The best pocosores (according to my two year old)

These popsicles were a big hit this summer and I kept forgetting to post the recipe!

1 orange
1 banana
1 avocado
1/2 c cashews
1 c almond milk

Blend together and freeze in popsicle molds.  Delicious!

Animal Crackers Recipe {Nut Free, Dairy Free, Gluten Free}

credit: http://www.superhealthykids.com/animal-crackers-nut-free-dairy-free-gluten-free/

• 1 cup shelled sunflower seeds
• 1/4 cup flax meal
• 1/4 cup shredded coconut (optional. If you don't use coconut, use 1/2 cup flax meal so there is at least 1/2 cup more of dry ingredients)
• 1 TBL honey (I used 3 T coconut nectar or date syrup)
• Dash of salt (I didn't use salt)
• 1/4 cup cold water.

Add seeds, flax, and coconut to a blender.  Grind until it's the texture of coarse meal.  Place seed meal into a bowl and add remaining ingredients and stir with a spoon.  Chill in the fridge for 30 minutes. Spoon batter onto wax paper.  Cover with wax paper and roll out with rolling pin until 1/4-1/8th inch thick.  Cut out shapes or cut squares with a pizza cutter.  Place shapes on parchment paper and bake in 300° oven for 15 minutes.  Remove from oven and cool on wire rack. 

BUTTERNUT SQUASH SOUP WITH GINGER

Adapted from: http://www.epicurious.com/recipes/food/views/butternut-squash-soup-with-ginger-15572

Ingredients

One butternut squash, cut in half and roasted

2 T olive oil

1 C onions (I used leaks)

1 T fresh ginger

1 garlic clove

1 cinnamon stick

3 C organic vegetable stock

1 C toasted pecans or walnuts

Roast the squash for approximately 50-60 minutes.  Toast the nuts for five minutes at the end.

Place all ingredients into a high powered blender and blend on high for two minutes.

Enjoy!