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Chia seed Carbo & Chocolate Cookies with Chocolate Dessert Topping- My Recipe

Published May 24, 2016 by AntiqueMystique1
choc dessert topping

My homemade chocolate dessert topping drizzled… eh, rather adhered to a frozen banana, sliced fresh strawberries and topped with sumptuous unsweetened Carbo chips.

I created maybe not the first chocolate dessert topping out there, but the most chemically-free one for that matter. In my endeavor to remain as healthy as possible I don’t consume sugar. I substitute it with raw honey. And there are certain treats in life I won’t deny myself. If it’s an unsweetened baking cocoa bar, Carbo unsweetened chips (it tastes like actual chocolate, but isn’t), or unsweetened baking cocoa powder count me in. I certainly put the Carbo chips to the test and they won me over when I made both chia seed Carbo chip cookies, and my first ever attempt at making chocolate cookies. I had the idea after I’d seen a pre-packaged deal of sugar and chemical-laden overkill called “soft-baked brownie chocolate cookies” or something to that effect, and since I no longer consume sugar, reviewed the ingredients of said package of cookies and there were more chemicals and sugars cleverly disguised by other names and maybe three or four actual ingredients that went into making the bad junk food cookies. I jotted down the ingredients and moseyed over to the baking aisle of Dollar General and discovered a brownie recipe on a box of Nestle Tollhouse baking cocoa. I didn’t need the baking cocoa so I jotted down that recipe, paid for my distilled waters and returned home. I didn’t expect my improvised cookie recipes to turn out. And before this I never made pure chocolate cookies. Since I already had all of the ingredients on hand, I decided to give it a try.

The Chia seed & Carbo chip cookies were excellent I thought. And the finished result of my chocolate cookies? They turned out good, if not, great. I believe I ate about five in one sitting and made half the recipe using some ground flax seed, but not much since it can act like nature’s laxative. In the Carbo chip cookies I threw in some organic raw unsalted pumpkin seeds, organic unsalted (plain) sunflower seeds, some qouina seeds, Nature Nate’s raw unfiltered honey, two Teaspoons of Rumford’s aluminum-free baking powder, a pinch  of Redmond’s Real Salt, One cup of whole wheat flour, two palm-sized handfuls of unsweetened Carbo chips, one raw egg *(please note, the egg is optional, but DO NOT eat it raw due to possible Salmonella, a.k.a. food poisoning if egg is used). This Chia-seed & Carbo chip cookie recipe can be made without the egg, but you might need to use a little more water to form a dough.

I already had my cookie sheets lined in foil and greased with coconut oil so clean up is easier. Whenever I use water in my recipes and for cooking I always go with steam-treated distilled water and/ or Hiland Drinking water. I never ever use tap (city) water due to it’s nasty fluoridation and potential bacteria surprises. And the amount of distilled water I use in my cookie recipes will vary. I prefer to use just enough so the dough is between sticky and yet able to be dropped onto the cookie sheet by the spoonful. And the amount of honey I use also varies with each recipe.

My Chocolate cookies recipe (this turned out a lot like a brownie):

I like to melt down one square of Baker’s unsweetened chocolate, add in one palm-sized amount of Carbo chips, 3/4 cup of Nature Nate’s raw unfiltered honey, 2 teaspoons of Rumford’s aluminum-free baking powder, a handful of ground flax seed meal (optional), a pinch of Chia-seeds, two heaping spoonfuls of unsweetened baking cocoa, one egg (sometimes I skip the egg and just use distilled water only) one, sometimes, two cups of whole wheat flour. I make my chocolate cookies a lot like I do with my Chia seed & Carbo chip cookies. I pre-heat my oven to about 350 degrees and bake the cookies for about fifteen minutes and watch them as they bake so they won’t burn. When a toothpick inserted in them comes out clean (and depending on how well done you prefer), remove the cookies from the oven and let them cool down on a wire rack. Since I like my cookies to be on the soft side I’ve never had success making thin, crispy cookies. I like to store my cookies in an air-tight container in the fridge. I also had some condensation issues with my cookies if I place them into plastic zip lock bags and store them in the fridge without allowing them to cool off completely first.

Both cookie recipes should yield about 12 cookies (depending on amount of the ingredients used) and have a shelf life in the refrigerator up to four days. Nothing beyond a week as these cookies will turn moldy. I don’t use yeast or any other ingredients other than what I’ve mentioned.

For my home made Chocolate dessert topping you will need the following:

Hershey’s unsweetened baking cocoa powder and/ or any baking cocoa powder will do. I prefer the unsweetened baking cocoa since I laid off the sugar as much as possible except if it’s already in the food to begin with. I like to add three Tablespoons of cocoa baking powder into a sauce pan, then break off one (sometimes two) small squares of Baker’s brand unsweetened chocolate, place this in with the baking powder over low heat, pour in about three or four Tablespoons of raw honey and allow the ingredients to melt. If you put this on medium or high heat it will burn and your sauce pan and utensils will have to soak overnight. I watch this stuff like a hawk so it won’t burn and through my many attempts found out that I love to melt just raw honey and the unsweetened baking cocoa together.

Next, you’ll want to stir this constantly, and then remove it from the burner once its melted, and the chocolate baking powder is absorbed. For an added natural sweet treat, try adding in some sliced banana, washed and cut fresh strawberries and blueberries and top it off with Carbo chips. This kind of  reminds me of Fondu in a way, but tastes very similar (in my opinion) to chocolate Sunday dessert topping but without all the loaded down heavily pre-processed chemicals. It is rich, so a little bit of my chocolate topping goes a long way. By the way, I haven’t tried this over ice cream since I don’t consume dairy products whatsoever, but I’m sure it would be excellent on ice cream. If I had to recommend a brand (or more than one), Ben & Jerry’s as I heard they were at one time supposed to be all-natural, and also Breyer’s ice cream. However, the true ice cream I ever enjoyed growing up was homemade using rock salt, ice, fresh cream, sugar, milk and mixed in an antique hand crank ice cream maker. I haven’t tasted any commercial ice cream since that could ever top homemade.

On a side note the Carbo chips are a lot like chocolate chips and can be found at your local health food store. The Carbo chips also come in the semi-sweet, and sweet varieties as well. The Baker’s brand baking chocolate comes in unsweetened (orange box), semi-sweet baking bar (comes in a red box with a depiction of a slice of chocolate cake topped with a few raspberries), Baker’s White Chocolate and Baker’s German Chocolate. The Baker’s Semi-sweet chocolate will have either 6 or 9 grams of sugar in it. I don’t know how much the others contain since I don’t buy them.

Thanks as always for sharing, liking, re-blogging, commenting, tweeting, etc. I truly appreciate it. 🙂

 

 

 

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Things I Miss the Most.

Published May 20, 2016 by AntiqueMystique1

This is one of those trips down memory lane. And for the most part, whatever became of all those ‘In a jiff meals’ that are non-existent nowadays? Well, while my mind seems to be on the topic of food, cooking and whatnot, I decided to share some long gone missed meals that my mom used to prepare. And this is in no particular order, by the way.

Chip beef gravy over mashed potatoes. Not entirely a meal that can’t be made nowadays, but sort of falls within the ‘missed meals’ category since I no longer eat processed lunch meats.

What you’ll need:

One package of Carl Budding sliced beef pre-packaged slices (found in the lunch meat section). Remove the slices from the package. Discard any moisture-absorbing packets as they contain poison. At least some of the pre-packaged sliced meats contained these at one time. Cut the beef slices into strips and small chunks. Set aside.

Wash, peel and slice some potatoes and boil them until tender in a sauce pan. Drain off excess water and mash them with a splash of milk, a little salt and butter (optional).

In another sauce pan bring some milk to boil. I believe my mom used to put in a little bit of corn starch to make a white gravy. It’s been ages since I last watched her make this easy cheap meal. Before the gravy becomes too thick, remove from heat, add in the sliced and cubed beef slices, stir it and serve over mashed potatoes. This recipe should yield enough to feed three persons on a single serving. Therefore, if you want more, double up on the recipe. Best served warm and refrigerate any leftovers.

Missed meal (defunct) Soup Starter:

Whether with meat or chicken added in or completely vegetarian, this was always great on a cold and/ or stormy day. Put the contents of Soup Starter and water in a Crock Pot and let it cook for you. And after a long hard day by suppertime this soup awaited you and the aroma was wonderful! 🙂

This was the only ‘soup’ in a tall cardboard container that was inexpensive to make, required very little extra ingredients, made plenty for second helpings with some for leftovers. Soup Starter was popular during the 1980s and was one of those brands that quietly disappeared from store shelves. I hear it was renamed Wyler’s Mrs. Grass. Oh, and Soup Starter was no stranger to pack an MSG wallop, either and very high in salt and sodium. I remember the ingredients in Soup Starter were dehydrated (freeze-dried) small veggies, shell macaroni, dry broth, and if you wanted meat or chicken you could add in a piece of either. Soup Starter made 2 quarts of soup. It came in beef or chicken, I believe. I was fond of the beef flavor.

There was once a  pre-boxed itty bitty ‘bow tie’ macaroni product by Kraft (no longer made) that contained small slivers of dehydrated carrot and some other spices. My mother also made that quite a bit and served it over mashed potatoes along with a veggie like corn, peas or green beans. I don’t remember the name of this pre-boxed side dish, but I liked it and haven’t seen it on store shelves since the very early 80s.

I believe that’s it for the defunct meals in a box and canister for now. Again all likely loaded with MSG nastiness, but duplicating these recipes might take some scouring store shelves to find the freeze-dried ingredients.

Thanks for liking, re-blogging, sharing, commenting and tweeting. I sincerely appreciate it. 🙂 If I happen to think of any more I will add to this post.

 

How to make your own flavored tooth picks.

Published May 14, 2016 by AntiqueMystique1

How to make your own cinnamon-flavored toothpicks:

 

Things you will need:

 

Wooden took picks.

 

One bottle of Lor-Ann hard candy cinnamon flavored candy making oil. Actually, any flavor of Lor-Ann brand oil/ hard candy flavoring will do.

 

Take two or three tooth picks at a time and gingerly dip them into the small dram Lor-Ann bottle. Keep tooth picks in the bottle for about a minute, gently remove and place in a custard cup to thoroughly soak up the cinnamon oil and allow to air dry over night.

 

Repeat using a few tooth picks at a time taking care not to spill the contents of the tiny jar of hard candy flavoring to make as many (or as little) flavored tooth picks as you desire.

 

Helpful tip: discard any green-colored tooth picks. This might be a nasty chemical treatment that was used back in the 80’s manufacturing of preserving fence posts and wooden playground/ tree houses when creosol was once used to preserve telephone pole from rotting back in the ground, then not allowed due to possible carcinogens. Creosol resembled black tar and would give off a strong smell in the heat of summer as I recall. I believe this mysterious ‘green wood’ treatment was it’s successor. Anyhow, discard the tooth picks if they’re green and use the best looking ones. Finding American-made wooden tooth picks is pretty much a thing of the past nowadays. When tooth picks used to be USA made never did I come across one made with green-looking wood. It could be inferior wood, who knows. I just remember hearing that the green wood had/ maybe still contains some nasty chemicals that can leave chemical burns on your skin. My ex actually told me this when he put in a fence using the [then] newer treated wood fence posts and sustained splinters that set his skin on fire for days on end.

 

Other Lor-Ann brand varieties that might make good flavored toothpicks: cherry, watermelon, lemon, spearmint (tried), peppermint (personally tried and love), orange oil, bubblegum, crème de menth (has a soft chocolate Andes mint kind of light flavor since its not really an oil, more of a hard candy flavor that would be great in a crème center filling in hard candy, personally tried and liked), cinnamon (personal favorite), raspberry, root beer flavor, etc.

 

I haven’t tried all the above listed except where noted. Also, make sure it is Lor-Ann brand hard candy making oils. If you purchase them at wally world they’ll cost $4 for a double pack. If you purchase from Hobby Lobby they’ll be about $3.67 for a pack of two. If you shop on Amazon for these hard candy oils they make cost more/less depending on shipping.

 

These hard candy oils come in tiny dram-sized glass bottles with imprinted neck bands and a recipe booklet is included I believe for making various hard candies as well. As always, thanks for liking, commenting, tweeting, re-blogging, sharing, I truly appreciate it!  🙂

Get the most out of your store-bought celery: grow it yourself and other inexpensive kitchen food discoveries.

Published May 14, 2016 by AntiqueMystique1

celery leaves drying for aloe vera blog

 

And that was another very easy nearly ‘free’ food I found out about two years ago. Surprisingly my first attempt yielded celery during the first freeze we had last year (before winter set in, that is). Now the celery chutes don’t get terribly huge when going form the container growing method. My first celery stalk growing experience left me with small, slender stalks that were young and still went great in soups and salads. They also froze extremely well.

 

Living on a shoe-string budget is tough and wherever nearly free food can be discovered, grown at home, frozen, dried (think in terms of long-term prepping), or even so insanely easy to re-plant and grow I find myself scratching my head thinking, “Why didn’t I think of this sooner? This is so easy!”

 

And my first celery stalk was chopped off mid-way and sat in a bowl of tap water (before I became wise about the fluoridation) on my kitchen window sill. I didn’t hold out any hope and thought my efforts would be a waste of time. Yes, my celery stalk had to share space with my beloved (although somewhat hearty soil-bankrupt) air purifying airplane/spider plant that’s been the dominant houseplant going on five years. I was surprised when I noticed leafy greens sprouting up from the lopped celery stalk. I can’t remember if I changed out the water or if that’s a necessary thing to do. Since my first celery stalk died during the winter and I had no place to bring it in out of the harsh weather, it didn’t last. Yet, I managed to re-grow enough celery from that first stalk to fill a large zip lock bag and I didn’t need to buy celery at the store for the whole year. When frozen about all celery is good for is using in stir-fry, soups and stews. I never had any success using frozen/ thawed celery in leafy green salads. But frozen celery goes great in my freshly prepared plain cucumber salads which means I don’t slather my cucumbers in any type of oils, mayonnaise, or commercial salad dressings since those don’t agree with my system. I make my own mustard-onion dressing that I will share in this post as well.

 

And a year later, I’ve nearly finished off my entire bag of celery. I haven’t tried to grow any celery stalks in the garden. I like to plant them in patio containers and snip off the stalks as I need them and allow the celery to re-grow more chutes. I have two more celery stalks that I re-grew using distilled water and was surprised when they appeared greener and more heartier. I transplanted those to outdoor containers recently and started on my third celery stalk in distilled water. Hopefully it will grow as well as the others.

 

How to make my onion-mustard cucumber salad dressing:

 

Wash, cut and place green onions in a clean mason jar. I like to use a pair of kitchen shears to snip the onions. And other times I will go out to my garden and cut off a large onion leaf. These are very potent and a little bit goes a long way. I also use the small onion bulb as well and chop that up. Next, I mix equal parts of Dijon and Spicy Brown mustard and add that in with my onions. I stir this concoction and leave it in the fridge while I prepare my cucumber salad.

How to make my cucumber salad (no-dressing or oil variety):

 

Wash, peel and slice up the cucumber if its store bought. Believe me, you don’t want to ingest the wax they use on the veggies. I’ve heard horror stories that the wax used is no different than what they use to wax floors with, Yeesh! And if it’s true, that’s a dirty little inside trick to make veggies appear delicious and ‘preserve’ them, I suppose. If you can grow your own cucumbers and don’t use pesticides, you could skip peeling off the outer skin. Since I don’t use pesticides on my garden for the very reason they can be toxic, I don’t have to worry so much.

 

There’s no wrong way to slice a cucumber. If you like thick slices, got for it. If you prefer small, thin slices, that’s excellent too.

 

Next wash, and slice one or two red tomatoes. Again, if they’re store-bought tomatoes they may have been gassed in order to ‘ripen’ them while their still green, and eating green tomatoes is okay too. Ever hear of the old 80’s movie, Fried Green Tomatoes? Anyways, if your tomatoes are home grown, then your assured of the safety of your own produce. Place the sliced tomatoes and cucumbers in a bowl and set aside. Next slice up some red, white, and yellow onion (if you have any on hand and this is optional). I’m kind of basing this on my late grandma’s recipe but without the dressing. My grandmother used to use white onion cut into rings.

 

I also like to spice things up with a fresh cut Japeno and throw that in with the cucumber and tomatoes and mix some crushed red pepper as well. I then give this salad a soak in a little Apple Cider Vinegar/ distilled bath just for good measure, rinse and return to the bowl. I like to finish off with a few snips of fresh Kale (the yellow blooms will produce a delicate sweet taste, too), Parsley, Chives, Peppermint, Spearmint, Pineapple Sage leaf, one leaf of cabbage and fresh Brussels sprouts (never the canned or frozen variety for me). So technically its not a straight cucumber and tomato salad, rather an actual salad. Eh, sometimes I enjoy a change of pace.

 

What to do with those celery leaves: don’t throw them out! Wash them off really good and dry them. I say this because the cost of buying celery either in seed, salt, or even the crushed leaf variety can be expensive. Since I don’t have a pestle and mortar I can’t grind the leaves  into a powder so it’s the very old-fashioned ‘drying’ method by placing the celery leaves (preferably washed, dried off, and place on a cookie sheet or in my case a pie pan lined with a coffee filter will do. Allow the celery leaves to thoroughly dry for two weeks or a month or so. When they’re completely dry (and some might be curled), then you can store them in a spice jar or use them immediately in soups, stews, stir-fry, etc. I had great success drying two bunches of half priced cilantro for a month and yielded two huge batches to last me a year or better. Cilantro goes great in homemade pico de gallo (Mexican condiment/ salsa).

Hope my shoe string budget kitchen tips help. Thanks for liking, re-blogging, commenting, sharing, tweeting, I truly appreciate it. 🙂

My homemade skincare/ hair care aloe vera lotion: a how-to guide with step-by-step pictures:

Published May 14, 2016 by AntiqueMystique1

It will cost about a dollar or less for the aloe vera leaves depending on your geographical location, and if your supermarket stocks these huge leaves since they might likely be considered a ‘specialty’ item and hard to find/ purchase. I know before we got a new grocery store, I had no idea aloe vera leaves were sold fresh much less grown for their edible purposes as well. In fact, I had never seen a large aloe vera leaf in person until I popped into the new grocer to see what all the hubbub was about. And what I found was some very new and somewhat exotic edibles such as aloe vera and cactus leaves (when boiled cactus leaves are very similar to green beans and freeze well, too) which I’ll blog about here in a little bit in a separate post.

 

Before I spent any money on the aloe vera leaves, I did my research. I scoured youtube to see what others had to say about fresh aloe vera leaves. It turns out I learned of the many benefits of aloe vera and cactus leaves. I had seen whole cactus leaves being sold at some other grocers between $5-7 dollars and you only received two small cactus leaves that you had to then go to the trouble to de-thorn, slice, chop—essentially ‘prep’ the old-fashioned way. I watched several youtube videos on how to cut up a cactus leaf and the thorns fly everywhere even when using a plastic bag and scrapping them with a paring knife. Sounded like a potential whacking off a digit accident waiting to happen.

 

I did more research late at night while waiting for my [then working] off-balance washing machine to finish thrashing another load of laundry. After watching about ten ‘how to’ cut aloe vera leaves and boil cactus leaves youtube videos I decided to give both the aloe vera and cactus leaves a try.

 

Are the aloe vera leaves edible? Yes, the gooey clear gel is edible. However, if the slime is yellow this will act as nature’s laxative and it’s highly recommended to discard the yellow stuff. In small quantities the aloe vera leaf gel can be blended into smoothies, chopped up and frozen for later use for skin application and/or used in DIY olive, coconut, and argan oil hair mask treatments. I even found a use for the aloe vera leaf itself and like to cut it up, bag, label and freeze them for later use when dry shaving my legs or whenever I might need something quick and handy for rubbing on my skin or through my hair to make it soft. I usually run on a very erratic schedule, so yes, there’s going to be prep work involved which should take about 30-35 minutes and you’ll have to set aside time to cut the aloe vera leaves. I find that I can make this aloe vera gel last me about a month (conserving it that is) and stretching it with some steam-treated distilled water. Never use city tap water as that can contain bacteria and other nasties that can’t be filtered out in a city water treatment facility try as they might, plus if the city fluoridates their water or its hard water that’s really yucky!

 

“Make sure it’s steam-treated [distilled water], not the other kind,” That was sound advice from my dear dad a year ago. He’s been a health nut long before I was ever born.

 

Here’s the steps I use for making my homemade aloe vera lotion. Oh, and this must be kept in the fridge or else it will go rancid if sitting out since there’s no preservatives whatsoever when I make my aloe vera lotion.

aloe leaves for hair care

Step one: Wash the aloe vera leaf with some distilled water (never tap water) to give it a quick rinse. Drying the aloe vera leaf isn’t necessary unless you want to do this extra step.

aloe vera step2

Step two: Make sure you have a bowl or other container ready. I find that placing a bowl in the kitchen sink helps and I just scrape the gooey goodness into it from the cutting board. Use a serrated knife and a cutting board as well. Also, be extremely careful when slicing these aloe vera leaves. The gooey stuff is slimy and will be the consistency of egg yoke and it gets over everything and makes work surfaces and the knife you’re using very slippery. So, do exercise caution when cutting the aloe vera leaves with a sharp knife and take your time.

aloe vera step 3

Step three: I like to cut off the tip and end and discard those in my compost container that I plan to empty into my garden. Next, I slice downward to remove the prickly thorny sides of the aloe vera leaf. Sometimes they’ll yield a very tiny amount of clear gooey stuff and I’ll cut those into slices and place them in my freezer bag for later use. When I can help it I don’t like to discard a lot of stuff until I get as much use from it as humanly possible.

aloe vera step 4

Step four: Transfer the clear gooey stuff from the bowl and pour it into the blender. Blenders will vary and I like to start blending with the ice crushing option, then whip and puree. At this point the clear aloe vera gel should turn frothy and foamy. This is normal and the foam will settle. To make this stretch further I also pour in about half a cup of distilled water and blend it some more. Again, this will turn foamy and it will settle. I then make sure my aloe vera jar is handy and fill it. After screwing the cap on it I like to give the contents a good shake then place it in the fridge.

 

Shelf life of my homemade aloe vera lotion is about one week in the fridge. However, I’ve been able to make my aloe vera lotion last for about two weeks even a month if I’m conservative with it and haven’t noticed it going rancid in the fridge. And always whenever I remember I will pick up one or two aloe vera leaves and store them in my fridge until I need one this way I have a constant stock of them on hand. And look for the discounts. Sometime aloe vera leaves will be sold by the red tape bundle at a discount if they’re wilted. This I’ve discovered doesn’t matter much to me since I don’t use the wilted aloe vera leaves for smoothies. I use the wilted aloe vera leaves for my skin and hair care lotions. I use the good aloe vera leaves for the smoothies which I seldom make except once-in-a-while due to their cleansing/ detoxing properties.

aloe vera step 5

Step five: pour the aloe vera lotion in a glass jar. I have heard that plastic containers can leach out chemicals into food and drinks so I re-use a 10 ounce glass green olive jar for my homemade aloe vera lotion (pictured).

 

Hope this how-to tutorial helps for my fresh homemade aloe vera lotion. I never use any preservatives when making this. When it settles it will feel like a raw egg when applying it to the hair and skin. But no need to panic, the skin absorbs the aloe vera gel rather fast and leaves your skin feeling velvety smooth. Sometimes there might be some gel sediment that adheres to the skin and hair. I use a soft-bristle natural foot brush to whisk this from my skin and hair. When applied to the hair (a little bit goes a long way), wrap your hair in a silk or cotton scarf or any soft large light-weight material will do and keep it on for an hour, then remove the scarf and gently comb your fingers through your dry hair. Doing this step after you’ve washed and towel-dried your hair works great and makes your hair feel extremely soft and gives it some shine. I found this to be a huge relief since my area is hard water. And since I quit exposing my hair to all the fluoridated city water recently, I noticed my hair is not as limp, weighed down, greasy or unhealthy or ‘unwashed’ in appearance. Also, I don’t wash my hair daily into overkill like I once used to do years ago and saturate my poor hair strands to chemically-laden shampoos and conditioners (whatever was cheap at one time). I also re-use my fresh fruit/ fresh veggie distilled rinse water and make my own Camomile sun tea on occasion to give some high lights to my hair. Other times I keep a large pickle jar in the fridge filled with part distilled and bottled drinking water (supposedly non-fluoridated when I checked).

DO NOT use a plastic comb to brush out your hair when applying this aloe vera gel into your hair. Sometimes it will leave microscopic gel balls that can tangle the hair, so go easy when brushing your hair. This hair care process shouldn’t be rushed as I found out in my early trial and errors.

Recently, I’ve heard from many folks that strive to grow out their hair and keep it healthy advise to ditch the plastic hair brushes and combs completely, and if at all possible, do not wash your hair with city water unless you have a water purifier/ filtration system that can filter out heavy metals, contaminants and some traces of fluoride. Another hair care top: opt for boar hair bristle hair brushes/combs. And those are difficult to find unless they’re antique. I saw a ‘made in China’ boar hair shower brush at Big Lots a while back, but inset in the middle of it was a chunk of plastic as a faux loofah sponge. I’ll pass thank you very much even though I realize getting rid of all plastics out of my life is nearly impossible although little by little I am making snail pace strides to natural vegan materials as I can afford to do so.

When I need to brush my hair I use an itty bitty antique celluloid comb. The rest of the time I use my antique hair/ clothing brushes since they were made during the 1850’s/ 1900’s and have real hair bristles (not nylon even though it was produced back in this time frame). Since using the antique hair/ clothing brushes to brush my hair vs. using plastic hair brushes has made a huge difference. I haven’t dealt with many tangles when brushing my hair after it’s completely dry, that is. And I haven’t felt any knots or painful tangles in my hair either like I used to get often when using a plastic brush and comb. And I quit combing my hair while its still wet. This is when the hair is most fragile and elastic-like. It can snap, strands can fall out (often referred to hair fall out) when brushed wet, tangle and knot like it’s nobody’s business, and did I mention all of it painful if you have a sensitive scalp? It is.

Thanks for re-blogging, liking, commenting, sharing, tweeting and especially to all of my subscribers. I truly appreciate your likes, shares, etc.! 🙂

I’ll be posting some budget gourmet kitchen how-to goodies from how to grow your own celery on your kitchen window sill, drying your own spices from fresh store-bought/ patio-grown herbs, making cinnamon-flavored toothpicks, and my almost “sugar free” dessert. 😀

 

 

 

 

Home made Tortillas- How to guide:

Published June 16, 2015 by AntiqueMystique1

Here’s a recipe for making home made tortillas. I found this out after doing some research online. Not only is it more healthy for you, I believe, but also cost-effective in the long run. Here’s what you’ll need:

Make sure your counter top surface is clean and dry before you begin.

Flour (if you can afford the non-GMO flour, then get some of that). By the way, I haven’t made this with wheat flour since me and wheat have never gotten along.

One teaspoon or so of Rumford’s aluminum-free baking powder

One teaspoon of salt

Half cup of milk (I use non-fat powdered milk and mix it with distilled water and sometimes just distilled water).

Olive oil, I would say no more than three teaspoons. Personally, I used organic coconut oil in place of olive oil.

On the flour, it depends on how big of a batch you want to make. I don’t measure out my flour, if I had to guess though, I likely used under half a bag of small flour (2 lb.) and still had plenty left over to make another batch of tortillas.

Mix your dry ingredients first, then mix your other ingredients: milk and oil in a separate bowl. Very gently combine all ingredients together. This should be real sticky almost like when making bread. Some people prefer to oil their fingers and work the dough like kneading it in the bowl, others (like myself), prefer to dust their fingers in flour and knead it that way. I mixed all of my ingredients with a spoon before I kneaded the dough.

Next you let the mixture set at room temperature for a few minutes about five-to-ten. Get your skillet out and warm it up. DO NOT add any grease or cooking oil in the skillet. These tortillas are meant to flipped over and watched constantly so they won’t burn in a dry skillet.

When your skillet is warm, begin pulling apart the dough into balls and knead them on a flour-covered surface.

Roll out the dough into a circle. Thin or thick is a preference.

I made my first and second batch a lot like fajitas. Place the tortilla in the skillet and let it warm up to a pillow-like appearance. It should produce some air bubbles and this will let you know its time to flip it over. Allow the other side to cook. The tortilla should have some brown spots.

Proceed by rolling out more dough into the shape of a tortilla and heat them up one at a time. When finished, turn off the burner and let the skillet cool off entirely on an unused back burner or trivet.

Enjoy your fresh tortillas or if you want to use them later, freeze them in a plastic zip lock bag. This recipe yields about 10-12 tortillas per batch. I was able to squeeze out 14 tortillas since I made mine however I felt like. They didn’t turn out perfectly circular, but that’s okay. They tasted far better than store bought. Thanks for liking, sharing, re-blogging, commenting, etc. I sincerely appreciate it. 🙂