Chive Blossom Vinegar

Chive blossom vinegar has become one of my favorite things since I first made some last year.  It is super easy to make.  All you need is snip off the chive blossoms, then give them a good rinse because bugs like to hide in the dense blossoms.

Then place them in a jar.  Fill the jar with white vinegar, place a top on and let it sit for a minimum of two weeks.  The longer it sits the more intense the flavor will be so don't get worried if you forget about the vinegar for awhile.  When capping your jar do not use a metal top as the vinegar will corrode it.  Use plastic or place a piece of parchment paper over the top of the jar before screwing on the top.  The vinegar will turn a pretty pink as the blossoms marinate.
Chives are full of vitamins A and C and are a powerful antioxidant.  Chives are also antibacterial and can help fight off colds and the flu!  To get the most nutritional value from chives don't cook them.  Sprinkle them fresh or dried onto your meal right before eating.
Another way to get a good dose is of course with the flavored vinegar which makes a great vinaigrette!

Chive Blossom Vinaigrette

4 Tbsp. Chive vinegar
1 tsp. Dijon Mustard
1 Large shallot, minced
1/2 cup extra virgin olive oil
Salt and Pepper to taste

Combine vinegar, shallot and Dijon in a bowl.  Slowly whisk in olive oil until combined.  Season with salt and pepper to taste.

Garlic Goodness

By now most everyone has heard about the health benefits of garlic.  It is helpful in the management of blood pressure and cholesterol levels, is a natural antibiotic helping to promote the immune system and is packed with vitamins  and nutrients!  Most people use garlic to cook with but taken raw it really packs the most punch health wise.  But eating a clove of garlic just by itself isn't really that appealing, at least to me.  I was given a brilliant tip on how to get a good healthy dose of garlic without scaring away your family and friends.  Take a couple of bulbs of garlic and peel them, cutting the cloves into smaller pieces if they are super large.  Place your cloves into a small jar and cover with raw honey.  Put a lid on the jar and let sit for 2 weeks.  After the two weeks is up the garlic will have soaked up the sweetness of the honey and have a much more palatable taste. Now don't throw away the honey that has all that garlicky goodness in it.  Save it to make marinades and salad dressing!
As with anything, eat the garlic in moderation.  You can have too much of a good thing.  Consuming too much garlic can lead to heartburn, upset stomach and even allergic reactions.  Try having a clove every other day or  a few times a week.

Coconut Almond Granola

This stuff is super, yummy and super easy to make, and is great on yogurt or just by itself for a quick snack!

Ingredients

3 Cups rolled oats
1 tsp. cinnamon
1/2 tp. sea salt
1 cup shredded, unsweetened coconut
1 cup blanched, sliced almonds
3/4 cup real maple syrup
1/4 cup oil, melted
2 tsp. pure almond extract

Preheat your oven to 325 degrees.  In a large mixing bowl mix together all your dry ingredients.  Next stir in the almond extract, maple syrup, and melted coconut oil.  Spread out the granola on a cookie sheet greased with coconut oil.  Bake for 20 minutes-give it another stir.  Put it in for another 5-6 minutes and stir again.  Another 5-6 minutes and it should be done depending on your oven.
Let it cool and store in a mason jar or other air tight container.

Homemade Mayo Recipe

Homemade Mayo Recipe

Since raising chickens I have been making my own mayo I wouldn't make this with store bought eggs. Store bought eggs can be over a month old before they even hit the store shelves. I usually make mine with an egg fresh from the hen but any farm fresh egg would due.
 I have read of some people having trouble making mayo and though I never have two things that seemed to help the process are making sure your egg is at room temperature and making sure that you add the oil slowly. You can also use an immersion blender to blend all your ingredients together.
I make a small batch and it only takes about 5 minutes to do. In the summer when we have lots of fresh chives I like to chop up a bunch and throw those in too. It gives a little extra flavor that goes great with just about anything, especially burgers on the grill!

Ingredients
1 large egg
2 tsp. Dijon Mustard
1 tsp. White Wine Vinegar
1/2 tsp. Sea Salt
1 Cup grapeseed Oil
Fresh chives, chopped, optional

Place egg, mustard, vinegar and salt in a food processor and begin blending. VERY slowly add the grapeseed oil in a thin steam until well blended. Stir in chives.

That's it! Fresh mayo! Store in the refrigerator for up to two weeks. I have had mine in the refrigerator longer than that with no problem.