< Back Drain Cleaner Keep your drains clean and smelling fresh. ¼ cup baking soda 1 cup distilled white vinegar 1 tablespoon salt (optional) If your sink drain is draining slowly, remove the stopper and pour about a ¼ cup of baking soda into drainpipe and about 1 tablespoon of salt. Pour vinegar into the drainpipe. The chemical reaction between the baking soda and the vinegar scrubs the pipes and cleans it. By adding salt, it works as a scrubbing agent. Use this recipe on a monthly basis to also keep your drainpipes draining quickly and smelling fresh. Previous Next

Flavored Kombucha is a fermented drink that is a delicious treat and easy to make! This flavored Kombucha recipe uses fruit for a variety of flavors. Even kids love it! < Back FLAVORED KOMBUCHA Prep Time: 2 Minutes Cook Time: 3 Minutes Serves: 8 Level: Beginner About the Recipe Flavored Kombucha is a fermented drink that is a delicious treat and easy to make! This flavored Kombucha recipe uses fruit for a variety of flavors. Even kids love it! Ingredients 1 - 2 quarts kombucha ⅓ - ½ cup fruit fresh or frozen Kombucha is very forgiving so don't worry about being too exact in how much to use. Preparation Once your kombucha has finished fermenting, remove the desired amount and add it to a jar with a lid. Add fruit to the kombucha, screw on the top and let sit for two days to a week - depending on the flavor you like. When the second fermentation is finished, place kombucha in the refrigerator, chill and enjoy! Previous Next

Quick and easy on the go breakfast < Back Two Ingredient Yogurt And Bagel Prep Time: 5 Minutes Cook Time: 25 Minutes Serves: 8 Level: Beginner About the Recipe Ingredients Makes 4 large or 8 small bagels 1 cup Greek yogurt (use dairy-free yogurt if vegan) 2 cups self raising flour soy milk or melted butter, for brushing (optional) bagel seasoning (optional) Preparation Preheat your oven to 375F and line a baking sheet with parchment paper. In a mixing bowl, combine Greek yogurt and self-raising flour. Mix them together until a dough forms. If the dough is too sticky, you can add a little extra flour. Turn the dough out onto a floured surface and knead it for a few minutes until it becomes smooth. Divide the dough into 4 equal portions for large bagels or 8 equal portions for small bagels. Roll each portion into a ball and then use your thumb to poke a hole through the center to create the bagel shape. You can gently stretch the hole to your desired size. Place the shaped bagels onto the prepared baking sheet. If you'd like, you can brush the tops of the bagels with soy milk or melted butter for a shiny finish and sprinkle bagel seasoning on top of each bagel for extra flavor. Bake for 20-25 minutes or until they turn golden brown. Remove from the oven and let them cool completely on a wire rack. Serve with your favorite spreads, enjoy and follow for more recipes! Previous Next

Honey BBQ Chicken Wraps made with crispy baked chicken smothered in a simple homemade honey BBQ sauce. < Back Honey BBQ Chicken Wraps Prep Time: 10 Minutes Cook Time: 10 Minutes Serves: 4 Level: Beginner About the Recipe Honey BBQ Chicken Wraps made with crispy baked chicken smothered in a simple homemade honey BBQ sauce. Ingredients 1/2 recipe baked popcorn chicken 4 large flour tortillas 2 cups packaged coleslaw (or broccoli slaw) 1 1/2 cups shredded cheddar cheese Honey BBQ Sauce: 1 cup barbecue sauce 1/4 cup honey 2 Tablespoons ketchup Sriracha hot sauce (optional), to taste Preparation If we ever go out to eat at a chain restaurant like Buffalo Wild Wings, Red Robin or some place like that, I always go straight for the “wrap” options on the menu. Wraps always sound good to me, and I also love to get ideas from the menu of ways I can make them from home. They make great, EASY dinners, and I can always count on my family to eat them happily. These Honey BBQ Chicken Wraps were developed in the aftermath of making this yummy baked popcorn chicken. We loved this crispy, juicy popcorn chicken so much (especially dipping it in BBQ sauce!) that I knew immediately that I wanted to transform it into a wrap. I kept this recipe pretty simple because crispy baked chicken smothered in BBQ sauce is the real star of the wrap. I added some coleslaw for crunch and flavor and the end result was completely DELICIOUS! For the sauce: Heat the sauce ingredients in a small saucepan over medium heat for 5 minutes, stirring occasionally. Place the baked popcorn chicken bites into a large bowl. Pour most of the warm honey BBQ sauce on top (reserve a little extra for dipping or adding to the wraps) and gently toss to coat. Assembly: Sprinkle a handful of shredded cheese on the base of the tortilla. I like to place them on a hot skillet for a minute or two for the cheese to begin to melt. Top with 5-6 pieces of BBQ popcorn chicken. Drizzle with a little more BBQ sauce if you like a lot of sauce. Top with a handful of coleslaw mix. Roll and secure with a toothpick, if needed. Serve immediately. Previous Next

This is a gorgeous moist and gooey coffee cake! Use any type of fresh or frozen fruit, or combination of 2 fruits. Peach, cherry, blackberry and/or red raspberry are some of the best. The deep baking pan is required due to the bubbling caramel sauce and the height of the cake. < Back Upside Down Coffee Cake Prep Time: 45 Minutes Cook Time: 1 Hour 30 Minutes Serves: 16 Level: Beginner Ingredients ½ cup butter 2 cups light brown sugar 3 cups fresh peaches, pitted and sliced ⅔ cup margarine 1 ⅓ cups white sugar 4 eggs 2 teaspoons vanilla extract 1 ⅓ cups milk 3 ⅓ cups all-purpose flour 4 teaspoons baking powder ½ teaspoon salt 1 teaspoon ground cinnamon Preparation Step 1 Preheat the oven to 350 degrees F (175 degrees C). Use a deep sided 10 inch pan, or wrap the outside of a 10 inch springform pan with aluminum foil to prevent leaking. Sift together the flour, baking powder, salt and cinnamon. Set aside. Step 2 In a saucepan over medium heat, combine brown sugar and 1/2 cup butter. Bring to a boil, then pour into the bottom of the springform pan. Sprinkle with sliced peaches. Step 3 In a large bowl, cream together 2/3 cup margarine and the white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Pour batter over caramel and fruit in a pan. Step 4 Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes, then invert onto serving platter and carefully remove pan. Be extremely careful of hot caramel and fruit juices! Serve warm. Previous Next

Grandma's easy bone broth recipe for soup, gravy, or turkey pie filling! < Back Turkey Bone Broth Prep Time: 10 min Cook Time: 12 to 24 hours Serves: 8 Level: Beginner About the Recipe Ingredients For the Broth… 2 lbs. carcasses and mixed bones (your left over holiday turkey) 2 tablespoons apple cider vinegar 2 1/2 quarts cold water Optional Veggies… 1 medium onion (with skin, chopped in half) (optional) 1 bulb garlic (with peel, cut in half) (optional) 2 stalks celery (with leaves, roughly chopped) (optional) 1 carrot (with ends, unpeeled, roughly chopped) (optional) Optional Herbs… 1 bay leaf (optional) 1/2 bunch fresh parsley (optional) 1 or 2 sprigs fresh thyme (optional) 3 or 4 teaspoons rubbed sage (optional) Preparation Place the bones in a large crockpot along with the vinegar and water. Add the veggies and herbs, and let sit for 30 minutes so the vinegar can begin pulling the goodness from the bones. (This is not a huge deal; if you start your stock at night before you go to bed and don't want to wait, just omit this step.) Set the cooker on low and cook for 12 to 24 hours. The next day, strain the stock in a colander. Put the stock in the refrigerator to allow the fat to rise and solidify on the top (see recipe notes below). Skim the fat (save it in zippered bags in the fridge or freezer for gravies and for flavoring meals). Separate the stock into cup-size portions and freeze in zip-lock bags for future use. You can also bottle the broth for your storage. Previous Next

In this step-by-step guide, we will walk you through the process of making vegan honey using cat grass seeds and glutinous rice. < Back Vegan Honey (maltose syrup made from wheat grass) Prep Time: 6 Days Cook Time: 2 Hours Serves: 24 Level: Beginner About the Recipe In this step-by-step guide, we will walk you through the process of making vegan honey using cat grass seeds and glutinous rice. Ingredients 2 Large shallow trays (Ideally use 2 seed sprouter trays.) Cheesecloth 1 Spray bottle Rice Cooker 1 Large pan 3 Mason jars (I used 3 8-oz mason jars to store my homemade vegan honey. You can also use a 24-oz large mason jar.) 1 Food thermometer (Optional) Preparation Step-by-step INSTRUCTIONS: 1. Place the wheat grass seeds in a bowl of water and let them soak for about 12 hours. This will help speed up germination. 2. Rinse a piece of cheesecloth under running water, gently squeeze out the water so that the cheesecloth is damp. Lay the cheesecloth flat on a tray or shallow dish . Evenly sprinkle the soaked cat grass seeds over the surface of the cheesecloth. Gently place a layer of kitchen paper over the seeds, allowing some space for air circulation. This helps retain moisture for germination. (For the best result, you can use a seed sprouter tray with a lid and small holes on the bottom . If so, the cheesecloth and kitchen paper is not needed). 3. Twice a day , remove the kitchen paper and thoroughly wet the seeds by spraying water over them. After you wet the seeds, carefully lift up the cheesecloth (with seeds on it) from the tray and rinse the tray under running water, then carefully place the cheesecloth back on the tray, covering the kitchen paperback. (It’s important to keep the tray clean and not to let the cheesecloth sit in water to prevent mold or rot.) 4. The growing duration can vary depending on the season and room temperature. In my experience during the summer, it took approximately 5 days for wheat grass seeds to reach a height of 2 inches . Once the wheat grass reaches this height, wash, drain, and soak 5½ cups of glutinous rice in 6 cups of water overnight . 5. The following day, transfer the soaked glutinous rice along with the soaking water into a rice cooker . Choose the “rice” mode and cook the rice until it is completely done. 6. Once the glutinous rice has finished cooking, remove the lid of the rice cooker and fluff the rice using a spoon . This will help it cool down more quickly. 7. Harvest the wheat grass. Make sure to carefully preserve the roots as you pull the wheat grass off the cheesecloth. The roots contain a great amount of enzymes, so it’s important to keep them intact. 8. Thoroughly rinse the wheatgrass multiple times, at the same time remove any spoiled or non-germinated seeds. 9. Use a food processor or a knife to chop the wheat grass and its roots as fine as possible . 10. Once the cooked glutinous rice has been cooled to 60℃/140℉ , add the chopped wheatgrass into the rice cooker. Thoroughly blend them together with clean hands. (If you don’t have a thermometer, you can touch the glutinous rice with your finger, at 60 ℃, it would feel hot, but not unendurably hot .) 11. Place the lid on the rice cooker, choose the “keep warm” mode , and set a timer for 5 hours. (If your rice cooker doesn’t have the keep warm function, you can also place the pot into an oven and set its temperature at 60℃/140℉ for 5 hours.) 12. Set a fine mesh straining bag (or 3 layers of cheesecloth) over a large pan , pour the glutinous rice and wheat grass mixture into the bag. Lift the bag and squeeze it repeatedly to extract as much liquid as possible. Discard the solids remaining inside. 13. Simmer the liquid over medium heat for approximately one and a half hours until it transforms into a syrupy consistency or until the overall temperature reaches 105℃/220℉ . During the first hour, intermittently stir the mixture using a spatula. In the last half hour, increase the frequency of stirring to prevent the bottom from burning. 14. Use a fine mesh skimmer to remove any floating foam. Transfer your homemade vegan honey into sanitized Mason jars. Let the syrup cool to room temperature before tightly closing the lid of the Mason jar. Place the wheat grass seeds in a bowl of water and let them soak for about 12 hours. This will help speed up germination. Rinse a piece of cheesecloth under running water, gently squeeze out the water so that the cheesecloth is damp. Lay the cheesecloth flat on a tray or shallow dish . Evenly sprinkle the soaked cat grass seeds over the surface of the cheesecloth. Gently place a layer of kitchen paper over the seeds, allowing some space for air circulation. This helps retain moisture for germination. (For the best result, you can use a seed sprouter tray with a lid and small holes on the bottom . If so, the cheesecloth and kitchen paper is not needed). Twice a day , remove the kitchen paper and thoroughly wet the seeds by spraying water over them. After you wet the seeds, carefully lift up the cheesecloth (with seeds on it) from the tray and rinse the tray under running water, then carefully place the cheesecloth back on the tray, covering the kitchen paperback. (It's important to keep the tray clean and not to let the cheesecloth sit in water to prevent mold or rot.) The growing duration can vary depending on the season and room temperature. In my experience during the summer, it took approximately 5 days for wheat grass seeds to reach a height of 2 inches . Once the wheat grass reaches this height, wash, drain, and soak 5½ cups of glutinous rice in 6 cups of water overnight . The following day, transfer the soaked glutinous rice along with the soaking water into a rice cooker . Choose the "rice" mode and cook the rice until it is completely done. Once the glutinous rice has finished cooking, remove the lid of the rice cooker and fluff the rice using a spoon . This will help it cool down more quickly. Harvest the wheat grass. Make sure to carefully preserve the roots as you pull the wheat grass off the cheesecloth. The roots contain a great amount of enzymes, so it's important to keep them intact. Thoroughly rinse the wheatgrass multiple times, at the same time remove any spoiled or non-germinated seeds. Use a food processor or a knife to chop the wheat grass and its roots as fine as possible . Once the cooked glutinous rice has been cooled to 60℃/140℉ , add the chopped wheatgrass into the rice cooker. Thoroughly blend them together with clean hands. (If you don't have a thermometer, you can touch the glutinous rice with your finger. At 60 ℃, it would feel hot, but not unendurably hot .) Place the lid on the rice cooker, choose the "keep warm" mode , and set a timer for 5 hours. (If your rice cooker doesn't have the keep warm function, you can also place the pot into an oven and set its temperature at 60℃/140℉ for 5 hours.) Set a fine mesh straining bag (or 3 layers of cheesecloth) over a large pan , pour the glutinous rice and wheat grass mixture into the bag. Lift the bag and squeeze it repeatedly to extract as much liquid as possible. Discard the solids remaining inside. Simmer the liquid over medium heat for approximately one and a half hours until it transforms into a syrupy consistency or until the overall temperature reaches 105℃/220℉. During the first hour, intermittently stir the mixture using a spatula. In the last half hour, increase the frequency of stirring to prevent the bottom from burning. Use a fine mesh skimmer to remove any floating foam. Transfer your homemade vegan honey into sanitized Mason jars. Let the syrup cool to room temperature before tightly closing the lid of the Mason jar. Did you know that you can make vegan honey at home from wheat grass , or even cat grass? That’s right! By combining cat grass , a popular snack for your feline companion, with glutinous rice , you can easily produce a delectable and naturally sweet vegan honey alternative. This process doesn’t require the involvement of bees and results in a delightful, smooth texture that will surely satisfy your taste buds. In this step-by-step guide , we will walk you through the process of creating your very own homemade vegan honey using simple, everyday ingredients and techniques . Summarization of the recipe: Begin by soaking the wheat grass seeds to aid in germination, then spread them on damp cheesecloth. Spritz the seeds with water twice a day, rinsing the tray to prevent mold. Once the wheat grass is about 2 inches tall, soak glutinous rice and cook it before adding finely chopped wheatgrass. Let it blend in the rice cooker on “keep warm” mode for 5 hours. Strain the mixture, simmer the liquid until syrupy at 105℃/220℉, and transfer it to sanitized Mason jars. Allow the honey to cool before sealing the jars. Get ready to indulge in your own delicious, naturally sweet vegan honey creation! What is vegan honey? In general, vegan honey refers to a honey substitute or alternative that is made without the involvement of bees or any animal-derived ingredients. Vegan honey alternatives can be made from various sources such as fruits, flowers, or plant extracts. These alternatives aim to mimic the taste, texture, and sweetness of traditional honey. In this current recipe, our homemade vegan honey is actually maltose syrup, which has a rich, caramel-like sweetness and a smooth and viscous texture, just like honey. It is produced by breaking down the starches in malted grains into simpler sugars, primarily maltose. The roles of wheat grass and glutinous rice The two important ingredients in this recipe are wheat grass and glutinous rice Wheat grass and roots are rich in enzymes , particularly amylase, which plays a crucial role in breaking down starches into simpler sugars. The germination process of wheat grass activates these enzymes, making it an ideal source for extracting maltose. The enzymes in wheatgrass initiate the conversion of starches in glutinous rice into maltose during the fermentation process. Fun fact : Human saliva contains amylase too, which plays a role in the initial digestion of starches in the mouth. That’s why when you chew on rice for a prolonged period, you may experience a subtle sweetness in your mouth. Glutinous rice , also known as sticky rice or sweet rice, contains a high amount of amylopectin, a type of starch. The amylase in wheat grass breaks down the starches in glutinous rice, resulting in the production of maltose syrup. Tips for making vegan honey at home 1. Choose rice with a high starch content The starches in rice is one of the key ingredients in this recipe. Therefore, choosing rice varieties with a higher starch content will result in a sweeter and thicker end product. For optimal results, it is recommended to use glutinous rice (also known as sticky rice or sweet rice) in this recipe. However, if glutinous rice is not available, you can also substitute it with other high-starch rice varieties like sushi rice , Arborio rice , Calrose rice , or Jasmine rice . Try not to use Basmati rice , as it has a lower starch content compared to the previously mentioned varieties, resulting in a lighter taste and texture when used for making vegan honey. 2. Use cat grass seeds The most commonly used cat grass seeds come from varieties such as oat grass, wheatgrass, rye, and barley grass. All these seeds contain a great amount of amylase when they germinate. So, regardless of the specific type of cat grass seeds you have, you can use them for making vegan honey with no problem. 3. Grow cat grass for making vegan honey Growing cat grass at home can be incredibly easy, requiring minimal effort. One convenient method is to cultivate it on a shallow tray, using cheesecloth as a lining, eliminating the need for soil. To grow cat grass for vegan honey, it is important to loosely cover the seeds with kitchen paper to block direct sunshine . There are some main reasons: Moisture retention : Direct sunlight can cause the soil to dry out quickly. By covering the seeds, you create a microclimate that helps retain moisture, promoting better germination and early growth. Protection from overheating : Intense sunlight can generate excessive heat, which may be detrimental to the germination process. By providing a cover, you shield the seeds from potential overheating, creating a more favorable environment for their development. Minimize chlorophyll production : covering the grass can inhibit the production of chlorophyll, which has a earthy and leafy taste. By minimizing chlorophyll production in the grass, we can enhance the purity of our vegan honey’s taste. An additional crucial suggestion is to daily rinse and drain any excess water from the tray to maintain cleanliness and prevent the occurrence of mold or rot. For the best result, you can use a seed sprouter tray so that the cat grass’s roots won’t sit in water . 4. Monitor the temperature The optimal temperature for the activity of amylase derived from wheat grass is between 50 to 70 ℃ ( 122 to 158 ℉ ). These enzymes are often classified as thermophilic or heat-tolerant, meaning they can function effectively at higher temperatures. But when the temperature is higher than 80 ℃ ( 176 ℉ ), the enzyme’s structure can become disrupted, leading to a loss of its catalytic activity. Therefore, it is important to ensure that you let the cooked glutinous rice cool to approximately 60℃/140℉ before incorporating the chopped wheatgrass through blending. Additionally, ensure that the temperature setting of your rice cooker is within the range of 50 to 70 ℃ (122 to 158 ℉) when utilizing the “keep warm” mode. If you don’t have a rice cooker, you can set your oven at 60℃/140℉ or use the oven “keep warm” mode. 5. Texture of finished vegan honey Once finished thickening, the texture of vegan honey should be slightly lighter than store-bought bottled honey, as it will turn thicker after it’s cooled. You can keep track of the temperature using a food thermometer . The desired temperature range for thickened vegan honey should fall between 105 to 110 ℃ (221 to 230 ℉ ). Before taking the temperature measurement, it’s advisable to give the mixture a thorough stir to ensure an accurate reading, as there may be some variations in temperature within the mixture. If you don’t have a food thermometer, you can simply do a V Shape Test using a spatula. Use a spatula to scoop up some liquid from the pan. The liquid should be maintained without falling , it should naturally form a 1-2 inch V shape on the edge of the spatula. At this point, the vegan honey has been thickened into the desired texture. 6. Storage of homemade vegan honey While the liquid is still hot, transfer it into sanitized Mason jars. Avoiding direct sunlight, homemade vegan honey can be stored at room temperature for up to 2 months . It can be stored in the fridge for up to 1 year . But it will turn hard or crystallize when stored in the fridge. However, this change in texture does not indicate spoilage or a loss of quality. Crystallized vegan honey can be easily restored to a liquid state by gently heating it. You can place the jar of crystallized honey in warm water, and stir until it becomes smooth again. EQUIPMENT for making vegan honey: 2 Large shallow trays (Ideally use 2 seed sprouter trays.) Cheesecloth 1 Spray bottle Rice Cooker 1 Large pan 3 Mason jars (I used 3 8-oz mason jars to store my homemade vegan honey. You can also use a 24-oz large mason jar.) 1 Food thermometer (Optional) INGREDIENTS List: 1½ cup Wheat grass seeds (300g) 5½ cup glutinous rice (1200g; Can also use regular white rice . But glutinous rice contains higher starch content , resulting in a shinier appearance and sweeter taste for the homemade vegan honey.) 6 cup cold water (1400ml; for soaking and cooking the glutinous rice) NOTES 1. Storage of homemade vegan honey Avoiding direct sunlight, homemade vegan honey can be stored at room temperature for up to 2 months . It can be stored in the fridge for up to 1 year . But it will turn hard or crystallize when stored in the fridge. However, this change in texture does not indicate spoilage or a loss of quality. Crystallized vegan honey can be easily restored to a liquid state by gently heating it. You can place the jar of crystallized honey in warm water, and stir until it becomes smooth again. 2. Usage of homemade vegan honey Our homemade vegan honey is actually maltose syrup, also known as malt syrup or malt extract, is a sweetener commonly used in various culinary applications. Here are some common uses: Baking: vegan honey can be used as a sweetener in baking recipes, such as bread, cakes, cookies, and pastries. It adds a mild sweetness and helps to enhance flavor and moisture in baked goods. Confectionery: vegan honey is widely used in the production of candies, toffees, caramels, and other confectionery items. It provides sweetness, texture, and a desirable chewy consistency. Brewing: vegan honey is an essential ingredient in beer brewing. It is derived from malted barley and provides fermentable sugars for yeast during the fermentation process, contributing to the production of alcohol and carbonation. Cooking and Sauces: vegan honey can be used as a sweetener in cooking various dishes, such as stir-fries, glazes, marinades, and sauces. It adds a unique sweet and savory flavor profile to dishes. Asian Cuisine: vegan honey is commonly used in Chinese and other Asian cuisines. It is an essential ingredient in dishes like Peking duck, char siu (barbecue pork), and mooncakes. Ice Cream and Desserts: vegan honey can be incorporated into ice cream, frozen desserts, and sweet sauces to add sweetness, flavor, and a smooth texture. Previous Next

< Back Chicken Parmigiana This easy baked chicken parmesan recipe is sure to become a family favorite in no time! Serve it with some egg noodles or mashed potatoes for the perfect weeknight dinner. Previous Next

Nice Dessert For The Summer Months! < Back Fresh Fruit Ice Cream Prep Time: 10 Minutes Cook Time: 10 Minutes Serves: 10 Level: Beginner Ingredients 2 cups heavy whipping cream (whipped) 1 can milk, sweetened condensed 1 cup fruit (pureed or mashed, peaches, strawberries, bananas, raspberries, ect) 1 tablespoon vanilla extract Food coloring Preparation In a large bowl, combine sweetened condensed milk and vanilla. Stir in puréed fruit and food coloring, if desired. Fold in whipping cream (do NOT use non-dairy topping). Pour into a 9x5 loaf pan or another 2-qt. container. Cover and freeze for 6 hours or until firm. Previous Next

The perfect summer drink for those fresh, ripe strawberries! This fermented strawberry soda is crisp & bubbly, strawberry sweet, and filled with nourishing, gut-friendly probiotics! < Back Fermented Strawberry Soda Prep Time: 15 Minutes Cook Time: 15 Minutes Serves: 8 Level: Beginner About the Recipe The perfect summer drink for those fresh, ripe strawberries! This fermented strawberry soda is crisp & bubbly, strawberry sweet, and filled with nourishing, gut-friendly probiotics! Ingredients ● 5 cups strawberries ● 1 cup organic pure cane sugar ● 7 cups of water ● 1/2 cup whey (Just scoop a container of plain whole yogurt into a dishtowel, tie it up onto a cupboard door and let it drip into a jar - the liquid dripped off is probiotic rich whey! The leftover yogurt in the towel is like Greek yogurt or cream cheese - yum! If you are dairy free you can use water kefir grains or a ginger bug. Preparation 1. Put the strawberries, sugar, and water in a large pot and bring to a boil. Reduce to a simmer about 15-20 minutes. 2. Squish the strawberries in the pot (I use a potato masher), and pour the strawberry sugar water through a fine mesh strainer into a large bowl. 3. Add the whey to the strawberry sugar water in the bowl and stir. Pour the soda mixture into flip top bottles and set in a warm area of your home. 4. After a couple days you can open a bottle to check for taste and let the fermented gasses out so it doesn't build up too much. Fermentation can take anywhere from 3 days to a week. Our home has been quite unseasonably cool this month so it took mine more like a week. Move the bottles to the fridge once they are ready. Previous Next

If you have a sore throat, drink sage tea and it will help take aleviate your throat pain. < Back Sage Tea Prep Time: 5 minutes Cook Time: 5 minutes Serves: 4 Level: Beginner About the Recipe Ingredients 1 teaspoon rubbed sage 4 cups water Honey or sugar to taste Preparation Steep the rubbed sage in hot water until nice golden color (about 5+ minutes). Strain and add honey (best because of its antibacterial qualities) or sugar to taste Serve hot. Can store extra in the fridge for later. Just heat and serve. It is important when you are sick that you stay hydrated, but if your throat is sore, sometimes that is hard to do. Sage tea will help a scratchy throat. It is also good for people who had their tonsils removed. Stay hydrated people! Previous Next

Elderberry syrup is a common immune-boosting home remedy for colds and flus. It can be expensive to purchase, but homemade elderberry syrup is easier than you think. < Back Homemade Elderberry Syrup Prep Time: 5 Minutes Cook Time: 30 Minutes Serves: Pints jars Level: Beginner About the Recipe Ingredients 1 cup dried elderberries 4 cups water 1/2 cup honey (see note) Preparation ELDERBERRY SYRUP COLD & FLU TREATMENTS A placebo-controlled study on flu patients found that with a tablespoon (15 ml) of elderberry syrup taken 4x per day, “Symptoms were relieved on average 4 days earlier and use of rescue medication was significantly less in those receiving elderberry extract compared with placebo. Elderberry extract seems to offer an efficient, safe and cost-effective treatment for influenza.” Another influenza study cooked elderberry syrup into slow-release lozenges, but administered a similar dosage 4x a day. The effects were dramatic… “The extract-treated group showed significant improvement in most of the symptoms except 24 hours after the onset of the treatment, whereas the placebo group showed no improvement or an increase in severity of the symptoms at the same time point. By 48 hours, 9 patients (28%) in the extract-treated group were void of all symptoms, 19 patients (60%) showed relief from some symptoms… In contrast, complete recovery was not achieved by a single patient in the placebo group [during the 48 hour monitoring period].” They concluded that “ elderberry extract is safe and highly effective in treating flu‐like symptoms.” ELDERBERRY SYRUP FOR THE IMMUNE SYSTEM After several studies confirmed that elderberry syrup can shorten the duration of the flu, another study tried to determine the effects of elderberry syrup on a healthy immune system . They found that a commercially available elderberry syrup (Sambucol) substantially increased immune activity, even in healthy people. “We conclude from this study that, in addition to its antiviral properties, Sambucol Elderberry Extract and its formulations activate the healthy immune system by increasing inflammatory cytokine production. Sambucol might, therefore, be beneficial to the immune system activation and in the inflammatory process in healthy individuals or in patients with various diseases. Sambucol could also have an immunoprotective or immunostimulatory effect when administered to cancer or AIDS patients, in conjunction with chemotherapeutic or other treatments.” SIDE EFFECTS OF ELDERBERRY SYRUP In general, elderberry syrup is considered a safe natural remedy. That said, there’s always the potential for an allergic reaction. Other parts of elderberry plants, such as the leaves and stems contain a toxic compound called glycoside, and should not be consumed. There’s also some evidence that raw elderberries contain toxins, and all elderberries should be cooked prior to use. Elderberry syrup is a cooked preparation, which is another reason why it’s so common as a home remedy. Elderberries are mildly diuretic and can interact with prescription “water pills” designed to make you pee more. Additionally, since they’re an immune stimulant, they can potentially cause problems in people with auto-immune disorders. As with any herbal remedy, it’s best to check with your doctor before starting any new remedy. Disclaimer : I am not a doctor, nor do I play one on the internet. I love doing research and sharing my findings with others, but I strongly suggest you verify this information with other sources and talk to your doctor. HOW TO MAKE ELDERBERRY SYRUP Homemade elderberry syrup can be made from either fresh or dried elderberries. Generally, dried elderberries are used simply because they’re more easily available. I buy dried elderberries in bulk online , and we probably go through 3-4 pounds a year making various elderberry remedies. Making elderberry syrup starts with elderberries and water. The amounts are up to you, but I start with 1 cup dried elderberries, add 4 cups water. Keep that ratio the same, using 1-part dried elderberries to 4 parts water, by volume. Bring the elderberries and water to a boil, and simmer on very low about 30 minutes. Most of the water is going to either evaporate or absorb into the dried berries, but be very careful not to let the pot boil dry. After simmering, it’s time to strain the mixture. With the pot on very low heat for 30 minutes, I usually get right around 1 cup of very strong elderberry extract after straining. (Save the strained berries, they can still be used a few more times for making cups of elderberry tea.) The total yield may vary depending on your stove, so measure the strained liquid. Add 1 part honey for every 2 parts juice. With my elderberry syrup recipe, I have 1 cup juice, so I add 1/2 cup raw local honey. I generally let the hot elderberry extract cool to room temperature before adding the honey, simply because I want to keep the honey raw and unheated. That’s optional, and you can just dissolve the honey in the hot elderberry extract. At this point, you have a finished elderberry syrup that can be stored in the refrigerator for 2-3 weeks. Without any preservatives, the syrup must be used relatively quickly. MAKING SHELF-STABLE ELDERBERRY SYRUP My simple homemade elderberry syrup recipe isn’t shelf-stable, but since it’s quick to make, I don’t really mind. Just keep dried elderberries on hand and I’ve got a fresh batch ready to go in under an hour. Still, it’s sometimes handy to have fresh elderberry syrup in the medicine cabinet, like when my husband comes home feeling under the weather and wants something to take now before heading off to bed. Adding alcohol preserves elderberry syrup, but you have to add quite a bit for it to be effective. The mixture needs to be at least 20% alcohol, and some sources say 30%. To achieve this, you’d have to add an 80 proof liquor (40% alcohol) like vodka at a 1:1 ratio. What do I do? I mix homemade elderberry syrup with an equal amount of homemade echinacea tincture . That achieves the 20% alcohol while adding even more immune-boosting herbs. ELDERBERRY SYRUP DOSAGE The commonly recognized dosage for elderberry syrup is one tablespoon (15ml) taken 3-4 times per day for 3-5 days for adults. Elderberry syrup dosage for children is one tablespoon (15ml) twice daily. Keep in mind that honey cannot be fed to children under 2 years of age. Their stomach acid is not as strong as adults, and there’s a small chance they could have an adverse reaction to the naturally occurring bacteria in honey. Elderberry syrups made with sugar are more appropriate in younger children. That said, always check with your doctor for more specific dosages appropriate to your situation. (And always check with a doctor before giving any medication, herbal or otherwise, to a young child.) WAYS TO USE ELDERBERRY SYRUP While you can just take elderberry syrup by the spoonful, it’s a really versatile ingredient that you can incorporate into your diet in other ways. I like to add 2-3 tablespoons to a glass of seltzer for a refreshing elderberry soda, or using elderberry syrup to sweeten herbal teas. While I’m fond of homemade maple syrup, I sometimes pour elderberry syrup over pancakes for an immune-boosting berry-flavored breakfast. It’s also spectacular drizzled over plain yogurt. INGREDIENTS 1 cup dried elderberries 4 cups water 1/2 cup honey (see note) INSTRUCTIONS Add elderberries and water to a saucepan and bring to a low simmer. Heat on low for about 30 minutes, and then remove from heat. (Most of the water is going to either evaporate or absorb into the dried berries. Keep the heat low and be careful not to let the pot boil dry.) Strain the elderberry extract through cheesecloth or a fine-mesh strainer. (Save the strained berries, they can still be used a few more times for making cups of elderberry tea.) Optional ~ Allow the elderberry extract to cool to room temperature if using raw honey. Measure the strained liquid, you should have about 1 cup of elderberry extract. Add 1 part honey for every 2 parts juice. With my elderberry syrup recipe, I have 1 cup juice, so I add 1/2 cup raw local honey. Stir until the honey is completely dissolved, about 1-2 minutes. Store homemade elderberry syrup in the refrigerator and use within 2-3 weeks. (See note to extend shelf life) NOTES Double or triple this recipe, but keep that ratio the same, using 1 part dried elderberries to 4 parts water, by volume. Then measure the strained liquid and add 2 parts elderberry extract to 1 part honey. To make shelf-stable elderberry syrup, add an equal amount of 80 proof liquor (40% alcohol), such as vodka. I add echinacea tincture, which complements the immune-boosting properties of elderberry. Dosage is usually 1 tablespoon (15ml) taken 3-4 times a day for adults. Please consult your doctor before starting any new remedy, herbal or otherwise. Never feed honey to children under 2 years of age, and consult a doctor before using elderberry syrup for children. Previous Next