> > > > > Family Weekly Magazine Recipe for Pet Cake The PET Festive Fruitcake recipe started appearing in American magazines and newspapers by at least 1954 (based on reputed sightings in the Farm Journal in 1954.) The goal of the recipe was to promote the use of PET Evaporated Milk as an ingredient in holiday cooking. The recipe first appeared in magazines as an almost full-page advertisement, then was carried for years at American holiday time on the side of tins of the evaporated milk. It became wildly popular. Many grocery stores based entire newspaper ads on the ingredients for it. Many American families now count it as part of their holiday "traditions." A similar recipe, just called "Festive Fruitcake", appeared on page 7 of the Modesto Bee on Saturday, 18 December 1954, calling for just "evaporated milk" instead of "PET" milk. It advised that "Alcoholic flavoring can replace the orange juice if desired." In 1956, National Brands Stores ran ads in local papers picking up on the popularity of the recipe. (The ad shown appeared in the The Zanesville Signal. Ohio. Monday, 17 December 1956. Page 9. Note the mispelling of the word "recipe.") In subsequent years, other stores such as IGA in Santa Fe, New Mexico in 1958 would pick up the same idea. Family Weekly Magazine 1958 Promotion In November 1958, Family Weekly Magazine showed a full-colour picture of all the items that could be made from the one recipe. The one shown is from: Family Weekly Magazine, 30 November 1958, p 6. It was carried in the Post-Register of Idaho Falls, Idaho, on Sunday, 30 November 1958. The ad was 8 x 11 inches, and read as follows: "Fancy these, all from one recipe... delectable finger morsels and a frosted cake, all moist and spicy, mellowed into the very taste of Christmas by double-rich PET Evaporated Milk! No other form of milk will do, because no other has this creamy richness, this special blending quality. Just mix it, shape it as you please, and be festive the easy way. WRITE NOW FOR "FESTIVE TREATS, " your free PET Milk cookbook. Send postcard with name and address to Pet Milk Company, 1619-F Arcade Building, St. Louis 1, Mo. FESTIVE FRUITCAKE RECIPE Put into 3-qt. bowl 1 cup PET Evaporated Milk, 32 large Marshmallows, finely cut (or 4 cups of the miniatures) and 6 Tablesp. Orange Juice or alcoholic flavoring. Into another larger bowl, measure 8 cups fine Graham Cracker Crumbs (about 8 doz. 2 1/2-in. size, crushed), 1/2 teasp. Cinnamon, 1/2 teasp. Nutmeg, 1/4 teasp. Cloves, 2 cups seedless Raisins (1/2 golden and 1/2 dark are best), 1 cup finely cut Dates, 1 1/2 cups broken Walnuts, 1 1/2 cups cut-up, mixed Candied Fruit. Work in milk mixture with spoon, then with hands until crumbs are moist. Make one large fruitcake in an angel cake pan or shape into Fruitcake Fancies. If mixture becomes too crumbly to shape easily, add a few drops PET Milk. Cover tightly. Chill 2 days before serving. Makes 4 1/2 Ibs. FRUITCAKE FANCIES. One-half of the mixture makes any one of these: FROSTED WREATH — Press mixture firmly into waxed-paper-lined, 5-cup ring mold. Remove after chilling and drizzle thin powdered sugar frosting, over top, then decorate with candied fruit. TINY TIMS — Press mixture firmly into paper nut (sic) cups. Decorate with candied cherries. Makes about 18. HOLLY TREATS - With wet hands, shape teaspoons of mixture into 3/4 inch balls. Dip In PET Milk. Roll in cut-up coconut or finely cut nuts. Makes about 6 dozen. CHRISTMAS GEMS—With wet hands, shape teaspoons of mixture into date-shaped pieces. Decorate with walnut halves. Makes about 6 dozen. To you—from PET—top TV entertainment! Enjoy RED SKELTON and EDGE OF NIGHT over CBS-TV... consult your newspaper for station and time. 1961 Version National Brands Recipe Here is a 1961 version from the Mansfield News Journal of Mansfield, Ohio. 3 December 1961:

This Coconut Milk Baked Chicken Recipe has quickly become part of our regular weekly menu rotation. Say goodbye to bland, dry chicken with this flavorful Coconut Milk Baked Chicken Recipe. It’s so easy too, and can be ready from start to finish—prep + cook time— in less than 40 minutes. It’s the perfect weeknight main dish, as it can be prepped the night or morning before and popped in a preheated oven for only 30 minutes. Serve with a simple side salad and/or easy (which also cooks in no time) for a complete and most satisfying meal. Pretty much on a weekly basis we roast or grill a whole bone-in chicken cut up. Not only is it a quick and versatile dish, but it’s economical too. Plus, I’ve found that a whole bone-in chicken is more flavorful and tender than many of the boneless portions. Being able to choose the size chicken is a perk too. We always look for a smaller bird, and when possible one that hasn’t been pumped full of junk. They tend to be more flavorful and not as tough. So many times we’ve found chicken to be just plain bad, no matter how we cook it, so putting thought into the a good bird to begin with is worth the time. Otherwise, I’d rather have a salad and baked potato and call it a night. You may find this Coconut Milk Baked Chicken Recipe a part of your regular repertoire. I know we have. The subtle flavors of ginger, garlic and lime mingled with the slight richness added by the coconut milk result in wonderfulness on the plate. Make sure to use the sauce from the pan to drizzle over the chicken OR as an addition to that baked potato. Oh yeah, yum is right! A few notes for Coconut Milk Baked Chicken: Let’s talk bird. A whole bone-in chicken, cut up is perfect for this, but all drumsticks, thighs or leg-quarters are great too. Leave the skin on for more flavor while roasting and remove before eating.

Heat 6 ounces (3/4 cup) of water or milk of your choice in a kettle and heat it on the stove. Use a suitable kettle, not an electric kettle, or, use a saucepan. (this recipe serves one person). Put one tablespoon of cocoa powder and two tablespoons of sugar (optional) into a mug or bowl and mix. Dutch-processed cocoa is usually used in store-bought cocoa mix because it's usually preferred. You can buy it at your regular store if you prefer it, but you may need to look on the ingredient list to see whether or not it's processed with alkali, which is Dutch-processed. It may or may not be listed on the front. Once the water or milk is about to boil (175°F), fill the mug with the hot water or milk. Stir together until the cocoa mixture has dissolved. Over time the cocoa starts to sink to the bottom of the mug, so re-stir or stir well for better flavor. Add three tablespoons (1/4 cup) of milk or water to cool the drink down. Look at the "tips" near the end of this page for suggestions on a creamier cup of hot cocoa. Add toppings or additional flavors (optional). Try adding some marshmallows or some whipped cream (you can drizzle chocolate syrup on the whipped cream or add sprinkles for garnish). Also consider adding a teaspoon of pure vanilla extract or peppermints to add additional flavor. Enjoy your hot cocoa! Method 2 On the Stovetop #2 Put one cup of milk into a saucepan or cooking pot. Put about four tablespoons of unsweetened cocoa powder into the pot. Add the same amount of sugar to the pot. Turn your stove on HIGH. Put the saucepan on the heat. Watch and stir until it boils. Take it off the stove and stir once more. Grab a mug and put a teaspoon of vanilla extract in it. Pour the hot cocoa in and enjoy! Method 3 In the Microwave Put one tablespoon of cocoa and 2 tablespoons of sugar into a small bowl. Mix sugar and cocoa together until mixed. Place a 8 oz. cup half filled with milk into the microwave. Microwave for 1 minute 15 seconds. Stir cocoa and sugar into milk until blended. Add 2 peppermints if desired. Method 4 In the Microwave #2 Put chocolate syrup in the bottom of a cup or mug. Take a glass bowl that can be used in the microwave. Put a teaspoon of your cocoa powder and cold milk into the bowl. Heat up the bowl for 30-45 seconds. Pour into the mug. Add either 1 or 2 peppermints, depending on how much you're making. Add more of your mix and heat up for 1-2 minutes (or until mints dissolve and the drink is hot.) Squirt some whipped cream and drizzle chocolate syrup over the whipped cream. Enjoy your cocoa! Method 5 In the Microwave #3 Pour the cocoa powder into a mug. Stir the cocoa powder with a fork while adding milk, little by little until the cup is full. There will be some cocoa powder on the top- that's okay. Microwave on HIGH for 90 seconds. Remove from microwave. The cocoa powder on top should have either turned into a custard sort of thing or a syrup. Take a fork and stir it again, breaking up the cocoa on top. Add toppings. Enjoy! Method 6 Creamy Sugar Cocoa Place two and a half teaspoons of cocoa powder into a large mug. Set a kettle of water onto boil. Whisk up about 3/4 of the amount of milk you want in a small bowl until it becomes mildly thick and very frothy. Pour the milk into the mug and mix with the cocoa powder until you have a brown, frothy milk mix. Pour in water from the boiled kettle. Add as much more milk as you want to. Stir in two teaspoons of plain sugar. Enjoy your sweet, very frothy cocoa! Tips Hot cocoa tastes best warm! If your cocoa is very strong, add 2-3 teaspoons of sugar. Do not mix powder and water together and heat them together in the microwave, as this can either make it watery and lumpy, or it can explode. If the hot chocolate is too hot, add some milk, or cold water. When doing this with a smaller kid, be careful they don't touch the kettle and get burned. If you are planning to add in marshmallows, you don't need to add as much sugar. Another suggestion for a mug of creamier hot cocoa is using one tablespoon of heavy cream. Try putting a little bit of vanilla and cinnamon in your cocoa for a more spiced taste. You can also add sweetened condensed milk to the mug for a sweeter, thicker, creamier hot cocoa. Candy canes go well with hot chocolate. If you are making a batch of hot cocoa mix and storing it for use, each mug should contain about three tablespoons of hot cocoa mix depending on your taste. This is good to make with small children, but don't forget the marshmallows! You can use melted chocolate to make your cocoa taste better and creamier. When boiling the milk, do not put a lid over it. Warnings If you use the microwave, make sure that you only use a microwavable cup. Do not touch the kettle anywhere other than the handle or you may burn or scald yourself on the kettle or condensation.

A while back, one of our old college pals posed an interesting question: What would the ’90s version of me think of my modern-day cave-person incarnation? Without hesitation, I blurted out, “She would’ve hated the current me.” It’s the truth. Despite having spent my college years among the tie-dyed masses at Berkeley, ’90s-Me would ridicule my new hobbies: home-brewing kombucha, collecting bones in the freezer for broth, and soaking almonds overnight to make dairy-free milk. To top it off, the eye-rolling, Doc Martens-wearing ’90s-Me would mock any near-40-year old who still sports pigtails. Seriously: when did I become this person? Thankfully, the 2014 version of me fully embraces my midlife crisis transformation. She would tell ’90s-Me to go barefoot, stop eating gut-irritating foods, turn off the TV, and make some almond milk already. Have you ever made your own almond milk? A frosty glass of this homemade stuff totally hits the spot—particularly for those of us who are dairy-abstainers or lactose-intolerant. It’s so lumpin’ delicious that I don’t care if activating my almonds makes me an easy target. Call me an aging hippie—I don’t care. Making your own almond milk is super simple, too. As long as you remember to soak your almonds for 12 to 18 hours, you can blitz a batch of homemade almond milk in about 5 minutes. Plus, squeezing nut bags relieves a lot of stress. (Heh, heh.) There are tons of recipes for homemade almond milk on the Interwebs, like this one, this one, this one, and this one. I know I’m not reinventing the wheel with this recipe, but I wanted to share my own method for whipping up a satisfyingly creamy, nutty, vanilla-y bottle of almond milk. I don’t add any sweeteners to it (mostly ’cause this old lady doesn’t need to swig cloyingly sweet drinks like I did in the ’90s). Confession: Once upon a time, I chose to drink Zima at college parties. Don’t hate. Let’s make some almond milk together! Here’s what to gather to make 3 cups of almond milk: 2½ cups water, plus extra for soaking 1 teaspoon vanilla extract pinch of sea salt Here’s what you do: Measure out 1 cup of almonds… …and rinse well. Transfer the almonds to a large pitcher or mason jar… …and add at least twice the volume of water (use filtered water if your tap water is icky). Cover with a towel and let the nuts soak at room temperature for at least 12 hours (but no longer than 24 hours). When the almonds are ready, dump them in a colander… …and rinse well with several changes of water. Your almonds should be delightfully plump at this point. Add the almonds and 2½ cups of water to a high speed blender. I recommend using a powerful blender, folks—otherwise, you risk damaging your appliance and spoiling your milk. Add the vanilla… …and a pinch of salt. Blend on high until the nuts are pulverized. …and place it in a pitcher or large measuring cup. Pour in the blended almond milk… …and seal the top of the bag. Slowly squeeze out the milk from the top to the bottom. Be patient—the more you wring out, the more milk you’ll have to enjoy! Transfer the strained milk into a spill-proof bottle and store in the fridge for up to 4 days. [Full disclosure: I’ve been a fan of Vitamix for years. It was my first big appliance splurge (purchased at Costco) back when smoothies were all the rage. My trusty blender has outlived my low-fat vegetarian phase and has continued with me as I turned full-on Paleo. I used it to make everything from Green Chicken to Sriracha. After spotting my trusty, well-worn Vitamix on this blog and in my cookbook, the good folks at Vitamix shipped me a brand-spankin’ new Vitamix S30 blender to test out. It’s pretty darn cool: compact, powerful, and easy-to-clean. Who knows? Maybe one of my lucky readers will get one of these in a future giveaway…] Looking for more recipes? Head on over to my Recipe Index! You’ll also find exclusive recipes on my iPad® app, and in my New York Times

Like rice, farro is such a versatile grain that’s good in anything from soups to to stuffings. Because it can be used in a lot of the same ways as rice, it led me to ponder what it might be like substituted for rice in a pudding. The result? I think the photos speak for themselves, but this was delightful. Like rice, the farro made a thick creamy pudding, but unlike rice, farro has a marvelous nutty flavor that gives this pudding far more character than rice pudding. Cooked with a whole vanilla bean and topped with some freshly grated nutmeg, this pudding makes for a marvelously comforting end to a rustic meal. Substitute soy milk and maple syrup for a vegan pudding, or add some cocoa powder to make a chocolate farro pudding. Top it with rum-soaked raisins, or brulee some sugar on top for a fancier dessert, or go with some fresh fruit, and nuts for a decadent breakfast cereal. While it does take about an hour on the stove, with four basic ingredients and not much effort beyond an occasional stir, this is probably one of the easiest desserts I’ve ever made. Make the simple dessert fancier by adding rum-soaked raisins or cocoa powder. (Recipe Courtesy: Marc Matsumoto from the Fresh Tastes Blog) Ingredients 3/4 cup semi-perlato farro 2 cups whole milk 1/2 cup sweetened condensed milk 1 vanilla bean, split in half lengthwise nutmeg to serve Directions Add all the ingredients to a saucepan and bring to a simmer. Adjust the heat to maintain a gentle simmer and cook, stirring occasionally until the farro is very tender and the pudding has thickened (about 50-60 minutes). Serve hot or chill overnight in the refrigerator for a cold pudding. Dust with a little freshly grated nutmeg to serve. If the pudding gets too hard after chilling, just stir in a bit of milk to achieve the desired consistency. Yield: 4 small servings Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marc’s been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.

Total Cost: $7.28 Cost Per Serving: $0.46 Serves: 16 Ingredients 3 cups (18 oz.) chocolate chips $4.02 1 (14 oz.) can sweetened condensed milk $1.77 ¼ tsp salt $0.02 1 cup unsalted peanuts $0.84 1½ cups mini marshmallows $0.63 Instructions Prepare an 8×8 baking dish by lining with foil or parchment paper. If you have a hard time lining the sides with parchment, just cut a piece to fit the bottom and then coat the sides with non-stick spray. In a large pot, combine the chocolate chips, sweetened condensed milk, and salt. Turn the heat on to the lowest setting and melt the ingredients together while continuously stirring. Use a heavy bottomed pot and stir constantly to prevent scorching. Heat and stir until the mixture is completely smooth. Stir in the peanuts and marshmallows. The peanuts and marshmallows will make the temperature of the fudge drop quickly so it may look slightly gritty. Just continue to stir over low heat until it smoothes out again.

Making caramel may seem like a daunting task, but it is an exhilarating (and delicious) science project that requires a little preparation, patience, and timing. Challenge your candy-making skills by trying out this soft caramel recipe by a chef from the Culinary Institute of America. As you cook the caramel on the stove top, you will notice the sugar, butter, and evaporated milk will slowly deepen in color and flavor. Caramel expands and bubbles as it cooks, so use a larger pot to avoid a hot, sticky mess from boiling over...

This Lemon Almond Bread is so good that I didn’t want to share it. I was going to fill a pretty plate with slices of bread for our neighbors, but I couldn’t part with it. I know, I am selfish, but I promise I will redeem myself by making another loaf to share. Lemon and almond flavors team up to create an outstanding loaf of bread. I used Almond Breeze Almond Milk and almond extract to bring out the almond flavor. This bread will also make you pucker up a bit thanks to the lemon zest and fresh lemon juice. And I didn’t stop there. After the bread was done baking, I drizzled a sweet lemon glaze over the top. I also sprinkled on sliced almonds. Look at that pretty loaf. Almost too pretty to cut into! I enjoyed slice after slice. I couldn’t stop myself. This Lemon Almond Bread is a new favorite! I am calling this Lemon Almond Bread so I feel better about myself when I am eating it for breakfast. It can easily pass for a lemon loaf cake. Serve it with fresh berries to dress it up! But again, it is bread which means it is totally acceptable for breakfast. Jump on the lemon bandwagon and make a loaf of Lemon Almond Bread. And you might want to make two loaves so you can share with your neighbors. I guarantee you will want to keep a loaf for yourself:) Lemon Almond Bread that is delicious enough to serve as a dessert. I am still calling it bread though so I can eat it for breakfast:) Yield: 1 loaf Prep Time: 10 minutes Cook Time: 60 minutes Total Time: 70 minutes Ingredients: For the bread: 1 1/2 cups all-purpose Gold Medal flour 1/2 tsp. salt 1 tsp. baking powder 1 cup granulated sugar 2 tablespoons lemon zest 3/4 cup Almond Breeze Unsweetened Almond Milk 1/2 cup canola or vegetable oil 2 large eggs, slightly beaten 1 teaspoon fresh lemon juice 1 teaspoon vanilla extract 1 teaspoon almond extract For the lemon glaze: 1 cup powdered sugar 1 1/2 tablespoons fresh lemon juice

Cadbury’s Dairy Milk to Marvellous Creations Disclosure: I am a member of the Collective Bias® Social Fabric® Community. This Cadbury’s Dairy Milk cooking project shop has been compensated as part of a social shopper insights study for Collective Bias and their client. #cbias #shop Have you ever wanted to create your own custom created chocolate (candy) bar but have been intimidated by the fact that you have to temper chocolate? But more on that process in a later post this week. I’m such a tease aren’t I? 😉 This post is primary focussing on a great recipe I’ll be sharing to create your own custom chocolate (candy) bars. I bought a bar as soon as they hit the shops and it was love at first sight bite. The first thing that hits you is that tingly tongue sensation from the popping candy, discovering the candy shells and the jelly pieces was so much fun too. I knew I had to do a copycat and re-create this chocolate bar for all my international readers that can’t readily pick up this product in their country. I did this little project with my daughter over the weekend. I can’t even begin to tell you just how much fun we had creating this chocolate bar together. Not to mention the amount of fun eating it after too. Awesomesauce! Here’s the process in images on G+. Shall we get started? 😉 You will need: Popping candy Chocolate beans (or mini M&M’s/Smarties) Jelly Tots or any small jelly sweets, chopped Cadbury’s Dairy Milk chocolate (obviously). Or any good quality chocolate A chocolate mould with deep ridges Heat proof (or microwave proof) bowl and a spatula. First of all, break off enough chocolate you feel will be enough to fill the chocolate mould. It’s better to have leftovers than not enough otherwise you won’t get a bar, only chunks. Chop into segments using the ridges as guides and reserve slightly over a ¼ of the chocolate to set aside. Place the remaining ¾ into your heat proof bowl. Melt the chocolate either over a double boiler or in the microwave on half power in 30 second blasts stirring between each. With both methods melt until approx. ¾ melted with small chunks left. If you use the double boiler method, ensure that the water in the pan does not touch the bottom of the bowl, and ensure that no water gets into your chocolate – it will seize if it does resulting in unusable chocolate. Ain’t no-one got time for that! This is where your right hand, or left hand: if you’re left handed, turns body builder-esq overnight! 😆 With your spatula you need to stir, stir and stir some more until the chunks have melted. Once they’re completely melted start adding the chunks you set aside earlier one-by-one and stir until each one has melted, then add another until the last few remaining won’t melt any further. Once you get to the point where the added chocolate won’t melt any further, this is the optimum temperature to stop stirring and start adding in your sweet extras. It also happens to be the most fun part of the entire process. 😀 First, I added the popping candy… Then I added the chocolate beans (mini M&M’s, or mini Smarties, if you prefer)… Then finally, the jelly sweets… Gently mix together, but not too violently otherwise you’ll create air bubbles… If you do get air bubbles, like in the photo above, try tapping the bowl down a few times on a sturdy surface so they rise to the top and move your spatula in a figure of 8 to pop them.

“Hello. I’m coffee. Nice to meet you. I’m Olena’s newest addiction.” Well, not that new but since the baby #2 sleepless nights “yeeees” and “yeeees” and “yeeees”. Luckily those nights are gone and are NEVER coming back! Until those nights I never touched coffee, needless to say I would never create an iced coffee recipe. Nowadays, I would be willing to brew fresh ground coffee every morning just to make my house smell like Starbucks or my Italian neighbours’ house. On a hot summer day, this glass below is my late afternoon sweet tooth craving = throwing out morning organic brewed coffee guilt = “Starbucks, are you really going to charge me $4 ?!” FIX. For you, it’s going to be either an “Aha!” or a “Duh?!” moment. Just because it’s so darn embarrassingly simple that I don’t even consider it to be a recipe. But after a few of my GFs tried this Skinny Vanilla Iced Coffee and had a total “Aha!” moment, I decided to post it just for you. This ice cold glass is full of flavour and no guilt: 1. You are drinking only 1/2 cup of coffee out of 2 cups of liquid. 2. You are drinking healthy vegan, vegetarian and gluten free unsweetened almond milk. 3. You are drinking water from the melting ice. 4. You are drinking a yummy drink with no added refined sugar, duh?! So, here they are… I can’t stand almond milk in a hot coffee but in an iced coffee = LOVE. P.S. Gave this mug to Alex as a Valentine’s Day present 10 years ago and unofficially owned it since the same day. Chill/store your coffee in the fridge for up to 2 days. My heart brakes to dump any coffee because it’s organic and very expensive. So I refrigerate it or freeze in ice cube trays which BTW you can use for making this Skinny Vanilla Iced Coffeeeeeeeeeeeeeee. Or just use plain good old ice. Love my built-in ice fridge. Mix all ingredients in the tall glass with a long spoon. And pour… The coolest thing is that it’s YOUR iced coffee! 1. Use skim milk, rice milk, soy milk or hemp milk. 2. Add or not add cinnamon, nutmeg or vanilla. 3. Skip or don’t skip the sweetener part: pinch of stevia, teaspoon of agave or honey. 4. Last thing, change the ratio of coffee : milk. 50:50, 30:70 or whatever you want. Enjoy this Skinny Vanilla Iced Coffee your way! Just don’t add some condensed milk, won’t be skinnyyyyyyyy anymore;) Ingredients 1/2 - 1 cup ice 1/2 cup coffee, cold 1/2 cup vanilla almond milk, unsweetened 1 tsp pure vanilla extract Pinch of stevia (optional) Directions In a tall glass add ice. Pour coffee, almond milk and vanilla extract on top. Add a pinch of stevia, agave syrup if you wish. Stir with a long spoon and enjoy immediately. Storing Instructions: Do not throw away "old" coffee. Refrigerate for up to 2 days and when ready combine all ingredients and make a Skinny Vanilla Iced Coffee. You can also add cinnamon, nutmeg or cocoa powder. 3.1 The recipe and images are property and copyright of iFOODreal.com Nutritional Info Servings Per Recipe: 1 drink Amount Per Serving: Calories: 27.5 Total Fat: 1.3 g Cholesterol: 0.0 mg Sodium: 77.5 mg Total Carbs: 1.0 g Dietary Fiber: 0.5 g Sugars: 0.5 g Protein: 0.7 g WW Points+: 0 This post may contain affiliate links. When you buy a product I make a small commission without any extra cost to you. In return, you can enjoy free recipes as well as savings on your favourite products. I also shared Clean Eating Ingredients I Buy and Kitchen Appliances +Tools I Use. Please buy local, organic and fair trade whenever feasible.