Simple Three Ingredient Tooth Powder

When you want to make sauerkraut and need to use up that goat milk in cheesemaking and you run out of toothpaste, what do you do?

I am at a point in my life where in all things and in all cases I am embracing simplicity. It doesn’t have to look just like store-bought to work well and be a cleaner, better product. So this quick tooth powder comes together in two minutes flat when there are plenty of other DIY projects to handle.

And it works and stores wonderfully.

Simple Three Ingredient Tooth Powder

Ingredients

3 Tablespoons bentonite clay

3 Tablespoons baking soda

5 drops peppermint oil

Directions

1. Combine all ingredients in a small, air-tight jar. Seal tightly with lid and shake for two minutes to incorporate all ingredients.
2. To Use: Dip dry toothbrush into powder and run under a few drops of water. Alternatively, wet toothbrush and sprinkle over tooth powder. Brush as you would with any toothpaste.

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How to Dilute Essential Oils

Essential oils are concentrated natural oils distilled directly from fresh herbs and other plants. Because of their high concentration, essential oils should always be diluted with a carrier oil prior to topical application. Safely diluting essential oils not only protects you from adverse effects, such as irritation, phototoxicity, and sensitization, it also makes your little bottle last longer.

Guidelines for diluting essential oils:

0.25% Dilution (1 drop per 4 teaspoons of carrier oil)

• For children between 6 months and 6 years.
• Use for younger ones if you absolutely must. Some recommend avoiding using essential oils topically for children under age 2, and use herbs or hydrosols instead.
• More on hydrosols here: Hydrosols, Hydrolats, Aromatic Waters – oh my! Everything you wanted to know about Hydrosols.

1% dilution (1 drop per teaspoon of carrier oil; 5-6 drops per ounce)

• For children over age 6, pregnant women, elderly adults, those who have sensitive skin, compromised immune systems, or other serious health issues.
• A 1% dilution is good for applying to the face or massaging over a large area of the body.

2% dilution (2 drops per teaspoon of carrier oil; 10-12 drops per ounce)

• Ideal for most adults and in most situations. This is also a good dilution for daily skin care.

3% dilution (3 drops per teaspoon of carrier oil; 15-18 drops per ounce)

• Best used short term for a temporary health issue.
• Up to 10% dilution may be appropriate.

25% dilution (25 drops per teaspoon of carrier oil; 125-150 drops per ounce)

• Occasionally a dilution of this strength is recommended. Consult a professional before using this dilution.

Using oils “neat” (undiluted)

• Sometimes an essential oil may be used without dilution for an acute, short-term issue.
• Choose wisely and avoid neat essential oils long-term. Not only can some essential oils irritate the skin, but there is a risk of sensitization.

For more information, including dilution charts and essential oils which require specific dilutions, read Safe Dilution Guidelines for All Ages.

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Deodorant Making Part 1: Testing Two Kinds

We have two different deodorant recipes on our website:

• Basic Baking Soda Deodorant
• Clay-based Deodorant

My husband and I have always used the baking soda recipe and it works amazingly well (better than my store bought Dove antiperspirant actually!).

The only catch is that to keep it solid here in Hawaii (I like to keep it solid so that I can use the deodorant container for easy application), I always had to keep it in the refrigerator, which needless to say was slightly inconvenient. Today I decided to try a new method, and added 1 Tbs. of beeswax granules to the recipe to see if I could keep it solid and out of the fridge. If you would like to try it, melt the coconut oil with the beeswax before adding the other ingredients.

My other problem with this recipe is that when I use it right after I shave the baking soda can sting a little. Thus, I decided I would try the clay-based recipe to see if it could stand up to the power of the baking soda recipe while not stinging and also staying solid. (My husband, who does not shave, does NOT have this issue and LOVES this deodorant because its the only one that can keep him stink free through a whole day of humid, hot handy-man work!!)

  

Comparison of the two thus far:
The baking soda deodorant has far fewer ingredients.  The ingredients are also much more common (and hence the recipe is easier to make.)

The clay recipe does not have baking soda in it, so that is already one point in its favor.  Both are equally hard at room temperature.

My husband and I will go through rigorous testing of both the deodorants and will report back about their effectiveness in part two.

Do you make your own deodorant? What recipes work well for you?

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A Closer Look: Mild Flavor Yogurt Starter

“This is the perfect-tasting culture for my taste buds. I eat yogurt with no sweeteners and I like a mild taste. This is it. Much like European yogurt. I also let it mellow in the machine a bit longer than required, then strain it through a coffee filter for Greek yogurt.” -Q

Today we are going to take a closer look at the Cultures for Health Mild Flavor Yogurt Starter.

Product Highlights

Start making yogurt at home. This mild-flavored direct-set yogurt starter is easy to use and produces thick, creamy yogurt. Perfect for beginners and busy people alike. Make yogurt when you like and freeze the remaining packets for later. No starter to maintain.

• Each box contains four packets of starter culture.
• Use 1 packet with 1-2 quarts milk
• For larger batches, use 2 packets with 1-4 gallons milk
• Cultures at 110ºF using a yogurt maker or other appliance
• This culture is also suitable for use with raw dairy milk or non-dairy milk, with special care
• Yogurt is amazingly versatile, and may be used in recipes from smoothies to baked goods.
• Having trouble making yogurt? Browse our Yogurt Troubleshooting Articles or contact us for assistance.

Mild Yogurt Starter Instructions and Troubleshooting:

• Instructions for using this culture may be found here.
• Having trouble making yogurt? Browse our Yogurt Troubleshooting Articles or contact us for assistance.

Ingredients: Lactose, live active cultures (Bifidobacterium lactis, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus delbrueckii subsp. lactis, Streptococcus thermophilus)

This product contains no GMO ingredients.

Shipping Information and Shelf-life:

Our Mild Flavor Yogurt Starter is shipped in a barrier-sealed packet as a freeze-dried yogurt culture in a dairy carrier. The starter is good

• At room temperature (68° to 78°F): 3 to 4 weeks
• In the refrigerator (40° to 45°F): 6 to 12 months
• In the freezer (0° to 25°F): 12+ months

Mild Yogurt Starter Allergen Information:

Our Mild Flavor Yogurt Starter is a gluten-free product. It is manufactured in a facility that also produces products made with soy and dairy.

Why I Love This Product  I love yogurt, but not all the time. I know there are people who eat yogurt every day and some who go through a gallon a week or more. Me? I like yogurt on occasion, so a direct-set yogurt culture is perfect! Our Mild Yogurt Starter is delicious, creamy, and super easy to make. I store the packets in the freezer and when the craving hits, heat the milk, cool the milk and let it culture in my Excalibur for 8 hours until set. It’s so delicious, I eat it plain! Bonni, Customer Support Manager

 

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Product Q&A

Q. Can this starter be used with nut or alternative milks?

A. Yes, you can culture an alternative milk using this starter. To get the desired consistency, you may need to add a thickener. See this article for more information about alternative milks http://ift.tt/1JOcj5F This article addresses recommended thickeners: http://ift.tt/1Ng08WQ The resulting yogurt would contain a small amount of dairy because the starter is grown in whole milk

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Q. Could you make more yogurt from the starters if you used some of the yogurt you made? I’ve seen recipes that make yogurt from milk and a carton of yogurt from the store. I was wondering if I could do the same thing with this, but I understand if it can’t be done with the powder starter. Thanks.

A. With some care, a direct-set starter can be re-cultured two or three times by saving some of the yogurt and adding it to another batch of milk to produce additional yogurt. Eventually, however, a new direct-set starter must be used.

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Learn more about the Mild Flavor Yogurt Starter here.

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Weekly Recap – October 3rd Edition

It’s time for the weekly recap.  Leave your favorite links or ideas in the comments below!

This Past Week on the Blog

In case you missed them, here are a few highlights from this past week:

Hemp Oil SFIC Glycerin Melt and Pour Soap Base

Vegan Sourdough Everything Cookies – Join Eve as she makes a tasty treat that both her Vegan and non-Vegan friends like!

Kefir Ranch Dip – Herbs and spices combine with milk kefir to make a cultured alternative to ranch dip that your family will love.

Fermented Vegetables: The Unsung Hero of Our Table – I have been waiting a few months to make some fermented vegetables. I know, it doesn’t sound all that exciting to be looking forward to sauerkraut and pickles of all kinds, but I’m seriously jazzed to have some homemade kraut on the table again.

What’s New at CFH: Gluten-free Sourdough Cinnamon Rolls – With a sweet cinnamon filling and a soft, supple dough (made without using gums), these cinnamon rolls really hit the spot for gluten-free eaters. Ferment the dough overnight and then form the cinnamon rolls in the morning for a lovely addition to brunch or breakfast

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What’s New at CFH: Gluten-free Sourdough Cinnamon Rolls

With a sweet cinnamon filling and a soft, supple dough (made without using gums), these cinnamon rolls really hit the spot for gluten-free eaters. Ferment the dough overnight and then form the cinnamon rolls in the morning for a lovely addition to brunch or breakfast.

Prep Time: Overnight for fermenting, 1-2 hours for rising
Bake Time: 17-18 Minutes
Yield: 12 Cinnamon Rolls

Ingredients – Dough:

• 1 egg
• 1 ¼ cup whole milk
• ½ cup gluten-free sourdough starter
• 2 Tablespoons ground flax seed
• 2 Tablespoons ground psyllium seed husk
• 5 Tablespoons melted coconut oil
• 2 teaspoons vanilla extract
• 1 ½ cups sorghum flour
• 1 cup potato starch
• ½ cup tapioca starch
• 2 Tablespoons coconut sugar
• 1 teaspoon baking soda
• ½ teaspoon salt

Ingredients – Filling:

• ¾ cup sucanat or coconut sugar
• 1 Tablespoon ground cinnamon
• 4 Tablespoons softened butter
• 1 Tablespoon m¬elted butter

Instructions:

1. In a medium mixing bowl, beat the egg with the milk and gluten-free sourdough starter. Sprinkle in the flax seed, psyllium seed, melted coconut oil, and vanilla extract. Whisk together until completely combined.
2. In a separate bowl, whisk together the sorghum flour, potato starch, and tapioca starch with the coconut sugar, baking soda, and salt.
3. Add the dry ingredients to the wet and mix well until all ingredients are completely combined. Mix or knead dough an additional 2-3 minutes, using either moistened hands or the paddle attachment of a mixer.
4. Cover dough tightly with plastic wrap or a lid and allow to ferment at room temperature overnight. In the morning, dust a piece of parchment paper with potato starch. Using the parchment paper, press the dough out into a rectangle ¼ – 1/3 inch thick.
5. Make the filling by combining the coconut sugar, cinnamon, and salt with a fork. Add in the softened butter and melted butter and mix until a paste forms.
6. Spread the filling over the dough rectangle as evenly as possible, using a butter knife or off-set spatula. Roll the dough upon itself, starting at the edge furthest away from you. Carefully work the dough from the center outward, being careful not to tear the dough as you roll. Once it has been entirely rolled up, pinch the edges of the dough closed.
7. Butter a 9×13” pan generously. Cut the cinnamon roll dough into twelve pieces. Place the cut cinnamon rolls into the buttered pan, placing the rougher-edged pieces cut-side down. Cover and allow to rise for 1.5-2 hours. During this time the dough won’t necessarily double but it will puff up slightly.
8. During the last 15 minutes of the rising time, preheat the oven to 375 degrees.
9. Uncover the pan and place the rolls into the preheated oven for 17-18 minutes or until the tops are firm and the bottom and sides are just starting to brown.
10. Remove from oven and allow to cool slightly before frosting with cream cheese frosting.

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Fermented Vegetables: The Unsung Hero of Our Table

I have been waiting a few months to make some fermented vegetables. I know, it doesn’t sound all that exciting to be looking forward to sauerkraut and pickles of all kinds, but I’m seriously jazzed to have some homemade kraut on the table again.

You see, it’s just been too hot to ferment veggies here. So while everyone’s favorite water kefir and some yogurt and cheese have been happening, these fermented vegetables just had to wait… until now. So I busted out my gallon jar and some ceramic vegetable weights and got down to business with a bottle of water kefir by my side.

But let me tell you why this workhorse of a ferment – stinky as they may be – are a welcome addition to our table.

The Ultimate Convenience Food

When I make fermented vegetables I try to make enough to last us a week or two. For us, that is somewhere between two quarts and a gallon. It takes a bit of time to get it all chopped up but it’s really a drop in the bucket. Especially since I then use these fermented vegetables as the raw, enzymatic portion of our meal. I don’t have to make a salad or salsa because the fresh flavor comes from these pre-made convenience foods.

Completely Versatile

While some ferments are more specific to certain cuisines – think cortido for Latin American food – most ferments are basic enough to be used with any cuisine. This batch of of kraut contains green and purple cabbage, cilantro, and garlic. It tops tacos and salads and goes into a bowl with a chicken and veggie stir-fry.

Keeping Quality

With that type of versatility, we’re likely to scoop from this jar for at least one meal of the day. After about a week, when the jar is half-filled, I’m planning to start a big batch of fermented carrot sticks with garlic. This big jar will keep on our counter top, without refrigeration, for a few months. But I’m pretty sure it’ll be gone in a couple of weeks.

Fermented vegetables are delicious, tangy, and smelly – in the best of ways. So maybe they’re not as exciting as water kefir or yogurt, but they’re the underdog of the ferment world.

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