Posted by: history79



( Read more... )

comments

Posted by: icon_uk

It used to be the tradition around these here parts to post fan art on Thursday, comic themed, but not comic published, art by fans or professionals.

So share your commissions or interesting art you've seen. (If in doubt, check with the artist it's okay to post it and if they say no, then it's a no!)

( Just for fun )

comments

Posted by: iamrman

This is my first post here, so I hope I'm doing it right.

( Read more... )

comments

Posted by: iamrman

I couldn't resist sharing some more fan art.

( Read more... )

comments

Posted by: thezmage

Some MCU mashups from Liu-Psypher aka Prime Premne, who has designed most of my shirts

( Read more... )

comments

Posted by: laughing_tree



Expect evil ravens, hipsters performing pun-magic and John getting drunker than you’ve ever seen him before. Fun. -- Si Spurrier

( Read more... )

comments

Posted by: iamrman

I had the idea of crossing over the New Mutants with Dungeons and Dragons. The classes I have assigned to various characters don't necessarily correspond to canon D&D classes, so die hard fans will probably hate it.

( Read more... )

comments

Posted by: history79

NSFW

HEAVY Trigger Warning for Rape

( Read more... )

comments

Posted by: iamrman

Here are the rest of the New Mutants as Dungeons and Dragons characters.

( Read more... )

comments

Posted by: iamrman

People seemed interested in my New Mutants Dungeons and Dragons story, so here is the first chapter.

( Read more... )

comments

Posted by: brerrabbit

( Read more... )

comments

The finalists are:

• Neil Clarke
• Ellen Datlow
• C.C. Finlay
• Jonathan Strahan
• Lynne M. Thomas and Michael Damian Thomas
• Sheila Williams

I'm a subscriber to Uncanny Magazine, edited by the Thomases, and a Patreon supporter of Clarkesworld, edited by Neil Clarke. I keep up with neither magazine as much as I'd like, but I generally enjoy both of them. Uncanny Magazine in particular has a very high hit rate for me when I do make time to read it.

(I also had the pleasure of meeting Neil Clarke in his kaffeeklatsch at Dublin Worldcon last year, which I really enjoyed & learned a lot from.)

I have one of Jonathan Strahan's anthologies from last year, Mission:Critical on my to-read pile, and I've also been eyeing the Made to Order: Robots and Revolution anthology published this year.

Ellen Datlow edits a lot of horror, which I'm cautious of, and I happen not to have read any of the Tor.com short fiction she acquired last year, but that could be remedied (in a well-lit room during the day, etc). She also lists a couple of anthologies, and while I'm not touching a Best Horror of the Year anthology, I might risk the ghost stories anthology.

C.C. Finlay and Sheila Williams edit respectively F&SF Magazine and Asimov's Science Fiction, neither of which I subscribe to or read regularly, but because I'm already not keeping up with the things I do subscribe to, not for any stronger or more considered reason.

comments

Bhí mé i Sheffield le mo chlann. Chuamar ar an traein ansin. Bhuaileamar le ár ghaolta agus labhraíomar le chéile an-chuid. Chuaigh mé ag siopadóireacht chomh maith. Cheannaigh mé mo chead péire scátaí oighear. Chuaigh mé ag snámh le na páistí. Thaitin sé go mór linn. Bhí deireadh seachtaine ar fheabhas.

comments

Thosaigh mé Irish 106 inné. Bhí mé go déanach a tosú. Déanaim an cúrsa seo ag an deireadh seachtaine agus tá an deireadh seachtaine seo ceithre lá. Déanfaidh mé obair na seachtaine gach lá.

Chuaigh mé go hÉirinn anuraidh. Bhí mé i mBaile Átha Cliath go d'fhreastail mé an comhdháil dhomdhanda finscéal-eolaíocht. Ní fhios agam cathain a rachaidh mé go hÉirinn aris.

comments

The finalists are:

• Sheila E. Gilbert
• Brit Hvide
• Diana M. Pho
• Devi Pillai
• Miriam Weinberg
• Navah Wolfe

You can find lists of books published in 2019 edited by each of these finalists at this crowdsourced page at File 770, of which:

• Brit Hvide: 2 books on my wishlist
• Devi Pillai: 1 read, 2 on wishlist
• Miriam Weinberg: 2 on wishlist
• Navah Wolfe: 1 read, 1 on to-read pile

Devi Pillai edited A Memory Called Empire by Arkady Martine, which I love so much, and Navah Wolfe edited The Twisted Ones by Ursula Vernon, which is one of the few marketed-as-horror books I have willingly read. (It won't ever be my favourite Vernon book, but it was a good read.)

comments

Léigh mé leabhair agus d'éist mé ceol. D'feach mé ceoldráma "Oklahoma" ar mo táiblead. Rinne mé staidéar Gaeilge ar mo ríomhaire glúine.

comments

Chuaigh mé go dtí mBaile Átha Cliath anuraidh le mo fhear chéile. Chuamar ar an traein agus an mbád ó Cambridge. D'éiríomar ar an mhaidin mhoch agus bhíomar codlatach. Bhí an traein ó Londain go Holyhead an-lán ach bhí suíochaín compordach againn. D'fhéachamar ar an fhuinneog agus chonaiceamar an tírdhreach. Buaileamar le chairde ar an mbád agus labhraíomar le chéile ar feadh an bhealaigh. Bhí sé go maith.

comments

The finalists are:

• Tommy Arnold
• Rovina Cai
• Galen Dara
• John Picacio
• Yuko Shimizu
• Alyssa Winans

Just looking up those websites has given me a lot of pleasure - my art knowledge continues to be "I don't know much but I know what I like" - and I'm looking forward to taking more time to consider each of the finalists more carefully.

I'm pleased to see Galen Dara on the shortlist, I've seen her work frequently in Uncanny, Lightspeed & Fireside Magazines, and usually like it. I was lucky enough to get into a kaffeklatsch with John Picacio at Dublin Worldcon last year (although I came there sideways, through interest in his work founding The Mexicanx Initiative, which was a finalist for Best Related Work), which was a great experience.

comments

A Kate, a chara,

Tá súil agam go bhfhuil tú go maith.

D'fhan mé abhaile an deireadh seachtaine sin caite, cosúil le an domhan iomlán. Ach ní raibh mé leiscuil, rinne mé an-chuid. D'fhoghlaim mé Gaeilge Dé hAoine. Rinne mé obair an seachtaine (ceithre huaire) i lá amhain. Thóg sé os cionn ceithre huaire orm!

Chuaigh mé ag siopadóireacht maidin Sathairn agus cheannaigh mé bia na seachtaine don theach. Ní maith liom dul go na ollmhargadhaí anois. Tá sé
ró-iomad daoine agus tá strus ag baint leis. Chuaigh mé ag siúil tráthnóna Sathairn le mo páiste níos óige. Bhíomar fanacht ó daoine eile agus bhaineamar taitneamh as an grian. D'fhoghlaim mé mó Gaeilge oíche Sathairn, ach níor chríochnaigh mé obair an seachtaine dara.

D'itheamar iomad siaclaid Dé Domhnaigh. Rinne mé staidear Gaeilge níos mó chom maith.

Céard fútsa? Cad a rinne tú ag an deireadh seachtaine? Conas atá an aimsir leat?

Le dea-mhein,

Rachel

comments

Books on pre-order:

• Network Effect by Martha Wells (5 May)
• He's Come Undone: A Romance Anthology with stories by Emma Barry, Olivia Dade, Adriana Herrera, Ruby Lang & Cat Sebastian (12 May)
• Two Rogues Make a Right (Seducing the Sedgwicks) by Cat Sebastian (23 Jun)
• The Order of the Pure Moon Reflected in Water by Zen Cho (23 Jun)
• Rogue Myths (Gatekeeper 1) by Layla Lawlor (1 Jul)
• The Relentless Moon by Mary Robinette Kowal (14 Jul) (ebook order cancelled by publisher, sob)
• Ikenga by Nnedi Okorafor (18 Aug)
• Better Than People by Roan Parrish (25 Aug)
• Spoiler Alert by Olivia Dade (6 Oct)
• How to Catch a Queen by Alyssa Cole (1 Dec - was 26 May)

Books acquired in April

• and read:
  1. Above Rubies (Clorinda Cathcart's Circle 7) by L.A. Hall
  2. Torches: Acquaintance Old and New (Clorinda Cathcart's Circle 8) by L.A. Hall [1]
• and unread:
  1. Vagabonds by Hao Jingfang [1]
  2. The Switch by Beth O'Leary [1]
  3. The Cloud Roads by Martha Wells [2]
  4. The Serpent Sea by Martha Wells [2]
  5. The Siren Sea by Martha Wells [2]
  6. FIYAH #9 (Winter 2019) edited by Troy L. Wiggins + DaVaun Sanders [5]
  7. FIYAH #10 - HAIR (Spring 2019) edited by Troy L. Wiggins + DaVaun Sanders [5]
  8. FIYAH #11 (Summer 2019) edited by Troy L. Wiggins + DaVaun Sanders [5]
  9. FIYAH #12 - CHAINS (Autumn 2019) edited by Troy L. Wiggins + DaVaun Sanders [5]
  10. Lady Churchill's Rosebud Wristlet #38 (July 2018) edited by Gavin J. Grant & Kelly Link
  11. Uncanny Magazine Issue Thirty-Four(May/June 2020) edited by Lynne M. Thomas & Michael Damian Thomas, Chimedum Ohaegbu, and Elsa Sjunneson
  12. Uncanny Magazine Issue Thirty-Three (March/April 2020) edited by Lynne M. Thomas & Michael Damian Thomas, Chimedum Ohaegbu, and Elsa Sjunneson
  13. Uncanny Magazine Issue Thirty-One (November/December 2019) edited by Lynne M. Thomas & Michael Damian Thomas, Chimedum Ohaegbu, and Michi Trota [5]
  14. Uncanny Magazine Issue Thirty (September/October 2019): Disabled People Destroy Fantasy! edited by Nicolette Barischoff, Lisa M. Bradley, and Katharine Duckett [5]
  15. Uncanny Magazine Issue Twenty-Nine (July/August 2019) edited by Lynne M. Thomas & Michael Damian Thomas, and Michi Trota [5]
  16. Uncanny Magazine Issue Twenty-Eight (May/June 2019) edited by Lynne M. Thomas & Michael Damian Thomas, and Michi Trota [5]
  17. Uncanny Magazine Issue Twenty-Seven (March/April 2019) edited by Lynne M. Thomas & Michael Damian Thomas, and Michi Trota [5]
  18. Uncanny Magazine Issue Twenty-Six (January/February 2019) edited by Lynne M. Thomas & Michael Damian Thomas, and Michi Trota [5]
• and previously read:
  1. Hammered by Elizabeth Bear
  2. Devil's Cub by Georgette Heyer
  3. Regency Buck by Georgette Heyer
  4. An Infamous Army by Georgette Heyer
  5. A Memory Called Empire by Arkady Martine
  6. Carpe Jugulum by Terry Pratchett

Technically, I was subscribed to and therefore paying for the issues of Uncanny Magazine all of last year, but it doesn't count as acquired until I actually download and put on the ereader. (totally a rational and thought-out argument and not at all because I don't want to faff with editing them into the relevant to-read pile posts ...)

[1] Pre-order
[2] Audiobook
[5] Hugo finalist

comments

An bia is fearr liom na macarón cáise. Is sólásach é.

comments

The finalists are:

• Beneath Ceaseless Skies, editor Scott H. Andrews
• Escape Pod, editors Mur Lafferty and S.B. Divya, assistant editor Benjamin C. Kinney, audio producers Adam Pracht and Summer Brooks, hosts Tina Connolly and Alasdair Stuart
• Fireside Magazine, editor Julia Rios, managing editor Elsa Sjunneson, copyeditor Chelle Parker, social coordinator Meg Frank, publisher & art director Pablo Defendini, founding editor Brian White
• FIYAH Magazine of Black Speculative Fiction, executive editor Troy L. Wiggins, editors Eboni Dunbar, Brent Lambert, L.D. Lewis, Danny Lore, Brandon O’Brien and Kaleb Russell
• Strange Horizons, Vanessa Rose Phin, Catherine Krahe, AJ Odasso, Dan Hartland, Joyce Chng, Dante Luiz and the Strange Horizons staff
• Uncanny Magazine, editors-in-chief Lynne M. Thomas and Michael Damian Thomas, nonfiction/managing editor Michi Trota, managing editor Chimedum Ohaegbu, podcast producers Erika Ensign and Steven Schapansky

In this category, everything but FIYAH is available free online, supported by subscriptions / Patreons etc. FIYAH puts a list of contents of each issue, and also publishes a Spotify playlist for each quarterly issue. Beneath Ceaseless Skies, Fireside Magazine and Strange Horizons also all publish podcasts of each of their fiction / poetry, and Uncanny Magazine publishes two podcasts per issue which cover some but not all of the content (as far as I can tell). Escape Pod is of course a fiction podcast to start with, but does provides transcripts of its episodes.

I subscribe to Uncanny Magazine & FIYAH, I had a subscription last year to Fireside Magazine, I support Strange Horizons on Patreon and I'm on Beneath Ceaseless Skies's mailiing list to get notifications of new issues, even if I don't always read them. I'll need to have a bit of a think about how I'll rank them.

comments

An béile is fearr liom ná lón. Is aoibhinn liom burrito le muiceoil, pónaire, glasraí agus guacamole.

comments

Ba mhaith liom pionta Pepsi Max nó Coke Zero, agus pláta sceallóga.

comments

The finalists are:

• The Book Smugglers, editors Ana Grilo and Thea James
• Galactic Journey, founder Gideon Marcus, editor Janice Marcus, senior writers Rosemary Benton, Lorelei Marcus and Victoria Silverwolf
• Journey Planet, editors James Bacon, Christopher J Garcia, Alissa McKersie, Ann Gry, Chuck Serface, John Coxon and Steven H Silver
• nerds of a feather, flock together, editors Adri Joy, Joe Sherry, Vance Kotrla, and The G
• Quick Sip Reviews, editor Charles Payseur
• The Rec Center, editors Elizabeth Minkel and Gavia Baker-Whitelaw

The only one of these I follow is The Rec Center, a weekly email of fan news and fanfic recommendations, which I've subscribed to for about 18 months now. That's also the only finalist where the 2019 output isn't easily viewable (but cunningly I already have the emails in my archive folder).

comments

In my team's morning standup[1] today, my boss asked us for our "most ridiculous / useless achievement" of the weekend. He offered as his, that he and his wife had looked at their growing stack of papers for shredding, and had a bonfire of them instead.

Another colleague offered up fitting one of those little metal keyhole covers on his front door, and I said that I'd finished the paté in the fridge no-one else was eating before it went off.

What are your tiny achievements of the week?


[1] which is of course actually conducted these days sitting down in our respective homes ...

comments

Ní ghlacaim siúcra ar char ar bith i mo tae. Ní ólaim caife. Is fearr liom tae grúdaithe fuacht agus tógaim sé dubh.

comments

Ba mhaith liom an bradán deataithe.

comments

New Murderbot novel today! It made me laugh on the first page and squeak aloud in delight in a number of places. I read it over the afternoon in and around doing a worse job than usual of supporting schooling.

In less happy news, Delfont Mackintosh theatres confirmed today that Hamilton performances in London are now cancelled through to the end of June, so this year I will not be continuing my self-indulgent tradition[1] of seeing it for my birthday. At some point I'll get contacted and offered a refund or an exchange for a future performance and obviously I'm going to go for the latter. Oh, I hope actors and theatre staff come through this okay.

[1] As I learned at DWCons, anything done more than once is a tradition ...

comments

The finalists are:

• Be The Serpent, presented by Alexandra Rowland, Freya Marske and Jennifer Mace
• Claire Rousseau’s YouTube channel, produced & presented by Claire Rousseau
• The Coode Street Podcast, presented by Jonathan Strahan and Gary K. Wolfe
• Galactic Suburbia, presented by Alisa Krasnostein, Alexandra Pierce and Tansy Rayner Roberts, producer Andrew Finch
• Our Opinions Are Correct, presented by Annalee Newitz and Charlie Jane Anders
• The Skiffy and Fanty Show, presented by Jen Zink, Shaun Duke, Paul Weimer, Alex Acks, Trish Matson, David Annandale, and The Skiffy and Fanty Crew

I'm not familiar with any of these, and I'm not confident of finding time to change that between now and voting time. But I have at least bookmarked the YouTube playlist (she helpfully made a "Hugo Voter Packet" playlist!) and downloaded some sample episodes from each podcast to listen to.

comments

Is mise Seán. Tá zú mór agam. Tá an leon go deas. Tá an t-asal glórach. Tá an eilifint ollmhór. Tá an sionnach rua. Tá an bhó donn. Tá an turtar beag. Tá an madra gleoite. Tá na néin ag canadh. Tá na mic tíre ag dranntán.

Is mise Síle. Is maith liom an Fhrainc. Ní maith liom an Íoslainn. Is breá liom an Danmhairg. Is aoibhinn liom na Stáit Aontaithe. Is fuath liom an Eilvéis. Téim go dtí an leabharlann. Ní théim go dtí an tsaotharlann. Ní dheachaigh mé go dtí an bhialann. Chuaigh mé go dtí na háiteanna rúnda.

comments

Is é císte cáise an mhilseog is fearr liom i samhradh. An mhilseog is fearr
liom ná mionbhruar úll le custard i geimreadh.

comments

The finalists are:

• Cora Buhlert
• James Davis Nicoll
• Alasdair Stuart
  • 2019 post of all eligible work
  • writer's selection from eligible work
• Bogi Takács
• Paul Weimer:
  • 2019 posts at nerds of a feather
  • writing at Skiffy and Fanty Show
  • writing at tor.com
• Adam Whitehead

Another category in which everything is free to read online. Some of the fan writers already helpfully have their Hugo packets prepared and easily found on their respective sites too, which is pretty impressive. My starting point is that I sometimes read James Davis Nicoll's reviews and I've read some of Bogi Takács's work, but I haven't routinely read any of these finalists.

comments

Tá an caifé seo go deas. Chuaigh mé ann tráthnóna Máirt le mo chara. Bhí seacláid the agus císte cáise agam. Bhí mo chara tae agus donnóg sheacláide aici. Bhí na mhilseoga an-bhlasta. Bhí mo seacláid the rud beag rómilis ach bhí an tae foirfe. Bhí an foireann cairdiúil agus cabhrach. Ba maith liom ann dul arís.

comments

Oops, yes, this blog has been almost entirely scheduled posts in Irish or about the Hugo finalists for the last month. So what's going on with me?

Household
( Read more... )

Exercise and masks
( Read more... )

Essential shopping
( Read more... )

Less essential shopping
( Read more... )

Remote events
( Read more... )

So that's me for the last month. How about you?

comments

Tá mé aclaí go leor. Téim ag siúl ar feadh uaire gach lá. Is maith liom
téigh ag snámh ag an deireadh seachtaine le mo páistí. Téim scátail oighear
uair sa tseachtain ag an oighear-rinc. Tá brón orm go bhfuil na linnte
snámha agus na rinceanna a dúnta.

comments

ingredients

• 2 carrots ($.30)
• 2 bananas, sliced and frozen ($.40)
• 1 apple, peeled and chopped ($.50)
• 1 tablespoon agave ($.20)
• 1 teaspoon pumpkin pie spice
• water for blending, about 1 cup

directions

In a blender, puree all ingredients until very smooth. A high speed blender will smooth out all the little carrot bits, and a less high powered one will leave a bit of pulp. If you're very opposed to pulp, juice the carrots instead.




nutritional information: calories: 165 fat: 0 gr carbs: 47 gr protein: 2 gr











ingredients

• 1 avocado, chopped ($.88)
• 2 medium apples, peeled and chopped ($1.29)
• 1 tablespoon chopped onion
• handful arugula leaves ($.50)
• 2 tablespoons olive oil ($.20)
• 2 cups water, for blending
• minced onion
• salt and pepper to taste
• red pepper flakes directions

directions

1. Set aside a few arugula leaves for garnish.
2. In a blender, combine the avocado, apples, chopped onion, arugula leaves, olive oil, and water, and puree until very smooth.
3. Salt and pepper to taste, and garnish with a few chopped arugula leaves, some finely minced onion, and red pepper flakes.
4. nutritional information

calories: 275 fat: 18 gr carbs: 42 gr protein: 7 gr









ingredients

• 1/4 cup walnuts ($1.00)
• 1 large tomato ($1.00)
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1 head romaine ($2.30)
• 1 medium onion, thinly sliced ($.20)
• 1 small jalapeno, sliced
• 1 ripe avocado ($.1.00)
• black olives ($.50)
• green olives ($.50)

• 4 tablespoons cashew cream ($.60) {recipe below}

directions

• Make the walnut taco meat first and set aside.
• In a food processor fitted with an "S" blade, pulse the walnuts, half a tomato, cumin, and salt until chopped but still a little chunky.
• To a bed of chopped romaine, add the walnut taco meat, the other half of tomato (chopped), sliced onion, a bit of sliced jalapeno, chopped avocado, and olives. 
• Top with a couple scoops of cashew cream.

cashew cream

• 1/2 cup cashews ($2.00)
• 1/2 cup water
• 1 tablespoon lemon juice ($.20)
• 1/2 teaspoon salt

Blend all ingredients in small blender until very smooth. Store leftovers in an airtight container in the refrigerator for up to three days.

nutritional information










ingredients

• 1 zucchini, sliced 1/4" thick ($.70)
• 2 tablespoons olive oil ($.20)
• 2 tablespoons maple syrup ($.40)
• 1 tablespoon balsamic vinegar ($.10)
• 1 small clove garlic
• 1/2 teaspoon liquid smoke
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt

directions

Slice the zucchini into strips about 1/4" thick. In a small bowl, whisk together the remaining ingredients. Toss with the zucchini until well coated, then dehydrate for several hours or overnight, until just a little bit crunchy but pliable.




Tear the zucchini bacon into pieces and serve over vanilla banana ice cream with maple syrup. To make the ice cream, slice and freeze four bananas. When ready to use, grind them in a food processor with one teaspoon vanilla and a splash of almond milk. Process until smooth, which may take a few minutes and some scraping down on the sides. This will cost about $.30 per serving.



nutritional information: calories: 298 fat: 14 carbs: 45 protein: 2 gr



ingredients

•  2 big handfuls greens (kale, romaine, etc) ($.75)
• 3 bananas, sliced and frozen ($.75)
• 1 cup blueberries ($1.00)
• 2 tablespoon ground flax seeds ($.20)
• 4 tablespoons hemp protein powder ($.90)
• about 2 cups water for blending

I love making big, sweet, hearty green smoothies in the morning, and this is what I had this morning. I'm pretty sure I put just about everything I had in it, hence the name "(everything but the) Kitchen Sink Smoothie!"

My blender is small and weak, poor thing (but has lasted forever), so I blend my greens first. If you don't have a VitaMix or other high powered blender, this might work better for you, too. They get pretty smooth if I process them for a minute or two.

I also used Manitoba Harvest Hemp Pro 50, 50% Protein Powder, 32-Ounce which is my favorite hemp powder. Manitoba Harvest leaves all the good omega-3s intact.

Just blend everything well until smooth and serve.

Turmeric is a root related to ginger. It's a little hot and spicy, which makes it delicious. It's active ingredient, curcumin, is also a powerful antioxidant and anti-inflammatory that could improve all sorts of things from arthritis to diabetes. Buy the fresh root and use peeled and grated, or buy the dried powder which is available at most groceries. I found mine at my local farmer's market.

Like most foods, it works synergistically. The absorption of curcumin is greatly enhanced by black pepper and it boosts the absorption of omega-3s, so I've added some pepper and flax oil. If you don't have flax oil on hand, substitute olive oil or just omit. 

This delicious and super healthy turmeric dressing can be used over any salad, as I've done here, but is also delicious on just about anything else from mixed veggies to rice bowls. It also works as a great vegetable dip.

ingredients

dressing

• 3 tablespoons tahini ($.30)
• 4 tablespoons lemon juice ($.60)
• 1 tablespoon maple syrup or agave (can substitute stevia or omit) ($.10)
• 2 tablespoons balsamic vinegar ($.10)
• 1 tablespoon flax oil ($.20)
• 1 teaspoon soy sauce ($.10)
• 1 teaspoon turmeric ($.10)
• 1 teaspoon onion powder ($.10)
• 1 teaspoon garlic powder 
• 1 teaspoon cilantro flakes
• 1/2 teaspoon dried basil
• 1/4 to 1/2 teaspoon cayenne
• 1/4 teaspoon ginger 
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon pepper (or to taste)

salad

• 1 head romaine or other lettuce ($1.80)
• 2 tomatoes ($1.00)
• 1 cucumber ($.50)
• 1 small onion, sliced ($.20)

ingredients

• 1 apple, washed (peeled if not organic) ($.60)
• 1 cup mango,chunks, fresh or frozen ($1.00)
• 1 banana, sliced and frozen
• 1 handful kale leaves ($.50)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 cup ice
• water for blending (more or less depending on how thick you like it)

This is just a super simple way to enjoy some of the apples that are in season right now! Blend all ingredients in a high powered blender until very smooth and enjoy!


nutritional information
calories: 230
fat: 4 gr
carbs:47 gr
protein: 6 gr

• 1 red bell pepper, thinly sliced ($.70)
• 1 yellow or orange bell pepper, thinly sliced ($.70)
• 1 cup mushrooms, sliced ($1.50)
• 1 cup black or kalamata olives ($1.50)
• 1/2 cup thinly sliced onion ($.20)
• 1/4 cup olive oil ($.20)
• 2 tablespoons lemon juice ($.40)
• 2 tablespoons apple cider vinegar ($.20)
• 2 tablespoons maple syrup or agave (optional, for those who like a touch of sweet) ($.20)
• 1 tablespoon onion powder
• 1 teaspoon freshly minced garlic
• 1 teaspoon dried basil (or 1 tablespoon fresh, chopped)
• 1 teaspoon dried oregano 
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon pepper (or to taste)
• 1-2 medium sized zucchini, spiralized 

This is so easy and so good. Prepare it up to a day in advance and them the vegetables marinate and soften.

Prepare the red and yellow bell pepper, mushrooms, olives, and onion and place in a medium sized bowl. In a small bowl, whisk together the olive oil, vinegar, syrup, onion powder, garlic, basil, oregano, salt, and pepper. Pour over the prepared vegetables. Allow to marinate for at least a half hour, but it can marinate as long as a day.

When ready to eat, simply pour the marinated veggies and marinade over a portion of spiralized zucchini noodles and toss.



nutritional information:
calories: 389
fat: 23 gr
carbs: 35 gr
protein: 11 gr



I use my spirilizer as much as any kitchen tool I have (except my VitaMix, of course!!). The Paderno brand one I have can be found on Amazon HERE, or in most stores that sell kitchen supplies.

• 2 bananas, sliced and frozen ($.60)
• 1/2 cup almond milk ($.40)
• 2 tablespoons raw cacao powder or cocoa powder
• pinch salt
• few drops of stevia, if more sweetness is desired

• 1/4 cup melted coconut oil ($.80)
• 1/4 cup raw cacao powder or cocoa powder ($.80)
• 1/4 cup finely ground coconut palm sugar ($.80)
• pinch salt 
• 2 tablespoons chopped pistachios ($.40)

1. Place all fudgesicle ingredients into  blender and puree until very smooth. Add more almond milk or water if needed to facilitate blending. 
2. Pour into popsicle molds and freeze for several hours until fully frozen. 
3. Prepare the chocolate shell coating. 
4. Place all the chocolate shell coating ingredients into a small bowl and stir well until smooth.
5. Remove the fidgesicles from the freezer and pop them out of their molds.
6. Dip the fudgescicles into the hard chocolate shell, or drizzle it over them to coat. 
7. Just heating the coconut oil up enough to melt it and not any warmer will yield the best results. If needed, gently remelt the chocolate hard shell. 
8. Add a sprinkle of chopped pistachios or other chopped nut, if desired. Cacao nibs also work well.
9. Any leftovers can be wrapped and stored in the freezer for a week or so.

• 1 red bell pepper, thinly sliced ($.70)
• 1 yellow or orange bell pepper, thinly sliced ($.70)
• 1 cup mushrooms, sliced ($1.50)
• 1 cup black or kalamata olives ($1.50)
• 1/2 cup thinly sliced onion ($.20)
• 1/4 cup olive oil ($.20)
• 2 tablespoons lemon juice ($.40)
• 2 tablespoons apple cider vinegar ($.20)
• 2 tablespoons maple syrup or agave (optional, for those who like a touch of sweet) ($.20)
• 1 tablespoon onion powder
• 1 teaspoon freshly minced garlic
• 1 teaspoon dried basil (or 1 tablespoon fresh, chopped)
• 1 teaspoon dried oregano 
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon pepper (or to taste)
• 1-2 medium sized zucchini, spiralized

Prepare the red and yellow bell pepper, mushrooms, olives, and onion and place in a medium sized bowl. In a small bowl, whisk together the olive oil, vinegar, syrup, onion powder, garlic, basil, oregano, salt, and pepper. Pour over the prepared vegetables. Allow to marinate for at least a half hour, but it can marinate as long as a day.

When ready to eat, simply pour the marinated veggies and marinade over a portion of spiralized zucchini noodles and toss.





nutritional information:
calories: 389
fat: 23 gr
carbs: 35 gr
protein: 11 gr



I use my spirilizer as much as any kitchen tool I have (except my VitaMix, of course!!). The Paderno brand one I have can be found on Amazon HERE, or in most stores that sell kitchen supplies.

• 2 bananas, sliced and frozen ($.60)
• 1/2 cup almond milk ($.40)
• 2 tablespoons raw cacao powder or cocoa powder
• pinch salt
• few drops of stevia, if more sweetness is desired

• 1/4 cup melted coconut oil ($.80)
• 1/4 cup raw cacao powder or cocoa powder ($.80)
• 1/4 cup finely ground coconut palm sugar ($.80)
• pinch salt 
• 2 tablespoons chopped pistachios ($.40)

1. Place all fudgesicle ingredients into  blender and puree until very smooth. Add more almond milk or water if needed to facilitate blending. 
2. Pour into popsicle molds and freeze for several hours until fully frozen. 
3. Prepare the chocolate shell coating. 
4. Place all the chocolate shell coating ingredients into a small bowl and stir well until smooth.
5. Remove the fidgesicles from the freezer and pop them out of their molds.
6. Dip the fudgescicles into the hard chocolate shell, or drizzle it over them to coat. 
7. Just heating the coconut oil up enough to melt it and not any warmer will yield the best results. If needed, gently remelt the chocolate hard shell. 
8. Add a sprinkle of chopped pistachios or other chopped nut, if desired. Cacao nibs also work well.
9. Any leftovers can be wrapped and stored in the freezer for a week or so.

salad

• 1 head romaine, chopped ($1.70)
• 1 orange, peeled and sectioned ($.50)
• 1 banana, sliced ($.30)
• 2 tablespoons sliced onion

• 2 oranges, peeled and sectioned ($1.00)
• 2 tablespoons balsamic vinegar ($.20)
• 2 tablespoons maple syrup (or two droppers stevia) ($.40)
• 3 tablespoons tahini ($.40)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• crushed red pepper flakes for the top

directions

1. Prepare the salad ingredients.
2. Place all the dressing ingredients except the crushed red pepper flakes into a blender and puree until very smooth. 
3. Assemble the salad ingredients on plates or in bowls. Add the orange sections, banana slices, and onion to the top.
4. Pour salad dressing over and add a sprinkle of black pepper or crushed red pepper flakes. I added both.

nutritional information:       calories: 256      fat: 15 gr      carbs: 33 gr      protein: 6 gr

salad

• 1 head romaine, chopped ($1.70)
• 1 orange, peeled and sectioned ($.50)
• 1 banana, sliced ($.30)
• 2 tablespoons sliced onion

• 2 oranges, peeled and sectioned ($1.00)
• 2 tablespoons balsamic vinegar ($.20)
• 2 tablespoons maple syrup (or two droppers stevia) ($.40)
• 3 tablespoons tahini ($.40)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• crushed red pepper flakes for the top

directions

1. Prepare the salad ingredients.
2. Place all the dressing ingredients except the crushed red pepper flakes into a blender and puree until very smooth. 
3. Assemble the salad ingredients on plates or in bowls. Add the orange sections, banana slices, and onion to the top.
4. Pour salad dressing over and add a sprinkle of black pepper or crushed red pepper flakes. I added both.

nutritional information:       calories: 256      fat: 15 gr      carbs: 33 gr      protein: 6 gr


 

Even though we enjoyed a beautiful, warm, sunny day here today, hard core fall is coming. This menu has some heavier, more substantial meals using seasonal produce. Pears are plentiful right now and citrus is coming into its best season soon. You should be able to score some great tasting produce at reasonable prices!








Simple, juicy, and delicious ... everything that's the best of raw plant foods ...

ingredients

• 1 peach, sliced ($.80)
• 1 plum, sliced ($.90)
• 1 apple, sliced ($1.25)
• 1/2 cup blueberries ($.50)
• 1 tablespoon lemon juice ($.20)
• 2 tablespoons chopped walnuts ($.50)

directions

1. Slice the fruit, mix together, add a splash of lemon juice and chopped walnuts (a bit of nut milk would be good, too ... like a bowl of fruit cereal).

nutritional information: calories: 137 fat: 1 gr carbs: 33 gr protein: 2 gr






salad

• 1 grapefruit ($.50)
• 2 pears, sliced ($1.40)
• 1 small onion, thinly sliced
• 1 head romaine, chopped ($1.90)
• 1/4 cup walnuts ($.50)

dressing

• 2 tablespoons lemon juice ($.20)
• 3 tablespoons olive oil ($.30)
• 2 tablespoons agave ($.20)
• pinch nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

directions

1. Cut the grapefruit by first slicing off about 1/4" off the top and bottom.
2. Stand the grapefruit up on a cut side and slice along the outside curve of the fruit, cutting away the skin and pith.
3. Use a sharp knife to cut each grapefruit section away from the membrane.
4. Slice the pears and onions, and chop the lettuce.
5. Toss together and sprinkle the walnuts on top.
6. Whisk together all the dressing ingredients and drizzle over the top.

nutritional information: calories: 304 fat: 17 gr carbs: 40 gr protein: 5 gr










ingredients

• 2 medium zucchini ($1.20)
• 1 carrot ($.15)
• 1 bunch green onions, sliced ($.59)
• 1/2 red bell pepper, sliced ($.50)
• large handful mung bean sprouts ($.75)

sauce

• 4 tablespoons almond butter ($.80)
• 1/2 in piece ginger, peeled
• 1 tablespoon braggs aminos or soy sauce ($.10)
• 1 clove garlic ($.05)
• 1 tablespoon agave ($.10)
• 1/2 teaspoon cayenne (or to taste)
• 1/2 teaspoon salt
• 2 tablespoons chopped cashews ($.20)

directions

1. Noodle the zucchini and carrot using a vegetable peeler or spiral slicer. 
2. Toss with the bell pepper, green onion, and bean sprouts.
3. In a bullet type blender, puree all the sauce ingredients until very creamy. Because of the high fat content of the nut butter, this can get quite hot while blending. Stop and let it cool for a minute if it becomes too hot for your personal definition of raw.
4. Pour over noodles, toss lightly, serve. 

nutritional information:        calories: 345        fat: 23 gr        carbs: 30 gr         protein: 8 gr





ingredients

• 1 ripe avocado, chopped ($.88)
• 2 bananas, chopped ($.30)
• 3 tablespoons cocoa or cacao powder ($.60)
• 1 tablespoon coconut oil, melted
• 2 tablespoons agave ($.20)
• 1/2 dropper liquid stevia
• 1/4 teaspoon orange extract

directions

1. Combine all ingredients in a food processor fitted with an "S" blade and process until very smooth.
2. Add coconut oil to room temperature or warmer ingredients only, otherwise the coconut oil will harden into little lumps before it has a chance to blend.
3. Chill for at least a half hour before serving.
4. Top with a few orange sections and/or pieces of fruit and a pinch of orange rind, if desired.

nutritional information: calories: 321 fat: 16 gr carbs: 41 gr protein: 5 gr

nutritional information:      calories: 333       fat: 10 gr      carbs: 50 gr      protein: 7 gr

• 4 tablespoons artisana coconut butter ($2.20)
• 4 tablespoons artisana cashew butter ($2.35) 
• 1 1/2 cup water
• 3 dates ($.60)
• 2 tablespoons cilantro leaves ($.10) 
• 1 clove garlic
• 1 teaspoon red pepper flakes
• 1/4 teaspoon cayenne
• juice of one lime ($.50)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cucumber, sliced into noodles ($.89)
• 1/2 avocado, chopped ($.88)
• 1 medium onion, minced
• 2 stalks celery, minced ($.20)
• small bunch cilantro leaves ($.05)
• 1 cup cherry tomatoes, halved ($.30)
• red pepper flakes

1. In a blender, process the coconut butter, cashew butter (almond butter will work as well), water, dates, cilantro, garlic, red pepper flakes, cayenne, lime juice, salt and pepper. 
2. Puree until as smooth as possible.
3. Cut the cucumber into noodles and put in bowls with the avocado, celery, cilantro, and cherry tomatoes. 
4. Using a wire mesh strainer, strain the coconut and nut butter soup base. This will take out any larger pieces of dates or spices. A higher powered blender may make this step unnecessary. 
5. Add a sprinkle of red pepper flakes.

nutritional information:      calories: 537       fat: 44 gr       carbs: 33 gr       protein: 11 gr













ingredients

• 1/2 cup walnuts ($1.00)
• 1/2 cup raisins ($.85)
• 3 plums, sliced thinly ($3.00)
• 3 tablespoons coconut butter ($1.65) 
• 2 tablespoons coconut nectar ($.40)

• banana ice cream ($.50)
• blackberry puree

• 1 cup carrots, cut into chunks
• 1 banana, sliced and frozen
• 1 cup almond milk 
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon allspice
• pinch nutmeg
• 1/2 cup chopped dates
• 1/4 cup chopped pecans or other nuts
• 1 cup chopped apples

directions

1. In a high powered blender, puree the carrots, banana, and almond milk until very smooth.
2. Add in the cinnamon, ginger, allspice, and nutmeg and pulse a few times to blend well.
3. Pour into a bowl and add the chopped dates, pecans, and apples. A sprinkle of coconut flakes goes well, too!

ingredients

• 1 avocado, chopped ($1.25)
• 1tablespoon finely chopped celery ($.05)
• 1 tablespoon finely chopped onion ($.05)
• 2 teaspoons mustard ($.05)
• 2 teaspoons mayo  (use something like Veganaise or make your own) ($.10)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• Lettuce and optional tomato for serving

directions

• Coarsely chop the avocado, add the remaining ingredients, then stir gently until evenly incorporated. 
• Store leftovers for up to a day or two in an air tight container.
•  

nutritional information:       calories: 280       fat: 37 gr      carbs: 15 gr      protein: 3 gr