Traditional Organic Hot Cocoa Mix

• 1 cup organic dry powdered milk
• 1/4 cup good quality organic cocoa powder
• 1/2 cup vanilla sugar
• Pinch of sea salt

Mix all ingredients together and store in an airtight container. To make hot cocoa, stir one cup boiling water into 1/4 cup mix.

Is anybody out there?

I am sad to say that I think I'm the only one reading my own blog. I post the recipes that I want to keep around and find easily. So far, I have really found this to work great. The coconut rice and beans I made were easily found again. If anybody is reading, I'd love to hear from you.

Homemade Ranch Dressing

1/2 tsp. pepper
1/2 tsp. dill weed
1/2 tsp. dried parsley
1/2 tsp. dried basil
1/2 tsp. thyme
1/4 tsp. minced garlic
1/4 tsp. paprika
2 Tbsp. water
2/3 c. buttermilk
1/4 c. mayonaise
1 Tbsp. cider vinegar
1 tsp. Dijon mustard
1 tsp. sugar
1/4 tsp. salt

Put water in a small bowl and add spices and herbs. Whisk and allow to set for 5 minutes. Pour buttermilk and mayonnaise into a bowl and whisk well. Add water/herb/spice mixture, vinegar, mustard, sugar and salt. Whisk well until smooth. Pout into a jar and shake well. Store in refrigerator for one week.

Healthy Creamy Salad Dressing

6 ounces	Silken tofu (or soft tofu, drained)
2 tbsp	Fresh lemon juice
1 tbsp	Canola oil
1/2 teaspoon	Salt
1/4 tsp	Pepper
1 tbsp	Chopped fresh Italian parsley
1 clove	Garlic, chopped
1 1/2 tbsp	Cider vinegar

Protein Pancakes

So, Sean and I eat pretty healthy a lot of the time and today I wanted to try to make pancakes a little less simple carby. This was pretty good and I might try a few little tweaks to see if I can get it to taste even better. However, I did like this a lot.

Serves 2 hungry adults

Ingredients:
1 cup oatmeal
6 oz silken tofu (1/2 big refrigerated tub or one shelf stable box)
3 eggs (or 6 egg whites)
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 tablespoon sugar (or maple syrup or sugar substitute)
1/4 teaspoon salt

Directions:
Put all ingredients into blender and mix until it is completely smooth. Heat a non-stick griddle to medium high heat. Spray with cooking spray (or melt a little butter or transfat free margerine - I like Organic Earth Balance Whipped) and pour about a 1/4 to 1/3 c batter and cook until bubbles form and the bottom is a little brown. Flip and cook about 1-2 min longer and serve with syrup or fruit.

Mock Chocolate Mousse

I made this tonight with the leftover Tru Whip that we'd tried from Whole Foods. It turned out way better than I'd thought.

Ingredients:
1/2 a big chocolate bar (the kind you get when you make smores - we used a Symphony Bar)
1/2 container of whipped topping - thawed

Directions:
Break up the chocolate bar into several pieces and place in a microwave safe bowl. Microwave for 30 seconds and then for 10 seconds at a time thereafter until just melted.

Using a wire wisk, pour the chocolate into a large mixing bowl (that is cold or room temp - not the same container you melted the chocolate in) and mix for about 30 seconds to cool. Pour the thawed whipped topping over the chocolate and whisk together until completely incorporated.

Divide into 2-4 pretty tall glasses and lovingly serve to your guests. Enjoy.

Rice Cooker Rice Pudding

3/4 cup medium- or long-grain rice
1 1/2 cup water
1/4 teaspoon salt
4 cups of whole milk*
1/2 cup of sugar
1/2 teaspoon vanilla
Ground cinnamon

Add the rice, water, and salt to the rice cooker. Cook until it goes off, about 15-20 minutes. Remove the cover and stir in the milk and the sugar. Cover and turn the cooker back on. After about 20 minutes, raise the lid and stir every five minutes until it has the consistency you desire. Sprinkle the vanilla and cinnamon over the rice and stir. You can serve this warm, at room temperature, or cold. You can garnish with a fruit sauce or with whipped cream, or just eat plain.