Upcoming picnic or party? Score appreciation with the perfect recipe.

Smoky Honey Almonds

Smoky Honey Almonds
Prep Time
20 minutes
Number of Servings
6
Ingredients
  • [q:3 1/2] oz whole blanched almonds
  • [q:1/2] tsp smoked paprika
  • [q:1 1/2] tsp olive oil
  • 2 Tbsp honey
  • 1 tsp sea salt flakes
Directions
  1. Preheat oven to 325°.
  2. Put nuts on a baking sheet lined with baking parchment and cook for 10 minutes.
  3. Sprinkle paprika over nuts, pour over oil, and spoon over honey. (You don’t need runny honey—thick honey quickly melts on the hot nuts.) Stir around to mix nuts with honey, oil, and paprika. Put nuts back in oven for another 2 minutes, until lightly browned, taking care they do not burn.
  4. Leave nuts to cool for a couple of minutes. Sprinkle with salt and use two forks or spoons to stir nuts around in honey mixture. Spread nuts out so they aren’t touching each other and leave to cool completely, stirring them once or twice as they cool.

Back-To-School Trail Mix

Back-To-School Trail Mix
Prep Time
5 minutes
Number of Servings
About 2 cups
Ingredients
  • [q:3/4] cup almonds
  • [q:1/2] cup dried cranberries
  • [q:1/4] cup raisins
  • [q:1/4] cup dried coconut
  • [q:1/4] cup shelled sunflower seeds
Directions
  1. Gently mix ingredients together.
  2. Store in airtight container.

Homemade Lemon Hummus

Homemade Lemon Hummus
for satisfying snacking!
Prep Time
15 minutes
Number of Servings
4 cups
Ingredients
  • 4 cups cooked garbanzo beans (chickpeas)*
  • [q:1/2] cup sesame tahini
  • [q:1/4] cup extra-virgin olive oil
  • [q:1/3] cup water
  • Juice of 2 to 3 lemons
  • 3 garlic cloves
  • 1 tsp ground cumin
  • 1 tsp paprika
  • Salt and freshly ground black pepper
Directions
  1. Add beans, tahini, oil, water, lemon juice to taste, garlic, spices, and salt and pepper to taste in the bowl of a food processor or container of a high-speed blender.
  2. Process until smooth and creamy, pausing, if necessary, to scrape down the sides with a spatula.
  3. Transfer mixture to a storage container. Chill until ready to serve.
Nutrition Info
143 Calories, 5 g Protein, 13 g Carbohydrates, 4 g Fiber, 9 g Total Fat; [nutrition:2] Molybdenum, Copper, Manganese

Almond Popcorn Balls

Almond Popcorn Balls
Number of Servings
12 popcorn balls
Ingredients
Directions
  1. Pop corn according to package directions and place in a large mixing bowl. Add the almonds.
  2. Place the syrups in a saucepan and bring to a boil.
  3. Reduce the flame to medium-low and simmer, stirring constantly for about 5 to 7 minutes.
  4. Pour the hot syrup over the popcorn and almonds. Mix thoroughly until all the popcorn and almonds are covered with syrup.
  5. Preheat the oven to 350°. Place the popcorn on a baking sheet and bake for 5 minutes. With a spatula, loosen the popcorn from the baking sheet to prevent sticking.
  6. Place 1 cup cold water in a bowl. Lightly moisten your hands with water. Working quickly, take a handful of popcorn and form it into a fist size ball, packing like you would a snowball.
  7. Repeat, lightly moistening your hands as needed, until all the popcorn is formed into balls.
  8. Refrigerate to harden the syrup for 30 minutes before serving.
Nutrition Info
1 ball: 165 Calories, 3 g Protein, 0 mg Cholesterol, 21 g Carbohydrates, 18 g Total sugars (18 g Added sugars), 1 g Fiber, 8 g Total fat (1 g sat), 118 mg Sodium, [nutrition:1] Vitamin B2 (riboflavin)

Fresh Peach Salsa

Fresh Peach Salsa
Prep Time
15 minutes
Number of Servings
8
Ingredients
  • 2 cups peeled, diced pitted peaches (about [q:1 1/2] lbs)
  • 1 cup diced red bell pepper
  • [q:3/4] cup peeled, diced cucumber
  • [q:1/4] cup chopped fresh cilantro
  • 2 Tbsp fresh lime juice
  • 2 tsp minced fresh jalapeño, or more to taste
  • Salt and freshly ground black pepper to taste
Directions
  1. Mix all ingredients together in a medium bowl.
  2. Serve any way you can imagine!
Nutrition Info
26 Calories, 1 g Protein, 7 g Carbohydrates, 1 g Fiber, 1 mg Sodium

Vegan Buttered Popcorn

Vegan Buttered Popcorn
Prep Time
3 minutes
Ingredients
Directions
  1. Melt coconut oil in pan on stovetop - 3 Tbsp or to fully cover the bottom of pan
  2. Add popcorn and cover
  3. As popcorn begins to pop, shake the pan to ensure that all popcorn gets heated
  4. Once popping slows, remove from heat
  5. If desired, add salt or additional coconut oil after popping

Potato Latkes

Potato Latkes
Number of Servings
Serves 4
Ingredients
  • 2 cups peeled and shredded potatoes
  • 3 Tbsp grated onion
  • 2 Tbsp all-purpose flour
  • [q:1 1/2] tsp salt
  • [q:1/2] cup olive oil for frying
Directions
  1. Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
  2. In a medium bowl stir the potatoes, onion, flour and salt together.
  3. Heat the oil in a large skillet over medium-high heat.
  4. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form [q:1/4] to [q:1/2] inch thick patties.
  5. Brown on one side, turn and brown on the other.
  6. Let drain on paper towels.
  7. Serve hot with apple sauce and/or sour cream.
Nutrition Info
With [q:1/4] cup applesauce: 339 Calories, 2 g Protein, 0 mg Cholesterol, 23 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 3 g Fiber, 27 g Total fat (4 g sat), 396 mg Sodium, [nutrition:2] Vitamin E, [nutrition:1] Vitamin B6, Vitamin C, Vitamin K

Orange Coconut Macaroons

Orange Coconut Macaroons
Prep Time
30 minutes
Number of Servings
18 to 20 macaroons
Ingredients
  • 3 large egg whites
  • [q:1/8] tsp cream of tartar
  • [q:1/8] tsp salt
  • [q:1/2] cup granulated sugar or coconut sugar
  • [q:1/2] tsp vanilla extract
  • [q:1/2] tsp orange extract
  • [q:1 1/2] cups unsweetened shredded coconut
  • [q:1/2] cup sweetened coconut flakes
Directions
  1. Preheat oven to 350°. Line 2 baking sheets with parchment paper.
  2. In a medium clean bowl, beat egg whites, cream of tartar, and salt with an electric mixer on high speed until stiff peaks form, almost like you’re making a meringue.
  3. Gently fold sugar, vanilla and orange extracts, and shredded and flaked coconut into egg white mixture.
  4. Scoop a level tablespoon of the batter and drop it onto the lined baking sheet. Repeat until all of the batter has been dropped onto the baking sheets. With your fingers, slightly pinch the top of each macaroon to make a little peak and to keep them from spreading out too thin.
  5. Bake for 10 to 15 minutes. The tops should turn a light golden-brown. Let cool for a few minutes before serving. Serve warm or at room temperature and store extras in an airtight container. 

Natural Bug-Repelling Citronella Mint Candles

Natural Bug-Repelling Citronella Mint Candles
Pam Bump

In partnership with Natural Vitality

https://www.naturalvitality.com/blog/natural-bug-repelling-citronella-mint-candles/

Most DIYers know that citronella is a scent that repels mosquitos, but did you know that mint has been known to repel wasps? This is a tutorial on how to make your own outdoor candles to help ward off these pests so you can enjoy your afternoon picnics or summer-evening card playing on the patio.

A couple of things to know about homemade candle making are that you can reuse old candle bottoms and crayons; however, these items when melted can emit toxins through the gas released. If you do it this way, you’ll want to open up windows and turn on your fans.

We prefer 100 percent natural beeswax. There are no toxins in beeswax.

Home-Made Citronella Candles

Items Needed

  • 36 ounces beeswax
  • Waxed string for wick
  • 3 metal candle bottoms
  • 3 8-ounce glass or metal containers—you can even use old soup cans as sturdy outdoor candle holders
  • 1 teaspoon peppermint essential oil
  • 1 teaspoon citronella oil

Instructions

  1. In a double boiler, melt the beeswax down to a liquid.
  2. Measure out the wick string for your containers and add on three to four inches. Cut three pieces this same size.
  3. Pull the wick through the metal candle bottom to the tip. Tie the other end around a pen or stick. Repeat on the other two strings.
  4. Place the wick bottoms in the containers and use the stick or pen to balance the wick straight down the center of the container.
  5. Remove the beeswax from heat and stir in citronella and mint oils.
  6. Pour the beeswax into the containers, around the wick, so the wick stays centered.
  7. When the pouring is done, double-check the wick placement and adjust as needed so they’re in the center of the candles.
  8. Allow to cool, dry and harden—approximately 3 hours.
  9. When dry, remove the string from the stick and trim the wick to about 1/2 to 3/4 inch above the wax.
  10. Now they’re ready for use!
Sources

"Natural Bug-Repelling Citronella Mint Candles", NaturalVitality.com, 2014

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Contributor
Natural Vitality
Tags
outdoors
DIY
home / household

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Strawberry & Blueberry Lemonade Frozen Pops

Strawberry & Blueberry Lemonade Frozen Pops
Number of Servings
Serves 4
Ingredients
  • 2 lemons
  • [q:1 1/2] cups water, divided
  • [q:1/2] cup sugar
  • 1 cup strawberries or raspberries
  • 1 cup blueberries
Directions
  1. Make the simple sugar syrup by mixing 1 cup water and [q:1/2] cup sugar in a small saucepan over low-medium heat. Heat the mixture, stirring constantly, until the sugar dissolves and the liquid becomes clear. Let it cool and refrigerate it in a sealed container.
  2. Make the strawberry-raspberry purée by blending the berries until a thick liquid is formed. Add as little water as necessary to allow the fruit to blend. Repeat the process with the blueberries. Store the purées in sealed containers in the refrigerator.
  3. Mix the juice of 1 lemon, [q:1/4] cup water, 2 Tbsp of simple sugar syrup and 1 to 2 spoonfuls of strawberry-raspberry purée in a martini shaker or a pitcher. (In place of the simple syrup, you can substitute 1 Tbsp sugar.) Add more simple sugar syrup or strawberry-raspberry purée to taste. Repeat the process with the blueberries to make the blueberry lemonade.
  4. Pour the juice into the popsicle molds. Add a few sliced strawberries or raspberries into the molds with the strawberry lemonade and a few frozen blueberries into the molds with the blueberry lemonade.
  5. Place the lids on the popsicle molds and place them in the freezer.
  6. Freeze them for several hours or until the juice is frozen.
  7. Remove them from the freezer and gently pull the popsicles out.
Nutrition Info
With strawberries and 1 Tbsp sugar: 30 Calories, 0 g Protein, 0 mg Cholesterol, 8 g Carbohydrates, 6 g Total sugars (3 g Added sugars), 1 g Fiber, 0 g Total fat (0 g sat), 1 mg Sodium, [nutrition:3] Vitamin C. With blueberries and 1 Tbsp sugar: 39 Calories, 1 g Protein, 0 mg Cholesterol, 10 g Carbohydrates, 7 g Total sugars (3 g Added sugars), 1 g Fiber, 0 g Total fat (0 g sat), 1 mg Sodium, [nutrition:1] Vitamin C
 
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