This morning we got out bottles of glue and the colored rice from the sensory table earlier in the week and practiced some fine motor skills and coordination, squeezing drops of glue and sprinkling the rice onto the drops.

We had a great circle, with all four children joining hands with me in a circle as we sang "the more we get together." It was so beautiful, I almost cried. Its so wonderful to feel the days starting to flow as the children become more comfortable with each other and the routines. After breakfast, all the children washed their own dishes (some with a little assistance) and put them away. Everyone got ready to go outside so quickly we had lots of time to run in the wind, dig in the sand, feed the goats and pick veggies for our lunch.

Breakfast- Pancakes, yogurt, blueberry smoothies

Lunch- Whole wheat penne pasta

             Organic tomato sauce with garden veggies and soy meatballs

             Roasted beets (local)

             Almond milk

Snack- Black bean brownies (CPO beans)

            Green juice (fresh oj with garden kale)

Recipe Alert: Black bean brownies are a protein- filled gluten free treat. (courtesy of Cayuga Pure Organics- more great recipes at cporganics.com)

Ingredients:

1 3/4 cup well cooked black beans

3 eggs

1/2 cup sugar 

2 1/2 tbsp veggie oil

1/4 cup cocoa powder

1/4 tsp baking powder

1 1/4 tsp vanilla extract

pinch salt

1. Preheat oven to 350 degrees

2. Combine all ingredients in a blender or food processor until smooth, scraping down the sides as needed.

3. Pour mixture into a greased 8x8 baking dish

4. Bake about 30 minutes, until toothpick comes out clean.