Three of my absolute favorite DIY products I use every day sit in my refrigerator… and I’m going to show them to you today. When I first started to become more aware of what I was putting in my body I started to change a few things. In all honesty I still had no idea where that road would lead. I started with Soy Milk substitues then learned about the hormone issues that can cause and switched to Almond. Next came the dangers of processed meat and I began buying the organic packaged meat in the chain grocery store I was shopping in. Then I learned there were hormones in the meat even though it was organic, so I started buying local, farm raised meat from a source I trusted. It’s amazing how the black hole of education swallows you up and the more you learn the more you feel like you have so much to learn! Lately I have started to take on making more of the products I use often in my kitchen instead of buying them off the shelf.
First on the list: Lemon Juice/Puree
I admit I was on the juicing bandwagon for a bit when it started to become popular… the only problem with juicing is that you end up with all the sugar and flavor leaving behind vital nutrients and fiber…
What you will need:
3 Lemons
1c Filtered Water
Apple Peeler
Knife
Cutting Board
Nutri Bullet (Or Comparable Blender)
1. Peel the lemons leaving as much of the pith (White part between the peel and the pulp) as possible.
2. Save your peels for stove top potpourri or cocktail garnish
3. Cut the lemons in half
4. Place in the blender
5. Add water
6. Blend until smooth
7. Seal in a glass jar and store in your refidgerator
Apple Cider Vinegar
I was pretty shocked how easy this one was! We use ACV in countless ways in our home… and every Sunday our family movie night dinner menu consists of air popped popcorn, cheese cubes and APPLES!
What you will need:
Apple Peels and Cores
Filtered Water
2T Local Raw Honey
Mason Jar
Paper Towel
Rubber Band
Fine Strainer
TIME – about 2 months worth
1. Place your apple scraps into the mason jar
2. Add enough filtered water to cover your apple scraps
3. Drizzle the honey over the top
4. Cover the jar with the paper towel and secure it with the rubber band
5. Let sit for 2 weeks
6. Strain out the apple scraps and return the liquid to the mason jar
7. Cover and let sit for 4-6 weeks stirring every once in a while
8. At 4 weeks start taste testing your vinegar until it has achieved the level of acidity you prefer
9. Store in a glass jar in your refrigerator
Bone Broth Salad Dressing
I LOVE vinaigrette dressing! This is an awesome and creative way to add your bone broth into your diet. I like to play with this recipe, and to be honest it’s a little different every time… I’m not known for using my measuring spoons often. In other words… make this concoction your own!
What you will need:
Bone Broth (any meat choice will do – although my preference is turkey)
Lemon Juice/Puree
Ginger (juiced or grated)
Apple Cider Vinegar
Olive Oil
Sea Salt
Black Pepper
Local Raw Honey
1. Use equal parts of bone broth, ACV and Olive Oil (you can make it for one use or by the jar for easy accesss)
2. For a mason jar sized batch I use 3T Lemon Juice Puree, 1T Ginger Puree (I pre-blend my ginger the same way I do my lemons)
3. Salt, Pepper and Honey to taste
WHERE TO BUY:
