Dessert Mania!

Cherry Vanilla Frozen Yogurt

1 1/2 cups plain yogurt

1/4 cup agave nectar

2 t pure vanilla extract

2 c cherries, pitted and chopped (I pulsed them in the food processor)

Mix together and pour into your ice cream maker and let it do it's job! :)

I am new to this whole *insert pictures in blog* thing so my formatting is n00bish.. Oh well.. Anyway, above you will see the results from my first coconut experience.. I loved it! Here is what I did with it...

Coco Loco Banana Popsicles

1 1/2 c ripe bananas, smashed

1 1/2 cups 100% natural coconut water

2 tsp agave nectar

1 tsp pure vanilla extract

1 c shredded unsweetened coconut

In a food processer, puree bananas and coconut water until smooth. Add agave and vanilla and blend until combined. Use a spatula and scrape into a mixing bowl. Mix in coconut. Pour mixture into cups or popsicle molds and freeze until firm.. Deeelish!

Squash and Tomato Pasta Sauce

Hello there! I have recently adapted a new lifestyle; I call it my "Jesus food diet". Basically the way it works is I only eat naturally occuring foods. I thought it would be difficult, but really; it's kind of fun! My biggest hurdle is chocolate.. So I'm just kind of really limiting it right now. I have been trying so many new recipes and am going to be sharing some of my favorites! Today.. Squash and Tomato Pasta Sauce. I am actually proud of this one because it is one of my very first attempts at creating something all on my own! Well... Here it is; enjoy!

1 onion, chopped

1 1/2 c red wine

1/2 summer squash, diced

1 starship squash, diced

3 cloves garlic, minced

8 oz tomato sauce

1 tomato, seeded and chopped

small palmful dried oregano leaves

pinch marjoram

2 T extra virgin olive oil

In a skillet heat olive oil. Add garlic and onion and simmer until translucent. Add remaining ingredients and simmer for about a half an hour. If you feel you need a little extra liquid mix in some tomato juice. Serve over pasta or rice.