Strawberry Crisp - GF

I took the recipe for the peach crisp and switched the peaches with strawberries. Oh, and I accidentally used the whole stick of butter.  Tasty mistake, that one. ;)

The only thing I would change is the addition of a little tart, like lemon zest and/or juice....or rhubarb, perhaps.

Gorgeous, yeah? 

 Ingredients:

• 1 cup brown sugar
• 1 cup quick oats
• 1/2 cup white rice flour 
• 2 TBS gelatin
• 1/2 tsp baking soda
• 1/4-1/2 tsp salt
• 1 tsp. cinnamon
• 1/2 cup butter, softened + extra to butter crock (or coconut oil)
• 4-6 cups fresh or frozen strawberries.....honestly, I forgot to measure

Blend everything together except the peaches strawberries. Mix half of the dry ingredients to the peaches strawberries and put in buttered baking dish or crock.  Sprinkle crumble over top of strawberries. Bake for 30 minutes at 350 degrees, no preheating required for a toaster oven.

Serve warm with ice cream or whip cream for dessert or with milk for a snack.

Hearth and Soul Hop 
Simple Lives Thursday

Easy Peach Crisp - GF

I prefer fresh peaches off the tree, but the late snow may have put a damper on this year's peaches.
Too soon to tell......
This takes 30 minutes in a toaster oven or 3-4 hours in a slow cooker.  Which would you choose? 
I found the original recipe here: Peach Crisp in the Slow Cooker   I modified it to suit my tastes/needs.

Ingredients:

• 1 cup brown sugar
• 1 cup quick oats
• 1/2 cup white rice flour 
• 2 TBS gelatin
• 1/2 tsp baking soda
• 1/4-1/2 tsp salt
• 1 tsp. cinnamon
• 1/4 cup butter, softened + extra to butter crock (or coconut oil)
• 2 large (20 oz) cans peaches, drained well. I prefer the juice sweetened over corn syrup.

Blend everything together except the peaches. Mix half of the dry ingredients to the peaches and put in buttered baking dish or crock.  Sprinkle crumble over top of peaches. For the quick version, bake for 30 minutes at 350 degrees, no preheating required for a toaster oven.

Serve warm with ice cream or whip cream for dessert or with milk for a snack.

See ya in the Gumbo 
Gluten Free Wednesday

Cowboy Cookies - GF

I hate oatmeal.  It's ok going down loaded with butter and sugar, but it never satisfies me.  I am still hungry after eating oatmeal, so I haven't eaten it in years....not kept any in the house either.  I don't even go down the cereal aisle.

Picture me in the fall, with some friends, picnicking on a pontoon boat on the lake on a GORGEOUS "just the right temperature" day.  Picture me being offered a cookie made by someone else introduced as a coconut oil cookie. Picture me trying not to have an "Ewww" face. (I'm not really a cookie person, ice cream is my "go to", and not all women are good bakers and coconut oil is NOT always baking friendly. The cookies I tried to make with coconut oil a while back were horrible.) Picture my eyes popping out of my head at the surprise at how much I like this cookie. An oatmeal cookie that's relatively healthy and not a hockey puck.

Cowboy Cookies

All bagged up to save for later......

Blend:
1 cup coconut oil
1 cup cane sugar
1 cup brown sugar
2 eggs
1 tsp vanilla

In a separate bowl whisk together or sift:
2 cups white rice flour
2-3 TBS unflavored gelatin
1/2-1 tsp sea salt
1 tsp baking soda
1/2-1 tsp cream of tartar

Blend flour mix into wet mix.

Add:
2 cups rolled oats
1 cup semi or dark chocolate chips (approx 5 oz)

Dough will be crumbly.  Drop by spoonfuls on a greased cookie sheet (actually, I didn't grease).  Bake at 350 degrees for 12-15 minutes.

These bad boys will SPREAD, so give them room to grow.  I used an ice cream scoop to keep them an even size, made hand sized cookies.  The first batch I made I used less gelatin and less cream of tartar, made for a crispier cookie...like a granola bar on the edges.  The second batch I used the larger amounts and it made for chewier cookies.  I also made a double batch and used the Bosch.  We had votes for both variations in our household.  Extras can be frozen and make for convenient snacks and travel food....just add milk.

Would work well for making ice cream sandwiches....just sayin'.

Edited 032013: Not to shock you or anything, but this is NOT a weight loss friendly food....just sayin'. ;)

See ya in the Gumbo 
Scratch Cookin' Tuesday 
Gluten Free Wednesday 
Melt in your Mouth Monday

Volcano 2013

My special designated Volcano Glass

I thought I would share my current recipe for the "Volcano" the anti viral concoction that actually works.  The current recipe maintains the 1 part ACV to 1 part "flavor covering" liquid with baking soda.  However, sometimes I just do approximately 1 TBS each vs 2 TBS each.  Baking soda stays at 1/2 tsp for my needs.  This change is due to some personal experiences with it reacting so fast, I couldn't swallow any of it. WASTED.  I hate waste.

1 tsp pomegranate concentrate
(found in the back of the cupboard, must have gotten it on sale at some point.)
1 TBS aloe vera juice
1 TBS ACV

1/2 tsp baking soda

Mix liquids first. 

Brace yourself and add 1/2 tsp baking soda, plopped on top and try to shoot it before it reacts.  The first time or even first few times you will FEEL it in your stomach.  Make sure to take it away from meals.  I usually wait a half hour or so.  Make sure it can exit in a timely manner after it's done it's job too.  Not going to go into any details there. ;)

I will be taking this at least every day during flu season....more if needed.

Irish Soda Bread - GF

Ingredients
3 cups rice flour
1-2 TBS unflavored beef gelatin
2 tsp cream of tartar
2 tsp baking soda
1 tsp sea salt
1/3 cup cane sugar (optional)

1 egg
2 cups milk#

1/4 cup melted coconut oil, butter or lard

• Preheat oven to 325* (I skip this step for my toaster oven.)

• Mix dry ingredients together in a bowl.  (Sugar is optional, simply because I forgot to add it the second time I made this and didn't notice.  Ketchup boy noticed.) 

• Set aside.  

• Beat egg and add milk in a separate bowl.  

• Mix egg/milk into dry ingredients and blend.  

• Add melted coconut oil or fat of choice. 

• Blend.  

• Pour ( or plop) bread mix into a greased bread pan.  It rises, but doesn't spread much, so you will need to add it evenly, if you want an even loaf.

• Bake for 65-70 minutes or until toothpick comes clean.  

• Let cool completely on wire rack before cutting.  I made this in the toaster oven in the evening,  let it cool over night and sliced in the morning.

#The original recipe called for buttermilk.  You can sour milk quickly by adding a little ACV, if desired.


Slightly Indulgent Tuesday
Gluten Free Wednesday

Banana Bread & Muffins - GF

Adapted from the Joy of Cooking: 

Banana Bread & Muffins
2 eggs, beaten
1/3 cup coconut oil  or butter
1-1 1/4 cup bananas mashed

 1 3/4 cup rice flour
2/3 cup cane sugar 
2 TBS unflavored gelatin
1/2 tsp salt
1 1/2 tsp cream of tartar
1 tsp baking soda

1/2 cup chocolate chips
1/4 cup chopped apricots (optional)



I haven't had any bananas for YEARS. Cooked bananas do not cause discomfort like raw ones do though.  I could not resist the bargain of a huge bag of bananas for $1...and had a get together coming up.  I peeled the bananas and stuck them in the freezer until needed. 

Mix ingredients in order.  I use a potato masher or ricer for the banana and leave it on the chunky side.  I used Sucanat for the sugar, the caramel ish flavor goes well.  1 loaf recipe makes about a dozen muffins using an ice cream scoop for measuring.  Bake at 350*  for about 25-30 minutes for muffins, 1 hour for a loaf.  I used my toaster oven, so no preheating necessary.  Use a greased pan or tin or use liners.

The muffins were a huge hit and we actually had leftovers too. They freeze well and make a nice snack on the go....or a light meal with a glass of milk.

See Ya In The Gumbo
Melt in your Mouth Monday
Hearth and Soul Hop
Fat Tuesday
Totally Tasty Tuesday
Gluten Free Wednesday

No Bake Cheesecake - GF

The original recipe: Rich No Bake Cheesecake

I replaced the whipping cream with sour cream, orange juice for the water in the filling.  The crust I made with cocoa butter (didn't have any butter) and chopped, dried coconut instead of crumbs and I added a little homemade baking powder. Oh and a little salt and cream of tartar, well, because I add it to almost everything.

Ingredients:

.5 cup orange juice
1 cup sugar
2 TBS unflavored beef gelatin
1/2 tsp sea salt
2 TBS cream of tartar

Dissolve gelatin in OJ, then add the rest of the ingredients from the above group.  Heat, while stirring, until the liquid become translucent.  Let cool a bit.


16 oz cream cheese (softened)
8-16 oz sour cream
1-2 TBS coconut oil (optional)
1 tsp vanilla

Mix the above ingredients in a blender or food processor, then add orange juice mix.

Crust: (Optional)
2 cups dried coconut, chopped fine in blender or food processor
1/2 cup cocoa butter
1 TBS arrowroot powder (optional?)
1/2 cup cane sugar
1/2 tsp cream of tartar
1/4 tsp baking soda

The To-Go Version

 Chop coconut as small as you can, then add in cocoa butter, then the rest of the ingredients.  Fill pie pan or spring form pan and bake at 350* F for 5 minutes.  Let cool completely. (If you make the crust first, you can stick it in the freezer to chill while prepping the filling.)

Put filling in crust and chill for about 2 hours.  The filling makes 1 large cheesecake in a spring form pan or 2 pies....or 1 pie and 4 individual serving sized crust-less cheesecakes for "To Go" food.

Future variations:

• Using baking chocolate in place of some of the fat in the crust, perhaps with butter.  The crust had an awesome flavor and texture, but was a little bit firm for cutting a bite off.  (The first piece I thought I cut lifted the WHOLE thing out of the pan.)  Butter would be a softer fat when chilled.
• Using rice flour in part or instead of coconut.  Every once in a while, the dried coconut taste was too strong or slightly "twangy."
• Omitting or reducing the sour cream to make a summer weight cheesecake.  The flavor was spectacular, worked well, but I wanted a little more "cheese" in the cheesecake.
• Cherries! (Does that really need explanation?)

UPDATE:
This makes a fabulous brownie topping at room temperature, just add extra OJ. Seriously, it's good.

See Ya In The Gumbo

First Homemade Pizza (including GF crust)

I give this a B+. This was really easy to make...until things went wrong....mostly due to inexperience.

I had problems with wetness while mixing and stickiness after rolling  trying to get it off the rolling surface onto the pizza board and again off the board and onto the pizza stone in the oven.  It looked and tasted yummy enough to try again though....otherwise, I would be sticking to the occasional English Muffin Pizza. ;)

My surface area for rolling was too small, in hindsight, I should have divided the dough into 2 pizzas....or used less liquid?  I ended up adding a LOT of extra flour correcting the original wetness.  As it was, the dough when cooked was THICK, too much bread for my liking.  It held together very well though...only breaking where I ripped it trying to transport.

I don't know about you, but I try to avoid gums....guar gum, locust bean gum, xanthum gum.  Quite honestly, my digestive system can handle wheat on occasion BETTER than the gums.  The gums aren't just in gluten free baking products/flours, but in dairy, coconut and other products you wouldn't think needed "gluing."

Ingredients
2 tsp yeast
1 cup warm milk
1 egg
2 cups rice flour
2 tsp cane sugar
2 tsp gelatin
1 tsp sea salt
2 TBS coconut oil
2 tsp cream of tartar
1 tsp baking soda

(Added to correct too wet dough)
1/2 cup corn masa, white or blue
1/4 cup arrowroot or tapioca flour/starch
2 tsp coconut flour (optional)

Mix yeast into warm milk first in a separate container.  Add egg to mixer or food processor and whip.  Add other ingredients in order a little at a time, blending as you go.

Flour your rolling area well, I used additional corn masa flour.  My dough stuck where I missed a few spots. This amount of dough will make a very large pizza or 2 smaller pizzas, so adjust accordingly. ;)  Roll in thin as the dough will double, at least, in thickness.  Based on my experience, I would flour the paddle as well.

Cook crust for 10 minutes at 425* F.

Add desired toppings and bake for an additional 15 minutes or so.

The pizza pictured above is a freshly shredded Mozzarella/Parmesan blend  with dried basil and red pepper flakes.  We let is sit for about 15 minutes on a cookie rack before cutting.

Potato Muffins/Biscuits - GF

You HAVE to try these...there just too easy and delicious!

Here's the original recipe, discovered by a friend's daughter:

Potato Muffins (May 1918):
The Farmer's Wife Harvest Cookbook

4 Tbsp butter
2 Tbsp sugar
1 egg, well-beaten
1 cup mashed potatoes
2 cups flour
3 tsp baking powder
1 cup milk

My adaptation: Makes approximately 12 muffins
1 cup milk
1 egg
1 large leftover baked potato, skin removed
4+ TBS coconut oil
2 TBS cane sugar
2 tsp beef gelatin
2 tsp cream of tartar
2 cups rice flour
1 tsp baking soda
1/4-1/2 tsp sea salt (if using coconut oil or unsalted butter)


Mix everything together in order in a mixer or food processor.  I added a few ingredient at a time and mixed a little in between.  It will look like cream cheese frosting or vanilla soft serve when it's thoroughly mixed. Grease the muffin tin generously.*  Fill each cup about 2/3 full to allow room to rise. Bake at 350 degrees F  for 25-30 minutes.  I used my toaster oven. When done, allow to cool slightly and run a knife around the side to pop them out.  I ate mine with strawberry jam.

*I used the back of a spoon to slather about a TBS of extra coconut oil in each cup, making sure to get the sides and bottoms.

These could easily be made as drop biscuits by making them free form instead...maybe with just a little tweaking.  They scream biscuits and gravy!

You could also place some protein in the center for a to-go meal:
Cheese and an apple slice
Spaghetti sauce with meat and gelatin
Scrambled egg with mushrooms
Jam with gelatin
Or  ??????

Fat Tuesday
Savory Sunday
Made From Scratch Tuesday
Hearth and Soul Hop
Totally Tasty Tuesday
Gluten Free Wednesday
What's Cooking Wednesday
Full Plate Thursday
Simple Lives Thursday

Simplified No Corn Syrup Caramel Corn with Gelatin

This is it, the finished product...not too oily, not too sticky, not too wet, not too clumpy, not too salty, not too bland.  You can read about some of the experiments here: No Corn Syrup Caramel/Toffee Popcorn

Ingredients:

• 1/4 cup butter (1 stick)
• 2 TBS beef gelatin
• 2 TBS cane sugar
• 2 TBS brown or "whole" cane sugar
• 1/2 tsp cream of tartar
• 1/2 tsp salt
• Dash of vanilla (optional) 
• 1/8 tsp baking soda (added at very end)

1/4 cup white popcorn kernels

Directions:

1. Get out 1 stick of butter and let soften
2. Pop the corn
3. Remove unpopped kernels and loose "shells"
4. Set aside in a large mixing bowl. 
5. Mix all dry ingredients (except baking soda) in a small sauce pan
6. Mix dry ingredients with butter and heat low and slow until dissolved
7. Increase heat to medium, stirring occasionally to keep it from sticking to the bottom
8. Let it bubble up a bit...a few minutes or so.
9. Turn off heat and stir in vanilla
10. Add baking soda, stir and pour over popcorn
11. Fold caramel gently into popcorn, coating as evenly as possible
12. Serve as is with a fresh glass of milk or mold into balls before it cools.
13. ENJOY!

Simple Lives Thursday
Friday Food
Simply Delish
Your Recipe, My Kitchen
Melt in Your Mouth Monday
See Ya in the Gumbo
Made From Scratch Tuesday
Hearth and Soul Hop
Fat Tuesday
Totally Tasty Tuesday
Friday Potluck 
Gluten Free Wednesday 
Foodie Wednesday 
What's On Your Plate?
Food and Health Carnival
Sweet Temptations

No corn syrup Caramel/Toffee Popcorn ....a work in progress

I LOVE caramel popcorn, I don't love corn syrup and hydrogenated oils.  If I am going to eat caramel popcorn, or even kettle corn, I am going to have to make it myself.

I started with this caramel popcorn recipe and substituted simple syrup for the maple syrup with a little cream of tartar.  It made the popcorn soggy, but still tasty.  I forgot to scroll down and read the directions for OVEN baking it for a while before eating.  Oops.

The next batch I made after finding this marvelous looking toffee recipe using cane sugar and NO WATER or baking.  I made a double batch using half & half regular and brown cane sugar.  I also mix butter with coconut oil half & half and added some gelatin.  WOW, quick and easy, but gloppy and hard to blend well.  The fat did not want to stay mixed in with the sugar mix.  I suspect the coconut oil.  I thought it TASTED fabulous, it wasn't as sweet as the first batch, which I liked.

Current version:
1/4 cup butter (1 stick)
1/4 cup coconut oil
2 TBS beef gelatin
1/4 cup cane sugar
1/4 cup brown cane sugar
1 TSP cream of tartar
1/2 tsp salt
Dash of vanilla (optional)
1/2 tsp baking soda (added at very end)

1/2 cup white popcorn kernals

Mix powdered ingredients together (except baking soda) and add to softened/melted butter/oil. Stir over medium low heat until blended. (That's the theory anyway....)
Meanwhile, pop your corn by your own preferred method....I like my air popper, significantly decreases burning risk.

When sugar mix is ready, or you just can't wait any longer, stir the vanilla and baking soda in and pour over popcorn and mix as best you can.  It will stick together in large glops....like those pink, popcorn sugar bricks at the country fair.  The oil will pour out separately to some extent, so try to spread evenly.

Version #2
1/4 cup butter (1 stick)
2 TBS beef gelatin
1/4 cup cane sugar
1/2 tsp cream of tartar
1/2 tsp salt
Dash of vanilla (optional)
1/4 tsp baking soda (added at very end)

1/4 cup white popcorn kernals

This is basically the same recipe as above, but cut in half except the gelatin. I also forgot to halve the baking soda and it was a bit much, but still edible. I used all white sugar, didn't cook it as long, and eliminated the coconut oil.  The butter and sugar mixed up together better, but I lost some of the flavor without the brown sugar and/or not cooking it as long.  It was also wetter, like the first batch.  It spread a lot easier, so that's not a bad thing.  I suspect I may have started at too high a temperature the previous batch causing it to harden up right away.  Still looking for a happy medium and am enjoying the "mistakes" very much.

The Volcano (New and Improved Cold Cocktail...tastier)

The Volcano (antiviral)
1-2 TBS Aloe Vera
1-2 TBS Peach Nectar (I use Hero brand)
2 TBS ACV
1/4-1 tsp baking soda (I use 1/2 tsp)

Mix the liquid together, add the baking soda and guzzle.   I have been taking it first thing in the AM on an empty stomach lately.  Yes, I still feel it going down, but the flavor is no longer prohibitive.  It almost tastes "good" as the peach blends very well with the ACV... better than anything else I have found.  Apple Cider comes in at a close second.  The peach nectar cost more than other juices, but it lasts a while at just 2 TBS per dose.  I get it through my food coop, but I've seen it at Price Cutter...or was it Dillon's?

Raw apple cider vinegar is good, but the cheaper, grocery store stuff works just fine.  Be careful that it's actually made from apples vs. flavored/colored distilled vinegar.

For an explanation of WHY to take it, see this older post: Cold Cocktail

In addition to cold sores and sniffles, I was glad to take it when a stomach flu hit me.  I took it as often as possible away from meals or right before.

Alimentary Tuesday Blog Carnival
Patchwork Living Blogging Bee

Stoveless Sweet Tea (Fresh Brewed SunTea)

Supplies Needed

Sun Tea after an hour or so outside

• Sunny porch railing, picnic table etc for letting tea set safely for a spell.

• Large glass jar

• Cover to keep bugs out (lid, cloth and rubber band, plate that fits just right) that the cat won't knock over.

• 2nd lidded glass jar or pitcher for holding finished tea

• Black Tea of choice (loose or bagged)

• Cane sugar (Rapadura, Sucanat, C&H, evaporated cane juice, whatever)

• Cream of Tartar (adds lemony taste and potassium)

• Baking Soda, optional (just picked this tip up recently here, cuts the tannin taste)

• Strainer (if using loose tea)

• Funnel (if 2nd jar has a narrow top)
• Lots of ice!

Finished...brew time 1/2 day

Fill jar number one with desired amount of tea.  I like 1 1/2 TBS loose leaf per half gallon.  Add water, leave some extra room if you prefer a high sugar to tea ratio, otherwise fill to top if your 2 jars are similar in size.  Let sit for half a day or overnight.

When it looks like the right color for you, add sugar to 2nd jar using a funnel, if necessary, and pour finished tea, straining as you go...unless tea bags were used.  The displacement of water by the tea leaves should leave room enough for displacement of water by the sugar.  Cap tightly and shake vigorously or turn upside down a few times to dissolve sugar.  It won't take long as the water will be warm from the outside heat.  Add baking soda and cream of tartar to the main jar or the individual glasses. Add ICE to glasses, pour and enjoy.

If you actually have leftover tea, it should keep for a day or so.  Fresh brewed is best though, so start your next batch accordingly.

New and Improved GF Chocolate Chip Cookies

We have tweaked the original recipe to suit our specific nutritional needs....basically doubling the rising power with the additional cream of tartar and baking soda.  This makes a thinner, lighter, crisper cookie...wafer like.  If you prefer a chewier cookie, reduce the cooking time. Yum!

Ingredients
2 eggs
1/2 cup butter
1 cup cane sugar/cream of tartar mix
1 1/2 tsp vanilla extract
1 1/4 cup rice flour
4 TBS potato flour
2 tsp baking soda
1/2 tsp unrefined sea salt
1 cup lecithin free chocolate chips 

preheat oven to 375*F

Beat eggs and blend in sugar and vanilla. Mix dry ingredients separately and then add to wet ingredients. Add chocolate chips (or substitute broken pieces of a 70% chocolate bar or 2.) Drop from spoon onto cookie sheet and bake for 7-9 minutes.

Gluten Free Wednesdays 
Simple Lives Thursday

Ratios Reference page

Homemade Baking Powder = 1 part baking soda to 2 parts cream of tartar
Before the invention of commercial breads and such, people made their own baking powder.  Baking powder is the reaction between and acid and a base....traditionally baking soda and cream of tartar.   You can tweak the ratio with more or less cream of tartar or baking soda if you are using a base like salt or another acid like sour milk.

Sugar/Cream of Tartar mix = approximately 1/4 tsp of Cream of Tartar per 1 TBS of Cane Sugar
 This mix replicates as much as possible the natural sugars and potassium normally found in a tree or vine ripened piece of fruit...unfortunately, woefully lacking in commercial fruits nowadays.

Gelatin to Muscle/Organ meat ratio = 1 TBS unflavored gelatin (preferably beef) to 1/4 lb meat (chicken, pork, goat, beef rump, thigh, liver etc.)  This approximates eating the "whole" animal.
http://raypeat.com/articles/articles/gelatin.shtml

Cold Cocktail (antiviral)

At the first hint of a cold or flu or if you know you're going to get exposed to something...airplane, sick kids etc.

Mix 2 TBS ACV (apple cider vinegar) with a little water or juice and add 1/2-1 tsp baking soda and drink immediately....while still bubbling.  Do this 4x/day the first day, 3x/day the second and 2x, then 1x per day until kicked.  Don't stop just because you feel better or you can relapse, finish the cycle.  Kinda like antibiotics, continue for a few days after symptoms are gone.

I did this myself when I had a cough/deep lung thing starting.  I didn't care for the taste unless I used a little maple syrup, but it worked wonderfully!


Oh...and use a TALL glass.... ;)


UPDATE:
This worked well for cold sores too.
I've started taking some once/day (sometimes in the middle of the night) just because.  I think it's helping keep my core body temperature up.

Pennywise Platter Thursday
Simple Lives Thursday 
Home Remedies Carnival

Gone off the deep end.....homemade laundry soap

I haven't purchased laundry detergent in YEARS.  I am just now reaching the bottom of 2 boxes of commercial size laundry detergent.  Yeah, that's a lot of loads.

I have read about people making their own soap for a while now, but have just not been interested.  I didn't see the point and didn't quite realize just how significant the savings really was.  I like my current brand, it is biodegradeable, it works, it's cheaper than store bought.  Most "natural" cleaning products I had experience with in the past were...disappointing...to put it nicely.  However, this year is different...cash flow is a challenge, so my priorities have undergone some readjustment.

After doing some research, it turns out I already had all the ingredients I needed to try it...no "flow" necessary....a good thing!

Grating by hand...about 15 minutes

Ingredients:

1 or 2 parts soap 

1 part baking soda

1 part Borax (optional)

That's it.  

I used 1/2 cup of hand grated Kirk's castille soap about 1 quarter of the bar or 1 oz, because that's what I had in the cupboard.  I would have used more, but I got tired of grating.  You can use a food processor if you have one, just cut or slice it into smaller pieces first.  The soap is the most expensive ingredient here, so use what is available in your area and is compatible with your skin/nose needs....or homemade, if you've got it.  Avoid soaps with added moisturizers and such as they can leave spots on clothing.

I added about a 1/2 cup of Arm & Hammer "Rumen Buffer" (larger granule baking soda) and 1/2 cup of  20 Mule Team Borax that I had on hand as a supplemental fertilizer.  I decided that there wasn't enough difference between washing soda and baking soda to warrant buying it special.  Apparently, you can convert baking soda to washing soda by heating the baking soda.  Maybe it would make a difference if I only washed in cold water?

Finished product...24-48 loads!

I estimated the cost of the baking soda (50 lb bag from the feed store) at $.05, the borax at less than $.25 and the soap at $.32 for the batch.  I don't remember how much I paid for the borax and soap, so I guessed and rounded up.  The recommended dose is 1-2 tablespoons per load, so a 1 1/2 cup batch is $.62 for 24 or 48 loads or $.013-$.026 per load.

I wanted something that actually WORKED, not just something cheap or "natural," so I tested this on my toughest stuff first...the barn clothes!  I loaded my front loader with 2 pair of overalls (one dirty stiff and one with buck stink) plus my barn washcloths and other assorted rags.  I washed in warm water with a cold water rinse.  I used 1 rounded TBS of soap and my "softener" dispenser holds about 2 TBS of vinegar.  I used a rounded TBS because I didn't have anything to scrap the top with...since it didn't come out of a box.

The laundry came out at least as clean as my other stuff, so definitely takes the dirt out.  I will have to pay attention if I wash anything with blood or milk....since there no "enzyme" action.  Who knows, maybe that's just marketing?

If you want to make liquid soap, you can use the same ingredients plus heated water.  This blog has great step by step pictures.

UPDATE: I was at the local grocery store today and checked pricing on Washing Soda and Fels Naptha soap. Washing soda was 5x the price of the baking soda and the Fels Naptha was the same as the Kirk's but was a slightly bigger bar and had a VERY strong odor.

This post part of
Simple Lives Thursday 
Make It From Scratch

If you wouldn't put it in your mouth, DON'T put in on your skin.......

Getting Clean
I, personally, am not a fan of fads, gurus, being "chic" etc.  I am a "stick in the mud."  So it is with some hesitation that I admit I've gone "no poo".  (There has GOT to be a better term than "no poo.")  Yup, I wash my hair, face and non tender body parts with baking soda from the feed store and rinse with cheap (less than $5/gallon), but real, apple cider vinegar (beware of ACV flavored distilled vinegar).  I don't use distilled vinegar anymore because a lot of it is made from GMO corn.

I didn't want to ditch shampoo, conditioner and my pretty smelling soaps.  I spent HOURS looking at ingredients of  "natural" shampoos and soaps.  There are a few bar soaps out there that come close,  Kirk's coconut soap, for example...but NOT for my hair.  I did try it though, along with some others, they leave a residue.

baking soda and vinegar

I fill my recycled cobalt blue colored plastic mineral bottle 1/2 to 3/4 full of baking soda, add water and shake.  I use what I need and leave the rest until next time.  If it gets too thick, I just add more water.  There are no emulsifying agents, so I shake every time I use it.  I have found it useful,  more than once, to have different shaped bottles for the BS and ACV.  Sometimes you need to FEEL the difference between bottles, if you know what I mean.

I start by GENTLY rubbing it on my face, edge of hair, neck, behind the ears etc., then  my scalp and arms and so on.  I rub the actual hair at the end of the process with what ever is left on my hands, IF it needs it.   I rinse everything off and rinse with the vinegar...I use it straight, but it can be diluted if desired.  It will make your hair feel soft, really soft.  Part of that is going to be your hair and part of it your hands being softened and without residue.

If a body part is still odorous after a once over with baking soda, I will use soap.  The BS is a little rough for scrubbing purposes.

It took a few weeks to finally get rid of the old soap off my hair...especially after all the experiments.  Some of the natural products I tried left a nasty, shellac type residue on my hair.  Ewwww.

One of the extra benefits of using BS and ACV is saving money.... a lot of money.  The BS from the feed store is slightly less than $.20/lb in a 50 lb bag.  It's called "rumen buffer" and is a larger grain that found at a grocery store for cooking.  I can get grocery store size BS in a 50 lb bag for  $.43/lb.  The local stores run about $1-$1.10/lb for BS, still cheaper than commercial shampoos.

The OTHER extra benefit of using BS and vinegar is the shower will NOT get clogged with soap build up.  I really like no having to worry about maintaining the drain.

UPDATE Nov 29th 2010:  I use baking soda WATER now.  I put a little baking soda paste/slurry in my bottle and fill the bottle with warm water to at least half way.  There's very little grit this way.  I soak my wet head with the soft water and let sit for a minute.  The BS water saponifies the oil on my head and then I rub my scalp and hair then rinse. Then I soak with diluted ACV about 1/4 ACV to 3/4 water.  I let sit for a minute and then rinse.   Washing the rest of the body with the BS water works a lot better now.  Some places still need an extra pass or two. ; )

Deodorizing and Moisturizing
I finish up my showering with a full body application of coconut oil.  I indulge in a little vanity here and use the more expensive, sweet smelling virgin coconut oil. I get it in BULK (about $2.50/lb) to save money.  It keeps indefinitely, doesn't go bad, so I don't have to worry about wasting it.  I little goes a long way.  I use a pea size amount for my face and neck and twice that for each pit.  The rest of my body gets a couple 2 finger scoops spread as evenly as I can.  The pits get an dusting of BS for deodorizing and I'm done and ready to get on with the day.

The body will absorb the coconut oil through the skin.  For those that have trouble digesting or getting enough coconut oil, this is a wonderful way to "eat" it.  I had been using it on my face for a few months before I started using it over my whole body.  I dropped 5 lbs when I went full body and continue to lose weight when I am diligent about it.  I find using it on my face and arms at night before bed helps me sleep better as well....when I remember to do it.

Home Remedies Carnival

Gluten Free "Potato Flour" Chocolate Chip Cookies

GF "Potato Flour" Chocolate Chip Cookies
(Adapted from same box of potato flour as the brownies.)

2 eggs
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
OR
1 cup sucanat or whole cane sugar
1 1/2 tsp vanilla extract
1 1/4 cup rice flour
3 TBS potato flour
2 tsp homemade baking powder
Pinch of unrefined salt
1 cup lecithin free chocolate chips (I LOVE 70% dark chocolate in this recipe)

preheat oven to 375*F

Beat eggs and blend in sugar and vanilla. Mix dry ingredients separately and then add to wet ingredients. Add chocolate chips (or substitute broken pieces of a 70% chocolate bar or 2.) Drop from spoon onto cookie sheet and bake for 10-11 minutes.

I LOVE coconut oil...but I don't think it substitutes well in this recipe.

Gluten Free "Potato Flour" Brownies

Adapted from a recipe on the back of a Ener-G potato flour box.

GF "Potato Flour" Brownies
(These really should be called rice flour brownies...but oh well)

Add ingredients one by one, mixing/beating thoroughly before adding the next ingredient.

4 eggs
1/2 cup coconut oil (originally melted butter, but I prefer the oil in this case.)
1/2 cup cocoa powder
2 TBS gelatin (optional)

1 tsp vanilla extract
1 TBS potato flour
1 cup brown sugar
1 cup granulated sugar
OR
2 cups sucanat or whole cane sugar
1 cup rice flour (brown or white)
3 tsp homemade baking powder
pinch of unrefined salt

1/4-1/2 cup coffee beans or chocolate chips (optional)

Bake in greased 9"x13" cake pan for 35-40 minutes @ 350*F.  Preheat if using a standard size oven, not necessary if using a toaster oven. Cut into squares. Pan size doesn't have to be exact, a smaller pan will make a thicker brownie......and fits in my toaster oven better.

A brownie with a glass of milk makes an awesome snack...or light meal even for To-Go food.