This Little Piggy Had NONE!!

This Little Piggy Went to Market
This Little Piggy Stayed Home
This Little Piggy Had Roast Beef
This Little Piggy Had None
And This Little Piggy Cried Wee, Wee, Wee
All the Way Home!

I just gave a little Food Storage class at church along with other women....each class focused on one of the Piggy's from the classic Nursery Rhyme shown above.  I will only focus on my class at this time because it has to do with FOOD STORAGE!!  But how?...you may ask!!

Well, when you are about to cook or bake something what is one of the worst things that could happen?  Answer:  you are missing a key ingredient!  Or if you are in an emergency or you don't have the time or money to obtain basic ingredients, what do you do?  If you are the "little piggy" who "has NONE", what do you do?

You get smart and creative and use what you DO HAVE, that's what!!  So here is a whole bunch of ideas that I use or I gleaned from my friends and from the internet....ideas of how to replace basic ingredients in your cooking and baking.....how to use your Food Storage!!!  I have barely scraped the surface here, but I hope to find out more as I learn and experiment.

I focused on the following:

This Little Piggy had no..... Milk, Eggs, Flour, Sugar, Fruit, Vegetables, Cereal....and a word about Beans.  I hope you learn, experiment, and enjoy!! :)

This Little Piggy Had No………..MILK!

Solution:  Powdered Milk, Evaporated Milk, Non-Dairy Milks (almond, coconut, soy, rice)  **Consider saving fresh milk to be consumed alone and using the alternatives listed below in baking and cooking with other ingredients

Reconstituting Powdered Milk

To equal this amount of liquid milk	Use this much Fresh Water	And this much Instant Non-Fat Dry Milk Powder
1/4 cup	1/4 cup	1-1/2 tablespoons
1/3 cup	1/3 cup	2 tablespoons plus 1 teaspoon
1/2 cup	1/2 cup	3 tablespoons
1 cup	1 cup	1/3 cup
1 quart	3-3/4 cup	1-1/3 cups
2 quarts	7-2/3 cups	2 -2/3 cups
1 gallon	15-1/2 cups	5-1/3 cups

Make it taste Great!

1.  Add 1/4 tsp. Vanilla to every 4 cups of reconstituted Milk you make….add a little sugar if desired.

2.  Add 1 can Evaporated Milk to every 14 cups of Milk you make….this should equal a gallon when mixed together.  If you like it really rich, and 1 can to every 4 cups of milk you make

3.   Mix 4 cups  reconstituted Milk to 4 cups Whole Milk from jug.

4.  Hot Cocoa Mix:  equal parts Powdered Milk, Cocoa Powder, Sugar….add a dash of salt!

Other Products made with Powdered Milk:

Sour Milk: To sour reconstituted milk, just add a little vinegar to it and stir it up. For instance, if a recipe calls for 1-cup of sour milk or buttermilk, then measure a tablespoon of vinegar into a measuring cup. Add reconstituted milk to reach the 1-cup mark. Stir the milk gently. In a moment or two, it will sour. This can replace soured milk or buttermilk in baking recipes.

Overnight Buttermilk: To make your own buttermilk, you have to start off with 1/2-cup of fresh, store-bought buttermilk and a quart (4-cups) of reconstituted milk. Combine the fresh buttermilk and reconstituted milk in a pitcher or jar. Mix it really well. Allow it to stand at room temperature overnight, or for about 8 hours. The milk will have thickened up and cultured into regular buttermilk. Refrigerate or chill and use anywhere fresh buttermilk is called for.

Easy Evaporated Milk: To make this you only need dry milk powder and water. Measure 1-1/3 cups water into a jar or bowl. Add 1 cup of instant dry milk powder. Stir or shake to combine. This is the equivalent of a 12-ounce can of evaporated skim milk. To make evaporated whole milk, you will need to add some fat to replace the milk fat in whole milk. Do this by preparing evaporated skim milk and then adding 2-tablespoons of vegetable oil to the milk. Stir it up vigorously to emulsify the fat with the milk. It will separate on standing, so mix it really well right before using it. This is best used in cooking and baking. A spritz of nonstick spray will help the emulsification process.

Sweetened Condensed Milk: On the stove, bring to a boil 1/2-cup of water, 1-cup of sugar and 3-tablespoons of margarine or shortening. Add a dash of salt. Stir the mixture every now and then. When it comes to a full rolling boil, remove it from the heat. Allow it to cool slightly. Add a cup of instant dry milk powder. Use a whisk to stir it smooth. A fork or a spoon will not work out all the lumps. You really need a whisk, or egg beaters. There, you are done. This is the equivalent of a can of sweetened condensed milk. This will keep unrefrigerated for a day or two because of the sugar. I have never kept it longer than that without refrigeration. In the fridge it will keep for 2 weeks. For longer storage than that, I freeze it.

Quick Whipped Topping: This recipe is best made if you have electricity. Put 1/2-cup of water into a large bowl and place it in your freezer. Whenice crystals form around the edges remove it from the freezer. Add 1/2-cup instant dry milk powder. Whip the mixture with electric beaters until it is light and fluffy. This will take a couple of minutes. Add 2-tablespoons sugar, 1-teaspoon of lemon juice, and 1/2-teaspoon of vanilla. Beat until thick enough to spoon like whipped topping. Use immediately.

Molasses Milk: High in iron, with a caramel-toffee flavor this hot beverage is quite delicious. Heat 3/4-cup of reconstituted milk in a cup in the microwave. Stir in a spoonful of molasses. Serve hot. My kids love this stuff.

Chocolate Milk: Fill a cup with reconstituted milk. Squeeze in a couple spoonfuls of homemade Chocolate Syrup. Stir to combine. Serve to thirsty children who object to plain reconstituted powdered milk. Cold chocolate milk can be heated in the microwave for hot chocolate. This is also great in lunch boxes. If you want to be really nice to the kids then make up a whole gallon of reconstituted chocolate milk at a time. They will brag to their friends and your reputation will become legendary.

Homemade Yogurt: Reconstitute a quart of milk in a very clean container like a wide mouthed canning jar. Add another 1/2-cup of milk powder for body. Whisk in 1/4-cup of commercial yogurt with active cultures. Read the label to be sure the yogurt has active cultures. Stash the milk in a warm spot, between 80° and 110°. Allow it to sit undisturbed for 6 to 8 hours. It should be thick and creamy, like commercially available yogurt. Chill your yogurt and use anywhere you would regular yogurt. It makes a great substitute for sour cream. Or mix it half and half with prepared mayonnaise for your own homemade low-fat mayo.

Yogurt Cheese: Line a colander with a clean, damp piece of cloth. Pour prepared yogurt into the cloth. Allow the yogurt to drain overnight. In the morning the remaining solids will be yogurt cheese. They can be used anywhere you would use cream cheese or thick sour cream.

Curds & Whey: In a large pot combine 6-cups of fresh water and 3-cups of dry milk powder. Stir to dissolve. Heat the milk over a medium flame until it is very warm, about 120°. This is hot to the touch, but not scalding. Stir in 1/2-cup of plain white vinegar. Allow to stand for 10 minutes. There should be a large mass of curds in an amber pool of whey. If the liquid is still milky, add another 1/4-cup of vinegar. Stir and stand again for 10 minutes. Line a strainer with a clean cloth and drain off the whey. It can be used as the liquid in bread or muffins or biscuits. Rinse the curds under cool water and store in the fridge. This recipe makes about 1-1/2 to 2-cups of curds.

Ricotta or Cottage Cheese: The dry cheese curds from the above recipe will work for ricotta cheese in most recipes. To turn it into cottage cheese add a little evaporated milk or yogurt to “cream” it and stir to combine. You can divide the mixture in half and make some of each if you want to give them both a try.

**source:  www.hillbillyhousewife.com

**Beyond Consumption!!....Other Household Uses for Powdered Milk:

http://www.wisebread.com/paint-a-room-and-wash-your-face-more-uses-for-powdered-milk-than-you-ever-imagined

This Little Piggy Had No………..Flour!!

Solution:  Make your own! J

1.  Use hand grinder or electric….read instructions for your machine to see what grains are acceptable to grind in it.  Nuts and seeds may not be acceptable because of their oil content.

2.  Think outside just WHEAT!!!  There are many alternative grains out there….such as:

White Rice                  White Beans

Brown Rice                 Black Beans

Oat Groats                  Pinto Beans

Buckwheat                 Kidney Beans

Amaranth                   Corn

Millet                          

Soy Beans (process:  http://www.nsrl.illinois.edu/nutrition/multimedia/At%20Home%20soy%20flour.pdf )

Barley

Rye

 

3.  Many of these grains can be combined to make a great multi-grain flour

4.  Some combinations, especially gluten-free grains, will need binders for a better consistency in baking….Egg being first, but also Xanthum  or Guar Gum.  Starches are usually added as well… Potato Starch or Arrowroot.

This Little Piggy Had No………CEREAL!!!

Solution:  Make your own!!  You can make great homemade cereal by combining grains with seeds, nuts , and dried fruits.  Granola is the easiest, but search online to see the possibilities!!

Renaye’s Granola

6 cups             Old Fashion Whole Oats (for a lighter mix you can use Instant)

1 cup              Wheat Germ

1 cup              Shredded Coconut

1 cup              Nuts….any kind you like!

1 cup              Sunflower Seeds or Pumpkin Seeds (shelled)

½ cup             Sesame Seeds (I have used Flaxseed as well)

½ cup             Vegetable Oil  (I have used Coconut Oil)

1 cup              Honey

Spray cookie sheet (with sides) with cooking oil spray.  Heat oven to 300.

Mix dry ingredients in a large bowl.  Add Oil then Honey….stir WELL!!

Spread on cookie sheet.  Bake for 10 minutes, then remove from oven and stir on the cookie sheet.

Repeat this heating and stirring 2 more times for a total of 30 minutes baking time.

Now Add:  2 tsp. Vanilla and 1 tsp. Almond Extract

Stir into Granola while still on cookie sheet.  Add any dried fruits you would like (raisins, cranberries, pineapple, apricots,)

Bake for 5 to 7 more minutes.  Remove from oven and stir……let cool and stir every 10  minutes or so while you are cleaning up.  Store in a cool, dry place in an airtight container when all the way cooled down.

This Little Piggy Had No………….. EGGS!

Solution:  Powdered Eggs,  Egg Substitution

Reconstituting Powdered Eggs:  1 Egg = 1 to 2 ratio….1 Tbsp. Powdered Eggs to 2 Tbsp. Water

**Whisk till powder is WELL combined with water

1.  Use mainly in Baking….ALWAYS reconstitute BEFORE adding to recipe unless it calls for Powdered Eggs.

2.  Consider using your fresh eggs to be consumed alone and using these alternatives when cooking or baking with other ingredients.

3.  Egg Substitutions:  what if you don’t even have powdered Eggs? 

Here is a list of substitutes for Egg in recipes:  Each = 1 Egg

2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water

1/4 cup liquid egg substitute

1/4 cup silken tofu pureed

3 tablespoons mayonnaise

half a banana mashed with 1/2 teaspoon baking powder

1 tablespoon powdered flax seed soaked in 3 tablespoons water

1 tsp. yeast dissolved in 1/4 cup warm water

1 Tbl. apricot puree

1 1/2 Tbl. water, 1 1/2 Tbl. oil, 1 tsp. baking powder

1 packet plain gelatin, 2 Tbl. warm water. Do not mix until ready to use.

Ener-G Egg Replacer - follow directions on box.

2 tbsp corn starch

2 tbsp arrowroot flour

2 tbsp potato starch

1 heaping tbsp soy powder + 2 tbsp water

1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water

1 banana = 1 egg in cakes.

Homemade Egg Replacer

1 tablespoon of nonfat dry milk powder

2 egg whites from large eggs

4 drops of yellow food color

Sprinkle powdered milk over egg whites, then beat them with fork until smooth. Add food color, and beat until blended. This makes 1/4 cup, which is equal to 1 large egg. If you use this homemade substitute for scrambled eggs, cook it in vegetable oil or margarine so the eggs won't be too dry.

This Little Piggy Had No…………SUGAR!

Solution:  use other sweeteners, but stay away from artificial sweeteners!!!..natural is ALWAYS best!

Here is a list of alternatives:

Honey (raw, local is best!)                            Barley Malt

Maple Syrup (grade B is best)                    Brown Rice Syrup

Molasses                                                         Cane Sugar

Agave Nectar                                                 Evaporated Cane Juice

Date Sugar or juice from cooked Dates      Stevia

Fruit Juices (grape, apple)                           Xylitol

Coconut Sugar                                               Fruit Purees (Applesauce, Banana, Pumpkin, Apricot)

Brown Sugar  can be replaced by Sucanat (pure dried sugar cane juice that retains its molasses content thus vitamins and minerals).  Here is a recipe to make Brown Sugar when you are out:

1 cup granulated cane sugar

1 Tablespoon unsulfured molasses

In a medium sized bowl, mix together the sugar and molasses. Work it until completely incorporated and no big molasses globs remain.  For dark brown sugar, add another tablespoon of molasses.  Use as you would in your favorite cake and cookie recipes.  Store in an airtight container or in a ziplock bag with the air pressed out.

For a list of Common Substitutions see:

http://allrecipes.com/howto/common-ingredient-substitutions/ 

This Little Piggy Had No………….FRUIT!!

Solution:  Canned Fruit, Frozen Fruit, Dried Fruit, Freeze-Dried Fruit

1.     Many of the alternatives can be used in baking, in making drinks like smoothies,  in syrups and sauces for pancakes or desserts, or just for snacking!

2.     Consider saving your fresh fruits to be consumed alone and using these alternatives when combining with other ingredients.

Canned Fruit

1.     Baking:  pies, cakes, crisps, cobblers

2.     Salads:  chopped up in green leafy salad, jello salad, fruit salad

3.     Smoothies:  will add sweetness without having to add more sugar!

4.     Sauces/Syrups:  whip up in the blender and then heat on the stove or microwave…use on pancakes, waffles, muffins, blend into yogurt or cream cheese….yum!

5.     Eat Alone:  a bowl of canned fruit is great with toast or a bagel for breakfast or snack!

Frozen Fruit

1.     Same as for canned Fruit!

2.     Sauces/Syrups:  unlike canned fruit, frozen fruits typically have no sugar added, so add some sweetener to the pan when warming up on the stove….no need to whip in the blender, just mash in the pot while warming.

3.     Eat Alone:  we love to eat frozen fruit in the Summer time as a snack…so refreshing!

Dried Fruit

1.     Add to Salads, Granolas, Cereals, or eat alone!  Dried Fruits can be soaked and the juice used as a sweetener.

Freeze Dried Fruit

1.     Reconstitute with Water, then use as you would  in the above suggestions.  Search for specific recipes online using this type of stored fruit…..such as:

 DUTCH APPLE PIE

One pre-made pie crust (you can make your own )

Filling:

2 cups dried apples firmly packed2 cups boiling water.

Pour over apples and let set for at least 5 minutes.

Mix together:

1/3 cup sugar

2 tbsp. Flour

½ tsp. Cinnamon

Add to the apple mix and continue cooking until thick. Stir constantly to prevent scorching. Pour mixture into pie shell and dot with 1 tbsp. Butter

 Topping:

1/3 cup packed brown sugar

½ cup whole wheat flour

¼ cup butter

Cut in till crumbly. Sprinkle over the apple mixture and place in 350ºF oven for 55 minutes.

Apple Coffee Cake

* 2 cups dried apples

* 1 teaspoon lemon juice

* 1/2 cup margarine

* 3/4 cup sugar

* 2 eggs

* 1-1/2 cups flour

* 1/2 teaspoon salt

* 2 teaspoons baking powder

* 1/2 cup milk

* 1 teaspoon vanilla

* Topping:

* 1/2 cup sugar

* 2 teaspoons cinnamon

Place dried apples and lemon juice in a bowl. Add enough water to cover and soak for 1 hour.

Cream margarine and sugar.

Add eggs and beat well.

Sift together flour, salt and baking powder. Add to creamed mixture.

Add milk and vanilla. Beat well.

Dried Apple Crisp

2 to 3 cups     Freeze-Dried Apples (I use the ones from the LDS Cannery)

2 cups             Water (to reconstitute)

Topping

¾  cup                        Flour (use white, wheat or even try Coconut or Almond Flour)

¾ cup             Brown Sugar (packed)

¼ cup             Quick or Regular Oats

1/3 cup          Chopped Walnuts (optional)

1 ½ tsp           Cinnamon

½ cup             Butter or Margarine….softened

Reconstitute Apples and set aside….make topping while waiting! J

Put all ingredients for topping in a large bowl.  Use fork or pastry blender to cut in the butter and blend into a crumbly mixture.

Place softened Apples into a 9x13 pan…..I like to use excess water, but if you like a drier crisp drain off any excess.  Place topping over apples in pan.  Bake at 375 for 30 minutes.

This Little Piggy Had No……..VEGETABLES!!!!

Solution:  use Canned Veg., Frozen Veg. Freeze-Dried Veg.

1.  Any of these can be added to Soups, Stews,  Casseroles, Salads, Sauces, and even Breads!

2.  Consider saving your fresh Veggies to be consumed alone and using these alternatives when cooking with them.

3.  Dried Vegetable Powder:  have a hard time eating Veggies?....or how about your kids?  You can whip up some veggie powder and hide it in casseroles, soups, sauces, meatballs/meatloaf, etc.  Simply take your freeze-dried veggies and grind to powder in your Food Processor or Blender.  Store in airtight container in fridge or freezer.

4.  Sprouts!!!  You can sprout grains, seeds, and nuts to produce a fresh veggie!  Sprouts are so nutritious…they taste great as a Snack, in Salads,  as a Cereal, or even use to make Breads and Crackers.

***Basic Sprouting: You will need....

about 1/4 cup of beans/pease/grain/nuts/seeds

glass or plastic container….I like to use a shallow container so the seeds have room to spread out

1.     Place seeds in container and fill with water  so that all are covered.

2.     LOOSELY place a lid on top of container….do not seal shut!!

3.     Leave over night to soak

4.     In the morning, pour off water.  Give seeds a rinse with fresh water, but pour off all excess water.

5.     Place on countertop out of sunlight and away from extreme hot/cold.  LOOSELY cover.

6.     Let sit till the evening, about 12 hours…..do another rinse and leave overnight.

7.     In a few days little sprouts should appear….when sprouts start showing no need to cover them, but keep rinsing morning and night.

8.     Grow them as long as you want, but watch for mold.  You can refrigerate, but they really need to be consumed within a few days as they will start to mold or ferment.

9.     For Wheat Grass, as soon as your sprouts have about 1 inch sprouts on them, they can be planted in a shallow tray of soil.  Water each morning as you would any other seedlings.  When grass gets to be 4 inches tall, cut with scissors and use in salads, sandwhiches or juice using special wheat grass juice extractor.  Wheat will continue to grow, continue cutting and enjoying!! J

Beans

Beans are a great substitute for so many things.  They are full of protein so they can substitute meat in a meal.  They are also full of carbohydrates so they can be ground into flour and used in baking.  Search online to find creative ways to use your food storage beans!!

Here are some recipes to inspire you!!

Secretly Healthy Chocolate Brownie Cookies

Serves: 16

Ingredients

•   1 can no-salt-added black beans, rinsed well

•   2 T. milk

•   1.5 T. peanut butter/nut butter of choice

•   2 T. olive oil

•   3 T. whole wheat flour

•   1/4 c. unsweetened cocoa powder

•   1/2 c. + 1 T. sugar (see note)

•   1 t. baking powder

•   1 t. vanilla extract

•   pinch of cinnamon

•   pinch of salt

•   1/3 c. dark chocolate chips, plus more for sprinkling on top

Instructions

1.Preheat oven to 375 and line a large baking sheet with parchment paper.

2.Combine black beans, milk, peanut butter, and olive oil in a food processor and process until smooth.

3.Add in whole wheat flour, cocoa powder, sugar, baking powder, vanilla, salt, and cinnamon, and continue processing until combined and mousse-like.

4.Stir in 1/3 c. dark chocolate chips.

5.Spoon 16 dollops evenly spaced dollops of the batter onto the baking sheet and sprinkle with the extra chocolate chips.

6.Bake for 10 minutes.

7.Let cool slightly, then put on a baking rack until they are cooled completely.

8.ENJOY!!

Notes

Store in the refrigerator due to the black beans! *The sugar in this recipe can be reduced to about 1/3 c. if you prefer the cookies to be less sweet.

Recipe by Eliza's Edibles at http://www.elizasedibles.com/2012/12/16/secretly-healthy-chocolate-brownie-cookies/

Dairy-Free Chocolate Almond Fudge (with Sugar-Free option)

Ingredients

3 1/2 cups beans (See notes on beans below.)*
3/4 cup coconut oil, melted (ghee or palm shortening would work as well.)**
1 1/2 cups cocoa or carob powder (or any mix of the two)
1 tsp vanilla
1/2 cup + 2 Tbsp sweetener of choice (if using granulated sweetener, you will need to add a bit of water.  I added 2 Tbsp.)***
6 scoops of pure stevia extract (not the kind with fillers). (One great brand is KAL.)  Stevia extract typically comes with a small scoop that measures 1/32 tsp.  So 6 scoops = 3/16 tsp.  You may substitute an additional 6 -12 Tbsp other sweetener if you prefer.)
1/8 tsp salt (I recommend Real Salt)
1 cup coarsely chopped almonds (soaked and dehydrated preferable)****

Method

1. Put all ingredients except almonds in high-powered blender (like a Vitamix) or food processor and process until totally smooth.  Adjust sweetener to taste at this point.

2.  Add almonds, or other nut/seed of choice.  You can either mix these in by pulsing the food processor carefully, or put the fudge base into a bowl (or your pan) and mix the nuts in by hand.

3.  Spread the mixture in an 8×8 pan, pressing down firmly.  Top with additional almonds if desired.  Lick fingers and spatula  . If there is any left  , place in refrigerator , for at least one hour or until firm.  Slice into squares and serve.

4. Store in the refrigerator or in the freezer for longer storage or for a frozen fudgey treat. It defrosts nicely on the counter or in the refrigerator.  Do not use the microwave (you’re backing off using that anyway, aren’t you?) or you will have fudge sauce.  Then again, fudge sauce sounds quite nice, eh?

Notes and Tips

*Beans: First, make sure that you read How to De-Gas Beans.  Almost any bean variety will work, but darker varieties like pinto, red kidney, cranberry, adzuki, will obviously result in a darker finished product making the fudge darker in appearance.  I do not recommend using epazote for beans that will be used for sweet desserts as the flavor might be a bit strong.

**Oils: In warmer weather, I have found that melting is not necessary.  Just make sure that you aren’t working your food processor too hard  !)  I recommend expeller-pressed coconut oil as this will cut down on coconut flavor.  With a lot of chocolate or carob, however, this might not be an issue.

***Sweeteners: I recommend healthier sweeteners and avoiding sugar whenever possible.  For a healthier choice than regular granulated sugar, I recommend Sucanat or honey.  If you are avoiding sugar, I recommend stevia, vegetable glycerine, xylitol and/or erythritol.  (I know that the last two are not typical recommendations from “whole foodies” but I am having some problems with stevia apparently and while I am sorting this out, this is what I have to work with as I am off sugars completely.)  Also, if you are using cocoa powder alone, you may need additional sweetener as carob has an inherent sweetness.

****Nuts: Please feel free to substitute any tolerated nuts or seeds.  I think that macadamias, walnuts, pecans and hazelnuts would be particularly nice.)

Time Saving Tip: Shape the fudge “free-form” on a baking stone or cookie sheet.  Just make sure that it can fit in your fridge first  .  Clean up will be easier this way.

Wholenewmom.com

Clean, Green, Lean!...Do-it-Yourself Cleaning Products!!

I love homemade STUFF!!  I like that I can use fresh, basic ingredients with no preservatives, dyes, and other chemicals.  I just feel like it's a purer form of living and eating.....but what about CLEANING?

Did you know that with a few of the same basic ingredients that you cook with, you can clean with too?  Did you know that you probably have these ingredients in your pantry and hopefully in your food storage?  And did you know that they are WAAAAAAAAAAY safer and cheaper than commercial cleaners?

I held a class at my house on how to make your own cleaning products.  They are CLEAN (better than commercial products at getting the job done), they are GREEN (non-toxic, environmentally safe, chemical-free) and LEAN (on your wallet that is!!...costing pennies compared to commercial brands).  So with a little extra time and a little elbow grease, you can have an endless supply of cleaners using ingredients you already have!

FIRST....I need to give credit where credit is due!  Here are a few books I researched that I really liked....I just got them at my local library for FREE!!  Check them out and see what you think:

Naturally Clean (The Seventh Generation Guide to Safe & Healthy, Non-Toxic Cleaning) by Jeffrey Hollender

This is a great lesson in Chemistry, a resource list of toxic chemicals in everyday products, and which "green" products are truly green out there.....you'd be surprised by all the faulty advertising!  There are a few basic recipes to make your own as well.

Clean House, Clean Planet (Clean Your House for Pennies a Day, the Safe, Non-toxic Way)  by Karen Logan

I thought this one was a little out-dated as she still uses a lot of commercial soap products in her recipes.  However, she does give great chemistry lessons...on the toxic and nontoxic side of things, and has some great recipes.

The Complete Guide to Eco-Friendly House Cleaning by Anne B. Kocsis

I really liked this book.....she focuses on all of the above mentioned, but also gives several different recipes for the same thing so that you can pick and choose what works for you, or if you are out of an ingredient you can easily substitute another.  She also goes thru each room of the house and tells you how to clean and with which recipe to use!!  Great resource!!!

I also searched a few websites:

www.savvybrown.com
www.onegoodthingbyjillee.com
www.simplemom.net

I also enjoy reading Natural Home Magazine.

Now....a few things you should know before getting started making the big transition to Homemade Cleaning Products!!!

1.  NO Bubbles:  commercial products have tons of petroleum based chemicals which make our cleaning products foam and bubble.....because for some reason we think foam and bubbles = clean!  However, these products are toxic and really many times make matters worse (ie: carpet cleaners actually attract more dirt!)  When you make your own cleaning products, DO NOT expect foaming, bubbles, suds, etc. becasue there will not be any!!

2.  NO Fragrances:  commercial products contain chemical additives to mask the scents of the cleaning chemicals.  Often these fragrances are made from synthetics and not from actual plant materials.  Unless you add FOOD GRADE Essential Oils to your homemade cleaners, DO NOT expect them to smell!

3.  NO Color:  commercial products often are brightly colored for asthetic value only.  These dyes are, you guessed it, add even MORE chemicals to an already toxic mixture and they do not contribute at all to the cleaning power of the product.  With basic homemade recipes, DO NOT expect colors....they will be clear or white!!

Getting Started

I hope you'll bare with me as I give you a little lesson in chemistry!! :)  I just want you to know why you are using these ingredients and what they do chemically and therefore why they clean so well!

Much of cleaning has to do with the pH scale of acidic and alkaline substances.  The scale is neutral at 7, acidic as the numbers lower to 0 and alkaline as the numbers increase to 14.  Depending on where on this scale the dirt you are trying to clean is, deteremines what kind of "soap" you are going to clean with. 

Soaps tend to be alkaline, while chemical cleaners can be very acidic.  The goal is to battle with the opposite pH as the grime you are trying to eliminate....and "neutralize" or bring it as close to that nuetral 7 on the pH scale.  For example, greasy, oily dishes are acidic so you would attack it with an alkaline substance thus cancelling each other out.....and ending up with clean dishes!  Water spots on a window are alkaline so you would use an acidic cleaner to clear them away.

Make sense?.....so.....keep this in mind as I describe....

The Basic Ingredients 

**White Distilled Vinegar:  is ACIDIC, helps repel grease and grime, prevent mold and mildew, disolves soap film and mineral deposits and even freshens the air. (Logan, 52).  It's a great disinfectant...... I LOVE VINEGAR!!!!  It is AWESOME as a cleaner and I use it on everything!!!
"If you had to get rid of every household-cleaning product you owned and could only use one eco-friendly substance to clean with, VINEGAR would be the one to choose!" (Kocsis, 153).
This is because Vinegar is acidic a most dirt we encounter falls in the alkaline side of the pH scale.

**Baking Soda:  is ALKALINE, absorbs odors and acts as a mild abrasive, de-greasing agent, stain remover, laundry supplement, insect repellant and metal polisher.  It neutralizes acids to stabelize pH levels.  "If you were to add only 1 other non-toxic substance to your cleaning arsenal, it should be baking soda" (Kocsis, 154).

**Water:  is NEUTRAL, so why would you need it for cleaning? It's the universal solvent, the most basic cleaner of all!!  Don't underestimate its power, especially when it's steaming hot, it can dissolve tough stains and built up grime as well as sterilize.  Using purified water is best because tap water (especially hard water) has minerals in it that can inhibit cleaning.

The Other Ingredients

Lemon Juice:  acidic, acting much like Vinegar.
Salt:  alkaline, acting much like Baking Soda, good disinfectant
Washing Soda:  known as Soda Ash or sodium carbonate, used as a water softener for laundry
Borax:  strong alkaline...antifungal properties.
Citric Acid:  found naturally in many fruits, but especially citrus (oranges, lemons, limes)....basically it's a powdered form of lemon juice
Hydrogen Peroxide:  whitening agent
Olive Oil:  for wood, leather, and cleaning plants
Club Soda:  for glass
Essentail Oils:  FOOD GRADE ORGANIC are best!!...for fragrance mostly!

Now that you know the basics, check my next posts for RECIPES!!!.....and have fun Cleaning!!