Vegan Alfredo

 Detoxinista and The Vegan 8

• 1 tablespoon olive oil
• 1 small yellow onion , chopped
• 4 garlic cloves , minced
• 1 cup whole cashews (not roasted or salted)
• 1 cup water
• 1 tablespoon fresh lemon juice
• 1 teaspoon apple cider vinegar
• 1 ½ teaspoons fine sea salt (I use Real Salt brand)
• ½ teaspoon ground black pepper
• Add 2 T nurtitional yeast (from Vegan 8)
• 
  
• Heat the olive oil in a skillet over medium-high heat and saute the onion until it's soft and translucent. This should take 5 to 8 minutes. Add in the garlic and stir until fragrant, about 1 more minute. Remove from the heat.
• In a high-speed blender, combine the cashews, water, lemon juice, vinegar, salt, and pepper. Add the sauteed onions and garlic, then blend until very smooth. The sauce should look creamy, without any visible chunks of cashews.
• Serve this alfredo sauce over your favorite cooked pasta, then adjust any seasoning to taste. The noodles will dilute the flavor of the sauce, so you may need to add more salt and pepper, as needed. (This recipe makes enough to coat one pound of pasta.) Leftover sauce can be stored in an airtight container in the fridge for up to 5 days.

Nature's Amoxcillin

From Forgotten Home Apothecary 

2/3 c apple cider vinegar
1/2c fresh pineapple cut up (or I did frozen mango)
3 inch piece ginger (grated)
1 inch piece turmeric (or 1/2-3/4 t turmeric powder)
2-3 garlic cloves
1 medium onion (i do 1/4 of a onion)
1/4l emon or lime with peel, chopped
1 and 1/2T honey
1/8t cayenne
pinch of black pepper

Put all ingredients in blender.

Take a shot glass of Amoxicillin before meals to help digestion and boost immunity.

Oriental & Asian Chicken Salad

2 Chicken breasts cooked and sliced
1/2 head sliced green cabbage, if you want add romaine lettuce, red cabbage really looks beautiful
1/2c toasted almonds (425 roast for 7-12 min)
4 green onions
shredded carrot and/or broccoli

1 pkg of ramen noodles (425 roast for 3-5min)
1/4c sunflower seeds (425 roast for 7-12 min)
Optional- lo mein noodles

Dressing-
3 T vinegar (a mixture of both rice vinegar and/or apple cider)
1/2c oil (olive oil and/or sesame oil)
1/4t pepper
1 ramen season packet
Optional- 1/2t fish sauce

1. Prepare the dressing: In a small bowl or large measuring cup- vinegar,oil, pepper and season packet. Taste and add more salt as desired
2. In a large mixing bowl, toss the romaine, red cabbage, and carrots. Arrange the chicken tenders on top. Drizzle with the dressing. Sprinkle with the chow mein noodles, almonds, and green onion. Enjoy immediately or prepare everything and keep separate until ready to serve. The dressing wilts the cabbage and ramen noodles and lettuce quick.
3. In a pan over medium heat or in oven warm up vegetable oil.  Crush the Top Ramen noodles  (without flavor packets) and cook until slightly brown. 
4. Sometimes I mix the cabbage, carrots, green onions with the dressing, let sit in fridge. Then leave out the chicken, ramen, lo mein noodles, nuts/seeds till right before serving.
5. DELICIOUS!!!

serve with Lisa Morby's Pad Thai

Teriyaki sauce

Never buy Teriyaki sauce in a bottle again!

Author: Daily DIY Life

Ingredients

• 1 TBS corn starch
• 1 TBS water
• ½ Cup. sugar
• ½ Cup soy sauce
• ¼ Cup apple cider vinegar
• ½ tsp ground ginger
• 1 garlic clove, minced
• ⅛ tsp. black pepper
• 3 whole chopped green onions

Instructions

1. Combine all the ingredients in a medium saucepan. Using a whisk, give it a stir. Be sure to scrape the bottom so all of the corn starch and sugar aren't sticking. mix it well with your whisk.
2. Bring to a low boil. Continue to boil until the sauce thickens. This happens kind of fast once it reaches a boil. So stir it constantly.
3. Remove from heat and let it cool.
4. If you wish to use this as a marinade, add the juice of a half a lemon. (acid helps break down the fats in your meat)

Serve with chopped green onions

Can double recipe and combine with chicken and freeze for future dinners

Vegan Cream Cheese frosting

Detoxinista

• 1 large Hannah sweet potato (white flesh)
• 1/2 cup maple syrup (at room temperature)
• 6 tablespoons coconut oil (melted)
• 2-4 tablespoons water
• 1 teaspoon fresh lemon juice
• 1 teaspoon apple cider vinegar
• 1/8 teaspoon salt

Instructions

1. To prepare the sweet potato, peel and cut it into 1-inch chunks. In a pot fitted with a steamer basket, bring 1-inch of water to a boil and steam the potato chunks until fork-tender, about 10-15 minutes. 
2. Transfer the steamed potato chunks into a 1-cup measuring cup and mash them with a fork to tightly pack the cup all the way to the top. (Reserve any remaining sweet potato for a future smoothie or salad topper.)
3. Transfer the mashed sweet potato to a blender, and add in the maple syrup, coconut oil, 2 tablespoons of water, lemon juice, apple cider vinegar, and salt. Blend until silky smooth.
4. If the mixture isn't blending well, add more water 1-2 tablespoons at a time until very smooth. Be careful not to add too much water or the frosting will be too runny. Once smooth, transfer the frosting to an airtight container to store in the fridge. 
5. This frosting will thicken overnight and can be spread over your favorite cakes, bars, or cookies. Be sure to keep the frosting refrigerated for best texture, though it can sit out at room temperature for several hours for serving. It should last up to a week when stored in the fridge.

RANCH DRESSING

TWO RECIPES

One Lovely Life
This recipe uses mayo

• 1 cup mayonnaise (see above or substitute your favorite recipe)
• 1/4 cup coconut milk
• 1 tsp apple cider vinegar
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 Tbsp fresh dill or 1 tsp dried dill
• salt and pepper, to taste.

1. For every 1 cup of mayonnaise (the recipe above will yield the right amount), add 3 Tbsp coconut milk, cider vinegar, onion and garlic powders, and dill. Stir to mix well. Add additional coconut milk as needed to thin the mixture (it will naturally thicken somewhat in the refrigerator). Taste and add salt and pepper as desired.
2. Ranch dressing will keep 1 week covered in the refrigerator.

Moms Can Be Fit

This one uses avocado oil and an egg

Ingredients

• 1 cup avocado oil
• 1 egg
• 1/2 cup coconut milk, I use canned, full fat
• 2 Tbsp red wine vinegar (or apple cider vinegar)
• 1 Tbsp fresh squeezed lemon juice
• 1 tsp sea salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• Large handful fresh herbs (my favorite is TON of fresh dill)

Instructions

1. Add all of the ingredients to a glass jar (I like to use a wide-mouthed mason jar).
2. Using an immersion blender, blend from the bottom of the jar and go up!
3. Dressing will keep for 7 days in refrigerator.

Meatloaf

• Food and AllRecipes
• 
  
• 1 1⁄2 lbs ground beef (ground shoulder roast is good)
• 1 slice of chopped bread, or croutons, or 7 crackers, or oatmeal
• 1 slice bread (broken or chopped finely or 7 crackers)
• 1 egg
• 1  onion finely chopped and sauteed
• 1 teaspoon table salt
• 1⁄4 teaspoon black pepper
• 4 tablespoons ketchup
• 1 Tbsp. Worcestershire sauce
• 2 cloves of garlic
• 2 T parsley
• 1/2t sage, basil, oregano (or dry onion mix)
• 1⁄2-2⁄3 cup whole milk or 1⁄2-2⁄3 cuphalf-and-half
• 
  
• Sauce
• 4 tablespoons apple cider vinegar
• 2 -4 tablespoons dark brown sugar, packed firm (to taste)
• 1⁄2 cup ketchup

1. This can be prepared and sitting in the fridge for 2 days before it is cooked.
2. Combine meat loaf ingredients and place into a loaf baking dish. Smooth out top.  Sauce: Combine sauce ingredients and pour on top and sides of meatloaf. Bake at 350°F about 1 hour to 1 hour 15 minutes or until done.
3. OR
    This can be cooked in the crockpot, line with strips of aluminum foil coming up sides of crock. and spray with oil. Cover and cook on low for 6 hours or high for 3 hours.

1. *The addition of 1 or 2 teaspoons of Kitchen Bouquet® makes this recipe very good. **Recipe should be"plump" from the addition of the milk or Half & Half.  It should NOT be runny.

Broccoli Salad

Food.

55 cups broccoli florets, cut into 1/2-inch pieces
1 cup sunflower seeds ( I like to toast the seeds on the stove top for 5min)
3⁄4 cup dried sweetened cranberries

DRESSING
 1/2 cup mayonnaise and 1/2c plain yogurt
1⁄4 cup sugar
2 tablespoons apple cider vinegar
1⁄2 teaspoon salt
1⁄4 teaspoon pepper

1. Combine all salad ingredients in a large mixing bowl and mix well.
2. Combine dressing ingredients in a small mixing bowl.
3. Mix until thoroughly combined using a fork or wire whisk.
4. Add dressing to salad and mix well.
5. Refrigerate 1 hour.

Hair and Apple Cider Vinegar and Baking soda

SHAMPOOING    From MindBody

In a bowl or cup combine- Baking Soda wash
1-2T baking soda
1/4c water

Pour on hair and mostly work it into the whole scalp.  It feels a little sandy , slightly abrasive, and weird.  But also good, b/c it is scraping off the dead skin. Not what your used to with the foaming action of shampoo.

CONDITIONING    from- Coconuts

ACV hair rinse and condition
In a bowl or cup combine-
2-4 tbsp raw, unfiltered apple cider vinegar
16 oz water
Add a 7 drops of lavender essential oil 

I poured this on my head and my hair actually felt more tangily and stringy in the shower.  I thought this isn't gona work for me. I let it sit for 1-2min, then rinsed it out. I wrapped my head in a towel and got dressed.  Then my kids came home and started the do the school ritual (papers, books, teachers dirty looks).  After 10min or so with my hair in the towel and the whirl wind of kid-ness calmed down, I took the towel off and brushed through my hair.  There definitely were some tangles but were brushed away.  My hair does feel clean and surprisingly soft.  I'm impressed.

Details-
Apparently ACV- exfoliates the scalp and hair, removal of dead skin cells and build up that can occur from sweat and/or conventional hair products. This improves the appearance of the hair, reduces itchiness, and allows for better styling.
Apple cider vinegar can bring relief because of its anti-viral, anti-fungal, and anti-bacterial properties. In addition to being antimicrobial – apple cider vinegar is also anti-inflammatory, which can counteract the skin inflammation that typically occurs with dandruff and a dry, flaky scalp.

Veggie and Pasta Salad

Cook pasta normally.  I had spaghetti noodles, but any noodles would work. Set aside.

Cut romaine lettuce
Drain mandarin oranges
Toast almonds 400 for 10-15min, be careful you don't want them to burn.  You can also toast them on the stove top on high with oil/butter, just keep an eye on them you don't want them to burn.

Put 2-3 cups of lettuce in a salad bowl, top with mandarin oranges, and almonds.
then add dressing :
2-3T of olive oil
1-2t of apple cider vinegar
1 t basil and/or poppyseeds
salt and pepper
dash of garlic powder

Mix the salad altogether then put a mound of noodles on each individual plate and top with the salad mixture.

Can add avocados

Sesame Ginger Salad dressing

Serves 10
1/2c honey
2T apple cider vinegar (or rice vinegar, or white wine vinegar)
1/2c- 1c olive oil
1-2t mustard
2T soy sauce
1t ginger
1-2t toasted sesame seeds
salt and pepper

Mix everything.  Put 1/4c of dressing in a small container to leave in cupboard, so it isn't solidified, for easy accessible use.  Put the rest in a container in the fridge.

Shelf life of dressings- Taste of Home
The "shelf life" of salad dressings varies somewhat. 
Generally, vinaigrettes can be kept refrigerated for up to 2 weeks. 
Dairy-based dressings, like buttermilk, and dressings made with fresh ingredients, like chopped onion, fresh herbs, tomato sauce and chopped hard-cooked egg, will keep up to 1 week.

Can also freeze- I received this recipe from the cook at the Bountiful Temple cafeteria.  But she made a half gallon at a time, so here is the big version:
Serves 100
2c sugar/honey
1 1/2c white vinegar
4 c oil
1/4c Dijon mustard
2/3c soy sauce
2T powdered ginger
1T dry mustard
1t celery seed
1T toasted sesame seeds
pink of salt.

Poppy Seed Salad Dressing

Poppy Seed Salad Dressing

The Kitchn

Makes 1 cup

1/4 cup Apple cider vinegar
1/4 cup sugar or honey
1 small shallot
1 to 1 1/2 tablespoons poppy seeds
1/2 teaspoon salt
1/2 teaspoon ground mustard
2 teaspoons mayonnaise, optional for a creamier dressing
1/2 cup olive oil, grapeseed oil, or a mix (See Recipe Note)

Whisk the white wine vinegar and sugar until the sugar is mostly dissolved (it's okay if there is still some undissolved sugar). Peel the shallot and grate it on a microplane or the smallest holes on a box grater directly into the bowl. Add the poppy seeds, salt, and ground mustard, and whisk to combine.

Whisking the dressing steadily, pour the olive oil into the dressing in a slow stream. Continue whisking until completely combined.

Transfer to a covered container and store in the fridge for several weeks. The dressing will separate as it sits; shake to recombine before using.

Recipe Notes

• Oil for the dressing: Olive oil will make a stronger-tasting dressing while grapeseed oil or another neutral-tasting vegetable oil will make a milder dressing. Personally, I like an equal mix of both.

Easy BBQ Sauce

I used for cooking little smokies, but my hubby would love it cooked with chicken.

From Cooks

1 can Campbell's condensed tomato soup
1/3 c. Worcestershire sauce
2 tbsp. vinegar
2 tbsp. packed brown sugar
1 sm. onion, chopped

In one quart saucepan, combine soup, Worcestershire sauce, vinegar, sugar and onion over medium heat. Heat to boiling. Reduce heat to low. Cook 10 minutes. Use to baste beef or chicken during broiling or grilling. Makes 1 3/4 cups sauce.

BBQ on the grill

French Onion Soup

Adapted from Two recipes Bonappetit and Foodnetwork

This process caramelizes the onions-
3 onions with oil and little butter
saute on medium for 40-60 min (stirring every 5-10min)

4 c water
1-2T chicken boullion
1T apple cider vinegar
Boil on high 5 min

Add thyme, bay leaves, parsley
garlic

Simmer 30 plus minutes

This link help to show how to  Carmelize onions

I served with salad and attempted homemade french bread recipes-  Steamy Kitchen and All recipes (need to practice that one more)