Crockpot Chicken with Parsnips and Tarragon

1 large yellow onion
3-4 medium parsnips
4 boneless, skinless chicken breasts
2 tbsp dried tarragon

Cut onion in half, cut halves into wedges. Place in bottom of crockpot. Cut parsnips into thick slices and place on onions. Lay chicken breasts on top. Sprinkle with tarragon. Cook on low for 6-8 hours or high for 4-5 hours.

Creamy Fruity Almost Ice Cream

2 cans of high quality regular coconut milk
4 cups frozen fruit
2 tbsp agave nectar

Put the cans of coconut milk in the freezer for several hours, with out shaking, as you want the "cream" to rise to the top. Place frozen fruit in a food processor with the agave nectar and process until smooth. Open coconut milk and scoop the cream off into the food processor. Blend. Freeze until slightly more solid and serve as a soft serve icecream.

Curried Tuna Noodle Casserole

3 c uncooked Tinkyada brown rice elbow macaroni
1 can regular coconut milk (higher quality will taste much better)
4 tbsp curry powder
1 can tuna
1 cup "flake" cereal, crushed
2 tsp canola oil

Cook rice pasta on stove by covering with water and bringing to a boil. Turn heat to low and simmer for about 10 minutes. The pasta will be slightly undercooked.

While the pasta is cooking, pour the coconut milk into a 9x9 baking dish and stir in curry powder. Break the tuna up with a fork and add to the dish. Add the mostly cooked pasta and stir. Place flake cereal into a bag and crush. Add the canola oil to the bag of cereal and shake to evenly coat. Sprinkle the crumbs over the noodles and sauce. Bake at 300 for about 30 minutes. We serve with frozen green peas.