Recipes

Smoked Sardines Animal Treats: Easy 1 Ingredient Recipe

I absolutely love happy accidents.  Especially when it comes to recipes.  These smoked sardines for dogs and cats were a great happy accident.  It all started because I was looking for sardines to feed my dog.  I went to an Asian market and bought a big box of them.  But when I opened the box it wasn’t full of small little sardines.  It had these big 4-6″ inch ones.  When I attempted to give it to my girl, she wouldn’t eat it.  I almost threw the box away because while I hate being wasteful, I didn’t think anyone in my home would eat them. Fast forward to my trip to the local farmers market.  While I was there I spotted a smoked dog treat stall.  Among the items I saw were the same smoked sardines I had purchased.  When I asked the women about them she said she would cut one in half to see if my dog liked it.  Well there was no issue.  She gobbled it up in seconds and didn’t have any issues eating it. So I went home that night and pulled all the sardines out of the freezer and went to work.  The neighborhood cats all came out to see what was on the smoker.  So you know it must be good.  This recipe is for cats and dogs.  It can be used both with smelt size fish all the way up to the 4-6″ sardine size.  It retains all it’s healthy omega 3 oils, but seems to be easier to eat.  These smoked sardines are a great source of protein and calcium as they can consume the bones.  Best of all it’s a simple recipe that can be made in large batches.  Keep only what you will use for about 7 days in the fridge and freeze the rest.  I would imagine this will keep for at least 6 months in the freezer. A Word of Caution When using your smoker, make sure to keep it on it’s lowest setting.  We aren’t trying to cook the bones, just smoke them.  Cooked bones aren’t good for your pets.  Low and slow is what you want.  Also, always make sure your pet can handle whatever you are feeding them.  Give small portions to start.  Safety first. How to Know When the Smoked Sardines are Done This really depends on your pet.  You can leave them softer if your animal prefers a little chew.  You can also dry them a little longer for more crunch.  So this part is up to you. This one ingredient smoked sardine recipe will make your dogs and cats go crazy. It's any easy treat that can be made any time. You won't believe how easy it is.

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Moroccan Preserved Lemons w/ Only 2 Ingredients

Have you ever wanted to make a recipe, only to realize it requires a special ingredient?  You drive to three stores across town and no one has it.  Then you go home, look it up on Google, and it’s ridiculously simple to make.  Yep, that’s Moroccan Preserved Lemons.  So hard to find, yet so easy to make.  It only requires a little bit of prep work and time.   Salt Typically, I don’t count salt as an ingredient.  Every home has it.  But in this case, I felt it was only right to count it because this recipe requires a truckload of the stuff.  I typically use kosher salt as it dissolves really well in this recipe.  You can also use sea salt.  If you’re not sure which salt to use, be sure to read my post on Types of Salt. Why So Much Salt? So you may have noticed this recipe calls for an insane amount of salt right?  Well, that’s because we are preserving the lemons, not fermenting them.  We are using the salt to stop any harmful microbes from growing, while preserving the lemons.  So yes, you really do need that much salt.  It keeps those nasty microbes away. What Can I Use Preserved Lemons For? Preserved lemons have been used for hundreds of years in North Africa.  They then spread through the Mediterranean and Middle East.  Moroccan Preserved Lemons originated out of a need to have the taste of fresh lemons all year long.  Shakshuka is one of the most popular dishes that use Preserved Lemons.  This dish is a personal favorite of mine.  But really they can be used in a multitude of dishes.  They have the ability to transform stews, tomato sauce dishes, pizzas, and more!  It’s like lemon’s funky cousin on steroids.  A little goes a long way.  So start with a little and then add more if you like.   What Kind of Lemons Should I Use? Ideally you would use a thin skinned lemon.  The closest variety in the US would be the Meyer Lemon.  However, not only are these hard to find where I live, I have a lemon tree.  It produces more lemons than I can possibly eat.  They are a thicker skinned variety and they work just fine.  So use what you have.  Once you get the hang of it, search out the thin skinned varieties.  See which you like better. Steps First put two tablespoons of kosher salt in the bottom of your jar. Then, cut one lemon to remove the stem end.  The side that would have been connected to the tree.   Once this is done you will need to cut the lemon lengthwise into fourths.  You want to try not to cut the lemon all the way through.  I have attached a picture for easy viewing.  The lemon should end up having an X or + shape pattern lengthwise.   Open the lemon where you made the cuts and put one teaspoon of kosher salt inside the lemons. Give the lemon a bit of a shimmy to move the salt around.  It’s gonna make a mess and that’s fine.  You want as much of the salt inside as possible. Turn the lemon cut side down and place in your mason jar or canning jar.  Give the lemon a firm squeeze to release a lot of the juices.  Try to release as much as you can without breaking the lemon apart. Repeat these steps with each of the lemons.  Place each lemon in the jar making sure to pack them tightly.  Fill almost to the top of the jar leaving about an inch of space.   Once filled, add two tablespoons of kosher salt to the top of jar and close the lid.  If the lemon juice does not go all the way to the top of jar, use additional lemon juice until it covers them. Give the jar a shake and leave it on your counter to rest.  Each day, for seven days, give it a shake.  After seven days, stash it in the fridge.  They won’t be fully cured for 4-6 weeks in the refrigerator.  You can use them earlier but they won’t have the same flavor. How to Use It’s important to realize that when you go to use these, you will need to first rinse the salt off.  Nobody wants that much in a dish.  Second, you will be removing the insides of the lemons.  Third, you are only going to use the peel.  So, once the skin is removed you will chop the peel very fine and add it to your dish.  Super easy! Storage Once everything is in the jar, you will need to shake these once a day for 7 days.  Then they are done.  You will notice the jar goes from clear to cloudy.  That’s totally normal.  Stash in the fridge.  These will last anywhere from 6 months to 1 year in the fridge in an airtight container.  The salt will eventually degrade the lemons and they will get very soft.  At which point I make a new batch. Morrocan Preserved Lemons are great in everything from soups to pilafs. It only needs two ingredients and time to make this umami packed flavor bomb. This recipe is so easy to make you won’t believe you didn’t do it sooner!  

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A jar filled with apple candy bites sits on top of a wooden table. Some of them have spilled out onto the table.

Raw Apple Candy Bites (2 Ingredients)

My favorite thing about these apple candies (other than eating them) is the way they make your house smell.  The incredible scent of vanilla will be everywhere in your home.  This recipe only requires two ingredients to make an addictive “candy”.  The secret to these Raw Apple Candy Bites is the vanilla.  Yes, you really are going to use that much of it!  It transforms these otherwise simple candies into something magical.  I actually can’t keep these for more than a day or two in my house.  The three pounds I made for this post lasted exactly one day.  Seriously!  They have the chew and texture of candies with none of the artificial stuff. These are nutrient dense snacks that are healthy and taste good.  Your kids will love them and so will you. Peeling These require peeling your apples.  I highly recommend using an apple peeler.  You can use a vegetable peeler as well.  However, even with a big batch of apples, this will only make a small amount of candy.  Three pounds yields about 16oz.  So you will do a lot of peeling.  An apple peeler makes a world of difference.  Plus, it gives you an excuse to make apple pie. Chopping It’s very important to make sure that you chop these as uniform as possible.  The closer in size the pieces are the better.  Keeping them about the same size will help them to dehydrate at the same speed.  If you make a lot of different sizes you will have to take some out early and leave some in longer.   Dehydrators This recipe requires a dehydrator.  I really prefer a dehydrator with a thermostat on it.  My favorite are the Excalibur Dehydrators.  A lot of dehydrators get way too hot for this recipe.  But if that’s all you have, go for it.  The apples won’t be quite as chewy.  But they will still taste great.  I haven’t put these in the oven so I don’t currently have an option for that.  If someone wants to do it and post it in the comments section for the rest of us, feel free.   Vanilla Use the best quality vanilla you can afford or find.  This recipe is really all about the vanilla.  Do not use vanillin or artificial vanilla which is made from things like old wood.  Remember the simpler the recipe the better your ingredients should be.   Apples I have tried this recipe with every kind of apple and it tastes good with all of them.  Use your favorite variety and you can’t go wrong.  Granny Smiths will have a more sour candy flavor, while red apples will provide more sugar content for a sweeter candy. Final Thoughts These Raw Apple Candy Bites are great eaten as is.  I secretly eat them like popcorn during my favorite movie.  However, they are also wonderful additions to trail mixes, in lunch boxes for snacks and in muffins.  This recipe is a great way to introduce kids to a non candy alternative.  For other kid friendly recipes, be sure to check out my Strawberry Delight Lassi. I hope you and your family enjoy this recipe.  Let me know what you think.   This incredibly easy recipe is vegan, paleo, raw and dairy free. It’s so easy to make and tastes incredible. You just need apples and vanilla.

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A bowl of strawberries sits next to a tall glass filled with strawberry lassi in it. They both sit on a place mat made of wicker on top of a colorful tablecloth.

Strawberry Delight Lassi-A Kid Approved Smoothie

  When I declared my intentions of writing a blog to my family I was told that this recipe had to be on it.  This simple Strawberry Delight Lassi recipe is a fan favorite in my house.  Hopefully it will be in yours as well.  This tastes just like a strawberries and cream popsicle only much healthier for you and your family.   What is a Lassi A Lassi if you haven’t heard of it is a creamy yogurt based drink much like a smoothie.  It originated in India.  This recipe is simple, tasty and easy to whip up.  It’s raw and filled with gut friendly probiotics.  This is a great recipe to get kids started on both smoothies as well as the spice cardamom.  Kids really like it as it has a milk shake consistency.  The secret to this recipe is the cardamom.  It doesn’t add tons in the way of spice.  It just helps the strawberry taste more like strawberry.  I added raw honey but I know it won’t be sweet enough for some.  Make it as is and then feel free to add Stevia or another sweetener of your choosing if you need more sugar. To Dairy or Not to Dairy In our home only some can eat dairy so this Strawberry Delight Lassi recipe is dairy free.  However, you could easily swap it for the dairy version.  I think the dairy free version tastes fabulous as long as you get a good quality, dairy free yogurt.  If you have one you love, use that.  Otherwise my two favorite brands are the Kite Hill brand and Trader Joes new cashew alternative brand.  They both taste great in this recipe and have minimal ingredients and fillers.  I use the plain versions. What is Acerola The acerola purée is probably a little hard to find for some of you.  Acerola is a cherry sized tropical fruit.  It’s super high in vitamin C.  One serving provides over 1000% of your daily needs.  It adds just the right amount of tart without changing the flavor drastically.  I have had the best success finding it in the natural grocery store freezer section.  If you can’t find it at the store, it is available HERE in bulk.  I would definitely try to find it in the store first.   If you can’t find it you can swap it for mangos.  Mangos are a very traditional choice for lassi’s.  They also pair wonderfully with cardamom.  Just know it won’t taste the same as the acerola.  But, it’s still wonderful.    A Word About Cardamom This is a great recipe If you have never used cardamom.  If you think you’ve never tasted it, you probably have and just didn’t know it.  It’s what makes Chai Tea taste like Chai Tea.  Cardamom is the fruit of a herbaceous perennial plant from the ginger family.  It smells and tastes like camphor, but it a good way.  It’s a strong herb that provides a lot of flavor using only small amounts. You can purchase these pre-shelled and ground.  But I personally think the flavor is pretty lousy.  Not to mention the shelf life on ground cardamom is almost non-existent.  Whole cardamom pods will last through a zombie apocalypse as long as you store them remotely well (airtight container).  I like to use a mortar and pestle to crack them.  But if you don’t have one, you can use a heavy bottomed glass cup.  Smack them on the counter a few times until they crack.  Then remove the seeds inside.  If you have a mortar and pestle, you can grind them to a powder.  It will make the consistency smoother.  If not, just place the seeds in your blender.  As long as your blender has a decent motor, it should be fine. There is a huge difference in both the size and types of cardamom pods available on the market.  I have seen them very small and very large.  I adjusted the number of pods to reflect that.  Start with just a few for your first smoothie as you can always add more later.  You can’t take it out once it’s in.  Use wisely my friends. Final Thoughts I hope you like this Strawberry Delight Lassi as much as we do.  If you like this recipe be sure to check out my super easy Ginger Ale Syrup recipe.  Your family will love it!  It would make a wonderful sweetener for this smoothie.  Feel free to post your favorite Lassi recipe down in the comments section below. This kid approved lassi originates from India. It’s a simple five ingredient smoothie tastes like strawberries and cream. It’s dairy free and so easy to make you be blending it up every day. This recipe can easily be made vegan.  

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Pickled Jalapeños Water Bath Canning Recipe

What’s a girl to do when she plants way more jalapeños in her garden than she can possibly eat?  Make pickled jalapeños obviously!  These are absolutely perfect on nachos, burgers, hotdogs and chili.  It’s a great beginners canning recipe.  It only takes a few minutes of prep work and your ready to go. I love this pickled jalapeños recipe because it is super versatile.  You can use just about any chili pepper you have lying around.  My garden changes every year.  Sometimes I have Jalapeños and sometimes Anaheim chilies.  So just use your favorites. The hardest part about this recipe is waiting to eat them.  You can eat them within a few days, but they are way better after a they have sat a few weeks. A Word About Pickle Crisp If you have never used Pickle Crisp fear not!  Pickle Crisp is basically just Calcium Chloride.  It’s a type of salt that looks like white granules.  It keeps things like pickles from getting soft and soggy in the jar.  The Pickle Crisp is not required.  Just know that if you choose not to use it, your peppers will be soft and not crisp.  Also, be aware that adding too much Pickle Crisp or extra salt will cause your recipe to taste like the sea.  Use wisely. Water Bath Canning You do not have to water bath can these pickled jalapeños if you are planning on eating them within a few days.  I like to can them so that I have them all year long.  They will last up to a year which is perfect since chilies are ripe about the same time every year. If you have minimal or no prior experience with water bath canning please make sure to read my post on it.  You can find step by step instructions here: Water Bath Canning Basics w/ Free Printable Guide You can find additional canning information on the National Center for Home Food Preservation Website Feel free to let me know how the recipes go. This is a great introductory recipe to learn water bath canning. It requires only 4 ingredients to make. Once made, it will last all year long. You will never by store bought pickled jalapeños again.

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A white pie dish filled with Garlic Confit. Garlic confit is a mix of olive oil, fresh garlic and herbs. The herbs are rosemary.

Beyond Easy Herbed Garlic Confit (2 in 1 Recipe)

  In the world of preserving foods most people know about canning and pickling.  But there is a long standing tradition in many cultures of preserving foods in oil as well.  One of my favorite recipes is a very simple one called Garlic Confit.  I love this recipe because it’s basically two recipes in one.  You get the joy of the actual garlic.  It’s soft and buttery.  Then you get an herb infused oil that can be used in a multitude of dishes.  Garlic Confit is like hitting the culinary lottery.  Two recipes from 2 or 3 ingredients.  Amazing.  Not to mention, the smell of this recipe when it’s cooking is incredible. Basically you take cloves of garlic and slowly cook them submerged in oil.  You cook them in the oven on low heat until fully tender.  You want a low and slow cooking method for this.  This low heat prevents the oil from overheating and breaking down.  It also preserves the garlic.  The pieces will be very tender and can be used in all kinds of recipes.  Fresh Garlic Vs. Peeled You can use fresh cloves of garlic or you can use pre peeled.  Either will work fine.  I have made this with fresh and pre-peeled and I can honestly say I would use pre-peeled.  Unless you really are one of those people who are extremely particular about freshness.  While it’s true that fresher will taste better, it’s a lot of work.  I mean a lot!  It took me an hour and a half to peel the garlic for this recipe.  It takes 30 seconds to open the pre-peeled.  The decisions up to you. Using Herbs to Infuse the Oil The oil can be used for many applications as well.  My favorite being rosemary garlic potatoes.  So in this recipe we will use fresh rosemary sprigs.  I find fresh herbs are easier to remove.  If you wanted to keep this recipe really simple, you could skip the herbs altogether.  But don’t be afraid to use any of your favorite herbs.  It makes such fantastic oil when you do.  You could use dry herbs but they will end up needing to be strained from your final product.  As long as you don’t mind that, go for it. Some of my favorite herb combinations are: Basil Oregano Rosemary Herbs de Provence Thyme Fresh chili peppers How to Make Garlic Confit Start by putting your peeled garlic in a baking pan.  Put in equal parts oil, or enough to completely cover your garlic.  Add your herbs and spices and cook low and slow for an hour and a half.  Make sure to check on these half way through.  If any of the cloves are not under the oil during cooking.  Stir them in.  You want to start checking if they are done after about an hour.  I find an hour and a half works well.    They are done once they can be easily pierced with a knife.  They should be soft but not mushy.  Once they are done remove any herbs and discard. An Important Word About Storage This is super important.  Once these cool, they must be stored in the refrigerator completely covered with the oil to prevent botulism.  If the olive oil solidifies its fine.  You can leave it on the counter to soften.  You can also run it under warm water as well. Just remember to put back in the fridge. When stored properly with the oil fully covering the garlic, these will last 4 weeks or more in the fridge.  But If they start to look off or smell off after any length of time in your fridge, toss them.  I repeat toss them!   This rule applies to most foods, but especially garlic and oil. If you are concerned about not using them fast enough, you can leave a small portion in the fridge and freeze the rest in an airtight container.  It should last 6+ months in the freezer.    Be sure to check out my other oil recipe for Lactose and Casein Free Butter Oil. Herbed Garlic Confit is an easy to make and highly versatile recipe. It makes both a wonderful flavored garlic that can be used on everything from garlic bread to stews. It also makes an incredible infused oil that can be used to make salad dressings and a flavored oil for everyday dishes. It only takes a little bit of prep and some patience.

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A bowl of pickled onions sitting on a table

My Favorite Raw Pickled Red Onion Recipe

I fell in love with onions on a trip abroad many years ago. Everywhere we went they had cheese and onion sandwiches. Sounds gross, I know. But we got so many of them we fell in love with them.  Fast forward to my pregnancy years later and I could no longer eat onions. Not red or white. This went on for years. It didn’t matter if you cooked them or they were raw. I would always get sick to my stomach.  Now many years later I still can’t eat them raw. I can however eat raw pickled onions. This recipe is such a quick and simple raw version of Quick Pickled Red Onions. It requires almost no ingredients and can be made the night before. It is gut friendly because of the apple cider vinegar and raw honey. It makes the onions easier to digest. I’m going to include instructions for the raw version as well as a faster blanched version to save time. Recommendations and Adjustments When I make this I use raw honey as the sweetener. It just ups the nutritional factor. It changes the flavor in a way I really like as well.  It’s also another food that is alive. Which is so very important to our bodies. I tried to balance the vinegar with the sweetness. You could adjust this anywhere from 1 TBS to 2 TBS depending on how sweet you like your pickles.  Finally I recommend using kosher salt. Kosher salt is best in this recipe as it dissolves rapidly without applying tons of heat. Other salts will work but may be gritty. Try to find a finely ground one so that it will dissolve easier.  If you are unsure on which Type of Salt to use be sure to read my post all about salts HERE. Once you slice the onion thinly put it in your favorite canning jar.  I prefer a wide mouth jar for this application.  Add all the other ingredients to a separate pot and turn the stove on for one minute. Just long enough to warm them but not cook them. Stir everything well to dissolve. If you have a little salt at the bottom it’s fine. Add this liquid to your onions. Lid up and stash in the fridge 1-3 days for best results.   Vegan Option To make this vegan replace the honey with organic cane sugar or maple syrup.  It will alter the flavor of the final product depending on which you use.  Sugar will be more neutral than the maple syrup. Raw or Quick If the raw factor doesn’t matter to you or you just need these done fast for a gathering, follow the above recipe. Instead of leaving them on the stove for a minute, turn the heat on medium and bring all the ingredients to a simmer. Then pour over the onions while still hot. Leave 15 minutes and then you are done.  I’ve made this recipe both ways and it works just fine. This recipe will keep in the fridge for a month or more.  I can’t keep it in the house longer than that.  It gets eaten to fast.  You can also reuse the brine several times before it loses quality.  Just get more onions and repeat.  Super easy. This recipe is raw, paleo, dairy free, vegetarian and can easily be made vegan.  Put it on anything and everything.  It’s good on tacos, in burritos, hamburgers, poutine, egg dishes, Pozole, soups and stews.  Let me know what you use it on.  If you make any mods that are amazing,  I’d love to know. This is an easy to make Pickled Red Onion Recipe. It has only three ingredients and can easily be made vegan. These pickled onions are great on everything from hotdogs to tacos.

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A cutting board with date paste and fresh dates on it.

My Favorite One Ingredient Date Paste

Growing up I hated dried fruit.  I wouldn’t touch a raisin if you paid me.  I didn’t like the texture of them and honestly I still don’t.  I really wish I had know about date paste then.  It’s got all of the flavor of dates, with none of the texture. But honestly when I was a kid I thought there was only one kind of date.  The big Medjool you get at the grocery store. You know the large variety that have a caramel like flavor and a chewy inside.  I’ve since learned there are over 200 varieties of them.  We have two favorites in our house.  The Honey Date which tastes like, you guessed it…honey.  The other is the Zahidi which has a sugary flavor and is light.  If you haven’t tried more than one variety I urge you to go out and find some.  They are all wonderful and different in their own special ways. Another variety to consider if you can’t find any of those is is the Deglet.  I mention these because they can easily be found on the internet.  They tend to be a drier variety in my opinion.  But they will still work great for this recipe. What is Date Paste Dates are wonderful in that they can be used for so many different applications.  Everything from wrapping them in bacon to making raw vegan brownies.  Date paste is a wonderful recipe to have in your home.  It is so simple.  Only one ingredient is needed. Dates. Then you just add water and something magical happens. The dates turn into a wonderful paste that can be used in so many applications.  You can put it on toast as a substitute for jam.  You can use it to sweeten cakes and desserts.  You can use it to emulsify salad dressings.  You can dip apples in it for a simple caramel like substitute.  Put it on pancakes.  The possibilities are endless. Pitted Vs. Un-Pitted You can purchase the dates pitted or unpitted.  I have done both and the recipe has come out fine.  Just know that pitted dates don’t last as long and they tend to dry out easier.  However if you purchase unpitted dates you will need to remove both the seed inside and the hard stem on the top of one end if it has one.  They look like a small, hard flat disk.  They are not tasty. If the dates are super fresh and ripe you can just pull them apart by hand.  No need to get a knife out.  If they are on the harder side my tool of choice is a set of sharp kitchen shears.  Just cut along one side and remove the pit. Soaking Raw vs. Hot Water I didn’t set a specific weight on this recipe because it only requires equal parts water to dates for soaking.  Just keep in mind that if you have a very large blender or food processor you will want to use more dates so they don’t jam up your machine. If you choose to do this recipe with hot water, you will only need to soak the dates for about 10 minutes.  If you want to make this a raw recipe then you will want to soak at least an hour or even overnight depending on the dryness of your dates. Processing Once they are soaked, removed the dates to your food processor.  A high powered blender such as a Vitamix or Blendtec is best as it will make the smoothest consistency.  But any blender or processor will work.  Just know it may not come out quite as smooth. Turn your machine on to process and add the remaining water a little at a time until to acheive your desired consistency. My dates were so fresh I didn’t even add any and it came out great.  But you may need up to 1/4 or even 1/2 cup of the water if your dates are very dry.  I try to acheive a pudding or preserve like consistency. Don’t throw that leftover water out.  It’s basically a simple syrup and it’s fantastic.  You can use it in smoothies, nut milks, pancake batters, muffins and cakes.  I even thought it might be nice in a cocktail. Once made it will keep in the fridge up to a month.  If you freeze properly it can last a year. Although I’ve never had one last that long.  If you make it, let me know how you use it in your own recipes.  I love finding new ways to use these staple ingredients. One ingredient date paste can be used for many applications

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Ginger Ale Syrup sitting on a table that has a pretty floral tablecloth.

Ginger Ale Simple Syrup

  Ginger is one of my favorite spices.  Growing up in a Asian family we used it medicinally as well as for food.  It’s good for so many things such as stomach upset and digestion.  I used it for morning sicknesses as well.  I just love its spicy flavor. So it’s no surprise Ginger Ale is one of my favorite soda flavors. But I gave up drinking regular soda years ago.  Too many things in it I just don’t want my family eating.  I started making soda syrups so we could enjoy the occasional splurge and still feel good about it.  Basically, a soda syrup is a concentrated syrup that you mix with carbonated water to produce a soda.  Anyone who has worked in a restaurant can tell you that’s how all soda fountain machines do it.  They mix boxes of syrup in a machine with carbonated water to give you your beverage. Carbonation Machines If you want your own machine, you can use a Soda Stream like we do.  We don’t use any of the pre made syrups that come with the machine because we make our own.  In essence, we just take out the middle man and do it ourselves.  If you have never heard of a Soda Stream, it is a carbonation machine that adds C02 to water for you.  You can have it made whenever you need it.  It’s really handy. About This Recipe This recipe only requires two ingredients.  Sugar and fresh ginger.  You will notice I recommend using organic cane sugar. I personally use only organic sugars.  But that’s a post for a different day.  I prefer both cane sugar and/or a turbinado sugar in this recipe for the caramel flavors they produce.  It adds a depth to this syrup which I really like.  If that’s not your thing.  Either go with a lighter cane sugar or you can use white sugar as well.  Just know that the flavor will be less caramel like at the end. The ginger needs to be as fresh as possible.  The fresher it is the less you need to peel it.  So if its fresh just give it a rough peel. If its from a farmers market and the quality is amazing, you could skip peeling it all together. After you peel it you will want to slice it. Once it is sliced just rough chop it.  If it is an older piece of ginger just make sure that it is peeled well and remove any unwanted pieces.  Ginger is notorious for getting mold on the ends when it gets old.  Throw any of that out.  You don’t need to be super precise with the cutting.  You just want to give the ginger as much surface area as possible.  The smaller the chop, the stronger the ginger flavor will be.  I went with a medium chop in this case. Once it’s chopped place it along with the sugar and water in a pot. Turn it on medium and allow it to simmer for five minutes. Then allow it to sit and steep like a tea for 12-24 hours.  Longer is stronger people. How to Bottle and Store Once it’s done steeping you will need to strain it either through cheesecloth or a super fine strainer to remove any pieces of ginger which could later cause mold.  I actually used two strainers.  The one pictured was the larger one.  I did squeeze the ginger to remove all the juice.  Then I used a fine strainer to remove the small pieces. Store in an airtight container until you are ready to use. The syrups can last anywhere from a week to two months in the fridge depending on how high the sugar concentration is. To use, start by adding 4-5 Tbs of syrup to 8 oz carbonated water.  If its not strong enough for you add more ginger, if it’s too strong add more carbonated water.  It’s that simple.  Add this to hot water to make  ginger tea when you are sick or you can use it as a sweetener for your iced tea.  This also makes a wonderful cocktail syrup.  It’s even good on oatmeal.  Feel free to share what you end up using this syrup for. A simple two ingredient syrup to make your own at home Ginger Ale Soda or cocktail syrup.

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Himalayan Pink Salt being poured into a wooden bowl.

What Type of Salt Should I Use?

  I never really understood the importance of salt until the day my mother was hospitalized with an auto immune disorder. Her body started to purge all the salt in her. She began to swell up and she nearly died. Turns out you really can’t live without salt. So you could say my family is now a little obsessed with salt. With that in mind, lets talk about types of salt today. So most people have plain old salt. You know the one with the little girl holding the umbrella. It’s also called table salt. It is usually processed from underground mines and then cleaned to removed impurities. After which it is fortified with iodine to help people with thyroid function. I do not keep this salt in my house. Okay, that’s not entirely true. I do have it. I just use it to clean my cast iron skillets. Nutritionally, there really isn’t anything wrong with table salt. It is salt after all. But I’m not fond of it in cooking. I find it gets saltier tasting as you cook with it. Personally, I can taste the differences in types of salt. I also like my foods to be as nutrient dense as possible. So I choose other forms. How do I decide which? Well, lets talk about a few. Himalayian Pink Salt Himalayan Pink salt is such a pretty color. It has up to 84 trace minerals that are not found in table salt. One of these, iron in particular, gives it that pretty pink color. It also contains calcium and potassium. It’s also a minimally processed food which helps it to retain minerals. It comes from a salt mine near Pakistan. This can be used in place of regular table salt. But keep in mind, there are many different grinds of this salt. Everything from course to super fine. You will need to adjust the salt based on the size of the grind. The finer the grind, the less you need. Kosher Salt Kosher salt is another minimally processed salt. It mostly comes from salt deposits. This helps it to retain its white color. It’s a course salt with uneven grains. It has no added ingredients, iodine, minerals or otherwise. These lack of ingredients and it’s crunchy texture are what make its flavor so appealing to chefs. It creates a light flavor of salt in food. My favorite place to use it is for foods that will have a long cooking time such as soups. This salt never gets saltier as you cook. So what you put in, is what it tastes like from beginning to end. It’s also my choice of salt for pickling foods as well as brining. This is the salt I use for my Fermented Garlic Recipe.  Let’s not forget those margaritas. Kosher is the salt for this application as well. Hawaiian Red Alaea Sea Salt I first tasted this fantastic Alaea salt on my trip to Hawaii. It is sometimes referred to as Hawaiian table salt. It it a beautiful red color which makes it easy to identify. It’s typically extracted from lava veins in Hawaii. It contains up to 80 natural elements, electrolytes and trace minerals, like potassium and magnesium. Red alaea is also rich in iron oxides, which makes for a great digestible form of dietary iron. It has an earthy flavor profile. It’s typically a larger grain of salt which gives it a crunch when you bite into it. My favorite way to eat this is as the Hawaiians do, on top of fruit. It is absolutely fantastic on things like pineapples and watermelon. In Hawaii it is used as both a finishing salt as well as a salt to preserve foods. It’s a staple in Kalua Pig. Hawaiian Black Sea Salt Known in Hawaii as Hiwa Kai this is a pacific sea salt that is typically mixed with activated charcoal derived from coconut shells. It has all the benefits of natural sea salt with the added benefits of activated charcoal. Charcoal is naturally a detoxifier. It can help to assist the kidneys in filtering toxins. It can help with intestinal gas and diarrhea. I use this mostly as a finishing salt. It has an awesome black color that looks great on food. As far as taste, it tends to have a more earthy flavor due to the charcoal. No surprise. Maldon Flake Salt Maldon salt is a gourmet sea salt that has been harvested from the Blackwater estuary in the English town of Maldon since ancient times. It literally looks like flakes of snow. If that snow were shaped like a pyramid. It’s not overpoweringly salty. It’s prized for not only it’s extremely crunchy texture. But also for it’s lightness. I absolutely love this salt. It’s hard to describe, but it doesn’t taste like any other kind. It’s not as salty tasting and the crunch is lovely. I use this for all kinds of things. It’s unique shape and subtle flavor is not meant to be cooked with. This is a true finishing salt. This is the salt meant to go on top of your carmels and your favorite ice cream. It’s a crunchy salty topping for your salads. It is fabulous on popcorn. Things to Keep in Perspective When we are talking about the nutritional value of salt, it’s important to keep in mind we are talking about very small amounts. Trace amounts in fact. No one is eating buckets full of the stuff. However, in my humble opinion, every little bit helps. We humans do not get enough nutrition in our diets even at the best of times. So if I can increase that, no matter how small, I will. Lots of small things equal big things later. Which Salt Should I Use? The answer is, all of them. All of these salts have their own unique flavor profiles and uses. Some are meant to cook with and some are meant to go on top of

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