Pumpkin Curry Soup

Fall is in the air and I thought I'd post some of my favorite recipes.  I LOVE soup!!  I love creamy, chunky, and chili-type soups.  Here is one of our family favorites.

PUMPKIN CURRY SOUP

2 T butter or olive oil

1 c chopped onion (1 small)

2 cloves garlic

1 ½ tsp curry powder

½ tsp salt

¼ tsp ground white pepper

3 c chicken broth

1-15 oz can pumpkin (or fresh--just cut it in cubes and boil it for about 20 minutes and puree)

1 can coconut milk

Heaping spoonful of peanut butter

Melt butter in large saucepan over medium-high heat.  Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes or until tender.  Stir in curry powder, salt and pepper; cook one minute.

Add broth and pumpkin; bring to boil.  Reduce heat to low; cook, stirring occasionally, for 15 to 20 minutes. Stir in coconut milk.  Transfer mixture to food processor or blender (in batches, if necessary); cover.  Blend until smooth.  Add peanut butter and stir—if you like the chunky PB.  Otherwise, throw it in the blender.  Serve warm.  

Cupcakes!

Inspired by Chef Chloe, I decided to make some serious cupcakes for my kids 2nd birthday.  I didn't love the frosting the first go-around, so I decided to branch out and mix it up with another favorite of mine.

Chocolate Cupcakes
1 ½ cups all-purpose flour (or gluten-free all-purpose flour plus ¾ teaspoon xanthan gum)
1 cup evaporated cane juice or date sugar (health food store or a really great grocery store will have these)
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup coconut milk
½ cup canola oil
2 tablespoons apple cider vinegar
2 teaspoons pure vanilla extract


To make the Chocolate Cupcakes: Preheat the oven to 350 degrees F.
Line cupcake pans with 14 cupcake liners.

In a large bowl, whisk together flour, sweetener, cocoa, baking soda, and salt. In a separate bowl, whisk together coconut milk, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not over mix.

Fill the cupcake liners about two-thirds full with batter. Bake for 16 to 18 minutes, or until a toothpick inserted in the center of the cupcake comes out clean with a few crumbs clinging to it. Cool the cupcakes completely before frosting.


Frosting a.k.a. Chocolate pudding (From Raw Food Real World cookbook--love!)
2 cups young coconut meat (also known as Thai coconuts)*
3/4 cup young coconut water at room temperature (may add more to thin it)
1/2 cup real maple syrup
1/3 cup agave
1/2 cup cocoa powder
2 T vanilla
1/4 tsp sea salt

Combine in high-speed blender (I use my Vitamix) and puree all ingredients until completely smooth.  Chill for a firmer pudding.

I sliced the tops off the cooled cupcakes, spread on some pudding and sliced strawberries, replaced the muffin top and then added a dollop of pudding again and a strawberry.  They were heavenly.

*Young coconuts can easily be found at Asian markets and most 'hip' grocery stores.  I grabbed a youtube link on how to open one for those who haven't tried.  They are amazing for you and are an excellent source of hydration.  Here's a photo so you can recognize it.  These are coconuts when they are green and under-ripe by our standards, but 'just right' in other cultures.

Cauliflower Soup

Tiffany and I both get Bountiful Basket (a local produce co-op) and get the occasional veggie that we don't know what to do with.  Cauliflower is one of those for me.  I don't have any recipes that are really good and a whole head is a lot for us to use raw with dip or something.  I got my hands on this recipe and made it tonight...slam dunk.  Husband loved it, kids loved it (minus the chunks--should've creamed it for them), and I loved it.  Wish the photo did it justice.

Cauliflower Soup

1 medium head cauliflower (or other veggie like broccoli or potato)
1/4 cup olive oil
2/3 cup chopped onion
3 Tbsp flour
2 cup vegetable broth
1cup liquid drained from cauliflower (or other boiled veggie)
1 can coconut milk
1/2 tsp. worcestershire sauce
3/4 tsp. salt
Garnish with chopped chves or minced parsley

Cut cauliflower into tiny flouretes.  Cook in boiling salted water.  Drain reserving liquid into container.  Combine olive oil and onion and cook until soft and transparent.  Blend in 3 tbls flour.  Add 2 cups chicken broth, cook, stirring constantly until mixture comes to a boil.  Stir in cup liquid drained from cauliflower, coconut milk, worcestershire sauce, and salt.  Add cauliflower and heat to boiling.  I ended up using corn starch to thicken it a bit as it was too watery for my liking.

You can double the recipe and combine a veggie with potato or different types of veggies together.  I did half potato and half cauliflower and it was delicious.

Pumpkin Pancakes

I have 2 kids that are gluten and dairy intolerant. (I don't do very well with dairy either). These pancakes are an awesome alternative and something we can all eat at an affordable price. I grind my own quinoa into flour in my Vitamix. If you have a wheat grinder, you can also use that.

1 1/2 c. quinoa flour
1/4 c. packed brown sugar (I use Sucanat, pure maple syrup, or agave nectar)
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground allspice
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
1 3/4 c. buttermilk or sour milk (I make my own buttermilk, using just shy of 1 c. rice, almond milk with 1 TB vinegar or lemon juice mixed in. Since the recipe calls for 1 3/4 c. buttermilk, I adjust my homemade buttermilk to make that much).
1 c. pumpkin puree
2 large eggs (I use chia seeds. 1 TB chia seeds to 3 TB water. Mix and let sit 15 minutes)
2 TB vegetable oil (I use unsweetened apple sauce)
maple syrup
1/2 c. toasted pecans (I haven't used these)
whipped cream (optional. I don't use this either)

Measure the flour, sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt into a large bowl. Mix well.
Whisk together the milk, pumpkin, eggs, and oil in a medium bowl. Add to the flour mixture and stir until just blended.
Serve with maple syrup, pecans, and whipped cream.

Layered Tex-Mex Lasagna

If you haven't watched "Forks Over Knives," you should. It's on Netflix and SO worth your time! This recipe comes from the "Forks Over Knives" cookbook. My kids loved it and so did I!

Tomato Sauce
2- 8 oz. cans tomato sauce
3 c. water
1/4 c. cornstarch
3 TB chili powder
1/2 tsp. onion powder
1/4 tsp. garlic powder

4 c. mashed cooked pinto beans
1 c. chopped green onions
1 1/2 c. frozen corn, thawed
1- 2 1/4 oz. can sliced black olives, drained, optional
1-2 TB chopped green chiles, optional
10-12 corn tortillas
salsa, optional
tofu sour cream, optional

1. To make the sauce: Put all ingredients for the sauce into a saucepan. Mix well with a whisk until well combined. Cook over medium heat, stirring occasionally, until thickened, about 5 minutes. Taste and add more chili powder if desired. Set aside.

2. To assemble casserole: Preheat oven to 350 degrees. Put the beans, green onions, corn olives, and green chiles into a large bowl and mix gently until well combined.

3. Spread 1 1/2 c. of the sauce over the bottom of a nonstick baking dish (9x13). Place 3-4 corn tortillas in the bottom. Spread half of the bean mixture evenly over the tortillas. Place another 3 or 4 tortillas over bean mixture, then spread the remaining bean mixture on top. Cover with 3 or 4 more tortillas, and then pour the remaining sauce over the tortillas. Cover the baking dish with parchment paper, then cover with aluminum foil, crimping the edges over the baking dish. Bake for 45 minutes.

Southwestern EggRolls

These are AMAZING! They take A LONG time to prepare. So when we make these, we do a huge batch! That's why the recipe has such large quantities. It makes about 50 burritos. So if you don't want that many, divide everything up and make maybe 5. :) But it's just as much work to make 50 as it is 5. So we just go all out. And then we freeze them for meals for later. They do have chicken and cheese in them. But you can just omit it if you want. My kids are obsessed with these and they are so so nice to pop into the oven from the freezer for 30 minutes for an awesome dinner. This is a recipe from the restaurant "Chili's." They fry them. I like them better baked like I do with this recipe.

10 chicken breasts
10 T. oil
1 1/4 c minced red pepper
1 1/4 c. green onion
3 1/3 c. frozen corn
2 1/2 c. black beans (2 cans)
1 1/4 c. green chiles (1 lg can and 1 sm can)
5 TB minced fresh parsley
1 1/4 c. frozen, drained spinach
5 tsp. cumin
5 tsp. chili powder
2 1/2 tsp. salt
7 1/2 c. monterey jack cheese (I don't use nearly this much if I use the cheese)
50- 7 inch flour tortillas

BBQ chicken, brushed with oil and salted and peppered until cooked.
Saute green onion and red pepper in oil. Dice chicken and add to oil. Add everything except cheese and heat through. Stir in cheese and fill tortillas. Roll up and freeze on baking sheet.

Obviously if you don't use the chicken, you won't need NEARLY that much oil. Just enough to saute the green onions and peppers. I have never made them completely without the chicken AND cheese, but I want to try it soon. I think they would be so so good still! If you do omit the chicken , definitely add more black beans!! You'll have to experiment since there is a ton of chicken in them.

When ready to bake, put into oven frozen for 25-35 minutes on 350 degrees.

Tortilla Soup

I had this soup at a luncheon one time and fell in love. It's a little more complicated, but worth the trouble! Of course to make it Vegan, omit the chicken and use Veggie broth instead. I am famous for doing that with recipes.

1 onion, chopped
3 cloves garlic, minced
1 TB olive oil
2 tsp. chili powder
1 tsp. dried oregano
1 (28 oz) can crushed tomatoes
1-2(14 oz) cans chicken broth/veggie broth
1 c. corn
1 small can green chiles
1 can white hominy
1 can black beans
1/4 c. fresh cilantro, chopped
2 chicken breasts, cooked and cubed

Toppings: avocado, tortilla chips (leave those out to minimize calories), cheese (if you wish. this will add a significant amount of calories), green onion

In medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, and broth. Bring to boil and simmer 5-10 minutes.

Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer 10 minutes.

Veggie Chili

My sister gave me this recipe and I loved it. My kids aren't huge Chili fans, but they still eat it. :) If your family likes Chili, you'll love this Vegan version.

1 c. onion
1 green pepper
2 tsp. garlic
2 cans black beans
1 can white beans
1 can kidney beans
1 28 oz. can petite diced tomatoes
2 TB chili powder
2 TB oregano
1 tsp. coriander
2 tsp. cumin
4 c. veggie broth

Cook on low in a crock pot for 4-8 hours. At end, stir in 1/3 c. couscous to thicken.

Note: You can always use whatever beans you have on hand. It doesn't matter what kind. :)

Chicken (or non-chicken) Chowder

This is one of my kids favorite soups. I do sometimes do it with chicken or sometimes I will just leave it out. I modified the original recipe for a healthier, non-dairy version. :)

2-3 pieces chicken
1 qt. chicken or veggie broth
1 c. celery (diced)
1/2 c. onion (diced)
1 c. grated carrots
4 c. potatoes (diced small)
2 TB butter (I use Earth Balance brand)
cornstarch and water mixture for thickening (1/3 c. cornstarch with warm water mixed in to make it runny)
1 c. almond or plan rice milk

Boil chicken 15-20 minutes. In separate pan, cook all veggies in a broth. Bring to boil and then simmer 20 minutes. Add in cooked chicken once veggies are cooked through.

Add butter and almond milk. Stir in cornstarch mixture with wire whisk to thicken. Salt and pepper to taste. Simmer 10 minutes.

Note: If you don't use the chicken, you can ALWAYS add some more of the veggies. :)

New Favorite Hummus

I combined two of my favorite hummus recipes and came up with this beauty. My kids devoured it and I had to stop myself from doing the same. Here goes.

This made A LOT of hummus! It filled up my 11 cup food processor. So if you don't want as much, just cut it in half.

Black Bean Hummus
2 cans black beans
2 cans garbanzo beans
1 clove garlic
1/4 c. tahini
1 tsp. salt
1 tsp. cumin
1/4 c. olive oil
juice from 1 lemon
1/3 c. water

Blend in food processor and enjoy!

Almond milk ice cream

I love ice cream, but haven't had it in a very long time.  I have a few health conscious reasons but the main one is that I don't tolerate dairy, at all.  If you've shopped alternative milk ice cream, you know that it's not cheap and most of the time, not tasty.  For my birthday, my husband bought me an ice cream maker and we've been making our own ice cream creations a few times per week.  I thought I'd share the recipe that we've created using a few different recipes we've found.  Let me know if you have an exciting flavor--we're always up for new ideas.

Almond Milk Ice Cream
3/4 cup coconut milk (we buy lite)
1 1/4 cup soy creamer *
1 cup almond milk (can also substitute other alternative milks)
1/3 cup agave
1 tsp vanilla
1/8 tsp guar gum **
pinch of salt

* You can make it without the soy creamer, it just isn't as rich.
** I buy Bobs Red Mill brand. Again, you can do without this. It makes it creamy in texture and guar gum is in almost all ice cream sold at the grocery store. 

If I am going to enjoy some ice cream, I might as well make it as healthy as I can! 

Lemon Chicken with Rice Pilaf

I had a request to post this recipe. It is a favorite at our house. My husband picked it to have the night before his marathon a week ago. So, I think it's safe to say it's husband-approved.

LEMON CHICKEN
1 teaspoon lemon zest
2 fresh lemons
2 T olive oil, divided use
4 chicken thighs (I use chicken breasts)
Kosher salt and freshly ground black pepper
1 cup chicken broth
1/8 tsp of tumeric
1/2 pound Jerusalem artichokes (sunchokes), peeled (I use quartered potatoes in the off season and it's yummy)
10 garlic cloves, peeled and halved (You can use less if you want)
1/2 tsp dried thyme leaves
1/8 cup pine nuts

I turned this recipe into a crock pot dish because it's easier and keeps my house cooler. I put it on high for a few hours and then turn it down to low for 4 hours more or so. When chicken and sunchokes (potatoes) are tender, stir in thyme leaves. Taste and adjust seasoning, if need be. Then cook an additional 10 minutes. Sprinkle with pine nuts to garnish (or use pine nuts in the rice recipe below). Serve on top of rice pilaf (below).

RICE PILAF
(from Lion House Cookbook)
¼ cup celery
¼ cup onion
1 cup rice
2 TBSP butter (I use olive oil)
2 cans chicken broth
1 T. dried parsley
¼ cup slivered almonds or pine nuts

Combine butter, onion, celery and rice in a deep frying pan. Cook until onion is translucent and rice is starting to brown. Add in Chicken broth and cook for about 20 minutes on low heat or until liquid is gone & rice is done. Stir in Parsley and nuts.

Recipe: Chicken Satay Noodle Salad

**Stay tuned: more great giveaways coming your way.**

My friend, Alicia, posted this recipe on her blog sometime last year and it's been one of our favorites. I thought I'd already shared this gem, but I guess not.  It is husband approved as well--probably on his top ten.

Chicken Satay Noodle Salad
1lb whole wheat spaghetti
1/3 cup peanut butter, softened
2 Tbsp honey
¼ cup tamari (dark soy sauce)
juice of 2 limes (lemons work too)
1 tsp hot pepper sauce
1 clove garlic, grated
3 Tbsp vegetable oil (I use olive oil)
2 cups skinned and sliced rotisserie chicken (optional--I just cube 2 chicken breasts and grill them with our favorite seasonings and olive oil)
1 cup packed fresh spinach, thinly sliced
1/3 cup shredded carrots
4 scallions, thinly sliced on an angle
¼ cup chopped peanuts
2 Tbsp chopped cilantro
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain; rinse under cold water and set aside.

While the pasta is cooking, in a large bowl, whisk together the peanut butter, honey and ¼ cup warm water. Whisk in the tamari, lime juice, hot pepper sauce and garlic. Pour in the oil in a steady stream, whisking to combine. Add the reserved noodles and toss to coat.
Place the noodles in 4 shallow bowls and top with the chicken, spinach, carrots, scallions, peanuts, and cilantro.

All-Star Hummus

Don't forget to enter the DVD Giveaway! 
We'll draw the winners names on Wednesday at noon.

I have been on the lookout for a good hummus recipe for a few years now.  I am not easily satisfied and have spent hundreds of dollars on hummus in the last 5 years.  This is probably my favorite snack.  It's high in protein (and calories) which makes it more filling than some other options.  I'm not one to count calories, but I know that if I splurge too much on my hummus consumption, then it can add a few pounds to the scale.  Just eat in moderation.  I throw this on a wrap with some black beans, brown rice, spinach, salsa, and avocado or just grab my sprouted wheat tortillas (love Food for Life brand) and tear a few pieces off to use in place of tortilla chips.  Delicious.  I've had a few people ask me for this recipe recently, so I thought I'd share.

Hummus (courtesy of my Cuisinart food processor cookbook)
1/2 cup fresh Italian parsley leaves
1 tsp lemon zest
1 tsp sea salt
1-2 cloves garlic (I use 1)
4 cans (15.5 oz each) garbanzo bean (or chickpeas)
1/4 cup tahini (puchased at most health food stores--it's ground sesame seeds)
1/4 cup fresh lemon juice
1/3 cup water (I used 2/3 cup this time to make it a little less dry)
1 tsp ground cumin
1/4 cup extra virgin olive oil

Combine parsley, lemon zest, salt, and garlic together in food processor (or blender) and process about 6 seconds and then scrape the sides and repeat again.  Add remaining ingredients and process until smooth, about 1 minute.  Scrape bowl and process again to incorporate all ingredients. 

Nutrtional Information (2 Tblsp)
Calories 55, Carb 5g, protein 2 g, fat 3 g, fiber 1 g, calcium 13 mg

A Prize-Winning Recipe

I discovered a great blog with healthy recipes.  Some require some specialty ingredients that would involve a trip to the health-food store.  This is such a recipe.  My mom took these to a work party last week and won the prize for the best healthy food (even if the prize was a candy bar--lame). 

We will be posting the next big giveaway tomorrow, so stay tuned. 

Dreena's Frosted B-raw-nies!

Don't pass on making the frosting, it's what makes these brownies especially delicious.
Base:
1 cup raw almonds (see note)
1/4 cup raw cashews
1/2 cup raw walnuts
1 3/4 cups (packed) pitted medjool dates (see note)
1/4 cup dried organic pitted cherries (OR more dates, ie can use 2 cups dates in whole - omit almond extract if not using cherries)
1/3 cup cocoa powder
1 vanilla bean (Or 1 – 1 ½ tsp vanilla extract)
1/4 tsp sea salt
1/2 tsp almond extract (optional)

Frosting:
1/2 cup coconut butter (not coconut oil; I use Artisana coconut butter)
1/4 cup raw agave nectar
2 tbsp raw cocoa powder (or regular if you prefer)
pinch sea salt

In a food processor, first add almonds and cashews and process until very fine (the almonds are the hardest, and need to be worked until crumbly). Then add walnuts, dates and cherries and pulse/process until mixture is quite crumbly, but not yet coming together. Then, add cocoa powder, salt, and almond extract, and pulse through. With a sharp tip knife, slice the vanilla bean down the outer side to open up the bean. Using a blunt (butter) knife, scrape out all the tiny seeds from the bean on both sides, and add them to the processor (or add vanilla extract). Process again, along with the almond extract if using. Process until the mixture starts to come together but do not overmix so that the nuts release their oils (see note). Then remove the mixture and press into a brownie pan (8” x 8”) lined with parchment paper.

For the frosting, in a mini-food processor, first combine the coconut butter and agave nectar until smooth. Then add the cocoa powder and salt, and pulse through again until just combined. Do not overprocess or the frosting will begin to separate with the heat of the churning and become oily. (If you don’t have a mini-processor, you can follow the same steps stirring by hand in a bowl). Smooth frosting over base, and refrigerate for an hour or more until set. Cut into squares and serve! You can also freeze the squares after cutting, and enjoy them out of the freezer!
Note: A combination of ¾ cup almonds and ½ cup cashews also works well.
Note: If your dates are on the dry side, you can add 1-2 tbsp of water to the mixture to help assist the pureeing and the mixture easily coming together.
Note: If you process the mixture too long, the heat generated by the food processor will bring the oils out of the nuts. If this happens, the brownies won’t be ruined necessarily, but they will have an oily appearance and be oily to the touch. So, process minimally to begin, rather than over processing the nuts at the outset.

I couldn't resist

So, I know I said the last recipe was the conclusion of my recipe posting for the week, but my friend Mandy shared a recipe from her friend Camille's cookbook.  It is so yummy that I couldn't resist sharing one more for the week:

Butternut Squash Soup

6 cups (peeled & cubed) butternut squash (1 medium squash)

5 cups of water or chicken broth

2 TBSP olive oil

2 cups chopped onion

1 tsp dried leaf thyme

4 TBS butter (I used Earth Balance spread)

1/3 cup flour

3/4 cup heavy cream (I used coconut milk and couldn't even taste the coconut flavor)

1/2 tsp ground ginger

1 tsp salt

1 TBSP Soy Sauce (I know, seems weird, but trust me ... it makes it AMAZING)

optional: 1/2 cup roasted almonds for garnish

Combine squash and water or stock in 4 quart pot. Bring to a boil then lower heat. Cover and cook until tender. (25 minutes). Meanwhile, heat oil in frying pan and saute the onions and thyme until tender and lightly browned. Add to squash. Puree the squash and onions in blender until almost smooth (leave a few chucks). 

Next melt butter in same frying pan over low heat, add flour, and stir 1 - 2 minutes until well mixed and lightly browned. Add cream and mix with a whisk until blended. Add to the soup, then return the soup to a simmer. Add ginger, salt, soy sauce, and pepper. Simmer 15 minutes uncovered and serve. 

So yummy!  I would say it serves 4-6.

Last Recipe of the week

A friend of mine made some amazing granola that I tried when I visited her.  I ate it constantly when I was pregnant and needed some extra calories.  (I should make another batch today since I am still consuming an amazing amount of calories feeding 2 babies!)

Kayla's Granola
4 cups rolled oats
1 1/2 cup wheat germ
1/2 cup chopped walnuts
1/2 cup chopped almonds
1 cup raspberries (mashed--I used frozen ones)
1/3 cup olive oil
1 1/4 cups honey, or to taste
1 1/2 tsp vanilla
1 tsp ground cinnamon

Preheat oven to 300 degrees.  In a large bowl, stir together the oats, wheat germ, walnuts, almonds, and raspberries.  In a separate bowl, mix together the oil, honey, vanilla, and cinnamon.  Drizzle over dry ingredients, and stir to coat evenly.  Spread mixture out in a thin layer on an ungreased cookie sheet.  Bake for 30 to 40 minutes in the preheated oven, stirring every 10 minutes to toast evenly.  (It is best to use a cookie sheet with edges so you don't make a mess when you need to stir it.)  Allow to cool completely before storing in an airtight container.  Granola will become crunchier as it cools.

Healthy Breakfast

Love this for a Saturday morning breakfast.


Whole Grain Pancakes
1/2 cup whole wheat flour
1/2 cup white flout (I've done all wheat and like it, my husband likes it better with the white)
2 T agave
2 T baking powder
3/4 tsp salt
1 1/2 cup quick cooking oats
2 cups almond milk (or regular milk)
3 eggs, beaten
1/4 cup olive oil
1/2 cup frozen blueberries (optional)

In a large bowl, mix flours, baking powder, oats, and salt.  Whisk in agave, milk, eggs, and olive oil until smooth.  Gently fold in blueberries.

Fall recipe

In honor of fall, one of my favorite soups.

Pumpkin Curry Soup
2 T olive oil
1 cup coarsely chopped onion (1 small onion)
2 cloves garlic
1 1/2 tso curry powder
1/2 tsp salt
1/4 tsp ground white pepper
3 cups chicken broth
1-15 oz can pumpkin
1 can coconut milk
Heaping spoonful of peanut butter

Combine olive oil and onion and garlic in saucepan over medium-high heat.  Cook, stirring frequently for 2-3 minutes until tender.  Stir in curry powder, salt and pepper--cook one minute.

Add broth and pumpkin; bring to boil.  Reduce heat to low and cook, stirring occasionally for 15-20 minutes.  Stir in coconut milk.  Transfer mixture to food processor or blender (in batches, if necessary); cover.  Blend until smooth.  Add peanut butter to your liking (I love chunky peanut butter).  Serve warm.

Another Healthy Snack for Kids

Although this is for kids, I've given it to adults mostly and it's a hit.

Peanut Butter Balls

Mix together:

1 cup honey

1 cup peanut butter (or almond or cashew butter)

Then add:

2 cups whole grain flours (I use 1 cup wheat germ and 1 cup oats)

1/2 cup sesame seeds

1/2 cup raw sunflower seeds

Raisins to your liking

Nuts (optional)

Form into balls and roll in:

Dried, unsweetened coconut.  Refrigerate or freeze--they are great both ways.