Herbemare Knock off Season Salt

 Blend:

1 cup sea salt

1 tsp each oregano, thyme, basil, dill, dried garlic, chives, sage, celery seed, marjoram

2 tsp onion powder

½ tsp ground rosemary

½ cup dried parsley

1-2 tsp dried ground kelp

¼ c nutritional yeast

Chia Egg Replacer

 For the equivalent of one large egg, Whisk together 1Tb finely ground chia seeds with 3 Tb warm water. Let sit until mixture gels up, about 5 minutes. Add to recipe as you would an egg.

Cranberry Relish

From How Not to Die

Best Cranberry juice!

Handful of cranberries
2 c water
4 or 5 mint leaves
6 tsp sweetener (I used half monk half cane sugar)
Blend

One of my favorite cranberry recipes is a simple relish that beautifully shows off the meaty red fruit:

Cranberry Relish

1 pound bag cranberries
1 orange, pitted and sliced thin
1 can crushed pineapple (unsweetened)
1 package unflavored gelatin
1/2 cup water
Sugar (to taste)  

Coarsely grind cranberries, orange slices and crushed pineapple in a kitchen grinder (a food processor can be used; take care not to overdo it: The final mixture should be a coarse blend of small bits of the ingredients, with the consistency of a thick relish). Place mixture in bowl and stir in gelatin dissolved in 1/2 cup of water.

Sweeten to taste—I use about 2/3 cup of sugar. Honey will also work, or add more oranges. (Add more gelatin if oranges are juicy.)

Spiced Cranberry Relish

Here's another interesting variation on the classic cranberry relish:

2 cups sugar
3/4 cup water
4 cups cranberries
1 teaspoon freshly grated nutmeg
1/2 teaspoon crushed cardamom pods
1/2 teaspoon ground allspice 

In a heavy saucepan, over medium heat, dissolve sugar in water. Raise heat to medium-high and bring to a boil. Add remaining ingredients and cook for about two minutes. The cranberries should pop. Cover and refrigerate. This dish is best served at room temperature or slightly warmed

Cranberry Nut Bread

To make a tart and tasty dessert treat, mix together 2 cups of whole wheat flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of sea salt. Cut 1/4 cup of butter into the dry ingredients until the mixture has the texture of cornmeal. 

In the smaller bowl, blend 3/4 cup of orange juice with a well-beaten egg and 1/2 cup of honey. Then pour the liquids — all at once — into the dry ingredients, and stir the resulting mix only enough to blend everything well before folding in 1/2 cup of chopped walnuts and 1 cup of fresh, chopped cranberries. 

Finally, pour the batter into a well-oiled loaf pan, push it up slightly around the sides, and bake it for an hour at 350°F. The youngsters may be dubious about the "new" dessert at first ... but after one slice, they'll attack the bread with such enthusiasm that you'll probably have to make another loaf before the holidays are over!

Veggie Wash

Use 10% salt water - works better than vinegar, or anything purchased.
From How Not to Die by Michael Greger, MD

Savory Spice Blend

Savory Spice blend

From How Not to Die cookbook

2 T nutritional yeast

1 T onion powder

1 T parsley

1 T Basil

2 tsp thyme

2 tsp garlic powder

2 tsp mustard

2 tsp paprika

1/2 tsp turmeric

1/2 tsp celery seeds

Liquid Soap

Homemade Liquid Hand Soap    From: thesprucecrafts.com

A bar of soap (scented or unscented; any brand will do; I used Ivory)
A knife, cheese grater, or food processor
Water
A saucepan or pot
Empty soap dispensers
Essential oils (optional)
Soap coloring (optional)
Time Required:
10 minutes of hands-on time

Grate or finely chop a bar of soap (you will need four ounces of soap for this recipe). You can grate your soap by hand or in a food processor. A food processor is the fastest approach.
Bring four cups of water to a boil on the stove.
Then, turn off the heat, and add your soap flakes. Stir to melt the soap. Continue stirring until the mixture is fully combined. At this point, the mixture will be very liquidy.
Allow the mixture to cool for at least 15 minutes. Then, stir it again. The soap should be slightly thicker now.
Allow the soap to cool for several hours or overnight.
Stir to check the consistency. If it seems too liquidy, reheat it and add more soap flakes. If it seems too thick, reheat it and add more water. The moisture content varies from one brand of bar soap to the next, so you will probably have to do a bit of tweaking to get your recipe just right.
An optional step for a super-smooth consistency: Run your finished liquid soap through a blender or use an immersion blender before pouring into your soap dispensers.

Once you are satisfied with the consistency of your liquid soap, add a few drops of essential oil and/or coloring, if desired. The essential oil content should not exceed 2 percent of the recipe; 1 percent if children will be using it.
Pour your soap into your soap dispensers, and enjoy.

Notes
Want to make a bigger or smaller batch? Use one cup of water for every ounce of soap flakes.
This soap stores well. Be sure to label the container you store your liquid soap in, so you remember what is inside.
Keep track of any tweaks that you made to the recipe, so you can repeat your success the next time you make a batch. If you continue to use the same brand of bar soap, you should be able to use the same recipe each time.

Egg Free Mayo

Vegan Mayo

Umami Sauce

Adapted from The How Not to Die Cookbook.

1.25 cups
1 c veggie broth
1 tsp minced garlic
1 tsp grated fresh ginger
1 T blackstrap molasses
1.5 tsp date syrup or date sugar
1/2 tsp jarred tomato paste
1/2 tsp ground black pepper
1.5 tsp while miso paste blended with 2 T water
2 tsp blended peeled lemon
1 T rice vinegar

Heat broth, add garlic and ginger and simmer 3 min. Stir in molasses, syrup, tomato paste, and black pepper and bring to boil. Then simmer for 1 minute. Remove from heat and stir in miso , lemon and vinegar. Can freeze into ice cube portions.

Nutty Parm

Adapted from The How Not to Die Cookbook.
1.5 cups
1/2 c almonds
1/2 c Brazil nuts
1/2 c nutritional yeast
2 tsp salt free spice blend

Chop in food processor until finely ground. Keep refrigerated. Good over pasta, grains, salads, and snacks.

Salt Free Spice Blend

Adapted from The How Not to Die Cookbook.
1/2 cup
2 T nutritional yeast
1 T onion powder
1 T basil
2 tsp thyme
2 tsp garlic powder
2 tsp mustard powder
2 tsp paprika
1/2 tsp turmeric
1/2 tsp celery seed

Date Syrup

Adapted from The How Not to Die Cookbook.
1.5 cups
1 c pitted dates
1 c boiling water
1 tsp blended lemon peel (peel and blend a whole lemon and then freeze it in 1 tsp portions)

Combine dates and water sit for 1 hour to soften. Blend with high speed blender. Add lemon and blend til smooth. Keeps in frig 2-3 weeks with tight lid.

Thai Peanut Sauce with Soba Noodle Salad

Adapted from The Oh She Glows Cookbook.

For sauce, process until combined:
1 large clove garlic
2 T sesame oil
3 T almond butter
2 tsp grated fresh ginger (opt)
3 T lime juice
2 T plus 1 tsp tamari (probably will try aminos)
1 - 2 tsp sugar

Cook 4 oz soba noodles 5 to 9 minutes (see the package). Drain, rinse, and toss with a drizzle of olive oil.
Add veggies (bell pepper, carrot, cukes, edamame, carrot, onions, cilantro) and toss. Add dressing.
Sprinkle with sesame seeds.

Whipped Coconut Cream

Adapted from The Oh She Glows Cookbook.

14 oz can full-fat coconut milk
1 to 2 T sweetener to taste
1/2 tsp vanilla
Chill can in fridge overnight
1 hour before making, chill a bowl in the freezer.
Flip the chilled can upside down and open with a can opener. Pour off the coconut water and save for something else.
Scoop the solid cream into the cold bowl.
Use a mixer and beat until fluffy and smooth. Add sweetener and vanilla and beat gently to combine.
Cover and return to fridge until ready to use. Keeps 1-2 weeks.

Vegetable Broth

Adapted from The Oh She Glows Cookbook.

1.5 tsp oil
Coarsely chop:
3 onions
1 head garlic
salt and pepper
3 med carrots
4 stalks celery
1 bunch green onions
1 c shiitake or cremini mushrooms
1 large tomato
2 bay leave
10 sprigs thyme
1.5 tsp whole black peppercorns
2 tsp salt

Saute onion and garlic about 5 min. Season with a pinch or two of salt and lots of pepper.
Add carrots, celery, green onions, mushrooms, tomato, bay leaves, thyme and peppercorns and saute 5 or 10 more minutes.
Add 12 c water and 2 tsp salt. Simmer over low heat 90 minutes or longer. Strain.
Instantpot - I would try 1 hour.

Garam Marsala

2 tablespoons coriander seeds

1 teaspoon cumin seeds

1/2 teaspoon whole black cloves

1/2 teaspoon cardamom seeds from green/white pods

2 dried bay leaves

3 dried red chiles or 1/2 teaspoons cayenne pepper or red chile flakes (the kind you put on pizza)

2 inch piece cinnamon or 1/2 tsp ground 

Instructions

1. Put all ingredients into a clean coffee grinder and grind until it's a coarse-fine powder.
2. Shake it about as its being ground so all the seeds and bits get under the blades.
3. When you're finished, unplug the grinder, and turn it upside down.
4. You want all the spice to collect into the lid so you can easily scoop it out without cutting yourself
5. Store in airtight container in cool, dark place up to a month. Shake or stir before using.

Curb Hunger Diffuser

Essential Oils for Weight Loss Blend – equal parts of:

1. Grapefruit
2. Peppermint
3. Lime
4. Cinnamon

For instant hunger curbing relief, add 5 drops of the Essential Oils for Weight Loss Blend into your favorite diffuser and take slow, deep breaths for 3-5 minutes. Keep the diffuser running as you go about your daily routine.

Hananero Strawberry Jam

4-1/2 cups crushed strawberries

1/2 cup minced seeded habanero peppers

1/4 cup lemon juice

1 package (1-3/4 ounces) powdered fruit pectin

7 cups sugar

In a Dutch oven, combine strawberries, peppers and lemon juice. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.

Remove from heat; skim off foam. Ladle hot mixture into nine hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.

Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

From Taste of Home

Remoulade

4 servings
1.5 c mayo
1/2 c Creole mustard
juice of 2 lemons
3 T Sriracha sauce
3 T capers, chopped
3 T sweet pickle relish
salt and pepper

Enchilada Sauce

from http://addapinch.com

I made half of this. It should keep in frig up to two weeks, but I'm freezing mine. I used this in an enchilada pie for the IP. AND, I made this sauce in the Instant Pot because, why not?
1/4 c oil
1/4 c flour
3 T chili powder
1 c broth
1 can crushed tomatoes (28 oz)
1 tsp EACH oregano, cumin, garlic powder, onion powder, black pepper
1/2 tsp salt
1 T packed brown sugar

IP to SAUTE, add oil. Add flour and whisk to combine. Whisk in remaining ingredients. Taste and adjust spices as you like.