How to Make a Non-Toxic All-Purpose Cleaner

by Amy on 04/15/2014

  

How To Make Your Own Non-Toxic All Purpose Cleaner

We used to buy an organic all purpose spray, but we’ve learned it’s easier and less expensive to make our own. You can clean with straight vinegar, but this smells better and lasts longer, plus it’s more gentle on surfaces.

In our house, this one spray cleans countertops, the stove, our bathrooms and more. It’s so handy!

I usually make our all purpose cleaner with simple lemon essential oil, but you can change it up from time to time with orange or grapefruit, pick your favorite oils or those that evoke the season, or use blends that offer extra antimicrobial power like Thieves oil (from Young Living oils) or OnGuard (from doTerra oils).

Non-Toxic All-Purpose Cleaner
By Amy Love, Real Food Whole Health

1 1/2 cups organic white vinegar
Around 20-30 drops pure essential oil
Water

Combine vinegar and essential oils in a glass spray bottle (you can make your own-learn how here!)
Fill the rest of the way with water and shake to combine.
Store out of direct sunlight and shake before using.

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An Easy DIY Project- Make Your Own Glass Spray Bottles

by Amy on 04/14/2014

  

How To Make Your Own Glass Spray Bottle

We try to avoid plastic, including plastic spray bottles, because they can leach harmful chemicals into the bottle contents, especially when the bottles contain certain ingredients, like essential oils.

Glass spray bottles are an ideal solution, but can be hard to find and are often expensive.

Good news- it’s easy and cheap to make your own!

You may even have the ingredients on hand right now…

You’ll need:

1 glass bottle (like Bragg’s or Spectrum vinegar bottles), empty, label removed
1 spray bottle top from a plastic spray bottle

Simply screw the spray bottle top on to the top of your empty glass bottle.
Fill with your favorite homemade non-toxic cleaning recipe and label.

How simple is that?

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Easy Gluten Free Quiche with Asparagus, Pancetta and Goat Cheese

by Amy on 03/07/2014

  

Easy Gluten Free Quiche Asparagus Pancetta and Goat Cheese

Since we’re traveling, I needed an easy make-ahead breakfast that would reheat quickly in the oven come morning. Quiche fit the bill beautifully.

Instead of making my own crust, I used a Wholly Wholesome gluten free crust which, though a slight compromise food, includes ingredients I could and would use in my own kitchen (though I don’t normally use xanthan gum).

Instead of baking the crust first, I have found that it has a better consistency for my quiche if baked from frozen (or just slightly thawed- as in the time it takes you to mix the fillings and fill).

Not a fan of pie crust or on a grain-free diet? Simply omit the crust and pour this into a buttered glass pie dish and you’ll be golden.

You can also make your own pie crust (gluten free or not) and use this recipe- simply adjust the baking time if necessary.

Gluten Free Quiche with Asparagus, Pancetta and Goat Cheese
by Amy Love, Real Food Whole Health

Ingredients:
1 tsp organic, grassfed butter
5 thin slices good quality pancetta, diced
6 spears asparagus, stalks thinly chopped, tops reserved
4 oz organic goat cheese, crumbled
5 pasture-raised, organic eggs
1/4 cup organic cream
Unrefined sea salt and freshly ground black pepper, to taste
1/8 tsp white pepper
1/8 tsp fresh ground nutmeg
1/8 tsp granulated garlic
1/4 tsp dried thyme
1 Wholly Wholesome gluten free pie shell, frozen, optional
1/2 cup shredded organic cheese (cheddar or swiss are good options)

Directions:

Preheat oven to 375 F.

In a small saute pan, melt butter and cook pancetta and chopped stalks of asparagus (not the tops) for 3-4 minutes or until just softened. Season with salt and pepper.

Scatter pancetta and asparagus across bottom of your unbaked, frozen pie shell, if using. If you are using a buttered glass baking dish (and therefore making a crustless quiche) simply scatter these ingredients across the bottom of the dish.

Top this layer with crumbled goat cheese.

In a medium glass bowl, mix eggs, cream and spices/herbs together. Pour egg mixture on top of your other ingredients and top with grated cheese. Arrange asparagus tops in a star shaped pattern on top of egg mixture, just pressing into the liquid slightly (this will hold them in place and prevent burning).

Bake until top is slightly golden and egg mixture is well set (not jiggly), about 20-30 minutes. If you will be reheating to eat another day, you might err very slightly on the side of underbaking so that your quiche is not dry upon reheating. If using pie crust, and edges start to brown too much, simply cover with parchment paper or foil, making sure it doesn’t rest upon your egg mixture (it can pull the cheese off the top if touching it).

Enjoy!

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How To Naturally Clean Your Wooden Cutting Boards

by Amy on 02/21/2014

  

How To Naturally Clean Your Wooden Cutting Boards

I love wooden cutting boards!

They are definitely my go-to choice when preparing food because of their non-toxic quality, benefit to knives, natural antibacterial properties and beauty.

I use a separate board for veggies/fruits, one for cheeses and one for meats/fish.

On my meat and fish boards, I add another step, disinfecting with hydrogen peroxide after the vinegar, which is more effective than either alone. They can’t be mixed because it lowers the effectiveness, but must be applied one after another for maximum sanitizing.

Here’s how to clean your wooden cutting boards:

Non-Toxic Cutting Board Disinfectant
by Amy Love, Real Food Whole Health

1 cup white vinegar (organic is non-GMO)
1 cup clean water
1 TBL baking soda
1 TBL salt
½ lemon

Optional additions: 
Hydrogen peroxide – for meat/fish board
Olive oil, beeswax, walnut oil or food-grade mineral oil for conditioning

Directions:
Wipe off cutting board to remove any crumbs or debris.
In a clean spray bottle, mix vinegar and water and shake to combine.
Spray board well with vinegar mixture.
Sprinkle baking soda and salt over the (now wet) board.
Using the half a lemon, cut side down, scrub the board vigorously.
Let sit 5-10 minutes.
Rinse the board with clean water.
Spray once more with the vinegar solution.

Optional: Add hydrogen peroxide to a clean spray bottle and spray board.
Allow to sit for 5 minutes and wipe dry.
Allow board to dry fully (upright is best) before storing.

If it’s been awhile, you can condition your board with olive oil, beeswax, walnut oil or food-grade mineral oil, though I suggest one of the other options before mineral oil. Oiling your board about once per month will keep it in good condition and extend its life in the kitchen.

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Fab Real Foodie Finds: Cappello’s Gluten Free

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Over 50 Recipes and Tutorials for Easy DIY Natural Beauty & Non-Toxic Makeup

February 17, 2014
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Over 45 Real Food Salad Dressing Recipes

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Over 30 Real Food Recipes for Romantic Dinners For Two

February 11, 2014
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Treating Fevers Naturally- An Interview with A Naturally Minded RN Mom

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Our readers know that our main goal here at Real Food Whole Health is to empower parents to take charge of their family’s health and feel confident about how to address health concerns naturally. Learning to eat healthy and take care of ourselves when we are primarily free of sickness is a lot easier than […]

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