Homemaker Gone Natural

…live life naturally!

Tag Archives: cayenne


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Kefir Smoothie (Probiotic, Antioxidant)

Kefir Smoothie

  • 1 cup fresh organic fruit
  • 1/2 organic kefir (I use pomegranate milk kefir)
  • 1/2 frozen organic berries
  • 1/4 cup frozen organic spinach (smoothie in picture has a little less because I ran out)
  • 1 T raw honey
  • 1 tsp diatomaceous earth, food grade
  • A pinch each of organic cinnamon, turmeric and cayenne

Combine all ingredients in blender and blend until smooth.  If you prefer a more frozen type smoothie, you can switch the amounts of frozen versus fresh with your fruits and berries. This smoothie has strawberries for the frozen berries and the fresh fruits are a combo of strawberries, blueberries, pineapple and watermelon.

For more info on diatomaceous earth, check out this post.


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Homemade All-Natural Taco Sauce

Taco Sauce

  • 1 3/4 cup   Tomato Sauce
  • 1 1/2 TBS   Vinegar
  • 1 TBS   Honey
  • 1 TBS   Cumin
  • 1/2 TBS   Cocoa powder
  • 1 tsp   Chili powder
  • 1 tsp   Cayenne
  • 1/2 tsp   Garlic powder
  • 1/2 tsp   Oregano
  • 1/4 tsp   Turmeric powder
  • salt & pepper to taste (dash)

Combine ingredients together in a pot and heat on low until it begins to bubble and is thoroughly incorporated.  Serve on tacos, nachos, Mexican pizzas or whatever you wish 🙂

 


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Beef and Cabbage Soup

Beef and Cabbage Soup

  • 1 lb Stewing Beef (Grass fed)
  • 32 oz Chicken Broth (measure off 8 oz of that and sit aside)
  • 2 Cloves Garlic, minced
  • 1/4 tsp Salt & Pepper
  • 1/4 c Apple Juice
  • 1 Head of Cabbage, lightly chopped
  • 29 oz of canned diced Tomatoes (don’t drain, you want the juice in the soup)
  • 1 t Parsley
  • 1/4 t Onion Powder
  • 1/4 t Garlic Powder
  • 1/8 t Cayenne Powder
  •  Salt & Pepper to taste

Put the beef, 24 oz of the chicken broth, the garlic, and 1/4 tsp each of salt and pepper in a large pot on the stove.  Add water until meat is covered.  Cook on low to med-low until meat is fully cooked.  Drain and break up meat to desired size.  Place beef back in pot. Add the reserved cup of chicken broth, apple juice, cabbage, tomatoes, parsley, onion powder, garlic powder, cayenne, salt and pepper.  Add water until you see the liquid, DO NOT completely immerse everything, just bring fluid levels to about 1/4-1/2″ from the top of your stuff.  Cook on low to med-low for approx 1 hour until cabbage is tender.