Apple cider vineger toner

I started this project by making my own organic apple cider vinegar I will be writing a future blog post about the process of making your own ACV.

This is a great alternative to expensive store bought toners and a lot healthier for you with only 3 ingredients and only one ingredient that I had to get from the store.

1 cup ACV
2 cups purified or distilled water
1 tablespoon witch hazel

1. Filter 2 cups of water add to your container
2. Filter your ACV through a coffee filter or paper towel to remove the excess mother so it won't clog up your bottle and add to container with a table spoon of witch hazel.
3. Shake well use a cotton ball or cotton pad and gently rub on face and neck.
4. Gently pat face dry or let air dry 

That is it I know to some people the smell of vinegar is not appeasing but the smell only lasts a few seconds after it dries. Since I started using this I have stopped breaking out in acne and my nose no longer gets extra oily from wearing my glasses all day!

Florida Indian Pipe Flower

I found these beautiful Indian Pipe Flowers in my yard wanted to share.

They are still standing after the hard freeze but they are no longer the pretty white color

Jennifer P.

Hemp milk cream cheese

Hemp milk cheese is an amazing experience the first time I made it it took for ever but I have fixed up the recipe to make it a bit faster.

Ingredients:

1 cup warm water

1/2 cup fresh squeezed lemon juice

2 quarts of unsweetened hemp milk

1 1/2 tablespoon grounded pink Himalayan salt

Equipment:

Pot 

Measuring cups

Big spoon 

Bowl 

Instructions:

1. Measure a cup of purified water and warm in the microwave dissolve the salt into the water and add the lemon juice. 
2. Pour 2 quarts of hemp milk into a medium pot pour the lemon salt mixture on top of the hemp milk stir once and heat on medium (make sure you have a good boil going or this part will take longer.)
3. After 10-15 mins stir along the top once more there should be some solid chunks forming. Let cook until the solids are fully separated from the clearer liquid.
4. Line a bowl or cup with cheese cloth and carefully lift the solids out using a large spoon allow for any extra liquid to drain out do not try to squeeze it out you will loose cheese! 
5. Store in airtight container and enjoy I sure did =]
   
   

If you have any questions feel free to ask in the comments

Jennifer P.

Crazy good lacto fermented crunchy garlic pickles

Ingredients: 
Cucumbers
2 Quarts of purified water
66-70g salt
Head of garlic
1 Tablespoon brown mustard seeds
1 Tablespoon yellow mustard
2 Tabasco peppers (Optional)
5 wild grape leaves
fresh or dried dill/ dill seeds

Equipment: 
Half gallon jar
2 quart jars
Wooden spoon
Slicer
Knife
Cutting board
Measuring cup
glass press
Scale

Instructions:

1. Make sure your half gallon jug is sanitized add the mustard seeds, dill, grape leaves, Tabasco peppers, peel the garlic lightly smash them and add them to the jar.
2. Take 1 quart of purified water in mason jar (this will not work if your water is treated) and warm the water up in the microwave and measure out the salt. Then add the salt to the warm water and mix well set that aside and let cool.  
3. Use you slicer or knife (I use the one pictured here from pampered chefs on level 3) to slice the cucumbers (you can skip this if you want them whole)  and put them in the the jar I pack them down in the jar getting as many as I can into the jar.
4. Once the water has cooled to room temperature add it to the jar with your ingredients (should fill half way) places glass weight on top of vegetables to hold them under the water when done measure out a 2nd quart of water, fully top off the jar seal with lid and set in a warm area.
5. For the next week vent the jar watch out for a spray do to pressure in the jar but don't take the lid all the way off we want very little oxygen entering the jar I give the jar a little shake every so often to let trapped bubbles escape. After the week is up start testing your treats once they have the flavor profile you like put them in a cool place and enjoy 

Any questions ask in comments and I'll be happy to answer them!

Jennifer P.

P.S. For more information on lacto fermentation and how it works check out this awesome site Cultured for Health

HEMP MILK

Hemp milk is a very tasty and healthy alternative to regular milk or store bought alternatives and much cheaper option you'll be surprised just how easy it is!
I get my organic hemp seeds and pink Himalayan salt from Mountain Rose Herbs

INGREDIENTS:
1/2 cup of shelled hemp seeds
3-5 cups of water
1 tablespoon raw local honey
Pinch of pink Himalayan salt

EQUIPMENT:
Blender
Fine grade strainer or cheese cloth

Instructions:

You will need to pour the seeds and water into blender add the salt and raw honey. My blender has a liquefy setting and i use it on high 3-5 minutes to make sure it is well blended. I use a small strainer and cheese cloth to filter out the pulp squeeze the rest of the juices out and set it aside for further use in cooking or composting. I store my hemp milk in clean mason jars with the lids closed tightly and will keep for about a week.

NOTES:
Use more water to get a skim milk consistency you can also use less water to produce a heavier cream consistency.

I choose not to flavor my hemp milk since we use it in cooking but you can add vanilla extract or cocoa to the blend to make a flavored hemp milk.

The pulp that I mentioned earlier can be used as a toppings added to a salad and much more. If you dont wish to eat the seeds toss them into you compost pile
^-^

If you have any questions feel free to ask in the comments.

Jennifer P.