2 or 3 Sweet Potatoes
1 cup frozen corn
1 large apple
1 ripe avacado
1/4 cup chopped cilantro
1/4 cup lime juice
2 tbsp extra virgin olive oil
pinch of sea salt
1/2 cup toasted pumpkin seeds
Cut up sweet potatoes into cubes. Bring to a boil and cook for 3 mins or just until tender, add the corn and let boil 2 minutes longer drain and let cool. During the cooling time toast the pumpkin seeds until they “pop” in the skillet. Add cubes apple, lime juice, cilantro, olive oil, and salt. Mix together and sprinkle on the pumpkin seeds just before serving. This is an easy and filling reciepe, you can make it in the morning and store in the fridge until supper! You can also serve this over spinach leaves. This reciepe is full of flavor and nutrients, there is protein from the avacado and pumpkin seeds as well as essential fatty acids. It is one of our family’s favorite!
2 cups whole wheat flour (or whole wheat all purpose flour)
4 tsp baking powder
1 tbsp granulated maple sugar (you could use honey or maple syrup instead)
3/4 tsp sea salt
3/4 cup rice milk
4 tbsp margarine
Mix together all the dry ingredients, cut in margarine until crumbly. Add rice milk and stir with a fork. Bake at 450F for 12-15 minutes until the scones are light brown. Serve warm with honey or strawberry jam. We enjoyed these delicious scones tonight with Vanilla Roobios tea. Steep the tea and add honey and rick milk to taste! Mmmmm…
Judah called it “the perfect cup of tea and scones”:)
Passion for Family 
