Last night I had my good friend Jessica come over and we had a Jamberry Nail Party. She is a Jamberry Nail consultant and she is such a fun, high energy, kind, caring, wonderful person (the list could go on forever and her awesome qualities!) and she had her son the day before I had Kyri. We both have no tattoos and matching wedding rings, oddly enough. Here is her Jamberry Nail page on facebook. Make sure you check it out and 'like' her page.
I invited some friends and my mom invited a couple of her friends and we had a blast. It was so nice to finally have a girls night and I just love hosting parties. Kyri slept so well and the other two kids were out with family so it was just perfect. It was so nice getting to bond with my girlie friends and have a night drooling over nail patterns and talking about beauty, family, pets and our men.
I made this apple crunch, a cashew cheese ball and veggies with dip. It all was a success and had many people ask for this recipe so here it is!
Serves 10 or 1 large ziplog bag of granola
Ingredients & Instructions:
- 1 cup raw walnuts
- 1 cup raw cashews
- 1 cup raw almonds
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
in filtered water for 4 hours. Rinse.
Melt on low temp, in a pan,
- 1/2 cup raw almond butter (optional)
- 1 tsp pure vanilla extract
- 1/4 cup unpasteurized honey or agave nectar
- 1/4 cup pure maple syrup
stir well and then add to soaked nuts and seeds and stir again. Pour onto paraflexx dehydrator trays and dehydrate on 110 degrees for 24 + hours, check to see if the nuts are crunchy. Add more time if needed.
1 hour before serving, slice
- 3 apples
thin, with a mandolin if you have one, and cut into pieces. Place in a bowl. Top with cinnamon and add
- 2 tsp. maple syrup
and stir. Dehydrate for 1 hour. Mix with granola and serve.
Serve plain or with coconut milk ice cream or yogurt....and I had 3 serving.