Trees by Stanley Fink; Painting by Judy Ringold

This is the last day for National Poetry Month, and I am fortunate to have a poem from Stanley Fink and a picture from Judy Ringold, both of whom I know from the Narberth Senior Center. The two are working on a virtual project that has Stanley writing poems to fit Judy’s art. If this is just one example of their collaboration, I love it and look forward to more! Thanx, Stan & Judy.
Tangled Trees by Stanley Fink
In this dreamy wood
Everything moves.
The trees dance
Pulsating to an
Ancient melody,
Tiny creatures
Hide in the undergrowth
Watching near the mossy swamp.
Brown and pink tree trunks and branches
Are huddled together
As if worshiping the sun.
They entangle my heart with pure love.
Arboreal Cathedral

Bittersweet Treat

Since eating fresh foods lower on the food chain is one way to honor Earth Day Every Day, I am calling this #12 in my countdown to 50 ways to honor/celebrate earth day. I think this would qualify as “celebrate.” es

One of the new items in my fridge for Paleo baking is almond flour. I learned that bees are important to the growth of almond trees, yet farmers who use pesticides are killing the bees in their groves. I immediately switched to organic almond flour from and used it in this no-cook treat.

I looked up “bittersweet” in The New Oxford American Dictionary and found two definitions:
1. Regarding food: “sweet with a bitter aftertaste.”
2. “arousing pleasure mixed with pain.

I thought that this difficult time is both bitter and sweet; bitter because of all the deaths from the corona virus and also sweet because so many medical workers, food workers, scientists, and others in key positions have put their lives on the line to help us through this crisis. So for me, this is a bittersweet time; thus the title.

Bittersweet Treat

Utensils: Mixing bowl, wooden spoon, potato masher or large fork, monkey dish for coconut to roll
Prep. Time: 10 minutes
Cooking Time: NONE!
Categories: Gluten Free, Sugar Free, Vegan


one ripe organic banana, peeled
1/4 cup unsweetened, organic cacao powder
1/2 cup almond flour
1/2 cup unsweetened, shredded coconut for the inside of the balls
1/3 cup unsweetened, shredded coconut for rolling


1. Put sliced banana in a bow and mash with potato masher or large fork.

2. Add cacao powder and mix well with a wooden spoon or soup spoon

3. Add almond flour and mix well.

4. Add 1/2 cup coconut and mix well, until “dough” pulls away from bowl. (If your banana is very large, you may need more coconut.)

5. With wet hands, roll the balls into the 1/3 coconut in the monkey dish (or other very small bowl).

6. Place 10-12 bittersweet balls in fridge until ready to serve. Can also be frozen.

Note: For a slightly sweeter taste, dry roast the almond flour in a fry pan on low heat and stir often. The toasting of the flour will sweeten it a bit. You can also dry roast the rolling coconut for a crisper covering.