PINK LEMONADE

Quench your thirst and sweet tooth without turning on your oven

Makes one large pitcher Sweetness - 1/3 Difficulty - 1/3 1 cup organic cane sugar, or 3/4 cup if you don't want it as sweet 1 cup filtered water 1 cup freshly squeezed lemon juice (4-6 lemons) 1/2 cup strawberries, stems removed 3 cups filtered water fresh mint ice In a small saucepan, bring 1 cup of water and the cane sugar to a low simmer, stirring it a few times until the sugar melts. Remove from heat and allow to cool for a few minutes. Pour into a large pitcher. Place the strawberries and 3 cups of water in a blender and blend until smooth. Add a few pieces of fresh mint and blend again. Put a strainer over the pitcher and pour the mixture in. Pour the lemon juice over the strainer as well. Add a generous amount of ice to the pitcher when ready to serve.

PEANUT BUTTER FUDGE

In typical LBCB style, these no bake treats use the simplest ingredients, take minutes to prepare, and are sure to be immediately devoured.

Makes approx 10 Sweetness 3/3 Difficulty 1/3 1/2 cup virgin coconut oil, room temperature 1 3/4 cups organic confectioner's sugar 1/2 cup organic cacao 1/2 cup natural peanut butter  1/2 teaspoon natural vanilla extract  Melt coconut oil in a pot over medium low heat. Add sugar and stir well with a spatula. Turn down the heat and mix in the cacao, peanut butter and vanilla. Stir well. When mixed, remove from heat and pour into a small dish or container so it is 1” thick. Refrigerate or freeze until it hardens. When solid, carefully cut into small squares or chunks on a cutting board. You may need to leave out for a few minutes to make cutting easier. Keep cold until serving.

CHOCOLATE CHIP BANANA PANCAKES

An old classic gone gluten free and vegan.

Makes approx. 8 large pancakes Sweetness - 1/3 Difficulty - 1/3 1 1/2 cups Bob's Red Mill Gluten Free Pancake Mix 3/4 cup vegan milk of choice 1 banana 1/4 cup dark chocolate chip 1 tablespoon grapeseed oil, plus more for frying 1/2 teaspoon natural vanilla extract Add pancake mix, milk, oil and and vanilla to a large bowl and mix well. Add in the banana and mash with a fork until blended. Stir in the chocolate chips when mixed. Add more milk for thinner pancakes, or more flour for thicker ones. Add a drizzle of grapeseed oil to frying pan. Over medium heat, add spoonfuls of batter and flip when slightly bubbled on one side, and golden brown underneath. Cook other side until golden brown as well. Drizzle with maple syrup, cinnamon or even your favourite nut butter. Enjoy!

Jewelry by Biko. Modeled by Elayne.