Vim and Vigor

Strawbery-banana ice cream

 

 

This creamy, dreamy ice cream was our breakfast yesterday morning.  We've done a blueberry version before, but we tried for pink this time with strawberries!  Yum! 

 

With sore throats happening a time or two I am sure this winter....this is a nourishing and soothing recipe for those days.  Also, it is VERY easy to whip up.  Just throw frozen banana chunks (make sure the bananas had at least a couple brown spots on them before freezing), and frozen strawberries into your food processor.  I added a bit of coconut milk, and turned on the machine.  You may have to remove the cover and scrape the sides a few times, but you will end up with a smooth ice cream consistency.

 

We have taken our daughter who has some moderate excema issues off of dairy products for a while, for an allergy to dairy is often the cause of excema.  We have been using homemade almond milk, coconut milk and the like for milk replacement.  Also, coconut oil in place of butter is an easy and tasty alternative.  When baking, I use it all the time as a replacement for butter with wonderful results. 

 

My little guy LOVES his strawberry ice cream for breakfast!

 

 

What toppings do we enjoy? Here are some ideas to get you going....we put on whatever we are in the mood for.  This is truly a nutrient-dense breakfast, so a few chocolate chips won't hurt.

• Ground flax seed
• Maple syrup
• Coconut flakes
• Bee Pollen
• Gogi Berries
• Walnut pieces or pecan pieces
• Chocolate chips
• Hemp seed

We sometimes have this at breakfast, or even a quick and easy lunch.  It is very filling with the toppings, and you feel like you just indulged in a dessert, yet it is nothing to feel even a tad of guilt about! 

Joy

{ This post is a part of Monday Mania at The Healthy Home Economist...as well as Works for me Wednesday at wearethatfamily.com, Real Food Wednesday and Pennywise Platter.}

 

 

 

 

 

 

 

 

 

Buckwheat crispy granola bars--no bake!!

 

I have been making large batches of these granola bars, and storing them in the fridge (or freezer for raw treats after the baby comes)!  You start by sprouting and dehydrating raw buckwheat groats.  I buy them in bulk from a local amish bulk foods store, but you can find them also at Whole Foods Co-ops and other places as well.   They take about 2 days to sprout, depending on how warm your kitchen is.  They take a little longer to rinse than wheat berries, since they are more mucilaginous (meaning they have a thicker,run-off when rinsing then other some seeds and nuts do).  I talk about the sprouting of wheat berries here, and the process is basically the same, other than more thorough rinsing for these, and the sprouting time can vary.  I used around 4 cups for this recipe.

-You can substitute any kind of nut butter--today I used peanut butter.  I used around 1/4 to 1/2 cup, I believe.

- I like a little tahini, but my kids are not huge fans of it, which is why I also added peanut butter.  Try 1/4 -1/2 cup as well.  You'll have to play with this a little till, you get a good consistency.

-Added 3/4 cup of golden flax.  You could also grind some if you like.  When not ground, (I grind them in a coffee grinder), they act like a stiff broom to help clean out your colon.

-Raw honey to help bind everything together and sweeten...full of enzymes and anti-oxidants!  I used between 1-1 1/2 cups.  

-Added around 1/2 cup of dried cherries, as well as the same amount of chocolate chips.  You could use any dried fruit such as raisins, dates, or apricots.  Also, you could add nuts or seeds such as sesame or sunflower.  Use what you have on hand, to keep this frugal and easy for you!  Make your own style of bar, give it a great name, and I'm sure your family will love it!

-When the consistency seemed right, (you may need to add more honey or nut butter if it seems to dry and crumbly), I pressed it into a 9 x 13 pan.  Then, I placed it into the fridge to harden just a bit.

-When they were nice and cool, I cut them into little squares and wrapped them individually to make them more like "store bought" granola bars.  I keep them in a container in the fridge, and that way anytime the desire strikes, we have healthy life-giving "granola bars" on hand.  

This recipe was inspired by one in this uncookbook by Serene Allison.  An uncookbook all about adding raw foods into your diet.  I have used many of the recipes in this book, though we are not a 100% raw family, we have benefited much from the info, and incorporated it where we saw fit for our crazy bunch....

Here's to more healthy treats in our kitchens,

Joy

{This post is a part of The Nourishing Gourmet's Pennywise Platter ; as well as Monday Mania at The Healthy Home Economist; Fight Back Friday at Food Renegade and Life as Mom.}

Down to the nitty-gritty: How to make dairy kefir

{My son enjoying a frozen kefir smoothie popsicle}

We have been making our own dairy kefir for many, many months around here.  We use it many times per week, so now are making almost a gallon at a time!  We use it as a base for most of our smoothies, in place of expensive yogurt. 

What is dairy kefir, you may ask?

---Basically, dairy kefir (as opposed to water kefir, a totally different drink), is a fermented milk.  Right now there is a huge interest in probiotics, you may be familiar with that term, and kefir is full of beneficial probiotics!  Dairy kefir grains have many beneficial strains of bacteria, which keep the bad bacteria from growing while the milk ferments,  so they basically add health promoting properties, while keeping the milk from putrefying. 

What are the benefits of adding kefir to my diet?

---It has anti-bacterial and anti-fungal properties.

---Been used in treatments for cancer, atherosclerosis (hardening of the arteries), osteoporosis, hypertension, and more!

---Floods the gut with beneficial bacteria and yeasts (not all yeasts are bad, remember).   We have added kefir into our regular diet, and use it in place of buttermilk and yogurt in recipes.  However, if we didn't use it all the time, I would ESPECIALLY want to use it if a member of my family was on antibiotics, which targets the good and bad bacteria in the gut. 

--Great source of calcium and magnesium---both are beneficial to the overall nervous system, and so kefir in the diet has a calming effect on the nerves.  It also has all the benefits of yogurt, plus more. 

-Here is how my finished dairy kefir looks when it's ready.  We use raw milk, with the cream still in it to make ours, so that is going to differ from someone who made it with coconut milk, or milk of other types.  I'm not sure if you can see it very well, but the cream rises to the top along with the grains.  (That is the darker shaded yellow at the top.)

-It needs to be strained in a stainless steel, plastic,  or coated metal strainer.  (All of these are non-reactive.)  If you use reactive metals, it will neutralize/kill your kefir. You definitely don't want that!

 -My kefir gets very thick when it is finished fermenting.  (Keep in mind that different milks, and different temperatures of homes will bring different thicknesses of kefir.) When I pour it in the strainer, very little of it actually goes through.  I stir gently with a wooden spoon (again something non-reactive), to get the liquid to go through the holes, and to "feel" for the kefir grains.  I take them out with the spoon as I feel them, and place them in a glass jar, that has just been cleaned in the dishwasher.  You need about a tablespoon of grains to make a quart of kefir. 

 -The grains have a rubbery cauliflower feel and look to them. 

-When I have the grains in the jar, I pour a little milk on them and swirl the jar around gently.  This removes some of the cream that has coated the kefir grains, and helps the grains do their job better. Then I add the rest of the milk I want to be fermented.  I never have rinsed my dairy grains with water, and I for almost a year, the same grains have served me well. 

So here's a run-down of how we make dairy kefir in our home:

• -Place one tablespoon of grains per quart of milk into a clean (some say to sterilize to be extra safe) glass jar.  Pour the amount of milk needed onto your grains.  I use my raw milk straight from the fridge.  Some say you need to warm it a bit, but I never have needed to, and I think it is an unnecessary step.

• -Put on a lid, and tip to gently swirl (not shaking here!), the kefir grains around a bit. 
• -Loosen the lid and let it sit!~  A couple of times a day, I try to tighten the cover again, swirl it again, then loosen the cover and let it sit once more.  Because I am using raw mik with the cream in it, the grains tend to hang out at the top in the cream, and swirling it gently a couple of times will ensure the kefir grains are doing there job, not just hanging out with the cream! 
• -I can tell my kefir is done by the fermented scent it has (you'll become familiar with that scent as time goes on), and also by it's thickness.  Many of my friends say their kefir is runny even when done, and that's normal for them.  So, you may have to just rely on the smell, and it may be slightly effervescent as well.  If you left your lid on tight for a while, and when you open it, it has a sound like when you open a pop, you know it has some effervesence!
• -It usually takes 18-24 hours for my kefir to be ready.  Maybe in the coldest months of winter a bit longer.  The warmer the temperature of your kitchen, the faster the milk will ferment. 
• -Strain out your kefir grains as shown above, and start all over again!
  

 

{ Special notes:  }

Many people who are lactose intolerant, find that they do just fine with kefir made from raw milk, and that is kept raw after fermenting.  Also, studies have been shown that kefir can reduce lactose intolerance in some people.

Where to find kefir grains?

-My first recommendation is to ask around.  Do you have friends or family that are into healthy eating?  Also, the web has many sources, such as Cultures for Health, that sell the cultures.

We have found that the cost is significantly lower, about 1/4 of the cost, to make kefir at home, versus buying it in the store.  It is  a little over $1/quart for us, using raw organic whole milk. 

If you have any questions, I'd be glad to try to help you out.  Just leave a comment or e-mail me, please. 

Happy fermenting,

Joy

 

{This post is a part of Works for me Wednesday, at We are that family, as well as Penny-wise Platter at The Nourishing Gourmet, Fight Back Fridays at Food Renegade, and Frugal Friday as Life as Mom...come join us!}

Living foods smoothie--week #1--Very berry smoothie

 

I don't know if I've shared before how CRAZY for smoothies I am...but I am!  They are such a wonderful way to get in nutrients,  and you can hide foods your kids would normally never eat into them!  (I think that's my favorite part!)  Every evening I have been making a new type of smoothie for my husband and I to have for breakfast in the morning.  He leaves at 4:30 in the morning, and has an hour drive to work, so there is no time for breakfast prep for him in the a.m.  That's why a smoothie, which we can make the night before, really saves the day.  

This smoothie recipe, is the best tasting one I've made as of late.  They ALL are good, but this one was FABULOUS tasting!  So good for this little babe inside of me, too.  

-We started with a base of raw milk kefir (homemade)--but you could use any type of milk from goat milk to nut milk, yogurt or kefir;  and then we added frozen banana chunks.

-Added a smattering of goji berries

-Throw a tad bit of hemp seeds on there...

-Don't forget some frozen strawberries and blueberries; Also, I threw in some raw honey, vanilla and a little bit of oatstraw (an herb that is full of calcium...so good when pregnant!)

Here is our finished smoothie.....can't wait to dive in.  I made this last night....and there is some left for this morning.  Yum!

 Very, Berry Smoothie:

    -Kefir, or any yogurt, milk or nut milk as the base

    -Frozen banana chunks

    -Goji berries

    -Hemp seeds

    -Frozen strawberries and blueberries,

    -Raw honey and vanilla

    -Oatstraw (maybe around 1 and 1/2 teaspoons....please research this for your own families needs, so you can be the judge of how much you use...)

 

-Blend all of the above ingredients in blender and savor every sip!  Oh, and by the way, I do not own one of those wonderful high-powered blenders....the walmart brand has held up to more than once a day use in our home for quite a while.  This osterizer has been great....but, I do have my sights set on a Vita-mix....someday!  It will do an even better job of breaking down foods that I would not be able to put into my blender.  Until then, we'll make do, right?

 

Warmly,

Joy

{This post is a part of Fight Back Friday at Food Renegade}

How to avoid a cold by drinking heaven smoothie.....

This recipe, (one of many, many types of smoothies I enjoy making), has got to be my favorite right now.  It basically tastes like orange juice, and is very refreshing especially after a workout, or for breakfast.  Anytime, really.  Being I am 7 months pregnant, nursing a couple times in 24 hours, as well as exercising 4 or more times a week, my body has many demands on it.  I've got to get all the nutrition I can into my meals and snacks!  Some examples of ways I do that are:  Many, many different kinds of smoothies through my week with superfoods added to them--lots of salads with any veggie I can find and healthy fats like EVOO and avocados in them--some meals of homemade beef broth and chicken broth soups with healthy grains and veggies added with some free-range meat in as well--our version of homemade egg rolls--yum!--free-range eggs made into--egg puffs, scrambled eggs, putting yolks into smoothies,hard-boiled onto salads, etc.--I also keep my dehydrator on practically 24 hours a day pumpin' out raw cereals, sprouts,crackers, treats, and the like for me and my growing family to munch on and up our nutritional ante.

Here are the basics to this wonderful smoothie that is literally packed with Vitamin C, and be warned...you'll want to make it every day.  It's that yummy.

-Organic mango...you could use fresh or frozen.

 

-YOUNG coconut water...or plain water stands in just fine here!

 

-Orange juice concentrate is the sweetener!  A little dab'll do ya.

-

-Organic strawberries--I like frozen

-This powder is something I use when I have no fresh, leafy greens of any kind on hand.  It also helps me up my calcium intake during pregnancy and lactation.  Obviously, use fresh greens if you want to substitute here.

-So here are the basic ingredients in one place:

    -organic mango-fresh or frozen--if using fresh, be sure to add some ice cubes

    -coconut water or tap water as the base

    -orange juice concentrate (just to taste) for the sweetener!

    -frozen organic strawberries

    -scoop of organic greens powder

I make a huge blender full, and sip on it through the a.m., and usually the next morning as well.  It keeps me full and satisfied all morning long!  My cells are satiated, so my body is not crying out for more nutrients.  Also, the vitamin c in the mangoes, strawberries, and orange juice concentrate helps to ward off those nasty colds we all want to avoid.

 

Happy blending!,

Joy

{This post is a part of Monday Mania, as well as Works for me Wednesday's, and The Nourishing Gourmet}

Down to the nitty gritty: How to make sprouted flour

Something we have been using for a while now in our home is sprouted/living/raw flour.  It is VERY easy to do, and when you do this at home rather than purchasing it in the store, you can save alot of money.  Emphasis on ALOT. 

Did you know that when you sprout your grains, you are turning them into a living food?  That in turn makes many important nutrients more available.  For example, it increases the B & C vitamins, increases the enzymes,  and the carotene in the grain as well.  It is good to note that the sprouting process also makes the grain MUCH easier for our bodies to digest....it changes the composition of the grain from a starch to a vegetable!  So many of the "healthy" foods we all tend to eat, are very hard for our bodies to digest.  Things such as sprouting, that increase the digestibility of our foods, makes for healthier families!

I buy my grains in 50 lb. sacks at a local amish bulk food store.  I then transfer them to large buckets to store them in.  Gamma seals are helpful for getting the tops on and off; however, I have a daughter who is my lid popper, so it saves me money this way! The grain above is Hard Red Montana wheat from Bronze Chief.

I fill about half of my sprouting jar with the grain, any more and it becomes too hard to work with for rinsing and such.  Sprouting trays would work really well here as well, I just happen to only have jars.  I then cover the grains with water, and let it set for at least 6 hours.  RINSE WELL at this point.

Then, tilt at a 45 degree angle and place in a bowl to keep it drained.  Cover with a towel if you are worried about those summertime bugs getting in there. 

I rinse them well about 3 times a day.  Wheat seems to be easier then some grains or seeds to work with.  I have never had any trouble with mold starting or anything like that, and they do not become mucousy like buckwheat groats and flax seed do.  You can see in the above picture, that the grains have sprouted at this point.  I usually go let them sprout a little more than this, but I'm not sure you would need to do so.  This took not even 24 hours in a 75 degree or so kitchen.  It will vary in the winter, and take longer to sprout.  Keep them rinsed well, and you should be just fine.

 

Most of them I am dehydrating at around 110 degrees until dry.  You will know they are done when you chew on one, and there is no moisture left in it, and it is crunchy.  My closest friend does this in her oven with the door cracked (at night so little ones don't get hurt.)  She puts the oven on it's lowest setting, then cracks the door.  This is not ideal, but it does work!  Some newer ovens have the capacity to go very low in temperature, and below 115 (there's a bit of debate about the actual temp.), should keep your grains living or raw.

 

Some grains I throw into baggies, when they are still wet and not dehydrated yet, and put them into the freezer.  I then make some delicious sprouted crackers and flatbreads/tortillas out of them, from an awesome recipe my friend created.  (Will share these soon!)

Here is a close-up of the dehydrated sprouts, and what they look like.

I have used the Wonder Mill for years for all sorts of grinding, and it has NEVER broken down in any way.  Love this mill!

 

Beautiful, fresh sprouted flour!

I hope you are able to try making this sprouted flour for your family, and I will soon be sharing recipes to use this in.  By the way, I also store this flour in the freezer, and just take whatever I need out at the time of baking.

• P.S.  This glass above was an awesome smoothie breakfast I had this morning....during pregnancy I find it easy to get lots of good nutrition from yummy smoothies, and big veggie-full salads.  This full of baby growing nutrients smoothie had:  dairy kefir as the base, a whole avocado, 1 1/2 frozen bananas, 1 cup frozen blueberries, 1 cup frozen strawberries, 1 1/2 T. chia seeds, a big scoop of raw organic green super food from garden of life (powdered greens for calcium during pregnancy); raw honey for sweetener to taste, and vanilla to take the tartness from the kefir, and let me tell you...it's good!
  

--Update:  I now have a post up with a couple of wonderful recipes for using this sprouted flour...check it out here. There will be more to come, as well.  

{This post is a part of Works for me Wednesday's; as well as Pennywise platter...come join up!}

Homemade chocolate & nut butter cups--yum!

First, I gently melted some dark chocolate--you could substitute milk chocolate or chocolate chips here too, I'm sure.  I like to feed 70% or higher dark chocolate to my family.  We usually only have a square or two....that saves us from needing many a dessert.  Also, I believe a little dark chocolate is good for you!  Full of anti-oxidants.  In this instance I only needed to just cover the bottom of the paper baking cups, so depending on how many people you are feeding, it shouldn't take too much.  Buying dark chocolate bars in bulk, such as from amazon.com, is one way to save on the price. 

Next, put a dallop of daisy...er, I mean a dallop of nut butter of any kind on there.  We used peanut butter today, but almond butter is another favorite.  You might need to warm it slightly if it is hard to work with your nut butter, due to thickness.

Shhhhh...do not tell the children that I threw in a few sprinkles of chia seeds, and flax seeds.  If they ask what the crunch is....crunchy peanut butter???

Now is the time to pop these babies in the freezer....not for long...oh, maybe 15 minutes or so.

Then, warm a bit more chocolate, and do the same on the top.  I was going to sprinkle with a bit more flax seed on top, but I figured I'd leave it hidden.  And, yes, ground flax seeds are better to use for health benefits...but whole ones kind of act like a stiff broom and help sweep stuff out, if ya know what I mean!  Pop in the freezer, and enjoy in another 15 minutes.  The peanut butter did not seem to freeze, probably due to the oils in it, and stayed ooey and gooey.

By the way, if you serve homemade pizza like this before the nut butter cups...your family will love you forever....better than fast food any day! 

Warmly,

Joy

{This post is a part of Pennwise Platter}

{This recipe for the nut butter cups is courtesy of a great blog called green and crunchy, which unfortunately is no longer around.}

Simple, easy...end of summer meal

In honor of our annual camping trip this past week....I want to introduce a simple, easy summer meal to you.  This can be done over a grill on a campfire, on your regular grill, or in your oven at home.  By the way, we forgot to make them this year, so we did it in the oven when we got back home.....good thing I guess, so I got some photos for you that way. 

 

You'll need to chop up some taters....I used organic red potatoes from the farmer's market...yet, any type of white potato will do fine here.  We quickly used up two small bags of them. 

Enlist the help of the kiddos with the choppin'!

 

You"ll need foil for the end, so grab that out while your kiddos are chopping the onions and taters.

These onions look about right.  We used this happy couple.

Pictured above is all you need except the ground beef: (we ran out of beef and just did some without)

• any type of chopped white potato
• chopped onion
• uncooked ground beef--(we always choose organic and grass-fed from a local farmer)
  
• large pat of butter--no margarine please!!; (we use raw butter that's local)
  
• Bragg's seasoning (pictured below); or a favorite of your own
• A touch of sea salt

We absolutely LOVE this seasoning....it's available at our local Kroger....and I'm sure many other places as well.  A touch of sea salt adds a little more flavor, so we add that as well.

We placed individual serving sizes on rectangles of foil...and wrap 'em up!

 

Here's our packets ready to go in the oven....I baked them at 400 degrees for around 30-40 minutes, but I open one up and check it at around 25 minutes in, and go from there.

We enjoyed our foil packets with strips of organic red and yellow bell peppers and homemade ranch dressing....a yummy, nutritious and simple supper that all enjoyed.

Warmly,

Joy

{This post is a part of Pennywise Platter, as well as Monday Mania: Simply sugar and gluten-free and Real Food Wednesdays come join the fun!}

Better 'n store bought any day

 

We are kind of a dippy bunch around here...yep, each one of us.  We love to dip, dunk, and dive our food into lovely tastes and textures.  One of the favorites around here is mama's homemade ranch dressing.  It is just like storebought...and is fresher, more nutritious and really just as delicious.  Even the so-called "healthy" versions of dressings have scary labels.  Thank goodness it is so easy for me to whip up dressings for my "dippy" family...of course, I say that in the nicest way!

  Ranch Dressing

In a bowl, whisk together:
1/2 cup mayonnaise
1/2 cup buttermilk
1 tsp. dried parsley (or 2 tsp. fresh parsley, finely minced)
1/2 tsp. onion powder
1/2 tsp. granulated garlic

optional: 1 teaspoon fresh dill weed, minced (I use dried and it tastes great!)

This will keep in the fridge for around 2 weeks....we make about what we think we'll use in that time. 

***Below is a recipe to make the mayo yourself if you'd like; we also buy our buttermilk from the same farm we buy raw milk.  You can also make your own version of buttermlk.  All you need to do is take about 1/2 cup of raw milk in a jar and cover.  Let it stand at room temperature and thicken or clabbor...you have buttermilk!  At this point after it has thickened, store it in the fridge. 

Listed below is a recipe for homemade mayonnaise--this comes from a lovely lady named Diane Hopkins, over at LovetoLearn.net... a wonderful website for mommas and homeschoolers.  One of my favorites.

Homemade Mayonnaise

1 egg
2 tablespoons lemon or orange juice (or vinegar)
3/4 teaspoon salt

1 cup extra virgin olive oil Works best if ingredients are at room temperature. Put the egg, 1 tablespoon of the juice and salt in the blender. Cover and blend on low speed. While blender is running, slowly pour in 1/2 cup of oil. Blend on high speed. Add remaining 1 tablespoon of juice and slowly pour in remaining oil while blender is running on high speed. The mayonnaise will amazingly and very suddenly thicken up. Makes 1 cup. Store in the refrigerator.

Here is a yummy dairy-free version of ranch dressing:

• 1.5 cups cahews
• 4 t. lemon juice or 2.5 t Apple Cider Vinegar
• 1 t. Sea Salt
• 1 t. Onion Powder
• 1 t. Garlic Powder
• 1 t. Dried Dill Weed
• 1 t. Italian seasoning
• 1 minced basil leaf (can use dried)
•     Blend cashews, lemon juice, sea salt, onion & garlic powder with 1 cup filtered water until smooth and creamy.  Pour into bowl, and stir in dill, italian seasonings, and basil by hand.

               Store:  In glass jars in fridge for up to 2 weeks.

{This post is a part of Pennywise Platter , as well as Monday Mania; Simply Sugar and Gluten-Free ...and Tempt My Tummy Tuesdays.... come join up!}
 

Mmmmmmmm

I found myself the other day, in a well known health foods store...and wandered on back to the refrigerated section.  There were the treats that I sometimes indulge myself in.  I say indulge not so much because they are fattening or overly sweet.  No, I say indulge because they are quite pricey.  In fact for 3 small treats it was almost $2.50.  Kinda pricey, yet a tasty treat.  Since the ingredients were listed right on the package, I got to thinking how easy it would be to make this on my own....and have my treat much more often and much more frugally!  So here goes my take on them...which to me, have the same flavor and texture as the originals! They are very yummy treats...one plus is they keep everything moving, (if you know what I mean),..which is great when you are pregnant!

    Raw spirulina balls-

-Melt coconut oil in dehydrator or bowl of warm water for use later.

 

~In food processor, place approx. 1 cup pitted org. dates

~Add approx. 1 cup of whole raw org. cashews

 

~Add 2 Tbsp. coconut oil, and run food processor for a bit to chop to above consistency, or there abouts.

 

~Add 1-1/2 cups more dates, a tad less than 1/4 c. cashews, 2 Tbsp. chia seeds, 2-Tbsp. coconut oil, 1-1/2 Tbsp. Agave Nectar, close to 1 Tbsp. vanilla extract, 1-1/2 tsp. spirulina

~Process for a bit~Form into balls with hands~

~

~Partially fill small bowl with unsweetened shredded coconut~

 

~Roll the balls in the coconut--Yum!!~ 

~Even my little 2 yr. old could help with this part!~  She loves these nourishing little treats!~

~Looks good, huh babe of mine?~

 

~Ready for a simple Saturday lunch~ {Wild caught albacore tuna on whole grain bread, cukes from farmer's market with homemade ranch, and raw spirulina balls...Mmmm!}

Blessings!

Joy

This post is a part of pennwise platter, come join us!