Poppy’s ‘Cheesy Corn Sauce’ from BunnyKitchen.com – July’s ‘Nut Butter Blast’ entry

Poppy’s ‘Cheesy Corn Sauce’ from BunnyKitchen.com – July’s ‘Nut Butter Blast’ entry

My sweet, newly married friend Poppy is sharing her delectable ‘Cheesy Corn Sauce’ with you today as part of my 2016 Nut Butter Bash! Dear Poppy has been a friend to Canned Time for a good while now and I’m so happy that she could be with us again for this year’s event. Such a delicious dish she’s sharing! Let’s get to it… Following on from last year’s annual blogger event on Canned Time, I am thrilled to be joining again in this year’s Nut Butter Bash extravaganza. There are few things quite as crave-worthy to me than creamy and crunchy peanut butter and jam sandwiches. I grew up with them and thank my mother for making them such a norm in our household while so many of my peers looked on in horror as I munched my way through a very American PB&J that they thought was utterly gross. Fast forward twenty years and PB&J sandwiches are one of my ultimate comfort foods. Though, now I’m not a an energy ball 5 year old or a growing teen, I can’t get away with eating them in my lunchbox every day unless I want to by a new size up…

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Black-eyed Pea Habanero Mango Salsa + Our Family Favorites Winner!

Black-eyed Pea Habanero Mango Salsa + Our Family Favorites Winner!

How much spicy Mexican food can one Welsh-Irish, D. C. girl eat in a week?  Lots. My Mom is from Arizona.  Growing up, she always made us a gigantic Mexican flavored meal a couple of times a year that was just to die for.  Literally…. Greasy tamales.  Fried tortillas that dripped with fat as you picked up a pile.  Cheese drenched enchiladas. You get the picture.  Wonderful flavors.  Not so wonderful for your body.  And as I got out on my own, I surely did learn quickly how to mix up a big pan full of taco meat, drenched in grease, fried chips and of course, lots of cheese. Ahhh, those were the carefree days of not giving  a s___ about my body, my health or my World.   I’ve changed. And this lovely bowl of spicy salsa is what I crave these days.  No guilt.  No grease.  But it still packs on the heat folks! Pile it on top of a guacamole taco.  Use it as a side or on top of salads.  Or just scoop it with your favorite chip or vegetables. I only used 1 Habanero pepper in this batch.  The heat was minimal by our standards…

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Fifteen Minute Cranberry Christmas Jam

Fifteen Minute Cranberry Christmas Jam

  Who says the Holiday meal has to be an unhealthy splurge that packs on the pounds?   Scientific studies have shown that consumption of cranberries have potential health benefits against cancer, aging and neurological diseases, inflammation, diabetes, and bacterial infections. Fresh cranberries can be stored inside the refrigerator for several days. Sort out any discolored, soft, shriveled or sticky fruits before storing. They have a very short shelf life if kept at room temperature. Cranberries are also good source of many vitamins like vitamin C, vitamin A, ß-carotene, lutein, zea-xanthin, and folate and minerals like potassium, and manganese. What a wonderful gift a jar of this deliciously healthy jam would make, eh? ♥

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Strawberry Candied Tomato Chia Jam

Strawberry Candied Tomato Chia Jam

For those of you who’ve had the opportunity to enjoy a big, fresh Strawberry Pecan Salad drenched in Raspberry or Strawberry Vinaigrette…this jam is for you.  Don’t wince.  Don’t turn away and close the page quite yet.  You’ll be making this jam for your own kitchen as soon as possible…I hope for your sake.      I myself just love a good contrast of flavors in my foods.  And this jam has something for everyone.  Sweet and smooth, when served warm on top of, well most baked goods that I can think of, it will compliment and wow you. The softest of background flavors from a dash of Balsamic Vinegar pumps up the acid in the Cherry Tomatoes…just in case the bite was swallowed up by your fresh, plump Strawberries.  If you’d like, you could even through in a pinch of Cayenne.  I wouldn’t mind at all but I thought I would present at least one recipe this year without ‘spicy’ in the recipe list.  But it would go well if I do say so softly here.   Tomatoes in jam? Yes. Doesn’t it taste like sweet Spaghetti sauce? No.   Sweet Cherry Tomatoes blend with the sugar and Strawberries…

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Spicy Grilled Pineapple Tahini Slaw, Smoothies, Toast, Tacos & More – Oriya Organics Raw Green Protein Powders Giveaway & Review

Spicy Grilled Pineapple Tahini Slaw, Smoothies, Toast, Tacos & More  – Oriya Organics Raw Green Protein Powders Giveaway & Review

      Boy, I kinda went a little crazy this month when the folks at Oriya Organics asked me to work up a recipe using their products.  Crazy good though.  Their ingredients are just superbly nutritious. The first time I tried their Super Green Medley, which contains live enzymes, phytonutrients, antioxidants, wheatgrass, barley grass, chlorella, and sprulina,  I sliced lemon, fresh pineapple, cucumber and a tsp. of Super Green Medley powder into a jar of filtered water and let it chill in the fridge over night.  What a wonderful way to start my morning drinking this delicious powerhouse of nutrition the next day.  I’ve been enjoying the same drink, different fruits each morning now and I can feel the energy boost it’s been giving me already. The SuperFood Protein Medley has no processed sweeteners of any kind. It contains a full serving of spirulina and chlorella. On top of a protein, it is a multi-functional cleanser and detoxifier. You can be very creative with recipes including using the protein powder as a flour substitute as opposed to only in smoothies. The SuperGreen Medley is a blend of the most nutrient dense greens on the planet. There are no fillers,…

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Zesty, Dairy & Oil-free Creamy Cucumber Dill Dressing

Zesty, Dairy & Oil-free Creamy Cucumber Dill Dressing

  More and more lately, I’ve tried to stay away from processed meals, condiments, snacks.   I’ve found the fresher my foods are, the less bogged down I feel at bedtime.  And the less tired I feel during the day.  I have an exceptionally busy month in May for my job and the extra energy I’m feeling from fresh foods is a needed bonus.  I’ve spent some time in the last year studying up on the skills and experience of a favorite Raw specialist, Kristina Carrillo-Bucaram of FullyRaw.com fame.  Even without noticing Kristina’s spectacular inner and outer beauty, anyone would hopefully acknowledge that she’s been extraordinarily successful in her young Raw life.  With such an example to us all, I admit I’ve been seduced by Kristina’s enthusiasm and love of all things fresh and edible.  She brings life to her meals with the rarest of talents, sincere joy in living.  You can read up on her decade of bringing raw food to the nation, including running the largest, non-profit organic food cooperative in the U. S. (sans salary BTW) by clicking her ‘About’ page HERE. Kristina is one of the very few publicly Vegan figures to speak to the fact that…

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Chopped Broccoli & Spinach Salad with Creamy Tahini Vinaigrette

Chopped Broccoli & Spinach Salad with Creamy Tahini Vinaigrette

 I had a good response last week with this salad on Instagram so I’m sharing a quick recipe for the dressing….which many of you have seen before since it’s a favorite.  And a new way to get more greens into your salads.  Some of you may have a Trader Joe’s store near by and are already familiar with packages of pre-chopped brussels sprouts.  They’re a bit pricey and I haven’t seen them organically grown either.  I made my own in two minutes.  For this salad, I used a head of organic Broccoli to boost my greens.  They are chopped just the same as the brussels and are so tasty mixed in with spinach or baby kale and a great dressing.  Simply pulse two or three cups of cut broccoli or halved brussels sprouts in a food processor and there you go…  Wonderfully simple and easy to eat ‘raw’ greens added to your salads.            Bob and I are big salad eaters and always have a balancing game going on in our fridge to use up the salad greens before they wilt or get mushy.  These chopped sturdier veggies last twice as long and really hold on…

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My Spicy Thai Peanut Sauce, Dressing, Dip or Spread

My Spicy Thai Peanut Sauce, Dressing, Dip or Spread

     I need the best ingredients now days, fresh, colorful, organic hopefully, and most of all tasty in my dishes to enjoy eating them.  I’m not sure if my snobbery started the night my husband and I stared from our table at the restaurant hostess nibbling away at the salad bar with her fingers picking away at the fruit, the day I saw a grocery worker take a wedge of watermelon from the salad bar and gobble it down right then and there, or I’ve just grown to be very particular what goes into my body in the last 5 years.  Salads and salad dressings are the quintessential ‘fresh’ food in my mind.  Either way, doesn’t matter,  I am an admitted fresh vegetable snob  aficionado. The first essential ingredient in a fresh salad are or course, the greens.  Not so much a snob on what kind, but just how fresh they are.  Like these beauties I used in an Orange Fennel Salad massaged with my Thai Peanut Dressing.  Tatsoi leaves are little suitcases of vitamin C, A and Calcium.  These particular stalks I used were so deep, dark green you could almost taste the Cancer fighting cells in each delicious…

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Choosing Raw’s ‘Spicy Peanut Kale Salad’ & “Salad Massaging 101”

So, I’m off on my Alaska adventure still but I scheduled this to share while I’m away.  Its my ode to the Salad Massage created by Gena Hampshaw of ‘ChoosingRaw.com. This kale salad process has changed my salad life for good.  I can now eat an entire bowl, huge bowl, of kale in one salad instead of buying softer, more perishable greens and hope to use them up before they look like wet noodles in the fridge.  It really is a wonderful way of dressing a salad and maximizing your greens.     I’m not sure what initially drew me to this recipe of Gena’s first.  Was it the great flavor combinations?  The “made for me” dressing? Of course I know now.  It was to learn all about how to eat an entire bowl full of raw Kale with a technique Gena calls “Salad Massaging” The first time I made this beautifully raw and colorful salad, yes – I’ve made it so many times since that first experience, now I’ve lost count – but the first time: I couldn’t believe my eyes when I saw a full stock of about 30 fresh Kale leaves work down into two lovely bowls of…

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Cara’s Quick Pickled Veggies

Cara’s Quick Pickled Veggies

  Cara of ‘Forks and Beans’ fame has a wonderfully quick pickling process that anyone can follow and preserve some of this summer’s fresh veggies.  It’s simple ingredients and flavors go perfectly with summer meals, picnics or just for plain snacking on hot days. Thanks Cara.  Find Cara’s new book out this month HERE.     Have a great weekend everyone.  Enter your email address below to receive all the fun filled recipes, life stories and free food ideas.Delivered by FeedBurner

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Fresh Summer Mango Salsa

Fresh Summer Mango Salsa

  Chop.  Stir.  Dip.   Eat…… My first attempt at cooking with Garlic Scapes.  Nice and mild in comparison with their sister Cloves.   Garlic scapes are the “flower stalks” of hardneck garlic plants, although they do not produce flowers. These stalks start to appear a month or so after the first leaves. They are usually cut off of the plant, since leaving them on only diverts the plants strength away from forming a plump bulb. If left on, they eventually form small bulbils that can be planted to grow more garlic, but it takes 2–3 years for them to form large bulbs. Many gardeners simply toss their scapes in the compost, but garlic scapes are both edible and delicious, as are the bulbils. Difficult to chop though with all the turns and curves! Have a safe weekend everyone.     Be sure that you’ve entered to win a copy of ‘Salad Samurai’.  Contest ends June 25th. Enter your email address below to receive all the fun filled recipes, life stories and free food ideas.Delivered by FeedBurner

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Red Quinoa Beet Salad with Cucumber Blossoms and ‘Bacon’ – plus a giveaway!

Red Quinoa Beet Salad with Cucumber Blossoms and ‘Bacon’ – plus a giveaway!

Any time that you can sneak flowers into your food – go for it. Cucumber Blossoms from my pot on my rooftop.  I have a new best friend, Terry Hope Romero’s new book – “Salad Samurai”.  I’ve literally been carrying this book around the house with me for days.  Looking at all the fantastic ideas for salads, salad toppings, salad stuff!  Terry knows what a great salad needs.  Her new book is now available at Amazon  and she’s allowed me to sneak a peak at her fabulous book and share a bit of it with you.  Plus two lucky readers will be able to grab a copy of  “Salad Samurai” for free!!   Yikes, I love this book  ♥  The first thing that I noticed when looking through all the gorgeous pics and recipes in Terry’s book was that she and I share a love of salads that make a meal.  Salads that have a whole lot going on to satisfy your taste buds as well as your appetite.  I’ve been enjoying a salad for most of my dinner meals since the beginning of March.  I appreciate all the topping ideas and dressing recipes that I can get my hands…

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Vegan Blueberry ‘Pit’ Pie – gluten-free

Vegan Blueberry ‘Pit’ Pie – gluten-free

     Some days I get lucky and mix together just the right amount of this and add just the right pinch of that I it all works.  Last month, late one night actually, the recipe gods blessed me with just such an event in creating this ‘Pit’ pie.  The pit was created in a need to top the pie with a luscious blueberry jam I made up.  Not knowing how this whole mixture was going to cook up, I used a rather small 8″ foil pie pan for the bottom and when it baked, the whole baby was filled to the top and then some, yikes!   I had nothing else to do but start spooning out a section of the center of the baked pie so I could add my topping on.  The topping was the whole reason I wanted the pie to begin with.  Fresh, plump blueberries, just waiting to be sugared up into a smooth, gooey spread.  I actually could have just eaten the jam by itself but that would have been unfair to my rather plain and needy baked pie.  And it really would have looked a little suspicious standing in the kitchen on a Saturday…

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Thai Sesame Veggie Dip & Dressing

Thai Sesame Veggie Dip & Dressing

 This is a simple dip for raw veggies, crackers or even a spread for wraps.  When thinned some, it makes a marvelously creamy dressing for salads.  The asian flavors are a perfect way to give great ‘pow’ to plain vegetables.  A traditional Thai background of peanut butter and rice vinegar blends with your fresh veggies perfectly.  Or if you’ve got the need for a delectable spread for a fresh veggie wrap, this one brings out the raw flavors of veggies with a creamy texture and healthy ingredients to boot! A perfect spread for zesting up your veggie wraps! This collard green wrap, spread thick with Thai spread, with red pepper, green apple and quinoa is spectacularly delicious.   If you have a favorite homemade dressing, please share in the comments.  I’m eating so many salads these days, I need a constant variety to keep my veggies fresh and flavorful.  Thanks for stopping by Canned Time.  There’s always more Canned-Time.com on Facebook, Twitter, Pinterest or on my newest love – Instagram.    Enter your email address below to receive all the fun filled recipes, life stories and free food ideas Delivered by FeedBurner

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Creamy Non-Dairy Raspberry Walnut Vinaigrette

Creamy Non-Dairy Raspberry Walnut Vinaigrette

    Sharing my all time favorite salad dressing today.     A light and creamy healthy addition to any type of salad.   This post was supposed to be about some delicious spiced carrot cookies.  Obviously, it’s not.  That’s what happens when you scribble recipes on the backs of junk mail envelopes month after month, and then try to match them up with photos weeks later.  The cookie post was, is….all ready to go except I have no idea how much of what I put into them was.  Yikes!  Now it’s back to a new batch and experimentation to get them right again.  They were delicious and I’m anxious to share them with you.  For now, a simple vinaigrette.  This rich, creamy vinaigrette is highly adaptable to different tastes as well.  Add a little more sweet, some red pepper, more vinegar for a sharp tangy background.  It’s up to you but the basic for a great creamy dressing is right here in this version.            Thanks for visiting!  For more Canned-Time.com,  follow me on Facebook,  Twitter,  or Pinterest, subscribe via Email.

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BBQ Cauliflower ‘Sausage’ Bites with Creamy Dill Dip

BBQ Cauliflower ‘Sausage’ Bites with Creamy Dill Dip

A few weeks ago, we fired up the grill in anticipation of warmer weather coming and fixed up a couple homemade pizzas for dinner.  That recipe will be coming up in April but I couldn’t wait to try out another way to use the cauliflower ‘sausage’ I came up with as a pizza topping that night.  Cauliflower, when spiced up a bit, has a remarkable similarity to the texture of crumbled sausage I’ve found.  And it is especially complimentary to similar tastes and recipes as pork sausage.   Some dried fennel, a little red pepper, some Italian herbs help those little cauliflower sprigs come alive with tomato sauce or even by themselves.  Today I’ve used those sausage-like tastes to make a non-traditional ‘sausage’ ball with a cheeze background that’s just fantastic with dips and sauces. Served up on a scure, they make a perfect party platter for any occasion. Gluten Free – Fat Free – and best of all – Cruelty Free.  Who’d have thought that a bland cauliflower could evolve into a spicy, zesty ‘sausage’ like snack?  These ‘cheezy’ bites bake up in under 30 minutes.  Bake ahead of time if you’re strapped for time and then just warm…

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Sugar-Free Thai Pepper Kumquat Conserve

Sugar-Free Thai Pepper Kumquat Conserve

 Nothing better than sweet and spicy in my mind.  I discovered Kumquats a few years ago and though they are delicious fresh, I also love a thick delicious preserve made up in minutes with these golden darlings.  Similar in taste to an orange but with the tart bite of a lime, they lend themselves to cooking quickly into a jam.  Cooking them, rind and all, allows for a healthier fruit spread as well.  The rinds will soften up much like citrus candies and is packed with flavor and nutrition.  The spice from the Thai Peppers makes the jam a little more adult and can be adjusted up or down to your tastes.  If you’ve never tasted these little gems, fresh or preserved, I’d highly recommend giving them a try.  This sugar-free version of a spicy Conserve is a perfect way to explore the world of Kumquats.   The seeds of the Kumquats have a natural ability to help thicken the fruit juices into a spreadable sauce.  They are larger than lemon seeds despite the small size of the Kumquats and easily removed after slicing them in half.  Some recipes suggest binding up the seeds in cheesecloth and submerging them in…

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Sweet & Spicy Whole Grain Brown Mustard Sauce

Sweet & Spicy Whole Grain Brown Mustard Sauce

The first time I made my own homemade batch of spicy mustard I was kinda amazed; first I was amazed at how easy it was, secondly, I fell in love with the bold taste of the brown mustard seeds.  I’ve always been much more of a mustard girl than ketchup, whatever the dish.  When I found out that I could mix up a specialized blend of my own mustard for just pennies I was more than thrilled.  I’ve used the base for this dip over the past 2 years to make dressings, sauces, vinaigrettes.  If you don’t have an Asian grocery where you live where you can purchase inexpensive mustard seeds you can purchase brown mustard seeds on-line.  I’m sure the recipe would work fine with yellow mustard seeds as well, just wont be as strong.   ♥

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Tangerine Radish Sprout Salad

Tangerine Radish Sprout Salad

 For about 4 weeks now, for the most part, I’ve been eating a big salad for my dinners.  It really has been a nice change not thinking too hard what, how or where I’ll have my dinner so that’s good.  I’ve been sleeping better as well without the ‘stuffed’ feeling at bed time.  I’m thinking that my salads need a little pick me up at this point though just to keep things interesting.  So I’ve been sprouting my way to salad heaven for a few weeks.   They are probably the least expensive ‘greens’ you can use in a salad.  Not to mention growing them on a kitchen counter, with no dirt, in November, in the city………..awesome! These Radish sprouts are some of my favorites.  They have a slight heat to their taste, not much, but similar to full grown radishes.  They’re pretty.  They grow very quickly and last for up to a week in the fridge if you wash them well, dry them well and then store them in a sealed container.  I use a glass Mason jar to store mine and it works great.  I’ve posted this web site for more sprouting info several times before and here it…

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Beet Hummus & BBQ Flax Seed Crackers – GF with Raw options

Beet Hummus & BBQ Flax Seed Crackers – GF with Raw options

1 year ago I was dehydrating  Cabbage Leaf Chips This year I made 2 trays of dehydrated BBQ flavored Flax Seed Crackers.  So I needed some dip to go with right? You can find this delicious Beet Hummus recipe HERE. For mine, I added in a can of Chick Peas and a little more lemon to make it less thick.  I would add more seasonings if I had just been serving it with veggies but since the flax crackers are bursting with spice and a little heat, the subtle taste of the  hummus was just right. I love how absolutely CRUNCHY the crackers came out.  Gluten free.  Guilt free. Print BBQ Flax Seed Crackers Author: Angela @ Canned-Time.com   Ingredients 2 cups whole flax seeds 1 cup almond meal (use raw almonds for raw options) 10 oz. Hemp seeds (ditto) 1 cup unsalted sunflower seeds (ditto ditto) 15 oz. can pizza sauce (10 cherry tomatoes crushed for raw) 1 tsp. powdered garlic or 2 cloves minced fine 1 Tbs powdered BBQ seasoning (omit for raw) ½ tsp sea salt Instructions Combine the flax seeds (unground) with the pizza sauce and set aside for 10 minutes. Stir together all other ingredients and…

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Fresh Basil Biscuits with Apple Pie Jam

Fresh Basil Biscuits with Apple Pie Jam

1 year ago:    Sweet Potato Stew (so good) No better time than the autumn to whip up some simple, inexpensive  fruit jams to make your baked goods come alive ♥  For the Basil Biscuits: Heat 1 Cup of non-dairy milk to just under 110 degrees in a glass bowl.  Stir in: 2 tsp organic cane sugar, 1 /3 cup olive oil, and 1 Tbs. yeast. Stir and allow to sit for up to 10 minutes while the yeast eats!  (or until you see frothy bubbles on top) Stir 8 – 10 fresh Basil leaves into the liquid.  Pour the liquid in with 2 cups of whole wheat pastry flour or bread flour.  Stir until the dough cleans the side of the bowl. With oiled hands, knead the dough gently until it forms into a ball.  Set the dough ball on a warm surface or bowl.  Cover with a cloth and let sit for up to 2 hours until it has doubled in size.  Punch your fist into the risen dough and place it onto a greased pan.  Push the dough with greased fingers into a flat circle about 1/2  inch thick.  Divide the circle of dough with a knife…

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Rosemary Grape Jam

Rosemary Grape Jam

1 year ago – Jalapeño Salt   I’ve made a many, many fruit jams over the years.  This one is a little bit special. It is the first ‘grape’ jam I’ve ever made.  Cooked up out of an abundance of fresh grapes we got last week and a few hours of boredom last weekend.  This jam is just delicious.  It has a fancy background taste with the rosemary but is simply perfect with your basic PB & J. Fresh grapes, a little sugar and water.  Simmer for 30 minutes and drop in a few sprigs of rosemary. It took just 30 minutes on the stove top and another 30 to cool off.  Thinned down with a little maple syrup, it would be a wonderful warm syrup for pancakes or waffles.  The grape skins keep it on the thick side so it works well warmed or chilled. The touch of rosemary gives this jam the slightest accent of herbs.   If you don’t say what’s in it, your guests will most likely not be able to know why the grapes seem a little more adult than a jar of Welch’s Print Rosemary Concord Grape Jam Author: Angela @ Canned-Time.com Recipe type: Condiment Prep time: …

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Cinnamon Red Pear Butter

One year ago: ‘Friday Morning Fog’  I’ve had this fruit ‘butter’ in my “to try” file for some time now and finally gave it a try.  Its really a wonderful texture and about as healthy a spread as you’re gonna get.  My version is adapted from ‘Vanilla Spiced Pear Butter’ from Good Life Eats.   I limited my spices to just Cinnamon.  I also used half the sugar, added some Vanilla Liquid Stevia from NuNaturals and left out the citrus juices.  I had 4 large red pears.  I also left on the peels which are full of nutrients.  Fruit jams are some what of a balancing act in recipes since no two fruits have just the same amount of juice so you’ll have to adjust your batch to your own ingredients.  I really love pears and sometimes have trouble not snacking on too many while trying to cut them up for recipes.  If you let them get just ripe enough they are just lovely for a fresh dessert.  Some times of the year, you’re doing good just to find them in the stores though.  And this fruit butter will get you through those colder months so you can enjoy spreading…

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Mango Sweet Pepper Dressing and Sandwich Spread

 So I found a gigantic bag of beautiful little sweet peppers last week, which was great, but then, what do I do with all these peppers?    Mango Sweet Pepper sandwich spread and salad dressing is what I did.  This recipe makes up 2 1/2 pints of spread.  I froze one, made two wraps with the 1/2 pint and I still have waiting to be gobbled up in the fridge right now ……..HHHMMMMMMM!  I used my first batch of this sweet and spicy spread to hold together some wonderful healthy sandwich wraps.  The spread adds a subtle spicy compliment to the veggies.  I used some apples, romaine, more sweet peppers, cucs, fresh basil and avocado for fillings.  Healthy?  YUP!  Easy?  YUP!  Tasty?  Absolutely…… Print Mango Sweet Pepper Dressing with Raw Options Author: Angela @ Canned-Time.com Recipe type: Condiment   Ingredients 3 Ripe Mangos, fresh, pitted, sliced 2 Cups of Sweet Peppers, d-stemmed, some seeds removed ⅓ cup diced Onion ⅓ cup Rice Vinegar or Apple ⅓ cup Vegan Mayo (I used Earth Balance) ¼ cup Agave or Maple Syrup 1 tsp Sea Salt 1 tsp Black Pepper 1 tsp Garlic Powder or 2 fresh cloves diced 1 tsp Red Pepper Flakes Instructions…

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Carrot Salsa

Carrot Salsa

grind… dip… enjoy. drink! Print Carrot Salsa Author: Angela @ Canned-Time.com Recipe type: Condiments Cuisine: Mexican   Ingredients 1 ripe Mango, diced 6 Scallions, diced 1 cup Cilantro, chopped 1 cup sliced cherry tomatoes 2 cups baby carrots, small diced in food processor 2 garlic cloves, chopped ⅓ cup fresh lime juice ⅓ cup pickled jalepenos or fresh for more heat hot sauce to taste salt and pepper to taste (about ½ tsp. each) Instructions Mix all ingredients in a bowl. Taste for seasoning. Refrigerate in a sealed container at least 1 hour – overnight preferred. Serve with chips or veggies. 3.2.1284 Have a safe weekend everyone ♥

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30 Minute Peach & Yellow Plum Jam

30 Minute Peach & Yellow Plum Jam

This is the simplest jam I’ve ever made.  Probably the most tasty too! It cooked up in 30 minutes on the stove top and thickened perfectly…without any pectin to boot.  Love saving money any where I can.  Plus it’s just fruit and a pinch of cinnamon and a  pinch of Agar flakes.  Works great. First thing to make sure of when you’re cooking up jams or preserves is that the fruit is organic and ripe.  I mean really ripe. The flavor comes from the sugars in the fruit and if it aint ripe it aint sweet.  Keep your fruit out of the fridge and in a warm place for a few days prior to cooking up your jam if possible.  I leave mine in my car window inside a paper bag for a day and that usually helps. If your fruit is ripe enough, you really shouldn’t need to add additional sugar to the batch.  Keep it simple. The Agar flakes will thicken the juices just enough to make any liquids left after reducing gel up.  30 minutes and your done! If you haven’t made jams before, this is a perfect recipe to begin with so you can get some…

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Sugar Free Apricot Jam ♥ & a Giveaway!

Sugar Free Apricot Jam ♥  & a Giveaway!

The Contest is now closed. I’ve been using NuNaturals healthy natural sweeteners in my recipes for years now.   I recently received a new sweetening product from NuNaturals called Lo Han made from fruit and thought it would be perfect to replace the sugar in some Apricot Jam I cooked up last week.  The Lo Han worked beautifully and the jam is just wonderfully fresh and delicious ♥ NuNaturals is now offering a giveaway on 4 different blogs for 2 Lo Han products to 16 winners and then will enter the 16 into a Grand Prize drawing for over $125 worth of NuNatural’s products…awesome!  The giveaway is now live on Canned-Time, An Unrefined Vegan, Keepin’ It Kind and Gazing In.  4 winners for each blog!! Plus you can enter to win on all 4 blogs to increase your odds of winning… WHOO HOOO!!  For my apricot jam, I cooked 2 cups of apricots with 2 Tbs. of powdered NuNatural’s Lo Han over medium heat for about 20 minutes until the fruit was cooked down and beginning to turn syrupy.  Then I added in 1 tsp. of Agar flakes and stirred the fruit for another 5 minutes.  I transferred the jam to…

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Watermelon Jam – repost

Watermelon Jam – repost

Last year I experimented with some unusual canning ingredients and this is one of my favorites. It’s been getting a lot of Pinterest time so I thought I’d repost it again this summer. I saw this recipe on line and had to give it a try. My favorite fruit is Watermelon!   And being able to enjoy those juicy flavors in the chill of winter as well……… sounded like a perfect idea.     The recipe is included here: http://blondiescakes.blogspot.com/2010/09/watermelon-jam.html With most canning processes, it’s just easier to put out a tested recipe since canning is more science than a lot of food we enjoy.   And I didn’t puree the fruit in advance. I used an immersion blender to smooth while cooking the fruit for a while to save some time and mess. The rest was the same process. My $3.99 Watermelon made up much more jam than I expected.  This works out to about .75 per jar!       Can’t wait to spread a little on a biscuit!

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Himalayan “Red Pepper” Salt

So simple, quick and inexpensive.  Homemade Vegetable Sea Salts can add ‘zip’ and nutrition to your meals. With about 10 minutes of prep time and 30 minutes of drying in the oven, almost any vegetable can be dehydrated and ground up to add to your favorite salt to enhance the nutrition, add a burst of flavor and plus:  they just look pretty sprinkled on foods. My latest variety is a dehydrated Red Bell Pepper, ground and mixed at a 50 X 50 ratio with some Himalayan Sea Salt. If you’re worried about your salt intake, this is a great way to stretch your salt use while adding in the flavors and nutrients found in which ever veggies you dry out and grind up with your salts.  Store them just like any other seasoning in a dry sealed container for months and months of uses. Other ideas I have on my list to try are Lemon Pepper, Orange Peel Pepper, Basil Sea Salt, Broccoli Salt….you get the idea. These homemade goodies can make a great, inexpensive gift for friends, family or someone you may not know what to give. Find a cool container     (this small jar was just a…

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10 Easy Vegan Spreads, Dips & Sauces

Creamy Chocolate Banana Cashew Butter Like pudding on your tongue….Chocolate Banana Cashew Butter.  Wonderful for a fruit dip or just spread it all over your toast. http://canned-time.com/chocolate-banana-cashew-butter/ Vegan Lemon Butter Picatta Cream Sauce Creamy, quick, Lemon butter pasta sauce.  Mixes up in minutes and makes a plain pasta meal really special. http://canned-time.com/soba-noodles-with-vegan-lemon-picatta-cream-sauce/   Orange Maple Lime Vinaigrette I make so many different vinaigrettes but this one is a favorite.  Fresh Lime and Maple syrup bring the vinegar alive. http://canned-time.com/spinach-mango-pepitas-salad-w-maple-syrup-lime-vinaigrette/ Sprouted Mustard Seed Blackberry Vinaigrette If you’d rather a creamy salad dressing, this vinaigrette has all the nutrients but mimics a creamy thick dressing. http://canned-time.com/sprouted-mustard-seed-blackberry-vinaigrette/ Sugar Free Coconut Milk Whipped Cream For a sweet treat that is guilt free:  Peppermint Whipped Cream.  Really special on top of so many things. http://canned-time.com/giving-thanks-for-liquid-stevia-nunaturals-peppermint-and-chocolate-stevia-giveaway/ Vegan Mushroom Stroganoff with Zucchini Ribbons This healthier Vegan Stroganoff uses mushroom to create a creamy thick sauce to spoon over veggies or pasta.  I loved it so much, I used this for my Virtual Vegan Potluck post in October last year. http://canned-time.com/virtual-vegan-potluck-mushroom-stroganoff-with-zucchini-ribbons/ Spicy Red Chili Sauce I live for spicy foods and this one almost did me in (adjust the pepper seeds for a milder version)  So delicious with…

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