From Eden's Kitchen 

What's Cookin' Tonight? 

• Fresh Lemonade Juice Pops
• Roasted Sweet Onions, Yams &
• Russet Potatoes
• with a Fresh Garden Salad

Are your lips puckered yet? Can you smell the sweet fragrance from the lemon? I can. 

In fact halfway through loading these pictures I had to go into the kitchen and fill a tall glass full of ice cubes & lemonade - granted it wasn't fresh, it was Santa Cruz Organic Lemonade, but it did quench my thirst & oh how refreshing lemonade can taste on a hot summer day!

So you ask - why are you drinking bottled lemonade with all of these freshly-squeezed lemons abound?

Well, this is from Eden's kitchen, & by the time I got home, Eden had created popsicles. 


She juiced organic carrots & apple in her Jack LaLane Juicer. (Over the years, this juicer has proved most-reliable for our family & the company offers superb customer service.) 


She blended these juices together: carrot, apple & lemon with banana & fresh strawberries. I haven't tasted them yet - I have to be patient & wait until tomorrow!Popsicle

She had also sliced up onions. (I hope she had the fan on - it tends to circulate the air so you don't shed so many tears.) 

And seasoned the sliced russet potatoes & yams, coating the mixture sparingly with a few drizzles of olive oil.  

Then she roasted these root veggies in the oven, varying the temperture from 375 - 450 degrees. 

A fresh garden salad was prepared to create a refreshing summer meal.

From Eden's Kitchen

Blueberry Muffins - yummy!

Here's a pic of the muffins Eden made on her shelf - before she went shopping (I'll show you a pic after she's done shopping later - she does have the gift of finding food items I never knew existed!).

I asked if I could share the recipe with you, so here it is:

She tweaked this "really simple" Cranberry Muffin recipe found in Cooking with the Right Side of the Brain: Creative Vegetarian Cooking by author Vicki Rae Chelf to create a very tasty & moist vegan  muffin.  

1 1/2 c whole wheat pastry flour

3 t baking powder

1/2 cup real maple syrup

2 T oil (we use safflower)

Energ Egg Replacer for 2 eggs (3 t replacer + 4 T water) (I've been using this brand for decades.)

1/4 c Whole Soy & Co Lemon Yogurt (We were out of almond milk so she got creative.)

1 t real vanilla

1 1/2 t cinnamon (Eden added this ingredient.) 

1 c frozen organic blueberries (She told me she didn't even let it thaw.)

Yield: 9 nice-sized muffins

Time: 25 minutes

1. Sift together flour, baking powder & cinnamon.

2. In a separate bowl, whisk together maple syrup, oil, egg replacer mixture, yogurt (or milk) & vanilla.

3. Stir dry ingredients into liquid ingredients. Beat enough to blend well, but don't over-beat. 

4. Fold in blueberries.

5. Spoon mixture into well-oiled muffin tins.

6. Bake at 350 degrees for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. 

7 Enjoy!

*Special note - Eden is an amazing cook & raw-food preparer - she has blended her love of organic whole foods with her artistic flair to create some of the best-tasting & best-looking treats & meals we've created in our home.