10 DIY recipes so you can save money 10 DIY recipes so you can save money

Fermented cabbage, or sauerkraut, has been around for centuries and goes great on a Buddha bowl, with salads or stir-fries, or as a side for breakfast toast and eggs. It’s also great for your gut health. Darren uses mustard seeds here, but try creating new flavors with each batch by adding different spices.

Making your own cheese is about as impressive as kitchen DIY gets. But given Darren’s cafe-worthy ricotta takes only three ingredients and 25 minutes, you may not want to let on how easy it is! Plus, it will keep for up to a week in a sealed container in the fridge. Ready to get adventurous? Try infusing your next batch with thyme, rosemary or whatever flavor takes your fancy.

Whether you’re entertaining a crowd or just need a healthy snack on hand to divert you from the cookie jar, this Avocado Hummus Dip is a lifesaver. It only takes 5 minutes to make and is great served with pita, crudites or even used as a spread on a lunch wrap.

Chicken stock is a staple we always have on hand - it adds flavor to pretty much any dish you can imagine: soups, risotto, sauces, meats… And Palisa’s really is the best. Her secret? Chicken feet! Making this seriously flavorsome stock is simply a case of throwing it all into a big slow cooker, then checking in from time to time. If you don’t use it all at once, pour any excess into ice cube trays and freeze for future dishes.

Serve this at your next party and bask in the glow of being able to tell everyone you made it yourself. In 10 minutes. That your secret is using Brazil nuts instead of pine nuts. That kale is a superfood. That your good friend Sergio gave you the recipe. They’ll never go back to store-bought again.

Treat yo’ self! Dan’s Caramel Date Sauce is just a few minutes away whenever you need a topping for brownies, ice cream, pudding... any dessert you like, really. It’s vegan-friendly, free of refined sugar and delightfully indulgent! Tip: let it cool down a little before you start pouring.

Almond milk is a fridge staple for many – you use it in your smoothies, on your oatmeal, in dessert puddings, even in Centr’s famous Peanut Caramel Cups! So why not save a few bucks and start making your own? The only preparation required is soaking almonds overnight, then popping all ingredients into a blender for 2 minutes. You can definitely do that.

Various vegetable alternatives to potato chips, or crisps, are becoming more common in stores. But why waste all that packaging (and munch on fillers and preservatives) when making your own is so simple? You’ll want to cut your veggies paper thin, so a mandoline will come in handy. Tip: these crunchy chips are perfect for movie nights and school lunchboxes!

Has there ever been an easier on-the-go snack than trail mix? Hikers swear by it, and it also comes in handy in the gym bag or office drawer. If you’re still buying prepackaged, that ends now! Let Dan show you how to make your own and feel free to sub in your own favorite fruit and nuts. Just stick with Dan’s trick of combining different textured ingredients.

Prepackaged falafel is so passe’! When you’re looking for a filling for your next lunch wrap, a salad topping or a dip ‘n’ run snack, just make your own. Simon’s take on this classic Middle Eastern street food keeps it healthy by baking instead of frying. And you can freeze any leftovers for future falafel feeds.