Green Smoothie Template

*Super great, fast and easy way to get 15 servings of fruits and veggies in your diet, plus-kids LOVE them!

Makes 8 cups, you may want to half this recipe!

2 1/2 water
1/2 tsp stevia, or 1/4 c agave nectar or honey or sugar
1/4 whole lemon without seeds, or 1/4 c lemon juice
blend
3/4-1 lb raw washed greens added up till the 5 c. line (preferably spinach, kale or collards)
blend till smooth
1-2 bananas
1-2 c frozen mixed berries
any other fruits till you hit the 8 c. line
blend till smooth and blend in ice

*Optional subsitute some yogurt for some fruit.

*Banana's make it creamier, berries make it turn purple instead of green, and pears are a great too.

*Spinach, kale and collards are sweet and mild and the smoothie will take on the taste of the berries. you will never know you are eating greens!

*Makes great home made popsicles! And its a great way to use up fruits and veggies in the garden!

*1 adult serving = 1 quart or 4 c. = 15 servings of fruit and veggies!
1 child serving = 1 pint or 2 c. = 15 servings of fruit and veggies for a child!

whole wheat pita bread

2 Tbsp or 2 packages active dry yeast
2 cups warm water (110 degrees to 115 degrees), divided
1/2 teaspoon honey
1/4 cup olive or vegetable oil
1 tablespoon salt
2 1/2 c. whole wheat flour
2 1/2 c. white flour
all-purpose flour


In a mixing bowl, dissolve yeast in 1/2 cup warm water. Add honey; let stand for 5 minutes. Add the oil, salt and remaining water; mix well. Stir in enough whole wheat flour and white flour to form a soft dough. Turn onto a surface dusted with all-purpose flour; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. Divide into 12 balls and flated very thin. (They will puff up quite a bit). Bake at 475 degrees F for 8-10 minutes or until browned. Remove from pans to wire racks to cool. To serve, cut in half an split open. Stuff with fillings of your choice.

Or cook on a griddle about 8 minutes, turning once. Will need to flaten.

*White sugar can be substituted for the honey.

Black olives
carrots
cream cheese
toothpicks

Black olives for the head and body. Carrots as the beak, and a slice of carrot with a wedge cut out for the feet. and cream cheese stuffed in the body olive with a wedge cut out.

From allrecipes.com

Mango Rasberry pizza

CRUST
1 cup flour
1/4 cup powdered sugar
8 tbsp.margarine
FILLING
8 oz. cream cheese
1/2 cup sugar
3 - 4 large mangos, peeled and sliced
GLAZE
1 cup crushed raspberries (frozen work great)
1/2 cup water
3/4 cup sugar
2 tsp. cornstarch
Directions
To make crust; mix together flour, powdered sugar and margarine. Press into a large pizza pan and bake at 350 degrees for 10 minutes. Mix filling; cream cheese and sugar and spread over warm crust. Peel and slice fruit and place on filling. In saucepan mix glaze of crushed berries with water, sugar and cornstarch. Over medium heat, cook and stir until thickened and bubbly. Pour glaze over fruit. Chill or serve warm.

We recently received a lot of large mangos from a local co-op this one sounded really yummy!

Wheat thins

1 3/4 c. whole wheat flour
3/4 tsp salt
1 1/2 c. flour
1/3 c. shortening
1 c water
1 tsp sugar
/14 tsp garlic powder

Mix dry ingredients together. Cut in shortening and add water to mixture. Knead as little as possible to make a somewhat smooth dough. Roll very thin on a cookie sheet. Score with a knife into a desired size. Prick each cracker a few times with a fork. Sprinkle dough lightly with salt or onion salt. Bake at 350 degrees until light brown and crisp, about 30 minutes. Let cool and break apart at the scores.

Tamale Pie

1 lb. hamburger or 1 can of ground beef
1 onion chopped or sub. dried onion
1 15oz can tomaties
1 12oz can corn, drained
1 Tbsp. sugar
2-3 tsp chili powder
1 1/2 c. cold milk (if using dry milk, reconsititute)
1 c. chopped green pepper (optional)
1 clove garlic, minced or sub. powdered garlic
1 6oz can tomato paste
1 15oz can olives (optional)
1 tsp salt, dash of pepper
1 1/2 c sharp cheese, grated
1/2 c. yellow corn meal
1 Tbsp. butter (powdered is ok)


Brown ground beef, green pepper, onion and garlic together. Drain the fat and add tomatoes, tomato paste, corn, olives, sugar, salt, chili powder, and pepper.

Simmer 20 minutes until thick. Add cheese and stir until melted. Pour into 9x13 inch baking dish.

Make corn meal topping by heating milk in double boiler; add 1/2 tsp salt and slowly stir in corn meal. Cook and stir until thick (about 20 min). Add butter and spread over top of meat mixture. Bake at 375 degrees F for 40 min.

Serves 8-10


*This can be made using only food storage/canned items. Substitute fresh or frozen ground beef for 1 15oz can of ground beef, and use dried onions, powdered garlic, powdered milk reconsituted, powdered cheese and powdered butter (do not try to rehydrate the butter) and omit fresh pepper.

Stuffed Bell Peppers

Ingredients

6 large bell peppers

1 lb ground beef

2 tablespoons finely chopped onions
1 cup cooked rice (measured dry, before cooking)
1 teaspoon salt

1 clove garlic, finely chopped
1 {15 oz} can tomato sauce {I use a can of diced tomatoes instead.}
3/4 cup shredded mozzarella cheese

Directions

Cut thin slice from stem end of each pepper. Remove seeds and membranes; rinse. Cook peppers in enough boiling water to cover for 5 minutes; drain.
Cook ground beef and onion in a skillet, stirring frequently, until beef is browned; drain. Stir in salt, garlic, cooked rice, and tomatoes or 1 cup of the tomato sauce. Heat through.

Stuff each pepper with hamburger mixture; stand upright in baking dish. Cover with foil; cook in 350 degree F oven for 45 minutes. Uncover; cook 15 minutes longer. Remove from oven and sprinkle with shredded mozzarella cheese.

*For an even healthier/money saving version use less meat and more rice or substitute the meat for brown rice. or use chicken

1 Point Pumpkin Chocolate Chip Cookies

1 Large can pumpkin
2 boxes spice cake mix
2 - 3 c chocolate chips

Mix can of pumpkin with 2 spice cake mixes (can use Kitchenaid or beaters). Stir in chocolate chips. Drop by rounded teaspoon onto cookie sheet. Bake at 350 degrees for 8-10 minutes.

This recipe makes about 4-5 dozen, so half it if you want.

Glace' Icing

1 lb powdered sugar (about 3 3/4 cups)
1/4 c + 2 T whole milk (low-fat actually works, but use whole if you can)
1/4 c + 2 T light corn syrup
1 t extract (almond or vanilla)

With a whisk, combine sugar and milk until smooth (no lumps). Then stir in corn syrup and extract.

You will use this same recipe for both glazing and piping.

To prepare the icing for piping, you just add more powdered sugar. Just eyeball it. You can't really mess it up because if it's too thick, you just add more milk and if it's too thin, you add more powdered sugar.

Add food coloring and get creative.

Recipe from ourbestbites.com

Cream Cheese Brownies

Mix together:
2 brownie mixes
6 eggs
1/2 c water

Spread mixture into a greased jelly roll pan.

Beat together:
1 package of cream cheese (8 oz.)
1 egg
1/2 c sugar
1 c mini chocolate chips

Dab cream cheese mixture on top of brownie mixture. Swirl in with a knife. Bake at 350 degrees for 30 minutes (or until a toothpick comes out clean).

The Best Multi-Purpose Cookie Dough Ever

1 c butter, softened
1 c dark brown sugar
1/2 c white sugar
2 eggs
2 t vanilla
1 t baking soda
3 c flour
2 1/2 c of your favorite addition (chocolate chips, M&Ms, etc.)

Cream together butter, dark brown sugar and white sugar. Add eggs and vanilla. Mix in baking soda and flour. If you are making one kind of cookie, add 2 1/2 cups of your favorite addition. If you are making two different kinds of cookies, split the dough in half. Mix in 1 1/4 cups of your favorite addition to one-half of the dough, and then mix 1 1/4 cups of your other favorite addition to the other half of the cookie dough.

Bake at 315 degrees for 17-19 minutes.

Another great option is white chocolate chip, cranberry, macadamia nut cookies. Instead of 2 1/2 of your favorite addition, add 1 1/2 cups white chocolate chips, 1 1/2 cups craisins, and 3/4 cups macadamia nuts to the dough.

I sampled these cookies this week at a Relief Society cooking class and they taste just like the cookies at Kneaders or Mrs. Fields. They are really good!

Orange Glazed Rolls

Rolls:
3 dozen Rhodes roll dough (or roll dough of your choice)

Orange Filling:
4 T melted butter
1 c sugar
4 T orange rind (requires 2 oranges)

Orange Glaze:
1 c sour cream
1 1/2 c sugar
4 T orange juice

When roll dough is thawed, but still cold, flatten out the rolls. Place about 1 teaspoon of the orange filling in the center of the roll dough. Folt the dough in half, and squeeze together at the top. Place on pan, cover, and let rise until double. When the rolls have doubled, cook as directed on roll package (usually 350 degrees for 15-20 minutes).

Mix glaze ingredients in a small saucepan and boil for 3 minutes, stirring constantly. Spread glaze, as desired, over hot rolls.

I sampled these this week at a Relief Society cooking class and they were fabulous!

Emily's Granola

Stir together the above ingredients.
#10 can or the tall slender container (2 lbs 10 oz) of oats
1 and 1/2 c. whole wheat flour
1/4 c. wheat germ
1/4 c. milled or whole flaxseed

In a seperate bowl:
1 and 1/2 c. brown sugar
3/4 c. veggie oil
Mix and microwave for 1 minute. Stir in 1 Tbsp. vanilla.

Pour into oat mizture adding 1/4 c. water at a time tilll all is slightly moistened. Spread mixture into 2 large cookie sheets. Bake at 350 degrees for 10-15 minutes. Take out and turn and rotate the middle oats to the outside so it will bake evenly. Bake another 10-15 minutes.

*This recipe has more flour to make it much more "clumpy" than sue's granola. Makes a perfect snack with or without milk. Makes almost two full cans.

*optional good mix-ins*
1/2 c. craisins and 1/2 c. almond slivers: add almonds at the beginning with the oats. Add the craisins after you are done baking.

1/4 c. craisins and 1/4 c. dried blueberries: add after you are done baking.

"almond joy flavor" 1/2 c. coconut, 1/2 c. almonds, 1/4-1/2 c. chocolate chips. Add coconut and almonds at the beginning with the oats. Add the chocolate chips after you are done baking while the oats are still warm.

"Pina colada" 1/2 c. coconut, 1/2 c. dried pinapple. Add coconut at the beginning with the oats. Add the pinapple after you are done baking.

I like mixing mine with 1 Tbsp of natural peanut butter just before I eat it.

Sue's Granola

Stir together the above ingredients.
#10 can or the tall slender container (2 lbs 10 oz) of oats
1/2 c. whole wheat flour
1/2 c. almonds chopped
1 c. coconut
1/4 c. wheat germ

In a seperate bowl:
1/2 c. honey
1/2 c. brown sugar (you can substitute 1 c. brown sugar if you don't have honey)
1/2 c. veggie oil
Mix and microwave for 1 minute. Stir in 1 Tbsp. vanilla.

Pour into oat mizture adding 1/4 c. water at a time tilll all is slightly moistened. Spread mixture into 2 large cookie sheets. Bake at 350 degrees for 10-15 minutes. Take out and turn and rotate the middle oats to the outside so it will bake evenly. Bake another 10-15 minutes.

Dish Detergent

2 C. Baking soda
2 C. Borax

optional:
Tang maybe 2 Tbsp for citrus smell, and to get rust/spots out

Mix well and use 1-2 Tbs depending on how much your dishwasher may hold.

Works really well!

Cost = .02 cents per load

From Extraordinary uses for ordinary things Book

Lentil-Rice Casserole

3 cups chicken broth or use water and 1 tablespoon vegetable seasoning
3/4 cup lentils uncooked
1/2 cup brown rice uncooked
3/4 cup chopped fresh onion
1/2 teaspoon sweet basil
1/4 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon garlic powder

Blend all ingredients together in a casserole dish and bake 1 1/2 hours at 350 degrees. If desired top with shredded cheddar cheese during the last 20 minutes

*packed with protein, and antioxidents (in the spices) and it tastes better than you would think!

Homemade Liquid Laundry Detergent

5 gallons of hot water
1 Fels-Naptha Soap Bar
1 c. washing soda (not baking soda but washing soda)
1/2 c. borax

Directions:
Grate soap into a saucepan with 4 c. (out of the 5 gallons) of hot water and dissolve over med-high heat.
Fill a 5 gallon bucket 1/2 full of hot tap water and add melted soap, borax, and washing soda. Stir until dissolved. (Stir it very well)
Fill bucket to the top with more hot water.
Stir, and cover and let sit over night. It will thicken.

*Optional 10-15 drops of essential oil (lavendar, rosemary, etc.) Stir this in just before you cover. Or fragrance oil works too. You can actually get tide, or clean linen fragrance oils online for pretty inexpensive or try walmart.

*Makes 5 gallons. Top loaders use 1/4 cup per load (Approx. 180 loads)-Front Load Machines- 1/8 Cup per load (Approx. 640 loads). If you have the extra large top loaders you will need to use more, or add a little more soda and borax.

The cost for supplies is initially: 1 box of borax about $2.50, 1 box of Washing soda about $3.10, 1 Bar of Fels Naptha $1.09. There’s enough borax to make about 25 Gallons in one box, and the washing soda to make about 25 gallons also.
The total cost per batch is: Borax: $.50, Washing Soda $.60, Fels Naptha $1.09. for a total of $2.19 for 5 Gallons which makes enough for about 180 loads so less than $0.02 per load.

This works great for your 1 year supply because you can store it dry. For example, our family would only have to store 1 box of Borax and one box of washing soda and 3 bars of the Fels Naptha. (Assuming you can get clean water).

Tomato Carrot Spice Cake

Serves: 16
Ingredients:
2 3/4 cup all-purpose flour
1 tablespoon baking soda
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
4 eggs
1 can (10 3/4 ounces) Condensed Tomato Soup
3/4 cup vegetable oil
1 3/4 cup sugar
1 teaspoon vanilla extract
3 large carrots, finely shredded (about 3 cups)
1 cup golden raisins
1/2 cup walnuts, chopped
1 cup heavy cream
2 teaspoon grated orange peel
2 tablespoon orange-flavoring

Directions:
Heat the oven to 350°F. Grease a 12-cup fluted tube cake pan. Mix the flour, baking soda, cinnamon, nutmeg and salt in a 2-quart bowl. Beat the eggs with a fork or wire whisk in another 2-quart bowl. Beat in the soup, oil, sugar and vanilla. Stir in the carrots. Add the soup mixture to the flour mixture, stirring just to moisten. Fold in the raisins and nuts. Spoon the batter into the prepared pan. Bake for 1 hour or until a toothpick inserted comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely on the wire rack. Mix the cream, orange peel and liqueur in a 1-quart bowl. Beat with mixer at high speed until stiff. Serve with the cake.

*Great way to use up tomato soup cans from a case lot sale. From krazycouponlady.blogspot.com

Tomato Soup Spice Cakes

1 box (about 18 ounces) spice cake mix
1 can (10 3/4 ounces) Condensed Tomato Soup
1/2 cup water
2 eggs
Cream Cheese Frosting

Directions:Heat the oven to 350°F. Place liners into 24 (2 1/2-inch) muffin-pan cups. Combine the cake mix, soup, water and eggs in a large bowl and mix according to the package directions. Spoon the batter into the muffin-pan cups. Bake for 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool in the pans on wire racks for 10 minutes. Remove the cupcakes from the pans and let cool completely. Frost with your favorite cream cheese frosting. After frosting, you can sprinkle the cupcakes with toasted chopped pecans or walnuts.

*Great way to use up tomato soup cans from a case lot sale. From krazycouponlady.blogspot.com

Hummus

2 tsp minced garlic (about 2 cloves)
1 can garbanzo beans
4 tsp olive oil
4 tsp lemon juice
½ tsp salt

Puree all ingredients in a blender. Add liquid for consistency desired. Serve with pita bread or fresh veggies.

(Source: http://extension.usu.edu/duchesne/files/uploads/FCS/Cooking%20with%20Food%20Storage/dry%20beans_plus.pdf)

Italian Zucchini Crescent Pie

4 cups thinly sliced unpeeled zucchini
1 cup chopped onion
1/2 cup butter or margarine
1/2 cup chopped parsley (or 2 tablespoons parsley flakes)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder (or 1 clove garlic crushed)
1/4 teaspoon basil leaves (or 1 teaspoon fresh basil chopped)
1/4 teaspoon oregano
2 teaspoons prepared mustard
2 eggs well beaten
8 ounces (2 cups) Muenster or Mozzarella cheese, grated
8 ounces Pillsbury Crescent Rolls

Saute onion and zucchini in butter until tender. Combine eggs and cheese. Add zucchini mixture and spices and mix well.

Make pie crust out of dinner rolls in 10-inch pie plate. Fill crust. Bake at 375 degrees F. for 18 to 20 minutes. (Serves 6.)

For hors d'oeurves - use 1 1/2 - 2 cans rolls on cookie sheet, follow other directions.

(Source: L. Bodily)

Zucchini Casserole

2 pounds zucchini, sliced (6 cups)
1/4 cup chopped or sliced onion
1 can (about 10 ounces) condensed cream of chicken soup
1 cup sour cream
1 cup shredded carrots
1 package (8 ounces) herb-seasoned stuffing mix
1/2 cup (1 stick) butter or margarine, melted

Cook zucchini and onion in boiling salted water for 5 minutes. Drain. Combine soup and sour cream. Stir in carrots; fold in drained squash and onion.

Combine stuffing mix and butter. Spread half of stuffing on bottom of baking dish. Spoon vegetable mixture on top, and sprinkle remaining stuffing over vegetables. Bake 25 to 30 minutes at 350 degrees F. (6 servings)

(Source: The Mormon Family Cook Book - Helen Thackeray, Beth Nelms Brown, Maurine Hegsted, , pg. 43)

Chocolate Butter Cream Frosting

2 tablespoons butter or margarine, room temperature
2 cups confectioners' sugar
1/8 teaspoon salt
1 square (1 oz.) unsweetened chocolate, melted
1 teaspoon vanilla
2 tablespoons warm cream or evaporated milk

In small mixing bowl cream butter. Add confectioners' sugar, salt, melted chocolate, vanilla and enough warm cream to make of spreadable consistency.

NOTE: For rich, more satiny icing increase butter to 1/4 cup (1/2 stick).

(Source: Mormon Country Cooking - Winnifred Jardine, pg. 263)

Butter Cream Frosting

Frosts 10-inch tube cake.

1/4 cup (1/2 stick) butter or margarine
3 1/2 cups (1 lb.) confectioners' sugar
1/4 teaspoon salt
1 teaspoon vanilla
4 tablespoons cream or evaporated milk

In mixing bowl cream butter. Add confectioners' sugar, salt, vanilla and cream. Beat until smooth and of spreading consistency. If necessary, thin with additional cream.

(Source: Mormon Country Cooking - Winnifred Jardine, pg. 266-267)

Chocolate Zucchini Country Cake

3/4 cup (1 1/2 sticks) butter or margarine
2 cups sugar
3 eggs
2 1/2 cups flour, stirred and measured
1 teaspoon salt
2 teaspoons cinnamon
2 1/2 teaspoons baking powder
1/2 teaspoon soda
1/3 cup cocoa
1/2 cup milk
2 teaspoons vanilla
2 cups peeled or unpeeled zucchini, grated
1 cup nuts, broken

Prepare 10-inch tube pan by lining bottom of pan with waxed paper, then greasing paper and dusting with flour. Cream together butter and sugar. Add eggs; beat well. Sift together dry ingredients and add to batter alternately with combined milk, vanilla and grated zucchini. Beat well. Stir in nuts. Bake at 350 degrees F. for 1 hour. If desired, drizzle with Butter Cream Frosting or Chocolate Butter Cream Frosting.

NOTE: Coconut or grated orange rind may be added to batter before baking.

(Source: Mormon Country Cooking - Winnifred Jardine, pg. 266)

Zucchini Drop Cookies

1/2 cup (1 stick) butter or margarine
1 cup sugar
1 egg, beaten
2 cups flour, stirred and measured
1/2 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1 cup zucchini, grated
1 cup raisins
1 cup nuts, chopped

Cream together butter, sugar and beaten egg on high speed for 5 minutes. Sift together flour, salt, soda and spices; stir into batter. Add zucchini; mix well. Stir in raisins and nuts. Drop by heaping teaspoonfuls onto greased cookie sheet. Bake at 350 degrees F. for 12 to 15 minutes. Makes 3 dozen.

(Source: Mormon Country Cooking - Winnifred Jardine, pg. 290)

Baked Stuffed Zucchini

4 medium zucchini squash
6 slices day-old bread
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon crushed dried leaf thyme or sage
1/3 cup chopped onion
1 egg, beaten
2 tablespoons butter or margarine, melted
1 cup (4 ounces) shredded Cheddar cheese

Wash squash; cut off both ends. Blanch in boiling salted water until tender but still firmly shaped, approximately 10 minutes. Remove, cool in cold water and drain. Halve lengthwise and scoop out flesh, leaving a thick enough edge to hold stuffing; set zucchini shells aside. Chop scooped-out zucchini; put into strainer to drain excess water. In food processor or blender, crumble bread. Toss with salt, pepper, thyme, onion, egg, butter or margarine, and squash meat; mix thoroughly. Place squash shells into well-oiled baking pan; fill with stuffing mixture. Top with shredded cheese. Bake at 375 degrees F. for 20 minutes or until tender and brown. Makes 4 servings, allowing 2 halves per serving.

Note: Any stuffing mixture may be used.

(Source: Managing Your Meals, A year's Worth of Menus, Shopping Lists, and Recipes for Delicious, Nutritious, and Economical Meals - Winnifred C. Jardine, pg. 189)

Egg-Fried Zucchini Crisps

3/4 pound (3 medium) zucchini
1/4 cup flour
1 egg
1/8 teaspoon salt
Butter, margarine, or bacon drippings
Soy sauce (optional)
Green onion, chopped (optional)

Wash and dry zucchini; slice off ends. Slice in 1/8-inch disks. Place flour on plate or in shallow bowl. Dip zucchini disks into flour; shake off excess. Beat egg and salt with a fork in a shallow bowl. Dip floured zucchini into beaten egg, and fry in a single layer in hot butter, turning once.

Serve plain or dipped into a mixture of soy sauce and green onions.

(Source: The Mormon Family Cook Book - Helen Thackeray, Beth Nelms Brown & Maurine Hegsted, pgs. 42,43)

Cole Slaw Supreme

4 cups finely shredded cabbage
1/4 cup sugar
1/4 teaspoon salt
1/8 teaspoon dry mustard
1/8 teaspoon pepper
1/2 cup evaporated milk
1/4 cup cider vinegar

Combine sugar, salt, dry mustard and pepper with evaporated milk in small bowl. Let stand for about 5 minutes, stirring occasionally to dissolve sugar. Gradually blend in cider vinegar, chill. Before serving pour chilled mixture over shredded cabbage and toss lightly. Serves 6 to 8.

Poppy Seed Dressing

Delicious served over Strawberry-Spinach Salad.

1/4 cup cider vinegar
1/3 cup sugar
2 teaspoons minced onion
1/4 teaspoon Worcestershire sauce
1/4 teaspoon paprika
1/2 cup olive or vegetable oil
2 teaspoons poppy seeds

Place all ingredients except poppy seeds in blender and mix well. Stir in poppy seeds. Keeps in the refrigerator up to 2 weeks.

flaxseed hair gel

1 c. spring water, or boiled water (to keep out impurities)
2 Tbsp flaxseed
2 drops essential oil for fragrance (optional, but avoid using the citris types-lemon, tangerine,lime etc-they are phototoxic when exposed to light within 12 of application)


*all optional:
a few drops of vitamin e moisture
2 Tbsp aloe vera juice for moisture,
1/4-1/2 t epsom salf-curl enhancer (
1/2 t. hemp oil or shea butter (makes it more of a cream than gel)
1/2 tsp honey or agave necter for hold and moisture
1/2 tsp beneficial oil (sweet almond oil, or apricot kernal oil for example)
1/4 tsp xanthan gum for added thickness

Combine water and flaxseed in a small pot over med heat and bring to a boil. stiring continuously wait till the white foam apears add keep stirring on heat for about another minute or two. Then take off heat and immediately pour into a bowl through fine strainer. you may need to stir in the strainer to get more out.
you can repeat this process using the same seeds and get more gel out. I did it 3 or 4 times with the same batch.
once the gel has cooled, stir in your Essential oil, and other mix in's a put the gel into a jar or squirt bottle. and put in the fridge till you are ready to use. without preservatives it lasts about a week or two in the fridge. But if you made more you can keep it in the freezer and unthaw the amount you need. takes about 6-8 minutes to make.

This stuff is really cheep to make. You can get flaxseed at a grocery store in bulk for .50 cent a pound or at a nature store. the higher the quality of seeds the more you can reuse them. It is great stuff but you will need to use about 2 oz. at at time. Fights the frizz, and has lasting hold and is very light in your hair. Many girls on naturallycurly.com swear by it. One of them sells it on etsy for 15$ for 8oz. good stuff and costs pennies to make.

*** read comments before you make it for tips

Extra Gentle yogurt mask

*Really good for sensitive skin. Gently softens and tones, use lowfat or nonfat yogurt.

1/4 c. yogurt
1/4 cucumber peeled

Blender yogurt and cucumber in a blender or food processor. pour in a bowl.
Wash face first and then place a warm washcloth over your face for a few minutes to open pores. Apply using a cotton pad- mask will be runny- all over face and neck avoiding eye area. Lay back and let it work for 10-15 min. Then rinse with warm water.*Use only once a week.

Strawberry Mask

* Strawberries have natural astringent qualities, and tighten and tone skin.
3-4 mashed strawberries. (frozen work too, just thaw)

Wash face first and then place a warm washcloth over your face for a few minutes to open pores. Apply to all over face and neck avoiding eye area. Lay back and let it work for 10-15 min. If mask is chunky, use washcloth to gently wipe off face, or shake into a garbage can to avoid clogging the sink. Then rinse with warm water.*Use only once a week.

Apple Mask

*All skin types. Softens and tones.

1/2 grated apple
1 tsp honey
1 tbsp uncooked regular oatmeal (grind in a food processor)

Combine all ingredients. Wash face first and then place a warm washcloth over your face for a few minutes to open pores. Lay back and apply all over face and neck avoiding eye area. let it work for 10-15 min. If mask is chunky, use washcloth to gently wipe off face, or shake into a garbage can to avoid clogging the sink. Then rinse with warm water.*Use only once a week.

Banana Honey Mask

*All skin types. Softens and moisturizes.

1 Ripe banana
1 Tbsp honey

Mash together.
Wash face first and then place a warm washcloth over your face for a few minutes to open pores. Apply to all over face and neck avoiding eye area. Lay back and let it work for 10-15 min. If mask is chunky, use washcloth to gently wipe off face, or shake into a garbage can to avoid clogging the sink. Then rinse with warm water.*Use only once a week.

Honey Souffle Mask

Tightens pours, and gently hydrates skin. Keep all raw egg from broken skin.

1 egg white
1 tsp honey
2 drops lavender essential oil (optional)

In a small bowl, beat the egg white until frothy and peaks form. Gently fold in honey and essential oil if using any.

Wash face first and then place a warm washcloth over your face for a few minutes to open pores. Apply to all over face and neck avoiding eye area. Lay back and let it work for 10-15 min. If mask is chunky, use washcloth to gently wipe off face, or shake into a garbage can to avoid clogging the sink. Then rinse with warm water.*Use only once a week.

Oatmeal Honey Mask

All skin types, helps soften, tone, moisturize and clears blackheads.

3 Tbs regular uncooked oatmeal grind to flour
2 Tbs Honey

Combine in a bowl.

Wash face first and then place a warm washcloth over your face for a few minutes to open pores. Apply to all over face and neck avoiding eye area. Lay back and let it work for 10-15 min. If mask is chunky, use washcloth to gently wipe off face, or shake into a garbage can to avoid clogging the sink. Then rinse with warm water.*Use only once a week.

Oatmeal Mask

All skin types, if skin is dry use whole milk or cream, otherwise use low fat or nonfat milk. Oatmeal will soften and tone your skin.

3 Tbsp regular, uncooked oatmeal. Grind to a flour.
2 Tbsp milk or cream (if your skin isn't too dry try powdered milk-add appropriate amount of water)

Combine ingredients.
*Use only once a week. Wash face first and then place a warm washcloth over your face for a few minutes to open pores. Apply to all over face and neck avoiding eye area. Lay back and let it work for 10-15 min. If mask is chunky, use washcloth to gently wipe off face, or shake into a garbage can to avoid clogging the sink. Then rinse with warm water.

Strawberry Almond Scrub

Strawberries have a natural astringent properties that tighten your pores, and leabve your face feeling toned and fresh.

2 tsp baking soda
1 tsp ground almonds
1 ripe strawberry (or you can use a frozen one just thaw it out)

Mix baking soda and ground almonds. slice a strawberry and mash it all together with a fork to make a paste. Apply to face, rub gently in circular motions avoiding eye area. Rinse with warm water.

Polishing Facial Scrub

Works with all skin types, safe to use every day. Reduces the size of pores. Leaves face soft and clean.

2-3 tsp. baking soda
a little water.

Pour baking soda into hand and make a paste with warm water. Apply to wet skin, rub gently in circular motions avoiding eye area. Rinse with warm water.

Cornmeal exfoliating scrub

Great gentle scrub. But use more than 2-3 times a week.

2-3 tsp of cornmeal
a little water

Pour cornmeal in your hands and add a little water. Stir together with your finger to make a paste. Apply to wet skin, rub gently in circular motions avoiding eye area. Rinse with warm water.

Lavender Mist (Hair and burns)

Lavender has cleansing properties, so it will make your hair smell good but will also give it a quick fix for cleaning and revitalizing. Lavender is really good for burns too (if they are not really serious). It takes away the pain from mild burns like sunburns and I use it when I burn myself cooking.

1/2 gallon water
5 drops pure (not synthetic) lavender essential oil
3 empty spray bottles

Fil a large pot with the water.
Cover, bring to a boil. Simmer for an hour to get rid of impurities, (check occationally to make sure it hasn't boiled away)
remove from heat, add lavender oil, stir and replace lid.
Let steep until cool, and pour into empty spritz bottles.

Spritz as need.

Revitalizing Hair Tonic

The potato-starch-peach combo strengthens and revitalizes damaged, dry or dull hair

3-4 medium potatoes
2 c. water
1 peach peeled

peel and wash potatoes and cut into chunks. add water and refrigerate overnight in a covered bowl. the next day, drain and save the water. (use the potatoes for dinner)
Puree the peach, then mix with the potato water.
apply the mixture to hair and comb through. Leave on for 20-30 minutes
Rinse with water and style as usual.

Deep Scalp Treatment (Hair)

This really exfoliates, and aids a dry, flaking scalp.

1 c. Heavy Cream (or reddi whip)

Pour into palms and then massage into scalp. Wait 5-10 min, then rinse well with cool water.

Home Clairifying Treatment (Hair)

This removes heavy product buildup and leaves hair clean and shiny.

1 Tbs Baking soda
1 c. warm water

Combine in a spray bottle and shake.
Wet condition and blot-dry hair as usual
Spray with mixture, and allow to sit a minute or so, then rinse with cool water.
Blot dry again and style as usual.

Deep Oil treatment (Hair)

This really nurishes the ends of your hair. Especially great in the winter.

1-3 teaspoons olive oil (amount depends on length of hair)
2-4 drops pure essential lavendar oil

Combine oils and apply to the ends of your hair and wrap hair with clear plastic wrap for 30 minutes. Rinse well with:

Lemon juice (amount of a large lemon) combined with usual amount of conditioner.

and then with water.

Deep Pack Chakra (Hair)

Great protein treatment to help strengthen and add life and bounce to your hair. If you have wavy or curly hair, it will help to strengthen your curl pattern. (but if you straighten you hair it will straighten easily)


1Tbsp powdered egg
1 Tbsp powdered milk
1/2 tsp honey (add a few drops of hot water to soften)
1 c pasta water (for added nutrients) or plain boiled water
3 Tbsp heavy cream (optional)

Combine first three ingredients to form a past and then add water. If using the cream add in last. pour over well rinsed (but not freshly shampooed) hair.

Make a turban out of clear plastic wrap, wrap hair and allow mixture to penetrate for 1 hour or more.

Rinse well and condition.

Re-hydration Formula

"Dehydration results from excessive loss of body fluids. dehydration may follow episodes of diarrhea, vomiting, prolonged fever, and any condition where there is a rapid and extreme loss of body fluid. Some signs of diarrhea include: frequent bowel movements that the person cannot control, watery stools, little urine or dark yellow urine, more than normal thirst, dry mouth and tongue, sunken fontanelle, sunken or dry eyes, fast, weak pulse, flushed/dry skin, skin that does not spring back immediately when pinched, lethargy, irritability or confusion. If someone has two or more of the signs of dehydration, it is important to restore fluids as soon as possible. a simple oral re-hydration solution can be made by mixing the following ingredients:"

1/4 teaspoon real salt
1/4 teaspoon no salt
1/4 teaspoon baking soda
2 1/2 teaspoons sugar
Mix into 4 cups water

Give the person small sips of the solution every five minutes, even if he vomits, until he begins to urinate normally. The drink can be given with fruit juices as a flavoring. The person may also drink green coconut water, thin vegetable soup/broth, or the water in which rice or barley has been cooked.

(Source: Storage Rocks)

Drop Sugar Cookies

These are quick and easy to make and can be made with ingredients from your food storage. Can use part whole wheat flour to make them healthier.

2 eggs, slightly beaten
2/3 cup salad oil
2 teaspoons vanilla
2-3 teaspoons grated lemon rind (optional)
3/4 cup sugar
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

Stir together eggs and oil. Add vanilla and grated lemon rind. Blend in sugar. Sift together flour, baking powder, and salt, and add to sugar mixture. Drop by teaspoonful 2 inches apart on ungreased cookie sheet. Flatten with the bottom of a glass that has been greased and dipped in sugar. Bake at 400 degrees F. for 8 to 10 minutes or until delicate brown around edges.

Yield 2 1/2 to 3 dozen

Easter Eggs

These are fun and easy to make using 100% food storage items! Oh, and did I mention that they're delicious?! Yep, very delicious!

MARSHMALLOW FILLED

Soften 2 envelopes of unflavored gelatin in 2 tablespoons of cold water. Add this mixture to 1 cup boiling water. Stir until dissolved. Put into a large mixing bowl and add 2 cups sugar, pinch of salt, and 1 1/2 teaspoons vanilla. Beat until thick like divinity, about 10 minutes. Put flour in bottom of 2 pans. Press an egg into flour to make mold. Fill molds with marshmallow mixture, let set. Dip eggs in melted chocolate. Pour chocolate on top. Let set.

FLAVORED FILLING

Dissolve 4 tablespoons Jell-o (any flavor) in 1 cup boiling water. Dissolve 2 envelopes gelatin in 4 tablespoons cold water. Then pour into jello water, add 2 cups sugar, pinch of salt and 1 teaspoon vanilla. Beat until thickens and forms soft peaks, consistency of whipped cream. Pour into flour mold, let set. Dip in melted chocolate. Pour chocolate on top. Let set.

(Source: Laurie M.)