I have a lot to remember and be thankful for in 2011. We have been blessed with health, finishing my masters, cooking and spending time with family here and in Brazil and making lots of new friends who shares my journey. I closed 2011 and welcomed the New Year with a food workshop and performance at the New York Hall of Science. It was inspiring to cook with children and their parents. This is my hope for 2012–that more families can come together to grow, cook, eat and share meals.
Happy New Year from my family to yours,
Ellie
Special thank you to Elizabeth Slagus and Carol O’Neil.

Smoothies
For one serving start with one banana
Add ½ cup of liquid of choice—orange juice, soy, almond milk
½ cup of yogurt—we used low fat vanilla
½ cup of mix of different fruits and vegetables like carrots, beet, bananas, avocados, pineapple, berries
Date Cocoa Truffles
2 tbsp to ¼ cup tahini (sesame paste) or peanut butter (we made both kinds)
1 cup of chopped dates
¼ cup cocoa powder
Mix all ingredients by hand. Roll into small, truffle sized balls.
Roll in cocoa powder, coconut, other nuts if desired.
Keep refrigerated
Veggie Slaw
2 cups shredded apples
2 1/2 cups shredded raw sweet potatoes
2 cups shredded carrots
1 cup of cut pineapple
1 cup of dried cranberry
1 orange zest
In a jar mix well: 1/4 cup olive oil (optional), ¼ orange juice,
1 tsp ground cardamom seeds
1 tsp ginger, 1 tsp salt
In a small bowl whisk ½ cup of whipping cream (optional)
Combine all the veggies and dried fruit in a large bowl; toss well.
Combine dressing and whipped cream whisking by hand until it looks thick.
Pour mixture over slaw; toss gently.
Serve on Romaine lettuce boats.

Spiced Cider
16 cups, one gallon of cider
4 cinnamon sticks
2 inches ginger
5 cloves
3 cardamom pods
1 dried chili pepper (optional)
1 apple in cubes
1 pear in cubes
Simmer all spices and fruits with cider. Serve hot.

Eggless Chocolate Mousse
Serves 12
14 ounces semisweet or bittersweet chocolate, chopped
1 cup low-fat milk
2 TBSP rose water (optional), vanilla, etc
2 cups heavy cream
½ cup confectioners’ sugar
Combine semisweet chocolate and milk in heavy small saucepan. Stir
over low heat until chocolates melt. Mix rose water, if desired.
Let chocolate mixture stand until cool to the touch yet still fluid
(if chocolate is not cool enough, it will seize into tiny flecks when folded
into the whipped cream).
Using an electric mix, beat the heavy cream and sugar in a large bowl
just until stiff peaks form the whipped cream. Then, add remaining
chocolate mixture and fold until just combined. Spoon chocolate mousse
into 12 wine goblets or ramekins, and chill. (Can be made 1 day ahead.)

Mini Chocolate Cake
(makes 48 mini cup cakes or 12 cup cakes)
1 1/4 cups flour
1/3 cup Cocoa powder
1 tsp baking soda
6 Tbsp oil
2 Tbsp fresh ginger finely chopped
(optional)
1 cup sugar
1 cup skim milk
1 Tbsp white vinegar
Heat oven to 350 degrees F. Line mini baking pan with paper cups or spray.
In a Bowl, stir flour, cocoa and baking soda and sugar. On another bowl,
mix milk, vinegar, ginger, oil and vanilla, stir. Add liquids to dry ingredients; whisk until blended. Line mini cup cake sheet with paper, add 1 tsp of batter,
and drop one cranberry in each cup cake mini. Bake 18 minutes for the mini
cup cakes, (Bake 20 minutes for cupcakes,) or until wooden pick inserted
comes out clean.