I am doing a bulk buy on the following items. Please order in 5 lb increments. Tax is being charged on these items. We should have them by the end of October. I do need payment before I order. I think the order due date will be the week of the 5th of October, but I am not absolutely sure. So For now please plan on getting Money to me or Melissa by the 5th. All prices are per pound, unless noted.

Item Price/lb Price w/Tax 5lb 10lb 15lb 20lb 25lb

Almonds 3.25 3.46 17.30 34.60 51.90 69.20 86.50

Pecan Halves 5.25 5.60 28.00 56.00 84.00 112.00 140.00

Sunflower Seeds 1.87 2.00 10.00 20.00 30.00 40.00 50.00

Pumpkin Seeds 3.43 3.66 18.30 36.60 54.90 73.20 91.50

Cashew Pieces 4.31 4.60 23.00 46.00 69.00 92.00 115.00

Sesame Seeds 2.25 2.40 12.00 24.00 36.00 48.00 60.00

Chia Seeds 4.95 5.28 26.40 52.80 79.20 105.60 132.00

Organic Flax seeds 1.89 2.02 10.10 20.20 30.30 40.40 50.50

Dattes (Chopped) 1.65 1.76 8.80 17.60 26.40 35.20 44.00

Diced Apricots 3.15 3.26 16.30 32.60 81.50 97.80 114.10

Shredded Coconut 1.91 2.04 10.20 20.40 30.60 40.80 51.00

Organic Extra Virgin Coconut Oil 1 gallon 48.00 51.17 with tax

Organic, Raw, Dark Agave 1 gallon 35.00 37.31 with tax

We are not shipping these Items out. This is for local people in Utah Valley and the Salt Lake Valley, unless you can make arrangements for someone to come and pick your things up. If you live out of the area you can order things yourself on green smoothie girl's website. She does ask that you not start ordering until Tuesday as she will be out of town.

Thanks! Heidi

Apricot Almond or Raspberry Almond Muffins/Bread

I've had a raspberry almond bread recipe that is one of my favorite quick bread recipes for over 15 years. I looked forward to raspberries every year just to make this bread. I have slowly been making it healthier, and this year I think I reached a point it is worth sharing. I also fixed the problem of how overly crumbly it was. I made it once this week with apricots, and the next day with Raspberries. It was great with both.

Ingredients:

2 c Whole Wheat Flour

2 Tbsp Fresh groudn Flax Seed

1 tsp baking soda

1/2 tsp cinnamon

1/2 tsp salt

1/2 tsp almond extract

1/2 c yogurt

1/2 c milk (You can substitue 1 Tbsp lemon juice and 1 cup of rice milk for the yogurt and milk)

2 eggs (or an additional 2 tbsp flax mixed with 1/4 c water)

1/2 sugar

1/2 c coconut oil

3/4 c toasted almonds

1 c diced apricots or Raspberries, or fruit of your choice. I used fresh in both cases, but I can't see why dried fruit wouldn't work. I also nkow that frozen raspberries work well, just keep them frozen until you add them to the batter.

If you are using the milk and lemon juice option, mix them together and set aside.

If you are using the Flax and water in place of eggs, mis together and set aside.

Preheat oven to 350.

Mix all dry ingredients together.

Melt coconut oil by placing in a bowl within a bowl of hot water.

Mix the coconut oil into the dry ingredients until it resembles wet sand.

Add the milk, yogurt, eggs and almond extract. Mix until evenly mixed and no dry pockets remain.

Gently fold in the nuts and fruit.

Makes 1 9x5 loaf or about 18 muffins

The muffins take about 20-25 minutes (Mine were perfect after 23).

The bread will take 50 minutes to just over an hour.

Bake until toothpick comes out clean.

If baking in loaf pan let cool ten minutes before inverting or it will fall apart. Both the muffins and the bread will firm up as they stand.

No Cook Ketchup

This was great- I don't think we'll ever buy ketchup again. It's so much cheaper to make your own.

1- 4 ox can tomato paste
1- 4 oz can water
1/3 c Honey
1 Tb Molasses
1 tsp Apple Cider Vinegar
1 tsp Onion Powder
1 tsp Salt

Mix in a bowl. If you want to fill a Ketchup bottle then double this recipe.


BTW: I recently found these blogs and can't wait to try out some new recipes
http://www.greenereating.com/
http://blog.fatfreevegan.com/

Vegetable Fritters

Ingredients:

1 Medium Zucchini

1 Large Carrot

1 Walla-walla onion along with 2 inches of the stem

Chard (I used 2 stems, you could use more)
4 cloves Garlic

1/4 c bread crumbs

2 eggs (If you don't use eggs, this would work great with 2 T ground flax seed soaked in 1/4 c water)

Basil

Thyme

Salt and Pepper to taste

1. Grate Zucchini and Carrot, place in Medium mixing bowl

2. Roll Chard into a bundle with Herbs and chop roughly, Add to bowl

3. Dice onion add to bowl. *

4. Mince Garlic and add to bowl. *

5. Add bread crumbs and eggs to the bowl along with salt and pepper. Mix.

*If your family has issues with onion blend the onions, garlic and even the herbs together in the blender.

Red Onions would make this even prettier, but it wouldn't taste quite as sweet.

Take 1/4 cup at a time and fry in a lightly oiled frying pan (Non-stick really works best). Let cook 3-5 minutes then flip and cook through.

Serve- These would be great with a little tahini warmed and drizzled over the top, some Aioli, or just plain.

This would be great with a little tahini warmed and drizzled over the top, some Aioli, or just plain.

Roasted Red Pepper Hummus

After Melissa's Sandwich post I thought some of you might like this recipe. We have been eating it non-stop for the last month. I found the original here, but it had quite a kick. Some in my family don't like that much kick (Or any kick for that matter) so I tweaked it just a bit and came up with this. It still has all of the great flavor without the kick.

1 can or 2 c Garbanzo Beans

4 Oz Roasted Red Pepper (About 1 Red Pepper)

3 T Lemon Juice

1 T Olive Oil

1 1/2 T Cumin

1/2 t Salt

3 T Tahini

3 T Water

1 T Paprika

3 Garlic Cloves

Place all ingredients in food processor or blender. Blend until Smooth.

Use as a dip for veggies, a spread on sandwiches or any other way you might enjoy.

Tahini

1 c Sesame Seeds

1/4 c Olive Oil

Place sesame seeds in frying pan over medium heat (NO oil yet). Stir until starting to lightly brown. Put into blender and add olive oil. Blend until smooth.

The Vegetable Sandwich

This recipe is for Liz, by special request.
Thank you to Courtney for introducing me to these.

Step 1: Cut up your fresh veggies. Whatever you like. (as long as it

is a vegetable. - sorry no bacon here.) Almost any veggie will work. Be sure to add the avocado, with it, you won't miss the cheese and meat. As a grown up, if you don't like some veggies, slice them super thin and put them on anyways, you won't know they are there - but your kids will and eventually they will eat it too, if they see you eating it.

We like spinach or lettuce, sprouts, carrots (grate or use your vegetable peeler to make thin slices,) cucumber, tomato, peppers -red yellow or green, avocado, onion, zuchinni (again with the vegetable peeler), and fresh herbs (cilantro or basil.) Try to get as many different colors as you can - then you will be getting a wider range of nutrients.

Step 2: Pick a sandwich spread --mayonaise, vegenaise, soy mayo substitute, pesto; spread it on a couple of slices of whole wheat bread. Layer on the veggies. Everyone gets to pick what they want on their sandwich. If they don't want it on their sandwich, they get to try it anyways-just one bite. Just make sure they have something to dip it in. Top off your sandwich with some salt and pepper, and a squeeze of lime.

Step 3: Eat it. yumm.

Then make another one and eat it too. Its ok, its just vegetables.

My girls really do actually eat this, they call it the "begetable sandwich". Its funny though because the vegetables they want usually changes each time we have it. And sometimes they want to pick their sandwich apart and eat it bit by bit seperately, thats ok too.

Also, we like veggies in a tortilla or pita with hummus. Delish!

Eat more fresh veggies! They supply your body with enzymes that help you digest your food, anti-oxidants to stop cancer causing free radicals, lots of vitamins and minerals, and fiber to maintain a healthy digestive system.