Pineapple Ginger Scones and You all Inspire Me!

Hi everyone! What a week! The theme for today is inspiration.

As many of you know, I have a child with special needs and I host a support group for parents of kids with special needs every Friday morning. We are such a support to one another and learn not only how to better care for our kids, but how to advocate for them as best we can in the schools as well as the world in which we live. It’s not always easy, but we do it because we have to. Having the support gets us through.

Speaking of support, I also spent a lot of my week continuing with my workshops in Newark, NJ providing an opportunity for others to get support and inspiration to pursue a healthier lifestyle. You can check out photos from some of these workshops on my Take Back the Kitchen Facebook page-don’t forget to become a fan and “like” the page! What great groups of committed individuals I have been working with and I want to welcome all these newcomer workshop participants to the blog!

Lastly, inspiring friends at the Montclair International Film Festival are thinking globally by showing PRAY THE DEVIL BACK TO HELL this coming Monday, the astonishing story of the Liberian women who took on the warlords and regime of dictator Charles Taylor in the midst of a brutal civil war and won a once unimaginable peace for their shattered country in 2003.

Following the screening, there will be a live Q&A; with the film’s director, Gini Reticker, and its producer, Abigail Disney, moderated by television news personality Mary Alice Williams. For more details, click on the link below:;=WY3JDGKqrEc

Now to inspire and support YOU, I have a recipe for Pineapple Ginger Scones that I made for my Friday parent support group this past week. They sure beat the nasty Munchkins that I keep seeing at school functions! Get inspired to bake your own treats for meetings and parties this year. Your kids will thank you!

Pineapple Ginger Scones:

2 cups flour
4 teaspoons baking powder
3/4 teaspoon salt
1/3 cup sugar
6 tablespoons vegetable shortening (use one wthout hydrogenated oils!)
3/4 cup buttermilk
1 egg
1 1/2 cups chopped crystallized ginger and dried pineapple

Heat oven to 375 degrees.

In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. Cut in shortening. In a separate bowl, combine buttermilk with beaten egg then add to dry ingredients. Stir in dried fruits. Shape into triangles or globs like me and bake for 15 minutes or until golden brown.


2 Responses

  1. Oh! Thank you. A nearly dairy free recipe. I can substitute soy milk with a dash of vinegar for the buttermilk. I have eliminated dairy from my diet – as well as eggs. Two weeks later, my chronic years-long IBS is GONE!

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