http://sweetinspire.com/page/9/

1/4 c. plus

3 TBS granulated sugar

8 Mexican lemons or Key limes

1 liter mineral water or seltzer water

ice

2 1/2 gallons water

1 bar castile soap, grated (about 2 cups)

2 cups borax

2 cups washing soda

5 drops essential oil

1 lb rhubarb, chopped

1/4 c. water

1 c. sugar

2 TBS low-sugar pectin powder

1/4 teaspoon ginger

1 TBS fresh lemon juice

To Do:

1: In a medium saucepan, add rhubarb and water. Bring to a boil. Stir occasionally.

2: Mix in the sugar and pectin. Continue to boil. Stir until the pectin is well blended. (Use a blender on low or "mix" for a smooth jelly)

3: Once everything is blended, turn the heat to medium-low and stir in ginger and lemon juice. Once they are well blended, pour the mixture (leaving about 1/2 inch at the top if freezing) into a clean container that can be well sealed. Allow it to cool, then apply the lid and freeze or refrigerate

1/2 c. unbleached all-purpse flour

1/2 c.

2 TBS whole wheat flour

1/4 tsp salt

1/4 c. solidified coconut oil

1 egg

1 tsp apple cider vinegar

ice water

2 c. lentils

2 c. water

2 c. broth

1 medium shallot, diced

2 cloves garlic, minced

2 c. rhubarb, chopped and divided

1 tsp. granulated sugar

1 tsp. mint leaves

1 TBS fresh cilantro, plus more for topping

1 1/2 c. whole wheat flour

1 1/2 c. all-purpose flour

1 1/2 tsp. baking soda

1 1/2 tsp. cinnamon

1 tsp. salt

1 3/4 c. granulated sugar

2/3 c. canola oil

2 egg replacers

1 c. buttermilk (or 1 TBS distilled white vinegar and soy milk to make one cup)

2 tsp. vanilla extract

2 c. rhubarb, finely chopped

1/2 c. nuts, chopped