Dog/Cat Paw Balm
Prep Time10 minutes Active Time10 minutes Additional Time4 hours Total Time4 hours hrs 20 minutes Yield: 4 ounces

Materials

2-½ cups water
2 tablespoons vitamin E oil
2 tablespoons coconut oil
1-½ tablespoons beeswax
1 tablespoon raw shea butter

Instructions

Place your storage containers where they will remain undisturbed for at least 4 hours to set.
Add water to a 2-quart saucepan.
Combine all other ingredients in a heat-proof glass measuring cup and place the cup into the saucepan, resting the handle outside the pan.
Heat over medium heat. Stir occasionally until the ingredients are fully melted, about 10 minutes.
Carefully remove the measuring cup using the handle or an oven mitt if it’s too hot.
Slowly pour the melted mixture into your containers, filling them about ¾ full.
Let sit undisturbed for at least 4 hours or until fully set.
Store covered in a cool area for up to 2 months.

Notes
STORAGE
Store in a cool, dry place for up to 2 months. Refrigerate for extended shelf life.

TIPS FOR BEST RESULTS
Only fill containers ¾ full to avoid spills.
Do not add essential oils, as many are unsafe for dogs.
Only use pure, additive-free ingredients.
Use dog socks or booties after applying to prevent licking.
Warm the balm between your fingers if it has been refrigerated.
This balm is also safe for cats and helps soothe hotspots or itchy skin.

LEFTOVERS
Leftover balm can be poured into smaller containers or molds for travel-size options.

Cauliflower Reuben Salad
Servings: 4 to 6 Active time: 20 mins Total time: 40 mins

INGREDIENTS

*For the salad
Fine salt
1 1/4 cups (9 ounces) French green lentils
1 garlic clove
1 medium head cauliflower (2 pounds), cut into florets (see Substitutions)
2 to 3 tablespoons olive oil
2 teaspoons caraway seeds
Freshly ground black pepper
1 cup (6 ounces) drained sauerkraut (a small amount of brine is okay; see Substitutions)
2 handfuls baby spinach or arugula
Thinly sliced scallions, for serving
4 small dill pickles, for serving (optional)
Rye bread, for serving (optional)

*For the dressing
1/2 cup vegan mayonnaise
2 tablespoons ketchup
2 tablespoons fresh lemon juice
2 scallions, thinly sliced
1 small dill pickle, finely chopped
1 small garlic clove, minced or finely grated
1/2 teaspoon sweet paprika
1/4 teaspoon fine salt
Freshly ground black pepper

STEPS
1. Cook the lentils and roast the cauliflower: Position a rack in the middle of the oven and preheat to 400 degrees.
2. Bring a medium pot of salted water to a boil over high heat. Add the lentils and garlic, reduce the heat so the water is at a simmer, and cook until just tender, 18 to 20 minutes. Drain (you can either discard the garlic or stir it a little, so it melts into the lentils).
3. Meanwhile, on a large sheet pan, toss the cauliflower with the oil and caraway seeds. Season lightly with salt and pepper, and toss again until combined. Roast for 18 to 20 minutes, or until the florets are golden and just tender.
4. Make the dressing: In a medium bowl, whisk together the mayonnaise, ketchup, lemon juice, scallions, pickle, garlic, paprika, salt and a big pinch of pepper until combined.
5. Assemble the salad: In a large bowl, toss together the lentils, cauliflower, sauerkraut and dressing until combined. Add the spinach or arugula, and gently toss again to coat.
6. Divide among bowls, top with scallions and serve, with a pickle and rye bread on the side, if desired.

*Make ahead: The cauliflower, lentils and dressing can be made and refrigerated separately for up to 1 day in advance.
*Storage: If you do not plan to eat the entire salad, refrigerate leftover cauliflower, lentils and dressing in separate containers for up to 4 days.