Friday, November 15, 2019

Mushroom Alfredo

Mushroom Alfredo
Yields: 5-6 servings
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free 

Ingredients:

  • 1 lb. Gluten-free Pasta
  • 1 Sweet Onion (half moon slices)
  • 1 carton Mushrooms 
  • 1/2-1 cup Veggie Broth
  • 1 cup Cashews
  • 1 1/2 cup unsweetened plain Almond Milk
  • 2 Garlic Cloves
  • 1/2 Lemon
  • 2 tsp. Sea Salt
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • Pinch of Nutmeg
  • Pepper (to taste)

Directions:
  1. Cook Pasta according to directions
  2. Meanwhile place Cashews, Milk, Garlic, Juice of Lemon & Seasonings into a Vitamix
  3. Blend until well combined (about 30 seconds)
  4. Meanwhile, in a large non-stick frying pan, sautee Onions until brown
  5. As Onions begin to stick, add a splash of Veggie Broth
  6. Add Mushrooms, adding Veggie Broth when needed
  7. When Pasta is done, use a slotted spoon to transfer Pasta to Sauce (the goal is to incoprporate some of the starchy water to create a thicker Sauce
  8. Stir & serve

Friday, November 8, 2019

Hoff's Quick Red Lentil Soup (IP)

Hoff's Quick & Easy Red Lentil Soup

Servings: 6
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free

Ingredients:
  • 2 cups Red Lentils
  • 4 cups Veggie Broth
  • 1 cup Water
  • 1 15 oz. can diced Potatoes (rinsed & drained)
  • 1 15 oz. can Tomato Sauce
  • 1 15oz. Beans (rinsed & drained)
  • 1 tsp. Dried Onions
  • 1 tsp. Smoked Paprika 
  • 1 tsp. Garlic Powder
  • Sea Salt

Directions:
  1. Stir everything together in the IP
  2. Lock lid in place and make sure pressure release valve is closed
  3. Select Manual setting on High Pressure & cook for 2 minutes
  4. Natural release pressure for 15 minutes, then Quick release
  5. Season with Sea Salt

Hoff's Thoughts: Soup is even better the next day.

Thursday, November 7, 2019

This Time I Really Found An Aluminum-Free Deodorant That Works!

I know, I know - I've made this proclamation before when I exclaimed that Thai Deodorant Stone Crystal Deodorant Stone was the real deal.

I'm sorry, I was...wrong.

At first, the stone was the bomb, worked beautifully...for a few months, then things started going south and I switched back to my aluminum-laced deodorant that I had shoved to the back of the cabinet in case things didn't work out.  But after using that for a few months, I would freak out over the aluminum and switch back to the stone, which worked for a few months and then slowly stopped working.

In retrospect, this was a disturbingly good thing.  What it forced me to realize was that I was absorbing all the chemical crap from the aluminum deodorant and that it was taking two months to work itself out of my system - that's why the stone appeared to be working. DISTURBING!

More motivated than ever to find an effective aluminum-free deodorant I tried one natural deodorant after another, until I finally found what I was looking for.

https://www.stemsoaps.com/Determined not to make the same misguided proclamation to all of you again, I used said product for over a year and I'm still in love with its effectiveness!

Despite searching the world, the answer turned out to be in my own backyard - made right here in Lakewood, Ohio - Stem Soaps has crafted the perfect aluminum-free deodorant!

While they have the cutest little shop that deserves a drop-in, don't despair non-Clevenlanders, all of their products including this coveted deodorant is available online!

Check it out!

Friday, November 1, 2019

Hoff's No Crust Pumpkin Pie

Hoff's No Crust Pumpkin Pie
Yields: 1 pie
dairy-free, egg-free, oil-free, soy-free, gluten-free

Ingredients:
  • 2 15 oz. cans 100% Pure Puree Pumpkin
  • 1/2 cup Vanilla Almond Milk
  • 4 oz. Apple Sauce (that's one of those snack packs)
  • 1/2 cup Sugar
  • 2 tbsp. Arrowroot Powder
  • 1 tbsp. Vanilla Extract
  • 1 tsp. Pumpkin Pie Spice
  • 1 tsp. Salt

Directions:
  1. Preheat oven to 350 degrees
  2. Place all ingredients into a blender, blend until smooth & ingredients are combined (this won't take long)
  3. Pour into a glass/silicon pie dish
  4. Bake for 55-65 minutes or until set
  5. Serve cold or warm

Hoff Thoughts: Kick this up a notch by sprinkling Brown Sugar on top of the Pie with 10 minutes to go on the cooking time.




Friday, October 25, 2019

Doc: The Game Changers

The Game Changers, is a must see!  Particularly perfect for those interested in sports.


This doc follows a variety of athletes from endurance runners to weight lifters, to an Olympian who have gone plant-based in order to improve their performance, extend their careers and give them an edge over competitors.

There is some profanity peppered throughout as well as a “scientific” test around erections, so use best judgement if sharing with little ones.

Just as Forks Over Knives tapped into the mainstream consciousness, so too will this film.  

"Presented by James Cameron, Arnold Schwarzenegger, Jackie Chan, Lewis Hamilton, Novak Djokovic and Chris Paul — a revolutionary new film about meat, protein and strength."
 

Friday, October 11, 2019

Hoff's Lasagna Soup (IP)

Hoff's Lasagna Soup (IP)
Yields: 10 servings
meat-free, dairy-free, egg-free, oil-free, gluten-free

Ingredients:

  • 4 cups Veggie Broth
  • 1-2 cups Water
  • One bag Gardein The Ultimate Beefless Ground
  • 10 oz. box of gluten-free Lasagna Noodles (broken into pieces)
  • 24 oz. jar Spaghetti Sauce (oil-free)
  • 1 15 oz. can White Beans (rinsed & drained) 
  • 1 15 oz. can Fire Roasted Diced Tomatoes
  • 1 Onion (chopped)
  • 2 Garlic cloves (chopped)
  • Season with Sea Salt

Directions:
  1. Stir together all ingredients in the IP 
  2. Add enough Water to cover the Pasta
  3. Close & lock lid
  4. Set Pressure Valve to Sealing
  5. Select Steam setting on High Pressure & cook for 7 minutes
  6. Quick release pressure

Friday, September 20, 2019

Raw Lemon Honey Tea

Raw Lemon Honey Tea
Yields: 1 serving
dairy-free, egg-free, oil-free, soy-free, gluten-free


Ingredients:
  • 32 oz. Water
  • 1 Lemon (peeled & de-seeded)
  • Honey

    Directions:
    1. Heat Water to 100-105 degrees
    2. Add Lemon & Honey (adjust amount to desired sweetness) to Vitamix
    3. Pour Hot Water over spoon to remove the Honey easily
    4. Blend for about 30 seconds to combine
    5. Drink immediately

    Hoff Thoughts: I love this electric kettle by Bonavita; although the minimum temp is 140 degrees and to keep it raw you don't want to go above 118 (depending on your source).  But, it heats up so fast, that I can just stop it once it reaches the temperature that I want.


      Friday, September 13, 2019

      Hoff’s Raw Butternut Squash Soup

      Hoff’s Raw Butternut Squash Soup
      Serves: 2
      meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free

      Ingredients:
      • 3 cups chopped Butternut Squash
      • 3 cups Water
      • 1 tsp. Cumin
      • 1 tsp. Onion Powder
      • 1 tsp. Garlic Powder
      • 1 tsp. Sea Salt

      Directions:
      1. Place all ingredients in a Vitamix & blend on high for 3-4 minutes
      2. Serve immediately

      Hoff Thoughts: When eating raw, food should not exceed 118 degrees.  A Vitamix "should" raise the temperature of food 10 degrees every minute it is run. However, my Vitamix runs hotter; it's a good practice to use a meat thermometer to test how hot this soup gets based on how long you run your machine.  Three minutes for me = 115 degrees.

      Friday, August 30, 2019

      Hoff's Hot & Sweet Brussels Sprouts (IP)

      Hoff's Hot & Sweet Brussels Sprouts (IP)
      Servings: 4
      meat-free, dairy-free, egg-free, oil-free, gluten-free

      Ingredients:

      • 1 bag Frozen Brussels Sprout
      • 1/2 cup Water
      • 3 tbsp. Braggs
      • 3 tbsp. Maple Syrup
      • Hot Sauce (optional)
      • 1 tsp. GF Flour
      • Sea Salt to taste

      Directions:
      1. Whisk together Water, Braggs, Maple Syrup, a few dashes of Hot Sauce (depends on how Hot you want it) & Flour in IP
      2. Toss Brussels with the Sauce
      3. Close & lock lid
      4. Set Pressure Valve to Sealing
      5. Select Steam setting on High Pressure & cook for 0 minutes
      6. Quick release pressure
      7. Stir & serve

      Hoff Thoughts: I'm not one for hot/spicy food but, I feel the Hot Sauce compliments the sweetness of the Maple Syrup, however, I completely understand if you choose to leave it out all together.

      Friday, August 23, 2019

      Hoff's Jambalaya

      Hoff's Jambalaya (IP)
      Yields: 6-8 Servings
      meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free

      Ingredients:
      • 4 cups Veggie Broth
      • 1/2 cup Water
      • 2 cups Brown Rice
      • 2 containers Cremini/Button Mushrooms (quartered)
      • 1 Red Pepper (chopped)
      • 1 Sweet Onion (chopped)
      • 2 15 oz. cans Kidney Beans (rinsed & drained)
      • 1 15 oz. can Diced Potatoes (rinsed & drained)
      • 1 15 oz. can Diced Tomatoes
      • 1 5 oz. can Tomato Paste
      • 1 tbsp. Minced Garlic
      • 2 Bay Leaves
      • 1 tbsp. Smoked Paprika
      • 2 tsp. Onion Powder
      • 2 tsp. Garlic Powder
      • Sea Salt & Pepper to taste
      Directions:
      1. Mix together Water & Tomato Paste in IP
      2. Stir in remaining ingredients, placing the Bay Leaves on top
      3. Lock lid in place and make sure pressure release valve is closed
      4. Press "Manual" button & reduce time to 22 minutes
      5. When done, use Natural release method for 10 minutes, then Quick release
      6. Season with Sea Salt & Pepper

      Friday, August 16, 2019

      Quick Bean Burritos

      With a little help from your panini press or my personal favorite Cuisinart Griddler, yummy bean burritos can be in your tummy in minutes!

      It just takes 4-6 organic flour tortillas, 1 15oz. can of fat free re-fried Beans (you'd think you'd want the vegetarian beans, but those usually contain oil, which you don't want) and a little Nutritional Yeast, salsa optional.

      Simply divide the beans evenly among the tortillas, sprinkle with Nutritional Yeast, roll like a burrito.  Cook using your favorite sandwich press until browned.

      So simple, I'm mad that I didn't think of this sooner!

      Keep it healthy!



      Friday, August 2, 2019

      Hoff’s Broccoli Rice Pilaf (IP)

      Hoff’s Broccoli Rice Pilaf
      Yields: 4-5 servings
      meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free


      Ingredients:
      • 4 cups Veggie Broth
      • 2 cups Arborio Rice 
      • 1 cup Gluten-free Spaghetti (broken into pieces) 
      • 2 stalks Broccoli (chopped) or Broccoli Rice
      • 1/2 Sweet Onion (minced)
      • 1/4 cup Nutritional Yeast 
      • 2 tbsp. Braggs

      Directions:
      1. Stir all ingredients together in IP
      2. Lock lid in place and make sure pressure release valve is closed
      3. Press "Manual" button
      4. Decrease cooking time to 7 minutes
      5. When done, use quick release method, watch for liquid splatter
      6. Stir Rice, dig in!

      Friday, July 26, 2019

      Hoff's Broccoli Cheddar Rice (IP)

      Hoff's Broccoli Cheddar Rice (IP)
      Yields: about 8 cups
      meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free

      Ingredients:

      • 2 cups Jasmine Rice
      • 2 cups Water
      • 1 large head of Broccoli (finely chopped) 
      • 1 cup Water

      "Cheese" Sauce:
      • 15 oz. can diced Potatoes (rinsed & drained)
      • 15 oz. can sliced Carrots (rinsed & drained)
      • 1 Roasted Red Pepper (jarred)
      • 1/3 cup Nutritional Yeast
      • Juice from half a Lemon
      • 2 tbsp. Hemp Seeds (optional)
      • 1 tsp. Lemon Pepper (optional)
      • 1 tsp. Onion Powder
      • 1 tsp. Garlic Powder
      • 1 tsp. Paprika 
      • 1 tsp. Sea Salt 

      Directions:
      1. Place Broccoli with 1 cup of Water in IP
      2. Lock lid in place and make sure pressure release valve is closed
      3. Press "Steam" button, reduce time to 0 minutes
      4. When done, use quick release method
      5. Remove Broccoli and set aside
      6. Stir Rice & Water in IP
      7. Lock lid in place and make sure pressure release valve is closed
      8. Press "Manual" button, reduce time to 3 minutes
      9. When done, allow to sit for 10 minutes and then use quick release method
      10. While all this is going on blend the "Cheese" Sauce" ingredients together using a high speed blender
      11. Once everything is down, fold the Rice, Broccoli & Sauce together
      12. Enjoy!

      Hoff Thoughts: This is where two IPs comes in handy, you could steam the Broccoli while the Rice is cooking.  Do not try to combine the Broccoli with the Rice, 3 minutes is too long for this delicate vegetable and the result will be a mushy mess.

      Friday, July 19, 2019

      Chickpea Pizza Crust

      Chickpea Pizza Crust
      Serves: 1 Crust
      meat-free, dairy-free, egg-free, oil-free, gluten-free, soy-free

      Ingredients:
      • 1 cup Chickpea Flour
      • 1 cup Water
      • 1 tbsp. Apple Cider Vinegar
      • ¼ tsp. Baking Powder
      • ¼ tsp. Garlic Powder
      • ¼ tsp. Onion Powder
      • ¼ tsp. Sea Salt

      Directions:
      1. Preheat oven to 400°F
      2. In a small bowl, mix together all ingredients until smooth, let sit for at least 30 minutes
      3. Pour batter into a Cuisinart Griddler
      4. Level using a spatula
      5. Bake for 8 minutes at 425°F
      6. Carefully remove with a spatula (at this point, the dough is fully cooked)
      7. Dress your pizza and cook in the oven at 400°F for another 15-20 minutes







      Friday, July 12, 2019

      Airfryer Corn On The Cob

      Airfryer Corn On The Cob
      Servings: 4
      meat-free, dairy-free, egg-free, oil-free, gluten-free, soy-free

      Ingredients:
      • 4 organic ears of Corn (shucked)

      Directions:
      1. Break/cut each ear in half
      2. Arrange in the Airfryer basket in an even layer to allow adequate airflow
      3. Bake at 390 degrees for 15-20 minutes
      4. Turn each ear halfway through cooking

      Friday, June 21, 2019

      Apricot Bars

      Apricot Bars
      Yields: 9 pieces
      dairy-free, egg-free, oil-free, soy-free, gluten-free

      Ingredients:
      • 2 Ripe Bananas
      • 1 1/2 cup Rolled Oats
      • 3/4 cup Apricot Preserves
      • 1/2 cup Raisins
      • 1 tsp. Vanilla Extract
      • 1/2. tsp. Sea Salt

      Directions:
      1. Preheat oven to 375 degrees
      2. Mash Bananas & Vanilla together
      3. Stir in remaining ingredients until combined
      4. Press mixture in 8x8 glass or silicon pan
      5. Bake 25 minutes
      6. Cool for 20 minutes before cutting
       

      Friday, June 7, 2019

      DIY Beach Hair Salt Spray

      Get that beachy wave texture without the $$$.


      DIY Beach Hair Salt Spray
      Yields: 1 cup

      Ingredients:

      • 1 cup Water
      • 1 tsp. Sea Salt
      • 1/2 tsp. Coconut Oil
      • 10-15 drops Essential Oil (optional)
      • 1 Spray Bottle

      Directions:
      1. Shake all ingredients together in a spray bottle
      2. Spray & scrunch hair to achieve beachy waves
      3. Let dry & get your day on!



        Friday, May 31, 2019

        Vegan Cheese Sauce II

        Recipe adapted from: Jill McKeever


        Vegan Cheese Sauce II
        Yields: about 3ish cups
        meat-free, dairy-free, egg-free, oil-free, gluten-free, soy-free

        Ingredients:
        • 2 cups Water
        • 1 cup Steel Cut Oatmeal
        • 1/4 cup Nutritional Yeast
        • 1/4 cup Gluten-free Flour 
        • Juice from 1/2 Lemon
        • 12 oz. jar Roasted Red Pepper in Water (do not drain)
        • 1 tbsp. Liquid Smoke
        • 1 tbsp. Paprika
        • 1 tbsp. Cumin
        • 1 tbsp. Onion Powder
        • 1 tbsp. Garlic Powder
        • 1 tbsp. Sea Salt
        Directions:
        1. Blend ingredients together using a Vitamix for 5 minutes
        2. Immediately transfer Sauce to storage container or use, Sauce will continue to thicken as it cools (in the time it took me to take photos, this stuff glued itself to my Vitamix container)

        Hoff Thoughts: Serve over Veggies or pair with Pasta for a mean Mac & Cheese (about 1 cup Sauce with 1/2 cup Plant-based Milk. *Jill recommends Pecan or Apple Liquid smoke, which I would love to try, but I can't get my hands on it, just use what you have.


        Friday, May 17, 2019

        Raw Vegan Pomegranate Bark

        Raw Vegan Pomegranate Bark
        Yields: about 20 pieces
        dairy-free, oil-free, soy-free, gluten-free


        Ingredients:

        Directions:
        1. Using the double boiler method, melt Cacao Butter
        2. Stir in remaining ingredients
        3. Pour onto a silicon mat or parchment paper lined pan
        4. Allow to set in freezer for at least 20 minutes
        5. Break into pieces
        6. Store in the fridge


        Friday, May 10, 2019

        Salad Smoothie

        Recipe inspired by Chef AJ. 

        Salad Smoothie
        Yields: about 4 cups
        dairy-free, egg-free, oil-free, soy-free, gluten-free

        Ingredients:

        • 2-3 handfuls Spinach (or Greens of choice)
        • 1-2 cups Water
        • 1 large heirloom Tomato
        • 1-2 Baby Cucumbers
        • 2 tbsp. diced Onion
        • Sea Salt (optional)

        Directions:
          1. Blend everything together using a high speed blender
          2. Consume immediately
           
          Hoff Thoughts: At first, the thought of this was not appealing at all, but since one of my new goals is to consume greens at every meal and I hate salads, I decided to give it a try.  It's not bad, it's not good, but it is drinkable.  Heirloom Tomatoes have more flavor, so do yourself a favor and try them over a typical Tomato.  This won't be replacing my beloved fruit smoothies, but to get down a lot of greens & veggies in a pinch, this will work.


          Friday, May 3, 2019

          Socca Flat Bread

          Socca Flat Bread
          Yields: 4 -6 servings
          dairy-free, egg-free, oil-free, soy-free, gluten-free

          Ingredients:

          • 1 cup Chickpea Flour
          • 1 cup Water
          • 1/2 tsp. Sea Salt
          • Seasonings (optional)
          Directions:
          1. Whisk Chickpea Flour, Water & Salt together and allow to rest for 30 minutes up to 12 hours
          2. Move oven rack 6" from broiler
          3. Preheat oven to 450F degrees, allow pan to heat up in oven
          4. Pour batter into a  hot 10" pan
          5. Bake 10 - 15 minutes
          6. Cut into wedges to serve

          Hoff Thoughts: Add-in ideas: Onions, Asparagus, Spinach, Mushrooms, Rosemary, Garlic


          Friday, April 19, 2019

          Raw Vegan Chocolates

          Raw Vegan Chocolates
          Yields: 15 pieces
          dairy-free, oil-free, soy-free, gluten-free


          Ingredients:

          • 1/4 cup Cacao Butter
          • 1/4 cup Cacao Powder
          • 2-3 tbsp. Maple Syrup
          • 1 tsp. Vanilla Extract/Peppermint Oil/Orange Oil
          • 1 tsp. Sea Salt

          Directions:
          1. Using the double boiler method, melt Cacao Butter
          2. Stir in remaining ingredients (pick one extract or oil)
          3. Pour into silicon molds
          4. Allow to set in freezer for at least 20 minutes
          5. Try to stop yourself from eating all of them


          Hoff Thoughts: 1. I can't believe how good these are! 2. I can't believe how simple & quick raw vegan chocolate is to make!  These adorable, little molds from Amazon make the perfect sized treats!


          Friday, April 12, 2019

          Hoff's Taco Lasagna

          Hoff's Taco Lasagna
          Servings: 6
          meat-free, dairy-free, egg-free, soy-free, gluten-free

          Ingredients:
          • 12 Corn Tortillas
          • 2 cups prepared Rice
          • 1 15 oz can Vegan Fat Free Refried Beans
          • 1 2.25 oz can sliced Black Olives (rinsed & drained)
          • 16 oz Enchilada Sauce 
          • 16 oz. Salsa
          • 1/2 Sweet Onion (chopped)

          Directions:
          1. Preheat oven to 350 degrees
          2. Pour a thin layer of Enchilada Sauce in a 2 quart glass cooking dish 
          3. Top with 6 Tortillas
          4. Mix Rice, Refried Beans, Onions & Salsa together
          5. Spread mixture evenly on top of Tortillas
          6. Top with remaining Tortillas
          7. Top with remaining Enchilada Sauce & Black Olives
          8. Gently spread Refried Beans onto each Tortilla 
          9. Bake for 20 minutes, allow to rest for 5 minutes


          Friday, March 29, 2019

          DIY Quick & Easy Oat Milk

          DIY Quick & Easy Oat Milk
          Yields: 3 cups
          dairy-free, oil-free, soy-free, gluten-free

          Ingredients:
          • 3 cups Water
          • 1/4 cup Oats
          • 1 pitted Date
          • Optional 1 tsp. Vanilla (great for cereal, not so great for cooking)
          Directions:
          1. Place all ingredients into a high speed blender
          2. Start low, then up to high quickly
          3. Blend for about 1 minute
          4. Store in refrigerator for up to a week
          5. Shake before using

          Soul :) Smile


          Friday, March 22, 2019

          Raw Super Quick Veggie Soup

          Raw Super Quick Soup
          Serves: 2
          meat-free, dairy-free, oil-free, soy-free, gluten-free
           
          Ingredients:
          • 4 cups Water
          • 2 cups chopped Veggies*
          • 1/2 tsp. Garlic
          • 1/2 tsp. Onion Powder
          • 1/2 tsp. Sea Salt
          Directions:
          1. Heat Water to 118 degrees
          2. Divide Veggies into two bowls
          3. Mix in Water & Seasonings
          4. Dig in!

          Hoff Thoughts: When eating raw, food should not exceed 118 degrees.  A Vitamix should raise the temperature of food 10 degrees every minute it is run. However, my Vitamix runs hotter; it's a good practice to use a meat thermometer to test how hot this sauce gets based on how long you run your machine.  Three minutes for me = 115 degrees.

          *To make this soup extra quick & easy, buy pre-cut Veggies from the produce isle.  Make this soup your own by using your favorite seasonings.


          Friday, March 15, 2019

          Hoff's Split Pea Soup III (IP)

          Hoff's Split Pea Soup III (IP)
          Makes: About 10 cups
          meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free

          Ingredients:

          • 1 lb. Split Peas
          • 4 cups Veggie Broth
          • 1 cup Water
          • 1 15oz. can Diced Potatoes (rinsed & drained)
          • 1 15oz. can Sliced Carrots (rinsed & drained) 
          • 1 15oz. can Tomato Sauce
          • 1/4 cup Smoked Sun-dried Tomatoes (chopped)
          • 2 tsp. Dried Onion Flakes
          • 1 tsp. Smoked Paprika
          • Season with Sea Salt

          Directions:
          1. Place all the ingredients into the Instant Pot
          2. Cook Manually on High Pressure for 15 minutes
          3. Quick Release
          4. Stir & serve! 

          Friday, March 8, 2019

          Hoff's Raw Tomato Soup

          Hoff's Raw Tomato Soup
          Serves: 2
          meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free


          Ingredients:

          • 8 Roma Tomatoes or 1 pint Grape Tomatoes
          • 2 1/2 cups Water
          • 1 tbsp. Sun-dried Tomatoes
          • 1 tsp. Italian Seasoning
          • 1 tsp. Sea Salt
          • 1/2 tsp. Smoked Paprika
          • 1/2 tsp. Onion Powder
          • 1/4 tsp. Garlic Powder

          Directions:
          1. Place all ingredients in a Vitamix & blend until heated
          2. Serve immediately


          Hoff Thoughts: When eating raw, food should not exceed 118 degrees.  A Vitamix should raise the temperature of food 10 degrees every minute it is run. However, my Vitamix runs hotter; it's a good practice to use a meat thermometer to test how hot this sauce gets based on how long you run your machine.  Three minutes for me = 115 degrees.

          Friday, March 1, 2019

          DIY Flax Seed Gel

          DIY Flax Seed Gel
          For: Wavy or Curly Hair Girls
          Yields: About 8-10 oz.


          Ingredients:

          • 2 cups Water
          • 1/2 cup Whole Flax Seeds

          Directions:
          1. Mix Flax & Water in small sauce pan over medium-high heat
          2. Stir as mixture comes to a boil
          3. Cook at least 10 minutes
          4. Turn off heat once mixture turns "gooey" (think slim)
          5. Remove from the heat and pour immediately into a fine mesh strainer over a glass measuring glass, stirring to help it strain
          6. Or pour immediately into a coffee press, to separate
          7. Or allow to cool for 30 minutes to an hour, pour mixture into a nylon or cheese cloth lined measuring glass & squeeze to release all gel
          8. Store in a mason jar/plastic applicator bottle in the fridge up to 2 weeks or freezer for longer (be sure to remove a day before intended use so it can thaw)
          9. Shake before applying

          Hoff Thoughts: Hit up YouTube to see how this is done! I’ve tried all of the above separation methods; I wish I could tell you the best method, but I haven’t had constant results with any, sometimes they work great and other times not so much.  I can't use this amount within 2 weeks, so I freeze and one batch will last me about a month.