scrappy cooking

Learn how to make beetroot powder with just a couple easy steps!

Homemade Beetroot Powder

beets (grated)

Thoroughly wash the beets.   Peel, grate, and place on a parchment lined baking sheet.

Allow to dry in the sun for at least 48 hours until dehydrated. Alternatively place in a preheated oven to 180F. Roast for 20 minutes before tossing, then an additional 20 until crispy. This can take anywhere from 40 minutes to 3 hours depending on the moisture content of your beets. Watch closely to avoid burning.   

Transfer to a coffee grinder or blender and grind until a powder is achieved. Store in a sealed container in your pantry for 1 to 2 months. Add 1 tsp to water or a smoothie an hour before a workout for a natural pre-workout.

Homemade Apple Cider Vinegar

apple cores

apple skins

water

tbsp sugar

In a sterilized jar, add the sugar and apple cores. Give it a stir, add a lid with either cheesecloth or a coffee filter on top, and set in a warm place in your pantry for two weeks.

Compost the apple cores at this point, and allow the mixture to ferment for an additional two weeks. 

The vinegar is ready when it is tangy and tastes like vinegar to your liking.

A delicious vegan soup utilizing broccoli stems and a variety of aromatic green vegetables.

Green Goddess Soup

broccoli

green bell pepper (chopped)

zucchini (chopped)

onion

broccoli (head,

garlic

yeast

salted vegetable broth

spinach

coconut milk

lemon juice

Preheat the oven to 375F.

On a parchment lined baking sheet or cast iron pan, add the broccoli stems, bell pepper, zucchini, onion and head of broccoli. Drizzle with olive oil and add the nutritional yeast and some freshly cracked sea salt and black pepper. Slice the top off your head of garlic and drizzle with olive oil. Cover in foil. Bake both for 35 minutes, until the vegetables are cooked through.

Transfer all ingredients listed to a pot or high speed blender, squeezing out the garlic into the pot or blender and discarding of the skin. Either using an immersion blender or your countertop blender, combine the ingredients until a smooth soup is formed. Taste and adjust salt as needed.

A great caffeine-free alternative to the traditional hot drink

Date Seed Coffee

date seeds (about 8 large seeds per cup)

Preheat the oven to 400F and line a baking sheet with parchment.

Remove the seeds from your dates. I used the seeds from Medjool dates. Clean thoroughly.

Roast on a parchment-lined baking sheet for around 40 minutes.

After removing from the oven, use a coffee grinder or food processor to create date coffee grinds.

Prepare how you would regular coffee.

Use up the dribs and drabs leftover in your peanut butter jar for this amazing peanut satay sauce. 

Easy Peanut Sauce Recipe

peanut butter (whatever is leftover in the jar)

soy sauce

1½ tbsp rice vinegar

lime (juiced)

maple syrup

tbsp ginger (grated)

tbsp sriracha

tbsp warm water (or more to taste)

Combine all ingredients in a jar until a sauce is formed. Enjoy over salads or as a dipping sauce. 

A delicious Scrappy Cooking recipe with only 5 ingredients that anyone can make!

Oat Pulp Truffle Recipe

oat pulp (start with 1 cup, you can add more if needed)

peanut butter (drippy)

salt

cocoa powder (for coating)

Combine the oat pulp, peanut butter, maple syrup and salt until a smooth batter is formed. Place in the fridge for at least 1 hour until the mixture is more firm, and able to be rolled into balls. 

Using clean wet hands, roll the mixture into truffles. Add the cocoa powder to a plate, and roll the peanut butter truffles to coat. Alternatively, roll in shredded coconut or crushed walnuts, depending on preference. 

Enjoy immediately, or store in an air tight container for up to 3 days. 

An easy method to always have some sun dried tomatoes in your pantry!

How to Make Sun Dried Tomatoes

tomatoes

Preheat the oven to 250F and prepare a baking sheet with parchment, or prepare a dehydrator tray. 

Slice the tomatoes in half, and lay them on the baking sheet cut side up. Sprinkle with a small amount of salt. Bake until dry, approximately 3 hours, or dehydrate until dry, approximately 48 hours. 

Store in an airtight container in the refrigerator for 2 to 3 weeks, dried. You can reconstitute the tomatoes in water or oil just before eating. Do not store the tomatoes in oil.

An easy, budget-friendly pumpkin seed snack

Cinnamon Toasted Pumpkin Seeds

pumpkin seeds (unshelled)

olive oil

cinnamon

Remove the guts and pumpkin seeds from your pumpkin. Separate the seeds from the guts.

Rinse and then dry in a cloth. Not all pumpkin residue needs to be removed here. Just do your best.

Toss in a small amount of olive oil, maple syrup and cinnamon.

Roast at 375F for 12 minutes until toasty!

Great way to our pumpkin seeds after halloween! I cooked them a bit more for more of a crunch. 

Top 8 scrappy cooking recipes from across the web

The most viewed scrappy cooking recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Homemade Beetroot Powder

Homemade Apple Cider Vinegar

Green Goddess Soup

Date Seed Coffee

Easy Peanut Sauce Recipe

Oat Pulp Truffle Recipe

How to Make Sun Dried Tomatoes

Cinnamon Toasted Pumpkin Seeds

Top 8 scrappy cooking recipes from across the web

The most viewed scrappy cooking recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Beetroot Powder

Homemade Apple Cider Vinegar

Green Goddess Soup

Date Seed Coffee

Easy Peanut Sauce Recipe

Oat Pulp Truffle Recipe

How to Make Sun Dried Tomatoes

Cinnamon Toasted Pumpkin Seeds

The most viewed scrappy cooking recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine