Monday, March 24, 2014

Good Morning Good News! Monday, March 24, 2014

Good Monday Morning to you! 

Rikki's Refuge, Rapidan, VA.
MONDAY, MARCH 24, 2014
THIS MORNING: Sunny with temperatures warming into the mid to upper 30s. Winds N at 5 to 10 mph.
TODAY: A good deal of sunshine. High 46F. Winds WNW at 5 to 10 mph.
TONIGHT: Partly cloudy skies during the evening giving way to a few snow showers after midnight. Low 29F. Winds light and variable. Chance of snow 30%.
Sunrise: 7:10 AM Moonrise: 2:33 AM
Sunset: 7:28 PM Moonset: 12:55 PM 

Long time volunteer at Rikki's Refuge, tireless animal advocate and the heart and soul behind Rikki's Refuge Re-Tail. We wish you the happiest of birthdays today! Thank you for all you do! 

We missed yesterday's BLOG, so today we will share two recipes and two critter wisdoms with you today! 

( Vegan, Gluten Free, Dairy Free, No Added Sugar!)
1 Can of Unsweetened Pineapple (or fresh equivalent)
Coconut Milk (optional)
Fresh Frozen Fruit of your choice (optional)
A few hours (or days) beforehand, open the can of pineapple and pour it, juice and all, into a freezer-safe container; a large, flat one works best. When it’s frozen hard, remove it from the freezer and let it sit on the counter for 10 minutes. Use a table knife to break the block of pineapple into several large chunks; then put it into the food processor. (If your processor is small, you’ll have to do this in more than one batch.) Process the pineapple, stopping often to push the chunks under the blades, until it is a smooth, creamy consistency. This will take a few minutes, and you may have to be patient as the friction of the blades heats the pineapple slightly, allowing it to blend smoothly. Serve immediately. If you have leftovers, return them to the freezer and re-process briefly before serving later. If you like it creamier, try adding coconut milk. You can also substitute half of the pineapple with frozen mangos, bananas, peaches, or berries if you want. 

"We can't help everyone, but everyone can help someone."
~~ Ronald Reagan ~~ 


1 (8 ounce) package uncooked elbow macaroni
1 tablespoon vegetable oil
1 medium onion, chopped
1 cup cashews
1/3 cup lemon juice
1 1/3 cups water
salt to taste
1/3 cup canola oil
4 ounces roasted red peppers, drained
3 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes or until al dente; drain. Transfer to a medium baking dish. Heat vegetable oil in a medium saucepan over medium heat. Stir in onion, and cook until tender and lightly browned. Gently mix with the macaroni. In a blender or food processor, mix cashews, lemon juice, water, and salt. Gradually blend in canola oil, roasted red peppers, nutritional yeast, garlic powder, and onion powder. Blend until smooth. Thoroughly mix with the macaroni and onions. Bake 45 minutes in the preheated oven, until lightly browned. Cool 10 to 15 minutes before serving. 

“In the sweetness of friendship let there be laughter, and sharing of pleasures. For in the dew of little things the heart finds its morning and is refreshed.”
~~ Khalil Gibran ~~ 

Rikki’s Refuge needs ORANGES for the guinea pigs! Donations may be dropped off at the Rikki’s Refuge Education Center on Saturdays Noon-2:00 PM or at the Rikki’s Refuge Re-Tail Store in Fredericksburg during regular business hours.
Life Unlimited of Virginia, Inc.
10910 Barr Lane
Rapidan, VA. 22733

Possible T-Shirt design (below)? What do you think? 

Don't forget your Monday 3/24/14 Shelter Challenge vote for Rikki's Refuge! Please vote and share! THANK YOU!
Vote here: 

 Every meal for every animal, every day, is provided by donations from YOU, our caring supporters!

If you would like to make a donation and send it in the mail instead of making an electronic transaction online, please mail your check or money order to:
Rikki's Refuge
PO Box 1357
Orange, VA. 22960