Thursday, September 30, 2010

Baked Apple Cider Donuts

  • 2 cups whole wheat flour-I used ww pastry flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 egg-I used egg replacer
  • 2/3 cup brown sugar- I used organic brown sugar and 1/2 cup
  • 1/2 cup apple chopped-I peeled them and did a whisker more than a half of a cup
  • 1/3 cup pure maple syrup
  • 1/3 cup apple cider
  • 3 Tablespoon vegetable oil-I used plain applesauce
Directions:
  1. Preheat oven to 325 degrees.
  2. Grease donut pans and set aside.
  3. Whisk together dry ingredients, set aside.
  4. Put the wet ingredients in a large bowl.
  5. Mix until well blended.Add flour mixture in small amounts. Do not over mix, just until all dry ingredients are moistened.
  6. Spoon dough into donut pans. Do not over fill pans.
  7. Bake for 15-20 minutes or until lightly browned.--
Notes:
I found this recipe on PCRM- made some changes.
The recipe said to puree apples, in food processor I put them in finely chopped.
The only place I could find doughnut pans was at Wire Whisk. They had the pans for larger doughnuts like on the picture and also pans that held miniature doughnuts.
The next time I would like to try yeast doughnuts and see how they turn out.
Give this recipe a try. I think you will like them.
Enjoy!!

Wednesday, September 29, 2010

Clowning Around


This is yours truly with Karissa. A very special friends daughter.
We go into the Nursing Homes to clown. It is an adventure every time we go.
Yes, I was a lot heavier on this picture!! I wore this clown suit yesterday and it was big on me. I love it!!!!!

Tuesday, September 28, 2010

Wild Turkeys

These are some of the wild turkeys fleeing the schene of the crime. They had a feast in my garden this fall, plus totally stripping down my Concord Grapes.
Early in the evenings, I would see as many as 26 wild turkeys in my garden. Plus the rabbits, deer and hail storm, my garden did not fair very well this year.
Oh well next year we will try again with some fencing hopfully.
Have a great day.

Friends

Having Home made ice cream with some friends. Yummy Yummy. We had 10 different kinds of ice cream.

Curried Pumpkin Soup


I got the original recipe from Taste of Homes many years ago, but made changes to make CHIP friendly.


1 medium onion -chopped and sauteed
2 cups vegetable broth, I used mine that I make and freeze
2 teaspoon Wylers No Sodium Chicken Bullion
1 1/2 cups fresh cooked pie pumpkin-please not canned
1 Tablespoon lemon juice
1 teaspoon curry powder-i used a little more
1 teaspoon organic brown sugar-or sweetener of choice
1/2 teaspoon nutmeg
black pepper to taste
1/2 cup plain soy creamer
several Tablespoons of finely hopped fresh parsley
sour cream or plain yogurt

Directions:

1-In kettle or dutch oven saute onion in oil of choice. Not EVOO.
2-Add all the rest of ingredients, except soy creamer and parsley.
3-Bring to boil, reduce heat, simmer 15 minutes
4-Stir in soy creamer and finely chopped parsley.

Comments from Verna's test Kitchen:

1-Soup is always better the second day.
2-I served this in pumpkin bowls that I had. In you don't have pumpkin bowls, serve in a small glass see through bowl.
3-I put some Greek Yogurt in a squeeze bottle , and squeezed a circle or two on top of the soup. I served this to my friend with a sprig of parsley, on top of the soup.
The stick blender came in so handy to get my soup nice and creamy
.This is a really nice soup to serve this time of the year.

Enjoy!! Comments appreciated.

Have a super evening.




Carrot Lemonade


This was really good and very healthy. It looks very pretty also.

I froze raspberries in my ice cube tray-one raspberry to each cube.


2-quarts of water
1 cup fresh squeezed lemon juice
about 3/4-1 cup fresh juiced carrots
1/2 cup Raw Agave Nectar-or to taste

Directions:

1-Mix all ingredients together. Refrigerate overnight.
3-Serve in stemmed clear glass with raspberry ice cube and a sprig of mint.

Enjoy!!

Have a super day.

Saturday, September 25, 2010

Check back with me in a few days if not before. I have friends coming in this week for lunch on two different days.

My menu is going to consist of:

Carrot lemonade -with a raspberry frozen into the ice cubes
Curried Pumpkin Soup
Portabello Pizza -which I have already posted
Baked Apple Doughnuts

If the recipes turn out I will post them on my blog in the next day or two or maybe three. If they don't turn out, I will have too scramble to make something else for my guests.

Hope your doing great.

Garbanzo Bean Salad Sandwich


This turned out really very good. Very easy to make and very inexpensive.

15 oz can garbanzo beans- drained and mashed, leaving a few chunks
1/2 onion-finely chopped
2-3 celery stalks-finely diced
3 Tablespoon sweet pickle relish
3-4 Tablespoons Grapeseed Oil
Vegenaise
Handful or two of salad greens of choice-torn into small pieces.
1 teaspoon curry powder -more if you like
lots of black pepper

Directions:

  1. Mix everything together except greens.
  2. Refrigerate a few hours to marry the flavors.
  3. Mix greens just before serving
  4. Serve on bun, or high fiber toast with a slab of tomato.

    Comments from Verna's Kitchen

I was trying to make this recipe the way I made my Tuna salad before CHIP . I put the salad on Farmers Whole Wheat Toast, which I bought at Breadsmith. It is oh so very good.
.
Try it I think you will like it. Your thinking Garbanzo Beans, they have no flavor. With everything else on it, it's just very good. Remember like soup, it's better the
second day.
-

Comments at a later date from Verna:
This has probably become my most popular meal when in a hurry.
I put the rinsed Garbanzo Beans in a food processor.
Twirl until almost blended.
I remove the twirled beans to a bowl and put a onion that I quarter and lots of celery (break into large pieces) in the food processor.
Twirl until medium chunks are left. Mix all together.
This is so quick and easy.
Maybe doesn't look as pretty as when hand chopped , but my tummy doesn't care.
I probably would hand chop for company. Most of the time I have been eating this on a bed of dark baby mixed greens, instead of bread.
So easy and so good.
-
Comments appreciated, so I know you are out there.
-
Have a great and wonderful day!!!

Exercise-Emotional Pain


What a beautiful day.

I went almost 34 miles on my bike today. These nice days are coming to an end fast so we need to enjoy them whenever we can. I hope you had a chance to get outside today.

Exercise sure does help get rid of the stress and emotional pain in our lives. I was really hurting this morning and I wanted to cancel the bike trip for today. Thank God that this bike ride was already planned. If I would have stayed home I may have turned to food to suave my emotional pain. Before CHIP I was guilty of using food as my security blanket. I don't do that very often anymore but today I could have fallen into that trap.

Their was 3 of us that went bike riding today so I rode as fast as I could the first hour.. It sure helped my emotional state of mind. I didn't have to worry about offending my bike riding friend as she had her adult granddaughter to bike with.


I share this because I know with teaching CHIP, there are many of you that struggle the same way.

Food to solve emotional pain just is not the answer.

I feel like I was successful today because I did not turn to comfort foods to solve my problems. Actually that would have just complicated everything as then I would be beating myself up for doing it.

Everything looks a little brighter tonight.

Exercise, plus, prayer and friends can get us through some very difficult times.

Hope your doing well.

I hope you CHIPPERS (or anyone else) know I am always here if you need a friend. You have my email address and my phone number. verna.v@att.net

Thursday, September 23, 2010

Travel in Time

From one of our bike rides

Tasha and Elly



These are my friends at home.
Tasha is a Rag Doll Cat that wants to be where ever I am. She
is like my alarm clock in the morning. The only problem she wakes me up about 4-4:30 every morning. A bit early, I would say.
Elly is full of mischief. She likes to go in my bathroom sink. She is always investigating something or other. They are lots of company.
Both are very friendly cats. Sometimes too friendly as they love it when people come to my home. You know someone just may give me a pat on the head, if I hang around. Sometimes I have to put them in the backroom, just so they don't pester my friends.
They are alot of fun.

Wednesday, September 22, 2010

Tomato sauce

This is the sauce that I used on my Vegan Portabello Pizza's. The basic recipe came from an Alton Brown cookbook. I left a few things out that we shouldn't have and changed the amounts of some of the ingredients.


I doubled the recipe. After it was made and cooled, I put a cup and a half in each freezer bag, labeled and dated. This recipe can keep in the freezer for up to a year. But I'm sure you will have eaten all of it, way before that.
I love freezing the sauce. I had unexpected company, and was able to make the pizza's up in just a very short time. Also I had the "cheese" made up and in the frig" Again I had doubled the recipe so it came in very handy.



Ingredients:

1 28 oz can whole peeled tomatoes
1/4 cup Sherry vinegar
1/2 cup white wine-check notes below
1 teaspoon red pepper flakes
1 1/2 dried oregano
1 teaspoon dried basil
1 Tablespoon Agave Nectar
2 carrots, peeled and diced
2-3 ribs celery-diced
1 large onion-chopped
3 Tablespoons oil-(Not EVOO. Should not be used at that high of a temperature)
4-5 cloves garlic- mashed and cut in half
pepper to taste
pinch sea salt

Directions:

1-Drain tomatoes well in a kettle, set tomatoes aside. Add the vinegar, wine, Agave Nectar. pepper flakes, oregano and basil to the tomato juice. Bring to a boil, lower heat and simmer for 15-20 minutes or until the ingredients are reduced by half, and the mixture is syrupy.
2-Heat the broiler to high. Put carrots, celery, onion and garlic in a glass pan, toss with the oil.
Put under the broiler for about 5 minutes or until the onions are tender.
3-Add the well drained tomatoes to the vegetable mixture, mixing well. Continue to broil 15-20 minutes, stirring every 5 minutes, until tomatoes are browned around the edges. Watch carefully as you do not want the veggies to burn.
4-Carefully remove from oven, add to the sauce that has been removed from the heat.
5-Use a stick (immersion blender) and blend to consistency desired.-check notes below.
6-Serve immediately, or cool and then freeze.

Comments from Verna's Kitchen:

1-This sauce is quite thick. I prefer it that way for pizza's because it helps to keep everything from getting soggy.
2-I didn't have Sherry Vinegar so I used Champagne Vinegar. You want a mild vinegar in this recipe.
3-Never use cooking wine. If you can't drink it you don't want to use it. A Pinot Grigio or a Sauvigon Blanc would be a good choice. I used the first.
4-I use my stick ( immersion) blender all the time. It saves so much work and mess, as you can put it right into your kettle and blend.
If you don't have one, put the sauce in a blender in small amounts after it has cooled, so that you don't burn yourself.

Enjoy!!

Have a super day.





Cinnamon Steel Cut Oats


I have never been too impressed with steel cut oats.
I made this recipe last evening and put in my slow cooker. Breakfast was ready when I got up.

It is really tasty, and creamy. I would make it again when this is gone. Muesli has always been my choice of breakfast food. This was a nice change.


Cinnamon Apple Steel Cut Oats

1 cup steel cut oats
3 apples-diced (I left the peel on)
1 healthy teaspoon cinnamon
touch of nutmeg
1 cup raisins or dried optional
1 quart water
1 container of Silk Soy Creamer-I used the vanilla
pinch of salt

Directions:

Combine all ingredients in a slow cooker. I cooked it on high for 1 hour, and then put it on low for 5-6 hours.
This is great to throw together just before you go to bed.


After the leftovers have been refrigerated for a few hours. OH MY GOSH, when cold it tastes like a apple custard. Really good!!!!

The original recipe did not have the soy creamer, apples, cinnamon or nutmeg in. Give it a try, you will absolutely love it!!



Enjoy!!

Comments appreciated.

Have a wonderful day!!





Monday, September 20, 2010

Vegan Pizza Portabellos


This recipe is Excellent!!

If you like Portobello Mushrooms you will love these.

Vegan Pizza Portobellos

Ingredients:

6 portobello Mushroom(caps-4-5" across )
1 cup tomato/pasta sauce (I used more than 1 cup, probably more like 2 cups)
1 cup chopped red and yellow peppers (I used red and green peppers)
1/2 plus cup chopped sweet onion (like vidalia onion)
6 fresh basil leases (I used more like 8 plus bsasil leaves)
1 Tablspoon red chili flakes (next time I will cut back to 1/2-can always add more )
1 cup raw cashews-soaked in water for 1 hour
1/2 teaspoon sea salt
1 tsp oil
1 garlic clove (I used 2 clove garlic)
2 Tablspoon Nutritional Yeast
1 Tbs. fresh lemon juice

Directions:
  1. Make vegan cashew cheese by putting drained cashews in food processor.
  2. Add salt, oil, 4 leaves of basil, garlic cloves Nutritional Yeast, and lemon juice.
  3. Puree until really smooth.
  4. Set aside. (make sure to scrape sides)
  5. Preheat oven to broil, setting on high.
  6. Put parchment paper on baking sheet with sides.
  7. Wash mushrooms, remove stem. I scraped out the black spines around stem.
  8. Pat mushrooms dry, put on parchment paper, concave side up. So that you can fill them.
  9. Put 2-3 Tablespoons (more if needed, to cover bottom of mushroom).
  10. Follow with cashew cheese. I used it all.
  11. Add chopped onions, chopped peppers, and minced fresh basil.
    The recipe suggested to sprinkle the chili flakes on top. I mixed them into the sauce.
  12. Broil in oven 15-20 minutes. ( be sure to watch so they don't burn.

    These where so very good. How about low sodium pizza sauce in place of tomato/pasta sauce.

    Enjoy!! Comments appreciated. (want to know you are out their)

    Have a super evening!!!

Saturday, September 18, 2010

Creamy Potato Garlic Soup

This turned out really good. I sort of made it up as I went.

Creamy Potato Garlic Soup

#2 cups leeks-finely chopped
3-4 stalks of celery-finely chopped
#6 cups home made broth or water
1 large bay leaf
#1/2 head of garlic-roasted-squeeze out of the top after it cools-check notes below
7-8 medium sized potato's-baked. I used Yukon Gold.
1 container original soy creamer
3 teaspoons Wylers sodium free Chicken Bullion
1-2 Tablespoons Roasted Garlic Vinegar- I used 2 Tablespoons
1-2 teaspoons Rosemary
1/2 teaspoons salt
lots of freshly ground black pepper
Touch of cayenne pepper
2 squirts of Bragg's Liquid Amino's-This adds a salty flavor
about 1/2 teaspoon liquid smoke
1/2- 1 cup Parmesan cheese of choice
Handful of fresh parsley finely chopped

Directions:
1-In large kettle or dutch oven-Heat 2 Tablespoons of oil. When oil is hot, add chopped leeks and celery. Saute until translucent.
2-Add broth, garlic and bay leaf. Cook about 20 minutes.
3-Add baked potato that has been peeled and diced into small pieces.
4-Add Rosemary, chicken bullion, vinegar salt and pepper.I took my stick blender and blended every thing until it was quite smooth.
5-After turning burner to low, add soy creamer, cheese and fresh parsley, stirring well.
6-Add a few squirts Liquid Amino's and liquid smoke.Add more pepper if needed.

Comments from Verna's Kitchen:

1-I choose leeks as I did not want a strong onion flavor.Make sure to wash leeks well as they harbor a lot of dirt in their greens. I used only a small way up in the greens. After washing the rest of the greens I put them in my broth bag which I keep in the freezer,
2-If you are not making home made broth with your odds and ends of veggies, please do as it adds so much flavor to your soups and you won't have all the sodium that you will find in the store varieties.
3-To roast garlic, remove the paper on the garlic, leaving garlic intact.With a scissors cut off the top of the garlic exposing the inside of the cloves. Roast in hot oven, 400 degrees for about 20 minutes.I use my small broiler oven. When cool just squeeze the garlic out.
4-The liquid smoke adds a lot of flavor, Be careful as over use can ruin your soup.

If I had company, I would probably serve this with a high fiber bread that was toasted, sprayed with I can't Believe Its Butter, and sprinkled with garlic powder. I would put it under the broiler for just a minute or so. (don't let it burn) and cut into strips to serve.
I would put a sprig of parsley on the soup when serving. Want to come for supper?

Would be interested in your comments, and how you liked it.

Enjoy!!

Have a super great day!!



Convention-Rode the Glacial Drumlin Trail

September 16-17-2010

What a wonderful couple of days.
I attended a convention that was so enlighting.

Always the best part of these conventions is meeting new and wonderful people. I sat next to a young man (didn't know who he was). Turns out he lived just down the road and spend time out in Long's empty field playing baseball, etc., with my kids and neighbor kids. What a small world. Also sat next to a lady for dinner, who also was from Appleton.

I went down to Pewaukee for the convention and stayed overnight. My bike riding friend, Mary came with. She drove because the bikes fit nice on the rack on the back of her car.


On Friday we rode the Glacial Drumlin Trial. It runs 52 miles from Waukesha to Madison.
No we didn't go that far, but I sure wish we could have. Stay over night in Madison and have come back today.

With summer coming to an end, we couldn't have asked for a nicer day. It was forecast to be 71 degrees, with very little wind. Yeah!!! Little wind makes bike riding so much easier.

We started in Waukesha and rode to Sullivan. It was just a little over 20 miles one way, so we ended up putting on 40 plus miles.
The trail was just great. About 15 miles of the bike trail was paved, which makes for easy riding. The rest of the way it was packed down surface, which made it nice.


The trail meandered through trees and over several bridges. One of the bridges had rail road ties as the support.
Because of the many trees, we encountered many species of birds. Their singing and chirping was very enjoyable.
Even though this part of the country is very hilly, the bike trail was relatively flat.
The scenery was spectacular. With the rolling hills to either side of us, we saw some of the most gorgeous farm land and beautiful homes on top of the hills. Must be fun to live up so high. Sure won't have to worry about a flooded basement!!

We met 2 waaaaay younger woman who where biking from Madison to Chicago, which is a 100 mile trip one way. They packed very light, ate at resturants along the way, staying overnight in hotels. They where traviling 50 miles a day which would be a 4 day treck. Doesn't that sound like fun???? I would love to do something like that, if I could find someone who is adventuresome and likes bike riding.

It turned out to be one of the most delightful trails that we have been on. Even thou we went 40 plus miles, I was not tired and wanted to do more. Which I was told NO WAY!!!!!

Last weekend we did 31 miles from Forest Juntion to DePere round trip, and almost died because of the strong winds.

The only sad part of these last two days was I had to miss the Chip's last class which was the pot luck.
What a delightful class we had again. The people where and are just wonderful. I had a hard time telling them good-bye. On Tuesday pm. I kept my good bye short as I knew I would have been in tears otherwise. (That's how great they where)
Hope they all come to the alumni meetings as I will really miss them if they don't. Plus all the other classes from the past. You are all so important to me and also to the success of the alumni classes.

Well , I came home to some potatoes that need to be used up, so in between babysitting for my wonderful 3 year old grandson today, I hope to make some Cream of Potatoe Soup.
If it turns out, I will post it later today.

Have a super wonderful day!!!

Sunday, September 12, 2010

Zucchini Garder Chowder

This is a recipe that I used to make when my kids were growing up. Of course I had to change it quite a bit to make CHIP approved.

This is really good

Ingredients:
2 medium zucchini, chopped-( I left the peel on, just cut off bad spots)
1 large onion chopped
2 teaspoons dried basil
1/3 cup flour
1-28 oz. can diced tomatoes
3/4 teaspoon salt-optional
3-4 Tablespoons fresh minced parsley
1 teaspoon Braggs Sprinkles--(available at Woodman's in natural food aisle)
Fresh ground black pepper to taste
touch of cayenne pepper
3 cups water-(I used broth that I made)
5-6 Herb Ox chicken no sodium bullion
1 teaspoon lemon juice
10 oz pkg frozen corn-or fresh
16 oz plain soy creamer or soy milk-( I used soy creamer)
squirt agave nectar -optional
1/2- 3/4 cup of cheese of choice

Directions:
1-Saute first 3 ingredients in a sprayed pan.
2-Remove from heat, add flour , mix well. Add broth.
Add rest of ingredients except creamer and parsley.
3-Bring to boil, cook for 2 minutes
4-Turn heat to low, add cheese, soy cream and parsley.

Remember soup is always better the second day.

Serve with a little shredded cheese on top and a sprig of fresh parsley.

Enjoy!!

Have a super day

Monday, September 6, 2010

High Fiber Scottish Oat Muffins


My friend Jean L. brought these muffins to our Alumni Pot Luck last week.
I have posted this recipe once before, but decided to post it again as they are excellent, and I want to make sure you have the recipe.

High Fiber Scottish Oat Muffins

Recipe is on Bob's Red Mill High Fiber Hot Cereal Bag.

3/4 cups whole wheat pastry flour (be sure to use pastry flour, it is much lighter.)
3/4 cup Bob's Red Mill High Fiber Hot Cereal
1 tsp. baking powder
1 tsp cinnamon
1/2 tsp. baking soda
1/3 cup ripe banana, mashed
1/2 cup plain yogurt of choice
Ener-G egg substitute to equal 1 egg ( Make sure to leave set for 5 minutes)
1/2 cup applesauce
1/2 tsp. vanilla (make sure it is pure vanilla)
1/2 cup carrots, shredded
1/2 cup chopped dates
1/2 cup chopped nuts

Direction:

1-Mix together dry ingredients. In separate bowl, mix together wet ingredients.
2-Make a well in the dry ingredients, add wet ingredients, stir until mixed, do not over mix or your muffins will get heavy. Fold in carrots, dates, and walnuts.
3-Lightly spray muffin tins. Fill 2/3 full. Bake at 400 degrees for 18-20 minutes

(I like making these in small or medium muffin cups.)

Parenthesees is Verna's comments.
Thanks Jean. These are delicious.
Please read Jean's comment,

Enjoy!!!!

Have a super day!!!!!

Sunday, September 5, 2010

Hot Artichoke Dip

This is excellent!!

Vegetarian Times Issue: November 1 2005 p. 32

Makes about 2 1/2 cups

Hot Artichoke Dip

1 12 oz. pkg. light silken tofu
2 Tbs. reduced-sodium mayonnaise-of your choice
1 Tbs. Dijon Mustard
1 Tbs. lemon juice
2 cloves garlic minced-about 2 tsp.
1/2 tsp. onion powder
1 15.5 oz. can artichokes quartered in water, drained, rinsed, and chopped
1 cup frozen chopped spinach, thawed and squeezed dry
1/2 cup Parmesan cheese of choice
paprika for dusting

Directions:
1-Preheat oven to 400 degrees.
2-Puree tofu, mayonnaise, mustard, lemon juice, garlic, and onion powder in food processor until smooth. Transfer to bowl.
3-Stir artichokes, spinach and Parmesan cheese into tofu mixture. Spoon into 8" glass pie plate.
4-Bake 20 minutes. Dust with paprika.

Serve with low sodium crackers.


Apple Crisp with Vanilla Cream Sauce

My friend Ed brought this recipe to the Alumni Meeting. It was excellent.

Ed got this recipe from http://www.drmcdougall.com/ Newsletter archive.

Prep time:20 minutes
Cooking time: 40-50 minutes
Serves 9

Apple Crisp:

4 large firm apples, peeled and sliced
1 tablespoon lemon juice
1/2 teaspoon cinnamon
1/2 cup raisins or currents
3/4 cup Crape Nut Cereal
3/4 cup rolled oates
1/2 teaspoon cinnamon
1/2 cup maple syrup
2/3 cup apple juice
1 teaspoon cornstarch

Preheat oven to 350 degrees.

1-Place the apples in a bowl and toss with the lemon juice and cinnamon.
2-Place in a square sprayed glass pan and sprinkle with raisins or currents.

3-Mix the Grape Nuts, rolled oats and cinnamon in a seperate bowl. Stir in the maple syrup. Spread evenly over the apples.
4-Wisk the apple juice with the cornstarch until well mixed, then pour over the apples and topping. Bake 40-50 minutes or until apples are tender.

Serve warm or cold.

Vanilla Cream Sauce

Prep time: 5 minutes
Chilling time: 1 hour
Makes 1 1/2 cups

1 -12.3 ounce pkg. low fat silken tofu-firm
1/2 cup soy milk
1/3 cup Natural Golden Cane Sugar
1 Tablespoon pure vanilla extract

1-Place the tofu in a food processor and process until very smooth. Add remaining ingredients and blend until smooth and creamy.
2-Chill at least 1 hour before serving.
3-This may be prepared ahead and will keep in the refrigerator at least 5 days.

Thanks Ed. We really enjoyed this recipe.

Have a wonderful Labor Day Weekeend!!!

Watermellon Drink

This would be a great recipe for this Labor Day Weekend. Jeff and Laurie brought it to the Alumni Meeting Wed. pm.

It was really good!!

Prep time: 15 minutes-Serves 10

Watermelon Drink

Ingredients:
1 medium seedless watermelon-rind removed and cut into medium pieces (about 6 lbs.)
2 Tablespoons Agave Nectar
1/4 cup fresh lime juice plus 2 Tablespoons fresh lime juice
1/4 teaspoon sea salt-optional

Directions:

  1. Puree in blender watermelon with 4 cups water, add agave nectar
  2. Strain through course strainer to remove any solids.
  3. Adjust seasonings to taste,agave nectar for sweetness,lime juice for tartness,water to thin sea salt to enhance flavor.
  4. Garnish each glass with a slice of lime
  5. Will keep 2 days in the refrigerator.

    Thank you Jeff and Laurie!
    Recipe came from Food.com by Chef #420960 on July 09-2008

    Have a wonderful Labor Day Weekend!!!!!!!