Easter egg coloring

more inspiration here

Easter is on Sunday, March 31 this year. 

If you'd like to color eggs without a kit, here's the recipe.

Easter Egg Coloring
3/4 c. boiling water
1 T. vinegar
1/4 t. food coloring

Divide among mugs. Use a spoon to lower hard-boiled eggs into the colors. Prepare eggs in advance by rinsing cooked eggs in hot water and drying to remove protective coating applied during processing.

image from here

If you'd like to go more natural, you can make dyes from blueberries, beets and turmeric here.

image from here

Here's an awesome tutorial from friends here. You wrap the eggs in silk. Very cool!

Sloppy Loes on English Muffins

recipe and image from here

I thought this would be a great way to rotate food storage lentils and wheat.

Sloppy Loes (Lentil Sloppy Joes)
2 (15-oz) cans lentils, drained and rinsed (about 3 c. cooked lentils)
1 T. minced garlic
1-1/4 t. chili powder
1 T. ground cumin
1/2 t. salt
3/4 t. cinnamon
1-2 stevia packets, or 3-5 t. sugar or sweetener of choice, or to taste
14 oz. tomato sauce (I used no-salt-added)
up to 1 c. water
1 T. apple cider vinegar
2 T. soy sauce (or soy-free alternative)
optional: 1/2 an onion (diced) and 2 t. oil

If making these on the stovetop: sauté the onion and garlic in the oil until onion is translucent. Add lentils and spices, stir, then add all other ingredients and cook uncovered (stirring occasionally) until thick like sloppy joe filling. If making this in the microwave: add all ingredients to a large microwave-safe dish (minus the onion and oil, which you won’t use with this method). Microwave until it boils, stir, then repeat the process until it is thick like sloppy joe filling. Makes about 5 cups.

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I got this recipe from the sweet mom who helped me make my wedding dress. I worked with her husband for two summers (between college years) in Ventura at Conoco. Feel free to sub healthier ingredients, as this recipe is from 1982 (or older).

English Muffins—Julie's Specialty
1 cube butter
1 c. milk

4 T. sugar

2-1/2 t. salt

Heat until butter melts. Soften 2 pkgs. yeast in 1 c. warm later with a pnch of sugar. et set for about 5-10 minutes. Combine the two above mixtures. Add 1 c. water to keep to 110 degree temp. Mix in 4 c. whole wheat flour with a large wooden spoon for 1-2 minutes. Add 3 cups white flour and mix well. Let rest 10-15 minutes. Knead slightly and form into a roll. Slice into 24 muffins. Pat sides into cornmeal and place on cookie sheets dusted w/ courmeal. Cover, let rise 1 to 1-1/2 hours. Bake in a dry electric skill at 375 degrees about 4 minutes to a side.

by Dee, wife of Barbara's son Scott

Raw Chocolate Almond Energy Bites

image and recipe from here

I tried these bars and they are soooo good. I could really use these during the day when I need a little boost and don't want to satisfy myself with a simple sugary carb. I feel so much better when I am eating healthfully!

Raw Chocolate Almond Energy Bites
1-1/2 c. pitted dates
1/3 c. raw unsweetened cocoa or cocoa powder
1/3 c. whole chia seeds
1/2 t. vanilla
1 c. raw almonds
1/4 c. shredded coconut, optional

Place dates in bowl of food processor; puree until thick paste forms. Add cocoa powder, chia seeds, and vanilla. Pulse until all ingredients are combined. Add almonds; pulse until nuts are finely chopped adn well distributed through date mixture.

Line a 8x8 inch pan with parchment paper (leave tabs sticking out). Sprinkle with the 1/4 cup coconut spread the chocolate almond mixture into pan and press down very firmly and evenly. cover and chill for at least an hour. carefully remove from pan (this is where the parchment paper tabs come in handy). Carefully cut into 1 inch squares- this can easily crumble and you don’t want to handle it much. Store in refrigerator.

by Cheryl, Barbara's daughter