So simple! More creative homemade goodness for your family! Honey and mustard go together so beautifully and apple cider vinegar is considered a health elixir around here. We think you should have a ‘lil bit of apple cider vinegar every day!
- 1/2 cup extra virgin olive oil, first cold pressed
- 1/3 cup raw honey
- 1/4 cup prepared mustard
- 1/4 cup apple cider vinegar (Bragg’s is the best brand)
- Mix together, for a sweeter version, increase honey to taste
Want to do something great for the hearts of those you love? Have a handful of cashews! Cashews are known to do the body good! Nut consumption is reported to lower your risk of cardiovascular and coronary heart disease. Hooray for cashews!
- 1 cup sunflower, safflower or grapeseed oil (needs to be a mild oil with no strong flavor)
- 1/3 cup tamari sauce or nama shoyu (could substitute soy sauce)
- 1/3 cup organic apple cider vinegar (Bragg’s is our favorite brand)
- 1/3 cup water
- 2 handfuls raw cashews
- Blend in blender
Submitted by long time co-op fan, Kim M.Kim says “This lasts several weeks in my fridge. My daughter calls it “Mom’s Magical Dressing,” because she wouldn’t eat salad before she tried this dressing.”
Two of my daughters whipped this concoction up in a matter of minutes! Easy and homemade. Great for getting your immune system headed in a healthy direction with fresh lime juice and pressed garlic. Try added cayenne if you love a little hot jolt to make your salad hum!
- 3-4 organic limes (equal to least 1/2 cup lime juice)
- 4 tablespoons of mustard
- 2 cups of extra virgin olive oil or sunflower oil
- 3 minced/pressed garlic cloves (it’s gonna be STRONG in garlic flavor)
- Celtic sea salt and freshly ground pepper to taste (we use about 1/2 tsp of each)
- 4 tablespoons of apple cider vinegar
- Whisk together! Enjoy!
Cilantro is your friend! The next time you head out for Mexican or Thai food. .. enjoy some cilantro. You are doing your body a favor for sure. Cilantro is said to contain immune-boosting properties that help prevent urinary tract and fungal infections. Like other green leafy vegetables, cilantro is a source of iron and magnesium. When we get a bunch of cilantro, we snip the ends off and promptly put the cilantro in a small mason jar with water to extend the life of the herb. Then, we use cilantro in guacamole, beans, soup or salad and if there is any left, we make this tasty dressing!
- 1/4 cup raw unfiltered apple cider vinegar
- 1 cup extra virgin olive oil
- 1 cup fresh cilantro leaves and or stems
- 2 cloves garlic
- 2 tbsp. raw local honey
- Process in blender until smooth and creamy then refrigerate.
Navy beans with shredded carrots. Gotta try this one! We love love love this recipe especially because navy beans cook quicker than other beans. Fast is fun in our house!
- 2 ½ pounds dried beans (soaked over night – then drain and rinse the next morning)
- 2 TBL coconut oil in stock pot
- Add 1 chopped onion, sauté ’til translucent
- Add 2 garlic cloves, pressed or diced
- Cover generously with filtered water
- Add 2 TBS sea salt (add more if desired)
- Add 2 cups of shredded carrots just before serving
- Pepper to taste
- Cook on medium to high heat until you see a consistent boil.
- Lower heat and continue to cook for 1 hour or until beans are tender.
- Keep an eye on the water and add more as needed.
Kale is a hardy, dark leafy green vegetable that will last in salad form longer than a leafy green like romaine or greenleaf lettuce. It’s hard to see in this photo, but this is a very large rubbermaid bin full of sweet kale ready for the week. We used 4 bunches of kale and just increased the other ingredients to taste. Antioxidants, Vitamins A, K and C, folic acid, potassium, magnesium, fiber, etc.
- 1 head Kale, remove stems by tearing leaves off, then chop leaves very small or use scissors to cut into small pieces
- 1/4 cup organic extra virgin olive oil
- 1/4 cup raw honey
- 1 garlic clove, pressed/crushed
- 1/2 cup organic raisins
- Put all ingredients in a large bowl. Using clean hands massage all ingredients for five minutes to soften the kale and blend flavors together.
Why should I eat cabbage? Green cabbage is high in vitamin C and iron which make it a great food for people who suffer with anemia. Pregnant women also benefit from it’s high foliate content. Cabbage is rich in beta-carotene and in potassium. Even little ones love this slaw! Adapted from Moosewood Cookbook
2 1/2 cups finely shredded organic cabbage
1 cup grated organic carrots
1/2 cup diced organic red/green bell pepper (red makes this salad EXTRA beautiful)
Combine and set aside.
2 TBLS organic extra virgin olive oil
2 TBLS rice vinegar (I used raw apple cider b/c that is what I had)
1 TBL soy sauce (Nama Shoyu or Gluten Free Tamari)
2 tsp brown sugar (one good squirt of honey)
1/2 tsp grated fresh ginger root (or 1/4 tsp dried ginger root)
dash of Tabasco or pepper sauce (we used a 1/2 tsp of cayenne powder)
Wisk together and pour over slaw and toss well. Let set 10 to 15 minutes before serving.
Optional: 1 tablespoon toasted sesame seeds mixed in with dressing.
This particular combo is something Jim and I ate while we were in Russia, in between visits with our little ones. Every time I eat it, it reminds me of that special place and special time. After 3 trips over the big pond, we were home with three lovely children! This is a large batch – if you have a smaller family, just reduce everything down and enjoy!
- 4-6 organic cucumbers, diced
- 4-6 organic tomatoes, chopped
- 6 TBL. organic, extra virgin olive oil
- 2 tsp dried dill
- 2 tsp sea salt
- Mix together, chill and enjoy!
This was given to me years ago! Tried it for the first time for a family party. I made a huge batch that lasted several days and I didn’t have ginger of any kind on hand and it was still yummy! I hope you enjoy it, too! submitted by Lisa H., long time co-op hostess and adapted from Diabetic Cooking)
- 2 C. finely shredded green cabbage
- 1 C. finely shredded red cabbage
- 1 1/2 C. matchstick carrots (or shredded)
- 1/4 C. finely chopped green onions
- 3 Tbsp. lime juice
- 2 Tbsp. sugar
- 2 tsp. olive oil
- 1 1/2 tsp. grated fresh ginger (was out of this, so I used about 1/2 tsp. ground ginger)
- 1/8 tsp. salt
- 1/8 tsp. cayenne (optional – I recommend using them!)
- 2 Tbsp. chopped fresh cilantro
- In large bowl, combine all ingredients. Toss well. Let stand 10 minutes before serving. Yum!! 1 batch makes approximately 4, 1 cup servings.
Lovely and easy! Another raw dish that you can add to almost any meal!
- 2 1/2 cups grated carrots
- Mix together the following items:
- 3 tbs extra virgin olive oil
- 1 small garlic clove
- 1 tbs minced fresh cilantro (we have used up to 2 TBL dried cilantro for more cilantro flavor)
- 1/2 tsp sea salt
- 2 tbs fresh lemon juice
- pinch of cayenne
- Place the carrots in a serving bowl and set aside. In a blender, blend the remaining ingredients until smooth.
- Pour the dressing over the carrots and toss well.