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Holistic health • Sustainability • Food Preservation • Gardening • Adventure • ✨ Denver, CO 🏔
Kait@ModernHippieHabits.com

Make a Cherry-Lime Sorbet! 🍒 🍋‍🟩 2 Cu

Make a Cherry-Lime Sorbet! 🍒 🍋‍🟩

2 Cups Frozen Cherries
1/2 Cup Fresh Lime Juice
The Zest of Two Limes

🍒 Combine all ingredients in a food processor or blender and pulse until smooth. Transfer to a freezer-safe dish and freeze until set up and scoopable.

#sorbet #recipe #veganrecipes #sustainability #slowliving #slowliving #sobercurious #mocktail #lowwaste #foodwaste #urbanhomestead #dessert #denver #healthylifestyle #healthyrecipes

Pickle Salt ASMR! 🥒 🧂 For all my pickle fan

Pickle Salt ASMR! 🥒 🧂

For all my pickle fans out there you can sprinkle the flavor of pickles over whatever you’d like without the liquid!

Pickle Salt:

1 Cup Sea Salt
2 Cucumbers, Chopped and Dehydrated
2 Tbs Dehydrated Dill (like what you can buy at the grocery!)
1 Tsp Mustard Seed
1/2 Tsp Garlic Granules
Optional: if you *really* want the true pickle experience you can add a tsp of dehydrated vinegar powder!

Using a mortar and pestle or a spice grinder, break down all ingredients except for the salt into coarse particles. (You don’t want them to be powder, but fine enough that they combine well with the salt!) Add herb and cucumber mixture to the salt and shake to combine!

#pickle #asmr #asmrcommunity #asmrsounds #asmrvideo #asmrfood #recipe #lowwaste #slowliving #urbanhomestead #zerowaste #healthylifestyle #denver

Let’s put that jam to good use! Comment ’Thumb

Let’s put that jam to good use! Comment ’Thumbprint Cookie’ to have the savable recipe DMed to you!

Cookie Ingredients:
2 Cups Flour
2 Sticks Butter 16 Tablespoons
1 Cup Powdered Sugar
2 Egg Yolks
1 Tbsp Lemon Zest
1 Tsp Vanilla Extract
Pinch Salt
Jam!

Instructions
- In the bowl of a stand mixer, or using a heavy-bottomed bowl and a hand mixer, cream together the butter and sugar for 5-6 minutes.
- Then add the lemon zest, egg yolks, salt, and vanilla extract. Mix until well combined.
- Slowly add in the flour half a cup at a time until a thick, rather crumbly dough starts to form.
- Cover the dough and let it rest for about thirty minutes.
- In the meantime, preheat the oven to 350 degrees F
- Once the dough has chilled, roll out 1.5 inch balls and place on a lined cookie sheet about two inches apart.
- You can use your thumb, or if you’d like something more uniform, the back of a tablespoon to press a ‘thumbprint’ into the center of the cookie. They will expand and crack. If any of the cracks are too big or too deep so that they will not hold jam later, you can mold them into place with your fingers.
- Bake for 13-15 minutes or until the cookies start to *slightly* brown. These are LIGHT cookies, so as long as they look baked through (no ‘wet’ looking or translucent spots) take them out!
- Let the cookies cool completely so the jam doesn’t run, and then fill each thumbprint with a spoonful of jam! These are best if they’re left out or in the fridge for about an hour so the fresh jam has time to film over on top before serving.
- They freeze well! Just pop them in an airtight container in the freezer for up to three months! 
#lowwaste #fromscratch #urbanhomestead #slowliving #jam #Rhubarb #Denver

#ad I love when a recipe makes me feel nostalgic,

#ad I love when a recipe makes me feel nostalgic, especially when the memory is evoked by scent! So when I teamed up with @BallCanning to whip up this Blueberry Lavender Jam from the pages of the 38th Edition Ball® Blue Book Guide to Preserving, I was smiling the whole time, remembering my grandparents who constantly smelled like lavender and who seemed to have a never-ending supply of blueberries from their garden! Comment ‘blueberry jam’ to have the recipe, canning method, and tips and tricks DMed to you!

Ingredients
12 Cups Blueberries
1.5 Cups White Grape Juice
1.5 Cups Honey
6 Tbsp Low/No Sugar Pectin
5 Tbsp Bottled Lemon Juice
2 Tsp Dried Lavender Petals

Instructions
- Wash the blueberries under cold, running water; drain. Crush blueberries one layer at a time with a potato masher.
- Combine blueberries, white grape juice, lemon juice, and pectin into a wide saucepan or jam pot.
- Stir in pectin until well combined. Bring mixture to a boil over medium heat. Stir the honey into the fruit mixture and return to boil. Cook for about 10 minutes, stirring occasionally. Turn off heat, skim off foam as necessary, and stir in the dried lavender.  - Ladle hot jam into hot jar, leaving 1/4-inch headspace. Remove any air bubbles. Wipe jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on the rack in boiling-water canner with simmering water (180°F). Repeat until all jars are filled.
- Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. - Process pint jars for 15 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.

#Ballhomecanning #BallhomecanningAmbassador #NewellBrands

Ball® and Ball logotype TMs Ball Corporation, used under license.

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