Reduce oven heat to degrees F. The need to know steps on how to start juicing. Mix all other ingredients in mixing bowl. That is one of the reasons why it is not the same. Tedco Miracle Soap pH balanced, potassium-magnesium-calcium rich , Himalayan Rock salt solution, stabilized oxygen, organic flower essences, organic essential oil of myrrh, organic essential oils of Spearmint. Cover the pot and bring it to a boil over medium heat. The crystals of raw sugar have a sticky brown coating and either can be used as they are or can be bleached by sulfur dioxide or can be treated in a carbonatation process to produce a whiter product.
Usually eaten with injera, the flatbread common in the horn of Africa available in the East Bay at Cafe Colucci; also available in a gluten-free version , it can also be eaten by itself, or paired with sourdough bread, naan, tortillas, rice or couscous.
Pick up a jar of Aster's Eritrean Pesto for the perfect green sidekick! Aster Tezare grew up in Eritrea where everyone kept a jar of kemem tsebhi on hand to add to lentils, beans, or rice or to spread on bread such as injera. This version of the condiment is pureed with a combination of parsley, ginger, roasted and raw garlic, and Seka Hills olive oil. It is perfect for stirring into broth or for topping soup, stew, fish, grains, or chicken for added brightness and flavor.
Aster, who was our sister in the kitchen before moving to Sacramento, claims it will cure any cold. We always offer this as an accompaniment to Ethiopian Beef Stew with Carrots. Slow cooking in broth and white wine with plenty of fat, French herbs and Dijon mustard make the chicken gizzards and hearts in this confit super tender and delicately seasoned.
Heat and eat as-is, over rice, or with a good piece of gluten-free Bread SRSLY sourdough bread to sop up the delicious juices. Ahh, the crispy, crunchy, delicate, salty wonderfulness of baked chicken skins, made from pasture raised chickens. Inspired by Chicken Tikka Masala, our rich, dairy-free version uses coconut milk instead of cream. Onions, ginger, garlic, and an array of spices season a tomato-based curry sauce enriched with bone broth and finished with fresh lemon juice.
Perfect for chicken, of course, or try it with fish or meat or just over rice. Massa Organics brown rice is soaked in enzymatic water, steamed and then mixed with Straus butter and milk, along with pastured eggs from Coastal Hill Farm in Sonoma.
It's all baked until golden for a delicious casserole that can be eaten for breakfast, lunch or dinner, and is a big hit with kids! Massa Organics brown rice, cheddar cheese, pastured eggs, kale, spinach, leeks, Straus milk, Yogurt Cream, butter, Celtic sea salt, nutmeg.
Recipe is vegetarian, gluten-free, black pepper-free and contains dairy. Best eaten hot or warm. Escarole is one of the classic and deeply nourishing greens that is prized in Europe but sadly lacking in the American diet. Also great with Italian sausage or your favorite white fish. Sea palm and wakame seaweeds harvested by Pacific Wildcraft are rehydrated and mixed with daikon, burdock and Paul's Produce carrots, then tossed in a sesame dulse vinaigrette, along with thin rings of scallions and toasted sesame seeds.
Recipe is vegan, dairy-free, gluten-free, nightshade-free and black pepper-free. A perfect meal to go. Serve at room temperature. You can either shake to combine ingredients or pour into a large bowl and toss before serving and eating. White wine vinegar infused with fresh dill, along with fresh chopped parsley are featured with local Seka Hills olive oil for a bright, lovely vinaigrette.
Finally--a store-bought mayonnaise as nourishing and delicious as homemade. Our extra thick and rich yogurt cream made with Straus yogurt and nothing more.
Use a dollop as a topping on savory or sweet dishes, or use as a spread on crackers or crostini. Anywhere you would use cream cheese, crème fraîche, or sour cream, yogurt cream can be substituted!
Straus yogurt, strained to remove the liquid whey. Comes Frozen this week. This concentrated paste combines the adaptogenic power of turmeric with a bit of black pepper, which is known to increase turmeric's potency many times over. If you are taking other dietary herbs or supplements, you may want to check with your practitioner to make sure this is compatible.
Yet another generations-old recipe from our resident pickler Andy Renard's Louisiana family vault. This piquant blend of sweet and heat can be used as a meat condiment or a welcome addition to a cheese platter.
Try it paired with Sierra Nevada Chevre! This gluten-free, nut-free, dairy-free spice cake is made with coconut flour, pastured eggs and coconut milk. Lightly sweetened with honey and molasses, this gingerbread makes a great after-meal treat or tea-time snack. Recipe is vegetarian, gluten-free, nut-free and dairy-free. Sweetened with maple syrup and palm sugar, this tapioca pudding highlights the flavor of fragrant vanilla beans as well as the special sweetness of maple.
Allstar Organics Applewood Smoked Salt is smoked for over 50 hours with certified organic apple wood. It can impart a "cooked over an open fire" flavor for all grilled meats and vegetables and add a taste of outdoor grilling to your indoor cooking as well. Sprinkle on French fries, popcorn, brie, or cream cheese. Allstar Organics has dried and jarred their organic catnip and included a toy mouse sachet for filling and playing with your cat.
Your cat may have any or all of the following catnip effects:. Catnip, also known as catmint, catswort, and field balm, is a member of the mint family of herbs and is believed to have originated in regions of Europe. Today catnip can be found growing in most of the milder climates of the Northern Hemisphere. This fresh and flavorful salt is excellent for finishing any European-style soup or stew--or anything that contains both celery and salt! Makes a lovely gift. Use Allstar Organics Garlic Salt during cooking to add a true garlic flavor to eggs, sauces, pastas, garlic fries, steak, and seafood.
Try it on hot-buttered popcorn for a garlicky treat. Allstar Organics Garlic Salt has an outstanding, deeply authentic garlic flavor because it is made from real, slow-cured garlic. This highly aromatic, hand-made product is unlike any other garlic salt you have tried before. Adds layers of deeply rich, traditional Italian flavor to slow-cooked tomato sauces, mushroom, and pasta dishes.
Sprinkle over stuffed tomatoes or winter squash before baking. Enhance the flavor of pizza, or sprinkle over flatbread brushed with olive oil before baking. Sprinkle on chicken or fish. Unrefined Celtic light grey course french sea salt, certified organic basil, oregano, rosemary, marjoram, bay leaves.
Use Allstar Organics Rosemary Salt to bring out the flavor in poultry, pork, lamb, beef, eggs, tofu, or roasted vegetables. This uniquely made, all-around favorite is excellent for grilling, broiling, planking, and roasting.
Work into ground meat before making hamburgers. Use as an herbal rub for bar-b-quing large cuts. Adds a wonderfully aromatic scent and flavor to all savory cooked foods. Use before baking to give a deep herbal flavor to poultry stuffing. Try sprinkling olive oil and rosemary salt on potato wedges during baking. Can be used as a finishing salt for hot dishes like omelets. This traditional fat of Ayurvedic healing and South Asian cuisine is made locally with Straus butter that has been slow cooked and clarified.
According to the Bhavaprakasha 16th-century Ayurvedic text , "Ghee is sweet in taste and cooling in energy, rejuvenating, good for the eyes and vision, enkindles digestion, bestows lustre and beauty, enhances memory and stamina, increases the intellect, promotes longevity, is an aphrodisiac and protects the body from various diseases.
Peppermint, eucalyptus, and rosemary essential oils are blended in a base of coconut oil and Golden Gate Neighborhood beeswax for our all-natural aromatic chest rub. Use to soothe irritated breathing, coughing, and congestion during winter colds and flu. Rub a small amount just below the collarbone, and breathe deeply!
The pigs are sustainably raised on family farms that respect the land and the animals in their care. This bacon is dry cured with brown sugar for up to 21 days and then finished with applewood smoking for about 12 hours.
They are focused on quality not quantity. The result is a bacon that is perfectly balanced in salt, sweet, and smoke; complex from the brown sugar and real wood smoke; and one where you can taste the quality of the pork. Sustainably raised pork, cured with brown sugar, salt, sodium nitrate, spices.
Product is dairy-free and gluten-free. Bariani Olive Oil is family run company committed to crafting an authentic raw extra virgin olive oil. The Bariani family hand harvests their olives from October through December. This artisanal product is produced in limited quantity and with certified organic olives. While their extra virgin olive oil is subject to seasonal variation, the subtle characteristics that differentiate Bariani olive oil from any other remain, making it a great complement to any food.
Extra virgin olive oil is rich in antioxidants and helps to absorb vitamin A, D, E, and K. This extra virgin olive oil is cold extracted and unfiltered to preserve its raw qualities and stored in temperature controlled stainless steel tanks until bottling. Barlow Lane Lavender oil comes from a small lavender producer in the heart of the Sonoma wine country. Their lavender is naturally grown without fertilizers or pesticides, and is harvested by hand starting mid-June.
They grow Provence, Grosso and White varieties. The oil is extracted using a small manual still from the flowers only —— the stems are discarded before the distillation process. As a result, the oil is very concentrated —— use sparingly!
Also known as Boiled Cider in old New England. The result is tart, sweet and caramelized. Also can be used to deglaze, add to vinaigrettes or anywhere you want a little sweet tart flavor. Wash your Bee's Wrap in COOL water with a mild dish soap, air dry, fold, and store in a drawer or in a basket on the counter.
Wash in cool water. Made of beeswax, organic cotton, organic jojoba oil and tree resin. Wrap bread, cheese, vegetables, or cover a bowl! Keeps food fresh naturally! Bee's Wrap is made with organic cotton muslin, beeswax, jojoba oil, and tree resin.
The antibacterial properties of the beeswax and jojoba oil help to keep food fresh and allow you to use the Bee's Wrap again and again. It is not recommended for meat. Bundle up your sandwich, snacks, and a cookie; then use one of your wraps as a placemat.
When finished, conveniently fold your wraps and tuck away for later use. Use the warmth of your hands to soften the wrap and create a seal. When cool, the wrap will hold its shape.
Wash in COOL water with a mild dish soap. Life is sweet here in Vermont, among the graceful maples that give us syrup and the berry bushes that offer up bright jewels in summer. They are lucky to share this place with black bears who explore our woods and, of course, the productive bees who do the important work of pollination.
Wrap your sandwich for lunch on the go. Build your sandwich, fold in corners and wrap the string around wooden bee button. Use as a placemat. This sustainable sandwich wrap is perfect for grownups and kids! In this package, you will receive 1 sandwich wrap 13" x 13". Here's how to keep bread and vegetables, and cheese! As it cools down, the wrap stiffens and seals. In pretty purple, too. Build your sandwich, fold in corners and wrap string around wooden bee button.
In this package you will receive 1 sandwich wrap 13" x 13". Use the warmth of your hands to soften the wrap, create a seal, when cool the wrap holds its shape. Package of 3 Large 13" x 14" wraps to wrap half a melon, greens, baked goods or cover a bowl. Package of 3 Medium 10" x 11" wraps to wrap cheese, carrots, herbs, or cover a bowl. Keep bread fresh without plastic! Use the warmth of your hands to mold the Bee's Wrap around the bread or around the top of a large bowl or dish.
When cool the wrap stiffens holding its shape and seal. Perfect for going to a potluck or storing leftovers. In this package you will receive 1 bread wrap 17"x23". Wrap bread, cheese, vegetables, and cover a bowl! Bee's Wrap is the perfect alternative to plastic wrap for food storage Bee's Wrap is an old fashioned solution that feels miraculous in the modern world! In this package you will receive 1 large wrap 13" x 14". In this package you will receive 1 medium wrap 10" x 11". In this package you will receive 1 small wrap 7" x 8".
Beets are sliced and cultured in water with yogurt whey and Celtic sea salt to make this traditional tonic drink.
Sally Fallon Morell describes this drink as being "valuable for its medicinal qualities and as a digestive aid. Beets are just loaded with nutrients. One 4-ounce glass, morning and night, is an excellent blood tonic, promotes regularity, aids digestion, alkalizes the blood, cleanses the liver and is a good treatment for kidney stones and other ailments The cream also features lavender essential oil to promote serenity and calm. Bella Girl Baby Bum Cream was developed using some of nature's most effective herbs for skin irritations.
Chamomile and calendula are known for their healing properties while coconut oil, shea butter, and beeswax add moisture and provide protection from the elements. This cream can even be used to help relieve and soothe other skin irritations such as eczema and hives.
This traditional homestead body care product is making a comeback in health and beauty circles. Our versions, created by former TSH chef Mary Wellhausen, who also makes the tallow-based body soaps we sell, feature a number of saponified oils known for supporting healthy hair and scalp. Each has a lovely scent from organic essential oils. For the full traditional salon treatment, buy a jar of Bernie's Best Raw Apple Cider Vinegar dilute it first for your conditioning rinse.
Wet hair thoroughly Glide the shampoo bar over the length of hair Massage well Rinse well Repeat steps 1 - 4. Wet hair thoroughly Glide the shampoo bar over the length of hair Massage well Rinse well Repeat steps 1 — 4.
This delicious apple cider is made from the apples growing in Mendocino's historic Anderson Valley orchard. The acre property belongs to the Pomo Tierra collective, established in Bob Bernstein, known as Bernie, is a member of the collective and has managed the orchard since the early s.
In fact, he used to deliver to our kitchen location when it was the Berkeley Food Coop decades ago! Bernie makes a fabulous apple cider, primarily from Gravenstein apples but including Fujis, Sierra Beauties, Pink Ladies, Golden Delicious, and other varieties in the Pomo Tierra orchard.
Cider is unfiltered and pasturized. This delicious apple sauce is made from the Gravenstein apples growing in Mendocino's historic Anderson Valley orchard.
Bernie makes a fabulous apple sauce that includes an illustrious local history in every bite! This raw apple cider vinegar is made from the cider of apples growing in Mendocino's historic Anderson Valley orchard.
The apples that went into this cider vinegar are primarily from Gravenstein apples but also includes Fujis, Sierra Beauties, Pink Ladies, Golden Delicious, and other varieties in the Pomo Tierra orchard. According to their website: Bio-Kult is a unique multispecies, multistrain probiotic with 14 strains of beneficial bacteria. This means that Bio-Kult can deliver high concentrations of beneficial bacteria to the colonisation sites in the gut — and therefore be able to help a more diverse range of digestive disorders.
The beneficial bacteria in Bio-Kult are micro-encapsulated during the freeze drying process, which gives two main benefits:. They are protected from the harsh acid environment of the stomach and are therefore able to colonise the full length of the gastrointestinal tract.
The process allows Bio-Kult to be stored at room temperature without the need for refrigeration. Bio-Kult can be used on a continuous basis or for a short period of time, e. Store in a cool dry place - no need to refrigerate. The butter oil is extracted from dairy milk produced by cows that graze exclusively on irrigated grass of the Northern Great Plains.
The combination of climate and irrigation produces a rapidly growing specialized forage ensuring optimal levels of Activator X.
Casein and lactose free. Price discovered High Vitamin Butter Oil in the s, and believed there was an extremely synergistic effect between High Vitamin Butter Oil and traditional cod liver oil.
He treated many patients with this combination. Fermented Cod Liver oil, butter oil concentrated through centrifugation, unbleached beeswax as thickener, Plant cellulose capsules , silca. This product is made from wild caught fish and may contain other seafood allergens such as shellfish. Fermented Cod Liver oil, butter oil concentrated through centrifugation, silca. Many of the great historical cultures had one sacred food which they relied on to ensure strong mind, body, and spirit: The Mighty Roman Soldier was given a daily ration of fermented fish oil.
The Stoic Scandinavian Viking had a drum of fermenting cod livers outside the door of his home. Grandma always had a bottle of cod liver oil in the back cupboard. Nutrient assays, including vitamins A and D, for these fermented oils vary widely depending on methodology, lab and batch. Current science struggles to answer the questions we have on our sacred fermented foods.
There are many naturally occurring metabolites and co-factors that make the issue of measuring natural nutrients difficult in the fermented oils. According to Blue Ice: The livers yielded a much higher total oil volume and the process could be accomplished in several hours rather than several months.
What they did not understand is the effects that heat had on the nutrients; their science was not ready to address this question. As with all industrial models, the focus was on profitability, speed or turns and, marketability taste. We've found this can be easier to take than the liquid form. What they did not understand is the effects that heat had on the nutrients their science was not ready to address this question. Water kefir grains, also called tibicos, are used to ferment a base of filtered water with unrefined cane sugar and just a touch of molasses.
The sugars are metabolized by the kefir grains to produce a light but rich effervescent base. The brew is then flavored with blueberry juice to produce a bubbly probiotic "soda. A powerful qi tonic supportive to the immune system. Instructions and recipes are included on the inside of the packet and are very straightforward: Simply combine the herbs in this packet with stock bones and vegetables, simmer slowly, and strain for a nutritive broth to fortify your favorite soup recipe.
The herbs can be simmered as long as the bones are simmered. Food can be a preventative and therapeutic remedy; when combined with certain herbs, our food can be transformed into potent healing brews. Most of the herbs they use are certified organic. The herbs that are not certified organic are lab tested for impurities and pesticide residues.
This will be one 3 oz packet. Each packet is intended for making quarts of broth. A combo of 5 mushrooms known to have antiviral, antitumor, anticancer, and immune protecting properties, traditionally used to tonify the body, nourish the spirit, regenerate and protect the liver, and be calming and revitalizing.
This blend will add a rich mushroom flavor to any soup stock. Reishi,Turkey Tail, Maitake, Shitake and Cordyceps Instructions and recipes are included on the inside of the packet and are very straightforward: A rich and fragrant Vietnamese beef broth with the warm aroma of cinnamon, cloves, and star anise.
A traditional Japanese soup, this formula is supportive to the immune system, nourishing, and gently detoxifying. Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking. Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment.
For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science. Autoimmune diseases are now epidemic, with modern science offering those who are diagnosed limited solutions.
Given this, many people suffering from these conditions have searched for alternatives using nutrition and lifestyle changes. Research shows there is a clear connection between diet and autoimmune disease, and many, including the author, have used these principles to heal their bodies from these debilitating conditions and their accompanying symptoms. With the information and recipes in this book, you can embark on this process for yourself--without suffering through bland and tasteless "allergen-free" meals.
Instead, with all of the incredible food you will be enjoying, you may forget that you are achieving better wellness! This classic educational and creative text features projects, carefully selected by the author to "develop natural curiosity and self-esteem," and to demonstrate "simple and important concepts that have shaped the cultures of the world. Paper from laundry lint! A bird feeder from clothes hangers! Chocolate pudding finger paintings! A cardboard box loom that teaches weaving and math!
A simple pattern to sew shirts, pants, or dresses! The author's detailed and delightful drawings fill every page "so that children just starting out and grownups who have missed out can quickly grasp the ideas.
Brackett offer more than straightforward, nutrient-dense, and appealing recipes designed to heal your gut and thereby manage the illnesses that stem from it. Drugs that claim to prevent or redress bone loss can actually cause bones to crumble and break. Laura Kelly and Helen Bryman Kelly, daughter and mother, have a firm grasp on the disciplines concerned with bone health, including nutrient absorption and bone metabolism.
They offer readers a natural, effective, and safe approach to conserving bone mass and building healthy bones by creating a personalized nutrition plan that includes eating the right foods in the right combinations.
Helen has been following her personal nutrition plan for four years and has stopped her bone loss completely—without taking any pharmaceuticals.
Part One of the book begins with a primer on bone metabolism, including the roles of individual vitamins, minerals, and enzymes that can help build strong bones. Building on this knowledge and more, the authors provide a framework and worksheets so readers can use the recipes and work with their doctors to create their personal nutrition plan for skeletal health. The book includes more than bone-health recipes ranging from sauces and small plates to soups, salads, and main dishes, drinks, and desserts.
The authors also explain how to make staple ingredients such as ghee and bone health vinegar and how to grow shiitake mushrooms—an important source of vitamin D. Tom Cowan Reviewed by Jessica Prentice Human Heart Cosmic Heart is a truly wonderful book, simultaneously eye-opening, thought-provoking, and of course! By turns personal, philosophical, and medical, it will forever change the way you think about what makes you tick! One of the great quotes from Dr.
Cowan's book is the following: The roots of illness lie in the world around us. These roots include how we treat the world and the social, economic, political system we are "swimming" in. In this spirit, we encourage you to purchase this book from Three Stone Hearth.
While you might be able to find it more cheaply elsewhere, by supporting a local, worker-owned cooperative with a participatory governance structure and a deep ecological commitment, you can support the world you want to live in, and through that act, your own healing. This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods.
For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen. The book provides holistic advice for pregnancy and newborn interventions, vaccinations, breastfeeding and child development, as well as a compendium of natural treatments for childhood illnesses, from autism to whooping cough. The work of Rudulf Steiner supports the book's emphasis on the child's spiritual requirement for imaginative play.
Terry includes handy lists and charts for easy reference, ways to get involved in larger community actions, and profiles of individuals— Plastic-Free Heroes—who have gone beyond personal solutions to create a change on a larger scale.
Both a practical guide and the story of a personal journey from helplessness to empowerment, Plastic-Free is a must-read for anyone concerned about the ongoing health and happiness of themselves, their children, and the planet. People who are just waking up to the problems of plastic will find the step-by-step approach useful and non-intimidating.
Those who are a lot further along the path will find plenty to further challenge themselves. Everyone will be inspired by the interviews with some amazing activists and entrepreneurs who are going beyond personal changes to have an even greater impact in the world. And look for tips from MyPlasticfreeLife. If you stop any person on the street and ask them what causes heart disease, you know what their answer will be: This infamous Diet-Heart Hypothesis was proposed in , and it took scientists all over the world a few decades to prove it wrong.
The trouble is that while science was beginning to cast doubt upon its basic tenets, the Diet-Heart Hypothesis was giving rise to a powerful and wealthy political and commercial machine with a vested interest in promoting it—by means of anti-fat and anti-cholesterol propaganda presented relentlessly and with increasing intensity. In this book, Dr. Campbell-McBride tackles the subject of CHD Coronary Heart Disease , caused by atherosclerosis, a disease of the arterial wall that leads to narrowing and obstruction of the arteries.
She maintains that conventional medicine does not actually know the cause of atherosclerosis or how to cure it, and explores in this book what it is, what causes it, and how to prevent and reverse it. She dispels the myth of the Diet-Heart Hypothesis and explains that cholesterol is not the enemy but an integral and important part of our cell membranes.
Each loaf is cultured with a wild-yeast starter and fermented for over 15 hours, ensuring that it is easily digestible and packed with flavor.
Their facility is GFCO certified. Bread Srsly uses organic psyllium husks instead of xanthan gum to give these rolls their airy, crumpet-like texture. Like our loaves, these 4" Sourdough Rolls are made using traditional fermentation of organic millet, sorghum and arrowroot with a wild sourdough culture.
Makes great Burger buns, toasted. Their facility is GFCO certified product is gluten-free, dairy-free, egg-free, soy-free, nut-free. Every component of this product is plant-based: A purchase of this toothbrush is a vote for biobased products that are not fossil fuel-based! This is the latest and most advanced biobased bristle in the world today. The secret ingredient in their creamy roasted organic almond butter is the organic almond. They do everything they can do to support Mother Nature in packing as many nutrients into our almonds as possible.
Almonds have also been shown to be beneficial for cardiovascular health and can aid in blood-sugar management when eaten as part of a balanced meal. Their almond butter is also great for those who prefer a gluten-free or vegan diet. They groom the orchard floor for harvest by mowing and burning weeds, rather than using harmful chemicals.
All that, plus the hedgerows of native plants support the health of native species and bees who have the most important job — the pollination of the almond flowers. Burroughs Family Farms do it for the future of farms.
The secret ingredient in their crunchy roasted organic almond butter is the organic almond. Burroughs's cheese-making production follows the milking season from January through November. Using fresh milk and natural aging procedures eliminates the need for preservatives or artificial colorings.
The unique yellow color is due to the high levels of beta carotene in the milk from grazing on pasture. This delightful cheese will be an excellent addition to your table! Pastured eggs from Burroughs Family Farm in Modesto, where there are also extensive almond orchards.
Benina and her husband follow the methods of pastured egg farming that Joel Salatin began on Polyface Farm. These eggs are certified organic and pastured. This detoxifying soak will leave you relaxed, refreshed and ready for whatever is next.
Sea salt and Epsom salts draw toxins and odors from body while softening skin, relaxing muscles, and calming the nervous system. Kelp seaweed nourishes the skin with micronutrients as it hydrates and improves circulation. A potent nutrient formula for beautiful skin.
Use it like a moisturizer, but think of it as a serum. This antioxidant treatment oil is packed with naturally occurring nutrients, vitamin C and an essential oil blend designed to help with anti-aging and skin clarity. Great for all skin types and a gender-neutral scent! This is a large bottle to refill the convenient 4 oz. Four refills for the price of three. Envelop yourself in a Cloud of Protection safe from illness, bad vibes and stinkiness.
Essential oils work very effectively on airborne pathogens. The essential oil molecules are very small. They stay suspended in the air a long time, providing you with a shield from airborne bacteria and viruses. Cloud of Protection makes a great hand sanitizer. Simply spray into the palm of you hand rub hands together and voila: Cloud of protection is also a blessing to have available if a person or locale needs a little perking up!
Use to freshen a room, car or your mood. Water, neutral grape spirits, juniper needle, juniper berry, eucalyptus, lisea cubeba, cedar, benzoin, and rose essential oils. Not ready to buy a large bottle, or want to turn on a friend to this amazing product We have a one-ounce size just for you. An essential oil blend designed to help address the appearance of spider veins and cellulite with Horse Chestnut, known to have toning and astringent properties with Clary Sage to uplift the mood, Avocado Oil is richly moisturizing for soft, silky skin.
Intended to help ease the feeling of sluggish circulation. Organic Sesame Oil Sesamum Indicum: Avocado Oil Persea Gratissima: Horse Chestnut Extract Aesculus Hippocastanum: Fennel Essential Oil Foeniculum vulgare dulce: Geranium Essential Oil Pelargonium graveolens.
Perfect mixer for a summer evening cocktail! Organic green Earl Grey tea and unrefined sugar are cultured with a SCOBY symbiotic colony of bacteria and yeast , and that probiotic base is flavored with an infusion of cardamom and fresh mint.
The coarse salt is great for making krauts , grinding with spices or adding to dishes where you want a big crunch of salty goodness. Fine ground is great for table salt and for baking. Organic darjeeling tea and unrefined sugar are cultured with a SCOBY symbiotic colony of bacteria and yeast , and then flavored with cherry and ginger juice to produce a mildly tart, not too sweet drink. Kombucha is considered by many to have a detoxifying effect on the body.
Golden chicken fat from our roasted pastured chickens is infused with sauteed onions, then strained for this classic Eastern European cooking fat.
It is a perfect ingredient for matzoh balls or matzoh brei, and can also be used for pan frying or as a alternative for butter on bread, steamed veggies and cooked starches. Schmaltz was prized by Jewish grandmothers as an immune system booster. This seasonal beverage features Yerba Santa, a California native plant that was valued by the First Peoples, that has historically been used to treat asthma and other respiratory issues.
The plant also has the reputation of clearing and moving grief, and is used in environmental restoration as it can restore damaged lands and overgrazed ranchland. The flavor of our beverage is citrusy and refreshing, with subtle herbal notes.
It is not pasteurized or homogenized, so it retains its natural nutrients, vitamins, and enzymes. Raw unpasteurized milk and raw milk dairy products may contain disease causing microorganisms. Persons at highest risk of disease from these organisms include newborns and infants; the elderly; pregnant women; those taking corticosteroids, antibiotics, or antacids; and those having chronic illnesses or other conditions that weaken their immunity.
Green cabbage and Celtic sea salt are cultured in ceramic Harsch crocks for at least 5 weeks before jarring. For a simple probiotic boost, try a forkful or two mixed in a salad, soup or stew, on a hot dog or burger or with any grilled meat or charcuterie.
Coconut Secret Raw Coconut Nectar is a naturally sweet, nutrient-rich, low glycemic sweetener. When the coconut tree is tapped, it produces a 'sap' that exudes from the coconut blossoms. This sap has a very low glycemic index score and contains 17 amino acids, minerals, vitamin C, broad-spectrum B vitamins, and has a nearly neutral pH.
Raw and enzymatically alive, this is an ideal sweetener. Organic coconut sap nectar. Deep, rich and creamy. Each bite, a moment of pure bliss Equals chocolate to live for. Salty, crunchy and a bit sweet. Organic almonds sourced locally from Kashiwase Farms. These California Almonds are the sweetest on Earth. This combined with the richness of sustainably sourced cacao from the jungles of South America, the balanced sweetness of coconut sugar and a pinch of sea salt Coracao's version of a peanut butter cup but waaaay more delicious!
This is one of our all time favorites and best sellers. Made with coconut sugar, which is the nectar of the coconut tree flower blossom. We have finally found a new source for locally grown, organic walnuts! Their thriving farm is committed to sustainability and soil fertility, and we are delighted to welcome them to our community. We activate the walnuts by soaking them in filtered water with Celtic sea salt for hours, and then dehydrate them at a low temperature until crispy and delicious, preserving the nutrients and rich flavor.
Packed with seeds, so they are full of flavor and crunch. They go well with cheese and spreads or just eat them plain. We have been working the subtle art of mustard crafting and have found our perfect balance of sweet and hot.
Housemade raw sauerkraut brine, rich in beneficial micro-organisms, gives this mustard a unique nutritional profile, joining our other cultured condiments. It's a wonderful accompaniment to sandwiches and meats, a cheese plate or an ingredient to enliven dressings or marinades.
Sweetened with honey and cultured with housemade sauerkraut brine, our GAPS Diet-friendly Cultured Ketchup is a great alternative to factory-processed versions. Goes great with our Hamburgers, on our Mini Meatloaf, or use anywhere you would regular ketchup. We fine tuned our housemade sriracha to improve balance and depth.
We've added a touch of roasted garlic and our own onion demi-glace to make a hot sauce with sweet and zesty notes. This is the best coffee substitute we've found.
We drink it with hot milk, melted coconut oil and coconut milk. It's so delicious that we've turned it into our after-lunch ritual. It was created by Dr. Peter Gail, who has devoted his life's work to the study of healing herbs--particularly the dandelion.
The ingredients are roasted, covered with hot water, and allowed to steep. The water, with the soluble portions of all the components, is separated from the grounds. The remaining fine brown powder left is what becomes Dandy Blend. All the gluten and other water-insoluble substances are left behind.
This Sockeye salmon is wild-caught at the peak of its ocean-going lifecycle, when an adult salmon is fully-loaded with nutrition. The Sockeye is then infused with fireweed nectar and lightly smoked with alder wood. Hand-packed in mason jars, based on Alaska Native traditions of preservation. Wild Alaska Sockeye Salmon, proprietary brine blend kosher salt, brown sugar, cane sugar, honey, apple cider vinegar, garlic, pickling spice, spices black pepper, coriander, mustard powder, brown sugar, paprika, garlic powder, onion powder.
Ocean-bright Sockeye Salmon Only wild, never farmed Sustainably caught and handled with care Minimally processed. Wild Alaska Sockeye Salmon, proprietary brine blend water, sea salt, brown sugar, fireweed, blossoms, lemon zest , smoke from hardwood blend.
If everyone in the U. Thanks to Beth Terry Author of Plastic Free we have found an alternative that is plastic-free and zero waste: Natural dental floss that comes in its own refillable glass jar! The blue-colored container is made from glass with a metal cap that is removable so that you can refill the bottle over and over. You can use the same bottle for the rest of your life if you take care of it - just think about how many plastic floss containers will be avoided.
It's a key element of an eco-friendly oral hygiene routine and goes great with our Brush with Bamboo natural toothbrushes, and Rupam's Tooth Soaps. The extra dental silk is packaged in a biodegradable PLA bioplastic bag that is biodegradable in industrial composting facilities or in a home composter within 6 - 12 months. Also available in bottle colors of gray or pink. The gray-colored container is made from glass with a metal cap that is removable so that you can refill the bottle over and over.
The pink-colored container is made from glass with a metal cap that is removable so that you can refill the bottle over and over. Catie Morse, a naturopathic physician, formulator, and founder of Dr. She takes the best of the old ways and overlays techniques and tools from modern food chemistry to ensure reproducibility and quality assurance in every batch. Catie, and her team work in an organic, low chemical kitchen to produce and fill each jar by hand. Her process delivers the highest quantity possible of a special type of antioxidant.
The reason she can assure her product is the highest quality and most potent elderberry extract available is that she is present at every step of the process. To ensure sustainability and give back to the land, Catie and her team make sure to leave plenty of berries behind for the birds and the bears.
In addition, they return to the wild and plant more elderberry bushes. You can see this process highlighted in the infographic, The Journey of the Elderberry. Appleseed's Elderberry Extract is made with native and edible west coast wild Elderberries, with no added sugar, alcohol or other additives. A percentage of proceeds go towards more native plant installations. Horseradish, a nutritional and medicinal standout, is a perennial in the brassicas family and is a close relative of wasabi.
It has been considered a healing food since at least the time of Hippocrates, more than 2, years ago. Traditionally, horseradish is paired with protein foods, especially meat and fish.
This pairing could have evolved because of its pungent taste and its strong ability to kill pathogenic organisms often found on meat in the days before refrigeration. While the pathogen-killing part is not so relevant today, the culinary pairing of meat and horseradish is still a dynamic combination. Horseradish has other well-documented medicinal benefits. The first is its effect on respiratory passages; it has been used as a food, an inhalation and added to compresses to help clear mucus from the sinus passages or lungs.
Because of its high content of a plant chemical called sinigrin, a glucosinolate, horseradish not only can inhibit cells from becoming cancerous, it also can inhibit the metastasis of already formed cancer cells. These plant chemicals called glucosinolates are found in many brassicas plants, including broccoli sprouts and Brussels sprouts, but are particularly abundant in horseradish.
Sprinkle on eggs, fish or any other protein-rich dish to easily incorporate this medicinal, hardy perennial vegetable into your diet. Our favorite way to use Horseradish Powder is to marinate steaks by dusting both sides with it and letting the steaks rest for a few hours before cooking.
The strong enzymes in the horseradish help break down the meat fibers, making the final dish not only more flavorful but also more tender. Like other members of the allium family, leeks are antimicrobial, help reduce inflammation and regulate lipid levels in the blood. Leeks contain important amounts of the flavonoid kaempferol, which has been shown to help protect blood vessel linings from damage.
One teaspoon equals an average-size serving of the fresh vegetable. To use, sprinkle on salads, eggs, rice and quinoa, buttered popcorn, steamed or roasted vegetables, fish or chicken. Add to smoothies, soups, stews, pasta, spaghetti sauce — really, anything you enjoy eating! Try it sprinkled over buttered and baked sweet potatoes. It is recommended to transfer the powder to the Miron jar as soon as possible. One of our favorite ways to use Leek Powder is sprinkled over buttered and baked sweet potatoes.
Oxalates are found in the leaves of many plants. For some susceptible people, when excessive amounts of oxalates are ingested, they bind with calcium in the blood and cause both damaging inflammation and precipitation in the form of kidney stones.
Lowering the oxalate intake in the diet is a way to prevent stone formation, reduce systemic inflammation and, in general, achieve better health. The dilemma, however, is that a low-oxalate diet can lead to the avoidance of otherwise very beneficial foods, such as greens. That is why Dr. Cowan developed this Low-Oxalate Greens Powder.
After researching the oxalate content of various greens, three emerged as the tastiest and nutritious while significantly lower in oxalates than others. Inside this jar are approximately 50 servings! Oxalate analysis according to testing done at the University of Wyoming: Total oxalate includes both soluble and insoluble oxalate.
There is quite a lot of evidence that soluble oxalate is better absorbed in the gastrointestinal tract that is insoluble oxalate, so a person who is sensitive to oxalates should be more concerned about the soluble oxalate the vast majority of insoluble oxalate is probably not absorbed so is not an issue.
For this particular product, only a relatively small percentage of the total oxalate is soluble, so that is a positive. The key to vegetable consumption is diversity: Our Threefold Blend Powder makes accomplishing this as easy as adding a tablespoon of the nutritious powder to your morning soup, eggs or smoothie, thereby ensuring that you have already consumed a diverse vegetable diet for the day. This version of our Threefold Blend Powder contains carrots and leeks roots ; Swiss chard and kale leaves ; and peppers.
This combination ensures beta-carotene for overall immunity, eye and skin health; antioxidants for cancer prevention and heart health; and dietary fiber for maintaining a healthy weight and reducing risk of diabetes and heart disease.
We like to use our Threefold Blend Powder folded into granola with yogurt try it! A key to vegetable consumption for optimim nutrition is diversity: Cowan's Threefold Blend Powder makes this as easy as adding a tablespoon of the nutritious powder to your morning soup, eggs or smoothie, thereby ensuring that you have already consumed a diverse vegetable diet for the day. Threefold Blend Powder contains carrots and beets roots , Swiss chard and kale leaves , and winter squash fruit.
This combination ensures beta-carotene for overall immunity, eye and skin health; antioxidants for cancer prevention and heart health; and dietary fiber for maintaining a healthy weight and reducing the risk of diabetes and heart disease. Turmeric is probably the star of the plant world when it comes to disease prevention and treatment. Turmeric can also play a role in reducing the risk of heart disease, as it is a good source of Vitamin B6, which protects blood vessel walls from oxidative damage.
Turmeric absorption is enhanced by consumption with fat, such as its traditional complement, ghee clarified butter , as well as a bit black pepper. Our turmeric powder is grown in the rich volcanic soils of Hawaii, which enhances its nutrient profile and flavor. Turmeric is aromatic and has notes of orange and ginger.
Its pungent quality adds bold flavor to eggs, soups and stews, sauerkraut, a vegetable sauté over rice — really, almost anything you enjoy eating! Our favorite way to use Turmeric Powder is mixed into sautéed vegetables, along with several other powders, topped with cooked chestnuts or toasted walnuts.
Disposable straws are so out-of-style; all the classiest hippies sip through stainless steel! For a glamorous green juice on the go, show how much you love the earth and add some bling-bling, stainless steel sustainability to your drink. If you need a great straw that can handle thicker drinks like smoothies select our Smoothie Straws. We recommend washing your new Stainless Steel Straws thoroughly with soap and water before use.
Cleaning your straws is easy with our excellent stainless steel Straw Cleaner included! Classic Bent Straws 6mm. Add some stainless steel sustainability to your drink with these strong, durable, reusable drinking straws. Best for sipping smoothies, milkshakes, juices or water, this drinking straw fits stainless steel Ecojarz lids.
This larger-sized stainless steel lid allows you to turn any wide-mouth canning jar into a sustainable to-go cup! You can even reuse many wide mouth glass jars from products like salsa and almond butter. Ecojarz stainless steel lids are entirely non-reactive and can be used with hot or cold beverages without any worry of chemical leach.
They are completely BPA and phthalate free. It works just like a canning jar lid but is not included with this drinking top. Handmade Goat feta, by Jane Hume of Evergreen acres. Is aged 60 days. This is a milder version not as aged as it was previously.
Made with her raw Gurnsey Goat milk. Their warm sweet Raw milk is taken straight from their milk line. Then it is cultured, molded, and pressed. A raw product it is tart and delicious and probiotic rich. Our milk is unique - we have the only Grade A dairy herd in California consisting mainly of Guernsey goats, bred from pedigree stock originating on the British Channel island of Guernsey.
The rich taste of our milk is provided by these small, reddish-blond, hairy, calm-dispositioned goats. Our Guernseys, along with our Nubians and Nigerian Dwarfs, produce high-quality milk with a high butterfat content. If you are already a goat milk aficionado and haven't tried our milk yet - you are in for a treat! If you're thinking about trying goat milk but are skeptical - start with our milk. You'll find it sweet and creamy, with a mild flavor that our customers' children love!
Our Goatgirt is kept at 90 degrees during processing. It is cultured faster and results in a milder tasting, thicker, and less sour cultured raw goat milk. Kefir is an active product cultured from 40 to 50 different probiotic bacteria and yeasts. It is a naturally sour cultured milk that is rich in probiotics and has many health benefits including its antibacterial properties from the Lactobacillus Pylori probiotic and Kefirin extract that are unique to milk kefirs.
Kefir can boost your immune response and provide a wealth of nutritional value, as well as some proven health benefits such as help with cancer, asthma, allergies, osteoporosis, IBS, and lactose intolerance. The rich taste of this milk is provided by these small, reddish-blond, hairy, calm-dispositioned goats. If you are already a goat milk aficionado and haven't tried this milk yet - you are in for a treat! This Deodorant is for full spectrum protection.
The coconut oil and aluminum-free baking soda base are a bacteria checking dynamic duo. Put a little on the tips of your fingers and apply. A little goes a long way, 2 oz will last you months and months and months.
If they make something, grow something, buy something they want it to serve at its maximum potential! They finally achieved the color they'd been searching for, a not too pink, a little red wine-y a little blackberry-y stain, free of heavy metal based color.
Alkanet and beet root gives this stain its rich color and its mild and earthy scent, with just a touch of essential oil of rose geranium. Rose geranium is used in aromatherapy to reduce nervousness and tension, and has mild antibacterial, astringent and anti-inflammatory properties which all aid in the overall health of the skin. A little dab of this stuff on the apples of your cheeks and on your lips adds just the right dose of color.
Because of the beeswax, this stain has great staying power. Put a little on for a subtle effect or more for a lipstick like look. Some find the smell of the alkanet root too earthy for their tastes- alkanet has a flavor akin to valerian root. A set of instructions in the box and recipes available at Ferment'n website ensure that you can hit the ground running.
This tasty, easy to thaw ground beef is a great addition to your weekly menu. Freestone Ranch in Sonoma is just starting to offer their meat to a wider audience. This grazing pattern maximizes the sequestration of carbon and methane, encourages extremely deep roots and a thriving soil microbiome, increases drought resistance and supports the biodiversity of native grasslands.
The icing on the cake? This is the most deeply delicious, most nourishing ground beef you may ever find! The ranch is also committed to the education of a new generation of young, local agrarians. This old-fashioned chicken soup features carrots from Riverdog Farm, leeks from Rodoni Farm, and celery simmered in mineral-rich bone broth with plenty of pastured chicken. Pastured chicken is simmered with mixed summer squash from Riverdog Farm and green chard from Feral Heart Farm in Sunol, in a mild broth infused with pasilla and guajillo chiles.
We finish it with cilantro, epazote and a hint of lime. Stir in 1 tablespoon oil, onion, garlic and black pepper. Stir in the basil and parsley. Gradually stir in the remaining oil until the mixture is smooth. Season with additional black pepper, if desired. Spoon the egg yolk mixture into the egg white halves.
Sprinkle with the paprika. Found at MyRecipes [archive. Slice eggs in halve and remove yolks to a bowl. Mash the yolks with a fork. Add the oil, basil, garlic, salt and pepper.
Mash until it's nice and creamy. Taste and add more oil, salt or pepper, to your taste. Sprinkle the eggs with paprika. Cover loosely and refrigerate for 1 hour to chill. For a twist, add the 2 T of sun-dried tomatoes at step five. Fresh tarragon sprigs Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl or mash with a fork and stir in remaining ingredients and salt and pepper to taste.
Transfer filling to a pastry bag fitted with a large decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled.
Just before serving, garnish eggs. I did this using 12 eggs. Add a Tiny amount of minced shallot or subsitute minced onion. The tarragon was a nice mix with the egg. These eggs have a wonderful "bright" flavor. Place eggs in a single layer in a saucepan and fill the pan with water rising to at least an inch above the eggs. Cover the pot and bring it to a boil over medium heat. When the water comes to a full boil, remove the pot from heat and let eggs sit for minutes. Cool and peel the eggs under cold running water.
Cut eggs in half and remove yolks. Mash the yolks until very fine and smooth, use a food processor or fork. Combine the yolks with the mayonnaise, wasabi, green onions and watercress and mix very well. Taste for seasoning and add salt to your liking. Pipe filling decoratively into the egg whites using a pastry bag fitted with a large fluted tip. Cut thin ribbons of watercress leaves to be used on top of the eggs as a garnish, just before serving.
Place on a serving plate and serve right away or cover and refrigerate up to one day. Add the vinegar and place over high heat. Bring to a boil and set a timer for 5 minutes. Remove from the heat after 5 minutes and let sit an additiona l 2 minutes. Drain the eggs and run under cold water. Remove the yolks to a mixing bowl and set the whites to the side. Using a fork, mash the yolks well.
Add the mayonnaise, anchovy paste, mustard and white pepper and mix well. Alternatively, use a sealable plastic bag with the tip cut off. Set the egg whites out in a row. Pipe the filling on top of the caviar so that each resembles a full yolk. Garnish the black caviar stuffed eggs with a small amount of the red caviar and vice versa.
Garnish each with a small sprig of dill and serve on a bed of mixed greens. We've found that the combination of adding vinegar to the water and peeling them while still hot is the best method for removing the shell easily. Party Line with the Hearty Boys. Buffet Hors d'Oeuvres Found at: Lemon-Dill Chicken Salad-Stuffed Eggs Grilling the chicken adds a nice smoky flavor to such a simple recipe; however, 5 cups shredded cooked chicken can be substituted.
Lemon-Dill Chicken Salad can be stored in the refrigerator in an airtight container for up to three days. Let stand 15 minutes; cover and chill at least 30 minutes. Slice hard-cooked eggs in half lengthwise; carefully remove yolks, keeping egg white halves intact.
Reserve yolks for another use. Pulse cooled chicken, in batches, in a food processor 3 to 4 times or until shredded; stir into mayonnaise mixture until blended. Spoon chicken mixture evenly into egg white halves. Cover and chill at least 1 hour. Place yolks from 4 eggs in medium bowl reserve remaining yolks for another use.
Mash yolks with fork. Mix in mayonnaise, chopped tarragon, minced shallot, lemon juice, cayenne, and hot pepper sauce. Season to taste with salt and pepper. Mound crab mixture in cavity of each egg-white half about 1 heaping tablespoon for each.
Can be prepared 4 hours ahead. Place crab-stuffed deviled eggs on platter. Garnish each with small tarragon sprig, if desired, and serve. Even better the next day. The stuffed eggs may be made 6 hours ahead and chilled, covered. I decided to replace the horseradish with two tablespoons of Wasabi. Now that's a kicker. I didn't have any ham, so I made it without - still great. Salmon-Stuffed Eggs 12 hard-cooked eggs 1 can 6 oz.
Add the salmon, mayonnaise, dill, and pepper to the yolks; mix until well combined. Spoon or pipe the mixture back into the egg whites. Serve, or cover and chill until ready to serve. Sardine Stuffed Eggs Huevos Picantes 8 hard-boiled eggs 8 sardine fillets 2 tablespoons onions, grated 2 tablespoons ketchup 2 tablespoons mayonnaise 2 pimientos, julienned Cut the eggs in half lengthwise and scoop out the yolks. Mash the yolks with the onions, ketchup, mayonnaise and sardines.
Stuff the whites with the yolk mixture. Arrange the pimientos on top. Might look nice arranged on lettuce leaves. Fill whites with shrimp mixture. I use the unused yolks crumbled for topping on a salad, or you can mix with mayo, celery seed, salt, and chives, etc. In another photo the shrimp are all chopped up. When water starts to boil hard, take off burner, put on cover, and let sit for 15 minutes.
Take eggs out, and crack each one as you run under cold water, to peel off the shell. Cut each egg in half, and put the yolks in a bowl.
Put egg whites and egg yolks aside for now. In a bowl mix mayonnaise, mustard, onion powder, and lemon. Open can of shrimp, and drain well. Using your hands mince shrimp between your fingers until they are mixed up well so they are shredded and not in pieces.
Repeat this step with the egg yolks too. I hate big chunks of egg. Stuff egg whites with mixture. Put on a serving plate, and sprinkle with paprika to decorate. Cover with Saran Wrap, and chill until ready to serve. By Linda's Busy Kitchen. Bring to a boil over high heat. Remove from the heat, cover, and set aside for 15 minutes. Transfer the eggs to a bowl of half ice and half water.
Cool completely, then peel under cold running water. Cut the eggs in half lengthwise and remove the yolks. Keep the halves of the whites intact. Place the yolks in a strainer set over a large bowl and force through with the back of a large spoon.
Add the mayonnaise and stir until smooth. Combine the tuna, anchovies, capers, lemon juice, and olive oil in a food processor. Process until smooth and creamy. Stir into the yolks and season with salt and pepper. Mound a heaping spoonful of the yolk mixture into the cavity of the whites. Garnish with a celery leaf and an olive. Keep chilled until ready to serve. Baked Banana Chips 1 large, firm regular banana, thinly sliced 1 tbsp freshly squeezed orange juice NOT the kind from a carton Preheat oven to degrees.
Line a baking sheet with parchment paper and spray with non-stick cooking spray. Place bananas into a small bowl and squeeze orange juice over top, very gently tossing the banana slices enough to evenly coat with the orange juice. Lay banana slices flat on baking sheet, and bake for about an hour, flipping over slices about half way through. Note that the texture will be a bit chewy, and not quite crunchy like fried banana chips. But if you just leave them out or in the fridge, they get really hard and chewy.
Beetroot Crisps You can either bake or fry it's a bit oily if deep-fried, so I opted for baking. Slice the beetroot thinly, arrange the slices on a baking tray and bake them under degree celcius on the middle or lower rack of the oven for about minutes or until they are dry and crispy. You have to check them from time to time just to make sure that they are not burnt if they come in different thinness unless you use a mandolin!
Irresistible Smoky Beet Chips 2 medium sized beets, scrubbed clean 4 egg whites 1 tsp. If you use convection which I did preheat to Rinse beets until water runs clear and pat dry with a dishcloth. In a shallow dish, beat your egg whites, paprika and garlic together. Take your beet slices that have been dried and one at a time, dip into the egg white mixture and place on a parchment lined baking sheet.
Keep the chips close together but do not overlap. Place into your oven on the lowest rack. After 10 minutes, spray the beets with your cooking spray. Increase your oven's heat by 25 degrees for convection; for non-convection and continue to bake for an additional 15 minutes.
Keep your eye on them and remove from the oven when they turn a beautiful golden red-brown color. Cooking times will vary based on your oven.
Remove from the oven and let cool for a few minutes if you can wait. Finish with flake sea salt. I would imagine a food processor with the slicing attachment would work well or a simple sharp knife too.
It's important to slice them as close to the same thinness as possible so the chips all cook evenly together. Posted to Full Circle blog [archive. Baked Butternut Squash Chips 1 butternut squash, preferably one with a long, narrow neck spray olive oil salt Special tool required: Heat oven to degrees Set up an ice bath Spray a large baking sheet or two small wines with olive oil Bring a pot of salted water to boil Cut off the bulb part of the squash and set aside for another use.
Peel the skin off of the squash and cut crosswise into 3-inch chunks. Using your mandoline cut the squash, crosswise into 1. Blanch the squash in the boiling water, about two minutes then transfer it to the ice bath to cool. Dry all of the chips with a towel or paper towel and lay them out on the baking sheet. Spray them with olive oil and sprinkle lightly with salt or spices. Set the squash on your oven's middle rack and bake until golden brown and crispy.
Keep and eye on them as some may cook faster than others even though they are sliced evenly. Cajun Carrot Fries large carrots, peeled and cut into thin slices, like "fries" 1 tbsp.
Toss the sliced carrots with olive oil, cayenne pepper, salt and black pepper. Arrange the fries in a single layer on your baking sheet and bake for 15 minutes, then flip the fries over and bake for another minutes, until crisp. By Aviva Kanoff, via: Carrot Chips The carrot slices shrink considerably when baked, so buy the thickest carrots you can find to end up with wider, sturdier chips.
Use a Y-shaped vegetable peeler to shave the carrots into thin, even slices. Holding the stem end, shave the carrots lengthwise into thin strips using a Y-shaped vegetable peeler. Place the carrot strips in a medium bowl, add the oil, salt, and pepper to taste and toss with your hands until thoroughly coated. Place the strips in a single layer on 2 baking sheets-the strips can be touching but should not overlap. Discard or save any remaining carrot slices for another use. Bake for 6 minutes, then rotate the pans between the racks.
Bake until the edges of the chips are just starting to turn golden brown, about 6 to 8 minutes more. Place the baking sheets on wire racks and let the chips cool until crisp, about 3 minutes. Using your hands, carefully transfer the chips to a serving dish and serve with ranch dressing, if desired. Store in an airtight container for up to 5 days. Make them as thin as possible. I used a Y-peeler but made them thicker thinking that it would prevent them from burning but all it did was make the thick ones soggy.
The cook time in general for me was more like 15 minutes and I did one pan at a time. Line a jelly-roll pan with aluminum foil. Cut away the tip and end of each carrot. Peel the carrots if desired. Cut a carrot in half crosswise. Next, cut each half in half lengthwise. Finally, cut each half in half lengthwise again. You will end up with 8 sticks from the carrot. Repeat with the other carrots. In a bowl, combine the carrot sticks, olive oil, rosemary, salt and pepper.
Stir with a rubber spatula until the carrot sticks are evenly coated with all the other ingredients. Dump the carrots onto the foil-lined jelly-roll pan, scraping out any herbs clinging to the sides of the bowl. Spread the sticks out as much as possible. Bake until the carrots are tender and well browned, about 20 minutes.
Remove the pan from the oven. Serve the carrot fries hot or at room temperature. Found at Williams-Sonoma and further adapted. If you have lots of time, roast them slowly I did degrees with the convection feature of my oven for about 45 minutes or you can roast them faster in a hotter oven- but watch them closely, so as not to burn. These chips will keep for several weeks in a zip top bag with a paper towel inside.
They are so handy to throw onto the tops of soups, salads, whatever you're making. Daikon Radish Chips Daikon radish, washed peeled and sliced thinly my mandolin works nicely 3T olive oil do not overdo the oil or they will burn Paprika Salt and pepper You want to cut your radish really quite thin and almost see through. You can cut your oven broiler on at this point and mix your ingredients tossing with your hands and lay on cookie sheets.
You want to watch everything closely at this point because they cook really fast! These did have a hints of spicy radish which is flavor I certainly enjoy. Soak lotus root in cold water for 30 minutes.
Drain and dry with paper towels. Place sliced lotus root and oils into a mixing bowl and toss together until well combined. Add remaining ingredients and continue to toss together until fully combined. Place chips onto a baking sheet lined with parchment, in a single layer you'll need two baking sheets. Bake chips for 15 to 20 minutes or until golden brown and crisp. It's okay if this chips are slightly soft because they're crisp up even more as they cool Transfer chips onto a cooling rack and allow to cool completely.
Sprinkle over the rest of the ingredients and give it a final stir. Transfer to a greased or lined baking tray. Bake at for mins until they are soft and nicely golden. Things My Belly Likes [archive. Things My Belly Likes. Baked Plantain Chips If you are unable to find green unripe plantains, use very green bananas instead. Divide plantains between two rimmed baking sheets. Toss with oil, then arrange in a single layer on sheets.
Season with salt and pepper. Bake until golden and crisp, 30 to 35 minutes, rotating sheets and flipping plantains halfway through. Drain plantains on paper towels. To store, place cooled chips in an airtight container, up to 2 days. Everyday Food, September Remove plantain peel with a knife. Thinly slice using a mandoline, if possible. In a bowl, toss plantain slices with olive oil, spices and salt. Spread in a single layer on a cookie sheet.
Bake for 15 to 17 minutes, turning slices after about 8 minutes. Watch closely after turning - they can burn quickly. Remove from oven and serve. Chips are best eaten immediately, but they'll keep for about a day. Line a big cookie sheet with aluminum foil or parchment paper. Meanwhile in a large bowl whisk together the oil, salt and seasonings.
Stir in the sliced plantain and coat it well with the spice rub. Spread the sliced pieces onto the baking sheet and bake for about minutes, flipping it once in the middle. The taste and texture of these baked plantain chips is exactly same as that of those fried in oil. Using coconut oil makes it even better.
The first time I made these, I cut the slices thicker, so it took around 30 minutes and it baked evenly. But this time I made it very thin, so it was getting burnt very soon. I think I should have reduced the oven temperature. When you are done slicing, cover the bowl with plastic wrap and place in the microwave for about 40 seconds to soften them up. Remove the plastic wrap, drain any liquid, and add them to a larger bowl.
Add the olive oil, and seasonings. Mix well to coat all of the radishes. To a baking sheet lined with parchment paper, add the sliced radishes. Cook for approximately 15 minutes, then take out and flip, reduce the heat to and cook for another 20 minutes. Keep an eye on them and check the texture. You will notice they will begin to shrink in size and crisp up. This is what you need. Remove from the oven, plate and serve. Sweet, and slightly bitter, these were a pretty fun snack and would be great mixed into trail or chex mix.
In medium bowl, add the oil blend to the potatoes and stir until each slice is lightly coated. Spread slices in 10" x If you use a metal pan, it may take longer to bake to desired crispiness. If desired, salt after baking. Coconut oil, melted You could also use clarified butter or olive oil. Garlic salt Chili powder You could also use a chili-lime seasoning mix. Lime wedges Preheat oven to degrees. Coat or drizzle the sweet potato slices with the melted coconut oil.
Arrange the slices on a parchment-lined baking sheet. Lightly sprinkle the slices with seasonings. Bake for approximately 25 minutes, flipping halfway through baking, until the sweet potatoes are beginning to brown. Check the sweet potatoes frequently to avoid burning the smaller slices.
Serve with lime wedges for spritzing and enjoy! Sprinkling with lime zest and a little coarse salt would be nice, too. Slice the sweet potato into very thin rounds using a mandoline slicer.
Mix together olive oil and orange zest in a small bowl. Brush two baking sheets with half of oil mixture. Place potato slices on sheets in a single layer and brush tops with remaining oil. Sprinkle with thyme, salt and freshly ground pepper. For one medium sweet potato you will need two-three baking sheets.
Bake one sheet at a time until the edges of the chips curl up, the centers are just golden brown, and the tops are dry to the touch, about 20 minutes. Place the baking sheet on a wire rack and let the chips cool until crisp, about 3 minutes.
Using your hands, carefully transfer the chips to a serving dish. Repeat with the second sheet. Lightly brush two byinch baking sheets with olive oil and spread chips evenly onto each. Brush tops of chips with olive oil and bake until crisp, 14 to 16 minutes.
Transfer chips to a paper towel to cool and sprinkle with salt. Martha Stewart's Hors d'Oeuvres Handbook. Grease 2 baking sheets with olive oil. Brush the taro root with olive oil and then sprinkle with salt and pepper. Cook the taro in the oven for 12 minutes, swapping the pans halfway through the cooking time to ensure even cooking, and then remove and set aside to cool prior to serving.
Place over medium-high heat and bring to a boil. Boil fries for about 15 minutes or until just fork tender. Drain fries and spread onto a baking sheet. Drizzle with oil and season with salt and pepper.
Toss together and redistribute fried into a single layer. Bake for 20 to 25 minutes or until fries are crisp on the outside and soft on the inside. Lightly season with salt and pepper and serve immediately From: Don't bother being too nitpicky but the if they're all close to the same size they'll all cook the same.
Preheat the oven to degrees F. Drop the yuca fries into a pot of lightly salted boiling water and let them cook for about 30 minutes until tender. Yuca is a funny tuber that bakes and fries better after it's been boiled. Well, at least that's my experience and I get good results so as they say - If it's not broken; don't fix it. Drain the fries and let them dry slightly on a dish towel.
They'll be more receptive to cooking oil if they're dry. Olive oil or any oil will heat up quickly and help to achieve a slightly crispy surface on the fries. Coat the dried fries with the olive oil by brushing, tossing or whatevuh. Just don't break them. Place them on a baking sheet and bake them at degrees F for minutes turning once so they brown evenly. The yuca should be golden brown and slightly crispy on the outside and creamy on the inside. Serve the fries with a squeeze of lime, a sprinkle of sea salt and a side of chipotle ketchup.
Baked Yucca Fries 1 yucca 1 tsb olive oil 1 tsp salt 1 tsp red pepper 1 tsp black pepper Preheat oven to degrees.
Fully peel and rinse the Yucca. Cut in half this bad boy is on the more difficult side to slice. Once cut in half, slice the stem that's going along the groove out of the vegetable. Then, chop into small spears. Place chopped Yucca on a cookie sheet and splash olive oil and the remaining ingredients. Cook for around minutes or until golden brown.
Baked Zucchini Chips 1 zucchini cooking spray seasoned salt, or other seasoning s of your choice Preheat oven to degrees Fahrenheit. Line a baking sheet with parchment paper or nonstick foil, and spray with canola oil. Slice zucchini into thin medallions, about the thickness of a quarter. You can either use a knife and a very steady hand, or a mandoline slicer.
Lay out slices on prepared baking sheet, and spray tops lightly with additional cooking spray. Sprinkle with seasonings of your choice.
A note on seasoning, however - use LESS than what seems appropriate. These shrink considerably in the oven, and if you use too much it gets very concentrated. It's better to end up underseasoning and add more later. Place in preheated oven and bake 45 minutes. Rotate baking sheet, and bake an additional minutes, until chips are browned and crisped to your liking. These are best eaten within a couple hours of removing from the oven, as they start to get chewy if left out.
Maggie Vittles and Bits. On low heat in a sauce pan combine: Stir until gelatin is completely devolved then add: Cheezes from Ani's Essentials This is the base recipe for raw vegan cheeze.
Try using your favorite nuts and seeds -- such as almonds, cashews, Brazil nuts, pumpkin seeds, sunflower seeds, and macadamia nuts -- to add variety to your flavors and textures. Makes about 2 cups. Add the nuts or seeds, and process into small pieces. Add the lemon juice and water; process to mix well. Add more or less water to reach your desired consistency. Will keep for 4 to 5 days in the fridge. Add fresh or dried herbs such as basil or rosemary, or pitted olives and sun -dried tomatoes, to create new flavors of cheezes.
Crumble and use like Parmesan. Drain and pop off skins. Place all ingredients in food processor. This will take a bit of time, don't rush. Place nut mixture in nut-milk bag or colander lined with cheese cloth.
Give a light squeeze and place in refrigerator over-night to set up. Cashews soaked for at least 6 hours and drained. Once it is chopped, add the cashews, shallot, lemon juice and pinch of sea salt.
Process until a thick paste forms. Add chopped sun dried tomatoes and process until tomatoes are incorporated into the mixture. There will still be some chunks of tomato. Ani's Raw Food Kitchen: Basic Macadamia Cheese 2 cups macadamias, soaked for a minimum of 4 hours 1 cup water 1 teaspoon probiotics Blend all ingredients in a high-speed blender until smooth.
Place the mixture in a strainer that has been lined with cheesecloth, and place a weight on top. The weight should not be so heavy that it pushes the cheese through the cloth, but heavy enough to gently start to press the liquid out. Leave to culture at room temperature for at least 24 but no longer than 48 hours. Once culturing is complete, stir or process in the following ingredients: The Raw Chef [archive.
This can be stored in your refrigerator. The fresh lemon and the garlic will help preserve the food, for approximately six days. You can use large lettuce leaves, and you can serve with raw veggies peppers, cucumbers, baby carrots, etc. You can experiment with adding for example: Your choice of spices and herbs can be added.
Sesame could be optional, you can omit or substitute with pre-soaked almonds. Add the soaked sunflower and sesame seed or almonds, lemon juice, salt, tamari and garlic to the food processor and process until it's smooth. Store in a container with a cover, in your refrigerator.
When ready, you add in raw veggies. You can optionally add some dark virgin olive oil. Also thin it out with more lemon juice or water or a little bit of Ume plum vinegar to use as a dip, a salad dressing or a spread.
You can also use it for pate with crackers. Also, you can use it as a base for other sauces, spreads, and whatever. This almond hummus serves as a nice dip for raw veggies.
Nothing will get it quite as smooth as a Vitamix will, but if you don't mind, I don't mind! Add all remaining ingredients except the water. Remember that the hummus will thicken in when chilled, so you might want to add just a little more water than you think you need. Taste for seasoning, and add more salt if needed. Transfer to a container and refrigerate for at least an hour before serving. Add the sea salt. Add more water of the mixture is too thick.
Taste for seasoning and add more lemon juice or sea salt if needed. Place in the refrigerator to chill for about 30 minutes before enjoying. Yields about a cup of dip. My dip turned out saltier than I would have liked because I used salted pistachios. I'd recommend using unsalted pistachios and adding salt to taste.
My food processor is also very small, so feel free to double or triple the recipe to make more dip! By Rachael at Studio Cuisine [archive. Tahini Sauce 2 cloves of garlic Juice of 2 large lemons 6 Tbsp of raw tahini butter Pinch of ground cumin 1 tsp freshly chopped parsley Crush the garlic and salt together. Mix with a little lemon juice and blend with the tahini. Add the cumin and remaining lemon juice to form a smooth paste, like peanut butter.
Use additional garlic if you want the tahini to taste stronger. If it is too thick, loosen it with a little water. You can increase the coconut milk to tahini and to make a hearty salad dressing. Serve room temperature on hot falafel or vegetables or chilled on a salad. Scrape down sides of the bowl as necessary.
Transfer to a serving bowl. Serve immediately, or cover and refrigerate up to 1 day. Yummy, Yummy Bacon and Other Stuff [archive. Blended Clam Dip canned chopped clams or baby clams, minus ALL the juice squirt of lemon chopped green onions some garlic and horseradish a dash of salt and pepper Put all into a food processor, whirl it around and place in bowl.
Be sure to keep it cold though. I like to place a small bowl of clam dip into a larger bowl filled with ice. Tastes good with veggies, stuffed into smoked salmon and rolled up, then sliced thin. Add garlic salt and dash of lemon juice to taste. You decide how much mayonnaise you want to use. Avocado "Sour Cream" 2 avocados 1 lime 1 tsp fresh cilantro, minced Optional spices to taste: Add salt and pepper to taste, and gently whisk to a creamy consistency.
If the spices are added, it is best to refrigerate overnight. Drain the cashews, but reserve their soaking water. Add a tablespoon more water at a time if it is too thick after blending. Toss gently to combine. With potato masher or back of fork, mash until chunky. Stir in nuts, 2 tablespoons of the toasted coconut and the mint leaves. Transfer to serving bowl, sprinkle with remaining coconut.
Avocados from Mexico [Dead link: Using a small knife, gently cut the flesh of each avocado half in a cross-hatch pattern, careful not to break through the avocado peel. Use a spoon to scoop out the avocado pieces and put them in a medium bowl. With a fork, stir in the remaining ingredients, using the back of the fork to gently mash the avocado, leaving plenty of large chunks intact.
Taste for seasoning, adding more salt or lemon juice if needed. While the processor is running, add olive oil, lime juice and salt. Remove guacamole from food processor and serve. Spray or brush both sides of the pineapple rings with olive oil.
Grill 4 minutes on each side, until nicely browned. Remove from the grill and set aside to cool to room temp. Cut the pineapple into small cubes. Remove the pit and scoop the avocado from its shell. Add lime and salt, and then lightly smash with a fork. Stir in onion, cilantro, peppers, and pineapple cubes. Serve with tortilla chips or as a taco topping. Confections of a Foodie Bride. Szechuan Guacamole Szechuan and Mexican cuisine come together in this spicy appetizer.
Coarsely mash avocado with a fork or potato masher, incorporating seasonings. Add salt to taste. Stir in the tomato and chopped red onion.
Yields about 1 cup. Original recipe courtesy of GourMAsia Adapted from: Chinese Food [Dead link: Guacamole-Topped Bacon Bites pound of bacon strips guacamole Preheat oven to degrees. Cut bacon strips into thirds and arrange them on a baking sheet lined with parchment paper. Bake the bacon for 10 to 15 minutes or until very crispy. Remove and place on paper towels to blot grease. Put a spoonful of guac on a piece of bacon, and top with another piece of bacon. Repeat until all bacon has been guac-ed.
Guacamole with Bacon 4 ripe avocados - peeled, pitted, and mashed 4 slices bacon, cooked until crisp, drained and crumbled 1 large tomato, seeded and finely chopped 1 onion, finely chopped 1 clove garlic, minced salt and pepper to taste 1 dash hot pepper sauce to taste optional Place the avocados in a bowl, and stir in the bacon, tomatoes, onion, and garlic until well blended.
Add hot pepper sauce, if desired. Carrot Dip Paleo and Vegan almost-hummus made from carrots and a bit of a kick from the lemon, garlic and smoked paprika! Pulse until a rough puree texture is achieved. Add seasonings and the remaining olive oil 1 tsp at a time - you may not need all of it. Pulse until the texture is right and serve! Drain the water from the cashews. Add them to the processor and process along with the remaining ingredients. Stop periodically and scrape the sides with a rubber spatula.
Continue to blend until creamy. Chill until it solidifies and serve as a dip, a side dish or as a spread. You can try it without any added spice first and then see if you like some cinnamon, nutmeg, vanilla, curry, etc. Carrot and Ginger Pâté 2 large carrots 20g of fresh root ginger, chopped in small slices 6 chives, chopped finely 1 soup spoon of paleo mayonnaise 10g of sesame seeds Salt and pepper seasoning Peel and dice the carrots, boil them in salted water for about minutes, until they are soft.
Put them a side and allow them to cool down. When the cooked carrots are cold, blend them with the ginger, mayonnaise and seasoning. Then add the finely chopped chives and stir them in well. Place the carrot pâté in a bowl garnished with the toasted sesame seeds. If you are not going to serve this straight away keep it in the fridge. Hotel Posada del Valle. Saute onion in olive oil over medium low heat for minutes, or until onions are golden and sweet.
Add celery and season with thyme, marjoram, cinnamon, savory, sea salt, sage, nutmeg and lemon pepper. Cook another minutes to soften the celery and awaken the flavours, then remove from heat and cool. Once mixture is lukewarm, transfer to blender or food processor. Puree carrots and seasoning blend until smooth, then turn out into a mixing bowl.
Fold in hazelnuts until even consistency is reached. Pack firmly into one medium-sized parchment-lined loaf pan. Bake at degrees for minutes or until browned and centre is set. Cool, invert into serving tray, and garnish.
Put cauliflower into food processor with sesame tahini and garlic. Add lemon juice and a tablespoon of olive oil and process until it gets creamy. Add more oil if you want to improve the texture. Original Source not disclosed. Drain and reserve cooking liquid. Place all remaining ingredients in a food processor and process until smooth.
Add reserved cooking liquid as needed to reach desired consistency. Taste and adjust seasonings. Refrigerate for several hours or overnight so flavors can blend. To serve, spread out in a thin layer on 1 large or several smaller plates and drizzle with extra-virgin olive oil and hot sauce such as sriracha. Serve with pork rinds or vegetable crudités. Cauliflower Hummus with Mayo 1 Tbsp. Process cauliflower in food processor or blender with remaining ingredients until smooth.
Serve, if desired, with chips, crackers or vegetable dippers. Best Foods [Dead link: Line a baking sheet with aluminum foil. If the cauliflower florets are large, break them into smaller, 1-inch pieces. Toss the florets in a bowl with 2 tablespoons olive oil and kosher salt. Spread the cauliflower in a single layer on the prepared baking sheet, and roast 10 minutes. Stir and continue to bake until the cauliflower is golden and soft, about 10 minutes more. Place the roasted cauliflower, 1 tablespoon olive oil, 2 peppers, and remaining ingredients in a food processor fitted with an S blade.
Pulse, pausing to scrape the sides, until the mixture is well blended and the consistency of hummus. Taste and add additional cayenne pepper if more heat is desired. Spoon the dip into a serving dish and garnish with remaining chopped red bell pepper. Serve with chopped vegetables, or crackers. Kellie Hynes for the AJC. Cut red-skinned sweet potatoes or yams , eggplants, tomatoes, and red bell pepper into 1-inch chunks.
Cut green onions into 3-inch lengths. Place all of the vegetables in a single layer on a large baking sheet and toss with olive oil, kosher salt, and freshly ground black pepper. Roast the vegetables until soft, about 35 to 40 minutes. Remove the vegetables from the oven and let cool for 10 minutes. Place the roasted vegetables, lemon zest, fresh lemon juice, and fresh mint leaves in the bowl of a food processor. Transfer the spread to a serving dish and serve at room temperature with toasted baguette slices or crackers.
Makes about 3 cups spread. Add eggplant and salt and cook, stirring, until eggplant begins to brown, about 10 minutes. Cover skillet and cook eggplant, stirring occasionally, 5 minutes, or until tender. Remove skillet from heat and cool eggplant. Stir in remaining ingredients and salt and pepper to taste. Serve eggplant dip with crudités. Toss them in a large bowl with the garlic, olive oil, salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are brown and soft, tossing once during cooking.
Place the vegetables in a food processor you can use a blender if you don't have a processor. Food processor should be fitted with steel blade. Add the tomato paste and pulse times to blend. Taste for salt and pepper. Roasted Eggplant Dip Mellow roasted garlic sets this version of the popular Middle Eastern eggplant dip apart from standard recipes. Roasting the onion and tomato alongside the eggplant also adds an extra dimension of flavor.
Serve with sliced raw vegetables. Peel as much of the papery skin from the garlic as possible and wrap loosely in foil. Bake until the garlic is soft, 30 minutes. Meanwhile, coat a baking sheet with cooking spray. Place eggplant halves on the prepared baking sheet, cut-side down. Roast for 10 minutes. Add onion slices and tomato halves to the baking sheet and roast until all the vegetables are soft, 10 to 15 minutes longer.
Separate the garlic cloves and squeeze the soft pulp into a medium bowl. Mash with the back of a spoon.