As found in the June issue of Vegetarian Times:

A heavy-duty blender (such as a Vita-Mix) makes quick work of this frozen treat, but a regular blender will get the job done if you just keep turning it off and pushing down the ice cubes. Or you can simply blend all the ingredients, chill, and process in an ice-cream maker.

1 13.5-oz. can light coconut milk (1 1/2 cups)
1/2 cup maple syrup
1/2 cup crunchy peanut butter
1 tsp. vanilla extract
1 cup French vanilla soy creamer, divided

1. Puree coconut milk, maple syrup, peanut butter, and vanilla in blender until smooth. Pour mixture into 2 ice cube trays, and freeze solid. Transfer to resealable plastic bags if storing for more than 2 days.

2. Place half of ice cream cubes and 1/2 cup soy creamer in blender, and process until smooth and creamy. Repeat with second tray of cubes and remaining 1/2 cup soy creamer.

PER SERVING:
305 calories
6 g protein
18.5 g total fat (5 g saturated fat)
32 g carb
0 mg cholesterol
107 mg sodium
1 g fiber
26 g sugars

Most of these items can be found at the Olympia Food Coop, some of them in the economical and environmentally friendly bulk section.

From the June 2008 issue of Better Nutrition magazine as picked up from the Good Life Health Food Store in West Olympia:

Lemon-Violet Sorbet

1 1/2 cups agave nectar
1 1/2 cups fresh squeezed lemon juice
2 Tablespoons lemon zest
1 cup fresh violet flowers, plus more for garnish

1. Bring 1 cup water, agave nectar, and lemon juice to a boil in a small saucepan. Reduce heat, and simmer for 2 minutes. Remove from heat, and cool completely.

2. Stir in zest. Transfer to ice cream maker, and process according to ice cream maker instructions.

3. Stir in violet flowers just after processing. Serve in small bowls, and garnish with additional flowers.

PER SERVING: 257 CAL; 0 G PROT; 0 G TOTAL FAT (0 G SAT. FAT); 70 G CARB; 0 G CHOL; 1 MG SOD; 1 G FIBER; 66 G SUGARS

Agave Syrup can be purchased in bulk at the Olympia Food Coop. I'm not sure where to get the violets...any suggestions?

Oprah's 21-Day Cleanse Blog.

Recipes from Oprah's Detox. Most ingredients are available at the Olympia Food Coop.

The Olympia Farmers Market is a great source of produce and is open from Thursday - Sunday.

From The Physicians Committee for Responsible Medicine:

Collard Greens with Portabello Mushrooms

Makes about 6 cups

4-6 cups cooked basmati or jasmine rice

Mushrooms:
2 portabello mushrooms
2 teaspoons toasted sesame oil
2 tablespoons red wine
2 tablespoons reduced-sodium soy sauce
1 tablespoon balsamic vinegar
1 garlic cloves, minced

Garbanzos:
1 small onion, sliced into crescents
2 teaspoons chopped garlic
2 teaspoons chopped fresh ginger
1 15-ounce cans garbanzo beans
1/4 cup chopped cilantro (optional)
1/4 teaspoon each: turmeric, coriander, cinnamon, cumin, black pepper
1/4 teaspoon salt

Greens:
1 bunch collard greens (6 to 8 cups chopped)
2 teaspoons olive oil
3 garlic cloves, minced
1 tablespoon reduced-sodium soy sauce

While walking downtown, I stopped by Compass Rose to buy new chopsticks...for popcorn. I call it popchopping and it keeps any toppings off my fingers as well as makes eating popcorn so much fun! Give it a try.

From The Vegan Chef:

Cajun Popcorn

1 cup raw popcorn kernels
2 T. safflower oil
1 T. water
1 T. nutritional yeast flakes
1 T. Creole Seasoning
1/4 t. salt (optional)

Using a hot air popper or other popcorn popper, pop the popcorn and place it in a large bowl. In a small saucepan, combine the remaining ingredients, and cook over medium heat for 1-2 minutes to blend the flavors. Drizzle the oil mixture over the popcorn and toss well to evenly coat the popcorn with the mixture. Serve warm.

Serves 6-8

Creole Seasoning

3 T. paprika
2 T. garlic powder
2 T. onion powder
1 T. dried basil
1 T. dried oregano
1 T. cayenne pepper
1 T. freshly ground black pepper
1 T. white pepper
1 1/2 t. dried thyme
1 t. dry mustard

In a small bowl, stir together all of the ingredients. Store in an airtight container in a cool place.

Yield: 3/4 cup

The Vegan Chef site has some wonderful ideas for recipes and you can search for recipes with an ingredient keyword...don't miss it!

Celebrate spring and the opening of the Olympia Farmers Market on Thursday with these vegetable stuffed goodies!

I haven't tried these but hope there will be something helpful for those looking for recipes.

From a Vegan Cooking Community 1. If you're making your own, try a whipped cream recipe replacing the dairy cream with coconut cream. (skim the top from cans of whole fat coconut milk) Real, high-fat, coconut cream. Not the coconut milk + carbohydrate gums stuff you'll sometimes find labeled coconut cream.
2. I had a friend who had one of those semi-expensive whipped cream maker things that they use in coffee houses. It has those little nitrous cartridges. She used it to make me soy whipped cream for my coffee one morning. I don't know what she did to make it, but maybe you can look into one of those things.
3. MAKES 2 CUPS DAIRY-FREE

Adapted from The New Farm Vegetarian Cookbook by Hagler and Bates.

2 cups sweet potatoes, pumpkin, or butternut squash, mashed
1 cup soymilk or almond milk
1/2 cup agave syrup
1 Tablespoon blackstrap molasses

Nutrition Tips from Body Builders

Plant Based Protein Sources

Some possible articles:
*Planning of Earthlings screening by Olympia Animal Rights
*Interview with the Department of Vocational Rehabilitation regarding opportunities for persons with disabilities
*Article about Animal Services
*Interview with local veterinarians about companion animal care advice (summer care tips, care for elderly companions,etc)
*Interview about Doula project
*Article about volunteering with a friend at the Olympia Film Society
*Interview with foster placement agency about foster family opportunities
*Interview with raw foods chef
*Article about local calligraphy guild
*Article about EGYHOP bike outreach

Possible series:
*healthy vegetarian recipes
*items checked out from the Olympia Timberland Library