Italian French Bread from Bev / Carla White

Dissolve:
2 1/2 cups warm water
2 TB Yeast
2 TB Sugar

Add:
2 TB Oil
1 tsp Salt
6 C Flour

Stir and shape into 2 long loaves on a greased cookie sheet.  Let rest 5 minutes.  Bake at 350 degrees for 25 minutes.

Arugula Mango Salad

6-8 C Arugula
2 Ripe Mangos (peeled and diced)
1 C Quinoa (cooked and cooled)
1 C fresh raspberries
1/2 C Smoked cheddar Cheese (cubed)
1/2 C Walnuts or almonds

Combine all ingredients & Coat in Lime dressing
3 T Honey
2 limes (juiced) or lime EO
1/4 Cardamon

Sunflower Nutella

Ingredients:
2 cups raw sunflower seeds, toasted
1 1/2 TB vanilla extract
1/4 C Cocoa/ carob powder
1/4 C  + 3TB Maple Syrup
1/4 tsp Salt
2-3 tsp Coconut Oil
1/2 C milk (dairy or non)

Instructions:
1. In a medium non-stuck pan, tast sunflower seeds over medium-high heat.  Stir frequesntly to avoid burning.  Remove from heat and allow to cool to room temperature before using.
2.  In the bowl of a food processor, process toasted sunflower seeds, stopping intermittently to scrape down the side of bowl.  Continue 2-3 minutes until seeds have turned to thick, creamy butter.
3. Add in remaining ingredients and blend for an additional 4-5 minutes or until smooth and creamy.

Recipe by made by Sonia McBride--originally from MOMables.com