Three Healthy Drink Recipes

RECIPE: 3 Healthy Drinks #lemon #turmeric #acv #ginger
This year it seems like I’ve caught a minor cold (lasting about 3 days) every other week! After the second one runny nose kicked in, I knew it was high time to bring out my cold fighting, immune boosting, and homemade concoctions. It’s so easy to ignore feeling tired and rundown, or push through daily aches and pains. My struggle with chronic pain has taught me to pay attention when my body is trying to tell me something and give it the help it needs to heal itself.

I have three drink recipes that I always turn to when my body is in need of some TLC. Each drink contains ingredients that have natural healing benefits and can be drunk hot or cold.

For Alkalinity & Digestion

RECIPE: 3 Healthy Drinks #lemon #turmeric #acv #ginger
Hot water with lemon and cayenne is my go-to drink and something I have almost every morning when I wake up. Drinking lemon water helps to promote an alkaline state in your body and can kick-start your digestion and help your body rid itself of acids.

Benefits of Lemon & Cayenne

– Both lemon and cayenne have anti-fungal, immune boosting, and detoxification properties
– Lemon is a rich source of vitamin C, helps with digestion, destroys bacteria, balances pH levels and cleanses the system
– Cayenne pepper increases metabolism, stimulates the circulatory system, aids digestion, helps regulate blood sugar, suppresses appetite

Lemon Water with Cayenne
 
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Author:
Ingredients
  • 1-2 lemon wedges
  • water
  • pinch of cayenne
Instructions
  1. Squeeze lemon into a mug of hot water. Add a pinch of cayenne and enjoy.

For Heart Burn & Detox

RECIPE: 3 Healthy Drinks #lemon #turmeric #acv #ginger
I drink apple cider vinegar whenever my body is feeling run-down. I only use Bragg’s raw apple cider vinegar as it is organic and contains many natural healing properties.

Benefits of Apple Cider Vinegar

– controls hunger and cravings
– helps with detox
– a natural remedy for heart burn
– it’s antibacterial and anti-inflammatory
– helps regulate digestion
– promotes healthy hair and skin
– balances hormones
– helps regulate blood sugar
– eases menstrual cramps

Sweetened Raw Apple Cider Vinegar Elixir
 
Prep time
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Author:
Ingredients
  • 1 cup water
  • ½ cup unfiltered apple juice
  • 2 tablespoons raw unfiltered apple cider vinegar
  • pinch of cinnamon
  • honey or maple syrup (optional)
Instructions
  1. Combine ingredients in a large glass or mug. This concoction can be enjoyed hot or over ice.

For Pain & Nausea

RECIPE: 3 Healthy Drinks #lemon #turmeric #acv #ginger
I drink turmeric and ginger to help ease overall-pain in my body. Turmeric and ginger are also particularly helpful in aiding digestion and chasing away nausea (which is a common symptom I experience along with pain).

Benefits of Turmeric & Ginger

– Turmeric and ginger are both cancer-fighting, reduces inflammation, aids in digestion
– Turmeric reduces symptoms of indigestion like gas and bloating, relieves arthritis, reduces cholesterol, purifies the blood and helps with skin problems.
– Ginger eases motion sickness, helps reduce pain, has a warming effect and stimulates circulation.

Creamy Turmeric Ginger Latte
 
Author:
Ingredients
  • 1 cup water
  • 1 cup unsweetened soy milk (feel free to use almond, coconut, rice, etc)
  • ½ teaspoon turmeric
  • ½ teaspoon cinnamon
  • 1 teaspoon grated ginger
  • pinch of dried rosemary
  • pinch of cayenne
  • dash of vanilla
  • maple syrup (optional)
Instructions
  1. Whisk together ingredients in a medium pot. Place over medium heat and bring to a boil, then immediately turn down the heat and allow it to simmer for 5 minutes. Strain the mixture into a large mug. Sweeten with maple syrup.

 

I hope you’ll try out one of these tasty and healthy concoctions the next time your body needs some love and attention!

RECIPE: Pickled Cauliflower

RECIPE: Pickled Cauliflower
Homemade pickles are one of my favorite snacks. I’ve been caught more than once standing in the kitchen with the refrigerator open eating Lindsay’s dilly beans straight out of the jar! Lucky for me, Portland is bursting with hip restaurants serving up every variety of pickled delicacies. My love for pickles has recently made its way to my own kitchen. So far I’ve tried my hand at pickled onions, pickled blackberries and even kimchi. My newest pickling experience involves cauliflower. I can’t wait to add it to the epic charcuterie board my boyfriend James and I love putting together as a special treat.

To make your own pickled cauliflower, first cut up the cauliflower, carrots and bell peppers then pack them into wide-mouth canning jars. Set aside.

RECIPE: Pickled Cauliflower

In a medium saucepan, add a coriander, mustard and cumin seeds and toast, until seeds are fragrant and slightly browned (about 2 minutes). Next add in the vinegar, garlic, ginger, onion, sugar, salt, peppercorns, turmeric, red pepper flakes and 1 cup of water to the toasted spices.

RECIPE: Pickled Cauliflower

Bring to a boil and then pour the hot liquid over the vegetables (add a little more water and vinegar if you need a little more liquid to fill the jars completely). Let cool to room temperature, then cover and refrigerate for at least 2 days before tasting. Will last up to two weeks in the refrigerator.

RECIPE: Pickled Cauliflower

Pickled Cauliflower
 
Author:
Ingredients
  • 1 teaspoon coriander seeds
  • 1 teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 2 cups cider vinegar
  • 5 medium garlic cloves, peeled and lightly smashed
  • Three ¼ -inch thick slices peeled fresh ginger
  • One half small yellow sweet onion, peeled and thinly sliced
  • ½ cup granulated white sugar
  • 2 tablespoons Kosher salt
  • 1 teaspoon black peppercorns
  • ½ teaspoon ground turmeric
  • ¼ teaspoon red pepper flakes
  • One small head cauliflower, cut into 1½ to 2-inch florets
  • 4 medium carrots, peeled and sliced into lengthwise 4-inch pieces
  • 1 small red bell pepper, cored & seeded & cut into strips
Instructions
  1. Pack the cauliflower, carrots, and bell pepper into jars. Set aside. In a medium saucepan, add a coriander, mustard and cumin seeds and toast, until seeds are fragrant and slightly browned (about 2 minutes). Next add in the vinegar, garlic, ginger, onion, sugar, salt, peppercorns, turmeric, red pepper flakes and 1 cup of water to the toasted spices. Bring to a boil and then pour the hot liquid over the vegetables (add a little more water and vinegar if you need a little more liquid to fill the jars completely). Let cool to room temperature, then cover and refrigerate for at least 2 days before tasting. Will last up to two weeks in the refrigerator.
  2. For canning instructions click here.

RECIPE: Pickled Cauliflower

DIY: Crimson Tide Essential Oil Blend

DIY: Crimson Tide Essential Oil Blend #essentialoils #wellness

Last winter I treated myself to a Doterra starter kit and fell in love with the lavender, peppermint and lemon essential oils. I use the lavender to ease headaches and help me sleep. The peppermint is great for nausea or upset stomach and I love using the lemon to lighten my mood and give me a fresh outlook. I’ve found using essential oils to be a great natural alternative to over-the-counter medications.

Last September I started working part-time at Molly Muriel Apothecary, and have become more and more interested in essential oils and discovering new ways to use them. I’ve tried them in my own incense blends with herbs; I use them in my bath and even made up my own bath salts.

As a woman who suffers from severe PMS and painful periods every month, I wondered if there was a natural way to ease cramps and other symptoms associated with menstruation. After doing a bit of research I found some different herbs and oils to try, so I decided to make my own essential oil blend to use along with a heat compress during my period.

Crimson Tide Essential Oil Blend

Adapted from Natural Fertility Info

• 15 drops German chamomile
• 20 drops clary sage
• 20 drops sweet marjoram
• 10 drops rose
• 10 drops lavender
• sweet almond oil
• 4 oz dark glass bottles

DIY: Crimson Tide Essential Oil Blend #essentialoils #wellness

Fill your bottles about ¾ full with the almond oil. Then add in your essential oils. If you’re new to blending essential oils, be sure to take your time and carefully count each drop. Depending on what brand/bottle of oil you purchase, you’ll use either an eyedropper or some bottles come with a built in dropper. You can see in the photos that I have both. Make sure to only use 100% pure, natural oils. If you live in the Portland area, I recommend visiting me at Molly Muriel Apothecary! Or a great online source for herbs and oils is Mountain Rose.

DIY: Crimson Tide Essential Oil Blend #essentialoils #wellness
DIY: Crimson Tide Essential Oil Blend #essentialoils #wellness

Once you’ve added in all the essential oils, fill the bottle the rest of the way with almond oil (or insert a pump). To use, apply the oil to your lower abdomen when experiencing menstrual pain/cramps. Place a towel or cloth on top of the oil, then apply a heat compress using a heating pad.

Some more info about the oils I chose:

  • German Chamomile: Reduces inflammation. This oil is deep blue in color due to the presence of azulene. It also has pain-reducing effects, helps calm the nerves, reduces anger, irritability and depression.
  • Clary Sage: Relaxes the nerve impulses, reducing muscle spasms and cramps. Furthermore, it reduces symptoms like bloating, mood swings and food cravings by balancing hormones; and also helps calm the nerves, eases stress and depression.
  • Sweet Marjoram: Reduces pain on all levels. It helps to regulate menses and provides relief for other symptoms associated with periods like headache, dizziness and mood swings.
  • Rose: Also an antidepressant and antispasmodic. It stimulates hormone secretions, which trigger menstruation and can be particularly helpful for those who suffer from obstructed or irregular periods. It also eases cramps, nausea and fatigue while reducing pain associated with menstruation.
  • Lavender: Eases nerves, anxiety, headaches, depression and stress. It induces sleep and helps reduce pain.
  • For more info visit: organicfacts.net
DIY: Crimson Tide Essential Oil Blend #essentialoils #wellness

Custom labels courtesy of Evermine.com

Use caution:

  • Do not use this oil blend if you are pregnant or breast-feeding.
  • Test the oil blend on a small portion of your skin first. If you experience any sensitivity or irritation, do not use.
  • Always use a carrier oil (like almond, coconut, or olive) when using essential oils. You don’t want to apply them directly to your skin.
  • I am not a doctor or professional herbalist by any means, so I cannot guarantee this oil blend will work for you. Consult your doctor before using essential oils.

RECIPE: Preserved Lemons

RECIPE: Preserved Lemons
Up until recently, I knew nothing about preserved lemons beyond seeing it listed as an ingredient in recipes and swiftly substituting for fresh lemons instead. But, as my culinary adventures continued, I became more and more curious about them. What did they taste like? How were they actually used?

Preserved lemons are primarily used in Moroccan cuisine. They were initially made to preserve lemons so that they could be enjoyed year-round. Now we are lucky enough to find our grocery stores stocked with fresh lemons all year long, so the necessity to preserve them has changed. But still, the unique flavor that preserved lemons add to a variety of dishes can’t be replicated any other way.

RECIPE: Preserved Lemons

The Flavor
The flavor of a preserved lemon is salty, with a mellow, yet intensely lemon flavor. The peel, which is most commonly used in cooking, is soft to the touch with a satiny texture to taste.

How to use Preserved Lemons
To use your preserved lemons, simply remove one from the jar and rinse it thoroughly in water to remove any excess salt and seeds. Make sure to try a small bite so that you can get familiar with the overall flavor. I can’t wait to try making some of these dishes:

I also found this post by Eating From The Ground Up. Alana has some great suggestions on ways to used preserved lemons like in Caesar salad, pasta, and hummus!

RECIPE: Preserved Lemons

Preserved Lemons
 
Author:
Ingredients
  • 10-12 meyer lemons
  • Sea salt
Instructions
  1. The first step is to carefully scrub each lemon under running water. Then cut the stems and ends off each lemon.
  2. Cut the lemons into quarters, making your cuts from the top down to near the bottom, without cutting completely into pieces (more like scoring). You want to be able to open them up like a star.
  3. Pack the insides of the scored lemons with sea salt. Don’t worry about adding too much salt, as that is what will ‘preserve’ the lemons.
  4. Next pack your salt-filled lemons into clean, wide-mouth glass jars. Put each lemon, cut side down into the jar. Really squish them in there to release their juices. Once the jar is full, top off with more lemon juice if necessary to cover the fruit completely.
  5. Let sit at room temperature for three days, giving it a good shake each day. After that you can transfer your jar(s) to the refrigerator and let sit for at least another three weeks.

RECIPE: Preserved Lemons

RECIPE: Homemade Harissa

RECIPE: Homemade Harissa #spicy #condiment
Harissa is a spicy red pepper sauce used in North African cuisine. I first stumbled upon it while researching Preserved Lemons (another common ingredient in North African dishes- stay tuned for that recipe!). Harrisa is a spicy, paste-like blend of hot peppers, garlic and spices- making for a delicious condiment that can be used in an assortment of dishes. Simply add to any dish for some extra flavor and heat. So far I’ve tried it in pasta sauce, on pizza and mixed into scrambled eggs. I plan on adding to everything I can think of!

Homemade Harissa #sauce #spicy #northafrican

*For instructions on how to roast a bell pepper, click here.

Homemade Harissa #recipe #spicy

This recipe yields approx. 1 ½ cups of sauce. I doubled this to make a total of 3 cups, packaged in 8 oz. jars. Any combination of dried peppers will work for this recipe, so feel free to adjust to what you can find at your local grocery store. You’ll need a total of 5 dried peppers (in addition to the fresh bell peppers).

Homemade Harissa #recipe #sauce #spicy

Place dried chiles in a heatproof bowl and cover in boiling water. Place a ceramic plate over the top and set aside for 20-30 minutes, until chiles are softened.

Homemade Harissa #recipe #spicy

Slice off the tops of the softened chiles and remove the seeds from inside. Place all ingredients into a food processor. Purée until smooth, then slowly pour in the olive oil to thicken the sauce.

Homemade Harissa #recipe #spicy #sauce

Will last 2-3 weeks in the refrigerator.

Homemade Harissa
 
Prep time
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Author:
Recipe type: Condiment
Cuisine: North African
Serves: 1½ cups
Ingredients
  • 2 red bell peppers, *roasted
  • 2 dried ancho chiles
  • 1 dried chile de arbol
  • 2 chipotle chiles in adobo
  • 1 dried japones chiles
  • 2 cloves of garlic, peeled
  • Lemon zest
  • Juice of ½ lemon
  • Salt, to taste
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 1-2 tablespoons olive oil
Instructions
  1. Place dried chiles in a heatproof bowl and cover in boiling water. Place a ceramic plate over the top and set aside for 20-30 minutes, until chiles are softened.
  2. Slice off the tops of the softened chiles and remove the seeds from inside. Place all ingredients into a food processor. Purée until smooth, then slowly pour in the olive oil to thicken the sauce.
  3. Will last 2-3 weeks in the refrigerator.

harissa-8

Harissa recipes to try:

Three Valentine’s Day Dinner Menus

I love any excuse to cook up a fancy dinner (or better yet, have my guy cook a fancy dinner). We both love to cook, especially together, so this year we are planning a Valentine’s Day feast. Creating menus is just the first step to a night of homemade bliss. Here are three menu ideas: a fun and friendly pizza night, a fancy date-night dinner, and an epic brunch-for-dinner.

valentine's-day-pizza

Sinful Valentine’s Day Pizza Night

Sweetheart salad with beet hearts, goat cheese and walnuts
Homemade heart-shape pizza
Lobster mac and cheese
Frosted Chocolate fudge brownies
Italian cream soda

valentine's-day-date-night

Heavenly Valentine’s Day Date Night

Clams in chardonnay saffron mint broth
Queen of tomato tarts
Linguini with almonds, broccoli, mussels, pepper and pecorino
Strawberry balsamic chutney and goat cheese bruschetta
Sparkling strawberry rosé sangria

valentine's-day-brunch

Epic Valentine’s Day Brunch-For-Dinner

Lazy strawberry cinnamon rolls
Sweetheart citrus salad with cinnamon maple syrup
Heart-shaped bacon
Asparagus and ham eggs benedict
Strawberry grapefruit mimosa

RECIPE: Strawberry Sprinkle Cookies

RECIPE: Strawberry Sprinkle Cookies #valentinesday #valentine #baking #pink
I’ve had my eye out for something special to make for Valentine’s Day this year. When I spotted this recipe for Strawberry Sprinkle Cookies I couldn’t resist giving it a try. Not only are these cookies PINK but they’re also strawberry flavored and have a white chocolate center!

RECIPE: Strawberry Sprinkle Cookies #valentinesday #valentine #baking #pink

These cookies are another spend-all-afternoon-in-the-kitchen type of dessert, which I don’t mind as long as I can take my time and enjoy the process. In an electric mixer, beat together butter and sugar. Using a separate bowl, combine the egg with the strawberry and vanilla extracts. Beat together then pour into the butter/sugar mix. Mix well.

Sift together the flour, baking powder and salt in a separate bowl. Slowly add it, ½ cup at a time, to the mixer until fully combined. Now you should have a nice dough. It shouldn’t be too sticky, so add more flour if it sticks to your finger when pressing into it.

RECIPE: Strawberry Sprinkle Cookies #valentinesday #valentine #baking #pink

Roll the dough out into a log, and then cut it into three sections. Roll each section into a ball then poke your fingers in to create a small hole. Add your gel coloring a little at a time until you achieve a color you like. I chose three different shades of pink. Wrap each ball in plastic wrap and chill in the refrigerator for about 1 hour.

RECIPE: Strawberry Sprinkle Cookies #valentinesday #valentine #baking #pink

Preheat oven to 350 degrees and line a baking sheet with parchment. Roll the dough into approx. 1.5” balls, then press a candy melt into the center of each ball. Next roll them back up into balls (with the candy melt inside).

RECIPE: Strawberry Sprinkle Cookies #valentinesday #valentine #baking #pink
RECIPE: Strawberry Sprinkle Cookies #valentinesday #valentine #baking #pink

Pour your various pink sprinkles into small bowls and coat each ball with a good layer, then place it back onto the baking sheet. Once all the balls are sprinkled, use the bottom of a pint glass to press the cookies down into a round disk.

RECIPE: Strawberry Sprinkle Cookies #valentinesday #valentine #baking #pink
RECIPE: Strawberry Sprinkle Cookies #valentinesday #valentine #baking #pink

Bake at 350 degrees for 9 minutes. Transfer to wire racks to cool. Makes approx. 2-dozen.

strawberry-sprinkle-cookie-6

5.0 from 1 reviews
Strawberry Sprinkle Cookies
 
Prep time
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Total time
 
Author:
Recipe type: Dessert
Serves: 2 dozen
Ingredients
  • 2 sticks of unsalted butter, softened
  • 1 ½ cup powdered sugar
  • 1 egg
  • 2 tsp strawberry flavor
  • 1 tsp vanilla extract
  • 2 ¾ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • Pink gel coloring
  • Pink sprinkles
  • White candy melts
Instructions
  1. In an electric mixer, beat together butter and sugar. Using a separate bowl, combine the egg with the strawberry and vanilla extracts. Beat together then pour into the butter/sugar mix. Mix well.
  2. Sift together the flour, baking powder and salt in a separate bowl. Slowly add it, ½ cup at a time, to the mixer until fully combined. Now you should have a nice dough. It shouldn’t be too sticky, so add more flour if it sticks to your finger when pressing it.
  3. Roll the dough out into a log, and then cut it into three sections. Roll each section into a ball then poke your fingers in to create a small hole. Add your gel coloring a little at a time until you achieve a color you like. I chose three different shades of pink. Wrap each ball in plastic wrap and chill in the refrigerator for about 1 hour.
  4. Preheat oven to 350 degrees and line a baking sheet with parchment. Roll the dough into approx. 1.5” balls, then press a candy melt into the center of each ball. Next roll them back up into balls (with the candy melt inside).
  5. Pour your various pink sprinkles into small bowls and coat each ball with a good layer, then place it back onto the baking sheet. Once all the balls are sprinkled, use the bottom of a pint glass to press the cookies down into a round disk.
  6. Bake at 350 degrees for 9 minutes. Transfer to wire racks to cool. Makes approx. 2-dozen.

 

RECIPE: Strawberry Sprinkle Cookies #valentinesday #valentine #baking #pink

These cookies are so pretty, they’d make a wonderful gift for Valentine’s Day! Stack them up inside a wide mouth mason jar and decorate with a pretty ribbon and gift tag.

RECIPE: Strawberry Sprinkle Cookies #valentinesday #valentine #baking #pink

Labels and gift tags courtesy of Evermine.com.

RECIPE: Raspberry & Rose Infused Vinegar

RECIPE: Raspberry & Rose Infused Vinegar #infusion

I enjoy making my own concoctions at home. Infusions are very easy to make as you simply combine ingredients in a jar and let it sit for a while. I came across this post and couldn’t resist trying out a raspberry infused vinegar. The color looked so pretty and after doing a bit more research I found this recipe that also includes rose petals! I thought this would make a wonderful Valentine’s Day treat. Now I can cook a delicious dinner for my sweetie with a little infusion of love.

RECIPE: Raspberry & Rose Infused Vinegar #infusion

Raspberry & Rose Infused Vinegar
 
Author:
Serves: Approx. 2¾ cups
Ingredients
  • 24 oz of white wine vinegar
  • 2 cups fresh raspberries
  • ½ cup dried rose petals
Instructions
  1. Rinse raspberries and pat dry then pour them into a 1-quart canning jar (I divided the ingredients into two 16 oz jars). Next add in the dried rose petals and cover with white wine vinegar. Secure tightly with lids and store in a cool, dark place for 2 weeks. Strain out the solids using a mesh strainer and transfer to glass jars or bottles for gifting. Makes approx. 2 ¾ cups.
  2. Store vinegar in the refrigerator to keep the flavors fresh. Will last up to 3 months.

 

RECIPE: Raspberry & Rose Infused Vinegar #infusion

Ways to use raspberry vinegar:

RECIPE: Raspberry & Rose Infused Vinegar #infusion

RECIPE: Homemade Kimchi

Homemade Kimchi #recipe

Kimchi fried rice is a weekly staple at my house. It’s quick, easy and delicious (try this recipe). We can’t get enough of the spicy, aromatic fermented cabbage. We love it as a side dish to any Asian-faire food and even with eggs for breakfast! Getting tired of buying jars of kimchi at the grocery store, I decided it was high time I tried making my own.

A few fun facts about kimchi:

– Kimchi is low-calorie, high fiber and packed with nutrients.
– It’s rich in vitamins including vitamin A, vitamin B1, vitamin B2, and vitamin C.
– Kimchi is also rich in amino acids and minerals such as iron, calcium, and selenium.
– It is an antioxidant and contains lots of probiotics.
– For more info about the health benefits of kimchi visit organicfacts.net

Homemade Kimchi
 
Prep time
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Author:
Cuisine: Korean
Serves: 2 quarts
Ingredients
  • 3-8 pounds Napa cabbage (I used 2 heads about 3lbs each)
  • 2 bunches green onions, roots trimmed
  • 2-3 large carrots, peeled, thinly julienned
  • ½ cup kosher salt
  • ½ cup *Korean chili powder
  • 15-20 cloves garlic, peeled
  • 4-6 inches ginger, peeled, roughly chopped
  • 1 tablespoon fish sauce
  • unsweetened pear juice (or unsweetened apple juice)
  • 4 tablespoons red or white miso paste
  • *Korean chili powder is completely different from Mexican or American chili powder (so no substitutions!). Make a trip to your local Asian or international market and look for Korean red pepper powder. You can also order it online.
Instructions
  1. Slice the Napa cabbage in half (the long way), and cut off the core. Then slice it again into quarters. From there you can chop it up into squares (about 2”-3”) and pour it into a large bowl. Next julienne-cut the carrots and add them to the cabbage. (If you need a refresher on how to properly julienne, I recommend watching this video). Pour the salt over the top and use your hands to massage it into the cabbage until it starts to soften and wilt. Cover with cold, chlorine-free water and let soak for at least 1.5 hours.
  2. Pour the cabbage/carrot mix into a colander to drain the brine. Then transfer back to the large bowl and set aside.
  3. Now it’s time for the fun part! First cut off the white parts of the green onions (reserving the green parts for later) and throw them into a food processor along with the garlic, ginger, miso paste and Korean chili powder. Pulse until it’s relatively smooth then add the fix sauce and a few tablespoons of pear juice. Pulse again to incorporate. The result should be a red-hot chili paste.
  4. Next, chop up the reserved green onions and add them to the carrot/cabbage mix. Pour the chili paste combo over the top, and then wearing gloves, massage the paste into the cabbage mix until fully mixed and incorporated.
  5. Pack into canning jars. Really cram it in there! Then place the lid over the top without screwing it on. Place the jars onto a rimmed baking sheet or dish and let it sit at room temperature for 72 hours, until bubbly and fragrant (the baking sheet/dish will catch any drips that might bubble over). Once a day, insert a clean butter knife into the jars to release any air bubbles. If needed, pour in some **extra brine to keep all the vegetables submerged.
  6. ** To make extra brine combine 1 cup warm, chlorine-free water with 1 teaspoon kosher salt
  7. At this point it is ready to be refrigerated and eaten! The longer it sits, the stronger the flavors will become!

 

Instructions with photos!

RECIPE: Homemade Kimchi
RECIPE: Homemade Kimchi

Slice the Napa cabbage in half (the long way), and cut off the core. Then slice it again into quarters. From there you can chop it up into squares (about 2”-3”) and pour it into a large bowl.

RECIPE: Homemade Kimchi
RECIPE: Homemade Kimchi

Next julienne-cut the carrots and add them to the cabbage. (If you need a refresher on how to properly julienne, I recommend watching this video). Pour the salt over the top and use your hands to massage it into the cabbage until it starts to soften and wilt. Cover with cold, chlorine-free water and let soak for at least 1.5 hours.

RECIPE: Homemade Kimchi
RECIPE: Homemade Kimchi

Pour the cabbage/carrot mix into a colander to drain the brine. Then transfer back to the large bowl and set aside.

RECIPE: Homemade Kimchi

Now it’s time for the fun part! First cut off the white parts of the green onions (reserving the green parts for later) and throw them into a food processor along with the garlic, ginger, miso paste and Korean chili powder. Pulse until it’s relatively smooth then add the fix sauce and a few tablespoons of pear juice. Pulse again to incorporate. The result should be a red-hot chili paste.

RECIPE: Homemade Kimchi

Next, chop up the reserved green onions and add them to the carrot/cabbage mix. Pour the chili paste combo over the top, and then wearing gloves, massage the paste into the cabbage mix until fully mixed and incorporated.

RECIPE: Homemade Kimchi

Pack into canning jars. Really cram it in there! Then place the lid over the top without screwing it on. Place the jars onto a rimmed baking sheet or dish and let it sit at room temperature for 72 hours, until bubbly and fragrant (the baking sheet/dish will catch any drips that might bubble over). Once a day, insert a clean butter knife into the jars to release any air bubbles. If needed, pour in some **extra brine to keep all the vegetables submerged.

** To make extra brine combine 1 cup warm, chlorine-free water with 1 teaspoon kosher salt

RECIPE: Homemade Kimchi

At this point it is ready to be refrigerated and eaten! The longer it sits, the stronger the flavors will become!

RECIPE: 3 Homemade Spice Blends

DIY: Homemade Spice Blends #foodie #gift #cook
Every year for Christmas, my boyfriend James and I like to make gifts for our friends and family. Since James is a home-chef, we decided to make our own spice blends to give to our fellow foodies this year. We chose three different blends: Herbs de Provence, Asian 5-Spice, Fajita Seasoning. We plan to pair each blend with a few of our favorite recipes written on recipe cards.

DIY: Homemade Spice Blends #foodie #gift #cook

Herbs de Provence
 
Author:
Cuisine: French
Serves: Approx. 1½ cups
Ingredients
  • ½ cup thyme
  • ¼ cup marjoram
  • 2 tablespoons rosemary
  • 1 tablespoon sage
  • 1 teaspoon lavender, ground
  • 2 teaspoons dried orange zest
  • 1 teaspoon fennel, ground
  • 1 teaspoon oregano
Instructions
  1. To make the dried orange zest, use a vegetable peeler to peel the skin of an organic orange. You want to peel the least amount of white pith as possible. Place the orange strips onto a baking sheet and bake in the oven at 200 degrees (you can also use a dehydrator) until completely dry (a few hours). Let cool and grind using a mortar and pestle.
  2. Mix all ingredients in a jar or bowl.

RECIPE: Herbs de Provence #gift #foodie #homemade

Recipes to try:

Roasted Herbs de Provence Chicken by Taste Love & Nourish
Popcorn with Herbs de Provence and Asiago Cheese by Giada De Laurentiis
New Potatoes With Herbes De Provence, Lemon and Coarse Salt by KitchME
Creamy Roasted Red Onions by Miss in the Kitchen
Simple Salad Dressing by Pamela Braun

DIY: Homemade Spice Blends #foodie #gift #cook

Asian 5-Spice
 
Author:
Cuisine: Asian
Serves: Approx. ½ cup
Ingredients
  • 2 tablespoons anice powder
  • 1 tablespoon ground pepper
  • 1 tablespoon ground fennel
  • 1 tablespoon clove
  • 1 tablespoon cinnamon
  • 1 tablespoon Himalayan sea salt
Instructions
  1. Use a mortar and pestle to grind any herbs necessary. Mix all ingredients and store in an airtight container.

RECIPE: Asian 5-Spice blend #gift #foodie #homemade

Recipes to try:

Crispy Baked Asian Chicken Wings by Just A Taste
Chinese Pork Jerky by China Sichuan Food
Vegetable Lo Mein by One Sweet Appetite
Five-Spice Chicken Noodle Soup by William Sonoma
5-Spice Asian Pork Tacos by Country Cleaver

DIY: Homemade Spice Blends #foodie #gift #cook

Fajita Seasoning
 
Author:
Cuisine: Mexican
Serves: Approx. 1 cup
Ingredients
  • ¼ cup chili powder
  • 2 tablespoons paprika
  • 2 tablespoons sea salt
  • 1 tablespoon cumin
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon oregano
  • 1 tablespoon thyme
  • 1 teaspoon cayenne
Instructions
  1. Mix all ingredients and store in an airtight container.

RECIPE: Fajita Seasoning #gift #foodie #homemade

Recipes to try:

Vegetarian Black Bean Fajitas by Katie’s Cucina
Slow Cooker Chicken Fajitas by Food Family & Finds
Chicken Fajita Quesadillas by Jo Cooks
Chicken Fajita Queso Dip by Inside BruCrew Life
Steak Fajita Rice Bowls by Oh Sweet Basil

I packaged up our spice blends in 4 oz. glass jars and decorated them with custom labels courtesy of Evermine. I can’t wait to give these as gifts!