Search Results

This pumpkin pancake recipe makes tender, moist, and perfectly spiced flapjacks! Serve with maple syrup for a cozy fall breakfast. < Back Fluffy Pumpkin Pancakes Prep Time: 15 Minutes Cook Time: 10 Minutes Serves: 8 Medium Pancakes Level: Beginner About the Recipe Ingredients 2 cups buttermilk (or 2 tablespoons vinegar + enough whole milk, 2% milk, or unsweetened almond milk to equal 2 cups) 1 cup pumpkin puree 2 each eggs 3 tablespoons unsalted butter (melted and cooled slightly + more for cooking, if desired (can sub vegan butter or coconut oil)) 2 teaspoons pure vanilla extract 2 1/2 cups all-purpose flour 1/3 cup granulated sugar 1 tablespoon baking powder ½ teaspoon baking soda 2 teaspoons pumpkin pie spice blend * 1/2 teaspoon fine-grain sea salt or table salt Butter and maple syrup for serving Preparation Here’s a cozy breakfast idea to make at least once every fall: this cozy pumpkin pancakes recipe ! It’s hard to put into words just how good these are, but we’ll try. Adding pumpkin puree gives the pancakes a fluffy, hearty texture and satisfying mouthfeel. They’re seasoned with a hefty dose of warm pumpkin spices. Drizzled with pure maple syrup, each bite is lusciously sweet and spiced. Our son took one bite of these and immediately wanted the entire stack! They’ve become an autumn tradition (that, and pumpkin French toast). Ingredients in pumpkin pancakes This pumpkin pancakes recipe makes flapjacks with just the right fluffy, tender crumb and spiced interior. Pumpkin puree makes that fluffy texture, pumpkin pie spices pumpkin pie spice brings warmth to the flavor, and brown sugar adds a rich depth of sweetness. Otherwise, the ingredients are similar to a classic pancake recipe. Here’s what you’ll need: All purpose flour Brown sugar Baking powder Cinnamon and pumpkin pie spice Salt Eggs Pumpkin puree Milk Neutral oil like grapeseed or organic vegetable or canola oil Pumpkin pie spice substitute Pumpkin pie spice is a nice shortcut for the warming spices in pumpkin pie. You’ll notice this recipe also uses cinnamon, which ups the cozy factor even more (yes, use both!). If you don’t have pie spice, substitute ½ teaspoon ground ginger, ¼ teaspoon cinnamon, and ¼ teaspoon cloves or nutmeg. Tips for cooking pumpkin pancakes Cooking pumpkin pancakes is similar to the traditional method. The batter is slightly thicker than a standard pancake, so it will take slightly longer to cook. Make sure the heat is not too high, or the pancake might not cook through before it’s browned. Here’s what to note when cooking: Use a large griddle: non-stick is helpful. Some griddles are uneven with their heating, so find a quality pan. A non-stick surface is helpful. Experiment to find the right heat level. Medium low heat is ideal, but it’s different on every stovetop. It should take a few minutes to get the pan up to heat. When you flip, the pancake may ooze at the edges. The batter may ooze out a bit at the sides, which is expected. Just keep cooking until it’s cooked through, adjusting the heat as necessary so it doesn’t brown too fast on the outside before it’s cooked on the inside. Pumpkin pancake toppings This pumpkin pancakes recipe is perfect with butter and pure maple syrup, in our opinion! But want to get even fancier? Here are a few fun ideas for pumpkin pancake toppings: Powdered sugar Chopped pecans or walnuts Chopped candied pecans or candied walnuts Whipped cream Brown sugar syrup or vanilla syrup And that’s it! Let us know if you try these pumpkin pancakes and what you plan to use for toppings. Previous Next

The smell of this syrup is divine! And, if you have an English garden that you can borrow for the afternoon – enjoy! < Back Orange Blossom Syrup Prep Time: 1 min Cook Time: Serves: Level: Beginner About the Recipe Ingredients 1 ½ cups corn syrup 1/3 cup brown sugar 2 Tablespoon water Boil 2 minutes, then add: ¾ Tablespoon almond extract ¾ Tablespoon orange extract Preparation The smell of this syrup is divine! And, if you have an English garden that you can borrow for the afternoon – enjoy!

Light, refreshing veggie dip with vegetables fresh picked from your garden, to satisfy your hunger on a hot summer afternoon. < 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

My twist on an Atlanta classic! Made in the air fryer they come out extra crispy and really juicy. The lemon pepper butter takes these skewers to another level! < Back Air Fryer Lemon Pepper Chicken Skewers Prep Time: 10 minutes Cook Time: 20 Minutes Serves: 4 Level: Beginner About the Recipe My twist on an Atlanta classic! Made in the air fryer they come out extra crispy and really juicy. The lemon pepper butter takes these skewers to another level! Ingredients 4 boneless skinless chicken thighs cut into 1 inch pieces 1 tsp salt 1 tsp black pepper (fresh ground) 1 tbsp garlic (minced or grated) 1 tbsp lemon zest 1/4 tsp paprika 1 tbsp olive oil Preparation In a bowl add in the chicken thighs, salt, black pepper, minced garlic, lemon zest, paprika and olive oil. Mix everything until thoroughly combined. Skewer your marinated chicken thighs, packing the meat onto each skewer tightly. Once all your meat is skewered, air fry for 12 mins @400F. Flip and air fry for 8-10 mins @400F or until the internal temperature reaches 165F Lemon pepper butter Add in a bowl the partially melted unsalted butter, salt, black pepper, lemon zest, paprika, sugar, lemon juice Mix thoroughly until all ingredients are fully incorporated. Once the skewers are cooked, baste with the lemon pepper butter and serve immediately. Enjoy! Previous Next

The ultimate one-pan dinner, this Persian-Spiced Chicken and Potatoes recipe features flavorful, juicy chicken and tender, roasted vegetables for a nourishing meal that’s ready in minutes. Serve it on its own or with your favorite sides for an easy gluten free dinner no one can resist! Air Fryer Option. < Back Spiced Baked Chicken and Potatoes Prep Time: 30 Minutes Cook Time: 40 Minutes Serves: 4-5 Level: Beginner About the Recipe The ultimate one-pan dinner, this Persian-Spiced Chicken and Potatoes recipe features flavorful, juicy chicken and tender, roasted vegetables for a nourishing meal that’s ready in minutes. Serve it on its own or with your favorite sides for an easy gluten free dinner no one can resist! Air Fryer Option. Ingredients 4 to 5 chicken thighs (~1.5 pounds), skinless and boneless 3 Tablespoons light olive or refined avocado oil 1 Tablespoon lemon juice 1 teaspoon minced garlic or 1 teaspoon garlic powder 1 teaspoon ground turmeric ½ teaspoon kosher salt ½ teaspoon allspice (see notes for substitute) ¼ to ½ teaspoon cayenne ¼ teaspoon smoked paprika pinch black pepper 1 pound small purple/gold new potatoes, quartered 1 cup sliced carrots (see notes for substitutes) fresh lemon slices, optional Optional Toppings- chopped parsley, pomegranate seeds Preparation Say Goodbye to Boring Chicken! Do you struggle with baking chicken that isn’t dry or bland? Well, not anymore! We’ll teach you how to make mouthwateringly juicy, unbelievably flavorful poultry every time with this Persian-spiced baked chicken and potatoes recipe! Made with simple ingredients, it bakes on a single dish in a matter of minutes. As a result, it’s quick to prepare and even faster to clean up. Plus, it’s so tasty even the pickiest of eaters won’t mind that you snuck in a few veggies. Winner, winner chicken dinner! Key Ingredients You’ll Need The secret to creating delicious chicken and potatoes is to use plenty of seasonings, and we’ve got no shortage here! Here’s everything you’ll need: Spices – A combination of anti-inflammatory spices helps season the chicken while contributing to its health benefits. For a warm, Persian-inspired flavor we included salt, turmeric, allspice, cayenne, paprika, and black pepper. Swap: If you don’t have allspice on hand, you can easily replace it with a combination of cinnamon, cardamom or clove, and cumin. See the recipe card below for specific measurements. Chicken – We use skinless, boneless chicken thighs as the dark meat retains moisture and juices more easily, preventing it from drying out as it bakes. Garlic – Minced garlic is included in the marinade for an extra bold, savory taste. Oil – Olive oil or avocado oil is used to coat the chicken, locking in moisture and helping the seasonings stick. Lemon – Lemon juice and lemon slices are included to help cut through some of the heaviness of the fat, creating a well-rounded and refreshing flavor. Potatoes – We recommend using small purple or gold potatoes for their tender texture and buttery taste. Vegetables – We use carrots, but any root vegetable like beets, turnips, or parsnips can be used. We also love to add extra cherry tomatoes for broiling! How to Make the Best Spiced Chicken and Potatoes Recipe One bite of this baked chicken and potatoes and it’s guaranteed to become a new weeknight favorite! Marinade the Chicken. Whisk the spices and seasonings in a large bowl. Then, add the olive oil and lemon juice, and whisk again. Pat the chicken dry with a paper towel, and transfer it to the bowl. Make sure it is completely coated in the marinade, and place it in the fridge to marinate. Bake. Place the chicken in a large oven-safe skillet or a large rimmed sheet pan. Add the potatoes and vegetables to the bowl of leftover marinade, and toss to coat them. Gently arrange the ingredients around the chicken. Bake until the chicken is fully cooked, broiling for the last 2 minutes, if desired. Pro-Tip: Depending on the type of potato used and how small they are diced, they may take shorter or longer to cook. So, be sure to keep an eye on your oven, and adjust the baking time as needed! Rest the Chicken. Remove the chicken, and set it aside to rest. Then, increase the oven’s temperature, and continue to bake the potatoes and vegetables until they are fork-tender. Serve. Garnish with pomegranate arils and parsley before serving, and enjoy! Bonus! Air Fryer Option If you prefer to make this chicken and potatoes recipe in the air fryer, follow the marinating instructions as listed. Then, preheat the air fryer to 400° Fahrenheit. Air fry the chicken for 13-15 minutes, flipping it over halfway through. Then, set them aside to rest, and air fry the vegetables in a separate batch. Note: Both cooking methods are great. However, if you prefer an extra crispy texture, air frying is the way to go! Tips and Tricks This baked chicken and potatoes recipe is pretty much foolproof, especially when you follow our tips below! Marinate. Make sure to let your chicken soak in the refrigerator for at least 30 minutes but no longer than 24 hours. This allows it to soak up the flavor of the marinade without breaking down and disintegrating. Arrange In An Even Layer. Place the chicken and vegetables in your skillet in an even layer to ensure they cook evenly. Adjust the Cooking Time. Depending on the size and thickness of your chicken, it may take shorter or longer to bake. So, be sure to keep a close eye on them in the oven. Adjust the cooking time as needed, ensuring they do not burn. Add a Dipping Sauce! To make this baked chicken and potatoes Instructions 1. In a large bowl, whisk together oil, lemon juice, garlic, turmeric, salt, allspice, cayenne, paprika and black pepper. 2. Pat the chicken dry with a paper towel then place chicken thighs in the bowl of marinade and coat well. Place the bowl in the fridge for 30 minutes or up to 24 hours. 3. Preheat the oven to 375°F. 4. Remove chicken from the marinade and transfer to a large oven safe skillet or large rimmed sheet pan. Place potatoes and vegetables in the bowl with the remaining marinade, gently toss, then arrange around the chicken. 5. If desired, place 4 lemon slices on top of chicken and vegetables. 6. Transfer skillet/pan to the center rack of the oven and bake for 25-30 minutes or until the chicken reaches an internal temperature of 165F. Broil the last 2 minutes of baking for crispier texture. Note- Smaller chicken thighs will cook faster. Adjust times as needed. 7. Remove chicken from the oven and place on a serving plate to rest for 5 minutes. Turn the oven to 400 F and continue to bake potatoes and vegetables for an additional 5-10 minutes (or until tender) while chicken rests. 8. Garnish with pomegranate arils and parsley before serving. 9. Store in the fridge in an airtight container for up to 3 days. Previous Next

So good! So savory! It has all the right oils, seasonings, and sauces! < Back Oyster Sauce Poke' Prep Time: 15 minutes Cook Time: 0 minutes Serves: 4 Level: Beginner About the Recipe Ingredients 1 lb. Ahi tuna (a.k.a. yellow-fin), in 1/2 to 1 inch cubes 1/4 cup green onions, diced 1/4 cup sweet onions, thinly sliced 2 tablespoons oyster sauce 2 tablespoons sesame oil 1 tablespoon shoyu or soy sauce 1-2 tablespoons roasted sesame seeds (optional) Preparation Mix all items thoroughly. Refrigerate at least one hour before serving.. Serve chilled. Previous Next

Any season is sloppy joe season! Yum! < Back Sloppy Joe Seasoning Mix Prep Time: 5 minutes Cook Time: Serves: 3 tablespoons of mix for 6 sloppy joes Level: Beginner About the Recipe Ingredients 1 tablespoon dried minced onion 1 teaspoon dried green pepper flakes 1 teaspoon salt 1 teaspoon cornstarch ½ teaspoon granulated garlic ¼ teaspoon dry yellow mustard ¼ teaspoon celery seed ¼ teaspoon chili powder Preparation Mix ingredients and store in an airtight container. 3 tablespoons of mix are enough for 6 servings of sloppy joes Previous Next

How to make mayonnaise in less than 10 minutes! Using whole eggs instead of just the yolk, makes this homemade mayonnaise recipe practically fail-proof and extra easy. < Back Homemade Mayonnaise Prep Time: 10 Minutes Cook Time: 10 Minutes Serves: N/A Level: Beginner About the Recipe How to make mayonnaise in less than 10 minutes! Using whole eggs instead of just the yolk, makes this homemade mayonnaise recipe practically fail-proof and extra easy. Ingredients Preparation Why You Should Make Mayonnaise at Home I’ve used this mayonnaise recipe more times than I can count. If you’ve never tried homemade mayonnaise, then you are in for a treat. Homemade mayo is ultra creamy and so much more flavorful than anything you can buy at the store. Here’s why I love this recipe so much: Our recipe uses whole eggs instead of just the yolks so you can skip separating the eggs. The remaining ingredients are simple and very likely in your kitchen right now. The whole process takes less than 10 minutes. You can add extra ingredients for more flavor (like roasted garlic or herbs). I’ve shared suggestions below. Mayonnaise Ingredients The ingredients to make mayo are simple — we bet you even have them in your kitchen right now. You will need the following: Egg — You need to use egg to make mayonnaise. We do use raw egg in the recipe. Personally, I don’t have an issue adding raw egg to the recipe, but if you are concerned about eating raw eggs, buy pasteurized eggs. They are sold in the egg section of the grocery store. You can also pasteurize eggs yourself, just search for a tutorial online. Mustard — I know that not everyone loves the flavor of mustard, but when it comes to making homemade mayonnaise mustard is sort of a magical ingredient. Mustard adds a bit of flavor, but it also helps to keep the mayonnaise stable . Along with the egg yolk, mustard helps emulsify the mixture, reducing the risk of our mayo breaking. Vinegar or lemon juice — Not only does a little acid like wine vinegar, champagne vinegar, and lemon juice add incredible flavor to the mayonnaise, it also helps to stabilize the mixture. Neutral Flavored Oil — By neutral flavored oil, I mean use an oil that is light in flavor. Quite a bit of oil is added to make mayonnaise, so it’s important to like the flavor of the oil you use. For a clean tasting mayonnaise use something like grape seed, safflower, avocado or canola oil. Since posting the recipe, quite a few readers have asked about olive oil in mayonnaise. You can use olive oil, but it can be a little overpowering so I prefer to use a brand that’s light and fruity. I think robust or spicy olive oils would be too much. You might also consider only replacing half of the oil called for in the recipe with olive oil and use something more neutral for the rest. Let Me Show You How to Make Mayonnaise, You’ve Got This! There are a few ways to make mayonnaise. We use our food processor with the small bowl attachment, but an immersion blender or making it completely by hand will work. (Expect tired arms and strong biceps if you do choose to do it by hand.) Room temperature ingredients are best when making mayonnaise at home. If you’re not able to wait for the egg to come to room temperature, submerge it in lukewarm (not hot) water for a couple of minutes. The Five Steps For Making Mayonnaise Prepare your food processor . I prefer to use the small bowl attachment that came with our food processor to make mayonnaise. Add an egg to the bowl of your food processor and process for about 20 seconds. Add mustard, vinegar, and salt then process for another 20 seconds. S lowly add the oil , in tiny drops, until about a quarter of the oil has been added. Adding the oil slowly is really important. If you were to dump it all in at once, you’d have mayonnaise soup! Taste the mayonnaise and adjust with additional salt and vinegar or lemon juice. Mayonnaise Variations I love this classic mayonnaise as-is, but love it even more when I make it my own. I almost always add a squeeze of lemon juice to brighten things up a little. I love how fresh it makes it taste. Fresh herbs, roasted garlic, chipotle, Sriracha or curry powder are all amazing options, as well. How to Fix Broken Mayonnaise When making mayonnaise, the worst, but not unfixable, thing that can happen to you is that the mixture breaks, leaving you with a curdled mess. The recipe we’ve shared tries to prevent this a few ways: we use a whole egg, which adds a little more liquid to the mix, mustard acts as an emulsifier from the get-go and we are careful to stream our oil in slowly. While we have never had this particular recipe for mayonnaise break on us, if it happens to you don’t fret! You really should be able to fix it. Here are two suggestions for fixing broken or thin mayonnaise: Add about 1 teaspoon of mustard to a bowl then use a whisk to slowly beat the broken mayonnaise, bit by bit, into the mustard until it becomes emulsified and creamy again. Add an egg yolk to a large bowl and slowly use a whisk to beat the broken mayo, bit by bit, into the yolk. Frequently Asked Questions Since posting this recipe for mayonnaise, a few frequently asked questions have come up, so I’m going to do my best to answer them here: Do I have to use raw eggs to make mayonnaise? Eggs are essential for making mayonnaise. Risks of using raw eggs are low, but there is a chance that the egg contains a germ called Salmonella. Personally, I am not too concerned about this, but here’s what the CDC suggests you do to reduce the risks of using eggs: Consider buying and using pasteurized eggs Keep eggs refrigerated at 40°F (4°C) or colder at all times. Only buy eggs from stores and suppliers that keep them refrigerated. Discard cracked or dirty eggs. Do I need to use mustard? You can make homemade mayonnaise without mustard, but remember that mustard is one of the fail-safes we have added to our recipe to encourage an emulsification. Can I use olive oil to make mayo? Yes, but keep in mind that quite a bit of oil is called for in the recipe so a strong or robust flavored oil will make the mayonnaise strong in flavor. When I use olive oil, I like using a light, fruity brand and only replace half of the oil with olive oil and use a neutral flavored oil for the remaining oil. My mayonnaise won’t thicken, what am I doing wrong? Ugh, I’m sorry! Broken mayonnaise happens to everyone and it doesn’t necessarily mean that you did something wrong or that the recipe you used was a bad one. The key thing to keep in mind when making mayo is to add that oil slowly, and by slowly, I honestly mean to add it drop by drop. I know it seems extreme, but it’s the best way to ensure creamy mayo. Mayonnaise can be finicky so if it breaks on you or it just doesn’t thicken, there are some things you can do to fix it. Take a look above in the article where I outline a couple of fixes to broken mayo. How long does homemade mayonnaise last? Here’s the thing, homemade mayo will last as long as your eggs would have lasted. A good rule of thumb is that mayo will keep covered in the fridge up to a week, but you might find that it lasts a little longer depending on the freshness of your eggs. Delicious Ways To Use Homemade Mayonnaise\ Homemade mayonnaise isn’t just for sandwiches! Use it to make one of these delicious salads: We love using this mayonnaise to make Potato Salad, Creamy Coleslaw or Broccoli Salad. It’s absolutely perfect for making Simple Egg Salad, Tuna Salad or Our Favorite Chicken Salad, all of which are perfect for make-ahead lunches. Adam loves using homemade mayo to make his Maryland-Style Crab Cakes and I love it when he does! You can also turn mayo into your own creamy salad dressings! Try this Homemade Blue Cheese Dressing, this simple Tartar Sauce or my favorite Ranch Dressing. Homemade mayonnaise is such a treat. It’s very simple to make, too. Room temperature ingredients are best when making mayonnaise at home. If you’re not able to wait for the egg to come to room temperature, submerge it in lukewarm (not hot) water for a couple of minutes. There are a few ways to make mayonnaise. We use our food processor with the small bowl attachment, but an immersion blender or making it completely by hand and large whisk will work. (Expect tired arms and strong biceps if you do choose to do it by hand). All ingredients need to be at the same temperature. If you have cold eggs and no time to leave them out on the counter to come to room temperature, place the egg into a bowl of warm water. Set it aside for a few minutes before using in the recipe. Makes approximately 1 cup Directions PREPARE EQUIPMENT If you have a large food processor, use the smaller bowl attachment that came with your processor so that the bowl is not too large for the amount of mayonnaise this recipe makes. Not using the smaller bowl can prevent the mayonnaise from emulsifying since the mixture will not have enough contact with the blade. If you do not have the smaller bowl attachment, making the mayonnaise with an immersion blender or by hand are alternatives. Or simply make a larger batch and double the recipe and use the standard bowl attachment. You might find success with a high-speed blender, but based on reviews and comments from readers, using a blender seems to be less fail-proof. MAKE MAYONNAISE Add egg to the small bowl of a food processor and process for 20 seconds. Add the mustard, vinegar, and salt. Process for another 20 seconds. Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification). When you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil. When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste. Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick. Tips Storing Homemade Mayonnaise: Store covered in the refrigerator for up to a week. Raw eggs: When choosing eggs for homemade mayonnaise, go for fresh, properly refrigerated, clean grade A or AA eggs with intact shells. Olive oil: Olive oil can be a little overpowering so use one that’s light and fruity and consider only replacing half of the oil called for in the recipe with olive oil and use something more neutral for the rest. Fixing Broken Mayonnaise: While we have never had this recipe for mayonnaise break on us, if it happens to you don’t fret! You really should be able to fix it. Add about 1 teaspoon of mustard to a bowl then slowly beat the broken mayonnaise into the mustard until it becomes emulsified and creamy again (a tip from Julia Child). Another trick is to repeat the same process, but replace the teaspoon of mustard with an egg yolk. Previous Next

Wellness shots inspired by Fire Cider but made with easy-to-find ingredients and ready in just 15 minutes instead of 1 month! Spicy, potent, just a little sweet, and full of health benefits. This recipe includes affiliate links, which I earn a commission from at no cost to you! < Back 15 Minute Fire Cider Prep Time: 15 Minutes Cook Time: N/A Serves: 16 Level: Beginner About the Recipe Ingredients 2/3 cup raw unfiltered apple cider vinegar 1/2 cup chopped fresh pineapple*, cut into 1/2-inch cubes 1 (2-inch) piece fresh ginger, peeled 1 (1-inch) piece fresh horseradish root*, peeled ( optional ) 1 large clove garlic, peeled 1/4 small lime (peel included if organic // 1/4 small lime is ~20 g) 1 ½ Tbsp honey (raw, local preferred // if vegan, sub maple syrup or agave) 1/2-3/4 tsp ground turmeric* 1 pinch ground black pepper 1/8 tsp ground cayenne Preparation Preparation Intrigued by the health benefits of fire cider but not into the 1-month wait for it to be ready? That’d be us, friends, and there’s a solution! Introducing fire cider-inspired wellness shots made in just 15 minutes with easy-to-find ingredients ! They’re vibrant, spicy, potent ( oh yeah ), and tasty, too! They’re also great for stimulating digestion and warming you up from the inside out, no matter the season. Let’s make (fire cider) shots! What is Fire Cider? Fire cider is a spicy vinegar tonic popularized by herbalist Rosemary Gladstar beginning in the 1980s. It’s been embraced for its ability to support the immune system and help fight colds, flus, and other infections. Gladstar’s original formulation includes vinegar, garlic, onions, horseradish, ginger, spicy peppers, and sometimes turmeric or echinacea. The combination is steeped for weeks, allowing the flavors to develop. The following is our inspired version with similar ingredients and benefits but a shorter preparation time. How to Make Quick “Fire Cider” Our quick “fire cider” comes together by blending tangy apple cider vinegar and lime, sweet pineapple and honey, anti-inflammatory turmeric and black pepper, and spicy ginger, garlic, and cayenne. Horseradish is an optional but classic addition for even more potency. By blending instead of steeping the mixture, the medicinal properties infuse into the vinegar in a matter of seconds instead of weeks. After blending, we pour it through a fine mesh strainer to remove the pulp. The result is a punchy, medicinal mixture that keeps in the refrigerator for weeks . We hope you LOVE our inspired take on fire cider! It’s: Vibrant Tangy Spicy Potent Quick & easy & Full of health benefits! It’s the perfect tonic to have around for chilly weather, cold and flu season, and to boost digestion before meals! Instructions Wash and prep your fresh produce (pineapple, ginger, garlic, and lime). To a high-speed blender, add all ingredients (apple cider vinegar, pineapple, ginger, horseradish (optional), garlic, lime, honey, turmeric*, black pepper, and cayenne). Blend on high for 30-45 seconds or until there are no large pieces remaining. If you don’t have a powerful blender, this may take longer. Pour through a fine mesh strainer into a measuring glass or bowl, using the back of a wooden spoon to squish and stir the pulp so all of the liquid comes through. Discard the leftover pulp. You should now have a lovely orange-colored tonic with no lumps. Taste and adjust as needed, adding more honey for sweetness, turmeric for earthiness, or cayenne for heat — it should be potent! Drink as desired. We love it as a shot before meals for stimulating digestion. You can also add it to salad dressings , marinades, or cocktails, or make mocktails by adding to sparkling water. Store in a glass bottle or jar in the refrigerator for up to 4-6 weeks. Separation is normal — give it a shake before serving. Notes *We think ripe mango or apple would work in place of pineapple, but we haven’t tested either. *Horseradish is a traditional ingredient in Fire Cider, but it can be tricky to get at the grocery store (it’s in the produce section). We like the “fiery” quality horseradish root adds, but the tonic is still potent and delicious without it. Another option is to sub 1/4 – 1/2 tsp wasabi paste. *Turmeric can stain your blender if it sits in it for too long, but the color should fade over time. *Nutrition information is a rough estimate calculated without optional ingredients. Previous Next

Whether you are on a salt restricted diet or not, you will enjoy this wonderful mixture of flavors. < Back Herb Salt Substitute Prep Time: 5 minutes Cook Time: Serves: Multiple Level: Beginner About the Recipe Ingredients 1 tablespoon ground cayenne pepper 1 tablespoon garlic powder 1 tablespoon onion powder 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon dried parsley flakes 1 teaspoon dried savory 1 teaspoon ground mace 1 teaspoon freshly ground pepper 1 teaspoon dried sage 1 teaspoon dried marjoram 1 teaspoon ground dried grated lemon peel Preparation Mix all the ingredients together. Yield 1/3 cup Place in an airtight container and store in a dark place. Use on all types of savory foods. Previous Next

Nothing better than homemade turkey broth to warm your body and soul! < Back Boiling Turkey Bones Prep Time: 10 min Cook Time: 12 to 24 hours Serves: Level: Beginner About the Recipe Ingredients For the Broth… – 2 lbs carcasses and mixed bones (your left over Holiday turkey) – 2 Tbsp 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 leaves fresh sage (optional) Preparation 1. 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 donít want to wait, just omit this step.) 2. Set the cooker on low and cook for 12 to 24 hours. 3. 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 S meals). Separate the stock into cup-size portions and freeze in zip-lock bags for future use.

This was drunk by farm hands who worked hard in the hot fields and was very refreshing. I would say that it was probably one of the first energy drinks. < Back Switchel (Haymaker’s Drink) Prep Time: 5 minutes Cook Time: Serves: 6 Level: Beginner About the Recipe Ingredients 1 gallon water 1 cup molasses 1 ¼ cup vinegar (white or apple cider – you choose) 2 cups sugar 1 teaspoon ginger Preparation Mix and serve, preferably cold. Previous Next