From www.whatsforlunchhoney.net

• 5 cups watermelon, seeded and chopped
• 1 cup vanilla ice cream

Preparation

1. Process the watermelon in a food processor until smooth.
   
2. Transfer to a bowl. Add the ice-cream and whisk until smooth. Pour into popsicle molds and freeze for 4 hours, or until firm.

(Note: If you do not have popsicle molds line a few plastic glasses with parchment paper and pour the mixture into the glasses. Allow to freeze for 2 hours then insert popsicle sticks into the center. Once frozen entirely it should be fairly easy to pull the ice cream lollies out.)

• 1/2 cup raw walnuts
• 1/4 cup raw almonds
  
• 1 tbsp. ground flax seeds (optional)
  
• 1/3 cup dried organic cherries
• 1/3 cup dried organic strawberries
• 5 large organic Medjool dates, pitted (about 1/3 cup)
• flaked coconut

Preparation

1. Chop the nuts until coarsely chopped. (Optional: Add the flax seeds to the mixture.) Finely chop the cherries, strawberries and dates, and press together until combined. 
2. In a separate, small bowl mix the chopped nuts and coconut together.
   
3. Form the sticky ingredients into balls about the width of a quarter. Roll them in the nut and coconut mixture. Makes about 16.
4. Chill for 2 hours and store in the refrigerator for a few days (if they last that long).
   

For faster preparation: if you have a food processor, you can chop the nuts/flax seeds in it, remove, and then chop the moist ingredients in it.

From: The Daily Bean, by Suzanne Caciola White

• 8 ounces fusilli pasta
• 1 bunch asparagus
• 2 Tablespoons extra virgin olive oil
• 2 red onions, thinly sliced
• 1 teaspoon sugar
• 2 cloves garlic, chopped
• 1/2 cup Chicken-less broth
• 1/2 cup white wine
• 15 ounces beans (cannellini or butter beans)
• 2 large tomatoes
• pinch of salt
• 3/4 cup freshly grated Parmesan cheese
• freshly ground pepper to taste

Preparation

1. Cook the pasta in lightly salted, boiling water for 11 minutes.  Add the asparagus and cook for another 3 minutes.  Drain into a colander.
2. While the pasta is cooking, heat the oil in a large skillet.  Add the onions and the sugar and cook, stirring for about 10 minutes or until the onions are browned.  Add the garlic, broth, and wine.  Bring the mixture to a boil and simmer for 5 minutes.  Add beans, tomatoes, and a pinch of salt and toss the mixture with the pasta and Parmesan cheese and freshly ground pepper.