Diy Apple cider vinegar

There are a host of health benefits from using apple cider vinegar. It can get expensive in some stores and  recently a close friend said she was making her own. Not to be undone, I wanted to give it a whirl.

5 large organic apples (cores and stems also)
filtered water
1/2 cup honey
2 half gallon mason jars

• Wash the apples and coursely chop them up no smaller than 1inch.
• Fill apple chunks halfway in 2 half gallon mason jars or 1 gallon jar .
• Pour filtered water until almost filled leaving a 2 inches at the top
• Stir in honey until dissolved.
• Cover with paper towel, cheesecloth, linen, dishtowel and hold it in place with a rubber band.
• leave in a warm, dark place. Gently mix by rotating a couple times.
• Once bubbles start to ferment into alcohol, stop mixing.
• When apples sink to bottom it usually a sign that hard cider has been formed.
• Leave on counter for another 4 week.
• Taste after 4 weeks. If it is strong enough, remove apples and put in fridge. If not ready continue to leave out. Keep out of direct sunlight. When ready it will keep indefinitely.

I have just started this, so I cannot tell you much else until the acv is completed.

Carrot cake

Carrot cake

4 eggs
1 1/4 cups vegetable oil
2 tsp vanilla extract
2 cups all purpose flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 tsp ground cinamon
3 cups grated carrots
1 cup chopped pecans

• Preheat oven to 350 F. Grease and flour 3   6" pans. You can also use a 9 x 13 pan. I wanted the cake to be small so I used the 6" pans.
• In  large bowl or mixer, beat together eggs, oil, sugar and vanilla
• Bake in oven for 40-50 minutes. Do the toothpick test in center of cake to check for doneness.
• Let cool 10 minutes, then turn out onto a wire rack and cool completely before frosting.

Cream cheese frosting

1 lb confectioners sugar sifted
8 oz cream cheese softened
3/4 c butter softened
1 t vanilla

Beat cream cheese and butter on medium speed in mixer  until smooth.
Add 1 lb confectioners sugar and vanilla to cream cheese mix. I add the sugar one cup at a time so that it doesn't spray the powder everywhere.

After cakes have cooled and have been leveled, spread frosting on top of first layer of cake. Place second layer of cake on  top and frost again. I had made 3 layers but found that 3 was too much, so I only made the cake 2 layers as my layers were thick. I then spread frosting on just the top, not the sides. There have been times when I do the whole cake, but my  husband didn't want so much frosting. As it turns out the way I did it was just the right about of frosting, because the frosting is really sweet.  On top of the frosting I placed pecans in a circular spiral all around.

Water kefir

I have lots of experience making dairy kefir from grains. I love the taste of kefir, but it does take a little getting use to it. I like to blend it with frozen bananas. Yum.

I wanted to try water kefir. I have tried making kombucha and really found it too sour for my liking. As a result I have giant scobies in their scoby hotel. 

Kefir water

1/4 cup kefir grains

1/4 cup sugar (white, brown, rapadura )

4 cup glass measuring cup

3-4 cups spring water. (if your water has flouride in it you will have to boil the water to get it out)

quart size mason jar

 Kefir grains are finicky. Do not use metal spoons, bowls or metal strainer with  kefir grains. Gently rinse kefir grains with spring water. {If you are using tap water, make sure your water is not chlorinated. If so, you will have to boil the water and let it cool completely before using.}I can use my tap water because it comes from a well.

Place1/4 cup grains in mason jar. Boil 1/4 cup water for dissolving sugar. Transfer the water to a measuring cup and add sugar. Stir until completely dissolved. Add 3 cups cool water to sugar mixture and then pour over grains in mason jar. Place plastic lid or coffee filter with rubber band around it over mason jar and let on counter or dark warm place away from sunlight.

After 48 hours taste to see if it is at desired sourness. Sometimes my water is done after 24 hours...It just depends how hot your house is and  what season it is.

Two  bowls ( non metal)
One plastic strainer to fit on top of bowl
plastic spoon

Get your bowl and strainer that fits over bowl to catch the grains..the bowl will catch the water kefir.
Slowly pour from the jar the water and grains. Place grains to the side over another bowl whilte working on the 2nd ferment of the kefir water.


2nd Ferment

Transfer the kefir water to a clean mason jar. At this point you can add whatever flavoring and fruit that you want. I have tried different things and I like adding pineapple chunks to mine. So I cut the pineapple into small chunks and add it to the water. I put a lid on it again. In the picture I tried strawberries. I will let you know how that tastes. I have a pickle it lid on mine that I ordered from Amazon for fermenting uses.




 Let it sit for 24 more hours. Taste and if you like it...transfer it to the fridge until ready to drink.

Sprouting

         

Broccoli sprouts

   I have wanted to try sprouting again. I use to do alfalpha sprouts on and off. I have heard a lot lately about broccoli sprouts. I tried doing them once a long time ago and didn't like the taste. I heard somebody on the radio just recently explaining that broccoli sprouts taste like radishes, so I decided to try again with a new batch of seeds.
            I placed a 1/4 cup of seeds in a clean quart sized mason jar. I covered the seeds with clean filtered water and let them sit overnight.
              Next morning I drained the water out of the mason jar leaving the seeds in the  jar. I placed a mesh top over the mason jar and screwed on a mason ring. I flipped it upside down and sat it an angle so it could drain for 12 hours away from sunlight. At night before bed, I rinsed, drained and flipped again and let it sit undisturbed until morning. I repeated the same process for the next 6 days. By the third day little sprouts began showing up. By the 6th day...they were longer and ready to harvest.
             I got a large bowl of water ready and put the sprouts in the water. I swirled them around until the seeds collected on the sides of the bowl. I then used a spoon to gather the seeds to throw away. I drained the water again and transferred the seeds to a clean mason jar. I let them dry in sunlight which helped them turn green. I then put a regular lid on the mason jar and placed them in the fridge, They are quite tasty and tangy in salads.

Lentil sprouts

          I also tried sprouting  lentils because my cholesterol is very high and I read that lentils can help bring your numbers down. I used a cup of lentils to begin with and it produced way too much sprouts for me. I used a half gallon mason jar and the whole jar was crammed with sprouts by the time i finished sprouting. Next time I will only use a 1/4 cup lentils. You sprout the lentils just like the broccoli sprouts. Once they are finished sprouting they are delicious on salads. They produce a little tail...not as long as alfalpha sprouts. They are crunchy...eating the lentils and the little sprouts.
   Because we had an abundance of the sprouts I tried making lentil burgers with them. I dehydrated them with some other ingredients. I personally did not like the way they taste so I will try other recipes until i find one I like.