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In a bowl, blend with a whisk:
- 1/2 c. mayonnaise
- 1/2 c. plain yogurt, buttermilk, OR kefir
- 1 T. dried parsley flakes
- 1 tsp. each garlic powder & onion powder
- 1/2 - 1 tsp. salt
Showing posts with label Homemade versions. Show all posts
Showing posts with label Homemade versions. Show all posts
Homemade Ranch dressing
This quick and yummy dressing can be used as a salad dressing, dip, or sandwich spread. Tastes amazingly like the commercial variety but without the chemicals and additives.
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In a bowl, blend with a whisk:
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In a bowl, blend with a whisk:
Homemade deodorant
I have been following with interest a thread on a Sonlight forum about how to make your own deodorant and its success. I've been surprised at the accolades that keep coming...so I made some and tried it. It works! I'm actually liking it better than anything I've bought, even Tom's and Jason's from the health store. And you can't beat the price!!
Here's the recipe, too simple:
I think that the effective ingredient is the coconut oil; it's anti-fungal and anti-microbial, so I think it takes care of the bacteria that causes odor. At any rate, I've been amazed at the effectiveness of something so simple.
You could do a web search for more info on homemade deodorant. It's been a happy discovery!
Here's the recipe, too simple:
- 5-6 T. coconut oil
- 1/4 c. baking soda
- 1/4 c. cornstarch
- (Optional: a drop or two of essential oil, like lavender)
I think that the effective ingredient is the coconut oil; it's anti-fungal and anti-microbial, so I think it takes care of the bacteria that causes odor. At any rate, I've been amazed at the effectiveness of something so simple.
You could do a web search for more info on homemade deodorant. It's been a happy discovery!
Nutritious, delicious, homemade broth
A super-healthy thing you can do for your family is to make your own homemade broth--not the anemic, expensive kind in a can from the grocery store! After you make your own, you'll be spoiled forever. It serves as the base for soups, sauces, and gravies, and adds wonderful flavor to cooking rice and other grains. It's loaded with nutrients and enzymes that boost your health and strengthens your bones and connective tissues. Give it a try!
Homemade Chicken or Beef Broth
For chicken broth: You can either just cook up chicken pieces that you need for the meat, or use the unappealing pieces: backs, wings, neck, etc. Cover with filtered water in a large pot or crockpot (I usually make at least two or three quarts at a time--the more pieces, the richer the broth).
Add 1/4th of an onion, some celery tops, 2 or 3 peppercorns, and 2-3 tsp. of apple cider vinegar (this helps to draw the minerals out of the bones). Simmer for several hours, covered. Add salt to taste. Strain the broth and chill. The next day, remove the fat layer, spoon into freezer containers and freeze.
Instead of raw chicken parts, I will cook up the whole carcass leftover from a rotisserie chicken from Costco. They are pre-seasoned and make up a delicious broth, also.
For beef broth: You can follow the same process and ingredients above, but substitute some meaty beef bones (ones with marrow are best) or leftover bones from a roast. You can also roast your own in the oven first, (400 degrees for 20 minutes or until nice and brown, turning halfway through). This adds a much richer flavor than just using uncooked bones.
It's been my experience that beef broth takes longer to cook--I'd suggest all day. It also doesn't have the lovely brown look of what you buy in the store, but it's better for you! You'll have to experiment to see how much meat makes the kind of broth you like.
Homemade Chicken or Beef Broth
For chicken broth: You can either just cook up chicken pieces that you need for the meat, or use the unappealing pieces: backs, wings, neck, etc. Cover with filtered water in a large pot or crockpot (I usually make at least two or three quarts at a time--the more pieces, the richer the broth).
Add 1/4th of an onion, some celery tops, 2 or 3 peppercorns, and 2-3 tsp. of apple cider vinegar (this helps to draw the minerals out of the bones). Simmer for several hours, covered. Add salt to taste. Strain the broth and chill. The next day, remove the fat layer, spoon into freezer containers and freeze.
Instead of raw chicken parts, I will cook up the whole carcass leftover from a rotisserie chicken from Costco. They are pre-seasoned and make up a delicious broth, also.
For beef broth: You can follow the same process and ingredients above, but substitute some meaty beef bones (ones with marrow are best) or leftover bones from a roast. You can also roast your own in the oven first, (400 degrees for 20 minutes or until nice and brown, turning halfway through). This adds a much richer flavor than just using uncooked bones.
It's been my experience that beef broth takes longer to cook--I'd suggest all day. It also doesn't have the lovely brown look of what you buy in the store, but it's better for you! You'll have to experiment to see how much meat makes the kind of broth you like.
Cooking with stevia
Some health issues in our family have driven me to explore the somewhat uninviting world of eating without sugar. Now before you click me off, let me say that we're finding it quite satisfying to modify recipes using stevia, a very healthy and natural sugar substitute.
I could probably discuss at length the bad stuff sugar does to your body, but you can check that out yourself. Even substituting stevia now and again can help enhance your overall health. Did you know that stevia actually enhances the work of probiotics--good bacteria--in your body? I've found that when you cut back on sugar, you begin to lose your taste for it. (I know this is hard to believe!)
If you're going to start using stevia, I would recommend doing some research on the different forms. The best information I found were in stevia cookbooks from the library. My favorite brand is by NuNaturals, "NuStevia" White Stevia Powder that comes in premeasured packets and doesn't have a bitter aftertaste that some brands do. I get it at our health food store but you can order it online and read about stevia at their website.
For starters, here's a quick recipe:
Sugar-free Whipped Cream
With your mixer, blend 1 pint whipping cream, 1 packet of stevia, and 1/4 tsp. real vanilla until it forms peaks. This works great as a substitute for frosting. Voila! How easy can that be?!
Options: cocoa powder for chocolate whipped cream, cinnamon for spiced.
I could probably discuss at length the bad stuff sugar does to your body, but you can check that out yourself. Even substituting stevia now and again can help enhance your overall health. Did you know that stevia actually enhances the work of probiotics--good bacteria--in your body? I've found that when you cut back on sugar, you begin to lose your taste for it. (I know this is hard to believe!)
If you're going to start using stevia, I would recommend doing some research on the different forms. The best information I found were in stevia cookbooks from the library. My favorite brand is by NuNaturals, "NuStevia" White Stevia Powder that comes in premeasured packets and doesn't have a bitter aftertaste that some brands do. I get it at our health food store but you can order it online and read about stevia at their website.
For starters, here's a quick recipe:
Sugar-free Whipped Cream
With your mixer, blend 1 pint whipping cream, 1 packet of stevia, and 1/4 tsp. real vanilla until it forms peaks. This works great as a substitute for frosting. Voila! How easy can that be?!
Options: cocoa powder for chocolate whipped cream, cinnamon for spiced.
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