Recipes
SPICEMIXERS Food & Beverage Boosters are Satisfyingly Delicious!
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SPICEMIXERS Food & Beverage Boosters taste great and can be enjoyed many different ways. Delicious in tea, coffee, hot chocolate, hot apple cider or your favorite hot beverage. Mix in eggnog, fruit juice, lemonade, smoothies or protein shakes. Try sprinkled on oatmeal, cottage cheese, yogurt, eggs, or pizza. Great in salad dressings, dips and sauces. Tastes great in salads, vegetable dishes, soups, chili, and pasta dishes. Bake in cookies, brownies, cakes or corn bread. Experiment adding to your favorite recipe. Be creative and let us know your favorite way to enjoy your favorite SPICEMIXERS Blend.
SPICEMIXERS Pumped Pumpkin Pie Recipe
Give your holiday pumpkin pie a delicious and healthy boost! Simple add 1/2-1 tsp of Re-Min (or your favorite SpiceMixers Blend to your pumpkin pie filling before baking. Or just sprkinle a little on top of your pie before eating! Happy Holidays!
Give your holiday pumpkin pie a delicious and healthy boost! Simple add 1/2-1 tsp of Re-Min (or your favorite SpiceMixers Blend to your pumpkin pie filling before baking. Or just sprkinle a little on top of your pie before eating! Happy Holidays!
SPICEMIXERS Pumpkin Bread Recipe
This pumpkin bread recipe is a winner! So moist, flavorful, and fragrant. It's easy to make and perfect for holiday gift giving! Recipe Makes 2 loaves.
Ingredients
1 (15 ounce) can pumpkin puree (plain pumpkin, not pumpkin pie filling)
4 eggs
1 cup vegetable oil
⅔ cup water
3 cups white sugar
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon SpiceMixers Blend of your choice
¼ teaspoon ground cloves
¼ teaspoon ground ginger
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, SpiceMixers Blend, cloves and ginger.
Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Tips
How to Know When Pumpkin Bread Is Done
Pumpkin bread is pretty dense, so it might be hard to know when it's cooked all the way through (and the last thing you want is to serve up a bread that's raw in the middle). So, to know when pumpkin bread is done, look for the crack on the top of the bread, which is a tell-tale sign it's either done or close to being done. Then stick a skewer or toothpick into the center of the bread. If it comes out clean, it's ready to come out of the oven. If not, leave it to bake for a few more minutes, then check again with a clean toothpick.
How to Remove Pumpkin Bread From the Loaf Pan
Sometimes removing quick breads from their loaf pan is a tricky task. So, before you add the batter, make sure you thoroughly grease the pan. Then, after you've let the bread cool for about 10 minutes (or until you can handle the pan), run a knife along the edges of the bread. Gently shake the pan until the bread comes loose and you can turn it out onto a wire rack or plate. Then, let the bread continue to cool. You may be tempted to cut right into the bread, but you should let it cool completely before slicing into it.
How to Store Pumpkin Bread
Wait until the bread is completely cool, then wrap it in plastic wrap or aluminum foil. Store it in a cool, dry place for up to four days, or in the refrigerator for up to one week.
Enjoy!
(Recipe adapted from Downeast Maine Pumpkin Bread Recipe, allrecipes.com)
This pumpkin bread recipe is a winner! So moist, flavorful, and fragrant. It's easy to make and perfect for holiday gift giving! Recipe Makes 2 loaves.
Ingredients
1 (15 ounce) can pumpkin puree (plain pumpkin, not pumpkin pie filling)
4 eggs
1 cup vegetable oil
⅔ cup water
3 cups white sugar
3 ½ cups all-purpose flour
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
¼ teaspoon SpiceMixers Blend of your choice
¼ teaspoon ground cloves
¼ teaspoon ground ginger
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, SpiceMixers Blend, cloves and ginger.
Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
Tips
How to Know When Pumpkin Bread Is Done
Pumpkin bread is pretty dense, so it might be hard to know when it's cooked all the way through (and the last thing you want is to serve up a bread that's raw in the middle). So, to know when pumpkin bread is done, look for the crack on the top of the bread, which is a tell-tale sign it's either done or close to being done. Then stick a skewer or toothpick into the center of the bread. If it comes out clean, it's ready to come out of the oven. If not, leave it to bake for a few more minutes, then check again with a clean toothpick.
How to Remove Pumpkin Bread From the Loaf Pan
Sometimes removing quick breads from their loaf pan is a tricky task. So, before you add the batter, make sure you thoroughly grease the pan. Then, after you've let the bread cool for about 10 minutes (or until you can handle the pan), run a knife along the edges of the bread. Gently shake the pan until the bread comes loose and you can turn it out onto a wire rack or plate. Then, let the bread continue to cool. You may be tempted to cut right into the bread, but you should let it cool completely before slicing into it.
How to Store Pumpkin Bread
Wait until the bread is completely cool, then wrap it in plastic wrap or aluminum foil. Store it in a cool, dry place for up to four days, or in the refrigerator for up to one week.
Enjoy!
(Recipe adapted from Downeast Maine Pumpkin Bread Recipe, allrecipes.com)
SPICEMIXERS Everything's Nice! Hot Spiced Apple Cider Recipe
This easy recipe is simply delicious and so satisfying! Just add your favorite SpiceMixers Blend to a cup of hot apple cider, stir and enjoy! We especially love this recipe with our Lion's Gate Blend!
This easy recipe is simply delicious and so satisfying! Just add your favorite SpiceMixers Blend to a cup of hot apple cider, stir and enjoy! We especially love this recipe with our Lion's Gate Blend!
SPICEMIXERS CHOCOLATE DIPPED STRAWBERRIES
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Ingredients:
1 lb. Large ripe strawberries (long stems are easier to dip).
8 oz. Chocolate. Use your favorite (milk, semi-sweet or dark) bars broken in pieces, chopped chocolate or chocolate chips.
1 tsp. Mood-El or your favorite SpiceMixers Blend.
Directions:
1. Rinse the strawberries well and gently pat dry.
2. Line a baking sheet or plate with parchment or wax paper.
3. Melt the chocolate using a double boiler or in the microwave.
Recommended Method: On the stove, melt chocolate using a double boiler pan. If you don’t have a double boiler, fill a saucepan with water 1/4 depth of pan (less than the height of bowl you are using) . Place chocolate in a heat-safe bowl. Place bowl of chocolate in the pan of water. Bring water to simmer to melt the chocolate, stirring from time to time until chocolate is completely melted and smooth consistency.
In the microwave. You can microwave the chocolate in a microwave safe bowl on 50% power for 30 seconds. Remove from microwave, stir and then put it back for another 30 seconds. Remove it from the microwave, stir again and if it isn’t perfectly smooth put it back for 15 more seconds until fully melted.
4. Add the Mood El (or your favorite SpiceMixers Blend) to the melted Chocolate and stir to combine until smooth.
5. Dip the strawberries one by one into the SpiceMixers and melted chocolate mixture, coating about 3/4 of each strawberry. Twist and pull the strawberry out, letting the excess drip back into the bowl. Note: If you will be freezing, dip the strawberries so they are completely coated.
6. Place the chocolate dipped strawberries onto the cookie sheet or plate and refrigerate for about 30 minutes until the chocolate sets.
TIPS:
Leave the green caps on strawberries, and wash gently so you won't bruise them.
After rinsing the strawberries, it is important to dry them really well. If there is any water left or any bruised areas, the chocolate won't stick. Pat them gently with a paper towel then let them dry completely.
If you make a large batch you can arrange them in layers, and place a sheet of parchment paper between each layer so they don’t stick together.
STORE:
Store at room temperature, in the refrigerator or freeze.
Room Temperature: Keep in mind that they will decompose faster at room temperature than refrigerated. That said, you can keep them on a plate, and cover them with something light, but not air-tight. If the strawberries are fresh, they should last for 1-2 days (never more than 2 days).
Refrigerate in an air-tight container: When refrigerating chocolate dipped strawberries, you need to keep in mind that they will condensate. Before serving, remove fridge and bring strawberries to room temperature.
Frozen: For best results dip strawberries in chocolate completely covering. Put them in an air-tight container, separated from one another so they won’t stick, and freeze them. If you need to place them in layers, you can use parchment paper to separate them. You can keep them for up to three months and before serving, you will need to bring them to room temperature and serve on the same day.
ENJOY!
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Ingredients:
1 lb. Large ripe strawberries (long stems are easier to dip).
8 oz. Chocolate. Use your favorite (milk, semi-sweet or dark) bars broken in pieces, chopped chocolate or chocolate chips.
1 tsp. Mood-El or your favorite SpiceMixers Blend.
Directions:
1. Rinse the strawberries well and gently pat dry.
2. Line a baking sheet or plate with parchment or wax paper.
3. Melt the chocolate using a double boiler or in the microwave.
Recommended Method: On the stove, melt chocolate using a double boiler pan. If you don’t have a double boiler, fill a saucepan with water 1/4 depth of pan (less than the height of bowl you are using) . Place chocolate in a heat-safe bowl. Place bowl of chocolate in the pan of water. Bring water to simmer to melt the chocolate, stirring from time to time until chocolate is completely melted and smooth consistency.
In the microwave. You can microwave the chocolate in a microwave safe bowl on 50% power for 30 seconds. Remove from microwave, stir and then put it back for another 30 seconds. Remove it from the microwave, stir again and if it isn’t perfectly smooth put it back for 15 more seconds until fully melted.
4. Add the Mood El (or your favorite SpiceMixers Blend) to the melted Chocolate and stir to combine until smooth.
5. Dip the strawberries one by one into the SpiceMixers and melted chocolate mixture, coating about 3/4 of each strawberry. Twist and pull the strawberry out, letting the excess drip back into the bowl. Note: If you will be freezing, dip the strawberries so they are completely coated.
6. Place the chocolate dipped strawberries onto the cookie sheet or plate and refrigerate for about 30 minutes until the chocolate sets.
TIPS:
Leave the green caps on strawberries, and wash gently so you won't bruise them.
After rinsing the strawberries, it is important to dry them really well. If there is any water left or any bruised areas, the chocolate won't stick. Pat them gently with a paper towel then let them dry completely.
If you make a large batch you can arrange them in layers, and place a sheet of parchment paper between each layer so they don’t stick together.
STORE:
Store at room temperature, in the refrigerator or freeze.
Room Temperature: Keep in mind that they will decompose faster at room temperature than refrigerated. That said, you can keep them on a plate, and cover them with something light, but not air-tight. If the strawberries are fresh, they should last for 1-2 days (never more than 2 days).
Refrigerate in an air-tight container: When refrigerating chocolate dipped strawberries, you need to keep in mind that they will condensate. Before serving, remove fridge and bring strawberries to room temperature.
Frozen: For best results dip strawberries in chocolate completely covering. Put them in an air-tight container, separated from one another so they won’t stick, and freeze them. If you need to place them in layers, you can use parchment paper to separate them. You can keep them for up to three months and before serving, you will need to bring them to room temperature and serve on the same day.
ENJOY!
SPICEMIXERS 'n' Oatmeal Recipe
SpiceMixers adds an extra healthy boost to your morning oatmeal! Simply stir a scoop (1/8-1/4 tsp), of your favorite SpiceMixers Blend into your prepared oatmeal. Add any other ingredients you love. Perhaps organic berries and nuts. Maybe even sweeten with a little honey or natural maple syrup... enjoy!
Here's to a great, healthy and hearty start to your day! Re-Mineralization Can Be Magical!
SpiceMixers adds an extra healthy boost to your morning oatmeal! Simply stir a scoop (1/8-1/4 tsp), of your favorite SpiceMixers Blend into your prepared oatmeal. Add any other ingredients you love. Perhaps organic berries and nuts. Maybe even sweeten with a little honey or natural maple syrup... enjoy!
Here's to a great, healthy and hearty start to your day! Re-Mineralization Can Be Magical!
SPICEMIXERS Simple and Delicious Tea Recipe
All SPICEMIXERS Blends can be used to make a simple and healthy hot beverage "tea" that tastes delicious! Simply stir in a spoon of your favorite blend to a cup of hot water! Drink as is, or add lemon, honey, etc...enjoy anyway you like! For "Cleanse and Detox" we recommend our Chemtrail Blend.
SPICEMIXERS Spring Dandelion Tea Recipe
Dandelion herbal tea was a staple in many homes and all parts of the plant are edible. It contains numerous nutrients and antioxidant properties. Since all parts of the plant are edible. The leaves and flowers make a delicate, lightly flavored tea.The flowers need to be harvested when the petals are fresh and brightly yellow.
Harvest from an area that is pesticide and herbicide-free. Wash any harvested plant parts carefully before proceeding to use them for dandelion herbal tea. Place washed flower petals or leaves in a cup. Pour boiling water into the cup over the flower petals or leaves. Steep the plant parts in boiled water for a couple of minutes and then strain them out or leave them in, whichever you prefer.
Add a scoop or more of your favorite SPICEMIXERS Blend. You may choose to add honey, maple syrup, vanilla extract, cinnamon, ginger, or any other taste-enhancer.
Experiment and Enjoy!
All SPICEMIXERS Blends can be used to make a simple and healthy hot beverage "tea" that tastes delicious! Simply stir in a spoon of your favorite blend to a cup of hot water! Drink as is, or add lemon, honey, etc...enjoy anyway you like! For "Cleanse and Detox" we recommend our Chemtrail Blend.
SPICEMIXERS Spring Dandelion Tea Recipe
Dandelion herbal tea was a staple in many homes and all parts of the plant are edible. It contains numerous nutrients and antioxidant properties. Since all parts of the plant are edible. The leaves and flowers make a delicate, lightly flavored tea.The flowers need to be harvested when the petals are fresh and brightly yellow.
Harvest from an area that is pesticide and herbicide-free. Wash any harvested plant parts carefully before proceeding to use them for dandelion herbal tea. Place washed flower petals or leaves in a cup. Pour boiling water into the cup over the flower petals or leaves. Steep the plant parts in boiled water for a couple of minutes and then strain them out or leave them in, whichever you prefer.
Add a scoop or more of your favorite SPICEMIXERS Blend. You may choose to add honey, maple syrup, vanilla extract, cinnamon, ginger, or any other taste-enhancer.
Experiment and Enjoy!
SPICEMIXERS Traditional Potato Salad with a Boost! Recipe
Creamy potato salad recipe is adapted from a classic Betty Crocker Recipe and gets a delicious and healthy boost of essential minerals with Re-Min! Everyone loves potato salad! Pairs great with deli sandwiches and anything from the BBQ!
Ingredients:
1-1/2 pounds round red or white potatoes (about 6 medium), Peeled
2 medium stalks celery, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
4 hard-cooked eggs, chopped
1-1/2 cups mayonnaise, salad dressing
1 tablespoon Yellow Mustard
1 tablespoon White or Cider Vinegar
1 teaspoon Salt
1/4 teaspoon Pepper
1 teaspoon SpiceMixers Re-Min (or your favorite SpiceMixers Blend)
Directions:
Place peeled potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
Mix mayonnaise, vinegar, mustard, salt, pepper in large glass or plastic bowl.
Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with SpiceMixers Re-Min Blend.
Cover and refrigerate at least 4 hours before serving. Store covered in refrigerator.
Tips:
Looking to add bacon, ham, pepperoni or salami to your potato salad recipe? Stir in 1/2 to 1 cup crumbled crisply-cooked bacon or diced ham, pepperoni or salami.
Capers, olives or pickles are also a nice addition to a creamy potato salad recipe: Stir in 1 tablespoon small drained capers or 2 tablespoons to 1/4 cup chopped sweet or dill pickle relish, or sliced or chopped pitted well-drained olives.
Why not add fresh herbs to your potato salad? Stir in 1-2 tablespoons chopped fresh herbs such as basil, chives, dill, parsley, oregano, tarragon, thyme, or lemon thyme (fresh herbs can be strong, so start with 1 tablespoon and add more if you’d like. If you are using dry herbs start with ¼ tsp.
Enjoy!
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SpiceMixers Homemade BBQ Sauce Recipe
Our SpiceMixers Homemade BBQ sauce is simple to make and oh so delicious! In a hurry? You can add SpiceMixers to any pre-made BBQ sauce or Ketchup for an added nutritional boost! For a basic barbecue sauce, all you have to do is whisk together ketchup, light brown sugar, red or white wine vinegar, Worcestershire sauce, your favorite SpiceMixers Blend, and a little salt and pepper to taste. Add a little or a lot of extra zing by adding some dry mustard, paprika and a drop or more of hot sauce! Try our delicious recipe:
Ingredients
3/4 Cups Ketchup
3/4 Cup Brown Sugar
1/4 Cup Red Wine Vinegar (Can substitute white wine vinegar or apple cider vinegar)
1/4 Cup Water Note: Optional. Use more or less to reach the consistency you like.
1 tsp. SPICEMIXERS Blend (Re-Min or your favorite SpiceMixers Blend)
1-1/2 tsp. Worcestershire sauce
1 TBS. Dry mustard
1 tsp. Paprika
1 tsp. Salt
½ tsp. Black pepper.
1-2 drops Hot Sauce (Optional to taste)
Directions
Combine brown sugar, ketchup, vinegar, water, and Worcestershire sauce in a blender or mixing bowl until mixture is smooth.
Add SpiceMixers, dry mustard, paprika, salt, and pepper. If desired add hot pepper sauce (optional). Mix and blend all ingredients until smooth.
TIP: No need to cook the sauce. However, if the uncooked sauce is runnier than you'd like, you can bring it to a boil and cook sauce for about a minute. This will thicken the sauce and create a more intense flavor.
Serving suggestions:
Slather SpiceMixers BBQ Sauce on ribs, chicken or veggie kabobs. Toss it with pulled pork, spread it on your sandwich or burger, or use it as a dipping sauce for fries. Mix with mayo for a delicious spicy thousand island dressing.
How to Store:
Store (completely cooled) barbecue sauce in an airtight container, such as a Mason jar, in the fridge for up to two weeks. You can definitely freeze barbecue sauce if you're not going to use it within two weeks. To freeze your SpiceMixers Homemade BBQ sauce, transfer it to a freezer bag. Squeeze out all the excess air, secure the bag, and lay flat in the freezer. Label with the date and freeze for up to three months. When ready to use, best to thaw it in the fridge overnight. Enjoy!
Our SpiceMixers Homemade BBQ sauce is simple to make and oh so delicious! In a hurry? You can add SpiceMixers to any pre-made BBQ sauce or Ketchup for an added nutritional boost! For a basic barbecue sauce, all you have to do is whisk together ketchup, light brown sugar, red or white wine vinegar, Worcestershire sauce, your favorite SpiceMixers Blend, and a little salt and pepper to taste. Add a little or a lot of extra zing by adding some dry mustard, paprika and a drop or more of hot sauce! Try our delicious recipe:
Ingredients
3/4 Cups Ketchup
3/4 Cup Brown Sugar
1/4 Cup Red Wine Vinegar (Can substitute white wine vinegar or apple cider vinegar)
1/4 Cup Water Note: Optional. Use more or less to reach the consistency you like.
1 tsp. SPICEMIXERS Blend (Re-Min or your favorite SpiceMixers Blend)
1-1/2 tsp. Worcestershire sauce
1 TBS. Dry mustard
1 tsp. Paprika
1 tsp. Salt
½ tsp. Black pepper.
1-2 drops Hot Sauce (Optional to taste)
Directions
Combine brown sugar, ketchup, vinegar, water, and Worcestershire sauce in a blender or mixing bowl until mixture is smooth.
Add SpiceMixers, dry mustard, paprika, salt, and pepper. If desired add hot pepper sauce (optional). Mix and blend all ingredients until smooth.
TIP: No need to cook the sauce. However, if the uncooked sauce is runnier than you'd like, you can bring it to a boil and cook sauce for about a minute. This will thicken the sauce and create a more intense flavor.
Serving suggestions:
Slather SpiceMixers BBQ Sauce on ribs, chicken or veggie kabobs. Toss it with pulled pork, spread it on your sandwich or burger, or use it as a dipping sauce for fries. Mix with mayo for a delicious spicy thousand island dressing.
How to Store:
Store (completely cooled) barbecue sauce in an airtight container, such as a Mason jar, in the fridge for up to two weeks. You can definitely freeze barbecue sauce if you're not going to use it within two weeks. To freeze your SpiceMixers Homemade BBQ sauce, transfer it to a freezer bag. Squeeze out all the excess air, secure the bag, and lay flat in the freezer. Label with the date and freeze for up to three months. When ready to use, best to thaw it in the fridge overnight. Enjoy!
SpiceMixers Enjoy Your Summer S’more Recipe
Even if you’re not outside enjoying a camp fire you can still enjoy our delicious SpiceMixers S’Mores!
Makes 2 servings
Ingredients
2 large marshmallows
2 graham crackers
1/2 tsp. e-Lyme-inator or your favorite SpiceMixers Blend
1 (1.5 ounce) chocolate bar
Directions
Toast the marshmallows over an open flame until they begin to brown and melt. (Optional - see oven bake directions that follow)
Break the graham crackers and the chocolate bar in half.
Place a chocolate bar half on top of one of the graham cracker halves.
Sprinkle 1/4 teaspoon of the e-Lyme-inator evenly over the chocolate.
Place a toasted marshmallow on top of the chocolate.
Place a graham cracker half on top of the marshmallow.
Sandwich the chocolate, SpiceMixers and the marshmallow between the graham crackers.
Repeat to make the second S’More.
Allow the marshmallow to cool a moment before eating.
Optional Bake in Oven Method
Place two of the graham cracker halves on a cookie sheet. Place a chocolate bar half on top of each of the graham cracker halves. Sprinkle the SpiceMixers over the chocolate. Place a marshmallow on top of each.
Bake in a 400 degree oven for about 2 mins.
Take them out of the oven and place the other graham cracker halves on top of each S’More Sandwiching the ingredients together. Allow to cool a moment before eating.
Enjoy Your Summer S’more!
Even if you’re not outside enjoying a camp fire you can still enjoy our delicious SpiceMixers S’Mores!
Makes 2 servings
Ingredients
2 large marshmallows
2 graham crackers
1/2 tsp. e-Lyme-inator or your favorite SpiceMixers Blend
1 (1.5 ounce) chocolate bar
Directions
Toast the marshmallows over an open flame until they begin to brown and melt. (Optional - see oven bake directions that follow)
Break the graham crackers and the chocolate bar in half.
Place a chocolate bar half on top of one of the graham cracker halves.
Sprinkle 1/4 teaspoon of the e-Lyme-inator evenly over the chocolate.
Place a toasted marshmallow on top of the chocolate.
Place a graham cracker half on top of the marshmallow.
Sandwich the chocolate, SpiceMixers and the marshmallow between the graham crackers.
Repeat to make the second S’More.
Allow the marshmallow to cool a moment before eating.
Optional Bake in Oven Method
Place two of the graham cracker halves on a cookie sheet. Place a chocolate bar half on top of each of the graham cracker halves. Sprinkle the SpiceMixers over the chocolate. Place a marshmallow on top of each.
Bake in a 400 degree oven for about 2 mins.
Take them out of the oven and place the other graham cracker halves on top of each S’More Sandwiching the ingredients together. Allow to cool a moment before eating.
Enjoy Your Summer S’more!
SPICEMIXERS Guacamole and Salsa Pico de Gallo RECIPES
SpiceMixers Muy Delicioso! Guacamole Recipe
Makes 4 servings
This guacamole recipe is easy to make and is muy delicioso! All you need is your favorite SpiceMixers blend, avocados, onion, tomatoes, lime juice, and salt…garlic, cilantro and jalapeño peppers are optional to taste.
Ingredients:
3 Large Ripe Avocados (Use 4 if smaller size)
1/2 Small Onion, finely diced. Yellow or red onion.
2 Roma Tomatoes, finely diced. (Optional)
3 TBS Cilantro, finely chopped. (Optional)
1 Jalapeno pepper, seeds removed and finely diced. (Optional)
2 Garlic cloves, minced. (Optional)
1 Lime, juiced. (May to add additional lime juice to taste.)
1/2 tsp. Lion's Gate, Re-Min or your favorite SpiceMixers Blend
1/2 tsp. Salt (More or less to taste.)
Prepare:
Slice each of the avocados in half, lengthwise, cutting completely around the pit inside. Split the halves and remove the pit. (See photo above.) Scoop the avocado out of the shell with a spoon and into a mixing bowl.
Add the fresh squeezed Lime juice right away. It stops the avocados from browning.
Then use a fork to gently mash the avocados to your desired level of chunky or smooth.
Add Re-Min or your favorite SpiceMixers Blend, the finely diced onions, tomatoes, cilantro, jalapeno pepper, garlic and salt and stir everything together. Taste it. You may want to add a little more salt or lime juice as you like.
Serve with organic corn tortilla chips or your favorite Mexican style dish.
Tips:
The best Guacamole is made with the freshest ingredients!
How to Pick Ripe Avocados
Select avocados that are ripe, firm with a little give when you press on it. Not hard. Select avocados that still have the little stem attached. If the stem has been removed in the store, it’s more likely to have brown spots on the inside.
If avocados are hard – they will usually ripen in a day or two- or may take longer if really hard. Do not refrigerate. Place in a bowl on your counter. Not in the sun. You can accelerate the ripening process by placing the avocados in a brown paper bag.
How to Store Leftovers and Keep it Green!
Guacamole oxidizes and turns brown pretty quick. The lime juice helps to slow this process, but it’s inevitable that leftover guacamole will eventually start to brown.
Placing plastic wrap directly on the guacamole helps to prevent oxidation. And this may work for a day or two.
You can also try placing leftover guacamole in a storage container and pat it down firmly with a spoon so it’s nice and flat on top. Add about 1/2 inch of cold water on top. Place the lid on the storage container and store it in the fridge. When you want to enjoy the guacamole, drain the water off the top, give it a stir and you’re good to go. Should last for a couple days.
SpiceMixers Fresh Salsa Pico De Gallo Recipe
Makes 4 servings
Ingredients:
4 Ripe Plum or Roma Tomatoes, diced.
2 TBS. chopped Cilantro.
1/2 Red Onion, finely chopped.
1 Garlic Clove, Minced
1 Jalapeño pepper, de-seeded and minced,
Juice of 1 Lime.
1/2 tsp. Lion's Gate, Re-Min or your favorite SpiceMixers Blend
1 tsp. fresh celery juice (optional- recommended by Chef Guy Fieri)
1/2 tsp. kosher salt and a few grinds of pepper.
Prepare:
In a medium bowl, combine 4 diced plum tomatoes, 2 tablespoons chopped cilantro, 1/2 minced red onion, 1 minced garlic clove, 1 minced jalapeño (seeded), the juice of 1 lime, 1 teaspoon fresh celery juice (optional), 1/2 teaspoon kosher salt and a few grinds of pepper; mix well. Cover and refrigerate to allow the flavors to meld, 1 hour or up to 3 days. Drain any excess liquid before serving.
SpiceMixers Muy Delicioso! Guacamole Recipe
Makes 4 servings
This guacamole recipe is easy to make and is muy delicioso! All you need is your favorite SpiceMixers blend, avocados, onion, tomatoes, lime juice, and salt…garlic, cilantro and jalapeño peppers are optional to taste.
Ingredients:
3 Large Ripe Avocados (Use 4 if smaller size)
1/2 Small Onion, finely diced. Yellow or red onion.
2 Roma Tomatoes, finely diced. (Optional)
3 TBS Cilantro, finely chopped. (Optional)
1 Jalapeno pepper, seeds removed and finely diced. (Optional)
2 Garlic cloves, minced. (Optional)
1 Lime, juiced. (May to add additional lime juice to taste.)
1/2 tsp. Lion's Gate, Re-Min or your favorite SpiceMixers Blend
1/2 tsp. Salt (More or less to taste.)
Prepare:
Slice each of the avocados in half, lengthwise, cutting completely around the pit inside. Split the halves and remove the pit. (See photo above.) Scoop the avocado out of the shell with a spoon and into a mixing bowl.
Add the fresh squeezed Lime juice right away. It stops the avocados from browning.
Then use a fork to gently mash the avocados to your desired level of chunky or smooth.
Add Re-Min or your favorite SpiceMixers Blend, the finely diced onions, tomatoes, cilantro, jalapeno pepper, garlic and salt and stir everything together. Taste it. You may want to add a little more salt or lime juice as you like.
Serve with organic corn tortilla chips or your favorite Mexican style dish.
Tips:
The best Guacamole is made with the freshest ingredients!
How to Pick Ripe Avocados
Select avocados that are ripe, firm with a little give when you press on it. Not hard. Select avocados that still have the little stem attached. If the stem has been removed in the store, it’s more likely to have brown spots on the inside.
If avocados are hard – they will usually ripen in a day or two- or may take longer if really hard. Do not refrigerate. Place in a bowl on your counter. Not in the sun. You can accelerate the ripening process by placing the avocados in a brown paper bag.
How to Store Leftovers and Keep it Green!
Guacamole oxidizes and turns brown pretty quick. The lime juice helps to slow this process, but it’s inevitable that leftover guacamole will eventually start to brown.
Placing plastic wrap directly on the guacamole helps to prevent oxidation. And this may work for a day or two.
You can also try placing leftover guacamole in a storage container and pat it down firmly with a spoon so it’s nice and flat on top. Add about 1/2 inch of cold water on top. Place the lid on the storage container and store it in the fridge. When you want to enjoy the guacamole, drain the water off the top, give it a stir and you’re good to go. Should last for a couple days.
SpiceMixers Fresh Salsa Pico De Gallo Recipe
Makes 4 servings
Ingredients:
4 Ripe Plum or Roma Tomatoes, diced.
2 TBS. chopped Cilantro.
1/2 Red Onion, finely chopped.
1 Garlic Clove, Minced
1 Jalapeño pepper, de-seeded and minced,
Juice of 1 Lime.
1/2 tsp. Lion's Gate, Re-Min or your favorite SpiceMixers Blend
1 tsp. fresh celery juice (optional- recommended by Chef Guy Fieri)
1/2 tsp. kosher salt and a few grinds of pepper.
Prepare:
In a medium bowl, combine 4 diced plum tomatoes, 2 tablespoons chopped cilantro, 1/2 minced red onion, 1 minced garlic clove, 1 minced jalapeño (seeded), the juice of 1 lime, 1 teaspoon fresh celery juice (optional), 1/2 teaspoon kosher salt and a few grinds of pepper; mix well. Cover and refrigerate to allow the flavors to meld, 1 hour or up to 3 days. Drain any excess liquid before serving.
SpiceMixers Tastes Amazing! Green Smoothie
Enjoy a burst of tropical flavor when you sip our healthy SpiceMixers Green Smoothie that's full of vitamins, minerals, and anti-inflammatories. This smoothie not only tastes amazing, it also has some added health perks that you'll definitely enjoy! This smoothie is a favorite among our fellow smoothie lovers!
This recipe makes 2 small smoothies.
Ingredients
1 cup non-dairy milk (suggest unsweetened coconut, rice or almond milk)
1 frozen banana
1 cup baby spinach
1 cup pineapple chunks (fresh or frozen)
½ tsp SpiceMixers Re-Min (or your favorite SpiceMixers Blend)
1/3 Avocado (optional)
A few ice cubes (optional)
Directions
Blend all of the ingredients together in a high-speed blender until smooth. Enjoy!
Options
This simple recipe is really flexible:
Enjoy a burst of tropical flavor when you sip our healthy SpiceMixers Green Smoothie that's full of vitamins, minerals, and anti-inflammatories. This smoothie not only tastes amazing, it also has some added health perks that you'll definitely enjoy! This smoothie is a favorite among our fellow smoothie lovers!
This recipe makes 2 small smoothies.
Ingredients
1 cup non-dairy milk (suggest unsweetened coconut, rice or almond milk)
1 frozen banana
1 cup baby spinach
1 cup pineapple chunks (fresh or frozen)
½ tsp SpiceMixers Re-Min (or your favorite SpiceMixers Blend)
1/3 Avocado (optional)
A few ice cubes (optional)
Directions
Blend all of the ingredients together in a high-speed blender until smooth. Enjoy!
Options
This simple recipe is really flexible:
- If you need to lower the sugar, replace the banana with 1/3-1/2 of an avocado. That way you keep the creamy texture while cutting down on the sugar.
- For the liquid, you can use any non-dairy “milk” beverage or regular dairy milk you like. With the pineapple, unsweetened coconut milk beverage that comes in a carton (not a can) works well. Coconut water works really well, too.
- Adjust thickness of the smoothie by adding more or less milk.
- If you want to make your Green Smoothie more of a frosty beverage, add a few ice cubes before blending.
- If you don't have spinach on hand, try another green such as kale.
- Try adding 1/3 cup nonfat plain Greek yogurt for added protein and health benefits.
SPICEMIXERS Banana Bread (Frosting Recipe follows)
Dense, moist and delicious! This recipe can be easily doubled or tripled – freezes beautifully!
1/2 cup butter, room temperature
1 cup sugar
2 eggs
1 1/2 cups flour
½ teaspoon SpiceMixers Re-Min (or you favorite SpiceMixers Blend)
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed bananas
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chopped pecans, or walnuts, or mini chocolate chips (optional)
Directions:
Slice and enjoy - or top with frosting first!
SPICEMIXERS Whipped Frosting
Ingredients:
1 Cup Heavy Whipping Cream
¼ cup confectioner’s sugar (or regular sugar)
½ teaspoon SpiceMixers ReMin (or your favorite SpiceMixers Blend)
½ - 1 teaspoon vanilla extract
Chill a mixing bowl in the refrigerator until ready to use.
Beat chilled whipping cream, sugar and ReMin in chilled bowl at high speed, scraping bowl often, until high peaks form. Gently stir in vanilla.
Use immediately or store in a covered container in refrigerator until ready to use.
Dense, moist and delicious! This recipe can be easily doubled or tripled – freezes beautifully!
1/2 cup butter, room temperature
1 cup sugar
2 eggs
1 1/2 cups flour
½ teaspoon SpiceMixers Re-Min (or you favorite SpiceMixers Blend)
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed bananas
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chopped pecans, or walnuts, or mini chocolate chips (optional)
Directions:
- Preheat oven to 350 degrees
- Cream butter, sugar, and eggs.
- Combine the dry ingredients, including the ReMin and add to the butter mixture. Blend well.
- Add the bananas, sour cream, and vanilla. Stir well.
- Stir in the nuts or chocolate, if using.
- Pour into a well-greased 9” X 5” X 3” loaf pan, or several smaller pans.
- Bake for 55-60 minutes, until set.
- Let cool 5 minutes then turn onto a rack to cool.
Slice and enjoy - or top with frosting first!
SPICEMIXERS Whipped Frosting
Ingredients:
1 Cup Heavy Whipping Cream
¼ cup confectioner’s sugar (or regular sugar)
½ teaspoon SpiceMixers ReMin (or your favorite SpiceMixers Blend)
½ - 1 teaspoon vanilla extract
Chill a mixing bowl in the refrigerator until ready to use.
Beat chilled whipping cream, sugar and ReMin in chilled bowl at high speed, scraping bowl often, until high peaks form. Gently stir in vanilla.
Use immediately or store in a covered container in refrigerator until ready to use.
SPICEMIXERS Buttermilk Cornbread
2 Cups All-Purpose Flour
2 Cups Medium-Grind Cornmeal
½ Cup Sugar
1 Tbsp. SPICEMIXERS Re-Min (or your favorite SPICEMIXERS Blend)
1 Tbsp. Baking Powder
2 ½ Tsp. Kosher Salt
¾ Tsp. Ground Black Pepper
4 Large Eggs
2 Cups Buttermilk
½ Cup (1 stick) Unsalted Butter, Melted
Preheat oven to 400°.
Lightly coat a 13x9" baking dish with nonstick spray.
Whisk flour, cornmeal, sugar, baking powder, salt, and pepper in a large bowl.
Whisk eggs, buttermilk, and melted butter in a medium bowl.
Make a well in the dry ingredients and pour in egg mixture; stir into dry ingredients with a wooden spoon until combined. Scrape batter into prepared pan, spread batter evenly and smooth top.
Bake cornbread 20–25 minutes, rotating dish halfway through. Done when a tester inserted into the center comes out clean.
Let cornbread cool slightly in dish, then cut crosswise into 4 large pieces. Transfer to a wire rack with a large spatula and let cool completely.
Do Ahead: Cornbread can be baked 2 days ahead. Store tightly wrapped at room temperature.
2 Cups All-Purpose Flour
2 Cups Medium-Grind Cornmeal
½ Cup Sugar
1 Tbsp. SPICEMIXERS Re-Min (or your favorite SPICEMIXERS Blend)
1 Tbsp. Baking Powder
2 ½ Tsp. Kosher Salt
¾ Tsp. Ground Black Pepper
4 Large Eggs
2 Cups Buttermilk
½ Cup (1 stick) Unsalted Butter, Melted
Preheat oven to 400°.
Lightly coat a 13x9" baking dish with nonstick spray.
Whisk flour, cornmeal, sugar, baking powder, salt, and pepper in a large bowl.
Whisk eggs, buttermilk, and melted butter in a medium bowl.
Make a well in the dry ingredients and pour in egg mixture; stir into dry ingredients with a wooden spoon until combined. Scrape batter into prepared pan, spread batter evenly and smooth top.
Bake cornbread 20–25 minutes, rotating dish halfway through. Done when a tester inserted into the center comes out clean.
Let cornbread cool slightly in dish, then cut crosswise into 4 large pieces. Transfer to a wire rack with a large spatula and let cool completely.
Do Ahead: Cornbread can be baked 2 days ahead. Store tightly wrapped at room temperature.
SPICEMIXERS Brownies with Butter Cream Frosting
2 Squares Unsweetened Chocolate*
½ Cup (1 stick) Unsalted Butter
2 Eggs
1 Cup Sugar
½ Tsp. Vanilla
1 Tbsp. SPICEMIXERS Re-Min (or your favorite SPICEMIXERS Blend)
¼ Cup Flour
¾ Tsp. Salt
Preheat oven to 325°.
Butter and flour an 8 x 8" baking pan.
Melt together the unsweetened chocolate and butter in a saucepan. Remove from the heat.
Stir in the sugar, then add the eggs and vanilla and mix well.
Mix the flour with the SPICEMIXERS Re-Min and the salt in a small bowl.
Stir the dry ingredients into the chocolate mixture until completely combined. Pour this mixture into the prepared pan.
Bake the brownies at 325°F for about 40 minutes. Cut the brownies into squares and serve on their own, with a bit of whipped cream or with vanilla ice cream.
This recipe doubles or triples easily, and the brownies freeze well.
* 2 Squares = 2 Ounces
2 Squares Unsweetened Chocolate*
½ Cup (1 stick) Unsalted Butter
2 Eggs
1 Cup Sugar
½ Tsp. Vanilla
1 Tbsp. SPICEMIXERS Re-Min (or your favorite SPICEMIXERS Blend)
¼ Cup Flour
¾ Tsp. Salt
Preheat oven to 325°.
Butter and flour an 8 x 8" baking pan.
Melt together the unsweetened chocolate and butter in a saucepan. Remove from the heat.
Stir in the sugar, then add the eggs and vanilla and mix well.
Mix the flour with the SPICEMIXERS Re-Min and the salt in a small bowl.
Stir the dry ingredients into the chocolate mixture until completely combined. Pour this mixture into the prepared pan.
Bake the brownies at 325°F for about 40 minutes. Cut the brownies into squares and serve on their own, with a bit of whipped cream or with vanilla ice cream.
This recipe doubles or triples easily, and the brownies freeze well.
* 2 Squares = 2 Ounces
SPICEMIXERS Buttercream Frosting
3 Cups Confectioner’s Sugar
1 Cup (2 sticks) Unsalted Butter
1 Tsp. SPICEMIXERS Re-Min (or your favorite SPICEMIXERS Blend)
1 Tsp. Vanilla Extract
1-2 Tbsp. Whipping Cream
In a standing mixer fitted with a wire whisk, (or using a hand mixer), cream the butter until it is smooth.
Add the sugar and the SPICEMIXERS Re-Min and mix thoroughly with the butter.
Mix on low speed until well blended and then increase sped to medium and beat for another 3 minutes.
Add Vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
3 Cups Confectioner’s Sugar
1 Cup (2 sticks) Unsalted Butter
1 Tsp. SPICEMIXERS Re-Min (or your favorite SPICEMIXERS Blend)
1 Tsp. Vanilla Extract
1-2 Tbsp. Whipping Cream
In a standing mixer fitted with a wire whisk, (or using a hand mixer), cream the butter until it is smooth.
Add the sugar and the SPICEMIXERS Re-Min and mix thoroughly with the butter.
Mix on low speed until well blended and then increase sped to medium and beat for another 3 minutes.
Add Vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Re-Mineralization Can Be Magical! ... and taste great!
Are you creative? Please share your favorite SpiceMixers Recipe!
Contact Us
Are you creative? Please share your favorite SpiceMixers Recipe!
Contact Us
