Believe it or not I was never really much of a fan of eggnog. I always thought it was gross. The BF however loves it and would probably drink it by the gallon from November through February. In an effort to keep crap consumption down I found a healthier more peaceful version of eggnog that I thought many of you might appreciate. I will admit I haven’t tried it yet but after perusing many-a-recipe this seems to be the best.

Ingredients:

•21 oz extra-firm silken tofu
•2 cups soymilk (almond,rice or any other milk you prefer)
•2/3 cup light brown sugar or organic honey
•1/4 tsp salt
•1 cup cold water
•1 cup rum or brandy
•4 1/2 tsp vanilla extract
•20 ice cubes
• organic cinnamon
• organic nutmeg

Preparation:

1. Place the crumbled tofu and soymilk in a blender with the sugar and salt.
2. Blend until very smooth.
3. Scrape this into a large bowl or pitcher, and whisk in the water, rum or brandy, and vanilla.
4. Mix well, cover, and refrigerate until serving time.
5. To serve, blend half of the mixture in the blender with 10 of the ice cubes until frothy.
6. Repeat with the other half.
7. Serve in glasses with nutmeg and cinnamon sprinkled on top.

Ingredients:
1 box whole wheat pasta (your favorite shape)
1 small can organic sliced ripe black olives
1/4 cup organic green pepper sliced
1/4 cup organic red bell pepper sliced
1/4 cup organic red onion, diced chopped
1/4 cup organic carrot chopped
1 oz. turkey pepperoni (optional)
1/4 cup organic uncooked broccoli chopped
1/4 cup organic uncooked cauliflower
1 tsp organic black pepper
1 tsp organic hot red pepper
1 tsp organic oregano
1 tsp organic parsley
1 tsp organic garlic powder
1 tsp organic basil
Organic White Balsamic Vinegar
Grated Parmesan Cheese
Organic Extra Virgin Olive Oil

Directions:
Begin by boiling the pasta according to the boxes instructions. While the pasta cooks start chopping your peppers, onions, broccoli, cauliflower, olives & turkey pepperoni. After chopping all vegetables and pepperoni place in a large bowl. By this time the pasta should be ready to drain. Make sure the pasta is drained completely, then add the pasta to the bowl and mix. You can add some olive oil at this time to make everything mix smoothly. Also add a small amount of the vinegar as well so the taste has time to set in.
Now begin to add the basil, parsley, garlic powder, oregano, hot red pepper & black pepper. Mix thoroughly and add a little more olive oil and more vinegar. You don’t want to add too much vinegar because it can make the salad soggy while you let it sit and cool. You can always add more vinegar later to give it more taste. Place in refrigerator and let cool for 30 minutes minimum. When you are ready to serve you can add more vinegar if you need to add more for taste. Then mix in the parmesan cheese and sprinkle some on the top before serving.

Ingredients

* 1 pound organic red potatoes, large diced
* 1 1/2 tablespoons organic apple cider vinegar
* 1/4 cup organic mayonnaise or canola mayonnaise
* 1 tablespoon yellow deli mustard
* 1 tablespoon organic dried chives
* 1 tablespoon organic dried dill
* 1 tablespoon organic garlic powder
* 1/2 cup chopped organic red onion
* 1 teaspoon organic dried parsley
* 1/2 cup chopped organic celery
* 1 teaspoon organic sea salt
* 1/2 teaspoon freshly ground black pepper

Directions

Cut potatoes in large pieces then place potatoes into a large heavy-bottomed pot. Cover with cold water and place over high heat with a pinch of sea salt and organic olive oil in the water. Cover the pot and bring to a boil. Once water is boiling put potatoes in pot without cover on, still on high heat. Let potatoes boil while you chop the onions and celery.
Put the celery, onions and spices in a bowl that has a lid. Check potatoes periodically to make sure they don’t over cook. Once they are soft remove from pot and drain. Mix potatoes with onions, celery and spices. Next mix in the vinegar. Then add the mayonnaise and mustard do not mix but put the lid on the bowl and shake until everything completely mixed. Put the finished salad in the refrigerator for at least an hour to make sure it cools.

Ingredients

* 1 bag your favorite shaped organic pasta
* 2 cans dolphin safe chunk light tuna in water
* 1 1/2 tsp organic black pepper
* 2 teaspoons of organic lemon juice
* 1 1/2 tsp organic garlic power
* 1 1/2 tsp organic parsley
* 1 1/2 tsp organic sweet basil
* 1 1/2 tsp organic dill
* 1/2 a small organic red onion
* 2 table spoons canola mayonnaise
* 1 table spoon organic yellow deli mustard
* 1 small bunch organic uncooked broccoli
* 1 small bunch organic uncooked cauliflower
* 1/2 cup cooked organic sweet peas
* 1 small organic uncooked carrot

Directions

1. Cook pasta following instructions on packet or box. Then drain and set aside to cool.
2. While pasta is cooking mix the broccoli, cauliflower, carrots and peas with the spices and lemon juice.
3. Open tuna cans & drain. Then add tuna, mayo, mustard and mix with vegetables and spices.
4. After the mixture is finished the pasta should be cooled by now and ready to add to the vegetables and tuna. I usually put my pasta or vegetable salads in tupperwear or something with a top so I can shake the mixture ALOT!
5. Once you are done shaking put the salad in the fridge for about 30 minutes to cool and set.
6. After the 30 minutes take out of the fridge and serve!

Ingredients:

1 pkg Olive Nation pasta (any shape you prefer)
1/4 cup canola mayonnaise or Nayonaise
1 small bunch of raw organic broccoli
1 small bunch of raw organic cauliflower
1 stalk of organic celery
8 pcs of raw organic carrots
1 tsp organic yellow deli mustard
1 tsp Frontier organic veggie pepper
1 tsp Frontier organic garlic powder
1 tsp Frontier organic parsley
1 small organic onion, finely chopped
1 package of Frontier Organic Creamy Dill Dip

Directions:

Cook pasta according to the instructions.
While pasta is cooking start to chop all the vegetables to the size you prefer. I prefer to chop them as small as I can. Once all the vegetables are chopped mix in the cooked pasta. After making sure all veggies and pasta are well mixed put 1/4 of the package of the Frontier Creamy Dill Dip , garlic powder, veggie pepper, & parsley and mix again thoroughly. After all ingredients are mixed then put mustard and mayo on the pasta and mix again. Taste test to make sure you don’t need to add more spices mayo or mustard. After all additions are finished I usually put the salad in a tupperware bowl with a lid and shake up the salad until I think its perfect. Then I put the salad in the fridge to cool. After about 30 minutes you can remove and serve.
Some other ideas to change up your macaroni salad are maybe adding hard boiled eggs, peppers, olives, cheese, peas, pickles, hot cherry peppers, or jalapenos. Maybe experiment with different pastas like ravioli or tortellini and add grilled chicken, tuna, turkey pepperoni, sliced turkey, tofu or maybe salmon. You have a never ending variety of items to change up your summer salads. Tell me what your favorite ingredients are!

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Ships in one box: 50″ x 12″ x7″

With Good Greetings LLC you can upload your fave picture and personalize your Valentine greeting to make this super cute card your own. Extra postage is required by the post office to mail this card. Please check your local postage rates.
Card Dimensions 5.25 inches square
Card Type Flat Card
Photo size 3 inches square
Paper Stock 95 lb. White Matte Cardstock
Green Info 100% Recycled, 50% Post Consumer Waste FSC Certified Paper Stock
Envelopes White 100% Recycled Envelopes Included

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Date: Saturday, April 24, 2010
Time: 7:00am – 3:00pm
Location: Humboldt Park/Logan Square

Description

 Your one-stop green Valentine’s Day shop!

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Non-stripping of delicate mucous membranes, which can lead to yeast or bladder infections
Bubbles with soapbark and yucca