RAWSOME

I've been reading about Raw eating again. There's so much to learn about it, but it's something I really enjoy doing. Today I learned that it's best to buy "unsulphured" dried fruit- I've always wondered about that. I also learned that prunes have way high antioxidant levels (even more than blueberries). We eat a lot of dates around here but I've never tried this easy little treat. Just stuff a date with a nut or any type of nut butter. Perfect little snack.

Another healthy tip is to eat garden potatoes raw with salt and a splash of vinegar. I LOVE all vinegars. 

Oh and you can chew lemon peels for better breath.

I gave the kids a short Raw foods lesson and then they each made one recipe.

Charlie LOVES dates so made these:

Cashew Maple Oatmeal Squares

10 Medjool dates

1 C raw cashews

1/2 c raw oats

1/4 maple syrup

cinnamon

salt

Blend. Roll into balls, then roll in coconut. Freeze.

Chocomole

5 ripe avocados
1.5 cups dates, soaked in water for 1 hour
2 cups raw cacao powder
1 tablespoon vanilla
Raw organic honey (optional)

Directions:

1. Mash avocados until creamy.

2. Add chopped dates and vanilla. Mix well to bring everything together.

3. Add half a cup of cacao powder, mix well, taste, then add another half cup of cacao powder, and repeat until the pudding is chocolate-y enough for you. Be sure to take it in steps like this, as adding too much cacao can make the pudding somewhat bitter.

4. If the dates don't sweeten the pudding to your satisfaction, add a little raw organic honey, and give the pudding another good mix.

For extra texture and flavor, sprinkle a few raw organic cashews on top. Yum!

Enjoy this healthy and delicious chocolate pudding, courtesy of Jason Mraz.

**I just dump all the ingredients in the Vitamix and blend. Done.**

Buns and Buns

I finally learned how to make fluffy, magical, buns like Pam. She came over to hold my hand and then I tried it on my own and SUCCESS on my first try!  

I also cooked a really cute baby "bun in the oven"named Ezra.

Can you tell how much I like this little froggy ;)

 He's having a nice big yawn in this picture.

Thank you Jenny for the fun yellow ruffley skirt.

I have to kiss him on the lips all day long.

Breakfast Just Gets Better and Better...

We made this for breakfast today. Thank you Jenny for sending me the recipe. I LOVE when people send me recipes. We used strawberries instead of blackberries and brown sugar instead of maple syrup. The baked banana in it is so good. 

Healthy Baked Oatmeal

Ingredients

• 2 cups rolled oats
• 1/2 cup toasted and chopped walnut pieces
• 1/3 cup natural cane sugar or maple syrup (and more syrup for serving)
• 1 teaspoon baking powder
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon sea salt
• 2 cups milk
• 1 egg
• 3 Tablespoons butter melted and cooled slightly
• 2 teaspoon vanilla
• 2 bananas
• 1 1/2 cups blackberries (blueberries, raspberries, or a mixture)

Instructions

1. Mix together the oats, half of the walnuts, sugar, baking powder, cinnamon, and salt. Set aside.
2. In another bowl, whisk together the milk, egg, butter, and vanilla.
3. Generously butter the bottom of an 8-inch pan and add sliced bananas and half of the blackberries.
4. Add the oat mixture to the top of the fruit.
5. Pour the milk mixture over the oats. Use a spoon to make sure the milk mixture is incorporated throughout the oats.
6. Add the remaining walnuts and blackberries.
7. Bake in a preheated 375 degree oven with the rack in the top third of the oven for 35 to 45 minutes. The top should be golden and the oatmeal should be set.
8. Let the oatmeal cool for a few minutes and serve with maple syrup and if you are really feeling wild, more melted butter

Tried it, LOVED it.

We gobbled these up. They are fantastic.

 I'm planning on stocking the freezer with them for Timmy to grab before work for breakfast. 

Homemade Granola Bars

Basic Ratio for TRIO Bars:

1 cup toasted or raw nuts (e.g., cashews, almonds, pistachios, walnuts), coarsely chopped 

1/2 cup seeds (e.g., green pumpkin seeds (pepitas, sunflower seeds, sesame seeds)

1/3 cup chopped dried fruit (any variety/combination to create different tastes; this also includes unsweetened coconut)

1/8 tsp fine sea salt

1/4 cup brown rice syrup, barley malt syrup, or light cane syrup (e.g., Lyle's Golden syrup) 

(note: honey will not work--bars will be sticky, not crispy) 

1.     Preheat oven to 325F. Line an 8-inch square pan (9-inch is too big* see note below) with foil and lightly spray with (do not skip these steps!). 

2.     In a medium bowl, combine the chopped nuts, seeds, and dried fruit.

3.     Add the salt and syrup and stir to coat.

4.     Scrape/dump mixture into prepared pan. Now, to press it out evenly: Tear off a good size piece of foil  (around the size of the pan or slightly smaller). Lightly spray it with nonstick spray. Use the sprayed side of foil to press and spread evenly into pan. Works like a charm!   

5.    Bake for 18 minutes (the bars will not be hard at this point). Place pan on cooling rack and let cool for 15 to 20 minutes (give or take) until partially set up (it will depend on how hot or cold the kitchen—just don’t cool completely). Use the sides of foil to lift the bars from the pan. Do not try to remove from foil—they will stick like crazy. Cut into 8 bars.

6.     Go and do something else until bars are completely cooled. Once cooled, the bars will lift right off of the foil. Wrap in parchment or wax paper and store in an airtight container at room temperature for up to 2 weeks.  

Friends, Beavers, and Bubbles

Jane and Charlie got to ride the bus with their friends, up to the Calgary Zoo in October. When you are a homeschool kid, riding the bus is quite the novelty. We had a good time, other than when we lost Jacob. Security found him watching the gorillas. That's where I would want to go sit too. 

Another fun time with friends was a visit to this huge beaver dam in town. I didn't get to go this time but Tim said it was the coolest thing ever. The kids were all fired up about it when they got home and they talked about it so much that it almost feels as if I had been there.

Apparently the Walters are our field trip friends. It's nice to have good friends to learn and play with. They planned this fun idea to visit our local bakery. We got to go in the back and bake pretty much whatever we wanted which turned out to be a zillion cinnamon buns, donuts, and elephant ears the size of America.

These guys have done a lot of bread making lately. We made homemade soft pretzels the other day too. They were amazing. They tasted exactly like the real kind. EXACTLY. Here is the recipe:

Homemade Soft Pretzels

adapted from Alton Brown

(makes 8 large pretzels)

1 1/2 cups warm water

1 tablespoon granulated sugar

1 teaspoon salt

2 1/4 teaspoons active dry yeast

4 1/2 cups all-purpose flour

1/4 cup unsalted butter, melted and cooled slightly (1/2 stick)

olive oil, for oiling bowl

For Dunking:

10 cups water

2/3 cup baking soda

Glaze:

1 egg yolk

1 tablespoon water

Topping (optional):

1 cup shredded cheese (I used provolone)

minced garlic, to taste

Oven Temperature: 450 F

1. In the bowl of a stand mixer, combine the warm water, sugar, and salt. Sprinkle the yeast over this mixture and let sit for about 5 minutes, until the mixture starts to foam at the top.

2. Add the flour and melted butter and mix in on low speed using the dough hook attachment. Once the ingredients have combined, change to medium speed and let the dough hook knead for about 4-5 minutes, at which time the dough should form a smooth ball around the hook and no longer stick to the sides of the bowl (see photo).

3. Remove the dough from the bowl and using olive oil, oil either the same bowl or another large bowl. Place the dough into the oiled bowl, cover with oiled plastic wrap, and let rise in a relatively warm place for 50 to 55 minutes. At this point, the dough should be approximately doubled in size.

4. Preheat the oven to 450 F. Bring the water and baking soda (for dunking) to a boil in a large saucepan. Meanwhile, cover 3 baking sheets with aluminum foil sprayed with a non-stick baking spray. Set aside two sheets for baking, using the third for prep. Place the dough onto the third baking sheet and divide into 8 equal pieces. Using your hands, roll each piece over a flat surface into a 2 ft long rope. Make a U with the rope and cross the ends over each other and toward the bottom of the U to make a pretzel shape, slightly pressing the ends into the U to stick.  Return to the third baking sheet.

5. Once all of the pretzels have been formed, place one-by-one into the boiling water for about 30 seconds and remove using a spatula. Place on the other two baking sheets designated for baking. Prepare the glaze by beating together the egg yolk and water and brush over the tops of the pretzels. Add any toppings you wish to the pretzels. If using the cheese and garlic, simply sprinkle over the shredded cheese and then the minced garlic.

6. Bake the pretzels in the preheated oven for 12-14 minutes, until the tops turn golden. Allow to cool slightly before serving. Pretzels can be stored in a ziploc in the fridge and warmed up in the microwave; they will still taste delicious!

I am loving the Christmas-y simmer pot recipes. My kids eat a whole box of mandarin oranges in one afternoon so I started saving their peels so we could use them to simmer with cloves and cinnamon sticks. It smells so so good.

On Saturday we strung popcorn for our first real tree. Even Tim got it on this craft. As you can see, we only made enough to get half way down the tree but it worked out fine because I think Scarlet would have eaten the lower strings anyway. She loves popcorn.

As of Dec. 4th, all of our presents were wrapped and under the tree. This may be a world record. I wrapped while I listened to the Church Christmas Devotional- I think I might make that a yearly tradition. This year we saved a few trees and wrapped our presents with my fabric scraps and tied yarn around them to hold the fabric together. I love how it looks so organic. No tape, no wrapping paper. 

For FHE tonight the kids delivered these Christmas bubbles to some friends. We painted the jar lids with chalk paint so we could label them and the cool part is that the dish soap we used is green so it looked so Christmas-y. We tied ribbon and gift tags onto the jars with a bubble wand made out of a pipe cleaner.  We just made circle wands but you can see in the picture below that you could make fun shapes for the wands if you felt like it. The kids had so much fun going door to door with their bubble jars. Christmas is so delightful.

Music From Heaven

Our friend Jody told us to make these homemade bagels and they were tasty tasty. Here is the recipe if you want to try them. They are crispy on the outside and chewy on the inside. Yum. Jane enjoyed the part when you drop them into a boiling water bath while they were still in dough form.

Jane is in the most beautiful stage right now. She is so happy and cooperative and helpful and sweet. 

She will be baptized when she turns eight in January, so we have been spending time with her preparing for that. She is genuinely studying and working hard to understand what being baptized means for her. She memorized this really long scripture about baptism and I didn't even know she was doing it.  She came up to me and said, "mom, watch this" and then recited it to me. I was shocked and asked her how she learned it and she told me it was because she reads it to Scarlet every night before bed (they share a queen size bed) so now she knows it by heart. Cuteness.

Another cute Jane moment was last Monday. We do history on Mondays and we were having a rather mundane lesson on ancient Egypt, nothing overly exciting. When we finished, I was tidying the table and getting things ready for the next lesson and Jane, out of now where, gives me a juicy hug and says, "I'm so happy I get to be in home school." If you educate your kids at home, then you know how good that kind of moment feels. It was a victorious feeling. 

On Saturday Tim and I took Jane out on a special date. We went to see a strings trio called the Ivory Strings. The trio is a violin, cello and piano. Our friend Rachael is the violinist and she was thoughtful enough to invite us- she knew Jane might be interested in seeing the cellist. Anyways, it was an amazing evening. Rachael and the cellist are in the symphony so we knew it would be good, but we didn't fully understand how good. It was unreal good. They played in someone's home so it was an intimate setting and the music was heavenly, literally. One song in particular that changed my life was called, Oblivion by Astor Piazzolla, arr. Jose Bragato. We looked at their music during the intermission and I seriously didn't know music with that many notes existed- the page was just black and covered with notes! I was so happy that Jane had the chance to experience such an inspiring evening and that we got to share it with her. 

We Tried This Today

Comforting Pumpkin Pie Oatmeal with Pecans 

Adapted from here.

Ingredients:

• 1 cup regular oats
• 3 cup almond milk
• 1.5 tsp pure vanilla extract
• 1 1/2 cup pumpkin
• Pinch of sea salt
• 1.5 tsp cinnamon
• 1/2 tsp ginger
• 1/4 th tsp nutmeg

Toppings:

• Chopped pecans (approx 1 tbsp)
• 1 tbsp almond milk
• 1 tbsp pure maple syrup or brown sugar
• 1/2 tsp Earth Balance
• Pinch of cinnamon
•  

Directions: In a medium sized pot, heat the oats and almond milk over medium heat until it comes to a low boil. Stir in the pumpkin. Heat over low-medium for about 5-7 minutes, stirring frequently. Now add in the spices and vanilla and heat for another 5-7 minutes, stirring frequently. Pour into a bowl and add toppings. Serves 1.

Note that I have no sweetener in the oat mixture. I prefer to add my sweetener on top of the oats as I find you can taste it better. The oats on their own will not taste great, but the topping bring it to life. You can also add a banana to the oats while cooking if your prefer them sweeter.

The toppings:

I love adding 1 tbsp of almond milk on top. It cools the oats down slightly and gives it a wonderful consistency like cereal. It’s fun swirling around all the flavours, and of course, the maple syrup is key here.

I also loved the 1/2 tsp of Earth Balance on top. It really gave the oats a nice savoury flavour and went well with the sweetness of the maple syrup.

Pumpkin Should be in EVERYTHING

I've made this bread 4 times in three days. Its rare that all four kids love a recipe and they all love this one. Its easy to make and your house will smell like an autumn dream.

Pumpkin Bread

by Angela Liddon

Prep Time: 15 mins

Cook Time: 50-55 mins

Ingredients (one loaf)

• Dry Ingredients

• 1 cup whole wheat flour
• 2/3 cups white flour  
• 1/2 cup Sucanat or packed brown sugar
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon sea salt
• 3/4 teaspoon ginger
• 3/4 teaspoon baking powder
• 1/2 teaspoon nutmeg
• 1/8-1/4 teaspoon ground cloves (optional)

Wet ingredients

• 1/2 cup pure maple syrup or agave
• 1 cup canned butternut squash or canned pumpkin (I used pumpkin)
• 1/4 cup melted coconut oil
• 1/4 cup apple sauce
• 1 ground flax egg (1 tbsp ground flax + 3 tbsp warm water, mixed) (I used one egg)

To stir in

• 1/2 cup pecans or walnuts, chopped and toasted if desired

Instructions

• Preheat oven to 350 F. Line a loaf pan with parchment and then lightly grease with oil.
• In a large bowl whisk together the dry ingredients. In a medium sized bowl, mix together the wet ingredients. Add wet to dry and stir well until fully incorporated. Be careful not to over mix. You want to stop stirring just when it comes together. Fold in the nuts.
• Place the pan into the oven preheated to 350F. Bake for approx. 50 minutes. Allow to cool before removing from pan for about 30 mins. 
• Note: this is a dense, heavy bread.

Woah Marvelously Woah Good

From ohsheglows again!

 I am so not a natural in the kitchen, so when I find healthy recipes that taste good and that even I can make perfectly, then it must be a good recipe.

I made this for  the treat after Jacob's super duper FHE lesson tonight. He did such a sweet job at teaching all of us. Near the end of the lesson he said that he wants to go on a mission and after adoring him the whole time he taught us, I wasn't so sure I liked him saying that. I had a nice little cry at the thought of him leaving for 2 years someday and then we had tasty fruit pizza. 

Ingredients (8-12 slices)

I doubled the crust part but not the avocado part. This made enough crust for one cookie sheet and there was lots of avocado whip left even though it was not doubled.

Cinnamon-sugar pizza crust

• 1 cup + 3/4 cup white bread flour, divided 
• 3/4 tsp kosher salt
• 2 tbsp sugar
• 1.5 tsp cinnamon
• 2 & 1/4 tsp pizza yeast (no proofing required)
• 3 tbsp oil
• 2/3 cup very warm water
• more flour for kneading dough

Avocado-Lime Whip

• 4 avocados
• Fresh lime juice from half a lime (approx 1 tsp)
• 1/2 tsp vanilla bean paste or 1 tsp vanilla extract
• 1/4 cup agave nectar
• 2-3 tbsp coconut oil, melted
• 1-2 tbsp coconut milk (We didn't have any so I left this out)
• 12 tbsp icing sugar (confectioner’s)

Fruit

• Fruit salsa: Chop up a mixture of strawberries, mandarin oranges, mango, kiwi, and raspberries. Add in blueberries too. You will want about 2-3 cups of the salsa.
• Fruit layer: Mandarin, strawberries (sliced), blackberries, raspberries, blueberries, kiwi (sliced), mango (sliced), and whatever else your little heart desires! Peach would be good too.

Instructions

For crust

• 1. Preheat oven to 500F. I did 425 F In a large mixing bowl, mix together 1 cup flour, plus the salt, sugar, cinnamon, yeast. Stir well. Now quickly add 2/3 cup very warm water along with 3 tbsp oil. Stir well. It will be very sticky but not to worry.
• 2. Now add in 3/4 cup- 1 cup more flour, gradually, as you stir. Once the flour is in, grab the dough and place on floured surface.
• 3. Knead the dough for 5 minutes, adding flour as it gets tacky. After 5 mins the dough should be smooth and not tacky. Form into a ball and place in a large oiled bowl. Cover the ball with a bit of oil so it doesnt dry out. Now cover the bowl and let it rise for 1.5 hours. You can punch out the air halfway through.
• 4. After rising time, punch air out and spread into an oiled pizza pan I used a cookie sheet or you can place it directly onto a preheated pizza stone. Sprinkle with lots of sugar and bake at 
• 500F 425 for 14-15 mins. until golden. Cooking time may vary so watch carefully.

For avocado whip

• In a food processor, add in the avocado, lime juice, and agave. Process until smooth. Now add in the vanilla, melted coconut oil, and coconut milk. As the last step, add in the icing sugar very gradually until the consistency you want is achieved. Cool in fridge for about 30 minutes before using. Spread over the base of cooled & cooked pizza crust.
• The avocado whip is AMAZING! I couldn't believe how good it was. I made lots of extra fruit salsa and we just dipped fruit in the avocado whip after the pizza was gone. Its will be my new fruit dip recipe from now on.

For Fruit

• After you have spread on the avocado-lime whip, it is time to layer on the fruit. I started with an outer layer of fruit salsa, followed by a layer of sliced fruit. After those two layers, I did a very small layer of sprinkled coconut, followed by a layer of raspberries, and then finally fruit salsa. I left the inner circle open as I was going to put a large strawberry there, but then we ate it and that was that!

Baked Tilapia

Baked Tilapia (We get it from Costco)

4 Tilapia Fillets
1 Fresh lemon sliced
1/2 onion- sauteed in olive oil
1/2 tsp salt
fresh ground pepper

350 degrees

Place Tilapia in baking dish lined with tinfoil.
Sautee onions.
Arrange sliced lemons over Tilapia.
Put onions over the lemons
Dust with sea salt and pepper.
Place in oven and bake for 12 min.

Turn off hear in oven, cover with foil and let sit in oven with door open until ready to eat.

Food Glorious Food...

I feel like I've been posting lots of recipes lately- I think its because food was so disgusting for so long that I'm excited to like cooking and baking again.

This date squares recipe is MAGICAL. If you are in to date squares, you'll never go back.

5 Ingredient No Bake Vegan Dates Squares! 

By Ohsheglows

5 Ingredient No Bake Vegan Date Squares

Adapted from KB Blissologist.

Crust:

• 1.5 cups whole raw almonds
• 1.5 cups regular oats (for Gluten-free, use GF oats)
• 1/2 tsp kosher salt
• 10 Medjool dates, pitted and roughly chopped
• 1/4 cup coconut oil

Date filling:

• 25 Medjool dates, pitted and roughly chopped (~2.5 cups)
• 1/2 cup water

Directions:

1. Line a square pan (I used 8in x 8 in) with two pieces of parchment paper going opposite ways. In a food processor, process the almond, salt, and oats until a fine crumble forms. Now add in the dates and process until crumbly again. Melt the coconut oil and add to the mixture and process until sticky. You can add a tiny bit more oil if the dough is too dry. I didn’t need to though! Remove from processor, set aside 3/4 cup of the mixture for later, and press the rest of the mixture very firmly and evenly into the pan.

2. Grab your pitted and roughly chopped dates and water and process in the food processor until a paste forms. You will have to stop and scrape down the sides of the bowl often. You can add a tiny bit more water if needed, but you want the paste quite thick. Scoop out the date mixture onto the crust and gently spread with the back of a wet spatula until even.

3. Sprinkle on the 3/4 cup of mixture you set aside and gently press down with fingers. Refrigerate in the fridge until firm for at least 1 hour, preferably overnight. Cut into squares and serve. Store in the fridge or freezer.

The Calm Before the Storm

So these are the home school rooms I've been dreaming about. Who are these people!?!

I seriously have such an appreciation for teachers after spending the summer preparing for this new school year. I've been reading and reading, studying and reading, laminating, printing, copying, researching, cutting, planning, ordering, thinking, reading, thinking, making schedules, lists and more lists. Its actually a lot of fun for me, like  playing teacher but for real. Then on top of all this there's the usual stuff like cleaning out dressers and getting new school clothes and backpacks and shoes... then the haircuts, then cleaning out cupboards and the school room and taking school pictures. Its reminding me of all the work of getting Christmas ready, only maybe even worse.

We had a Back to School Family Barbeque on Saturday. 

*Sidenote* We got meat from a farm outside of Lethbridge that offers grass finished meat without the yucky stuff like hormones, antibiotics etc. Its called

Pura Vida Farms

 I totally recommend it. Its just off the highway to Lethbridge if you are local, so its handy. They are an awesome family, the farm is clean and organized and the meat is affordable and DELISH. I am not a meat eating kind of girl but if its local and free range and tastes this good even I eat it.

So our menu was PV Beef burgers, corn on the cob from the market, homemade hamburger buns, and Raw chocolate tarts for dessert. Here's the recipe, they only take 10 minutes and everyone loved them:

Chocolate Cashew Tarts

serves 2

crust

1/2 cup almonds

1/2 cup raisins

filling

1/2 cup cashews

1/4 cup water for blending 

2 tablespoons agave

1/4 teaspoon salt

3 heaping tablespoons cocoa powder

In a food processor fitted with the "S" blade, process the almonds and raisins until the mix starts to clump together. This takes a few minutes.

Press this crust mixture into the bottom and sides of two small tart pans, or use two cupcake pans lined with plastic wrap.

In a bullet type blender, puree the remaining ingredients until very smooth. This will take several minutes. Divide between the two crusts and fill to the top. Top with a small bit of chopped almonds, and pop into the fridge for an hour to firm before serving.

Tomorrow will be our first official day of school so I wanted to get a picture of our version of a school room, before it's never tidy again...

My mom gave me these pocket organizers things and they are great. I made laminated cards to put in the pockets. The top row is all the constants that the kids need to have done each morning before we start classes (dressed, bed made, eat, teeth, chores, scriptures). The second row is the fun activity planned for the afternoon if we get our work done (which happens to be making SLIME for tomorrow- hence the borax on the window sill. See recipe below.) Then each child has a row of what they need to accomplish before they are free for the day. The supplies they need for their assignments are in their work boxes, along with cute notes and treats from mom :0)

These are their individual workboxes from IKEA which I love. 

They are sturdy and a great size and only $7 each.

We spent the day in Waterton today and it was beautiful. Great weather, watermelon and the kids were in that magical place when they could play on the rocks by the water for hours. I think it had something to do with the frog eggs and snails they found. Afterwards we came home for 

Family Home Evening. 

We had a special night-before-school lesson planned. We told them what our Theme for the year was going to be and then I wrote it out and put it  up over the chalkboard. 

Its from St Luke 2:52 and it reads:

  "And Jesus ^aincreased in ^bwisdom and stature, and in ^cfavour with God and man."

We talked about how the scriptures tell us lots about Christ's birth and His ministry but we don't know much about His childhood. But, we do know from this scripture that he was improving mentally (wisdom), physically (stature), spiritually (favor with God), and socially (favor with man).

We taught the kids what goals are and why it's important to set goals so that we can find balance in our lives and always be improving.

Afterwards, Timmy gave the kids and I a blessing for the new school year and that was really neat to do as a family. The kids thought it was so funny that I was getting a blessing too so Timmy explained that I'm the teacher, so of course I need a blessing too. Then I cried briefly at the thought of teaching all my little ducklings and feeling so happy that I am able to spend the day with them. Then I cried some more because I'm pregnant and I get tired just thinking about teaching them all each day and then I got really nervous.

Homemade Slime aka GAK

1 teaspoon borax powder

1 1/2 C water, divided

4 oz (1/2 C)  Elmer’s glue, clear or white

food coloring

Add borax powder to 1 cup of water and stir to dissolve.  Set aside.  Pour glue into a medium mixing bowl and add 1/2 C water. Add a few drops of food coloring until desired color is reached and then stir to mix glue solution until smooth.  Pour the borax mixture into the glue mixture and watch the solids start to form.  Stir for a few moments and then use your hands to gather the mass.  The mixture will be very soft and wet.  Keep kneading until it firms up and feels dry.  Discard excess liquid in bowl. The more you knead and play with the slime the firmer it will become.  Store in a ziplock bag or air tight container and the slime will keep indefinitely.

with clear glue

with white glue