Tag Archives: Vinegar

7 Creative Ways to Preserve & Enjoy Homegrown Herbs

by TameraABQe Posted on September 13, 2018

You had a great year in your herb patch and now you have a lush crop of herbs waiting to be harvested. Don?t know where to start? Check out some of the ideas below on how to use and preserve your herbs so you can enjoy your harvest all winter.

1. Freezing

You can freeze herbs in a few different ways. One of the easiest ways is to simply chop up your fresh herbs, pack them into freezer bags and put the bags directly in your freezer. When you?re packing them, make sure you squeeze out as much air as possible to prevent oxidation and freezer burn. Also, use small freezer bags if you?ll only need small amounts at a time for cooking.

Another convenient option is to freeze your herbs in ice cube trays with water. You can either blend your herbs with water in a food processor or blender, then put the mix into ice cube trays. You can also chop fresh herbs, pack them into ice cube trays, then fill the remaining space in the trays with water. Once the trays are frozen, take out the cubes and store them in bags to save freezer space.

2. Herbed Oil and Butter

Instead of using water as a base in your ice cube trays, you can also combine fresh herbs with olive or coconut oil. You can use herbed oil cubes directly in dishes. You can also use them as a vegan herbed butter substitute by taking the frozen cubes and spreading them on bread while the oil is still solid.

If you?d like to make a traditional herbed butter, you can mix freshly chopped herbs with some softened butter, roll the butter into a log, wrap it in greaseproof paper, then twist the ends closed. Herbed butter will last in the fridge for about two weeks and in the freezer for up to six months.

3. Drying

Herbs can be easily air dried or dried in a dehydrator. To air dry, it?s easiest to hang your herbs in small bunches in a warm, well-ventilated area. The key is to give them lots of space and air movement to prevent any mildew from starting. Keeping your herbs indoors or under cover will prevent any dew or rain from reaching them.

Using a dehydrator can speed up the process. You can buy a few different types of commercial dehydrators, or you can try making a dehydrator of your own. Whichever type of dehydrator you try, always keep it at a low heat when drying herbs. Too high of a heat can detract from their flavor.

To store dried herbs, make sure whatever container you use is completely air tight. If air can leak in, so can humidity, which can spoil your herbs.

4. Pesto

Pesto is traditionally made with basil, but many other herbs can also make a delicious pesto. And prepared pesto can be easily frozen in jars for storage. The National Center for Home Food Preservation does not recommend canning pesto as it?s typically prepared with raw, fresh herbs in oil, which would not can safely.

Need a few recipe ideas? Try some of these unique pesto blends.

An Easy Twist on Basil Pesto
Parsley Pesto with Walnuts Pasta
Oil-Free Sage and Walnut Pesto
Basil, Lime and Pumpkin Seed Pesto
Pea, Pistachio and Mint Pesto
Leftover Herb Pesto

5. Herb-Infused Vinegar and Oil

Making your own herb-infused vinegar and oil is not as difficult as it may sound. And both are extremely tasty additions to salads, sauces, dips or main dishes.

What?s Cooking America has excellent guidelines on how to make your own herbed vinegar. It can last from 6 to 8 months when stored properly.

Herbed oil is not as acidic as vinegar and does not last as long. Homemade herbed oils should be used within two months if kept in the fridge, or up to six months if frozen. Check out The Spruce?s guidelines on how to make your own herbed oil.

6. Fermented Herbs

You may have tried fermenting your own sauerkraut or dill pickles, but did you know you can also ferment fresh herbs? It can be a tasty way to preserve your herbs and get beneficial probiotics while you?re at it. You can use almost any herb and experiment with different blends. Joybilee Farm has detailed instructions on how to ferment your own herbs. You can keep your ferments in the fridge for up to 6 months.

7. Salt Preserving

A traditional method for preserving fresh foods is to mix them with salt. This can also be done with fresh herbs. It works particularly well with soft, leafy herbs that often lose some flavor when dried, such as cilantro, basil, parsley or chives. Kitchen Stewardship has a great overview on how to salt preserve your herbs.

Another similar option is to create a herb finishing salt. This is a herb-flavored salt that doesn?t use as many herbs, but it can make a delicious addition to a dish. Check out Garden Therapy?s recipe for making an herb finishing salt.

Related on Care2

8 Lesser-Known Medicinal Herbs You Should Add to Your Garden
7 Health Benefits of Horseradish
8 Easy Vegetables & Herbs to Grow Indoors

Disclaimer: The views expressed above are solely those of the author and may not reflect those of Care2, Inc., its employees or advertisers.

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7 Creative Ways to Preserve & Enjoy Homegrown Herbs

Posted in alo, bigo, FF, food processor, GE, LAI, LG, ONA, PUR, Uncategorized | Tagged america, crafts & design, garden, Herbs, lawns & gardens, national, nature, spruce, store, Vinegar, winter | Comments Off

Foods You Can Eat to Repel Mosquitoes

by ErikaKilpatrick Posted on May 23, 2018

Mosquitoes find you primarily by your scent. Although, the chemical compounds that create your personal scent are very complex, and researchers have barely scratched the surface of what makes one person smell better to mosquitoes than another.

What we do know is that mosquitoes are extremely sensitive and can smell a potential meal from over 50 meters (160 feet) away. We also know that the foods we eat can change how our bodies smell. Have you ever had a meal seasoned with pungent spices, then smelled them on your breath or skin afterwards?

Mosquitoes can also smell what you?ve been eating, and some foods are more likely than others to throw them off your scent. Try loading up on the following foods this summer and see if mosquitoes give you a miss.

1. Garlic

Research suggests that the scent of garlic is able to ward off mosquitoes. In fact, garlic is recognized as so effective that it?s included in various commercial bug and mosquito repellents. Garlic?s distinctive smell is partially due to its unique chemical compound called allicin. When you eat garlic, you?ve likely noticed the smell of allicin as it comes through the pores of your skin. Rest assured that you don?t smell bad, you?re simply protecting yourself against mosquitoes.

Incidentally, onions have been shown to repel some insects, but not mosquitoes. This may be due to the fact onions do not contain allicin.

2. Apple Cider Vinegar

The strong smell of apple cider vinegar is known to repel mosquitoes and some other bugs. You can take advantage of its repelling action by simply wiping some on your skin. But, if you consume apple cider vinegar regularly, the scent may naturally come through your pores.

It?s recommended to consume at least one tablespoon (18 milliliters) of apple cider vinegar per day to have enough in your system to ward off mosquitoes. Apple cider vinegar has many other health benefits and you can add it to salad dressings, soups or other dishes. You can also drink a tablespoon of plain vinegar each day, but first check these guidelines on how to safely drink cider vinegar.

3. Foods with Vitamin B1

Anecdotal evidence suggests that vitamin B1, also called thiamine, can help deter mosquitoes. Many people have experienced a benefit of either using vitamin B1 supplements or eating foods high in vitamin B1. Unfortunately, research has not been able to support these claims.

Based on the many personal success stories, you may want to try including foods high in thiamine in your diet and see what happens. Some of the best sources of thiamine include sunflower seeds, black beans, navy beans, soy beans, lentils, brewer?s and nutritional yeasts, macadamia nuts and wheat germ.

4. Grapefruit

Nootkatone is the chemical compound that gives grapefruit its familiar fragrance. Nootkatone is also proven to be an effective repellent for mosquitoes, as well as ticks, bed bugs, head lice and various other insects. The Centers for Disease Control and Prevention are working with biotechnology companies to develop a commercial bug repellent based on nootkatone. This would provide a safe and natural product to help combat disease-spreading insects like mosquitoes and ticks.

It?s not known if eating grapefruit regularly will provide enough nootkatone to repel insects from your skin. But, nootkatone and grapefruit are recognized as completely safe to eat, so it?s definitely worth a try.

5. Herbs and Spices

The essential oils from many different herbs and spices are recognized as effective mosquito repellents. These oils are typically applied to the skin. The effect of eating the source herbs and spices remains unknown as it has never been studied. Although, it?s very plausible that the pungent oils contained in the fresh herbs and spices could affect the smell of your skin. And considering that most herbs and spices also have many health benefits, you can?t go wrong adding more flavors to your food.

Some of the best herbs and spices proven to repel mosquitoes include clove, thyme, cinnamon, rosemary, lavender, catnip, peppermint, and lemongrass, which contains citronella.

Related on Care2

8 Natural Mosquito Repellants
Why You?re a Mosquito Magnet, According to Science
Women Prefer the Scent of a Man Who Eats This Diet

Disclaimer: The views expressed above are solely those of the author and may not reflect those of Care2, Inc., its employees or advertisers.

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Foods You Can Eat to Repel Mosquitoes

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3 Natural Bleach Alternatives and How to Use Them

by EdWampleriipwu Posted on October 7, 2017

I’ve always been a huge fan of clean, white linens ? towels, sheets, you name it!?But keeping them bright white?is an entirely different story.

When I first became a wife and started managing some of the household duties like washing our linens, I usually turned to chlorine bleach to whiten?and sanitize. However, even when I diluted the substance properly and took precautions to protect myself against the fumes, I still felt a bit woozy after using it.

Truth is, bleach is actually pretty toxic stuff, and the health risks associated with using it are no joke. So, I turned to natural solutions. Looking for a natural way to whiten your laundry? Look no further. I’ve rounded up the best natural?natural bleach alternatives out there, so you can phase out bleach for good!

3 Natural Bleach Alternatives and How to Use Them

1. Hydrogen Peroxide & Lemon Juice Recipe

Hydrogen peroxide is a fantastic sanitizer and disinfectant that you can find at most drugstores. It’s non-toxic and whitens without any harsh chemicals (there’s a reason it’s safe to use on your body), so you don’t have to worry about the same dangers you might find with bleach.

The other part of this recipe, lemon juice, is naturally acidic and has whitening properties as well; plus, it smells absolutely delightful!

Here’s what you’ll need for this DIY natural bleach alternative:

3 cups of water
1/2 cup hydrogen peroxide (3% solution)
2 Tablespoons of fresh squeezed lemon juice

Simply mix together in a quart-sized jar or container. Toss 1 cup of the solution in with your laundry to brighten it, and wash with cold water.?You can also?add another 1/2 cup or so of hydrogen peroxide to the mix to use as a cleaner for?your bathroom or kitchen surfaces.

2. White Distilled Vinegar

Vinegar?works an absolute charm in the home! Just overlook the smell and you’ll find that you have a cure-all liquid on your hands.

The acetic properties of white distilled vinegar will help brighten your clothes and remove any mold residue that may be stuck in your towels. Simply add 1 cup of vinegar to a pot of boiling water and let it?cool for a few minutes. Soak your whites overnight, then wash like normal. Easy!

3. Baking Soda & Vinegar

Baking soda is about as cheap and effective as it gets. And it’s not just great for laundry! Baking soda does a great job of disinfecting and removing stains from the toilet, shining stainless steel, and even remedying acne.

To clean the toilet:

Pour 1/2 cup?of white vinegar into the toilet bowl, and let sit?for 30 minutes. Once your thirty minutes is up, sprinkle baking soda onto your toilet brush and scrub, then flush. That’s it!

To whiten laundry:

Toss 1/2 cup of baking soda with powdered laundry detergent and use normally. The baking soda will cut down greasy stains and residue, ensuring your clothes come out cleaner than ever!

How do you avoid toxic bleach in your home? Any alternatives to share?

Related at Care2

23 Ingenious Uses for White Vinegar
51 Fantastic Uses for Baking Soda
16 Dangerous Sources of Indoor AIr Pollution

Disclaimer: The views expressed above are solely those of the author and may not reflect those of Care2, Inc., its employees or advertisers.

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3 Natural Bleach Alternatives and How to Use Them

Posted in Brita, FF, GE, LAI, LG, ONA, peroxide, PUR, Uncategorized | Tagged bleach alternative, hydrogen, lai, lemon-juice, natural cleaning, natural cleaning solution, nontoxic bleach, Ona, peroxide, Vinegar, white vinegar | Comments Off

McDonald’s Insists Its Sugar Decision Is a Big Deal

by RosellaYITK Posted on August 3, 2016

Mother Jones

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McDonald’s recently announced plans to remove high-fructose corn syrup from its buns and replace it with sugar, as “part of its drive to target increasingly health-conscious consumers,” Reuters reports. But my immediate response to the news was not: Great—time to grab a Big Mac, now they’re healthy! Instead, it made me want to figure out just how much sweetener the resurgent (sort of) burger behemoth is pumping into its nondessert offerings.

Now, sweetener is by no means a necessary ingredient in bread—you won’t find it in a baguette, for example, or the famous 24-hour no-knead method popularized by Mark Bittman. But it is quite common in modern commercial baking because it speeds up the rising process. Even the Whole Foods version of a classic hamburger bun—a concept McDonald’s surely helped shape—contains sugar, as does this recipe for homemade buns from the Kitchn website, which calls for 2 tablespoons, around 18 grams, of sugar for eight buns. That’s about 2.25 grams of sugar per serving—not very much, as I’ll show below.

But McD’s HFCS-to-sugar announcement still made me want to take a peak behind the Golden Arches to see how much sweet stuff is hiding on the savory side of the menu.

It should be noted that sugar and high-fructose corn syrup are chemically very similar. And as Gary Taubes and Cristin Kearns Couzens showed in a blockbuster 2012 Mother Jones article, “sugar and its nearly chemically identical cousin, HFCS, may very well cause diseases that kill hundreds of thousands of Americans every year, and that these chronic conditions would be far less prevalent if we significantly dialed back our consumption of added sugars.”

People know they’re getting a sugar blast when they order a Coke or a chocolate sundae; not so much when they’re ordering a burger. The McDonald’s website features a “nutrition calculator” with detailed information on every regular menu. Scrolling around it, I find that a Big Mac contains 9 grams of sugar, while a Buttermilk Crispy Chicken Sandwich has 11 grams and a Quarter Pounder with Cheese packs 10 grams. Even the healthy-sounding Southwest Buttermilk Crispy Chicken Salad contains 9 grams. The Sausage McGriddle, originally a morning item whose availability has expanded as part of McDonald’s popular “all-day breakfast” strategy, has 15 grams.

To put those numbers in perspective, three Chips Ahoy cookies contain 11 grams of sugar. The World Health Organization recommends limiting added sugar intake to about 25 grams per day—meaning that a Quarter Pounder delivers about 40 percent of the maximum sugar you should be taking in. Combine it with other common McDonald’s items—a small Coke (47 grams) or a small vanilla shake (61 grams)—and you’ve just swallowed quite a sugar bomb. Even forgoing that obviously sweet stuff for a simple McCafe Iced Coffee (22 grams) would push you well over the World Health Organization’s recommendation.

So where is all the sweetener coming from in savory items like burgers and chicken sandwiches? The company doesn’t break down nutrition info by a dish’s components, but the “nutrition calculator” does drill down on ingredients. Here’s what’s in a Big Mac bun:

Enriched Unbleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, High Fructose Corn Syrup, Yeast, Soybean Oil, Contains 2% or Less: Salt, Wheat Gluten, Sesame Seeds, Leavening (Calcium Sulfate, Ammonium Sulfate), May Contain One or More Dough Conditioners (Sodium Stearoyl Lactylate, DATEM, Ascorbic Acid, Mono and Diglycerides, Monocalcium Phosphate, Enzymes, Calcium Peroxide), Calcium Propionate (Preservative).

Note that HFCS (soon to be switched out for sugar) is the third ingredient, after flour and water. The other Quarter Pounder component that contains sweetener is the “Big Mac sauce,” whose ingredients are no longer secret:

Soybean Oil, Pickle Relish (Diced Pickles, High Fructose Corn Syrup, Sugar, Vinegar, Corn Syrup, Salt, Calcium Chloride, Xanthan Gum, Potassium Sorbate Preservative, Spice Extractives, Polysorbate 80), Distilled Vinegar, Water, Egg Yolks, Onion Powder, Mustard Seed, Salt, Spices, Propylene Glycol Alginate, Sodium Benzoate (Preservative), Mustard Bran, Sugar, Garlic Powder, Vegetable Protein (Hydrolyzed Corn, Soy and Wheat), Caramel Color, Extractives of Paprika, Soy Lecithin, Turmeric (Color), Calcium Disodium EDTA (Protect Flavor).

That’s some sweet pickle relish, goosed up with HFCS, corn syrup, and sugar. (The company has announced no plans to swap HFCS for sugar in its condiments.)

As for the Southwest Buttermilk Crispy Chicken Salad and its 9 gram of sugar, check out the “cilantro lime glaze” that graces it:

Water, Corn Syrup Solids, High Fructose Corn Syrup, Sugar, Distilled Vinegar, Olive Oil, Soybean Oil, Freeze-Dried Orange Juice Concentrate, Cilantro, Salt, Freeze-Dried Lime Juice Concentrate, Xanthan Gum, Sodium Benzoate and Potassium Sorbate (Preservatives), Garlic Powder, Propylene Glycol Alginate, Spice, Onion Powder, Citric Acid.

However, the company made a genuinely momentous revelation along with the HFCS dud: It said 100 percent of the chicken it serves is raised without antibiotics important to human medicine, making good on a pledge the company made back in March 2015 and beating its own timetable by six months. For a deep dive into why helping the meat industry break its antibiotic habit is crucial, check out my story from earlier this year.

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McDonald’s Insists Its Sugar Decision Is a Big Deal

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No ‘Poo: Get Beautiful Hair with Just Baking Soda & Vinegar

by CindyTroy86 Posted on January 18, 2016

Truly natural or organic shampoos can be pretty pricey, but you don’t need to drop big bucks for shiny, healthy hair. It might sounds like the recipe for a hair volcano, but baking soda and vinegar work great as shampoo and conditioner substitutes. Folks who use baking soda and vinegar instead of shampoo often call this technique the “no ‘poo” or “no shampoo” method.

Here are some tips on how to wash your hair with baking soda and vinegar!

Why Do No ‘Poo?

Like I mentioned above, it’s much cheaper than truly natural or organic shampoo and conditioner, but why not just grab a cheap bottle of Herbal Essences and be done with it, right? The trouble with conventional shampoo, including faux natural brands like Herbal Essences, is that they contain potentially harmful ingredients like sodium lauryl sulfate and fragrance.

For me, fragrance is the worst synthetic chemical in beauty products. “Fragrance” is actually an unregulated term that could refer to any cocktail of thousands of largely under-tested chemicals. Companies can get away with this misleading labeling under the guise of “proprietary information.” Meanwhile, we’re washing our hair with potential allergens and carcinogens. Boo on that!

I used to wash my hair with shampoo every other day, and after a few months doing no ‘poo, I only have to wash it once or twice a week, depending on how active I am. That means that not only do you save money, but you save water and the energy used to heat it for all of those longer showers.

Before we get into the ins and out of no ‘poo on the next page, I think it’s important to talk about one downside to making this switch: many people experience a breaking in period.

The Breaking In Period

I will warn you right now that almost everyone who switches to no ‘poo initially does have a breaking in period that can last from a few days to even a few weeks while your scalp adjusts. Some folks write the no ‘poo thing off after just a week or less, saying that it doesn’t work, but chances are that is because their body hasn’t gotten used to this more natural method for cleaning their hair.

Shampoo strips your hair of natural moisture, so your scalp might still be in oil-production overdrive for a little while while you adjust. The breaking in period can be pretty unfun, but there are a couple of things you can do to make it easier on yourself.

If you have short hair, brush it regularly. This helps distribute the oils more evenly, so your hair won’t look so greasy during the transition. Brushing can help distribute the oil in long hair, too, and you might want to go for updos, like pony tails or buns until your hair adjusts.

Image Credit: Creative Commons phoot by trenttsd

The Basic No ‘Poo Recipe

There are a couple of different ways that you can do this thing, but the basic idea is that you “wash” your hair in baking soda, rinse it thoroughly, then follow with a diluted vinegar rinse that you also rinse out thoroughly.

What you’ll keep in your shower are a water-tight container full of baking soda, and a squeeze bottle with your vinegar mixture. The amount of baking soda you use and the vinegar to water ratio that works for you really depends on your hair. If your hair is oily, you’ll want to up the baking soda and use less vinegar in your rinse. For dry hair, go the opposite direction. Here’s what works for me:

1. Pour about 1 tablespoon of baking soda into the palm of your hand, and moisten it. Massage it into your hair and your scalp. Wait a minute, then rinse.

2. Combine 1 tablespoon apple cider vinegar or white vinegar and 1 cup water in your squeeze bottle. You can do this in advance, so you don’t have to mix it up every time you wash, and you probably won’t need the whole cup for a single washing. Give the bottle a good shake, then squeeze some of the vinegar mixture onto your scalp. Massage it into your scalp and your hair, wait another minute or two, and rinse thoroughly.

Like I said, this is the mixture that works for me, but depending on your hair type, you may need to adjust the amounts of baking soda and vinegar that you use.

No ‘Poo for Curly Hair

The most common question I get when I talk about no ‘poo is whether it works on thick or curly hair. My hair is thick and a little bit wavy, and it works just fine for me, but I couldn’t speak for truly curly hair. A little research turned up an account from Lorissa from Beautiful Somehow who did a 30 day no ‘poo experiment. Here’s what she had to say:

I am so completely happy with my curly hair now! The curls are bigger, more defined, and not as frizzy as before. I am still using a tiny, tiny, tiny bit of mousse to set the curls. I am currently looking for a more natural alternative for it though. So if you know of one, please share!

You can read all about her no ‘poo experience over at Beautiful Somehow, and if you have any tips for an alternative to mousse, I bet she’d love your suggestions!

Tips from Fellow No-’Pooers

Stephanie Moram from Good Girl Gone Green does a slightly different mix for her hair. She recommends about 1 tablespoon of baking soda in a cup of water, and about the same ratio for vinegar. You can read about her no ‘poo method here.

My Healthy Green Family doesn’t like to call this method no ‘poo, but over there, Free Range Mama talks about the baking soda and vinegar method that she uses. She likes the same ratio as Stephanie recommends, and she also talks a little bit about a common question that folks have when they’re new to no ‘poo: the vinegar smell. As she describes, that smell should fade quickly as your hair dries. If it doesn’t, try using less vinegar in your mix next time.

Do any of you do the no ‘poo thing? I’d love to hear what’s worked for you – and what hasn’t! – in the comments.

Disclaimer: The views expressed above are solely those of the author and may not reflect those of Care2, Inc., its employees or advertisers.

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No ‘Poo: Get Beautiful Hair with Just Baking Soda & Vinegar