For Entertaining · Gluten Free · Home & Beauty Products · Recipe · Uncategorized · Vegan · Vegetarian

All Natural DIY Body Scrub with Coffee & Coconut

After almost running out of our super expensive amazing face scrub the other week, I decided that it would be pretty darn easy to make our own.  And what do we throw away tons of… coffee grounds!   Since we have lots of extra super fine coffee grounds from the expresso machine, that was a great way not only to save waste but put those grounds to good use.

This vegan 3-ingredient recipe was so simple and quick to make.  The only thing that took a bit of time was heating the oil… but if its a warm day you can absolutely skip that step!  I was super impressed with the exfoliating the coffee did, and also how my skin felt so hydrated from the coconut oil after.  Plus I smelled amazing, so that was definitely an added bonus.  Definitely can’t wait to use this recipe again, we really loved it!

All Natural Body Scrub with Coffee & Coconut
Time to make: 5 minutes!



2 cups fine coffee grounds
1 cup coconut oil
1 cup coarse sugar

After you have that delicious cup of coffee (or 4 or 5), store the coffee grounds in a large wide-mouth quart sized mason jar.  Add the sugar directly to the grounds.

In a double boiler over the stove, melt the coconut oil slightly so that it is soft enough to mix in, but not 100% melted so that it will melt the sugar.  Once ready, add that to the mason jar as well.  Mix all ingredients together and use liberally on any part of the body!

I used super fine coffee grounds (espresso grounds really) and haven’t tried this with a courser grind.

Cold · Dressing · Family Recipes · For Entertaining · Gluten Free · Holiday · Recipe · Salad · Vegetarian

Family Recipe: Creamy Garlic Dressing


Another amazing salad dressing recipe from my grandparent’s Supper Club/restaurant in Chicago!  While it is a bit heavier than Aunt’s Ruth’s Amaaaaazing Salad Dressing, it has the ability to transform any salad into something you literally cannot stop eating.  While the original dressing is below, I will probably add a lot more fresh garlic to the dressing next time because a) its called GARLIC dressing, and b) we are insane garlic lovers over here!

Creamy Salad Dressing
Time to Make: 5 minutes

2 cups sour cream

1 cup mayonnaise

1 1/2 tsp salt

1 1/2 tsp sugar

1/2 tsp lemon juice

1/2tsp accent seasoning (*See Note Below!) / Fresh ground pepper

2 large cloves of fresh garlic

Thin with Milk


To make the dressing, combine all ingredients into a large quart sized mason jar.  Mash or press the garlic in a garlic press…. and voila!  If the dressing feels a bit thick, add milk to the consistency you like.  Store in refrigerator, and eat at leisure.

*Accent Seasoning – Apparently this is loaded with MSG…. so feel free to omit, use fresh pepper instead.  I’m just copying the family recipe, don’t shoot the messenger 🙂

Cold · Dressing · Family Recipes · Favorite · For Entertaining · Gluten Free · Holiday · Salad

Family Recipe: Aunt Ruth’s Salad Dressing

Probably my favorite of our Family Recipes! My grandparents used to own a restaurant/‘Supper Club’ outside of Chicago during the 60s and 70s- and this recipe always gets passed around in our family cookbooks.  This dressing gets made for every holiday, special occasion, or for when we want to class up a salad.  It is perfectly tangy, sweet, and works with any kind of lettuce, really!  To me, its one of the only things that makes iceberg lettuce worth eating.

Growing up I always though of this recipe as a ‘special occasion’ dressing, as we didn’t make it too often.  Probably because safflower oil was traditionally a bit hard to find in a regular supermarket.  Nowadays its pretty easy to find (even organic!) so thankfully this dressing will be made more and more often!

Aunt Ruth’s Salad Dressing
Time To Prepare: 5 mins


1/2 cup apple cider vinegar

1/4 cup sugar

1 tsp salt

2 cloves garlic (minced or through a garlic press)

1/2 cup extra vigrin olive oil

1/2 cup safflower oil

Add all the ingredients to a quart sized major jar, and shake before serving!  Thats it 🙂
Dressing should last up to 1 week in the fridge.

Dinner · Favorite · Gluten Free · Holiday · Hot · Recipe · Sides · Vegan · Vegetarian

Sweet and Sour Red Cabbage

This is my absolute favorite recipe!  Since the first time I made this cabbage, I knew this recipe was a keeper.  I believe there was even a time we made it 3 times in one week!  Its sweet and tangy, warm and comforting, and not to mention so full of antioxidants from almost every ingredient.

I first came across this recipe in the Fire + Ice cookbook, and adapted it so there was fresh fruit instead of dry.  While the original recipe calls for dried apricots and peaches, I’ve actually found that the fresh fruit adds so much extra sweetness and a better texture to the finished product.  Plus apple + cabbage is a perfect combination.

2 apples

2 peaches

2 pears

1 large head of red cabbage

1/8 cup oil

3 tbsp red wine vinegar

1 tbsp rice vinegar

2 tbsp sugar (or honey)

1 cup unsweetened black currant juice *(See Note Below!)

6 tbsp black or red currant jelly

1 tsp salt

1 tsp pepper

*Note: 100% Unsweetened Black Currant Juice is very hard to find!  the only place we’ve been able to find it is the juice aisle of the Whole Foods in Dedham, MA… we’ve checked other Whole Foods, other grocery stores in other states, and no luck!

READ THE LABEL! I have found ‘black currant juice’ in the fresh section of Whole Foods, and the first ingredient is pear juice… its very sweet, and not worth buying.  The 100% unsweetened version is the way to go, the tartness is the perfect balance in the recipe.

For the Cabbage:

Start with the fresh fruit: apples, pears, and peaches.  Roughly chop these so they fit into the food processor, cut each fruit into 6-8 small pieces.  Pulse the fruit for 10-20 seconds until it is finely chopped.  Scoop the fruit into a large pot, and begin to sauté the fruit on low heat with the 1/8 cup of oil.

While the fruit is sautéing, begin on the red cabbage:  cut long thin ribbons of the cabbage and add to the pot with the fruit.  Add the vinegars, sugar/honey, and currant juice to the pot and begin to simmer.  Add salt and pepper at this time too.  Cover and let cook on low-medium for 30 minutes or so, until cabbage is soft and tender.  Once the mixture is ready to serve, fold in the currant jelly and serve warm.