Face and Body - Cleaning and Moisturizing

Nope, these aren't ingredients for a salad dressing....

It's the way I take care of my skin.

For my family, living Affordably Organic isn't ONLY defined by eating real, whole foods on a budget. We do our best to take a holistic approach to the organic, wholesome lifestyle. We like to use natural products on our face, hair and body that are inexpensive, easy to use and good for us.

For instance, our skin care regimen... I’m often asked at my classes and seminars what products we choose, make and use to clean and moisturize our face, body and hands.   Here’s a quick round-up of our skin care products:

FACE

Cleaning

You’ll probably be surprised to know that I clean my face with oil. Yep, you read that right. I started using the Oil Cleansing Method (OCM) after reading about it on Simple Mom.  All you need are hot water, oil (like olive oil, sunflower oil, etc.), castor oil, and a washcloth. Seems crazy, right? It works. In short, oils are essential to your skin so why strip them away with soap? 

From acne.org:

By using the right oils, you can cleanse your pores of dirt and bacteria naturally, gently and effectively, while replacing the dirty oil with beneficial ones extracted from natural botanicals, vegetables and fruit that heal, protect and nourish your skin.

Also, this method is incredibly cheap. Just pennies on the dollar compared to other organic, wholesome products that you'll find at natural markets like Earthfare or Whole Foods... In fact, you might already have these ingredients already in your pantry. Why reinvent the wheel?

I haven’t improved on Simple Mom’s OCM so please visit her site for the best instructions.  Here's another great resource: theoilcleansingmethod.com. This facial cleaning method is incredibly easy and fast…. And your skin will thank you for it.

Moisturizing

After the OCM, you probably won’t need much moisturizer (if any) but when I do I use refined, organic coconut oil. I just use a small dab -- it goes a long way. Seriously, I use an amount that's smaller than the size of a pea. I rub it between my palms to warm it up, then simply press my palms over my face. (No rubbing needed.) I store the coconut oil in a small jar and keep it on my bathroom counter. (The refined, organic coconut oil I use is a solid and does not require refrigeration but it does need to be kept out of sunlight.) 

BODY and HANDS

Cleaning

We keep it simple with castile soap like Dr. Bronner's, which you can find on the cheap at just about any grocery or retail market. In their nearly 6-years of life, our kiddos have never used traditional soap. We found it too caustic and strong for their tender skin. Instead we use unscented, organic shampoo as a body wash and/or bubble bath.

We like Rainbow’s Baby Oh Baby unscented organic herbal shampoo. It’s about $8./bottle but goes a long way -- a 16 oz bottle will last us about 6-7 months at 7-8 showers a week between two kiddos. You can buy it at Whole Foods Market.

Moisturizing

Again, coconut oil. Everywhere -- limbs, elbows, hands, feet, etc. It’s a tad greasy at first but takes just a minute to sink in and feel wonderful. When I need some serious help with dry, gardener hands and cracked soles, I use Alba Un-petroleum Multi-Purpose Jelly. It's a paraben-free, vegetarian salve that will remind you of Vaseline but instead of being made from industrial petroleum it contains all-natural oils and waxes. I slather on my feet at night, then put on socks. I use a Ped-Egg in my morning shower (pumice works too) to scrub off dead skin. Hands down, this works better to soften my heels better than any expensive pedicure, foot razor-type treatment.  Also, I occasionally treat myself to Trader Joe's Lavender Hand & Body Lotion, which is paraben-free and contains organic ingredients. It's about $5./12 oz. Trader Joe's insiders will tell you this lotion is made by Avalon Organics, but sold by TJ's at 1/2 price. Yay private labeling! This lotion has a very low (safe) rating on Environmental Working Group's Skin Deep cosmetic data base so I don't worry about using it on my skin. 

What's your wholesome skin care regimen?  Share it in the comments section...

Organically yours,

-Minde

Whatcha' Cookin' Wednesday - Cranberry Chutney

I love making:

1) holiday gifts

2) food that has many uses

A few pantry staples and stand-bys, like salsa, fit some of the criteria (condiment, sauce, topping, spread) but cranberry sauce (or in my case, chutney) tops them all. Perfect as a condiment with your Christmas ham, a sweet and tart topping for vanilla ice cream, a spread on your post-holiday turkey sandwich or a sauce alongside a lovely savory dish.

As for making holiday gifts, my love language is FOOD so (naturally) that’s what I love to make and give. Enter (again): Cranberry Chutney. Now, the reason why I call my cranberry concoction a chutney (rather than a sauce) is because my recipe calls for additional fruit and less sugar than jams or traditional cranberry sauce. It’s perfectly tart and sweet. (Besides, chutney sounds fancier.)

And here’s another thing: If you’re on a budget this is a fantastically inexpensive gift to create. For about $1 (or less) for a ½ pint Ball jar and less than $2. for ingredients per jar you can create a yummy, thoughtful, (and frugal) holiday gift. 

You can make this recipe on the stovetop or in a crock pot, depending on how much time you've got on your hands. The crock pot method will take 8 hours but here is very little hands-on work; the stovetop will take less than an hour but you'll have to be more involved with stirring, etc. 

 (all ready for givin'!)

Cranberry Chutney

 ***Triple this recipe to yield enough for five ½ pint jars.***

1 twelve oz. bag of fresh cranberries

1 Gala or Fuji apple (peeled, cored and diced)

1 orange (zested, peeled, tough membrane removed, chopped. Reserve zest, orange sections, and extra juice)

1 cup of orange juice

½ - 1 cup of sugar (start with smallest amount and sweeten to taste)

½ teaspoon ground cinnamon

½ teaspoon ground ginger

Tip for breaking down the orange:  Zest first, use a mini-grater or microplane for best results. Slice off both ends, and slice off peel while standing orange on end. Cut in quarters; remove pulp from white membrane with hands. 

Crock Pot instructions:

Combine all ingredients in pot.

Stir to mix.

Set to low for 8 hours, stirring about every 1 ½ - 2 hours. 

For the last hour, cover halfway (this will help it thicken a bit) and continue to cook until done.

Stovetop instructions:

Combine all ingredients in large saucepan.

Stir to mix.

Bring to boil. 

Immediately reduce heat to simmer for about 15-20 minutes or until cranberries are bursting. (DO NOT let it come to a rolling boil or the sugar will burn the bottom of the pan and your chutney will be ruined.) 

Canning:

Spoon hot chutney into hot, sterilized glass jars. Wipe edges, place canning lids and tightly screw on bands. Boil in water bath for 20 minutes. (Water must be at least one inch above jars.) Cool on wire racks. Be sure to test jars by pushing down on center of lid to make sure it’s stable, not popping up and down. You should also hear the telltale “ping” from each jar as they cool. If your jars are not sealed properly, refrigerate and consume within one week.


Organically yours,


Minde


What is your fave homemade food gift? Share below...  :) 

Whatcha' Cookin' Wednesday - Roasted Pumpkin and... Pumpkin Pie

Pic by katerha

Today's "Whatcha Cookin' Wednesday" is a 2-fer  - roasted pumpkin AND roasted pumpkin pie - because it's high time we shift the pumpkin paradigm.

It seems to me that when it comes to pumpkins folks rush to carve them into jack-o-lanterns or use as porch and mantle adornments but when it comes to using it as an ingredient... most reach for the canned stuff.  

“It’s easier!” Maaaaybe, but it's also full of BPA, sugar, preservatives and other added stuff.

”It’s cheaper.” Nope. Not by a mile.

“It’s what I know!”  Shift the paradigm!

I invite you to do your taste buds (and wallet) a favor. Allow real pumpkin into your life and on your table.

A can of organic canned pumpkin will run you about $2.40-3.00. It’s enough for ONE pie. A whole, organic pie pumpkin costs about $1.25-2.50., depending on where and when you buy it, and will yield enough pulp for TWO pies. That's HALF-OFF, folks. Buy late-season pie pumpkins at your local farmers market to get the best deal. (Offer to buy in bulk and see the prices really go down…) I buy up all the inexpensive pumpkins each season and do some bulk cooking, a  bit of a roasting fest if you will. My kitchen smells wonderful for an afternoon and I have enough roasted pumpkin to last until mid-summer, sometimes longer. This is how it looks when I'm done:

I stack them in my freezer, like edible books.

I usually preserve my bounty by freezing flat in freezer bags in 2-cup increments so it's easy to pull out for my favorite pumpkin bread recipe.

You’ll be delighted to find out how easy it is to cook real pumpkin that can be used in a wide variety of recipes including quick breads, muffins, soups and yes, pies. When ripe, pumpkins can be boiled, baked, steamed, or, my absolute fave, ROASTED. Total hands-on time is about 5-10 minutes. Easy.

Roasty goodness by Rachel Tayse

Roasted Pumpkin

-Preheat oven to 400.

-Cut pie pumpkin in half or quarters (top to bottom from stem) and scoop out seeds.

-Place pumpkin on cookie sheet or jelly roll pan.

Tip: For easy clean-up, line cookie sheet or jell roll pan with parchment paper or foil before roasting.  

-Roast for 50-60 minutes, or until a fork can be easily pierced through skin.

-Cool and scoop out pulp from skin.

And now....  PIE. Lovely PIE. Perfect for breakfast, lunch and dinner, says me and my kiddos. And especially Thanksgiving. I usually refer to this pumpkin pie recipe as "blender pie" since the only kitchen tool needed is a blender. It's easily the tastiest and easiest pie I've ever made. Hands down.

Roasted Pumpkin Pie

Pie pic by pbody

3 c. roasted pumpkin (about one 3.5 lb sugar pumpkin)

1.5 c. light brown sugar

2 tbsp corn starch

1 tsp salt

1.5 tsp cinnamon

1.5 tsp ground ginger

1/4 tsp. nutmeg

6 large eggs

3 cups of evaporated milk

-Assemble all ingredients in blender and mix until slightly frothy.

-Pour into favorite pie crust.

-Bake at 350 for about 40-45 minutes or until top is lightly browned and no longer jiggly in the middle.

Organically yours,

Minde

What's your fave way to cook pumpkin?  I'd love to hear about it...

Whatch Cookin' Wednesday - Applesauce

You've heard me preach it, folks:

Buy seasonal food in bulk.  

It's a smart way to get real food at the best prices while at it's peak flavor. I'm over the moon that apples are in season right now. (Seriously, this morning I woke up thinking about rustic apple tarts. No joke.) That means those delicious red/gold/yellow/green/pink fruits are in abundance. And inexpensive.

In my area (East TN), organic apples are about $1.10/lb., which is down from about $2.25/lb in the off-season, and maybe even less expensive if a local farmer has a surplus they want to unload.  What does this mean for my family?  Copious amounts of applesauce!  And yes, rustic apple tarts.

A 25 oz. jar of organic applesauce at my local market costs about $3.60 - 4.00. Ouch. If I ration it carefully (or mix it with yogurt to make it last longer), I might get a jar to last about a week.  I use it in baked goods, we pack it in school lunches, it makes a great ice cream topping... We typically go through about 2-4 jars a month. That's approximately $14.50.

A month...

For applesauce.

Per year? About $175 buckaroos. Super ouch. 

Now, when I make homemade applesauce the cost goes down to about $1.35 for same-sized jar. Sweeeet. And yummy. That's about $3.50 for about 64 oz. of organic, delicious, good-for-you, proud-to-serve, tunny-pleasing, HEALTHY, applesauce.

Another bonus: It's easy! You can make a humongous batch of applesauce in your Crock Pot with very little effort. (Save for the peeling part but it's not too bad if you've got some tunes goin'. I found that Lily Allen is darn near perfect apple peeling music.) Get the kids in on the act. Let your munchkins measure the spices, how many cups of apples needed, and more. A great math lesson, plus they get the eat the fruits of their labor.

Store your sauce in Mason jars in the freezer (be sure to leave at least 1/2" of headspace) or use the super-easy water bath canning method for long-term preserving.

Crock Pot Applesauce
(Yields about 64 oz. For you bad-at-math canners, that's two quarts or four pints or a quart and two pints.)

-3 lbs. or about 12-15 medium-sized apples - peeled, cored, and chopped. (I use a mix of tart and sweet varieties such as a Gala and Granny Smith)
-4 tsp. lemon juice
-cinnamon
-sweetener - sugar, honey, agave - to taste (we skip the sweetener since most apples are sweet enough on their own)
-water

Tip: Use non-stick spray on inside of Crock Pot before adding apples.  Makes clean-up a breeze... 

Add lemon juice and apples to Crock Pot. (UPDATED 5.1.13 - please note that I no longer add lemon juice! We didn't see any notable difference when we omitted it so now we just leave it out.)

Stir to combine.

Sprinkle cinnamon on mixture, just to cover lightly.

Set on high for 4 hours or low for 8 hours.

and...

THAT'S IT.  (Told ya it was easy.) We eat as-is -- a little on the chunky side. If you prefer a smooth sauce, blend to desired consistency in blender or Cuisinart. A hand blender used directly in the Crock Pot works great too. (Use water as needed to get the right texture.)

By the way, this applesauce makes great a Christmas gift.  Can it in a lovely Mason jar, add a fun tag and you're good to go.

Organically yours,

Minde

Do you have a fave seasonal Crock Pot recipe?  I'd love to hear about it.  Please post in comments!

RiceSelect Giveaway - extended!

Due to technical difficulties, last week's giveaway has been extended!  Submit your fave rice recipe for a chance to win a very cool goody bag from RiceSelect - see below for rules.  Deadline is this Tuesday at 10 a.m. EST; winner will be announced that afternoon.

Yummmm..  Nice pic, ☼zlady!

Here's how the RiceSelect giveaway works:

-All submitted recipes must contain rice.  ANY kind of rice.  Brown, jasmati, Texmati, etc.  Bring it on.  Recipes can be simple or complex – your choice!

-All recipe submissions must be posted in the comments of this post.

-If you haven't already, please log on to my Facebook page, “like” it , THEN tell your Facebook friends about my Facebook page. (Click HERE for my Facebook page link to include on your page.)

Have fun and good luck!  

Organically yours,

-Minde

RiceSelect Giveaway! Post a recipe for a chance to win!

Got an amazing recipe to share?  Hope so!  RiceSelect would like to send one of my lucky readers a fun goody bag!  It's quick and easy - 1) List your fave rice recipe in the comments of this blog post by this Friday and 2) tell your Facebook friends about my Facebook page.  Do this by Friday at 5 p.m. EST and your name will be entered to win!  The winner will be announced on SATURDAY.

Did you know that RiceSelect^™ was named a national partner of Susan G. Komen for the Cure^® to help in the fight against breast cancer? Cool! During the months of September, October and November 2011, you'll see RiceSelect^™ Texmati^® White rice brightening store shelves with their pink lids and labels. During this three month period RiceSelect^™is committed to donating a minimum of $50,000 to Susan G. Komen for the Cure^®.

Here's how the RiceSelect giveaway works:

All submitted recipes must contain rice.  ANY kind of rice.  Brown, jasmati, Texmati, etc.  Bring it on.  Recipes can be simple or complex – your choice!

All recipe submissions must be posted in the comments of this post by THIS Friday at 5 p.m. E.S.T.  (All you west coasters will have to get your recipes up by 2 p.m.)

If you haven't already, please log on to my Facebook page, “like” it , THEN tell your Facebook friends about my Facebook page. (Click HERE for my Facebook page link to include on your page.)

Easy, right?  I can’t wait to read your recipes… GO!  Good luck!

This White Rice is Right Nice - RiceSelect Jasmati

Meal planning is a big part of our family eating well and organically on a budget so Wednesday is always Rice and Veggie Night. 

That’s not as boring as it sounds. Really! Take a peek:

Say it with me:  Yummmmmmmmmmmm...

Both rice and veggies are inexpensive, versatile and healthy. We mix it up each week by creating different rice and veggies dishes, depending on our mood and what's in season. Stir-fry combos, steamed or raw seasonal veggies, different kinds of rice and quinoa (I know, NOT a rice but we allow it to sneak into rice and veggie night anyway) and savory spices, plus a protein - like grilled chicken or artisan sausage from our local market - when the budget allows. No rice and veggie meal is ever the same, which is a simple boredom buster when it come to the drudgery of meal planning.

Since we are fans of buying in bulk in order to get the best price, we usually get our rice from Costco since they offer such great deals on organics and healthy stuff we like to eat. Our fave is RiceSelect Organic Texmati Brown. (Yes, this was our first choice for rice even before I started doing food reviews for Mambo Sprouts and RiceSelect.) Truth be told, I haven’t had white rice in years; I prefer the brown kind for a wide variety of reasons. My past experience with white rice is that it’s sticky, tasteless and gloppy and feels like I just ate glue. I usually stay away from the stuff.

So, when RiceSelect sent me their Jasmati (long grain American jasmine) WHITE rice to review my heart sank. But here I was with a new product to try so I bit the (white) bullet and gave it a go. Although RiceSelect thoughtfully included some lovely recipes, we decided to go the purist route so we could really taste the rice. I cooked it simply and paired with some steamed seasonal veggies:  

I’m pleased to report that my family’s opinion is that RiceSelect is fluffy, flavorful and, according to my 5-year daughter, YUMMY.  A pleasant surprise...  Also, it was so darned EASY to cook.  2 cups of water to 1 cup of rice, let boil, turn down to simmer, done in 20 minutes. Nice! (Simple truth: Easy, uncomplicated cooking makes for a happy mama.)

My trick to add flavor to any rice or quinoa dish is to add a bit of homemade chicken or veggie stock (or low-sodium, canned broth or stock) to kick up the flavors a notch. Add to suit your taste but we’ve been known to cook entire batches with stock or liquid instead of water. This adds an extra layer of deliciousness to an already flavorful grain.


Here's another thing about RiceSelect: It not only makes your tummy feel good but chances are your spirit too. From September to November the Texmati rice jars will sport pink lids and labels to help support the Susan G. Komen For the Cure foundation. During this time, RiceSelect will donate $50,000 to support the foundation’s work to cure breast cancer. Nice, right?


And, I LOVE this, RiceSelect supports sustainable agriculture by developing high yielding rice varieties that require less pesticides, fungicides and water resources.  Plus, RiceSelect’s production facilities operate pollution free and use only minimal processes to mill and package their goods. And finally, all of RiceSelect's  PET jars are re-usable and recyclable and BPA free. BPA FREE! Why can't more food companies get on this bandwagon?

The net/net is that I may start eating white rice again. We were pleasantly surprised and will consider buying RiceSelect’s Jasmati Rice in the future. 

Organically yours,

Minde