After you read this post, I may be your new best friend. Pickling vegetables and waiting for weeks for it to be ready is for the birds! Who has time for that? Not me, and surely not you either! I have the simplest recipe that you can use with any veggie of your choosing. We have tried this recipe with many different veggies and our favorites have turned out to be carrots, green beans, and cauliflower. Nice sturdy vegetables that take on the flavors but don't get soggy. Let's get started!
In a medium saucepan, bring water, Apple Cider Vinegar and distilled white vinegar to a boil. Take off stove and let cool to room temperature. In the meantime, tightly pack a 1.5 or 2 quart mason jar with your desired vegetable or mixture of vegetables. Add in mustard seed, dill weed or Dill Vitality, and minced garlic. Once liquid has cooled, pour over vegetables and seal. Marinate in fridge for a minimum of 24 hours. Enjoy! Note: we've also done this with shredded red cabbage, but we eliminate the mustard seed, dill and minced garlic. We like ours very tangy, but if this is too much for you, adjust the vinegar to water ratio. You may like to use more water and less vinegar. Tweak it to fit your taste!
Tangy Tomatillo & Avocado Salsa
My husband was born and raised in Mexico, and his love for all things spicy and tangy grows with each passing year. Most salsas on the shelf are mediocre, and we weren’t crazy about the price we were paying for the better quality options, especially since we went through a jar like it was water. We knew with a little practice, we could make one that had the exact spice and tang that we wanted, and boy did we! This is my husband’s creation, and it is the bomb, if I may say so myself! High five to my man on this one! Allow yourself the pleasure of adding your oils to this recipe. It is a perfect recipe to play with because there is no baking involved and honestly, you can add more or less of any of the ingredients to fit your taste! Enjoy!
In large pot, boil tomatillos for about 5 minutes, then drain and set aside. In food processor, add all ingredients except tomatillos and avocado. Pulse until chopped finely, but still somewhat chunky. You don’t want it to be a paste. Empty into a bowl. For round two, add tomatillos into food processor and liquify. Then slightly pulse the avocado into the tomatillos keeping some chunks, if you like the texture like I do. Dump the tomatillo mixture into the bowl of herbs and peppers and mix thoroughly. Enjoy with everything! This is especially delicious over eggs in the morning. This will fill an 8x8 pyrex, so there is plenty to enjoy. We like to store it in mason jars in the fridge.
I absolutely LOVE avocados, but not in sweet recipes, at least until now. I've tried adding avocado to smoothies and did NOT like the texture because it became fluffy, so I was hesitant to try this recipe. Where did I get it? From the Costco magazine, of all places! My older daughter was reading through and tore it out because the picture looked decadent and scrumptious! I won't lie, I wasn't expecting much from this cake. Boy was I wrong!
Not only is it super simple (throw ingredients in food processor and blend), but there are not a lot of ingredients in this recipe. Win-win! Ready? Here we go:
For the cake:
2 large avocados, cut into large chunks (medium ripe preferred)
1 cup of raw, unfiltered honey
1 cup unsweetened cacao powder
1 cup almond flour
1 1/2 tsp vanilla extract (I used 3/4 tsp vanilla bean powder)
3/4 tsp baking soda
1/2 tsp salt
For the frosting:
1 large avocado, cut into large chunks (medium ripe preferred)
1/2 cup raw, unfiltered honey
1/2 cup unsweetened cacao powder
2 TB coconut oil
Preheat oven to 350 degrees F. Let's make the cake! In a food processor, add wet ingredients and process until smooth. In a separate bowl, combine all dry ingredients thoroughly, then pour into the food processor on top of the wet ingredients. Blend just until mixed. Pour into a 9 inch round cake pan that has been lightly coated with coconut oil. Bake for 35 minutes. Cool completely.
Prepare the frosting by blending all frosting ingredients in food processor until perfectly smooth. Chill at least 30 minutes, then spread on cooled cake.
You're done! This cake is rich, but not overly sweet. It satisfies the sweet tooth, but you don't feel heavy after eating it. I was very surprised that the texture is just like a regular cake. And the frosting is exactly what you're used to - thick and creamy! If I didn't tell you it was free of sugar and flour, you wouldn't know! Very little guilt with this baby!
This is where my creative side comes in. I love texture, even in cakes. You can take this cake and make it your own by adding chopped pistachios and chocolate covered espresso beans, like I did. Or slivered almonds, sliced strawberries, or take it even a step further and add a few drops of Orange Vitality essential oil to the batter and/or frosting! The options are endless, so take this basic chocolate fudge cake and make it your own. It's simple, it's decadent, it's gluten free, and it's DELICIOUS! Next time, we'll take this recipe and make cupcakes with it! What will you try? Share your ideas with me! I'd love to hear from you!