I feel like I write about serious topics a lot...marriage, homemaking, Christian life. Those can be fun too, of course, but I think I'm overdue for a less intense topic!
I believe that inner beauty is more important than outer, or physical, beauty, but I also believe that it's very good for us to take care of our bodies, which are temples of the Holy Spirit. After all, our physical bodies are gifts from God, and we should treat them as such!
My "beauty routine" is very simple, but perhaps some suggestions will be helpful for you. These things are (in my opinion) the most important things to do for a healthy, beautiful body:
1) Drink water. I definitely don't do this enough, but I feel so much better when I do! Being properly hydrated keeps your skin soft and smooth, helps freshen your breath, and keeps your whole body running properly. When you feel good on the inside you'll look better on the outside!
2) Get enough rest. I know, these are no-brainers. But if you're tired your eyes won't be as bright and you might get dark circles under them (like me...although I kind of have permanent little bags under my eyes!). If you're well-rested you'll be more energized, happier and more cheerful, and a smile is the prettiest thing you can put on your face!
3) Eat just enough and eat food that is really good for you. There's nothing wrong with some ice cream, potato chips, or a hamburger and fries on occasion. Just make sure that the majority of what you consume is going to be beneficial for your body! Healthy fats (like those that come from nuts, avocado, and dairy products) will keep your skin soft and your hair shiny. Calcium (from dairy, fish, and dark green veggies) will keep your teeth and nails healthy, and your bones as well, which will help with your posture. You can do more research to find out what foods contain nutrients that you personally need.
4) Exercise. Yes, another "duh" one, but I forget how good exercising makes me feel! You don't have to do it much-- a half-hour walk four times a week is enough for most healthy people. If you're trying to lose weight, of course, more exercise might be necessary, and if you're trying to tone and strengthen your muscles (like me!), some weight-lifting two or three times a week would be really good for you. Exercise gets your heart pumping and lungs working, which improves your circulation and gives you a healthy glow, plus it will keep your body working well and feeling good. When I work out my core muscles it helps a lot with my posture, and good posture is much prettier than a slouch!
5) Spend some time each day with your clothes, hair, and makeup.
I actually don't wear makeup every day. I don't own much. Some people would say that I should at least own foundation and concealer...I don't. My facial skin is even and mostly clear (please don't hate me), and I really don't need foundation. I wear blush, eye shadow, lip gloss, and sometimes mascara and eye liner. That's about it, and it takes me maybe five minutes to put all of that on! At the very least, here's what I do (mostly) every day:
-Shower (every other day unless I get particularly sweaty; my skin dries out if I shower daily)
-Wash my face, in the shower or sink (preferably twice a day, morning and night)
-Brush my teeth, twice a day (clean teeth and fresh breath are big confidence boosters for me!)
-Brush and "style" hair (usually a ponytail or half-up. If I'm feeling fancy, a pretty bun or braid.)
-Put on some jewelry: a necklace, earrings and bracelet makes me feel more "put together."
-Get dressed, for real. Those days I spend the morning in my bathrobe I get less done and I'm a lot less motivated for anything. I love wearing skirts and dresses, especially in the summer, and wearing a dress means I don't have to coordinate a top and a skirt or pants!
6) Use coconut oil. I'm not kidding. This is my favorite "beauty product." It's an incredible moisturizer, and it works all over your body! I use it for shaving to get a close, smooth shave and silky legs, it's in my homemade deodorant, I use it on my hands and arms for lotion and then rub my face with the oil on my hands, and it makes an amazing super-conditioner for your hair. (To do that, apply about 1/4 cup of coconut oil evenly throughout your hair, put it in a bun for a few hours or overnight, and then shampoo as usual.)
I realize that every person is unique, so maybe these suggestions won't work with you or your routine. Maybe you really like wearing makeup or need it. (My sister is SO good at makeup application...I wish I knew as much about it as she does!) Maybe you work a physical job and a shower every day is necessary. Maybe your job requires a uniform and "getting dressed" can't involve jewelry or a dress. Maybe health issues prevent you from exercising as much as you'd like. Maybe you're a young mom and five hours of sleep is a good night. Maybe you can't stand the smell of coconut oil--I don't know, the point is, I know we're all different. So take what you can from this (and remember, it's just my advice, ask an expert [like a doctor, nutritionist, cosmetologist, or personal trainer] if you're having any particular issues or problems).
And then--talk to me! What's your best beauty advice? What is the most essential part of your beauty routine?
Showing posts with label health. Show all posts
Showing posts with label health. Show all posts
Tuesday, July 2, 2013
Thursday, February 21, 2013
The wonderful world of coconut oil!
I want to tell you all about my latest foray into the world of whole foods and better eating. I also have something special to share with you. And they both involve...
Yep, I've jumped onto this bandwagon--and I couldn't be happier! I've just dipped my toes in to the myriad of uses and benefits of this amazing stuff. It tastes good. It feels good on my skin. It smells great. And every food I've made with it has just tasted better. What are all the ways I'm using coconut oil?
On my skin--all over my body. I put some on from head to toe the other day after my shower and it felt glorious. I also used it for shaving, and my legs were super-soft. It's great on my lips, and a little bit smooths and shines my hair. I will say that because this winter has been so dry, my hands are constantly dry...even the coconut oil isn't helping. (Anybody know of a no-fail lotion I should try?)
In my food--practically all of it! So far, I've used coconut oil...
-for frying fish. It made the best fried tilapia I've ever tasted. Be warned, though; because of its low melting point (75 degrees F), coconut oil smokes at a lower temperature than you'd expect. Be careful when frying with it. Yes, I learned this from experience.
-for making scrambled eggs (which originally were supposed to be fried; see above warning). My husband said they were the best scrambled eggs he's ever had!
-in biscuits instead of shortening (works with pie crust too)
-a teaspoon or so melted into my tea (haven't tried it with coffee but I've heard it's good!)
-melted into steamed broccoli instead of butter (this was YUMMY!)
-melted and used instead of vegetable oil in brownies and granola
Basically, anywhere you use fat, liquid or solid, you can substitute coconut oil. However, it is more expensive than other good-for-you fats like butter or olive oil. I still have margarine in the fridge and shortening in the pantry, and I will use it. It's cheaper, and you know what, I've been eating fats like this my whole life and I'm perfectly healthy. I agree that using healthier fats, like coconut oil, butter, and other naturally-derived fats instead of chemically manufactured ones is BETTER. Which is why I'm starting to use them more. But with our limited budget, I can only spend so much on coconut oil. I'm hoping to make my first jar (54 ounces) last at least a month. It's nearly a third gone already and it's been just a week, so I'll be using it more sparingly from here on out. However, this jar cost me just $20, which is a great deal.
But I do love it! I love how it smells, how it tastes, and how it feels on my skin. I love knowing that the fat I'm eating is truly good for me.
I have something I'd love to share with you all: I bought my coconut oil from Vitacost.com. As part of their referral program, you can get $10 off your first order when you click on THIS LINK to make a purchase on their website (like coconut oil, for instance!). AND, you can become part of their referral program yourself if you'd like, and get a $10 coupon every time someone you refer makes a purchase on Vitacost.com.
This company sells hundreds of products--whole foods, supplements, essential oils, natural cleaning supplies, and many other things--for prices lower than what you'd find at a natural foods store or regular grocery store. Their service is excellent, and they have really fast shipping. I'm very pleased with the purchases I've made there, and I highly recommend their products. And no, they're not paying me to say this! However, I do get benefits when people use my referral link, so thank you for helping to support Living in the Light (which means my coconut-oil funds!).
Do you use coconut oil? What are some of your favorite uses for it? If you don't use it now, would you consider trying it?
Coconut oil.
On my skin--all over my body. I put some on from head to toe the other day after my shower and it felt glorious. I also used it for shaving, and my legs were super-soft. It's great on my lips, and a little bit smooths and shines my hair. I will say that because this winter has been so dry, my hands are constantly dry...even the coconut oil isn't helping. (Anybody know of a no-fail lotion I should try?)
In my food--practically all of it! So far, I've used coconut oil...
-for frying fish. It made the best fried tilapia I've ever tasted. Be warned, though; because of its low melting point (75 degrees F), coconut oil smokes at a lower temperature than you'd expect. Be careful when frying with it. Yes, I learned this from experience.
-for making scrambled eggs (which originally were supposed to be fried; see above warning). My husband said they were the best scrambled eggs he's ever had!
-in biscuits instead of shortening (works with pie crust too)
-a teaspoon or so melted into my tea (haven't tried it with coffee but I've heard it's good!)
-melted into steamed broccoli instead of butter (this was YUMMY!)
-melted and used instead of vegetable oil in brownies and granola
Basically, anywhere you use fat, liquid or solid, you can substitute coconut oil. However, it is more expensive than other good-for-you fats like butter or olive oil. I still have margarine in the fridge and shortening in the pantry, and I will use it. It's cheaper, and you know what, I've been eating fats like this my whole life and I'm perfectly healthy. I agree that using healthier fats, like coconut oil, butter, and other naturally-derived fats instead of chemically manufactured ones is BETTER. Which is why I'm starting to use them more. But with our limited budget, I can only spend so much on coconut oil. I'm hoping to make my first jar (54 ounces) last at least a month. It's nearly a third gone already and it's been just a week, so I'll be using it more sparingly from here on out. However, this jar cost me just $20, which is a great deal.
But I do love it! I love how it smells, how it tastes, and how it feels on my skin. I love knowing that the fat I'm eating is truly good for me.
I have something I'd love to share with you all: I bought my coconut oil from Vitacost.com. As part of their referral program, you can get $10 off your first order when you click on THIS LINK to make a purchase on their website (like coconut oil, for instance!). AND, you can become part of their referral program yourself if you'd like, and get a $10 coupon every time someone you refer makes a purchase on Vitacost.com.
This company sells hundreds of products--whole foods, supplements, essential oils, natural cleaning supplies, and many other things--for prices lower than what you'd find at a natural foods store or regular grocery store. Their service is excellent, and they have really fast shipping. I'm very pleased with the purchases I've made there, and I highly recommend their products. And no, they're not paying me to say this! However, I do get benefits when people use my referral link, so thank you for helping to support Living in the Light (which means my coconut-oil funds!).
Do you use coconut oil? What are some of your favorite uses for it? If you don't use it now, would you consider trying it?
Thursday, February 14, 2013
I made yogurt, and it was good.
So I told you early this week on my Facebook page that I made homemade yogurt.
Well, I am thrilled to tell you that it turned out--and it is delicious!! And super-easy!
It's not waaay cheaper than store-bought. But I like knowing what's in it: milk, and culture. That's it. No artificial sweeteners (I put honey and vanilla in mine). No preservatives. No nothin' that I don't want in there. I'd LOVE to make it with raw milk...but eh, maybe sometime. For now, a girl can dream. :)
The process is nothing very exciting.
Warm up your slow cooker (on the lowest heat setting).
Bring milk to a simmer, till it foams. I had a half-gallon and I used my biggest pot. That milk expanded till it nearly filled the pot. It was bubbly and fluffy and glorious, and it smelled delicious.
When the milk has shrunk down, take it off the heat. Let it cool till you can stick your finger in it without burning your finger. Mix a cup or so of the warm milk with 1/3 cup plain yogurt. (I just used a store-brand, it was on sale, so was the store-brand milk, 99 cents a half-gallon!) Put the rest of the milk in the slow cooker, slowly stir in the milk/yogurt, and then cover the slow cooker and turn it off, and unplug it.
Wrap it up in bath towels so it stays warm all night.
Go to bed.
Wake up the next morning and peer in your slow cooker to see half a gallon of lovely, tart, good-for-you yogurt!
That's the exciting part. That, and trying to find enough old sour cream and yogurt containers in my cupboard to store all this creamy goodness.
I already used it to make cornbread, instead of milk. Success. Delicious with bananas, honey and vanilla. Okay with raspberry jam, honey and vanilla. Going to try it with pineapple tomorrow. Planning on making homemade granola soon, because the marriage of granola and yogurt is a beautiful one. Especially when both are homemade, and there is plenty of honey involved...
But I digress.
HERE is the recipe I followed, to the letter for once in my life, because I was a little nervous about this turning out. (Thanks, Elsie! It worked great!)
I'm excited to experiment with more flavors for my yogurt. I'm thinking cocoa, and/or peanut butter, would be good. I also plan to use it in cooking (for example, in the aforementioned cornbread). If any of you know of good recipes which use plain yogurt, let me know! I made a delicious salad last night with chopped tomato, half a sliced cucumber, some lime zest and juice, a little minced garlic, salt, pepper, and about a cup or so of yogurt. SO good.
Anyway. I'm excited that this latest experiment worked out. Next time whole milk goes on sale (that's what I used) I'm going to buy three or four half-gallons and stick them in the freezer, because I think whole milk is probably the best choice for yogurt-making and, sigh, in this non-dairy-farming state whole milk is well over $4 a gallon. Grr. And that's the pasteurized, store-brand stuff. Ah well.
It's worth it for the yogurt.
Well, I am thrilled to tell you that it turned out--and it is delicious!! And super-easy!
It's not waaay cheaper than store-bought. But I like knowing what's in it: milk, and culture. That's it. No artificial sweeteners (I put honey and vanilla in mine). No preservatives. No nothin' that I don't want in there. I'd LOVE to make it with raw milk...but eh, maybe sometime. For now, a girl can dream. :)
The process is nothing very exciting.
Warm up your slow cooker (on the lowest heat setting).
Bring milk to a simmer, till it foams. I had a half-gallon and I used my biggest pot. That milk expanded till it nearly filled the pot. It was bubbly and fluffy and glorious, and it smelled delicious.
When the milk has shrunk down, take it off the heat. Let it cool till you can stick your finger in it without burning your finger. Mix a cup or so of the warm milk with 1/3 cup plain yogurt. (I just used a store-brand, it was on sale, so was the store-brand milk, 99 cents a half-gallon!) Put the rest of the milk in the slow cooker, slowly stir in the milk/yogurt, and then cover the slow cooker and turn it off, and unplug it.
Wrap it up in bath towels so it stays warm all night.
Go to bed.
Wake up the next morning and peer in your slow cooker to see half a gallon of lovely, tart, good-for-you yogurt!
That's the exciting part. That, and trying to find enough old sour cream and yogurt containers in my cupboard to store all this creamy goodness.
I already used it to make cornbread, instead of milk. Success. Delicious with bananas, honey and vanilla. Okay with raspberry jam, honey and vanilla. Going to try it with pineapple tomorrow. Planning on making homemade granola soon, because the marriage of granola and yogurt is a beautiful one. Especially when both are homemade, and there is plenty of honey involved...
But I digress.
HERE is the recipe I followed, to the letter for once in my life, because I was a little nervous about this turning out. (Thanks, Elsie! It worked great!)
I'm excited to experiment with more flavors for my yogurt. I'm thinking cocoa, and/or peanut butter, would be good. I also plan to use it in cooking (for example, in the aforementioned cornbread). If any of you know of good recipes which use plain yogurt, let me know! I made a delicious salad last night with chopped tomato, half a sliced cucumber, some lime zest and juice, a little minced garlic, salt, pepper, and about a cup or so of yogurt. SO good.
Anyway. I'm excited that this latest experiment worked out. Next time whole milk goes on sale (that's what I used) I'm going to buy three or four half-gallons and stick them in the freezer, because I think whole milk is probably the best choice for yogurt-making and, sigh, in this non-dairy-farming state whole milk is well over $4 a gallon. Grr. And that's the pasteurized, store-brand stuff. Ah well.
It's worth it for the yogurt.
Friday, February 8, 2013
Two Original Recipes-- Steak Enchiladas and Fish & Pasta
If you've been following me on Facebook, you'll know that I've been having some fun in the kitchen lately, making up new recipes! If I had an unlimited grocery budget, I might do that more--but then, it's fun to get creative with the bountiful blessings we do have. :)
Last week Joshua got some steak for a treat, and they were so big we had leftovers! So I made them into yummy steak enchiladas. This recipe (and the next one--I have two for you!) are both highly adaptable to your tastes and to what you have on hand. Feel free to make substitutions. I never leave recipes alone, so I sure don't expect you to! :)
Creamy Steak Enchiladas
Serves 2-4 (depending on how hungry you are!)
Total preparation & cook time: 50 minutes to 1 hour
Make this a quick meal, ready in about 30 minutes, by using packaged tortillas and chunky salsa, instead of making a tomato-onion mixture and tortillas from scratch. I made everything homemade, but that was only because I didn't have salsa and I don't like store-bought tortillas!
4 large whole-wheat tortillas
2+ cups fresh spinach
1 1/2 to 2 cups chunky salsa, or the following:
1 onion, chopped
1-3 cloves garlic, minced
1 can crushed tomatoes
1 tsp basil
1/4 tsp chili flakes or powder
1/2 tsp salt
Heat oven to 350 degrees and grease 9x13 baking dish. In each tortilla, roll about half a cup of steak, half a cup of spinach, and 2-3 T of soup mixture. Place in pan, seam sides down. Spread remaining soup mixture over tortillas. Evenly distribute tomato mixture or salsa over soup mixture. Sprinkle additional cheese over all if desired. Bake 20-30 minutes or until bubbly.
Lemon-Garlic-Rosemary Tilapia with Pasta and Spinach
Serves 2
Total preparation & cook time: 35 minutes
2 tilapia fillets (or other light white fish)
zest of 1/2 lemon (3+ teaspoons), divided
1/2 tsp rosemary, fresh or dried
1 clove garlic, minced
1 tsp salt, divided
2 T butter, divided
1/4 to 1/2 lb pasta of your choice (depending on how much you want to eat)
2-3 c. spinach, fresh or frozen
Heat oven to 375 degrees.
In small bowl, mix rosemary, minced garlic, 1/2 tsp salt, 1 T butter, and all but 1/2 tsp of lemon zest. Crush with your fingers or a mortar and pestle.
Place fish in a small baking dish, such as a glass pie plate.
Spread the butter mixture over the fillets, half on each. Bake for 20-25 minutes or until fish flakes easily with a fork. Baking time will vary depending on thickness of fillets. Watch carefully to avoid over-cooking.
Meanwhile, boil 2 quarts water. Add pasta and 1/2 tsp salt. When nearly done, add spinach and cook until pasta is al dente and spinach is just wilted (or thawed and heated, if using frozen). Drain. Toss with remaining 1/2 tsp lemon zest and 1 T butter. Serve fish on a bed of pasta and spinach.
What are some of your favorite recipes? If you try either of these, let me know what you think (and if you changed anything ;) )!
Linking with Upward Not Inward, Your Thriving Family, Consider the Lilies
Last week Joshua got some steak for a treat, and they were so big we had leftovers! So I made them into yummy steak enchiladas. This recipe (and the next one--I have two for you!) are both highly adaptable to your tastes and to what you have on hand. Feel free to make substitutions. I never leave recipes alone, so I sure don't expect you to! :)
Creamy Steak Enchiladas
Serves 2-4 (depending on how hungry you are!)
Total preparation & cook time: 50 minutes to 1 hour
Make this a quick meal, ready in about 30 minutes, by using packaged tortillas and chunky salsa, instead of making a tomato-onion mixture and tortillas from scratch. I made everything homemade, but that was only because I didn't have salsa and I don't like store-bought tortillas!
4 large whole-wheat tortillas
- For tortillas:
- 1 c white whole wheat flour
- 1/8 c shortening (or you could use butter or coconut oil)
- 1/4 tsp salt
- approx 1/4 c water
- Mix flour and salt in a bowl. Cut in fat until mixture resembles coarse crumbs. Stir in water, 1 T at a time, until dough forms a soft ball. Cut into 4 parts and roll into a circle (about 8 in. in diameter) on a lightly floured surface. Meanwhile, heat a dry skillet on medium-high heat. Cook tortillas 2 minutes on a side or until bubbles form; undercooking a bit is fine. Tortillas should still be soft and flexible.
2+ cups fresh spinach
1 1/2 to 2 cups chunky salsa, or the following:
1 onion, chopped
1-3 cloves garlic, minced
1 can crushed tomatoes
1 tsp basil
1/4 tsp chili flakes or powder
1/2 tsp salt
- For tomato mixture (let simmer while making tortillas):
- Saute' onion and garlic until soft. Add remaining ingredients, simmer until ready to add to enchiladas.
- 1 can condensed cream of mushroom soup (you could probably substitute sour cream for this but we like the flavor of the soup)
- 1/4 c. milk or water
- 1-1 1/2 c. shredded cheddar cheese (or cheese of choice)
Heat oven to 350 degrees and grease 9x13 baking dish. In each tortilla, roll about half a cup of steak, half a cup of spinach, and 2-3 T of soup mixture. Place in pan, seam sides down. Spread remaining soup mixture over tortillas. Evenly distribute tomato mixture or salsa over soup mixture. Sprinkle additional cheese over all if desired. Bake 20-30 minutes or until bubbly.
Lemon-Garlic-Rosemary Tilapia with Pasta and Spinach
Serves 2
Total preparation & cook time: 35 minutes
2 tilapia fillets (or other light white fish)
zest of 1/2 lemon (3+ teaspoons), divided
1/2 tsp rosemary, fresh or dried
1 clove garlic, minced
1 tsp salt, divided
2 T butter, divided
1/4 to 1/2 lb pasta of your choice (depending on how much you want to eat)
2-3 c. spinach, fresh or frozen
Heat oven to 375 degrees.
In small bowl, mix rosemary, minced garlic, 1/2 tsp salt, 1 T butter, and all but 1/2 tsp of lemon zest. Crush with your fingers or a mortar and pestle.
Place fish in a small baking dish, such as a glass pie plate.
Spread the butter mixture over the fillets, half on each. Bake for 20-25 minutes or until fish flakes easily with a fork. Baking time will vary depending on thickness of fillets. Watch carefully to avoid over-cooking.
Meanwhile, boil 2 quarts water. Add pasta and 1/2 tsp salt. When nearly done, add spinach and cook until pasta is al dente and spinach is just wilted (or thawed and heated, if using frozen). Drain. Toss with remaining 1/2 tsp lemon zest and 1 T butter. Serve fish on a bed of pasta and spinach.
What are some of your favorite recipes? If you try either of these, let me know what you think (and if you changed anything ;) )!
Linking with Upward Not Inward, Your Thriving Family, Consider the Lilies
Friday, February 1, 2013
My first experiences with kombucha!
About three weeks ago I jumped on the kombucha "bandwagon." Kombucha has been around for a long time, but it has recently become popular among the whole/raw/fermented food crowd, at least as far as I have noticed. Several blogging friends of mine, Shaye in particular, are regular kombucha makers and consumers, and they got me interested in the concept.
For those of you unfamiliar with kombucha, it is, simply put, fermented sweet tea. The tea is fermented using a SCOBY, a Symbiotic Culture Of Bacteria & Yeast. The scoby, sometimes referred to as the mushroom, is not a very pretty-looking thing. It is alive, and it grows and "reproduces." It is the scoby which turns sugary tea into a lightly bubbly, healthy-bacteria-filled, tart and delicious beverage.
I started making my own when my mom got a scoby from a friend and started making kombucha herself. Homemade kombucha is FAR cheaper than buying the expensive mass-produced version found at specialty stores (you can get it at Trader Joe's, among others). Each time you make a batch of kombucha, the scoby "reproduces" and creates a baby scoby, which can be separated from the mother and used to start another batch, or go in with the mother in a new batch. (It's like Amish friendship bread--the starter keeps reproducing, so you keep getting more starter.) Apparently you can actually eat the scoby, although given its rubbery texture and unappealing looks, I don't think I would. But, to each his or her own. :)
The history of kombucha is quite interesting--it was first made in China and from there spread to the rest of Asia, Europe, and eventually the rest of the world. If you'd like to read more about it, this Wikipedia article is very informative.
I could go on about what I've recently learned regarding the uses for kombucha, the varieties, the different techniques in home brewing. But you can Google that for yourself. And check out my friend Shaye's post on kombucha-making (that's basically the recipe/technique I used), and some more info from foodrepublic.com.
My own experience with kombucha so far has been an enjoyable and tasty one. I got two scoby's from my mom so the last time I started a batch I detached the original two and just kept the one from the batch I made. Yes, I just tossed them in the trash... maybe at some point I'll decide what to do with the extras. They're kind of a pain to mail, but if you live in my area let me know if you want a scoby!
I have been keeping just a small batch going, because I just drink half a cup to a whole cup a day. I make about eight cups at a time. Instead of using bottles with rubber stoppers, my kombucha goes in large glass jars and with a piece of plastic wrap under the tops to make a more airtight seal. The first batch I made I neglected to use the plastic wrap and my kombucha went kind of flat. Flat kombucha isn't nearly as fun as fizzy kombucha. :)
I used Earl Grey tea for my first two batches. The batch I set to ferment today I made with plain black Lipton tea. I'd like to try it with a good green tea, just because of the healthy aspects that green tea already has. The taste and smell take a little getting used to. Finished kombucha has a distinctly vinegary smell and taste; it's quite tart. It's good by itself and I often have it with breakfast.
I have to say that at this point I haven't noticed significant health benefits. I know it's good for my digestive system, but without going into detail, I haven't noticed much of a difference since I started drinking kombucha. I'm sure the long-term benefits will definitely be noticeable, however.
If you're still curious about something I didn't cover, feel free to comment or email me!
UPDATE: This page has posts by quite a few people about kombucha: Kombucha Challenge Linky Carnival. Many of the posts have additional links as well. There are a lot of great ideas, advice, and suggestions included there!
Linking with Real Food Forager.
For those of you unfamiliar with kombucha, it is, simply put, fermented sweet tea. The tea is fermented using a SCOBY, a Symbiotic Culture Of Bacteria & Yeast. The scoby, sometimes referred to as the mushroom, is not a very pretty-looking thing. It is alive, and it grows and "reproduces." It is the scoby which turns sugary tea into a lightly bubbly, healthy-bacteria-filled, tart and delicious beverage.
I started making my own when my mom got a scoby from a friend and started making kombucha herself. Homemade kombucha is FAR cheaper than buying the expensive mass-produced version found at specialty stores (you can get it at Trader Joe's, among others). Each time you make a batch of kombucha, the scoby "reproduces" and creates a baby scoby, which can be separated from the mother and used to start another batch, or go in with the mother in a new batch. (It's like Amish friendship bread--the starter keeps reproducing, so you keep getting more starter.) Apparently you can actually eat the scoby, although given its rubbery texture and unappealing looks, I don't think I would. But, to each his or her own. :)
The history of kombucha is quite interesting--it was first made in China and from there spread to the rest of Asia, Europe, and eventually the rest of the world. If you'd like to read more about it, this Wikipedia article is very informative.
I could go on about what I've recently learned regarding the uses for kombucha, the varieties, the different techniques in home brewing. But you can Google that for yourself. And check out my friend Shaye's post on kombucha-making (that's basically the recipe/technique I used), and some more info from foodrepublic.com.
My own experience with kombucha so far has been an enjoyable and tasty one. I got two scoby's from my mom so the last time I started a batch I detached the original two and just kept the one from the batch I made. Yes, I just tossed them in the trash... maybe at some point I'll decide what to do with the extras. They're kind of a pain to mail, but if you live in my area let me know if you want a scoby!
I have been keeping just a small batch going, because I just drink half a cup to a whole cup a day. I make about eight cups at a time. Instead of using bottles with rubber stoppers, my kombucha goes in large glass jars and with a piece of plastic wrap under the tops to make a more airtight seal. The first batch I made I neglected to use the plastic wrap and my kombucha went kind of flat. Flat kombucha isn't nearly as fun as fizzy kombucha. :)
I used Earl Grey tea for my first two batches. The batch I set to ferment today I made with plain black Lipton tea. I'd like to try it with a good green tea, just because of the healthy aspects that green tea already has. The taste and smell take a little getting used to. Finished kombucha has a distinctly vinegary smell and taste; it's quite tart. It's good by itself and I often have it with breakfast.
I have to say that at this point I haven't noticed significant health benefits. I know it's good for my digestive system, but without going into detail, I haven't noticed much of a difference since I started drinking kombucha. I'm sure the long-term benefits will definitely be noticeable, however.
If you're still curious about something I didn't cover, feel free to comment or email me!
UPDATE: This page has posts by quite a few people about kombucha: Kombucha Challenge Linky Carnival. Many of the posts have additional links as well. There are a lot of great ideas, advice, and suggestions included there!
Linking with Real Food Forager.
Friday, January 25, 2013
I may be crazy...
Bath products.
Makeup.
Cleaning chemicals.
Personal care products.
What do all these things have in common?
They're generally made from things that aren't very good for your body or your health. They're expensive. And I think I can do better. With some help, of course. I have already gotten started:
-For cleaning, I already use white vinegar, mixed with water in a spray bottle for general cleaning and sanitizing. That's about it.
-I tried making homemade liquid soap--which I haven't used up yet, and I may or may not try this technique again.
-I've just started using the baking soda and apple-cider-vinegar hair cleaning method. (More on that in a future post, but five days in, I love it!)
I've been reading ideas and recipes for all sorts of natural, homemade products to replace conventional ones.
The reason I'm interested in making homemade versions of products that most people spend a lot of money on, is mainly the simplicity of it. There are more frugal alternatives to commonly-used products, more all-purpose products (like vinegar and baking soda), and homemade versions that I think work just as well or better than the "store-bought" versions.
(Please understand, I don't have a problem with people who use shampoo, Lysol, Windex, etc, etc. I'm just excited in researching alternatives for myself and my family.)
I have found several bloggers who have embraced this kind of "homemade" lifestyle, and I wanted to compile some of my favorite ideas of theirs that I have found--for my future reference and your benefit.
From Shaye at The Elliot Homestead:
Castile soap and all its amazing uses--shower soap, hand soap, shampoo, general household cleaning, and more!
A variety of what Shaye calls "cleaning products for the poor," starting with my friends vinegar and baking soda.
And a list of all Shaye's homemade products, including baby items and lip balm.
From Thank Your Body (the writer has more of a "hippie" lifestyle/mindset than I will ever have, but she has some great ideas and recipes for a lot of things):
Homemade hand soap (different recipes than I used, including one that's yet another use for Castile soap).
Natural "bleach"--hydrogen peroxide and lemon juice!
Homemade deodorant--this one sounds nice, although probably not something I'll need to make for a long time--my body doesn't need deodorant much anyway, so it takes me ages to go through a regular stick. I have got to invest in some coconut oil, for a ton of reasons!
I also want to invest in less refined foods--like raw honey and real maple syrup, all whole wheat flour (and ground oats, and other non-white-flour grains). I want to start using healthier fats, like high-quality butter and coconut oil. I have all these dreams, plans, and ideas... but I keep reminding myself, I'm doing pretty darn good for a young, year-and-a-half married, college student on a little bitty budget!
Bottom line, I want to use the gifts God has given us to the best of my abilities--to honor God with our bodies, which includes the way we eat and the chemicals we use in, on and around our bodies. I want to make the best use of the resources we have, especially food. I want God to be glorified in all aspects of our lives, and that means not making all this stuff into a god, but focusing (there's that word again!) on THE important thing in my life: not health, not money, not food--GOD.
Makeup.
Cleaning chemicals.
Personal care products.
What do all these things have in common?
They're generally made from things that aren't very good for your body or your health. They're expensive. And I think I can do better. With some help, of course. I have already gotten started:
-For cleaning, I already use white vinegar, mixed with water in a spray bottle for general cleaning and sanitizing. That's about it.
-I tried making homemade liquid soap--which I haven't used up yet, and I may or may not try this technique again.
-I've just started using the baking soda and apple-cider-vinegar hair cleaning method. (More on that in a future post, but five days in, I love it!)
I've been reading ideas and recipes for all sorts of natural, homemade products to replace conventional ones.
The reason I'm interested in making homemade versions of products that most people spend a lot of money on, is mainly the simplicity of it. There are more frugal alternatives to commonly-used products, more all-purpose products (like vinegar and baking soda), and homemade versions that I think work just as well or better than the "store-bought" versions.
(Please understand, I don't have a problem with people who use shampoo, Lysol, Windex, etc, etc. I'm just excited in researching alternatives for myself and my family.)
I have found several bloggers who have embraced this kind of "homemade" lifestyle, and I wanted to compile some of my favorite ideas of theirs that I have found--for my future reference and your benefit.
From Shaye at The Elliot Homestead:
Castile soap and all its amazing uses--shower soap, hand soap, shampoo, general household cleaning, and more!
A variety of what Shaye calls "cleaning products for the poor," starting with my friends vinegar and baking soda.
And a list of all Shaye's homemade products, including baby items and lip balm.
From Thank Your Body (the writer has more of a "hippie" lifestyle/mindset than I will ever have, but she has some great ideas and recipes for a lot of things):
Homemade hand soap (different recipes than I used, including one that's yet another use for Castile soap).
Natural "bleach"--hydrogen peroxide and lemon juice!
Homemade deodorant--this one sounds nice, although probably not something I'll need to make for a long time--my body doesn't need deodorant much anyway, so it takes me ages to go through a regular stick. I have got to invest in some coconut oil, for a ton of reasons!
I also want to invest in less refined foods--like raw honey and real maple syrup, all whole wheat flour (and ground oats, and other non-white-flour grains). I want to start using healthier fats, like high-quality butter and coconut oil. I have all these dreams, plans, and ideas... but I keep reminding myself, I'm doing pretty darn good for a young, year-and-a-half married, college student on a little bitty budget!
Bottom line, I want to use the gifts God has given us to the best of my abilities--to honor God with our bodies, which includes the way we eat and the chemicals we use in, on and around our bodies. I want to make the best use of the resources we have, especially food. I want God to be glorified in all aspects of our lives, and that means not making all this stuff into a god, but focusing (there's that word again!) on THE important thing in my life: not health, not money, not food--GOD.
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