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< 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 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

< 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

< Back Pina Colada Smoothie Prep Time: 5 minutes Cook Time: 0 minutes Serves: 2 Level: Beginner About the Recipe ​ Ingredients 3/4 cup coconut milk 2-3 cups frozen pineapple 1 tablespoon sugar 1 cup ice Preparation Blend all ingredients in a blender until creamy smooth. Serve cold. Previous Next

< Back Homemade Potato Chips Prep Time: 40 Minutes Cook Time: 20 Minutes Serves: 8 Level: Beginner About the Recipe Homemade potato chips are fun and easy. Guaranteed they won't last long! A food processor with a slicing attachment is very helpful for slicing the potatoes. Experiment with the thickness; you may like them thicker or thinner. I like to use olive oil for frying, but you can use safflower, corn, or peanut oil as well as vegetable oil. Ingredients 4 medium potatoes, peeled and sliced paper-thin 3 tablespoons salt, plus more to taste 1 quart oil for deep frying Preparation Step1 Transfer potato slices to a large bowl of cold water as you slice them. Step 2 Drain slices and rinse under cold water. Refill the bowl with water, add 3 tablespoons salt, and put slices back in the bowl. Let potatoes soak in the salty water for at least 30 minutes. Step 3 Drain and rinse slices again. Pat dry. Step 4 Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Step 5 Working in small batches, fry potato slices until golden. Remove with a slotted spoon and drain on paper towels. Continue until all of the slices are fried. Step 6 Season potato chips with additional salt if desired. Previous Next

< Back Homemade Chocolate Chip Cookies Prep Time: 10 Minutes Cook Time: 8-10 Minutes Serves: 12 Level: Beginner Ingredients 1 cup unsalted butter, softened 1 cup granulated sugar 1 cup light brown sugar, packed 2 large eggs 1 tsp vanilla extract 3 cups all-purpose flour 1 tsp baking soda 1/2 tsp salt 2 cups semisweet chocolate chips Preparation Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth. Beat in eggs one at a time, then stir in the vanilla. Combine flour, baking soda, and salt; gradually add to the creamed mixture. Fold in chocolate chips. Drop by rounded spoonfuls onto the prepared baking sheets. Bake for 8-10 minutes or until edges are lightly browned. Let cool on baking sheets for a few minutes before transferring to wire racks to cool completely Previous Next

< Back Uses For Oranges - Never Waste Another Orange Prep Time: N/A Cook Time: N/A Serves: N/A Level: Beginner About the Recipe I love a good deal, don’t you? I also love to purchase in bulk and “put food up” for another day. So, when the opportunity came to purchase a box of oranges from a youth baseball fundraiser at a really good price, I couldn’t resist… but what to do with 20 pounds of oranges? Find 28 uses for oranges, of course! Ingredients Oranges Preparation Read on to learn how to prepare, zest, chop, squeeze, and liquidate oranges in 28 useful ways. Preparing Your Oranges The first thing to do is wash the oranges before you use them – you are going to eat or zest them, so you need to get rid of the dirt and nasty chemicals first. Fill a sink with warm water and add vinegar. Don’t worry too much about the ratio – a big “glug” of vinegar to half a sink of warm water will do. Let them sit for a few minutes and then rinse. I washed enough for several days and left the rest until I wanted to use them. The wax coating that they place on them helps protect the oranges so they will last longer. 28 Uses for Oranges Eat them! Oranges are a healthy snack with low calories. You can’t beat them for a midday boost. - 86 calories in a large orange- 65 calories in a medium size orange- 45 calories in a small orange How can you use a whole orange without waste? Simple…place the washed orange in the freezer. Once the orange is frozen, get your grater or vegetable peeler, shred the whole orange (no need to peel it), and sprinkle it on top of your food . Sprinkle it on your salad, ice cream, soup, cereals, smoothies, noodles, spaghetti sauce, rice, sushi, fish dishes….the list is endless. All of the foods will have a wonderful taste. (This works well with lemon and lime too) Make orange zest. Make herbal tea . Traditionally, orange peels are used internally in teas to help with stomach cramps and as an appetite stimulant. Make orange zest and freeze it with water in ice cube trays . Use it for flavorful drinks on a hot day or to add some zing to your daily water routine. Make old fashioned marmalade ! It’s a great addition to your food storage. Dry and powder the rinds . Make natural citrus cleaner with orange rinds and white vinegar. This was my favorite thing to do with the leftover orange peels, now I have orange scented vinegar to clean with. It’s so easy, you’ll never throw away an orange peel again. Garbage Disposal sweetener – Keep the vinegar orange peels in a jar on the counter and put a few down the disposal every time you use it. We always have extra eggs, and now that I have a box of oranges, I can make Honey Sweetened Orange Curd . This stuff is fabulous! You’ve got to try it over ice cream. Clean your sink . Oranges can be used to safely clean most surfaces. Cut an orange in half and dip it lightly into a dish of salt. Scrub the inside of your sink with the salted orange. Rinse thoroughly. Then use it for #9 so your drain will smell nice too! Even an orange that has already been juiced will work with this technique. Make an orange pomander . The citrus scent is pleasant and is a great mix of cloves, which repel moths. Here’s how: Use a toothpick and make holes in an orange. Fill the holes with whole cloves. Bake the oranges on low for an hour or until they harden. After cooling, decorate with ribbon or string to form a sling for the orange. Hang in your closets, your bathrooms, your kitchens , or where you keep litter boxes. I like to put several of these in a decorative bowl in my bedroom. Make an orange peel face mask . Grind dried orange peels to a powder and add it with an equal part of water (or milk) until you have a paste. Apply as a face and body treatment. This can be done with other citrus peels as well (lemon peels, grapefruit peels, etc) to make a variety of masks! Keep your brown sugar lump free . Oranges can deter brown sugar from hardening. Place a two-inch wide orange peel piece, pith and all, in with your brown sugar and keep in an air-tight container. The skin puts moisture into the air inside the container, keeping the air damp. Fire Starters - The oil in orange peels is volatile, use this to your advantage and make your own fire starters. Squeeze the oil of orange peels onto a bundle of dryer lint. To start a fire out camping, put some dried orange peels with the kindling under the larger wood. Wave goodbye to toxic chemical fumes for a not-so-budget-friendly camping item. Make delicious homemade oil for use on a salad – give them as gifts, or just keep for your own kitchen. Place bits of orange peel (pith removed) and dried cranberries or a sprig of your favorite herb, into a decorative bottle and fill the remainder with extra virgin olive oil. Close the bottle and place it in a dark place. Remember to gently shake every few days. After several weeks the orange peels and herbs will impart a wonderful flavor to the oil. Remove the herbs, decorate and give! Make citrus sugar: Use fresh twists and add them to sugar, combining them in a jar. Let the oil from the peel infuse the sugar, and after a few weeks remove the peel. Make citrus extract powder: Make zest or twists (lemons, limes, oranges, or grapefruit) being sure to remove the pith and allow to dry, about three or four days for twists, less for zest. Put in a blender (or spice grinder) and pulverize into a powder. Store in a clean jar. Keep cats away from your garden or houseplants. I’ve heard that cats don’t like the scent of orange. Try placing dried rinds around your prized plants and see what happens. If the cats are really stubborn, dry out some coffee grounds (as much as you can get) and mix them with freshly grated orange peels (you want the peels to preserve their strong smell for an effective cat repellent); mix everything with soil from your garden and add the mixture to the places turned by cats into their litter boxes or around plants. This natural cat repellent will send the message to any feline trespasser to keep away while being non-toxic to kids and dogs. Compost it of course! Just be sure you don’t overload the compost bin with citrus. Putting the entire box in would be a bad idea and a waste of other great products you could be making! Reduce the odor in your trash area . Placing orange peel at the bottom of your trash can, before putting the bag or bags in, is said to reduce odor and discourage insect infestation. Make candied orange slices. Make an infusion of honey with orange peels by placing twists and letting the flavors steep for a few weeks. Speed up the process by slowly heating them on the stove, being careful not to bring it to a boil. Remove the peels and store in a clean jar. Dry and grind the orange peels. Place into a mason (glass) jar and cover with clear grain alcohol (like vodka), warming it first will yield more oil.-// Shake vigorously for a few minutes and repeat every couple of days.-// After two weeks, strain the mixture through a coffee filter, reserving the alcohol.-// Place it in a shallow dish, cover with cheesecloth, and allow alcohol to evaporate, what’s left over will be orange oil. Note: For this use, and any other uses for oranges that require the peels, use only organic fruit. Most non-organic oranges exceed pesticide limits and their peels are coated with the cancer-causing fungicide imazalil . The same goes for all other citrus fruits, including lemon, lime, and grapefruit. Try making your own orange oil extract : Caution! Orange oil is flammable and very corrosive. For most cleaning purposes, a quarter of an ounce mixed in with a quart of water should be enough to get the beneficial results. Always spot test before applying in quantity. For those scorched pots and pans, boil several orange rinds in them. Let everything sit for an hour or so, and gently clean with dish soap as usual. Rinse off. Your kitchen will be smelling heavenly fresh too. So, it’s a win-win (if using the rinds is too much of a hassle, replace them with baking soda for the same effect). Make orange juice (lots of it!). This might sound like a no-brainer, but when your pantry is overflowing with oranges, it is the most sensible thing to do. And don’t worry about the excess juice going bad. It should last in the refrigerator for up to three days and up to four months in the freezer. Make natural pectin for your jams and jellies. Not everyone is a huge fan of gelatin (I’m looking at you, our health-conscious or vegan readers). You can swap the gelatin with homemade pectin. Fortunately, the white, fibrous part of orange peels also known as the pith is chock-full of the right stuff. Just remove the pith, chop it finely, place it in a cotton muslin drawstring bag and let everything boil in the jam. Turn an orange into a natural exfoliator . Dip a half orange into coarse sugar and gently exfoliate your skin with it. The sugar will remove dead skin cells boosting skin regeneration while the juice in the orange will feed your skin from the outside in. Oranges are rich in nutrients that are a boon for the skin such as vitamin C and E, antioxidants, and zinc. Give your skin some much-needed TLC at least once a week. Frequently Asked Questions How does orange peel remove dark spots? The active ingredients in oranges are Vitamin C and natural AHAs, which have a direct effect on the human skin’s dark spots. They basically help those spots to heal and moisturize the skin to return it to its normal properties. What happens if you eat oranges every day? Due to the high amount of vitamin C that can be found in oranges, we don’t recommend eating them every day, and especially not if you have the habit of eating them in large quantities. Basically, they can cause abdominal cramps, and could also lead to diarrhea, as well as other stomach problems. Also, you should take note that oranges are not exactly low in calories, so eating several per day can result in an exponential weight gain. Can you eat oranges if you’re diabetic? The American Diabetes Association has listed citrus fruits among Diabetes superfoods. According to the association, citrus fruits like oranges, grapefruits, and lemons are full of fiber, vitamin C, folate, and potassium, which would help benefit a healthy diabetic eating plan. In short, yes, you can eat oranges if you’re diabetic, and they’re actually recommended. Is orange good for high blood pressure? Citrus fruits, including grapefruit, oranges, and lemons, may have powerful blood-pressure-lowering effects. They’re loaded with vitamins, minerals, and plant compounds that may help keep your heart healthy by reducing heart disease risk factors like high blood pressure. In short, yes, oranges are great if you have high blood pressure. Is one orange a day enough vitamin C? Oranges contain 53 mg of vitamin C per 100 grams. One medium orange delivers 70 mg of vitamin C. Other citrus fruits, such as grapefruit, mandarins, and limes, are also good sources of this vitamin. However, the recommended daily vitamin C is between 65 to 90 mg per day, with the upper limit being 2000 mg per day. Previous Next

< Back Easy Spinach Dip Prep Time: 10 minutes Cook Time: N/A Serves: 6 Level: Beginner About the Recipe ​ Ingredients 2 cups yogurt, plain 10 ounces of spinach, frozen and chopped (thawed and drained) 1/3 cup onion, fresh-minced 1 teaspoon lemon juice 1 envelope Lipton Vegetable Recipe Soup and Dip Mix Assorted cut up vegetables for dipping Preparation In a medium bowl, combine all ingredients. Refrigerate for about an hour. Serve with fresh vegetables for dipping. Previous Next

< Back Old Fashioned Rice Pudding Prep Time: 10 minutes Cook Time: 1 hour Serves: 6 Level: Beginner Ingredients 2 medium eggs 2 cups milk (whole is best) 1 ½ cup rice, cooked and cold 1 cup raisins (optional) ½ cup white sugar 1/8 teaspoon salt 1 teaspoon vanilla 1/8 teaspoon nutmeg Preparation Beat eggs until light; add to milk and rice. Add remaining ingredients and pour into 2-quart buttered casserole or baking dish. Bake uncovered in a shallow pan of water for one hour. Serve hot or cold with a sprinkle of nutmeg or cinnamon on top. Previous Next

< Back Homemade Strawberry Pop-Tarts Prep Time: 1 Hour Cook Time: 15 Minutes Serves: 10 Pop-Tarts Level: Beginner About the Recipe Ingredients For the Crust 2 ½ cups (310 g) all-purpose flour 1 Tablespoon granulated sugar ½ teaspoon table salt 1 cup (226 g) unsalted butter cubed and very cold ½ cup (120 g) sour cream (may substitute plain full-fat Greek yogurt) For the Filling ¼ cup granulated sugar 2 teaspoons cornstarch 8 oz (226 g) strawberries quartered (see note to use different fruit) 2 teaspoons lemon juice ½ Tablespoon butter salted or unsalted Egg Wash 1 large egg 1 teaspoon water For the Glaze 1 ½ cups (190 g) powdered sugar 2 Tablespoons milk 1 Tablespoon light corn syrup see note ¼ teaspoon vanilla extract Nonpareils sprinkles, or coarse sanding sugar for decorating, optional Preparation As the before or after school snack of so many childhoods, pop tarts have a special place in our hearts. With an ever-changing variety of flavors, shiny foil wrappers, and quite possibly the easiest preparation ever, store-bought pop tarts might seem hard to beat–but today’s recipe proves otherwise! My homemade strawberry pop tarts have a delightfully flaky (not crumbly) golden brown crust, a bright strawberry jam filling, and a firm, tasty icing that is totally foolproof. Oh, and did I mention they have no preservatives , artificial colors , or artificial flavors ? Once you taste these, you won’t be reaching for the store-bought version anytime soon! When developing this recipe, I opted to use my versatile and foolproof homemade pie dough for the crust. Not only is it buttery and tender, it’s also SO simple to bring together with absolutely no guesswork required. The strawberry jam filling is quick and easy too, taking just a few minutes on the stove. And finally, the glossy, perfectly set icing. Let’s get started! For Crust Combine flour, sugar, and salt in the basin of a food processor.2 ½ cups (310 g) all-purpose flour,1 Tablespoon granulated sugar, ½ teaspoon table salt. Scatter butter pieces evenly over the surface of the flour mixture and pulse until the butter is cut into the mixture and your mixture resembles coarse crumbs. You should still see some pieces of butter remaining, some may be as large as chocolate chips, this is fine!1 cup (226 g) unsalted butter Add sour cream and pulse until sour cream is incorporated, flour is absorbed, and mixture is beginning to cling together.½ cup (120 g) sour cream Remove dough from the food processor (be careful of the blade!) and transfer to a piece of plastic wrap. Form into a ball then flatten into a disk. Chill for at least 30-60 minutes before rolling out. In the meantime, prepare your filling. For Filling Combine sugar and cornstarch in a small saucepan and whisk together until combined. ¼ cup granulated sugar,2 teaspoons cornstarch Add berries and lemon juice and stir to combine.8 oz (226 g) strawberries,2 teaspoons lemon juice. Transfer saucepan to stovetop over medium-low heat and cook, stirring constantly, until the berries release their juices and begin to soften. Mash them with a potato masher or large fork until no large pieces remain. Stir while the mixture bubbles and cook until it begins to thicken and begins to approach a jelly-like consistency. Note that the filling will continue to thicken as it cools. Once the filling begins to thicken, remove from heat and stir in butter until completely combined. Set aside and allow to cool completely before filling the pastry (you can speed up the process by placing the filling in the refrigerator) . ½ Tablespoon butter Assembly Once dough has chilled and the filling has cooled, preheat the oven to 400F (205C) and line a baking sheet with parchment paper. Prepare egg wash by thoroughly whisking together egg and water.1 large egg,1 teaspoon water Transfer pie crust to a clean, lightly floured surface and dust with additional flour as needed. Roll dough into a rectangle about ⅛-¼” thick then cut into 2.5”x4” (6x10cm) rectangles (I use a rectangular cookie cutter to do this, but you can just use a sharp knife or a pizza wheel!). Place one rectangle on the prepared baking sheet and lightly brush the surface with egg wash. Drop a rounded Tablespoon of strawberry filling into the center, then top with another rectangle of dough. Use a fork to crimp the sides to seal, then brush the surface of the dough with egg wash. Use a toothpick or wooden skewer to poke 6-8 holes in the surface of the pop tart to allow it to vent. Repeat steps above until you have formed all of your pop tarts, then transfer to a 400F (205C) oven and bake 15-17 minutes and begin to turn golden brown. Allow pop tarts to cool on a baking sheet before decorating with icing. Icing Combine sugar, 1 Tablespoon of milk, corn syrup, and vanilla extract and whisk until combined. If the mixture is too thick, add remaining milk as needed until smooth (if icing becomes too thin, you can always thicken it with a bit more powdered sugar). Icing has reached ideal consistency when you lift the spoon from the icing and the ribbon that drizzles off the spoon holds its shape for several seconds before dissolving back in the bowl.1 ½ cups (190 g) powdered sugar,2 Tablespoons milk,1 Tablespoon light corn syrup,¼ teaspoon vanilla extract Drizzle icing over the center of the pop tarts and top with sprinkles, if using. Allow frosting to harden before serving and enjoying. Previous Next

< Back 3 Pound Peanut Butter Cup Pie Prep Time: ​ Cook Time: 10 Minutes Serves: 8 Level: Beginner Ingredients 1 4-ounce bar semi-sweet chocolate baking bar 1 16-ounce jar peanut butter 1/4 cup almond milk 2 tablespoons canola oil 3 tablespoons powdered sugar Preparation Hershey's released something to be thankful for, indeed — a pie-sized version of their beloved Reese's Peanut Butter Cups. Yes, you read that correctly — they made several thousand of these three-and-a-half pound giant peanut butter cups, just in time for Thanksgiving. Marked at $45 per item, the cup-pies flew off the (digital) shelves, selling out in less than an hour. I admit, I was jealous that I hadn't even had the option to buy the massive replica of my favorite childhood Halloween treat, even if I'd wanted to. All 3,000 pies were gone before I had even heard about them. But, I didn't sit back and cry. I made my own. First, I looked up a peanut butter cup recipe. I was surprised to find that the recipe was quite simple. It called for three ingredients: creamy peanut butter, semi-sweet baking chocolate, and powdered sugar. I did end up using canola oil and almond milk to thin out the creamy peanut butter (along with the powdered sugar the recipe called for) and to give it a slightly smoother, softer, and creamier consistency. How to DIY a Reese's Peanut Butter Cup Pie First, I melted the chocolate in the microwave in a glass Pyrex cup, poured about 1/4 c. in the pie tin, then I froze it for five minutes. (One of the most challenging parts of this process was making room in my overstuffed freezer!) I then repeated that process with more chocolate to get a nice thick chocolate shell. Next, I emptied a jar of peanut butter into a sauce pan and added ¼ cup almond milk, 2 tablespoons canola oil, and 3 tablespoons powdered sugar. I stirred over medium heat until the peanut butter became soft and workable. I then poured the peanut butter filling into the frozen chocolate shell and froze it again, thinking that might help keep the filling and chocolate coating from combining. Next, I dumped the rest of the chocolate on top of the pie and smoothed it out, popping it back into the fridge for the last time. Fifteen minutes later, the pie looked every bit as good as the Reese's version, but I paid only a fraction of the cost: The total pie cost me just over $5.00 — baker's chocolate, $2.50; peanut butter, $1.29; confectioners sugar, $1.39.) My mom suggested cutting the pie with a warm, dry knife so it'll slice through the thick chocolate. Just whatever you do, don't Google the calorie count. Previous Next

< Back “Any Old Bottle of Fruit” Cake ​ This isn't the 10 lbs dried fruit cake you hear about! You will LOVE this real fruit cake and I recommend adding some chocolate or nuts! Previous Next