DIY: Vanilla Extract

A few years ago, my sister-in-law, Nicole, gave us a kit for making our own vanilla extract. It was fun to do and tasted really good.

We wanted to see about doing it again since pure vanilla extract from the store is so expensive, and imitation vanilla has corn syrup and artificial flavors added to it.

So we bought some whole vanilla beans from amazon. We already had some rum (you can use rum or vodka) and an extra jar, so we were good to go!

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Here were my sources for figuring out what to do (you may want to read for more info on the process):

Taste for Adventure: How to Make Vanilla Extract

Simply Recipes: How to Make Vanilla Extract

Also, here's a write-up on the different vanilla bean varieties.

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Vanilla Extract

1. Sterilize your glass jar and lid in boiling water for 5 to 10 minutes.

2. Use 3 vanilla beans per 8oz of alcohol (in my 12oz jar shown to the left, I used 4 beans).

3. Slice the beans down the center to exposes the insides.

4. Place beans in the jar and cover with alcohol (rum and vodka are the most popular...use at least 80 proof)

5. Keep it stored in a dark cabinet for about 2 months. Shake it up about once a week.

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Other ways to use your beans:

Scrape the inside of a bean and use that in place of vanilla extract. Use one bean per 2 tsp of extract.

Make vanilla sugar. Cut open a bean and place in one to two cups of white sugar. Let it sit for about 2 weeks. Use in a recipe where you want vanilla flavoring, or use in coffee.

Find a dessert recipe that calls for real vanilla bean (like these).

Mashed Cauliflower with Sauted Mushrooms

The other day, dinner didn't look like it was going to make enough for all of us. So Sean improvised and came up with a SPECTACULAR side dish. He can't take all the credit, though, as part of the idea came out of our Nutrition Action newsletter (the mushroom part).

I don't care for mushrooms too much, but both of us were amazed at the flavor of this. Definitely a repeat side dish.

Mashed Cauliflower with Sauted Mushrooms

1 16oz. bag of frozen cauliflower
1 medium chopped potato (peeled or not)
2 Tbsp butter
1-2 tsp garlic powder
1 tsp salt

10-12 sliced mushrooms
2 Tbsp balsalmic vinegar
1 Tbsp soy sauce

Cauliflower

Boil the potato until it's starting to get soft. Add the cauliflower and bring back up to a boil. Cook until both are soft enough to puree. Puree with an immersion blender, food processor or blender. Add butter, garlic powder and salt.

Mushrooms

Saute mushrooms in olive oil over medium heat until well browned. Add balsalmic vinegar and soy sauce and stir until most of the liquid has evaporated.

Homemade Dish Soap

Okay, so I've talked about what to use in your dishwasher that is natural (and not full of petroleum-based chemicals). For me, that combination is still working equally as well as the store-bought cheapie stuff we used to buy.

Now lets move on to dish soap. I've been making my own for a few months now, and I am very happy with it. It works well and it's simple to mix up. I just pour it into an old dish soap bottle and I'm good to go for a few weeks. It doesn't suds up as much as store-bought (since it's lacking that horrible sodium lauryl sulfate), but after about a week of using it, I was used to it and haven't looked back.

My recipe is based off of this one, but I have tweaked it a little. So here's what I do:

Homemade Dish Soap

2 cups water
1/4 cup liquid castile soap (or castile bar soap shavings)
2 Tbsp white distilled vinegar
1-2 Tbsp washing soda**

Heat water over medium heat (do not bring to a boil). Add soap, vinegar and washing soda. Stir until washing soda is dissolved. Remove from heat and set aside to cool completely.

Pour into a dish soap container (24 fl.oz. bottle is good).

It will be watery at first. After several hours it will solidify. Just shake it up. If it's too thick for you, add some water.

**The washing soda is what affects the thickness. So if you'd like it thinner, use less washing soda.

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Proof that it's more gentle on your skin

Between diaper changes, preparing food, going to the bathroom, washing the dishes, wiping up messes with a wet rag, and bathing the kids, it seems like my hands are always getting wet. And I never remember to put lotion on.

During the warmer months, it's not a problem. But at the beginning of the cold season, my hands always get really dry, and even red and cracked around my knuckles (and I still forget to use lotion most of the time).

I changed over to my homemade dish soap just about the same time that I stopped using the store-bought hand soap (just using castile soap diluted with water, instead). And within days of making this change, my dry, cracked hands were as soft as ever.

So this is further proof to me that all these synthetic chemicals are just too harsh for us - in many ways.

Cleaning Metal Pots

Bar Keepers Friend

For a long time, Sean and I have used Bar Keepers Friend to polish up our copper bottom pots. It's a cleaner and polisher that can be used on stainless steel, chrome, porcelain, ceramic cooktops, brass, tile and copper. It removes rust too. It works very, very well.

I was using it the other day, and I thought about the fact that I didn't know anything about this product; what it contains or whether it has toxic chemicals in it or not (there is no ingredient information on the label).

I searched around the internet and found out that the active ingredient is oxalic acid. Here's what I've gathered about it: it's a toxic chemical, harmful if inhaled, can be absorbed through the skin, can irritate the skin, eyes and lungs, and can cause kidney damage.

Here's a report on oxalic acid, and here's an article on eHow Health - Oxalic Acid Dangers.

I don't know how much oxalic acid is in Bar Keepers Friend, or if it makes this product unsafe or not, but I have decided to stop using it on my cookware.

**In searching, I couldn't find anything that says Bar Keepers Friend is dangerous to use. But since I am going 100% toxic free in my cleaning, it's my personal decision not to use it since it contains an unknown amount of a toxic chemical.

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An Alternative

I still want to get my pots clean (often soap and water isn't enough to bring back the shine)...so what do I use now?

Well, a while ago, I came across an awesome blogger, Jillee, who posts all sorts of useful household tips, recipes, etc. While I was looking for some of her homemade cleaners, I came across this post: Kitchen "Miracle" Cleaner.

Basically, mix up a paste of baking soda and hydrogen peroxide. I tried it on my everyday silverware and it made them shiny as new. I also cleaned my kitchen faucet with it and again - shiny as could be.

So I thought about trying it out on the copper bottom pots. And it worked wonderfully! Equally as good as the Bar Keeper's Friend.

In the above photo, I cleaned the whole pot the best I could with soap and water - even using a scrub brush. The right side was as clean as I could get it. Then I used the baking soda - peroxide paste on only the left side. Very shiny!

Read more about Hydrogen Peroxide and its uses: Use Hydrogen Peroxide to Heal and Stay Healthy.

Tahini

Our half-used jar of Tahini

Tahini is a paste made from ground sesame seeds, usually found in Middle Eastern dishes. It's very nutritious and can be used in a lot of ways.

From MindBodyGreen, here are
10 Reasons to Eat Tahini:

1. It’s rich in minerals such as phosphorus, lecithin, magnesium, potassium and iron. 
2. It's a good source of Methionine, which aids in liver detoxification. 
3. It’s one of the best sources of calcium out there. 
4. It’s high in vitamin E and vitamins B1, B2, B3, B5 and B15. 
5. Helps to promote healthy cell growth. 
6. Prevent anemia. 
7. Helps to maintain healthy skin and muscle tone. 
8. It has 20% complete protein, making it a higher protein source than most nuts. 
9. It's easy for your body to digest because of its high alkaline mineral content, which is great for assisting in weight loss. 
10. It is high in unsaturated fat (good fat!)

Here's what it says on our bottle of Tahini:

High in protein and other nutrients, it is a flavorful base for appetizer spreads, a topping for pasta or falafel, or an ingredient in soups and salad dressings. Tahini is also ideal for desserts and confections such as halva.

We've been using our jar to make hummus and salad dressing. I thought I'd share these delicious recipes...

(just to be aware, the jar is expensive...around $7. But you'll certainly get a lot of use out of it.)

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Homemade hummus on a yellow pepper

Hummus

(original recipe is from allrecipes.com: Hummus...this is very well reviewed. We modified it only slightly)

2 cups canned chickpeas (or cooked chickpeas*)
1/3 cup tahini
2 Tablespoons lemon juice
1-2 cloves of garlic (or a sprinkle of garlic power)
1 tsp salt
sprinkle of paprika
1/4 cup olive oil 

In a food processor, combine all ingredients except olive oil. As it's mixing, slowly pour in the olive oil until smooth. Keep refrigerated.

*Instead of a can, buy some dried chickpeas (much more cost effective and no added salt). Soak them in water overnight, boil them in water for about 45 minutes. 

Easy Ways to Spice Up Hummus 

Hummus is great with veggies (like carrots, broccoli, bell pepper, cherry tomatoes, celery), bread, crackers and chips.

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Tahini Salad Dressing

(idea based off of a Rachael Ray recipe...but drastically simplified)

1/4 cup tahini
2 Tbsp soy sauce
drizzle of vegetable oil
sprinkle of lemon juice
sprinkle of white sugar

Mix together. Easily double or triple to keep on hand in the fridge.

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Broccoli and Cabbage Salad

Mix together:

- fresh broccoli
- red cabbage
- sesame seeds

(cashews and/or raisins would also be good)

Top with Tahini Dressing listed above.

DIY: Lemon Juice (Preservative Free!)

Normally, Sean and I don't use lemon juice very often. It's needed for the occasional recipe, or when you need to keep cut-up apples from browning too quickly. So like most of us, we have kept a store-bought bottle of preservative-filled lemon juice in the fridge which sits there for months in its plastic container, which further leaches chemicals into it. Yum.

Well now that we're making our own bread on a regular basis - which calls for lemon juice - we decided to ditch the bottle and make our own. It couldn't be simpler:

fresh-squeezed lemon juice ice cubes

(this obviously requires that you own a citrus juicer...we got ours from my in-laws and it's an old dinosaur, but works wonderfully)

1. Buy a bag of fresh lemons

2. Juice them and strain the seeds and pulp

3. Take an ice cube tray and fill each compartment (mine fits 2 tablespoons each)

4. Keep frozen until you need some!

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Why bother making your own?

The simple reason for making your own is to avoid preservatives.

I think we too easily dismiss preservatives as being okay for us, making them an acceptable part of eating processed food (especially since the FDA says they are safe in small amounts). But how many of us have looked at what these preservatives really are? How are they made, what are the made from, and which ones are truly harmful and should be avoided? Ultimately, do we want to be consuming them on a daily basis?

Okay, so I looked on foodfacts.com and searched for "lemon juice." It came up with about 16 products, all receiving a grade of C or D (the organics got a B). They got these grades mostly because of their "controversial ingredients" and that they have added sugar.

They all had very similar ingredients, particularly two preservatives: Sodium Bisulfite and Sodium Benzoate (these are the controversial ingredients).

Should we accept that these preservatives are safe for us because the FDA says they are? Or should we learn more and make our own decision?

Sodium Bisulfite

This is a chemical preservative used to prevent discoloration and bacterial growth.

From what I have read, Sodium Bisulfite was unregulated until the 1980's. It was used in processed foods, but also on fresh vegetables - like greens on a salad bar - to prevent browning. Many people had severe allergic reactions to it when they came in contact with concentrated amounts. There were even 13 deaths. After this was realized, the FDA put restrictions and limits on its use, but it is still widely used.

Health Risks of Sodium Bisulfite:

Sodium bisulfite may cause a potentially serious allergic reaction in some individuals.

Some people may lack the enzyme that is necessary to break down sulfites in the body after they are ingested. . .According to the Food and Drug Administration, about half a percent of the U.S. population, or approximately 1 million people, lack the enzyme that prevents a sulfite allergy.

Depending on the severity of your allergy and the amount of sulfites you have ingested, these symptoms can range from mild to severe. In rare cases, sulfites can cause your throat to swell to the point where your airway is blocked, causing asphyxiation and death.

The Dangers of Sodium Bisulfite:

Sodium bisulfite is safe for many people when consumed in small quantities that are used in processed foods. . .Today manufacturers that sell products that contain sulfites must declare the preservative and amount on the food label. Nonetheless, you can develop sensitivities to sulfites at any time during your life, even if you never had any problem consuming these substances before.

So it seems that as long as you don't have an allergy to sulfites, this won't be harmful to you. But as that last quote says, you can develop a sensitivity to it at any time in your life. For you, is this preservative an acceptable risk to take?

Sodium Benzoate

This is a chemical preservative used to help prevent the growth of bacteria and fungus in acidic products.

How is Sodium Benzoate Used in Food?:

Sodium benzoate, when combined with vitamin C, forms benzene. Benzene is a carcinogen and is known to contribute to the formation of many different types of cancer. However, the Food and Drug Administration states that food products that contain both vitamin C and sodium benzoate express benzene levels that are below the dangerous limit.

I don't know about you, but I don't want to consume ANYTHING that has the potential of giving me cancer. I don't care what the FDA says about it being within safe limits.

An article on naturalnews.com has more to say about this "safe" preservative.

Sodium benzoate is a preservative that promotes cancer and kills healthy cells:

(Sodium benzoate) has the ability to deprive the cells of oxygen, break down the immune system and cause cancer.

Sodium benzoate chokes out your body's nutrients at the DNA cellular level by depriving mitochondria cells of oxygen, sometimes completely shutting them down. 

The FDA says it's safe because the amount used to preserve foods is very low, but don't ever combine it with vitamin C or E, as this causes benzene to be formed. This is dangerous. Benzene is a known carcinogen, which means it causes cancer.

So now why is it put in food? It's the cheapest mold inhibiter on the market, so it's all about the money. Acidic foods tend to grow bacteria, mold and yeast more easily than non-acidic foods, so the sodium benzoate extends the shelf life, while it shortens human life.

Cancer is all about the cumulative effect. When the human body is exposed repeatedly to any level of this carcinogen, which rears its ugly head in thousands of products, the immune system, over time, is depleted to the point that one acquires an immune deficiency. Then the body does not have enough essential nutrients to detoxify, and this occurs at the cellular level. Parkinson's, neuro-degenerative diseases, and premature aging have all been attributed to this infamous preservative.

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I'm not taking any chances with the health of my family. We will not be consuming anymore bottled lemon juice, or anything else with Sodium Benzoate it (oh, and it's also in soda to enhance the flavor of the high fructose corn syrup).

Be smart about your food choices. Educate yourself on what you buy from the store!