Pie crust. Those delicious, flaky, crusts that make pies so much better. I have always struggled with making a perfect flaky crust, until now! I found that the secret ingredient to the perfect pie crust is…. Lard. Continue reading →

Fall is coming, and there is nothing like having apples in the fall. Soon there will be apples everywhere! So why not make some stuffed apples for dessert (or breakfast!)?

Makes 6 servings

• 6 apples
• 2 Tablespoons Lemon Juice
• 1/3 Cup chopped nuts (i used almonds)
• 1/4 Cup Dates
• 1/4 Cup Raw Honey
• 3 Tablespoons melted Butter
• 3/4 teaspoon cinnamon 
• 1/4 teaspoon nutmeg 
• 3-6 dried cranberries per apple (Optional)
• Granola for topping
• 2 Cups of water

Peel and core top of apples.
Sprinkle apples with lemon juice.
Combine nuts, dates, honey, butter, cinnamon, and nutmeg in food processor and blend until it forms a paste.
Place apples in slow cooker. Fill apples with the paste and put cranberries in each apple. Sprinkle tops with a light dusting of Cinnamon.
Pour 2 cups of water in bottom of the slow cooker. Cook on low 4-5 hours or until apples soft.
Serve with granola on top, and enjoy!! These are even better when you use local apples and local honey!

If you want a delicious, light and fluffy cookie, this is the one for you. This cookie has a lemon taste, with poppy seeds and is fluffy. You can choose to either use dairy or non dairy yogurt depending if you want 100% vegan or not. I used plain dairy yogurt in mine.

Lemon Poppy Seed Vegan Cookies

Wet Ingredients
3-4 T Fresh lemon juice
3 1/2 t Lemon Zest
1 Cup Plain Yogurt of choice (dairy or non dairy)
2 T coconut oil (melted)
1/2 Cup coconut sugar (or raw sugar)
1/4 Cup coconut Nectar (or agave or honey)
1 t Vanilla extract

Dry Ingredients
2 3/4 Cup Flour
1 t baking powder
3/4 t salt
1 T Poppy Seeds

Preheat oven to 350 degrees
Mix dry and set aside (don’t add poppy seeds till end after mixing wet with the dry)
In separate bowl mix wet ingredients
Put whole in dry and add wet and fold in. Add poppy seeds at end.
Bake for 10 minutes or until light brown on edges. Cool for 3 minutes
Enjoy

Yesterday was the hardest day yet, and it was only day 3. We had friends over for dinner and they made venison, pasta, and salad. I had my kale, cucumber, orange, lemon juice with a salad . Talk about good smells. The smell of the meat cooking, mmm, and then watching everyone eat it. But i didn’t eat any, even though i wanted to SO badly. I made lemon poppy seed truffles though.They were so good, and they are RAW!! Here is the recipe.

Lemon Poppy Seed Truffles

3/4 Cup Almonds
1/2 Cup Cashews
1 1/2 tsp lemon juice
Lemon Zest
1/8 Cup Poppy Seed
1 Cup plus 4 Dates
2 TBS water

Mix Nuts in food processor until ground like a flour. Add lemon, dates and poppy seeds. Blend well. Add water (or you can omit this if it is moist enough). Roll into bite size pieces and refrigerate. Enjoy!