Natural Cleaning Products - do it yourself recipes

Skip the Harsh Chemicals &Clean Your Home Naturally

In Dr. Morrison’s book, Cleanse Your Body,

Clear Your Mind, he gives many simple steps

people can take to decrease their exposure to

toxins. One recommendation he gives is to

eliminate household chemicals from the

home.

Most cleaning products you’ll find at the store

are loaded with chemicals and toxins and

many contain pesticides. No one wants to fill

their living space with poisonous substances,

instead make your own natural cleaning

products. Substitute your cleaning chemicals

with these household items:

•Baking soda: Absorbs odors and

chemicals and can be used as a mild

abrasive. It can remove stains from the

bathtub or toilet and remove grime from

a dirty oven.

•Borax: A mineral compound (sodium

borate) that is a disinfectant, deodorizer,

mold inhibitor, and mild abrasive.

•White vinegar: Cuts grease, deodorizes,

and dissolves sticky buildup and mineral

deposits.

•Lemon juice: One of the strongest foodacids,

effective against most household

bacteria, cuts grease, dissolves sticky

buildup, and has a bleaching effect.

•Vegetable-based dish soaps: Use a

vegetable based soap that is made out of

olive oil, such as castile soap.

•Cornstarch: Can #be used to clean

windows, remove grease stains, polish

furniture, and shampoo carpets and rugs.

By combining the items mentioned above, you

may create your own alternative cleaning

products. Here are some ideas:

•All-Purpose Cleaner: Mix 1 teaspoon

borax, 2 tablespoons vinegar or lemon

juice, 5 drops essential oil of lavender,

and 2 cups hot water.

•Air Fresheners: 1.) Baking soda or

vinegar with lemon juice in small dishes

absorbs odors around the house. 2.)

Having houseplants helps reduce odors in

the home. 3.) Prevent cooking odors by

simmering vinegar (1 tablespoon in 1 cup

water) on the stove while cooking. 4.)

Grind up a slice of lemon in the garbage

disposal. 5.) Simmer water and cinnamon

or other spices on stove. 6.) Place bowls

of fragrant dried herbs and flowers in

room. 7.) Put ½ cup of borax in the

bottom of garbage pails. 8.) Place a box of

baking soda in the refrigerator to absorb

bad smells.

•Carpet stains: Mix equal parts white

vinegar and water in a spray bottle. Spray

directly on stain, let sit for several

minutes, and clean with a brush or

sponge using warm soapy water. For fresh

grease spots, sprinkle cornstarch onto

spot and wait 15-30 minutes before

vacuuming. For a heavy duty carpet

cleaner, mix 1/4 cup each of salt, borax

and vinegar. Rub paste into carpet and

leave for a few hours. Vacuum.

•Coffee and tea stains: Stains in cups can

be removed by applying vinegar to a

sponge and wiping. To clean a teakettle

or coffee maker, add two cups water and

1/4 cup vinegar, bring to a boil. Let cool,

wipe with a clean cloth and rinse

thoroughly with water.

•Floor cleaner: Vinyl floors: use a

mixture of ½ cup vinegar, ¼ cup borax

and 1 gallon hot water. Wood floors: use a

vegetable soap like castile soap or

Murphy Oil Soap.

•Furniture and floor polish: Use 2 parts

olive oil, 1 part white vinegar, and

essential oil for scent; another option is to

use mineral oil with a few drops of lemon

juice for each pint.

•Mothballs: The common mothball is

made of paradichlorobenzene, which is

harmful to liver and kidneys. Cedar chips

in a cheesecloth square, or cedar oil in an

absorbent cloth will repel moths. The

cedar should be 'aromatic cedar' also

referred to as juniper in some areas.

Cedar chips are available at many craft

supply stores. Homemade moth-repelling

sachets can also be made with lavender,

rosemary, vetiver and rose petals. Dried

lemon peels are also a natural moth

deterrent - simply toss into clothes chest,

or tie in cheesecloth and hang in closet.

•Toilet bowl cleaner: Mix 1/4 cup baking

soda and 1 cup vinegar, pour into basin

and let it set for a few minutes. Scrub with

brush and rinse. A mixture of borax (2

parts) and lemon juice (one part) will also

work.

•Glass cleaner: Mix & cup white vinegar

to 1 cup water and spray on with bottle.

•Mold and mildew cleaner: Mix 1

teaspoon borax, 3 tablespoons white

vinegar, and 2 cups hot water, spray on

surface and scrub off mold; to inhibit mold

growth spray a few more times but don’t

wipe off.

•Oil and grease spots: For small spills on

the garage floor, add baking soda and

scrub with wet brush.

•Oven Cleaner: Moisten oven surfaces

with sponge and water. Use 3/4 cup

baking soda, 1/4 cup salt and 1/4 cup

water to make a thick paste and spread

throughout interior. (Avoid bare metal

and any openings.) Let sit overnight.

Remove with spatula and wipe clean.

The next time you run into a messy disaster in

your home, don't run out to the store for

expensive chemicals, turn to your pantry and

use what you already have!

Sources:

Morrison, Jeffrey. Cleanse Your Body, Clear Your

Mind.

communitytable.net - Keep Your Home Safe by

Using Natural Cleaning Products

http://www.acamnet.org/site/c.ltJWJ4MPIwE/b.6238635/k.A70C/Our_Newsletter.htm

Fermented Cranberry Sauce Recipe, + 5 other good ones.

  

Cranberry Sauce Recipes

Classic Cranberry Sauce

• 3 cups fresh or frozen cranberries
• 3/4 cup unrefined cane sugar or honey
• 1 cup water
• 1 cinnamon stick

Yields approximately 2 1/2 cups. Place all ingredients in a large saucepan. Bring to a boil and stir until sugar is dissolved. Reduce heat and simmer until cranberries burst, about 10 minutes. Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.

Jellied Cranberry Sauce with Rosemary and Honey

• 24 ounces fresh or frozen cranberries (about 6 cups)
• 1 1/2 cups honey
• 1 cup dry white wine
• 1 sprig rosemary (7-8 inches)
• 1 1/4 cups water
• 1/2 cup pure cranberry juice or cold water
• 1 tablespoon unflavored gelatin

Yields approximately 3 cups. Place cranberries, honey, wine, rosemary, and water in a large saucepan and bring to a boil. Stir, then reduce heat to medium-low and simmer, stirring occasionally, until the berries have burst, 7 to 8 minutes. Place a colander over a large bowl and line with cheesecloth. Pour the cranberry mixture into the colander and let sit until all the juices have drained, about 15 minutes. Compost the solids. Measure the liquid in the bowl — you should have about 2 cups. Either reduce the liquid by simmering or add water if the liquid is inadequate. Meanwhile, very lightly grease a glass mixing bowl with a 3 to 4 cup volume, just enough to create a thin sheen on the inner surface of the mold. Pour the cold cranberry juice into a small saucepan and sprinkle the gelatin over. Let stand 3 to 4 minutes to soften. Then, over very low heat, warm the mixture just until the gelatin is dissolved. Pour the gelatin into the cranberry liquid, stir, then pour into the prepared bowl. Skim off any bubbles or foam. Cool to room temperature, then cover and refrigerate for at least 12 hours until fully set. Invert if desired.

Spiced Cranberry Sauce

• 3 cups fresh or frozen cranberries
• 1 cup red wine and/or pure cranberry juice
• 2 large oranges, juiced and zested
• 1/2 cup maple syrup (more to taste)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• salt and pepper to taste

Yields approximately 3 cups. Combine all ingredients in a medium saucepan and bring to a boil over medium-high heat, then reduce heat to medium low and let simmer for 10 to 15 minutes or until most of the cranberries have popped. Serve hot or chilled.

Cranberry Sauce with Lime (a.k.a. Cranberry & Lime Salsa)

This simple cranberry relish is part salsa and part cranberry sauce, created to blend various food traditions with traditional American Thanksgiving flavors. Its fresh flavor is tart and festive and whether you serve it as an accompaniment to turkey or serve it with tortilla chips is up to you.

• 12 ounces fresh or frozen cranberries (about 3 cups)
• 1 medium onion, coarsely chopped
• 1 jalapeño, seeded and chopped
• 1/2 bunch fresh cilantro, minced
• 1 teaspoon sea salt
• 1/2 cup unrefined cane sugar
• juice of 1 lime
• zest of 1 lime

Yields approximately 3 cups. Pulse the cranberries in a food processor until finely chopped. Add in the onion and jalapeño and pulse only a few times, just until the onion and jalapeño are mixed in sufficiently. Empty the contents into a large bowl and stir in the cilantro, salt, sugar, lime juice, and lime zest. Alternatively, grind the cranberries, onion, and jalapeño in a food grinder, then toss in a bowl with the remaining ingredients. The flavor is best if made 1 day ahead.

Cranberry-Orange Sauce with Fresh Mint

This recipe highlights fresh flavors, as all the ingredients are left raw.

• 12 ounces fresh or frozen cranberries (about 3 cups)
• 1 small orange, scrubbed well and cut into 8 pieces
• 1/2 cup whole cane sugar (any granulated variety will do)
• 1/2 teaspoon sea salt
• 3-4 sprigs fresh mint, leaves picked off and coarsely chopped

Yields approximately 3 cups. Place the cranberries, orange pieces, cane sugar, and sea salt in a food processor or blender and pulse until the orange is finely chopped. Add the mint leaves and pulse several times until finely chopped and fully incorporated. Cover and refrigerate for 4 to 6 hours before serving.

Fermented Cranberry Sauce

This recipe highlights the benefits of lacto-fermentation. Don’t miss Wardee’s delicious fermented cranberry sauce too! And yes, once again my love for cranberry and orange shine through. If you’d prefer, use purely lemon juice and lemon zest, though the final sauce will be slightly more tart.

• 3 cups fresh or frozen cranberries (1 bag)
• 1 large apple, peeled and shredded
• 1/2 cup raw honey
• 1 teaspoon fine sea salt
• 1/2 cup of whey (see how to procure whey)
• 2 teaspoons cinnamon
• 1/2 teaspoons ground cloves
• Juice from 1 orange
• Juice from 1 lemon
• Zest from 1 orange

Yields approximately 1 quart. Place all ingredients in a food processor or blender and lightly pulse until the mix is coarsely chopped. Spoon or pour mixture into a 1 quart mason jar. Add tepid water, if needed, but be sure to leave about 1 inch of headroom. Tighten lid or use an airlock and leave at room temperature for 48 hours to ferment. Refrigerate and use within 2 months.

http://gnowfglins.com

53 Paleo Recipes, not only for Thanksgiving

53 Paleo Thanksgiving Recipes to Give Thanks For

 Ideas for appetizers, the bird, side dishes and desserts.

53 Paleo Thanksgiving Recipes to be Thankful For

Paleo Thanksgiving Appetizer Recipes

First things first... We have to talk about what to eat before you actually eat. Catch my drift? Let's get into some awesome paleo appetizers that will please your paleo and non-paleo guests.

Paleo Deviled Eggs from Three Diets One Dinner

Paleo Coconut Curry Deviled Eggs from Delicious Paleo

Spicy Avocado Deviled Eggs from Cheeky Kitchen

Bacon Deviled Eggs from Civilized Caveman Cooking

Dried Dates Stuffed with Goat Cheese and Almonds from All Four Burners

Chorizo Stuffed Dates Wrapped in Bacon from Paleo Table

Paleo Stuffed Mushrooms from Yuppie Farmgirl

Pork Stuffed Mushrooms from Stupid Easy Paleo 

Sausage Stuffed Mushrooms from Kate Updates

Crab Stuffed Mushrooms from Paleo Diet Lifestyle

Crispy Baked Sweet Potato Fries from She Cooks He Cleans

Sweet Potato Fries with Roasted Red Pepper Ketchup from Seasonal and Savory

Salami Wrapped Apple and Cheese from Ancestral Chef

Paleo Spiced Nuts from Elana's Pantry

Holiday Dino-Chow Spiced Nuts from The Clothes Make the Girl

Paleo Thanksgiving Stuffing Recipes

I love stuffing! Who doesn't, right? Here are some stuffing recipes for you to try.

Caramelized Onion and Sausage Stuffing from PaleOMG

Paleo Cornbread Stuffing from A Girl Worth Saving

Traditional Paleo Stuffing from Paleo Comfort Foods

Thanksgiving Stuffing Meatballs from Practical Paleo

Paleo Stuffin' Muffins from What I Gather

Thanksgiving Sausage and Giblet Herb Stuffing from Paleo Fondue

Other Paleo Thanksgiving Side Dish Recipes

Maple Roasted Brussels Sprouts with Bacon from Lexi's Clean Kitchen

Balsamic Roasted Brussels Sprouts from Detoxinista

Squash and Ricotta Casserole from Jan's Sushi Bar

Sweet Potato Casserole from Our Paleo Life

Rosemary Roasted Sweet Potatoes and Onions from Garnish with Lemon

Roasted Cauliflower with Garlic and Rosemary from The Sour Path Is The Sweetest

Paleo Loaded Mashed Cauliflower from Clean Eating with a Dirty Mind

Paleo Sweet Potato Casserole from Cupcakes OMG

Cauliflower Mash from Nom Nom Paleo

Garlic Mashed Cauliflower from This West Coast Mommy

Worlds Best Paleo Gravy from Real Sustenance

Paleo Thanksgiving Gravy from Amazing Paleo

Vegan Green Bean Casserole (Paleo Friendly) from Eat the Love

Paleo Green Bean Casserole from Fed and Fit

French Green Bean Casserole with Crispy Shallots from The Urban Poser

Cranberry Sauce from Being Paleofabulous

Paleo Cranberry Sauce from Against All Grain

Bacon and Chive Sweet Potato Biscuits from PaleOMG

Paleo Dinner Rolls from Paleo Spirit

Paleo Thanksgiving Turkey Recipes

This is what it's all about. The bird! It's not Thanksgiving dinner without a big fat bird on the table.

Rosemary Apple Turkey from Amazing Paleo

Russ Parsons's Dry-Brined Turkey (a.k.a. The Judy Bird) from Food 52

Easy Roasted Turkey with Sage Butter from I Breathe I'm Hungry

Perfect Smoked Turkey from The Domestic Man

Maple Glazed Spicy Apple Roasted Turkey from The Healthy Foodie

Paleo Thanksgiving Dessert Recipes

And of course no Thanksgiving dinner is complete without dessert. Feast your eyes on these awesome paleo Thanksgiving desserts.

Pumpkin Bread Pudding from Paleo Parents

Paleo Pumpkin Spice Mousse from The Primalist

Pecan Pie Bars from Paleo Girl's Kitchen

Gooey Chocolate Chip Pumpkin Bread from A Girl Worth Saving

Chocolate Pumpkin Sunbutter Treats from PaleOMG

Ultimate Walnut Pie Crust with Pumpkin Filling from Mark's Daily Apple

Classic Paleo Pumpkin Pie from Elana's Pantry

Paleo Coconut Milk Whipped Cream from Lacy and Meg

by Chris Hiestand- See more at: http://www.primalpal.net/paleo-recipe-blog/156/53-paleo-thanksgiving-recipes-to-give-thanks-for#sthash.XeKvSvjL.dpufr

Gluten Free Apple Crisp

Best Apple Crisp Recipe

5 Granny Smith Apples (this kind of apple is firm and works best with the apple peeler corer slicer. If you really want to use a softer apple, put them in the freezer for about 10 minutes before slicing them up.)

1/2 cup coconut oil, melted 

1 cup chopped nuts (optional)

1 cup coconut flour, sifted

1 cup unsweetened shredded coconut

4 large eggs

2-3 Tablespoons honey (or more to taste, perhaps mix the topping without the eggs, sweeten to taste, and add the eggs last and mix well) (I get my honey from a local beekeeper.)

3/4 teaspoon salt

2 Tablespoon cinnamon

1. Preheat oven to 350 F. Peel, core and slice apples. I used an apple peeler corer slicer, to get the slices thin and even (which is key for having evenly baked apple slices). Cut apples in half with a utility knife. Place apples in an 11 inch stoneware deep dish baker.
2. Warm coconut oil in a pan, if not already melted. Chop nuts, if using them. I like to use my food chopper to chop nuts quickly. Add nuts, coconut oil, coconut flour, flaked coconut, honey, salt & cinnamon into a large bowl. Mix well, and taste if desired. Adjust honey to taste. Then add eggs, and mix till it all gets crumbly. Sprinkle mixture evenly over apples. Be sure to cover apples completely, to seal in the juices and keep the apple slices moist.
3. Bake 35-45 minutes or till apples are tender and crumbs are golden brown. Serve warm, with optional whipped coconut cream.

All photos for this recipe are by Julia of A Quaint Cottage.

- See more at: http://www.wellness-and-workouts.com/best-apple-crisp-recipe.html#sthash.NmoJQ5Q3.dpuf

Thanksgiving Meatless Loaf

This is not your mama’s meatloaf.  This is not even your mama’s seitan loaf, tofu turkey, or nut roast.  It doesn’t taste like meat.  It doesn’t even pretend to have the texture of meat. But if you like savory, Thanksgiving flavors so concentrated that you can just skip the gravy and dressing, you will want to give this recipe a try.

I was inspired by the Comfort Loaf in Robin Robertson’s Vegan on the Cheap*, but instead of using vital wheat gluten, oatmeal, and bread crumbs, I decided to make my loaf gluten- and grain-free.  So it’s brown and slightly crispy on the outside like a traditional meatloaf, but the inside is almost as tender as mashed potatoes, partly because it does, in fact, contain mashed (sweet) potatoes.  The heady flavor and aroma come from the holy quartet of fall herbs–parsley, sage, rosemary, and thyme

Thanksgiving Meatless Loaf

Ingredients

• 1 medium sweet potato
• 1 medium onion
• 2 ribs celery
• 1 medium carrot
• 2 cloves garlic, minced
• 1 15-ounce can cannellini beans (or other white beans), drained and rinsed
• 14 ounces extra-firm tofu (one 14 to 16-ounce package)
• 2 tablespoons gluten-free soy sauce
• 2 tablespoons tomato paste
• 1 tablespoon spicy brown or whole-grain prepared mustard
• 1/4 cup fresh parsley, chopped
• 1/2 tablespoon rubbed sage
• 1 tablespoon thyme leaf
• 1/2 tablespoon dried rosemary, crushed
• 1 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 2 tablespoons nutritional yeast
• 1/2 cup chopped walnuts (optional)
• 3/4 cup quinoa flakes or quick oatmeal

Instructions

1. Wash a medium sweet potato (about 7 ounces), pierce it several times with a fork, wrap it in a paper towel, and microwave until done, 4-5 minutes. (Alternately, bake or steam the sweet potato.) Allow to cool enough to handle and then peel and set aside.
2. Mince the onion, celery, and carrot. You can do this quickly by cutting each vegetable in quarters and then pulsing in a food processor until finely chopped.
3. Heat a large, non-stick skillet. Add the minced vegetables, including garlic, and cook, stirring regularly, until they become tender, about 6-10 minutes. Add water by the teaspoon if necessary to keep the vegetables from sticking or becoming dry. Once they’re softened, add the drained beans and mash them lightly with a slotted spoon or spatula.
4. Place the peeled sweet potato into the food processor along with the tofu, soy sauce, and all seasonings, including nutritional yeast. Process until fairly smooth. Add the walnuts and pulse a few more times. Scrape the tofu mixture into a large mixing bowl and add the quinoa flakes and the cooked vegetables. Stir well.
5. Preheat oven to 375F. If you have a silicone baking mat (recommended) place it on a baking sheet. Otherwise line the baking sheet with parchment paper or spray with non-stick spray. Spoon the tofu mixture onto the prepared baking surface, using dampened hands to shape it into an oblong or oval loaf about 2 1/2 inches high. Bake for 25 minutes or until the top is evenly browned. Loosely cover with aluminum foil and cook for 20 more minutes. Check to make sure that the center is firm; if not, give it a little extra time. (You can also remove the foil and cook for 5 more minutes for a crunchier crust.) Remove from oven and allow to stand for 10 minutes before slicing and serving.

Serving Suggestion: Serve alone or with Mushroom Gravy on the side.

Preparation time: 20 minute(s) | Cooking time: 1 hour(s) 5 minute(s)

Impromptu Vegan Mushroom Gravy

My mushroom gravy is always an ad lib affair; I don’t think I ever make it the same way twice. Here’s the basic recipe, but the amounts of herbs should be adjusted as necessary. 

Ingredients

• 1/2 onion, minced
• 10 mushrooms, sliced
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1/2 teaspoon thyme
• 1/4 teaspoon rubbed sage
• 1 tablespoon nutritional yeast
• 1 teaspoon sherry (optional)
• 1 tablespoon soy sauce
• 2 tablespoons unbleached flour (substitute with arrowroot for gluten-free)
• 1/4 cup plain soymilk
• salt and freshly ground black pepper, to taste

Instructions

1. In a medium-sized non-stick saucepan, saute the onion until light brown, about 10 minutes. Add the mushrooms and 1 tablespoon of water, and cook for another 3 minutes. Add the garlic, and cook, stirring, for another minute.
2. Add the vegetable broth, herbs, nutritional yeast, sherry, and soy sauce. In a bowl, whisk or blend (with a hand blender) the soymilk and flour together until smooth. Add it to the saucepan and stir well. Simmer, stirring occasionally, for 15 minutes. Season with salt and pepper to taste and serve.

Preparation time: 5 minute(s) | Cooking time: 25 minute(s)

http://blog.fatfreevegan.com