Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
http://www.ecofriendlydaily.com/transportation/personal/eco-friendly-mouthwash/
How To Make Your Own Eco-Friendly Mouthwash
So, we’ve already taken a look at making your own homemade eco-friendly toothpaste so we will have a look at homemade eco-friendly mouthwash now, which not only helps to fight bad breath but is also great for promoting really good mouth and gum health. There are many great mouthwash recipes out there, so I hope that the ones you find here work out great for you.
Follow the following recipes in order to learn how to make your own eco-friendly homemade mouthwash:
Homemade Rosemary-Mint Mouthwash
Ingredients:
2 1/2 cups distilled or mineral water
1 tsp fresh mint leaves
1tsp rosemary leaves
1 tsp anise seeds
Directions:
Boil the water, add herbs and seeds, infuse for 20 minutes. Cool, strain and use as a gargle/mouthwash. If you wish to make up a larger quantity, double or triple the recipe then add 1 tsp of tincture of myrrh as a natural preservative.
Homemade Spearmint Mouthwash
Ingredients:
6 ounces water
2 ounces vodka
4 teaspoons liquid glycerine
1 teaspoon aloe vera gel
10-15 drops Spearmint essential oil
Directions:
Boil water and vodka, add glycerine and aloe vera gel. Remove from the heat, let cool slightly. Add spearmint oil, shake well. Pour into bottle, cap tightly.
Baking Soda Mouthwash
Mix 2 ounces of Water, 1/4 Teaspoon of baking soda or Sea Salt, 1 drop of Pure Peppermint Oil, and 1 drop of Tea Tree oil. This Homemade mouthwash recipe leaves a great refreshing minty taste in your mouth and helps prevent bad breathe.
These recipes can be found at Ultimate-Cosmetics.
Minty Mouthwash
Ingredients:
16 floz/450ml water
1 tablespoon fresh or dried parsley
2 teaspoons whole cloves
2 teaspoons ground cinnamon
2 teaspoons peppermint extract
Directions:
Boil the water in a small saucepan and then remove it from the heat. Add the remaining ingredients and leave them to infuse in the water for 5-10 minutes. Strain off the liquid and keep it tightly covered and refrigerated for up to 2 weeks.
This recipe is by Make Your Own.
For those of you who prefer to buy their own mouthwash try Dessert Essence’s Tea Tree Oil Mouthwash with Essential Oil of Spearmint, Kiss My Face’s Organic Mouthwash, and NOW Foods XyliWhite Mouthwash Cinnafresh Flavor.
http://www.ecofriendlydaily.com/beauty/cosmetics/these-homemade-recipes/
Take These Homemade Lip Balm Recipes For a Spin
Looking for a new project to do or just simply want to make your own eco-friendly lip balm? Homemade lip balm is a lot easier than one may think. To make these lip balms (thanks to lemelange.com) recipes truly eco-friendly simply replace the oils, such as almond oil with organic almond oil. Have fun everyone!
Recipes For Making Lip Balm:
40% of your recipe should be any cosmetic grade oil that is liquid at room temperature (sweet almond, apricot kernel, avocado, grapeseed, hemp seed, macadamia, olive, sunflower, etc.)
25% of your recipe should be any cosmetic grade oil that is solid at room temperature (coconut, lanolin, palm, mango butter, shea butter, etc.)
20% of your recipe should be cosmetic grade Beeswax (white or yellow, pellets or solid blocks)
15% of your recipe should be any cosmetic grade oil that is brittle at room temperature (cocoa butter, palm kernel, etc.)
The above measurements are “weights”, so you can calculate your own recipe in ounces, grams, or pounds.
Directions:
melt all carrier oils, honey, beeswax and butters over low heat. Allow the mixture to cool slightly, then add the flavored oils, essential oils, vitamin E, etc. Stir until all ingredients are blended well and pour into containers. The easiest way to do this, is to purchase those inexpensive “pointy” paper drink cups (like the kind on the side of a water cooler). Cut off the point and use it as a funnel. Then you can just toss them out when you’re finished!
You may have to “play around” with these recipes by adding a tiny bit more or less of the beeswax pellets. As with any of these recipes, if it comes out too soft, add a few more beeswax pellets; if it’s too hard, add a little more almond oil (or other oil). They’re really hard to mess up, so enjoy yourself and have fun.
LIP BALM RECIPE #1:
2 Teaspoons Olive Oil
1/2 Teaspoon Grated Beeswax or Beeswax Pellets
1/2 Teaspoon Shea Butter or Cocoa Butter
Sweeten to taste, if necessary
Any Flavored Oil To Taste
1 Vitamin E Capsule (as a preservative) (optional)
LIP BALM RECIPE #2:
3 oz. Almond Oil
Sweeten to taste, if necessary
1/2 oz. Beeswax or Beeswax Pellets
1 Vitamin E Capsule (as a preservative)
1-4 Drops Essential Oil (peppermint or tea tree or sweet orange, etc.)
LIP BALM RECIPE #3:
2 Teaspoons Grated Beeswax or Beeswax Pellets
3 - 6 Drops Flavored Oil
1 Teaspoon Sweet Almond Oil or Jojoba Oil or mix 1/2 and 1/2
1 1/2 Teaspoon Cocoa Butter
1 Vitamin E Capsule (as a preservative)
LIP BALM RECIPE #4:
This one is positively excellent for dry, cracked lips - even helps heal cold sores (it’s the emu oil....)
1 oz. Emu Oil
1 oz. Almond Oil
1 oz. Avocado Oil
1/2 oz. Shaved Beeswax or Beeswax Pellets
6 Drops Lavender Essential Oil
2 Drops Tea Tree Essential Oil
3 Drops Lime Essential Oil
http://www.ecofriendlydaily.com/food/during-holidays/
Pot Pie Even During the Holidays
If you have never made a homemade pot pie before then perhaps now is the time to try it. Homemade pot pies are delicious and very rewarding. There are many different ways to make homemade pot pie, however, today I am sharing a recipe with you that was posted on Care2 (nor is it by me). The name of this pot pie is “Thanksgiving Harvest Pot Pie”.
Filling
2 tablespoons butter
1 medium onion, chopped
4 large garlic cloves, minced
2 cups chopped unpeeled red potatoes
1 cup butternut squash, peeled, seeded, and cubed
1 teaspoon dried thyme
3/4 cup sliced celery
1 large carrot, sliced
2 cups broccoli florets, chopped
1 cup water
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoons cayenne pepper
1 cup frozen peas
2 tablespoons sunflower oil
1 pound tofu, cubed
2 teaspoons tamari
Sauce
2 tablespoons butter
2 tablespoons unbleached white flour
1 1/2 cups water
1 tablespoons nutritional yeast
1 tablespoons tamari
1/2 cup dry red white
1/4 cup fresh parsley, minced
Crust
1 cup unbleached white flour
1 cup whole wheat pastry flour
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
6 tablespoons butter
1/2 cup grated sharp cheddar cheese
1 egg, beaten
1/2 cup buttermilk
1 egg yolk, beaten
1 tablespoon milk
Directions:
1. In a large soup pot, melt butter over medium heat. Add onions, garlic, potatoes, squash, and thyme. When onion is translucent, add celery, carrots, and broccoli and cook until vegetables are just tender. Lower heat to simmer and add water, salt, nutmeg, cayenne, and peas, stirring well. Simmer 2 more minutes, then turn off heat.
2. Preheat oven to 450F. Add oil to a frying pan and brown tofu on all sides over medium high heat, stirring occasionally. When tofu is nicely browned, add tamari, stir quickly, and add to vegetables in soup pot.
3. To make sauce, add butter to pan used to fry tofu. When butter is melted, add flour and cook until lightly browned. Add water slowly, whisking constantly, until smooth. Stir in yeast and tamari, then add to vegetables along with red wine and parsley.
4. In a mixing bowl or food processor, mix flours, baking powder, baking soda, and salt. Cut in butter or pulse with processor until mixture resembles coarse meal, then add cheese and stir. In a separate bowl, combine egg and buttermilk, then add to flour mixture. Knead dough on a floured work surface just enough to hold together, then cut into 2 pieces.
5. Butter a pretty baking dish. Roll out one piece of dough and place in bottom of dish, with the dough coming up the sides of the dish. Add filling. Roll out remaining dough and fit over top of dish, trimming any excess, and crimping edges together.
6. Beat egg yolk and milk together and brush over top of pie. Prick or slash top. (Leaves cut from any leftover dough may be added at this point, and brushed with egg and milk mixture.)
7. Bake in preheated oven 20 minutes or until crust is golden brown and filling is bubbly.
Serves 4.
http://www.ecofriendlydaily.com/food/savory-cranberry-walnut/
Savory Cranberry-Walnut Biscuits
Looking for something different to try this Thanksgiving holiday? Food & Wine has a nice recipe by Grace Parisi. Homemade biscuits are a wonderful treat during any time of the year, however, this recipe for Savory Cranberry-Walnut Biscuits would be especially great during Thanksgiving. Take a look...
Ingredients:
1. 2 1/4 cups all-purpose flour
2. 2 teaspoons baking powder
3. 1/2 teaspoon baking soda
4. 1 teaspoon salt
5. 1 1/2 sticks unsalted butter—10 tablespoons cut into 1/2-inch cubes and chilled, 2 tablespoons melted
6. 1 shallot, minced and sautéed
7. 1/2 cup chopped dried cranberries
8. 1/2 cup chopped toasted walnuts
9. 1 cup buttermilk, chilled
10. Flaky salt, such as Maldon, and pepper to taste
Directions:
1. Preheat the oven to 425° and position a rack in the lower third of the oven. In a large shallow bowl, whisk the flour, baking powder, baking soda and fine salt. Add the chilled butter and use a pastry blender or 2 knives to cut the butter into the flour until it is the size of peas. Stir in shallot, cranberries, walnuts, and pepper. Stir in the buttermilk just until the dough is moistened. Lightly dust a work surface with flour. Turn the dough out onto the surface and knead 2 or 3 times, just until it comes together. Pat the dough into a 1/2-inch-thick disk.
2. Using a floured 2 1/4-inch round cookie cutter, stamp out biscuit rounds as closely together as possible. Gather the scraps and knead them together 2 or 3 times, then flatten the dough and stamp out more biscuit rounds. Pat the remaining scraps together and gently press them into a biscuit.
3. Transfer the biscuits to a large baking sheet and brush the tops with the melted butter. Lightly sprinkle the biscuits with a few grains of flaky salt and chill until firm, about 10 minutes.
4. Bake the biscuits for 20 minutes, or until golden. Let the biscuits cool slightly on the baking sheet before serving.
Make Ahead:
The unbaked biscuits can be frozen: Freeze biscuits in a single layer and transfer to a resealable plastic bag for up to one month. Bake straight from the freezer, adding a few minutes to the cooking time.
http://www.ecofriendlydaily.com/food/cranberry-walnut-power/
Cranberry-Walnut Power Bars
Today I have another recipe for you from Food & Wine, except this one is by Heidi Swanson. What I really liked about this recipe, which is called “Cranberry-Walnut Power Bars”, is the fact that it can replace store bought cereal bars should you want it to. This recipe is filled with lots of wonderful nutrition, such as walnuts, oats, and cranberries. I plan on trying this recipe later on in hopes of it coming out quite good because it would be a great recipe to have on hand all year long. Hope you all enjoy this one for Thanksgiving and or any other time of the year and so on!
“Ingredients:
1 1/4 cups walnut halves (5 ounces)
1 1/2 cups puffed brown rice cereal
1 1/4 cups rolled oats
1 cup dried cranberries, chopped
1/2 cup oat bran
3 tablespoons finely chopped crystallized ginger
1 cup brown rice syrup (see Note)
1/4 cup natural cane sugar (see Note)
1/2 teaspoon salt
1 teaspoon pure vanilla extract
Directions:
Preheat the oven to 350°. Lightly spray an 8-by-11-inch baking dish with cooking spray. Spread the walnuts on a baking sheet and toast until fragrant and golden, about 9 minutes. Let cool, then coarsely chop. Transfer the walnuts to a large bowl. Add the puffed rice, rolled oats, cranberries, oat bran and ginger and toss well.
In a small saucepan, combine the brown rice syrup, cane sugar and salt and bring to a boil over moderate heat. Cook, stirring occasionally, until the mixture is slightly thickened, about 4 minutes. Remove from the heat and stir in the vanilla. Pour the syrup into the rice-oat mixture and toss to coat thoroughly. Transfer the warm mixture to the prepared baking dish and pack lightly with a spatula greased with cooking spray. Let cool for at least 45 minutes before cutting into 16 bars.
Make Ahead:
The cranberry-walnut bars can be wrapped individually in plastic wrap or waxed paper and kept in an airtight container for up to 4 days.
Notes:
Natural sweeteners, such as brown rice syrup and natural cane sugar, are available at specialty- and health-food shops; try shopnatural.com.
One Serving 192 cal, 6 gm fat, 0.6 gm sat fat, 32 gm carb, 3 gm fiber.”
http://www.ecofriendlydaily.com/home/garden/plants-eco-boost/
How to Give Plants An Eco-Boost
If you live in a hot climate then chances are you have a garden along with a green thumb. There are some of you, though, who don’t live in a hot climate and or don’t have a green thumb, but just because you don’t have a green thumb doesn’t mean that you can’t have a garden.
One of the wonderful things about gardening is how many ways there are to make your garden happy while being eco-friendly. One of the best ways to do this is by giving your plants that extra boost with all natural ingredients. Eggshells, for example, would be one way of giving plants an extra eco-boost, so to speak.
Review the following list to see what eco-boost you can add to your plant agenda:
Eggshells – Crushed eggshells are a wonderful addition to your plant agenda. Crushed eggshells add important nutrients to the soil. Be sure to wash the eggshells before placing them in the garden, etc. Also, you can add eggshells to soil without crushing them, however, keep in mind that eggshells that are not crushed do take an extremely long time to break down compared to crushed eggshells. Want a quick tip on the use of eggshells? In order to avoid getting cutworms and slugs simply sprinkle crushed eggshells around gentle plants, such as tomatoes, broccoli, cucumbers, etc.
Coffee Grinds – In addition to eggshells old coffee grinds make an excellent addition to your plant agenda. What is even better is that coffee grinds can be used at the same time as crushed eggshells. So, what exactly do coffee grinds do? Coffee grinds provide the soil with nitrogen. It’s easy to use coffee grinds in the garden. After running your coffee maker with fresh coffee grinds simply take the now old coffee grinds and sprinkle them in your garden.
Cow Manure – As disgusting as it may sound cow manure is one of the best additions to a garden. It is filled with more than plenty enough nutrients for a lively and healthy garden. The good news is that cow manure can be bought as a compost with mulch, etc. mixed in with it. It doesn’t have a strong smell at all either. This cow manure/compost can be purchased at Home Depot.
http://www.ecofriendlydaily.com/food/thats-a-wrap/
That’s a Wrap!
To bring our week to an end (“That’s a Wrap!”) I thought that I would share two cheesecake recipes with all of you. If you have never made a cheesecake before don’t panic. At first it may seem a little difficult but after that it becomes extremely easy to make. Please check out these two wonderful recipes...
Michelle’s Amaretto Cheesecake
Ingredients:
3/4 cup Sour Cream
1 lb Fresh Cream cheese, softened
3/4 cup Granulated Sugar
1/2 cup Almonds, whole
3 Fresh Eggs
1 teaspoon Vanilla Extract
2 Tablespoons Amaretto
1 whole cherry, pitted, no stem (optional)
Directions:
Spread almonds in a baking pan and bake in a preheated 325 Degrees (F) oven for 10 minutes or until lightly toasted. Do not burn. Remove from oven, cool and then finely chop the almonds.
With your electric mixer, beat the softened cream cheese and sugar until smooth. Mix in the eggs, vanilla extract, Amaretto and sour cream. Reserve 2 tablespoons of the chopped almonds, and stir in the remaining almonds into the batter. Pour the batter into a greased 9-inch springform pan. Sprinkle the reserved chopped almonds, evenly over the top of the batter. (Optional) Place a cherry on top, in the center of the batter.
Bake in the middle of a preheated 325 Degrees (F) oven for 25 minutes or until just barely set. Turn off the oven, leave the oven door slightly ajar, and let springform pan cool in the oven for 1 hour longer. Then place the springform pan in the refrigerator. Chill.
To serve: Remove springform pan sides and cut the cheesecake into even wedges. Drizzle each wedge with one teaspoon Amaretto.
This recipe is by RecipeGraham Cracker Crust
¼ cup Egg Replacer Powder
¼ cup hot water
24 ounces (3 8-ounce tubs) dairy-free soy cream cheese, such as Tofutti
1 cup and 2T. organic white granulated sugar
1/3 cup pumpkin puree
1 t. cinnamon
½ t. nutmeg
½ t. ginger
pinch salt
Preparation:
1. Follow the recipe for making the vegan graham cracker crust using a 10” spring-form pan, and allow the crust to cool completely on a wire cooling rack prior to preparing the filling.
2. Preheat the oven to 400 F.
3. In a small bowl, using a fork, whisk together the Egg Replacer powder with the hot water until gooey. Set aside.
4. In a medium-sized mixing bowl, using an electric hand mixer set at a medium-speed setting, cream the dairy-free cream cheese with the sugar until mixture is fluffy and smooth. Add the pumpkin puree, cinnamon, nutmeg, ginger and salt and continue to mix until mixture is combined.
5. Pour the pumpkin mixture into the prepared crust and bake for 5 minutes. Turn down the heat to 275 F and bake for 40 minutes more. Immediately after removing the cake from the oven, run a sharp knife around the edge of the cake to prevent it from sticking to the sides of the spring-form. Allow the cake to cool completely on a wire cooling rack, then refrigerate for at least 2 hours before serving. Serve cold.
Updated: 12/07/2008
EARTH CLINIC'S WARNING RE: BAKING SODA
*** BAKING SODA CAN DEPLETE THE BODY OF ESSENTIAL VITAMINS AND MINERALS, ESPECIALLY B VITAMINS, FOLIC ACID AND CHROMIUM!
PLEASE READ ALL THE READER-REPORTED SIDE EFFECTS BELOW AND ALSO ON THE APPLE CIDER VINEGAR & BAKING SODA CURES PAGE.
ACID REFLUX
3 YEA
05/09/2008: Sandy from Salisbury, MD writes: "WOW! I googled whether using sodium bicarb frequently for acid reflux might be harmful - and was amazed at all the information and other uses for it! I will be printing this for future use, and for my sister, who is a nurse suffering with gout, to see if it helps her. I am getting extremely interested in finding more natural ways to treat symptoms and illnesses after working in the medical field for 25 years, and seeing how frequently prescribed medications don't help, or the side effects or interactions are too much to deal with. I'll check your site frequently!! Thanks!"
[YEA] 01/18/2008: James from Houston, TX writes: "Hi I have occasional acid refulx and my wife has it severe at times. DO NOT TAKE ACV for Acid Reflux! It just doesn't make any sense. Acid Reflux is an Acid - you neutralize Acids with Bases (Alkaline). pH less than 7 = Acidic, pH > 7 = Basic (Alkaline). Vinegar pH = 3ish
An antacid is any substance, generally a base, which counteracts stomach acidity. In other words, antacids are stomach acid neutralizers. I truly believe that adding an ACID to your stomach to reduce Stomach Acid is the wrong approach. You should add a BASE like baking soda. Rolaids & Tums are both Calcium Carbonate. Alka-Seltzer is Soduim BiCarbonate. Baking Soda = Sodium BiCarbonate. In the duodenum, gastric acid is neutralized by sodium bicarbonate. So Sodium Bicarbonate (Baking Soda) is used internally by the body to naturally regulate stomach Acid. The equation is HCl NaHCO3 → NaCl H2CO3. HCL = HydroChloric (Stomach) acid
NaHC03 = Baking Soda.
Just add a little bit of baking soda to some water, swirl it around, and drink it. Within a few minutes you will belch. The belch is the gas released when the baking soda neutralizes your stomach acid (or if its crept into your throat it will neutralize it there). You will feel much better immediately. Baking Soda is completely safe. 'Why would you ever want to add an acid (vinegar) to another acid (HCL) with the hopes of reducing acid? That doesn't make any sense.
Vinegar is acetic acid (CH3COOH). Some of these recipies recommend you add Baking Soda to ACV. When vinegar is added to sodium bicarbonate (baking soda), it produces a volatile mixture of carbonic acid rapidly decomposing into water and carbon dioxide bubbles, making the reaction "fizz". It is exemplified as the typical acid-base reaction in school science experiments. The salt that is formed is sodium acetate. Basically, this little experiment proves that its better to just take baking soda. The Vinegar is the acid and the Baking Soda is the base. The Baking Soda neutralizes the acid. Its the same way in your stomach, just add the Baking Soda and it will neutralize the acid. All you need is about a teaspoon of baking soda in an ounce or two of water. Problem solved immediately.
Good luck and I hope this helps."
03/01/2008: John from Duluth, Minnesota replies: "I read a message from James from Houston who took issue with using acid (apple cider vinegar) to fight stomach acid (HCl). It should be noted that vinegar is classified as a "weak" acid whereas HCl is a strong acid. In spite of the fact that both are acids, a weak acid will still react with a strong acid and diminish the acidity. The final result may not rise above the pH of the weak acid, but it is a significant improvement over the pH of the strong acid."
[YEA] 12/23/2007: Gina from Newport, United Kingdom writes: "Thank you for this site. I had lump in throat, uncomfortable in the back discomfort in the chest area. ACID REFLUX was taking over. Now honestly I do not have any symptons I drank southern comfort last night for the first time in years. The cure for me was, 1/2 teaspoon of baking soda in the morning and night, still taking omeprazole in the day. NO CHOCOLATE OR FAT WHAT SO EVER. Porridge for break fast. No more pain honest."
[YEA] 05/05/2007: Marty (infree1943@hotmail.com) from Lake Alfred, FL writes: "I use baking soda in all my drinking water for better health in general. Use only enough too nuturalize the acid found in nearly all municipal water supplies and [unbeliveably] in bottlrd water too.I got relief from acid reflux, not nearly as much cold or sinus problem, and better joint condition.I did the PH test several times and found a pinch of baking soda about the size of the small finger nailin every glass or bottle of store bought water does the job. Most people have an acidic Body PH and the object is to keep the body PH above 7. 7.2 would be great. There are many other health benifits to this. 6 to 8 glasses per day recomended, the water taste better too. If you mix the soda with water and can taste the soda you are using too much. Be Healthy Be Happy!! Marty"
ALKALINE DIET/BLOOD PH
1 YEA
[YEA] 03/19/2008: Anna from East Lansing, US writes: "Regarding the recommendation by Ted to consume sodium bicarbonate in order to increase the body's pH...I can't (off the top of my head) quote exact solubility constants, but free carbonate anions are likely to bind with aqueous calcium cations in the blood, forcing the body to "steal" calcium from bone in order to maintain its delicate ion balance. Perhaps this is why consumption of soda pop (which is carbonated) is associated with bone loss. People assume it is the acid in the pop, but the electrochemical potential of a redox reaction in which solid calcium donates electrons to oxygen in the presence of hydronium cations to yield water and aqueous calcium cations will be at MOST on the order of 10^-6 V, and that would be for EXTREMELY acidic blood (pH 6)."
ALKALIZING pH
"EC: Baking Soda is a key ingredient in Ted's Alkalizing Formulas! Click here to read more."
ALLERGIES
1 YEA
[YEA] 06/12/2008: Olkeriil from Portland, Maine, U.S.A writes: "Allergy, I have a worst allergy problem than most people. But about 3 weeks ago I started to use baking soda to rinse my sinuses. I have no problem now and that is why I share this with your readers. Thanks, Olkeriil"
ALUMINUM IN BAKING SODA
1 YEA
[YEA] 09/13/2007: Raphael from Stow, Ohio writes: "everyone who is using a lot of baking soda, should make sure you are getting aluminum FREE baking soda. As we all know aluminum is not something we want in us. Most baking soda you get will have aluminum in it. Google "aluminum free baking soda" to find some."
EC: Actually, one of our readers already spent a good deal of time researching this topic a year ago (Read his entire email on the Where to Buy page):
08/09/2006: Methuselah from Los Angeles replies: "For sodium bicarbonate, I use the regular Arm & Hammer baking soda that you can find in any grocery store. I contacted them also, and they told me that they do not add anything to their baking soda although they do not have any chemical analysis of the soda ash (a mined mineral deposit) from which they make their baking soda by adding carbon dioxide in a solution--i.e., no additives or stabilizers. I hope that this information answers your question. Please let me know if you need more information. Have a great week and keep up the good work. Also thanks for all the help."
BACTERIAL INFECTION AFTER DONATING KIDNEY
1 YEA
[YEA] 03/15/2008: Eric (ericsperez@yahoo.com) from San Antonio, Texas writes: "i gave a kidney in 2005 and the skin dehisced. the intestine protrudes and after 2 years i started having focused pain in that area i could feel it doctors can't even tell me for now. well the pain expanded from that part of the colon towards the sigmoid area and boy does that pain gyrate. so get this friend of mine sez i'm the key to a new prespective. his curiousity erked him. i became a guinea pig. through his studies he determined baking soda helps the digestive tract but to what extent. thats where i came in. my pain so chronic for the last three consecutive months. he sez take it it accordingly and see what happens. well i did and in 15 minutes all my pain was going away in 1 hour all gone. but that determined that i have an infection. now he sez if i get myself on a regime i can eradicate the vermin in due time and get back to normal. i tell you this much. bacteria can really screw you up bad. hit me up if you wanna know how im doing in the future."
12/07/2008: Felicia from kernersville, NC, USA replies: "So What did his research with you end up showing?!? I've had chronic pain and severly sluggish digestive problems and this website was given to me and it seems very promising!! http://www.wholeapproach.com/ Good luck and let me know what your buddy thinks about that website. Thanks! Felicia"
BAKING SODA AND BENZENE
1 YEA
[YEA] 02/12/2008: Nathan from Ho Chi Minh City, Vietnam writes: "I read Dr. Hulda Clark's book, "The Cure For All Diseases." In it she mentions that most brands of baking soda are tainted with benzene. I know you can buy better baking soda in a health food store, but that's not an option where I live. Is it safe to mix ACV with carbonated mineral water instead? The ACV they sell here is pretty acidic, so I need something to buffer it."
EC: Excerpted from an email we received in 2006:
08/09/2006: Methuselah from Los Angeles replies: "...For sodium bicarbonate, I use the regular Arm & Hammer baking soda that you can find in any grocery store. I contacted them also, and they told me that they do not add anything to their baking soda although they do not have any chemical analysis of the soda ash (a mined mineral deposit) from which they make their baking soda by adding carbon dioxide in a solution--i.e., no additives or stabilizers. I hope that this information answers your question. Please let me know if you need more information. Have a great week and keep up the good work. Also thanks for all the help."
06/04/2008: Beatrice from Oakdale, USA replies: "I also have been reading Dr. Clark's books. In fact I am in the process of starting the parasite program, kidney and liver cleanses. I was browsing about baking soda because a natural healer told me to bathe in Epsom salt and baking soda for a joint problem (3 cups of salt and 1/2 of baking soda) for 20-30 minutes, once per week. I haven't tried it yet, but I was glad to find some information on your site. Thanks for all the info.
PS: Does anyone else have any input on Dr. Clark's research? Or has anyone actually tried the kidney and liver cleanses? I have high cholesterol and hope this will reduce it. "
06/05/2008: Joyce from Joelton, Tn replies: "Hello, Epsom salts is magnesium sulfate, not table salt and baking soda. I always come out an epsom salts bath feeling better & more relaxed. I don't know what table salt and baking soda does!"
BAKING SODA FEEDBACK
10 YEA 2 NAY
[YEA] 10/22/2008: Bill from Milwaukee, WI writes: "I find the 1/2 to a full teaspoon of aluminum free baking soda is the only thing that alkalilzes my urine ph the next morning. Does anyone know if this much baking soda is bad for the liver, kidneys, or the body in any way?"
10/24/2008: Alain from Ottawa, Canada replies: "ANSWER TO BILL ABOUT BAKING SODA
Hi Bill:
I would consider using exclusively baking soda as a quick fix. I would be concerned if used over an extended period of time. Some people, like myself, may have problems with water retention. This is why baking soda + Apple Cider Vinegar and potassium bicarbonate or potassium citrate would probably be better because of a better sodium/potassium ratio (sodium in the extracellular fluid and potassium in intracellular fluid).
Overall Health Part 2: Imbalance Often Leads to Hypertension
http://www.drpasswater.com/nutrition_library/Potassium _to _Sodium_Ratio.html
Yet, the best is to alkalize with good quality foods. Search for pH balance on the web for more information.
Look at the links below that will redirect you to some of my posts in earthcliinic about pH balance.
http://www.earthclinic.com/Remedies/acv_baking_soda_cures_questions.html#Question_1641
http://www.earthclinic.com/CURES/cancer_questions.html#Question_2158
Good luck"
[YEA] 10/10/2008: Katie from Garland, TX writes: "I was trying to make sugar wax for hair removal at home. I had poured the sugar in a bowl and was waiting for it to cool.. I got bored and decided to pick at the edges to see if it was setting right. The edges were hard. I picked more and caught my knuckle of my middle finger on the HOT, melted sugar. It hurt A LOT! Running cold water on it helped, but eventually, the pain and swelling got so bad, nothing was working. I went to the 24 hour drug store and the manager sprayed some burn pain relief on it. It worked but I kept having to spray it on, and eventually, it stopped working, too.
Out of desparation, I went with my first instinct I had when I burned myself and made a paste out of baking soda. The pain went away immediately. But it came back as the baking soda dried out. I had to go to bed so I could work the next day. So, I made more paste, caked it on my finger, covered my hand with a ziploc baggie and covered the baggie with a sock. Then, I took Excedrin PM and went to bed. When I woke up, the baking soda paste was still wet and my finger no longer hurt. There's a blister there, but no pain!"
[YEA] 09/05/2008: April from Southeast, GA writes: "I tried a couple teaspoons of baking soda mixed in about one-half to three-quarters cup of water to relieve debilitating gas pains. Within about five minutes, the relief was setting in. After about 15 minutes, the gas pains were gone. It did cause me to expel some gas, too, which I was unable to do beforehand."
[YEA] 07/11/2008: Robin from Walhalla, SC writes: "I recently had a bad burn from a lawn mower. I put burn medicine on it, but it didn't put out the fire at all. I read a post on here about baking soda, and decided to try it. I made a thick paste out of baking soda and water and put it all over the burn. It was amazing! The fire went out of the burn IMMEDIATELY. I few days later, my son was stung by a wasp. I made the same paste and put it on his sting and it took the pain away for him. It worked on a four year old who was screaming in pain."
[YEA] 07/06/2008: Ellyn from Framingham, MA writes: "I think my symptoms are/were caused by a stomach bug. I drank the recommended 1 Tbsp of baking soda with water (3/4 cup cold, tasted like very salty alka seltzer) within minutes I burped INSTENSELY several times. I will try eating an apple later tonight to help. I do feel much better."
[YEA] 05/24/2008: Mo from Amsterdam, The Netherlands writes: "I read about using Baking Soda as a deodorant and have been using it for the last 3 months. I had tried everything - crystals and a product with lemon juice and its essence - all very good but it did not always protect the entire day. I am very happy to say that Baking Soda has been the best I have ever used - 100% effective - lasting the whole day and longer. When I shave my underarm I use Virgin Coconut Oil (VCO) for at least 2 to 3 days in order to allow healing before resuming with Baking Soda. (Please do this to avoid burns). VCO is also very good but has not consistently protected all day long. I have been spreading the word to health conscious friends.
Like others, I think this site is a god-send. Thank you. I have started using Baking soda as a facial and all over body scrub; then I apply ACV and finally VCO to my face. I have been quite consistent for the last 3 months including Ted's advise regarding large facial pores. I cannot believe that my skin looks so beautiful and smooth at the age of 41. I always had beautiful skin now I look even younger - it simply is amazing!!
I have now starting being more consistent with drinking ACV 3 times a day because I need to loose at least 16 llbs. Since the birth of my third child 11 months ago - it has been a very slow process. I am hoping that in a few months I can be write a post like many others - saying that I am loosing weight. I also plan to ingest VCO and also start using it for all cooking as well. I began eating 1 tablespoon of Black Strap Molasses every morning. I try to eat a very healthy diet. So I guess soon I will not only look good but feel great as well.
Thanks again for this wonderful site!!"
[YEA] 01/05/2008: Cory from West Hurley , NY writes: "I HAVE USED BAKING SODA FOR OVER 20 YEARS FOR NAUSEA IT WORKS EVERY TIME. IF I EAT GREASY FOODS OR JUST A STOMACH VIRUS. I WOULD BE LOST WITHOUT IT..IT ALSO WORKS GREAT FOR UTI'S IT MAKES THE SHAKING ICKY FEELING GO AWAY...."
[NAY] 12/13/2007: Sandhi from Ottawa, Ontario writes: "Baking Soda remedy With all my experience, I can say the BS remedy is potentially harmful. I tried it and suffered bad consequences. Skin becoming dry, hair falling off in clumps and yeast infections....
Lemon Juice / ACV must be taken with just water.
Our stomach is meant to be acidic and anything which tends to neutralise stomach acid is harmful and will prevent the absorption of nutrients. NO Baking Soda should be added. I am just wondering how many ppl might be harming their healths with BS.
No offense to TED. I think he is a nice guy with intentions to help people. But not everything can be helped with supplementation. Having a healthy spine is very important."
[NAY] 11/22/2007: TP from Boston, MA writes: "I was taking baking soda for general reasons, creating an alkaline environment, staying thin. For some reason, I ended up with a cough for over a week and I think it was caused by the baking soda. I was taking the remedy 2 times a day. 1/8 baking soda and 2 Tbsp ACV with water. Maybe I took it for too many days. I felt good taking it, I even looked thinner. But after getting this cough, I started to think maybe the baking soda was such not a good idea after all. Was this effecting my lungs? It is a cleaning agent, it neutralizes acids in the body. But is it really good for the body the way it is considered to be good for cleaning your kitchen, laundry, or even an agent for clogging drains? It's a pretty powerful chemical. What if this chemical is eating away at our delicate tissues? What if it causes vitamin deficiency. I challenge you to prove to me this is actually good for anyone's health. Thank you."
11/10/2008: Kathy (mason_kathleen@hotmail.com) from Dagenham, England replies: "I feel that there are times in our life when we need alkaline to neutralise the acid in our body to help iradicate conditions that flu viruses cancers and other degenerative ailments love only too well. The good old saying of everything in moderation is important however; and nothing must be used over a prolongued period of time. Once the desired results are achieved, one should go back to normal. We need the acids for digesting certain minerals, and we need the alkaline for when the acids need to be reduced. Seasonal foods may hold a secret as to what we need in particular seasons."
11/10/2008: Kathy (mason_kathleen@hotmail.com) from ESSEX, England replies: "I think that prolongued use of Apple Cider Vinegar; especially the non organic without the essential microbes, can in fact raise the stomach acid as it will no longer be a weak enough solution to neutralise the stomach acid; hence why even when taken with Bi carbonate of soda, can still the acid conditions that colds and flu viruses love. My own experience with one such type of ACV led to thrush. I analysed this as too much acid for the candida bacteria to live on; and a very good sign for the need for an Alluminium free Bicarbonate in water solution treatment."
[YEA] 08/21/2007: Trudy from Huntington, NY writes: "I wanted to express my glee at the brand new TIDE laundry detergent product change...after all these years!!! Tonight, August 21, 2007, I saw a TIDE commercial announcing the change in their product with the addition of, Ta Da, BAKING SODA...the packaging is cream color not RED! They have also added Aloe Vera to their Rinse Product! Well, well. big business is actually admitting that the Earth Has what it needs. This could be the beginning of another shift...or change in the TIDE!"
[YEA] 08/10/2007: Natalia from London, UK writes: "I use baking soda from childhood and specially as exfoliation for face even if it hurts its worth it and always add to my sponge to rub my body all over as it best cleans than anything else,and if half a cup of soda added to a cool bath(submerge with a head) it removes negativity and balances electromagnetic field of the body.My skin is very good i think as a result."
[YEA] 04/27/2007: Linda from Denver, Colorado writes: "{Ladies, please note the caveat} For me and my family and friends, baking soda has cured all kinds of microbial infections, probably due to the regulation of pH balance.
For at least 12 years now I've relied on drinking baking soda in water whenever I would come down with some sort of viral or bacterial infection, whether it is a cold, flu, stomach bug, or respiratory illness. I am convinced this method can kill any kind of infection.
When the West Nile virus was prevalent here in Colorado a few years ago, I became infected with it. I was skeptical that my baking soda cure would work, but gave it a try anyway since I was so utterly miserable. But, sure enough, later that evening the symptoms started to subside and I was nearly recovered by the next day.
Every time I have used the baking soda method it has worked. And everyone I have suggested it to and tried it has had it work for them, too.
The remedy is 1/2 teaspoon in a cup of water 2 to 3 times each day, sipping throughout the day. Take it for approximately 2 to 3 days. If symptoms do not resolve by the end of the third day then perhaps it will not be helped by baking soda; I have not found this to ever be the case though. It works no matter what stage a person is in their infection. For stomach bugs I will also add 10-15 drops of grapefruit seed extract.
Being female, however, I have noticed that I will get a vaginal yeast infection shortly after a course of baking soda. Because I believe it affects the pH, I treat myself with an apple cider vinegar/garlic rinse (1/4 cup of ACV and one clove of garlic, quartered, in 1 cup of water). I've wondered if the baking soda also kills the good bacteria in the body so afterward I supplement myself with probiotics (specifically Lactobacillus GG, the only known beneficial bacteria to survive stomach acid).
I know people who take Airborne to fight off colds. I looked at the label one day when my friend showed me the bottle, and sodium bicarbonate is one of the main ingredients. Perhaps this is the reason it works.
I believe that if there is ever a severe viral outbreak, such as SARS or H5N1, then this remedy would be worth a try. It seems I've always relied on home remedies to successfully treat myself and your site just adds to my collection of simple therapies!"
BEE STINGS AND SPIDER BITES
2 YEA
[YEA] 02/21/2008: Mare from Auckland, New Zealand writes: "My daughters were playing outside in the garden and one after the other, they both started screaming, crying and running toward the house. I couldn't understand what had happened but they both had similar red marks on their skin. I assumed they had been bitten by spiders as there was no obvious sting. I quickly applied a thick paste of Baking Soda and water and within minutes both girls were calm and happy. Praise God for Baking Soda!!"
[YEA] 10/17/2007: Anna from Waxahachie, USA writes: "Whenever i get a bee sting, my mom allways told me to mix baking soda and water together and put it on my bee sting. I works great! I do it all the time, and the stinger comes right out"
BLADDER PAIN
1 YEA
[YEA] 02/08/2008: Elizabeth from Memphis, TN writes: "I have chronic bladder problems (Interstitial Cystitis) and am always looking for something to make it better. I drank 1/2 tsp of baking soda in some water during the worst possible bladder pain ever. In 15 minutes the pain was gone. I feel that the baking soda made the urine less acidic and that let my bladder be less irritated. Anyway, baking soda did what hundreds of dollars of meds could not do--make me feel better! Elizabeth"
06/27/2008: Deb from Akron, Ohio replies: "I am so glad to read that baking soda helps IC pain......I just started suffering with this and am so glad to find a natural remedy before i have to go thru invasive tests/treatments! Thanks for sharing, can't wait to try the baking soda! Will advise of results."
06/28/2008: Bret (patientadvocate2@yahoo.com) from Phoenix, Arizona replies: "You know, DMSO is approved by FDA for treatment of hemorragic cystitis. I about died when I confirmed this, as DMSO has be characterized as quackery by the medical powers that be. I don't understand why lesser forms of cystitis are not being catagorized as treatable with DMSO. My suspicion is that the hemoragic cystitis is so crippling and so evil that somebody with a heart at the FDA couldn't igonore the clinical research suggesting efficacy for this horrific illness. Cystitis has been called "autoimmune," naturally! By now many people reading this can predict that I will associate it with a virus or elusive infection.
How does DMSO work? Many, many theories but very few pertaining to viruses. It would be too simple and easy to say that DMSO best known as oxygen donor, attacks anaerobic viruses by depriving them of their anaerobic environment. This would be too easy! Too cheap!
Baking soda, I was skeptical at first about this broad range therapy. But, after reading so many,many testimonials from people not promoting themselves or selling anything, hell, I am about to write something about this cheap, simple remedy on my own research website. I will of course try it myself as I too am battling a chronic illness, a confirmed infection of the prostate.
Ted, in this regard has been benificial by taking the time a providing the chemistry to me which explains Baking soda's relationship to CO2.
More on that later. Baking soda, higher urine ph, is in fact anti viral as viruses just love slightly acidic environments. Alkaline ph actually prevents viral transcription of RNA for replication. Base pair matching cannot happen at certain ph levels. Even in cancer. Whatever we believe causes cystitis one thing is for certain, once again, higher oxygen and higher ph are god sent remedies."
08/02/2008: Deborah from Riverview, Fl replies: "Deb for your IC please get some Ph paper and test your urine. You want it alkaline, not acidic. Check it all day long. I think you might have a fungal growth. To kill it and get alkaline take 400mg of potassium citrate 3 times a day. Also take 1/4 tsp. borax, 1/8 to 1/4 tsp. baking soda and 1 to 2 tbls apple cider vinegar in a little water. Take it 3 times a day. You can drink some plain water after it to wash it down. The fungus won't like this and you may feel worse, before you get better, please stick with it and stay away from all sugars. I can now go 2 to 3 hours without going to the bathroom and only get up 3 times at night, it use to be every 20 minutes. Good luck and I will pray for you."
http://www.ecofriendlydaily.com/food/gorgeous-organic-edible/
Gorgeous Organic Edible Flower Cake
I was doing a little bit of surfing on the internet and come across a wonderful organic cake recipe that I believe most of you will love! As soon as I saw this recipe I knew I had to share it with all of you. Judging by the picture of it it does truly look gorgeous. The name of the cake is “Gorgeous Organic Edible Flower Cake”. The recipe is by Laura Klein. Enjoy!
Ingredients:
Buttercream:
1 pound sweet organic butter at room temperature or soft
1 cup organic sugar
¼ cup filtered water
5 organic egg whites
¼ teaspoon cream of tarter
1 tablespoon dark rum or another liquor of your choice
1 teaspoon of pure vanilla extract
30-40 edible organic geraniums (or other edible organic flowers of your choice) for decorating top of cake plus additional petals to put around bottom of cake.
Method:
Preheat oven to 350°
Grease a 9 inch cake pan with removable bottom with one once of butter and cover bottom with parchment paper. Grease parchment paper and dust with 2 tablespoons of cake flour.
Mix wet ingredients: milk, egg whites and extracts in a medium bowl with a fork and set aside.
In a bowl of a heavy duty electric mixer fitted with a paddle attachment, mix 1 cup of flour, sugar, baking powder and salt on slow speed. Add butter and continue to beat on slow speed until the mixture resembles moist crumbs. Do not over beat because mixture will then become too moist.
Add ½ cup of milk mixture to the moist crumbs and beat at medium speed for 1 ½ minutes (please follow time guidelines; otherwise if the batter gets overworked, it becomes rubbery). Add remaining ½ cup of milk mixture and beat 30 seconds longer. Stop mixer and scrape down sides of bowl. Return mixer to medium speed and beat an additional 20 seconds.
Pour batter into prepared pan and level top with offset spatula. Bake for 20-25 minutes or until a tooth pick when inserted in the middle of the cake comes out clean.
When cake is done baking, let cake rest in pan for about 3-4 minutes. In the meantime grease a cake rack. Invert cake onto greased cake rack, invert again and let cool completely about 1 ½ hours.
To make buttercream:
In a heavy duty mixer fitted with the paddle attachment beat butter until it is of spreading consistency, soft and smooth. Scrape butter onto a sheet of plastic wrap, and wrap and set aside until needed.
Bring ¾ cup sugar and ¼ cup filtered water to a simmer in a heavy bottomed sauce pan and sugar has dissolved. Do not stir otherwise crystals will form in the mixture.
Once sugar has dissolved, brush down the sides of the pan with a pastry brush dipped in cold water and repeat as needed. Increase heat and using a candy thermometer bring mixture to 248°- 250° - firm ball stage. It can take up to 30 minutes to reach this point.
In the bowl of a heavy duty mixer, beat the egg whites until foamy and add the cream of tarter. Beat until soft peaks form. Slowly add the remaining ¼ cup of sugar and beat until whites are glossy and firm.
Slowly pour the sugar mixture in a steady stream into the meringue keeping the stream between the bowl and the whisk so the mixture is not splattered by the turning whisk. Whip until the mixture has cooled to room temperature. This could take about 15-20 minutes. You can tell it is cool by touching the bowl of the mixture (if you do not let the mixture cool, the butter will melt when added to the meringue and you don’t want that). Mixture will look like marshmallow cream.
Add softened butter 1 tablespoon at a time to cooled meringue. Keep mixing after the last tablespoon of butter has been added and buttercream is perfectly smooth. Add the rum or chosen liquor and vanilla and beat to blend.
Use buttercream immediately or keep cool in the refrigerator until ready to use. Buttercream must be tightly covered and can be stored in the refrigerator for 2 or 3 days or in the freezer for one month. Make sure there are not any strong odors in your refrigerator as buttercream can easily pick up strong odors which will taint your flavor. To bring buttercream to room temperature when ready to use, beat in a heavy duty mixer with the paddle attachment to bring back its smoothness. If buttercream looks curdled do not worry. Keep beating as its smooth consistency will come back.
Constructing the Cake:
Put the cake on a turntable or a cake plate set on a Lazy-Susan so you can rotate the cake as you cut it. Mark the middle of the cake @ 2-3 inch intervals around the cake with tooth picks. These tooth picks will be your cutting guide. Using a serrated knife, hold it against the cake and toothpicks and gently rotate the cake allowing the knife to create a guide around the cake which becomes your marker for where to cut. Insert the knife at your midway marker point you just created and cut the cake using a sawing motion while rotating the cake; this will create even layers.
Place one cake layer cut side up on your cake plate. Dollop 1/3rd of the buttercream on top of the cake layer. Using an offset spatula, neatly spread and smooth buttercream across the top of the cake layer and down the sides (the sides do not need to be perfect as you will do this in the end, but do create a smooth even top layer). Place second layer of cake on top of first cake round covered in buttercream. Dollop remaining buttercream on top of cake and smooth over cake and sides with your offset spatula. This is where you can get creative making inspired patterns with your spatula. Once buttercream is smooth and you are happy with the texture, place edible geranium flowers (or other edible flowers of your choice) around the cake starting with the edge of the cake and working towards the center. Once the top of the cake is covered place loose petals around the base of the cake.
http://www.ecofriendlydaily.com/food/defeating-sweet-tooth/
Defeating a Sweet Tooth With Chocolate-Orange Cake
How’s it going readers? Taking note of one of our most recent articles on a chocolate cake I thought that all of you might enjoy a recipe on a Chocolate-Orange Cake. It is a great, yet different kind of chocolate cake that is sure to help in defeating that sweet tooth of yours. So, if your taste buds are really starting to water now keep on reading in order to find out how to make your very own environmentally friendly chocolate-orange cake...
Follow the following recipe to learn how to make your own chocolate-orange cake:
Ingredients:
1 1/2 cups unbleached flour
1 1/2 cups whole wheat flour (I used white whole wheat)
1 1/2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
1/2 cup cocoa
1 teaspoon cinnamon
3/4 cup soy yogurt
1 teaspoon vanilla
2 tablespoons balsamic vinegar
1 1/2 cups water
1/2 cup fresh orange juice
2 tablespoons grated orange peel
Chocolate Icing:
1/2 cup powdered sugar
1 tablespoon cocoa
2 teaspoons orange juice
1/4 teaspoon vanilla extract (or 1/8 tsp. if double strength)
—plus extra orange juice as needed
Orange Icing:
1/2 cup powdered sugar
1 teaspoon orange juice
1/4 teaspoon vanilla extract (or 1/8 tsp. if double strength)
—plus extra orange juice as needed
Spray a Bundt cake pan with non-stick spray and dust it lightly with unsweetened cocoa. Preheat oven to 350F.
Combine the flours, sugar, baking soda, salt, cocoa, and cinnamon in a large mixing bowl. Add the yogurt, vanilla, balsamic vinegar, water, and orange juice. Beat by hand or with a mixer on low speed just until well-combined, about 1-2 minutes. Stir in the grated orange peel, and pour into the prepared pan.
Bake for about 30-40 minutes, until a toothpick inserted in the middle comes out clean. Cool in the pan for 10 minutes and then invert it onto a serving platter and cool completely.
When the cake is cool, make the icings. For each icing, mix the ingredients in separate small bowls. One half teaspoon at a time, stir in enough extra orange juice to make a drizzling consistency. Drizzle the chocolate icing over the cake, wait a few minutes for it to set, and then drizzle the orange icing.
Makes 16 servings. With icing, as shown: 198 Calories (kcal); 1g Total Fat; (3% calories from fat); 4g Protein; 47g Carbohydrate; 0mg Cholesterol; 294mg Sodium; 3g Fiber.
Cake without icing: 167 Calories (kcal); 1g Total Fat; (3% calories from fat); 4g Protein; 39g Carbohydrate; 0mg Cholesterol; 294mg Sodium; 2g Fiber.
This recipe is by FatFreeVegan Kitchen.
Note: In order to really make this cake really environmentally friendly substitute items such as sugar with organic sugar, etc.
http://www.ecofriendlydaily.com/food/green-cakes-week/
Green Cakes of the Week!
After taking a look at the recipes from last week I decided to share some cake recipes with all of you this week. With the holidays coming up I am sure that a lot of you will enjoy these recipes as well as appreciate having them shared with all of you. Baking cakes can also be time shared with your children and loved ones, spending quality time together. What better way to share time with the ones you love than to bake eco-friendly treats together or even for them as a surprise? If any of you have any ideas for an eco recipe that you would like me to share with you please leave a comment. Please keep in mind, however, that not every recipe will be a green one, but it can easily be turned into a green recipe with the use of substitutions. To start the week off let’s have a look at a Lavender Cake recipe...
Follow the following recipe to learn how to make a lavender cake:
Ingredients:
¾ cup unsalted butter, softened
¾ cup superfine sugar
3 eggs lightly (fork) beaten
1 ½ cups self-rising flour sifted
1 Tbsp. fresh lavender florets OR 1 Tbsp dried culinary lavender, roughly chopped
½ tsp. vanilla extract
2 Tbsp. milk
½ cup confectioner’s sugar, sifted
½ tsp. water
a few fresh lavender florets for decoration
Directions:
Heat the oven to 350F. Lightly grease and flour a ring pan or a deep 8-inch round, loose-bottomed cake pan. Cream the butter and sugar together thoroughly until light and fluffy. Add the eggs one at a time, beating thoroughly between each addition, until mixture becomes thick and glossy. Fold in the flour, lavender florets, vanilla and milk. Spoon the mixture into the pan and bake for 1 hour. Let sit 5 minutes, then turn out onto a wire rack to cool. Mix the confectioner’s sugar with the water until smooth. Pour over the cake and decorate with fresh lavender.
This recipe is by LavenderFarm. Please visit their website to have a full look at their Lavender Cake recipe.
To create a “green” lavender cake simply substitute the items such as milk and sugar for organic milk and sugar.
http://www.ecofriendlydaily.com/food/rose-lemon-glazed/
Rose-Lemon Glazed Cake
Today I would to share with you a recipe that is not only wonderful but also a great addition to any wedding shower, baby shower, wedding, etc. I hope that all of you enjoy today’s recipe, which is a Rose-Lemon Glazed Cake...
Ingredients:
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup unsalted butter at room temperature
1 cup sugar
3 large eggs at room temperature
1 tablespoon grated lemon zesr
2 teaspoons lemon extract
1 cup sour cream
Glaze:
2 tablespoons (1 fl oz) rose water (more if desired, just add carefully to avoid a soapy aftertaste and balance with more sugar)
6 tablespoons (3 fl oz) strained fresh lemon juice
1 1/2 cups powdered sugar
Preheat oven to 350 degrees. Grease and flour a 12-cup bundt pan. Sift the flour, baking soda and baking powder together in a medium mixing bowl. Set aside.
In a medium bowl with an electric mixer on medium speed, beat the butter and sugar together until light and fluffy, about four minutes. Beat in the eggs, zest and lemon extract, and mix for two minutes.
Reduce the mixer to the lowest speed, add half the flour mixture, and mix until combined. Add half the sour cream, mixing slowly yet constantly, and then add the rest of the flour and sour cream.
Pour the mixture into the prepared bundt pan and bake for 35-40 minutes or until a cake tester or toothpick inserted into the thickest part of the cake comes out clean. Cool in the pan for 10 minutes, then invert onto a cake rack.
Next, make the glaze. Using a wire strainer, sift the powdered sugar into a small non-aluminum bowl. Add the juice and whisk to break up any lumps.
Place the cake on your cake plate (which must have a lip!). While the cake is still warm, using a long skewer (or just a toothpick), poke holes all around the top of the cake, stopping an inch or so shy of the bottom. Spoon-drizzle the syrup over the cake. If you have time, keep re-basting the cake with glaze that pools on the plate.
Candied Rose Petals:
Petals from two organic roses
1 egg white
1 tablespoon water
Enough granulated sugar to coat petals (have at least a cup)
Pinch off the bitter, white section at the base of each petal. Whisk egg white and water together. Dip each petal in egg mixture or gently brush both sides each petal. Place petals, convex side down to drain on wax paper.
When drained but still damp, sprinkle both sides with sugar. Shake off excess, place on fresh waxed paper and dry at room temperature for 12 hours. Store in covered container in refrigerator. Good for about a month.
This recipe was adapted from TheCalifornia Cookbook: Casually Elegant With Exhilarating Flavor ByDiana Rossen.
http://www.ecofriendlydaily.com/food/flourless-chocolate/
Flourless Chocolate Cake With Dark Chocolate Glaze
What is better than a chocolate cake that can be made to be eco-friendly or at the very least somewhat eco-friendly? A chocolate cake that is eco-friendly and flourless! Sounds almost impossible, doesn’t it? Fortunately, it is not impossible at all. Take a look at this delicious recipe for a flourless chocolate cake with a dark chocolate glaze..
Ingredients:
12 ounces bittersweet chocolate, roughly chopped
1 cup (2 sticks) plus 3 tablespoons butter, cut into chunks
1 1/4 cups unbleached natural cane sugar
6 eggs, lightly beaten
1 cup unsweetened cocoa powder
1 tablespoon milk
1 tablespoon honey
1/4 teaspoon gluten-free vanilla extract
Method:
Preheat oven to 375°F. Spray a 9-inch spring form pan or round cake pan with nonstick cooking spray, then line it with a circle of parchment paper. Spray the paper with cooking spray, too, then set pan aside.
Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat. Stirring often, melt chocolate with butter until completely blended. Remove from heat and transfer to a large bowl. (Alternately, you may use your microwave to melt the butter with the chocolate, if desired). Add sugar and mix well. Add eggs one at a time, mixing well after each addition. Sift cocoa into bowl and stir until just blended.
Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides if using a spring form pan. Remove and discard parchment paper and set cake aside to cool completely.
Meanwhile, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth. Remove from heat, then stir in milk, honey and vanilla. Set aside to cool slightly.
When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake. Chill cake for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.
Nutrition:
Per serving (1 slice/115g-wt.): 480 calories (330 from fat), 37g total fat, 21g saturated fat, 165mg cholesterol, 45mg sodium, 43g total carbohydrate (5g dietary fiber, 35g sugar), 7g protein
This recipe is by WholeFoods Market.
Have you often *wished* upon a star - that you could one perhaps.
Well, this is the day your wish comes true:
http://web.mac.com/jwesolek/iWeb/cre8it/Blog/Blog.html
[crafts and art how to]
Baking Soda Cures<<<
Very interesting.
I know that if you use tea in place of water when making a paste for a bite, it works better.
Discovered it, by accident, my bowl of paste was drying out and my tea glass, still had tea....LOL, I have since read a detailed explanation, something about tannin acid.
The new recipe in 7973, did you see it Joya?
Vickie thank you for letting Jetson know, I meant to do so and didn’t.
Recipe For Preserving Children
Posted By TipNut On June 2, 2007 @ 7:48 am In Reference & Notes | No Comments
1 grass grown field, one half dozen children (or more), several dogs (and puppies if in season), 1 brook, pebbles.
Method: Into field pour children and dogs allowing to mix well. Pour brook over pebbles till slightly frothy. When children are nicely brown, cool in warm tub, when dry, serve with milk, fresh baked bread and cookies.
Author Unknown, found in old cookbook
How cute!!
Daily Health News
Monday, December 8, 2008
From MedicineNet
We Bring Doctors’ Knowledge To You
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0c4w0E2
Breastfeeding Helps Moms Lose Weight
A new study examines the relationship between breastfeeding and
postpartum weight retention. The study, which looked at data for
more than 25,000 women participating in the Danish National Birth
Cohort, measured how long women breastfed and also how intensely.
Each woman received a breastfeeding score ...
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZZ30EU
Related Reading:
Breastfeeding and Formula Feeding
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BLTi0E3
Does Breastfeeding Boost IQ?
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BLTh0E2
Breastfeeding: The Stress Buster That Lasts for Years
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BRLz0EJ
NEW SLIDESHOW: Salt Shockers
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZOk0EF
NEW SLIDESHOW: 10 Tips to Prevent the Common Cold
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZOl0EG
New Study Sheds Light on Working Nights
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZZ40EV
Hand Sanitizer Cuts MRSA Risk
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZZ50EW
To Sleep, Perchance to Remember
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZZ60EX
Health Tip: Vaccinations for Adults
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZZ70EY
Health Tip: Warning Signs for Ovarian Cancer
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZZ80EZ
Self-Dosing Pain Medication Errors Too Common: Study
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZaA0Ep
Lung Disease Tied to Increased Risk for Cardiac Events
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZaB0Eq
Vitamin K Slows Insulin Resistance in Older Men
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZaC0Er
Special Immune Cells May Be Key to HIV Resistance
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZaD0Es
Decongestant Exposure Needs Closer Look
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZaE0Et
New Criteria Could Expand Number of Liver Transplant Candidates
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZaF0Eu
Most Newer Antipsychotics No Better Than Older Ones, Just Different
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZaG0Ev
Aggressive Therapy May Stem CF Progression in Infants
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZaH0Ew
New Statistical Model Could Cut Needless Breast Biopsies
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZaI0Ex
Treatment Options Are Many for Prostate Cancer
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZaJ0Ey
Flu Shots Worthwhile for College Students
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZaK0Ez
Avoiding a Holiday Season of Discontent
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZaL0E1
Portion Distortion
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZaM0E2
Holidays Don’t Have to Make You Heavier
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZaN0E3
Health Highlights: Dec. 7, 2008
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BZaO0E4
FROM OUR WEBMD SPONSORS
Fibromyalgia: Learn About the Condition
Fibromyalgia is characterized by chronic widespread pain and tenderness
lasting three months or more, but you can take steps to manage the pain
and help yourself feel better. Learn more about the common symptoms of
fibromyalgia and how you can discuss treatment options with your
healthcare provider.
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BYVC0Ef
HEALTH TOOLS
Ask the Experts
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0sQA0Es
Doctor to Patient
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BFVp0E6
Pinpoint Your Pain
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0o1c0Eq
Medical Word of the Day
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0BFVq0E7
QUICK LINKS
MedicineNet Home
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0o1k0Ey
Medical Dictionary
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0o1g0Eu
A-Z List of Diseases and Conditions
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0o1b0Ep
Stay Connected with RSS
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0dDg0E3
Medical Podcasts
http://newsletters.medicinenet.com/cgi-bin21/DM/y/e3wT0NqhvW0GuP0qjT0Ea
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.