We may celebrate different holidays and we may celebrate them differently, based upon our own upbringing or family and ethnic traditions, but in every culture, for every holiday, we can incorporate healthy and homemade foods and gifts to make our holiday celebrations healthy (or slightly healthier). I personally believe that special foods and special recipes are very appropriate for special times and we may have and serve foods during our holiday celebrations that we would not indulge in any other times.

However, any time of year gifts and special foods straight from the kitchen are always appropriate, budget-friendly and always appreciated. While it’s easy to buy a gift certificate or a new CD or DVD, it takes time, effort and care to make homemade gifts.

In our book (written with Shonda Parker of Naturally Healthy), entitled “Naturally Healthy Cuisine, Real Food for Real Families“, we have a chapter called Homemade Gift Giving. In this chapter we highlight some wonderful homemade gifts that wow your friends and family and say that you care.

Baskets – I love to buy baskets all year long when I find them inexpensively at yard sales, thrift stores or Goodwill. That way I have a good supply should a birthday, holiday or even a new baby or someone is sick need come along. I pick a basket, line it with pretty colored paper and stuff it with homemade goodies. I like to theme my baskets. Some years I have made homemade whole grain pasta baskets with 1-2 pounds of different homemade whole grain pastas, homemade sauces , a loaf of homemade crusty bread and a head of garlic. Other years it might be fruits and nuts, or homemade baked goods (see below), or breads, jellies, compound butters. You can decorate the baskets with ribbons, yarns or paints, or do like I do and leave them natural.

Jars and Bottles – Again, I try to find these very inexpensively throughout the year as I visit yard sales and Goodwill, and I have found some lovely bottle, jars and canning jars that are perfect for gift-giving. I fill the sanitized jars and bottle (depending on the jar size and shape) with homemade bath salts, homemade caramel sauce, jams, jellies, homemade herbal vinegars, home dehydrated fruits, layered beans for beans soup, layered whole grain cookie or cake mixes or even baked whole grain quickbreads right in the canning jars with instructions to refrigerate if not consuming right away.

Mugs – I have found lovely big mugs at the dollar stores, or again, my favorite places such as yard sales and thrift stores. In the mugs I pack homemade hot cocoa mix, or homemade candies, wrap the mugs and their contents in colored plastic wrap and tie with a bow tying the instructions to the bow.

Tea Cups (with or without saucers) – Fill these up with homemade herbal tea blends. To save money, buy these in bulk.

Decorated and Antique Plates – I look for these used and unchipped. I like to load these up with homemade cookies, muffins, scones and other baked goodies and wrap with colored wrap. It’s so much nicer than putting them on a disposable tray and the recipient gets to keep the lovely plate. I try to find ones that look interesting and old, but clean up nicely.

Bags – Fill these with homemade flavored and glazed popcorn, candies or cookies.

Last Minute?

If you haven’t had the time or the extra few dollars to pick up the mugs, plates, bottles, baskets and jars and find yourself at the last minute needing some homemade gifts to give, here are some simple ideas and recipes.

 Pizza Party – Make up several Personal Size Whole Grain Pizza Crusts, 1-2 cans organic tomato paste and the recipe  for Simple Delicious Pizza Sauce. Place these in any container, or simple wrap with instruction card. (Pictures)

Pasta Party – as above, homemade whole grain pasta, homemade sauce, wrap with cooking directions (fresh pasta cooks in 3-4 minutes) and instructions to refrigerate or freeze fresh pasta until ready to use. My Homemade Pasta recipes are here and pictures are here.

Homemade Whole Grain Breads       

Vickilynn’s Absolute Best Challah 2-loaf and 6-loaf recipes

Award-Winning Whole Wheat Bread

For more ideas and recipes, check out this list of links to wonderful Real Food recipes and homemade gifts. I hope you check them out and tell them that Vickilynn from RealFoodLiving sent you!

Baking – Muffins, Breads, Cookies

Candy

Whole Wheat Gingerbread People

Whole Wheat Peppernuts

Whole Wheat Snickerdoodles

Cinnamon Glazed Popcorn

Kettle Corn with Coconut Oil

Homemade Caramel Sauce 

Better Than Starbucks Pumpkin Scones

Gifts in Jars

Homemade Gifts 

King Arthur Monster Hot Cocoa Mix 

Cold, wet weather just cries out for warming, comforting real food soups! Served with toasted homemade, hearty whole grain bread, Homemade Cream of Broccoli Soup provides warmth and comfort for the body and soul.

I used fresh, organic broccoli, but this would work with frozen broccoli as well.

Be sure to use homemade chicken or turkey stock (organic preferred) for the best taste and nutrients.

CREAM OF BROCCOLI SOUP (GF and Dairy-Free options)

Serves 6-8

4 Tablespoons extra virgin olive oil

1 medium onion, sliced

3 garlic cloves, minced

3 medium [organic] potatoes, diced into small cubes [peeling is optional, we like the peels on]

6 cups of  [fresh, organic] broccoli, cut into small florets

6 cups [homemade] chicken stock

2 cups heavy whipping cream [or thick almond milk]

a pinch of nutmeg [to taste]

salt and pepper [to taste]

1 cup cheddar cheese [optional]

Heat a stockpot over medium heat to warm it through. Add in oil and spread to cover bottom of pan. Add in onions, garlic and potatoes, stirring to cover with oil.

Sweat the veggies for about 5-6 minutes over medium heat, long enough for the onions and potatoes to become softened, but not for the onions to brown.

Add in the broccoli florets, chicken stock, cream, nutmeg, salt and pepper. Bring to a boil. Reduce the heat to a simmer and let simmer until broccoli is tender (if using fresh, this might take 10-15 minutes, if using frozen, it will take less time).

If using cheese, stir in until melted.

Remove soup from heat. With an immersion blender right in the cooking pot (or carefully ladle soup in batches into a regular blender or Vitamix) puree the soup until silky smooth. Taste and adjust seasonings.

Ladle into bowls and serve.

Optional: Garnish with more shredded cheese

We did not use cheese and we topped our soup with roasted and crumbled kale leaves, roasted until crispy in extra virgin olive oil and salt, crumpled into small pieces and sprinkled over the hot soup in the bowls.

If you listened to my radio show on November 12, 2011, I mentioned what was cooking in my kitchen this week. Here are some of the recipes. Enjoy!

If you didn’t get a chance to listen to the show with The Grocery Shrink, Angela Coffman, please check it out here! You’ll be blessed.

Vickilynn’s Absolute Best Whole Wheat Challah (6 loaves)

Vickilynn’s Absolute Best Whole Wheat Challah (2 loaves)

Homemade Pizza Crusts

Hummus and Falafel

CornDog Casserole

Black Bean Peanut Butter Cake

Baked Oatmeal (9 x 13 pan)

I like to schedule a pizza crust baking day where I devote all the time, effort and ingredients into grinding fresh grain, making enough pizza dough for 8 16-inch pizzas and rolling, pre-baking and freezing the rewards of my work.

Stacked fresh, homemade whole-grain pizza crusts

I make an assembly line in my small, but efficient kitchen. When the dough has had a rise in the bowl, I divide it by weight

Dessert pizzas

Pineapple pizza

To freeze a pre-baked crust

Bagged crust for freezer

Double folding crust for freezing

Double folded bagged crust for freezer

Baguettes for garlic bread

MMMMMMMM!

Simple Delicious Pizza Sauce

Simple Delicious Pizza Sauce

(Makes enough to sauce 2 – 15 inch pizzas)

1 – 6 ounce can organic tomato sauce

2 cans of water

1/2 – 1 teaspoon each powered garlic, oregano, and sweet basil (to taste)

2 Tablespoons grated Parmesan cheese (optional)

pinch of unrefined sweetener of choice (optional)

Place all ingredients in a mixing bowl and whisk until well-blended and thickened. Spread lightly and evenly on pizza crusts. Top and bake pizzas as directed.

First, PLEASE  read the Tips for making my Almond-Chia Milk and the instructions for making the chia gel, which is essential to the recipe.

Luscious Homemade Almond-Chia Milk

Vickilynn Haycraft – Real Food Living

You will need:

1/2 – 1/3 – 1/4 cup raw, organic almonds (See Tips for explanation of amounts)

1 cup – 1/2 cup prepared organic chia gel

Pure water

Optional add-ins

Sweetener of choice, to taste,

Organic vanilla extract to taste

Procedure

1) Soak almonds (in their brown jackets) in our water 8 hours or overnight

2) Prepare chia gel per direction and chill overnight

3) If using dates, soak in pure water overnight

In the morning, drain the almonds and rinse well. Either remove the brown skin (see Tips) or simply place them, as is, in the VitaMix.

If using dates, drain and add to the VitaMix.

Add 4 cups of pure water and process as follows: Cover tightly. Turn VitaMix Low toggle switch to On. Slowly increase the variable speed knob to 10, then flip the High toggle switch to On. Let that run on High for 30 seconds for bare almonds and 1 minute for almonds with skin.

Pour in desired amount of prepared chia gel. Start off small, I like 1/2 cup.

Add in sweetener, extracts (I like vanilla or almond), spices (such as cinnamon) and anything else your heart desires such as fruit or vegetable purees. A tiny pinch of Real Salt.

To make it taste like “milk”, I leave it as simple as possible – almonds, water, chia gel, possibly some sweetener. Anything you choose to add after that is based on taste and preference and you can let yourself go wild! But if you’re looking for a non-dairy milk to replace dairy milk (especially for little ones), I recommend starting off with the basics and then make the variations once the regular “milk” has been accepted.

Reminder: If you are using soaked dates, be sure to blend them completely with the almonds in the VitaMix so they will not leave a “texture”. They do have a strong flavor, so unless you really like dates, I’d try something more mild first.

Add in water to the top and mix gently, either with a spoon or the lowest VitaMix setting, for just a few seconds to distribute the add-ins well.

Chill for at least an hour. Before serving,  stir gently and pour. There is no need to strain, you will be amazed at the smooth, silky mouth-feel and the light delicate taste (of course if you added in sweeteners and / or flavors, you will taste them as well).

Makes 64 ounces

First, you ask “Why almond milk?”

For those individuals who need to be dairy-free, or choose to not use dairy milks for other reasons, almond milk can provide excellent nutrients, flavor and be used in every way that dairy mill can, and almonds work well for people with dairy sensitives or deal with respiratory issues. (Dairy produces mucous and can adversely affect people with sinus, allergy or asthma symptoms.)

Almonds have an impressive nutritional profile http://nutritiondata.self.com/facts/nut-and-seed-products/3085/2 consisting of proteins, fats and carbs with the fat source of monounsaturated fat, the same type of fat found in olive oil that has positive health benefits. Consumption of monounsaturated fat is linked with reduced cardiovascular disease. One serving of almonds, or 23 whole kernels, contains 18 g of fat, 11 g of which is monounsaturated fat.

Using such a nutrition-packed nut to make homemade non-dairy milk (almond milk is an excellent source of calcium and several nutrients that dairy does not contain, is an wonderful choice whether choosing almond milk solely or alongside organic raw dairy milk.

However, good quality, raw almonds (as raw as we can get in the U.S., but that is another topic) have risen in price so that many recipes for almond milk that are available, have become too expensive to make for a family on a regular basis.

But WAIT! In my efforts to create a frugal version of homemade almond milk for our family, but unwilling to sacrifice the smooth, rich, texture and flavor  we have come to love in almond milk either in homemade or store-bought, I came up with one that works for us. It uses far less almonds than any recipe I’ve seen, yet retains all the of the thickness and flavor of recipes using more almonds, and because I use less almonds, the price to make at home is much less.

The 2 main secrets to this yummy Almond Milk  are: 

1) Soak the raw almonds 8 hours in pure water, and rinse well before blending.

2) Add in organic, homemade chia gel, which thickens and smooths the texture, while boosting the nutritional value over the top. Chia has no flavor on its own, and does not impart any flavor to the milk, in fact, it absorbs the milk flavor!

There are several schools of thought on whether to retain the brown inner skins from the soaked almonds. When making my almond milk for myself, I keep them on because of the added nutrients and because I don’t like to waste ANY of the almond!

When I make this almond milk for family and friends, I DO remove the brown skin which results in a bright white, even smoother end product, providing no grit and no excuse for little ones (or big ones) to turn up their noses at this delicate, delicious and silky milk.

To easily remove the brown skins, the almonds must be soaked,  again I prefer 8 hours. Rinse the almonds well, and hold the end of the whole almond with your thumb and forefinger and gently pinch. The white almond  (sans its brown jacket) should POP out, leaving both intact.

You can add these lovely skins to your compost if desired.

Whether you leave the skins on, or remove them, the next steps are the same.

Place the soaked (jacketed or bare) almonds in a powerful blender. I use the VitaMix and it is my favorite. You can use what you have, but the VitaMix will pulverize the almonds and not leave pulp or grit, not all blenders have give these results.  So if you’re using a regular blender, NOT a VitaMix, you may need to strain out the pulp. I do not with the VitaMix.

Cover the almond with 2-3 cups pure water. Start on Low and slowly turn up the variable speed the to the highest and then flip the switch to HIGH. Blend this for 30 seconds for bare almonds and 1 minute for almonds with skin. No more.

Return the toggle switch to low, and slowly turn the variable speed back to its lowest.

At this point, pour in the prepared, thickened chia gel.  I started with using 1 cup and then was able to reduce the amount to 1/2 cup, again making this more frugal. Use amounts that suit your taste and preferences.

I add in my sweetener of choice and amount. For myself, a diabetic, I only use pure stevia and only enough to lightly sweeten. For my family, I use organic unrefined cane sugar, or sucanat for a stronger flavor, or raw honey or maple syrup. All of these will flavor the milk, away from a “milk” taste, except the stevia and organic unrefined cane sugar. I only sweeten my almond milk “gently”, to give it a delicate flavor, some prefer no sweetening at all, but neither should this be a very sweet beverage, it should be light, refreshing, soothing with just a “hint” of sweetness.

Another option I came up with years ago was to soak several organic Deglet dates at the same time I was soaking my almonds (but in different containers) and adding the soaked dates with the soaking water if desired into the VitaMix when blending up the almonds. It works very well. You can read more about this process using dates at Real Food Living.  And here. Again, don’t overdo the sweetener as it will overpower the delicate flavor and natural sweetness that the almond possesses. Start small with any additional sweeteners.

Reminder: If you are using soaked dates, be sure to blend them completely with the almonds in the VitaMix so they will not leave a “texture”. They do have a strong flavor, so unless you really like dates, I’d try something more mild first.

Next, when all the add-ins are in, add pure water to the very tippy-top of the container  and very gently, stir, either with the VitaMix on its lowest setting, or with a spoon, to bring the settled chia seeds to the top, so when you pour your glassful, you get milk AND chia.

If you follow these directions, your chia should be very plump, soft and pleasant additions to your almond milk. If however, your children (or other family) balks at the presence of chia, let the seeds settle to the bottom and just drink the lovely, silky milk above, since the chia has already expended it’s smooth gel into the milk, making it silky smooth.

I would hate to see the chia wasted though because it is a nutritional powerhouse and very beneficial to ingest! You can read more about the advantages of chia here and decide to slowly introduce it to those who are hesitant. Their bodies will thank you, even if they don’t know it yet!

Here is the recipe for my Luscious, Frugal, Smooth, Healthy Almond-Chia Milk. Enjoy!

You can grind chia seeds into flour, add the tiny seeds whole and raw into foods for crunch and fiber, but my favorite way to use chia seeds is to add them to water, shake and let them transform into a thick, silky-smooth gel where the seeds are soft and plump, having released their gelling-actions and created a pudding-like gel.

I use chia gel to smoothly thicken my Homemade Almond Milk, add moisture and bulk in meatloaf, salmon burgers, salad dressings, breads, jams, instead of eggs in baking, making chia puddings and all other sorts of fabulous uses.

The chia plant (Salvia hispanica) seeds can be eaten raw and also processed in a variety of ways. Chia seeds are high in dietary fiber and omega-3 fatty acids, which are essential to good health.

When I added the chia gel to my almond milk experiments, I discovered I could use less almonds and still get the lovely, rich texture of almond milk, but with the added nutrition of chia seed gel, it is a “win win” not sacrificing nutrition, taste or texture or frugality.

There are many, many, many variations on how much chia to how much water to use, and in the end it comes down to your preference for thickness and what you’ll do with it. This video show the amazing gelling properties in only 4 minutes, with gentle stirring (no cooking).

A popular, pudding-like consistency is:

1/3 cup chia seeds to 2 cups of water,

stir until thickened, use or let rest to thicken more.

You can increase / decrease ratios to make yours thicker or thinner to fit your needs and preferences.

Again, for our purposes, I try to get as much “bang for the buck” and I use what I need to make a thick gel, one that will serve my uses, while saving money, so I may vary the amounts depending on where I am going to use it. This is what I do most often, especially for my Luscious Homemade Almond Milk:

Chia Gel for Thickening Almond Milk

5 tablespoons of organic chia seeds (whole)

1 quart of pure water

Place seeds in quart jar, add water, cover and SHAKE the jar vigorously for 5 minutes. Do not cheat and try using blender, the blades may break up the seeds and that is not the desired effect. I want them to swell, soften and release their mucilaginous properties into a thick, smooth gel without any grit.

After 5 minutes of shaking, let the chia water mixture rest for 10-15 minutes, then shake again, vigorously, for 5 minutes. Again let rest 10-15 minutes. At this point, check the chia gel to see if it’s thick enough.

You can, as the video above demonstrated, simply place your chia and water in a bowl, or cup, add liquid and stir. This works as well.

You can use your chia gel right away if it is the desired consistency for your use (egg replacer, smoothies, puddings, breads etc.) and the chia will absorb 9 times it’s own weight in liquid.

I let my gelled chia chill overnight and it is the perfect texture for me in the morning. I like to let mine rest overnight after gelling because I keep the seeds whole and they become more plump and tender and pleasant in beverages such as Homemade Almond Milk (think Bubble Tea).

Store chia gel in the refrigerator for up to 2 weeks.

Shalom! I was asked for my Challah recipes and I thought I would share them again with y’all!

http://realfoodliving.com/recipes/absolute-best-challah-2-loaf-version

I use a Kitchen Aid to make this, but it’s easy by hand as well.

VICKILYNN’S ABSOLUTE BEST CHALLAH — 2 LOAF

(c) 2001 Vickilynn Haycraft

Serving Size : 24

1 1/3 cups warm water — 120 degrees

2 Tablespoons organic butter — softened (or use all EVOO for dairy-free)

1 Tablespoon yeast

2 Tablespoons extra virgin olive oil

1 teaspoon salt

1/3 cup honey

2 large organic eggs — beaten slightly

2 Tablespoons gluten, wheat — vital gluten

4 cups whole wheat flour — more or less as needed (about 5 1/4)

Place hot water in mixing bowl (I use a Bosch or Kitchen Aid). Add softened butter and mix to dissolve butter. Add 3 cups of flour and yeast. Mix well and let sponge for 15 minutes.

Stir down sponge and add olive oil, salt, honey, eggs and 2 cups whole wheat flour. (I use Prairie Gold). Stir to mix. Add in dried chives, if desired.

*Chives are not traditional in Challah, but we like the nice flavor, especially for holidays. If using bread for French Toast or for traditional Challah, omit the chives*

Stir in flour, one cup at a time, until a dough is formed that pulls away from the sides of the mixing bowl and clings to itself. The dough should not be very sticky, but still moist and supple. Do not add all the flour if not necessary and add more if needed. The amount of flour needed will vary.

Let dough knead until very supple and springy and gluten is developed. *By hand, 12-15 minutes, by large mixer 6-7 minutes.* Let rise, covered, until doubled. Punch dough down and divide into 2 portions. Shape into desired shapes* and let rise about 30 minutes. Brush with glaze before baking.

*To braid, divide each loaf’s dough into 4 portions. Roll each fourth into long snakes. Braid by starting with the left portion and running it over, under over under the other portions. Pinch each end of the loaf to seal. Roll loaf slightly longwise on the counter before placing on the baking sheet.

For shaped rolls; bake in a preheated 425 oven for 10-12 minutes, or until just lightly browned. Do not overbake, they will be hard. I bake mine for 10 minutes.

For loaves, bake in a preheated 350 oven for 20-25 minutes, or until done.

*To make butterhorns (or crescents): divide each loaf portion into 2 equal parts. Roll each part into a circle 6-8 inches. Cut into 6 equal triangles. (I use a pizza cutter). Starting with the wide end, roll up the triangle and place on a lightly greased cookie sheet, with the point underneath. I turn the edges down slightly as well so the rolls look like an upside down u.

*To make cloverleaf rolls: divide each loaf portion into 12 balls. Divide each ball into 3 smaller balls. Place 3 balls in each tin of a 12 muffin pan. The balls will join together as they rise and look like a ” crown”.

Per Serving : 113 Calories; 3g Fat (22.5% calories from fat); 4g Protein; 19g Carbohydrate; 3g Dietary Fiber; 20mg Cholesterol; 108mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

http://realfoodliving.com/recipes/absolute-best-challah

It’s Challah baking day. What a lovely aroma! What fun braiding 6-strand loaves. What a joy to see my children and husband savoring the light, sweet, egg bread. Did you know that Jewish women pray as they knead and prepare the Challah? They pray for their family and loved ones as their hands prepare the dough. It’s a lovely picture for me to remember as I prepare meals for family and friends, as an offering, as a ministry, as a blessing.

Try my delicious whole wheat and honey Challah and enjoy for yourself!

VICKILYNN’S ABSOLUTE BEST CHALLAH (6-loaf)

(c) 2001 Vickilynn Haycraft

Serving Size : 72

4 1/2 cups warm water — 120 degrees

6 Tablespoons butter — softened – (or use all EVOO for dairy-free)

3 Tablespoons yeast

6 Tablespoons extra virgin olive oil

2 Tablespoons salt

1 cup honey

5 medium eggs — beaten slightly

15 cups whole wheat flour — *see variations

1/2 cup vital gluten

4 Tablespoons dried chives — rounded spoonfuls, *optional

GLAZE

2 medium egg yolks

4 Tablespoons water

Place hot water in mixing bowl (I use a Bosch). Add softened butter and mix to dissolve butter. Add 4 cups of flour and yeast. Mix well and let sponge for 15 minutes. Stir down sponge and add olive oil, salt, honey, eggs, and vital gluten. (I use Prairie Gold). Stir to mix. Add in 4 heaping Tablespoons dried chives, if desired.

*Chives are not traditional in Challah, but we like the nice flavor, especially for holidays. If using bread for French Toast, pizza crusts, traditional Challah or cinnamon buns, omit the chives*

Stir in more flour, (as much as needed) one cup at a time, until a dough is formed that pulls away from the sides of the mixing bowl and clings to itself. The dough should not be very sticky, but still moist and supple. Do not add all the flour if not necessary and add more if needed. The amount of flour needed will vary. Let dough knead until very supple and springy and gluten is developed. By hand, 12-15 minutes, by large mixer 6-7 minutes.

Let rise, covered, until doubled. Punch dough down and divide into 6 portions. Shape into desired shapes* and let rise about 30 minutes. Brush with glaze before baking.

For shaped rolls; bake in a preheated 425 oven for 10-12 minutes, or until just lightly browned. Do not overbake, they will be hard. I bake mine for 10 minutes. *See shaping directions in the 1st recipe*

For loaves, bake in a preheated 350 oven for 20-25 minutes, or until done.

Happy Challah baking!

~~In Messiah Yeshua,

Vickilynn Haycraft

Micah 6:8

http://www.realfoodliving.com

http://www.blog.realfoodliving.com

http://www.examiner.com/housewares-in-national/vickilynn-haycraft

http://www.examiner.com/family-preparedness-in-national/vickilynn-haycraft

http://www.bepreparedradio.com/host-directory/get-real-get-prepared-vickilynn-haycraft/

Two of our favorites are Watermelon Juice and Ice Pops and refreshing Chocolate Mint Coolers (no alcohol).

Refreshing Summer Coolers

Chocolate Mint Coolers (you can use any flavor mint) emply non-electric, old-timey methods and are as simple as gathering fresh, organic chocolate mint *(See tips on growing mint), removing the leaves from the stems, washing the leaves carefully and placing about 1 1/2 cups of washed mint leaves into a half-gallon container, preferably glass.

Two easy, no-fuss methods to infuse the minty-chocolatey goodness into the pure water to turn this into a cool refresher are cold and warm. The first way is simply to place the washed leaves into water and chill – for a cold infusion. Please the filled container in the refrigerator for 24 hours, strain the leaves, add stevia to taste and drink!

The second way is akin to a “sun tea” and that method again is simple. Place the mint and water-filled glass (not plastic) containers in a sunny spot in the morning and in a few hours (depending on the sun and how strong you want the taste), it’s done!

You also have the choice to bruise or muddle the leaves to have them release more oils and flavor. In the pictures, the darker-colored liquid is a result of the leaves being bruised or muddled. The clear liquid is a result of leaving the mint leaves intact and allowing them to infuse gently in the water. This yields milder in flavor and yet has a lovely, smooth mint flavor.

For those who prefer a more muted mint taste, this method is preferred. If you do muddle or bruise the leaves and the mint flavor is too pronounced, add more fresh water to dilute. We also sweeten to taste with stevia.

Call the family, pull up a rocking chairs on the front porch and bring out a pitcher of ice cold chocolate mint cooler in tall glasses, over ice with an extra sprig or two of fresh mint, and enjoy some refreshing time together.

Cool minty drink

Watermelon juice Coolers

Watermelons are a recognized symbol, food and drink of Summer. Watermelon’s sweet flesh bursting and overflowing with juice is enjoyed by all ages especially in hot weather and especially when the watermelon is ice cold. At picnics, BBQ’s, cookouts and all sorts of gatherings during the Summer, the cold watermelon has a place of honor.

There are many fun traditions surrounding the eating of the watermelon due to its juiciness and it’s seeds. In our family, we like to have watermelon eating contests, complete with seed-spitting distance markers. However, again due to watermelon’s signature high juice content (water+melon+watermelon), eating the sweet fruit can be messy as the juice drips down the chins of the eaters.

So, for a change I decided to blend up the watermelon into 100% smooth juice using my VitaMix and serve that as a cooler. There is so much you can do with juiced watermelon (think ice cream, sorbets, slushies, and more!

Again, the simplest method is cutting away the ripe, sweet flesh from the rind in pieces to for in the VitaMix and fill to the top. I don’t bother to de-seed since the VitaMix pulverizes the seeds and any remaining particles will fall to the bottom of the container. Cover the VitaMix jar and using the tamper, start on speed #1, move to #10 then flip on the high speed and blend for 1 minute.

If you don’t have a VitaMix, you may want to use smaller batches in your blender and remove any black seeds.

Watermelon Juice Cooler

For maximum refreshment, chill the watermelon juice and serve icy cold (do not serve over ice as this will dilute the juice), no
sweetener necessary and this too could benefit from a sprig of fresh mint (perhaps pineapple mint, orange mint or even classic peppermint) in the serving glass. No napkins required!

With any remaining watermelon juice, fill up ice pop containers, or use BPA-free cups with small spoons inserted. Freeze and enjoy!

*Tips for growing organic mint: Only use organic mint starters.

Mint spreads! Be sure to plant your mint in a container or in the ground using an organic mesh bag, or in a separate bed from other mints and other plants.

Pick the leaves often and evenly to encourage growth. Dehydrate the extra for mint tea or cooking with mint year round.

Stuffed eggs are easy to make, and inexpensive protein source, a favorite at picnics, barbecues, buffets, covered dish suppers… and the fillings are endless! Use pastured eggs for the best in taste and nutrition.

Giving in to my desire for a hummus filling, and interest in adding in organic raw greens, I came up with this simple, but deceptively complex and delicious filling for the stuffed eggs we took to covered dish supper Friday night. If you like hummus and hard-cooked eggs, you will love this recipe, which is dairy-free and grain-free as well as very tasty.

Hummus and Spinach Stuffed Eggs

Makes 12 whole eggs (24 filled halves)

Hummus and Spinach Stuffed Eggs

12 free-range large eggs – hard-cooked, cooled and shelled, cut in half longways and the yolks removed

12 yolks from the hard-cooked eggs

2 cans (or equal amount homemade) cooked organic garbanzo beans, drained

1 teaspoon real salt

1 teaspoon minced garlic

4 cups fresh, organic baby spinach leaves

1 cup organic tahini

1/4- cup extra virgin olive oil

1/4 cup fresh lemon juice, or organic, raw apple cider vinegar

12-14 baby spinach leaves for plate garnish

Place all the ingredients  (except garnish) in a food processor. Process until smooth. You may need to add more oil or tahini if the mixture is too stiff. Taste and adjust seasonings.

When the filling is smooth, spoon filling into hard-cooked egg white shells making heaping mounds. Garnish with baby spinach leaves.

Sprinkle with paprika before serving.