Cleaning your face with baking soda

Yes, simple. Put about 1 tsp. or more Baking Soda in your hand and add a little water to make a paste. Wash your face, gently massaging then rinse. I found this out accidentally and looked online to see that many people know this secret.

Wow, it minimizes your pores, smooths and softens your skin. You look and feel like you had an expensive facial. This is so cheap and easy. Just try it for yourself.

I had added a drop of Tea Tree to my mix, but it is not needed. Just an option.

Have a beautiful day every one...

Tahini Paste/Spread and Dressing Recipe

Tahini paste is simple to make. You can make it using raw or toasted sesame seeds.

 Ingredients:

1 Cup raw sesame seeds
6 T. veggie oil (or more if you like)
1/2 tsp. salt (opt.)

If you wish to toast your seeds you will need to pre-heat your oven to 325F. Place seeds on a bake sheet and place in oven for 10 minutes.(or you can toast 15 minutes) Just enough to give the seeds a mild nut butter smell. I do this when I have the time and other times I use the seeds raw. Updated note: You can toast the sesame seeds until they are a more golden brown. I just prefer them lightly toasted. You can also toast the seeds in a large dry pan. On medium heat. Just keep stirring the seeds until desired toast. Then turn off heat, transfer seed to a bowl to cool.

Next, you will need a small coffee grinder. I find that it works the best. You could use a blender if that is all you have on hand. Blend the seeds. Since I use a small grinder, I blend in 2 small batches then place in a bowl. If you use a blender, pour ground seeds into a bowl before adding oil. It is less messy

Add your veggie oil. I prefer half Olive oil and half other veggie oil on hand. Mix well then add the salt. I use Kosher salt.

Now place your finished product in a ziplock bag or container of choice. I use an old nut butter glass jar. You can now keep it stored in the fridge. I am not sure how long it stays fresh because it is gone within 2-3 days. I think the longest I had it was 2 weeks and it was good.

NOTE: I have come to realize the good Tahini is stone ground and don't most of us, (ME) wish for a small stone grinder. Raw food world peeps are selling them, but at well over 400.00 dollars it is out of my budget range. I have found that after mixing all the ingredients as stated and then re blending the Tahini in 1/2 cup batches in the coffee grinder gives me a smoother more Tahini like spread. Perhaps I need a blender upgrade. Hmmm?

I use this paste in Hummus, or in a Tahini dressing, but the rest gets eaten as a snack on crackers. It is almost addicting to me when the paste is around. But like many things, to much does get boring or not wanted after awhile.

I had not made Tahini paste for a long time and my neighbor asked if I could make some Hummus for her. So, I have started to soak the chick peas and made the Tahini paste. Oh, how I missed you Tahini.

Mmmm...

Tahini Dressing recipe:

Ingredients

1/2 Cup Tahini paste
3 cloves garlic dice fine or 3/4 tsp. dry garlic granules
1/2 tsp. salt (Kosher)
4 T. Olive oil or veggie oil of choice
1/4 cup Lemon juice, or juice of one Lemon is good when short on Lemons. I think one lemon gives an estimation of 1/4 cup juice depending on the size.
1 tsp. Parsley ( I use dry and just put in a pinch)

Mix together and store in fridge in glass container until ready to use. You can serve it right away to.

Vegan Basil Pesto Recipe

I have a basil plant in a pot and 2 plants in the garden. One in the garden is huge and the other has been taking it's time to grow. I like when my garden plants grow at different times. Then I get continual produce with out a crop overwhelming my time at once.

I have been making and perfecting my pesto recipe this year and finally think I have it just the way I like it. I have been doing 2 variations. One with all basil and one with basil and Peppermint from a plant I have in a pot.

What you will need:

 food processor
Some glass jars with screw on tops, and or 8 oz. to 16 oz. mason jars with lids

1/2 cup raw walnuts ( you can use pine nuts or almonds)

4-5 cloves of garlic (If they are big then count them as 2-3 each)

1/3 cup nutritional Yeast (I use Lewis Labs. I think it is very tasty)

About 3-4 cups of stuffed basil leaves. A bit more or less is fine.( for basil mint, use an estimated 2 cups mint leaves and 2 cups basil leaves. You can ratio it anyway you like.)

2/3 cup Olive oil ( or any veggie oil of choice works to)

1 tsp. salt ( I use Kosher)

Juice of one Lemon

Put all ingredients, but oil into food processor and blend for about 20-30 seconds. Then while the processor is on slowly pour the oil in. Stop the process and scrape the sides if needed. when smooth and looking creamy, it is done. The blending takes only about another 30 seconds.

The pic. above is a basil mint blend and below is a basil only blend.

Some times my batch is big and sometimes small. But the measurements I gave will give you an estimated 14-16 oz.

That was the bigger batch and below was the smaller batch.

 You can do less salt if you prefer to. Depending on your diet. You can place these into the freezer for an estimated time of 6 months. Some people say a year, but until I know for myself I will go with the 6 months. In the fridge it only tastes fresh about a week to a week and a half. That was in the door. Perhaps if it was kept in the back and lower part of fridge it would last longer, but not sure yet.

Use it in pasta of choice.

On warm bread of choice.

I think it would be tasty mixed with some fresh cut Tomatoes as a salad/ or meal. Or baked on chicken then topped with fresh Tomatoes and or some Italian cheese of choice. Hope you enjoy it as much as I have been. Have a great day.

Updated note: You can use less garlic if you like, and more veggie oil if your batch is big. You can also add more or less nuts to. You can toast the nuts before blending. Lemon can be omitted. This recipe is very open to changes to appeal to your taste. I found that my extra big batch did not have enough oil and could of used more salt. I could be using exact measurements, but that would mean more tools and dishes to clean. Suddenly making the preparation of food boring and a chore. I want to learn the feel of the right measurements by weight, sight and taste, over time.