Omit the tortilla and add all the benefits quinoa has to offer in this simple one pot dish!
The creamy texture and rich taste of cashew butter makes a delightful, dairy-free, low-fat dip and salad dressing ––perfect for parboiled vegetables or tossed green salads. Look for unsalted, unsweetened cashew butter in natural foods stores or make your own.
I’ve tried several recipes and many ways to preserve olives. This one is a winner! Gather your friends, family, to preserve and share in the abundance of the harvest! Besides, you’ll need all hands on deck for this process. ~ Judith Print Recipe Olive Preserving Cuisine Canning/Preserving Servings 8 oz Jars Ingredients Olive Brine 2[…]
Marak is the Hebrew word for soup. This recipe is a great way to utilize vegetables in your garden.
Who knew eggshells make the perfect size seed starters?! They are a natural way to germinate your seeds and they can be planted right into the soil. The eggshells are biodegradable and will supply good nourishment to your soil. Eggshells are also a good line of defense for plants prone to damage by slugs and[…]
One day we had an idea that we wanted to make candles. We already had beeswax from the bee hive. We were ecstatic and exuberant when we started. First we had to review the process before we began to make sure we had everything we needed. We gathered, a small stainless steel bowl, wicks,[…]
Recipe for Unleavened Bread Ingredients 1 lb Whole wheat flour 1 1/4 teaspoon of Kosher salt 1/2 cup Mazola oil or vegetable oil 1/2 cup butter 1 1/4 lukewarm water Directions (Preheat oven at 375 degrees) In a bowl, mix whole wheat flour, and Kosher salt thoroughly. Add the 1/2 cupof oil and 1/2 cup[…]