Category Archives: recipe

herbs recipe tutorial

spring scent simmer- citrus, geranium, and mint

While spring sometimes looks like winter outside, I like it to smell like spring inside. My favorite way to create a lovely and refreshing spring scent is using citrus, mint, and geranium.

lime geranium mint steam 2

Citrus Geranium Mint Simmer
dried grapefruit peel
dried spearmint
fresh lime
fresh scented geranium leaves

*Place the ingredients in a small Corningware or stainless steel pot.
*Add enough water to set the ingredients a-float.
*Set the stove burner on low.
*Let the plants do their magic by diffusing a refreshing scent into the air.
*Remember to keep checking the water level, it can evaporate fast, leaving burnt plant bits in the pan producing a not so very nice diffused smell!

lime geranium mint simmer 1

“That’s all,”

Visit my 5 orange potatoes Instagram account for sneak peeks and daily life.

health healthy snacks herb herbs recipe tutorial

ginger candy and ginger syrup

ginger candy 5

There is nothing more invigorating and warming on a cold winter day than a cup of ginger tea! It is a mild stimulant, promotes circulation, aids digestion, and is very effective for motion sickness. It is great for cramps and the perfect herb to help remedy congestion when you are under the weather.

Next time you are in the grocery, bring home a root from the produce section and try it. Not sure how to get it from it’s natural state into your teacup? It’s very easy and tasty!

ginger candy 4

Candied Ginger and Syrup

2 1/2 tablespoons raw sugar (if you don’t want to use sugar you can use honey or fruit juice)
1/2   cup warm water
1/2   cup peeled and sliced ginger cut into 1/4″ slices
1/4   cup cinnamon
*Melt the sugar in warm water, add the ginger, and simmer on low until the slices are tender.
*Strain the syrup from the ginger, keep the syrup in a small 4 oz. jar and store in the refrigerator.
*Coat the ginger in cinnamon then place in a dehydrator at 125 degrees for about 2 hours -OR- (if you don’t want to dehydrate) store the ginger in a jar with a tight lid in the refrigerator, keeps for about 2 weeks. If you triple the recipe, it freezes well.


How to use the candied ginger and syrup?

1. Eat it straight from the jar (Fauna eats a lot of ginger this way).

2. Add a few pieces to your green tea (Rainy’s favorite).

3. Add a few pieces to warm lemon water- bring water to boil in a tea kettle, squeeze half a lemon into a mug, add the hot water, and sprinkle in 1-4 pieces of ginger (my favorite).

4. Add 2-4 pieces to warm water and spoon in a few teaspoons of the ginger syrup (Fauna’s favorite).


ginger candy 3

For many more herbal ideas, follow my 5orangepotatoes Instagram account, I share and update daily.

“That’s all,”



chocolate peppermint doughnuts

donut 2

Chocolate and peppermint are an ideal combination at my house; when you make them into a doughnut form the little ladies are out of bed fast!

chocolate peppermint doughnuts 2

2 1/2 cup whole wheat pastry four
3/4 cup candy cane sugar (grind 7 candy canes in a food processor until fine texture)
3 Tbsp unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
1 1/4 cup almond milk (or any other milk)
1/4 cup neutral flavored oil
1/4 cup apple-cider vinegar
1 tsp vanilla extract

For the glaze frosting:
1/4 cup dark chocolate chips
2 tbsp milk or brewed coffee (yum on the coffee)
1/2 powdered sugar
sprinkle of candy cane sugar

chocolate peppermint doughnut

Sift the dry ingredients together. Mix the wet ingredients in a separate bowl, then add to the dry ingredients and mix until all ingredients are wet. Spoon the mixture into a large ziplock bag and cut a corner, pipe into a doughnut pan (I found mine at Target). Bake at 375 degrees for 11 minutes, let cool for 5 minutes before removing from pan.

While doughnuts are baking, melt the dark chocolate in the milk, add the powdered sugar and stir with a fork to break up the sugar clumps.

Frost doughnuts then sprinkle with candy cane sugar. Makes 12 doughnuts. (Adapted from a Chloe Coscarelli baked doughnut recipe found in “Chloe’s Vegan Desserts”)

“That’s all,”


candy cane sugar

This is the time of year for candy cane sugar. It is so easy to make and fun to substitute it for regular sugar in chocolate recipes. Put 8 candy canes in a food processor and process until you get a fine sugary texture. 8 candy canes give you about 1 cup of sugar.

candy cane sugar

peppermint sugar 2

A sprinkle in your coffee, hot chocolate, or tea would be yum or replace regular sugar with the candy cane sugar in complimenting cookie/cake recipes. The possibilities are endless.

“That’s all,”


strawberry-raspberry simple syrup

syrup 1 syrup 2

Simple syrup-
1 cup water
1 cup sugar
2 cups mixed blend of raspberries and quartered strawberries (or any other berry combination)

Boil water and sugar until the sugar dissolves. Add the berries and cook on medium high for 10-15 minutes or until the syrup reaches the thickness you want. DON’T leave the berries, they can overflow and make a huge mess. I stuck around and mashed the strawberries for the entire time.

Strain the seeds through a fine sieve and you’re left with a sweet syrup.

syrup jar

Drizzle it onto shaved ice,
ice cream,
or pancakes and waffles.
Put a tablespoon of syrup into carbonated mineral water for homemade soda pop.
Use it to sweeten your favorite hot tea.
It’s especially good as a simple syrup for homemade lemonade


“That’s all,”

recipe sick

no chicken noodle soup- vegan recipe

:: When you are sick in this household you get the “get well soon!” mug full of hot lemon water and our favorite comfort food soup- “no chicken noodle,” since we don’t eat chicken around here. I found the mug thrifting with my sister and loved the bright cheery look to it, perfect to uplift a sick little girl.

a block of extra firm tofu
1 cup celery
1 cup carrots
1 medium onion finely chopped
5 cloves garlic finely chopped
2 cups vegetable broth
2 1/2 cups water
2 tablespoons tamari sauce
1 1/2 tablespoon trader joe’s “21 seasoning salute” spice blend
1 1/2 cup cannellini beans
wide rice noodles

:: Bake the tofu while preparing the rest of the soup. I rinse the block, press out the liquid with towels, cut into small pieces, marinate in tamari sauce, then spread the tofu on a baking sheet. Cook at 350 degrees for 20 minutes, flip the pieces then cook for another 20-30 minutes. Set baked tofu aside to add to soup at the end of the simmering process.

:: In your soup pan sweat the onions and garlic in a little bit of the vegetable broth to avoid sticking, add the carrots and celery, sauté for about 5 minutes. Add the broth and water, bring to an almost boil, then turn the heat down to a simmer. Simmer for about half an hour/45 minutes until the celery and carrots are tender. Add the tamari sauce, spice blend, beans, and tofu and let simmer for about 5 minutes. Cook the noodles according to package instructions in a separate pot. We add the noodles separately to our bowls, then add the soup over the noodles, the noodles tend to get squishy if they cook in the soup pot with the soup.

:: This soup always hits the spot when we are under the weather!
“That’s all,”