I have obviously been a little sidetracked lately! It has been far too long since my last blog post. My love of food and cooking and cooking as ethically as possible is still alive and kicking though. In an attempt to learn the ins and outs of food innovation that keeps the integrity of food and consumers in mind, I have signed up for an online cooking class called "The Science of Cooking" through Harvard University. Truth be told, it takes me a long time to do the homework. I am a lot of things....but a math whiz is not one of them! And, this is basically a chemistry/physics class that uses cooking as the lab experiments. The labs are all going well. The equation assignments meant to prove why certain cooking techniques work in scientific terms are not going so well. I am, however, learning a lot and math makes more sense when applied to something that fascinates me. Maybe after all of this I will finally have a rudimentary knowledge of applied mathematics. I suppose only time will tell.
I have learned a lot of very interesting historical facts on cooking after only one video lecture. Perhaps the most interesting to me is the varied history of scientists who studied cooking and advocated for techniques based on highly misunderstood information where nutrition is concerned. The most interesting example of this is that Justus von Liebig believed that the juices in meats carried a majority of the nutrition. Because of this he wrote that meat should be seared in order to seal in all of the juices. Further exploration, of course, shows that this is not true. However, many recipes still call for the searing of meats and fish. I guess traditions are sometimes hard to break. Learning this made me consider my own cooking and how I like to make the cinnamon rolls that my great-great grandmother and great grandmother Elizabeth used to make. Not that a cinnamon roll really has any nutritional value-but I do like honoring tradition. I wonder if I honor tradition too much when trying to come up with new spins on old recipes. Do I need to change some of my techniques?
One thing I know for sure is that the way we think about food changed a great deal in the 20th century. Factory and mass produced food became the focus. We stopped worrying about the integrity of what we were consuming. Convenience and low cost became the deciding factors on what we ingest each day. Innovation is wonderful and it helps us move forward. However, we somehow forgot to keep integrity in the equation. I think it is time we break the modern traditions of food purchases and preparation and get back to a place where we cook and eat with more integrity. I would like to leave you with these "Ten Commandments" of cooking written and published by Gault and Millau in 1972 in The New nouvelle cuisine-
1. Thou shall not overcook
2. Thou shall use fresh, quality products
3. Thou shall lighten thy menu
4. Thou shall not be systematically modernistic
5. Thou shall seek out what new techniques can bring you
6. Thou shall eliminate brown and white sauces
7. Thou shall not ignore dietetics
8. Thou shall not cheat on thy presentation
9. Thou shall be inventive
10. Thou shall not be prejudiced
(Numbers 2 and 7 are my personal favorites)
Any may I say-epic fail every fast food restaurant. EPIC FAIL.
Tuesday, November 12, 2013
Tuesday, August 27, 2013
Hard to be Gluten (or any food) Free
In a world where convenience is the shiny object to be desired, diet restrictions can be really tough. I know of many people who need to cut out gluten for one reason or another and gluten is in just about every inexpensive processed food. Gluten is a protein found in wheat, oats, and rye. For people with celiac disease or a gluten allergy, gluten is a toxin instead of a nutrient and cannot be consumed. Other groups also benefit from a gluten free diet including those with diabetes, down's syndrome, Parkinson's, anemia, and rheumatoid arthritis.
There are some drawbacks to eating a gluten free diet. People who go completely gluten free are often deficient in folate, fiber, and iron. This occurs mostly when people eating a gluten free diet make substitutions rather than cutting the grain out altogether. Eating a diet that consists mainly of lean proteins, fresh fruits and vegetables, and safe grains such as rice will greatly benefit any person. However, marketed items such as gluten free flour, pastas, and breads are so processed that they have a very low nutritional value. Reliance on these items in the needed absence of whole grains can lead to nutrient deficiencies that cause weight gain and fatigue.
Worry not, my gluten free friends. You are not alone. Everyone should try to cut processed foods to improve their health. The longer a food takes to get from its growth source to the dinner table, the less healthy it is. We can all do better in eating whole foods, fresh foods, and local foods. Marketing professionals are smart. They follow trends. They talk us into following the same trends. Remember that tag lines like "gluten free" "fat free" "sugar free" "low sodium" "no high fructose corn syrup" and "all natural" are not equal to the word HEALTHY. These statements tell us what is not in a product. They do not tell us what is in a product. Quite often, the chemical they substitute for these items is a lot less healthy for us.
Since most gardens in the Midwest are turning out produce left and right at present, here is a recipe for a delicious rice dish that uses all fresh and mostly locally available ingredients, covers all of the food groups, and contains NO GLUTEN!
Nicoise-style Brown Rice Salad with Fresh Herbs (From Market Vegetarian by Ross Dobson)
ingredients:
Cook the beans in boiling water for 1 minute. Drain and place in a bowl of cold water. Put the rice in a strainer and rinse well under cold running water. Transfer the rice to a large saucepan and add sufficient just-boiled water. Set the pan over high heat, return the water to a boil and cook the rice for 10 to 12 minutes until it is tender but retains some "bite". Tip the rice into a strainer, rinse under cold running water and drain well. Put the rice and drained beans in a large bowl and add the oil, garlic, and lemon juice. Stir until the rice is coated in the oil. Add the tomatoes, olives, and herbs, toss to combine and season to taste with salt and pepper. Arrange the egg halves on top and serve.
There are some drawbacks to eating a gluten free diet. People who go completely gluten free are often deficient in folate, fiber, and iron. This occurs mostly when people eating a gluten free diet make substitutions rather than cutting the grain out altogether. Eating a diet that consists mainly of lean proteins, fresh fruits and vegetables, and safe grains such as rice will greatly benefit any person. However, marketed items such as gluten free flour, pastas, and breads are so processed that they have a very low nutritional value. Reliance on these items in the needed absence of whole grains can lead to nutrient deficiencies that cause weight gain and fatigue.
Worry not, my gluten free friends. You are not alone. Everyone should try to cut processed foods to improve their health. The longer a food takes to get from its growth source to the dinner table, the less healthy it is. We can all do better in eating whole foods, fresh foods, and local foods. Marketing professionals are smart. They follow trends. They talk us into following the same trends. Remember that tag lines like "gluten free" "fat free" "sugar free" "low sodium" "no high fructose corn syrup" and "all natural" are not equal to the word HEALTHY. These statements tell us what is not in a product. They do not tell us what is in a product. Quite often, the chemical they substitute for these items is a lot less healthy for us.
Since most gardens in the Midwest are turning out produce left and right at present, here is a recipe for a delicious rice dish that uses all fresh and mostly locally available ingredients, covers all of the food groups, and contains NO GLUTEN!
Nicoise-style Brown Rice Salad with Fresh Herbs (From Market Vegetarian by Ross Dobson)
ingredients:
- 4 eggs
- 7oz baby green beans
- 12 oz short grain brown rice
- 1/4 c olive oil
- 1 garlic clove (crushed)
- 2 Tbsp freshly squeezed lemon juice
- 7 oz cherry tomatoes (halved)
- 3 oz black olives (pitted and halved)
- 1 small bunch of fresh chives (finely snipped)
- 1 large handful of chopped fresh parsley
- 1 large handful of fresh basil leaves
- 1 large handful of fresh mint leaves
- 1 small handful of fresh tarragon leaves
- salt and black pepper
Cook the beans in boiling water for 1 minute. Drain and place in a bowl of cold water. Put the rice in a strainer and rinse well under cold running water. Transfer the rice to a large saucepan and add sufficient just-boiled water. Set the pan over high heat, return the water to a boil and cook the rice for 10 to 12 minutes until it is tender but retains some "bite". Tip the rice into a strainer, rinse under cold running water and drain well. Put the rice and drained beans in a large bowl and add the oil, garlic, and lemon juice. Stir until the rice is coated in the oil. Add the tomatoes, olives, and herbs, toss to combine and season to taste with salt and pepper. Arrange the egg halves on top and serve.
Monday, August 26, 2013
Eating with Intention
There are countless reasons and excuses to the whys and hows of what we eat. Of course, we eat because we have too. But, modernity has afforded us the ability to eat for many more reasons than the instinctual ones. We eat for comfort, for stress relief, and to fulfill cravings. And, when we eat for these purposes we make poor food choices. Personally, I am a starch lover. When something in life has me a bit down I can't seem to get enough pasta or potatoes. And, when I eat pasta and potatoes for comfort I eat too much of it and prepare it in the least healthy ways. While I feel I try very hard, my eating habits are still not perfect. Although, I do believe that within the last couple of years my habits have improved significantly.
To aid me in making better choices, I generally just don't buy the junky stuff at the grocery store. I am lazy when it comes to shopping so this works out well for me. If I don't already have the junk food at home, I won't put in the effort to go and get it. Another tactic is to always ask myself why I am eating what I am eating. I have been studying foods and nutrients and learning why it is important to eat certain foods. So, when I am setting out to make dinner, I ask myself what my food is really doing for me. Is there something in it that will make me stronger? Will it improve my immune system? Will it enhance my overall mood? And, I try not to look for the quick fix. Yes, those buttery mashed potatoes will make me feel better while I am eating them. But, they won't make me feel better tomorrow. In fact, I will probably feel sluggish for a second day in a row and get stuck in a rut of simply not feeling my best. I am not the leanest or strongest person on the planet. But, after many years of constantly getting ill, being too fatigued to function, and leading a lackluster daily life, my efforts to eat intentionally have greatly improved my quality of life.
Big changes are difficult to follow through with. So, if you are looking to change your eating habits, I would recommend changing a little bit at a time. If you are one of those people that loves to drink soda all day, replace one soda a day with a glass of water. After a couple of weeks, substitute two sodas for water. If you are a person that loves to snack, replace one sweet or salty processed food a day for your favorite fresh fruit or vegetable. Remind yourself why you have decided to make those substitutions. Before long, you will have convinced yourself to eat a much healthier diet without feeling like you had to make a huge lifestyle change or give up those foods or drinks that get you through your day.
Nutrition is definitely a science, but it is not rocket science. Here is a general cheat sheet that I like to call the food color wheel. Each color of produce gives you something the others cannot. It is important to include all of the colors in your diet to improve overall health.
Reds, yellows, and oranges: Increase immunity, lower risk of cancer and heart disease
Blues and Purples: Prevent cell damage and reduce risk of cancer, stroke, and heart disease
Whites: Lower cholesterol and blood pressure
Greens: Improve overall health and lower cancer risk
Keep in mind that it is important to eat produce no matter what, but for truly increased health you should try to eat at least some organic produce. Also remember that no one makes the perfect choices all the time. Don't kick yourself if one day you slip up and eat something you know you shouldn't. Just make a better choice the next day and do your best to eat for health instead of eating for immediate comfort.
To aid me in making better choices, I generally just don't buy the junky stuff at the grocery store. I am lazy when it comes to shopping so this works out well for me. If I don't already have the junk food at home, I won't put in the effort to go and get it. Another tactic is to always ask myself why I am eating what I am eating. I have been studying foods and nutrients and learning why it is important to eat certain foods. So, when I am setting out to make dinner, I ask myself what my food is really doing for me. Is there something in it that will make me stronger? Will it improve my immune system? Will it enhance my overall mood? And, I try not to look for the quick fix. Yes, those buttery mashed potatoes will make me feel better while I am eating them. But, they won't make me feel better tomorrow. In fact, I will probably feel sluggish for a second day in a row and get stuck in a rut of simply not feeling my best. I am not the leanest or strongest person on the planet. But, after many years of constantly getting ill, being too fatigued to function, and leading a lackluster daily life, my efforts to eat intentionally have greatly improved my quality of life.
Big changes are difficult to follow through with. So, if you are looking to change your eating habits, I would recommend changing a little bit at a time. If you are one of those people that loves to drink soda all day, replace one soda a day with a glass of water. After a couple of weeks, substitute two sodas for water. If you are a person that loves to snack, replace one sweet or salty processed food a day for your favorite fresh fruit or vegetable. Remind yourself why you have decided to make those substitutions. Before long, you will have convinced yourself to eat a much healthier diet without feeling like you had to make a huge lifestyle change or give up those foods or drinks that get you through your day.
Nutrition is definitely a science, but it is not rocket science. Here is a general cheat sheet that I like to call the food color wheel. Each color of produce gives you something the others cannot. It is important to include all of the colors in your diet to improve overall health.
Reds, yellows, and oranges: Increase immunity, lower risk of cancer and heart disease
Blues and Purples: Prevent cell damage and reduce risk of cancer, stroke, and heart disease
Whites: Lower cholesterol and blood pressure
Greens: Improve overall health and lower cancer risk
Keep in mind that it is important to eat produce no matter what, but for truly increased health you should try to eat at least some organic produce. Also remember that no one makes the perfect choices all the time. Don't kick yourself if one day you slip up and eat something you know you shouldn't. Just make a better choice the next day and do your best to eat for health instead of eating for immediate comfort.
Tuesday, August 13, 2013
A Healthy Dinner for the Lazy Cook, Using Summer Veggies
It is late summer and everyone who gardens in Indiana is likely hauling out far more vegetables than they can eat. It is the season for red ripe tomatoes, juicy sweet bell peppers, crispy cucumbers, and even some crunchy carrots. All of these foods taste great on their own, but they also taste great together. One of my favorite ways to have them is in a wheat salad with some simple herbs, lemon juice, and olive oil. When you add a small piece of pan cooked fish, it covers all of the food groups and offers lots of nutrition and flavor. It is fast and easy to make with little prep work as well. In fact, I am eating some right now.
Then, all you have to do is put your salad in a bowl and place a piece of fish on top! Now you are ready to eat a delicious dinner full of season vegetables and other yummy goodness.
To make the cracked wheat salad, simply put about 1/2 cup wheat (sometimes called bulgur) into a fine mesh strainer and rinse it until the run-off water is clear. Transfer it to a large mixing bowl and add about 1 Tbsp of crushed mint, 2 Tbsp of dried parsley, and 1 tsp of garlic power. Pour 1 cup of boiling water over the wheat, stir, cover and place in refrigerator for 30 minutes. Once the wheat absorbs the water, you can add a chopped cucumber, chopped, bell pepper, a few peeled chopped carrots, and a handful of halved cherry tomatoes. Also stir in 2 Tbsp cold pressed olive oil and 2 Tbsp of lemon juice. Re-cover the salad and place back in the fridge for an hour or leave it overnight.
While the salad chills, get out some thawed white fish (such as snapper or tilapia), put them in an iron skillet over medium heat and drizzle with lemon juice and honey. Cook 3-5 minutes on each side. The fish is done when it flakes. Then, all you have to do is put your salad in a bowl and place a piece of fish on top! Now you are ready to eat a delicious dinner full of season vegetables and other yummy goodness.
Sunday, August 11, 2013
A Delicious Spaghetti Dinner, Minus the Spaghetti
I am a pasta lover through and through-I love the texture, the flavor, and all those yummy sauces that go with it. My taste buds are so perfectly satisfied after a nice spaghetti dinner. But, my waistline and the intelligent sector of my brain know that a big spaghetti dinner usually packs a lot of calories with very little nutrition. For this purpose, the spaghetti squash is my new best friend. The spaghetti squash has a mildly sweet flavor and naturally pulls into strands that closely resemble spaghetti noodles. It tastes great with tomato sauce and provides everything a normal spaghetti dinner provides, minus the empty calories. Also, I purchased a spaghetti squash at the market for $1 dollar (but they are easy to grow in a garden). At the same market a box of pasta costs at least $3. So, the switch is even cost effective.
Meet the spaghetti squash:
Meet the spaghetti squash:
The spaghetti squash is either a cream or yellow color when fully ripe. To cook the squash, simply cut it down the middle lengthwise, scoop out the seeds with a spoon, and boil the two halves in water for about 20 minutes or until soft. Remove the squash from the boiling water and let it stand until it is cool enough to touch.
Run a fork lengthwise from one side of the squash to the other. The squash will come out in strands that you can scoop out into a bowl.
Now you are ready to add your favorite pasta sauce. I prefer tomato sauces. Since I don't have any homemade sauce today, I bought a pre-made organic sauce from the supermarket.
Now your "spaghetti dinner" is ready to enjoy. And, enjoy it you can because there is nothing to feel guilty about in this meal!
As I mentioned before, spaghetti squash is easy to grow in a garden in the Midwest. If you allow the squash to stay on the vine until the outer shell is too hard to poke through, the squash will stay good for 6 months if stored in whole in temperatures around 60 degrees. The squash usually begin to ripen in mid to late summer. So-now is the perfect time to enjoy some because it is in season!
Stay tuned for more fun food ideas fresh from the garden!
Cleaning with Consciousness
Well, the children will soon be heading back to school and with any luck, this means I will once again have time to research and share information on ideas for healthier living when it comes to our relationships with food and our surrounding environment.
However, today I wish to share thoughts on "eco-friendly" cleaning. Earth friendly cleaning products are becoming increasingly popular on store shelves. I believe a lot of consumers are placing more thought into what they are spraying all over their homes, especially when children and pets are involved. So many popular cleaners (like Swiffer) are not safe to use in homes with pets. And, in my opinion, if something isn't safe for other mammals it probably isn't so good for us either.
Once upon a time, I had a house rabbit that scampered all around my apartment just as a dog or cat would. When he got up in his years and started getting sick more frequently I rethought my cleaning routine and did away with all chemicals. As you can imagine, the change was expensive. So, I started researching and through other blogs and websites, I found recipes for pet, people, and eco-friendly cleaners that are easy to make and far less expensive than store-bought finished cleaning products. Here are some cleaners I use that are working well for my household:
Easiest of all is homemade multipurpose cleaner and floor cleaner:
Mix equal parts vinegar and water in a spray bottle. Vinegar does have antibacterial properties, can be used on any hard surface (when diluted), and the smell does go away once the cleaner dries. It is extremely effective and inexpensive. If you have areas with tough stains you can add a little baking soda as a brightener. Keep in mind that when you mix vinegar baking soda, it foams up quite a bit.
Dish soap:
1/2 bar shaved castile soap (such as Kirk's)
1/4 c baking soda
1 Tbsp washing soda
1 qt hot water.
Simply combine all ingredients until they are dissolved. If you have trouble getting them to dissolve, you can gently heat the mixture in a pot on the stove. Keep stirring as you heat it. This dish soap does not make suds. The chemicals used to make cleaning products and soaps suds up are toxic.
Toilet Bowl Cleaner:
1/2 c baking soda
1/4 c hydrogen peroxide
1/4 c vinegar
1/4 c liquid castile soap
1 c hot water
1. Mix together baking soda and castile soap in a very large bowl (you need to have space for safe chemical reactions)
2. Add the hydrogen peroxide
3. Slowly add the hot water, whisking gently until the ingredients are incorporated.
4. Add the vinegar and stir until the foaming stops
5. Pour mixture into a squeeze bottle
Laundry Detergent (This recipe makes 10 gallons):
4 Cups - hot tap water
1 Fels-Naptha soap bar
1 Cup - Arm & Hammer Super Washing Soda*
½ Cup Borax
- Grate bar of soap and add to saucepan with water. Stir continually over medium-low heat until soap dissolves and is melted.
-Fill a 5 gallon bucket half full of hot tap water. Add melted soap, washing soda and Borax. Stir well until all powder is dissolved. Fill bucket to top with more hot water. Stir, cover and let sit overnight to thicken.
-Stir and fill a used, clean, laundry soap dispenser half full with soap and then fill rest of way with water. Shake before each use. (will gel)
-Optional: You can add 10-15 drops of essential oil per 2 gallons. Add once soap has cooled. Ideas: lavender, rosemary, tea tree oil.
-Yield: Liquid soap recipe makes 10 gallons.
-Top Load Machine- 5/8 Cup per load (Approx. 180 loads)
-Front Load Machines- ¼ Cup per load (Approx. 640 loads)
*Arm & Hammer "Super Washing Soda" - in some stores or may be purchased online here (at Meijer.com). Baking Soda will not work, nor will Arm & Hammer Detergent - It must be sodium carbonate!!
•Works well in traditional or HE machines.
•Low sudsing. It is the ingredients in the soap, not the suds, that does the cleaning.
•Clumping and geling of the detergent is normal. Stir before putting in dispenser, and shake before each use.
•For stains, consider using an inexpensive spray-on stain remover before washing. (Zout, Spray 'n' Wash, Oxyclean)
And finally, who doesn't like Febreeze? It is awesome to have around when you have pets to get rid of the smells on furniture. However, Febreeze is toxic to animals and is also very expensive. Here is a simply recipe for inexpensive homemade fabric refresher:
1/8 c fabric softner (I like 7th Generation)
2 Tbsp baking soda
Hot tap water
27 oz spray bottle
Pour fabric softner and baking soda into the spray bottle and then fill the rest of the way with hot tap water. Screw the lid on tight and shake it up.
I like my cleaners to be unscented. However, if you like scents you can purchase a vial of essential oil in the scent of your choice and add a few drops to any of these cleaners (except for the fabric refresher)
*ESSENTIAL OILS ARE NOT SAFE FOR CATS. They are wonderful for people and other pets but cats cannot process essential oils and if exposed to concentrated essential oils can suffer liver damage and even total liver failure.
Instead of buying squeeze bottle and spray bottles to store all of these cleaners in, I kept my old cleaner bottles and rinsed and reused those. Also, I find it extremely helpful to purchase the biggest bulk sizes of vinegar and baking soda that I can find.
*I did not write any of the above recipes. All recipes were taken from other websites for the purpose of sharing with other individuals. They are not to be used for products you intend to sell.
I don't think cleaning is ever fun. But, at the very least, it should be safe for your entire family, pets and all. Also, it shouldn't be a financial burden. I hope these ideas help you on your way to an eco-friendly and economical cleaning routine.
However, today I wish to share thoughts on "eco-friendly" cleaning. Earth friendly cleaning products are becoming increasingly popular on store shelves. I believe a lot of consumers are placing more thought into what they are spraying all over their homes, especially when children and pets are involved. So many popular cleaners (like Swiffer) are not safe to use in homes with pets. And, in my opinion, if something isn't safe for other mammals it probably isn't so good for us either.
Once upon a time, I had a house rabbit that scampered all around my apartment just as a dog or cat would. When he got up in his years and started getting sick more frequently I rethought my cleaning routine and did away with all chemicals. As you can imagine, the change was expensive. So, I started researching and through other blogs and websites, I found recipes for pet, people, and eco-friendly cleaners that are easy to make and far less expensive than store-bought finished cleaning products. Here are some cleaners I use that are working well for my household:
Easiest of all is homemade multipurpose cleaner and floor cleaner:
Mix equal parts vinegar and water in a spray bottle. Vinegar does have antibacterial properties, can be used on any hard surface (when diluted), and the smell does go away once the cleaner dries. It is extremely effective and inexpensive. If you have areas with tough stains you can add a little baking soda as a brightener. Keep in mind that when you mix vinegar baking soda, it foams up quite a bit.
Dish soap:
1/2 bar shaved castile soap (such as Kirk's)
1/4 c baking soda
1 Tbsp washing soda
1 qt hot water.
Simply combine all ingredients until they are dissolved. If you have trouble getting them to dissolve, you can gently heat the mixture in a pot on the stove. Keep stirring as you heat it. This dish soap does not make suds. The chemicals used to make cleaning products and soaps suds up are toxic.
Toilet Bowl Cleaner:
1/2 c baking soda
1/4 c hydrogen peroxide
1/4 c vinegar
1/4 c liquid castile soap
1 c hot water
1. Mix together baking soda and castile soap in a very large bowl (you need to have space for safe chemical reactions)
2. Add the hydrogen peroxide
3. Slowly add the hot water, whisking gently until the ingredients are incorporated.
4. Add the vinegar and stir until the foaming stops
5. Pour mixture into a squeeze bottle
Laundry Detergent (This recipe makes 10 gallons):
4 Cups - hot tap water
1 Fels-Naptha soap bar
1 Cup - Arm & Hammer Super Washing Soda*
½ Cup Borax
- Grate bar of soap and add to saucepan with water. Stir continually over medium-low heat until soap dissolves and is melted.
-Fill a 5 gallon bucket half full of hot tap water. Add melted soap, washing soda and Borax. Stir well until all powder is dissolved. Fill bucket to top with more hot water. Stir, cover and let sit overnight to thicken.
-Stir and fill a used, clean, laundry soap dispenser half full with soap and then fill rest of way with water. Shake before each use. (will gel)
-Optional: You can add 10-15 drops of essential oil per 2 gallons. Add once soap has cooled. Ideas: lavender, rosemary, tea tree oil.
-Yield: Liquid soap recipe makes 10 gallons.
-Top Load Machine- 5/8 Cup per load (Approx. 180 loads)
-Front Load Machines- ¼ Cup per load (Approx. 640 loads)
*Arm & Hammer "Super Washing Soda" - in some stores or may be purchased online here (at Meijer.com). Baking Soda will not work, nor will Arm & Hammer Detergent - It must be sodium carbonate!!
•Works well in traditional or HE machines.
•Low sudsing. It is the ingredients in the soap, not the suds, that does the cleaning.
•Clumping and geling of the detergent is normal. Stir before putting in dispenser, and shake before each use.
•For stains, consider using an inexpensive spray-on stain remover before washing. (Zout, Spray 'n' Wash, Oxyclean)
And finally, who doesn't like Febreeze? It is awesome to have around when you have pets to get rid of the smells on furniture. However, Febreeze is toxic to animals and is also very expensive. Here is a simply recipe for inexpensive homemade fabric refresher:
1/8 c fabric softner (I like 7th Generation)
2 Tbsp baking soda
Hot tap water
27 oz spray bottle
Pour fabric softner and baking soda into the spray bottle and then fill the rest of the way with hot tap water. Screw the lid on tight and shake it up.
I like my cleaners to be unscented. However, if you like scents you can purchase a vial of essential oil in the scent of your choice and add a few drops to any of these cleaners (except for the fabric refresher)
*ESSENTIAL OILS ARE NOT SAFE FOR CATS. They are wonderful for people and other pets but cats cannot process essential oils and if exposed to concentrated essential oils can suffer liver damage and even total liver failure.
Instead of buying squeeze bottle and spray bottles to store all of these cleaners in, I kept my old cleaner bottles and rinsed and reused those. Also, I find it extremely helpful to purchase the biggest bulk sizes of vinegar and baking soda that I can find.
*I did not write any of the above recipes. All recipes were taken from other websites for the purpose of sharing with other individuals. They are not to be used for products you intend to sell.
I don't think cleaning is ever fun. But, at the very least, it should be safe for your entire family, pets and all. Also, it shouldn't be a financial burden. I hope these ideas help you on your way to an eco-friendly and economical cleaning routine.
Thursday, May 9, 2013
Conscious Shopping
While we all know full well what we should be eating, it is unrealistic to say that we will denounce pre-packaged and processed foods completely. Society has changed. There are a lot of single parent homes and a lot of homes with two parents working outside of the home. There are days when preparing food does not fit into the schedule and these are they days we are thankful for boxed macaroni and cheese, parboiled rice, and frozen pizzas. We know these are not the healthiest choices, but in some cases, they are even less healthy than we know. Many major brands that make, package, and sell processed foods use GM (genetically modified) ingredients. The ingredients with the highest and most dangerous modifications are corn and soybeans. I don't know how many of you have read ingredient labels on cereal boxes or frozen pizzas lately but, it seems to me that EVERYTHING has some variant of corn or soy in it. The purpose of this post is to draw your attention to the documented reasons why we should avoid ingesting GM foods and provide you with the names of some processed food manufacturers that do not use any GM ingredients.
Here is a link to an article on GMO dangers: http://responsibletechnology.org/gmo-dangers
The article outlines some outcomes of feeding GMO foods to rodents. The results aren't pretty. To sum it up, eating a diet that includes GM foods is linked to the following diseases and problems.
"The Academy reported that 'Several animal studies indicate serious health risks associated with GM food,' including infertility, immune problems, accelerated aging, faulty insulin regulation, and changes in major organs and the gastrointestinal system. The AAEM(American Academy for Environmental Medicine) asked physicians to advise patients to avoid GM foods."
As I said before, most of us lead lives that make eliminating processed foods feel like a real impossibility. So, here is a long list of brands that make ready to heat and serve meals of all types that use GMO free ingredients. Their ingredients are also largely organic. This list is taken directly from nourishedkitchen.com.
Arrowhead Mills: GMO-free providers of baking mixes and flours found in both natural health food stores and regular supermarkets.
Eden Foods: GMO-free providers of canned goods, noodles, tamari, miso, vinegar and Asian foodstuffs.
Natural Choice Foods: GMO-free providers of frozen dessert products.
Purity Foods: GMO-free makers of spelt-based noodles, snacks and other goodies.
Rapunzel: My all-time favorite chocolate company. They also sell specialty oils.
Spectrum Oils: GMO-free manufacturer of specialty oils, cooking oils, salad oils and natural shortening.
Genisoy: Uses only certified GMO-free soybeans for their many soy products.
Earth’s Best: Baby food manufacturer uses non-GMO ingredients.
Healthy Times: Baby food manufacturer uses non-gmo ingredients.
Bob’s Red Mill: GMO-free provider of baking mixes and specialty flours.
Pamela’s Products: Provider of luscious gluten-free baking mixes sources non-GMO ingredients.
Whole Foods Store Brands: Whole foods has made the commitment to sourcing its ingredients from GMO-free sources.
Cascadian Farms: Provider of frozen entrees, juices, frozen vegetables and fruit, yogurt and other foods.
Imagine Foods: GMO-free provider of soy and rice milk as well as broth and other foods.
Muir Glen: Source of canned goods and vegetable juice uses gmo-free foods.
Thai Kitchen: Source for coconut milks and Asian ingredients sources gmo-free ingredients.
Amy’s Kitchen: GMO-free source of canned soups, chilies, boxed and frozen meals.
Nature’s Path: Manufacturer of cereals and snack bars made with ingredients sourced gmo-free.
Annie’s Naturals: Manufacturer of BBQ sauce, salad dressings and other condiments sourced from gmo-free ingredients.
San J: GMO-free manufacturer of soy sauce, shoyu and tamari.
Tradition Miso: Manufacturer of miso pastes that are made from GMO-free ingredients.
Barbara’s Bakery: Manufacturer of cookies sources from gmo-free ingredients.
Lundberg Family Farms: GMO-free provider of rice and wild rice foods including raw rice, soups and convenience foods.
Walkers: Provider of the best shortbread cookies ever as well as other sweet treats.
Fantastic Foods: Provider of hummus, falafel, risotto couscous, soup and other mixes with gmo-free ingredients.
Vitasoy: Manufacturer of soy-based foods sourced from gmo-free ingredients.
Clif: Manufacturer of energy bars sourced from gmo-free foods.
Kettle Chips: GMO-free manufacturer of potato and tortilla chips.
Que Pasa: Manufacturer of tortilla chips and other Mexican foods sourced from non-gmo ingredients.
Garden of Eatin: Manufacturer of chips, salsas and other snack foods.
French Meadow Bakery: Manufacturer of bread and baked goods using non-gmo ingredients.
White Wave: Manufacturer of soy products including tofu and tempeh using gmo-free soy.
Bearitos: Manufacturer of snack foods and dips using gmo-free foods.
Chaffin Family Orchards: Is committed to GMO-free foods and sells an assortment of goods including olive oil.
Cultures for Health: All starters and products sold at Cultures for Health are GMO-free.
Grindstone Bakery: GMO-free provider of wheat- and gluten-free bread.
Pure Indian Foods: GMO-free provider of grass-fed ghee.
To Your Health: Provider of gmo-free sprouted breads and sprouted flours.
US Wellness Meats: Provider of pasture- and grass-fed meats free of GMO supplemental feed.
Zukay: Provider of live cultured condiments and salsa free from GMO.
Wisconsin Healthy Grown Potatoes: GMO-free potatoes.
I hope this helps you with some easy changes for the good of your health and the health of the environment and sustainable agriculture. I have not given up hope on a world where everyone can eat farm fresh foods on a daily basis that are grown and sold by trusted individuals. But, I like knowing what I can do to make my life and future better right now. Supporting companies that support a sustainable future is a wonderfully easy place to start!
Here is a link to an article on GMO dangers: http://responsibletechnology.org/gmo-dangers
The article outlines some outcomes of feeding GMO foods to rodents. The results aren't pretty. To sum it up, eating a diet that includes GM foods is linked to the following diseases and problems.
"The Academy reported that 'Several animal studies indicate serious health risks associated with GM food,' including infertility, immune problems, accelerated aging, faulty insulin regulation, and changes in major organs and the gastrointestinal system. The AAEM(American Academy for Environmental Medicine) asked physicians to advise patients to avoid GM foods."
As I said before, most of us lead lives that make eliminating processed foods feel like a real impossibility. So, here is a long list of brands that make ready to heat and serve meals of all types that use GMO free ingredients. Their ingredients are also largely organic. This list is taken directly from nourishedkitchen.com.
I hope this helps you with some easy changes for the good of your health and the health of the environment and sustainable agriculture. I have not given up hope on a world where everyone can eat farm fresh foods on a daily basis that are grown and sold by trusted individuals. But, I like knowing what I can do to make my life and future better right now. Supporting companies that support a sustainable future is a wonderfully easy place to start!
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