Category: Kitchen

Dandelion Oil

Great for achy muscles or dry skin – try it!

Click HERE for the instructions

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Zucchini Pork Dumplings

Save yourself the cals by using zucchini instead of dough – win!

 

  • 12 ounces napa cabbage leaves, roughly chopped
  • 1 teaspoon salt
  • 2/3 pound ground pork
  • 1 tablespoon grated fresh ginger (using a zester)
  • 1/4 cup minced green onions (white and green parts), plus ¼ cup finely minced, green parts only, for serving
  • 1/4 teaspoon ground white pepper
  • 1½ tablespoons reduced sodium soy sauce, plus more for serving (or coconut aminos for gf, whole30, paleo)
  • 1 tablespoon rice wine
  • 2 teaspoons sesame oil
  • 5 to 6 medium zucchini (about 1½ inches in diameter)
  • Crushed red pepper flakes, for serving

Click HERE for the instructions

Birdfeeder Project

Gelatin holds the seeds together – all that’s left will be the twine – no yucky metal or plastic base to deal with!

Birdfeeder24-2.jpg

  • Bird seeds (sunflowers, peanuts, shelled and cracked corn, flax, golden millet, safflower, thistle) Find out what the birds in your area prefer and use that!
  • Metal cookie cutters – oven safe
  • A few pencils or sticks
  • Gelatin
  • Boiling water
  • Twine

Click HERE for the instructions

Mexicali Sweet Potato Noodle Salad

Get those spiralizers crankin’ with this colorful side dish!

  • FOR THE MEXICALI VINAIGRETTE:
  • 1 tablespoon Mexicali seasoning
  • 1/2 teaspoon kosher salt
  • zest of 1 lime
  • juice of 1 lime (about 2 tablespoons)
  • 2 tablespoons champagne vinegar
  • 1 tablespoon honey
  • 1/4 cup olive oil
  • FOR THE NOODLE SALAD:
  • 2 small poblano peppers (roasted)
  • 2 to 3 ears of sweet corn, kernels removed
  • 2 small (or 1 large) peeled sweet potatoes
  • 1 bunch lacinato kale, leaves stripped and sliced (stems discarded)
  • 1-1/2 cups sliced purple cabbage
  • 1/2 cup thinly sliced red onion
  • 1 jalapeno, seeded and diced
  • 1 cup loosely packed cilantro
  • 1/2 cup pepitas

Click HER for the instructions