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Apple Lemonade

 

1 quart unsweetened apple juice (unfiltered, too, if possible)

Juice of 1 lemon

 

Before you add any sweetener, check for taste.  You may like the tartness.  If not, then add agave, xylitol or stevia as necessary.  Start with 2 teaspoons of agave or xylitol or ½ teaspoon of stevia.

 

For a special treat add 3 or 4 strawberries and put in a blender for an apple, lemon, strawberry drink.

 

Chocolate Drizzled Banana Bites

 

1 oz or 1 square of  Baker’s UNSWEETENED chocolate (purchase at any grocery store)

2 Tablespoons of agave

3 just ripe bananas

Walnut piece or halves.

 

Cut  bananas in 1-inch segments and set one cut side down aside on a plate.

 

Microwave the unwrapped square of chocolate in a small microwavable dish on high for 30 seconds; stir.  Even though the chocolate may still retain its shape before stirring, it should be soft enough so that you can stir it.  If not, microwave again but for only 10 seconds.  Add agave and stir well until it is smooth.

 

With a teaspoon, put a little chocolate on top of the banana segments.   Place walnut pieces on banana.  Put  half as much chocolate on top of the nuts.   Place in refrigerator and chill for at least 15 minutes.  Eat soon inasmuch as the banana will turn brown, which is harmless – it just looks funny.  Try using another nut, such as almonds,  pecans, or sunflower seeds for example.  Or simply leave the nuts out.  These banana bites can be frozen for an icy treat as well.  This recipe makes about 20 bites.  If there’s chocolate left over, cover and refrigerate for later use.  Or try other fruits, such as strawberries.

 

If you do not have a microwave, melt chocolate in extremely low heat, stirring constantly.  If the chocolate burns, start over.

 

 

 

 

 

 

 

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