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Ingredients:
- 4 cups of frozen pineapple pieces
- 1 cup of coconut milk
**Note**
Use coconut milk from dairy aisle for more sorbet texture. Full fat coconut milk in a can for more luxurious pina colada feel. Can also add 1 tsp of vanilla and/or 1 tbsp.
of honey to sweeten)

Directions:
- Put pineapples and coconut milk in a powerful blender.
- Blend.  (Make sure to push the pineapple chunks down so it is all blended, and if possible stir counter to the rotation of the blender)
- Enjoy immediately!

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Ingredients:

1/2 cup unsalted butter

2 cups granulated sugar

1/2 cup milk

4 Tbsp unsweetened cocoa powder

pinch of salt

1/2 cup peanut butter

3 tsp vanilla

3 cups quick-cooking oats

Directions:

1. Add the butter, sugar, milk, cocoa powder, and salt to a 4-quart saucepan.

2. Bring to a rapid boil and let boil for 1 minute.

3. Remove from heat

4. Stir in the peanut butter and vanilla until smooth, then stir in the oats.

5. Using a medium cookie school (or 2 tablespoonfuls), drop onto parchment lined baking sheets.

6. Let cool until set, about 30 minutes. Cookie can be stored in an airtight container at room temperature or in the refrigerator) for up to 2 weeks.

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Ingredients:

Miso paste from Asian store

Soy Sauce

Chicken stock

Tempura shrimp from Asian store or Costco

Bak Choy from Schnucks (leafy veggie)

Green onions

Directions:

1. Please adjust the amount of each ingredient based on your family size.

2. Heat up water in a pot and add miso, soy sauce, and chicken stock.

3. Cook the Bak Choy when the soup is boiling until the Bak Choy is soft

4. Add noodles (it can be any kind) and cook until soft. Some noodles may require cooking separately so it doesn’t get starchy. Then add some green onions.

5. In a frying pan or air fryer, fry the tempura shrimp until golden color is shown

6. Then use a bowl to dish the soup with Bak Choy and noodles in it.

7. When the tempura shrimp is ready, put the tempura shrimp on top for serving.

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Ingredients:

2 1/4 cups whole wheat pastry flour

1/2 cup sugar

1 Tbsp baking powder

1 1/2 tsp cinnamon

1/2 tsp salt

1 1/4 cups almond mil or other non dairy milk

1 1/2 cups grated carrots - abut 3 medium carrots

1/3 cup grated apple - about 1 small apple, any apple variety

1/4 cup olive or grapeseed oil

1 Tbsp lemon juice

1 tsp vanilla extract

1/2 cup chopped nuts like walnuts or almonds

Directions:

1. Heat your oven to 375 F. Grease a muffin tin or use muffin liners.

2. In a big bow, whisk together the flour, sugar, baking powder, cinnamon, and salt. In a smaller bowl, stir together the almond milk, carrots, apple, oil, lemon juice and vanilla until everything is pretty well combined.

3. Pour the wet ingredients into the flour mixture and stir until just combined. If you mix it up too much, your muffins will be tough. Fold the nuts in now if you are using them.

4. Scoop the batter into the muffin cups and bake until a toothpick comes out clean when poked in the center of a muffin, usually about 18-20 minutes.

5. Remove them from the oven and let them cool for about 15 minutes before eating.

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To add a family recipe to this board, click on the white rectangle with the plus sign in the middle underneath "Newport Family Recipes"

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Ingredients:

½ cup creamy peanut butter or almond butter

¼ cup honey or maple syrup

¼ cup coconut oil measured in solid state.

2 Tbsp unsweetened cocoa powder

¼ tsp sea salt

1 tsp vanilla

1 cup quick cooking oats

¼ cup shredded unsweetened coconut

Directions:

1. Line a cookie sheet with waxed paper, set aside.

2. Combine peanut butter, honey salt and coconut oil in a saucepan and heat, stirring continuously, until melted and well-combined.

3. Stir in vanilla and cocoa powder.

4. Add quick-cooking oats and mix well.

5. Add coconut and stir until completely combined.

6. Drop 1 TBS portions of mixture onto your prepared baking sheet. Continue until you’ve used all your cookie mixture.

7. Let cool in the refrigerator or freezer until hardened.

8. Serve cold or frozen!

9. Store in an airtight container in the refrigerator!

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I notice...I wonder...It reminds me of... Video #2

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I notice...I wonder...It reminds me of... Video #2

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I notice...I wonder...It reminds me of...

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I notice...I wonder...It reminds me of...

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Exploring the natural world around us is a wonderful way to make new discoveries and learn more about our world. Here are two video examples on how you can observe the world around you, even if it is just in your garden!

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Ingredients:

frozen tots

cream of mushroom soup

cheese soup

ground beef or turkey (1 lb)

Directions:

1. Brown the meat and drain.

2. Add the meat to a small square baking pan. Add the soups and mix with the meat.

3. On the top of the mix place tots in rows.

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Ingredients:

1 1/2 cup frozen strawberries

1 Apple

1 banana

1 generous handful fresh spinach

1 cup almond milk

1 TBS local honey

1 big splash whole Milk ( optional makes it creamy)

1 teaspoon powdered greens ( optional)

Apple juice

Directions:
Pour all ingredients in blender and mix. You can add apple juice or water as needed to get the correct consistency. Sawyers little brother likes it thin like juice but sawyer likes it thick like ice cream. Cheers! Enjoy.

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Ingredients:

2 cups sugar

1 3/4 cups all-purpose flour

3/4 cup cocoa powder (natural, not Dutch process)

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoon vanilla extract

1 cup water, boiling

1/2 - 1 cup assorted sprinkles or small candies

Frosting:

1 cup butter, melted

1 1/2 cups unsweetened cocoa powder

6 cups powdered sugar

2/3 cup heavy cream or milk

2 teaspoon vanilla extract

Directions:

1. Heat oven to 350F, Line 24 muffin cups with standard sized cupcakes liners.

2. Mix together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.

3. Add eggs, milk, oil and vanilla, and beat on medium speed of mixer for 2 minutes. Carefully stir in boiling water. The batter will be quite thin. Fill prepared cups two-thirds full with batter.

4. Bake 22-25 minutes, or until wooden toothpick inserted in centers come out clean. Cool completely in pans on a wire rack.

5. Once cupcakes are completely cool, have an adult help to use a knife to cut a hole about 1 "in diameter and 1" deep into the center of each cupcake. Using the knife, gently lift the center piece out of the cupcake after cutting. Cut the bottom off each center piece (these make a great mid-baking snack!) and set the tops aside, to be placed back onto cupcakes after filling.

6. Pack the center of your cupcake with filling of your choice, such as assorted sprinkles or small candies such as mini M&Ms, rainbow chips or other small candies. Place the tops back onto the cupcakes to "plug" the hole filled with your filling.

To make frosting:

1. Once butter is melted, stir in cocoa and mix until butter and cocoa have combined.

2. Using an electric mixer, alternately add powdered sugar and cream, beating until light and fluffy. Add vanilla and mix well.

3. Add an extra teaspoon of cream if a thinner consistency is desired. If frosting seems too thin, add additional powdered sugar 1 teaspoon at a time until desired consistency is reached.

4. Spread or pipe onto cupcakes as desired.

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Ingredients:

1 whole chicken

1 large red onion

3 stalks celery

1 bay leaf

6 cups chicken broth

2 medium carrots, thinly sliced

1 medium red sweet pepper, coarsely chopped

2 cups dried wide egg noodles or thick gluten free ones

4 garlic cloves, minced

1 teaspoon dreid salt

1 teaspoon dried thyme

1/2 teaspoon sage

1/2 black pepper

Directions:

Prep:

1. Place Chicken in the Pressure Cooker. Cut onion in half; set half aside. Cut remaining half into wedges, place on top of chicken. Cut one stalk of celery in half; add to pot with chicken. Add bay leaf to pot. Slowly pour broth over all in the pot.

Cook:

1. Secure the lid on the pot. Close the pressure- release valve. Select “Poultry” and adjust to “More” to 120 minutes. When cooking is complete, use a natural release to depressurize. Press “Cancel”

2. Meanwhile, chop reserved red onion half. Thinly slice remaining 2 stalks celery. Set aside. Once pressure is released from the pot, transfer the chicken to a large cutting board; set aside. Use a slotted spoon to remove and discard onion wedges, celery stalk , and bay leaf from liquid in pot. If desired, strain liquid i not through a fine-mesh sieve; return liquid to pot if strained Skim fat from top of liquid in pot if desired.

3. Add chopped onion, sliced celery, carrots, sweet pepper, noodles, garlic, salt, thyme, sage, and black pepper to pot. Secure the lid on the pot. Close the pressure-release valve.

4. Select “Manual” and cook at high pressure for 2 minutes. When cooking is complete, use a quick release to depressurize. Press “Cancel”.

Serve:

1. When chicken is cook enough to handle, remove meat from bones. Discard bones and skin. Cut meat into bite-size pieces. Add chicken to soup in the pot. Select “Saute” and adjust to “ normal” . Cook , uncovered, for 1 to 2 minutes or until soup is heated through. Press “Cancel”. Sitr in spinach and lemon juice just before serving.

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Ingredients:

1 cup gluten-free quick oats

1 cup all-purpose gluten-free flour - Take one cup of oats and blend it up in your blender to make oat flower

1/3 cup shredded coconut

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup packed brown sugar

1/4 cup sugar

1/4 cup melted or softened coconut oil - can substitute your favorite baking oil

1/4 cup unsweetened plain dairy-free milk

1 tablespoon maple syrup

1 1/2 teaspoons flax seeds - finely ground (about 2 teaspoons ground flaxseed)

1/2 teaspoon vanilla extract

1/3 cup chocolate chips

1/3 cup chopped pecans

Directions:
1. Preheat your oven to 350F and line a baking sheet with a silicone baking mat or parchment paper.
2. In a medium bowl, whisk together the oats, flour, coconut, baking soda, and salt.
3. In a mixing bowl, whisk together the sugars, oil, milk beverage, maple syrup, ground flaxseed, and vanilla. Add the dry ingredients and stir until well combined. Fold in the chocolate chips and pecans (if using).
4. Scoop dough by the generous tablespoonful and shape into balls, pressing in any loose chocolate chips or pecans. Place them on your prepared baking sheet and flatten slightly into your desired shape; they spread only a little. If the dough is a bit too sticky to handle, you can refrigerate it for 20 minutes or lightly moisten your hands.
5. Bake for 10 to 12 minutes, or until the cookies just begin to turn a golden hue and no longer look wet on top.
6. Let cool for a few minutes on the baking sheet before removing the cookies to a wire rack to
completely cool.
7. Eat!

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Turn lights off when you leave a room

Instal energy efficient lightbulbs

Unplug household electronics when not in use

During the day, open blinds to let in light instead of turning on lights

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Fix leaky taps

Put a brick in the toilet tank

Turn of water while you brush your teeth

Take a shower instead of a bath

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Food That Magically Regrows Itself from Kitchen Scraps - Jerry James Stone

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Let's face it, eating well is expensive... or it can be. Buying produce that is either organically grown (or biodynamically) is not cheap. But ingesting

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By Andy Whiteley

Co-Founder of Wake Up World

Looking for a healthy way to get more from your garden? Like to know your food is free of the pesticides and other nasties that are often sprayed on commercial crops? Re-growing food from your kitchen scraps is a good way to do it!

There's nothing like eating your own home- grown vegies, and there are heaps of different foods that will re- grow from the scrap pieces that you'd normally throw out or put into your compost bin.

It's fun. And very simple ... if you know how to do it.

Just remember ... the quality of the "parent" vegetable scrap will help to determine the quality of the re-growth. So, wherever possible, I recommend buying local organic produce, so you know your re-grown plants are fresh, healthy, and free of chemicals and genetic meddling.

Leeks, Scallions, Spring Onions and Fennel

You can either use the white root end of a vegetable that you have already cut, or buy a handful of new vegetables to use specifically for growing.

Simply place the white root end in a glass jar with a little water, and leave it in a sunny position. I keep mine in the kitchen window. The green leafy part of the plant will continue to shoot. When it's time to cook, just snip off what you need from the green growth and leave the white root end in water to keep growing. Freshen up the water each week or so, and you'll never have to buy them again.

Lemongrass

Lemongrass grows just like any other grass. To propagate it, place the root end (after you've cut the rest off) in a glass jar with a little water, and leave it in a sunny position.

Within a week or so, new growth will start to appear. Transplant your lemongrass into a pot and leave it in a sunny outdoor position. You can harvest your lemongrass when the stalks reach around a foot tall - just cut off what you need and leave the plant to keep growing.

Celery, Bok Choi, Romaine Lettuce & Cabbage

Similar to leeks, these vegetables will re-grow from the white root end. Cut the stalks off as you normally would, and place the root end in a shallow bowl of water - enough to cover the roots but not the top of your cutting. Place it in a sunny window position, occasionally spraying your cutting with water to keep the top moist.

After a few days, you should start to see roots and new leaves appear. After a week or so, transplant it into soil with just the leaves showing above the level of the soil. The plant will continue to grow, and within a few weeks it will sprout a whole new head.

Alternatively you can plant your cutting directly into soil (without starting the process in water) but you will need to keep the soil very moist for the first week until the new shoots start to appear.

Ginger

Ginger is very easy to re-grow. Simply plant a spare piece of ginger rhizome (the thick knobbly bit you cook with) in potting soil with the newest (ie. smallest) buds facing upward. Ginger enjoys filtered, not direct, sunlight in a warm moist environment.

Before long it will start to grow new shoots and roots. Once the plant is established and you're ready to harvest, pull up the whole plant, roots and all. Remove a piece of the rhizome, and re-plant it to repeat the process.

Ginger also makes a very attractive house-plant, so if you don't use a lot of ginger in your cooking you can still enjoy the lovely plant between harvests.

Potatoes

Re-growing potatoes is a great way to avoid waste, as you can re-grow potatoes from any old potato that has 'eyes' growing on it. Pick a potato that has robust eyes, and cut it into pieces around 2 inches square, ensuring each piece has at least one or two eyes. Leave the cut pieces to sit at room temperature for a day or two, which allows the cut areas to dry and callous over. This prevents the potato piece from rotting after you plant it, ensuring that the new shoots get the maximum nutrition from each potato piece.

Potato plants enjoy a high-nutrient environment, so it is best to turn compost through your soil before you plant them. Plant your potato pieces around 8 inches deep with the eye facing upward, and cover it with around 4 inches of soil, leaving the other 4 inches empty. As your plant begins to grow and more roots appear, add more soil. If your plant really takes off, mound more soil around the base of the plant to help support its growth.

Garlic

You can re-grow a plant from just a single clove - just plant it, root-end down, in a warm position with plenty of direct sunlight. The garlic will root itself and produce new shoots. Once established, cut back the shoots and the plant will put all its energy into producing a tasty big garlic bulb. And like ginger, you can repeat the process with your new bulb.

Onions

Onions are one of the easiest vegetables to propagate. Just cut off the root end of your onion, leaving a ½ inch of onion on the roots. Place it in a sunny position in your garden and cover the top with soil. Ensure the soil is kept moist. Onions prefer a warm sunny environment, so if you live in a colder climate, keep them in pots and move them indoors during frostier months.

As you use your home-grown onions, keep re-planting the root ends you cut off, and you'll never need to buy onions again.

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Sweet Potatoes

When planted, sweet potato will produce eye-shoots much like a potato. Bury all or part of a sweet potato under a thin layer of soil in a moist sunny location. New shoots will start to appear through the soil in a week or so. Once the shoots reach around four inches in height, remove them and re-plant them, allowing about 12 inches space between each plant. It will take around 4 months for your sweet potatoes to be ready. In the meantime, keep an eye out for slugs... they love sweet potatoes.

To propagate sweet potatoes, it is essential to use an organic source since most commercial growers spray their sweet potatoes to prevent them from shooting.

Mushroom

Mushrooms can be propagated from cuttings, but they're one of the more difficult vegies to re-grow. They enjoy warm humidity and nutrient-rich soil, but have to compete with other fungus for survival in that environment. Although it is not their preferred climate, cooler environments give mushrooms a better chance of winning the race against other fungi.

Prepare a mix of soil and compost in a pot (not in the ground) so your re-growth is portable and you can control the temperature of your mushroom. I have found most success with a warm filtered light during the day and a cool temperature at night. Just remove the head of the mushroom and plant the stalk in the soil, leaving just the top exposed. In the right conditions, the base will grow a whole new head. (In my experience, you'll know fairly quickly if your mushroom has taken to the soil as it will either start to grow or start to rot in the first few days).

Pineapple

To re-grow pineapples, you need to remove the green leafy piece at the top and ensure that no fruit remains attached. Either hold the crown firmly by the leaves and twist the stalk out, or you can cut the top off the pineapple and remove the remaining fruit flesh with a knife (otherwise it will rot after planting and may kill your plant). Carefully slice small, horizontal sections from the bottom of the crown until you see root buds (the small circles on the flat base of the stalk). Remove the bottom few layers of leaves leaving about an inch base at the bottom of the stalk.

Plant your pineapple crown in a warm and well drained environment. Water your plant regularly at first, reducing to weekly watering once the plant is established. You will see growth in the first few months but it will take around 2-3 years before you are eating your own home-grown pineapples.

And one for the kids..... 'Pet' Carrot Tops!!

I call this a 'pet' because the plant that re-grows from planting a carrot top will NOT produce edible carrots, only a new carrot plant. The vegetable itself is a taproot which can't re-grow once it has been removed from the plant. But it makes an attractive flowering plant for the kitchen, and they're easy and lots of fun to grow.... for kids of all ages!

Cut the top off your carrot, leaving about an inch of vegetable at the root. Stick toothpicks into the sides of the carrot stump and balance it in a glass or jar. Fill the glass with water so that the level reaches the bottom of the cutting. Leave the glass in filtered, not direct, sunlight and ensure water is topped up to keep the bottom of your cutting wet. You'll see roots sprout in a few days, and you can transplant your 'pet' carrot into soil after a week or so.

Your success re-growing lovely fresh vegies from scrap may vary, depending on your climate, the season, soil quality and sunlight available in your home or garden. And some vegies just propagate easier than others do. In my experience, a bit of trial and error is required, so don't be afraid to do some experimenting. Get your hands dirty. It's lots of fun! And there's nothing like eating your own home-grown vegies.

Please share your own experiences with the Wake Up World community by commenting below.

Peace.
Article sources: About the author:
Andy Whiteley is a former corporate manager turned writer, editor and co-founder of Wake Up World. An advocate of peaceful revolution, Andy believes we are on a necessary path (albeit bumpy) to a renewed social model grounded in love, transparency, individuality, sustainability and spirit. Through his role at Wake Up World, he hopes to have a positive influence on that transition.

Andy lives in the NSW Central Coast region (Australia) with his partner of 13 years, WuW co-founder Ryan Mullins, and spends his (scarce) free time keeping fit and enjoying the beautiful nature reserves that sit, undisturbed, at their back door.
"Wake Up World, it's Time to Rise and Shine!"

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16 Foods That'll Re-Grow from Kitchen Scraps

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By Andy Whiteley Co-Founder of Wake Up World Looking for a healthy way to get more from your garden? Like to know your food is free of the pesticides and other nasties that are often sprayed on commercial crops? Re-growing food from your kitchen scraps is a good way to do it!

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Reuse jars instead of recycling them!

Clean out and use to store left overs

Use as a pencil or pen jar

Decorate with some twine and use as a vase

Use to hold children's paints

Store small items like buttons or paper clips in

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Instead of using and throwing away paper towels, use old wash clothes or a cut up old teeshirt to have a reusable alternative!

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It is important to fill up the paper we are drawing on, and to use both sides. That way we use less paper, and less trees are used to create paper! Make a collection of scrap paper at home to reuse paper before it gets recycled!

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"We need to save electricity because it gives us power for all the things." - George

"We need to save water to save the life cycle." - Sawyer

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"Reuse means don’t throw it away. Make things out of it." - Olivia
"We need to reuse it so we can use it one more time." - Morris

"If you mess up a picture you can make it into something else."
- Esmee

"Like a paper airplane!" - Elijah

"Or use a juice box to make robots." - George

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"We can't let the water run, because we need to share it with the fish." - Rye

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"We don’t pick live things because they are nature." - Aidan

"What happens to that plant when we pick it." - Katherine

"It will die." - Clementine

"We leave it outside so it can grow more and everyone can see it." - Lola

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"In the car with my dad, I see a lot of trash on the ground and it is not good for the earth.

So many kinds of trash that needs to be picked but because it is not good for the earth and so many people don’t know it is not good for the earth." - Elise

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Recipe: 1 part white vinegar, 2 parts water, 5 drops of essential oil if on hand. Mix everything together in a spray bottle, and clean away!

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Ingredients:

1/3 cup Honey

1/2 cup Peanut butter, creamy

1 cup Oats, old-fashioned

1/2 cup Chocolate chips

1 tsp Vanilla extract

1/2 cup Chia seeds

2/3 cup Coconut, toasted sweetened or unsweetened

Directions:

Mix all of the ingredients together in a large bowl and let chill in the refrigerator for at least one hour. After and hour take the bowl out and using a tablespoon, scoop out some peanutbuttery oat goodness and roll into a ball. Store oat balls in a tuppawear in the freezer or fridge.

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Here is a great link to many different DIY hummingbird feeders. Most use things around your house that can be reused instead of thrown away!

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Every spring I look forward to the return of hummingbirds in my yard. I plant flowers on my open front porch, and they'll come right up to my front door and peck on my screen door.

Do you enjoy watching these fascinating creatures fly around your home? Are you interested in drawing them to your yard?

Well, whether they already visit your yard, or you'd like to encourage them to, place a feeder in your yard. If the food is there, they'll find their way to your home.

But before you head to the store and spend money on a hummingbird feeder, check out these homemade hummingbird feeder options.

We're bringing them to you in one convenient location. Scroll through and see if any of these ideas are something you'd like to create.

Here are the homemade hummingbird feeder ideas and tutorials:

1. The Ant Moat Tutorial

Whether you build a DIY hummingbird feeder or already have one hanging in your yard, you'll find this tutorial interesting.

They use a small clay pot to hang above the feeder to deter ants from finding their way into your feeder. It's a great way to make sure the hummingbirds get the food and not the insects.

2. The Hand Feeder

Do you want an up close and personal encounter with hummingbirds? Would you like to draw them even closer to your home?

Consider making one of these handheld hummingbird feeders. They're created from an old spice jar. You can either hold the feeder in your hand or place it in a large bowl of nectar.

3. Water Bottle Feeder

Most of us are guilty of drinking out of water bottles instead of using glasses. The issue is if you don't recycle the water bottles, they pile up.

Well, stop a few of those water bottles from ending up in the landfill by turning them into unique hummingbird feeders.

4. Juice Bottle Hummingbird Feeder

Do you drink a great deal of V8 or other fruit juices? When you finish them, don't toss the bottles in the trash.

The reason being, they make wonderful DIY hummingbird feeders. You can paint them and add flowers, and they make charming little feeders your hummingbirds will be thrilled with.

5. Recycled Bottle Hummingbird Feeder

This is another method of using an old water bottle or plastic soda bottle and turning them into magnificent hummingbird feeders.

In this tutorial, you'll place a straw through a hole in the cap of the bottle. You can place a plastic flower at the end. The bird will suck the nectar from the bottle through the straw.

6. Baby Food Jar Homemade Hummingbird Feeder

Do you have a little bundle of joy in your home? Are they enjoying every bite of their baby food? I remember those days fondly.

But are you aware you can reuse the glass baby food jars? According to this tutorial, they make amazing hummingbird feeders.

7. Salt Shaker Feeder

You can find the adorable salt and pepper shakers which look like mason jars at most big box stores and even some second-hand stores.

When you do, use pipe cleaners to shape them into pedal shapes. Attach them to the outside of the salt shaker and drill bigger holes in the lid. This gives the hummingbirds a place to rest as they feed and gives you one awesome DIY hummingbird feeder.

8. Red Solo Cup Hummingbird Feeder

This is such an easy project and should work effectively. Hummingbirds are drawn to the color red. Therefore, the cup works fabulously.

You'll cut a hole in each side of the red plastic cup. Place holes at the top of the cup to run a string through it. Put the nectar in the cup and hang it up. It's inexpensive, easy to make, and should be quite effective.

9. Jelly Jar Hummingbird Feeder

Do you have jelly jars hanging around on a shelf going unused? Don't get rid of them and don't let them continue to collect dust.

Instead, use them as a DIY hummingbird feeder. Place the nectar inside the jelly jar. Poke holes in the lid where the hummingbirds can feed on the liquid inside. Hang the jars from a tree. The jar itself doubles as the feeder and also a solid place for the hummingbirds to rest while feeding.

10. The Powerade Bottle Hummingbird Feeder

This hummingbird feeder takes multiple items you might otherwise toss and recycles them into an awesome DIY hummingbird feeder.

The top part of the feeder is an old Powerade or Gatorade bottle. The bottom part is a red Tupperware container. You add the liquid to the bottle, and the feeder offers both a feeding location and also a resting spot too.

11. Crown Royal Feeder

Do you enjoy a nice adult beverage? Do you have empty 375 mL bottles hanging around and nothing to do with them?

Don't be afraid to answer 'yes.' We won't judge. Instead, I'll give you a great way to utilize those bottles. Place nectar inside them, attach a feeder tip, a rubber stopper, and bolt for hanging it from a tree. You'll have one nifty and functional hummingbird feeder the birds will love.

12. Wine Bottle Homemade Hummingbird Feeder

If you have old wine bottles hanging around, don't pitch them in the garbage or even the recycling bin. Instead, turn them into a decorative hummingbird feeder.

This can be easily done by decorating the bottle any way you like. Fill the bottle with nectar and add a feeder tip at the neck of the bottle. Hang it upside down from a tree, and you have a beautiful upcycled hummingbird feeder.

13. Coffee Container Hummingbird Feeder

This idea is a great way to use up the old coffee canisters. If you use a red coffee canister, it should be ready to go.

However, if you use another color, it might be helpful to paint it red to attract the hummingbirds. Cut two holes in the sides of the coffee canister and hang it from a tree. Be sure to add the nectar to the feeder. Once it's hanging in the air, you only have to watch and wait.

14. The Large DIY Hummingbird Feeder

This feeder is a great way to feed multiple hummingbirds at once. If you have an old glass jug, use it to place the nectar inside.

Attach a piece of PVC pipe to the neck of the glass jug. Create openings with DIY flower petals at each opening. This is where the hummingbirds will gather to drink. It's a fascinating project and should be equally as fascinating to watch in action.

15. Mini PVC Pipe Feeders

This is a gorgeous way to attract hummingbirds to your property. Cut small pieces of PVC pipe into sections and apply stoppers to each end.

Drill holes in each piece of PVC pipe segment and fill with nectar. Before filling, decorate with different colorful designs and place DIY flowers at each of the drilled holes. Hang them in the air with copper wire.

16. Window Hand Held Feeder

This feeder is simple to make and is also versatile. You'll use a test tube to hold the nectar. However, you can use this feeder in two different ways.

Either attach the feeder to a window using copper wire and a suction cup, or you can remove the test tube from the holder and use it as a hand-held feeder to have a more personal interaction with the hummingbird.

Well, you now have 16 different DIY hummingbird feeders to choose from. Hopefully, you'll enjoy making them.

But we also hope they serve you well in attracting hummingbirds to your yard and keeping them around too. They're fascinating creatures which bring a great deal of joy to those who they choose to visit.

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16 DIY Homemade Hummingbird Feeder Ideas to Attract Them to Your Home

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Every spring I look forward to the return of hummingbirds in my yard. I plant flowers on my open front porch, and they'll come right up to my front door and peck on my screen door. Do you enjoy watching these fascinating creatures fly around your home?

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You will need:

An old tshirt/thin towel cut into squares, and rolled into tubes

A large jar or tupperware

1 cup distilled water

½ cup vinegar

¼ cup rubbing alcohol

A few drop of liquid Castile soap

8-12 drops of lemon essential Oil or ½tablespoon lemon juice

Mix everything together then add the cut up cloth to the container. Tighten the lid and shake well! Viola! Reusable disinfecting wipes that can be thrown in the wash and cleaned over and over.

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Ingredients:

1 can biscuits

1 jar pizza sauce

1 lb pork sausage

1 package turkey pepperoni

2 cups pizza cheese

1 tbs garlic powder

Directions:

1. Preheat oven to 350

2. Grease baking dish 9x9 or larger

3. Tear biscuits into small pieces and line the bottom of the cooking dish. Place biscuits in oven for 5 mins to begin cooking. Cook pork sausage seasoning with garlic powder. Drain grease and return to skillet. Combine pork sausage and pizza sauce over low heat for 2 minuets. Remove the biscuits from oven and pour sausage and sauce over biscuits and spread evenly. Add pepperoni and top with cheese.

4. Bake for 15-20 minutes ensuring biscuits are done.

5. Enjoy!

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Ingredients:

4 cups warm water

1 cup white sugar

Directions:
Mix 1 cup of sugar with 4 cups of warm water. and add to hummingbird feeder.

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Serves 6 to 8
Ingredients:

1 (10 ounce) package frozen spinach, thawed, squeeze of all excess liquid, and chopped

1 1/2 cups finely chopped onion (1 large)

3 tablespoons unsalted butter

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon freshly grated nutmeg

8 cups cubed French or Italian bread in 1-inch cubes (1/2 lb)

6 ounces coarsely grated Gruyère (2 cups)

2 ounces finely grated parmesan (1 cup)

2 3/4 cups milk

9 large eggs

2 tablespoons Dijon mustard

Directions:

1. Sauté onion in butter in a large, heavy skillet over medium heat until soft, about 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper and nutmeg and continue cooking for one minute. Stir in spinach, remove from heat and set aside.

2. Spread one third of the bread cubes in a well-buttered 3-quart gratin dish or other ceramic baking dish. Top with one-third of spinach mixture and one-third of each cheese. Repeat layering twice with remaining bread, spinach and cheese.

3. Whisk eggs, milk, mustard and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl and pour evenly over strata. Cover with plastic wrap and chill strata for eat least 8 hours or up to a day.

4. The next day, let it stand at room temperature for 30 minutes while preheating the oven to 350°F. Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.

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Ingredients:

1 lb large ripe strawberries - (long stems are best)

8 Oz. chopped chocolate or chocolate chips - (milk, semi-sweet or dark)

Directions:

1. Rinse the strawberries well and pat dry (make sure they're completely dry).

2. Line a baking sheet with parchment.

3. Melt your chocolate using a double broiler or in the microwave.

4. Dip the strawberries one by one into the melted chocolate, coating about 3/4 of each. Twist and pull the strawberry out, letting the excess drip back into the bowl.

5. Place the chocolate dipped strawberries onto the parchment then refrigerate for about 30 minutes, or until the chocolate sets.

Recipe Notes

TIPS:

After rinsing the strawberries, it is important to dry them really well. If there is any water left or any bruised areas, the chocolate won't stick. So pat them with a paper towel then let them dry completely.

Another thing to keep in mind is that strawberries grow on the ground. Hence, you need to wash them well before dipping and eating.

Leave the green caps on, and wash gently so you won't bruise them.

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Ingredients:

3 Avocados (nice and ripe -they should be soft to the touch)

1/2 lime juice (we are using the juice)

1 tsp garlic salt

1 tsp pepper

Directions:

1. Cut the avocados in half, remove the pit.

2. Place avocados in a mixing bowl. With a fork or potato masher begin to gently mash them up.

3. Once it is to the consistency you like, squeeze the lime all over the avocados (this helps prevent them from browning so quickly). You could also use lemon juice.

4. Sprinkle in garlic salt and pepper.

5. Taste it and then add more garlic salt as needed. The salt makes a BIG difference in good guacamole. If it is tasting bland then you need more garlic salt.

6. Garnish with finely chopped tomatoes, cilantro, and red onions, if desired and pepper to taste.

7. Serve with chips and enjoy!

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Ingredients:

1 cup white, granulated sugar (can reduce to 3/4 cup)

1 cup water (for the simple syrup)

1 cup lemon juice - about 4 to 6 lemons

2 to 3 cups cold water (to dilute)

Directions:

1.  Make "simple syrup":  Place the sugar and water in a small saucepan and bring to a simmer. Stir so that the sugar dissolves completely and remove from heat.

2.  Juice the lemons: While the water is heating for the simple syrup, juice your lemons. Depending on the size of the lemons, 4 to 6 of them should be enough for one cup of juice.

3. Combine lemon juice, simple syrup, water: Pour the juice and the simple syrup sugar water into a serving pitcher. Add 2 to 3 cups of cold water and taste. Add more water if you would like it to be more diluted (though note that when you add ice, it will melt and naturally dilute the lemonade).

If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.

4. Chill: Refrigerate 30 to 40 minutes.

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Ingredients:

2 Cups of Flour

2 Tbsp of Oil (any oil will do, coconut oil, vegetable oil, even olive oil)

1/2 Cup of Salt

2 Tbsp Cream of Tartar

1 1/2 Cup Boiling Water

Directions:

1. Pour 2 cups of  flour into a bowl.

2. Add 1/2 cup of salt.

3. Mix in 2 tbsp Cream of Tartar. (You can find this in the spice section of just about any grocery store.)

4. Add 2 tbsp of oil. For this recipe I used vegetable oil, but you can use any oil, and as long as it’s a kitchen oil, your playdough will be non-toxic and safe if a little one takes a tiny taste.  The sodium level is very high, so we don’t encourage this to double as a snack.

5. Pour in the boiling water. Be VERY careful because this makes the dough HOT!

6. Mix all the ingredients together until they form the dough. At this point, if you don’t want to add any food dye to your playdough, you’re finished!

7. After it’s cooled, to make several different colors of playdough, separate the dough into equal parts and roll it up into balls.

8. Now, punch out the middle of the ball to leave a little bowl for you to pour your gel food dye into.

9. Drip your gel dye into the bowls. This is a great time to mix dye colors if you want to make another color.

10. Knead the dough until the dye is thoroughly mixed. This is VERY messy! If you don’t want to stain your hands, use gloves, and make sure to put something down so you don’t stain your counter. If playdough is very sticky, add flour until it is drier.

11. Store in a air tight container. If the playdough dries out, you can add a little bit of water and kneed until it is not crumbly any more.

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Katherine's Favorite Chocolate Chip Cookies

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Katherine's Favorite Chocolate Chip Cookies

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Ingredients:

1/2 cup coconut oil, solid (be sure it is not melted at all)

1 and 1/4 cups light brown sugar, packed

2 teaspoons vanilla extract

1/4 cup coconut milk (I like to use the thicker canned variety, Trader Joe's has the best, but any coconut milk will work)

1/4 cup unsweetened applesauce

2 and 1/4 cups all-purpose flour (be sure not to pack your flour)

1 teaspoon baking soda

1/2 teaspoon salt

2 cups chocolate chips, divided

Directions:

1. Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside.

2. In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beating until well combined. Add in the coconut milk and applesauce and whisk until well combined; set aside. In a separate bowl combine the flour, baking soda, and salt; whisk well to combine.

3. Add the dry ingredients into the wet mixture and, using a wooden spoon or very sturdy spatula, stir until ingredients are combined. The batter will be very thick! Fold in 1 and 3/4 cups of the chocolate chips.

4. Scoop three tablespoon sized mounds of dough onto the prepared cookie sheet, leaving a few inches between each cookies for spreading. Bake for 9 to 10 minutes, or until the edges are golden and the centers have set. Press remaining chocolate chips on top of warm cookies, and sprinkle with sea salt, if using. Cool cookies on the baking sheet for 15 minutes before transferring them to a cooling rack.

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Ingredients:

5 apples - Gala and Fuji taste great as apple sauce

Cinnamon

1 tsp lemon juice

1/4 cup water

Directions:

1. Chop apples into slices

2. Place all ingredients in a pot on the stove, and on low heat, cover pot and let sit for about an hour.

3. Stir every now and then to prevent apples from sticking to the bottom.

4. Once apples are soft, mash them or place in a blender/food processor.

5. Allow apple sauce to cool before placing in the fridge.

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Ingredients:

½ cup oil

½ cup brown sugar

½ cup cane sugar

2 cups whilte flour

3 teaspoons baking powder

½ teaspoon salt

2 well-mashed bananas

Optional: ½ cup chopped walnuts

Directions:

1. Grease a muffin pan and preheat the oven to 350 degrees.

2. In a medium bowl, cream together oil and sugars using a slotted spoon.

3. In a separate bowl, whisk together flour, baking powder and salt.

4. Add the flour mixture to the oil and sugar mixture and stir until batter is well mixed and quite smooth.

5. Stir into the batter the mashed bananas and the walnuts if adding.

6. Spoon the batter into a muffin pan and bake for 30-35 minutes.

7. To check if the muffins are done, stick a toothpick into the center of one of the muffins. If it comes out clean it is done! Let the muffins cool for 10 minutes before enjoying.

8. Store in an airtight container once completely cool.

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Ingredients:

Cherry tomatoes, lots, sliced in half

fresh basil, chiffonade

four cloves garlic, diced finely

1 lb pasta

Olive oil

Red pepper flakes

salt

fresh mozzarella

Step 1: prep tomatoes, basil and garlic. Put generously salted water on the boil for pasta.

Step 2: Heat four glugs of olive oil in pan. Add garlic and red pepper flakes (as much as you want for flavor), sauté until fragrant. Add pasta to water.

Step 3: Add tomatoes and some of the basil and sauté until bursting. Add salt to taste.

Step 4: Take a ladle full of water from your cooking noodles and add it to your sauce. This will help the sauce stick to the noodles.

Step 5: Add noodles to pan with sauce, toss to coat.

Step 6: Tear fresh mozzarella into bite size pieces

Step 7: Top pasta with cheese and fresh basil

Steo 8: EAT!!!

Note from Oliver: These noodles are good. They are easy to make. Point your knife down and cut and be careful!

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Ingredients:
ANY ‘NOT SO FRESH’ ROOT VEGETABLES, HERBS AND SPICES THAT ARE HIDING IN YOUR FRIDGE!
Good Options are:

Carrots

Parsnips

Celery

Asparagus

Leeks - left over stalks

Onions - or onion peels

Scallion

Peppercorns

Cinnamon

Garlic

Bay leaves

Parsley

INSTRUCTIONS

1. Dispose of your rotten vegetables, you don't want those going in the pot!

2. Place a large pot on a high heat and half fill it with water

3. Clean and roughly chop all of your vegetables and herbs

4. Add them, along with your chosen herbs/spices to the pot

5. Allow to boil and simmer for 1-2 hours

6. Strain the vegetable stock mixture

7. Voila! Veggie stock is ready to use!

8. You can also keep a gallon ziplk bag in the freezer to collect scraps and left over peels of the above vegetable and store them in the freezer until you have enough to make a batch of vegetable stock. You do not have to use all of the stock right away either! You can divide it up int container and freeze until the day comes that you need stock!

VEG STOCK DO’S
Use Mild Spices
Use any root vegetables you would like
Clean your vegetables
Mash the vegetables when straining to ensure you get the most out of their flavour

VEG STOCK DON’TS
Don’t use cabbages, kale or broccoli for your stock as these can be overpowering in taste
Don’t use onion skins if you are looking for a clear stock as they can turn the stock brown
Don’t use strong spices (i.e curry powder, chilli, turmeric, ginger)
Don’t use mediterranean vegetables as they contain too much water themselves
Beetroot will make your stock red, so unless you want red stock, don’t use beetroot!
Don’t use potato as it will create a very starchy and thick stock

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Committee Experiences April 15th-17th (Apr 17, 2020 at 11_48 AM)

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Ingredients:

3 cups of oats

1 cup of seeds or nuts (Katherine uses sunflower seeds but it is your choice, could be a mixture of multiple!)

1 cup of shredded coconut

1/3 cup brown sugar

1 tsp salt

1 cup diced or small dried fruit (Katherine uses craisins)

1/3 cup honey

1/4 cup oil

1 Tbsp vanilla

Directions:

1. Preheat oven to 325 F.

2. In one bowl mix honey, oil, and vanilla together.

3. In a large bowl mix all dry ingredients together then add honey mixture and mix well.

4. Spread out on a couple of lined baking sheets and bake for around 20 minutes.

5. Bake for less time for softer granola, more for crispier granola.

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Committee Experiences April 15th-17th (Apr 16, 2020 at 10_21 PM)

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Ingredients:

1 (15-ounce) can chickpeas or 1 1/2 cups (250 grams) cooked chickpeas

1/4 cup (60 ml) fresh lemon juice (1 large lemon)

1/4 cup (60 ml) well-stirred tahini, see our homemade tahini recipe

1 small garlic clove, minced

2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving

1/2 teaspoon ground cumin

Salt to taste

2 to 3 tablespoons (30 to 45 ml) water

Dash ground paprika or sumac, for serving

Directions:

1. In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more. This extra time helps “whip” or “cream” the tahini, making the hummus smooth and creamy. (Melissa doesn't have a food processor so she uses an immersion blender.)

2. Add the olive oil, minced garlic, cumin, and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended. Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and quite smooth.

3. Most likely the hummus will be too thick or still have tiny bits of chickpea. To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water until you reach the perfect consistency.

4. Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. Store homemade hummus in an airtight container and refrigerate up to one week.