MMMMM.....Nutella

 

I love Nutella.  It's chocolatey/hazelnutty flavor is amazing and decadent.  My favorite way to eat Nutella is as a topping for my ice cream.  It's very simple and tastes sooo good.

Ingredients:

Nutella

butter

cream

There are no exact measurements for this.  Simply take a good sized spoonful of Nutella and put it in a microwave safe cup or bowl.  I use a creamer so I can pour it easily.  Add a small pat of butter and some cream (light or heavy, whatever you have), just a tablespoon or so.  Heat in the microwave for about 20-30 seconds, remove & stir.  Add more cream if you like a thinner consistency or more Nutella if it's too thin.  Be sure you don't heat it too much or it will harden.

Pour over ice cream and enjoy!

Cast Iron Cookware

 

Cast iron cookware rocks!

There are many reasons everyone should own at least one cast iron skillet (and preferably a whole set of pans).   They are inexpensive, long lasting, and sturdy (they're made of iron, after all) and won't get damaged if they are dropped.  Your foot, should you drop one on it, will not be so fortunate.  They are very heavy and more so when filled with food.  Make sure you are able to lift it safely before trying to do so.

It can be used over an open fire and can be placed in an oven without fear of damaging or melting.  Ever watch those cooking shows when they begin something on the stovetop and then place the whole pan into the oven?  You can do that safely with cast iron.  Buy good quality potholders because these babies get HOT.  There are silicone sleeves that slip over the handle that are inexpensive.  You may want to get some silicone pinch grips or some other sort of quality potholder for gripping the other side of the pan for extra security and stability.

Cast iron, unlike other types of cookware, heats and cooks evenly as iron is a good conductor of heat.  A cast iron skillet can also double as a grill for those city folk that don't have a grill or anywhere to put it.  You can make hundreds of recipes ranging from breakfast frittatas to stews to cornbread.

Season your new skillet by following the instructions that come with it.  If you don't have instructions or have a second hand skillet, you can season it by wiping the inside with a thin layer of oil (vegetable or canola will do) and baking it in a 250 degree oven for 90 minutes.  A well seasoned skillet can go toe-to-toe with any non-stick skillet and come out on top.  Besides, Teflon and other non-stick materials are VERY BAD FOR YOU.  

Speaking of which, as with all cookware there is a bit of leaching that occurs.  In some cases, such as Teflon and aluminum, that is a bad thing.   The small amount of iron that leaches into your food from a cast iron skillet is beneficial.  Everyone needs iron in their diet (unless you already have an overload of iron in your body, called hemochromatosis, in which case you should probably check with your doctor before using cast iron pans).

One very important thing about cast iron - DO NOT USE SOAP TO CLEAN IT.  Soap will ruin the seasoning on the pan and, if you wash it enough, will remove all the seasoning and cause it to rust.  Purists don't wash their skillets at all.  My Dad told me of a time he went hunting and the man that owned the hunting lodge had the grungiest cast iron skillet he'd ever seen.  The hunters all looked at each other with something akin to fear as the man started to make their breakfast in it.  Dad said it was the best breakfast he ever had (and no one got sick!).

For those of us who are a bit squeamish about not cleaning our skillets at all, there is a better way.  First, to make cleaning your skillet easier, pour some water into the pan after cooking to release anything that might be really stuck to the pan.  (If there is nothing stuck to the pan you can skip this step.)  When the pan cools, empty the water out and give it a quick wipe with a paper towel.  Pour in some coarse salt (something cheap since you're not eating it) and with a clean paper towel - or washable cloth for the frugally-minded - scrub the inside of the pan.  As you're scrubbing you will see the salt pick up any excess grease and small food particles.  Throw away the salt and - voila! - you have a clean cast iron skillet that is ready to cook you up your next delicious dish.

Cinnamon

I love cinnamon.  Cinnamon is one of those everyday spices that not only adds great flavor to your foods, it also has many health benefits:

• it can lower your bad cholesterol 
• it can stabilize blood sugar levels (great for weight loss and diabetics)
• it is anti-fungal and can fight candida
• it is anti-inflammatory and can help with arthritis pain
• it can fight leukemia and cancer cells
• it can help with migraines and headaches
• it helps to preserve foods

Try to add a little cinnamon to your diet every day.  One of the easiest ways to do this is to add a dash of cinnamon to your plain coffee or tea.  Sprinkle it in the bottom of your cup before you pour the coffee or hot water into it.  Stir if necessary to help dissolve it.  Remember, though, that cinnamon is toxic in very large doses so don't go overboard.  A little goes a long way.

Cinnamon also smells heavenly (who doesn't love the smell of cinnamon buns?).  I love to make an inexpensive homemade potpourri that makes my whole house smell delicious.  Simply put some cinnamon sticks, a dash of whole or ground cloves, a dash of nutmeg, a teaspoon of vanilla extract, and water into an electric potpourri pot or a small pan.  If using a pan, heat on high until just before it boils then lower to lowest heat setting and let simmer.  For either method be sure to check it frequently, adding water so it doesn't dry out.  Experiment with different spices so you can vary your recipe for different seasons or just for a change of pace.

I buy my cinnamon sticks, extracts, and spices for my potpourris at the dollar store.  The dollar store gives you larger quantities for your money, and since I'm not eating them I don't worry as much about the quality.   This works better and is safe, unlike room sprays and air fresheners that send dangerous aerosolized chemicals into your lungs.

My favorite recipe for homemade natural toothpaste

You'll need:

3 tbsp organic virgin coconut oil
3 tbsp baking soda
25 drops peppermint or other flavorful essential oil
1 packet stevia (optional)
2 tsp vegetable glycerin (optional)

Combine coconut oil, baking soda, and peppermint oil to form a paste.  Baking soda is salty, so if you want a sweeter taste to your toothpaste add the packet of stevia and mix well.  If you prefer the smoother texture of commercial toothpastes you can add the vegetable glycerin at this point and stir together.  I don't mind the taste of the baking soda, so I leave out the stevia and the glycerin. 

If you don't use the glycerin, you will need to use a jar or tin that has an opening large enough for you to dip your toothbrush into.  If you make the smoother version with glycerin you can use a squeeze bottle (available just about everywhere).

The toothbrush:

My toothbrush is made by Preserve (www.preserveproducts.com) from recycled yogurt cups.  I got mine at Trader Joe's, but they are also available on Amazon.  It comes in a postage paid mailer that you can return to the company for recycling.  How green is that?

Homemade Natural Deodorant

Homemade Natural Deodorant

 

You'll need:

6-8 tbsp coconut oil (solid state)
1/4 c baking soda
1/4 c cornstarch or arrowroot
a few drops of your favorite essential oil

Mash all ingredients together to make a paste.  The consistence will vary depending on the amount of coconut oil you use and the temperature of the room where you are making this recipe.

Some people report getting a bit "yeasty" after using this deodorant, so using arrowroot instead of cornstarch may solve that problem.  I have super sensitive skin so I had to adjust the recipe after developing a red, itchy rash that caused my skin to rub off (gross, huh?).  I now make mine with just the coconut oil and a small amount of baking soda.  Even with the reduced baking soda I will get the rash after using it a few days in a row, so I keep a second small container with plain coconut oil and use that on alternate days.  I also skip the essential oil since I just adore the smell of coconut and don't want to cover that up.

I suggest making a half or quarter batch unless you are sure you are not sensitive to any of the ingredients.   You can always dilute it with more coconut oil if you have to, but if you aren't able to tolerate one of the ingredients you'll have to toss it.

Lemon, Basil & Olive Oil Vinaigrette

Lemon, Basil and Olive Oil Vinaigrette

This is a recipe I created that was inspired by Uno's Lemon Olive Oil Vinaigrette.  I love their Walnut Crusted Goat Cheese salad, but I'm not a fan of sweet, fruity salad dressings so I chose the Lemon Olive Oil Vinaigrette over the Blueberry Pomegranate Vinaigrette.  Since their recipes are closely guarded secrets (I tried to pry it out of them, I really did), I had to create my own version of it.  I'm glad I did because this is absolutely delicious.  I don't use anything else now!

Ingredients:

1 cup extra virgin olive oil
1/2 fresh lemon, juiced
1/4 cup chopped fresh basil (or an equal amount of basil paste, which I actually prefer)
1 - 2 cloves of garlic, finely chopped (or 1 tsp jarred chopped garlic)
1/2 tsp salt
1 - 2 tsp grated Italian seasoning (I use McCormick's Italian Seasoning Grinder)
pinch of red pepper flakes (optional)

Mix everything together and pour into a pretty decanter (I use a mason jar).  Shake to blend ingredients before serving.

You can add or subtract ingredients or amounts according to your own taste.  I prefer more olive oil and less lemon juice, as well as lots of basil paste.  I've also made this with lime juice and cilantro in place of lemon juice and basil and it was yummy.

My favorite quick salad is spring mix with dried cranberries, walnuts, and crumbled blue cheese.  When I have more time (and energy), I make my own healthier version of Uno's Walnut Crusted Goat Cheese salad.   The great thing about salads is you can put just about anything in or on one to make it as filling as you want.

Coconut Oil and Beeswax Lip Balm

It's getting to be that time of year again when we have to face dry skin and chapped lips.  Here is a super easy and inexpensive recipe for homemade lip balm to help you battle the elements.

Coconut Oil and Beeswax Lip Balm

You'll need:

• 2 tsp. coconut oil
• 1 tsp. grated beeswax
• a few drops of vitamin E oil (optional)
• a few drops of your favorite essential oil (optional)
• a tiny bit of non-toxic crayon for color (optional)

In a glass bowl, mix together all the ingredients.  Microwave for 30 seconds.  Remove and stir.  Repeat, if necessary, until everything has melted.  Pour into small lip balm tins, pots, or sticks.  Alternate method:  place glass bowl or container into a small pan.  Add water until it reaches halfway up the bowl.  Heat on medium/low heat, stirring occasionally, until melted.  Be careful removing the bowl - it will be hot!

Store unused portions in the fridge or decorate the tins with custom labels and give as gifts. CPS Container & Packaging Supply has a huge variety of small containers to choose from.

For the love of coconut oil...

I love coconut oil.

Coconut oil is a saturated fat that is actually good for you.  It's true!  More than 50% of the fat in coconut oil is lauric acid, a compound that the body converts to monolaurin.  Monolaurin has anti-viral, anti-bacterial and anti-protozoa properties.  Coconut oil is also nature's richest source of medium chain fatty acids (MCFAs) which are digested easily and burned immediately for energy by your liver.  They're also a metabolism booster, burning fat for energy.  Coconut oil also benefits your immune system and aids in healing. 

There are literally dozens of uses for coconut oil.  Aside from the obvious - cooking - coconut oil can be taken as nutritional supplements and is the perfect ingredient for creating any number of body care products such as toothpaste, deodorant, body lotions and butters, and hair conditioners. 

Widely available in stores and online, be sure to choose a good quality organic coconut oil.  The price of coconut oil varies, usually corresponding to the quality, so try to buy the best you can afford.  My personal favorite is Trader Joe's Organic Virgin Coconut Oil.  It's cold-pressed and filtered so it has that heavenly coconut smell and taste.  It's also very reasonably priced at around $6 for 16 ounces (depending on where you live).   If you end up using a lot of it, you may want to invest in gallon-sized containers available at Wilderness Family Naturals and Tropical Traditions, both of which are also available on Amazon along with many other brands.

Whipped Coconut Oil Body Butter

One of the quickest and easiest recipes to make is Whipped Coconut Oil Body Butter. 

You'll need:

• 1 cup coconut oil
• a few drops of your favorite essential oil for fragrance (optional)

Place the coconut oil and optional essential oil into a mixing bowl.  Using an electric mixer, mix on high speed (using a wire whisk attachment if you have one) for 6-7 minutes until light and fluffy.  Spoon into one or more small jars and cover tightly.  May be stored at room temperature unless you live in a hot climate and your house is warm (coconut oil melts at about 76 F).  Decorate the jars with ribbon or twine, small scraps of fabric, or your own homemade labels to give as gifts.  Who doesn't love getting homemade gifts, especially an amazing moisturizer like this?