When using the Vitamin C powder, I mix a triple batch and store
in a small jar in the bathroom for use every few days.
Toss well and add more dressing if desired; store any unused dressing
in a small jar for a week.
Personally, I like the citrus
salt in a small jar where I can reach in and get a pinch — it is part of the total experience for me.
Combine
spices in a small jar with a tight - fitting lid, shake until evenly mixed, and store in a dark cupboard.
Even a cold soup (or assortment of
soups in small jars) that had not yet been frozen would be nice to offer as well.
Especially if you prepare those smoothie ingredients and have them packed
neatly in a small jar in the fridge, ready to pop into your blender.
In a small bowl, whisk together all ingredients until well blended, or place all ingredients
in a small jar with lid and shake until well blended.
Pesto Storing tip:
Put in a small jar and top with a small amount of high quality olive oil to seal out the air and keep it fresher longer!
I combined a tablespoon of chia along with a packet of Blue Majik, five tablespoons almond milk, some ground cinnamon, a dash of vanilla, a pinch of salt, and little squeeze of
agave in a small jar.
Combine the oil, lemon juice and zest, and
honey in a small jar with a tight - fitting lid and shake until the honey dissolved and the dressing has emulsified.
With the change of season now, you could try making a garlic infused honey — you simply peel and chop up ample cloves of garlic, then
layer in a small jar with quality raw and ethically harvested Manuka honey.
Place oil, vinegar, mustard, shallot, salt, and
pepper in a small jar with a tight - fitting lid; attach lid, and shake vigorously until combined.
For the dressing, place miso paste, tamari, honey, sesame oil and
ginger in a small jar, screw on the lid and shake to emulsify.
Layer the chia pudding with the chopped
mango in small jars or glasses and top with desiccated coconut.