Strawberry Kale Lemonade

adapted from MantraW

1 frozen banana (optional)
2 cups kale (or any greens of choice)
8 fresh or frozen strawberries
juice of 1 lemon
1 lemon, peeled
1/2 cup water
5 ice cubes
Sweetener to taste

  1. Combine all ingredients except sweetener and blend until smooth.
  2. Sweeten to taste.
  • I prefer honey or sugar to sweeten, but you can use any sweetener.

Banana Orange Frosted

Betty Crocker’s Boys and Girls Cook Book
This is the cookbook that I was given when I was 10 years old and given permission to cook by myself.

1 ripe banana, peeled & sliced
1/2 cup orange juice
1/2 cup milk
2 cups orange sherbet

  1. Combine banana, orange juice, milk and 1 cup sherbet in blender. Blend until smooth.
  2. Pour into 2 tall glasses.
  3. Top each serving with a scoop of sherbet.
  4. Garnish glasses with orange slice and a banana slice.
  • Makes 2 servings.

Persimmon-Lime Jam

adapted from

I wanted to duplicate the sweet & sour flavor that we love when squeezing lime juice over fresh Fuyu persimmons, so I changed the lemon juice to lime juice and added the zest from the limes to boost the flavor.

8 ripe Fuyu persimmons
1/4 c lime juice (2-3 limes)
2 Tbsp lime zest
1.75 oz pkg (6 Tbsp) powdered pectin
6 cups sugar
1/2 teaspoon butter

  1. Remove & discard stems from persimmons. If persimmons are firm, peel with a knife. For soft fruit, cut in half and scoop out pulp. Discard any seeds and skin.
  2. Measure 4 cups pulp into deep saucepan.
  3. Add lime juice, zest, pectin and butter. Mix well.
  4. Heat to boiling, stirring constantly.
  5. Boil without stirring for 4 minutes.
  6. Remove from heat & skim off foam.
  7. Spoon into hot sterilized jars & seal.
  • The butter helps keep the jam from foaming. If you prefer to omit it, you will have more foam to skim off.
  • Do not discard the foam – use it just like any other jam. It’s not as pretty, but it still tastes good.

Crockpot Fig Butter

Adapted from Our Simple Life.  I omitted the wine (didn’t want to use my moscato), substituted brown sugar for the honey and doubled the cinnamon.

6 cups figs with stems removed
3/4  cup brown sugar
1/2  Tbsp lemon juice
2 tsp vanilla
2 tsp cinnamon

  1. Add everything to a crockpot and cook on high for 2 hours.  Using a spoon or potato masher, mash figs until all whole figs are broken down.
  2. Crack the lid to let the steam escape and turn crockpot down to low and continue to cook for 6 – 8 hours, until desired consistency.
  3. For a smoother consistency, mix with immersion blender.
  4. Fill hot jars with hot fig butter, seal and process in hot water bath for 10 minutes.
  • You should be able to heap the butter on a spoon with no liquid seeping out.
  • You can decrease the cinnamon if you prefer, but this amount does not give an overly strong cinnamon flavor.

Mango Peach Lassi

adapted from Spice Goddess – Bal Arneson

1 cup low-fat yogurt
1 cup mango, chopped
1 cup frozen peaches, chopped
1/4 tsp ground cardamom
water as needed for desired thickness


  1. Combine & blend until smooth. Add water if needed. Transfer to glasses and serve right away.
I did not have enough mango, so I added peaches to the recipe. You can use both or just one fruit.