Combine cup (190 grams) vanilla yogurt, 1 sliced banana, and 1 tablespoon honey in a blender. Blend until smooth and frothy. This makes enough to serve two people. Makes 2 servings For added digestion benefits and flavor, add teaspoon of freshly grated ginger. Combine cup (120 milliliters) orange juice, 1 cup (250 grams) plain, nonfat yogurt, 1 sliced banana, and 6 frozen strawberries in a blender. Blend for 20 seconds. Scrape down the sides of your blender with a spatula, and blend for 15 more seconds. Makes 1 serving. You can use regular, non-frozen strawberries, but the smoothie may not be as thick or cold. For a sweeter smoothie, use low-fat vanilla yogurt instead of the plain one. Combine cup (190 grams) vanilla yogurt, 1 peeled and sliced peach, and 2 sliced bananas in a blender. Blend until smooth, then serve. Makes 2 servings. For a thicker smoothie, use frozen bananas. For a thicker smoothie, use Green vanilla yogurt. For additional flavor, add a dash of nutmeg. Combine cup (120 milliliters) orange juice, cup (125 grams) low-fat yogurt, and 1 cup (200 grams) frozen strawberries in a blender. Pulse for 30 seconds, then blend for 30 more seconds (or until smooth). Makes 1 serving. Try using other types of berries instead, such as blueberries, blackberries, or raspberries. You can use any flavor of low-fat yogurt you want, but plain might taste the best. You can also use another type of juice, such as mango. Place cup of each of the following in a blender: orange juice (120 milliliters), plain yogurt (125 grams), frozen strawberries (100 grams), canned crushed pineapple (115 grams), and sliced banana (115 grams). Blend everything until smoothabout 2 minutes. Makes enough for 2 servings. Combine 1 cup (240 milliliters) cold apricot nectar, 1 cup (250 grams) low-fat peach yogurt, 1 banana, and 1 tablespoon frozen lemonade concentrate in a blender. Blend for 30 seconds. Stir in cup (120 milliliters) club soda before serving. Makes 4 servings. If you can't find club soda, search for carbonated water instead.

Summary: Make a banana smoothie. Make a strawberry-banana smoothie. Make a banana-peach smoothie. Make a strawberry smoothie. Make a tutti-frutti smoothie. Make a fizzy tropical smoothie.

If your water contains a lot of minerals, especially calcium, you can remedy the unpleasant taste by boiling the water before drinking. Fill a clean pot or kettle with water and place it on a stove burner set to high. Allow the water to boil for a few minutes. If you aren't sure if your water is hard, or if you want more specific information about the minerals in your water, test it with water hardness testing strips. You can pick up testing strips at your local hardware store. Turn the heat off and allow the water to cool completely. You'll likely see white sediment gather on the bottom of the pot or kettle. This sediment is made up of insoluble minerals, which can't be boiled away. Use a baster, siphon, or ladle to transfer the water to a clean container. Although it's not harmful, try to avoid as much sediment as you can during the transfer. Letting the sediment settle on the bottom first allows you to easily remove the clear water while leaving most of the sediment behind. Boiling water can cause it to taste flat. Pouring it back and forth between 2 clean containers for a few minutes will restore oxygen to the water, improving its taste. If you drink water straight from the tap often, boiling it every time may become a nuisance. Instead, try using a drinking water filter to purify your water before drinking it. Some filters attach directly to faucets, while others act as filters for pitchers. Water treated with a filter often has a better taste. These filters can be bought at most grocery stores and general retailers. Look for systems that have a secondary filter, like one made from carbon or that uses reverse osmosis, to ensure contaminants are being removed from your water.

Summary: Boil away impurities. Transfer the clean water to a container. Pour the boiled water back and forth between 2 containers. Remove impurities with a drinking water filter.

Any number times 1 is equal to itself. Any number times zero equals zero. Multiply the bottom right number by the top right number. Multiply the bottom right number by the top left number. Multiply the bottom right number by the top right and then the top left numbers. Shift the second row one digit to the left. Multiply the bottom left number by the top right and then the top left numbers. Add the columns together. You want to multiply 34 x 6. You start by multiplying the 1s column (4 x 6), but you can't have 24 1s in the 1s column. Keep 4 1s in the 1s column. Move the 2 10s over to the 10s column. Multiply 6 x 3, which equals 18. Add the 2 that you carried over, which will equal 20.

Summary: Start with 1s and 0s. Memorize the multiplication table. Practice single-digit multiplication problems Multiply 2-digit numbers times 1-digit numbers. Multiply 2 2-digit numbers. Multiply and regroup the columns.

Spread the rolled oats on a sheet tray and bake until golden brown, stirring regularly, about 10 minutes. Turn the oven down to 350 degrees F. Pour the oats into a large container and add the cumin, paprika, rosemary, thyme, cayenne and some salt and black pepper. As in most dishes, spices and herbs will be adjusted to fit quantities. Adjust the spices and seasonings to your liking. Add enough of the reserved stock to bind the mixture together. It should feel like a wet meatball but still be able to hold its shape when squeezed into a ball. Cover with aluminum foil and bake for 2 hours to meld the flavors and allow the suet to disperse through the mixture. Or If using the stomach or sausage casing, remove it from the cold salted water and fill 2/3 with the mixture. Sew or tie the stomach or sausage casing closed. Use a turning fork to pierce the stomach or sausage casing several times. This will prevent the haggis from bursting. In a large pot of boiling water, gently place the filled stomach, being careful not to splash. Cook over high heat for 3 hours.
Summary: Preheat the oven to 500 degrees F. Test the spice levels and seasonings. Add the ground mixture to the dry ingredients and combine thoroughly with your hands. Once the seasoning is correct, put the filling into an oven-proof dish that is big enough to take all the mixture.