Christmas is only days away. Are you ready? If you are still looking for that perfect gift, I have some ideas for you. Homemade gifts are the best and they mean the most to your loved ones. Why not give the gift of health with these easy recipes? You'll need some mason jars and few ingredients and of course love!
PLUM COCONUT CHIA JAM
Chia jams are so easy to make. The chia seeds do all the work.
3 cups chopped and de-pitted black plums 1/3 cup full fat organic coconut milk 1 tsp organic vanilla extract pinch sea salt 2 TBSP organic chia seeds 1. Place all the ingredients, except for the chia seeds, in a pot on the stove and turn to medium heat 2. Allow ingredients to come to a boil and simmer for 5-10 minutes, until fruit is softened 3. Remove the pot from the heat 4. Using your submersion blender blend the ingredients until you have the texture you desire (I like to have a few chunks left) 5. Add the chia seeds and allow to sit for at least 20 minutes (this thickens the jam) 6. Serve and enjoy!
Store this in the fridge for use at a later date.
http://pureandsimplenourishment.blogspot.ca/2014/09/plum-and-coconut-chia-seed-jam-paleo.html
HONEY COCONUT GHEE
I think I could eat this by the spoonful. What a wonderful twist on plain ghee.
16 tbsp unsalted butter {preferably organic grass-fed} 8 tbsp coconut oil {this company makes a one} 4 tsp honey {preferably raw} 1/4 tsp salt *you’ll need little glass jars with lids… this will fill 24 ounces
Without stirring, let the butter cook down and melt slowly. As it continues to cook, a white foamy layer will develop, and the color should begin to darken. Continue to let it simmer… it should take about ten minutes or so for it all to separate. Using a spoon, carefully scrape off the top layer of foam and discard. Next, using a fine sieve or cheesecloth (coffee filters work, too), strain any remaining foamy particles until you have a clear foam-free liquid. To make plain ghee, you’d go right to jarring, but we’re continuing on to the coconut-honey part now. Return the ghee back to the pot (away from the heat), add the coconut oil to the pot. Then add the honey and salt. Stir well until completely mixed in {the oil and honey will melt into the ghee}. If you’d like, you can give it a teeny taste at this point to make sure you like the ratios of saltiness to sweetness… adjust however you may want. If they aren’t already, sterilize and clean the jars. Using a funnel {not necessary, but very helpful}, pour the ghee mixture into the jars. Cover them with the lids, refrigerate, and in about a half hour, your ghee will begin to solidify and will be ready to gift… or use! 🙂 {About ten minutes after refrigerating them, I shook them up a little and turned the jars upside down so that it would all solidify evenly…not super important, but it helps to make it all settle in balance}. http://www.honeygheeandme.com/2013/12/homemade-honey-coconut-ghee-gifting-goodness/
CHOCOLATE ALMOND BUTTER
You could skip a step here and purchase almond meal and flour.
2 cups unsalted roasted almonds 1/4 teaspoon vanilla 1/3 cup dark chocolate chips 1 teaspoon coconut oil 1-2 tablespoons cocoa powder (I use Trader Joe's) 1 teaspoon honey 1 teaspoon sea salt
Add almonds to food processor and process for 10-15 minutes, scraping down the sides as necessary. At this point the almonds should start to clump together. Continue to process until you reach the desired consistency. I always process until my almond butter is liquid like. Melt chocolate chips and coconut oil in small saucepan over very low heat. Stir consistently until completely melted and smooth. Add chocolate, cocoa powder, vanilla, honey, and sea salt to almond butter and process again until smooth. Transfer to mason jar or container and store at room temperature or in fridge. If you store at room temp, simply give the almond butter a stir before you use it. https://www.ambitiouskitchen.com/2014/01/homemade-salted-dark-chocolate-almond-butter/
OTHER NUT BUTTERS
SALTED DARK CHOCOLATE PECAN BUTTER
Pecans have a sweetness all their own, so there's no need for extra sweetener. Georgia pecans are the best in my opinion.
4 cups raw pecans 2 oz 72% dark chocolate, coarsely chopped 1 tablespoon unsweetened cocoa powder 3/4 teaspoon sea salt
Preheat oven to 325 degrees F. Pour pecans onto a large baking sheet and evenly spread out. Toast the pecans in the oven for 6-8 minutes until slightly aromatic. Watch very carefully, you do not want to burn the pecans. Transfer toasted pecans to the bowl of a food processor. Process pecans until completely smooth, this should take less than 5 minutes. Add in dark chocolate and process again until the chocolate has melted and is well combined with the pecan butter. Next add in cocoa powder and sea salt and process again for 30 seconds. Pour into a 16 oz glass jar or container and seal. Enjoy! Makes 1 large 16-20 oz jar. http://www.cheaprecipeblog.com/2014/12/gift-worthy-recipes-homemade-nut-butters/
HOT COCOA MIX
Winter is coming. Make sure your family and friends have enough hot cocoa mix on hand for those chilly nights.
3 tablespoons cacao powder 1 ounce cacao butter, finely chopped 3 tablespoons coconut sugar ¼ teaspoon ground nutmeg 1 cinnamon stick 1 one cup quilted mason jar with red lid In a one cup quilted mason jar, layer cacao powder, cacao butter, coconut sugar, and nutmeg Tie cinnamon stick to outside of jar with ribbon In a saucepan, simmer 2 cups water and 1 cup full fat coconut milk Whisk in entire container of hot cocoa mix until smooth Serve & Enjoy! https://elanaspantry.com/hot-chocolate-mix-in-a-jar/
APRICOT CRANBERRY TRUFFLE
Who needs Brookside chocolates. Make your own with wholesome ingredients.
1 cup dried apricots 1 cup dried cranberries 1 teaspoon orange zest 2 cups chocolate chips Place apricots, cranberries and orange zest in food processor Pulse until fruit is chopped and forms a large ball Form fruit mixture into 1-inch balls and place on a parchment paper lined baking sheet In a saucepan over very low heat, melt chocolate Drizzle one heaping teaspoon of melted chocolate over each fruit ball Allow chocolate to harden, refrigerating if necessary https://elanaspantry.com/cranberry-apricot-truffles/
DIY EXTRACTS
Supplies:
Bottles – 4oz Labels – Avery Removable Multi-Use Labels, Kraft Brown, 1.125 x 2.25 Inches, Pack of 24 (40151) Ribbon – Offray Spoolo Ribbon (White) from Michael’s Vanilla Extract (single 4oz bottle)
3 whole vanilla beans Vodka (You can also use bourbon) Mint Extract (4oz)
½ cup mint leaves Vodka Orange Extract (4oz)
1 large navel orange Vodka Lemon Extract (4oz)
1 large lemon Vodka To make Vanilla Extract:
Cut your vanilla beans in half, then split open each half to expose the vanilla seeds on the inside of the pod. Place cut vanilla beans inside your glass bottle. Add vodka, filling up to the neck of the bottle. Seal tightly and store bottle in a cool, dry place. Every few days, tilt your bottle upside down to gently mix the liquid inside. After 5-6 weeks, you have extract! (If you leave in your vanilla beans, when you start running low, just add more vodka and wait a little.)
To make Mint Extract:
Stuff mint leaves into your glass bottle. Using a chopstick, skewer, or other poking device, lightly bruise/crush the leaves inside the bottle. Add vodka, filling up to the neck of the bottle. Every few days, tilt your bottle upside down to gently mix the liquid inside. After 5-6 weeks, you have extract! (Since it’s leafy plant matter which disintegrates more easily, it may be a good idea to take it out. My leaves went from a vibrant green in the beginning to kind of a dull brown by the end so I took them out just to be safe – I poured my mint extract into another container through a sieve and discarded the mint leaves, then poured the filtered extract back into the bottle.)
To make Orange Extract:
Peel thin strips of zest from ½ of your orange. Place zest into your glass bottle. Add vodka, filling up to the neck of the bottle. Every few days, tilt your bottle upside down to gently mix the liquid inside. After 5-6 weeks, you have extract! (I think with citrus peels the acid (and alcohol bath), it’s probably safe to leave the peels inside the bottle like a vanilla bean for re-fill purposes. If you don’t feel comfortable doing this, take it out!)
To make Lemon Extract:
Peel thin strips of zest from your lemon. Place zest into your glass bottle. Add vodka, filling up to the neck of the bottle. Every few days, tilt your bottle upside down to gently mix the liquid inside. After 5-6 weeks, you have extract!
http://www.justputzing.com/2013/12/diy-flavored-extracts.html
CHILI POWDER
Customize your heat with this chili powder recipe. How hot can you go?
1 tsp cayenne pepper 1 tsp paprika 2 tsp garlic powder 1 tbsp ground cumin 1 tsp oregano (or marjoram) *a small spice jar and funnel are handy Combine, jar, and label.
http://www.honeygheeandme.com/2013/10/make-your-own-chili-powder-html/
Homemade goodness will please even the pickiest of friends and family. Try these homemade gift ideas and find more at http://www.rubiesandradishes.com/2014/12/10/30-paleo-homemade-gift-ideas/.
Take time with those you love and enjoy the real meaning of Christmas.
Here's to your health! Happy Gift Preparation! Enjoy those great flavors.
Lori