Confectioners/Powdered Sugar without the cornstarch

 

Confectioner sugar is basically fine ground sugar and cornstarch blended together.

They do sell a corn free option or you can blend your own in a blender. 

Sugar and arrowroot, tapioca .... 

1 cup sugar (I prefer unbleached but it will give you a hint of beige)

1 tablespoon of tapioca or arrowroot starch (HW- you can actually skip this and just sugar, but this does help to keep it from clumping up when stored. 

Blend until a fine powder is formed. 

* I use a regular mouth size mason jar on my blender- screw on blade and flip upside down- similar to a "bullet blender".   

I have seen people on the net use 1/4 pints, 1/2 pints, pint and quart size jars.

I like to use the 1/4 pints to store my blades. They screw on perfectly and keep the blade safely tucked away. 

Butter! Mayo -Yes!

 

This is a 2 recipe post. The basic mayo recipe and a spicy version. Prepared mustards cause joint pain/issues for me so I opt. for 1 tsp of dry mustard. Dijon is the closest taste to dry mustard so this works great. 

https://mariamindbodyhealth.com/butter-mayo/

• 1 large egg (or 2 egg yolks) 
• 2 teaspoons lemon juice (HW: or apple cider vinegar, rice vinegar or combo) 
• 1 tablespoon Dijon mustard     (HW: 1 tsp dry mustard) 
• ½ teaspoon Redmond Real salt
• 1 cup butter, melted (not hot just finger touch warm-if hot let it cool down or it will cook the egg)  
• OPTIONAL:  water (to thin)

Instructions

1. Place the egg, lemon juice, mustard and salt in a wide-mouth, pint-sized mason jar.
2. Heat the butter until warm and melted.
3. Place the immersion blender at the bottom of the jar. Turn the blender on and very slowly add the melted butter while moving the blender to the top. Be patient!
4. Moving the blender slowly is key to getting the mayonnaise to emulsify. Voilà! Simple butter mayo!
5. Place in the fridge and allow to chill. If the butter mayo is too thick for your liking, add a tablespoon of beef broth or water and stir to combine well.
6. Store in the fridge for up to 5 days. Makes the best deviled eggs!

Notes

NUTRITIONAL INFO (per serving)
calories 92
fat 10g
protein 0.3g
carbs 0g
fiber 0g

Make the butter mayo and then add the spices below for a little spice. Spice is nice right?! 

Spicy Mayo (without Sriracha)

The Frozen Biscuit

Servings: 10 servings

Cook time: 0 hours 5 minutes

Ingredients

•

1 1/2 cup Mayonnaise (HW: the butter mayo above) 

•

1/8 tsp Smoked paprika

•

1/4 tsp Sweet paprika

•

1/8 tsp Cayenne pepper More or less to taste

•

1/8 tsp Garlic powder

•

1/2 tsp Vinegar or lemon juice

•

1/4 tsp Sugar More or less to taste

•

Pinch of salt (optional)

The Best Homemade Ranch Dressing Ever

http://paleogrubs.com

Ingredients

1. 1/2 cup Paleo mayo (see below)
2. 1/2 cup coconut milk
3. 1/2 tsp onion powder
4. 1 tsp garlic powder
5. 1 tsp dill
6. Salt and freshly ground pepper, to taste

Instructions

1. Whisk all ingredients together to combine. Season with salt and pepper to taste. Store in an airtight container in the refrigerator for up to a week.

Mayo recipe

1. 1 egg, room temperature
2. 2 tbsp lemon juice or apple cider vinegar
3. 1/2 tsp salt
4. 1/2 tsp dry mustard
5. 1 cup light olive oil*
6. In a tall glass (if using an immersion blender) or a blender, place the egg and lemon juice. Let come to room temperature, about one hour. Add the salt and mustard. Blend ingredients. While blending, very slowly pour in the olive oil. Blend until it reaches desired consistency. Store in the refrigerator for up to a week.
7. *It’s important to use a light olive oil, not full flavor, for mayonnaise. You could also use almond or walnut oil instead.

DIY Italian seasoning

tastesoflizzyt.com

Ingredients

• 2 tablespoons dried basil
• 2 tablespoons dried oregano
• 2 tablespoons dried rosemary
• 2 tablespoons dried marjoram
• 2 tablespoons dried thyme
• 2 tablespoons dried savory
• 2 tablespoons dried cilantro
• 2 tablespoons dried red pepper flakes

Instructions

1. Mix all of the spices together in a small bowl until well combined.
2. Store the spice mix in an airtight container. 
3. Use in any recipe that calls for Italian seasoning.

Make Your Own Organic Peanut Butter Cups

https://www.davidwolfe.com/3-reasons-stop-eating-peanut-butter-cups/

Heartweed: Store bought that is : I am sure in 1928 they did contain the harmful ingredients they contain now. 

Ingredients

• 12 muffin tin liners (Hw: I love the silicon ones- the paper ones are lined with corn :0 ) 
• 12 ounces of organic dark chocolate
• 1 cup of organic peanut butter (hw sunbutter, cashew...)
• 1/4 cup of raw honey 
• 1/4 teaspoon of organic salt (hw: optional) 

Directions

1. Using a small saucepan, melt the chocolate on low heat while stirring continually. Leave it on for 1-2 minutes and be careful not to overcook.
2. Using a teaspoon, put chocolate portions into the muffin cups.
3. Place the whole muffin tin into the fridge to solidify.
4. In a medium bowl, mix the organic peanut butter, raw honey and salt.
5. Once the chocolate in the fridge has hardened, heat the peanut butter in a small saucepan over low heat to soften it.
6. Put a small portion of peanut butter into each of the chocolate-coated cups leaving some room at the top for another layer of chocolate.
7. Store the cups in the fridge for 10 minutes, then spread and flatten the peanut butter.
8. Put the cups back in the fridge for 1 hour or until the peanut butter hardens.
9. When the peanut butter is ready, rewarm the remaining chocolate and add a layer to the top of each candy.
10. Cool it once again in your fridge until the chocolate hardens.
11. Enjoy!

DIY Hand Sanitizer

http://www.keeperofthehome.org

20 drops of tea tree oil, 10 drops of lavender, and 5 drops each of lemon and sweet orange oil

Witch hazel

Aloe Vera 

METHOD

Start by pouring your essential oils into your glass bottle.

A note about bottles: You want to use glass bottles when using essential oils. The essential oils will eat away at a plastic bottle rendering this formula useless. Glass bottles are easy to find at a local health food store or online.

When mixing essential oils for a spray, the rule of thumb is to add 10-15 drops of essential oil per ounce of liquid.

I added 20 drops of tea tree oil, 10 drops of lavender, and 5 drops each of lemon and sweet orange oil.

Gently swirl the oils together in your glass spray bottle. Then, fill the remainder of your bottle with witch hazel and aloe vera.

I used a witch hazel and aloe vera formula I got from our local health store. If you’re using them separately, then just fill your bottle 2/3 with witch hazel and the remaining 1/3 with aloe vera.

Put the lid on your bottle and give the mixture a good shake.

If you have Vitamin E oil, then add a few drops to your mixture as well. This is not necessary, but it will extend the shelf life of your hand sanitizer as well as add additional healing properties to your spray.

Label your spray bottle and use your DIY hand sanitizer when you’re out and about during the cold and flu season.

Paneer: Homemade Indian Cheese

Ingredients
Cheesecloth
8 cups whole milk
1/4 cup freshly squeezed lemon juice, plus more as needed, see Cook's Note*
ADD CHECKED ITEMS TO GROCERY LIST
Directions
Line a large colander with a large double layer of cheesecloth, and set it in your sink.
In a large wide pot, bring the milk to a gentle boil over medium heat, stirring frequently to avoid burning the bottom (a nonstick pot works really well for this purpose). This will take a little while so be patient!
Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate. Don't fret, this is perfect!
*Cook's Note: If the milk doesn't separate juice some more lemons and add another tablespoon or two. Boost the heat again and the milk should separate. Stir in a motion that gathers the curds together rather than breaks them up.
Remove the pot from the heat and carefully pour the contents into the cheesecloth-lined colander. Gently rinse with cool water to get rid of the lemon flavor. At this point, you could squeeze out some of the liquid, and serve with some honey and some nuts, almost like a fresh ricotta!
Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.
Twisting the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side (this will ensure your block of cheese is nice and smooth!) and set another plate on top. Weigh the second plate down with cans of beans or a heavy pot. Move to the refrigerator and let it sit about 20 minutes.
Unwrap your beautiful disc of homemade cheese! You did it! You can now use this in any number of traditional Indian dishes, like saag paneer.

Read more at: http://www.foodnetwork.com/recipes/aarti-sequeira/paneer-homemade-indian-cheese-recipe.html?oc=linkback

DIY VAPOR SHOWER DISKS

http://www.herecomesthesunblog.net/

• 1 cup baking soda
• 1/3 cup - 1/2 cup water
• 15 drops peppermint essential oil
• 15 drops lavender essential oil
• 1 silicone mold

Instructions

1. Place baking soda in a bowl
2. Add water to mixture and gradually and stir until a paste forms. You may not need all the water. I used just under 1/2 cup
3. Add in essential oils and stir completely
4. Place mixture into silicone mold
5. Leave on counter to dry overnight or place in oven at 350 degrees for 20 minutes to dry.

Homemade Ranch Dry Mix

http://www.thepinningmama.com/whole30-homemade-ranch-seasoning-mix/ 

Heartweed: Use Organic spices when Possible

• 2 tsp salt
• 4 tbsp parsley
• 3 tsp dill weed
• 2 tsp dried chives
• 4 tsp garlic powder
• 4 tsp onion powder
• 4 tsp dried onion flakes
• 2 tsp black pepper

1. Mix all ingredients together and store in a ½ pint mason jar or other air tight container.

NOTES

2 tbsp = 1 package