Happy Thanksgiving from all of us at GoMacro and from our adopted turkey Bubbles.

It is now the middle of November and we still have about ten big buckets of apples. We decided to make apple cider and apple spice cake.

Dr John Janovec, a research botanist from the Botanical Research Institute of Texas (BRIT) and Sharon Bladholm, a Chicago artist, are on their way to Peru as part of the Andes to Amazon Biodiversity Program. They are travelling with a group of international scientists and researchers who are dedicated to studying organisms and their interactions with the environment. Dr Janovec is writing a book The Botany of a Lowland Rain Forest and Sharon will begin work on illustrations for the book. She is taking with her a plentiful supply of her favorite MacroBars, Granola Coconut and Tahini Date as well as bars for other members of the group.

Vegan cooking is so much fun and I get very excited when I have a recipe that is absolutely at it's best vegan. Now, when that is confirmed by well know food bloggers such as David Lebovitz or Orangette or Cafe Fernando then - well that is pure nirvana.

That is the case with granola - such a simple thing available in the bulk section of every health food store, yet nothing beats a really good homemade granola with soy milk. Yes, it tastes better with soy milk. I have been making it for a long time but have never added apple sauce to it. Adding fruit puree to granola is an interesting addition since you can eliminate most of the oil that is normally added and that, of course, makes it much healthier. So I took the advice of the above well know bloggers and I was very happy with the result.