I made these a week ago.  Relatively healthy and easy to make, these candies are best when stored in the fridge, in a Tupperware container. If you don’t have raw peanuts, about 1/3-1/2 cup of raw chunky peanut butter works here, too. For me, the biggest challenge with this recipe is to not let my kid eat more than two-three pieces of this candy a day! Try to find the sour cherries, as cranberries are usually sold sweetened, which is not ideal for this recipe. If you are into peanut butter and jelly, check out this crazy raw mix, too!
Ingredients:

dried sour cherries ( or cranberries,)  1/4 cup

dried dates, pitted, 1 cup.

raw peanuts, 1 cup

Directions:

1. In large bowl, mash dry fruits with potato masher (make sure to check each date to make sure even the pitted ones are without pit). If mashed dates seem too dry, add just enough hot water to moisten them. You can also use your food processor, if you don’t mind cleaning the sticky dry fruit mix afterwards.

2. Crush the peanuts  and mix into the mashed dates and cherries. Roll the mix into balls. Cool in the fridge for about 20 mins before serving.

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I am so excited! I just heard about a new paint, that’s wonderful for the playroom! It’s called Idea Paint and it is completely erasable. You can paint the walls with it, or draw whatever you wish and then simply erase it. No more kid paintings on the wrong walls!

From the manufacturer’s site:

“Transform a child’s bedroom or playroom into a place to explore and express their creativity and imagination. Paint a toy box and make it more entertaining than everything inside of it. Use IdeaPaint to keep track of appointments, chores, shopping lists and all your important dates. IdeaPaint creates the perfect spot for the family to interact and keep up with each other’s busy lives.”

http://www.ideapaint.com

 

 

When I have no time and no food, I like to make this quick and easy pasta. It’s relatively cheap and healthy, too! It requires a jar of sundried tomatoes in oil. I always have one in the pantry, as it’s uses are endless. Enjoy!

Ingredients:

Whole wheat of quinoa pasta, 1 cup, dry

Broccoli florets, 1/2 cup

Sundried tomatoes in oil 1/4 cup

Salt, paprika

optional: basil and garlic to taste

optional: 1/4 cup of pine nuts

Parmesan or soy cheese , 1/4 cup

Bring a pot of water to a boil and throw in the pasta. Three minutes before it’s cooked (after about 8minutes in the pot,) throw in the broccoli. When the pasta is al dente, strain it together with the broccoli and put it in a large bowl. Add the sundried tomatoes in oil, the salt and the spices. Serve hot or cold with parmesan or vegan cheese.

If you are like me, your abilities to create with playdough are limited. An Israeli friend recommended I check out the products of Rony Oren, a master clay animator and artist. His distinctive, easily taught method of working with clay is conveyed through a wide range of books and merchandise, available on his site. Rony sells how-to book series, story books, board books, clay-kits as well as internationally broadcast short animation films and worldwide workshops.  Rony likes to work with special clay, but his creations are easily replicated with simple play dough, as well. Check out his site to buy his amazing books, or just to get inspired.

http://ronyoren.com/

 

Here’s what I learned yesterday.

If you have guests coming and no food except for a bag of chips of some kind, you can still make a marvelous dip for those chips in under five minutes. Oh, and you can utilize leftovers, while doing it!

Throw a can of beans of any kind ( I used black beans) into the food processor, add a handful of nuts (I used walnuts,) a bit of olive oil, lemon juice, salt and paper and a bit of water and process until smooth.If you want, you can add parsley or cilantro and/or some onion and garlic. My guests loved the dip! and my kids loved it for lunch the next day.

I know that I already posted a bunch of  avocado smoothies, but this one is more like a dessert. Well, and I love avocado. I think, avocado makes a fie milk substitute for any smoothie, as long as you put a small cup of water for every small avocado added.  Oh,and this new smoothie is  absolutely gorgeous. I adapted it from here.
Ingredients:
  • 2 tbsp. raw cocoa powder
  • 1 1/2 cups cold almond milk
  • 2-3 tbsp. agave syrup
  • 2 ripe avocados
  • 1 banana
  • One handful crushed ice.

Spoon out the avocado pulp and place in a blender with the 1 tbsp. of the agave syrup and a banana. Add 1 cup of cold almond milk, 1/2 of the ice and blend again. Don’t wash the blender yet. Divide the green mixture between 2 tall glasses. Blend the remaining 1/2 cup of almond milk with 2 tbsp. of agave syrup and 2 tbsp. of cocoa powder. Add the remaining ice. Top each serving of the green smoothie with 1/2 the chocolate mixture  (to form a separate layer.)

My friend Erica sent me a link to Counting Coconuts, an amazing blog for mothers of small children. The blog is full of creative ideas, projects and inspirations. I especially liked their “sensory tub” ideas. Sensory tubs, are, in essence, plastic boxes filled with stuff joined by a unifying theme. The lady behind Counting Coconuts Blog is very organized. She writes detailed lists and instructions for every tub and project. I  hate lists, can’t follow instructions and love to feel moved by inspiration, even though I admire those that are better organized than I am. Like my husband, for example. He puts everything in files.

Anyway, this is how we got the idea to do The Earth Project.

Firstly, we got a large plastic box. Then we went on a treasure hunt. While the twins were sleeping, my boy and I went outside in search for interesting Earth-themed” items, like pine cones, twigs, tree branches, rocks, dry leaves, etc…We put all of these treasures in the box. Then, we raided the Dollar Store. We bought gummy worms, caterpillars, rubber snakes, fake flowers, a tiny shovel and a fork.We also bought some green paper and cut leaves out of it. Then, we put some of our dollar-treasures into the box, filled with earthy items and – voila! Project Earth was ready.

My son loved digging in the box for hours and finding the same worms over and over. He loved wrapping the rubber snakes around the twigs and putting a plastic caterpillar on the rock, so that “he can sunbathe.” If you want to try something like that, remember that nature and a Dollar Store are a winning combo.

This recipe does contain vegetables, but overall is not so healthy. However, it is a-delicious and b-can make stubborn kids eat veggies. My mother used to make it when I was a kid and I have yet to meet a person who didn’t like it. Butter makes it taste great, but coconut oil is a pretty yummy healthier option. Olive or other vegetable oil doesn’t work here. Gluten-free breadcrumbs are a good option.

Take one head of cauliflower and divide it into florets.Put it in a cast-iron skillet with 1/2 cup of water, cover it up with the lid and let simmer until the water evaporates. Then, add about 1/3  stick of butter and enough breadcrumbs to cover the whole thing. Turn the flame up to high and mix periodically, while cooking. Cook until the crumbs turn darker, but not too dark (4-6 mins. )

I also like to add broccoli florets to this dish.

In my quest for how to destroy excess zucchinis, I found a great recipe. My friend, Dr. Johnny Bowden posted the best squash spaghetti  recipe ever! If you like Thai food, try my adaptation of it. I added peppers and peanuts, substituted Tamari with Bragg’s and put peanut butter instead of almond one. The  peppers make this dish spicy, which I like.

 

zuchinni noodles
Serves 6

Ingredients:

3 Tbs. raw peanut butter

3 Tbs. Bragg’s Aminos

3 tsp. curry powder

2 fresh chili peppers, diced

3 medium organic summer squash

1/4 cup unsweetened shaved coconut

1/3 cup raisins

1/2 cup chopped fresh cilantro

1/3 cup dry roasted peanuts

  1. Combine almond butter, tamari, and curry powder in large bowl, and whisk until well mixed. Set aside.
  2. Trim ends off squash. Using mandolin or sharp vegetable peeler, slice squash lengthwise into long, thin strips.
  3. Add squash strips to bowl, and gently toss with peanut butter mixture until well coated. Add coconut, raisins, peanuts, peppers and cilantro, and toss until evenly distributed. Serve immediately, or chill for up to 48 hours.

 

 

 

 

Even after making the zucchini casserole yesterday, we were left with extra zuchinis. Here’s what I threw in the blender today:

1 zucchini

7 ice cubes

1 banana

1 cup orange juice

1/2 avocado

It turned really yummy and the yield was 2-3 servings.

Next time, I will try this interesting smoothie.

What else can I do with zucchinis?

 

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