Halloween rePast and Garden Seed Giveaway Winner!
the chia seeds in about 3/4 cup water. Use more water for a thinner
Stew. Add the agave and stevia to taste. I like Stew the best when
the grapes, leaving a round section for irises. Chop the apple into
small pieces and arrange into a smile or frown, depending on how you
… her shop is a bit empty this morning, but she should have things
relisted soon. I love the drippy glaze she use and this has become my
(and Stew’s) favorite dish.
for at least a half hour, but can be soaked overnight, so plan to start
that ahead of time. Once soaked, rinse the buckwheat extremely well.
an “S” blade, process the bananas until pureed. Add the buckwheat and
pureed until mostly smooth. Add the brazil nuts and process until well
chopped. Add the remaining ingredients and pulse until the apples and
raisins are chopped up a bit and all ingredients are incorporated.
mounds of batter on a lined dehydrator sheet. Press some additional
raisins into the tops of the cookies, if desired. Dry for about an hour,
until the tops are dry enough to flip. Flip and gently pry the cookies
from the sheet. Also, a spatula can be used to turn the cookies. Dry for
another few hours until dry but just slightly pliable.
cream sandwiches. Just make a small batch of banana ice cream and pour
into a freezer proof container to a depth of about 1/2 to 1 inch. Freeze
until very firm, then cut into circles that fit inside the cookies.
juice. Especially if it’s lemony and sweet. My granddaughter loved this,
and has requested it ever since.
pieces about 1/8 in thick. In a lidded container (I used a zip lock
box), toss the apples and 1/2 cup raisins with the agave, lemon juice,
cinnamon, and pumpkin pie spice until well coated. Spread out on a lined
dehydrator sheet and dry for about 2 hours, stirring once or twice.
This isn’t meant to dry the apples, but to soften them and let the
the “S” blade, process the walnuts and 1 cup raisins until the mix
starts to stick together. This takes a couple minutes. Press the mix
into the bottom and 2 inches up the sides of an 8 inch spring form pan.
Put in the freezer for a half hour to firm.
dehydrator into the chilled pie crust and pour the caramel evenly on
top. Chill for another half hour, if desired. For extra creamy goodness,
serve with a scoop of vanilla banana ice cream.
Witches Brew Smoothie
serves 4 ~$1.43 per serving
1 head romaine ($2.29)
3 ripe bananas ($.45)
1 lb frozen mango ($2.69)
water for blending
1/4 cup beet juice ($.30)
A basic green smoothie can easily become witched brew. Add a beet hand for creepy effect.
In a blender, with about a half cup water (or more, if needed), blend
the romaine until very smooth. Even a small blender will do this well if
the greens are blended first. Add the banana and frozen mango and blend
until smooth. Serve in a punch bowl or your favorite cauldron, if
For the hand you;ll need a latex glove. Rinse the inside of the glove
well and fill with water and the beet juice. Make a knot in the top of
the glove, or tie shut with a rubber band. Freeze for several hours or
overnight, until frozen solid. Run under hot water for a second or two
and then peel the glove from the hand. Put in the center of your witches
brew. This serves four, so there are plenty of chilly fingers to go
one batch, size will vary ~$7.00
2 medium pumpkin ($6.00)
2 cups sugar ($.80)
2 teaspoons pumpkin pie spice ($.20)
1 teaspoon cinnamon
Pumpkin butter isn’t raw, not by a long shot, but it’s a wonderful treat
on a fall day … and I’ve been thinking about it ever since Heidi mentioned it on her blog. A dab goes great on toast or favorite raw cookies or crackers. I like it with a sprinkle of chopped nuts.
To make the pumpkin butter, first you need a pumpkin or two. Pie
pumpkins are a bit fleshier, but any pumpkins will work. Wipe clean and
put in the center rack of the oven on a baking sheet. Bake at 350
degrees for an hour and a half. Let cool. Cut in half and scrape out
seeds. Cut the pumpkin pieces into strips and remove the skin with a
sharp knife. Puree in a food processor or blender until very smooth. Add
the sugar and spices and blend until well incorporated. Process in
batches if necessary. Taste test and adjust the sugar and spice as
needed. If starting with pumpkins is more than you want to do, just use a
couple cans of pumpkin puree.
There are two ways to cook the pumpkin down. The usual way is to put it
in a heave saucepan on the stove. Simmer for about an hour until reduced
and thickened, stirring every so often.
An even easier way is to put the puree into a crock pot on medium heat
and let it simmer for several hours or even overnight. Store in glass
jars in the refrigerator for up to a week.