I’d like to take 1 day and go through everything that is still boxed in my garage and divide it into 5 piles (1-trash it, 2-sell it, 3-donate it, 4-give it away, 5-keep it). I need to do this and I can’t do it alone, so I’m coming to you for help.

In return for your assistance, I will provide snacks, food (lunch & dinner), drinks (water, soda & adult), my eternal thanks and early dibs on anything from piles 1, 2, 3 and 4 (we can discuss 5 on a case by case basis).

I’d really like to do this on Labor Day Monday from 11am – 7pm. Planning our attack from 11-12 while eating lunch, working the plan starting around 12:30 and wrapping up with grilling for dinner. With enough help it should be a small task and we can spend the rest of the day enjoying food and company.

The kids are welcome to join us, they can play in the house or outside on the piles as their moods change.

Please let me know if you can help me out.

So on to the good news. I got an offer on the old house last Saturday. I’ve accepted it. All the Contract papers have been signed, so we’re heading toward getting that off my back. This is happening as a short sale and as long as I don’t lose my shirt, I’ll be happy. The next hurdle is getting my mortgage company to accept the off or to counter with conditions. I’ve sent in all my paperwork into the bank and given the Real Estate attorney authority to act on my behalf with the bank. I’m under orders to have zero contact with the bank until further notice. So I’m in a hopeful wait-and-see mood.

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Ingredients:
3 ripe avocados
1 lg. onion
1/4 cup fresh lemon juice
1/4 cup fresh parsley, chopped
1 1/2 tsp cumin
2 cloves garlic, chopped
1 cup sun dried tomatoes (without oil), chopped
2-3 chopped jalapenos
1 1/2 tsp sea salt (optional)

Cut the avocado into chunks, and pour lemon juice over it.
Chop onion and jalapeños in food processor.
Add parsley, cumin, garlic, (salt) and tomatoes to food processor and combine.
Add avocados and lemon juice to mixture and process until smooth & creamy.
Transfer to a bowl.
If you have extra time, then cover & refrigerate over night.
Serve and Enjoy!

Uses:
Dip for chips
Pipe filling into celery or seeded cucumbers
Vegetable dip (red bell peppers, carrots, celery, cucumbers)
Spread thinly over baked fish or chicken
Wrap in lettuce or cabbage to make a vegan taco treat
Add to pita pocket for zip instead of dressing

Ingredients:
2 bananas peeled & frozen for at least 48 hours
1-2 Tbsp Raw Almond Butter

Instructions:
Break bananas into smaller pieces and use a blender or food processor to make into chunky bits.
Add 1 Tbsp of Raw Almond Butter and blend until smooth.
If the mixture is too thick, add more Raw Almond Butter until you get your preferred consistency.
Blend ingredients together in blender or food processor until smooth.
Carefully remove from blender or food processor and serve.

Variations:
Substitute Peanut Butter or Raw Cashew Butter for Raw Almond Butter

Add Cocoa to taste for Chocolate Nut flavor

Add frozen fruit and a bit of 100% juice to make Strawberry or Blueberry

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Wet Ingredients:
1 – 15 oz can black beans, rinsed and filled with clear water
1 tsp vanilla
1 cup of water (in addition to the water in the bean can. Use less if you leave out the nuts.)

Preheat oven to 350 degrees.

Mix together all the dry ingredients (flour, salt, baking powder, sugar, cocoa, coffee, nuts).

Drain a can of black beans and rinse thoroughly until the water runs clear.
Rinse the empty can so that it is clean as well.
Return the beans to the can and fill with water.
Puree the contents of the can (the beans and water).
Add the puree to the dry mix along with the vanilla and extra cup of water.
Stir to combine.

Pour the batter into a greased 9×13 pan. Bake for 25-30 minutes, rotating the pan around halfway through. When the brownies are finished, they should be firm in the center and the edges will be slightly puffy and starting to pull away from the sides. It’s important not to over-bake in the oven because they will continue to baking after you remove them from the oven.

Let brownies cool completely then cut into 18-24 pieces.

If cut before completely cool, the pieces still taste great, but they make a gooey mess. Leftovers should be kept in the fridge, but can be easily heated in the microwave for a more gooey treat.

* I substituted 4 tsp of grated chocolate from a 100% cocoa organic/vegan chocolate bar.

** If you substitute the same amount of chocolate or carob chips, use the rest of the recipe as written.
If you leave out the nuts completely, when adding the bean puree and vanilla to the dry mix, only add as much of the extra 1 cup of water as needed to make the batter be similar to a stiff cake batter.

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