Honey Lime Shrimp Stir Fry

Honey Lime Shrimp Stir Fry

In a large Skillet or Wok heat 

1 TBL EVOO

Add:

1# Peeled and Cleaned Shrimp

cook and stir occasionally, until it turns pink about 3-4 minutes

Stir in:

2 Garlic Cloves minced

3 TBL Soy Sauce

3 TBL. Honey

Juice from 2 Limes.

Cook, stirring occasionally, until the sauce begins to simmer, about 2 minutes.

Stir in

2-3 Cups Broccoli Florets (can add 1 Cup Snap Peas for 1 Cup of Broccoli or any other veggies of your choice)

Use fresh or frozen veggies

Cook stirring until Vegetables are tender crisp.

Add:

Red Pepper Flakes to taste

Cashews or Peanuts desired amount

Serve over Cauliflower Rice or Zoodles

ENJOY!!! 

Curry Red Lentil Soup with Spinach or Kale ~ Gluten Free

 

 Curry Red Lentil Soup with Spinach or Kale ~ Gluten Free

In a Dutch Oven heat EVOO over Medium/High Heat: ADD:

1 Large Onion, Diced

3-4 Large Carrots, Diced

3 Large Celery Stalks, Diced

Saute until Softened

Add:

4 Garlic Cloves Minced

1-2 tsp Ginger Paste

Cook for 1-2 Minutes

Add Seasonings:

1 tsp Red Chili Pepper Powder

1 tsp Garma Masala

1 tsp Turmeric

1 tsp Ground Cumin

2-3 tsp Curry Powder

1 tsp Thyme

Salt & Pepper to Taste

Cook for 1-2 minutes

Add and mix well:

2 Cups Split Red Dry Lentils, rinse and drain

Add and mix well:

2-32 ounce Chicken or Vegetable Stock

1- 28 ounce can of Tomato Puree

3-4 Bay Leaves

Bring to a boil, turn down the heat to a gentle simmer.

Cover with a lid that is tilted

Simmer for 50-60 Minutes or until the Red Lentils are tender

Stir about every 15 minutes.

Remove the Bay Leaves.

Using a Hand/Stick Blender in the Pot; pulse half of the Soup to retain some texture.

You can also completely blend until smooth

Adjust Seasoning

Add:

16 Ounce Frozen or Fresh Spinach (Optional Kale)

Stir in and simmer until wilted

Serve with Sour Cream

Also good with Garlic Toast.

ENJOY!!! 

Baileys Scrumptious Salted Caramel ~ Holiday Cocktail

Baileys Scrumptious Salted Caramel ~ Holiday Cocktail 

We just found Baileys Scrumptious Salted Caramel at our local package store.

I LOVE anything Caramel. 

I added the Baileys to Hot Coffee

Topped with Whipped Cream

and drizzled on Ghirardelli Sea Salt Caramel Sauce.

It was delicious. It hit the spot on this cold and gloomy afternoon.

Happy Holidays!!

ENJOY! Cheers!! 

Brenda 

Sautéed Celeriac ~ Celery Root

 

Sautéed Celeriac ~ Celery Root

Use a Chefs Knife to Peel off the Outside and a Small Pairing Knife to remove any smaller, deep marks.

Cut off the Ends

Its normal to see brown marks inside. Celery Root will Oxidize like Potatoes and Apples.

Rinse the Celery Root in cold water.

Slice into thick slices

Then cut into Cubes

Heat a Non-Stick Skillet to Med/High

Add:

2 Tablespoons of Butter ~ Melt

Add:

1 Tablespoon of Extra Virgin Olive Oil ~ Swirl around

Add the Celery Root ~ Celeriac 

Saute for 5-7 Minutes or until Browned and Caramelized. This helps to enhance the flavor.

Add:

Minced Garlic to your taste. Saute 1 minute. Don't burn the Garlic otherwise it will get bitter

Add:

1/2 Cup Water or Vegetable/Chicken Stock. Mix it up.

Turn heat to Medium, Cover with lid and Simmer for 5 Minutes

Cook until the Celery Root ~ Celeriac is Tender and Creamy texture on the inside.

Use a Sharp knife to check the texture.

If the water/stock evaporates before the Celery Root ~ Celeriac isnt tender add a little bit more water and cook until done.

Cook until all the water has evaporated.

Season with Salt and Pepper. Cook for 1 more minute. 

I kept it simple as it was the first time I have ever tried it, so I wanted to not over spice it.

You can season with Thyme, Parsley, Oregano, Rosemary or any other seasonings of your choice.

White Chicken Chili ~ Crock Pot

 

White Chicken Chili ~ Crock Pot

In Crock Pot add:

1 Medium Onion Diced

1 Bell Pepper Diced any color of your choice

2 Small Jalapeno Pepper seeds and membrane removed and finely diced

6 Garlic Cloves, Minced

2-1/2 tsp Cumin or more to taste

1 tsp Oregano

2 tsp Chili Powder or more to taste

1 tsp. Chipotle Smoked Red Jalapeno or use more Chili Powder

Salt and Pepper to taste

Mix well and Top with

4 Boneless Chicken Breast Pat dry with paper towel. Seasoned with Salt, Pepper, Garlic & Onion Powder and Chili Powder

Pour on

3 Cups Chicken Stock or if want thicker add only 2 Cups 

Cover the Crock Pot and Set on low and cook 7-8 Hours or until Chicken is done and Vegetables are tender.

Remove the Chicken and shred with 2 Forks. Return Shredded Chicken to Crock Pot. Adjust Seasoning.

Turn to high heat

Add:

1- 29 oz can Garbanzo Beans (rinsed and drained)

1-14oz can Full Fat Coconut Milk, stir in

Cover and heat 10-15 minutes or until soup is heated through.

Stir in:

Juice of ½-1 lime

½ Cup Fresh Chopped Parsley and/or Cilantro

Simmer for 2 Minutes 

We like the White Chicken Chili on the Soupy Side.

If you like it thicker add less Chicken Stock. If you want it even Soupier add more Chicken Stock and Seasonings.

The Chili is great served with a Crusty Bread. And some Sour Cream. 

Optional:

Serve over Rice or Cauliflower Rice 

ENJOY!!

Honey Garlic Chicken Thighs ~ Naturally Gluten Free

 

Honey Garlic Chicken Thighs 

Make the Honey Sauce: Combine in a small bowl whisk together, and set aside

1/3 Cup Honey

1/3 Cup Chicken Stock

1 TBL Rice Vinegar or Apple Cider Vinegar

1 TBL Soy Sauce

In a medium bowl add:

6-8 Chicken Thighs, Boneless and Skinless

add:

Salt and Pepper to Taste 

2 TBL Corn Starch (Gluten Free)

Toss the Chicken in the Cornstarch mixture until fully coated.

In a Large Non-Stick Skillet add:

2 Tbl Oil of your choice

Heat over High Heat

Add:

The Chicken Thighs, cook on one side until golden brown about 4-5 Minutes, 

Turn over and cook an additional 2-3 Minutes

Turn heat down to medium 

Add:

1 TBL Unsalted Butter or Ghee and melt

Add Minced Garlic to Taste, cook for 1 Minute so the garlic doesn't burn

Add the Honey Sauce to the Pan. Turn up the heat Medium/High and bring the Sauce to a Boil. 

Turn the heat down to a Simmer and cook 4-5 Minutes until the Sauce is Thickened and Reduced.

After a couple of minutes turn the Chicken over a few times so the Sauce is coating 

the entire pieces of Chicken. Cook until the Chicken is no longer pink inside. I use a 

Digital Thermometer inserted into the center, when it reaches an internal temperature of 165* 

this chicken is done. 

If you uses thicker pieces of Chicken it can take a few minutes longer to cook.

Serve the Chicken with Rice or Cauliflower Rice

I used Green Giant Riced Veggies ~ Cauliflower Risotto Medley

Optional: Garnish with Chopped Parsley and Crushed Red Pepper Flakes.

Black Bean and Sweet Potato Soup ~ Spicy Black Bean Soup ~ Naturally Gluten Free

 

Black Bean and Sweet Potato Soup ~ Spicy Black Bean Soup  ~ Naturally Gluten Free 

In a Large Stock Pot heat to Medium High

1-2 Tablespoons of Extra Virgin Olive Oil

Add:

1 Medium Onion Diced

2-3 Celery Stalks Diced

2-3 Carrots Diced

Sauté 3 Minutes

Add:

1 tsp Thyme

1 tsp Paprika

1 Tablespoon Minced Ginger or Ginger Paste/Puree/Powder or Freshly Grated

1 Tablespoon Minced Garlic

1-2 Small Jalapeno Peppers ~ Seeded and Diced

3 tsp Ground Cumin

1-2 tsp Red Chili Powder

Sauté until vegetables are transparent but not browned ~ about 5 Minutes

If the Vegetables start to stick I add a little water rather than more EVOO.

Add:

1-2 Fresh Tomatoes Diced (You can remove the seed if you like)

2-3 Bay Leaves

1-2 Large Sweet Potatoes ~ Peeled and Diced

Salt and Pepper to taste

Sauté 2 Minutes

Add:

1- 29 Ounce Can of Black Beans ~ Rinsed and Drained 

Sauté for 2 Minutes

Add:

4 Cups Vegetable Stock or Chicken Stock

Bring to a boil, reduce the heat to a simmer, Cover the Pot with a lid at a slight angle.

Simmer 25-35 Minutes or until the Sweet Potatoes are Tender

Use a Knife to see if the Potatoes are tender. Depending on the size of the diced Potato

you may have to cook an additional 5-15 Minutes

If I have any left over vegetables like Corn or Green Beans I will add them at the end 

Adjust the Seasoning

If you want your Soup thinner add more Broth (heat back up)

Optional ~ If you want the Soup to be partially creamy use a Hand Blender

Garnish the Soup with:

Sour Cream

Parsley and or Cilantro

Avocado Diced

ENJOY!! 

Patty Pan Squash AKA: Scallop Squash

Patty Pan Squash AKA: Scallop Squash

Every Summer I look forward to the different Summer Squashes. One of my favorites is Patty Pan Squash.

I buy mine at Local Farm Stand or Farmers Markets. I have never seen Patty Pan Squash at my 

local Food ~ Grocery Store.

Patty Pan Squash has a creamy texture and is simple to prepare to cook.

Look for bright Yellow,, some will have little spots of green. 

Buy the desired amount that you need.

Pattypan squash is a varietal group of summer squash notable for its round and shallow shape, 

and scalloped edges, somewhat resembling a flying saucer. The name "pattypan" derives from 

"a pan for baking a patty". 

Its French name, pâtisson, derives from a Provençal word for a cake made in a scalloped mould.

Wash and Towel dry the Patty Pan Squash.

Cut of the stem and other end.

Cut into Wedges ~ size of your choice

Heat a Large Non-Stick Skillet over medium/high heat

Melt 2 Tablespoons of Butter

Add 1 Tablespoon of EVOO

Add Minced Garlic to taste, cook for one minute.

Optional:

You can Sautee Chopped Onion, Bell Peppers and or Mushrooms for added flavor.

I kept mine basic and simple to accompany the meal I was cooking

Add the Patty Pans to the Skillet and toss around

Season with Salt and Pepper to taste. Add any other seasonings of choice.

I added Italian Seasoning.

Sauté over medium/high heat until Caramelized

Takes about 15 Minutes

Cook to desired firmness.

Use a fork to test the texture

Serve with Grated Parmesan Cheese

ENJOY!! 

Fiddleheads a Wild Edible ~ How to prepare and cook Ostrich Fern Fiddleheads ~ A spring delicacy

Fiddleheads a Wild Edible ~ How to prepare and cook Ostrich Fern Fiddleheads ~ A spring delicacy

I'm always so excited when its Fiddlehead Season. In this video I will show you how easy it is to properly prepare and cook Fiddleheads. They are a Spring delicacy. 

I did buy these at my local Food Store, you can also forage them. Please make sure you know which type of Fiddleheads you are picking as the wrong ones are toxic. I learned about Fiddlehead foraging years ago from a  Wild Edible class I took.

I would not pick them unless you know 100% which Fiddleheads you are picking. 

I'm using Ostrich Fern Fiddleheads (Matteuccia struthiopteris) which are a Wild Edible    

These are the only Fiddleheads that I have been taught about that are edible.

DO NOT EAT RAW FIDDLEHEADS as they contain a trace amount of Toxics and you can get very sick.

They must be fully cooked before eating them.  

Make sure you are 100% sure which Fiddleheads they are if you Forage them yourself.

They are available at some Food Stores and Farmers Markets late April- May and sometimes early June. 

I don't know what other Fiddleheads are safe to eat besides Ostrich Fern Fiddleheads. Please do your own research if you plan to forage them in your area. 

Is it toxic? Eating raw or improperly cooked fiddleheads can cause symptoms of foodborne illness. The cause is likely an unidentified natural toxin in fiddleheads. 

Symptoms usually begin 30 minutes to 12 hours after ingestion and may include nausea, vomiting, diarrhea, abdominal cramps, and headaches.

More Information on Fiddleheads:

https://www.nnepc.org/regional-news/fiddleheads-how-to-safely-enjoy-a-seasonal-treat

⏰ Time Stamp 

📓 Video Chapters

0:00 Intro 

0:10 What are Fiddleheads? These are Ostrich Fern Fiddleheads ~ (Matteuccia struthiopteris) which are editable

0:20 When are Fiddleheads available? Where do Fiddleheads grow?

0:32 Never eat Raw Fiddleheads as they are Toxic. Only forage Fiddleheads if you are 100% sure which type of Fiddleheads they are

Where to buy Fiddleheads?

0:49 What do Fiddleheads taste like? Fiddleheads make a great side dish

0:57 Preparing the Fiddleheads ~ It is very important that they are fully cooked before eating.

1:49 How to cook Fiddleheads

2:11 Optional adding Lemon Juice and Zest

2:26 Outro ~ Delicious Fiddleheads

****************************************************************************

Fiddleheads are Ferns before they unfurl into Full Ferns. 

All Ferns have a Fiddlehead Stage. These are Ostrich Fern Fiddleheads. These are the

only Wild Edible Fiddleheads that I was taught about in my area. Please research before Foraging Fiddleheads.

Fiddleheads are available for a short time ~ Usually Late April to May and sometimes early June.

Ostrich Fern Fiddleheads grown in New England from Rhode Island to Maine and into Eastern Canada.

DO NOT EAT RAW FIDDLEHEADS as they contain a trace amount of Toxics and you can get very sick. 

Make sure you are 100% sure which Fiddleheads they are if you Forage them yourself.

They are available at some Food Stores and Farmers Markets.

Fiddleheads taste like a combo of Broccoli, Asparagus and Spinach. They make a great side dish.

In the video I am using 3/4# of Ostrich Fern Fiddleheads.

Go thru the packages of Fiddleheads and remove any bad/rotten ones.

Place the Fiddleheads in a Bowl filled with Cold Water and swish around. Soak for a few minutes to remove

the dirt. Drain in a colander.

Cut the brown tips of each Fiddlehead.

Use a medium size Sauce Pan, fill with water and bring to a boil.

Add the Fiddleheads and boil to 10-15 Minutes or until Tender.

It is really important that the Fiddleheads are thoroughly cooked. The water will get very dark.

I like my Fiddleheads to be on the Softer side. I boiled mine for the full 15 minutes.

Drain in a Colander and rinse the Fiddleheads.

Heat a Non-Stick Skillet to Medium High

Add 1-2 Tablespoons of Butter

Minced Garlic to Taste

Add the Fiddleheads, Season with Salt and Pepper to Taste

Sauté for 3-5 Minutes

Optional: Which helps the flavors to pop and taste so fresh

Add a Splash of Lemon Juice and a little Lemon Zest

ENJOY!!

****************************************************************************

🎼 MUSIC CREDIT: 

On My Way Kevin MacLeod (incompetech.com)

Licensed under Creative Commons: By Attribution 3.0 License

http://creativecommons.org/licenses/by/3.0/

Thanks for watching,

Peace ~ Love and Joy

Always be humble ~ Always be kind

Brenda ~ NaturesFairy

No more smelly Silicone Ice Cube Trays and Ice Cubes

 

Are you tired of Smelly Silicone Ice Cube Trays and Ice Cubes?

I came close to throwing out my Silicone Ice Cube Trays,, they were only a year old. I then tried the Baking Method and I'm happy to report that it worked and I no longer have Smelly Ice Cubes!! 

⏰ Time Stamp 

📓 Video Chapters

0:00 Intro ~ Do your Silicone Ice Cube Trays Smell awful?

In this video I will show you a very easy method to get rid of your Smelly Ice Cubes

0:18 My Silicone Mini Ice Cube Trays had a terrible odor. I didn't want to throw them away.

I tried many methods in hopes of getting rid of the odor in the Silicone Ice Cube Trays. None of them worked.  How to clean Silicone Ice Cube Trays.

0:43 I then tried Baking The Silicone Ice Cube Trays to get rid of the Smell

0:56 Make sure your Ice Cube trays are Silicone and not Plastic or Rubber. Place the Trays and Covers on a Baking Sheet. Bake 350* for 1 Hour. Cool on a wire rack. 

1:12 I'm happy to report that Baking the Silicone Ice Cube Trays removed all the Odors

1:27 New Ice Cubes that do not have any odor ~ No more Smelly Ice Cubes ~ No more Smelly Silicone Ice Cube Trays 

1:48 Outro 

Cherry Squares ~ Gluten Free Fruit Squares

This is my Mom's recipe. I converted it to Gluten Free. It was a family favorite. 

I was always so happy and excited when my Mom baked these. My Mom would always double the

Recipe. Making one half Cherry and the other half Apple. 

This would make a great Valentines Day Dessert. Its good anytime of the year :) 

ENJOY!!

Cherry Squares ~ Gluten Free Fruit Squares

1 Cup Sugar

2 Cups - Plus 1 TBL Gluten Free Flour ~ Use All Purpose Flour if you are not Gluten Free

1/4 tsp Salt

3/4 Cup Shortening

1 Egg

1 tsp Vanilla Extract

1-1/3 Cup Flaked Coconut

1/2 Cup Chopped Nuts ~ I used Walnuts

1 Can ~ 21 Ounces of Cherry Pie Filling ~ I used Bakers Corner it is Gluten Free

         You can use any Pie Filling of your choice ~ Example Apple or Blueberry. Do not use Canned Pumpkin

In a large bowl mix together with a fork and/or Pastry Blender all the ingredients except the Pie Filling.

Cut the Shortening in making sure it is well combined. 

Spread Half of the Dough into a 9X9 Greased Baking Pan

Pat down the Dough

Spread the Cherry Pie Filling across the top of the dough with a Rubber Spatula,

Top with the remaining Mixture of Dough and lightly pat down.

Bake in a Preheated 350* F Oven

I start to check at 40 Minutes. Bake until golden brown. Mine took 55 Minutes.

Cool in the Pan on a wire rack. 

Lemon Blueberry Quick Bread ~ Gluten Free

Lemon Blueberry Quick Bread ~ Gluten Free

Gluten Free Lemon Blueberry Quick Bread is simple to make and so delicious.

If you are not Gluten Free you can use All Purpose Flour. You can also make Gluten Free Muffins with this Batter.

I hope you give these easy recipe a try.

ENJOY!

Lemon Blueberry Bread ~ Gluten Free 

Preheat oven to 350* Fahrenheit

In a medium bowl whisk together ~

1-1/2 Cups Gluten Free Flour (I used Bob's Red Mill 1 to 1 Gluten Free Flour)

2 tsp Baking Powder

1/2 Tsp Salt

In a Stand Up Mixer with a Paddle add ~

1 Cup Greek Yogurt

1 Cup Sugar

3 Eggs Slightly beaten with a fork

2 tsp Lemon Zest

1 TBL Lemon Juice

1/2 tsp Vanilla Extract 

1 Cup Vegetable Oil

Mix on low just until combined

Using a Rubber Spatula fold in the Dry Ingredients just until combined

In Bowl add ~

1 Cup Frozen or Fresh Blueberry's

Toss with 1 TBL Gluten Free Flour

Using a Rubber Spatula fold in the Blueberry's just until combined

Grease or Spray a 9X5 Loaf Pan

Pour the Batter into the Loaf Pan

Bake 55-65 minutes or until done

I use a digital thermometer, when it reaches an internal temperature of 205-210* the Bread is done

Cool in the pan in a wire rack for 10 Minutes

Remove from the pan and place on the wire rack.

Completely cool before Cutting and Serving.

Optional ~ (I find the bread sweet enough, I don't add a glaze)

To make a Glaze ~ 

Using Confectioner Sugar with a little Lemon Juice. Whisk together

and pour over the Cooled Bread

If you would like Muffins ~

Grease or use Muffin Tin Liners

Fill 2/3 Full

Bake 20-25 Minutes or until Done

Cool for 5 minutes. Remove from the Muffin pan and cool completely on wire rack

The Bread stays fresh for several days.

The Bread and Muffins can be frozen. I slice the Bread and wrap each piece individually, and same for the Muffins. Store in a Container or Ziplock Bag

VIDEO CHAPTERS:

0:00 Intro ~ Baking a Gluten Free Lemon Blueberry Quick Bread

0:10 Medium Bowl whisk Gluten Free dry Ingredients together

0:20 Using a KitchenAid stand mixer ~ Mix Sugar and Combine Wet Ingredients

0:33 Using Paddle Attachment ~ Mix on Low Speed

0:43 Fold Dry Ingredients in with a Rubber Spatula ~ Fold in Blueberries

0:58 Preheat oven to 350* Fahrenheit ~ Pour Batter into a Loaf Pan

1:08 How to make Gluten Free Lemon Blueberry Muffins

1:27 Bake Bread for 65 Minutes ~ Use a Digital Thermometer 

1:51 Remove bread from Pan and Cool on a Wire Rack

2:06 Bread is Moist and delicious

2:13 Outro

Radish Sprouts in a Mason Jar ~ Step by Step Instructions ~ Sprouting for Beginners

I started Sprouting over 3 years ago. It's very rewarding. The Sprouts taste great and are easy to grow.

In this video I will show you step by step directions on how to grow Radish Sprouts in a Mason Jar.

The Radish Seeds I use:

Rainbow Radish Sprouting Seeds Mix | Heirloom Non-GMO Seeds for Sprouting & Microgreens | Contains Red Arrow, Purple Triton & White Daikon Radish Seeds 1 lb. Resealable Bag | Rainbow Heirloom Seed Co.

Video Chapters ~ Radish Sprouts

0:00 Intro ~ How to Sprout Radish Sprouts in a Mason Jar

0:13 Mason Jar I use ~ 24 Ounce Dark Brown Jars

0:33 Screen Top for Mason Jars or use Cheesecloth with an Elastic

0:56 Soak Day ~ View of the Radish Seeds ~ Place 2 TBL in the Jar ~ Fill halfway with water ~ Rinse seeds to remove any particles ~ Then strain water

1:21 Radish Seeds have been rinsed ~ Fill jar halfway to three quarters full with water ~ Soak for 12 Hours or Overnight

1:33 I number each jar ~ Using Duct Tape as a label

1:43 Day 1 of Radish Sprouts ~ Seeds have soaked 12 Hours ~ Drain Water and rinse ~ View of Seeds

1:57 I use a Plate Holder to hold the Mason Jar at an angle upside down ~ Place in a small bowl 

2:26 Day 1 of Radish Sprouts ~ Leave for 12 Hours ~ Repeat rinse/drain/back in holder bowl

2:44 Rinse Sprouts twice a day ~ Approximately 12 hours apart

2:59 Day 2 Repeat process rinse/drain/back in holder-bowl ~ Twice a day

3:34 Day 3 of Radish Sprouts ~ Repeat process rinse/drain/back in holder bowl ~ Twice a day

3:54 Day 4 of Radish Sprouts ~ Repeat process rinse/drain/back in holder bowl ~ Twice a day

4:15 Day 5 of Radish Sprouts ~ Repeat process rinse/drain/back in holder bowl ~ Twice a day

4:37 Leave jar on Counter out of direct Sunlight

4:49 Day 6 of Radish Sprouts ~ Repeat process rinse/drain/back in holder bowl ~ Twice a day ~ Takes 5-7 days to Sprout the Radishes ~ The Temperature can affect how fast or slow they Sprout

5:03 Test taste the Radish Sprouts starting at day 5 ~ To check their taste and how long you want them to be ~ Personal preference how long you would like them to Sprout

5:16 Day 6 Harvest the Radish Sprouts ~ Place the Sprouts in a Salad Spinner ~ Fill with Water ~ Rinse and Drain ~  This helps remove a lot of the Hulls. There will still be some hulls left, they are ok to eat. If your don't have a Salad Spinner use a Strainer

5:42 Repeat Salad Spinner 2 more times and Spin Dry 

6:31 Day 6 After you Spin the Sprouts, place them on a few Paper Towels by a Sunny Window for 30 minutes to help them dry further and they will green up a little more

6:55 Place the Dry Radish Sprouts in a Container lined with Paper Towels

7:05 I don't use cloth towels for the Sprouts as I don't want the scent of Laundry Soup or Fabric Softener to get on the Sprouts

7:16 Label the Container and place in the Refrigerator ~ Sprouts last refrigerator 5-7 days (Always check to make sure they aren't slimy or smell bad)

7:27 My favorite lunch ~ I use my Homemade Flax Seed Crackers ~ Link below ~ Spread the Crackers with some Hummus ~ Top with Radish Sprouts ~ Serve with Cheese and Veggies

7:42 Radish Sprouts are delicious in Salads and Sandwiches

7:55 Outro 

Link to my Cracker Recipe and Video ~ 

Round Chia & Flax Seed Crackers with Pumpkin, Sunflower & Sesame Seeds ~ Gluten Free ~ Keto Crackers