Easy Dash Recipe

11/17/2025

11/17/2025

Zero-waste Dates Recipe ✨

🍯For the date syrup:
• 20–25 dates, pitted
• Water (enough to cover)
• 1/2 tsp cornstarch (optional)

🍫For the chocolate date salami:
• Date pulp from syrup
• 2 tbsp cacao powder or 100 g melted dark chocolate (or both)
• 1/2 cup mixed nuts, chopped
• 1/2–1 cup crushed biscuits
• 2 tbsp coconut oil
• Cinnamon or vanilla (optional)
• Coconut flakes (optional, for coating)

☕️For date seed tea:
• Date seeds
• Optional: cinnamon powder, reishi powder, dandelion powder
• Milk and honey (optional)

Steps

🍯Date Syrup:
1. Remove pits from the dates and keep the seeds aside.
2. Place dates in a pot, cover with water, and simmer for about 10 minutes.
3. Strain through muslin. Keep both liquid and pulp.
4. Return liquid to the pot and simmer until thick, or add cornstarch to thicken.
5. Let cool and store in a clean jar.

🍫Chocolate Date Salami:
1. Mix the saved date pulp with cacao or melted chocolate.
2. Add nuts, crushed biscuits, coconut oil and spices.
3. Place on cling film, shape into a log, wrap and roll evenly.
4. Freeze for 30 minutes.
5. Roll in coconut flakes if you like.
6. Store in the fridge. Best after 24 hours.

☕️Date Seed Tea:
1. Wash and dry the seeds.
2. Roast at 150–160°C (300–320°F) until fragrant.
3. Grind to a powder.
4. Brew like coffee or tea.
5. Optional: mix with cinnamon, reishi, or dandelion powder. Add milk and honey to serve.

Storage:
• Date syrup: fridge, up to 1 month
• Date salami: fridge 1–2 weeks, or freeze up to 3 months
• Date seed powder: airtight jar, up to 6 months

11/16/2025

This natural Vicks it’s the perfect natural remedy for the cold symptoms and it’s super easy to make using only natural ingredients 🌿

Ingredients:

* 1 cup coconut oil
* 1 cup peppermint leaves
* 1/2 cup rosemary
* 1/2 cup thyme
* 20 drops eucalyptus essential oil

Instructions:

1. If the coconut oil is solid, melt it gently.
2. Add the herbs to the melted oil and blend thoroughly.
3. Simmer the mixture in a double boiler for 1 hour.
4. Leave it overnight at a temperature of 20–25°C to prevent it from solidifying.
5. Strain the mixture using a cheesecloth and transfer it to a jar.
6. Store the jar in the refrigerator. The balm will last for up to 6 months.

11/16/2025

11/15/2025

Poppy seeds are a powerhouse of pain relief properties which has a calming effect that may gently induce a relaxing sleep.

Either wait until the flower heads are completely dried or pick them and hang them upside down to dry.

CAKE 🍰

-350 g x flour
-270g x sugar
-1-1/2 teasp x baking soda
-1/2 teasp x baking powder
-3/4 teasp salt
-1/2 cup poppy seed
-1 cup x flower petals
-1-1/2 cup x soy milk
-1/2 cup coconut oil or any veg oil
-2 tbsp x apple cider vinegar
-5 tbsp x fresh lemon juice

INSTRUCTIONS 🥣

•preheat the oven at 180C
•mix all the dry ingredients plus the poppy seeds and flower petals
•in a separate bowl mix all the wet ingredients
•now combine the wet ingredients with the dry and slowly mix with a wooden spoon or spatula
•prepare your 2 x 8 inch baking pan and spread some vegan butter all around so that the cake won’t stick.
•divide the batter evenly in 2 parts
•bake for 30/35 min
•let completely cool before covering it in buttercream

FROSTING 🧁

-120g vegan butter
-450 g x powdered sugar
-4 tbsp x fresh lemon juice
-poppy seeds and flowers as you like

INSTRUCTIONS 🥣

•combine all ingredients together until smooth
•apply on the cake and store in a cool dry space
•you can add poppy seeds,flowers,lemon zest in the buttercream
•if too thick add more butter or more squeezed lemon juice

Mix the seeds into your cakes or muffins to make a fluffy, yet crunchy and healthy recipe that aids in digestion, boosts skin health, and harnesses relaxation and flavor in one recipe.

11/15/2025

>What could you do with leftover vegetables scraps at the end of the week? Make stock cubes! You can use any sort of leftover vegetables to make your own all natural stock cubes! The process is super straightforward and you can make enough to store and use for months.

Ingredients 🥦🥕🍠🟨

* 1kg Assorted leftover vegetables (carrot peels,celery, broccoli stems ,cauliflower leaves,soft veg ,onion, leeks, mushrooms, etc.)
* 4 x cloves of garlic
* 1 teaspoon of salt
* 1 teaspoon of nutritional yeast
* Herbs & spices
* Salt & pepper
* Olive oil
Instructions 🥣
* Gather your leftover vegetables and make sure they are clean and edible.
* Chop the vegetables into smaller pieces
* Sauté them with 2 tbsp of olive oil until
* They release all the flavours and most of the water has evaporated
* Let the veg cool for a bit
* In a blender add the cooked vegetables , garlic,spices and herbs salt & black pepper.
* Blend the mixture until it becomes a smooth puree.
* Line a flat, shallow pan with parchment paper. Pour the vegetable puree onto the pan and smooth it out evenly.
* Place the pan in the freezer and let it freeze until it's solid.
* Remove the frozen vegetable puree from the pan and cut it into cubes.
* (Optional )Wrap each cube in parchment paper or place them in an airtight container. Store the wrapped cubes in the freezer .

Now you have your homemade vegan vegetable stock cubes in a convenient frozen form to enhance the flavor of your recipes whenever needed. Just take out a cube or two from the freezer for your cooking!

11/15/2025

This is the perfect season to gather herbs from the garden or your local market. These are just a few methods of how we store and preserve them to enjoy flavour all year round!
1. PRESERVE: 🫙
Harvest any herbs from your garden and hang them upside down to dry. Alternatively, you can use a dehydrator set to the lowest temperature (around 45°C) for about 24 hours, or use your oven on its lowest setting, even though that option is more energy-intensive.
2. HERBS BOMB: 🌿
- Mixed herbs
- Olive oil
- Ice cube tray
- Garlic (optional)
STEP BY STEP:
- Chop your herbs roughly
- spoon about 1 tsp into each ice cube tray compartment
- Drench with olive oil leaving a tiny gap so they don’t overflow while freezing
- Freeze and enjoy any time
- They store for months in the freezer
3. HERBS OIL: 🫒
- a bunch of any herbs you like
- Dehydrator/oven or hang dry
- Olive oil (any carrier oil works)
STEP BY STEP:
- Any Herb you like (I tend to use one per batch)
- Dehydrate at low temp or hang dry until crispy at the touch
- Add to jar including stems and leaves and cover with oil
- Leave to infuse and it lasts for months on your shelfs
4. HERBS HONEY: 🍯
- Any Herb you like
- raw honey
- Garlic (optional)
STEP BY STEP:
- Add herbs to jar including stems and leaves and cover with raw honey
- let it ferment for a few days, keeping the lid on loosely so the gases can escape.
5. HERBS SALT: 🧂
- Mixed herbs
- Coarse salt or maldon salt
STEP BY STEP:
- Blend your herbs whole until you achieve a consistency you like
- Add your salt and pulse a few times until fully incorporated. Store in a jar.
- if you use coarse salt: Tip the entire mixture to a baking tray and leave it to dry in a well aerated spot
- You could speed up the process by using your oven for 30-45 minutes at 230ºF/110ºC. The time will vary depending on the herbs you use

11/15/2025

This is probably my last brisket and I’m ready to give up. I have a small Traeger that easily produces great stuff no matter what I put on it except brisket. I only have access to max 5-10lbers. I follow standard cook procedures 225 until ~165 and/or the bark is set and probe tender. Fat cap down, fat cap up, with a water pan without a water pan. Wrapped in foil, butcher paper, foil boat. Always dry as hell.
This cook I decided to go 180, water pan fat cap down and injected with beef tallow. Got probe tender around 170 but the bark looked non existant in 3.5-4 hours. Wrapped with more tallow on top and bottom in foil and went to 275 and pulled at 194 felt like butter. Rested in a cooler that i had dumped hot wster in and emptied, wrapped in towel for 4 hours…bone dry.
Im sure im just being dumb and missing something(s)
I am at my wits end I need help please!
EDIT: Because I guess I wasn’t clear in the post but the fat cap is on the bottom and the picture doesn’t show it well. It’s there…trust me. Again…I did inject. For those of you saying go to 205…it rested up to 205. I’ve cooked to 205 in the past and it literally crumbled.