We see them all over, they grow even if you don’t want them to, and they will take you’re your grass if you let them… Dandelions are not one of my favorite plants,
but they do offer a powerhouse of nutrient for your body. With that said I’m not ready to eat them so I will use them up making a Salve for us all to enjoy.
Dandelion Salve helps your body heal it has benefits if you are struggling with arthritic joints, back tension, sinus headaches, a stiff neck, Dandelion is said to have cancer fighting properties and the ability to detoxify your body.
To make a dandelion salve you need to find and pick dandelions that you know for sure were not sprayed with any chemicals. Now that you have your dandelions set
them out in the sun to dry for at least 4-6 hours. We dry them to reduce the amount of water in the flower if you skip this step your oil will spoil faster. Yes you can use your dehydrator 2-4 hours. Yes you can spread them out on a paper towel and let them sit overnight on your counter.
When the dandelions are wilted and dry put them into a jar and pour sweet almond oil, coconut oil, olive or another light oil over them filling your jar to the top of
the dandelions. Set the jar gently into a pan of warm water and heat slowly over low heat. Let the oil stay in the
heated water for several hours then remove. You can also put the jar in a sunny window for a week (this is what we do).
When your oil has cooled and is a beautiful yellow color you are ready to strain the oil and use it in your salve or you can do the whole process over again with freshly wilted flowers and your dandelion oil. This is called a double infusion. We use the double infusion method in our dandelion oil. You can use this infused dandelion oil as is for massage oil – it’s especially nice if you add a few drops of soothing lavender essential oil to it.
So we have been patient, we followed ALL of the directions and now it’s time to make our salve. Dandelion Salve
6.6 ounces of dandelion infused oil
3 ounces Cocoa Butter
3 ounces coconut oil
3 ounces bees wax
Put all of the ingredients into a heat proof container. Set it gently into a pan containing several inches of water (just like we used when we infused our dandelion oil.) Gently bring the temperature up to low heat and let the container stay in the warm water until the wax is melted.
Remove from heat and pour into tin or jar of your choice. This sized batch will fill roughly four, four ounce glass jars.
Body Wash!! I know so many people that use body wash. I always find myself wondering how many of them look at the ingredients or is it the price, scent, color… that is important to them. Your skin is the largest organ your body has it absorbs everything you come in contact with. So the dry, cracked, red, sore, irritated… skin that you live with might just be trying to tell you something about what you are putting on it. A common body wash that I see all of the time in bathrooms or on store shelves has many scents and formulations but the breakdown is almost always the same. Cleansing AgentsThe first ingredient is usually water, which serves as an aqueous base or carrying agent for all other ingredients. Following water on the label are the surfactants, more commonly known as cleansing agents or detergents: sodium laureth sulfate, sodium lauroyl isethionate, cocamidopropy belaine, lauric acid and stearic acid. The two acids are saturated fatty acids. Skin ConditionersFollowing water and the cleansing agents are most often the skin conditioning or moisturizing ingredients. In most of the body wash formulas these ingredients are listed right after the surfactants; however, in the Deep Moisture product, they represent more of the formulation and follow water, which accounts for the "1/4 moisturizing cream" claim. Skin conditioning ingredients include soybean oil, sunflower seed oil and glycerin. Preservatives and Other IngredientsMost mainstream commercial cleansing products contain fragrance, dyes and materials that give structure or body to the product. These ingredients are Included toward the end of the list of ingredients they may have names like butylated hydroxytoluene, a standard preservative found in many things including jet fuel. hydroxypropyltrimonium chloride is the ingredient in the body wash that adds structure or fullness to make the liquid feel and look thicker I found this article at Natural Skincare Authority to be an eye opener it is a review for an extremely popular body wash that contains 4 known cancer causing ingredients, several highly toxic ingredients, ingredients known to effect fertility, animal tested, 9 untested chemicals that we have no clue how they will or are affecting our bodies. The list of ingredients even if you were to look at it would probably leave you saying I have no clue what any of this is how bad could it be they use it in body wash isn’t that regulated. NO! it is not regulated, yes they are dangerous, and yes we use these products at alarming rates. List of ingredients Good Luck!! Water, Sodium Cocoyl Isethionate, PROPYLENE GLYCOL, Stearic Acid, Sodium C14-16 Olefin Sulfonate, Montmorillonite, SODIUM LAURYL SULFATE, Cocamidopropyl Betaine, Cetyl Alcohol, Stearyl Alcohol, Disodium Laureth Sulfosuccinate, Sodium Lauryl Sulfoacetate, PEG-200 Hydrogenated Glyceryl Palmate, Hydroxypropyl Methylcellulose, Phenoxyethanol, TRIETHANOLAMINE, Disodium Peg-12 Dimethicone Sulfosuccinate, FRAGRANCE, PEG-7 Glyceryl Cocoate, Carbomer, DISODIUM EDTA, Panthenol, TOCOPHERYL ACETATE (Vitamin E Acetate), Retinyl Palmitate (Vitamin A Palmitate), PARABENS (Methylparaben, Butylparaben, Ethylparaben, Propylparaben), Camellia Sinense Leaf Extract (Green Tea), Vitis Vinifera Seed Extract (Grape), Saccharomyces/ZincFerment,Saccharomyces/ Magnesium Ferment 
LOVE
YOUR
BAR
LOVE
YOUR
BODY
We do not make body wash because it isn’t as shelf stable as a bar, you waste more than if you use a bar, the packaging is wasteful, we do not want to use the preservatives, suddsing agents, and other chemicals to produce a thick creamy eye appealing liquid soap “detergent”.
For our customers that are having a tough time converting to a bar I tell you it will get easier. I hated the bar when I first started making them. Yup I said it! I hated bar soap!! I grew up a liquid soap girl we always used body wash my dish soap, laundry soap, hand soap, shampoo, … were all liquids that were full of big vibrant bubbles. The thing we need to retrain ourselves about is the fact that bubbles do not make something clean or mean that something is clean they are just bubbles. And because I can get “soap” for pennies on the dollar does not make it safe for my body.
If you must turn your PNFS Bar into a liquid we won’t hold it against you I’ll even help you along the way.
Ingredients:
1 Bar PNFS Soap
3 cups water
Supplies:
Hand grater or food processor with grater attachment (this is what I use)
A pot to boil soap and water in
Spoon to stir soap and water
Immersion blender
1. Grate your PNFS bar of soap
2. Put the grated soap and 3 cups of water into a pot on low heat and begin to cook. It took me about 5 minutes to get to a boil and 3 more minutes to have fully melted soap.
3. Let the soap cool 15 minutes (it will thicken as it cools)
4. Use your immersion blender to fully incorporate and aerate your liquid soap mixture.
This is where you can add your own pizzazz if it is too thick for you add cold water a little at a time while you use your immersion blender to reach the texture you desire.
PNFS Body Wash ingredients
Water, olive oil, Coconut Oil, Organic Palm Oil, Organic Sunflower Oil, Shea Butter (most oils are organic and fair trade) essential oils, fragrance if you prefer, natural colorants usually food or mineral based. Each bar is unique so your ingredients will vary by bar one thing will stand true you will always know what the ingredients are, many are food grade, and they all offer your body health bennifits.
 I have been in a food bad place for a few months but first trimester with twins will do that to a person. When I received this cookbook I couldn’t get past the first page let alone decide what I wanted to make so I put it on the shelf and every once in a while I would look at it and wish that Bill and Hayley were in my kitchen cooking something special for me with their vibrant smiles that I envisioned to be a small piece of their personality. In my dreams we enjoyed many a meals together and yes it would be all you expect it to be. This cookbook Make it Paleo is astounding with photos so vibrant and real to life they make you want to start ripping pages and eating right there in your seat. The hardest thing you will find will be deciding where to start so my recommendation would be a little from everywhere. Start with a hearty or quick breakfast in the morning, you are sure to find something you will love. Anything from Steak and eggs with cabbage, eggs paleo, the best French omelet I have ever had, a quick grain free granola with fresh made milk of your choosing let’s just say we had many new breakfast experiences that lasted well over a month. Between you and me we even mixed it up a bit taking appetizers adding eggs and well yet another breakfast or delicious meal my favorite was Bacon-Wrapped scallops, eggs and Roasted Roma Salsa. That was a memorable Saturday!! With a number of soups and salads to choose from you are well on your way to a blissful lunch even if it is at your desk. Trust me the people around you will wish you brought some for them the recipes are all just that great. … O.K, O.K. this can go on well through appetizers, dinners, sides, and of course desert and ice cream. Yes the paleo, Gluten free, dairy free ice cream lover in me can enjoy oh so many frosty treats and if I want cake and frosting with it yup you guessed it I can and it is only a page turn away. Now you sit here on the other side of the computer web and say Jen that’s all well and good but I can never figure out what will go good together. What foods will enhance another, what is the perfect meal for everyone that is coming to my house for the football game, Help my mother in law is coming over for Sunday brunch, or this is my first thanksgiving paleo what do I do? You stop. Take a breath. Follow this link, Buy the book Make it Paleo, when it comes in open up to page 437, bottom right, there it is your Thanksgiving Dinner Menu. You’re Welcome, ENJOY!! I haven’t even got to the best part yet! Can you believe it?? As if this book wasn’t perfect in every way Bill and Hayley are creating another, so get ready to GATHER your friends for some Paleo Deliciousness. In the meantime enjoy all of the practice, testing ;) I mean tasting with the over 200 recipes in Make it Paleo you will be a meal planning genius in the end. The biggest thanks to Bill and Hayley for bringing us this wonderful cookbook, I think my family thanks you the most for getting me out of this food aversion funk. Truly one of, if not the best cookbook I have read in a long time.
For the Eggs Paleo Recipe and many more click on the photo and enyoy the ride
While I made pudding cups Izabella made breakfast a bowl of mixed raspberries and blueberries, chocolate pudding and nut butter on angel food cake.
I made Angel Food Cake earlier this week and found myself with 12 extra egg yolks and not a thing to do with them so I decided to make a pudding. I haven’t made pudding or custard in over three years, since going dairy free. I was never a fan of pudding which is a big shocker seeing as I love all things chocolate. I think it’s a texture thing for me. My hubby on the other hand was overly excited that I made pudding and out of this world thrilled to see that I made pudding pops so in his eyes I was a raging success when he came home from work today. I did get 30 pudding pops out of the recipe but some little people around me tend to eat it as fast as I can make it.
I used Palm Sugar which is roughly 350 grams of sugar in 1.5 cups
That is about 44 grams of sugar in each pop compared to the leading brand of pudding pops you save around 20 grams of sugar per pop. As Chris says I could eat two then eat one for free LOL this is one of the reasons I love this man. He is always looking for a way around my food rules. Back to what makes this high sugar pop a healthy choice. Oh wait did I say healthy? No I didn’t I wouldn’t consider them healthy I would consider them a treat. So these treats are better than commercial pudding pops because they are lower in sugar, you know the quality of ingredients you are feeding the ones you love and with every serving of sugar you are getting you also have eggs with protein and milk with calcium in each pop. If you toss in flax, hemp, and chia meal you have added a
little more nutrition. Toss in a tablespoon or two of goji berries and cocoa nibs ground and you have added some antioxidants. This is how I work around Chris and his three for the price of two pops. Shhhh… Don’t tell him. Ahh.. Go-ahead and while you’re at it ask him if he noticed that all those hidden gems were in his pop. The rate in which they disappeared, he was drooling on himself to get another, and he kept saying that they were better than the ones he remembered in the store I would feel safe to say he had no clue and if you tell him he won’t care. He knows my tricks and is just glad that I am
such a great covert food agent.
·
1.5 cups raw vanilla sugar of your choice
**notes**
3/4 teaspoon sea salt
3/4 cup cornstarch or arrowroot powder
7 cups vanilla coconut milk or other non-dairy milk
alternative
12 large egg yolks
2-6 tablespoons flax, hemp, or chia seed ground
(optional)
2-6 tablespoons goji berries and cocoa nibs ground
(optional)
For Chocolate add 1 cup chocolate chips and use chocolate milk
After the pudding has cooled add in some probiotics. Probiotics are products that contain bacteria and/or yeasts that assist in restoring the good bacteria balance in our gut. All fermented foods have probiotics so if you
are eating a balance of fermented foods you don’t need to add them in the form of a supplement. I like to add probiotics to foods that have higher sugar content so when the bad bacteria are thriving on the sugar you added to your gut from the cake or pudding the good bacteria have a fighting chance.
Preparation:
1. Whisk the cornstarch and milk together in a small saucepan; add the remaining ingredients whisk until
fully incorporated.
2.Cook the pudding over medium heat, stirring constantly, until mixture thickens and bubbles just begin to form on the surface. Whisking constantly, turn down the heat to low and cook for about 1 minute more. Pour the pudding through a fine sieve into a heatproof dish. Place plastic wrap directly on the surface of the pudding and chill at
least 2 hours before serving.
**Notes**Vanilla sugar is easy to make. Get a few vanilla beans cut them length wise and put them in a large container of sugar in about a week you will have a well flavored vanilla sugar keep adding sugar to the mix and you will never run out.
Are your feet dry? Do they have calluses? Do you shave them away? Do they cause you pain? Do you wish you had healthier feet? I could go on forever I asked a family Podiatrist what to do and she said stop aging. What I thought was just me I guess is everyone or most people that have normal used aging skin. I’m not even that old but at this rate my feet will be like the bark of a tree before I’m in my 40’s and I was told I HAVE NICE FEET.
So what do you do to make your feet feel livable!
Salt Soak
Let’s start with a foot soak this relaxes and soothes tired feet and you may have everything already in your house. You need a basin to fit your feet in (dish tub, roasting pan, foot bath = ) put ½ cup of salt in you tub then fill it with the hottest water you can stand. To add a bit of antimicrobial freshness to your foot soak add a few drops of Tea Tree oil. Let your little piggy’s soak until the water gets cool to the touch then pop out you loofah and scrub away. When you finish scrubbing dip your feet in the water to rinse, pat them dry, and lather with whipped body butter, cocoa butter, shea butter, or coconut oil.
Coffee Soak
Put the pep back into your step by adding 2 cups of coffee to your foot soak. Caffeine in the coffee has been used by many for its skin tightening effects a coffee soak could also help with swollen feet as it helps to constrict the blood vessels pushing the pooled blood back into the body aiding in circulation.
Honey Soak
Help heal those painful itchy cracks on your feet by adding ½ cup honey, 2 tablespoons coconut oil, and 1 capsule vitamin E to the hottest water you can pop your feet into in your basin, when the water has cooled gently rub your loofah over the foot and lather a thick coat of coco butter, shea butter, or coconut oil
Foot Powder
1 cup arrowroot powder
3 drops lavender essential oil
7 drops peppermint essential oil
2 drops tea tree oil
You can use baking soda, or cornstarch if you choose we just find arrowroot powder to work with our allergies and the allergies of our customers.
Combine all of your ingredients into a glass bottle with a lid and shake to fully incorporate. I use a glass mason jar with a piece of cheese cloth so I have the ability to keep my powder air tight as well as have a shaker for your powder.
Rub the mixture with a spoon if you have clumps of oil your powder should be fine and unclamped.
Foot Lotion
3 ounces coconut oil
½ ounce bees wax
½ ounce cocoa butter
5 drops peppermint essential oil
3 drops thyme essential oil
2 ½ ounces mineral oil
Dark Glass with lid
Stainless Steel Saucepan
Wooden Spoon (immersion blender if you have one) ** If you use your immersion blender for lotions or body products don’t use it in your food**
1. Put the coconut oil, cocoa butter, and finely chopped bees wax in a saucepan heat on low to melt.
2. Once completely melted ** do not over heat** turn stove off beat in the mineral water with your wooden spoon or immersion blender obviously the immersion blender will get the job done faster.
3. When the oil cools to body temp add your essential oils stir them in making sure they are fully incorporated with the cream.
4. Once you are confident that you lotion is cool and the water will not separate you can put it into your dark glass jar.
I store my lotion in the fridge. It lasts longer and I enjoy the soothing cool touch of the foot lotion when I put it on my feet.
Frozen for an hour in a crock We have some fresh blueberries!! We have been out of blueberries for a little while now. It is always a sad time when we don’t have blueberries. The lessons I have come to learn from last year are to take a better inventory of what I put up in the summer months, to pay attention to what we have in the pantry, freezer, dry storage, and canned, plan what we are using and how much we have left so we will have a larger selection year round.  Just out of the food processor
But today I am just going to eat them!!
Get Ready, this recipe is a tough one.
Not really
With just two ingredients the toughest thing is the process.
** INGREDIENTS** 3 Sliced Frozen Bananas and 1 pound frozen berries ** Let these freeze for at least 24 hours you need them FROZEN.**
I also mix in or sprinkle over the top probiotics when we eat ours. You could add yogurt into the ice cream if you would like.
Get your frozen bananas and blueberries toss them in you food processor
Process, scrape, process, scrape, process, scrape… Yes it is just that bad. O.K. now you are probably thinking Jennifer you are nuts this is not going to work. Hang in there Process, Scrape, Process, Scrape… until you have creamy smooth soft serve then toss in ¼ cup of dark chocolate chips.
Yippee Skippy Ice Cream without an Ice Cream Maker
Scoop and serve immediately, put in freezer and serve within an hour, you may want to stir it a few times, pop it into Popsicle stick molds and you have a perfect Ice Cream treat or should I say serving of fruit. Enjoy!! This is a favorite of our kids. After all what kid Doesn’t like a Popsicle. It is easier for me too; this Ice Cream can get very difficult to scoop. Whenever I try to scoop hard Ice Cream I think of my Grandma who would slice us our Ice Cream at the time I thought it was weird now I think she was a genius.
Ice Cream Tip Of The Day. Pop It Out And SLICE AWAY!!
Ingredients: 1 cup gluten free flour (I used Nuts.com Gluten Free All Purpose Baking Mix) 1 teaspoon xanthan gum12 egg whites, room temperature (to maximize volume of egg whites however if they are farm fresh eggs the temperature doesn’t matter) 1 1/2 teaspoons cream of tartar1 vanilla bean cut in half and the inside scrapped only use the inside unless you pulverize your entire bean into a paste then go for it. You can also store the vanilla beans in the sugar and the sugar will take on a great Vanilla flavor 1 1/2 cups organic evaporated cane sugar processed in a food processor until fine in texture. If you want chocolate angel food cake melt ½ cup chocolate with 1 tablespoon coconut oil combine this to the dry ingredients and mix around until you have a powder with no chunks. Cherry Rhubarb Jam and Angel Cake
DIRECTIONS:
1.Preheat oven to 325 degrees.
2.Separate egg whites in
a stainless steel bowl and let them come to room temperature.
3.In a separate medium bowl, sift gluten free flour, xanthan gum, and 1 cup of sugar.
4.Beat the egg whites until foamy.
5.Add the cream of tartar and ½ cup sugar to the egg whites whip until stiff peaks form.
6.Combine about 1 cup of the egg whites into the powder mixture. Mix until it thins out is smooth and has no clumps add a little more egg if you need to.
7.Slowly fold in the egg white mixture about ¼ egg mix at a time. Once the two are folded together ever so gently and become one color completely combined together you have succeeded. Be careful to fold it in gently you want your eggs to stay as stiff as possible.
8.Slowly pour the batter into a tube pan (preferably one where the inside lifts out) and spread the batter evenly.
9. Bake the cake for 50-55 minutes and cupcakes for 35-40 minutes or until top is golden and sides begin to pull away.
10. Cool for 10 minutes. Run the edges of a knife along the pan and pull out the insert to the tube pan. Run a knife along the bottom of the insert and invert onto a cake plate.
Serve with topping of choice! Perfect Tea Time with the kiddos we each made our own cupcake chocolate with peaches, chocolate with raspberries, chocolate with pecan butter. Yumm!! The best tea time ever.
Chocolate angel cake Gluten Free ,Dairy Free, Refined Sugar Free could it be a super moist, tender, not overly sweet and ethereally light. This is a perfect cake and I look forward to making it spiced in the fall, mint in the winter, heck I might even make it again next week…
Join us for another great Wednesday with Laura@ Gluten Free Pantry, Nancy@ Real Food Allergy Free, Amber@ The Tasty Alternative, Michelle@ The Willing Cook, Janelle@ Gluten Freely Frugal , Adrienne @ Whole.New.Mom What is this blog hop about? It is where folks can share their allergy-free cuisine, gain knowledge about allergy-related topics/issues, and connect with others living or caring for someone with food allergies. We look forward to hopping with you!
 Chili Dilli Beans Take band off before storage We made these last year trust me when I tell you the word great just doesn’t do these beans justice. Any member of the PNFS family can easily eat the entire jar in under 2 minutes. We were introduced to Dilly Beans in 2010 during our first year with a CSA. I found myself bringing extra money and buying them out of Dilly Beans every week. This was such an issue for us when we were nearing the end of the year and ate all of their Dilly Beans. I soon learnt we had a problem. The next year we made a few jars and ate them all before the first snow. This year I have planted so many bean plants and have already put up 10 jars with this batch of organic beans bought from a local store. We added a hit of chili in hopes of offering a perfect spice to these already glorious beans. Yes! We succeeded. If you don’t want Dilly Chili Beans just omit the chilies and you have Dillies, it is just that easy.  Organic Green Beans after Blanching Ingredients - 7 pound green beans, trimmed
- 12 cups water
- 10 cups distilled white vinegar
- 10 tablespoons salt
- 5 tablespoon pickling spice
- 2 teaspoon whole black peppercorns
- 1/2 teaspoon dried dill seed, or 4 fresh dill seed heads (in each jar)
- 2-4 slices of shallots (in each jar)
- 1-2 small fresh red chili peppers, quartered lengthwise (in each jar)
- 1-2 cloves garlic, peeled and sliced lengthwise (in each jar
 Brine Cooling Preparation - Prepare your jars for canning
- Bring a large pot of water to a boil. Place a large bowl of ice water next to the stove. Blanch the green beans 3-5 seconds. Use a slotted spoon to transfer the beans to the ice water to cool. Drain.
- Meanwhile, combine water, vinegar, salt, pickling spice and peppercorns in a medium saucepan. Bring to a boil and stir until the salt is dissolved. Let this mixture boil for 5 minutes. Remove from the heat and let stand for 10 minutes to cool slightly.
- Place dill seed (or dill seed heads), shallots, chilies and garlic in 12 -pint canning Place the beans in the jars. Carefully pour the hot vinegar solution through a sieve into the container. Make sure all the beans are submerged in the liquid leaving ¼ inch head space.
- Wipe down and prepare the jars and lids closing the bean jars
- Put in the boiling canning bath for 15 minutes
- Take out and allow to cool to room temperature over night without disturbing
- Take the band off and store in a cool dry dark place
Yield 12 pint jars Join us for another great Wednesday with Laura@ Gluten Free Pantry, Nancy@ Real Food Allergy Free, Amber@ The Tasty Alternative, Michelle@ The Willing Cook, Janelle@ Gluten Freely Frugal , Adrienne @ Whole.New.Mom What is this blog hop about? It is where folks can share their allergy-free cuisine, gain knowledge about allergy-related topics/issues, and connect with others living or caring for someone with food allergies. We look forward to hopping with you!
Today a giveaway has gone up for an amazing piece of hand crafted Jewelry. Many of you may recognize the Woman behind this giveaway from our November gift basket giveaway She is a homeschool friend of mine as well as one of our very first fans. I am so excited to be sharing her beautiful Jewelry with you today. We all know Melody for her inspiring words and the delicious recipes she shares with us on her blog A Joyful Melody, Go check it out it is well worth following. The Smackadoodle Cinnamon Buns she made that were a perfect feast at my husband’s work party. The godly bunch of lovelies that she is raising... the list of why I love this friend could go on for days so let’s just WELCOME Who likes jewelry? I know I do!! Well how about free jewelry? Now I love it!! That is why I'm sharing it with you. Bailey Grace Lovelies is hosting a give-a-way for one of their necklaces. It is a Sterling silver washer necklace in fancy font with a great reminder "Always Love" and an adorable little owl to help you spread the word this necklace has a value of $35 and is also available to buy. Stop by their page and show some love and enter the contest, never know if you'll win? To enter the give away you must first "like" Bailey Grace Lovelies on facebook 2nd share our page Bailey Grace Lovelies on your page 3rd if you have a blog or twitter please post or tweet our giveaway. Then Be sure to write under this picture after you do each entry. Good Luck! I hope I win;) A few beautiful pieces!
Don’t miss out on these one of a kind lovelies order yours today and let Melody know PNFS sent you
I have had a few friends ask me what to do with chive blossoms especially when they come to my house and see all of the beautiful purple blossoms. Honestly I didn’t know if you could eat them I assumed you could but never really looked into it and ever since the rhubarb scare a few years ago I don’t eat out of assumption anymore. So to everyone that is wondering yes you can eat those beautiful purple Chive Blossoms in your garden. Here is a recipe I found for making Chive Blossom Vinegar. The recipe below uses this beautiful vinegar to make a dressing or dipping sauce. You can substitute other vinegars but remember the dressing will take on the flavor of that vinegar. I think you should at least try this once it was delicious and beautiful. Thank You Kevin from A Garden For The House For sharing this recipe with us.Ingredients ½ cup of your favorite mayonnaise 3 clove garlic, minced 1 teaspoon Dijon Mustard ½ lemon, zested and juiced ¼ cup Chive Blossom Vinegar 2 anchovies use more or less to your preference we use a whole can ½ teaspoon smoked paprika pinch of sea salt and pepper to taste Put all of the ingredients in a blender or food processor and pulce until you have a smooth dressing. This dressing is great on everything. We use it on chicken, vegetables, salads, burgers… this is a go to dip in our house. Join us for another great Wednesday with Laura@ Gluten Free Pantry, Nancy@ Real Food Allergy Free, Amber@ The Tasty Alternative, Michelle@ The Willing Cook, Janelle@ Gluten Freely Frugal , Adrienne @ Whole.New.Mom What is this blog hop about? It is where folks can share their allergy-free cuisine, gain knowledge about allergy-related topics/issues, and connect with others living or caring for someone with food allergies. We look forward to hopping with you!
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