Fresh Idea Friday: 11 Uses for Lemons In

Lemon Tree

Part of walking the path to holistic health is realizing how many awesome things nature has provided us to use in our everyday lives. As my family and I set out out on this journey I've discovered all sorts of cool things like how coconut oil can be used for funky foot odor, and bananas are a great exfoliant for your face.

Here's 11 fresh ways to use lemons around the house.

Cleaning 

1. Counter top Stains. There's a reason why almost every cleaning product has a "Fresh Lemon" scent. Nothing says clean like the tart smell of this little fruit. Next time you need to clean your kitchen counters forget the Clorox. Get an empty spray bottle and fill it with hot water, 1/2 cup vinegar and the juice from one whole lemon. Let it sit  for 5 minutes for really tough stains, and "Voila!" your kitchen will smell like you've been cleaning all day!

2. Cut Grease. Now matter what I do, after every meal in my house the stove is filled with a greasy film. Luckily the citric acid in lemons breaks up that grease so your stove top will shine like new.

3. Soap Scum. With 3 sons and a husband, I am far too familiar with a dirty bathroom. But if you really want your faucets and chrome to sparkle, try squeezing a lemon directly on hard water deposits and soap scum. It won't help with the dirty clothes on the floor, but at least the shower will be clean!

4. Disinfect Cutting Boards. To avoid bacteria from staying in the pours of your cutting board rub a 1/2 a lemon on the surface. Let sit for 10 minutes before wiping clean.

5. Brighten Whites. I don't know about you, but I HATE seeing brand new socks next to older ones when I do the laundry. I feel like the old ones are whispering to me, "Why the hell don't WE look like that anymore!" ( I really think that is why socks disappear) Never fear little socks! The next time you want to get those whites SUPER white, add 1/2 cup of lemon juice to the rinse cycle of your wash and say good-bye to dingy feet!

Beauty

6. Natural Highlights. I love sun kissed highlights as much as the next girl. But putting more harsh chemicals in my hair is something I'm trying to avoid. The next time you want to add a little brightness to your locks, without breaking the bank, saturate your hair with lemon juice and sit in the sun for a 1/2 hour. Rinse thoroughly and follow-up with a good conditioner like one based with coconut oil.

7. Clean Finger Nails. Squeeze some fresh lemon juice on your nails and rub with a old toothbrush. It's natural astringent will help remove any stains and can be used to remove odors from onions.

8. Cure a Hangover. Not that I have EVER had one of these (if you went to college with me please refrain from commenting), BUT if I WERE to experience one I would add a 1/2 cup of juice to a glass of water to restore PH levels which is the cause of feeling like shit run over. Hypothetically speaking, of course.

9. Freshen Bad Breath. For the same reasons lemons work on an "alleged" hangover, they can also help with halitosis. Try gargling water, lemon juice, and honey, for a fresh breath remedy.

Food


10. Preserve Food. Anytime you have a half used piece of fruit or vegetable, place the item in a plastic bag with a 1/2 a lemon. The acidity will prevent them from turning brown. This is very useful when giving kids apple slices for lunch and preventing them from tossing them because they "look icky".

11. Decorate. Putting some brightly yellow lemons in a vase or bowl to inexpensively spruce up your table decor.

Vase of Lemons

What are some ways you use lemons around the house?


Lemony Fresh in Granolaville,

Resources: 
http://www.earthclinic.com/Remedies/lemons.html
http://www.wisebread.com/25-alternative-uses-for-lemons
http://www.realsimple.com/work-life/101-new-uses-for-everyday-things-10000001030084/index.html 

Taste It Tuesday: How Safe is Your Produce?

Have food companies roped you into believing everything you put in your body needs to be "Organic"? Labeling of our food can be very confusing. Terms like "All Natural", "Organic", "Natural Flavoring", and "Certified Organic" are thrown around all willy-nilly, its hard to differentiate what we should buy vs fattening these companies pockets.

I'm guilty of being a sucker to clever marketing. I once bought a brand of "Natural Whole Grain" bread thinking I was giving my family a good source of fiber and carbohydrates, only to read the back label to see that High Fructose Corn Syrup was the second ingredient. I don't know about you, but I don't think I want buckets of genetically modified corn sugar being dumped into my family's bread.

So how do you know which food should be organic and which are safe when traditionally grown? Well that's a trick question. The simple answer is NONE of our food should have added chemicals, whether it is being grown on a farm in the Mid-West or in our own backyard.

I know that this idealistic approach to food is not economically or geographically feasible for many people. Even if you are lucky enough to live near a grocery store that has USDA Certified Organic produce stocked on its shelves, the price of these items can border on extortion. (I just paid $5 for a container Organic strawberries).

Though the price of purchasing Organic food can deter many people from even considering it, just know that health benefits can far out weigh the dent in your wallet. Because organic farmers don't get subsidies from the government, and have a more labor intensive process to grow their food, their prices reflect the true cost of their work.

O.K. Getting back to which food to buy organically. This question can actually be answered by finding out which foods have the highest amount of pesticide and herbicide contamination. Each year the Environmental Working Group releases a list of the most contaminated foods, aptly titled the "Dirty Dozen".
  By switching to the USDA Organic varieties of these food you can greatly reduce your chemical intake by as much as 80% and avoid spending extra cash on food that doesn't necessarily need to be organic. 
If buying organic food is completely out of your budget try this simple natural food wash to help kill bacteria and dissolve wax or pesticides that remain on your foods.
Natural Veggie Wash   Ingrediants: A spray bottle with equal parts vinegar and water, 2 tablespoons salt.
Directions: For thick skins (apples) spray directly on item, rub in, then rinse with water. For soft skins (peaches) place in a bowl to soak for 2 minutes, then rinse with water.   If you want to indulge in some produce that isn't covered in toxic chemicals also check out the "Clean 15" in this handy little print out.  

 
What kinds of organic food do you buy? Let me know in the comments section below!
Fresh and Clean in Granolaville, 

Resources:
http://www.whatsonmyfood.org/food.jsp?food=NE http://www.thedailygreen.com/ http://www.ewg.org/

Taste it Tuesday: Storing Fruits and Veggies From A-Z

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I hate to admit this. But, until recently, I had NO idea how to store my fruit and veggies. I remember when my husband and I got our first apartment I was pretty new to the whole being "domestic" role I had taken on. I knew how to cook a handful of things but my skills were pretty limited.

After buying our week's worth of groceries, I put a sack of potatoes in the Lazy Susan in the corner of my kitchen because I remembered something about potatoes needing to be stored in a dark cool place. Being that I dreaded making mashed potatoes (I knew that they would never live up to my mother-in-law's recipe) I forgot all about them. A few weeks...ok months later, I noticed a brown liquid leaking from underneath my cabinets. When I spun the door open my potatoes had turned into a mushy brown science experiment, oozing a rotten smelly liquid, and sprouting root-like tentacles from its skin.

From that moment on I put EVERYTHING in the refrigerator in fear of a repeat of the potato monster. If you have no idea how those "green" bags work, or where to put your squash, or how to keep your produce from being tossed in the trash read on, this post is for YOU!

 First thing you need to know is that all fruits and vegetables give off a natural gas called ethylene gas. The release of this gas causes your food to ripen and then rot if not stalled. Each fruit and vegetable gives off different amounts of ethylene, which can cause any food around them to ripen at various speeds. Also once mold begins to grow, it can quickly spread to your others foods (one bad apple CAN really spoil the bunch), so toss out any that has already gone bad. Lastly, temperature can vastly effect how quickly your food turns to monstrous mush, placing an item in the refrigerator can increase the life of your foods.

Since I was a novice at this whole storage thing, I enlisted the help of a fellow blogger, Erin, at My Thirty Spot on how to store all your fruits and veggies, from A-Z.

Vegetables

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Artichokes‐ place in an airtight container sealed, with light moisture.

Asparagus‐ place them loosely in a glass or bowl upright with water at room temperature. (Will keep for a week outside the fridge)
Avocados‐ place in a paper bag at room temp. To speed up their ripening‐ place an apple in the bag with them.
Arugula‐ arugula, like lettuce, should not stay wet! Dunk in cold water and spin or lay flat to dry. Place dry arugula in an open container, wrapped with a dry towel to absorb any extra moisture.
Basil‐ is difficult to store well. Basil does not like the cold, or to be wet for that matter. The best method here is an airtight container/jar loosely packed with a small damp piece of paper inside‐left out on a cool counter.
Beans (shelling)‐ open container in the fridge, eat ASAP. Some recommend freezing them if not going to eat right away
Beets‐ cut the tops off to keep beets firm, (be sure to keep the greens!) by leaving any top on root vegetables draws moisture from the root, making them loose flavor and firmness. Beets should be washed and kept in and open container with a wet towel on top.
Broccoli‐ place in an open container in the fridge or wrap in a damp towel before placing in the fridge.
Broccoli Rabe‐ left in an open container in the crisper, but best used as soon as possible.
Brussels Sprouts‐ If bought on the stalk leave them on that stalk. Put the stalk in the fridge or leave it on a cold place. If they’re bought loose store them in an open container with a damp towel on top.
Cabbage‐ Left out on a cool counter is fine up to a week, in the crisper otherwise. Peel off outer leaves if they start to wilt. Cabbage might begin to loose its moisture after a week , so, best used as soon as possible.
Carrots‐ Cut the tops off to keep them fresh longer. Place them in closed container with plenty of moisture, either wrapped in a damp towel or dunk them in cold water every couple of days if they’re stored that long.
Cauliflower‐ will last a while in a closed container in the fridge, but they say cauliflower has the best flavor the day it’s bought.
Celery‐ Does best when simply places in a cup or bowl of shallow water on the counter. If you want to keep it in the refrigerator, like I do, wrap it in tin foil. It will stay crisp for weeks.
Corn‐ Leave husk on in an open container if you must, but corn really is best eaten sooner rather than later for maximum flavor.
Cucumber‐ wrapped in a moist towel in the fridge. If you’re planning on eating them within a day or two after buying them they should be fine left out in a cool room.
Eggplant‐ does fine left out in a cool room. Don’t wash it, eggplant doesn’t like any extra moisture around its leaves. For longer storage‐ place loose, in the crisper.
Fava Beans‐ place in an air tight container.
Fennel‐ if used within a couple days after it’s bought fennel can be left out on the counter, upright in a cup or bowl of water (like celery). If wanting to keep longer than a few days place in the fridge in a closed container with a little water.
Garlic‐ store in a cool, dark, place.
Green garlic‐an airtight container in the fridge or left out for a day or two is fine, best before dried out.
Greens‐ remove any bands, twist ties, etc. most greens must be kept in an air‐tight container with a damp cloth‐ to keep them from drying out. Kale, collards, and chard even do well in a cup of water on the counter or fridge.
Green Beans‐ they like humidity, but not wetness. A damp cloth draped over an open or loosely closed container.
Green Tomatoes‐ store in a cool room away from the sun to keep them green and use quickly or they will begin to color.
Herbs- a closed container in the fridge to kept up to a week. Any longer might encourage mold.
Lettuce‐ Keep damp in an airtight container in the fridge.
Leeks‐leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water).
Okra‐ Doesn’t like humidity. So a dry towel in an airtight container. Doesn’t store that well, best eaten quickly after purchase
Onion‐ store in a cool, dark and dry, place‐ good air circulation is best, so don’t stack them.

Mushrooms - Keep mushrooms in the refrigerator in its original wrapping. If you are using some of the mushrooms, try to open a corner of the plastic wrap and just take what you need. Then cover with a paper towel and cover with more plastic wrap and place back into the refrigerator.
Parsnips‐ Place in an open container in the crisper, or like a carrot, wrapped in a damp cloth in the fridge.
Peppers- (Sweet/ Hot/ Bell) Store in a plastic bag before placing in crisper or refrigerator. Green peppers stay fresh longer than orange or red peppers.

Potatoes‐ (like garlic and onions) store in cool, dark place

Radishes‐ Remove the greens (store separately) so they don’t draw out excess moisture from the roots and place them in a open container in the fridge with a wet towel placed on top.

Rhubarb‐ Wrap in a damp towel and place in an open container in the refrigerator.

Rutabagas‐ An ideal situation is a cool, dark, humid root cellar or a closed container in the crisper to keep their moisture in.

Snap peas‐ refrigerate in an open container

Spinach‐ store loose in an open container in the crisper, cool as soon as possible. Spinach loves to stay cold.

Spring Onions‐ Remove any band or tie and place in the crisper.

Summer Squash‐ Does fine for a few days if left out on a cool counter, even after cut.

Sweet peppers‐ Only wash them right before you plan on eating them as wetness decreases storage time. Store in a cool room to use in a couple a days, place in the crisper if longer storage needed.

Sweet Potatoes‐ Store in a cool, dark, well‐ventilated place. Never refrigerate‐‐sweet potatoes don’t like the cold.

Tomatoes‐ Never refrigerate. Depending on ripeness, tomatoes can stay for up to two weeks on the counter. To hasten ripeness place in a paper bag with an apple.

Turnips‐ Remove the greens (store separately) same as radishes and beets, store them in an open container with a moist cloth.

Winter Squash‐ Store in a cool, dark, well ventilated place. Many growers say winter squashes get sweeter if they’re stored for a week or so before eaten.

Zucchini‐ Does fine for a few days if left out on a cool counter, even after cut. Wrap in a cloth and refrigerate for longer storage. 

Fruit

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Apples‐ Store on a cool counter or shelf for up to two weeks. For longer storage, place in a cardboard box in the fridge.

Citrus‐ Store in a cool place, with good airflow, never in an air‐tight container.

Apricots‐ Put on a cool counter at room temperature or fridge if fully ripe

Cherries‐ Store in an airtight container. Don’t wash cherries until ready to eat, any added moisture encourages mold.

Berries- Don’t forget, they’re fragile. When storing be careful not to stack too many high, a single layer if possible. A paper bag works well, only wash before you plan on eating them.

Dates‐dryer dates (like Deglet Noor) are fine stored out on the counter in a bowl or the paper bag they were bought in. Moist dates (like Medjool) need a bit of refrigeration if they’re going to be stored over a week, either in cloth or a paper bag‐ as long as it’s porous to keeping the moisture away from the skin of the dates.

Figs‐ Don’t like humidity, so, no closed containers. A paper bag works to absorb excess moisture, but a plate works best in the fridge up to a week un‐stacked.

Grapes- Make sure to select clusters that are free from molds if you plan to keep them in your fridge.  Another mistake people make when storing grapes is washing them before storing. While this may clean them and get rid of dirt on them, the water will have a negative effect on the skins of the grapes; making them mushier and promoting bacterial growth in the process.

Kiwi - Store at room temperature until ripe; then in fridge. Do not refrigerate longer than 1 - 2 weeks. 

Mangoes - Store on the counter until ripe or 2 - 5 days, then move to refrigerator, then keep for 5 - 7 days. If you want to freeze wash peel and slice into pieces. Place pieces on a cookie sheet until frozen then you can transfer to plastic bag.

Melons‐ Uncut in a cool dry place, out of the sun up to a couple weeks. Cut melons should be in the fridge, an open container is fine.

Nectarines‐ (similar to apricots) store in the fridge it is okay if it's ripe, but best taken out a day or two before you plan on eating them so they soften to room temperature.

Peaches (and most stone fruit)‐ refrigerate only when fully ripe. More firm fruit will ripen on the counter.

Pears‐ will keep for a few weeks on a cool counter, but fine in a paper bag. To hasten the ripening put an apple in with them.

Oranges - stay juicier when kept at room temperature. If possible place in a basket. The baskets are preferable to other containers because they permit the air to circulate freely around each piece of fruit.

Pomegranates‐ Keep up to a month stored on a cool counter.

Strawberries‐ Don’t like to be wet. Do best in a paper bag in the fridge for up to a week. Check the bag for moisture every other day.

Do you have any tips for keeping foods from rotting?

Keeping it Fresh in Granolaville,

Resources: 

http://www.vegetariantimes.com/resources/produce_storage_guide/

http://www.mythirtyspot.com/2011/09/how-to-store-fruits-and-vegetables-so.html