Nottingham Spread

Nottingham spread
1 can chick peas
1/4 cup chopped green onions
1/4 cup chopped pickles
1 celery stalk chopped
1 1/2 Tbs mustard
1 1/2 Tbs applesauce
2-3 Tbs fresh dill
Few sprigs parsley
Black pepper

Smash the chick peas with a fork and mix in all the other ingredients
I’ve been enjoying this as a spread on bread or crackers.

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Mango Vinagarette Salad Dressing

Ingredients
1 cup diced Mango roughly half of a mango, will depend on size
0.25 cup Water
⅛ cup White Balsamic Vinegar
⅛ teaspoon Salt
1 teaspoon Lemon Juice
0.5 teaspoon Pure Maple Syrup optional – see notes

Instructions
Cut and dice a ripe mango.
Add the diced mango, water, vinegar, salt and lemon juice to a food processor or blender.
Blend until the mango salad dressing is smooth.
Taste the salad dressing. If it isn’t sweet enough to your liking you can add some maple syrup and blend again.
Add more water if the salad dressing is too thick for your liking or if too watery, add a bit more mango.
Store the salad dressing in an air tight container or bottle and refrigerate. Use within 3 days.

Recipe Notes
1.) Adding maple syrup to the mango salad dressing is completely optional and really only needed if the mangoes you are using aren’t very sweet. Start off with a small amount and add more if needed. if you don’t have any maple syrup then a small amount of sugar can be used instead.

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Ferment Garlic and honey with Ginger (not a dressing)

Fermenting garlic, ginger, and honey creates a potent, sweet-and-savory syrup that acts as a natural immune booster and remedy for colds. The process relies on raw, unpasteurized honey, which provides the necessary microbes to turn the mixture into a bubbly, fermented product, with ginger and garlic adding medicinal properties.

Ingredients & Materials

Raw, Unpasteurized Honey: (Crucial for fermentation).
Fresh Garlic Cloves: Peeled.
Fresh Ginger Root: Peeled and sliced or grated.
Clean Glass Jar: With a lid (wide-mouth is best).
Optional: 1-2 tbsp Apple Cider Vinegar (to speed up initial fermentation/ensure low pH).
Step-by-Step Directions
Prep Ingredients: Peel the garlic cloves and roughly chop or smash them with the flat side of a knife to release their beneficial juices. Peel and thinly slice or grate the ginger.
Combine: Fill a clean glass jar about half to three-quarters full with the garlic and ginger.

Add Honey: Pour the raw honey over the garlic and ginger until they are fully submerged. Leave about 1-2 inches of headspace at the top for expansion.
Seal and Store: Screw on the lid, but do not tighten it fully to allow gas to escape. Place the jar in a cool, dark spot, such as a kitchen cabinet.
Burp and Shake: For the first 1–2 weeks, “burp” the jar daily by opening it to release gas buildup. Turn the jar upside down once or twice a day to ensure the ginger and garlic remain coated in honey.
Ferment: The mixture will bubble and become runny. It can be consumed after 1–2 weeks, but for best flavor and potency, let it ferment for 3–4 weeks.

Tips and Safety
Discoloration: It is normal for garlic cloves to turn blue or green during this process; they are still safe to eat.
Botulism Caution: Raw honey and the acidity from garlic create a safe, low-pH environment (below 4.6), which prevents botulism spores from spreading. Using a PH tester can confirm this, but generally, raw honey is acidic enough.
Storage: After 3–4 weeks, the jar can be stored in a cool place or the refrigerator, where it will last for months or even over a year.
Usage: Take a spoonful daily for health, add to hot water for tea, or use as a glaze for meats and vegetables.

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Strawberry vinagarette dressing

Chop ingredients such as strawberries and garlic

Put in remaining ingredients into blender and mix

Pour into a glass mason jar

• Heaping cup of chopped strawberries
• 1/4 cup of balsamic vinagar
• 1 clove of garlic
• 1/4 cup of unsweetened apple sauce (sub olive oil if desired)
• 1/2 cup water
• 1 TBSP maple syrup
• pinch or salt and pepper