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Ingredients: Fruits of your choice ( in this video I used two canteloupes, 4 granny smith apples, strawberries and blackberries), large bowl, blender, 1 cup of water Instructions: -Cut and peel 2 cantaloupes. Take out the seeds that are in the middle of the fruit. Chop the cantaloupe into small (2 inch) pieces. -Add the cantaloupe into a bowl -Cut the leaves off of two packs of strawberries and wash them -Wash 2 packs of black berries and add them into the large bowl with the cantaloupe -Cut 4 green apples, cut off the stems and gut out the seeds from the middle. Then cut each apple into four pieces -Add the apples into the large bowl with the strawberries, cantaloupe and blackberries. -Then plug in the blender into an outlet and first add a cup of water into the blender. -Then add 1 cup of fruits into the blender -Blend the fruits and keep adding the fruits that are in the bowl, into the blender gradually (so that all the fruits are evenly blended). -Add some ice into the blender if you want a "cold chill" element to your smoothie. Great during warmer days) -Pour our your smoothie from the blender into a mason jar ( to stock for the next day) or pour it in a cup to serve.

Mango Salsa ​ Ingredients: ​ 4 Mangoes 4 Large Red Tomatoes 1 Large Onion 1 Jalapeño  1 Bundle of Cilantro 2 Limes Instructions: ​ Step #1: Dice 4 Mangoes on top of a cutting board. Place the diced mangos into a large bowl.  ​ Step #2: Dice 4 Large Red Tomatoes on top of a cutting board. Place the diced mangos into a large bowl with the diced mangoes. ​ Step #3: Dice 1 Large Onions on top of a cutting board. Place the diced onions into a large bowl with the diced mangoes and diced red tomatoes. ​ Step #4: Dice 1 Green Jalapeño on top of a cutting board. Place the diced green jalapeños into a large bowl with the diced onions, diced mangoes and diced red tomatoes. ​ Step #5: Cut 1 1/2 inches away from the yellow-green root of your cilantro. Then finely chop the cilantro leaves. Add the chopped cilantro leaves onto the large bowl with the green jalapeños, diced onions, diced mangoes and diced red tomatoes. ​ Step #6: Mix all of your ingredients in the large bowl, together.  ​ Step #7: Cut your two limes into halves. Then squeeze out the lemon juice (along with some bits of the lime's pulp) onto the large bowl with your mixed ingredients. ​ Step #: (*Optional: Add kosher salt or ground black pepper to your own taste preference. Enjoy!

Ingredients: 1. 1 Pack of Strawberries 2. 1 Pack of Diced Cantaloupe 3. 1 Pack of Diced Kiwi 4. 1 Pack of Pineapples Materials Needed: 1. 1 Pack of Long ToothPicks 2. 1 Large bowl for each kind of fruit you use (4) Instructions: Step #1: Wash your strawberries and place them in one large bowl Step #2: Wash your diced cantaloupe and place them in another large bowl Step #3: Wash your diced kiwi and place them in another large bowl Step #4: Wash your diced pineapples and place them in another large bowl Step #5: Get a large toothpick and place the biggest (diced) price of fruit first so it will be on the bottom. Then add fruits with the lightest weighing fruits at the top. Step #6: Serve and Enjoy!

Ingredients: 4 Cups Fresh basil leaves 4 Garlic cloves ½ Cup Parmesan cheese 2/3 cup Olive oil To taste - Salt and Pepper 8 Small Zucchini 1 Cup of Grape tomatoes *Cooking Tip: You can cook the noodles too! Just add the zucchini noodles to a skillet and sauté them over medium heat. It only takes 1-2 minutes. Don’t overcook the zucchini noodles or they will be soft and mushy. Equipment: Mixing bowls Cutting Board Knives Small Bowls/Plates Forks Cooking Instructions: 1. Prepare garlic for Pesto. Trim off root end of garlic clove, then crush clove gently between side of knife and cutting board to loosen papery skin. Mince garlic and form into a sticky, smooth paste. 2. Grate the parmesan and set aside. 3. Prepare herbs. Remove the leaves from the basil stems and chop the basil into very fine pieces. Mix together the basil, minced garlic and the parmesan cheese. Slowly stir in the olive oil. Add salt and pepper to taste. Alternatively the pesto can be made in a food processor. 4. Prepare zoodles. Use a julienne peeler, food processor or mandoline to slice the zucchini into noodles. Set aside. 5. Mix it all up. Combine the zucchini noodles and pesto. Toss until zucchini noodles are well coated. Top with tomatoes, if using. Serve at room temperature or chilled.

Ingredients: 1. White chocolate chip morsels 2. One bottle of red food coloring 3. One pack of strawberries 4. One box of graham cracker crumbs Materials Needed: 1. One medium sized bowl 2. One mixing spoon 3. One large bowl 4. One large pack of toothpicks 5. Two aluminum tray pans Instructions: Step #1: Wash a pack of strawberries and place them in your large bowl Step #2: Melt your white chocolate chip morsels in the microwave for 45 seconds and stir the morsels. Repeat this until all the white chocolate chip morsels have melted Step #3: Prick your strawberries at the top and leave your toothpick half way in each strawberry Step #4: Once you have white melted chocolate in your bowl, add your red food coloring into the melted chocolate. Make sure to stir until it becomes pink Step #5: Place 2 cups of graham cracker crumbs into one aluminum tray pan Step #6: Pick up each strawberry (by the toothpick) and dip the strawberry into the melted pink chocolate, then onto the graham cracker crumbs in one of your aluminum tray pans. Step #7: Once your strawberries are covered with pink melted chocolate and graham crackers crumbs, place it into another aluminum tray pan. Leave the aluminum tray pan filled with strawberries covered with pink melted chocolate and graham crackers crumbs inside the refrigerator for 30 minutes (so the chocolate can harden and the graham cracker crumbs can adhere to the chocolate)

Ingredients: 1. 1 Large Bottle of Agave Nectar 2. 1 Bag of Coconut Shavings 3. 1 Bottle of Green Food Coloring 4. 1 Large Bag of Pretzel Sticks Materials Needed: 1. 2 Medium Sized Bowls 2. 1 Aluminum Tray Pan Instructions: Step #1: place 2 cups of agave nectar into your medium sized bowl Step #2: place 2 cups of coconut shavings into your aluminum foil tray pan Step #3: dip a whole bottle of green food coloring into the aluminum pan filled with 2 cups of coconut shavings Step #4: Shake up the aluminum tray pan as you drip the green food coloring onto the coconut shavings Step #5: Take a pretzel stick from your bag of pretzel sticks and dip it into the medium sized bowl filled with agave nectar. Covering all the surface area of the pretzel stick with agave nectar. Step #6: Then place the pretzel stick covered in agave nectar into the aluminum tray pan filled with coconut shavings shaken with green food coloring. Step #7: Roll the pretzel into the coconut shavings. Make sure the green coconut shavings stick to your pretzel stick. Step #8: Place your pretzel stick into your other mediums sized bowl and store it inside the refrigerator for 30 minutes, so the coconut shavings can adhere to the agave nectar. Step #9: Serve and Enjoy!

Ingredients: 1. 1 Bottle of Red Food Coloring 2. 1 Bag of Large Popcorn Materials Needed: 1. 1 Large Bowl 2. 1 Large Box of Gloves Instructions: Step #1: Place your popcorn into your large bowl Step #2: Drip a whole bottle of red food coloring into the bowl of popcorn. Make sure to shake the bowl of popcorn as you're dripping your red food coloring into the bowl filled with popcorn. Step #3: Place a cup of the popcorn colored with red food coloring, into one (sterilized) large glove Step #4: Serve and Enjoy

Ingredients: 1 cup milk 2 Lemon 1 cup fresh chicken stock (canned broth may be substituted) 1/4 teaspoon white pepper 2 teaspoons freshly chopped parsley leaves Salt, to taste (only if using fresh chicken stock) 1/4 pound butter 1 stalk Kale, chopped 1 cup all-purpose flour 7-8 Cup of Organic Ground Chicken meat 3 cups of Panko Crumbs In a heavy pot, heat the milk and chicken stock on the stove and then add the white pepper, fresh parsley and salt, if needed. In a separate heavy pot, melt the butter and add the chopped. Stir in the flour onto this pot and cook for 3 minutes. Pour in the hot milk and stock into your other pan and stir until thickened and smooth. Fold in the chicken meat and allow to cool. Then make small spheres of your mix and put it on a aluminum foil or a tray and put it in the oven at 375 degrees F for 40 minutes. Then take out the croquettes from the oven. Cut your lemon in half and squeeze the lemon juices from both halves of lemon onto the croquettes. Place them back into the oven and leave the chicken croquettes in until they turn golden brown. Then after your chicken croquettes have turned a golden brown, turn your oven off and take out your croquettes. Let them cool off for 5 minutes before you take them out your pan with a fork, and place them onto a plate.

Ingredients: 1. A Large Bag of Popcorn 2. A Bottle of Salted Caramel Sauce Materials Needed: 1. Aluminum Tray Foil Pan 2. Aluminum Foil Sheets Instructions: [Not for those who have celiac disease or have a gluten intolerance. Not for those who are allergic to popcorn, sugar, corn & caramel] Step #1: Rip/Cut your aluminum foil sheet into 3"x5" inch squares. It should fit the palm of your hand. Step #2: Cup the aluminum foil squares Step #3: Place some popcorn into the cupped aluminum foil squares Step #4: Drizzle a tablespoon of salted caramel sauce onto the popcorn Step #5: Place your caramel drizzled popcorn (that's inside the cupped aluminum foil squares) inside the freezer for an hour to harden the caramel (and bind the popcorn together) Step #6: Serve and enjoy!

Ingredients: 1. 5 Red Apples 2. 1 Jar of Peanut Butter 3. 1 Bag of White Chocolate Chip Morsels Materials Needed: 1. 1 Knife 2. 1 Cutting Board 3. 1 Butter Knife 4. 1 Aluminum Foil Tray Pan Instructions: Step #1: Wash each apple and peel off the sticker (PLU code which identifies if the fruit has been grown conventionally, organically or has been genetically modified) from the apple. Step # 2: Cut each apple into 8 slices (cutting out the middle of the apple which contains seeds and the stem) on top of your cutting board. Step # 3: Place you apple slices into your 3rd bowl. Step #4: Get your butter knife and scoop out a table spoon on peanut butter and smear it onto 1 slice of apple. Step #5: Then take 7-10 white chocolate chip morsels and place it onto the slice of apple with peanut butter. Step# 6: Take another slice of red apple (from the bowl filled with apple slices) and place it on top of the red apple slice smeared with peanut butter and white chocolate chip morsels. Step# 7: Place your "Vampire Mouth" into your aluminum tray pan. Then place your aluminum tray pan into the refrigerator for 30 minutes so that the peanut butter can harden and to prevent the white chocolate chip morsels from melting. Step #8: Serve and Enjoy!

Ingredients: 1 pack of string cheese 1 pack of stick shaped pretzels Materials Needed: 1 Knife 1 Cutting Board 3 Medium Sized Bowls 2 Aluminum Tray Pans Instructions: Step 1 - Get a bag of pretzels (in the shape of sticks) Step 2 - Get a pack of string cheese Step 3 - Cut each individual piece of string cheese in half with a knife on a cutting board Step 4 - Place the pretzels in one bowl Step 5 - Place the cut up pieces of string cheese in another bowl Step 6 - Get one pretzel and shove it into one end of the string cheese (vertically) Step 7 - Peel the bottom of the string cheese (to give the illusion of the end of a broom with bristles Step 8 - Don't shove the pretzel to hard. Place it one inch into the string cheese

Holiday Themed Rice Krispies Treats ​ Ingredients: ​ 3 Tablespoons of Unsalted Butter 1 Package of Marshmallows 1 Container of Green Food Coloring 6 Cups of Crispy Rice Cereal Materials Needed: ​ Holiday themed Cookie Cutters 3 Mixing Bowls 1 Spoon Aluminum Foil Tray Pans 2 Plastic Baggies ​ Instructions: 1. Set aside a baking pan lined with wax paper. 2. In a large bowl, melt butter and marshmallows over medium-low heat, stirring constantly. ​ 3. Once it almost smooth and melted, add red food coloring little by little until you achieve your desired color. ​ 4. Once completely smooth and perfectly red, remove from heat and let it cool. ​ 5. Place your cookie cutters on your baking tray pan. Pour your crispy rice cereal into the cookie cutters. ​ 6. Add your food coloring, butter and marshmallows into the cookie cutter molds. Let them cool for at least 30 minutes in the fridge. ​ 7. Take them out the fridge after 30 minutes 8. Then pop the Holiday-themed Crispy Rice Treats gently out the cookie cutters. 9. Serve and Enjoy

Ingredients: Organic Vanilla Greek Yogurt, Chia Seeds, Strawberries, Blackberries, Organic Granola, and Chocolate Chip Morsels Instructions: -Add 3 dollops organic vanilla greek yogurt into a cup (so the whole bottom of the cup is covered). -Wash a pack of strawberries and blackberries -Cut the leaves from the strawberries off -Add a few strawberries and blackberries (3-5 pieces of each fruit) into a cup, on top of the Greek yogurt -Add a tablespoon of organic granola onto the fruits -Add a tablespoon of chia seeds onto the granola. -Then add 3 dollops of vanilla organic Greek yogurt on top of the chia seeds -Sprinkle a few chocolate chip morsels ontop of the greek yogurt to add an extra sweet flavor to it. You can add the chocolate chips or another topping of your choosing. -Serve and enjoy!

Organic Chinese Food 🥘 - Organic Chicken Dumplings 🥟🥟 🍗 🐓 🐔 Ingredients 1 teaspoon of Parsley 1 teaspoon of Kosher Salt 🧂 1 teaspoon of Black Pepper 1 teaspoon of rosemary 1 teaspoon of onion powder 1 teaspoon of garlic powder 1 Tablespoon of Olive Oil 1/2 Cup of Water 💧 1/2 Cup of Soy Sauce 1/2 Cup of Raw Honey 🍯 1/4 Cup of Organic Radishes 1/4 Cup of Organic Sliced Celery 1/4 Cup of Organic Steamed Red Quinoa 1/4 Cup of Organic Shredded Rainbow Carrots 1/4 Cup of Organic Broccoli 🥦 1/4 Cup of Organic Cauliflower 1/4 Cup of Organic Peas Instructions 1. In a cup add your Soy Sauce, Honey, Radishes, Olive Oil, Celery, Garlic Powder, Onion Powder, Rosemary, Parsley, Salt and Pepper. This will be your sauce. 2. In a sauce pan, pour your water and add your 10-11 Organic Chicken Dumplings 🥟 3. Cook the Organic Chicken Dumplings until the water has evaporated from the sauce pan (8-12 minutes) on medium heat. 4. Turn off the heat after 15 minutes maximum, and stir in your sauce with the dumplings. Be careful so the dumplings don’t stick to your saucepan. 5. Then add your Organic broccoli 🥦, Organic cauliflower, shredded Organic Rainbow Carrots 🥕, Organic Steamed Red Quinoa, and and Organic Peas into the sauce pan. 6. Let all of your ingredients sit in the sauce pan for 5 minutes, sautéing in high heat. 7. Then set out a large bowl and pour the contents of your sauce pan into your bowl. 8. Serve and enjoy!

Ingredients: 3/4 Cups of unsalted butter at room temperature 1 3/4 cups of sugar 2 large eggs at room temperature 1 Vanilla Bean 2 1/2 Teaspoons of Baking Powder 1/2 Teaspoon of Salt 3/4 Cup of Milk 1/2 cup of heavy milk (or heavy milk substitute:3/4 cups of milk & 1/4 butter thoroughly mixed) Instructions: - Mix flour, baking powder and salt. In a measuring cup, combine the milk and cream together - Beat the butter and sugar together until fluffy. Add one egg in at a time until combined, then add vanilla and the seeds from the vanilla bean. Beat until combined and smooth. -Alternate adding dry and wet ingredients in the mixer, starting and ending with the dry mixture until completely combined and smooth. The best way to do this is add a third of the flour mixture, beat until combined. Add 1/2 the milk mixture, beat until combined and repeat again ending with the flour mixture. Make sure to scrape the bowl between each addition. - Pour the batter evenly into your cake pan. Bake for 30 minutes in 375 F degrees, until the cake tester comes out clean. - Let cool before decorating

Ingredients: ​ 1 pack of chocolate sprinkles 1/2 cup of butter 1/2 cup of cream cheese frosting Green Food coloring (*You can always mix blue and yellow food coloring, if you don't have green food coloring) 1 pack of pretzel sticks Materials Needed: ​ 1 Mixing Spoon 1 Medium Sized Bowl 1 Aluminum Tray Pan ​ Instructions: ​ Step 1 - Get a bag of pretzels (in the shape of sticks) Step 2 - Melt your butter, cream cheese frosting in your medium sized bowl for 1 minute in the microwave Step 3 - Then get each of your pretzel sticks and dip one end into the bowl. Step 4 - Then dip that part into chocolate sprinkles. Step 5 - Dip the other end of the pretzel stick into the bowl again, then place it in an aluminum foil tray pan. Step 6 - Let it cool in the freezer over night, then serve. Enjoy!