DIY soft scrub

Here are a few recipes try them out and let me know what you think!


Soft Scrubber Ingredients:

• 1/3 c. Liquid Castile Soap
• 2 c. Baking Soda
• 10 drops Eucalyptus Essential Oils
• 5 Vitamin C Tablets, crushed
• Water

Directions:
Mix first four ingredients together, then gradually add water until you get a soft scrub consistency.  Pour into container.  I used a Methods Dish Soap container, but you could use any squirt top container.  Be sure to shake well before each use.
That’s it!  Clean and enjoy!http://momsbyheart.net


Supplies :

• baking soda
• liquid castile soap – I use Dr. Bronners and I LOVE the lavender scent, but any castile soap will work.
• bowl & sponge

Directions :

1. In a small mixing bowl pour in about 2 tablespoons of baking soda, give or take.
2. Next, mix in enough castile soap to form a paste. This is not a science so just make it thick like the consistency of luscious icing.
3. If it’s too thick, add more soap. Too runny? Add more baking soda.
4. When you have it a nice consistency, simply scoop a dollop of it with your sponge and start scrubbing!

To scrub this shower, I used a homemade cotton scrubbie sponge and it worked fabulously. Of course, it does take a little elbow grease so you get a free workout and in the end you will rejoice in the success of a fantastically clean shower!!http://blog.ecoetsy.com/2013/01/diy-soap-scum-remover-a-natural-soft-scrub-alternative/html


What You’ll Need:

• 2 cups baking soda
• 1/2 cup liquid castile soap
• 4 teaspoons vegetable glycerin
• 5 or more drops essential oil (try lavender, tea tree or rosemary)

Directions:

1. Mix all ingredients together and store in a sealed glass jar.
2. Scoop the mixture onto a sponge and scrub the bathtub, sinks, Formica countertops or shower stall.  Rinse.

I keep my soft scrub mixture in a mason jar.  The mixture is not soft enough to put in a squeeze bottle (besides, who likes plastic?).  I literally scoop some out with my fingers and onto a sponge or dish cloth.  I find that my hands are REALLY soft after using it, and who doesn’t like soft hands?
Tip: For exceptionally tough jobs, spray with vinegar first—full strength or diluted.  Let sit and follow with scrub.
Yield:  ~2-1/2 cup
Shelf Life:  2 years
Difficulty Level:  Easy
I love this recipe so much, I ended up making two soft scrub jars and keeping one in the kitchen and one in the bathroom.http://thelivinggreensolution.com/my-favorite-soft-scrub-recipe/


Here are two quick and easy recipes for making an effective soap scum buster on the tub surround or a gentle cleaner for around the kitchen and bathroom.
The first is a basic mixture while the second adds a lavender scent using essential oil and powdered milk for making a smoother paste.
Use these on surfaces where you need some extra power that is more gentle than an abrasive powder.
Recipe #1:
1/2 cup baking soda
1/2 cup liquid dish detergent
1/8 cup – 1/4 cup vinegar

• Mix the baking soda and dish detergent first, then add the vinegar.
• Adjust the baking soda or vinegar amounts until you have the consistency you like working with.

Tips:

• Just use whatever’s on sale or a generic brand of dish detergent and you’ve got yourself some super cheap, yet very effective, homemade softscrub!
• The liquid dish detergent is what you would use for hand washing dishes, not dishwasher detergent.
• Use the amount of vinegar that gives you the consistency that you prefer. Vinegar’s a great grime buster–so don’t be shy with it.
• If you just want to do some spot treatments and don’t need a large amount of softscrub, give the spot a light squirt of dish detergent, sprinkle a generous amount of baking soda on top and gently rub. You won’t need to bother with the vinegar for small spots like this.
• Try heating the vinegar in the microwave first before mixing it in with the other ingredients. You don’t want it super hot, but a warm temperature that’s comfortable to work with.

Lavender Recipe:
*Source: The Naturally Clean Home by Karyn Siegel-Maier
3/4 cup baking soda
1/4 cup powdered milk
1/8 cup (one-eighth) liquid castile soap
5 drops lavender Essential Oil

• Combine all ingredients in a squirt-top bottle and add enough water to make a smooth paste. Shake or stir to mix.
• Apply to surface, then wipe area with a damp sponge or cloth. Rinse well.http://tipnut.co/homemade-softscrub-cleaner-recipe/

Ingredients
3/4 cup baking soda (you can add a little more if it seems a little thin after it’s all mixed together.)
1/4 cup castile soap (I used Dr. Bronners Citrus Orange)
1 Tablespoon water
10-15 drops of tea tree oil
1 Tablespoon vinegar
In a medium sized bowl, combine the baking soda and castile soap. Add the water and tea tree oil and stir with a fork.
After the first 3 ingredients are well combined, SLOWLY add the vinegar. The mixture will bubble up because of the chemical reaction between the baking soda and vinegar.
Stir until you achieve a paste-like consistency. (I had to add a little more baking soda at this point until it was the “perfect” consistency.)
Transfer to a repurposed dish soap container (or any other container you prefer), grab your sponge and start cleaning!
http://www.onegoodthingbyjillee.com/2012/09/make-your-own-antibacterial-soft-scrub-cleanser.html 

Fruit leather

Homemade Fruit Leather

September 1, 2011

 

If you think you need a food dehydrator to make homemade fruit snacks, get ready to be surprised! These treats are so simple to make; all you need are fruits like apples, berries or pears and your oven. Sweeten with honey, or add herbs and spices. No matter the flavor, they’re a great way to celebrate the abundant fruits of the season.

Apple Spice Fruit Leather
Yields one 11”x17” pan of fruit leather
Prep time: 20 minutes
Cook time: 5-8 hours at 170°F

INGREDIENTS
1 25-ounce jar of applesauce
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon cloves

INSTRUCTIONS

1. Preheat oven to 170°F.
2. Line an 11”x17” jelly-roll pan or lipped cookie sheet with greased parchment paper (wax paper will smoke in the oven) or a silicone baking mat.
3. Spread the puree until it’s about 1/4” thick. Pick up the pan and tilt back and forth until it’s evenly distributed.
4. Bake in the oven for 5-8 hours. Rotate the pan halfway during the baking time to ensure even drying. Timing will vary depending on the fruit used. It’s ready when it’s smooth and non-tacky.
5. Let it cool, then cut in strips with scissors or a pizza cutter. Stack or roll them and store in an airtight container or a zipper storage bag.

Tip: Store in a cool, dry place. You can store fruit leather for up to a year in the freezer, six months in the refrigerator or a few weeks at room temperature.

Quick Tip

Linger at the table a little longer—washing the dishes can wait. After all, Dawn® Power Clean has micro-scrubbing enzymes that help power through food messes with ease, from small everyday grease messes to tougher jobs.

Try these other ingredients and tips:

• Spread a thin layer of melted caramel over the fruit leather and allow it to harden a little before rolling.
• Cut fun shapes with cookie cutters, stack on parchment paper and tie with a ribbon to make a unique hostess gift or a lunch box surprise. Tuck an inspirational quote into the ribbon for an extra special touch.

• Spice up a can of pumpkin with nutmeg, cinnamon, ginger and cloves for another twist on fall-inspired fruit leather.
• Puree a can of peaches or other canned fruit in the blender for a quick option that requires no washing and slicing.
• To sweeten fruit leather, add a couple teaspoons, or to taste, of vanilla, brown sugar, honey or maple syrup.
• Try adding herbs like lavender, basil, rosemary, mint, sage or thyme for subtle hints of extra decadent flavor – a perfect adult treat.

DIY bleach gel pen

   

DIY Bleach Gel

 

Print

Prep time

2 mins

Cook time

2 mins

Total time

4 mins

 

A little cornstarch, water and a few tablespoons of bleach make this homemade version of a bleach pen.

Author: Debbie at Me and My DIY

Recipe type: Laundry

Ingredients

• ¾ cup water
• 3 Tbsp corn starch
• 4-7 Tbsp household bleach

Visit Debbie's website for more great ideas http://www.meandmydiy.com/

Tipsy Pots click here for step by step  directions and PDF file.




  


















Instead of using soil you can use one of these to make the pots lighter.

• Coconut Coir
• LECA (Hydroton or clay balls)
• Perlite                                                                                                                             When watering the water should flow from the top all the way down. This would be perfect for strawberries.                

Strawberry seeds

After Two weeks in a moist paper towel in a zip lock bag. I hung it in my kitchen window with a chip clip. These seed I just scraped off a half eaten strawberry. Waste not want not!

Kale Chips

I hear more and more about Kale chip here is the recipe I am going to try tonight.Maybe a video will follow.

Salt and Vinegar Kale Chips

Adapted from The Cleaner Plate Club: Raising Healthy Eaters One Meal at a Time by Beth Bader and Ali Benjamin

Recipe Notes
Feel free to experiment with different types of vinegar; I've tried rice wine, red, tarragon, and sherry all with good (but slightly different) results. These are particularly tangy and salty (to mimic salt and vinegar chips); if a milder kale chip is what you're after, use 1-1/2 tablespoons vinegar and 1-1/4 teaspoons salt.

Ingredients
1 bunch kale, rinsed
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1-1/2 teaspoons kosher salt
Directions

1. Preheat the oven to 350ºF. Remove the kale stems, cut (or tear) the leaves into bite-size pieces, and thoroughly rinse the leaves to remove any lingering dirt. Dry the pieces of kale in a salad spinner or on a dish towel (it's important that the leaves are dry before the next step).
2. Whisk together the olive oil, vinegar, and salt in the bottom of a large mixing bowl; add the kale leaves and toss to coat thoroughly.
3. Line two half-sheet pans with parchment paper and spread the pieces into a single even layer. Bake for 8-12 minutes, or until the chips have shrunken slightly and are crisp and darker in color, but not yet brown.

Serves 2-4.



For more recipes click here

Homemade Chicken Stock from http://smallnotebook.org/

A Simple Guide to Homemade Chicken Stock

November 12, 2010

Chicken stock is one of those foods that make you feel like you’re a really good cook.
I used to think about making it, especially with a yummy soup recipe in mind, but then I’d turn to the chicken stock recipe in the back of the cookbook, and it had twenty ingredients just for the stock! It felt like I was making soup twice. No thanks, I really don’t have time for that. I’ll just fix scrambled eggs and toast..and I’ll probably burn the toast.
There are as many recipes for chicken stock as there are cooks. I discovered that chicken stock in its most basic form: chicken and water, is actually really good. The recipes that list twenty ingredients are better, in the same way that a tenderloin steak is better than a hamburger, but for some cold winter nights at home, simple food soothes just fine.
Don’t let lack of time and energy for those long-list recipes keep you from enjoying homemade chicken stock. If you make it at home, it will be better than anything you can buy at the store. So go ahead and make it yourself, even when you don’t have time for the bouquet garni.
The cooking time for stock is at least four hours, but hands-on time is fifteen minutes, tops.

The Essentials

Chicken bones. Stock is made from bones, so you don’t need the meat. After we eat roast chicken I’ll save the leftover bones in the freezer until I can make stock with two carcasses at a time. It’s the best possible food for a frugal grocery budget when something amazingly healthy and nourishing can be made from what we would have thrown away. My family can eat at least two more meals that week for practically pennies.
If you have a huge stock pot and freezer space, you could make more and freeze the rest, but I find smaller batches easier to manage, which helps me be willing to make it more often.
Cold water. Start with cold water because certain essential proteins only dissolve in cold water.
Something acidic. I add a couple tablespoons of apple cider vinegar, though some people use wine, or even tomatoes. The acid draws calcium and other minerals from the bones into the stock.

The Extras

Do you have any extra vegetables around? Toss them in. I usually slice an onion down the middle and add it, and you can also try carrots, garlic, or celery. All of these are good if you have them.
Seasoning. Salt is important to flavor, but don’t add it to the stock; wait until you’re cooking with the stock and add salt in the final recipe to taste. In the last twenty minutes of simmering the stock you can add fresh herbs and pepper if you want to. Since I start with the remains from roast chicken, it often has enough seasoning already and I don’t need to add anything.

The Method

Put the chicken bones and any vegetables into the pot and add enough cold water to cover them by an inch or two. Turn the heat on low and let the stock heat slowly. It might take an hour to warm up, and then keep the heat on low so the stock is barely simmering. Skim the top as needed.
Stock requires at least four hours to simmer, but how long you let it go is up to you. You can also try making it in the crock pot.
When enough time has passed, strain and pour the stock into jars. Let it cool and then chill in the fridge. Once the stock is chilled, there will be a layer of fat that you can remove from the top. Chilled chicken stock is thick like Jell-O, and that’s a good thing. That means you’re getting all the healthy gelatin from the chicken bones.


I gain about a gallon of stock when I make it in my stock pot with two chicken carcasses. I pour the stock into two half-gallon glass canning jars. This gives me enough to make soup twice for my family later that week. Stock can stay in the fridge for about four days, or you can freeze it for a couple of months.
When I see a jar of homemade chicken stock in the fridge, I know I’m just minutes away from a cheap and nutritious meal for my family.
And I feel pretty awesome.

What are your favorite ways to make and use chicken stock in your kitchen? Especially with winter coming, what do you add to it to make soup?