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Recipes – Extras: Dressings- Salsas/Dips- Sauces -Ketchups/Mustard/Mayo- Seasonings-Pickles -Drinks

 

Sprouting Lentils - Page in NT: 115

 

Here are the benefits of sprouting:

Sprouting neutralizes phytic acid, which if present will not allow as much calcium, magnesium, iron, copper and zinc to be absorbed during digestion

It also increases the amount of B vitamins and carotene

Vitamin C is created in the process of sprouting

Complex sugars responsible for intestinal gas are broken down

Sprouting also inactivates aflatoxins, which are potent carcinogens found in grains

During sprouting additional enzymes are produced during the germination process that help digestion

 

Ingredients:

1 cup dried lentils
1 quart Mason jar with the screw top, but either no lid or with a circle of screen so that air can get through (can poke holes in the lid)

Preparation:

Rinse lentils and pick out any small stones or floaters. Drain, put in the Mason jar, put on screw top and lid with holes or screening. Set the Mason jar on its side. Rinse lentils a couple times per day (this is where the screen is good). Sprout the lentils for 2-3 days until the sprouts are about 1/4 inch long. Steam or cook lightly, or use in lentil recipes such as Teriyaki Lentils.

 

 

Ranch dressing:

½ cup mayo

½ cup milk

1/3 tsp. onion powder

1/8 tsp. garlic salt

 

Caesar Dressing

  • 2 large garlic cloves, minced

  • 2 large egg

  • 1 large egg yolk mixed with 1 tsp Dijon

  • 1 tablespoons lemon juice      

  • 1 dash coconut amino

  • 1/4 cup extra-virgin olive oil – add more to desired consistency

  • 2 T apple cider vinegar

  • Freshly ground black pepper

 

Place the garlic on a cutting board, smash/chop, make a paste with mustard, whisk the whole egg, egg yolk, lemon juice, apple cider vinegar and liquid amino, and beat until smooth. Slowly add the oil, whisking constantly until the vinaigrette has emulsified. Season with salt and pepper to taste.

 

Italian Salad Dressing:

12 oz. oil

1 TB sugar

2 garlic cloves chopped

½ tsp. oregano

¼ tsp. basil

¼ tsp. onion powder

¼ tsp. salt

4 oz. white wine or balsamic vinegar

French dressing:

9 oz. oil

¼ cup ketchup

1 garlic clove chopped

2 T sugar

1 tsp. Worcestershire sauce

1 ½ oz. white wine vinegar

 

Honey Mustard Dip or Salad Dressing

Mix up per the recipe but then taste and add more of any ingredient as you wish. The ratio should be pleasing to you.

 

Ingredients:

1 cup mayonnaise
1 Tablespoon prepared yellow mustard
1 Tablespoon raw honey
freshly ground black pepper
for salad dressing: thin down with milk or half/half to the desired consistency

Preparation:

Combine all ingredients and thin down with the milk if using for salad dressing. Will keep in the fridge for a week or more, depending on the freshness of the mayonnaise used.

 

Asian dressing:

11 oz. oil

2 tsp. sugar

1 garlic clove

¼ tsp. ground ginger

4 ½ oz. soy sauce

3 oz. rice vinegar

 

 

Salsa’s and Dips:

Salsa:

 

S & W crushed tomatoes (14.5 oz.)

Herdez salsa casera  (7oz)

Diced tomatoes

Diced onions

1 Bunch of chopped Cilantro

1 tsp. dried oregano

 

The tomatoes and onions quantity is to your liking.  Variations:  Tomatillos, diced avocadoes, jalapenos etc.

 

Edemame Quacamole

2 cups shelled Edemame Beans thawed if frozen

two to three small to medium avocados

two tablespoon lime juice

3 cloves garlic minced

1/4 red onion diced

1/2 cup fresh cilantro

1/2 jalapeno pepper minced

two tablespoon green onion minced

1/2 teaspoon salt or more to taste

1/4 teaspoon pepper

one tablespoon olive oil

 

place at a mommy in the bowl of a food processor and process to a paste stopping to scrape down the sides. This should take less than a minute

add avocados and the rest of the ingredients, process to combine

 

Kale Guacamole
* 3 to 4 big leaves of curly green kale (the Tuscan/lacinato variety also works well)
* 4 medium ripe avocados, halved and pitted
* 3 to 4 tablespoons lime juice (about 1 ½ medium limes), divided, to taste
* ¾ teaspoon kosher salt, to taste
* ⅓ cup roughly chopped red onion
* ¼ cup roughly chopped fresh cilantro, lightly packed
* 1 small jalapeño, seeds and membranes removed, roughly chopped

INSTRUCTIONS
1. To prepare the kale, first remove the tough ribs with a chef’s knife and discard them. Chop the kale into small, bite-sized pieces. Sprinkle it lightly with salt, followed by a squeeze of lime juice (about 1 teaspoon). Massage the kale by scrunching it up in your hands, repeating until the kale is darker green and fragrant (this step softens the kale and makes it less bitter). You’ll need 1 cup (packed) kale for the guacamole, so measure it out and set it aside
2. Next, use a spoon to scoop the flesh of the avocados into the bowl of a food processor, discarding any bruised, browned areas. Add 3 tablespoons lime juice and the salt. Blend until the mixture is fairly smooth, pausing to scrape down the sides as necessary.
3. Add the massaged kale, onion, cilantro and jalapeño. Blend until the mixture is mostly smooth, with only tiny bits of kale and onion remaining (or completely smooth, if you prefer). Taste, and add additional salt and/or lime juice, if necessary, and blend again (I usually add up to ½ teaspoon more salt and another tablespoon of lime juice). Serve immediately.

 

Smokey Vegan Cheese Queso

 

For the shakeable

three quarter cup raw cashews

3 tablespoons nutritional yeast

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/2 teaspoon cumin

1/4 teaspoon chili powder

 

for the spread

1 1/2 cups raw cashews

 3 tablespoons nutritional yeast

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/2 teaspoon cumin

one pinch chili powder

salsa or hot sauce added to desired taste one tablespoon olive or avocado oil for blending

 

to make the shakeable cheese, Add all the ingredients to a food processor and pulse until a fine meal is achieved. Store it in a jar and refrigerate and use on anything from tacos two salad or tofu scrambles.

 

To make the spreadable cheese, add raw cashews to the food processor and process into a butter, scraping down the sides as needed. Add in the spices and salsa and mix and tell a spread is formed. You may need to add a little oil to help things blend together. Storage on the refrigerator to keep fresh amuses a dip or a spread.

 

To make the queso, simply scoop out desired portion of the spreadable cheese and add very hot water a little at a time and whisk until pourable. Uses a dip on tacos etc

 

 

Melon salsa:

Lime juice

Kalipinya peppers

Cilantro 

Onion not very much chopped fine

Melon

 

 

Avocado salsa- Cowboy Salsa

2 cups corn

1 can, or 2 cups garbanzo beans/black eye peas

1 bunch cilantro

2 bunches

2 avocados

2 cups chopped tomatoes

Too above. Over top pour mixed together:

Dressing:

¼ cup olive oil

¼ cup red wine vinegar

2 cloves garlic minced

Dash salt

1/8 tsp. pepper

1 tsp. cumin

 

 

Artichoke Dip

 

1 can diced artichoke hearts drained and juice squeezed out.

1 c parmesan cheese, grated

1 cup mayonnaise

Mix. Bake at 350 degrees for ½ hour, uncovered.

 

Hot Spinach Artichoke Dip

 

Tips for making Hot Spinach Dip

I like the frozen artichoke hearts instead of the canned since canned is either too vinegary or oily with questionable oils

It is most important to get the spinach and artichokes as dry as you can or your dip will be a bit watery (but still good!).

Make this a complete gluten free appetizer by serving with veggie sticks and/or corn chips fried in coconut oil.

 

Ingredients:

1 cup (packed) thawed, chopped frozen spinach

1 1/2 cups thawed, chopped frozen artichoke hearts

6 ounces cream cheese softened

1/4 cup sour cream or crème friache

1/4 cup mayonnaise

1/3 cup grated Parmesan cheese

1/2 teaspoon red pepper flakes or Tabasco (omit for nightshade free and use black pepper instead)

1/4 teaspoon Celtic sea salt

1/4 teaspoon garlic powder

Preparation:

 

Steam spinach and artichokes until tender, let drain and cool. Remove as much liquid as you can with paper towels. Mix all ingredients together well and put in an oval oven safe crock. At this point you could put in fridge until the next day or right before the party if you want.

Set oven to 325 and cook the spinach artichoke dip for 15-20 or until bubbly and slightly brown on top. Serve with homemade whole grain crackers, fresh cut vegetables, or tortilla chips fried in coconut oil for a gluten free treat.

 

 

Sauces:

 

Nanny’s Dark Sweet & Sour Sauce

Submitted by Audrey Jones

 

2 Tbsp. Cornstarch

¾ c sugar

1/3 c rice vinegar

1/3 c water

1 tsp. Chinese thick molasses

1 tsp. Cooking Sherry

2 Tbsp. Soy Sauce

 

Combine all ingredients in a med sauce pan.  Cook over medium heat and bring to a low simmer.  Stir constantly until thickened and the sauce is clear (should not be cloudy).  Remove from heat and serve immediately or keep warm on stovetop until ready to serve.

 

 

 

 

 

 

A basic turkey gravy recipe

Ingredients:

Pan drippings

Flour

Water

Preparation:

Pour the turkey or chicken pan drippings into a 2 cup measuring cup and skim the fat off. Put about 1/4 cup of the fat into a saucepan and stir in 1/4 cup of flour (all purpose). Add enough water to the drippings (throw the rest of the fat away) to make 2 cups of liquid. Pour the 2 cups of liquid into the flour/fat mixture. Cook, stirring, until thickened and bubbling. Cook for about 1 minute, stirring. Add salt and pepper to taste.
This recipe makes about 2 cups of gravy.

 

 

Peanut sauce:

Juice of one lime: I dumped a few Tbs. lemon juices in

4 ½ tsp. peanut oil: I dumped some udo’s blend in

3 T sugar:

7 T p butter (should be good kind, not processed/placticky kind like jiff etc.)

2 ¼ t chili paste: I used 3 t red curry paste (I have some for you if you need it)

2 t fresh ginger: I used a bunch of shakes of powdered cheap ginger!

1 clove garlic: I used a few scoops of minced cuz we have been so sick

 

Says to wiz in your quizenart…I wiz it with my spoon and tossed with clean hands on a bunch of angel hair pasta! Says to wrap in butter lettuce, I used romaine!

 

 

Sesame Dipping Sauce - This is a great sauce for won tons, pot stickers, egg rolls, sushi, etc.

 

1/3 cup soy sauce

1 tsp. toasted sesame oil (use sesame chili oil if you like HOT)

1 tsp. lemon juice

1 green onion, sliced small

 

Mix together and serve in pretty little serving dishes

 

 Tzatziki- starting with well-drained yogurt is key.

 

2 c NF plain yogurt, (see below for straining instructions)

1 cucumber peeled, seeds removed, shredded and juices squeezed out

1 Tb White Vinegar

1 Tb Olive Oil

Fresh chopped dill to your preference

2 cloves finely minced/pressed fresh Garlic*

 

Line a sieve or colander with 2 layers of cheese cloth.  Pour in the 2 cups of yogurt. Gather up the edges of the cheese cloth and fasten with a twist-tie.  Set the sieve into another bowl to drain.  Set in the refrigerator to strain for at least 2 hours, preferably over-night.   Occasionally wring the cheesecloth to press out more fluid.

 

Combine all ingredients together with strained yogurt and mix well.  Serve with Pita wedges or fresh vegetables for dipping, or use to garnish Gyros or Falafel.   Keep refrigerated. (Continued)

 

(Continued) * While this will last several days in the fridge, the fresh garlic can become very spicy and overpowering by the second day, so consider reserving the garlic until last, divide the recipe and only add garlic to the portion you will serve that day.  Or reduce the amount of garlic that you add and add more as the days progress if you desire.

 

Enchilada Sauce
2 large cans tomato sauce (27, 8 oz. cans or, 216oz total)

3 T chili powder

3 T sugar

2 T salt

2 T cayennes

2T paprika

2 Tt cumin

Bag sauce in quart size bags

64 overstuffed shells

Makes enough for 8 meals

Bag sauce in quart size bags

 

 

 

 Fudge Sauce

This can be made ahead and stored in the refrigerator.  Warm for just 10 seconds in the microwave and serve over ice cold fresh homemade vanilla ice cream.  Package in a beautiful jar and it makes a pretty hostess gift.

 

6 oz. semisweet chocolate or 4 oz. semi sweet and 2 oz. unsweetened

½ cup light corn syrup

¼ cup cream

1 Tbsp. butter

½ tsp. pure vanilla extract

 

Coarsely chop the chocolate, melt it over hot water in the top of a double boiler along with the syrup.

Mix well.  Add the half and half, blend well.

Stir in the butter until smooth and creamy

Remove from heat and add the vanilla.  Mix well.

Serve warm, or allow cooling and keeping refrigerated.

Makes 1 ½ cups.

 

Mary's Oil Blend:

 

Mix the following ingredients together in a glass jar, cover tightly and store at room temperature:

1 cup coconut oil, gently melted

1cup expeller-expressed or cold-pressed sesame oil

1 cup extra virgin olive oil

 

"This wonderful blend of three oils can be used in salad dressings or as cooking oil.  When used for cooking, flavors come through beautifully and the blend does not burn as easily as pure coconut oil.  In salads, it provides all the benefits of coconut oil and does not have the strong taste of olive oil.  In mayonnaise, it provides firmness when chilled.  Be sure that the sesame oil you purchase is truly expeller expressed or cold pressed, since the very high temperatures used during processing destroy the

 

Unique protective antioxidants in sesame oil.  Since we use this blend in many recipes, we suggest you make enough to have on hand whenever you need it."

 

 

 

Ketchup

Ingredients:

12 ounces tomato paste

1 teaspoon salt

0.5 teaspoon cinnamon

2 pinches cloves

2 pinches all spice

2 pinches cayenne

.5 teaspoons garlic powder

1 teaspoons onion powder

4 Tablespoons white wine vinegar

.5 cups water

 

 

Ketchup

Tomato Ketchup (Lacto-Fermented) - yields about 1 1/2 cups)

12 ounces organic tomato paste (no salt added)
1/4 cup water
1/8 cup whey* (or an additional 1/8 cup water)
2 Tablespoons apple cider vinegar; I prefer natural raw, organic for this recipe (i.e. Bragg's)
1/4 teaspoon ground mustard (dry mustard)
1/4 teaspoon cinnamon
1/8 teaspoon cloves
1/8 teaspoon allspice
1/8 teaspoon cayenne
pinch garlic powder
pinch onion powder
1/2 to 1 teaspoon sea salt (to taste)
1/4-1/3 cup sweetener of your choice (agave syrup, honey, maple syrup, molasses, barley malt, or a combination of any of those.)

Note: This recipe is a basic guideline, so I suggest starting with 1 Tablespoon vinegar, and add more to your taste. (I use the full 2 Tablespoons.) You may prefer to add more sweetener if you like sweeter ketchup, and be sure to taste after you mix it, adjusting seasonings to your liking... the ketchup mellows as it ages.

Directions:

Place all ingredients in a non-reactive bowl (glass or enamel), and whisk together until completed blended. Pour or ladle sauce into clean, dry containers (I prefer glass). Cover and leave at room temperature for two days (to encourage fermentation.) After two days store in refrigerator.

 

Lacto fermented mustard:

Makes 2 cups:

1 ½ cups ground mustard

 ½ cup filtered water

2 T whey

2 tsp. Sea salt

Juice of 1 lemon

2 cloves garlic (optional)

1 T honey (op)

Mix all will blended adding more water to desired consistency, place in pint sized jar, or, 2 8 oz. jars, with the top of mustard below lid by 1 inch, cover tightly and keep at room temp for 3 days before transferring to fridge.

 

 

Mayonnaise

Ingredients

1 whole egg
1 egg yolk
1 tsp. organic Dijon mustard
1 1/2 TBL lemon juice
1 Table liquid whey (optional - do not use powdered whey from the store)
1 cup expeller pressed sunflower oil, extra virgin olive oil or a combination (olive oil makes a much stronger tasting mayo)
large pinch of sea salt

Mayo: ​Making Homemade Mayonnaise-tastes yummy, is quick and easy to make

Equipment:

You will need a stick blender. I bought this blender in order to make my mayo, but have found it to be a great kitchen tool for many other things. I can puree my tomato soup right in the pot, and have found it to be very useful in pureeing things for my baby as well. It is super easy to clean, which is a big plus for me!

Ingredients:

2-4 egg yolks (I use farm fresh eggs from my local farmer)

½ tsp. mustard

1-2 Tbsp. lemon juice (of course fresh is optimal, but you’ll notice below I cheated with store bought stuff L )

1 tsp. balsamic vinegar

2 tsp. white wine vinegar

1 tsp. Celtic sea salt

¾ c. oil- hemp or grape seed (I use grape seed)

 

1. Combine everything EXCEPT the oil. I use a container just large enough for the stick blender to go into.


2. Mix with a stick blender until creamy.


3. While blending, add the oil in small increments and mix until it’s homogenized. My daughter holds the container in place while I pour oil with one hand and with the other I lift the blender up and down as its blending- the quick up and down motion helps the mixture to homogenize, and it will thicken right up.

The finished product!

That’s it! This mayonnaise lasts about 2 weeks in the refrigerator

 

 

 

Mayonnaise

Ingredients

1 whole egg
1 egg yolk
1 tsp. organic Dijon mustard
1 1/2 TBL lemon juice
1 Table liquid whey (optional - do not use powdered whey from the store)
1 cup expeller pressed sunflower oil, extra virgin olive oil or a combination (olive oil makes a much stronger tasting mayo)
large pinch of sea salt

Honey Mustard Dip or Salad Dressing

Rating: 3 forks (key)

Difficulty:

Easy

Tips for making Honey Mustard

Use different mustards such as Dijon for a slightly different taste.

This recipe is good enough to serve to guests! It has a ton of flavor.

Add fresh herbs to dress up this sauce even more, such as thyme.

Mix up per the recipe but then taste and add more of any ingredient as you wish. The ratio should be pleasing to you.

 

Ingredients:

1 cup mayonnaise
1 Tablespoon prepared yellow mustard
1 Tablespoon raw honey
freshly ground black pepper
for salad dressing: thin down with milk or half/half to the desired consistency

Preparation:

Combine all ingredients and thin down with the milk if using for salad dressing. Will keep in the fridge for a week or more, depending on the freshness of the mayonnaise used.

 

 

 

 

Seasonings:

 

TACO SEASONING MIX

 

3 TB chili powder

2 TB flour (wheat works)

2 teas. Ground cumin

2 teas. Dried oregano, crushed

1/2 teas. Onion powder (I omit)

1/2 teas. Garlic powder

1/2 teas. Salt

1/2 teas. Cayenne pepper

 

Combine and store in glass jar with lid.  I at least triple this recipe, so I only have to make it once in a while.  It calls for 1/4 cup of the above mix, for 1 # of ground beef, but I just guess and dump.  Works well in browned ground beef, cooked chicken or turkey.  I have made up huge batches for taco bar for extended family gatherings and then kept them warm in a crock pot.  When serving to guests I usually mix in tomato juice, or V-8, or tomato sauce (for ground beef), or chicken broth (canned, for chicken or turkey).  Otherwise, add a bit of water so it doesn't get too dry when you warm it up.  This mix also works for last minute seasoning for beans, for enchiladas, etc.

 

 TACO SEASONING MIX

 

3 TB chili powder

2 TB flour (wheat works)

2 teas. Ground cumin

2 teas. Dried oregano, crushed

1/2 teas. Onion powder (I omit)

1/2 teas. Garlic powder

1/2 teas. Salt

1/2 teas. Cayenne pepper

 

Combine and store in glass jar with lid.  I at least triple this recipe, so I only have to make it once in a while.  It calls for 1/4 cup of the above mix, for 1 # of ground beef, but I just guess and dump.  Works well in browned ground beef, cooked chicken or turkey.  I have made up huge batches for taco bar for extended family gatherings and then kept them warm in a crock pot.  When serving to guests I usually mix in tomato juice, or V-8, or tomato sauce (for ground beef), or chicken broth (canned, for chicken or turkey).  Otherwise, add a bit of water so it doesn't get too dry when you warm it up.  This mix also works for last minute seasoning for beans, for enchiladas, etc.

Coating: Homemade Shake 'n Bake


1/2 cup flour
1/2 cup cracker crumbs or cornmeal
1/4 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon onion powder
1 teaspoon paprika
1/4 teaspoon thyme
1/4 teaspoon basil
Cooking oil


Combine dry ingredients and shake together in a jar. When ready to use, brush chicken with oil and place in bag with enough mix to coat. Shake until well coated.

Bake according to standard recipe, or at 375 F. for 35-45 minutes or until done.

 

Shake and bake:

Mix:

4 cups w flour

4 cups cracker crumbs or corn meal

2 cups parm cheese

3 T salt

1 ½ tsp.  Pepper

3 T onion powder

3 T paprikas

1 T thyme

1T basil

Combine and put into jar.

When ready, brush chicken with oil, place in bag of shake and bake, coat well.

Bake according to meat recipe 375 35-40 minutes. Start extra mix in refrigerator.

 

 

 

 

 

Bread & Butter Pickles

7 cups thinly sliced pickling cucumbers

1 cup sliced mild onion

1 cup fresh lemon juice (about 10 lemons, make sure you zest those lemons first and freeze the zest for later use in other recipes)

1/3 cup  whey

1 cup honey or maple syrup (I used honey, more affordable

 

3 Tablespoons sea salt

1 to 2 tablespoons whole celery seeds

2 teaspoons turmeric ( I skipped this)

1 tablespoon mustard seeds

 

Soak the cucumber slices in a large bowl of ice water in the refrigerator for several hours up to all day long.

In a large bowl, mix cucumbers with onion and place in 2 quart sized, wide-mouthed mason jars, pressing down lightly with a pounder. Combine remaining ingredients and pour over cucumbers, adding more water if necessary to cover. Keep the top of the liquid one inch below the top of the jar. Cover tightly and keep at room temperature for about 2 days before transferring to the refrigerator.

Sweet PIckles

Needed: 1 gallon glass jar with a lid

(Or, you can 1/2 or 1/4 the recipe, and use smaller jars, if you like. But if you make the gallon, trust me that you'll be glad you did!)

14 cups sliced cucumbers, preferably pickling cucumbers
3 onions, sliced (I dice mine)
1/4 cup sea salt
3 cups raw honey
2 Tbsp celery seed
2 Tbsp mustard seed
6 cups apple cider vinegar (preferably organic, and one that is unfiltered, still containing the "mother")

Put all ingredients in jar, give it a good stir, and put in the fridge. They are ready to eat in 2 weeks, and will last for months on end.

 

 

Drinks:

 

Ginger Barley Tea from Becky and SKyler

Soak 90g of pearl barley and 50g of fresh ginger for 1 hr in 2.4 liters of water.  Then boil for 20 minuted until 1 liter is remaining.  Repeat the process and he will be left with 2.4 liters of herbal tea.

 

after the first boil and drainage.  Add 2.4L of water to the previously cooked herbs and soak again for 1 hr and then boil for 20 min.  This way you will be left a 2nd batch of 1.2L which will be combined with the first boiled herb tea.

Only consume the liquid.

He should drink 200mL of this tea warm 2 times daily for 6 days. 

 

 

Fire Cider

An immune-boosting health tonic with fresh horseradish, ginger, garlic, onions, cayenne pepper, apple cider vinegar and honey. 

Prep Time30 mins

Steeping Time28 d

Total Time28 d 30 mins

Course: Tonics

Cuisine: American

Keyword: fire cider

Servings: 1 quart

Calories: 16kcal

Author: Brittany Mullins

Ingredients

½ cup freshly peeled and grated ginger root

½ cup freshly grated horseradish root

1 medium onion chopped

10 cloves of garlic crushed or chopped

2 organic jalapeño peppers chopped

1 lemon zest and juice

2 Tablespoons dried rosemary leaves

1 Tablespoon turmeric powder or 2 Tablespoons freshly grated turmeric root

¼ teaspoon cayenne powder

organic unfiltered apple cider vinegar

¼ cup raw honey or to taste

Instructions

Add ginger, horseradish, onion, garlic, jalapeño peppers, lemon zest and juice, rosemary, turmeric and cayenne powder into quart-sized glass jar.

Pour apple cider vinegar in the jar until all the ingredients are fully covered and the vinegar reaches the top of the jar. You want to be sure all the ingredients are covered to prevent spoilage.

Use a piece of natural parchment paper under the lid to keep the vinegar from touching the metal, or use a plastic lid if you have one.

Shake jar to combine all the ingredients and store in a dark, cool place for 4-6 weeks, remembering to shake the jar a few seconds every day.

After one month, use a mesh strainer or cheesecloth to strain out the solids, pouring the vinegar into a clean jar. Be sure to squeeze out as much of the liquid as you can. This stuff is liquid gold! The solids can be used in a stir-fry or you can compost/discard them.

Add honey to the liquid and stir until incorporated.

Taste your fire cider and add more honey if needed until you reach your desired sweetness.

Store in a sealed container in the refrigerator or in a cold, dark place.

Drink 1-2 Tablespoons when needed.

Notes

Feel free to make this recipe your own with optional add-ins like cinnamon, orange and grapefruit.

Recipe inspired and adapted from Mountain Rose Herbs.

Nutrition

Serving: 2 Tablespoons | Calories: 16kcal | Carbohydrates: 4g | Sodium: 8mg | Potassium: 36mg | Sugar: 2g

 

Spiced Almond Milk

Nice Drink Before Bed - instead of snacking:Adapted from Simple Green Smoothies
1 cup almond milk, unsweetened
1/4 teaspoon cinnamon
A pinch of ground ginger
A pinch of cayenne pepper (optional)
1/2 teaspoon maple syrup (optional)
1 tablespoon almond butter (optional)
1/2 scoop plant based unsweetened or cacao sweetened Protein Powder (optional)

INSTRUCTIONS
1. Combine all ingredients in a small pan.
2. Heat on the stove with medium heat until warm.
3. Pour into a mug.*

*if you like it frothy use an immersion blender or throw the mixture in a blender - be careful it’s hot!

Evening Blood Sugar Balancer: This is the perfect little treat for the end of the day. The combination of almond milk and warming digestive spices balances your blood sugar and stabilizes your metabolism. For an extra protein boost (which helps curb hunger pains), add almond butter or protein powder. For an extra dash of sweetness, add maple syrup and stir through.

An extra tip: If you’d like it cold this drink is like Horchata - make it earlier in the day, store it in the fridge. Give it a whirl in the blender before serving to mix what may have settled. (Or store it in a mason jar so you can give it a vigorous shake before you drink it). Throw a few ice cubes in the blender too and it’s almost like a dessert!

 

Adrenal Cocktail:

 BASIC
4 oz pulp-free orange juice (vitamin C)
4 oz coconut water (potassium)
1/4 tsp sea salt (sodium)


BASIC+
4 oz pulp-free orange juice (vitamin C)
4 oz coconut water (potassium)
1/4 tsp sea salt (sodium)
2 tbsp raw cream or coconut cream (fat)
1 tbsp collagen (protein)


ALOE
4 oz aloe vera juice - inner leaf (potassium)
4 oz orange juice, juiced (vitamin C)
1/4 tsp sea salt (sodium)


DESIGN YOUR OWN
VITAMIN C
+ Orange juice (pulp-free)
+ Whole food vitamin C powder
+ Lime or lemon juice
+ Grapefruit juice
+ Pineapple juice


POTASSIUM
+ Coconut water (no additives)
+ Aloe vera juice (inner leaf)
+ Cream of tartar
+ Bumbleroot powder
SODIUM
+ Sea salt

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