A No-dairy Sundae!

Here's a recipe for a totally de-lish dessert, without the guilt and especially good for those with dairy intolerance or allergies.

2 scoops Vanilla Coconut Bliss ice cream(made from coconut milk only)
3-4 large organic strawberries, sliced
Heated organic strawberry jam/preserves (for glaze)
Rice Whip (whipped cream substitute) on top

Enjoy! I know I sure did!

A New Favorite Recipe!!

I have recently become dairy, sugar, and iodized salt, free. But, while on a diet like this, it can be hard to adjust...and NOT giving in to that chocolate craving!!! ; )

So, to help to hone in on these dying-for-sugar moments, my mom found a really good, healthy, and simple recipe for a delish dessert!

Almond Butter Chip Bars
**(or Chocolate Almond Chip Brownies....in desired)


1-16 oz. organic creamy almond butter (not "Not Stir")

1 cup Blue Agave Nectar
2 eggs
1 tsp. vanilla extract
1 tsp. baking soda
1/2 tsp. sea salt
1 cup organic carob chips or organic dark chocolate chips



Mix almond butter with a hand blender until creamy. Add blue agave, eggs, vanilla, baking soda, and sea salt. Mix well until all ingredients are thoroughly combined. Mix half of the carob chips or dark chocolate chips into the batter. Pour batter into a well greased 9x13 inch baking dish. Top with the rest of the carob or chocolate chips. Bake at 325 degrees for 25 to 35 minutes. Once out of the oven, it will look like a puffed up souffle'. Let it sit for five minutes before cutting and serving. Substitute other organic nut butters for unique flavors.

**To make the recipe into more of a brownie-like taste, use chocolate almond butter. (But if you cannot find chocolate almond butter at your local grocery store, than you can add organic cocoa and additional agave nectar to the almond butter, before combining with the rest of the ingredients.) We used about 1/2 cup of organic cocoa, and about 1/4-1/2 cup (or to desired sweetness) of the blue agave nectar.

These are yummy!!!!!

Fly Season!!!!!!

Now that it is officially summer, a day at the barn can be a very buggy experience. Flies, skeeters, gnats...you name it!
Because horse and rider alike would rather not be bothered by these incessant pests....there has been many concoctions made to deter icky insects, this is known to the horseman as "Fly-spray."
Now, in my opinion although many of these "fly-sprays" work well, thinking of all those many different chemicals going on to my horse's body-that could be potentially be harmful-makes me quiver. So, I have recently found a natural alternative bug repellent that *should not* harm the health of these animals so dear to our hearts.
Following is a recipe...

Mix one cup of warm water with one teaspoon of tea tree oil, add to a spray bottle and you are good to go. (For more than one cup's amount...keep adding more...a cup of water to every teaspoon oil.)

(Now take it into consideration that using a more natural spray might not work just as perfectly as might a chemical-rich spray, but it will work better than nothing...and your mind will be at peace knowing that your horse isn't at risk with any chemicals!)

*Tea tree oil, otherwise known as Melaleuca oil, is known to be safe for topical use....but should not be used internally! Here are some links to info on the substance: http://www.todayshorse.com/Articles/HolisticCare/TeaTreeOil.htm
http://www.webmd.com/skin-beauty/tc/tea-tree-oil-melaluca-alternifolia-topic-overview

Try it! I have and it works!

Raspberry Soup

2 cup raspberries
(red,black,or mixed)

3 cup water

1/2 cup sugar
(or to taste)

1 tsp. vanilla recipes

1 tsp. lemon juice

1 tbs. tapioca
(or cornstarch)**

Lemon sherbet or vanilla ice cream
(for garnish)

_______________________________________________

Bring raspberries, water, lemon juice, and sugar to a boil. Stir and continue cooking until the sugar is dissolved. Pour through a mesh strainer to remove all the seeds. Add vanilla and tapioca(cornstarch**) and return the berry mixture to the heat. Cook until mixture begins to thicken. Remove from heat and chill overnight* in fridge. Whisk before serving; garnish with sherbet or ice cream, swirling or scooping on the top.

**Soften w/ cold water before adding to berry mixture.

*You may also set pan over ice to cool for quicker serving.

You are probably wondering, raspberry soup? Why put it on your blog?
Well, here's why; when I was about four years old I loved to play pretend kitchen or restaurant. I had a little fake food and kitchen set and I would ask people there orders and make them food. So once, when I was playing with my Grandpa,I asked him for his order and he asked for the kinds of soups so I started naming off different fruit names, raspberry being one of them. For years this has been one of the childhood stories my family always talks about, especially my Grandpa! Recently I received a note in the mail and in it was a recipe for raspberry soup!! So, just today I made the long-lost raspberry soup.
HOPE YOU ENJOY IT!!