r e c i p e s

amanda's yummy granola bites

1tsp vanilla

1/2 C peanut butter (i used sunflower seed butter- surely any nut/seed butter would be fine)

1/4 C molasses

1/4 C dk brown sugar

1/2 C honey

1/2 C nuts (i used chopped cashews)

1/2 C almonds (grind to meal for smoother texture) (i used chopped pecans)

1/2 C dried cranberries (use any dried fruit)

2 C oats (using quick cook works a little better, texture wise...)

2 C toasted rice cereal
1/4 C wheat germ (i use a little wheat germ and some flax seeds) 

a little nutmeg & cinnamon 

 - heat top five ingredients in a large saucepan until well mixed

- mix dry ingredients in bowl and add to hot mixture (turn off heat)

- stir until mixed

- spoon into mini muffin tins and press down (butter the bottom of a small glass to press the granola down)

- let stand an hour or so...ready!!

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COFFEE CAN ICE CREAM

- 1lb coffee can
- 2-3lb coffee cans*

*(the cans need to be metal for the cold factor, but plastic lids are great! i was able to find kroger brand still does metal! everyone else has gone plastic...)

- 1 pint half and half
- 1/3 c sugar
- vanilla bean
- rock salt 
- ice
- duct tape
- any other toppings or fun flavors...it might be fun to crush up ginger snaps or cookies or add fresh fruit!

- pour cream and sugar into smaller can, seal, and duct tape...
- place in the larger metal can, fill with ice and rock salt alternatively, seal, and duct tape...
- kick or roll the can for 10 minutes!
- open the larger can and pour out water
- open the smaller can and scrape ice cream off of sides and give a good stir. now is a good time to add any flavors like vanilla bean, fruit, or crushed cookies...

- replace lid on smaller and seal again with duct tape. place inside large can, add more ice and salt, and reseal with lid and duct tape.

- roll another 10 minutes...
- unwrap everything and enjoy!

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Cucumber Avocado Gazpacho

Serves 2

1 small avocado
1 cucumber, peeled and de-seeded, plus additional cuke for garnish
1 tablespoon onion, minced
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
¼ teaspoon celtic sea salt
¼ teaspoon chili powder
1 cup water
smoked paprika, to garnish

1. Throw avocado, cucumber, onion, oil, lemon juice, vinegar and water in Vita-Mix (or other high speed blender)
2. Puree on high speed until smooth
3. Blend in salt and chili powder
4. Serve, garnishing with extra cucumber cubes and smoked paprika if desired
5. 
   

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emily's fabulous and simple granola:

3 cups rolled oats
1 cup chopped pecans
1/3 cup veg oil
pinch of sea salt
1 cup whole wheat pastry flour (at earth fare in bulk section)
2/3 cup grade B maple syrup
2 tsp. vanilla extract
1 tsp. cinnamon
mix everything in a bowl until well-coated; spread on a lightly oiled or
foil-lined cookie sheet; bake at 325 for approx. 30 minutes, turning half way
through; allow to cool and store in tightly sealed container (keeps 1 week if
left out or several if refrigerated, and it freezes well).