Vegetable Bean & Lentil Soup

This turned out wonderfully delicious even on a hot day! We sat outside in our patio chairs, enjoyed watching the sunset and devoured some amazing soup. Sometimes when I have one or two ingredients I run an Internet search to find something healthy and child-friendly to make. My main ingredients today were beans and lentils. I also wanted it to be low-calorie, flavourful, healthy and stocked full of veggies. I saw a lot of recipes for black bean soup...gave them all a once over and decided to just create my own soup in my crock pot. Best thing about recipes like this are that they are versatile. I used what I had in my cupboard and fridge and you can use what you have, so don't be discouraged if you see something on the ingredients list that you don't have.

Vegetable Bean & Lentil Soup

Ingredients:
2 medium onions
2 celery stalks
4 overripe tomatoes
1 cup frozen mixed vegetables(corn, peas, carrots, green beans)
1 cup of kale
1 can of black beans
1 cup of dry navy beans
1/2 cup of dry lentils
4 cups veggie stock
4 cups of cold water
1 package onion soup mix (optional: you can choose to do 8 cups of veggie stock instead, I was just using what I had on hand)

~Spice mix~
1 Tbsp chili powder
1 tsp cumin
1 tsp paprika
1/2 tsp black pepper

Directions:

Makes 15 servings!

Turn your crock pot on low. Dice all the veggies and put them in your crock pot. Add the canned black beans. Then add your vegetable stock, water and onion soup mix. Finally incorporate the spices into the mix.

If you are using dried navy beans and lentils like I did you have to soak them in water for 3 hours and typically boil them for another 1.5. I did this as the rest of my soup was cooking in the crock pot, then added them during the last hour of cook time. You could also just get canned beans, but remember canned means a lot of salt, dried beans have hardly any.

Let your soup cook for 5-6 hours in the crock pot. Then use a blender to puree 10 cups of your soup. If you are using an upright blender do only 1-2 cups at a time because hot soup means steam can force your lid to pop off. Leave the other 5 cups of soup chunky. Pour the blended soup back in with the left over chunky soup and mix them together. It turns out amazing!

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I love how low calorie this soup is...I plugged the ingredients into a recipe creator and I came out with:
15 servings at 1 cup each
84 calories per serving
16 carbs
0 fat
5 protein
4 fiber
400 sodium (This could be reduced if you used no canned beans and strictly veggie stock)

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The review from the family was positive! The hubby had 3 cups worth and loved every bit. Although at this moment he is lying here beside me stuffed and complaining he ate to much! Scratch that now he is sleeping, so remember only a cup or so will do you. I had 1 serving and felt totally satisfied.

My 4 year old is a bit unsure about beans, luckily we had a few parenting tricks. We told our little one that his favorite superhero loved this soup because it gave him the energy to go exploring and run fast. Our little guy hesitated, but then gave it a couple bites..said yuck and then ate more! Got to love that he really wanted to not like it because of the beans, but then ate it because it tasted so good.
My thoughts on this recipe are to enjoy it while you are camping or hiking like us! When the weather starts to cool off in the evening and you can sit outdoors and keep warm. It will keep you full for quite some time and that always helps while outdoors.
Enjoy your long weekend! The weather has finally picked up here, so we've been busy enjoying it.

Farmer's Market Clearance Section

I'm an avid shopper in the clearance section of the Farmer's Markets. I can usually find throw away tomatoes, onions, cantaloupe, bananas, peppers, apples..geez you name it they clearance it. I try to check on it a few times a week, some days I end up leaving with nothing and other days I have huge bags full. Yesterday I found some gems, two 10-lb bags of tomatoes 1.99/each, 2 cauliflowers .99/each, 2 cantaloupes 1.49 for the pair, 10-lb bag of green beans/1.49...yum! Nothing was damaged just needing to sold before being over ripe.

Today I sliced some chunks of cantaloupe some for the fridge and some for the freezer.We pulled these out of the freezer and snacked on them after being outside in the heat. These were great because they were only slightly frozen from only being in the freezer for an hour.

Speaking of freezers I seriously need to consider buying a deep freeze. With all the vegetables and fruits we are growing in our garden, picking at the local farms and buying at the farmer's market we won't be able to keep up with it all. Need to freeze!

As for the tomatoes..well I decided it was probably best we made a tomato sauce with spaghetti squash noodles. My son's favorite dish! I decided that this time around I would try to make sauce the proper way, which meant removing the skin, seed and core. I typically would just remove the core and throw it all into a pot to cook, but then you get skins and seeds in your sauce. I don't really mind, but I wanted to give the "correct" way a try. I discovered very quickly the easiest way to remove the peel...
Score the bottom of the tomato with a paring knife
After you remove core, let them soak in hot water in the sink.
After 10 minutes soaking you can start peeling the skin, opening the tomato and removing the seeds.
Then put in a blender or food processor
You end up with a smooth, delicious puree!
With this puree you could create dishes other than tomato sauce. Think cold or hot soups, salsas, thick tomato juice, dips, the list is endless..tomatoes are used in so many recipes! As for using it as a sauce I may have to add some store bought tomato paste because we like our sauce a bit thicker. I have the sauce cooking on low in my slow cooker to see if it will thicken. It tastes amazing though with fresh oregano, basil, sauteed onions and garlic! Oh yum, dinner is going to be good!

Lastly, there is a great contest give away happening over at Color Wheel Meals for an Ascenta Health product! Check it out!

Veggie Pot Pie with a Whole Wheat Crust

This was a spur of the moment recipe that I threw together. I'm used to seeing pot pies with chicken, but this one is meat free! It's a vegan recipe, but it is not gluten free. The recipe actually came together because I wanted use a bunch of our baby spinach, since I harvested all of it yesterday. Then the family was wanting pot pie and I thought lets put the two together with a bunch of extra veggies. I love pot pies, I typically cook them in the fall/winter because to me they seem like a comfort food. It's been cold and rainy here the past couple of days so a healthy comfort dish was needed. There are so many pot pie recipes out there, so don't let this one hold you back. Every time we make a pot pie, we just throw whatever we have together and make up the recipe as we go. Add, remove, change anything you want from the veggies, herbs, to the crust :) You'll see that this time around I ventured in trying to different types of crusts using olive oil vs. vegan margarine.

Bottom Crust:
This recipe is a slightly modified version of Betty Crocker's Pat-in-Pan recipe. For the original recipe click here. This is always my go to recipe for a bottom pie crust. I love that I don't have to roll out any dough!

1 1/3 cups Whole Wheat Flour
1/3 cup Olive Oil
1/2 tsp of Salt
2 Tbsp Cold Water

Preheat oven to 400F. Mix flour, oil and salt till everything is moistened. Then add water and form into a dough ball. Place in bottom of dish and spread dough out to cover entire 9' glass pie plate. Cook in the oven for 10-12 minutes until golden brown.
Set aside for 30minutes to cool, as you prepare the filling.

Filling:
1 tbsp Olive Oil
1 clove of Garlic
1 cup diced Broccoli
1 cup diced Cauliflower
1 diced Onion
5 diced Baby Potatoes
1 cup Frozen Mixed Veggies(corn, peas, beans, carrots)
1 bunch of Spinach
1 cup Whole Wheat Flour
2 cups Vegetable Broth
1 cup of Soy Milk (Or whatever milk you prefer)
Dash or two of sea salt and pepper
Any herbs of your liking (We used oregano, rosemary and thyme)

Sautee garlic in olive oil for a minute or two on low heat. Cook all veggies except the frozen mixed vegetables and spinach. Let the veggies cook until the potatoes feel tender then add the frozen veggies and spinach. Once the spinach wilts, sprinkle the whole wheat flour in and mix. Then add the vegetable broth and milk. Stir and cook for 20 more minutes. Remove from heat and let stand for 10 minutes to thicken. Then add to bottom pie shell.

Top Crust:
This recipe is also a modified version, this time it's Betty Crockers Single Pie Crust. It's basically the same as the bottom crust, but instead of oil you use shortening. In our case we used a vegan margarine. Worked out well!

1 cup whole wheat flour
1/2 tsp of salt
1/3 cup vegan margarine
2-3 tbsp of cold water

Mix flour and salt in a bowl. Cut in vegan margarine with a fork or two knives. Sprinkle with cold water, tossing with fork until all flour is moistened. Gather pastry into a ball. Add extra tbsp of water if the dough seems crumbly.

Then roll out pastry using a floured rolling pin. Place rolled out dough on top of filling and pie plate. Use a fork to seal the edges. Then take a knife and score the top of the dough 2-3 times. This will let steam release as it cooks. Cook the veggie pot pie at 400F for 20-25 minutes till the top crust is golden brown.

Let it cool for 10minutes and then dig in! So delicious!

The bottom olive oil crust was definitely meant to be a bottom crust it held together well, yet was still soft. The top vegan margarine crust was meant to be a top crust, it was flaky, soft and tender. Remember you could always purchase your pie crusts, but homemade is always better! You know what ingredients go in it and lets be honest these two pie crusts are really not that hard to make.

Enjoy!

Black Bean Burgers and Sweet Potato Fries

I love black bean burgers and I've tried quite a variety of them. What is fun about these burgers are their versatility. Everyone seems to have their own "secret" ingredient and of course their own special way of cooking them.

Some extra add-ins I've tried, which are all delicious btw...

+cinnamon
+curry
+ginger
+peppers (spicy and mild)
+Worcestershire
+miso
+tomato sauce
+quinoa
+rice
+vegan cheese
+salsa
+garlic
+cilantro
+corn
You see..the list goes on forever!

Cooking Methods:

+BBQ!(Seems most popular)
+Oven Baked
+Pan Fryed with Olive oil
+BBQ then Oven Baked (The combo, as I refer to it)

What was my secret and method of cooking?

My secret ingredient happens to be rolled oats! Although I shouldn't really claim rolled oats as my own secret ingredient of choice, my mom has been putting rolled oats in burgers ever since I was a kid. This was my first time however pairing it with Black Bean Burgers. My method of cooking was oven baked, still a little to cold to bring out the BBQ.


Black Bean Burgers
1 can of Black Beans
1/2 an med. onion
4 mushrooms (diced)
1/2 cup of oats
1 garlic clove
1 tsp of cumin
1 tbsp of Italian seasoning
salt and pepper to taste

Hot Black Bean Burger Option: Add some diced jalapeno or your favorite hot sauce to the mix!

Rinse the black beans and then put them in a food processor. Then add the rest of the ingredients. Blend! Once it is a good paste consistency, divide up the batter into 4-6 burgers depending on size. Place on a cookie sheet that is lined with parchment paper. Bake in a 375F oven for 1 hour. Flip half way through cooking time.

Now comes for the toppings...this is endless too! I personally love to top my burger with avocado, tomato, and lettuce!


Sweet Potato Fries
Sweet potato fries have become extremely popular around here. I see them in restaurants, in the frozen aisle in grocery stores, and even at some concessions! We really love them in our house and during this season they are super cheap to make yourself.

1 large sweet potato
1 tsp of olive oil
1 tbsp oregano
salt and pepper to taste

Peel the sweet potato and then slice into strips length wise. I have this awesome kitchen tool that makes wavy fries, that I have to share it with you. I bought it for 2 dollars at a grocery store, awesome find!


Place fries in a bowl, drizzle with olive oil, sprinkle with oregano, salt and pepper. Mix it up and place on a cookie sheet lined with parchment paper. Bake at 375F for only 15 minutes. Check on them every 5 minutes to flip over. These little gems can burn quite quickly compared to a regular potato, plus they will not turn out as crispy, but oh my are they ever good!


What is your choice of secret ingredient and special cooking method when making homemade burgers?

What is your favorite french fry? I love homemade types of any kind, whether russet, sweet potato, yam or jicama(raw style) :)

Mommy Blogger E-Book

I am really proud to share with you an e-book project I was part of....

"Mommy Menus-A compilation of kid menus submitted by health conscious moms", is a beautiful book brought together by blogger mom's from all different walks of life. I've had the chance to read through this entire book, read each of the mom's bios, review and tried some of their recipes and it really is a wonderful addition to my raw and health conscious collection of recipe books.

This book was created by Rawkinmom from Color Wheel Meals and Rawkinmom's Blog. She contacted me a few months ago to see if I wanted to be one of the mom's part of the project and I of course said yes!

Here are more details from Rawkinmom herself...
"Each mom submitted their blog/website information, a detailed Bio about themselves, and a recipe for a Breakfast, Lunch, Snack, Dinner, Dessert, and Drink. They also provided pictures of some of their creations. The result is an amazing and inspirational E-book.

I would love for you to receive this valuable E-book so I have priced it at only $12-this is less than a fast food meal for a family of four-these recipes may change your families life and health forever!"

Here is the paypal link if you are interested in checking out this fabulous e-book!

Enjoy all you wonderful parents!

Outdoor Dinner

Ate dinner outdoors tonight under a tree and it was a dinner for two! Our lil one went to visit family for the evening. Before that I took the lil one to get his haircut, which he loved! Oh he looks so cute with his new haircut :) We ended up basically spending the day together at home because it was just to hot and humid here :( We would have been sick if we had gone hiking in this kind of weather, plus I worry about the lil one dealing with the heat.

Dinner was pretty good. I'm not the biggest fan of cauliflower mash, but i'm trying out different recipes to get it to my liking.

Marinated veggies with cauliflower mash and rustic vegan bread :) I included the links to the recipes, which i've posted in the past. As for the cauliflower mash...

1 head of Cauliflower
1/4 cup of Olive Oil (you may want to use less)
1 clove of minced Garlic or garlic powder
1 handful of fresh dill (chopped)
Dash of salt and pepper

Place all ingredients in the blender and puree until it's a smooth and creamy like texture. I found it to be quite a strong cauliflower taste in it's raw form. I think next time i'm going to cook the cauliflower so that it's not as strong in flavor. It makes about 4 servings.

Well i'm off to enjoy a movie and visit with the family. Hope you enjoyed my three posts a day adventure. I'm not to sure I could do it everyday, considering some days get so busy and it can be hard to concentrate. It was fun today though!

~Maggie

Vegan Baking Recipes

Well it's finally happened...the weather has turned itself into the summer season. I like to keep the temp down in our place if I can and since we don't have air conditioning it makes it a bit more work. I have to place fans in specific areas, open a close windows depending on the air flow to try to optimize. It's actually kinda silly and fun! Summer sure is busy, busy! I have a couple things on the go, plus life gets involved in there and before you know it I have no time for things I'd like to be doing. *coughs* blog posts *coughs* Anyways, I'm sure your all in the same boat or in a boat since it's summer time!

I'm going to be posting some lovely vegan baking recipes today that are not raw. You might want to try these out when it's not as hot out, so your house doesn't heat up, unless you have AC! Feel free to totally change and manipulate the ingredients in these recipes, that's the fun part of it all, yes?!

I warn you, these are the best pancakes I've ever tasted in my entire 28 years!!! So delicious that I did not add any toppings to them at all, no raw syrups, fruit, nut butter..nothing! They are so flavorful, and my lil guy LOVES them :)

Blueberry Chia Flax Pancakes by Maggie(livingfoodjunkie)

1/2 cup of applesauce
1 cup of nut milk

2 tbsp of lemon juice

1 cup of Whole Wheat flour (or whatever flour you would prefer)

1/4 cup of ground flax
1/4 cup of chia seed

1/2 tsp of salt

1/2 of baking soda

1/3 cup of brown sugar
1/2-1 cup of blueberries

Combine nut milk and lemon juice and let it sit for 5 minutes, to make like a "fake" buttermilk. In mixing bowl, combine applesauce, and the buttermilk mixture. Add in brown sugar, salt, baking soda, flax and mix well. Add in flour, mix well. Fold in blueberries. Pour onto a non stick pan or griddle by 1/4-1/3 cup fulls. Turn when bubbles form on top of pancakes. Makes about 12 servings. Roughly 130-140 calories per cake :)

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Foccacia Flat Bread by maggie(livingfoodjunkie) No pictures sorry! :(

4 cups whole wheat flour
2 tsp salt
2 tbsp raw cane sugar (or whatever sweetener you prefer)

1 1/4 tbsp baking powder
1 cup warm water

1/4 cup olive oil

2 tbsp chia seeds

1 tbsp dill (dried, if using fresh just add more to your liking)

1.5 tbsp Italian seasoning

Combine all ingredients in a large mixing bowl. Knead to a dough consistency for 5 minutes. Roll out dough till its about an inch thick. Lay flat on a large cookie sheet and bake at 400 degrees until brown, roughly 15 minutes

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Rustic Bread by Maggie(livingfoodjunkie)

5 cups whole wheat flour

1 tbsp baking powder

4.5 tbsp of quick active yeast

1 tbsp salt

2 tbsp chia seeds

2 tbsp poppy seeds

3 tbsp sunflower seeds

2 tbsp flax seeds

2 tbsp pumpkin seeds

3.5 tbsp of raw cane sugar

2.5 tbsp of coconut oil
2 cups warm water

Combine 3 cups of flour and remaining ingredients (except the warm water) in a mixing bowl. Once all ingredients are combine then add the warm water and mix. Add the remaining 2 cups of flour and mix until it forms a doughy ball. Knead dough for 5-10 minutes. Place back in mixing bowl, cover and let rise 30 minutes. Once 30 minutes has elapsed, pound the dough with your fists and knead again for 5-10 minutes. Shape into whatever bread form you desire (braid, french style, etc...) Cover again and let rise for another 30 minutes. Then bake at 400 degrees for 25 minutes or until golden brown.

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So there ya have 3 vegan baking recipes I've used a few times for breakfast, lunch, dinner and have brought to potlucks.

Hope you enjoy!
~Maggie

Weekend Soups

This weekend I made a couple soups I thought I would share. The first soup I've posted before, which of course is one of my favs! Ani Phyo's "Raw Sweet Corn and Cashew Chowder," you can check my previous post on it here. I thought I would share the recipe, but I actually found it on Food & Wine. It also gives you the nutritional information, which is always nice.

It really is a never fail soup recipe and the best part is how fast I can make it. Plus cilantro as the garnish of this soup is so refreshing, so if you have it on hand, use it! I didn't have any on hand this time around, but I did add some cayenne powder and a splash of olive oil. It's a nice option if you want a little heat.

The other soup I made was "Kreme of Mushroom Soup" by Rod Rotondi. I will admit I'm not a huge mushroom soup fan. I usually find that mushrooms can make a meal very rich and my stomach cannot handle it. This recipe, although mushroom rich, I was able to digest and handle without the stomach ache. It was nice, since I do enjoy mushrooms.

Serves 8-10 (I cut this recipe in half)
Ingredients
1/2 cup soaked cashews
2 cups soaked almonds
2 cups water
2/3 cup nama shoyu(substitute tamari or 1/2 cup miso past to make gluten free)
4 cups of fresh button mushrooms
2 medium cloves of garlic
Hot water for heating

Put the nuts and 2 cups of water in a blender and blend until smooth. Add the nama shoyu, mushrooms, garlic and blend. Before serving, heat the soup by stirring in very hot water in a 1 to 1 ratio of hot water to soup. The soup should be thick and creamy.

For the garnish I made my homemade marinated mushrooms recipe. This is a versatile recipe, just think about adding it to soups, pastas or on burgers. YUM!

Maggie's Marinated Mushrooms

4-6 Crimini Mushrooms (sliced thinly)
1 small clove of garlic (cut into small pieces)
1 tsp Namu Shoyu
Sprinkle of pepper

Place everything into a bowl and mix. Refrigerate for 30 minutes or longer depending on your taste. Then place in the dehydrator on low for 30mins or so. They will still be soft, but able to hold onto the garlic and seasonings. I found this step works well especially if your using the mushrooms for soup garnish :)

Enjoy!
~Maggie

Sunny days

Past few days we've been enjoying the sunny, warm weather by exploring our little town of a city. We live in a pretty small city compared to most, so it's easy to forget that there are little gems that we haven't discovered yet. On our list so far have been murals, gardens..lots of gardens, thrift stores, and parks. I think in the past two days we've spent 7 dollars and that's because we shared some lunch at a cafe. It's can be so simple to find inexpensive or free activities, especially in the summer. We just have to go for a walk around town, visit a park/trail, bring some essentials with you and suddenly you have a day full of free fun.

We discovered these fun summery murals down an alleyway. It wasn't really a discovery in the sense that I have seen them quite a few times, but for some reason when murals are painted down alleyways it just always seems new or different every time I see them. We also found a herb garden someone had planted down an alley, so we walked down a narrow little path and enjoyed every minute. Then we did some thrift store window shopping, and I say window shopping because no one ended up buying anything. I guess it wasn't our lucky day to find a small treasure or two.

(My lil one at the community garden)

We've also been going to a local park the last couple days, where they have a nice playground and waterpark for my lil guy to play on. There are also beautiful totems, community gardens and ponds. Needless to say I've been getting a great big dose of vitamin D, minus a sunburn, thankfully :)
On to our foodies...It seems that salads have been on the menu lately and why not!? They are easy to make, always taste different and you can basically use any vegetable you have in the fridge.

"Hale Kale Salad" (Recipe by Rod Rotondi)

1 bunch of Kale leaves
1 medium Avocado
1 Lemon (juiced)
1/2 tsp of salt
Dash of cayenne peppe (I omitted)
Handful of raisins (my own addition)

Put everything together in a bowl and begin mixing. Squeeze the avocado with you fingers and work it into the kale. Once everything is coated enjoy!

We took this on our picnic and it kept quite well. The salt breaks the kale down making it softer, so the longer you wait to eat it the softer the kale seems to be.

"A Sunny Fiesta Salad" (Recipe by Maggie, livingfoodjunkie)

We made this one up ourselves and basically it's dice up what you have in the fridge. No measurements here, since you can estimate what you might need or have :)

(The salad)
Corn
Red pepper
Cucumber
Zucchini
Pineapple
Avocado
Green onion
Carrot

(Seasoning/dressing)
Dash of Chili powder
Zest and juice of a Lime

As I was eating a bowl of this I started craving some raw crackers or chips, we didn't have any on hand though :( Then I thought how great would this be as filling for vegan or raw burritos! It has a "meaty" enough texture with some crunch, plus all the different flavor components makes it perfect. Next time I think I'll try it out :)

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Next post is going to be raw kid-friendly recipe that my lil one and I made last night! It's dessert, snack or anytime you want a treat item..yum!

Happy sunny days to you!
~Maggie

Chocolate Mishaps and Pasta Goodness

(Tonight's dinner: Zucchini-Pineapple Pasta)
Sometimes not following a recipe and just going with whatever flavors you think will compliment each other turns out to be a delicious meal. There have been times where I've added too many of one ingredient or flavors that just weren't meant to be. When I make those kind of mistakes (lets call them that) I try to mend them by either adding a few more ingredients or creating a different dish with my mistake. I'm not a fan of wasting food and to be honest I can't afford to waste food, who can!?

Tonight's dessert was created due to a "mistake." I made a mistake while un-baking this chocolate treat. I ended up adding too much raw honey, which overpowered the flavor and made it lose it's truffle like texture. Instead of feeling disappointed, since the ingredients for this recipe are not cheap, I tried to work with what I had. Feast you eyes on....

(Tonight's Dessert: Oreo-Brownie Ice cream)
In a food processor, I added a couple frozen bananas and a few little pieces of my chocolate mistakes. Blended it until ice cream consistency and threw on a few crumbles of chocolate to top it off. It was a delicious, rich, chocolaty dessert! It reminded me of oreo ice cream with chunks of brownie mixed in, hence it's name. I'm just happy something delicious came out of a potential "waste" of raw chocolate goodness.

Even though I had some bad luck this afternoon with the chocolate, tonight I made one of the best dinner's I've ever had. Go figure :) Tonight's dinner had four easy components...

1. Pasta Noodles
1-2 cups of spiralized zucchini (you can use squash, carrot, or whatever you prefer)

2. Marinara Sauce (A recipe that I have memorized from "Raw Food Made Easy" by Jennifer Cornbleet.)

1 ripe tomato

1 red bell pepper

1/2 cup of sundried tomatoes

2 Tbsp Olive Oil
1 clove garlic (optional, if you sensitive to raw garlic)

1 tsp of dried Oregano

1 tbsp of fresh Basil (I used dried basil)

Blend everything together in a food processor until it creates a nice sauce.

3. Veggie toppings

I used a handful of...Mushrooms, kale, carrots, green onions, and sundried tomatoes.

Basically take whatever veggies you have on hand that you enjoy on pasta and throw them in the food processor. Pulse a few times, but don't go to far that it becomes watery. You want a diced consistency.

4. Pineapple Marinade
This totally made the dish. Cut up chunks of pineapple, squeeze half a lime, add salt and pepper. Mix together all in a bowl!

Assemble the dish in layers like in my photos or blend it altogether. I blended my dish together after eating about half of it and oh my it was even better! The pineapple's citrus flavor with the sauce is so amazing.
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I guess what I learned from being in the kitchen today was to not lose hope. A culinary mistake can turn into something new and wonderful :) Oh and I rock at making raw pasta dishes!

Enjoy your eats!

~Maggie