www.healthline.com another great site regarding health.

 wellness.com  This week’s, topic-- sunscreens 

 www.harvardmedicalschool.com A great resource. Once on their site,
     they will email you every day.  Cutting edge medical information

 www.wordgenius.com   learn one new word a day.  Nicely presented

 www.creativebug.com Free 1000 videos and classes, knitting, sewing,

 www.foodnetwork.com This week, check out Ina Garten’s 19 recipes
     every cook should know.  I love this site!  Great Food!

 www.Yogajournal.com I always learn something reading this magazine.

 www.YogaAnytime.com videos and online yoga lessons. 
      *for the classes, there is a free 30 day trial, then you pay.
     **Check above article on “Yoga for everyone. Check this Out!” 

      This recipe is from Nature’s Path.  I haven’t tried this recipe yet, but the ingredients sound great.
       Ingredients:
       1 ¾ whole wheat all-purpose flour
         1/3  cup granulated sugar
       1 Tabl. Lemon zest
         ½  Tabl.  Baking powder
         ¼ tea. Salt
         1/3 cup plus 1 Tabl chilled coconut oil, divided
         ¾ cup fresh raspberries
         ½  cup and 3 Tabl. Unsweetened almond milk, divided
         1 Tabl. Lemon juice
         ½ cup soaked raw cashews
         2 Tabl. Maple syrup
         1/3 cup Nature’s Path Pumpkin Seed+ Flax Organic Granola
 Directions:
 Preheat oven to 425.
 Line a large baking sheet with parchment paper.
 In large bowl, mix together:  flour, sugar, lemon zest, baking 
      powder, and salt. 
 Use your hands to mix and breakup 1/3 cup of chilled coconut oil,    
      until it is the size of small peas.
 Gently mix in raspberries.
 Stir together ½ cup almond milk and lemon juice.
 Add liquid to dry ingredients and mix with a fork, until 
       barely combined.
 Turn dough out onto a floured surface and shape into a 1” thick    
       circle.
 Cut into 8 wedges.
 Transfer to prepared baking sheet 
 Bake until golden brown, about 15 minutes.
 Set aside to completely cool.
  
 Making the glaze:
 Combine cashews, 3 Tabl. almond milk, maple syrup, and 1 table coconut oil. Mix in a blender. Blend on high, pausing to scrape down the sides of the blender as needed, until smooth and creamy.
 Spoon glaze onto scones and sprinkle with granola. 

    This is a hint my mother gave me:  take plastic wrap and cover the stem of a bunch of bananas.  It keeps the bananas fresher longer.  
     Here is another hint I got at Whole Foods Market.  To make your own homemade-cleaning solution:  mix vinegar, salt, lemon juice, and baking soda ( blog.wholefoodsmarket.com/homemade-cleansing-solutions). I love it when I can share an environmentally safe cleaning product.  Let’s keep the air and water clean for the next generation.   

      I love doing yoga and have recently returned to my weekly classes. The Yoga Journal is a great magazine and is well worth reading.  The back cover of the winter magazine, The Power of Well-Being, (2019) offers Home of the Yoga Show, and lists over one hundred online yoga and meditation shows to inspire and deepen your home yoga practice. They offer “free yoga shows” (free for 30 days). YogaJournal 
  
    Here are some of the titles listed:  Yoga RX, Yoga for Trauma, Yoga for 2 ( expectant mothers), The Vinyasa Show, Kundalini Rising, Good Morning Yoga, Start Yoga (for beginners, like me!), Yoga of 12 Step Recovery, 10 for 10 Meditation Challenge, Yoga for Body and Mind, Move to Meditate, 7-Day Home Yoga Retreat, The Self Care Challenge, and Body Poetry (I have no idea what this one is about, but it is worth looking into!). This is a 30 day trial with code WELLBEING. Namaste!    YogaAnytime.com  

    I made these delectable succulent morsels for my little ball of fur not that long ago and she loved them.  And, it only took a few minutes to make these scrumptious treats.
     Mix one small can of tuna in oil with ¼ cup dry nonfat milk, and ½ cup of wheat germ. Heat the oven to 350.  Grease a cookie sheet.  Roll mixture into ½ tsp-size balls.  Flatten the little balls with a fork. Bake for 15 minutes, let cool, and store in an airtight container. They last about a week, unless your kitty gets to them first! A veterinarian, who does not want to be mentioned, gave this kitty recipe to me several years ago. My little kitty was fussy and she loved these treats.