My friends and I usually go into the forest and take long walks talking about absolutely anything under the sun. While doing so we would pass by rows of mulberry trees. So we would pick some of the really ripe berries and I made this recipe to make use of the berries we picked but of course you could use any berries you desire. This smoothy is a great way to start your day. Its a great way to have your protein, carbs, your healthy dose of vitamin C, and antioxidants. So I hope you would find this recipe helpful for those people on the go or for just a simple alternative from the conventional breakfast.

Basically this is a fruit smoothie with a handful of fresh picked leafy greens blended in. The fruit is to add sweetness and for a balanced nutrition. We are lucky in that most everything is gathered in our fields.

We loved this. If your a pickle lover than this is for you. I have two pickle lovers in my house and this was a hit with them.youtu.be/J7W1mNnJR_k

Finding a great way to flush out harmful toxins try my detox treatment which is both healthy and delicious (well if you don't mind the grassy aftertaste). I had this huge obsession with smoothies in one point in my life because it's quick and it has all you need to start your day. If you're like me who has absolutely no time in the morning to prepare a good meal, this solved those mid-morning hunger pains. I'm usually on the go and skipping breakfast is a big no-no for me - if you're trying to lose weight. So this simple smoothie is packed with carbs, fiber, and protein. Not to mention packed with antioxidants. You could add your own touch to it, add mint leaves or pineapple juice, it's up to you. So I hope you would try this not so conventional smoothie! And see the toxins flush away!

I use dill pickles in so many recipes, but what I don’t tell you is that they are MY dill pickles. The difference between these pickles and ones from the store is the vinegar. I use apple cider vinegar and it creates an amazing taste with the dill.

I adopted a recipe that I saw in a book about 10 years ago.※ If you can, use premade pickling spice to make authentic and spicy pickles. But if you cannot find it, use a mixture of 5 grains of black pepper corn, 1 red chili pepper, and 1 bay leaf.※ You can eat it on the first day, but it's best after 3 days. Recipe by Yuuyuu0221

I've always like 24 Hour/Overnight Pickles and they are inexpensive to make. In the winter fresh dill maybe hard to find, so I used dried dill. They will normally stay fresh in your refrigerator for a couple of weeks.

Change as you wish but this is great! The chorizo inside adds a WHOLE new dimension!

I made these because my daughter loves pickles on hamburgers. This was my first time trying to make them.Pickled cauliflower and cherry tomatoes are also delicious. Recipe by Korokorokorone

Cookpad member “Pinkblanket’s Kitchen” posted a beautiful, sophisticated recipe for pickling daikon and carrots with 10% white vinegar. Thank you, Mrs Pinkblanket. I like to make that with my farm made 5% apple cider vinegar recipe, sugar and spices, and made a jar to see how that works when mixing carrots with daikon. Here is the recipe. It took half a year to see how the flavors and textures develop, but it sure looks pretty already and tastes good after a week. The turmeric will turn the white daikon sticks yellow.For safe pickling, follow soeasytopreserve.com.

I usually made pickle in the summer..Because I had pickle melon for my flat bread, so I will post this to share with anybody..You can keep long than 6 month for pickle or more the way you storages well..