Lemongrass Room Spray

Natural Cleaners

Natural cleaners to spruce up your home, including all-purpose cleaner, room spray and hand soap.

 

Lemongrass Room Spray

• 3 Tbsp. + 1 tsp. water
  
• 3 Tbsp. vodka
  
• 10 drops lemongrass essential oil (see Glossary)
  
• 4-oz. spray bottle

 

Grain Free Apple Dumplings

Grain Free Apple Dumplings

 

Author:

Kelly from Primally Inspired

Serves: Makes 3 apple dumplings

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Ingredients

For the Apple Dumplings:

• 3 small sweet apples, peeled and cored
• ½ cup coconut oil
• ½ cup milk of choice (I used THIS coconut milk)
• 1 lemon, juiced
• 1 teaspoon pure vanilla extract
• ½ teaspoon sea salt
• 2 tablespoons pure raw honey or pure maple syrup
• ½ cup arrowroot powder
• 1 egg
• ½ cup coconut flour

Filling per apple:

• 1 teaspoon pure raw honey or maple syrup
• 1 teaspoon butter or ghee
• two pinches of cinnamon
• pinch nutmeg
• optional: I prefer mine plain, but many people like to add a pinch of nuts or raisins

For the Sauce:

• 2 tablespoons butter or ghee
• 2 tablespoons milk of choice (I used THIS milk)
• ½ teaspoon cinnamon
• pinch of sea salt
• ½ teaspoon pure vanilla extract
• 2 tablespoons pure raw honey or pure maple syrup
• ½ teaspoon arrowroot powder

Instructions

1. Preheat oven to 350 degrees F.

Please follow all dough instructions extra carefully!

For the dough:

1. In a small saucepan, bring the coconut oil, milk, fresh lemon juice, vanilla and salt to a boil over medium high heat.
2. When it has a nice boil going on, remove from heat (IMPORTANT) and then add in the honey and arrowroot powder.
3. Stir for a minute until you have a gloopy mess and melted coconut oil at the bottom. At this point, you will probably be yelling at me that I screwed up the recipe, but I promise you, it's supposed to look like a big mess.
4. Let cool for a few minutes.
5. Once cool, add in the egg. Stir.
6. Add in the coconut flour. Stir until well combined.
7. Take the dough out of the pot and knead for a minute.
8. Divide dough into 3 separate balls.
9. Roll or press each dough ball into a 6 inch circle. Each circle should be about ¼ inch thick. Putting the dough on a silpat or parchment paper works really well, but the dough is very easy to work with and doesn't stick so any surface will work!
10. Place your cored and peeled apple in the middle of each dough circle.
11. Place 1 teaspoon of honey, 1 teaspoon butter and a pinch of cinnamon and nutmeg in each hollowed out core (you can add any nuts or raisins inside the hollowed core, if you wish)
12. Bring the dough up to the center of the apple until the apple is completely wrapped in the dough.
13. Put each apple in a lightly greased (with butter or coconut oil) baking dish.
14. Bake for 30 minutes or until dough is lightly browned on top.
15. Pour sauce all over the apples.
16. Bake for an additional 15-20 minutes. If the tops start to get too brown, lightly cover. Enjoy!

For the Sauce,

1. Bring the butter, milk, cinnamon, salt and vanilla to a simmer. Remove from heat and stir in honey and arrowroot until well mixed.

Homemade Ranch Seasoning Dip or Drssing

Homemade  Ranch Seasoning Powder  


1/2  cup buttermilk powder              
1 tablespoon Dried Parsley                                     
1  teaspoon onion flakes        
2 teaspoons onion powder     
2 teaspoons dried  dill         
3/4  teaspoon garlic powder      
1 teaspoon salt   
1/2 teaspoon black pepper                   
2 teaspoons dried chives         

Add plain yogurt for dip or salad dressing

Homemade Buttermilk Ranch Dressing - Huffington Post

Let us make one thing perfectly, perfectly clear: the house-made buttermilk dressing you may have been served at your last family-style, farm-to-table meal, over locally grown baby lettuces and herbs was ranch dressing. Straight up, American-comfort-food, arguably trashy ranch dressing. Please do not take this to mean that we do not like ranch dressing -- actually we don't like it, we love it.
Now that we've called ranch dressing what it is, let's move on to some real talk: you never have to buy a bottle of ranch dressing again. You never have to deal with the disappointment of it being too gloppy, or too sweet, or too salty or engage in the unique intellectual balancing act that occurs when you have to think about why a bottle of ranch dressing is shelf-stable. Why? Because we're about to give you the only ranch dressing recipe you'll ever need.
Once you've got this buttermilk dressing recipe (yep, you really use buttermilk, because it is the best) under your belt, you'll be covering lettuce in it, dipping crudité in it, dressing potato salad with it, etc. forever. Your friends will ask for the recipe. It's up to you whether you want to claim it as your own "secret recipe."
Homemade Buttermilk Ranch Dressing

• 1/2 - 3/4 cup well-shaken buttermilk
• 2-3 tablespoons sour cream
• 1-2 tablespoons mayonnaise
• 1 teaspoon finely chopped fresh tarragon, dill, parsley, chives or celery leaves (or a combination)
• 1 clove garlic, finely minced with a microplane grater
• 1/2 teaspoon dijon mustard
• few dashes Tabasco sauce (or hot sauce of your choice, but a little vinegar is what you're looking for)

Combine all ingredients into a mason jar (just trust us on this one). Shake like the Dickens. Forget you ever whisked salad dressing before. Open, taste, season to taste with salt and plenty of fresh black pepper. Seal, and shake again. Instant ranch dressing nirvana.
A few notes: if you can get real buttermilk, it will make this 100 times better. Same goes for Duke's mayonnaise. You'll begin to figure out whether you like this dressing to be runnier and more buttermilk-heavy, or thicker and more like a dip, and adjust the proportions accordingly. We've had amazing success grating lemon zest into this dressing, sprinkling in smoked paprika, etc. It is endlessly customizable. It will keep for a few days in the refrigerator, but be forewarned: the garlic will get more aggressive the longer it sits. 

The Only Ranch Dressing Recipe You Will Ever Need according to The Huffington Post

Mayo Recipe

Even though it is available ready-made in jars, tubs and tubes the flavour doesn’t compare to a homemade mayonnaise. It’s super easy to make and it’s healthier and you can make a lot of other sauces and dressings from there.

Ingredients:

• 1 Egg
• 1 cup of Canola oil {this measure is aproximate}
• 1 tsp of white vinegar
• 1 small garlic clove
• Pinch of salt
• Black Pepper

Directions

First of all, put the egg yolks into a blender, add the garlic, vinegar, salt and pepper. Mix well all of these together. Then, add a continuous thin drop of oil to the egg mixture and mix this in.
As silly as it may sound, the secret to a great mayonnaise is making sure to be pouring the oil in a very, VERY thin but steady stream, keeping the blender going all the time. Don’t worry, it won’t take all day long, because after a few minutes after you’ve added several drops of oil, the mixture will begin to thicken and go very stiff and lumpy. When all the oil has been added {it’s up to you if you add the whole cup or you can stop when the texture is good enough for you}, taste, adjust the flavouring by adding more vinegar, if desired, and season with a little more salt and black pepper to taste.
The homemade mayonnaise can be served at once or kept in the fridge for up to one day.