Here you will find our experiments and play of food, herbs, spices, ferments, tinctures, drinks, etc.
Base: 1/8 C. walnuts, 1/4 C. pumpkin seeds, 1/8 C. Shredded coconut, a 1/4 of a lemon zest, 10 dates.
Top: 3 Tablespoons Coconut butter, 2 Tablespoons Coconut oil, remaining lemon zest 3/4 lemon, squeeze whole lemon, sweeten to taste, I used maple syrup and honey.
Base: First place dates in food processor, process enough it breaks the dates down evenly just before they begin to ball up in processor. Add pumpkin and walnuts till all the pieces are quite small and if you grab a small amount and squeeze together into ball and shapes and holds this enough. Add lemon zest and coconut, process until all mixed evenly. Place in pan an press all of it evenly in the bottom of pan to make a crust. Set aside and make top.
Top: On low heat melt coconut butter and oil together add zest and juice once all melted. Stir in and add your sweetener to taste. Now pour melted ingredients over entire base make sure it is even all over base. Sprinkle shredded coconut over top. Place in freezer until hard. Just before its solidified fully make cuts into squares. Finish solidifying in freezer. And serve. Once cut into bars I store mine in freezer. Happy creating!!!🥰💜🌻
Do you have any kind of cucumbers sitting around needing to be used up? Well quick pickles is the answer.
Cut cucumbers into size you want.
1 1/2 Cups of cut cucumbers
Make the brine:
1/2 C Apple Cider Vinegar
2 Tbsp balsamic vinegar
1 Tbsp molasses
2 or 3 cuts of dill or 1 Tbsp dried dill
1 lg garlic minced
Salt to taste
Mix it all together. Place cucumber in a jar and cover with brine, add water so it’s all completely covered. Sit out for 24hrs and then put in fridge. Wait for another few days and then begin eating. Enjoy