• 09Oct

    Caramel Apples
    6 organic apples
    2 cups dates soaked in 1 cup water, and mashed down
    2 tablespoons raw tahini
    1 teaspoon vanilla extract
    1 tiny pinch Celtic salt
    – juice of 1/2 lemon
    2 cups walnuts, almonds, hazelnuts or other nut of your choice

    Pulse the nuts in a food processor and transfer to a bowl.
    Poke a chopstick through 6 apples.
    In a food processor, blend till smooth, the soaked dates,tahini, vanilla and salt.
    Using a butter knife, apply the date paste to each apple. Swirl in nuts. Chill in the refrigerator. Enjoy!

  • 05Sep



    There are many options, here are seven whole grains to get you started:

    Brown Rice
    Kamut and Spelt
    Wild Rice
    There’s a very nice, informative paragraph about each one’s nutrients, and how to cook it. But I put them on the blog because you can sprout each one of these. You can even soak and sprout Kamut and Spelt. Soak 8-12 hrs. then sprout 1-1.5 days, just like quinoa!

  • 04Sep


    Michelle Schoffro Cook
    5-Minute Dairy-Free Ice Cream
    posted by Michelle Schoffro Cook Sep 3, 2010 4:11 pm
    This is the fastest, easiest, and most nutritious ice cream you can make. What’s more, not only does it taste great, you don’t need an ice cream machine to make this yummy treat. As long as you have a fairly high-powered blender, you can enjoy this soft-serve dessert.

    2/3 cup raw, unsalted Brazil nuts

    2/3 cup fresh medjool dates, pitted (about 8 dates, more if you prefer a sweeter ice cream)

    1/2 cup water

    2 tsp pure vanilla extract

    20 medium-sized ice cubes

    1. Blend the Brazil nuts, dates, water, and vanilla together until smooth.

    2. Add the ice cubes and blend until smooth.

    Serve immediately.

    Options: add fresh strawberries or blueberries for a real treat.
    Recipe #2


    The F.U.N. Place Recipe Box Archives
    Ziplock Ice Cream

    * 1/2 cup milk (doesn’t matter what kind, use almond milk)
    * 1 Tablespoon raw sugar
    * 1/4 teaspoon vanilla or other flavor

    1. Add ingredients to pint size ziplock bag and zip shut.
    2. Place that bag in larger ziplock bag.
    3. Add ice to fill bag 1/2 way and 6 Tablespoons of salt.
    4. Zip that one shut and shake, turn, toss, and mix the bag. In about 5-10 minutes you will have cold hands and yummy ice cream.

    Do not double recipe!! Kids may want to use mittens to do this!

    Have fun! :~)

    NOTE: You may need to put an additional large ziploc bag over the one containing the salt and ice since they tend to spring leaks once you get into the shaking it up.

    Posted by Prd2BMom on April 26, 1999

    Back to The F.U.N. Place

  • 02Aug

    Surprising Health Benefits of Watermelon
    posted by Terri Hall-Jackson Aug 1, 2010 4:03 pm


    Surprising Health Benefits of Watermelon

    Some foods are fun to eat, and watermelon is definitely one of them. That triangular wedge of bright red/white/green, sweet juiciness forbids us to take life too seriously and shouts, “SUMMER!!!” As if that weren’t enough, watermelon is packed full of nutrition, hydrates and is low-fat. While many of us think of watermelon as a great snack option, when you tally up its nutritive value, you might consider making this all-star a feature player in your cuisine.

    Watermelons are an excellent source of several vitamins: vitamin A, which helps maintain eye health and is an antioxidant; vitamin C, which helps strengthen immunity, heal wounds, prevent cell damage, promote healthy teeth and gums; and vitamin B6, which helps brain function and helps convert protein to energy.

    Tomatoes have been highly touted as a great source for lycopene, a powerful antioxidant that helps fight heart disease and several types of cancer — prostate cancer in particular. Watermelon, however, has the highest concentrations of lycopene of any fresh fruit or vegetable.

    If your little ones don’t dig into their swiss chard, lima beans or spinach — all great sources of potassium — consider offering them a serving of watermelon instead. It is a great source of potassium, which helps muscle and nerve function, helps maintain the body’s proper electrolyte and acid-base balance, and helps lower the risk of high blood pressure.

    Watermelon also contains the amino acids citrulline and arginine, which can help maintain arteries, blood flow and overall cardiovascular function.

    Alone or in a fruit salad are the most common ways many of us eat watermelon. While eating the meat of the fruit is the best way to take advantage of all of its nutrients, this is one of my favorite bits of summer refreshment. I get a version of this from my local burrito truck. The key to making this great: don’t oversweeten it. With just a touch of sweetness, it’s heavenly.

    Watermelon Agua Fresca (Fresh Water)

    * 3 cups cubed, seeded watermelon
    * 1 1/2 cups water
    * juice from 2-3 limes
    * natural sweetner, to taste

    In a blender, puree the watermelon, then strain it through a fine sieve. In a pitcher, mix the strained juice with water. Add lime juice and natural sweetener to taste. Serve cold over ice.

    Watermelon Mint Smoothie
    Watermelon Rose-Punch
    Secrets of Cutting a Watermelon

  • 01Aug

    Samantha, selected from Planet Green
    7 Superfoods with the Smallest Footprint


    posted by Samantha, selected from Planet Green Jul 31, 2010 5:07 pm
    filed under: Conscious Consumer, Diet & Nutrition, Eating for Health, Food & Recipes, acai, asparagus, carbon footprint, Cherries, chili peppers, environmental footprint, environmental impact, flax, quinoa, wheatgrass

    By Rachel Cernansky, Planet Green

    We all want to get the most out of what we eat, and a varied diet is always the best way to do that. That said, some foods pack more nutrients per punch than others—here is a look at some that bring the most potent benefits with minimal (for the most part) impact on the environment.

    Tart cherries are thought to decrease risk of heart disease, alleviate arthritis pain and gout, and reduce inflammation. They have a few other healthful qualities to boast—plus, 95 percent of the cherries eaten in the U.S. are grown in the U.S., making them a super-eco-food.

    It’s a powerful detoxifier, it is rich in chlorophyll, certain amino acids, vitamins and minerals, plus it’s been used to treat gastrointestinal issues, including peptic ulcers, ulcerative colitis, constipation, and diarrhea—and it’s easy to grow yourself, making it just about as local as you can get.

    One cup has more than a day’s worth of vitamin K, and is rich in folate, vitamins A, C and B6, thiamin, niacin, tryptophan, and fiber. And the eco-bonus is that it’s another you’re likely to find growing closer to home than some of the other celebrated superfoods.

    It’s the only complete-protein grain (that actually isn’t a grain at all), it contains iron, copper, magnesium, potassium, and fiber, and researchers are working throughout South America to make its cultivation more sustainable all the time.

    A fish-free way to get those omega 3 fatty acids—growing flax is easier on the environment than fish farming, plus you avoid the nasty chemicals and toxins that make fish oil not such a great bargain.

    Chili peppers
    They may help the body to burn fat.

    With 10 to 30 times the antioxidant content of wine and powerful neutralizing effect on free radicals in the body, acai has become one of the most well-known superfoods, and while it’s not grown locally, it is (with most companies, anyway) flash-frozen without chemicals, and is harvested in a sustainable manner by small independent farmers—meaning local economies benefit and the local environment is under good care.


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