All About Butterflies

By Cait Johnson, co-author of Celebrating the Great Mother (Inner Traditions, 1995).
Last weekend, there were dozens of gorgeous butterflies fluttering along beside me on my walks, which not only lifted my spirits, but got me thinking about them. This time of year, millions of butterflies are migrating. I want to help them in any way I can, but I’d always heard that if one gets trapped indoors, you can’t touch it or it will die. And how can I feed them if all they eat is nectar? You may be as surprised as I was by some of the answers to my butterfly questions. Learn some fun facts about butterflies, get a great recipe for butterfly food, and easy directions for making a nice butterfly spa, all right here.
SIMPLE SOLUTION:
Butterfly Facts
The Greek word for "butterfly" means "soul," which may explain why the sight of them lifts ours so beautifully.
There are more than 17,000 species of butterflies in the world. When you stop to notice the butterflies in your own neighborhood, you will be amazed at the variety.
Butterflies do not just live on nectar--they also eat rather more unsavory stuff like rotting fruit and dung.
A common folklore belief is that a butterfly landing on you is a harbinger of good luck.
Because butterflies emerge transformed from a cocoon, they are often seen as symbols of rebirth.
Butterfly Myths
1. If you touch a butterfly, it will die. According to The Family Butterfly Book, by Rick Mikula (Storey Books, 2000), that thing about killing butterflies when you touch them because the powder gets rubbed off their wings is a myth, probably circulated to keep people from harming them.
2. If a butterfly gets a drop of water on its wings, it will die. Nope. While we don’t want to aim a hard spray from the old garden hose at them, they can--and do--survive getting wet just fine.
3. Butterflies all migrate to Mexico. Actually, butterflies are found everywhere in the world except Antarctica--and they migrate all over, too. Although they look so fragile, butterflies are evolved to survive in extreme conditions, and some of them travel thousands of miles.
4. If a butterfly wing gets torn or ripped off, it will grow back. While we wish this was true, it’s not. So please encourage your children and pets to be kind to butterflies.
Feed the Butterflies
Since they will eat other things beside nectar, you can help your migrating or soon-to-be-migrating butterflies by making this unappetizing recipe for Butterfly Bait. It may sound a bit disgusting to you but it will make your butterflies very, very happy.
Make a Butterfly Spa
Butterflies are drawn to shallow water, so here are several creative, easy ways to treat your visiting butterflies to a nice bath en route.

Green Bathroom Germ Cleaning Kit

By Annie B. Bond, author of Home Enlightenment (Rodale Press, 2005).
Take this simple quiz to dispel any myths you may have about where germs are found in the bathroom. Then follow these easy directions for making your own green bathroom sanitizing kit using ingredients most of us have in our cupboards. With this kit you will effectively clean away the germs where they really are, without contributing to the creation of drug-resistant superbugs that can be caused by the overuse of disinfectants:
SIMPLE SOLUTION:
The truth is that even if you wanted to, you can not sterilize your bathroom. If you want to reduce the germ population to keep things more sanitary, it helps to know where to put your efforts.
Where are the highest concentration of germs in the bathroom?--Doorknob--Bathtub --Drains--Toilet --Toilet seat --Floor --Shower stall floor
Answer: The drains.
Where is the least germ-contaminated place in the bathroom? --Doorknob --Bathtub--Drains--Toilet --Toilet seat --Floor --Shower stall floor
Answer: The toilet seat.
Does soap work to kill germs?YesNo
Answer: Yes! Even the Environmental Protection Agency (EPA) recommends using it to kill germs. Make sure you use real soap, not a detergent.
Germ-Killing Kit“Disinfectants” are registered with the EPA as pesticides and have at least a 99.0 percent “kill rate.” The green kit, below, only includes one product registered as a disinfectant, and it is 100 percent botanical. The rest of the recommendations are sanitizers from simple, natural ingredients and are not officially recognized disinfectants (I put this one product in for anyone who has a special need and believes they have good reason to use a “hospital grade” disinfectant with a 100 percent kill rate.)
As mentioned above, one good reason to avoid synthetic disinfectants (as opposed to one that is botanical), is that when chemical disinfectants kill off bacteria, a resistant strain grows in its stead that is harder to kill. The overuse of botanicals has not been found to cause the growth of superbugs.
Ingredients* White household distilled 5 percent vinegar. (I buy a gallon jug of this from my local supermarket, and keep it under the kitchen sink.) Vinegar has an 80 to 99 percent kill rate for viruses and bacteria.
* Liquid soap, such as Dr. Bronner’s. (I buy large bottles of this, too, and prefer to buy the type that includes a pure antibacterial essential oil, such as lavender.)
* Antibacterial essential oils such as tea tree oil, rosemary, thyme, and lavender. (These are also available at the health food store; they are expensive, but a little goes a long way.) To use, add 1 teaspoon of the essential oil to 1 cup of water and in a spray bottle, and spray. Do not rinse when you use this spray. (This smell is quite strong but it will dissipate in a few hours.)
* If you buy a disinfectant for special needs cases, research for one that is a 100 percent botanical, hospital-strength and EPA-registered. Some examples include Benefect.
* A few clean spray bottles.
FormulasToilet Deodorizer Pour a cup or two of straight vinegar into a spray bottle and spray on the ring; pick up the toilet seat and spray around the top rim of the toilet and the backside of the seat. Do not rinse. (The smell will dissipate in a few hours.)
Alternative: Use the antibacterial essential oil spray mentioned above.
Drain DeodorizerPour 2 cups of straight vinegar down the drain a few times a week.
Doorknob CleanerAdd 2 tablespoons of liquid soap to 1 cup of water. Saturate a cloth and scrub the area. Rinse.
Alternative: Spray with the essential oil spray, above.
General Guidelines if Someone In The House Is Sick (Has Germs)Frequent hand washing with soap and water is the most important preventative measure for everyone in the house. You can spray some of the antibacterial spray described under "ingredients" in the air as you would an air freshener, to kill germs, too, which is the protective measure used down the ages.
Caution: If anyone in the house is pregnant or has serious allergies, consult with a doctor before using essential oils.

Health Nut Peach Pie

By Cait Johnson, author of Witch in the Kitchen (Inner Traditions, 2001).
Last weekend we had all the ingredients for a perfect peach pie: a Farmers' Market overflowing with gorgeous peaches, and pleasantly cool weather making the idea of baking something distinctly appealing. But I wanted a healthier peach pie than the usual sugar-and-wheat-laden variety, so here’s what I came up with: mostly just ripe peaches bursting with flavor and juice in a nut-based crust. Health Nut Peach Pie is pure bliss, and it was so easy to make!
SIMPLE SOLUTION:
INGREDIENTS
Crust
2 1/4 cups finely ground blanched almonds (although you could also use pecans, walnuts, or even macadamia nuts)
1/2 teaspoon ground cinnamon
1/4 cup melted butter
2 tablespoons pure maple syrup
Filling
6 or 7 ripe peaches, pitted and sliced (I don’t peel mine but you can, if you like. You may also use frozen peaches if they’re not in season)
2 tablespoons lemon juice
2 tablespoons butter
2 tablespoons maple syrup, rice syrup, agave syrup or whatever natural sweetener you prefer
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly-ground nutmeg
Pinch of sea salt
1. Preheat oven to 350F. Make the crust: In a medium bowl, mix the ingredients thoroughly. Press the dough into a 9-inch pie plate with your fingers, being sure to press it evenly up the sides.
2. Heat a heavy-bottomed skillet over medium heat and add the peaches, lemon juice, butter, maple syrup, and spices. Cook, stirring frequently, until butter is melted and peaches are fragrant and softened.
3. Heap filling into crust and bake in preheated oven for 45 minutes or so, until bubbling. Allow to cool slightly before serving, or may be served cold. A dollop of whipped cream or vanilla ice cream on top would be gilding the lily, but hey--it's all about pleasure!
Serves 8.
HELPFUL HINTS: If you’re impatient, as I so often am, you can actually eat this pie without baking it, and it's still really, really good.

Corn Cakes With Texas "Caviar"

Adapted from The Ethnic Vegetarian by Angela Shelf Medearis (Rodale, 2004).
These delicate corn cakes and the delightful black-eyed pea relish called Texas Caviar make for a fun and festive dinner. A full protein when combined, the dish is vegan, spicy, and rich in antioxidants. Combine with some steamed greens, and you’ll have a supper that is filling and complete.
SIMPLE SOLUTION:
Texas "Caviar"1 cup vegetable oil (editor’s note: use less oil for a lower fat version)
1/4 cup red wine vinegar
2 cans (16 ounces each) black-eyed peas, rinsed and drained (or use cooked dried beans)
1 small purple onion, peeled and chopped
1 small green bell pepper, seeded, ribs removed, and chopped
1 clove garlic, peeled and crushed
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon onion powder
1/8 teaspoon cayenne pepper
Corn Cakes
1/2 cup whole wheat or all-purpose flour
1/2 cup cornmeal
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup vegan cream-style corn (editor's note: it is best to make this yourself with fresh corn, and for a vegan version use soy milk instead of dairy.)
2 green onions, trimmed and finely chopped
1 egg or egg substitute, beaten
1/4 cup vegetable oil
1/2 cup plain soy milk
To prepare the Texas Caviar: Place all ingredients in a container with tight-fitting lid. Seal and shake well. Refrigerate for 2 days. Remove and discard the garlic clove. Shake the container once per day to blend the ingredients.
To prepare the Corn Cakes: Sift the flour, cornmeal, sugar, baking powder, salt, and cayenne pepper into a medium bowl. Combine the corn, green onions, egg, and 2 tablespoons of the oil together until well-blended. Stir in the soy milk. The mixture should be the consistency of a thick pancake batter. Add a little more milk, if needed, to thin the mixture.
Heat the remaining 2 tablespoons oil in a heavy skillet. Working in batches, place about 3 heaping tablespoons of the batter into the skillet to make 1 cake. Cook for 3 to 5 minutes, or until 1 or 2 bubbles appear on top and the bottom is golden brown. Turn the cake over and brown the other side lightly. Repeat the use of the remaining batter.
Serves 10 - 12.
Cooking Tip: The Texas Caviar will keep in the refrigerator for 2 weeks. It also works well as a dip for tortilla chips or pita bread.

Sweet Potato Casserole

3 pounds sweet potatoes, peeled and steamed until completely soft
3/4 cup orange juice
2 eggs, beaten
2 Tablespoons melted butter
2 T. sugar
1 1/2 Teaspoons cinnamon
1/2 t. nutmeg
Mix juice, eggs, sugar and spices and blend thoroughly with potatoes using an electric mixer. Spread into a greased 9"x13" pan.
1/2 cup flour
1/4 c plus 2 T. brown sugar
1/2 t. cinnamon
1/4 c. chopped butter
1/2 c. chopped pecans
Mix together flour, brown sugar, cinnamon, butter and nuts until crumbly, spread on top of sweet potatoes and bake at 350 degrees for 30 minutes.

Peach Berry Crisp with Cardamom

Inspired by Hollyhock Cooks, by The Hollyhock Cooks (New Society Publishers, 2003).
What do you get when you combine juicy peaches, fresh blueberries, and a toothsome, naturally-sweetened oat-nut topping fragrant with anti-inflammatory spices? Great taste and good health in a fabulous end-of-summer dessert. Some of us plan to serve it after the first day of school: this peach and berry crisp is such a comforting, good-for-you way to end the meal.
SIMPLE SOLUTION:
INGREDIENTS
3 cups sliced peaches
2 cups fresh blueberries
1/4 cup unbleached white flour
1 cup rolled oats
1/2 cup whole wheat flour
1/2 cup chopped nuts--walnuts, pecans, almonds--whatever you like
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cardamom
1/4 teaspoon salt
1/2 cup melted butter or healthful oil
1/4 cup maple syrup (or other sweetener of choice)
1 teaspoon vanilla extract
1. Preheat oven to 350F. Lightly oil a 9-inch round or square baking dish and set aside.
2. Combine the peaches and blueberries n a bowl and gradually stir in the white flour. Set aside.
3. Process the oats in a blender or food processor until they are coarsely ground. Combine them in a large bowl with the whole wheat flour, nuts, and spices.
4. Add maple syrup and vanilla extract to the melted butter and stir to combine. Add to dry ingredients and mix well.
5. Place fruit in bottom of baking dish. Cover evenly with oat topping. Bake around 30 minutes, or until topping is golden brown and fruit is bubbly-tender. May be served hot or room temperature.
Serves 8 to 10.
HELPFUL HINTS: This recipe may be varied in many, many ways. Try substituting other fruits and berries for the peaches and blueberries, adding pumpkin or sunflower seeds, or substituting them for the nuts.

Corn Spoonbread

By Melissa Breyer, Producer, Care2 Green Living.
Last night, with an abundance of perfect local corn, I played around with a simple recipe for corn spoonbread. The result was sublime, so "souffle-like" I marveled. Here’s the recipe that turned a bounty of corn into a sweet and savory fluff of highfalutin' heaven.
SIMPLE SOLUTION:
I was rummaging around for corn recipes (so much outrageously flawless corn this season!) when I stumbled upon a recipe for spoonbread written by Mrs. Lyndon B. Johnson. Although Ladybird’s calls for baking soda and doesn’t use corn, I thought I could replace the majority of the cornmeal with fresh corn. I wasn’t in the mood for the flavor and texture one gets with baking soda, so instead I decided to separate the eggs and beat the whites for a lighter texture.
I have always been somewhat souffle-phobic. But as it turns out, by simply beating the egg whites I had just conquered that fear! I made a souffle without even realizing it.
Because of the cornmeal and crunchy fresh corn, this has more texture than a refined cheese souffle, and it is just so easy and yummy. It's great as is, but the possibilities for additions are ample: grated cheese, chiles, roasted peppers, a handful of fresh herbs, a swirl of pesto?
INGREDIENTS
3 ears of corn, kernels cut from the cob
1/3 cup stone-ground cornmeal (see hints below)
2 cups organic milk
Butter the size of a walnut (according to Ladybird—I used about a tablespoon)
1 teaspoon salt
4 eggs, separated
1. Preheat oven to 425. Combine the corn, cornmeal, butter, milk and salt in a large saucepan and stir over medium heat until the mixture reaches a boil. Cook for several minutes, stirring frequently, until it gets thick.
2. Remove from heat and allow to cool for a few minutes, then whisk in egg yolks.
3. Beat egg whites until stiff peaks form, and then gently fold into corn mixture.
4. Spread into a buttered 2-quart casserole dish and bake for 10 to 15 minutes until spoonbread is puffed and golden.
HELPFUL HINTS: Any type of cornmeal will work, but stone ground is more nutritious because the germ and bran are not removed
5. Serve immediately.
Serves 6 to 8.

Soft Drinks: Easy Greening

By Melissa Breyer, Producer, Care2 Green Living
America’s first sodas were made by pharmacists for curative purposes and were flavored with ingredients like birch bark and dandelions. Today’s soft drinks are chock full of artificial ingredients and are proven to increase health risks. Soda vending machines are like kid magnets, and with school starting it's a great time to think about alternatives. (For us adults, too!) Here's why you should just say no to soda, and what to wet your whistle with instead.
SIMPLE SOLUTION: We are so surrounded by soda that it's easy to think that a daily pop is fine. But studies show that consumption of sugar-sweetened drinks not only increases weight but also increases the risk of other health issues.
Believe it or not, the average 10- to 12-year old boy consumes the equivalent of 15 teaspoons of refined sugar a day from drinking soft drinks. Teenage girls are taking in about 10 teaspoons a day. Sound like a lot? It is, and equals the government’s recommended daily limit for sugar from all food.
It comes as no surprise then to hear that studies by the Department of Nutrition at the Harvard School of Public Health found that children and adults who drink soft drinks regularly are heavier on average, in addition to being much more likely to develop diabetes later in life. One study showed that women who drank a minimum of one soda a day could increase their chance of developing type-2 diabetes by a staggering 85 percent!
Products that use artificial sweeteners pose some concern as well. Sucralose, known as Splenda, is marketed as a "natural" sweetener since it is derived from sugar (what a great pitch) but is rendered unrecognizable as a natural ingredient after the intensive processing it recieves in the lab. Long term studies have not been conducted on Splenda, and many believe it will eventually prove harmful to our health. Other artificial sweeteners, such as aspartame, are suspect as well.
Besides the sugar content which adds to tooth decay, most soft drinks are also acidic—frequent sipping of these low-pH drinks can have adverse effects on tooth enamel, namely in the form of erosion.
Studies show that children who drink soda drink less milk—and that decrease in calcium can be a huge problem because soda further decreases calcium in the body. The high level of phosphates in soda leads to calcium loss in the bones. Kids who drink soda have a risk of bone fractures three to four times higher than those who do not drink soda. This bone mineralization also can lead to osteoporosis.
One last thing to know about soda is this: The U.S. Food and Drug Administration (FDA) and other agencies have found that some sodas commonly sold in the States have concentrations of benzene above the legal limit set for drinking water. Benzene is not added, but can occur as a reaction between phosphoric acid and preservatives used in some sodas. Benzene is classified as a known human carcinogen by the U.S. Environmental Protection Agency, and is associated with leukemia, aplastic anemia and other blood diseases.
Recent studies show that pre-schoolers are now beginning to show up with soda in their lunchboxes, and that there is an increasing trend in drinking soda with (and sometimes instead of) breakfast. Good Golly! It’s time to open our eyes to the power of soda marketing…and try some of these mouth-watering alternatives!
1. The best alternative is water, water and water. At school, make sure your kids know where the drinking fountains are! And fill a reusable, inert water bottle with filtered water from your tap. (See Easy Greening: Water Bottles for information about water bottles and where to buy safe reusable ones.)
2. Fruit juice mixed with sparkling water. Juice is packed with vitamins, but is also high in natural sugars—consumption of straight juice should be limited to 6 ounces per day.
3. Organic milk or milk alternatives (rice milk, almond milk, goat milk--we fell utterly in love with hemp milk during one of our vegan spells).
4. Flavored milk (or milk alternative). If you absolutely can’t get your child to drink plain milk, keep this in mind: The Adolescent Health journal found that even dairy products with added sugar are significantly better than soda in the development of children and adolescents. We suggest making your own with organic milk and vanilla extract or organic chocolate: this way you can control the amount of sugar.
5. Homemade healthy cream soda. Mix equal parts milk (or milk alternative) and sparkling water, add a little honey and vanilla extract. Serve over ice.
6. All-natural, low-sugar soft drinks. These are better than conventional sodas, but they still create a “taste” for soda—in some opinions it is better to get out of the soda mind-set altogether.

Bee Sting Savvy: Prevention and Treatment

By Melissa Breyer, Producer, Care2 Green Living.
In the midst of a serious and mysterious decline in honeybee colonies, it seems prudent to respect the bees that cross our paths. Swatting, smushing, and spraying should be avoided—and remember that when a honeybee stings you, she dies. Preventing stings is a boon to both the bees and us; here’s how to reduce the risk of being stung. . .and just in case, how to best treat bee stings naturally.
SIMPLE SOLUTION:
Honeybees are disappearing at an alarming rate. Nobody is quite sure what is causing the hives’ inhabitants to desert their colonies—now known as Colony Collapse Disorder (CCD)—but it has become a great concern. In the last few years bee populations have declined as much as 60 percent on the West Coast and 70 percent on the East Coast. CCD poses a huge threat to food production as bees are needed to pollinate plants and are extensively used in agriculture for this purpose. And oh the honey!
Seems there is little we can do to help—but if we follow these tips and save a bee or two, it certainly can’t hurt.
Reduce the chance of getting stung (and save a bee):1. Wear light-colored clothing.2. Don’t use perfume or fragranced soaps, shampoos, and deodorants. 3. Avoid bananas and banana-scented products. 4. Wear clean clothing and be clean—our sweat makes bees angry. 5. Stay clear of flowering plants. 6. Keep your outside areas clean—bees and wasps thrive in places with food trash: picnic tables, grills and other outdoor eating areas.
Understand stinging behavior:1. If a single bee is pestering you, remain still and cover your face, or lie face down on the ground. (The face is the most likely place for a bee or wasp to sting.)2. Most bees will not attack if left alone, but swatting at a bee may cause it to sting. 3. If you are attacked by several bees at once your best bet is to run, or jump in water. Bees release a chemical when they sting which alerts other bees to come to their defense. The more bees that have stung you, the stronger the "alarm" will be.
How to treat a sting: 1. Scrape the stinger out as quickly as possible—do not pull or squeeze the stinger out as that may release more venom. 2. Clean with soap and water to prevent infection.
To reduce pain, itch and swelling:Over the counter sting remedies vary in efficacy and may contain toxic ingredients as harmful as the bee venom! Instead try:
Ice: Ice lessens swelling by constricting vessels and reducing the flow of venom in the blood. And the numbing effect soothes pain and itching.
Baking Soda: Make a paste of baking soda and water and apply to the sting site. The alkaline nature of the baking soda helps to neutralize the acidity in the venom. You can also mix in some meat tenderizer which contains a naturally occurring enzyme (papain, from papaya) that helps to break down the protein in the venom.
Vinegar:When stung by a wasp, vinegar is the soother of choice. Use this trick to remember: baking soda for bees (both at the beginning of the alphabet), vinegar for wasps (both at the end of the alphabet).
Toothpaste: Believe it or not, this is a great remedy which works on the same alkaline/acidity premise as baking soda. The presence of small amounts of glycerin in toothpaste may also add to its soothing properties. Also, a small tube of toothpaste is handy to pack in a travel first aid kit or picnic basket.
When to call 911:According to the Center for Disease Control (CDC), 40 to 50 people in the U.S. die each year from allergic reactions to bee stings. Persons with severe reactions to insect stings should wear a medical ID bracelet and carry an insect allergy kit.
There are several signs of an allergic reaction to bee stings. Look for swelling that moves to other parts of the body, especially the face or neck. Check for difficulty in breathing, wheezing, dizziness or a drop in blood pressure. Get the person immediate medical care if any of these signs are present. Also seek emergency treatment if a person has been stung in the nose, mouth or throat—swelling in these areas may interfere with breathing.

Quick Raspberry Sorbet

Inspired by The Moosewood Restaurant Kitchen Garden, by David Hirsch (Fireside, 1999).
To think: an elegant and impressive homemade sorbet in as long as it takes to hit the “Blend” button. This quick recipe calls for only a few simple ingredients and needs no special equipment (like things that require rock salt and ice). Vivid, sweet and tangy--and it’s pretty darn healthy, to boot.
SIMPLE SOLUTION:
INGREDIENTS
2 cups fresh raspberries (or 1 12-ounce package of frozen)
1/3 cup unsweetened frozen juice concentrate (apple, cherry, grape, etc)
1 to 2 tablespoons honey (optional, if berries are very tart or you want a sweeter result)
1 teaspoon rose water (optional)
1 teaspoon liqueur such as Amaretto or Cointreau (for a little kick, optional)
1. If using fresh berries, rinse and freeze on a tray until frozen hard.
2. Place all ingredients in a blender.
3. Blend just until smooth, but not soupy.
4. Serve immediately, garnished with (organic) rose petals or other edible flowers.
Makes 4 small servings.

Feeding Birds in the Fall – How-To

Inspired by Home Enlightenment: Practical, Earth-Friendly Advice for creating a Nurturing, Healthy, and Toxin-Free Home and Lifestyle, by Annie B. Bond (Rodale, 2005).
Many birds start to migrate in mid-August, and the demand for nourishment increases. As fall draws near, both migrant and non-migrant birds will establish their winter feeding territory.
SIMPLE SOLUTION: Here are five ways to help birds prepare for cold weather, and to draw birds to your feeders:
· Invest in a few low-height feeding trays and fill them with cracked corn for doves and other ground feeding birds.
· Hummingbirds may visit feeders up to times of hard frosts, so keep their feeders filled.
· Make efforts to ensure fresh water for birds as you move into winter.
· Hang fresh suet, as birds are looking to add on some fat.
· In the fall many birds are growing their flight feathers and need rich foods such as oil-rich sunflower and niger seeds.

Iced Berry Lemonade

Inspired by Meals That Heal, by Lisa Turner (Inner Traditions, 1996).
You don’t need sugar to make this refreshing honey-sweetened, berry-packed version of the classic summer treat. Extra antioxidants along with that sweet-tart taste we all love make Iced Berry Lemonade a pleasing--and healthier--choice for a cooling summer drink.
SIMPLE SOLUTION:
INGREDIENTS
1/2 cup fresh-squeezed lemon juice
1/4 cup honey
2 tea bags--black, green, or herbal
1/2 cup fresh or frozen blueberries
1/2 cup fresh or frozen raspberries
3 cups water
1. In a small saucepan, combine the lemon juice and honey and heat over low heat until the honey has dissolved. Add the tea bags and allow to steep for 5 minutes, then remove tea bags.
2. In a blender, puree the lemon-honey with berries and water. Chill until very cold.
3. Rinse 4 glasses with cold water and freeze for 5 minutes until frosty. Add crushed ice, if desired, and berry lemonade, garnishing each glass with mint sprigs or additional berries, if desired.
Serves 4.

Pumpkin Apple Cake

By Cait Johnson, author of Witch in the Kitchen (Inner Traditions, 2001).
This moist and fragrant cake is simply stuffed with great nourishment, from the beta-carotene of pumpkin to the healthy vitamins and minerals of apple. When you bake it, the sweet warming spices will make your oven into a shrine to the harvest season--and will make your mouth water in anticipation!
SIMPLE SOLUTION: Here is the recipe for this easy-to-make, luscious harvest cake (and be sure to scroll down for four more great recipes):
INGREDIENTS
1 cup cooked or canned pumpkin puree
2 large eggs, beaten1 cup organic sugar
3/4 cup unbleached all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup chopped apple
1/2 cup chopped walnuts or pecans
Whipped cream or confectioners’ sugar for topping (optional)
1. Preheat oven to 325F. Prepare an 8-inch round cake pan by greasing and flouring it.
2. Combine pumpkin, eggs, and sugar in a large mixing bowl. Add flour, cinnamon, baking powder, ginger, and salt, stirring to combine. Add apples and nuts, stirring again. Pour mixture into prepared pan.
3. Bake 20 to 25 minutes, until a cake tester inserted in the middle comes out clean.
4. Cool the cake, still in the pan, on a wire rack for 10 minutes, then invert the cake onto the rack, remove pan, and cool cake completely.
5. When ready to serve, turn cake on to a pretty plate and top with whipped cream or confectioners’ sugar, if desired, or serve plain.
Serves 6.
Pumpkin-Pecan Streusel Pie
Best Pumpkin Pie
Apple-Pear Pie w/Cheddar Crust
Brown Sugar Apple Pie