Saint Patty Corned Beef

For a great traditional St. Patty's meal, try brining your own beef brisket. You need at least three to five days beforehand.

* A 5-pound beef brisket

* For the brine:

* 2 quarts of water

* 1 cup of sea salt

* ½ cup raw cane sugar (sucanat)

* 1 stick of cinnamon or about ¼ tsp cinnamon powder

* 1 T mustard seeds

* 1-2 T peppercorns

* ½ tsp whole cloves (8-10 individual cloves)

* 1 tsp allspice berries (optional)

* 1 T coriander seeds (optional)

* 1 tsp juniper berries (optional)

* ½ tsp dried ginger powder or about 1 tsp fresh minced ginger

* ½ tsp dried thyme leaf

* 5 garlic cloves, crushed or ½ tsp garlic powder

* 2-3 bay leaves, crushed

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1. Place all ingredients in a pot (except the brisket) and warm up until salt and sugar are dissolved. (About five minutes)

2. Pour ingredients into glass dish with brisket in it. Then cover and place in fridge for 3-5 days.

3. Pull brisket out and rinse it off. Cook in slow cooker covered with water on low for 8 hours. (Can add potatoes, though they may get salty). If adding cabbage, do so the last hour.

* original recipe from wellnessmama

Cran-Turkey Rollups

For the holidays my mom made her cranberry relish stuff. Nice and fresh. It was nice to eat afterwards with slices of turkey sandwich meat. So this is that idea/recipe.

1 small bag fresh cranberries

1 green apple (doesn't have to be green)

1 orange, whole

1-2 handfuls dates, pitted

Turkey sandwich meat (to roll relish up in)

1. Just blend everything together and adjust to taste. (I had to use a food processor and to the biggest, hardest stuff first, then the apples and cranberries last)

2. Use turkey sandwich meat to roll up a spoonful of cranberry relish.