Dash of salt and pepper to taste

1 TBSP or more of fresh cilantro

The juice of 1 lime

* It is a good idea to taste the guacamole while making to adjust the flavor to your liking.

Directions:

1. With the help of a parent, cut the avocado in half and remove the pit.
2. Scope out the insides and place in a medium sized bowl.
3. Add garlic, salt, pepper and cilantro.
4. Mix well and then squeeze the juice of 1 lime ( be careful not to get any seeds in the guacamole) and mix a little more.
5. Transfer the dip to another bowl and garnish it with a cilantro and a a tortilla chip. ( make it look pretty!)
6. Yummy things to dip in the guacamole are tortilla chips, pita chips, crackers, and even put in a sandwich!

ENJOY!

Ingredients:

350 ml organic milk

60 ml cocoa powder

3 oz bittersweet chocolate

1 egg, lightly beaten

180 ml confectioner’s sugar

15 ml cornstarch

350 ml Stonyfield plain organic yogurt

5 ml pure vanilla extract

*HBD optional: 1/3 cup of a type of nut, chocolate chips, coconut flakes  ( or a combo of one or 2 of them!)

Directions:

1. Using a saucepan, combine sugar, cornstarch and milk. Cook over medium high heat.

2. Whisk in lightly beaten egg, while stirring constantly.

3. Continue to cook until mixture is thick and coats the back of a spoon.

4. Stir in chocolate and cool.

5. Add vanilla, yogurt and extra goodies, if you like.

6. Follow your ice cream machine manufacturer’s instructions. ( you need this to add some fluff to the frozen treat!)

Enjoy!

PS  Click here to learn more about Stonyfield and see their other delicious recipes!

Happily link over to the fantastic site, BusyMomMedia, to print out their recipe.  Merrin and Pearl gave them their secret recipe!

ENJOY!

Ingredients:

1 recipe of pastry dough ( see below)

Flour for rolling out dough

1 large egg

apple sauce ( either add cinnamon or buy with cinnamon)

sugar, for sprinkling the pops before going in the oven

*Pastry Dough: In a food processor, pulse 2 1/2 cups of flour, 2 sticks of cold butter until mixture resembles a course meal. Sprinkle with 3 tablespoons of ice water and pulse dough again until the mixture holds together. Form dough into ball ( we made 2 balls) and refrigerate for 1 hour.

Directions:

1. Preheat oven to 350˚F

2. Roll out pastry dough to be approximately 1/8 inch thickness.

3. Use a 1 1/2 inch cookie cutter and cut the dough into circles ( we didn’t have one so we used the top of a Kleen Kanteen bottle)

4. Place half the circles on a cooking sheet lined with parchment paper. Add a small amount of the applesauce on the circle, place a popsicle stick on top of the applesauce, and finally add  another circle on top and carefully seal the two circles.

5. Brush the tops with beaten egg then sprinkle with sugar and freeze for 15 minutes.

6. Bake for 25 minutes, rotating sheet halfway through.

7. Let cool on sheet before serving.

ENJOY!

This recipe was adapted from Martha Stewart.com … thanks Martha – my kids LOVED making and eating these!

Ingredients:

5 to 8 bags of your favorite herbal tea ( we like Tazo Sweet Orange and Red Zinger)

6 cups or so of hot water

Glass jar or pitcher

ice cubes

*optional: dried cranberries, sliced oranges, lemons or apples, mint, a spoonful of honey if desire

Directions:

1. Begin boiling water.
2. Place tea bags in glass jar or pitcher.
3. Pour hot water into the jar/pitcher with the tea bags.
4. Let sit for at least 5 minutes ( the longer you wait the stronger the tea).
5. Add ice cubes, and optional ingredients to add some color, extra nutrition and festivity to your drink!
6. Pour or ladle into your glasses and don’t forget your glass straws!

ENJOY!

Ingredients:
3/4 cup of butter
1 1/2 TBSP all purpose flour ( try cornstarch for gluten free)
1/2 TSP salt
1/4 TSP of pepper ( best if you can use white pepper)
1  1/2 cups of milk ( have a little extra on hand in case you need to thin the sauce later)
2 cans tuna ( or use canned wild salmon)
a dash or two of Tabasco sauce
white rice ( brown is healthier but white tastes best with the creamed tuna sauce)

Directions:

1. Melt butter on low/medium heat until liquidy.
2. Add flour/corn starch and mix until all lumps are gone.
3. Let mixture simmer for 3-4 minutes, stirring occasionally.
4. SLOWLY add milk to mixture and stir until thick. If mixture gets too thick or chunky, add more milk and/or stir with a whisk.
5. Add a bit of Tabasco. Mix. Add salt and pepper and stir some more.
6. Break up the tuna chunks with a fork in a bowl then add to mixture.
7. Simmer a few more minutes. And your sauce is done!
8. Serve over steamed rice.
9. Add a few dashes of Worcester Sauce or some extra flavor!

ENJOY!