Replace It: Laundry Detergent: Powder

As with the shampoo we discussed earlier, laundry detergents have the same problem; a whole mess of chemicals that aren't good for us, or our planet. It's so crazy easy, you can make great big batches for a fraction of what a box or a bottle costs. It is just as effective. You're less likely to have an allergic reaction, and you can either scent it or leave it plain.


What you'll need:

• 1 bar of plain Ivory or Castile soap (Don't get all fancy with this, moisturizes and scents won't help you wash your clothes. Plain old basic soap is all you need)
• 1 Cup of Borax
• 1 Cup of Baking Soda
• Optional: 1 Tbsp finely ground herbs or 10 - 12 drops of essential oils (experiment with amounts in this. It's for fragrance. a little goes a long way, but make it the way you're happy with it.)
• A container large enough to hold it
• A cheese grater
• A whisk or spoon

Instructions: (WITH PICTURES!!!)

1. Grate the soap.

2. Add Baking Soda

3. Stir

4. Add Borax

5. Stir

6. Add to storage container.

7. Seal and Label!

Use:

 1-2 Tbsp per regular load. Use more or less depending on how soiled your clothes are and the size of the load. 

It will make approximately 32 -64 loads depending on  the amount you use, but it's so inexpensive, you can easily make more when you want it!

Oh, you wanted liquid detergent? No problem...

Have you tried this? Know other laundry soap recipes? Tell us about it!! 

In the Garden: Laying Down Roots

Did you know that you can grow some veggies from the root ends that we usually discard? In the photo above I have planted garlic, celery and romaine lettuce. Last year I grew ginger this way as well.

After you've used the bulk of the vegetable, bury the root end into the soil. Keep it watered, and wait for the magic.

What can I plant?

You can plant anything that has root ends or eyes. Among these are;

• Lettuce (I used Romaine, but I'm sure you can try other kinds)
• Celery
• Carrots
• Garlic
• Onions
• Ginger
• Potatoes
• Shallots
• Beets
• Rutabagas
• Turnips

Root vegetables need to be completely buried like potatoes and turnips, while the more leafy things like celery or lettuce, only the roots need to be protected by soil.

You can also try planting seeds from other things.

• Stone fruits (Cherries, peaches, apricots...)
• Apples
• Grapes
• Avocados

Experiment and see what will grow for you. Many fruits grow on trees, so you'll want to transplant it to a larger space if starting them in a pot. However, you can find many variety of fruits and veggies that are bred for planter life.

Have you done things like this? What have you planted? Tell me about it.

How To: Make your own Kefir!

*NOTE: I will be adding photos to this post during my next batch, so it won't always be empty.*

These instructions are what I follow. I got them from the farm I buy my raw milk from. There are other instructions to be found on the net. They are all very similar to this. What I like about the instructions from "The Family Cow" farm is that it is very 1, 2, 3 -- very step by step which is how I like it. It's a list. I LOVE LISTS!

What you will need:

• Jar or Crock (We prefer a stoneware crock)
• Real Kefir Grains
• Raw Milk (Preferably from Certified Organic Jersey! :) )
• Cloth or towel
• Colander or strainer (holes should be about 1/16th in diameter)
• Bowl
• Wooden spoon or spatula

To start the process:

1. Place the entire contents of "Kefir Starter Grains" into the crock or jar.
2. Pour 1 quart of milk over grains. (Keep down 1" or so from rim as milk will expand)
3. Cover with a cloth or towel to keep flies/dirt out but still let oxygen in.
4. Let sit at room temperature for 24 hours to culture. Do not set in sunlight.
5. Stir cultured Kefir to break up the thickness to make it easier to strain. Do not be alarmed at the curdled look of the kefir. Curds are a perfectly normal part of cheese, yogurt, and kefir making.
6. Set the colander on top of the bowl and pour the kefir into it. Use the spoon to help the kefir through. Do not rinse the grains after you strain them. In fact, it would be better to leave a few curds with them.
7. Return the grains to the fermentation crock to be ready for the next batch. After several batches, you'll notice that you have more grains than you started with. When you have 1 cup or more, you may start culturing 1/2 a gallon at a time... or, find a friend who wants some kefir grains. *NOTE: I WILL LET YOU KNOW WHEN I HAVE SOME READY FOR THOSE THAT WANT THEM, AS THEY BECOME AVAILABLE*
8. Place the freshly strained Kefir in the refrigerator to chill.
9. Puree your choice of fruit (frozen is best) in a food processor or blender. Then add the chilled kefir along with sugar, maple syrup. (I PREFER HONEY) or other sweetener to suit your taste. It is totally up to you to decide how sweet you like it or what flavors to add. We enjoy banana, peach, strawberry, blueberry, nectarine, orange, apricot or even a blend of several. Your imagination is the limit.

Kefir Smoothie - Honey, Banana and Strawberry. I used the food processor.

(Mothers, try freezing cool pops with Kefir instead of kool-aid. Your children will love them!... or freeze a pan of kefir and then process the frozen Kefir with frozen fruit, and a little extra sugar. (It tastes almost exactly like sherbet.)

To start the next batch: Place the grains in the fermentation jar, refill it with milk and repeat the whole process.

To take a short break from kefir making: Place the grains in a small container, cover with milk, cover container with a paper towel or cloth secured by a rubber band, and refrigerate. The cold temperatures will only allow a very slow fermentation. Important: Change the milk every week so the probiotic bacteria do not starve. The first batch or so will take longer than 24 hours to ferment til the grains get revived from their dormancy.

To take a long break: Rinse the grains with water and lay them on a paper towel to dry. When they are totally dry, place the grains in a container and store in your kitchen cupboard. They have been known to keep up to 2 or 3 years like this. When you are ready to start again, simply place the grains in milk like you would for a normal batch of kefir. The first batch will take longer than 24 hours to ferment til the grains get fully re-hydrated and revived.

To find Kefir grains near you: http://www.torontoadvisors.com/Kefir/kefir-list.php

If you use an antibacterial soap or something like Clorox to wash the container (WHICH IS NOT A GOOD IDEA) you are using for fermenting, be VERY careful to rinse it well as any residuals will KILL the grains. it is actually NOT necessary to wash your fermentation jar every time. The little bit of kefir left on the inside will help start the next batch.

Happy Kefir Making!

Interesting Study: Google "Health/Kefir"

What is it? :: Kefir

What it is?
It is probably one of the most ancient of all cultured milk products. Simply put, it's cultured milk like yogurt or sour cream. Unlike either it is fermented with it's culture. Cow, goat or sheep's milk is used most often. A culture is added, a SCOBY (Symbiotic Cooperation of Bacteria and Yeast), called Kefir Grains. the SCOBY mass looks like grains.

Kefir is made from gelatinous white or yellow particles called “grains.” This makes kefir unique, as no other milk culture forms grains. These grains contain the bacteria/yeast mixture clumped together with casein (milk proteins) and complex sugars. They look like pieces of coral or small clumps of cauliflower and range from the size of a grain of wheat to that of a hazelnut. Some of the grains have been known to grow in large flat sheets that can be big enough to cover your hand!. The grains ferment the milk, incorporating their friendly organisms to create the cultured product. The grains are then removed with a strainer before consumption of the kefir and added to a new batch of milk.

Brief History of Kefir:
The shepherds of the Caucasus Region carried milk in leather pouches. The noticed that it occasionally fermented into something that was carbonated and tasty. They would hang these bags on their doors, and people walking by would knock the bag, keeping the culture and milk well mixed.

The drink is world wide. As populations spread out, the new smaller groups kept their food culture.

According to http://www.kefir.biz/history.htm

"Amongst the people of the northern slopes of the Caucasian Mountains there is a legend that Mohammed gave kefir grains to the Orthodox people and taught them how to make kefir. The 'Grains of the Prophet’ were guarded jealously since it was believed that they would lose their strength if the grains were given away and the secret of how to use them became common knowledge.

Kefir grains were regarded as part of the family's and tribe's wealth and they were passed on from generation to generation.
So, for centuries the people of the northern Caucasus enjoyed this food without sharing it with anyone else they came into contact with.
Other peoples occasionally heard strange tales of this unusual beverage which was said to have ‘magical’ properties. Marco Polo mentioned kefir in the chronicles of his travels in the East."

There is a much more detailed and thorough history on the site mentioned above.

Chock full o stuffFull of minerals, vitamins and amino acids

• Contains partially digested proteins which can be used by the body easier.
• Contains tryptophan, calcium and magnesium -- keeping you calmer, less stressed and your nervous system healthy.
• Has phosphorus to help our bodies use carbs, fat and proteins to make cells & energy, and for body maintenance.
• B12, B1m Vitamin K, Biotin. -- Aids in the utilization of other B Vitamins like folic acid, pantothenic acid as well as B12.
• Aids in kidney, liver and nervous system health, relief from skin disorders, increased energy.
• Easily digestable
• Cleans intestines
• Beneficial bacteria and yeast
• Balanced, Complete, Wholesome, and Nourishing food
• Promotes immune system health
• Has been used in the treatment of a multitude of disorders including AIDS, CFS, depression and ADHD.
• May help relieve digestive problems and make your inner ecosystem healthier.
• May also help to relieve cravings for unhealthy foods like sweets.

Sounds odd, I know. I did to me to. I mean really, fermented milk? GROSS! But really, it's not. Cheese, yogurt, sour cream, butter milk... Those are all cultured milk products that we use every day. People have been making and using kefir in their own homes, long before refrigeration and sanitation standards. Even now, the health benefits have reached the world over, and into the local super market. You can find cultures as well as premade kefir drinks in your dairy section of most grocery or health food stores.

I found powdered culture at my natural food store, and kefired a whole quart! I wasn't sure of it at first. It was unfamiliar. I threw in a tablespoon of honey and let it warm up a bit. It was fizzy and sweet from the honey, tangy like yogurt, and thick like a smoothie. YUM! 

It's only been a week and I can't wait to have my next glass in the morning. I'm not sure if I truly feel a difference to write home about, but it doesn't suck. It's a great thing to have in the morning for the pick me up with your coffee.

By the way, it makes a KILLER smoothie, with some fruit and honey.

References:

http://www.kefir.biz
http://www.kefir.net

Letter to my Readers #2

Good evening, or should I say... morning *yawn* as it's 1:42 am here...

But, I digress...

In this modern day, the term homesteading means more than just growing and making your own cheese. To me my lifestyle, this project and my whole little world is all about doing with what you have, being frugal yet finding joy in the simple things. I also find understanding and learning the classic home arts such as spinning, weaving, cooking, knitting, crochet and the like.

I've always been drawn to Fiber arts and I find that it comes very easy to me to delve into these lost arts. The help me pass my time as well as being able to make a few bucks on the side. With my extra bits I give of my craft to Project Linus and make blankets for children who are ill, who have been traumatized or are in need.

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Whether cooking for only yourself or for others maximizing yield, nutrition and flavor and minimizing spending, especially these days with the economy on the very bottom and the cost of living at a steady increase. With no relief in sight and more and more families and individuals falling on hard times through no fault of their own, learning to make every penny count and stretching it as far as it can go is new to many.

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I'm really just writing down what I'm doing, as I do it. The categories vary depending on what I'm doing that day, or thinking about and researching. Along the way I drop some recipes, how-tos of many types, informational bits, crafting instruction and random letters to you guys.

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I hope you're enjoying what you're seeing so far. I'm always open to your topic suggestions and comments! I consider this a forum for learning, from you as much as from me.

It truly is a journey of love, and passions, all rolled into one cozy little blog ball.

Recipe: Garam Masala

There are hundreds of Garam Masala recipes on the internet and in books. Like most cultures, there is a certain thing that every family has their own recipe for. This is one of those. It's the basic flavoring in Indian cuisine. It literally means warming spice.

This is the recipe that I use, but remember, this merely a guideline. Try it, and once you master this basic one you can start adding yourself into it and make it just they way you like it.

• 4 tbsps coriander seeds
• 1 tbsp cumin seeds
• 1 tbsp black peppercorns
• 1 ½ tsps black cumin seeds (shahjeera)
• 1 ½ tsps dry ginger
• ¾ tsp black cardamom (3-4 large pods approx)
• ¾ tsp cloves
• ¾ tsp cinnamon (2 X 1” pieces)
• ¾ tsp crushed bay leaves

Recipe: Lazy Mattar Paneer

I adore Indian food, and I made Mattar Paneer a few weeks ago. Nothing beats home made anything including my fresh paneer, however, I hadn't had time this week to make any and I had similar bits and bobs in my kitchen but not the "Exact" stuff. So this is what I did.

Ingredients:

• 1/2 large ball of Mozarella (cubed)
• 1/2 C. Basic Pasta Sauce (Ragu Classic works very well)
• 1 Tbsp. Garam Masala (I'll post my recipe for this, but store bought is just fine)
• 1 Tbsp Butter
• 1/4 C. Milk, Cream or Coconut Milk
• 1  bag Frozen Green Peas

Instructions:

1. Melt butter
2. Add peas, stir to coat and to heat through
3. Add sauce, stir.
4. Add Garam Masala, stir.
5. Add Milk, stir.
6. Add cheese, stir until it just starts to melt.
7. Take it off and put into a bowl so the cheese dosen't melt more than it has to.

Notes:

Paneer does not melt. It is a fresh milk cheese, which is similar in flavor to ricotta. So a mild fresh cheese like  Mozz works well, but it can get a bit melty. It's important to take the peas off the heat just as the cheese begins to soften, unless of course that is what you desire, then go melty! Quesco Blano, or Queso Fresco would also be good choices.

Upcycle This: Old Crates

Old packing and apple crates... You'll find them at yard sales, antique places and even on farms. They are versatile and sturdy. I used these crates as planters for my deck at my condo. Line them with landscape fabric, or burlap, or old new papers to fill in the slat spaces and fill them up with your favorite soil mixture. I decided to prop up some of them to give it better drainage.

Turn them on their sides to make stacking shelves. You can even put a piece of plywood or an old door to make a table or desk.

How do you use old crates? Comment below. I love hearing your ideas!

What is it? :: Kombucha Tea

"Kombucha is an effervescent tea-based beverage that is often consumed for its anecdotal health benefits or medicinalpurposes. Kombucha is available commercially and can be made at home by fermenting tea using a visible, solid mass ofyeast and bacteria which forms the kombucha culture, often referred to as 酵母 (kombo, lit. "yeast mother", see etymology for disambiguation with 昆布, kombu, kelp)."

This bubbly is made by the fermentation of tea.  It has been said to have medicinal properties. For thousands of years cultures around the world understood the value of fermented foods and beverages, but I'll get deeper into fermentation in a different post. This drink is no different.

This drink is ancient. It has been around for thousands of years, was and is still used by many cultures around the world. There are many stories about it's origin... one of which;

"Iit was invented in the Qin Dynasty (220BC) for the Emperor Qinshi Huangdi.  The Chinese are famed for their quest for all manner of longevity elixirs. From Kombucha to Chinese medicine, the Chinese have always looked to nature to cure what ails them. At that time it was called “The Tea of Immortality.”  Chá (茶) is the Chinese word for tea.  In China, Kombucha has been called “Sea Treasure” (海寶), “Stomach Treasure” (胃寶) and “Sea Mushroom”(海蘑菇). Today, it goes by the names hongchajun 红茶菌 (literally “red tea bacteria/fungus/yeast”), hongchagu 红茶菇 (“red tea mushroom”), or chameijun 茶霉菌 (“tea mold”).  During the Cultural Revolution, every household had a pot of Kombucha brewing, but it has fallen out of the daily routine of the modern Chinese lifestyle."

Japan, China, Russia, throughout Eastern Europe, even ancient Egypt... So many countries, so little time. With so many cultures creating Kombucha, there is no doubt that it would have many names...

"* The Remedy of Immortality
* Kombucha Fungus
* Gout Jelly-fish
* Hongo
* Tea Mould
* Indian Tea Fungus
* Japanese Tea Fungus
* Kambotscha
* Koucha kinoko
* Manchu Fungus
* Manchurian Mushroom
* Teekwass Fungus"

To name just a few, *giggles*

Like wine into vinegar, or milk into an aged cheese, it all begins with a culture. This one is made up of both yeast and bacteria. In fact the culture is sometimes referred to as "Mother of Vinegar." As in making vinegar, the culture forms a mass, sometimes called a mushroom. Also known as SCOBY which is an acronym for Symbiotic Culture of Bacteria and Yeast, can contain several species of yeast and bacteria. The bacteria combats the natural alcohol by product produced by the yeast, which like in beer, gives it, it's effervescence.

Unfortunately, the scientific study on the health benefits is rather limited, however some claim it is a miracle drink. The list of medicinal properties is rather long, but among these is: digestive aid, cancer recovery, sharpens eyesight, and joint recovery.

It's even been said that Kombucha is great for detoxification. The enzyme glucuronic acid is used by the liver to remove toxicity from the body.

"The idea that glucuronic acid is present in kombucha is based on the observation that glucuronic acid conjugates (glucuronic acid waste chemicals) are increased in the urine after consumption. Early chemical analysis of kombucha brew suggested glucuronic acid was the key component, and researchers hypothesized the extra glucuronic acid would assist the liver by supplying more of the substance during detoxification. These analyses were done using gas chromatography to identify the different chemical constituents, but this method relies on having proper chemical standards^{[citation needed]} to match to the unknown chemicals."

Have you ever tried Kombucha? Tell me about your experience with it.

Until next time, kittens.


References:

1. http://en.wikipedia.org/wiki/Kombucha
2. http://www.kombuchakamp.com

Upcycle This: Egg Cartons

Egg Cartonby ~Gwynstock

Here are some useful things you can do with the left over egg cartons...

In the garden

• Starting Seeds. Poke some drainage holes in the bottom. Small pebbles at the bottom to keep the holes from being clogged by soil! Add soil & seeds! Cardboard ones biodegrade, you can transplant each little cup directly!
• Holding seeds from packages while planting
• Collecting seeds from your plants to put away for next year.
• Garden markers... Styrofoam carton, permanent marker, and a chopstick, stick or small dowel to steak it into the ground.

Don't sweat the small stuff...

• Great for protecting small delicate fruits and veggies like tomatoes and berries.
• Also great for storing earrings, small pins and brooches.

Office Space

• Cardboard ones make great pin boards. The paper is strong and can hold a pushpin and a note very well. 
• Store your paper clips, rubber bands and any of the numerous itty bitty office stuff that gets lost in a desk drawer.

Crafty!

• Decorate it with paint, ribbons, glitter... anything. It makes a great craft project for kids!
• Decorate it and use it for bead storage.
• Make egg carton caterpillars with one of the long rows!
• Nubs of crayons and pastels are a pain. Put them in egg carton cup, find what you need and keep using them.
• Saving crayon nubs for remelting and making homemade crayons.

There are tons of things egg cartons can be used for and made into in the craft room. I'll be sure to do a whole entry on the crafty side of egg cartons, with pictures, and instruction for upcycling fun!

References

1. http://www.cultcase.com/2009/01/20-creative-ways-to-reuse-egg-cartons.html

How To: Shampoo

Have you ever looked at the back of your own shampoo bottle and wondered about that never ending list of ingredients? What are those things? Ok, water. I know what water is. Let's see what is on the back of one of the ones I used to use. I keep it around to remind me of how icky that stuff is...

Pantene Classic Shampoo:


Let us go one by one on this list and figure out what this crap is. I like knowing what it is that I'm using.

• Water: H2O, basic, required for every day life. This is O.K. Stuff!
• Sodium Laureth Sulfate: Man-made chemical used as a surfactant: Toxic or harmful to non-reproductive organs, and irritating to the skin, and eyes.
• Sodium Lauryl Sulfate: Man-Made chemical used as a surfactant, foaming, Emulsifying, and denaturant.: Toxic to non-reproductive organs, can be irritating for eyes and skin, environmental toxin.
• Glycol Distearate:   a compound based on stearic acid, a naturally occurring fatty acid. ::  Opacifying Agent; Skin-Conditioning Agent - Occlusive; Viscosity Increasing Agent -Nonaqueous; EMOLLIENT; EMULSIFYING; SKIN CONDITIONING; VISCOSITY CONTROLLING
• Dimethicone:   a silicon-based polymer used as a lubricant and conditioning agent. ::  Antifoaming Agent; Skin-Conditioning Agent - Occlusive; Skin Protectant; EMOLLIENT; SKIN CONDITIONING; SKIN PROTECTING :: Toxic or harmful to non-reproductive organs.
• Cocoamidopropyl Betaine ::  Cocamidopropyl betaine is a synthetic surfactant; it has been associated with irritation and allergic contact dermatitis, reactions that could be due to the ingredient itself or to impurities present in it, such as 3-dimethylaminopropylamine. ::  Antistatic Agent; Hair Conditioning Agent; Skin-Conditioning Agent - Miscellaneous;Surfactant - Cleansing Agent; Surfactant - Foam Booster; Viscosity Increasing Agent - Aqueous; FOAM BOOSTING; VISCOSITY CONTROLLING :: Immune System Intoxicant, Environmental Toxin, 
• Sodium Citrate ::  Cosmetic manufacturers use sodium citrate to adjust the acidity of a product. Citrate, in the form of citric acid, is also found in citric fruits and juices. ::  pH Adjuster; BUFFERING; CHELATING; MASKING
• Cocamide Mea ::  Cocamide MEA is a compound synthesized from coconut oils and ethanolamine. ::  Surfactant - Foam Booster; Viscosity Increasing Agent - Aqueous; EMULSIFYING; EMULSION STABILISING; FOAM BOOSTING; VISCOSITY CONTROLLING
• Sodium Xylenesulfonate ::  Sodium Xylenesulfonate is a sodium salt of ring sulfonated mixed xylene isomers. ::  Surfactant - Hydrotrope
• Fragrance (Could the be more vague?) ::  The word fragrance or parfum on the product label represents an undisclosed mixture of various scent chemicals and ingredients used as fragrance dispersants such as diethyl phthalate. Fragrance mixes have been associated with allergies, dermatitis, respiratory distress and potential effects on the reproductive system.
• Citric Acid :: This is Vitamin C ::  Citric acid is an alpha hydroxy acid used in personal care products to adjust the acidity or promote skin peeling and re-growth in the case of anti-aging products. Citric acid is naturally found in citric fruits and juices, providing the characteristic acidic taste.
• Sodium Benzoate ::  Sodium benzoate is a preservative commonly used in foods, pharmaceuticals and cosmetics. :: Limited evidence of sense organ toxicity
• Guar Hydroxypropyltrimonium Chloride ::  Guar Hydroxypropyltrimonium Chloride is a quaternary ammonium derivative of guar gum; used in hair conditioning products. ::  Classified as medium human health priority for non-reproductive organ toxicity.
• Sodium Chloride : It's Salt
• Tetrasodium Edta ::  a chelating agent, used to sequester and decrease the reactivity of metal ions that may be present in a product. :: Non-reproductive organ toxicity - Classified as expected to be toxic or harmful &  Limited evidence of eye toxicity
• Panthenol -  Panthenol is a form of vitamin B5, used as a moisturizer and lubricating compound. This ingredient is listed in the PETA's Caring Consumer guide as a substance that can be of either animal or plant origin.
• Panthenyl Ethyl Ether ::  This ingredient is a small synthetic molecule used as a hair conditioning agent.
• Methylchloroisothiazolinone (I'm not even going to try to pronounce that one.), ::  Methylchloroisothiazolinone is a widely-used preservative; has been associated with allergic reactions. ALLERGIES - irritation to skin & immune system.
• Methylisothiazolinone. ::  Methylisothiazolinone is a widely-used preservative; has been associated with allergic reactions. Lab studies on the brain cells of mammals also suggest that methylisothiazolinone may be neurotoxic. (Happy Happy Joy Joy)

After looking at this, it's no wonder I stopped using commercial hair shampoos. I've been sensitive to chemicals on my skin for as long as I can remember. Check  your own bottles and research the ingredients and see what you find.

As gross and unsettling as this may seem, you can still have squeaky clean hair naturally and completely without all of these nasty things, and for a fraction of the amount and without the toxins.

This may be the easiest recipe you'll ever make. To make a non-toxic, natural, environmentally friendly and healthy Shampoo. You need only two ingredients.

1. 2 C. Water
2. 2 Tbsp. Baking Soda

Yes. That's it. No more no less. Surprised? I was too. I find it easiest to use a squirt bottle, other wise you'll get more on the shower floor than in your hair. A cleaned out pump-spray bottle will do perfectly, or check out your local dollar store.

There may be a transition period where your hair may seem less than... how to put it... perfect, about 2 - 3 weeks, give or take. To make this transition easier, wean your hair from your normal shampoo.

For someone who washes their hair every day...

• Week 1: Use the Baking Soda mix 2-3 times instead of shampoo
• Week 2: Baking Soda Mix, 3-4 times
• Week 3. 4-5 times
• Week 4: 5-6 times

By the time you get to the end of that, You'll be using it all the time. 

Though you don't need to wash your hair every day, it is safe for daily use. However, if may strip out color in color treated hair, but that is true with just about any regular shampoo. This is also good for all hair types.


If you feel the need for some conditioning, Try spritzing your hair with Apple Cider Vinegar and leave it in and react to the baking soda for a minute or two before you rinse with water.

Does your hair have special needs? Try these variations on a theme to make it more friendly to you and your hair;

• Control Static by massaging a tablespoon or two of olive oil and letting it set for a couple of minutes before you rinse.
• Use an avocado and lemon juice mixture through out your hair, letting it set for 30 minutes then rinse.
• Oily hair? The Baking soda mix should help with that, but if you need more oil control, mix an egg with some lemon juice, work it in, let it set for a few minutes and rinse.
• Shampoo to thin? Add oatmeal flour. (Grind up some oats in your food processor or blender). You can also use cornstarch, or a mixture of both in the Baking soda/Water shampoo.

Give this a shot, let me know how it works for you. Remember you may have a transition period before your hair will return it's happiness with a smile, but your hair and your health will be better for it.

References:

1. http://www.ewg.org/skindeep/
2. http://www.diynatural.com/homemade-shampoo/

How To: Fly Traps

HOUSEFLIES!!!!!!! ACK!

We know them. We have the. We HATE them. UGH!!! 

Like the rest of you, I've tried the fly paper in the little tubes. They're sticky, and make a mess on the walls and curtains and windows if they get stuck to them.

Fly traps -- can have toxic chemicals that can be dangerous to you, your household, your pets and your children if they ever get a hold of it.

On the other hand. If you don't get RID of the fly infestations, they'll sit on your food, eat it and lay eggs, which turn into maggots., so you can't safely leave anything out, including fruits YUCK!

We all have those stories. They are pests in the house and need to be gotten rid of, so below I've given you a a great easy way to use 3 house hold items to make a safe, non-toxic trap.

Supplies:

• a couple sheets of paper (Scrap paper or old newspaper is just fine for this)
• a jar
• Apple Cider Vinegar

Instructions:

1. Fill the jar with 1 inch of vinegar.
2. Roll a couple sheets of paper into a funnel.
3. Place the narrowest end into the jar and spread it out so it doesn't slide in.

The flies will be attracted to they fruity apple cider vinegar, walk/fly down the funnel to get to the "tastiness." They won't be able to find their way out. They will either drown or become exhausted and drown. Either way, you'll be free of flies. Change the vinegar every other day or so until your infestation is gone. Because it's non-toxic you can keep a trap going all the time to keep your home fly free. Put one in every room in the house if you so choose.

Do you have fly trapping tips? Share them!

Letter to my readers #1

Dear readers,

Thank you for reading my blog. I hope you're enjoying it so far. It's still in it's early stages and I'm sure it will be rearranged, photos will be added as I can take them or find in stock photo sources.

I far from know everything but I am happy to try to answer and find out answers to your questions. I am also open topic suggestions. Is there anything you wanted to know about how to accomplish something or make something on in your mini-homestead? Tell me about it and I'll try to make it happen.

Thanks again kittens,
Nicole!

How To: Curds & Whey

Little Miss Muffet 4by *intergalacticstock

I'm sure we many of us remember the old nursery rhyme about little miss muffet.

“Little Miss Muffet, sat on a tuffet,
eating her curds and whey.
Along came a spider who sat down beside her,
and frightened Miss Muffet away.”


Curds and Whey is what we usually call “cottage cheese” and it is readily sold in grocery stores. Large curd, small curd, whole milk, 2 percent, skim, so many name for the same basic thing that has been eaten for a millenia. Curds are the milk solids, and whey is the liquid that remains after curdling. Most of the time they are separated for cheese making, and the whey is tossed aside.


Did you know that you can make your own cottage cheese at home? Sure you can. Once you get this part down, than you can make a couple other types of fresh cheeses to enjoy.

For this recipe I prefer fresh raw whole milk, but conventional will do. I wouldn't go beyond 2% milk. The fat helps with mouth feel and proper coagulation. If you use convetional, I'd recommend organic. You'll get a better product.

What You'll Need:

• ½ Gallon Whole or 2% Milk
  
• 1/4 - 1/2 C. Lemon Juice
  
• 1 tsp. Salt (or to taste)
  
• Cheese cloth, muslin or a piece of clean cotton t-shirt.
  
• A strainer. Plastic is preferred, but stainless steel will do. Do not use aluminum because it will react badly with the acid.
  
• Heavy bottomed sauce pot.
  
• Wooden spoon.
  
• Glass bowl
  
• Cold Water

On to the making...

1. Put the colander into the bowl, then line the bowl with the cloth, at put it in your sink. We'll come back to this
   
2. Pour the milk into a heavy bottom sauce pot, add salt and slowly bring to a boil. I don't go above medium heat for this. Check it constantly and stir gently. Milk will boil over very quickly so keep close tabs on it.
   
3. Once it has come to a boil, turn down the head to a simmer, and slowly add the juice. Stirring as little as possible and VERY gently, so you don't break up the curds. Use your judgement here, if it needs more lemon juice, add it, but a little at a time.
   
4. When the solids and liquid have separated, simmer for another 30 seconds or so.
   
5. Pour the cheese and whey into the strainer. Lift your colander slowly so you don't splash yourself with hot liquids. Reserve the liquid in the bowl, and set that aside. Let the cheese drain.
   
6. Run cold water on the curds, moving them gently around with your hand. This will remove the lemon juice flavor and firm up the curd slightly.
   
7. Bundle up the curds, drain, and squeeze gently to get more liquid out.
   
8. If you want the curd in smaller pieces, now is the time to do it. Be gentle. Use your hands.
9. Put your strained curds into a storage container, and taste them to check the salt. Add more if you want to.
   
10. Let the whey cool to room temperature if it hasn't already, then add about ¼ to a ½ cup of the whey into the curd. Stir gently to combine. Adjust the liquid to your personal preference.
    
11. Snap on the lid of your container, and let it set in the fridge for a few hours. Come back and check if the liquid is still how you like it. Remove or add according to your taste. Put it back into the refrigerator for another 24 hours to let it set before eating.
    
12. Enjoy your home made cottage cheese.
    

Once you get this whole curds and whey thing down, you can make paneer and queso fresco. They both start with this basic separation method. We'll explore those cheeses and more in my next post.

It's easier than it seems, I promise you. Once you get the hang of it, you'll be making it more and more. And do you remember that extra whey? That isn't a waste product. There are things we can do with it. It is still packed with nutrition and awesome enzymes for fermentation. I could write several more posts on those subjects, and I most certainly will.

What it it? :: Got Milk... in the Raw?

Milk glass 1 by ~makemeyours

What is Raw Milk?

Raw milk is just that, raw. It has not been homogenized or pasteurized. It is as pure from the animal as it could possibly be without you consuming it from the animal's teats yourself.

Pasteurized & Homogenized... Is it really safer?

Pasteurization is the process of heating a food, usually a liquid to a specific temperature, for a specific length of time and then cooling it right away to slow the growth of harmful bacteria, which slows it's spoilage. It was never intended to kill ALL of the microorganisms, but to reduce their numbers so the food will have a longer shelf life.


Homogenization of milk is done to make the milk solids, fats and liquids one big happy family, also known as an emulsion. Like oil and vinegar for a salad dressing, mixing it forms a consistent product, in mouth feel and flavor.


Do this pair of processes really make a safer milk? Yes and no. Like anything there are pros and cons to both. The FDA as well as the Centers for Disease Control (CDC) say that raw milk is unsafe to drink due to pathogens, while a movement of organizations and people promoting a traditional foods lifestyle say that raw milk can be produced in a humane and safe way.


And of course to cover my own ass: “The Department of Health and Human Services, Center for Disease Control and Prevention, and other health agencies of the United States strongly recommend that the public do not consume raw milk or raw milk products. Young children, the elderly, people with weakened immune systems, and pregnant women are particularly susceptible to infections originating in raw milk.”


Laws and regulations vary between countries and even provinces and states. People in the United States can find out about them here; http://www.realmilk.com/milk-laws-1.html and my international friends should look them up according to your location.

Two kinds of raw milk? Really?

The first type of raw milk is from the cow to the consumer. Each state regulates it differently, and it is the ONLY food that is prohibited from crossing state lines by the FDA. Most of the time the animals are certified as organic and are not fed Genetically Modified Organisms (GMOs) nor treated unnecessarily with antibiotics or hormones. If the state regulates and monitors the production and sale of raw milk, it is usually a very safe product.


The second type goes from the cow to the processor. Many pathogens may be present, even though it is regulated under the FDA's Pasteurized Milk Ordinance (PMO). The animals are rarely allowed to graze and feed naturally, but instead are given corn, dry hay and man-made feeds containing GMOs. They can also be kept in filthy conditions and given antibiotics and hormones to keep them alive and able to produce milk. All 50 states accept this as safe practices that produce a safe consumable product.


Randolph Jonsson's website “Raw Milk Facts” has comprehensive lists about this. I recommend reading through it as well as the entire site. The “National Conference of Interstate Milk Shipments (NCIMS)” also has a great deal of information for you to digest.

Friends with Health Benefits

Did you know that clean raw milk was at one time, used as a medicine? It was used as a treatment and a cure for some very serious and chronic illnesses. From the times of the great Greek philosophers til as early as the first half of the last century, this perfect food's health benefits were known the world over for its medicinal properties.


Some of the nutritional attributes of raw milk are:

• Cow's milk contains all 8 essential amino acids we need to build proteins in our bodies.
  
• Antibodies called Immunoglobulins, usually destroyed during the heating & emulsion processes discussed earlier can help us create natural immunity towards viruses, bacteria and toxins. This milk from OUR mothers helped us to do this when we're infants.
  
• According to Raw Milk Facts's “Health Benefits” section: “Lactose, or milk sugar, is the primary carbohydrate in cow's milk. Made from one molecule each of the simple sugars glucose and galactose, it's known as a disaccharide. People with lactose intolerance for one reason or another (age, genetics, etc.), no longer make the enzyme lactace and so can't digest milk sugar.  “
  
• CLA (conjugated linoleic acid), abundant in milk is being thoroughly studied. Many of it's benefits include: raising metabolic rate, helps to remove abdominal fat, increases muscle growth. That is just a tiny list of the benefits.
  
• Milk contains both water and fat soluble vitamins.
  
• Milk also contains a large variety of essential minerals needed for proper body function.
  
• Milk is alive with beneficial bacteria to help our digestive systems work better. These bacteria are killed during pasteurization.

Grazing Cow 7451797in #StockProject, by ~StockProject1

What to look for in a Raw Milk provider.

There are some questions you should ask yourself and your farmer about their farm, practices and animals.

• How far is the farm in relation to yourself, town or retail location?
  
• What are the laws in my state and town for Raw Milk farming and distribution?
  
• How are the facilities kept?
  
• Is there regular testing of animals, facility and equipment sanitation and the safety of the milk?
  
• How are the animals treated?
  
• Are the animals allowed to live as naturally and organically?
  
• Is there use of hormones and unnecessary antibiotics?
  
• Do they graze in fields for a majority of their lives, and live in natural family groups?
  
• What portion of their diet is man-made feeds?
  
• What portion of their time is spent in pens or barns?
  
• Are the pens and barns in good repair and quite clean or disgusting, filthy and just down right inhumane?
  
• How is the milk harvested from the animals?
  
• How long is it held before it is chilled, packaged and delivered?
  
• Can you visit the farm and see the animals and get to know your possible provider?
  

I'm sure you'll think of more, as will I, but this is just a list of good ones to keep in mind while looking for a farmer to buy from.

How to find Raw Milk providers near me.

There are many ways to find your local farmers, and many sites you can find through your favorite search engine. One of my favorite sites is the Real Milk website. There is also another site called “Cornucopia” to let check how your local organic dairy farm rates against others from all over the country.

Where can I find more information on Raw Milk?

Here is a list of links and short blurbs about other sites where you can find all kinds of information concerning raw milk, its nutrition, science, and much more.

• http://www.raw-milk-facts.com - “My goal with raw-milk-facts.com is to help dispel the myths that have sprung up around one of Nature's most perfect foods.“
  
• http://www.ForFarmers.com - Buy or sell livestock or agricultural products.
  
• http://hartkeisonline.com/category/raw-milk/ - Kimberly Hartke's blog with up-to-date nationwide information and new.
  
• http://www.realmilk.com – Where to get raw milk.
  
• http://www.seedsofhealth.co.uk/articles/case_for_untreated_milk.shtml - a very well written article that should be on your recommended reading list.
  

There are seminars, websites, books and information readily available for you no matter where you are in the world. You may have to do some digging and make some phone calls, but it's there, waiting for you.
I advise you to research and look things up for yourself at all times and to not take anything I have said at face value. I can only help provide a glimpse of information so that you can make educated decisions for yourselves and your families. Learn, understand, question and test. I live by these words and I encourage you to do the same.