Almond Nog

(recipe origin unknown)

1 1/2 cups unsweetened almond milk
2 Medjool dates, pitted
1 tsp. vanilla extract
1 ripe banana
1/4 tsp. ground nutmeg
1/4 tsp. cinnamon
pinch of sea salt
1 cup ice

Blend everything in a high speed blender until smooth.  Serve immediately.

Carrot Walnut Cookies

(recipe from Whole Foods Market)

1 cup raw unsalted walnuts
1 cup rolled oats
1 cup raisins
1/2 cup whole wheat pastry flour
1 1/4 tsp. baking powder
1 1/4 tsp. ground cinnamon
1/2 tsp. ground ginger
2 carrots, grated
1 apple, cored and seeded, grated
1 very ripe banana, peeled and mashed
1/4 cup apple juice

Preheat oven to 350F and line two baking sheets with parchment paper.

Combine walnuts, oats, and raisins in a food processor and pulse until finely ground.  Transfer to a bowl and stir in flour, baking powder, cinnamon, and ginger.  Add carrots, apple, banana, and apple juice and stir until combined.  Drop by rounded tablespoons an inch apart on the prepared baking sheets, making about 24 cookies.  Press down on each cookie with the back of a fork to flatten slightly.  Bake until tops and bottoms are lightly browned, 20 to 25 minutes.

(Tasty little healthy cookies!  Wholesome enough to eat for breakfast.  Quick and easy to make.)

Smoothie combination:

1/2 large orange, peeled
1/2 cup chopped cucumber
1 cup spinach
1 Tbsp. chia seeds
1 tsp. flax oil (optional)
leaves from several sprigs of fresh mint
1/2 frozen banana
1/2 cup frozen fruit (ie: blueberries, peaches, pineapple)

Blend!!  Light & refreshing.