Jan 112015

Luscious Lemon Citrus Dressing is perfect for the beautiful, sun-drenched Florida citrus that is in season right now. It is delicious massaged into a kale salad, or even just over a bed of lettuce.

Luscious Lemon Citrus Dressing

Luscious Lemon Citrus Dressing

Let’s Talk Trends

There are TONS of 2015 trend predictions out there. Some of them I’m not so sure about, such as the new MC Hammer Yoga Pant.

MC Hammer Yoga Pant

MC Hammer Yoga Pant

And a disturbing food trend towards butter – not only for the ethical reasons, but also for health reasons.

Others are so tremendous that they should be adopted as classics. My three favorite such trends for this year are…..

1. Whole Foods. It’s about time! Predictions state that we will start turning our backs on processed foods and start focusing our attention on REAL FOOD. I can’t tell you how many times I am checking out at the grocery store when someone behind me has soda, Gatorade, chips, frozen dinners, breads and desserts – spending exorbitant sums of money on nutrient deficient food-like substances.

2. Unique Produce. Kholrabi, Daikon radish, Calabaza squash, Romanesco cauliflower – things most people don’t normally eat. Consuming this variety of produce will give people a diversified number of vitamins and minerals that are so beneficial for health.

This is the perfect time for me to mention joining a CSA/Farm Share. CSA is called shot for Community Supported Agriculture. People come together at the start of the growing season and pay a farmer for a share of their vegetables that season. You pay up front and then collect your vegetables every week, or every other week, depending on what you decide. If you are in North Florida be sure to check out KyV Farm as well as my Green Resources page for additional options.


Luscious Lemon Citrus Vinaigrette

Luscious Lemon Citrus Vinaigrette

3. Fermented Foods. I recently received my copy of the Beauty Detox Solution by Kimberly Snyder that I had mentioned in my last post (yay!) and in one of the chapters she discusses fermented foods – fermented vegetables in particular. She has a recipe for a probiotic and enzyme rich salad made by sealing raw cabbage in container and allowing the natural lactobacillus bacteria to grow and create a wholesome, probiotic-rich food.

The Beauty Detox Foods: Discover the Top 50 Beauty Foods That Will Transform Your Body and Reveal a More Beautiful You

I can’t wait to try all her recipes – including a fermented salad recipe. You can find lots of her yummy recipes here.


This Luscious Lemon Citrus Dressing fits well into the first two categories. I simply combined a variety of vegetables from my own garden and my CSA with KyV Farm such as several kale and lettuce varieties, heirloom tomatoes, green onions etc. and topped them with this mouth-watering, fresh citrus vinaigrette made from Meyer lemon and a variety of fruits pulled off the trees around my home. I hope you enjoy it as much as my family does!

Do you have any food predictions for 2015? What would you like to see? Are there any that disturb you?

Lucious Lemon Citrus Vinaigrette

Lucious Lemon Citrus Vinaigrette

 Luscious Lemon Citrus Dressing

About 5-6 2-Tbsp Servings
Vegan, Gluten Free
Printable Recipe


1/4 cup fresh citrus juice (I used Meyer lemon, orange and Satsuma)
1/4 to 1/2 tsp kosher salt
Fresh ground black pepper, to taste
1 Tbsp Dijon mustard
1 Tbsp agave, coconut nectar or local honey
1/4 to 1/3 cup cold pressed, unrefined olive oil


1. Blend fresh squeezed citrus, salt, pepper, mustard and sweetener in a blender; slowly drizzle olive oil until emulsified.

Estimated Nutrition Facts
5 Servings (2-Tbsp)
Amount Per Serving

Calories 117.9
Total Fat 11.2 g
Saturated Fat 1.6 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 8.0 g
Cholesterol 0.0 mg
Sodium 188.7 mg
Potassium 32.5 mg
Total Carbohydrate 5.6 g
Dietary Fiber 0.1 g
Sugars 4.0 g
Protein 0.1 g

Vitamin A 0.1 %
Vitamin B-12 0.0 %
Vitamin B-6 0.7 %
Vitamin C 18.7 %
Vitamin D 0.0 %
Vitamin E 0.1 %
Calcium 0.2 %
Copper 0.4 %
Folate 0.8 %
Iron 0.1 %
Magnesium 0.4 %
Manganese 0.3 %
Niacin 0.1 %
Pantothenic Acid 0.3 %
Phosphorus 0.2 %
Riboflavin 0.2 %
Selenium 0.1 %
Thiamin 0.5 %
Zinc 0.1 %

*Percent Daily Values for Luscious Lemon Citrus Dressing are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Make Time to Do What You Love

Make Time to Do What You Love

**Please Note: This post contains and affiliate link for the Beauty Detox book – something I’m sharing with you that I’m so excited about! If you choose to purchase it too, you will be supporting Florida Coastal Cooking at no additional cost to you. Thank you!

Dec 292014

Time to get back to my roots with Sautéed Beet Greens with Zucchini and Brown Rice. Simple. Seasonal. Delicious.

Sautéed Beet Greens with Zucchini and Brown Rice

Sautéed Beet Greens with Zucchini and Brown Rice

…one of the tricks of opportunity. It has a sly habit of slipping in by the back door, and often comes disguised in the form of misfortune or temporary defeat. Perhaps this is why so many fail to recognize opportunity. ~ Napoleon Hill, Think and Grow Rich

A shocking email landed in my inbox just before Christmas. My consulting work with one local business that I really enjoyed had been absorbed into other internal roles. After a year of event planning – cooking demos, workshops, dinners and more, that experience had come to a very sudden end.  Though I knew there would be changes coming, and it was not personal, my ego was bruised because I wasn’t told in person and the timing of the holidays made it tough to answer questions about how my favorite consulting gig was going.

Thoughts are things.~ Napoleon Hill, Think and Grow Rich

Instead of being defeated, I got up and brushed myself off. I made the decision to shift my focus. I picked up my book “Think and Grow Rich, by Napoleon Hill”, about the power of positive thinking and visualization.

I took a moment to be grateful for the side business that I started in 2012.

My network marketing business. I can feel the eyebrows raising, so let me first explain. Network marketing, the REAL network marketing, is something everyone should do. Not the hyped up, over the top, say-anything-to-swindle-me kind of thing that exists in everyone’s imagination (that exists in corporate America too), I’m talking about the develop yourself, empower yourself, confidence building, seek to help others, overcome negativity, give hope and health kind of business. If it wasn’t for that business, I would never have come across this book. Though my side business doesn’t define me, it is not all I’ll ever do, it is part of how I have become who I am, and as I shift focus to my passion of finding a way to help children, animals, the environment and people in general, I use my business knowledge as a stepping stone to get where I want to go.

One of the weaknesses of mankind is the average person’s familiarity with the word “impossible”. ~ Napoleon Hill, Think and Grow Rich

For 2015 here is what I’ve decided to do.

I will gather myself, take a step forward every day towards my dreams and goals, and always be open to opportunity. Working with this business was only part of my consulting role (though a large part that I loved). I also enjoy educating others about food, cooking, essential oils etc. I will continue on with that, as well as continue with my own education.  I will always consider myself a student.
I am working on a product that will combine all the areas I’m passionate about. I will finalize and launch this year.
I will consider and make a decision about creating a mastermind group – a group of business minded and open minded people just as concerned about health, environment, animals and people as I am. Once the decision is made, I know we will find each other.

I will finish the cookbook I spent the day working on after I received that email and will have it published by the end of January.
I will figure out how to revamp this blog to get rid of formatting issues. Somehow the photos end up scattered and I can’t figure out why!
I will continue to seek ways to increase my photography skills.

I will spend time each day reading a motivational and inspirational work.
Each morning I will continue my focus on visualizing the future I desire as if I have already achieved it; focus on gratitude and spend time being present.
Once per day I will watch a video that enriches my spirit. I found Gabrielle Bernstein’s website and signed up for her email updates at http://gabbyb.tv/

What I’m letting go of:
Self judgment
Self doubt
Worry and anxiety

 As Marie Forleo says, the best discussions happen after the post. I would love to hear from you.

Have you been dealt a surprising setback at an inopportune time? How did you deal with it?
What are your focuses for 2015? What do you want to let go of?

Leave a comment and someone else that has experienced the same thing!

Did something in this post resonate with you? If so, share with others!

These greens were perfect to get me back on track. Tender zucchini and flavorful and nutritious beet greens were just what I needed. It is so nourishing for body and spirit to eat simply and seasonally. Beet greens are rich in carotenoids such as beta-carotene and lutein/zeaxanthin ~ high in antioxidants and provide wonderful benefits for the eyes. They may even aid in the prevention of macular degeneration.

Sautéed Beet Greens with Zucchini and Brown Rice

Sautéed Beet Greens with Zucchini and Brown Rice

Sautéed Beet Greens with Zucchini and Brown Rice

 Vegan, Gluten Free
Serves 4
Printable Recipe


1 tablespoon of olive oil
1/2 onion, sliced
2 cloves of garlic, minced
1 zucchini, chopped (Kyv Farm CSA)
1/4 tsp salt
1/4 tsp garlic powder
Fresh ground pepper
4 cups of beet greens (KyV Farm CSA)
2 cups cooked rice
1 tsp cider vinegar
Hot Sauce or crushed red pepper, to taste


1. Heat skillet over medium high heat; add olive oil; add onion, sauté about 4 minutes; add garlic sauté 2 minutes, add zucchini, cook 7 minutes; add beet greens 5 minutes; add cooked rice and vinegar; taste and re-season if necessary.

Nutrition Facts
4 Servings
Amount Per Serving

Calories 163.3
Total Fat 4.6 g
Saturated Fat 0.8 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.5 g
Cholesterol 0.0 mg
Sodium 234.4 mg
Potassium 512.2 mg
Total Carbohydrate 27.9 g
Dietary Fiber 4.1 g
Sugars 1.0 g
Protein 3.7 g

Vitamin A 58.1 %
Vitamin B-12 0.0 %
Vitamin B-6 6.0 %
Vitamin C 25.1 %
Vitamin D 0.0 %
Vitamin E 3.2 %
Calcium 5.7 %
Copper 6.3 %
Folate 4.0 %
Iron 7.7 %
Magnesium 9.7 %
Manganese 14.4 %
Niacin 1.9 %
Pantothenic Acid 1.7 %
Phosphorus 4.2 %
Riboflavin 6.3 %
Selenium 1.2 %
Thiamin 4.4 %
Zinc 1.9 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

You have the power

You have the power

Dec 072014

What better way to start the holidays than planning the menu?  Christmas parties, visiting families and fun times with friends usually all center around food and drink. Hopefully my Best Vegan Holiday Recipes from around the web will give you some great ideas to make your holiday special!

This year I will be celebrating Christmas at my mother in law’s house. Luckily we don’t have to travel far! Both my mom and my husband’s parents live five minutes away, and his sister and her husband are about twenty minutes away. I’ve yet to come up with what my contribution will be. My mother in law typically makes a roast, cheese covered vegetables and traditional butter-laden Christmas cookies, so I will be coming up with a delicious side, main and dessert that everyone can enjoy (vegan AND omnivore).  I’m thinking garlicky greens, Jamie Oliver’s nut roast and my Samoa bites made with sunflower seed butter. Hmm…I do think I’ve figured out my contribution just while writing this!

What are you doing this holiday season? Do you have to travel? If so, do you bring your own food?

Hopefully you gain inspiration here! Let’s start with breakfast!

Eggless Breakfast Taco – be sure to serve with LOTS of yummy sauce!

Eggless Breakfast Taco ~Made with Chickpea Flour

Eggless Breakfast Taco ~Made with Chickpea Flour

French Toast Casserole – Paula Deen Style (But Vegan) – PETA

Sweet Potato Skillet Hash – My New Roots

Sweet Potato Hash - Image and Recipe Credit to My New Roots

Sweet Potato Hash -Recipe and Photo from My New Roots


Roasted Rutabaga and Parsnip Soup – by Gena Hamshaw, Care of Kris Carr

Roasted Rutabaga and Parsnip Soup - Image and Recipe by Gena Hamshaw, Care of Kris Carr

Roasted Rutabaga and Parsnip Soup – Image and Recipe by Gena Hamshaw, Care of Kris Carr

Unconventional but delicious. Cheesy Chia Seed Soup

Cheesy Chia Seed Soup

Cheesy Chia Seed Soup


Lemony Artichoke Dip – Terry Walters

 Vegan Stuffed Mushrooms – Pea Soup

Vegan Stuffed Mushrooms - Image and Recipe Credit to Pea Soup

Vegan Stuffed Mushrooms – Image and Recipe Credit to Pea Soup

Grilled Balsamic Bruschetta

Grilled Balsamic Tomato Bruschetta

Grilled Balsamic Tomato Bruschetta


Vlad’s Very Garlicky Greens – Alton Brown

Chestnut Stuffing – Terry Walters

Roasted Baby Leeks with Thyme – Jamie Oliver

Roasted Baby Leeks - Image and Recipe Credit to Jamie Oliver

Roasted Baby Leeks – Photo by Jamie Oliver

Balsamic-Maple Brussels – Kristy Turner, Care of Taste Space

Balsamic - Maple Brussels - Image by Chris Turner and Recipe by Kristie Turner, Care of Taste Space

Balsamic – Maple Brussels – Image by Chris Turner and Recipe by Kristie Turner, Care of Taste Space


Lentil, Apple Walnut Loaf (One of my all time favs.) – Terry Walters

Nut Roast – Jamie Oliver

Nut Roast  - Image and Recipe Credit to Jamie Oliver

Nut Roast – Jamie Oliver


Raw, Vegan Carrot Cake – by Christine Roseberry, Care of Kris Carr This one is not traditional but who doesn’t love carrot cake??

Raw, Vegan Carrot Cake - Image and Recipe by Christine Roseberry, Care of Kris Carr

Raw, Vegan Carrot Cake – Image and Recipe by Christine Roseberry, Care of Kris Carr

Chocolate Tahini Macaroons – Taste Space

No Bake Samoa Bites will be the hit of the party for ANY party, cookie swap or just to have on hand. They are TO DIE FOR. Reminiscent of the Girl Scout Cookie – but healthier.

No-Bake Samoa Bites

No-Bake Samoa Bites

Raw Vegan Eggnog from My New Roots

Raw Vegan Eggnog - Image and Recipe Credit to My New Roots

Raw Vegan Eggnog – Image and Recipe Credit to My New Roots

I hope you enjoy the Best Vegan Holiday Recipes. Happy Holidays from Dawn!

FCC Christmas Photo

FCC Christmas Photo

Nov 222014

Change things up this Thanksgiving with this Vegan Caesar with Arugula and Kale. TO. DIE FOR. You may just lick the bowl. Right in front of the whole family.

A few exciting things have happened.

Vegan Caesar with Arugula and Kale

Vegan Caesar with Arugula and Kale

1) My CSA/Farm share just started up, 2) I got arugula in my first basket and 3) I figured out a way to prepare it where I actually enjoy it. Thank you Kris Carr. She posted links to 9 awesome arugula recipes and the first one I tried by Isa at Post Punk Kitchen was this Arugula Caesar recipe.

With just a few tweaks to make it my own, I knew I had found a gem. As a side note, my daughter was not nearly as thrilled about the recipe as I was. Hmpf.

Speaking of my daughter, allow me a shameless digression to plug our work; we just finished our second children’s book together in a series called Agnes and the Martian. The book is called Agnes and the Martian’s Camping Adventure. Shocking I know – if you know me, you know we love camping. We even have a blog about THAT.

 Back to the story at hand. Thanksgiving and this salad. What do you plan to make? Are you going to try something new this year? I plan to make coconut pumpkin soup (vegan version), a veggie lentil loaf, roasted Brussels stuffing, and this salad.

Vegan Caesar

Vegan Caesar

Vegan Caesar with Arugula and Kale

Serves 6
Vegan, Gluten Free
Printable Recipe

1/4 cup tahini
1/4 cup water (plus more for thinning)
1/2 tsp apple cider vinegar
2 teaspoons fresh grated garlic (see note)
2 tablespoons nutritional yeast flakes
2 teaspoons whole grain dijon mustard
1/4 teaspoon salt

1 bunch kale, chopped
Handful of baby arugula
15 oz can chickpeas, rinsed and drained (about 1 1/2 cups)
1 avocado diced
Fresh black pepper to taste


1. Mix dressing ingredients in a blender. Place kale in a large bowl; massage dressing into kale; stir in arugula until well coated; top with chickpeas, avocado, and black pepper; toss well.

Nutrition Info
6 Servings
Amount Per Serving

Calories 253.8
Total Fat 11.4 g
Saturated Fat 1.6 g
Polyunsaturated Fat 3.6 g
Monounsaturated Fat 5.1 g
Cholesterol 0.0 mg
Sodium 500.3 mg
Potassium 691.4 mg
Total Carbohydrate 31.0 g
Dietary Fiber 9.5 g
Sugars 1.9 g
Protein 10.2 g

Vitamin A 304.4 %
Vitamin B-12 22.2 %
Vitamin B-6 112.5 %
Vitamin C 88.0 %
Vitamin D 0.0 %
Vitamin E 8.0 %
Calcium 18.0 %
Copper 27.7 %
Folate 39.8 %
Iron 19.5 %
Magnesium 18.0 %
Manganese 60.5 %
Niacin 55.7 %
Pantothenic Acid 10.3 %
Phosphorus 23.0 %
Riboflavin 106.3 %
Selenium 10.6 %
Thiamin 122.2 %
Zinc 15.9 %

*Percent Daily Values for Vegan Caesar with Arugula and Kale are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Nov 052014

Bean Burger, Avocado and Sweet Potato Stacks are a delicious way to start celebrating the Thanksgiving Season.

Creamy avocado and tender sweet potato proudly stand atop a bed of hearty kale for this feast – perfect as a unique dish for a dinner party and simple enough for a weeknight meal.

Bean Burger, Avocado and Sweet Potato Stacks over Kale Salad

Bean Burger, Avocado and Sweet Potato Stacks over Kale Salad

There is so much to be thankful for this year. In this post (that is long overdue) I thought I might list a few of these wonderful blessings.

I spend time each morning doing three things when I wake up. I quiet my mind for just a few minutes, visualize where I want to be in life, as if I’ve already achieved it, and spend a few minutes focusing on gratitude.

I have a safe, warm home to live in.
Running water.
My health.
My husband and daughter.
A loving family.
Wonderful friends.
Plenty of healthy food.
Time. Time to be quiet and time with my family and friends.

Though my blog has been taking a bit of a backseat to a few projects I’m working on, it is a wonderful outlet, and I’m so grateful for all of my readers. Thank you to all of you. Over the years I have met so many other bloggers and readers that I’m blessed to be a part of this amazing community.

May you spend today focused on gratitude as well, and may it bring back to you love, joy and positivity!


Before I leave you with the recipe – I’ll share information about my next upcoming live cooking demo. It will be on November 18th at Native Sun in Mandarin, 6pm. You will leave with a belly full of pumpkin soup, delicious samples and tons of tips on having a stress free holiday. The details and how to sign up will be released soon on Native Sun’s Event Page. Seating is limited so save the date and I hope to see you there!

Bean Burger, Avocado and Sweet Potato Stacks over Kale Salad

Bean Burger, Avocado and Sweet Potato Stacks over Kale Salad

Bean Burger, Avocado and Sweet Potato Stacks over Kale Salad

 Serves 4
Vegan, Gluten Free
Printable Recipe


1 large sweet potato
1 tsp coconut oil
1/8 tsp Himalayan salt (or any salt will do)
4 bean burgers, premade, like Sunshine Burgers, or homemade
2 ripe avocados, peel and seed removed and sliced
1/4 red onion, sliced

Kale Salad
1 bunch kale
1/4 red onion
1 tsp olive oil
1 Tbsp Dijon mustard
1/2 Tbsp maple syrup
1 1/2 Tbsp balsamic vinegar
1 clove garlic, minced
2 Tbsp raisins


1. Preheat oven to 375F; massage sweet potato with oil and sprinkle with salt; poke holes event over skin with fork; wrap sweet potato in foil; bake 40 minutes or until soft. Remove from oven and cool.

2. Meanwhile, remove leaves of kale from stems and chop; slice red onion thinly and top kale; mix olive oil; mustard; maple, balsamic and garlic in a small bowl; pour over kale and onion mixture; massage until kale begins to break down and fibers soften. Top with raisins.

3. Heat bean burgers; slice sweet potato; layer 1/4 kale mixture, one slice sweet potato, two slices of avocado, bean burger, another slice sweet potato; another slice avocado and some fresh onion on each of four plates.

Nutrition Facts
4 Servings
Amount Per Serving

Calories 498.2
Total Fat 28.3 g
Saturated Fat 4.6 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 9.4 g
Cholesterol 0.0 mg
Sodium 425.9 mg
Potassium 979.4 mg
Total Carbohydrate 53.4 g
Dietary Fiber 19.3 g
Sugars 9.2 g
Protein 11.6 g

Vitamin A 529.5 %
Vitamin B-12 0.0 %
Vitamin B-6 30.2 %
Vitamin C 131.9 %
Vitamin D 0.0 %
Vitamin E 14.8 %
Calcium 16.3 %
Copper 25.9 %
Folate 25.4 %
Iron 15.3 %
Magnesium 15.1 %
Manganese 53.1 %
Niacin 15.3 %
Pantothenic Acid 18.6 %
Phosphorus 12.3 %
Riboflavin 16.7 %
Selenium 3.2 %
Thiamin 13.3 %
Zinc 8.4 %

*Percent Daily Values for Bean Burger, Avocado and Sweet Potato Stacks over Kale Salad are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.



Oct 162014

I have it! Just for you, a (MUCH) healthier Uncrustables alternative!
Whole grain, sugar free, wheat free, nut free, dairy free, preservative free, GMO free, kid tested and easy to make!

Healthier Uncrustables

Healthier Uncrustables

My daughter has many demons to battle – food allergies and chronic ear infections. I have written many times about her allergies, but I haven’t spoken much about her ear infections. Recently, upon a order from the pediatrician to have her third set of tubes in I put the breaks on. WHY is this happening? Obviously the tubes are a bandaid covering up the real issue.

After a trip or two to Naturopathic Doctor, Dr Jon Repole, we are working through a proper diagnosis that engages several holistic methods including diet, probiotics, chiropractic adjustments, massage, essential oils and agitating the lymph system. After discussing diet, I realized I had been adding quite a bit of wheat back in and she was consuming too much sugar in the form of jelly, honey etc. Though her external allergies were ok, it may be part of the cause of the fluid and inflammation in her ears.

Part of my process of changing her diet, and the diet of our whole family, is to read ingredients on food labels and look for healthier alternatives. Dr Repole made the suggestion to switch from Ezekiel bread to a local company called DeLand bakery with a very simple ingredient list.

I know how hard it is to change a child’s diet in an attempt to make it healthier and want to help parents out there struggling with the same issues. I sometimes eat lunch at my daughter’s school and the processed and packaged “food” is typically on the plates – Uncrustables and Lunchables are commonplace for kids that bring lunch from home. Though this is a few more steps – the nutrient content, exclusion of preservatives and GMOs is well worth it.









Ingredients purchased at Native Sun Natural Food Market

BREAD: DeLand Oat Bread: Oat bran, Oatmeal Flour, Filtered Water, Sea Salt, Baking Powder (Gluten Free option is available.)

SUNBUTTER: MaraNatha Sunflower Seed Butter: Roasted Sunflower Kernel Seeds, Sea Salt.

JELLY: Dates, Water, Himalayan Salt


Healthier Uncrustable
Healthier Uncrustable

Healthier Uncrustables Alternative

Vegan, Wheat Free


2 slices DeLand oat bread
1 Tbsp date “jelly” (see directions below)
1 1/2 Tbsp MaraNatha sunflower seed butter


1. Lightly toast bread; spread on sunflower seed butter and date paste; cut off crusts.

**Date “Jelly” Directions: Soak 1 lb pitted dates in 1 cup water overnight. Blend dates, water and 1/8 tsp Himalayan salt until a smooth paste is formed.
***I haven’t tried this yet, but make a bunch up and place them in the freezer and pull out as needed. I bet they will work great!

Nutrition Facts
1 Serving
Amount Per Serving

Calories 330.0
Total Fat 12.0 g
Saturated Fat 1.5 g
Polyunsaturated Fat 4.5 g
Monounsaturated Fat 6.0 g
Cholesterol 0.0 mg
Sodium 290.0 mg
Potassium 120.0 mg
Total Carbohydrate 44.8 g
Dietary Fiber 5.0 g
Sugars 16.8 g
Protein 7.8 g

Vitamin E 20.3 %
Calcium 2.5 %
Copper 18.8 %
Iron 7.0 %
Magnesium 18.8 %
Niacin 9.0 %
Zinc 7.5 %

*Percent Daily Values for a Healthier, Whole Food Uncrustables alternative are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Oct 012014

Real pumpkin, zingy ginger and pumpkin pie spice come together in my fall Pumpkin Pie Breakfast Bars - perfect for both breakfast and a hearty snack. Try them toasted – you’ll be in love.

And the best part is hey are non GMO!

Pumpkin Pie Breakfast Bars

Pumpkin Pie Breakfast Bars

Genetic modification is an issue that gets me fired up.

The more I research about the science of GMO foods – how they are made, and what the consequences are, the more fearful I become for our health.

My passion for the Non-GMO movement started four years ago. It was the year I discovered my daughter had some very strange allergies – that none of the family had.

That got me thinking…little Kinsley, Jack and Emma had severe allergies too, and so did many other kids I knew second hand. I asked that one little question.


My research has brought me back to genetic modification over and over. I learned allergies and autism began to increase in direct correlation with the introduction of genetically modified foods into the food system. Yes, I think there are many factors that are involved when we see increases in diseases and health issues; however, it is always interesting to see what was changing during those times.

 So what IS genetic modification?

Let’s start with what it is not. Genetic modification is not crossbreeding, or hybridization. GMO supporters assert that we have been genetically modifying foods since the dawn of agriculture.

Sorry, wrong.

When, in nature, do you have a rat in one cage and a jellyfish in the tank next to it and say hmm, I’ll put that rat in with the jellyfish and see if they breed to produce glowing rats?

 You don’t. It can’t happen.

 Yes, hybridization has been done for centuries,
but that is when you cross  species that already exist  to promote the traits you want. Yes, humans did intervene to speed up the process; however, it is still slow comparatively.

Genetic modification is when scientists in a lab separate the specific genes for desired traits in plants, animals, bacteria, and viruses, and insert them into the DNA of the organism they want to display the desired trait. For example, adding in genes from a jellyfish, scientists have produced a variety of glowing animals. We call these organisms “Transgenic”. This is the same way Round-up Ready corn is made. The corn that is in so many processed foods.




According to the Non-GMO Project, the Grocery Manufacturers Association estimates that GMOs are now present in as much as 80% of conventional processed food and can cause potential reproductive issues, an increase in allergies, immune system disturbances and soil and water toxicity.

Most developed nations do not consider GMOs safe and have restricted or banned them – including countries in the European Union, Australia and Japan.


The US does not mandate labeling of GMO foods, therefore we must support the businesses and products that are organic and/or labeled voluntarily through the Non-GMO project. Look for this symbol:

non GMO project

For all these reasons and more, I have partnered with Native Sun Natural Food Market. We support organics (non-GMO by definition) and do NOT support genetically modified foods.

Here is a list of banned foods:

  • NO GMOs
  • NO antibiotics
  • NO cloned meat or dairy
  • NO artificial colors, flavors or sweeteners (aspartame or sucralose)
  • NO growth hormones
  • NO hydrogenated oils
  • NO nitrates or nitrites
  • NO pesticides
  • NO synthetics
  • NO melamine in meat or dairy

Join us in the fight against genetic modification of foods. Through education and awareness we can begin to change the tide.

 Native Sun Presents: GMO OMG

When? October 18th at 4:30pm
Where? Sun Ray Cinema
Cost: $7.50/ea. for matinee.
You can purchase tickets on line for a $2 handling fee. PURCHASE TICKETS
Discounts apply for children, students, and seniors.


Discounts for children, students, and seniors. Purchase Tickets Join us for a screening of GMO OMG. The film questions the impact of Genetically Modified Organisms on our children, the health of our planet, our freedom of choice, and our ability to reject the food system currently in place.

Healthier Halloween

WHEN? October 25th, 2014 from 2-4pm
WHERE? Native Sun Baymeadows

Free Halloween is scary enough without all the junk food and genetically modified ingredients. Unmask treats for the whole family to enjoy at our Healthier Halloween event! Enjoy seasonal samples from our produce department, juice bar, and gluten-free bakery while making stops to trick-or-treat throughout the store. We’ll have special sales, live recipe demos, spooky crafts, and a costume contest for the kids*. *Whiles supplies last. Costume contest reserved for children 10 and under with prizes going to 3 of the participants – See more at Native Sun’s Website. 

Now for the Pumpkin Pie Breakfast Bar recipe…

My favorite way to eat them is toasted. With over 4 grams of fiber and 5 grams protein you will be satisfied all morning long!

Pumpkin Pie Breakfast Bars

Pumpkin Pie Breakfast Bars

Pumpkin Pie Breakfast Bars

Serves 10
Vegan, Gluten Free
Printable Recipe


2 cups raw cashews
16 Medjool dates (or 2 cups), pitted
1/2 cup canned pumpkin or pumpkin puree
1 tsp pumpkin pie spice
1/4 tsp Himalayan sea salt (or more, to taste)
1/3 cup chopped crystallized ginger
1/3 cup raw or toasted pumpkin seeds**


1. Blend cashews, dates; pumpkin; pumpkin pie spice and salt in a food processor until well blended but not a paste. You may need to scrape down the sides of the processor a few times.

2. Stir in crystallized ginger and pumpkin seeds; press onto parchment paper and cut into bars.

Bars are excellent raw or toasted!

**Toasted Pumpkin Seeds

2 cups raw pumpkin seeds from fresh cut pumpkin
2 Tbsp olive oil
2 tsp sea salt, divided
1 tsp pumpkin pie spice
1/2 Tbsp brown sugar


1. Clean pulp off pumpkin seeds; gently boil seeds for 10 minutes with 1 tsp sea salt; drain and pat dry.

2. Spread seeds onto a baking sheet; drizzle olive oil over evenly; sprinkle remaining 1 tsp salt, pumpkin pie spice and brown sugar over seeds evenly; roast pumpkin seeds at 325F for 20 minutes or until toasted; stirring halfway through.

Nutrition Facts
10 Servings
Amount Per Serving

Calories 294.8
Total Fat 13.2 g
Saturated Fat 2.6 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 7.6 g
Cholesterol 0.0 mg
Sodium 34.1 mg
Potassium 465.0 mg
Total Carbohydrate 44.8 g
Dietary Fiber 4.1 g
Sugars 29.4 g
Protein 5.4 g

Vitamin A 39.3 %
Vitamin B-12 0.0 %
Vitamin B-6 8.7 %
Vitamin C 0.9 %
Vitamin D 0.0 %
Vitamin E 1.4 %
Calcium 4.1 %
Copper 38.7 %
Folate 6.6 %
Iron 12.4 %
Magnesium 25.0 %
Manganese 18.4 %
Niacin 5.3 %
Pantothenic Acid 6.9 %
Phosphorus 16.4 %
Riboflavin 5.0 %
Selenium 4.6 %
Thiamin 5.2 %
Zinc 12.8 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Sep 142014

North African Spiced Vegetable Kebabs with Coconut Tahini Sauce. Fragrant olive oil, fresh ginger, cumin, cinnamon and allspice – oh my!

North African Spiced Kebabs

North African Spiced Kebabs

The other night I wanted something a little different.

Something with some SPICE to it. And a creamy sauce to balance it out.

 North African, or Chermoula, spiced kebabs with a coconut tahini sauce. Perfect.

Ethnic food is so exciting to create – new flavors and textures to be discovered. These kebabs in particular made me realize how much I miss the creative side of food. Life has gotten so busy since leaving my corporate job (ironically enough). I have resorted to discovering delicious semi-homemade dishes due to lack of time, but I love the times I can slow down and savor.

I had be researching different ethnic foods when I came across the definition of Chermoula. It sounded so appealing, but of course I threw in a few variations.

I added fresh ginger for a bit of a kick and fresh lemon – though preserved lemon would be delicious too.

As I was chopping my vegetables and mixing my sauce I got to thinking.

How old is this dish? Who originally created Chermoula? Is it more healthful to eat the way our ancestors did?

National Geographic has had a really interesting series on how we will feed the population of the future and the state of health, food and nutrition. The article in this month’s issue, written by Ann Gibbons is fascinating. She dissects the origins of the Paleo diet. This diet asserts that there are a few experts saying that we should eat what the cave man ate.

But who was the cave man? Did every population across the globe eat the same exact foods?

The author asserts, “As we look at 2050, when we’ll need to feed two billion more people, the question of which diet is best has taken on a new urgency. The foods we choose to eat in the coming decades will have dramatic ramifications for the planet. Simply put, a diet that revolves around meat and dairy, a way of eating that’s on the rise throughout the developing world, will take a greater toll on the world’s resources than one that revolves around unrefined grains, nuts, fruits and vegetables.”

“Until agriculture was developed around 10,000 years ago, all humans got their food by hunting, gathering, and fishing.”

There are very few indigenous tribes left and scientists are rushing to study their habits before they disappear. Why are there such low instances of diseases from every population from the meat eating Inuit Indians to the plant eating populations of rural China. What are they doing that we aren’t doing?

The Paleo way of life suggests that if we eat what we think our ancestors ate, we will be eating healthfully. Free range meats, fish, no dairy or grains and select fruits and vegetables. But what about HOW they obtained their food?

There are a few things that we forget when we think Paleo. Our hunter-gatherer ancestors had to hunt their food, on foot, with a spear. The kind of energy this requires is astronomical, therefore they craved more caloric, energy dense foods.

That being said, no one actually ATE meat all that often. “Everybody thinks you wander out into the savanna and there are antelopes everywhere, just waiting for you to bonk them on the head,” the article states. When meat was scarce, which was OFTEN, they relied on plants. Even the Paleolithic man’s diet was mostly plant based – 70% or more, and many times, completely plant based, depending on the season and location.

When it comes down to it, humans have survived on just about anything. Our hallmark is our adaptability, the article stresses. It is when we adopt the diet of today that the diseases begin to run rampant- the GMO foods in everything from plants to the feed of livestock and dairy cows, the salt and sugar, the amount of processed foods, and our lack of exercise.

Experts actually say that we have the Paleo diet wrong. It does well to focus on unprocessed foods and no dairy; however, the focus on meat, albeit free range, is not in line with how the Paleolithic man actually ate, nor is the activity level near what would be required to offset the meat consumption.

I think Michael Pollan sums it up well – Paleo diet or not.

“Eat food. Not too much. Mostly plants.”

And I’ll add in – and get up and move.

North African Spiced Kebabs

North African Spiced Kebabs

North African Spiced Vegetable Kebabs with Coconut Tahini Sauce

Serves 4
Vegetarian, Gluten Free
Printable Recipe

*Vegetable Marinade and Dressing

1 tsp ground cumin
1 tsp sweet paprika
½ tsp sea salt
1/8 tsp fresh ground pepper
1/8 tsp ground coriander
1/8 tsp ground cinnamon
Pinch allspice
¼ tsp minced fresh ginger
Juice ½ lemon
3-4 Tbsp olive oil


1 Japanese eggplant
1 small zucchini
1 small yellow squash
½ red onion

Coconut Tahini Sauce

¼ cup unsweet coconut milk
½ tsp raw honey
¼ cup raw sunflower seeds
3 Tbsp water
½ Tbsp white miso
½ Tbsp tahini


1. Preheat oven to 375F; soak wooden skewers in water.

2. Mix marinade ingredient in a small bowl and set aside. Blend coconut tahini sauce ingredients in a small blender and set aside.

3. Slice kebab vegetables; thread onto wooden skewers; brush marinade over vegetables evenly; set remaining marinade aside for dipping later; roast vegetables for 30 minutes, or until golden. Serve 1 skewer over garlic Naan or Garbanzo Bean Garlic Naan; top with coconut tahini sauce.

*In a time crunch, try subbing 1 tbsp Za’atar, Curry or Vindaloo seasoning blend and adding the lemon and olive oil.

Nutrition Facts
4 Servings
Amount Per Serving

Calories 217.2
Total Fat 15.4 g
Saturated Fat 2.3 g
Polyunsaturated Fat 3.8 g
Monounsaturated Fat 8.7 g
Cholesterol 0.0 mg
Sodium 12.8 mg
Potassium 630.9 mg
Total Carbohydrate 19.2 g
Dietary Fiber 6.1 g
Sugars 3.6 g
Protein 4.3 g

Vitamin A 14.2 %
Vitamin B-12 3.1 %
Vitamin B-6 16.2 %
Vitamin C 25.7 %
Vitamin D 0.0 %
Vitamin E 25.1 %
Calcium 7.0 %
Copper 15.9 %
Folate 17.3 %
Iron 7.0 %
Magnesium 12.4 %
Manganese 27.3 %
Niacin 9.1 %
Pantothenic Acid 10.1 %
Phosphorus 16.9 %
Riboflavin 8.4 %
Selenium 9.3 %
Thiamin 10.2 %
Zinc 6.1 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

9-5-2014 3

Sep 052014

I am so excited about this flourless Chickpea, Olive Oil and Garlic Naan recipe that I could do cartwheels!

Chickpea Garlic Naan Recipe

Chickpea, Olive Oil and Garlic Naan Recipe

With a lovely bread-like texture and light crisp crust I’m wondering what took me so long to create something delicious with chickpea flour. My friend Vivian has been telling me for months that I had to try it. She uses it to make pancakes, breads, tortillas and more. I played around with the liquid ratios and found that you need to thin the flour quite a bit and let it bake up. Next time I might try coconut oil and see how that goes. I could definitely see making this for a crowd so I might try it out at the next cookout! If you do the same, don’t be shy with the olive oil – use a bit extra and let it really soak in, and try mixing some roasted garlic in with the batter. This is best served immediately out of the oven and my version is only 80 filling calories per square so go ahead and enjoy two squares. I won’t tell.

(I’m even MORE excited about the recipe in the next post….stay tuned. Hint…see the below photo. Can I say OMG?)

Chickpea Garlic Naan Recipe

Chickpea Garlic Naan Recipe

Chickpea Garlic Naan

 Vegan, Gluten Free, Flourless
Serves 12
Printable Recipe
Inspired by Vivian, Owner of KyV Farm


2 cups garbanzo bean flour
scant 3 cups water
1 tsp garlic powder
1/2 tsp salt
1/8 tsp pepper
2-3 Tbsp olive oil

1. Mix flour, water, garlic powder, salt and pepper in a large bowl until well blended. Let sit 2-4 hours to fully incorporate all ingredients.

2. Prepare 9×13 pan with oil, brush evenly over surface; pour batter into pan.

3. Bake at 375F for 25-30 minutes, or until a knife comes out clean; remove from oven, cool, cut into 12 squares; sprinkle with additional sea salt if desired. Serve immediately.

*Reheat any left over bread.

Nutrition Facts
12 Servings
Amount Per Serving

Calories 80.1
Total Fat 3.3 g
Saturated Fat 0.5 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.7 g
Cholesterol 0.0 mg
Sodium 106.8 mg
Potassium 3.1 mg
Total Carbohydrate 9.0 g
Dietary Fiber 1.7 g
Sugars 1.7 g
Protein 3.5 g

Vitamin A 0.2 %
Vitamin B-12 0.0 %
Vitamin B-6 0.4 %
Vitamin C 0.1 %
Vitamin D 0.0 %
Vitamin E 1.4 %
Calcium 0.7 %
Copper 0.0 %
Folate 0.0 %
Iron 4.3 %
Magnesium 0.1 %
Manganese 0.2 %
Niacin 0.0 %
Pantothenic Acid 0.0 %
Phosphorus 0.1 %
Riboflavin 0.0 %
Selenium 0.1 %
Thiamin 0.1 %
Zinc 0.1 %

*Percent Daily Values for Chickpea Garlic Naan Recipe are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs. Do What Makes you Oh SO Happy

Aug 192014

Last year I was mad as hell seeing what kids at my daughter’s school were eating. It could NOT be called food! Join my crusade to FIGHT BACK. This is my post on healthier plant-based vegan back to school lunches.

You guys – we need to start getting PISSED about what kids are eating. Let’s control for ourselves and make the time to help our children eat healthy. We cannot rely on the government with their “do as I say, not as I do” mentality. On one hand they support eating fruits and vegetables, on the other hand, all the crop subsidies go to GMO corn, wheat and soy. They consider fruits and vegetables a “specialty crop”. What?! Talk about mixed messages. For those of us not on subsidized meal programs it’s time to boycott school lunch!  Support programs such as Tour de Fresh – organizations working to bring fresh salads and education to schools.

This is a real example of a kindergarten school lunch last year. These children are not in an impoverished area. Compared to the rest of the world, this district is considered affluent, with some of the best schools in the country. What a great “balanced lunch” option.



Yes there was a vegetable option but do the kids choose it? NO! Kids need EDUCATION. Studies show they are more likely to choose healthier options if they are taught what the healthier option is and why. Getting them involved is also essential. Join a farm share and have them pick vegetables for themselves!

Ha! Good timing. KyV’s Farm Share is available for fall right now!  


Let’s give up the excuses and start packing a variety of healthy lunches that aren’t packed with puss filled dairy and nitrate-filled processed meats and GMO wheat.

WE need to eat healthy first. Use these ideas for your own lunch!

Do not let your child end up like THIS:



Tons of Bento Box ideas, Veggie Bento Love

Vegan Lunch Recipes (with downloadable cookbook), Eating Well

50 Vegan Sandwiches, Connoisseurus Veg

 Veg Kitchen, ideas and recipes!


  • Make lunches for two or three days in a row so you can grab-and-go.
  • Ditch the plastic bags! Use re-usable containers, utensils and washable napkins. You will save money in the end. Promise.
  • When in doubt try Pinterest for ideas.
  • Use your muffin tin to create quinoa, NON-DAIRY cheese and veggie meal muffins.
  • Break out the cookie cutter to cut fun shapes out of fruits, veggies and sandwiches!
  • DO be sensitive to kids with allergies. Even if your child doesn’t have them – it is horrific for parents that do. I just paid $253.00 for an epi pen AFTER insurance AND a coupon. It SUCKS so don’t complain if you can’t give your kid peanut butter. You could be buying epi pens instead.
  • For children on subsidized lunch programs – there are ways to make very inexpensive and healthy lunches. With planning it can be done. Contact me and I will walk you through it.



Collard Sushi

Collard Sushi

Crazy Collard Sushi (Minus Sprouts)


Fu Wrap

Fu Wrap

Fu Wrap

BB, Banana and Hummus Wrap

BB, Banana and Hummus Wrap

Black Bean, Banana and Hummus Wrap (subtract the onion)

Mini Pizzas (Photo care of Lunch Box Bunch)

Mini Pizzas (Photo care of Lunch Box Bunch)

Mini Pizza from Lunch Box Bunch!

BBQ Bella Tempeh Joe

BBQ Bella Tempeh Joe

Is your kid a Sloppy Joe lover? Try this BBQ Bella and Tempeh Sandwich


Watermelon Gazpacho, Eating Well

Watermelon Gazpacho, Eating Well

Gazpacho Recipes (Cold Soups), Eating Well

Bowl Licking Good Lentil Soup

Bowl Licking Good Lentil Soup

Bowl Licking Good Lentil Soup. Kid tested, mother approved.


Apple Fried Rice

Apple Fried Rice, from Swasthi’s Recipes

Apple Fried Rice from Swasthi’s Recipes

Sweet Citrus Barley

Sweet Citrus Barley

Sweet Citrus Barley with Pistachios

Pineapple Fu with Basmati Rice

Pineapple Fu with Basmati Rice

Pineapple Fu with Basmati Rice


Nut butter, Raisin and Barley Salad

Nut butter, Raisin and Barley Salad

Nut butter, Raisin, Apple and Barley Salad (Sub sunflower seed butter for peanut butter.)

Quinoa Salad in a Jar

Quinoa Salad in a Jar

Salad in a Jar

Veggie Pasta Salad

Veggie Pasta Salad

One of my favorite pasta salads! Add any protein. Use brown rice pasta for gluten free option.

Snazzy Salad

Snazzy Salad

I love this idea for making a “salad” with fun shapes they can dip. Photo care of Parenting Mag.


Breakfast for lunch!

Overnight Oats

Overnight Oats

Overnight Oats

Fruit and Yogurt Calcium Bowl

Fruit and Yogurt Calcium Bowl

Plain, non-dairy yogurt with fresh fruit

Cereal for Lunch

Cereal for Lunch

Cereal for lunch! I love these ONE INGREDIENT puffs. Add a side of homemade non-dairy milk and fresh fruit. Fun!


All Natural Zucchini Muffins

All Natural Zucchini Muffins

All Natural Zucchini Muffins, All-Time Top Reader Fav

Roasted Sweet Potato Hummus

Roasted Sweet Potato Hummus

Roasted Sweet Potato Hummus,
Serve with celery, carrots, broccoli, tomatoes etc. (See that snazzy salad above!)

Nut and Gluten Free Granola

 Here is a delicious snack and topping idea for yogurt or banana ice cream. It is nut, grain and dairy free. Enjoy!

Nut and Gluten Free Granola

Nut and Gluten Free Granola

Nut and Gluten Free Granola

Serves about 8 1/4 cup servings
Vegan, Gluten Free
Printable Recipe


1/2 Tbsp coconut oil
1/2 cup dried bananas
1/4 cup raw pepitas (pumpkin seeds)
1/4 cup raisins
1/4 cup chopped crystalized ginger (optional)
1/4 cup dried cranberries
1/4 cup non- dairy chocolate chips
1/8 tsp sea salt


1. Spread coconut oil over a small baking sheet; toss all remaining ingredients together directly on the baking sheet to coat with coconut oil; toast 3-4 minutes, or until just browned.

Nutrition Facts
8 Servings
Amount Per Serving

Calories 151.2
Total Fat 8.8 g
Saturated Fat 4.3 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 0.4 g
Cholesterol 0.0 mg
Sodium 36.8 mg
Potassium 97.7 mg
Total Carbohydrate 16.4 g
Dietary Fiber 2.0 g
Sugars 13.2 g
Protein 2.4 g
Vitamin A 0.5 %
Vitamin B-12 0.0 %
Vitamin B-6 2.2 %
Vitamin C 0.4 %
Vitamin D 0.0 %
Vitamin E 10.2 %
Calcium 0.8 %
Copper 4.5 %
Folate 2.4 %
Iron 3.7 %
Magnesium 1.7 %
Manganese 5.4 %
Niacin 1.8 %
Pantothenic Acid 2.9 %
Phosphorus 5.1 %
Riboflavin 0.9 %
Selenium 4.6 %
Thiamin 0.8 %
Zinc 1.5 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

For the grand blog-post finale, my biggest secret surprise is that my daughter and I just self-published our first children’s book together on Amazon and Kindle……

It is called The Adventures of Agnes and the Martian!

The Adventures of Agnes and the Martian

The Adventures of Agnes and the Martian

Most parents want their children to be able to discover and live their passion, achieve their dreams, and succeed at what they put their mind to. 

One year ago I left my 13-year corporate job to take on the world and make it a better place, and wanted to pass that determination on to my daughter. Together we created our book, the Adventures Agnes and the Martian.

This book is our way of inspiring children on the path to following their dreams.

As a thank you for getting this far in the post and listening to me blather on, for a limited time I would like to offer – drum roll please -

A free digital copy of our book, The Adventures of Agnes and the Martian!

 email me at dawn(at)floridacoastalcooking.com for your copy!

I know, I know, you are overcome with emotion. Seriously though, it is a cute book if I do say so, and since I love ya – I just have to share. It is for readers from preschool through 1st grade. Preschool and kindergarten my need some help with the reading.



I would love to get your thoughts on this book as I attempt to learn how to market a self-published book with no background in marketing. Who knows, I might fall flat on my face, or I might help my daughter soar with the eagles!

If you like it, and could share it on social media, or even better, review on Amazon, I would forever be in your debt.

She acted out the scenes in all the photos, and then (with a bit of help) tried her hand at drawing in the “Martian”. This was a bedtime story my Nana used to tell me as a child, and now I get to pass it on to my daughter, and children everywhere. We are even planning the next book already and I’m thinking we might call it, Camping Madness with the Martian and Agnes. What do you think?