Lemon Ice Tea

6 decaf tea bags
Juice from 1 organic lemon
Zest from 1 organic lime
2/3 cups organic cane sugar
4 cups spring water
1 tray of ice cube from spring water
4 cups spring water

Instructions
In a pot boil 4 cups of  water. When the water comes to a boil, turn off flame. Add the tea bags and let brew for 3 minutes then remove tea bags and add sugar. Let cool. Add tea to a pitcher and add 4 cups of spring water, lemon juice, lime zest.

Easy Nut Fudge

Ingredients
3 cups organic powered sugar
1/4 cup carob powder
1/4 cup organic cocoa powder
1/2 cup earth balance non diary butter
1/3 cup coconut milk
3/4 cup walnuts

Instructions

Use a 8x8 glass pan, line it with parchment paper. In a glass mixing bowl add the powered sugar, cocoa powder, carob powder and mix well. Add the earth balance butter and coconut milk and mix with a wooden spoon. Place mixture in a microwave for 2 to 3 minutes. Remove mixture from the microwave and use an electric mixer to mix the fudge. Mixture should be thick.

Spread fudge mixture into a 8x8 glass pan. Add walnut and place the fudge in the refrigerator for 2 hrs until firm.  Take a wooden board and place it on top of the 8x8 glass pan. Flip the fudge on top of the wooden board and cut the fudge into squares.

I keep my fudge in a air tight container and then back into the refrigerator.

Enjoy!

Cookie Treats

Ingredients
1 cups organic white flour
1 1/2 cups organic roller oats
1/3 cup organic cane sugar
1 tsp organic cinnamon
1 tsp organic nutmeg
1 tsp baking powder
1/4 cup fresh squeezed O.J
2/3 cup spring water
1/2 cup coconut oil
Sliced almonds and chopped pecans nuts

Directions
In a large mixing bowl add all the dry ingredients, excepts, nuts. Use a whisk to mix the dry ingredients. Add the raisins. Make a well and add the wet ingredients to the well and combine until well mixed. Use a round tbsp to scoop up mixture and place them onto a cookie sheets that has parchment paper on it. Bake cookies for 20 minutes in a 375 oven

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