What you need:

4 radishes

4 scallions (white and light green parts only)

1/4 cup chopped cilantro leaves

1/2 jalapeno  

1 tbsp lime juice

1 tbsp olive oil

Chop your radishes, scallions, and jalapeno  (don't forget to protect you hands AND eyes - yes once upon a time a jalapeno squirted juice into my eye... worst. thing. ever.  Mix all ingredients into a bowl!  Serve over tasty tacos or with some chips and classic salsa! 

Yum!

What you need: 

10 apples (I chose gala, but work with what you have)

1/2 cup sugar

4 tbsp ground cinnamon

4 tbsp ground allspice

Cube your apples, feel free to leave the skins on.  Add them to a big pot and add enough water to cover the apples, about a gallon of water should do.  Grab a coffee filter or cheesecloth and fill it with the spices, tie shut.  Add you little spice bag to the water along with the sugar and bring it to a boil.  Boil for one hour, uncovered.  Bring down your heat to low and allow the cider to simmer for two more hours.  Once your simmering is complete along the cider to cool.



Use a whisk or potato masher to mash up the apples while still in the liquid.  Lay down a coffee filter or cheesecloth in your colander.  Set this on top of a bowl and strain your apple mash.  You can use an additional filter to squeeze out the juice from the mash as well.

And there you have it!  Homemade apple cider, perfect for sharing at Thanksgiving.

What you need:

2 cups of broccoli

2 tbsp olive oil

garlic salt

Preheat to 400°F.  Cut your broccoli up and put it onto a cookie sheet.  Add the olive oil and shake the cookie sheet back and forth.  Top with garlic salt and bake for 20 minutes.  Done!

What you need:

Banana instant pudding mix

1 cup and 2 tbsp Almond Milk (cold)

graham cracker crumbs

banana (optional)

Whisk together your instant pudding mix and almond mix for two minutes.  In the cup of your choosing, layer graham crackers, banana slices, and banana pudding.  Enjoy your dairy free dessert!

What you need:

2 ripe bananas

1 tsp of pumpkin pie spice

1 tbsp of coconut milk (or your favorite kind)

1/2 cup of pumpkin puree 

Add all your ingredients into a blender, magic bullet or food processor.  Once everything is blended pour into a freezer safe bowl.  After 24 hours, scoop out some ice cream and top with some tasty cinnamon!  Voila!

This ice cream does freeze hard so I had to pop my bowl in the microwave for 30 seconds to be able to spoon it out easily.  Enjoy your pumpkin treat minus the milk!