Homemade Individual Ice Cream In A Bag
1 Cup Organic Half and Half
2 Tablespoons Sugar
1/2 Teaspoon Vanilla Extract
Ice Cubes (enough to fill each gallon-size bag about half full)
1/2 Cup Kosher Salt (table salt will work)
1 Pint-size Ziplock Bag
1 Gallon-size Ziplock Bag
Combine the half and half, sugar and vanilla extract in the pint-size bag and seal it tightly.
Place the salt and ice in the gallon-size bag, then place the sealed pint-size bag inside as well. Seal the bag. Now shake the bags until the mixture hardens (about 5 minutes).
This Easter try something new and natural by dyeing your Easter eggs with natural coloring. Making natural dyes isn’t just a way to achieve more earthy colors, and better looking eggs but by leaving the harsh food-colorings and egg decorating kits on the shelf in the store, you are making a healthier choice for you and your family.
Natural Egg Dye Recipes
Have A Happy, Healthy Easter!
Make 2014 a Healthier You Year by finding ways to boost your health, fitness, and well-being, and be an inspiration to others! Arbonne Essentials can help you do just that!
12 or so small-to-medium-sized organic apples, assorted
1 organic orange
1/2 cup organic brown sugar
4 cinnamon sticks
1 whole nutmeg
1 Tbsp. whole cloves
1 tsp. whole allspice (optional)
water to cover
1) Wash apples and the orange, and then roughly cut into quarters. (Don’t worry about removing peels, seeds, or stems.) Place in a large stock pot.
2) Add sugar, cinnamon sticks, nutmeg, cloves and allspice. Then cover with water, filling the pot until it is nearly full (about 2 inches of space at the top of my pot). Bring to a boil and boil uncovered for at least an hour, stirring occasionally. Then cover and reduce to a simmer, and allow juice to simmer for at least another two hours.
3) Periodically during the three hours, use a potato masher (or tongs, or you could just use the side of a spoon) to begin mashing the apple and orange slices once they are soft. Add more sugar or spices to your taste.
4) When cider is ready allow to cool then strain apple and orange pieces and whole spices into a clean pitcher or pot (you can strain everything through a cheesecloth and twist and squeeze to get every last drop).
5) Serve hot, and garnish with a cinnamon stick. Store in the refrigerator and reheat as desired.