Thursday, August 14, 2014

Watermellow Cucumber Salad

Hi I am back. It has been such a busy summer of moving from a home of 52 years and a flower shop of almost 40 years. I moved into my Twin-do on June 20 which was sold by owner. It has had so many things that needed to be fixed or repaired. Putting recipes on the blog was just something I did not have time for. Hopefully that will change. Anyway this is a recipe that I did make several times this summer and it is very refreshing. Sorry that I do not have a picture. 5 cups of cubed watermellon 3 cucumbers, peeled, seeded and cubed 2 avacadoes, peeled and cubed 1 teaspoon fresh ginger grated fine 2 fresh limes,juiced on salad Freshly grated black pepper to taste 1 bunch of cilantro chopped Directions: Mox all ingredients together and refrigerate for a few hours before serving to marinate the flavors. Enjoy

Tuesday, July 15, 2014

Enjoy today

It's a little cold outside for summer. I will still get out and enjoy it.

Saturday, April 19, 2014

He is Risen!!

 He is Risen!!!

O MG,  what would any of us do if He had not Risen!!! How I need the Lord in my life just to get through.

Have a wonderful Blessed Easter!!!

Wednesday, April 16, 2014

Cucumber Pasta Salad

My friend Wendy gave this recipe to me. It is quick and easy.
  • 1/4 cup vinegar
  • 1/2 cup sugar-I use about 1/3 cup honey
  • 1 cup Miracle whip I used my vegan Mayo.
  • I also added about 2 tablespoons creamy horseradish sauce.
  • 4-5 cucumbers peeled and sliced
  • 1 green pepper, chopped-1 red  or orange pepper would be pretty in this recipe.
  • 2 tablespoons red onion, chopped
  • 1 10 oz package of angel Hair cabbage-if you can't find it use a pkg of cole slaw.
  • 1 lb. box Rotini, cooked and drained. I used the Rainbow Colored Rotini
Mix all together. Refrigerate a few hours.


Saturday, April 12, 2014

Vegan Chocolate Peanut Butter Breakfast Bars

I am still here. Been really busy to hopefully get my home up for sale next week.

These are really good. plus quick and easy to make.


  • 1 1/2 cups rolled oats
  • 1/2 cup cashews
  • 1/4 cup ground flax seed
  • 1/4 cup chia seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup sesame seeds
  • 1/3 cup pumpkin seeds
  • 1/2 cup almonds 1/2 cup agave nectar-I used 1/4 cup
  • 1 cup natural peanut butter or any nut butter of choice
  • 1/2 cup vegan chocolate chips-I use the mini chips-optional
  • I added unsweetened shredded coconut
  • Also added some roasted soy nuts
Feel free to substitute any nuts you may not have on hand.
  1. In a food processor blend cashews and rolled oats. Recipe did not call for this but I did not want big chunks of either.
  2. Put in a large bowl. Add all the rest of the ingredients.
  3. Mix ingredients well. Clean hands work great.
  4. Put in 8 by 8" parchment lined glass pan with parchment paper hanging over 2 sides.this will make it easier to pull bars out of pan. I sprayed the parchment paper lightly.
  5. Press down the batter.
  6. Cover and put in frig overnight. Or freeze for an hour or so and enjoy.
  7. Cut bars into small pieces as they are very rich.