Double Blueberry Breakfast Scones

This month is going to be really busy for us here on the blog. Every Saturday there will be a new post plus a couple of other posts that will be published through out the month. We hope you enjoy everything we have prepared! We are still exploring and playing around with our berry powders. They are so versatile that you can really use them in anything! It's sort of like adding salt or pepper to a recipe, it's just something that comes naturally. 

So first up are these delicious double blueberry scones, we used our dried blueberries and our blueberry powder in them. They are gluten free and if you replaced the honey with maple syrup or agave nectar then it would be vegan too! 

Serves: 8-12 Scones
Time:

Ingredients:

• 3 Cups Almond Flour
• 1 TSP Baking Soda
• 2 Eggs
• 2 TBSP Honey (or Agave Nectar,  or Maple Syrup)
• 4 TBSP Lemon Juice
• 1/2 Cup SVO Dried Blueberries
• 2 TSP SVO Blueberry Powder
• Pinch of Salt

*Optional: Add in 1/4 C. of chocolate chips

Directions:

1. Preheat oven to 325 degrees F.
2. Add the almond flour, baking soda, salt, blueberry powder,  and lemon zest to a large bowl and combine.
3. Make a well in the center of the flour mixture and add the wet ingredients starting in the center, stir the dough until combined. Fold in dried blueberries (and chocolate chips if desired). 
4. Using a large ice cream scoop, drop the scones onto a prepared baking sheet. Lightly wet hands and gently flatten tops of the scones. They should be about 1 inch thick. 
5. Bake 18-20 mins until tops are golden brown.
6. Cool on wire rack.

*Store in air proof container.

Health Awareness Month

May is National Health Month. We all try to do our best to be healthy, and be good to our bodies. But some times thats hard, but little changes are what can make the biggest differences. Plus if you make a bunch of small changes eventually they all add up into something much bigger. So this month we are post recipes that are delicious but have that healthy idea behind them. Be sure to check out our blog every Saturday for new recipes!

Here are some small ideas to help kick start your super healthy month!

Wear a pedometer. Wearable technology is becoming all the thing, but you don't have to be fancy. New research suggests that routinely wearing a pedometer encourages people to walk about an extra mile each day, lose weight, and lower their blood pressure. Aim for at least 30 minutes of brisk walking and a total of 10,000 steps per day.

Don't pop too many vitamins. Enthusiasm for vitamin pills is high, but evidence for their benefits is low. Try to get vitamins from foods and consider a multivitamin for insurance. Women should get at least 1,000 mgs of calcium per day (1,200 mgs/day if you're past menopause) from food and/or supplements. Everyone should also get 800 international units of Vitamin D per day -- more than the federal "Recommended Daily Allowance." A great way to get some of those vitamins is from our berries and berry products. Our mission is to give you guys, our customers, the most nutrient dense fruit possible. 

Eat at least two fish meals per week. The evidence is strong that the oils in darker types of fish, such as salmon, tuna, mackerel and herring, are beneficial for the heart and brain and may even lower risk of cancer.

Drink water. No matter where you are, water should always be the first thing you reach for when you're thirsty. Water truly is essential.

Sleep 8 hours a night. A number of recent studies have confirmed that you really do need at least 8 hours a night. Among the many benefits: Adequate sleep makes you feel better, decreases risk for cardiovascular disease, boosts memory and reduces the likelihood of being in a car accident.

Don't focus on dieting. Focus on eating. If you're hungry, you're more likely to overeat, especially in the evening. Instead, of sacrificing all day and gorging later, it's better to eat enough during the day to avoid hunger pangs and uncontrolled eating at night. Eat every four hours or so, and make sure to eat a "second lunch" -- think of it as another meal rather than a snack -- in the mid-afternoon to keep your energy up and make you less hungry in the evening.

See our recipes that go with this months theme!

Coconut Bliss
Grilled Salmon With Avocado Salsa
Chewy Raspberry Apple Granola Bars
Berry Good Smoothie

Mother's Day Special for 2015

This Mother's Day give a Healthy Living Choice with this great gift pack! This special is available for a limited time so get yours today! This special includes 1- Chocolate Blueberry Cluster and 1- 4oz Dried Blueberry. 

This product's price also includes shipping! 

Check it out now on our website!

April Events For SVO

We sometimes do events in our local area. This month we will be attending two events that we are very excited to share with you, and invite you to come out and see us! 

April 22, 2015

Earth Day Vendor Fair Hosted by First Alternative Natural Foods Co-Op

This event is going on at both of First Alternatives locations (South & North). We will be at the South Store location (1007 SE 3rd St.) from 12pm to 1:30pm. Then we will move over to the North Store Location (2855 NW Grant Ave.) and will be there from 2pm to 3:30pm. 

We will have our products with us and have sample available! YUM!

Check Out Our Facebook Event for the South Store Location

Check Out Our Facebook Event for the North Store Location

April 25, 2015

Step Into My Parlor Tyee Open House Hosted by Tyee Wine Cellers

You are cordially invited to join Tyee Wine Cellars (26335 Greenberry Rd) on the Buchanan Family Century Farm. Celebrating Tyee's 30th Annual ReOpening, the Buchanan Family will be hosting a "meet and greet" in Tyee's historic Milking Parlor turned Wine Parlor. Come see how we've aged! 

In addition to tasting new release 2012 Tyee Estate Barrel Select Pinot Noir, 2013 Tyee Estate Pinot Gris, 2013 Tyee Gewurztamier and 2011 Tyee Estate Barrel Select Pinot Noir, we will be featuring Winemaker's choice Tyee Library Wines and Tyee New Releases for tasting and purchase. 

Featuring: Marshall Adams on flamenco & classical guitar

Product Demos & Sales from:
Sunset Valley Organics (We will be there from 3:30 to 6pm)
Willamette Valley Cheese Company

Admission: $10 {waived for Tyee Wine Club Members + 1 guest}

Check Out Our Facebook Event For Tyee's Open House

See us on KVAL13!

In case you missed seeing us on KVAL13 you can see it below!

April Rain Brings May Flowers....

Or at least that's what they say. We have been getting our fair share of rain here on the farm. We are so happy spring is in full swing, for those of you who have been following us on Facebook you have seen all the photos we have been posting of the process our Blueberries have been going through into full bloom. They are so beautiful to see. Our Raspberries and Blackberries won’t be blooming until later, and when they do you can bet we'll be sharing! So be                                                                                                            sure to be following us on Facebook! We have also been selling a ton of our dried blueberries. They are so delicious and make for a great snack! They are great in homemade granola, trail mix, muffins, cold cereal, oatmeal, basically anything you can think of these guys are great to throw into! We dry all of them here on our farm. We start with our sweetest berries; that during our harvest are washed, and cleaned by going over our in house packing line. They are packed into 30 pound boxes and held in freezers until we are ready to dry them. Then when ever we are running low on our dried blueberries we grab a couple of boxes and start the process of drying them. We have two commercial dryers at our disposal. We fill them and let them dry for anywhere 8 hours to 10 hours depending on the weather outside. Then we run moisture tests to make sure everything is stable and won’t mold. Then we package them and have them ready to go!

We have also finally finished all of our pruning around the farm! It feels like we have been mentioning pruning forever, but it’s a lot of hard work, that takes care and time to be done right. It’s important to prune a plant, pruning influences how a plant grows. Depending on what you want out of the plant you can help determine what the plant puts it’s energy into. Either plant growth (more limbs) or production (more fruit). If you have plants that are very small, or that are young you want the plant to focus on growth. If your plant is nice and big, and mature then you would want more production. If you haven’t pruned your plants yet there is still time! See our blog post that is specific to blueberries. 

Office Hours:

Spring is here, but we are still on our “Winter” hours of Monday to Friday 10 am to 4 pm Pacific time.

Better Shipping Rates Are Coming

To An End

Those of you who have taken advantage of our offer we thank you so much, we are so happy we can provide these better rates! However we know some of you have been waiting to place that order. And now is basically the final call. For people in the states in the Pacific Northwest (including: Oregon, Washington, California, Idaho, Colorado, Montana, Nevada) we can easily provide better rates still. For anyone outside of these states please call us and we will see what we can do. As temperature rise we will no longer be able to offer these rates. April will be the last month we can offer general better rates, then it will be gone until next winter. You can call us at 541-752-0460 (Monday to Friday 10 am to 4 pm Pacific time).

Social Media Updates:

We have been hard at working updating and making changes. We are happy to announce our blog is finally back up and running. We would also like to announce our twitter account is back to being active. So all of those of you who prefer twitter to Facebook we will be posting a great deal there as well from now on. We appreciate all the patients everyone has had. This has been a very long bumpy road. We will continue to make more changes and improvements during the year and are excited for things we have coming.

You can find us now on Local Harvest. Local Harvest is a great resource to find farmers who produce local goods. They have a Local Harvest National Directory so even if you're on the East Coast you can use this to find farmers and vendors in your area! Click here to learn more about them.

Our Pinterest Board will be a continuation of Leap into Spring since we are just having so much fun finding recipes, gardening tips, decor inspiration, and all things to do with spring!

Organics To You

Some of you may already know about this company. For those of you who don’t they are a Portland, OR based company who has been delivery local goods to the good people of portland for the last 14 years. Now they have taken their business online and are buying products from vendors/farmers in Oregon to be delivered to anyone in Oregon! They have recently started buying our Blueberry Spread, we are so excited by their business and are happy to be supplying them with a fantastic healthy living choice! Click here to check them out.

Savings & Coupons

This month we have an ad in Willamette Living Magazine that offers a special code for our Tea. So keep your eyes peeled for that (this may also appear in the May edition, gotta keep you all on your toes)!

For those of you who use Facebook & Twitter we will be offering a code for our Teas here as well. Be sure to keep an eye out for those. They will be good for the whole month of April!

March Favorites

Here is a collection of recipes, articles, and other things we have found during the month of March that we wanted to share with everyone! 

GMO's: How To Avoid Them

Some French Toast Inspiration

Best Foods to Feed Muscles

Link To Recipe

Learn How This Family Grows 6,000 Lbs Of Food on Just 1/10th Acre

Beautiful Eggs for Easter

March 2015 Updates from Around the Farm

Spring is upon us!

We have been busy feeding our berries and getting them ready for spring. We are so excited to see those blossoms go into full bloom. The farm is so pretty then. Bob gave another soil talk here in Corvallis. Our hope is to soon make those talks available to you guys in one way or another. So something to look forward to! To see updates be sure to follow us on all our social media!

We have started applying foliar feedings to the Berry plants. A foliar feeding is used to supply the plant with minerals through the leaves and branches. We have found out that the leaves have microbes, just like the soil, that will digest these minerals making them more available to the plant. During different times of the year we help the plants grow or reproduce by the types of foliar minerals we have provided them. By understanding which minerals enhance growth or reproduction and the proper timing of each we can bring the plant closer to it's genetic potential (yield, nutrient density, sweetness and flavor). Every year we are learning more and more about how to use this very powerful tool.

Thanks to everyone who participated in our Very Lovely Giveaway last month, we hope to be doing more giveaways and contest in the future, so keep your eye out for them!

Office Hours Even though it is almost spring our office is still on “winter” hours. We are open at the farm, Monday to Friday from 10 am to 4pm Pacific Time.

Better Shipping Rates are Still Available!  Have a hankering for some delicious frozen berries, but don't want to pay an arm and a leg in shipping? We have great news! We are still able to ship by ground for our frozen berries! If your interested please give us a call at 541-752-0460 to place your order. We are unable to offer better shipping rates through our website, so you need to call us. This offer also excludes Alaska and Hawaii, sorry guys.  Leap into Spring! Is the theme of this months Pinterest Board, where you can find so many decor ideas, yummy recipes, and  so much more! Blueberry Power Muffins using Fresh/Dried Blueberries from Finger Prickin' Good Ingredients: 2 cups all-purpose flour 1 cup oats–quick or regular oats  2/3 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups honey nonfat Greek yogurt (I like Chobani) 2 large eggs, lightly beaten 4 Tablespoons unsalted butter, melted and slightly cooled 1 teaspoon vanilla extract 1 cup fresh blueberries (or try our dried blueberries) Directions: Heat oven to 350°. Coat muffin tin with cooking spray or liners. Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl. Combine yogurt, eggs, butter, and vanilla in a second bowl. Fold yogurt mixture into dry mixture; stir to combine completely. Gently fold in blueberries. Spoon into muffin tins (don't be afraid to fill them full). Bake until top is golden and springs back when you gently touch it, 20-25 minutes. Strawberry Cream Cheese Pastries Inspired byDitehood For the Pastries: 1 package (8-ounces) cream cheese, softened 2 sticks (16 tablespoons or 226 grams) butter, softened 2 cups all-purpose flour powdered sugar for dusting ½ teaspoon salt For the Filling: 1 package (8-ounces) cream cheese, softened ½ cup powdered sugar, or to taste (if you prefer it sweeter, add more) 1 teaspoon pure vanilla extract SVO strawberry jam Directions: In your mixer's bowl, beat cream cheese and butter until smooth, light and fluffy. Add flour and salt and continue to mix until thoroughly combined. Lightly dust work area with powdered sugar. Transfer dough to work area and shape into a ball. Divide it into 4 rounds; flatten each round and cover each pastry dough with plastic wrap. Refrigerate for 30 minutes. In the meantime, prepare the filling by combining cream cheese, powdered sugar and vanilla in your mixer's bowl. Beat until creamy and smooth. Set aside. Dust work area with flour. Remove dough from fridge and let rest for 5 minutes. Roll out each ball of dough to a ¼-inch thickness. Cut into 3x3 squares. Fill the center of each square with ½-teaspoon cream cheese mixture and ½ teaspoon strawberry jam. For a prettier presentation, using a pastry bag, you can pipe the fillings, one on top of the other. Overlap opposite corners of dough to the center and over the filling. Pinch seams together. Refrigerate for 1 hour. Preheat oven to 375. Bake 10 to 11 minutes, or until edges are browned. Cool completely. Serve.

Happy New Years!!

We at Sunset Valley Organics want to wish everyone a very Happy New Years! We hope everyone has a happy & healthy year! 

Delicious Snacks for Back to School

Back to school is such an exciting time of the year, but with school comes early mornings which some may not enjoy when they have come a custom to sleeping later. We have gathered up some yummy and creative ways to have fun when it comes to snacks, treats, and meals. 

 1) An Animal Snack Attack from sugarpop.com
There are 17 awesome works of art that are easy to create at home, while we can show you all 17 here are a few of our favorites. The only down side to these wonderful images is there are no recipes to go off of, however everything seems to be able to be recreated from just looking at the images. Have fun making these delicious treats!

2) Blueberry Pancakes from Baker by Nature
We might be a bit bias on this one, but blueberry pancakes are a great way to start the day! 

Ingredients:

• *Makes about 14 pancakes
• 3 large eggs, separated
• 1 cup full-fat sour cream
• 3 tablespoons whole milk
• 3 tablespoons dark brown sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons vanilla extract
• 2 teaspoons baking powder
• 2/3 cups + 2 tablespoons all-purpose flour
• 1 1/2 cups fresh blueberries
• 4 tablespoons butter, for the pan
• Maple syrup, for serving

Directions:

1. In a large bowl whisk together the egg yolks, sour cream, milk, sugar, salt, vanilla, and baking powder.
2. In a separate large bowl add flour and blueberries and toss to combine, making sure berries are fully coated in the flour.
3. Add flour mixture to the wet milk mixture, and stir just to combine; do not over mix! The batter will be thick, so don't worry if there's a lot of clumps left.
4. Add egg whites to a large bowl or the body of a stand mixer. Beat using a handheld mixer or the whisk attachment until the whites begin to form soft peaks.
5. With a rubber spatula fold egg whites into flour/cheese mixture, stirring until fully incorporated.
6. Melt 1 tablespoon of butter in a large skillet over medium heat.
7. Ladle 1/3 cup scoops of the batter into the skillet, only cooking a few at a time so they don't blend together.
8. Cook pancakes until the edges begin to brown and the top of the batter bubbles, then flip and cook for another 1-2 minutes. Repeat for all pancake batter.
9. Top pancakes with syrup and extra blueberries, or anything else your heart desires! Serve at once.

3) Homemade Goldfish Crackers

Sure you can buy them at the store, but if you make them at home, you can make them organic, and healthier. Adapted from food4tots

Ingredients:

• 1 cup (120g) plain flour.As an alternative you can use 1/4 cup plain flour, and 3/4 cup coconut flour (or even certified organic flour or certified organic coconut flour).
• 8oz (220g) sharp/extra sharp certified organic cheddar cheese, shredded.
• 60g cold butter cut into cubes
• 1/4-1/2 teaspooon sea salt
• 2 tbs cold water

Directions:

1. Using a pastry blender, cut butter into the flour until it forms coarse crumbs.
2. Add sea salt to mixture.
3. Add shredded cheese and cut into the mixture.
4. Add water, 1 tablespoon at a time.
5. use hand to form dough and divide into 2 portions. Wrap them in plastic and chill for 20 minutes (or longer).
6. Preheat oven to 350 degrees. Line baking trays with parchment paper. 
7. Take out one portion of the dough from the fridge. Work with one portion at a time. Place dough in between two sheets of wax paper or cling wrap. Roll dough out to 3mm (1/8 in) thickness. Cut out shapes with your choice of cookie cutters and transfer to baking tray. 
8. Use chopstick or toothpick to make the eye balls, and the prong of a for to carve a curvy lip. (this step is optional)
9. Gather all the trimmings and re-roll. Repeat until all the dough is used up. 
10. Bake or approximately 15-17 minutes, until the crackers are crispy and golden around edges. Timing will vary according to size and shape of your crackers. Cool for 10 minutes on baking tray before transferring to a wire rack to cool completely. Sore in an airtight container. 

Notes: 

1. You can substitute it with 50-100% whole wheat flour.
2. Shred the cheese finer than what is shown in the photo so that you can easily cut them into the mixture.
3. Get orange cheese if you can.
4. If you have food processor, pulse everything (except water) together until the dough resembles coarse sand. Then follow with step 4.
5. Thinner dough means crispier crackers; thicker dough means puffier, more bread-like crackers. But, the dough must not be too thin or else the crackers will be difficult to handle.
6. Crackers will turn soft pretty fast even they are kept inside an airtight container. Best to be eaten immediately or within a day or two. To extend them for a week or so, I keep them in the fridge. Lightly warm them up in the toaster oven when I want to eat them.

April Magazine of the Month

If your like us, here at SVO,  we get magazines in the mail, not as much as it use to be but there are still some. With the switch to digital it seems like ads are what make up the magazines that are out on the shelfs. We think this is annoying, we want more content! Well luckily there is a magazine that focuses on content and not ads.

CUISINE at home Magazine is packed full of recipes, it comes every two months and is a publication under the August Home Publishing, they publish other magazines such as Woodsmith Magazine, ShopNotes Magazine, My Home My Style Magazine, and Garden Gate Magazine. Just like any other magazine it's got a table of contents, but unlike other magazines the table of contents is on the first page, followed by a note from the editor, no pesky ads. So refreshing!

There is a 'tips & timesavors' bit and from there on its nothing but recipes. Not a single ad insight.

So if you haven't already check out this magazine we highly recommend it.

Here is a recipe from the latest issue we can't wait to try out:

Strawberry & Pineapple Trifles
with amaretto & vanilla yogurt

Calories:261
Makes 4 servings
Total Time: 30 minutes

1 Cup diced fresh strawberries
1 Cup diced fresh pineapple
2 Tbsp. Amaretto liqueur juice of 1/2 a lemon
1/2 purchased angle food cake, cubed (3 cups)
1 Cup fat-free vanilla yogurt
1/4 Cup roasted, salted almonds, roughly chopped
4 Sprigs fresh mint

Macerate: Strawberries and pineapple in Amaretto and lemon juice, 15 minutes.

Layer: Half of the angle food cake on bottom of four 1 1/2-cup trifle dishes; top with half the strawberry mixture, half the yogurt, and half the nuts. Repeat layering.

Garnish: Trifles with mint. Serve trifles immediately or chill until ready to serve.

Perserving: 261 cal; 6g total fat (0g sat, 0g mono, 0g poly); 1mg chol; 322mg sodium; 43g carb (3g fiber; 17g total sugar); 8g protein; 1mg iron; 156mg calcium.

Smoothies! Everyone Loves Smoothies!

There is an endless amount of delicious types of smoothies that can be created and if your like me you never make the same one twice, if when trying! Here are some recent yummy smoothie I have come across. Enjoy!

Strawberry Banana Pineapple Smoothie (vegan, GF) - No Added Sugar

YIELD: about 20 ounces, serves 2

 

PREP TIME: 2 minutes

 

COOK TIME: 0 minutes

TOTAL TIME: 2 minutes

INGREDIENTS:

8 ounces strawberries (about 2 cups, I used whole, frozen berries)
2 medium ripe bananas, peeled (previously frozen into chunks is ideal)
about 1 cup pineapple juice, or as necessary (substitute with orange juice or your favorite juice medley)

DIRECTIONS:

1. To the canister of a blender, add the strawberries, bananas, and about 1/2 cup juice. Add enough juice only as necessary to get blender moving and until desired smoothie consistency is reached.
2. Blend on high power until smooth and creamy. The longer you blend, the fluffier the mixture tends to become due to the bananas.
3. Pour mixture into 2 glasses and serve immediately. Extra portion will keep airtight in the freezer for up to 1 month (cover a freezer-safe glass with plasticwrap or place inside a ziplock to prevent freezer smells). Allow to come up to room temp for about 30 minutes before serving.

From Averie Cooks

Berry Green Smoothie

Prep time: 5 mins

Total time: 5 mins

Make-ahead freezer friendly smoothies that are healthy, nutritious and so refreshing for your mornings!

Ingredients

• 1 cup spinach leaves
• 1/2 cup frozen blueberries
• 1/2 cup frozen raspberries
• 1 ripe banana
• 1/2 cup milk
• 2 tablespoons old fashioned oats
• 1 tablespoon sugar, or more, to taste

Instructions

• Combine spinach, blueberries, raspberries, banana, milk, oats, sugar and 1 cup ice in blender until smooth.
• Serve immediately.

From Damn Delicious

Blackberry Coconut Smoothie 

Ginger and toasted coconut give this breakfast smoothie a nice kick.

Ingredients

• ½ cup frozen blackberries
• ½ frozen banana
• 1 teaspoon chia seeds
• ¼ inch piece of fresh ginger
• ½ cup almond or coconut milk
• 2 tablespoons toasted coconut

Directions: Combine all the ingredients and enjoy! 

GMO's, Monsanto, & Your Role

The issue of GMO's are becoming a hotter and hotter topic, and there is a serious demand for labeling of foods that contain GMO's or don't. The good news is that if your buying your food from Certified Organic farmers or sources then that food does not contain any GMO's. This is because of the use of GMO's is prohibited in Certified Organic practices by the USDA, "The use of genetic engineering, or genetically modified organisms (GMOs), is prohibited in organic products. This means an organic farmer can’t plant GMO seeds, an organic cow can’t eat GMO alfalfa or corn, and an organic soup producer can’t use any GMO ingredients. To meet the USDA organic regulations, farmers and processors must show they aren’t using GMOs and that they are protecting their products from contact with prohibited substances, such as GMOs, from farm to table." Organic 101: Can GMOs Be Used in Organic Products?

In the aspect of getting legislation passed that would require companies to say whether or not their product contains GMO's there is a large push for it not to pass. Most of the pressure is coming from a company called Monsanto, they are the same company that produces round-up. 

For more information about what exactly a GMO is click here, it's a great article that explains the difference between non-GMO and GMO. 

The best thing that anyone can do while the politicians sort things out is to support you local Certified Organic Famers. Your supporting your local community, and your putting your money into what you believe is right for your health. 

Hope this helps everyone out a bit, we will be continuing to follow this topic through its process. 

A Healthy Halloween

Here are some yummy recipes to inspire a happy & healthy halloween!

Happy Halloween Snacks!
Cut bananas in half.  Press in mini chocolate chips for eyes and a regular chocolate chip for the mouth.Peel tangerines.  Add sliced celery for the stems.




Funky Frankenstein

Spread some mayo, bread spread or flavored cheese spread on a slice of bread. Lay some cucumber ribbons and top with slices of carrot , 

olive, pea , and red bell  pepper ( for mouth). Use cheese and nachos to

 make teeth , scar and hair respectively. Draw some funky features 

on a hard boiled egg andf let the fun begin.

Juicy Jack- o - Lantern 

Spread some mayo, bread spread or flavored cheese spread on a slice

 of bread. Lay some carrot ribbons and top with some beet and cilantro.

Draw a scary eyeball and veins  on a hard boiled egg and let the fun begin. 

 Yummy Mummy 

Spread some hummus, pesto  or flavored cheese spread on a slice

 of bread. Lay carrot & olive eyes & top with radish  ribbons . Draw 

some zombie features on a hard boiled egg n get ready to cast a spell. 

Halloweggs 

Some unshelled hard boiled eggs & colorful food markers &  is 

all that you need to make this lil Halloween edible craft. 

Source: Little Food Junction