I love the movement on so many blogs and websites lately toward green cleaning supplies. I definitely have a few favorites I use at home. (Check out my blog on making homemade deodorant.)
But I've often wondered about a couple ingredients commonly seen in these "green" recipes for making your own cleaners. Anytime a recipe for a homemade "green" cleanser includes a store-bought manufactured product that is not labeled as green or ecologically safe ... well, you got to wonder.
One common ingredient in these online recipes that always made me raise an eyebrow was Borox.
Now, I just recently learned that my eyebrows were onto something. According to the Environmental Working Group, Borox is not the green clean alternative many have hoped it would be.
Check out EWG's blog on the topic. They very clearly describe the possible health effects of Borox, such as skin and eye irritation as well as hormone disruption. The blog also recommends lovely alternatives, such as vinegar and lemon juice.
February 27, 2011
February 22, 2011
Miso Soup
I was over-hungry, you know? Kind of jittery-hunger, needing food NOW. But most quick foods would worsen the problem (quick foods = usually simple carbohydrates that turn into sugar in the blood, resulting in quick energy, inflammation, etc.).
I wanted something that would steady me, ground me, fill me up.
How had I forgotten about the miracle of miso soup? Thankfully, I remembered ...
Simple Miso Soup
1 T. organic cold-pressed oil (olive, vegetable, safflower)
1 small onion, diced
2 cloves of garlic, diced
6 cups of water
1-2 vegetarian bouillon cubes (I used Rapunzel's vegan, organic bouillon)
organic non-GMO tofu, cubed (a half package, about 7 ounces)
4 diced organic scallions
organic non-GMO miso paste (follow instructions on your package)
1/2 t. dried parsley
1/2 t. dried basil
1/2 t. garlic-chili paste
1) On medium heat in a large pot, saute the onion in the oil until the onion is translucent and slightly browned. Add the garlic, and continue cooking until the garlic is also slightly browned.
2) Add the water, bouillon, garlic-chili paste, dried parsley, and dried basil. Allow this basic broth to simmer slightly, and be sure to mix until the bouillon has thoroughly dissolved.
3) Add the cubed tofu.
4) When you are ready to serve, add the miso paste. To do so, take out a cup of the broth and dissolve the miso paste in it, then add this back into the soup pot. Add the amount of paste as directed on the brand you have purchased for 4-6 cups of water. Do not boil the soup once you have added the miso paste.
5) Add the scallions, and you are ready to serve!
Meaner, Greener, Leaner!
* Miso soup is a great, healthy meal. Low in calorie, high in protein, and rather filling. Be careful about the sodium--no need to add salt to the broth as the bouillon and miso paste will both have sodium.
* In my opinion, the most important health choice you can make with this recipe is picking organic, non-GMO tofu. Genetically modified soy has many serious problems associated with it: (1) the planting of GMO soy crops is affecting the genetic diversity other soy crops, (2) companies like Montasanto are actually claiming ownership of crops with their genetic modifications, which means a non-GMO crop that was fertilized by GMO-seeds or spore carried by the wind can and has been argued in courts as "owned" by Montasanto. This creates a big problem for many farmers and is linked with increasing poverty and poor health in South America, and (3) GMO itself is being linked to health problems, such as sterility and birth defects.
* Check out these various websites for more information:
Say No to GMOs!
Millions Against Montasanto
Union of Concerned Scientists
Here is another picture from the process.
Two bowls of soup: one for me, one for my husband :-)
I wanted something that would steady me, ground me, fill me up.
How had I forgotten about the miracle of miso soup? Thankfully, I remembered ...
Simple Miso Soup
1 T. organic cold-pressed oil (olive, vegetable, safflower)
1 small onion, diced
2 cloves of garlic, diced
6 cups of water
1-2 vegetarian bouillon cubes (I used Rapunzel's vegan, organic bouillon)
organic non-GMO tofu, cubed (a half package, about 7 ounces)
4 diced organic scallions
organic non-GMO miso paste (follow instructions on your package)
1/2 t. dried parsley
1/2 t. dried basil
1/2 t. garlic-chili paste
1) On medium heat in a large pot, saute the onion in the oil until the onion is translucent and slightly browned. Add the garlic, and continue cooking until the garlic is also slightly browned.
2) Add the water, bouillon, garlic-chili paste, dried parsley, and dried basil. Allow this basic broth to simmer slightly, and be sure to mix until the bouillon has thoroughly dissolved.
3) Add the cubed tofu.
4) When you are ready to serve, add the miso paste. To do so, take out a cup of the broth and dissolve the miso paste in it, then add this back into the soup pot. Add the amount of paste as directed on the brand you have purchased for 4-6 cups of water. Do not boil the soup once you have added the miso paste.
5) Add the scallions, and you are ready to serve!
Meaner, Greener, Leaner!
* Miso soup is a great, healthy meal. Low in calorie, high in protein, and rather filling. Be careful about the sodium--no need to add salt to the broth as the bouillon and miso paste will both have sodium.
* In my opinion, the most important health choice you can make with this recipe is picking organic, non-GMO tofu. Genetically modified soy has many serious problems associated with it: (1) the planting of GMO soy crops is affecting the genetic diversity other soy crops, (2) companies like Montasanto are actually claiming ownership of crops with their genetic modifications, which means a non-GMO crop that was fertilized by GMO-seeds or spore carried by the wind can and has been argued in courts as "owned" by Montasanto. This creates a big problem for many farmers and is linked with increasing poverty and poor health in South America, and (3) GMO itself is being linked to health problems, such as sterility and birth defects.
* Check out these various websites for more information:
Say No to GMOs!
Millions Against Montasanto
Union of Concerned Scientists
Here is another picture from the process.
Two bowls of soup: one for me, one for my husband :-)
February 19, 2011
Saturday Night Mango Margaritas
My husband and I went to Costa Rica in December. It was aaawwwwesommmee! We spent the last couple days of our trip on the Pacific coast. By two o'clock in the afternoon, the black sand beach was scorching. Lucky for us, there was a single restaurant on the beach ... with some small outdoor tables, a little shade, and some amazing mango margaritas.
I decided to recreate these tasty drinks for us to enjoy at home.
Mango Margaritas
I loosely followed this excellent recipe from Michael Chiarello.
-I used 2 large mangos to make the mango puree. Then I used half of that to make these two mango margaritas (about a cup and a half of mango puree). I like them extra mango-y, so it worked for me. I froze the remaining half of the mango puree for some future night.
-I also like a lot of lime juice. So, unlike the recipe, I didn't rim the glass with a lime wedge, instead I added a bunch of lime juice to the mix itself (about a half a lime's worth).
-Also, I chilled the tequila and the mango puree before mixing everything together, which resulted in a very smooth creamy blended drink. Just like in Costa Rica!
Meaner, Greener, Leaner!
* I bought some organic mangos for this recipe. But according to EWGs study of pesticides in various produce, they've found that there is a relatively low level of pesticides in non-organic mangos. Mangos are actually #5 on their "Clean Fifteen" list. Not bad! So organic or nonorganic mangos are good to go!
* To get the EWGs shopper's guide to produce, go here.
Here are more pictures from the process.
Brand-new blender pureeing the hell out of the mango, sugar, and water!
Voila!
I decided to recreate these tasty drinks for us to enjoy at home.
Mango Margaritas
I loosely followed this excellent recipe from Michael Chiarello.
-I used 2 large mangos to make the mango puree. Then I used half of that to make these two mango margaritas (about a cup and a half of mango puree). I like them extra mango-y, so it worked for me. I froze the remaining half of the mango puree for some future night.
-I also like a lot of lime juice. So, unlike the recipe, I didn't rim the glass with a lime wedge, instead I added a bunch of lime juice to the mix itself (about a half a lime's worth).
-Also, I chilled the tequila and the mango puree before mixing everything together, which resulted in a very smooth creamy blended drink. Just like in Costa Rica!
Meaner, Greener, Leaner!
* I bought some organic mangos for this recipe. But according to EWGs study of pesticides in various produce, they've found that there is a relatively low level of pesticides in non-organic mangos. Mangos are actually #5 on their "Clean Fifteen" list. Not bad! So organic or nonorganic mangos are good to go!
* To get the EWGs shopper's guide to produce, go here.
Here are more pictures from the process.
Brand-new blender pureeing the hell out of the mango, sugar, and water!
Voila!
January 31, 2011
When the World Stinks, Make Deodorant
You know the whole: When life gives ynou lemons, make lemonade? Yeah, well, this week the world has been stinking a bit (see this ABC article about the USDA deregulation of GMOs, motherf**&$!!).
So, I decided, when the world stinks, make deodorant.
Homemade Coconut Deodorant
This recipe allows me to reuse a plastic container (no more tossing out used deodorant containers), use organic products I already have in my home, and make something I need with my own arm-power (instead of having it made in a factory with fossil fuels).
Ingredients
organic, cold-pressed coconut oil
baking soda
organic corn starch
There are a lot of recipes online--with slightly different proportions. So, it really depends on how much you want to make. I used 4 T of oil, and then I started out by mixing in 4 T of baking soda and 2 T of corn starch. I kept mixing in more (more than what I found online) until the deodorant was the consistency of thick cake batter. Once it cools to room temperature, it solidifies more.
Here are some links to various instructions, if you want to check out other's recipes:
* a recipe with just powder and starch from 1greengeneration
* a recipe similar to mine but with addition of essential oils from associated content
* a recipe with instructions for making deodorant the consistency that can be put into an empty deodorant stick from little house in the suburbs
TIPS & INFO
* My delightful neighbor gave me a sample of her homemade deodorant a few months ago, similar recipe, which I've been using. And I think that it is BETTER than store bought deodorants, natural deodorants, or salt deodorants. I find this recipe does a better job dealing with odor than any other deodorant I've ever used. And, I get to smell like coconut to boot!
* In general, the coconut oil will be more solid when it's cooler out and more liquid when it's warmer. Most recipes online need more soda and starch to be the thick consistency I like--you might find you need to add more to get the consistency you like as well.
* If the deodorant liquifies during warmer months, you can add more soda and starch if you like.
Here are more pictures from the process.
So, I decided, when the world stinks, make deodorant.
Homemade Coconut Deodorant
This recipe allows me to reuse a plastic container (no more tossing out used deodorant containers), use organic products I already have in my home, and make something I need with my own arm-power (instead of having it made in a factory with fossil fuels).
Ingredients
organic, cold-pressed coconut oil
baking soda
organic corn starch
There are a lot of recipes online--with slightly different proportions. So, it really depends on how much you want to make. I used 4 T of oil, and then I started out by mixing in 4 T of baking soda and 2 T of corn starch. I kept mixing in more (more than what I found online) until the deodorant was the consistency of thick cake batter. Once it cools to room temperature, it solidifies more.
Here are some links to various instructions, if you want to check out other's recipes:
* a recipe with just powder and starch from 1greengeneration
* a recipe similar to mine but with addition of essential oils from associated content
* a recipe with instructions for making deodorant the consistency that can be put into an empty deodorant stick from little house in the suburbs
TIPS & INFO
* My delightful neighbor gave me a sample of her homemade deodorant a few months ago, similar recipe, which I've been using. And I think that it is BETTER than store bought deodorants, natural deodorants, or salt deodorants. I find this recipe does a better job dealing with odor than any other deodorant I've ever used. And, I get to smell like coconut to boot!
* In general, the coconut oil will be more solid when it's cooler out and more liquid when it's warmer. Most recipes online need more soda and starch to be the thick consistency I like--you might find you need to add more to get the consistency you like as well.
* If the deodorant liquifies during warmer months, you can add more soda and starch if you like.
Here are more pictures from the process.
January 24, 2011
Ack! Busy .... But still enough time to sign a petition against Monsanto!
So I've been working days, nights, and weekends ... this doesn't mean I'm not cooking or making sure to try to eat decently. But it does mean I don't have time to take photos-n-stuff.
In the past couple weeks, I tried to make split-pea soup for the first time. After 12 hours of cooking, the dehydrated split peas were still not fully rehydrated. So, I strained them out of the soup and ate the broth. Delicious, but nothing to write home about ...
And I recently made excellent mashed potatoes (with skins for the nutrients) and used organic vegetable broth and cumin instead of the traditional high-cholesterol options of milk or cream. Success! Super tasty! But no time to take photos, and I have no idea about the exact measurements, potato to broth ratio.
Anywho, even if your 2011 has started out with a bang like mine, then I urge you to still make time to sign this petition at Food Democracy Now!!!
Es muy importante. I mean, can you believe that this whole Monsanto fiasco/crappola is still going on and that they're still such a powerful malicious force in food? So, sign the petition to say "Hell No! Monsanto should not grow GMOs!" I want this corporate regime out of my belly! I like to think of my signature on this petition as a typed-out middle finger.
In the past couple weeks, I tried to make split-pea soup for the first time. After 12 hours of cooking, the dehydrated split peas were still not fully rehydrated. So, I strained them out of the soup and ate the broth. Delicious, but nothing to write home about ...
And I recently made excellent mashed potatoes (with skins for the nutrients) and used organic vegetable broth and cumin instead of the traditional high-cholesterol options of milk or cream. Success! Super tasty! But no time to take photos, and I have no idea about the exact measurements, potato to broth ratio.
Anywho, even if your 2011 has started out with a bang like mine, then I urge you to still make time to sign this petition at Food Democracy Now!!!
Es muy importante. I mean, can you believe that this whole Monsanto fiasco/crappola is still going on and that they're still such a powerful malicious force in food? So, sign the petition to say "Hell No! Monsanto should not grow GMOs!" I want this corporate regime out of my belly! I like to think of my signature on this petition as a typed-out middle finger.
January 7, 2011
A Healthy Replacement for Brownies? Cherry Chocolate Baked Oatmeal
I swear, when I first tried baked oatmeal, I never meant to be so smitten and stuck on it. But here I am, months later, still insanely enthralled! It's such a versatile recipe that I can play with it and turn it into a myriad of different flavors.
Unlike my earlier breakfast version, this version is for dessert. And my husband agrees with me: this cherry chocolate baked oatmeal is as good as a brownie, chocolate rice pudding, or chocolate cake. It's that good!
Sweet-n-Healthy Cherry Chocolate Baked Oatmeal
I posted an early version of this recipe. This version is for a smaller batch (I did not have enough oats in my cupboard for a full batch).
4 c. organic steel cut oats
1 c. organic bran flakes
1 T. yogurt
3 organic, free-range eggs
1/2 c. organic soy milk
1/2 c. organic milk
1/4 c. fair trade cocoa powder
3 T. organic maple syrup
3 T. organic agave nector
1 tsp. vanilla extract
2 tsp. cinnamon
1/3 c. organic dried cherries, finely chopped (Michigan cherries!)
1/4 c. chocolate chips (not Nestle brand)
1) Put the oats, bran flakes, and yogurt in a large container or bowl. Completely cover with water and mix to combine the yogurt throughout. Cover the container with its top, a clean dishcloth, or plastic wrap. Let sit overnight.
2) Strain in a colander. Lightly with the back of a large spoon to be sure most of the excess water drains.
3) Beat the eggs and milk together. Stir the eggs and milk into the drained oats and bran flakes, along with the cinnamon, vanilla extract, maple syrup, agave, and cocoa powder. Then, stir in the dried cherries and chocolate chips.
4) Grease an 8 x 11 glass baking dish with coconut oil or vegetable oil. Preheat the oven to 375 degrees F.
5) Pour the mixture into the prepared baking dish. Bake for 35 minutes, at which point the baked oatmeal should be solid yet moist.
6) Allow to cool for a few minutes. Then, slice into about 20-24 squares and serve immediately. They're delicious for more than a week.
Meaner, Greener, Leaner!
* I mention the value of organic oats and soaking oats in my initial baked oatmeal post.
* Let's compare this to brownies. The traditional brownie recipe contains 2 sticks of butter, 4-6 eggs, 1-2 cups of white sugar, baker's chocolate, and a half cup of processed flour. This is to make a batch of brownies in only an 8 x 8 inch baking dish (approximately 16 servings). This cherry chocolate baked oatmeal recipe, by contrast, contains healthy oats, no butter (i.e. prime source of LDL/bad cholesterol), and half as many eggs. In addition, this recipe gets its sugar from pretty terrific sources and still only contains about half the sugar (this is when I calculate by including the full quantities of dried cherries and chocolate chips as if they are just sugar). And this recipe makes a lot more servings.
* Seriously, you gotta' try it!
Here are more pictures from the process.
I love the reflection off the mixing bowl. Double trouble. The mirage of sweetness and the real thing.
Unlike my earlier breakfast version, this version is for dessert. And my husband agrees with me: this cherry chocolate baked oatmeal is as good as a brownie, chocolate rice pudding, or chocolate cake. It's that good!
Sweet-n-Healthy Cherry Chocolate Baked Oatmeal
I posted an early version of this recipe. This version is for a smaller batch (I did not have enough oats in my cupboard for a full batch).
4 c. organic steel cut oats
1 c. organic bran flakes
1 T. yogurt
3 organic, free-range eggs
1/2 c. organic soy milk
1/2 c. organic milk
1/4 c. fair trade cocoa powder
3 T. organic maple syrup
3 T. organic agave nector
1 tsp. vanilla extract
2 tsp. cinnamon
1/3 c. organic dried cherries, finely chopped (Michigan cherries!)
1/4 c. chocolate chips (not Nestle brand)
1) Put the oats, bran flakes, and yogurt in a large container or bowl. Completely cover with water and mix to combine the yogurt throughout. Cover the container with its top, a clean dishcloth, or plastic wrap. Let sit overnight.
2) Strain in a colander. Lightly with the back of a large spoon to be sure most of the excess water drains.
3) Beat the eggs and milk together. Stir the eggs and milk into the drained oats and bran flakes, along with the cinnamon, vanilla extract, maple syrup, agave, and cocoa powder. Then, stir in the dried cherries and chocolate chips.
4) Grease an 8 x 11 glass baking dish with coconut oil or vegetable oil. Preheat the oven to 375 degrees F.
5) Pour the mixture into the prepared baking dish. Bake for 35 minutes, at which point the baked oatmeal should be solid yet moist.
6) Allow to cool for a few minutes. Then, slice into about 20-24 squares and serve immediately. They're delicious for more than a week.
Meaner, Greener, Leaner!
* I mention the value of organic oats and soaking oats in my initial baked oatmeal post.
* Let's compare this to brownies. The traditional brownie recipe contains 2 sticks of butter, 4-6 eggs, 1-2 cups of white sugar, baker's chocolate, and a half cup of processed flour. This is to make a batch of brownies in only an 8 x 8 inch baking dish (approximately 16 servings). This cherry chocolate baked oatmeal recipe, by contrast, contains healthy oats, no butter (i.e. prime source of LDL/bad cholesterol), and half as many eggs. In addition, this recipe gets its sugar from pretty terrific sources and still only contains about half the sugar (this is when I calculate by including the full quantities of dried cherries and chocolate chips as if they are just sugar). And this recipe makes a lot more servings.
* Seriously, you gotta' try it!
Here are more pictures from the process.
I love the reflection off the mixing bowl. Double trouble. The mirage of sweetness and the real thing.
Hi! Time to Get Cooking!
Just saying "Hi!" Back from vacation.
How was your vacation and holidays and time with family and candles and reindeer's bright noses? I hope it was good.
I got to spend my vacation eating delicious casado after casado and hanging around with these puppies. (One night I literally turned into a granny and stowed away leftover crusts off bread from dinner into a napkin in my bag to hand out to the town's pup population.
While I had a great time, it's nice to be back. Time to get cooking!
How was your vacation and holidays and time with family and candles and reindeer's bright noses? I hope it was good.
I got to spend my vacation eating delicious casado after casado and hanging around with these puppies. (One night I literally turned into a granny and stowed away leftover crusts off bread from dinner into a napkin in my bag to hand out to the town's pup population.
While I had a great time, it's nice to be back. Time to get cooking!
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