yogurt dipped snacks

This is a really quick and simple snack that is great for everyone! You could even leave it up to the kids to prepare while you are busy with something else.

I used organic Cheerio type cereal and extra ripe strawberries with organic vanilla yogurt, but really the possibilities are endless.

First I put all of the chopped strawberries into one bowl and the Cheerios into another. Be mindful of what little or big mouths may be enjoying this treat and size your pieces accordingly. Since the fruit will be frozen it may be difficult to bite through and we don't ever want anyone to choke.

Next, coat the contents of each bowl in yogurt. Then one by one hand dip them into the yogurt for a nice thick coat and place on a plate covered with wax paper. Once all of the pieces are laid out, cover with an additional piece of wax paper and freeze for atleast 30 minutes.

If serving these at a party or as a special treat you can add sprinkles for some extra oomph! Add them prior to freezing.

Have fun and enjoy!

Mushrooms in your juice?!

No, not the trippy kind!

1 (white) mango
1 zucchini
5 white mushrooms
1 honey crisp apple
1 pear
1" cube of ginger

Juice.

Note: mushrooms are the only vegetarian/ vegan food that contain vitamin d naturally!

"the juice"

I found inspiration on a blog of a man who lost his wife to cancer. He credits this juice to extending her life by 6 months. During a time when all she could stomach was ice cream and cold desserts, he bought a juicer and her body was able to handle and benefit from this juice.

I changed his recipe a bit based on what I had available, but you can see his original post here:

http://ericwilder.blogspot.com/2008/12/you-cant-juice-avocado.html

Thursday morning's cancer fighting juice

2 honey crisp apples
1 white mango
1 broccoli stalk and crown
2 kale leaves
6 baby carrots

Juice.

Note: I never add the kale first.
Note 2: I tried to add blue berries, but they didn't seem to add any juice.

pumpkin donuts

2 c unbleached all purpose flour
2 tbsp raw sugar
1 1/2 tbsp baking powder
1/2 tsp salt
1 tsp powdered ginger
1/2 tsp cinnamon

In a separate bowl:

1 c coconut or almond milk
1/4 c melted butter
1 large egg
1 tsp vanilla extract

1. Fill a 12" skillet with 1" coconut oil. Heat oil to 350 and begin forming your doughnut shapes remembering to keep your hands flour-ed because the dough is sticky!

2. Drop donuts into oil making sure they do not touch the donuts on either side. If making traditional donut shapes, add a dash of water to help the circle connect.

3. Fry for 2-4 minutes on each side or until golden brown.

4. While donuts are frying, you can mix the filling:

1 part pumpkin butter
1 part fresh pumpkin or sweet or cream cheese

Mix well and add to a pastry bag

5. Once you remove the donuts from the heat, sprinkle with cinnamon and sugar. Immediately fill with filling mixture by inserting the pastry bag tip a little bit more than halfway into the donut hole or by filling the traditional circular donut's open center.

6. Enjoy warm!

Green soothing juice

1 large pear
1 large cucumber
1 handful parsley

Juice and drink. Slightly pulpy, very light and refreshing.