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3/4 cup pumpkin purée (about half of a 15oz can) 1 cup chicken or vegetable broth 3-4 tablespoons cooking water from your pasta 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/2 teaspoon each thyme, marjoram, & rosemary, dried and crushed (or 1-2 teaspoons of Italian seasoning, if you prefer a more traditional “spaghetti sauce” vibe) 1/4 teaspoon black pepper Salt to taste (if needed) In a medium saucepan (I usually use the one I cooked the pasta in as the pasta sits in the strainer in the sink), whisk all ingredients together over a medium-high heat, bring to a boil while whisking constantly, and boil while whisking until the sauce thickens to your liking, usually 2-4 minutes. Remove the sauce from the heat, and either add your pasta to the pot to absorb the sauce before serving, or serve on top of your choice of cooked pasta. Makes about 2 cups of sauce. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 40oz cup 1 bag green tea 1 bag cranberry pomegranate tea 1/2 cup 100% cranberry raspberry juice 1 cup cold water Juice of 1/2 lime Ice In a heat-proof cup or mug, brew the two tea bags in 12oz of hot water to package directions. Remove the tea bags, and cool the tea to room temperature. Add the cooled tea to your 40oz vessel, along with the rest of the ingredients. Shake or stir to combine. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1/2 cup raw cocoa butter 1/4 cup Jamaican Black Castor oil or raw coconut oil 1/4 cup avocado oil 2 level Tablespoons chebe powder Chebe is a seed from Chad, that’s combined with ingredients like lavender croton, gum arabic, and other local products to create a medium-coarse powder that smells like a rich incense (but isn’t overpowering in the butter or in your hair), and is used on the hair strands to strengthen the strand and promote length retention. It’s especially good for fine, highly porous strands that are prone to breakage. You can get chebe powder on Amazon, or from natural hair product importers or sellers, just make sure that your product is from Chad. As with anything, allergy test the chebe powder before using it. Melt all ingredients together in a double boiler, cover and cool in the refrigerator until set. Use a hand mixer a few times throughout the cooling process to mix the chebe through the butter mixture, as it’ll settle to the bottom. Hand mix one last time to whip before transferring to a wide-mouth jar for storage. To use: apply to freshly cleansed, heavily damp (but not sopping wet) hair, focusing on the ends of the strands in particular. If you use the LOC method or a version of it, this can be used as the “cream layer” to seal in your moisturizing products. For the best results, immediately after application use a steam bonnet, or wrap your head in a heating pad and steam your hair for 30 minutes to an hour to help the chebe butter penetrate the hair shaft. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1 1/2 cups oat milk 1/2 cup sweetened oat creamer* 2 tablespoons unsweetened baking cocoa 1 teaspoon pumpkin pie spice 1/2 teaspoon vanilla extract Pinch of sea salt or pink salt *Feel free to adjust the milk/cream ratios to your preference. Combine all ingredients in a small saucepan on medium-low heat. Bring to a boil, whisking constantly, and hold at that boil for 1-2 minutes, still whisking constantly before removing the saucepan from the heat. Allow the hot chocolate to rest a few minutes to cool prior to serving in a heat-proof mug. Dilute with hot or cold water as needed, if needed. Makes 1 large or 2 small servings. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

Version 1: 1 6 oz applicator bottle 2 oz extra virgin olive oil 1 oz Jamaican Black Castor Oil 1 oz papaya seed oil 1 oz vitamin e oil If you are gluten-free, check your vitamin e oil ingredients, they may include wheat germ protein. Combine all your ingredients in the applicator bottle, shake them well, and allow them to sit overnight before using. Version 2: Combine all the ingredients of Version 1 in a double boiler, and add 2 tablespoons ground coffee Heat the mixture on the double boiler for 20-30 minutes, before carefully removing from the heat and allowing to cool to room temperature. Use a fine mesh strainer to strain the coffee grounds from the oil mixture before bottling and adding essential oils. Save the coffee grounds to use as an exfoliant. Essential oils are optional, and you can add them to your applicator bottle to your strength preference: 4 parts rosemary 3 parts peppermint 2 parts lavender 1-2 parts clove To use: shake well before using. Use the applicator tip to apply the oil directly to your scalp immediately after cleansing, while your hair and scalp are still damp. You may need to part your hair and work in sections to do this effectively. Get your fingers up underneath your hair, and massage the oil vigorously into your scalp until your scalp is uniformly coated in the oil. Pay particular attention to your hairline, and any thinning areas. Remember that you need to properly cleanse your scalp on a regular basis if you oil your scalp. I use kojic acid soap. I find my scalp responds well to whatever soap the skin on my face likes, but please use a real soap and not a cold cream “beauty bar” like Dove, that won’t remove the oils properly. Like applying the oil, the easiest way to do this is to part your hair and work in sections, apply the soap directly to your scalp (not just on top of your hair), and to get your fingers under your hair to really give your scalp a good scrub. Be sure to rinse the soap out very well, as you’ll be locking in the leftover moisture with the oil, and residual soap can cause an itch. Shampoo your hair as usual after cleaning your scalp, I just use the excess soap from my scalp cleanse, but you can use your favorite shampoo here. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

For a dry dough: 5 cups bread flour (unfortunately, I have not had luck with gluten free blends in this recipe, if you do please let me know which brand/blend you used in the comments!) 2 cups warm water 1 tablespoon + 1 teaspoon salt 1 tablespoon sugar 2 teaspoons instant yeast For an oil dough: 4 tablespoons neutral oil or melted fat In a small bowl, combine your water (“tap hot,” around 100°F), yeast, and sugar, whisk together to dissolve, and set aside. In a large bowl or mixing bowl, combine your flour and salt (and oil or fat if using) and whisk together. If you have a stand mixer, this is where you fit it with a dough hook, start the mixer, and pour the yeast solution into the mixer bowl to form the dough. Or you can mix it into a raggy dough with clean hands, just make sure all the flour is in the dough, but it doesn’t have to be perfectly kneaded at this stage. Cover and let rise until doubled in a warm space (I use a heating pad under the bowl in cold weather), before punching the dough down, kneading it, and re-shaping it. Let it rise one more time. For sandwich loaves: I prefer an oil dough. Makes two 2lb loaves. Divide dough, shape, and place in loaf pans, covered with a towel, to double in size before scoring the top of the loaves and baking at 450° F for 30 minutes, cool before turning out and slicing. For rustic loaves: same as above, except bake on a parchment-lined baking sheet or on a preheated pizza stone or in a preheated cast iron Dutch oven. For pizza crust: divide dough in the portions you’d like for the size of pizza you’d like to make, and roll out to 1/4” thickness. Place your toppings, and bake on a preheated cast iron or pizza stone (or in your preferred baking dish) in a 450° F oven for 15-30 minutes. For hamburger or hot dog buns: makes 16 total. Divide dough, shape, place on parchment lined baking sheets, cover and let rise for 20 minutes before baking uncovered at 450° F for 20 minutes. For dinner rolls : makes 16-24 total, depending on the size you choose. Divide dough, shape, place in a lightly greased casserole dish, cover and let rise for 20 minutes, before baking uncovered at 450° F for 20 minutes. If you want to top them with a glaze, mix 1/2 teaspoon thyme, 1/2 teaspoon ground rosemary, and 1/2 teaspoon marjoram with 1/2 cup of melted beef tallow or olive oil. Whisk together really well, pour evenly over your unbaked rolls, and then lightly dust the tops with sea salt. Bake as directed above. For bagels: use the dry dough. Makes 16 large bagels total. Put a wide pot on with at least 6” of water to boil. Divide the dough, form the bagels (I poke and widen holes into the center of a dough ball), and allow to rest while you whisk 1/4 cup of honey or maple syrup into your boiling pot of water. Boil each bagel in the pot of sugar water, 3 minutes per side, before carefully removing from the pot, dipping the top of the bagel in your selected topping, and placing on a parchment-lined baking sheet. Bake at 450° F for 20 minutes. For English Muffins: use the oil dough. Divide the dough into 16 muffins, shape, and let rest for 20 minutes. Bring a large skillet or griddle, preferably cast iron, to heat, and grease lightly. Place your muffins on the cook top and cook for 4-6 minutes per side, flipping when the muffin is a toasty brown. Re-grease your surface during the cook time as needed. For pita bread: makes 8-16 loaves, depending on size. Divide the dough, form into balls, while heating a large skillet or griddle on your cook top. Roll out your dough balls as thin as you can, and place them on your lightly greased cooking surface. Cook each pita 2-4 minutes per side, until the bread has dark brown cook marks and have puffed up. Remove from the heat and serve immediately, if possible (they do keep refrigerated or frozen in plastic). For spiral buns: roll out the dough into a rectangle shape about 1/2 inch thick. For cinnamon buns: spread the dough with a generous amount of plant butter, beef tallow, or coconut oil, leaving 2” of dough plain at the top, then cover with a generous amount of cinnamon sugar, made at a 3:1 sugar:cinnamon ratio with your sugar of choice. For savory buns: spread the dough with a generous amount of plant butter, beef tallow, or olive oil, then cover with your choice of sauces, spreads, dairy-free “cheeses,” vegetables, meats, etc. Starting from the bottom, roll the dough into a spiral, encasing all the filling, and pinch it together with the dough you left plain at the top to seal the filling in. With a sharp knife or unflavored dental floss, cut the log into 1” spiral rounds, and place them in a casserole dish that has more of your fat and seasonings of choice liberally covering the bottom. Cover with a towel, and let the buns rise for 20 minutes before baking uncovered at 450° F for 20 minutes. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

1/3 cup plain quick-cooking oats 1 teaspoon ground flax seed 1-2 teaspoons maple sugar 1/2 teaspoon Pumpkin Pie Spice 1 pinch sea salt 1/4 cup raisins or Craisins (optional) 1 tablespoon sunflower seeds (optional) Combine all ingredients in a heat-safe bowl or mug, and add 1 cup of water just off the boil. Cover the container, and let the oatmeal cook for 1-2 minutes. Mix well before eating. Can top with non-dairy creamer, if desired. To prepare ahead, combine all ingredients in a tightly sealed food storage baggie. Transfer to your heat-safe container before adding hot water to cook. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

2-3 leftover steaks, or 1lb stew meat (optional) 1 cup dried pinto beans, rinsed and sorted 3-4 cups water or broth of choice 1 onion, finely diced 3-4 fresh garlic cloves, minced, or 2-3 large spoonfuls of jarlic 1 tablespoon smoked paprika 1 tablespoon cumin 1 teaspoon chili powder 1 teaspoon liquid smoke Salt & ground black pepper to taste If you aren’t using an Instant Pot, soak your beans using your favorite method (overnight, or by bringing to a boil and soaking in the just boiled water for one hour). In your cooking pot or Instant Pot, sauté your onion in the oil or grease until it’s translucent. Add your garlic, and sauté until it starts to brown. Add the spices to the pot (except the liquid smoke), and sauté for 1-3 minutes, to warm the spices and infuse the oil/grease. Slice your leftover steak into thin, bite-sized strips and add to the pot, or add your stew meat here and brown it up. Add your water or broth to the pot with the liquid smoke, and here is where you’ll use your own cooking method: If you’re using an Instant Pot, add your rinsed, un-soaked beans to the pot, seal the lid, and set to pressure cook on high pressure for 45 minutes. Naturally steam release for 15-20 minutes at the end of the cook time. For this method, use 3 cups of liquid for cooked beans without a lot of liquid, 4 cups if you prefer a soupier bean. If you’re using a pot on the stovetop, drain your soaked beans, give them a rinse with fresh water, and add the soaked beans to your cook pot. For this method, you will likely want 4 cups of liquid or more, as you’ll lose more to condensation. Bring the pot to a boil, reduce to a simmer or transfer to a crock pot, cover, and cook for 2 hours, or until your bean mixture is cooked through and creamy, while stirring the pot occasionally. Add more liquid during the cook time, if needed. Serve the steak & beans with rice, over a baked potato, or with cornbread . Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

3/4 cup coconut oil or beef tallow, melted 2 flax eggs (2 tablespoons ground flax seed mixed with 6 tablespoons water and set aside for 5 minutes to gel) 3/4 cup brown or coconut sugar 1/4 cup honey 1 teaspoon vanilla extract 1/2 teaspoon sea salt 1/4 teaspoon baking soda 1 cup oats 1 cup all-purpose flour (wheat or gluten free) 1/2 cup unsweetened powdered cocoa 1 cup shredded coconut flakes (sweetened or unsweetened) 1 cup chocolate chips (optional) Melt oil or tallow in large, microwaveable bowl, add the sugar, honey, flax eggs, and vanilla, and whisk to combine. Don’t freak out if it doesn’t whisk together perfectly, just try to get all the ingredients together. Add salt, baking soda, cocoa powder, flour, oats, and shredded coconut, and stir into the wet ingredients with a spatula. Spoon into a greased 8x8 pan, and cook at 350°F for 30 minutes. Cool completely before cutting and serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

3/4 cup beef tallow, melted 2 flax eggs (2 tablespoons ground flax seed whisked together with 6 tablespoons water and set to gel for 5 minutes) 3/4 cup brown or coconut sugar 1/2 cup honey 1/2 teaspoon vanilla extract 1/2 teaspoon cinnamon 1/2 teaspoon sea salt 2 cups oats 1 cup all-purpose flour (wheat or gluten free) 1 cup raisins Melt tallow in large, microwaveable bowl, add the sugar, honey, flax eggs, vanilla, and cinnamon and whisk to combine. Add salt, flour, oats, and raisins, and stir into the wet ingredients with a spatula. Spoon into a greased 8x8 pan, and cook at 350°F for 30 minutes. Cool completely before cutting and serving. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

4 large, sweet onions ½ cup beef tallow, room temperature 2 tablespoons bacon drippings, room temperature 1 tablespoon prepared grated horseradish ½ teaspoon granulated garlic ½ teaspoon smoked paprika ¼ teaspoon ground cumin ¼ teaspoon dried oregano ½ teaspoon liquid smoke ½ teaspoon kosher salt ½ teaspoon black pepper Place the tallow, bacon drippings, horseradish, and all seasonings in a small bowl, and mix with a spatula until well-combined. Set aside. Peel and halve your onions one at a time, thickly spread one quarter of the tallow mixture on the flat side of one half of an onion, place the flat side of the second half against the tallow spread, and wrap the whole onion in aluminum foil so that it will form a bowl for the onion and sauce when it’s unwrapped. Place your wrapped onions onto a baking sheet, and bake or grill at 400°F for 45 minutes. Carefully unwrap the foil (there will be scalding steam released!) to open the onion up to place under a high broiler for 2-5 minutes, depending on your preference. Serve hot from the broiler, with the tallow sauce for dunking. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie

6 large peppers (bell, poblano, or the like) 6-8 large jalapenos 1 large white onion 1 bunch fresh cilantro (~2 cups) 1 Tablespoon sea salt Sterilize four 2 cup (pint) canning jars and four fermentation lids, by following the instructions from the National Center for Home Food Preservation . Wash, drain, and pick out any bad leaves from the cilantro. Rough chop the cilantro, you do not need to discard the stems. Add to your blender or food processor bowl. Wash, then remove the stems and seeds from the peppers (you can leave some or all of the jalapeno seeds, to taste), rough chop, and add to your blender or food processor bowl. Remove the onion paper and stem/root ends, rough chop, and add to your blender or food processor bowl.  Blend or process all ingredients together until they are fully combined and very finely chopped. You may have to work in batches, depending on the size of your blender or food processor bowl. Combine the processed vegetables in a large mixing bowl, add 1 Tablespoon of sea salt, and mix everything together thoroughly. Spoon into sterilized and cooled canning jars, making sure to distribute the juices equally among the jars. Top with fermentation lids, and store in a dark, room temperature place to ferment for one week. After the first week, replace the lids with sterilized canning lids and store in the refrigerator. Keeps for a few months after fermentation, and takes on a pickled quality the longer it’s stored. Did you enjoy this recipe? Support yr very appreciative Auntie with a tip at ko-fi.com/yrauntie