Lots of flavor and vitamins from over ripe mango peels and lime peels to make this tangy chutney dip.

This salad goes well with spicy dishes. The sweet and sour mix also takes away the burn from spicy food!

Our jams and jellies use no sugar and less natural sweetener so we get more grape jelly flavor, by using agave nectar instead of sugar. Your supermarket sells agave nectar, about $2 a cup. The only other ingredients you need are Clear Jel and lemon juice. We use Oregon State University Clear Jel from Nichols Nursery, a modified natural corn starch product. Clear Jel stays liquid in cooking and canning, allowing heat to penetrate and sterilize the liquid jelly inside the jar. It turns into solid smooth jelly when cooled when you use lemon juice as stabilizer.

Traditional margeritas are strong 40 proof drinks and made with lime juice and tequila. I make a 20% mango and strawberry liqueurs with vodka, from which we make light 8% strawberry margeritas and mango margeritas with wine. The liqueurs are 20%, the wine is 12 percent, that makes 16%, and the ice cubes dilute the drink to 8%. Refreshing, these margaritas taste better to me than the strong drinks.

Shredded unsweetened organic dried coconut meat contains both the full amounts of original coconut cream and coconut milk of fresh coconuts, and can be reconstituted following this proven method.Once reconstituted, it makes a creamy vegan coconut ice cream with agave syrup, vanilla bean extract, and flaked seasalt.Tastes best the day it is made.#GlobalApron

I am making smoothies from the menu of the largest Buffet in Las Vegas at Ceasars Palace. Here are my organic dairy and vegan versions of their Pineapple Smoothie.

This is a quick appetizer salad of fresh greens that goes well with gourmet dinners. In winter, a slice of sweet apple or mango or orange is all it takes to bring summer back.

By using powdered heavy cream and powdered buttermilk, you can make instant and economical ice cream from over ripe summer fruits, such as lemons and limes.No ice maker needed, this recipe uses your kitchen mixer with whisk and dough blade, or a hand whisk and a fork.This is a modified recipe from Cookpad member Stacy. #thankyou Stacy.

We grow spicy spearmint and refreshing peppermint in pots, and they grow into exhuberant plants this time of year. Great combination, chocolate and mint ice cream. Easy recipe to make a pungent refreshing homemade ice cream from the freezer to the food processor to the freezer, ready for dessert in a few hours. No ice cream maker needed.

Here is a three hundred year old method of making marmelade from bitter oranges, using the whole unpeeled citrus fruit. Meyer lemons are a type of bitter orange as well. Each whole Meyer lemon will make a delicious 3/4 cup carmelized marmelade, more orange flavored than lemon, and, nothing wasted.#CA2025

Sipping lemon juice and agave with frozen pineapple cubes from a tall glass, a real treat, pineapple slowly melting till you can chew the fresh pineapple chunks.#GlobalApron

My saffron is blossoming, time to make saffron, rosewater and pistachio ice cream between two freshly baked wafers, everything home grown and freshly made. Saffron is expensive, but homegrown is free with a $1 bulb, makes three saffron threads. Also makes six more bulbs every year.Nine whole red saffron threads make one cup of saffron tea.#Newyear2025 “ replace store bought foods with homemade organics”