Blender OnGuard Pumpkin Bread

Dry Ingredients:
1 1/3 Cups whole Buckwheat
3/4 Cup whole Flax Seeds
3/4 Cup Quaker Oats

2 tsp. Baking Soda
1 tsp. aluminum free Baking Powder
1/2 tsp. Salt
2 tsp. Ground Cinnamon

Wet Ingredients:
1 1/4 Cups Water
1 Cup Agave or Honey
1 tsp. Danncy's Mexican Vanilla
1 medium sized Organic Apple
1 1/2 Cups of cube cut pumpkin (no need to remove skin)
15 oz. can of Pumpkin Puree
3 drops OnGuard

Optional:
1 Cup Walnuts
1 Cup Dairy Free Chocolate Chips

Put the first three dry ingredients in a vitamix, blendtec, or ninja blender.  Blend into a nice flour.  Pour it into a bowl.  Add the next four ingredients and stir in well.  Then place the wet ingredients into the blender and blend those well.  Pour into the dry ingredients and stir until well incorporated.  Add any optional ingredients at the end.  Grease a bread or bundt cake pan and pour mixture in.  Bake at 350 degrees for 45-50 min.  This usually makes two loaves for me.  Easiest and fastest whole grain bread you'll ever make.  And super yummy.  At my house, the two loaves are gone in about an hour.  

A spin on the Citrus Sunshine Juice by Jennifer Cornbleet

I love this juice! The lemon touch gives a je ne sais quoi to this juice that I know you will just love. This is a recipe from the book Raw Food Made Easy

Serves 2

INGREDIENTS

• 2 Oranges
• 1 Grapefruit
• 1/2 Lemon

Romy's variation is to add:

• 1 banana 
• 1 tbs of kefir (up to you whether you use the vegan or non vegan version) 
• 2 pitted dates

PREPARATION

1. Cut the oranges, grapefruit and lemon in half crosswise. Extract juice with a citrus juicer or reamer. 
2. Blend banana, kefir, dates with juice. Serve immediately.