Cranberry Salad

We think of cranberries for Thanksgiving, and of course that is good. But this is a very tasteful
salad any time fresh cranberries are available. The tartness of the cranberries, sweetness of the apples and crunchiness of the walnuts makes for a perfect salad.
It is great by itself or I am sure with any vegan burger or vegan meatloaf would be great.
What I like about it is that it is quick and easy. I chopped everything in the food processor.
Ingredients:

• 1/2-1 cup toasted and chopped walnuts


• 12 oz. bag of fresh cranberries- washed and chopped


• 2 Granny Smith Apples chopped-I left the peel on


• 1/4-1/3 cup maple syrup


• 1/4 cup fresh parsley-chopped


• 2 oranges-I used the zest and juice


• Fresh ground pepper if desired

Directions:

1. Chopped each ingredients in the food processor.


2. I did each ingredients separately to get the consistency that I wanted.


3. Chill for at least 2 hours.


4. Serve on a bed of baby greens.

Enjoy!!!!

Lemon Treats

These are really good.

My Japanese Dr. friend who I met when traveling with Dr. Diehl, sent me this recipe. My Japanese friend eats only raw foods. She would like me to do it also, but I have not come to that point. I think it is a great idea, BUT!!!!!!!!!!

When making this recipe, don't do like I did. I put the dates in the food processor whole. My food processor did not like me very much. Make sure to cut the dates in small pieces before putting in the food processor. .

Ingredients:

• 1 cup chopped pitted dates


• 1 cup raw walnuts


• 1 cup sesame seeds


• 1/4 cup fresh lemon juice


• 2-3 Tabelspoons grated zest


• 1 cup unsweetened coconut

Directions:

1. Put all ingredients, except coconut in food processor. Pulse until completely combined.


2. Roll a Tablespoon of mixture into a ball and roll in the coconut.

These where more putsy then I wanted, plus I was in a hurry. So I put the coconut in with the mixture and added about 1/4 cup agave Nectar. Then I rolled them into the balls.

They where excellent.

Enjoy!!!!!

Elly, My Nosy Kitty!!!!

Unloading a few groceries last evening, I dropped a brown bag on the floor. It didn't take very long for my nosy Elly to be inside of it. She doesn't miss anything that comes into this house. She always has to investigate. What a cat!!!

Great Granddaughter and Great Grandma Verna

I had a very nice surprise this morning.

My daughter stopped by with my great granddaughter, Layla.

She had her tierra on and of course I had to put mine on also. Queen for 5 minutes.

We are both holding our cats. Layla's cat is make believe and mine is Tasha, a Ragdoll cat.

How fun to have grandchildren and great grandchildren. The joy of my life!!!

Carrot Cake Oatmeal

I got this recipe from my Meatout Monday Recipes. I made a triple bath as I had carrots from my garden that I wanted to use. I found it to be more tasty the next day.

Ingredients:

• 1 cup almond milk


• 1/2 teaspoon fresh lemon juice.2 Tablespoons coconut milk cream-optional


• 1/2-1 teaspoon cinnamon


• 1/4 teaspoon ginger


• 1/8 teaspoon nutmeg


• pinch of salt


• 1 large carrot finely grated-1 heaping cup


• 1/2 cup regular oats


• 1 teaspoon vanilla extract-no imitations please


• 2 Tablespoons pure maple syrup


• 1/3 cup nuts


• 1/3 cup raisins

Topping:

• 1/3 cup chopped walnuts


• 1 Tablespoon coconut milk cream-optional


• 1/2 teaspoon maple syrup


• 1/3 cup unsweetened shredded coconut


• 1/4 teaspoon cinnamon

Directions:

1. In a small kettle, heat the milk, lemon juice and coconut cream.


2. Stir in spices and salt .
   Add carrots and oats and cook for about 8 minutes, or until oats is soft.


3. Remove from heat, stir in vanilla, maple syrup, and walnuts.


4. Mix topping ingredients, Serve on top of oatmeal.

Enjoy!!!