Chicken Salad

Chicken Salad
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Servings Prep Time
3 cups 15 minutes
Servings Prep Time
3 cups 15 minutes
Chicken Salad
Votes: 0
Rating: 0
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Servings Prep Time
3 cups 15 minutes
Servings Prep Time
3 cups 15 minutes
Ingredients
Servings: cups
Instructions
  1. Mix all ingredients except apple, celery, walnuts and raisins.
  2. Add rest of ingredients and mix until thoroughly combined.
  3. Serve with plantain chips or in a collard wrap.
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Carob Cupcakes with Salted Maple Frosting

Carob Cupcakes with Salted Maple Frosting
Votes: 1
Rating: 4
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Servings
10 cupcakes
Servings
10 cupcakes
Carob Cupcakes with Salted Maple Frosting
Votes: 1
Rating: 4
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Rate this recipe!
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Servings
10 cupcakes
Servings
10 cupcakes
Ingredients
Cupcakes
Frosting
Servings: cupcakes
Instructions
Cupcakes
  1. Mix dry ingredients in a small bowl.
  2. Beat eggs in a medium-sized bowl, then add rest of wet ingredients and mix well.
  3. Add dry ingredients to wet and mix again.
  4. Spoon batter into a muffin tin lined with paper cups, about ⅔ of the way full in each cup.
  5. Bake at 350° for 15 minutes.
  6. Remove cupcakes from oven, transfer to a cooling rack, and let cool completely.
Frosting
  1. While the cupcakes are cooling, blend all frosting ingredients with a hand mixer (if the coconut butter is too hard, place the jar in a hot water bath for 5 minutes).
  2. After cupcakes have cooled, frost with a butter knife.
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Clay Hair Mask

Clay Hair Mask
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Prep Time
5 minutes
Prep Time
5 minutes
Clay Hair Mask
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Prep Time
5 minutes
Prep Time
5 minutes
Ingredients
Servings:
Instructions
  1. Mix all ingredients in a glass bowl with a wooden spoon. Avoid bringing the clay in contact with metal. The mixture should be smooth and easy to spread. If too thick, add more water; if too thin, add more clay.
  2. Wet hair, then distribute mixture evenly through hair and scalp with your fingers. Massage scalp and let the mixture sit for about 5 minutes.
  3. Rinse thoroughly with warm water. Optional: do an extra rinse with 2 cups of tea.
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Bone Broth

Bone Broth
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Servings
1.5
Servings
1.5
Bone Broth
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Servings
1.5
Servings
1.5
Ingredients
Servings:
Instructions
  1. Place bones in a large stock pot (12 quarts or larger) with water and apple cider vinegar. Let it rest for about an hour.
  2. Add salt and bring water to a boil.
  3. Skim white foam off the top of the water (if any is present) and discard.
  4. Reduce heat to low, cover, and simmer for 12-24 hours.
  5. Remove pot from heat and let cool.
  6. Once cool, strain liquid into glass jars, leaving about 1-2 inches of space at the top. Finish chilling in refrigerator.
  7. Store the jars, loosely sealed, in the freezer for several months. Defrost one or two quarts at a time.
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Russian Sauerkraut

Russian Sauerkraut
Votes: 1
Rating: 4
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Russian Sauerkraut
Votes: 1
Rating: 4
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Ingredients
Servings:
Instructions
  1. Peel carrots and cut into matchsticks using the medium-sized blade of a mandoline. Set aside.
    shredding carrots
  2. Peel away the outer layers of cabbage, then cut out the core. Cut cabbage into eighths.
    prepped cabbage
  3. Take the blade out of the mandoline and shred cabbage into long slices using the mandoline's large built-in blade. Larger chunks of cabbage are okay, but you don't want them too small (don't use a cheese grater!).
    shredded cabbage
  4. Thinly slice garlic and set aside.
  5. To make the brine: warm water on the stove, then add salt and sugar to dissolve. Remove from heat and add oil and vinegar. Stir well.
  6. In a large pot (or fermentation pot), layer the cabbage, carrots and garlic with caraway seeds, bay leaves and pepper.
  7. Pour brine over the layered veggies. If using a fermentation pot, place the ceramic weights firmly down onto the veggies. Otherwise, press a plate or piece of wood onto the veggies until liquid comes over the top. Then place 2 rocks on the wood or plate.
  8. Put the lid on the pot and let it sit on a counter. Every 5 days, press down on the plate or weights to further compress the kraut.
  9. Kraut is ready to eat when the veggies are somewhat limp—it'll still be crunchy after 3 weeks, but I find it's best after 3-4 weeks of fermentation.
  10. Transfer finished kraut to glass jars (liquid, too!) and store in the fridge.
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Pancakes

Pancakes
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Servings
14
Servings
14
Pancakes
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Servings
14
Servings
14
Ingredients
Servings:
Instructions
  1. Mix dry ingredients in a small bowl.
  2. Whisk eggs, vanilla, coconut milk, vinegar and shortening in a different bowl.
  3. Pour the boiling water in a small bowl, then slowly sprinkle in the gelatin while stirring constantly.
  4. Add gelatin and water to the wet ingredients and mix well. Add dry ingredients and mix again.
  5. Heat a frying pan over medium-low heat with about a teaspoon of palm shortening.
  6. Spoon the batter onto the pan to make 4-inch pancakes.
  7. Flip the pancakes when the small bubbles on the surface have popped.
  8. Cook another 3-5 minutes, then remove from heat. Serve with syrup or fruit.
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Goddess Dressing

Goddess Dressing
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Servings
2
Servings
2
Goddess Dressing
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Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Place all ingredients in a food processor.
  2. Blend until smooth.
  3. Serve on salad or eat with a spoon when no one's looking.
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