Ranch Dressing Mix

I found we were making my Ranch Dressing recipe quite often.  So of course I wanted to make it even more simple and quick to make.  Now it takes hardly any time to make  I just make this mix up and keep it in my pantry.  It works great!  Plus have you ever read the ingredients in the store bought dressing mix packets?  Give it a try, make your own Ranch Dressing Mix.....it's cheaper, tastes better and is oh so much healthier!

Homemade Ranch Dressing Mix

(all herbs are dried)
1/4 cup basil
1 cup dill
1 cup parsley
1/2 Tablespoon garlic granules
1/4 cup onion powder
1 Tablespoon Real Salt
1 teaspoon pepper

Combine ingredients in a jar stir or shake until well combined.

To make Ranch Dressing:
2 cups Vegenaise
1 Tablespoon of this mix (more or less to taste)
3 teaspoons apple cider vinegar (or to taste)

I just mix the dressing ingredients in a jar and add a little water to desired thickness.

Calc Punch

The idea for this recipe came from the recipe disc that comes with this book.....(click on the book if you want to order one of your own it's a EXCELLENT book)

Traci improved Dr. Christopher's Calc Tea recipe by adding Hibiscus Flower and then she pours it into Popsicle molds and makes Calc Tea Popsicles out of it.  I thought this was an excellent idea and we have done it many times and my kids love it!  I also found that my husband and I prefer it as a punch.  I made a few changes and added lime to the finished product.  We are pleased as punch!  We love the tart tangy taste yet it's sweet.  One day Ryan told me he would drink it just like most people drink Gatorade!  So I have tried to keep some made up in the fridge especially when he's out working hard.  I always pour some of it into Popsicle molds too.   

What I like best about this recipe is that it is full of Organic Assimilable Calcium because it's made from herbs that are full of not only calcium but things like magnesium that help with the absorption and other vitamins and minerals!   I mix up a big batch of the dried herbs and keep in a gallon bag.  Less than 1 cup of the herb mixture will make 1 gallon of the punch.

Calc Punch

3 cups horsetail grass
2 cups comfrey leaf
1 1/2 cups oatstraw
1/4 cup lobelia
2 cups dried hibiscus flowers
1/2 cup stevia leaf

Combine all herbs together.  In a quart jar place 3/4 to 1 cup of herb mix.  Fill the jar the rest of the way with boiling water cover with a lid and let sit for at least 45 minutes I usually let it sit for about 4 hours to infuse more of the herb into the water.  Warm 3 quarts of water in a pot on the stove, just warm enough to melt honey.  Stir in about 1/2 to 1 cup of honey, or what you want for desired sweetness.  Take the jar with the herb mix and strain out the herbs.  (I compost the leftover herbs)  Pour the red punch into water and honey mixture stir well.  At this point I pour the punch into a pitcher and put in the fridge and pour some into Popsicle molds to freeze.  Once the punch is cold in the fridge pour yourself a glass and squeeze the juice of one small lime into the punch!  The lime is a must have!

Lemonade Syrup

Back in April, Bountiful Baskets had cases of Lemons for a super good deal.  I didn't realize how good the deal was until I saw how many lemons were in a case.  So I tried to find ways to use lemon.  I made Lemon Ice Cream and some other dishes that didn't turn out so well.  And of course we made lemonade but I knew it would be nice to have some when it got hot.  So I made some Lemon Syrup and froze it into pint jars.  The other day I got out a pint jar, let it thaw and added about 5 cups cold water to it.  Super easy way to make lemonade and it tasted great to all of us who had been working hard to get our yard in.  Because of the Sucanat it looks more like ice tea then Lemonade but it has a great lemony rich tart flavor.  Hits the spot on a hot Summer day!  Inspired by this recipe.

Lemonade Syrup

3 cups Sucanat
1 cup water
zest of 3-4 lemons
4 cups lemon juice (we like it tart can use less lemon juice if you don't)


Put Sucanat and water into a pot and bring to a low boil until Sucanat dissolves.  Let cool down a bit then add lemon juice and zest and mix in well.  Pour into 3-4 pint jars, leaving plenty of room at the top to expand when frozen.  Place lids on and freeze.  When ready to use thaw then mix into a pitcher with cold water.  I use about 5 cups water to 1 pint of syrup.  You may adjust according to taste.