Kids Cooking Club

1/4 cup unsalted butter, softened

1 cup plus 1/3 cup sugar, divided

1 large egg, beaten

1/4 cup molasses

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground cloves

1/8 teaspoon ground ginger

1/3 cup crystallized ginger, finely chopped

Directions:

1. Beat butter and 1 cup sugar in a large bowl with an electric mixer until creamy. Add egg and molasses. Mix well.

2. Whisk flour, baking soda, cinnamon, salt ,coves and ginger in another large bowl until well blended. Stir in crystallized ginger.

3. Blend the flour mixture into the butter mixture a cup at a time, mixing well, until it is all incorporated. Chill the dough in the refrigerator until firm, 30 minutes to 1 hour.

4. Preheat oven to 375 degrees Fahrenheit. Lightly coat 2 baking sheets with cooking spray.

5. Place the remaining 1/3 cup sugar in a shallow dish. Roll the dough into 1-inch balls and then roll in the sugar. Place 1 1/2 inches apart on the prepared baking sheet.

6. Bake the cookies, in batches, until they crackle on top, 8 to 10 minutes. Transfer to a wire rack to cool.

1 cup mashed, cooked sweet potato

1/4 cup sugar

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

2 eggs

12 ounces evaporated skim milk

Directions:

1. Combine sweet potato, sugar, cinnamon, ground ginger, cloves, and eggs, together in a large bowl. Beat with a whisk until smooth.

2. Add milk and mix well.

3. Pour mixture into a ramekin or casserole dish. Bake at 300 degrees Fahrenheit for 1 hour or until a tooth pick inserted near the center come out clean. Remove and cool completely before serving.

2/3 cup organic whole-grain flour

2/3 cup organic whole-wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

2 organic large eggs

3/4 cup packed organic brown sugar

3/4 cup fresh baked pumpkin

1/4 cup olive oil

1. Preheat oven to 350 degrees Fahrenheit. Coat pan with cooking spray.

2. Whisk whole-grain flour,  whole-wheat flour, baking powder, baking soda, cinnamon, ginger, allspice and nutmeg in a large bowl. Mix eggs, brown sugar, pumpkin, and oil in a second bowl until well combined. Stir the wet ingredients into the dry ingredients until thoroughly combined.

3. Drop the batter by level tablespoonfuls onto the prepared baking sheets, spacing the cookies 1  1/2 inches apart.

4. Bake the cookies 10 - 12 minutes, until firm to the touch and lightly golden on top. Transfer to a wire rack to cool.

Enjoy!

Strawberries

3 organic eggs

6 tablespoons organic butter

1/4 cup organic sugar

3/4 cup organic quinoa flour

1/2 teaspoon baking powder

1 tablespoon cornstarch

1 pinch salt

1/4 cup organic yogurt

Directions:

1. Preheat oven to 350 degrees. Wash, hull, and slice strawberries. Toss them with brown sugar. Set aside.

2. Separate eggs. In one bowl put egg yolks in the other put egg whites. Add butter and sugar to the egg yolks and mix well. Then add flour, cornstarch, and baking powder. Add a pinch or salt to the egg whites and whip until stiff. Slowly add the egg whites into the other mixture and gently fold it together with a spatula.

3. Put the batter into a greased pan and bake in the oven for 25 minutes.

4. Let cake cool. Cut into pieces and layer with berries and yogurt.

Whole Wheat tortilla

Hummus

Vegetables of choice sliced in vertical strips

Cherry tomato

1. Take a piece of flatbread and spread hummus on half of it.

2. Place vegetables of choice on top of the hummus.

3. Place two toothpicks in the wrap with tomatoes on top to hold the wrap in place.

4. Cut the wrap in the middle between the two toothpicks.

1/2 cup fresh or frozen (partially thawed) favorite berries

1/2 cup vanilla low-fat yogurt

2 tablespoons low-fat granola

Directions:

1. Take your light vanilla yogurt and place about 1-2 tablespoons in the bottom of a glass.

2. Then cut your fresh strawberries in slices and layer on top of yogurt.

3. Then layer with your granola, and start over again with another layer of yogurt, fruit, and granola until your glass is full.

1 (8 ounce) container frozen whipped topping, thawed

2-1/2 cups shredded coconut

1 (8 ounce) can fruit cocktail, drained

1 (8 ounce) can pineapple chunks, drained

1 (11 ounce) can mandarin oranges, drained

3 cups mini marshmallows

1 (10 ounce) jar maraschino cherries, drained

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1. In a large bowl, combine the whipped topping, coconut, fruit cocktail, pineapple, mandarin oranges, marshmallows, cherries, nutmeg, and cinnamon.

2. Mix together well and refrigerate 30 to 45 minutes.

1 cup of organic whole milk

2 tablespoons sugar

1 tablespoon cocoa powder

1 teaspoon vanilla extract

1/2 bag ice

6 tablespoons rock salt

1. Take a quart-size bag and pour in the sugar, cocoa powder or vanilla extract, and milk. Seal the bag completely.

2. Take a gallon-size bag and fill it halfway with ice. Put the quart-size bag inside the gallon-size bag.

3. Put in salt into the gallon-sized bag and seal the bag completely.

4. Shake the bag for five minutes. Open the bag in the sink and take out the quart-size bag. Wipe it off with a  paper towel.

5. Move all of the ice-cream in the bag toward the bottom and cut a hole at one corner of the bag.

6. Squeeze out the ice-cream into the cup.

Enjoy!

1 whole - wheat tortilla

2 tablespoons of organic shredded cheese

Toppings of choice (peppers, spinach, cilantro, chicken, celery, scallions)

1 pinch of cumin

1 pinch of garlic powder

1 pinch of salt and pepper

Directions:

1. Sprinkle organic shredded cheese on half of a tortilla.

2. Add organic toppings of choice.

3. Add cumin, garlic powder, and salt and pepper.

4. Top with more organic shredded cheese and fold over one side of the tortilla.

5. Heat the quesadilla on a grill for 2 minutes.

1 cup organic quick-cooking oatmeal

1 cup organic puffed rice

1/2 cup chopped exotic fruit, such as pineapple, mango, and papaya

1/2 stick organic butter

2 ounces organic dark chocolate

1/4 cup pecans

1/4 cup agave nectar

8 ounces cream cheese

2 tablespoons honey

Directions:

1. Line a muffin pan with paper cups.

2. In a bowl, combine the oats, puffed rice, dried fruits, and pecans. Mix together.

3. Put the butter, agave nectar, and dark chocolate into a saucepan and heat gently until melted.

4. Stir into the dry ingredients and mix until they are well coated.

5. Spoon the mixture into the paper cups.

6. Mix together cream cheese and honey.

7. Top the cupcakes with the icing.

8. Refrigerate for 10 minutes.

6 egg whites

1 1/3 cups white sugar

1 cup applesauce

1/2 cup skim milk

1 1/2 teaspoons vanilla extract

1/4 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1 tablespoon ground cinnamon

2 teaspoons baking soda

1 cup whole wheat flour

1 cup all-purpose flour

1 (8 ounce) can crushed pineapple with juice

2 cups shredded carrots

1/2 cup raisins

Directions:

1. Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch pan with non-fat cooking spray.

2. In a large mixing bowl, beat egg whites. Slowly beat in sugar, then applesauce, skim milk, and vanilla.

3. Stir in cloves, nutmeg, cinnamon, baking soda, and flour.

4. Stir in, one ingredient at a time, pineapple (with juice), carrots, and raisins.

5. Pour into the prepared pan. Bake for 35 - 40 minutes in the preheated oven. It is done when toothpick inserted in center comes out clean.

2 cups oats

1/2 cup pecans

1/2 cup maple syrup

1/4 cup brown sugar

2 tablespoons oil

1/8 tsp salt

Directions:

1. Preheat oven to 300 degrees

2. Combine all dry ingredients. Mix well. Then add in oil and maple syrup and mix well.

3. Spread evenly on coated cookie sheet.

4. Bake for 30 minutes, stirring every few minutes, or until golden brown and oats are dry.

30 ice cubes

1 cup water

1 cup orange juice

1 banana

8 medium-sized strawberries

1/4 cup sugar

Directions:

Pour all ingredients into blender. Then blend on medium to high speed for 35 to 40 seconds, or until fully blended.

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2 cup organic frozen yogurt

1/2 cup organic fat-free milk

1 teaspoon blue agave nectar

1/4 teaspoon vanilla extract

1/4 teaspoon rum extract

1/8 teaspoon ground cloves

1/8 teaspoon ground cinnamon

1/8 teaspoon nutmeg

1 strawberry

1. Combine frozen yogurt, milk, blue agave nectar, vanilla extract, rum extract, ground cloves, and ground cinnamon in a bowl.

2. Put mixture in a blender and grind.

3. Pour shake into cups. Sprinkle with nutmeg and place a strawberry on top.

Cocoa-Orange Cereal and Nut Clusters

1 3/4 cups crunchy wholegrain cereal

1/2 cup powdered sugar

1/2 cup chopped pecans

3 tablespoons unsweetened cocoa powder

1 1/2 tablespoons frozen orange juice concentrate, thawed

1 tablespoon blue agave nectar

1. Place the cereal in a large zip-close plastic bag. Press out all of the air and close the bag. With a rolling pin or the bottom of a heavy pan, crush the cereal into fine crumbs.

2. In a large bowl, combine the crushed cereal, sugar, pecans, and cocoa. Stir thoroughly.

3. Add the orange juice concentrate and blue agave nectar, and then stir until all ingredients are well moistened and the mixture holds together when squeezed into a ball.

4. Moisten your hands with cold water as needed, and then form the mixture into small balls. Roll the balls in additional powdered sugar to coat.

Cookie Crust:

2 tablespoons butter

1/4 cup honey

1/2 cup light brown sugar

1 egg white

1/3 cup applesauce

2 teaspoons vanilla extract

1 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1  1/2 cups old-fashioned oats

Topping:

8 ounces cream cheese, softened

1/4 cup apple juice

2 tablespoons grated lemon zest

Fruit of choice

Directions:

Cookie crust:

1. Preheat oven to 350 degrees F.

2. Cream the butter, honey, and brown sugar together in a mixing bowl.

3 Add the egg white and combine. Mix in the applesauce and vanilla.

4. Sift the flour, baking soda, salt, and cinnamon together. Add to the sugar mixture, stirring just to combine. Gently stir in the oats, just to combine.

5. Spread the batter on a 12-inch nonstick pizza pan or line a baking sheet with parchment paper into a 12-inch circle. Bake until lightly browned, 30 to 35 minutes. Let cool in the pan for 5 minutes, then carefully transfer to a wire rack and let cool completely.

To make the topping:

1. In a mixing bowl, whip the cream cheese with the apple juice and lemon zest until light and creamy.

2. Spread the cream cheese mixture over the cookie, leaving a 1/2-inch border around the rim. Arrange the fruit over the top. Slice into wedges with a pizza cutter and serve.

9 strawberries

1 banana

1/4 cup pineapple juice

2 scoops coconut ice cream

Procedures:

1. Wash and remove stems of strawberries

2. Peel banana and chop into fourths

3. Pour pineapple juice, ice-cream, and fruits into blender

4. Blend mixture until liquefied

5. Pour smoothie into cups

Enjoy

2 tbsp of chopped green onion

12 pound ground pork

1/2 pound ground beef

soy sauce

1 tsp garlic

1 tsp ginger

50 gyoza wrappers

White/rice vinegar

Water

Flour

Spray oil

Directions:

1. Take the green onion, ground pork, garlic ad mix them all together in a bowl and stir until the ingredients are well mixed

2. Put the gyoza wraps on a plate and have the water ready for the gyoza skins

3. Take some of the meat and put it in almost a lip form and put it in the middle of the gyoza skin. Take some water on your fingers and put it on the edges of the skin, then take one half of the skin and put it on the edges to close.

4. Place sealed gyoza onto a plate with flour sprinkled on it

5. Heat the grill to 325C and put the spray oil all around the area where the gyoza are going to be cooked. Place gyoza onto grill or pan cover and let sit for 1 minute then pour 1 ounce water onto them and put top on quickly steam will cook gyoza. Flip gyoza after 2 minutes or when the bottom is brownish, not burnt. Total cooking time less than 5 minutes

1 frozen puff pastry sheet, thawed

1/3 cup strawberry preserves

1 cup whipped cream

4 large strawberries, each cut into 4 slices

Directions:

1. Preheat oven to 350°F. Unfold Pastry. Cut into hearts with heart-shaped cookie cutter. Place on ungreased baking sheets.

2. Bake hearts for 20 minutes or until golden brown. Remove to wire racks; cool completely.

3. Cut each heart horizontally in half. Spread 1 tsp. of the preserves onto bottom half of each heart; top with 1 Tbsp. of the whipped topping and a strawberry slice. Cover with tops of hearts. Serve immediately. Or, cover and refrigerate up to 1 hour.

1   1/2 cup flour

1/2 teaspoon salt

1/8 teaspoon cayenne

1/8 teaspoon garlic powder

1  3/4 cup cheese mix (including provolone, mozzarella, romano, asiago, and parmesan)

1/2 cup butter

Directions:

1. Using a food processor; pulse flour, salt, and butter together until flour holds together.

2. Remove batter from processor and place it in a mixing bowl.

3. Add the cheese, cayenne, and garlic powder. You can mix the dough with your hands or a wooden spoon.

4. Lightly flour your workspace (a large cutting board or tabletop will do just fine).

5. Roll dough out with a piece of parchment paper on top and on bottom to about 1/4" thickness.

6. Take off top layer of parchment paper.

7. Place dough on cookie sheet and score dough and cut into cracker-sized pieces with a knife or a pizza cutter.

8. Bake about 15 minutes at 350 degrees or until they are a golden color.

Herbed avocado - cheese spread

Ingredients:

3 large avocados, peeled and seeded

3 tablespoons lemon juice

3 garlic cloves

1/2 cup loosely packed fresh parsley leaves

1.2 cup loosely packed fresh chive strips

1/4 cup loosely packed fresh basil leaves

1/2 teaspoon salt

2 (8-ounce) packages cream cheese, softened and cubed

Directions:

1. Process first seven ingredients in a food processor for one minute or until avocado is smooth, stopping to scrape down sides.

2. Add cream cheese, and process for one minute or until well blended.

3. Cover and chill until firm.

4. Serve spread with crackers.

1/2 cup butter

1/4 cup packed brown sugar

1 egg

1/2 cup all-purpose flour

1/8 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/8 cup unsulfured molasses

2 tablespoons milk

1/8 cup chopped dried cherries

1/8 cup chopped dried mango

1/8 cup dried cranberries

1/8 cup chopped candied ginger

1/8 cup chopped dried papaya

1/4 cup dried currants

1/4 cup chopped pecans

Directions:

1. Preheat oven to 325 degrees F. Butter a 6x3 inch round pan, and line with parchment paper.

2. In large bowl, cream together butter and brown sugar until fluffy.

3. Beat in egg

4. In separate bowl whisk together the flour, baking soda, salt,  and cinnamon; mix into butter and sugar, then slowly add molasses and milk.

5. Stir in dried fruit and chopped nuts.

6. Scrape batter into prepared pan.

7. Bake in preheated oven for 40 to 45 minutes. Cool in pan for 10 minutes. Enjoy!

1 cup graham flour

1/2 cup all-purpose flour

5  1/2 tablespoons dark brown sugar

3/4 teaspoon aluminum-free baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/8 teaspoon ground cinnamon

6 tablespoons unsalted butter, cut into 1/4 -inch cubes and chilled

3 1/4 tablespoons molasses

3 tablespoons whole milk

1/2 teaspoon vanilla extract

Direction:

1. Place both flours, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse several times to combine.

2. Add the butter and pulse until the mixture resembles cornmeal.

3. Add the molasses, milk, and vanilla extract and process until the dough forms a ball, approximately 1 minute.

4. Press the ball into a 1/2 -inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.

5. Preheat the oven to 350 degrees Fahrenheit.

6. Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment paper. Roll the dough out until it is 1/8-inch thick.

7. Slide the rolled dough and parchment paper onto a half sheet pan.

8.  Remove the top sheet of parchment paper and cut the dough, using a rolling pizza cutter, into 2-inch square pieces by making vertical and then horizontal cuts all the way across the dough.

9. Trim off any excess. Using a fork, poke holes all over the top of the dough.

10. Leave the crackers on the pan and bake on the middle rack of the oven for 25 minutes or until the edges just start to darken.

11. Remove from the oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely.

12. Once completely cool, break into individual crackers and store in an airtight container for up to 2 weeks.

1 medium apple, cored and thinly sliced

2 tablespoons orange juice

8 slices raisin bread

4 ounces cream cheese, softened

2 tablespoons raisins

1 tablespoon orange marmalade

1/8 teaspoon ground cinnamon

Directions:

1. Place apple slices in a small bowl. Drizzle orange juice on apple slices; toss to coat.

2. Toast raisin bread in toaster

3.  Stir together cream cheese, raisins, orange marmalade, and cinnamon in a small bowl. Spread cream cheese mixture evenly on 1 side of 4 slices of toast. Top each with 3 apple slices and remaining toast.

4. Enjoy!

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Halloween Recipes

Frog-Egg Pops:

1 kiwi

1 tablespoon honey

1 tablespoon water

Directions:

1. Peel and dice one kiwi and put it in the food processor

2. Add honey and water

3. Puree

4. Pour the puree into cups and cover with foil

5. Place a popsicle stick through the foil and freeze overnight

Halloween Cookies

Ingredients:

1/2 cup sugar

1/2 cup butter, softened

1 large egg

1 tablespoon honey

1 teaspoon vanilla extract

2 cups organic flour

Decorate with toppings of choice

Directions:

1. Beat sugar and butter with an electric mixer on high speed until light and fluffy. Beat in eggs, honey, and vanilla extract. Gradually mix in flour until fully blended. Divide dough into two flattened balls, wrap in plastic and refrigerate until firm, about 1 hour.

2. Heat oven to 350 degrees Fahrenheit. Roll out each ball of dough between 2 sheets of wax paper until its 1/8 inch thick. Remove top piece of wax paper an flip dough onto two baking sheets. Cut with Halloween-shaped cookie cutters of your choice, then remove and reroll scraps. Bake cookies for 8 to 10 minutes, or until golden brown. Place on a wire rack and let cool completely

3. Decorate and enjoy!

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.25 oz pkt. active dry yeast

1/4 tsp. granulated sugar

3/4 cup 110 degree water

1  3/4 cups whole wheat flour

1/2 tsp. salt

1 can organic tomato sauce

Shredded cheese

Organic toppings of your choice

Directions:

1. Dissolve yeast and sugar in water, allow to rest for 8 minutes.

2. In a separate bowl, combine flour and salt.

3. Pour yeast mixture over flour mixture and mix well with a heavy spoon.

4. Turn dough onto a floured surface and knead for 2 minutes.

5. Working from the edges to the center, press dough into a 12'' circle.

6. Place dough on a lightly greased pizza pan and stretch dough to edges.

7. Spread sauce over crust and top with cheese and desired toppings.

8. Bake in a 500 degree oven for 8-12 minutes, or until edges are golden.

Enjoy!

1 cup oil

1  1/2 tsp vanilla extract

1  1/2 tsp almond extract

1  1/2 tsp butter flavoring

1  1/2 cups of milk

3 eggs

3 cups flour

1  1/2 tsp baking powder

2  1/2 cup sugar

3 tbsp poppy seeds

Glaze

1) Boil 3/4 cup sugar, 1/4 cup orange juice, 1/2 tsp vanilla, 1/2 tsp almond extract, 1/2 tsp butter flavoring

Directions:

1) Mix wet ingredients together with an electric mixer at medium speed for 2-3 minutes (this allows air to get into mix to make cake fluffier.

2) In a separate bowl, combine the dry ingredients; pour the dry mixture into wet ingredients while the mixer is still on. Mix 2-3 minutes at medium speed or until even consistency is reached. Bake at 350 degree's in oven for 1 hour using 1 bunt cake pan or two bread loaf pans. Cake is done when skewer comes out clean.

3) Allow cake to cool for 5 minutes, remove from pan, and allow cake to cool on cooking rack for another few minutes, transfer to a big plate, poke small holes on top and sides of cake with skewer and spoon glaze over top of cake

2 cups all-purpose flour

1/2 cup sugar

1  1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2/3 cup plain yogurt

1/2 cup whole milk

2 large eggs

2 tablespoons melted butter

1 teaspoons grated lemon zest

1 cup fresh or frozen blueberries

Directions:

1) Line a 12-muffin tin with 12 paper muffin-tin liners

2) Sift the flour, sugar, baking powder, baking soda, and salt into a medium mixing bowl

3) In a large mixing bowl, whisk together the yogurt, milk, eggs, butter, and lemon zest

4) Add the dry ingredients to the yogurt mixture and whisk just until combined, being careful not to over mix

5) Using a rubber spatula, gently fold the blueberries into the batter, again being careful not to over mix

6) Divide the batter evenly among the muffin cups

7) Bake in the oven at 350 F until puffed up and golden brown, about 20 to 22 minutes

3-4 cups oil for deep-frying and stir-frying, as needed

1 pound tofu, cut into 1/2-inch squares

1 tablespoon light soy sauce

1 egg, lightly beaten

Freshly ground pepper

Cornstarch, as needed

Sauce

2 tablespoons dark soy sauce

1 tablespoon rice vinegar

2 teaspoons Chinese rice wine or dry sherry

1 tablespoon granulated sugar

3 tablespoons vegetable broth or water

1 tablespoon minced ginger

2 teaspoons minced garlic

2 teaspoons cornstarch for thickening sauce, optional

Directions:

1. combine the tofu cubes with the egg, soy sauce, and pepper. Add enough cornstarch to nicely coat the tofu using your fingers to mix it in.

2. Combine the sauce ingredients in a bowl, stirring to dissolve sugar. Set aside.

3. Heat the oil in a wok to between 350 to 360 degrees Fahrenheit. Drop the tofu cubes into the hot oil, a few pieces at a time, and deep-fry until crispy (3 to 4 minutes).

4. Push the tofu up to the sides of the wok. Give the sauce a quick re-stir and add into the middle of the wok. If you added cornstarch to the sauce, stir it continually for 1-2 minutes to thicken.

5. Mix the sauce with the tofu. Cook and stir for another 2 minutes, stirring, until the tofu is nicely coated with the sauce. Serve immediately.

Fried Rice

Ingredients:

3 tablespoons canola oil

1 cup diced, cooked tofu

1 onion, small diced

Salt and pepper

Tamari or soy sauce

3 cloves garlic, finely chopped

3 whole scallions, thinly sliced

1-2 cups combination of corn, peas, carrots, frozen thawed or fresh blanched

4 large eggs, lightly beaten

4 cups cooked long-grain rice, white or jasmine rice, grains separated

Directions:

Heat a large heavy-bottomed skillet over high heat. When hot add 1 tablespoon of the oil. Add the onions to the pan, season with salt and pepper, and cook for 1 to 2 minutes until onion is fragrant. Add the garlic, ginger, and scallion whites and stir-fry until fragrant, about 30 seconds. Add the vegetables and tofu. Add more oil if needed. Season with tamari, salt and pepper and stir-fry the rice to coat evenly. Stop stirring, and then let the rice cook undisturbed until it gets slightly crispy, about 2 minutes. Stir the rice again, breaking up any new clumps. Move the rice to the edge of the pan, leaving the center empty. Add more oil to the center and add the eggs. When egg starts to cook, stir it and slowly start to pull in the rice. Mace sure egg cooks and then stir it all together. Serve.

2-4 limes, juiced

1/2 cup agave nectar

1 teaspoon ginger, minced

1 bottle natural mineral water, still or sparkling

Ice

Directions:

Fill pitcher with ice. Sprinkle in the ginger. Pour in the lime juice, then the mineral water. Give a quick stir and serve.

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3 organic bananas

2 cups organic flour

1 tsp baking soda

1/2 cup wheat germ

1/2 cup butter

2 organic eggs

1 cup apple juice concentrate

grease for the pan

butter for bread

Directions:

1. Mash the three bananas

2. Mix flour, salt, baking soda, and wheat germ

3. Melt Butter

4. Add eggs and juice

5. Fold in flour and banana mixture

6. Bake in greased pan at 350 degrees for one hour

7. Serve with butter

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Banana Pudding

Ingredients:

1 large packet of instant vanilla pudding

3 cups of milk

1 box of vanilla wafers

1 carton of cool whip

3 bananas (sliced)

Directions:

1. Beat pudding mix into a bowl with 3 cups of milk, mix with a wire whisk until all lumps are out.

2. Place the following layers in your banana pudding:

    1. Put vanilla wafers all at the bottom of the tray. 

    2. Then put the bananas on top of the wafers.  

    3. Spread the pudding on top of the wafers and bananas.

    4. Last put spoonfuls of cool whip on top of the first three           layers. Repeat these layers one more time 

3. Once you have finished the two layers you can smash some vanilla wafers and sprinkle it on the top. (optional)

4. Let your banana pudding sit in the refrigerator overnight

5. Enjoy!!

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PAM for greasing

2 cups organic all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

3/4 cup dark brown sugar

1 2/3 cups organic grated carrots

2 tbsp grated fresh organic gingerroot

Generous 1/3 cup seedless organic raisins

2 organic eggs

3 tbsp safflower oil

Juice of 1 organic orange

Frosting:

1 cup of mascarpone cheese

4 tbsp confectioners' sugar

1 tsp vanilla extract

To decorate:

1 tbsp chopped crystallized ginger

Directions:

1. Grease and line an 8 inch/20-cm round pan with a piece of baking parchment.

2. Combine the flour, baking powder, baking soda, and salt into a bowl. Stir in the sugar, carrots, fresh gingerroot, and raisins. Beat the eggs, oil, and orange juice together in a separate bowl then pour into a mixture. Mix all ingredients together well.

3. Spoon the mixture into the pan and cook in a preheated oven at 350 degrees Fahrenheit for 1-1 1/4 hours, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and let it cool.

4. To make the frosting, put the mascarpone cheese in a bowl and beat to soften. Sift in the confectioners' sugar and add the vanilla extract. Mix well.

5. Remove the cake from the pan and smooth the frosting over the top. Decorate with the ginger. Serve.

Serves 10 people