Coconut Citrus Fudge

Coconut Citrus Fudge
Posted At : December 29, 2010 11:25 AM
Coconut Citrus Fudge
photo by recipe author

Servings: 12
Preparation Time: 15 minutes (plus chilling time)

* 1 cup coconut cream concentrate
* 2-3 tablespoons raw honey
* 2 tablespoons coconut oil, melted
* 1 tablespoon orange, lemon, grapefruit or other citrus zest
* 1 teaspoon orange, lemon, grapefruit or other citrus extract (if using oil, use a few drops)

1. In a food processor, pulse coconut cream concentrate and honey until combined. Then, with the processor running, add the coconut oil in a steady stream. Add zest and extract or oil, and mix until combined.

2. On a cookie sheet lined with parchment paper or wax paper, spoon mixture and form into a rectangle. Press with your hands to make the thickness even, about 1/4 inch thick. Chill for 30 minutes in the refrigerator.

3. Remove from the fridge, and lift parchment or wax paper off the cookie sheet and transfer to a cutting board. Cut into little squares or whatever bites you like.

4. You can store these in the fridge, or even on the counter in an airtight container. The coconut cream concentrate keeps its shape well, even at room temperature.

Enjoy!

Recipe submitted by K, Tempe, AZ

I don't know about you but these sound amazing and I can't wait to try them!

Cranberry Chicken Salad

Cranberry Chicken Salad

Canned 98% fat free chicken
Handful of Crasians (dried  cranberrys)
Chopped red onions
low fat salad dressing
your favorite bread roll, or wrap

Amazingly this tastes great! I didn't add in amounts as I use huge can's of chicken from Sam's and then we eat this for days. Yes this picture is a sandwich on a salad plate so its not quite as huge as it looks.
Side salads go great with this master piece.

Omelets

 

Now hardly a person has touched a frying pan that doesn't know how to make an omelet. The magic of omelets is choice.

Pictured above is a Egg, Cheese, Salsa, Onions, Peppers, and Mushrooms. I made this one for my hubby.

Mine had, Eggs. Cheese, Olives, Onions and Peppers.

His was perfect for him and mine for me. If you have company over you can have the ingredients prechopped and ready so that they can quickly pick what they like. 

Only down side some are allergic, diets or are vegans.

Cooking tips for eggs. Mix in another bowl while you get your pan nice and hot. Have a flexible spatula ready and immediately move the eggs around in your pan before lowering your temperature. If you are cooking scrabbled eggs never lower the temp.

Fun Turkey Melts

Ingredients

Sandwich roll of your choosing
sliced turkey (also of your choosing)
cranberry relish (we use a handful of cranberry's plus one orange chopped together with a little sweetener added in)
several sliced of jalapeno cheese.

Heat oven to 350 cook for 20-30 min. until cheese is melted. If you are cooking this with something else at a higher temp cover with tinfoil.

The end result looks a little like this. While it won't be something we eat once a week its a great end of the holiday's recipe when bread, turkey and cranberry relish is something we have extra of. Its also a great break up if you are like me and fix a standard set of meals. I add in these types of foods once a week to break up the mundane and still stay on budget, with a easy to cook flavorful dish.

If the jalapeno cheese is on the spicy side for you you can use half of the jalapeno and another soft buttery cheese like Gouda.

Enjoy!
Next up will be omelets!

Thanksgiving meal a little late

How nice my dining table looked before we started to devour the food.

Thanksgiving is a day when people all over the USA eat to excess. 

We are no different, our difference is that we eat a healthier meal.

boneless turkey breasts (they cook faster)

Yams with butter and cinnamon

green beans and butter

zucchini, squash and peppers with basil

home made cranberry relish

potato rolls 

and two

weight watchers pumpkin pies

We have learned that if we keep food simple, not adding in the extra soups, sugars and sauces it tastes just as great without the mind crushing comatose after dinner crash.

I have many other recipes from Thanksgiving week that I need to post, but it may take some time. I am now in full Christmas gear and Christmas in our family means Chinese! 

YUM!

Home Made deodorant and a cake blog to drool over!

Home Made Coconut Deodorant From Antika Moda

Ingredients:
5-6 tablespoons of pure coconut oil (found at any health food store)
¼ cup baking soda
¼ cup corn starch

Instructions:
1. Mix all 3 ingredients well until it’s the consistency of a soft deodorant bar
2. I put this mixture into an old deodorant container for easy use, but you can store it however you choose
3. Rub a small amount onto (clean!) underarms

It lasts all day, smells fresh (faintly of coconut), and keeps you dry!
The cool thing about this mixture is that each ingredient has a purpose:
Coconut oil kills bacteria
Baking soda is a deodorizer
Corn starch absorbs wetness
(For Men and Women)

For those out there like me that search strenuously for good natural aluminum free deodorant this is amazing!
I have left my Toms of Maine (a good product) and will make my own  - especially since Coconut is my favorite smell right now.

Next up I have a link from Texas Monkey, titled Dress up Cakes!
I will find a way to dress up some cakes for Thanksgiving! Don't worry I will blog photos of my attempts!

Turkey Italian Spaghetti and composting tips

Italian Turkey Sausage Spaghetti

One package sweet lean Italian turkey sausage
One package angel hair pasta
One can of spaghetti sauce (my favorite is the four cheese but garlic is great as well!) Wheat or veggie is nice.

See how simple? Of course you do! Almost everyone I know can cook this meal without a recipe, what is great about it is how versatile it is. You can make it healthy by getting wheat or veggie noodles instead of the normal gluten loaded white. I also opted for a healthier sausage and was not disappointed by the taste or texture. It was even a easy win with the kids!

Cook all ingredients according to packaging

This is perfectly acceptable for the mid cooking stage - even if the sausage doesn't look as great as the normal high calorie cheese filled red meat varieties - never fear it looks great when its done!

Now on to composting tips and how to reduce waste in the kitchen.

Tips to reduce waste.
How to make your own compost bin - I am keeping this on file for next summer!

Things to compost:

• Animal ( cow or horse) manure
• Cardboard rolls
• Clean paper
• Coffee grounds and filters
• Cotton rags
• Dryer and vacuum cleaner lint
• Eggshells
• Fireplace ashes
• Fruits and vegetables
• Grass clippings
• Hair and fur
• Hay and straw
• Houseplants
• Leaves
• Nut shells
• Sawdust
• Shredded newspaper
• Tea bags
• Wood chips
• Wool rags
• Yard trimmings

Things not to compost and why:

• Black walnut tree leaves or twigs
• Releases substances that might be harmful to plants
• Coal or charcoal ash
• Might contain substances harmful to plants
• Dairy products (e.g., butter, milk, sour cream, yogurt) and eggs
• Create odor problems and attract pests such as rodents and flies
• Diseased or insect-ridden plants
• Diseases or insects might survive and be transferred back to other plants
• Fats, grease, lard, or oils
• Create odor problems and attract pests such as rodents and flies
• Meat or fish bones and scraps
• Create odor problems and attract pests such as rodents and flies
• Pet wastes (e.g., dog or cat feces, soiled cat litter)
• Might contain parasites, bacteria, germs, pathogens, and viruses harmful to humans
• Yard trimmings treated with chemical pesticides
• Might kill beneficial composting organisms

I have only been in my home for three weeks so I focusing on repairs and will start my compost pile hopefully next spring.
Never fear I have started a different type of compost project that I am blogging on another blog
To follow please click the link.

Thanksgiving Meal Plan #1

Sorry I have not been posting, but right now my meals are frozen or turkey sandwiches. We are still unpacking and fixing up the house for our house guests for Thanksgiving.


Now for those that haven't heard on Thanksgiving day I will be serving 11 people!
We had to go out and buy extra dishes to handle the load and are begging chairs from dad and diane!

Menu (Subject to change)

3 Turkey breasts - cooked and then covered with Mango Chutney

Yams - cooked with light butter and cinnamon

Green beans with butter

Squash, Zucchini, peppers cooked with basil

Served with a side salad and side butter wheat rolls

Diane will be bringing somethings... maybe a sausage stuffing, cranberry relish and of course chairs!
We are trying to have a more friendly pcos as well as a frienludly diet for my other sister who is taking meds for blood clots - this is the type of flavor challenge that I love!

Addicted to Tea

Yes I know another product review, but hey I don't have a kitchen right now so cooking is a little hard.

Arizona green tea with ginseng and honey, even my BFF has the cover of this bottle memorized.
Why? Because if this one isn't in the store I don't buy.

Normally... which is where, of course the story starts.

This week my BFF saw my disappointment for my store being out of stock again and helped me decide to try the store knock off brand.

YEW! YUCK! GROSS!!!

Alright the Arizona Tea group has created a delicate blend of the three flavors, its smooth, sweet, light and best of all the tea is tasty.
I can say this with all sincerity as I am a tea connoisseur, re ally I even have my favorite tea shipped to me as its only made one place in the world.

The big blue store chain that will remain nameless, although, most people can guess who, must not drink the item before selling it. They sell a Green tea with honey and ginseng, the tea tastes between old and burnt, and the ginseng is too heavy so it leaves a sharp after taste that they try to cover by adding to much honey.

Seriously?

I dumped the offending product down the drain and replaced it with two bottles of Arizona. Reaffirming that some things can be duplicated (mac and cheese, cleaners, and cheap frozen pizza), but not everything. Some products can not be replaced and are not worth the thirty cents you might save.

Tuna Fish over Rice

Tuna Fish Over Rice

1/4 C. Butter (can not be substituted)
1/4 C. Flour
2 C milk  (if using skim or whole read note at bottom)
1 can of Tuna
salt and pepper to taste
2 Cups cooked white rice

Melt butter, slowly add in flour. Add milk slowly, mixing it in well until nice and creamy. Once it thickens and bubbles add drained tuna stir and add in salt and pepper to taste.
Serve over cooked rice.
Can easily be doubled to serve 6-8 people.
Taste great with peas added in.

Note:
If using skim milk add in 1-2 extra tsp flour. If using whole milk subtract 1-2 tsp of flour.
This addition and subtraction is to keep the correct amount on thickness.

Naborhood Bakery and Quiche Recipe

I promise I will not often review restaurants here on this food blog I will reserve this for my favorite places and will try to always share a recipe from the restaurant mentioned.
I love this little bakery they make incredible sandwiches! The Naborhood Bakery is a tradition among family and friends. We will go spend the day out shopping and walking around Gardener Village and will always make time for food from this cute little cottage.

I have never been served a tiny portion (even when ordering a half sandwich), it is always clean, the staff friendly and the food amazing! I have been eating at this restaurant for over ten years, closer to fifteen and I have loved every bite!
Ironically the recipe I am going to share for you I have never tried yet - when you find your favorites you tend to stick with them, but this is on my list.


Naborhood's Quiche
from Naborhood Bakery, Gardner Village, 1100 W. 7800 S., West Jordan

Crust:
1 cup vegetable shortening (do not use butter or lard)
¾ tsp. salt
2 cups flour
¼ cup cold water

• Put shortening into bowl and add salt and half of flour.
• Stir with a spoon until ingredients cream together and mixture is smooth and satiny.
• Add water and remaining flour.
• Stir until mixture clings together in a ball.
• Do not be afraid to handle.
• Roll out as desired (should make 2 shells).
• Line a 9" pie plate with crust.

Filling:
12 eggs
¼ cup heavy cream
½ cup water

• Beat eggs, cream and water together.
• Place any or all of the following in the crust:
  • ¼ cup chopped tomatoes
  • ¼ cup chopped olives
  • ¼ cup chopped mushrooms
  • ¼ cup chopped red onions
  • ¼ cup chopped spinach
  • ½ cup shredded cheese
• Pour egg mixture over vegetables.
• Add salt and pepper to taste.
• Bake in preheated oven @ 350 for 35-40 minutes            

Asian Yums!

Thai Chicken Stir-Fry
cook time: 35 mins
servings: 4
This light chicken stir-fry recipe definitely has the look and taste of Thai cuisine with its colorful assortment of vegetables and bold flavorings of fish sauce, crushed red pepper, garlic, ginger, and peanuts. Knowing the proper method for mincing garlic is beneficial when preparing this tasty stir-fry.

ingredients

* 1 pound skinless, boneless chicken breast halves
* 1/4 cup rice wine
* 3 tablespoons reduced-sodium soy sauce
* 2 tablespoons water
* 1 tablespoon fish sauce (optional)
* 1-1/2 teaspoons cornstarch
* 1/2 teaspoon crushed red pepper
* 1 tablespoon cooking oil
* 1 teaspoon grated fresh ginger
* 2 cloves garlic, minced
* 1-1/2 cups bias-sliced carrots (3 medium)
* 2 cups fresh pea pods, tips and strings removed, or one 6-ounce package frozen pea pods, thawed
* 4 green onions, bias-sliced into 1-inch pieces
* 1/3 cup dry roasted peanuts
* 2 cups hot cooked rice
* Chopped peanuts (optional)

directions

1. Cut chicken into 1-inch pieces; set aside.
2. For sauce, stir together rice wine, soy sauce, water, fish sauce (if using), cornstarch, and red pepper. Set aside.
3. Pour oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add ginger and garlic to wok; cook and stir for 15 seconds. Add carrot; cook and stir for 2 minutes. Add pea pods and green onion; cook and stir for 2 to 3 minutes more or until vegetables are crisp-tender. Remove vegetables from wok.
4. Add half the chicken to hot wok. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Remove from wok. Repeat with remaining chicken. Return all chicken to wok. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok. Stir in 1/3 cup peanuts. Cook and stir for 1 to 2 minutes more or until heated through. Serve with rice. If desired, sprinkle with additional chopped peanuts.
Makes 4 servings.

Peanut-Chicken Bowl 

• 2 3-oz. pkg. Oriental-flavored ramen noodles
• 3 cups cut-up vegetables, such as broccoli florets, red sweet pepper strips, halved pea pods, and/or thinly sliced carrots
• 1-1/4 cups water
• 1/4 cup peanut butter
• 1/4 cup soy sauce
• 2 Tbsp. packed brown sugar
• 1 Tbsp. cornstarch
• 1/2 tsp. crushed red pepper
• 2 cups chopped cooked chicken
• 1 8-oz. can sliced water chestnuts, drained
• 1 8-oz. can bamboo shoots, drained
• 1/4 cup chopped peanuts
• 1/4 cup sliced green onions

directions

1. Set aside 1 seasoning packet from noodles to use in recipe; store remaining packet for another use. In a large saucepan bring 2 quarts water to boiling. Break up noodles slightly and add to water along with cut-up vegetables. Return to boiling; reduce heat. Boil gently, uncovered, for 3 minutes. Drain and return to saucepan.
2. Meanwhile, for sauce, in a medium saucepan whisk together the 1-1/4 cups water, peanut butter, soy sauce, brown sugar, cornstarch, crushed red pepper, and seasoning packet. Whisk until smooth. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Add chicken, water chestnuts, and bamboo shoots to sauce; heat through. Add to noodle mixture in saucepan. Toss to combine. Top with peanuts and green onions. Serve immediately. Makes 4 (1-1/2-cup) servings.

I have not had a chance to try either of these but they look and sound incredible so I am blogging them as a future try. If you try them this week please let me now what you think of them!

Healthier Pumpkin Cheesecake

This was winner from last Thanksgiving! There are many ways to indulge your senses and your taste buds without having to over indulge your waist line! This thankfully is one of them!

Last years photo taken by me and I plan on serving this version again! We served it cold with sugar free cool whip and loved every bite.

PUMPKIN CHEESECAKE

2 2/3 c. Weight Watchers lowfat cottage cheese 1/2 c. Weight Watchers nonfat plain yogurt 1/4 c. granulated sugar 2 egg whites 1 tsp. vanilla extract 1 c. canned pumpkin (no sugar added) 1/3 c. frozen apple juice concentrate, thawed 3 tbsp. all-purpose flour 1/2 tsp. cinnamon 1/4 tsp. nutmeg 1/8 tsp. cloves Place first 5 ingredients in food processor; process until smooth, about 2 minutes. Add pumpkin and remaining ingredients; process until combined. Pour into a 9-inch nonstick pie pan; bake in preheated 350 degree oven for 1 hour. Let cool. Cover; refrigerate until firm, at least 5 hours or overnight. Makes 8 servings.SERVING SUGGESTION: Drizzle 1 oz. melted chocolate over finished cake. Decorate as desired with 1/4 cup whipped topping.

Chai Tea and Diet helps

This is an amazing tea! Its a Caffeine free, gluten free, all natural tea.

Chai Tea

One cup hot water (boiling or pre boiling)
One tea bag of the Bengal Spice Tea
1/4 C. milk
1 tsp. sweetener (sugar, honey, whatever your personal preference is)

This makes a very tasty sweet Chai tea, one that I am now in love with! I highly recommend this drink!

Now I found a great article tonight featuring 25 great dieting tips.
Run by check it out and get some wonderful ideas!

S'more Pie - Fail

S'more Pie recipe

2 pre packaged graham cracker crust
1 package milk chocolate or semi sweet chocolate chips
1 lg Marshmallow puff cream

Fill the bottom of each pan with the desired amount of chocolate chips (I recommend not using the whole bag).

Cook at 350 for 8-10 minutes pull out and use a spatula to smooth the chocolate chips into a nice melted mush.

Add one half of the marshmallow cream to each half, don't worry about smoothing it out just plop it on top, put it back in the oven at 350 for another 5-8 minutes then smooth out the top with a spatula. Set aside for half an hour.

This can be served room temperature, refrigerated or frozen if you don't value your teeth to much.

For me this recipe was a fail, while it cooked great, the texture was great and the initial first taste was great, it was just far too sweet. Something this over the top sweet, is not yummy and ended up more in the gross category, than the this was a good idea but failed category.

Maybe someone else has done it better, or really likes the diabetic insulin crashing feeling so I am posting it.

Do you like really sugary treats? Have you tried a version of this that didn't make you want to puke?

Wassil or Russian Tea

my mess

Ok this is a long story but when I was growing up my Mama was given a Wassil mix from our neighbor as a Christmas gift. We loved it so much that Mama asked for the recipe our neighbor then explained she had bought it from a co-worker who had since then quit.

After that both mama and our neighbor started trying out different recipes for this fabulous drink. Several years and many recipes later they both fell in love with this recipe.
Which is made using easy to get American ingredients (nice for me since this is very popular in Sweden, Russia ect) the first couple of recipes they tried had harder to get ingrediants.

 

When its almost done but not mixed it looks like this!

When its all mixed up it looks like this!

Then add around 2 tbls to a large cup of hot water.

Stir and enjoy!

Yummmmm!!!


Wassil or Russian Tea Recipe


Mix together in a large container

2 cups Tang

1 1/2 cups Sugar

3/4 cups Instant Tea

1 pkg Jello (any flavor) I prefer the new tropical fusion however orange or lemon work well too)

3 Tbls Lemonade drink mix

2 tsp Cinnamon (ground)

1 tsp Allspice (ground)

1 tsp Cloves (ground up - can use fresh just grind your self I personally have a an electric coffee grinder just for grinding spices!)

Make sure to have a tight lid, as this should last you a full winter, even if you share with a friend!

Hot Dogs, Peas and Rice

Now this gem my parents found thirty some odd years ago in a starving student recipe book.

Total cooking time 20 min total prep time 5 min

Hot Dogs, Peas and Rice

1 pkg Hot Dogs
1 1/2 C. uncooked Rice
1/2 - 3/4 C. Peas
1/4 C. Butter (separated)
salt to taste
pepper to taste

Cut up hot dogs into bite size pieces cook with peas. (This is a personal preference they can be cooked separately.)
After the water is warm remove one cup and add to rice along with 1 Tbls. butter. cook rice according to directions. Add more water to hot dogs and peas if needed. Bring to a boil then lower the heat so they will be done cooking at the same time as the rice.
Drain Hot dogs and Peas add to a large bowl with the remaining butter. Add in the rice, mix and serve. Adding salt and pepper to individual taste.

Also as we needed to cook this often when we were really on a shoestring budget, we added in other spices to change the flavor. Our favorites were Adobo, Seasonal, and Lemon Pepper.

Coconut Cocoa and more

I have to tell you this is an amazing tea! It has a rich yet smooth flavor that doesn't fade or loose its attractiveness as the cup cools.
Naturally caffeine free, this is a great diet help especially during the holidays! You know when your co-worker loads the large candy bowl with tempting treats that fill the air beckoning to you. Instead of giving in, make a cup of Tea!

This is another hidden gem that I picked up at IKEA. If you have an IKEA near you I would highly recommend you run there and by this!
Why?
1. Its full of amazing easy to cook healthy meals
2. Its only 3.00!
3. It's being phased out once your store is sold out - its gone!

I will be adding recipes from this book later on, they really are great and each recipe comes with a color photo - something I love!

Labor Day Treats

I found a post on the web titled "A full Labor day picnic in five fifteen minute dishes." They were just too good to pass up. So I am trying four out of the five as my BFF is allergic to tomatoes and its my belief that they will be a hit!

This blog is mainly my virtual cookbook, in case of fire, flood or other damage this will be where I keep a stored record of my favorite dishes. Not to mention the odd, "Oh that looks really yummy!" Treasure that I find online and want to keep a copy of until they have been tried. I will then review and add into the Yes! or the No! Categories that will be made later.

First up on the list for today minus the yummy photos is!

BBQ Chicken Sandwiches

Active time: 10 minutes | Total: 10 minutes

1/2 cup shredded cooked chicken
1/4 cup shredded carrots
2 tablespoons barbecue sauce
2 teaspoons light ranch dressing
1 small whole-wheat sandwich bun
1 leaf romaine lettuce

Combine chicken, carrots and barbecue sauce in a bowl. Spread ranch dressing on the bun. Top with the chicken mixture and lettuce.
Makes 1 serving.

Per serving: 323 calories; 8 g fat (1 g sat, 2 g mono); 62 mg cholesterol; 38 g carbohydrate; 26 g protein; 4 g fiber; 729 mg sodium; 456 potassium.
Nutrition bonus: Vitamin A (100% daily value), Selenium (56% dv).

Active time: 15-25 minutes | Total: 15-25 minutes | To make ahead: Cover and chill for up to 2 days.


Broccoli Slaw

4 slices turkey bacon
1 12- to 16-ounce bag shredded broccoli slaw or 1 large bunch broccoli (about 1 1/2 pounds)
1/4 cup low-fat or nonfat plain yogurt
1/4 cup reduced-fat mayonnaise
3 tablespoons cider vinegar
2 teaspoons sugar
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
1 8-ounce can low-sodium sliced water chestnuts, rinsed and coarsely chopped
1/2 cup finely diced red onion (1/2 medium)

1. Cook bacon in a large skillet over medium heat, turning frequently, until crisp, 5 to 8 minutes. (Alternatively, microwave on High for 2 1/2 to 3 minutes.) Drain bacon on paper towels. Chop coarsely.
2. If using whole broccoli, trim about 3 inches off the stems. Chop the rest into 1/4-inch pieces.
3. Whisk yogurt, mayonnaise, vinegar, sugar, salt and pepper in a large bowl. Add water chestnuts, onion, bacon and broccoli; toss to coat. Chill until serving time.

Makes 8 servings, 3/4 cup each.

Per serving: 80 calories; 4 g fat (1 g sat, 1 g mono); 9 mg cholesterol; 9 g carbohydrate; 3 g protein; 3 g fiber; 297 mg sodium; 181 mg potassium.
Nutrition bonus: Vitamin C (70% daily value).


Strawberry - Raspberry Sundae

Active time: 10 minutes | Total: 10 minutes

1 cup strawberries, plus more for garnish
1/2 cup raspberries, plus more for garnish
2 tablespoons sugar
1/2 teaspoon lemon juice
2 cups nonfat vanilla frozen yogurt

Puree strawberries and raspberries with sugar and lemon juice in a blender. Serve over frozen yogurt and top with sliced strawberries and raspberries, if desired.

Makes 4 servings.

Per serving: 130 calories; 0 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 28 g carbohydrate; 5 g protein; 2 g fiber; 65 mg sodium; 293 mg potassium.
Nutrition bonus: Vitamin C (45% daily value), Calcium (20% dv).

Cherry-Mint Spritzer

Active time: 10 minutes | Total: 10 minutes

1 cup pitted fresh or frozen (thawed) cherries
1/4 cup fresh mint leaves, plus 4 sprigs for garnish
8 teaspoons sugar
1/4 cup lime juice
3 cups cherry-flavored seltzer

Divide cherries, mint leaves and sugar among 4 glasses. Mash everything together with the back of a wooden spoon. Stir in lime juice. Fill glasses with ice and top with seltzer. Garnish with mint sprigs.

Makes 4 servings.

Per serving: 63 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 16 g carbohydrate; 1 g protein; 1 g fiber; 2 mg sodium; 130 mg potassium.
Nutrition bonus: Vitamin C (15% daily value).

Also just for fun check out the 10 tricks for improving your memory!