Mount Parnes Day-trip

Today we had a lovely day-trip to the nearest forest in Athens- Mount Parnes. We were surrounded by chirping birds and gorgeous trees; pure magic for my soul.

We had a cup of tea and a small dessert: sweet potato ice cream with spice cake and candied giner- the ice cream WAS divine but the cake was a bit stale. I will be attempting the making of ice creams and dairy free yogurts this summer once it gets warmer.

Lena's Bio Store & Cafe, Athens

I visited a local bio cafe called Lena'stoday with my girlfriend who happens to have the same name- LENA!!Considering my love for biological foods I was very excited to check this place out. First I must metion that the staff members were EXTREMELY friendly, which is a rarity in Athens and will turn me into a repeat customer quickly. Also, the ambiance of the place was great- both cozy and funky. There are various items on the menu which are offered in house, as a take-out or delivery as well as various bio products for sale (meats, dairy, grains, chocolate,etc).

I was tempted to try the cake with my tea but it was only 1030AM and I figured dessert would give me a good reason to come back for seconds. I am so happy I found this place and

highly recommend stopping in for lunch or a coffee if you are anywhere near Athens (Syntagma Square, Nikis 11).

BEWARE of your microwave oven

The microwave oven was created by accident during a radar related research project at Raytheon in 1946. Dr. Percey was testing a new vacuum called a magnetron when we noticed that the candy bar in his pocket had melted. So intrigued he tried his next experiment with popcorn and sure enough he understood that he was on to something good. Next, Dr. Spencer built a metal box with the same configuration as the magnetron and thus was born the first microwave oven (which uses electromagnetic radiation that is similar to radio waves and the sunlight.) The first microwave oven reached the market in 1947 which had a sticker price of $5,000 was 5.5 feet tall and weighed 750 pounds!! By 1975, sales of microwave ovens surpassed that of gas range ovens, Japan being the largest customer base (17% of population with 4% of US population). Today, a microwave oven is considered a necessity in the United States, at least according to my knowledge.

There has long been debate over the use of this microwave oven and the effects it places on our health. So what does a microwave really do besides create added convenience to our hectic schedules or make meal planning a bit easier for those that don't cook?

Here are some facts that we should all pay attention to:

1. Using your micro has been proven to cause permanent brain damage by demagnetizing brain tissue.

2. Minerals, vitamins and nutrients are rendered void in the microwave- so all those good things you think you are putting in your body are no longer there. Actually minerals are turned into free radicals which fight against instead of FOR your body which eventually leads to cancer and other illnesses. However the unknown substances that the microwave leaves in your food can not be metabolized by the body and causes long term havoc on your system.

3. Hormones, concentration, emotional stability and intelligence are greatly altered through microwave use.

Lucky for me, Nikos does not have a microwave. Actually they are not common in Greece. I have attached a great website link with more information on microwave dangers and some pictures of two plants: one watered with microwaved water the other with filtered water- SCARY!!!! I want to say thank you to Winston Kao for his commitment to educating the public about matters such as these.

http://www.gobeyondorganic.com/Weekly-News-Tips/have-you-tossed-out-your-microwave-oven-yet.html

Mamma's Rice Porridge

This has been a family favorite since I was a little girl. We always have this every winter holiday and then throughout the year when we want a warm, sweet, comforting dish. I like to use the combination of light coconut and almond milk in place of regular milk, but you can use any kind of milk you desire.

Mamma's Rice Porridge

1 cup of rice

1.5 cup of water

1 cup light coconut milk

1 cup almond milk

1 TBSP vegan butter

1/4 cup agave or honey

1/2 tsp cinnamon

1/2 tsp nutmeg

dash of cloves, allspice,and salt

** We topped with raw cashews and honey

1. Put rice and water in saucepan and bring to boil for 8 minutes.

2. Reduce heat to medium and add coconut milk, sir occasionally for about 10 minutes.

3. Add almond milk, vegan butter and agave and continue to stir occasionally, for another 10 minutes.

4. Put heat to low and cover. Stir every 10 minutes for another 30 minutes or so. Rice will get puffy as it soaks up the milk, which will create a creamy porridge. You can add more milk to reach the desired consistency. (I tend to like my porridge thicker.)

Serve with almond milk, raw cashews and honey/agave.

My Birthday at Pure Bliss Cafe, Athens

I celebrated by birthday with three girlfriends at a local cafe in Athens called Pure Bliss. This restaurant was unlike any other I have visited in Athens due to its unique menu items and wonderful staff members. This place is also a multi-active space that hosts classes, lectures and events related to health and well-bring- WHY HAVE I NOT FOUND THIS PLACE SOONER!? Not only did Pure Bliss have raw, vegan and biological menu items, this cafe also had desserts made from natural and unique ingredients. (The purple colored cake in the picture was made with beets and the pasta was made from almonds.) We shared a sandwich, salad, boiled vegetables and baked fava. My girlfriend Demi lit my birthday candle 32 times, so I made my share of wishes for this birthday. I am feeling an extremely prosperous year ahead of me :) Thank you for joining me on my special day ladies!

My Greek Birthday Celebration

Last night my Greek family threw me a wonderful party here at our house and we had enough food to feed an army- my kind of birthday!! I have attached
pictures and a video of the traditional Greek food and of the gorgeous mousse cake that the family surprised me with. If I ever doubt that I am alone here in Greece I need to remind myself how truly lucky I am to have these authentic, loving family members standing right next to me. Tha eimai dipla sas.

Thank you for a lovely birthday :))

Alekos Birthday celebration- Nice n Easy Restaurant, Kolonaki

We celebrated Alekos birthday at Nice and Easy, a fantastic biological restaurant in Kolonaki, Athens that always has great service (not so easy to find in Athens so this is special) and fresh biological food (another rarity in Athens). On this particular occasion we tried different salads, sushi, turkey burger-bites, meatballs, kobe beefsteak and grilled vegetables (my favorite). All dishes were really fantastic. The dessert highlights included both the banoffee cake and the crust on the chocolate mousse tower, which was made of praline. I am on a mission now to make a healthy version of banoffee and some sort of a praline dessert that tastes as good as this one! Thank you Anna and Alekos for a fantastic evening and Happy Birthday Alekos! I hope all 62 of your wishes come true :)

Vegan Raw Bites- only five ingredients!

Healthy nibbles made with only 5 ingredients each. You have permission to crazy with these :)

Carob Cherry Almond

1 cup raw almonds, finely ground

2 TBSP carob powder

1 cup sweet dates

1/2 cup raisins

1 cup dried cherries

1. Puree dates, raisins and cherries together.

2. Add almonds and carob powder and mix with until all ingredients are finely incorporated together.

3. Push into molds and (optional) set in fridge. I used an ice tray mold and a baking mold but chocolate molds work great too.

Peanut Butter Honey (Agave)

1 cup sweet dates

1.5 cups raw peanuts

2 TBSP raw cocoa

1 TBSP honey (use agave for vegan bites)

dash of salt

1. Puree dates.

2. Add peanuts, cocoa, honey and salt and mix till finely incorporated together.

3. Push into molds and (optional) set in the fridge

Depending on what type of dates you use and how ripe they are you might need to add a bit more dates or a bit more nuts in order to get the right consistency so that a shape is easily formed and held by the mixture. You will be able to tell if you have the right combination if the dough should is sticky, but not sticky enough where it isn't able to easily fall off your fingers. These goodies are ready to be eaten right away but you can put them in the fridge too.

Lemon Lavender Cupcakes with Greek Yogurt Frosting

These cupcakes are a family favorite and inspired from Cooking Light magazine. If you wish to keep the cupcakes dairy free you can substitute the buttermilk for diary-free milk (just mix 1 tsp lemon juice with the milk before adding to recipe) and the Greek yogurt for non-dairy yogurt.

Lemon Lavender Cupcakes

1 cup whole wheat flour

2 tsp dried lavender

1 tsp baking powder

1/2 tsp salt

3 TBSP vegan butter (I used sunflower spread)

3/4 cup sugar

1 egg

2 TBSP fresh lemon juice

1 TBSP lemon zest

1/2 cup buttermilk (or 1 cup dairy-free milk plus 1 tsp lemon juice)

Icing- Greek Yogurt (Preferred)

1 cup 2% Fage Greek Yogurt (or dairy-free yogurt)

1/2 cup powdered sugar

1 tsp vanilla extract

dried lavender

Icing- Sugar glaze

3/4 cup powdered sugar

3 tsp lemon juice

1 tsp lemon zest

dried lavender

1. Beat butter and sugar till creamy. Add in egg, lemon juice and lemon zest.

2. Mix dry ingredients in a bowl.

3. Add 1/2 dry mixture to wet mixture and 1/4 cup buttermilk. Add last half of dry mixture and then last of buttermilk. Stir lightly and make sure not to over-mix.

4. Fill cupcake liners 2/3 full and bake at 180C for 25-30 minutes.

5. Greek frosting: Combine frosting ingredients and set in fridge for one hour. Sugar glaze: Combine ingredients and pour over cupcakes after removing from oven and let sit for about an hour to set.

Fantastic with a cup of tea!!

Raw Carob Halvas (made with raw tahini)

This is a 100% living raw recipe and a delicious alternative to traditional halvas. I served this at my birthday gathering and it passed the "greek" test. In a land full of a million kinds of halvas that means this recipe is a keeper!!

Raw Carob Halvas

1/2 cup un-toasted sesame seeds

3 TBSP of water (maybe more or less depending on consistency of tahini)

1/2 cup dried coconut

1/2 cup raw carob powder (or raw cacao)

1 TBSP agave nectar

1 TBSP honey

1/2 tsp vanilla extract

dried coconut for garnish

1. Soak sesame seeds for 6 hours in water, drain and puree. (This is raw tahini!)

2. Blend tahini, with remaining ingredients until evenly mixed

3. Place in a baking dish at least 4 inches tall (allowing you to have your halvas at a height of 2 inches)

4. Refrigerate for about 3 hours and when ready to serve, garnish with dried coconut.

Don't tell Mom! Our Cupcake Breakfast

Sunday morning after my birthday we decided to continue the "food" celebration and have cupcakes for breakfast. In order to balance out this naughty breakfast we ate a bowl of fruit and made a commitment to eat a healthy salad for lunch and lean fish and veggies for dinner. Sometimes it feels good to put dessert FIRST, instead of last!!

Lentil Xtapodi Stifado

We had some sauce leftover from Nikos's perfect xtapodi stifado so I decided to cook up some lentils and blend together. This recipe is FANTASTIC and a great idea to stretch your dinner into two evenings. Lentils are a great source of iron, protein and fiber and contain six minerals, two B-vitamis and virtually no fat. This bean fills you up instead of out!!

Lentil Xtapodi Stifado

1 cup lentils

1.5 cups water

leftover sauce -xtapodi stifado

handful of parsley

1. Boil lentils with water for about 3-4 minutes on high, reduce to low heat and simmer for 45 minutes (for green/brown lentils, red lentils need only 30 minutes).

2. Heat leftover sauce.

3. Blend together sauce and lentils till evenly coated and garnish with parsley.

Cinnamon Spice Cupcakes with Fluffy Vanilla Frosting

These were the favorite cupcake served for my birthday. This is a light recipe yet it does not lack flavor. The cupcake comes out a bit more dense and moist than the average cupcake which made this cupcake even more desirable. I whipped together a simple light cream cheese frosting to accompany the cinnamon flavor of the cupcake.

Cinnamon Spice Cupcakes

1 cup of all-purpose flour

1/2 tsp baking powder

1 TBSP cinnamon

1 tsp cloves, ground

1 tsp all spice

1 tsp nutmeg

dash salt

1/2 cup light buttermilk (or non-dairy milk with 1/2 tsp lemon juice or vinegar)

4 TBSP vegan butter (I used sunflower spread)

2 eggs, blended

1/3 cup sugar

1 tsp almond extract

Fluffy Vanilla Frosting

6 oz of light cream cheese, room temperature

2 oz of light butter, room temperature

1/2 cup powdered sugar (possibly more if you desire a sweeter frosting)

1.5 tsp vanilla

1. Cream butter and sugar till fluffy. Add eggs, almond extract and milk one ingredient at a time.

2. Combine dry ingredients in a separate bowl and then add to wet mixture till evenly combined.

3. Pour into cupcake liners and bake at 180C for 20-25 minutes.

4. Whip together butter and cream cheese and add vanilla. Add sugar, depending on desired sweetness you may want to add more or less. Set in refrigerator for one hour or so to harden.

5. Once cupcakes are cool and frosting has had time to set drop one spoonful on to each cupcake and devour!!

Strawberry Cupcakes with Banana Mascarpone Frosting

These cupcakes are light, moist and delicious, perfect for a summer get- together. The banana mascarpone frosting and the strawberry cupcake make a perfect combination. This recipe makes about 12- 15 cupcakes.

Strawberry Cupcakes

3/4 cup of fresh organic strawberry puree (about 15 strawberries)

1 cup whole wheat flour

1/2 cup all purpose flour

1 tsp baking powder

1/2 tsp salt

1/4 cup buttermilk (or non-diary milk)

2 tsp vanilla extract

1/3 cup vegan buter

2/3 cup sugar

2 eggs, lightly beaten

Banana Mascarpone Frosting

1 large banana, mashed

8 oz mascarpone

1/4 to 1/3 cup powdered sugar (depending on desired sweetness)

**12-15 strawberries for garnish

1. Blend sugar and butter till fluffy. Add eggs, vanilla and milk, one at a time. Fold in strawberry puree.

2. Combine dry ingredients in a bowl and then slowly add to wet mixture till thoroughly combined. Be careful not to over-mix.

3. Fill muffin cups 3/4 full and bake at 180C for 25 minutes.

4. Blend three frosting ingredients together till fluffy and refrigerate to set. Once cool, top cupcakes with frosting and garnish with one strawberry.

Alekos Wild Asparagus Salad

This is my favorite avocado creation I have tried thus far. This recipe is inspired by Native Foods and the Urban Gardener, however I tweaked the recipe by incorporating a few of my favorite ingredients- agave and sesame seeds. We used wild Greek asparagus, a lovely gift from Alekos, O pateras tou Nikou. We believe that the wild asparagus made this recipe pure perfection.

Alekos Wild Asparagus Salad

1 bunch wild asparagus

1 avocado, ripe and cubed

handful of mint, chopped

handful of parsley, chopped

1/2 -1 TBSP olive oil (Greek of course!)

2 TBSP lemon juice

1.5 TBSP agave

1 TBSP balsamic vinegar

Dash of sesame seeds

Himalayan sea salt/pepper

1. Cut asparagus into three parts and boil for three minutes.

2. Combine remaining ingredients (except for seeds) in a bowl and toss with asparagus.

3. Top with dash of sesame seeds.

Anna's Buckwheat Brownies

I named these brownies after Nikos's mother, Anna, who, according to Nikos, has never returned a tupperware empty. Last night Anna's return included a tupperware full of raw mixed nuts. Therefore this recipe is dedicated to sweet Anna:) These brownies are gluten/dairy free, low-fat and sweetened with agave. Buckwheat flour is made from a fruit seed, and therefore gluten free. It is also high in fiber, protein, maganese and tryptophan (an essential amino acid which is can only be obtained through the diet).

Anna's Buckwheat Brownies

2.5 TBSP vegan butter (I used sunflower spread)

1 1/4 cup agave nectar

50 g dark chocolate

2 large eggs

1 cup applesauce

1.5 tsp almond extract

1 1/3 cups buckwheat flour

1/2 cup raw carob powder

1 tsp baking powder

1/2 tsp salt

1/2 cup raw mixed nuts

1. Heat butter and chocolate in a double boiler till melted. Take off heat.

2. In a mixer blend agave, chocolate and then eggs together till smooth.

3. Add applesauce, extract to mixture and set aside.

4. Mix dry ingredients together and blend with wet mixture.

5. Grind nuts in a food processor till fine. Add half in the batter and fold lightly.

5. Pour into greased baking pan and top with remaining nuts, pushing nuts in to batter with hand. Bake at 180C for 25 minutes.

6. We tried our brownie a la cart and then also with a drizzle of raw honey, both ways are delicious!

Alekos Wild Asparagus Omelette

Asparagus is a superfood. It is high in fiber, protein, vitamins A, B6, C, E, K, as well as folic acid, potassium, calcium, zinc,chromium, copper, selenium, and magnesium (just to name a few!!) If you are pregnant, or planning to get pregnant, 12 spears of this vegetable provides the full daily recommended serving of folate, 270 micrograms, which helps to prevent neural tube defects in babies.

Alekos gave Nikos and I a beautiful bunch of WILD asparagus today and we have decided to make two dishes with this beautiful gift! Here is our first attempt (the second is Wild Asparagus Salad) which will post on the 17th!! This recipe serves two :)

Alekos Wild Asparagus Omelette

half a bunch of WILD asparagus

4 eggs, beaten

1/4 cup dairy-free milk (we used almond milk)

1 clove garlic, minced

1 onion, diced

dash thyme

dash basil

dash oregano

1 TBSP olive oil

** Cheese is optional (Nikos had brie in his dish)

** We served with a balsamic glaze but this is optional

1. Wash and boil asparagus for 3 minutes; set aside.

2.. Sauté garlic and onion with 1 tbsp oil for about 4-5 minutes on high medium. Take out half the garlic/onion mixture and place on a plate.

3.Blend eggs, milk and spices together. Add half of the mixture to sauteed garlic and onion.

4. Shake and swirl pan so bottom is fully coated. Cook on medium for about 1-2 minutes. (I added some brie cheese at this stage to Nikos omelette, but this is entirely up to your preference.)

5. Remove from heat and place half boiled asparagus in pan and fold eggs over the asparagus.

6. Move omelette to a plate and continue with second portion.

Thank you Alekos!! This recipe is whole-heartedly dedicated to you!

Bikini Season Cookies-No added sugar, dairy and gluten free

For those of you that haven't heard the GREAT news- Dark chocolate is extremely good for you and is something I delight in quite a bit these days :) Not only does dark chocolate enhance a relaxed mood, it also aids in weight loss, appetite suppression, increased focus, better sleep rhythms and the cocoa phenols have been proven to lower blood pressure. Dark chocolate is my go-to when I am craving something sweet and it hits the spot every time.

Nikos mentioned that I haven't made cookies in quite some time so I took the liberty in surprising him (AKA, Nikos the Cookie Monster) with cookies today. Of course, I always have to "healthify" everything, which means it is my ultimate goal to make every single meal healthy, in some form or another, without loosing taste, texture and appearance. This can be quite a challenge at times, but I love a good challenge.

I decided to make two versions of cookies: one version is light and the other ultra-light. The hope is to replace butter with applesauce, sugar with banana, and all-purpose flour with buckwheat flour, while still maintaining some resemblance of a cookie. This makes the bikini cookie a gluten, dairy, and sugar free cookie that is also low-fat and HIGH-fiber. The ultra-healthy cookie has dark chocolate with no added sugar while the light cookie version has a splash of chocolate chips, which do have sugar.

Bikini Season Cookies

3/8 cup applesauce

3/8 cup vegan butter (I used sunflower oil spread)

2 large ripe bananas, mashed

1 egg

1 tsp almond extract

1.5 cups buckwheat flour

1 tsp baking soda

1/2 tsp salt

1 tsp nutmeg

1 tsp cinnamon

1/2 tsp allspice

1/4 tsp cloves, ground

1 cup oats

1/2 cup raw walnuts, chopped

1/3 cup raisins

70 g of dark, dark chocolate, chopped

1/4 cup chocolate chips (omit this for ultra-light version)

1. Cream butter, banana and applesauce till fluffy. Then add egg and almond extract.

2. Mix dry ingredients (except for nuts, raisins, chocolate and oats) in a bowl and add to wet mixture.

3. Fold in nuts, raisins, chocolate and oats.

4. Chill in refrigerator for 1-2 hours. If you are on a time constraint 30 minutes will do.

5. Drop small spoonfuls on to wax-paper/greased baking sheet and bake in preheated oven- 190C for 15 minutes.

I was curious to see which cookie Nikos liked more and it turns out he liked the ultra-light version better. I preferred the ultra-light version too, as the dark chocolate, raisins and walnuts added plenty of divinity for me. If you wish to omit the walnuts, raisins and chocolate or switch these ingredients for others (such as cranberries, dried cherries, nuts, seeds, etc) it should still produce a great cookie for you and your figure.

Xtapodi Stifado- Nikos' Traditional Greek Octopus Recipe

This succulent dish resembles a warm, comforting stew and is bursting with cinnamon flavor.

The simple combination of tomatoes, onions and garlic complements the octopus perfectly and leaves a sweet taste in your mouth. I plan on using the leftover sauce with some lentils in order to re-create another fabulous dish for lunch tomorrow! The house smells wonderful :)

Nikos' Xtapodi Stifado

1 kilo of octopus

1 Kilo whole small onions (peeled)

2 cups pulped fresh tomatoes (or canned chopped stewed tomatoes)

2 clove of garlic

1 regular onion (sliced into small pieces)

1/2 cup of olive oil

1 cup of vinegar

1 cinnamon stick

Salt/Peppar to taste

2 laurel leaves

1. Boil the octopus in a saucepan with enough water to cover it and the vinegar for 20-25 minutes.

2. Remove the octopus from the boiling water and slice it into 3-4 cm thick pieces (save 2 1/2 cup of the boiling water for later).

3. Use a cast iron skillet to sauté the whole small onions in extra virgin olive oil until brown and then add the sliced octopus and the sliced onion.

4. Add the tomatoes and stir for about 4-5 minutes.

5.Add the saved (above) boiled water, sea salt, pepper and spice together with the cinnamon and the laurel leaves for extra flavor and boil it on low heat for about 40 min.

Raw Vegan Cinnamon Rolls with Coconut Cashew Cream

I have been searching for a raw cinnamon roll that does not require a dehydrator for over 6 years. I would like to credit this recipe to the "30 Minute Vegan" and to say thank you for posting this online. The recipe took me much longer than 30 minutes, about an hour and a half, but every single second was worth it. There is no milk, sugar, gluten, eggs in this baby- it is made with 100% living raw foods. What a gift for your body.

Raw Vegan Cinnamon Rolls

Crust

2 cups raw buckwheat groats

2 cups dates

1/4 cup agave nectar

Filling

1/2 cup dates

1/4 cup water

1.5 TBSP cinnamon

dash of salt

1/4 cup raisins

1/4 cup walnuts

Frosting- Coconut Cashew Cream

1/2 cup cashews, raw (or 1/2 cup coconut butter/oil)

1/4 cup agave nectar

1 tsp vanilla

1 TBSP orange zest

1/4 cup water

coconut, to dust

1. Process groats till fine, add in dates and process for about one minute.

2. Add agave until you have a nice sticky consistency (the batter should roll easily into a ball).

3. Roll out dough on a baking sheet covered with wax paper (9x11").

4. Process filling ingredients (all but raisins and walnuts) for about 2 minutes. Fold in walnuts and raisins and stir by hand, lightly for about 20 seconds.

5. Spread filling over rectangle dough and leave an inch around the sides.

6. Firmly roll up dough while tucking in corners as you go along. Refrigerate while you make frosting.

7. Process frosting ingredients and either drizzle over roll or serve on the side.

I added dried coconut to boost the coconut flavor. This complemented the cashew butter and cinnamon perfectly! We also made a small portion of coconut frosting with coconut oil instead of coconut butter as the recipe called for. It was hard to blend the ingredients together as water and oil do not mix well, but Nikos finally got it whipped into a perfect, fluffy frosting.

I hope you give this recipe a try- it is a bit challenging if you are not used to working with raw products, but I promise that you will not be disappointed if you give it a good go!

Easy Monday Morning Applesauce

One thing I do every Monday morning is make a large batch of applesauce for the week. The best part about this recipe is, first of all, how easy it is to make; second, it makes the house smell marvelous! Apples are also low on the glycemic index (38), which means that this fruit greatly assists you in controlling both blood sugar and insulin levels. As a comparison honey rates at 92, watermelon at 72 and strawberries at 40. (Other low-glycemic fruits include peaches, 28, and grapefruit, 25.)

I use this applesauce as a replacement for butter when baking (specifically in my fiber cake recipe as well as all of my vegan recipes) and on my oatmeal in the morning. It also goes well as a mid-day snack (hot or cold) or great as an addition for dessert, either with ice cream or layered with crushed cookies as a simpler form of apple pie. The great thing about applesauce is that it is loaded with fiber and a great way to make sure you are getting your share of fruits for the day. I use sweet apples and therefore, prefer to make my applesauce without sweetener.

According to my taste buds, Cinnamon adds just the right touch of flavor.

Easy Monday Morning Applesauce

5 apples, dices

1/2 cup water

cinnamon/sugar to taste

1. Boil water and diced apples together in saucepan over medium heat, stirring occasionally.

2. After 30 minutes set heat to low and cover. Apples will become slushy.

3. Add cinnamon, sugar- whatever you wish to jazz up your dish.

I topped my warm applesauce with crushed flax seeds and organic walnuts. DEEELISH!