DIY Garlic Powder ~ "I've been doing this for years since the high quality pure garlic powder is so expensive. I use the food processor instead of mortar and pestle."

DIY Garlic Powder ~ "I've been doing this for years since the high quality pure garlic powder is so expensive. I use the food processor instead of mortar and pestle."

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Don't Throw Away Your Citrus Rinds - Dry and Save Them For Recipes That Call for Zest ~ Cupcake Project

Don't Throw Away Your Citrus Rinds - Dry and Save Them For Recipes That Call for Zest ~ Cupcake Project

Did you know a mortar and pestle needs to be seasoned before using? Find out how to prep yours on Delish Dish: http://www.bhg.com/blogs/delish-dish/2013/05/16/my-molcajete/?socsrc=bhgpin051713mortarpestle

Did you know a mortar and pestle needs to be seasoned before using? Find out how to prep yours on Delish Dish: http://www.bhg.com/blogs/delish-dish/2013/05/16/my-molcajete/?socsrc=bhgpin051713mortarpestle

According to ayurveda, belly fat can cause an increase in the kapha dosha. Belly fat can be reduced by eating a healthy diet, following an a...

According to ayurveda, belly fat can cause an increase in the kapha dosha. Belly fat can be reduced by eating a healthy diet, following an a...

Mortar and Pestle. Use this to grind cocoa powder, cinnamon, ginger, turmeric, nutmeg and red chile to a fine powder for all natural foundation, blush and bronzer!

Mortar and Pestle. Use this to grind cocoa powder, cinnamon, ginger, turmeric, nutmeg and red chile to a fine powder for all natural foundation, blush and bronzer!

1. Make the lemon salt: In a mortar and pestle, bash together the lemon zest and salt until salt is flavored, colored, and fine. Place in a dish. Use whatever you need right away or allow it to dry out for a couple of hours before storing it. (I made my lemon salt a day in advance and stored it in the mortar wrapped in plastic wrap.)

1. Make the lemon salt: In a mortar and pestle, bash together the lemon zest and salt until salt is flavored, colored, and fine. Place in a dish. Use whatever you need right away or allow it to dry out for a couple of hours before storing it. (I made my lemon salt a day in advance and stored it in the mortar wrapped in plastic wrap.)

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