Foraging, whether in the city or country, always provides treasure.

In my neighbor’s garden there is an old apple tree. The tree and the garden is in need of care. It always hurts my heart when I see fruit of any kind fall to the ground before anyone even thinks of taking care of them. As nobody actually lives next door I thought it might be ok to go pick them. So I went over there to have a look.

The apples didn’t look that great and they would probably be terrible in most things, I thought. But when I took a bite, it was crisp  and the taste was sweet and sour at the same time – definitely a Granny Smith or at least something very close to it. Granny Smith may not be my absolute favorite but an apple like this is excellent in an apple tart or a nutty Manchego salad.

Apples in general are very useful in cooking, for both savory or sweet dishes. A chicken for example is really flavorful when roasted whole filled with apples and prunes. Different kinds of preserves such as apple compote, apple butter and apple chutney are fantastic treats that can be served with many different things, such as a sweet flavor in oatmeal, as a side to meat or together with cheese on bread. While growing up I remember having only apple compote with cold milk as an afternoon snack.

Then there are endless amazing cakes and pies that can be baked with apples. There is of course always the classic Tarte Tartine that was created by two sisters after a successful accident in the kitchen. A more unusual apple pie is the south Swedish version (Skånsk Äpplekaka) that is made with rye bread crumbs. It may sound strange but its absolutely delicious served with vanilla sauce.

If you have a lots of apples you should really consider making your own apple juice or cider. If my neighbor’s tree would give me more apples, I would definitively brew hard apple cider. Sandor Ellix Katz says, in his book Wild Fermentation, to brew apple cider is one of the simplest alcohol fermentations you can make. You just need a good-quality apple juice (preferably juiced by yourself), a jug, a cheese cloth and a rubber band. He calls it Spontaneous Cider.

Last year I got really inspired by Joanna at Zeb Bakes when she made apple cider vinegar with the scraps and pieces that were left over after making apple cake. I think it’s really clever to use something that normally would be thrown away. Joanna’s vinegar was inspired by Carl Legge‘s experiments which he describes very well in his post “Fermenting Revolution 2 – Apple cider vinegar.” The below recipe is pretty much the same as Carl’s formula (Sandor Katz suggests less sugar in his book).

I think my neighbor’s Granny Smith are perfect for this recipe. Here is what they will become:

Granny Smith Cider Vinegar

• ½ cup (about 120 ml) sugar (I use half regular sugar and half brown)
• 4 ¼ cup (one liter) water
• 6-12 small Granny Smith apples* (more or less if you are using scraps or whole apples)

Heat up the water together with the sugar. When the sugar has dissolved into the water take off the heat and let cool. This is important as hot liquid will not let the natural yeast start the process. During this time you can prepare the apples. I used whole apples, which I rinsed and cut into one inch (2-3 cm) pieces. But you can use leftover bits and pieces as well. Place the apples in a large glass jar or other suitable container. It’s good if the jar has a wide opening, (according to Sandor Katz) as a larger exposure to air helps the process.

When the sugar solution is cool enough (about room temperature) pour it over the apple pieces. Place a plate on top to weigh down the apples (I took a bowl and a mortar). Place the container in a warm place. To avoid fruit flies, cover with a cheesecloth or kitchen towel (fastened by a rubber band). Stir and taste the apples every day. (After about 3 days I could see small bubbles and the flavor was sweet and fizzy. This is a good sign, the fermenting process is doing what it should do).

After 7-10 days, the apples have done their job and you will need to strain them through a sieve. Pour back into the jar and let stand for another 7-14 days. Continue to taste your batch regularly. It will soon start to taste more like vinegar than cider. When you are happy with the flavor, strain the liquid again and pour the liquid into sterilized bottles and seal them properly. The film that will be created on top is called “Mother of Vinegar” that can be used as a starter for your next vinegar.

* You can of course use any other kind of apple in this recipe. You can also make vinegar with other kinds of fruit and berries. Sandor Katz mentions in his book that almost any fruit scraps and peels can be used for making vinegar. He suggests pineapple, grapes or even overripe bananas.

In this Autumn Foraging series see also Leaving Brooklyn in Search for Rose Hips with a recipe of Rose Hip Sherry.

Illustrations by Johanna Kindvall

The post Autumn Foraging: The Neighbor’s Apples Become Your Cider Vinegar appeared first on EcoSalon.

Ketchup can get healthier, and under 5 minutes!

Ketchup is the mother of all condiments. It’s sweet and salty and pairs with just about anything,  even when the combo seems intuitively odd. I, for instance, have long praised the healing powers of ketchup and white rice, and a friend of mine can’t bear to eat scrambled eggs without it. Ketchup has carved an indelible spot in our food psyches – it’s a classic that some estimates claim can be found in 97% of U.S. households.

Tracing its origins to China, Ketchup was first introduced in the U.S. in 1837. By 1900, ketchup was sold by more than 100 manufacturers. In 1872, HJ Heinz introduced his version of the condiment at the Philadelphia Fair, and to this day, the recipe has remained unchanged. Over the years, first for sanitary reasons and later for marketing’s sake, the FDA has developed strict guidelines concerning the consistency of ketchup and ingredients in it.

Behind the classic lies not so uplifting stats. Ingredients in Heinz Ketchup include tomato concentrate, distilled vinegar, high-fructose corn syrup, corn syrup, salt, spice, onion powder, and natural flavoring. While the list is relatively simple, high-fructose corn syrup is a known culprit, so much to the point that many are beginning to backfire, claiming it is “unfairly maligned.” Truth is, it deserves the flack!

In a 2010 Princeton University study, researchers found that high-fructose corn syrup leads to considerable weight gain, at a rate higher than other sweeteners. According to the study, which was administered on rats, those fed high-fructose corn syrup gained much more weight than those fed table sugar, even with the same caloric intake. The lab animals on a long-term high-fructose corn syrup diet experience abnormal increases in body fat, especially in the belly. Researchers noted that even rats on a high-fat diet don’t gain weight to that extent.

In 1 tablespoon of Heinz Ketchup, there are 20 calories, 160 milligrams of sodium, 6 grams carbohydrates, and 4 grams of sugar. The benefits deriving from the plum tomatoes are outweighed by the compounding calorie, sodium, and sugar dosages. Whoever just stops at 1 tablespoon? A few tablespoons in, and you’ve got yourself a condiment that threatens meal-status.

A condiment should never derail a diet, but many of us don’t know when to stop dipping, because serving sizes are never that clean cut. That’s why I’ve put together this simple homemade ketchup that you can whip up without laboring over the stove, risking your fries going frigid.

Using the same elements – tomatoes, sweetener, and vinegar – I’ve upped the ante on their health benefits. Maple syrup is one of the healthiest sweeteners on the market, with a lower glycemic index than other mainstream sugars. Apple cider vinegar, especially one that is indicated as “raw,” is full of vitamins, minerals, pectin, and beta-carotene. It also boasts many benefits – treats sunburn, helps weight loss, removes teeth stains, cures severe acne, treats digestive ailments, fights allergies, and reduces cholesterol.

Enjoy!

2-minute Homemade Ketchup

Makes just over 1 cup

Ingredients:

• 1 cup tomato paste
• 1 tbsp maple syrup (or agave)
• 1/4 tsp mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp sea salt
• 1/4 cup water

Directions:

Combine all ingredients and mix until smooth. No cooking required!

Add lukewarm water by the teaspoon to reach the consistency you crave.

Serve aside sweet potato French fries or lather on top of a vegan chickpea burger!

Bon Appetit!

Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.

Images: Overthinking Me, Aylin Erman

The post Nutritional Breakdown: Revamping America’s Favorite Condiment: Ketchup [Recipe] appeared first on EcoSalon.

Easy to make recipes for a 4th of July bbq revamp.

Nothing captures the 4th of July quite like images of outdoor eating with family and friends. It marks the beginning of barbecue season and kicks off the summer with cheer. All is fun and games until you stop by the food table, which boasts fare that is everything but forgiving to your waistline. But there’s no need to miss out on that which makes the 4th of July so special! We’ve revamped typical July 4th barbecue dishes so that you can have a happier and healthier holiday feast without missing out on the tastes you expect from an outdoor summer celebration.

Potato Salad

Mayonnaise makes this otherwise vegetable-centric dish a nightmare for health enthusiasts. One tablespoon of mayonnaise contains some 90 calories, 10 grams of fat, and 5 milligrams of cholesterol. These stats alone are reason why the potato salad actively contributes to heart disease and weight gain.

Switch up the traditional recipe with a Roasted Sweet Potato Salad with Herbed Vinaigrette, which includes hearty  dried cranberries, nuts, parsley, sage and arugula. And whistle while you work to a playlist fit for a potato salad maker!

Burgers

We’ve explored the nutritional downfall of the Big Mac, but homemade versions are not always much better. If you are still using white buns and cooking animal protein, there still exists the hurdle of empty calories and saturated fat.

To give the burger a healthy twist, use a whole-wheat or whole-grain bun and cut the saturated fat by using lean cuts of meat and reducing other superfluous additions, such as bread crumbs and egg yolks. For a much healthier alternative, nix the animal protein and opt for a Chickpea Burger. Not only is this variation healthier but also packs a ton of flavor.

Hot Dogs

Hot dogs are severely low on the scale of nutritional value. Hot dogs are processed meat crammed with some 18 grams of fat per serving. They clog arteries and increase the risk for heart disease. Hot dogs are also loaded with sodium – up to 1,000 milligram – leading to weight gain, water retention, bloating and increased blood pressure.

When searching for a hot dog to lay out on the grill, keep your eyes on nutrition labels. Look for a brand with no more then 3 grams or less of saturated fat and 370 milligrams or less of sodium per serving. Remember that the less ingredients there are, the better for your health the hot dog is bound to be. Avoid white flour buns and opt for either a whole-wheat or whole-grain bun or eat the hot dog wedged between lettuce leaves. Avoid sugar and sodium-packed condiments and opt for a topping of fresh vegetables. Check out the My Vegan Cookbook website for an excellent Seitan Hot Dog recipe.

Chips

Original variations often included the preservative, Butylhydroxytoluene, commonly known as BHT. This fat-soluble chemical is also used in petroleum products, pharmaceuticals, and cosmetics. BHT can lead to cancer when consumed in high amounts. Other health violations include high levels of sodium, artery-clogging trans-fats and calories. However, there are now so many brands offering healthy alternatives – vegetable-based or baked –without sacrificing the taste and crunch.

Homemade chips may be an intimidating endeavor, but they’re much more hassle-free than you think. Try these simple Sweet Potato Chips and then individualize them with your favorite spices and oils, like as was done for these Mustard and Dill Potato Chips.

Pickles

Pickles are essentially cucumbers that have soaked in vinegar and salt and fermented over time. According to the United States Department of Agriculture, the average 4-inch long dill pickle has about 1,181 milligrams of sodium, which is nearly your maximum daily intake requirement. As a basis of comparison, a 4-inch cucumber prior to pickling contains only 6 milligrams of sodium.

To avoid the sodium overload, soak a sliced cucumber in a bowl with red apple cider vinegar for a few hours before serving. The cucumbers will soak in the sourness of the vinegar without the addition of salt. If you are keen on the pickled effect, homemade pickling is a great way to control what goes into the process. Fermented vegetables are exceptionally good for you. The healthy bacteria created during pickling benefits your gut flora when consumed, improving digestion. Try the Healthy Green Kitchen blog’s Spicy Lemon Cucumber Pickles, which keeps the sodium in check and the flavor on high!

Corn on the Cob

Corn on the cob is a health violation that really shouldn’t be. All is well until the butter is slathered and the salt is shaken one too many times. To make this July 4th staple healthier, try brushing the corn with olive oil instead of butter to ensure less saturated fat. Also, dash salt into your palm first, as opposed to shaking it directly over the corn, in order to avoid over seasoning.

To bring some extra nutritional value to the dish, chop some chives, parsley, garlic, dill, or any of your favorite herbs and mix them with olive oil before applying to the corn.

Baked Beans

Beans are full of heart-healthy fiber and plant-based protein, but canned baked beans are often so full of sugar, their nutritional benefits are canceled out. The sugary syrup that canned beans generally come with will only cause an increase in blood sugar and insulin levels, contributing to heart disease and diabetes.

Check out the Homemade Classic Baked Beans from the Recipe Renovator blog to slim down the traditional recipe without compromising taste or texture.

Condiments

Ketchup, mustard, relish, and mayonnaise are barbecue mainstays, and for good reason. We often don’t realize how heavily we rely on them to kick up the flavor, and we often ignore their significance in our daily diets. However, it’s in these condiments where we find those empty calories. Ketchup, mustard, and relish are no stranger to sugar, sodium, and preservatives while mayonnaise has a lot of artery-clogging saturated fat.

Why settle for store-bought sugar and sodium-packed condiments when you can make your own in a matter of minutes? Even if you aren’t slicing the fat and calories, it’s always important to keep the ingredients real and untainted by preservatives, coloring and other sketchy add-ins.

Seltzer with Bitters

Regular soft drinks have been linked to stroke risk, elevated blood pressure, obesity, cancer and kidney failure. They’re full of sugar, and even their zero-calorie alternatives hold some dreaded preservatives and chemicals.

Get the bubbly without the downsides. Prepare a Honey, Ginger Sparkling Lemonade with Rosemary and expect to quench your thirst in a much more refreshing and aromatic way.

Dessert

A lot can go wrong come dessert time. First there’s the obvious bad guys – nutritionally-empty white sugar and white flour – and then there’s the addition of butter that has you worried.

Try your hand at some healthier alternatives, such as Vegan Chocolate Mousse with Sea Salt, Avocado Chocolate Pudding, Fig and Coconut Walnut Cake, Peanut Butter Cookies, and Vegan Strawberry Shortcake. These recipes are forgiving to the waistline and overall easy crowd pleasers.

Photo by The Recipe Renovator. © 2012. Used with permission.

The post Extreme Makeover: Revamping the Traditional 4th of July BBQ appeared first on EcoSalon.

Watermelon: off of the rind and onto your plate.

Nothing screams warm weather quite like watermelon. And while it’s enough to enjoy the fruit in its simplest form, it’d be a shame not to explore watermelon’s versatility.

The juxtaposition of the flavors in watermelon salad is really what makes it so special – not because of the thrill offered by a quirky combination, but because the pairing of these contrasting characters actually works. The sweetness of the watermelon brings a summer overtone of lightness to the otherwise grounding and earthiness of the tomatoes, onion, and goat cheese – to say nothing of the refreshing effects of fresh mint leaves! Combined with apple cider vinaigrette, the salad gets yet another whiff of fruity goodness, averting any suspicions of a train wreck and coming together as a decidedly balanced dish, each ingredient enhancing the flavor of the other. For this reason, variations of this watermelon salad are breaching “summer staple” status.

Do not be fooled by watermelon’s 92-percent water content. There is more to the fruit than thirst-quenching, poolside goodness. It is an excellent source of vitamin A, C, ad B6, maintaining eye health, strengthening immunity and promoting brain function, respectively. It is also a great source of cancer-fighting lycopene, an antioxidant we often hear about with regards to tomatoes and of which watermelon has the highest concentrations among all fresh fruits and vegetables. It is also a great source of potassium, which contributes to healthy muscles and nerve functions, and the heart-healthy amino acids citrulline and arginine.

And – I plead – don’t chuck the rinds! They are packed with nutritional benefits. Hide them in your favorite fruit juice or chop and sauté them into a stir fry or stew. Experiment until you find a way that makes them palatable to you. As for the pink part, I’ve got you covered:

Serves 4

Ingredients

For the Vinaigrette:

• 1/4 cup apple cider vinegar
• 1/2 cup extra-virgin olive oil
• Dash of sea salt and freshly ground pepper

For the Salad:

• 3 cups watermelon, seeded and chopped
• 2 plum tomatoes
• 1/2 red onion
• Handful of fresh mint leaves

Directions

In a small bowl, whisk together the apple cider vinegar, olive oil, and salt and pepper. Set aside.

Chop the watermelon, removing any seeds, chop the cherry tomatoes, and cut the onion from stem to bud into thin slices.

Combine the salad ingredients in a medium-sized bowl and toss with the vinaigrette. Serve immediately or let sit for at least a half hour in order to let the flavors intensify.

Before serving, garnish with chopped mint leaves and pieced goat cheese. The vinaigrette wilts the mint leaves and thins and spreads the goat cheese, so I like to add them last to ensure that they are robust and distinct upon serving.

Serve and enjoy!

Bon Appetit!

Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.

The post Recipe: Spring Watermelon Salad appeared first on EcoSalon.

Vinegar as your home’s superhero.

Chances are you’ve got a big bottle of vinegar in your pantry right now and that you only use it as a condiment. Prized for thousands of years, this fermented liquid was discovered by accident when products like wine, beer and cider spoiled, turning them sour. But did you know that vinegar – particularly the distilled white and apple cider varieties – has hundreds of household, beauty, medicinal and even horticultural uses? Here are 20 unusual, thrifty and eco-friendly uses for vinegar that you may not have thought of.

Hair conditioner

Silky, shiny, buildup-free hair using a single cheap, natural product? Sign me up! It may sound odd, but using apple cider vinegar as a rinse after shampooing really does work like a dream. It removes residue from the hair shaft and closes the cuticles. Just add half a tablespoon of vinegar to a cup of water, plus a few drops of essential oil if you like. Pour it on in the shower and then rinse it out. Sure, your hair will smell like salad dressing for a while, but once it’s dry, the smell dissipates.

Weed killer

A few rogue weeds can wreak havoc in an otherwise flawless lawn, vegetable garden or flowerbed and are especially annoying when popping up in the cracks of a sidewalk or driveway. Forget pricey weed killers full of toxic ingredients – household vinegar really does kill unwanted plants; stronger vinegar made for horticultural use, which is 25% acetic acid, works even better.

Underarm stain remover

Unsightly sweat stains can really ruin an otherwise beautiful blouse. Ironically, if you use aluminum-based antiperspirants, they’re even more likely to appear thanks to a reaction between aluminum compounds in these products and salts in your sweat. Spray full-strength white vinegar on the stain before washing and it will disappear.

Fabric softener

Add 1/2 cup of white vinegar to the wash cycle and not only will it prevent lint from clinging to your clothes and keep colors bright, it’ll also remove soap scum from both the clothes you’re washing and the washing machine itself. Vinegar is also recommended in place of dryer sheets – simply add 3/4 cup to your washer during the final rinse cycle.

Sore throat remedy

Many people recommend sipping or gargling with a tablespoon of apple cider vinegar in a cup of warm water to soothe a sore throat. Add a few tablespoons of honey (also a seriously versatile product!) to this mixture in order to make it even more effective, and far more palatable.

Ant deterrent

Got trails of tiny ants weaving their way around your home? These annoying insects aren’t big fans of vinegar, so spraying a 50/50 mixture of white vinegar and water anywhere you have seen them can help encourage them to move out. The vinegar also erases the scent trails that they use to indicate sources of food to their brethren.

Sore muscle soak

Apple cider vinegar helps draw out lactic acid, which accumulates in muscles after exercise, causing that sore feeling. Mix a few tablespoons of vinegar into a cup of water, dip a cloth in the mixture and apply it to sore areas for 20 minutes.

Air freshener

Whether it’s smoke, mildew, pet odor or lingering whiffs of burnt casserole, bad smells can make a home less than welcoming. Store-bought air fresheners just cover up the smell with strong, clearly artificial scents, creating disturbing hybrid smells that only serve to worsen the situation. Acetic acid in vinegar absorbs odors, so spritzing it around the room will neutralize the smells. You can also use it to wipe down surfaces in the room that needs freshening.

Sticker remover

If you’re just getting around to removing that Kerry/Edwards decal from your bumper, or trying to peel a price tag off a new purchase, you’ll never guess what magic ingredient is about to make your life a lot easier. Warm a little bit of white vinegar on the stove top or in the microwave and then dip a rag into it. Hold the rag over the sticker until it’s thoroughly saturated, and it will peel right off without leaving sticky residue behind. This trick also loosens wallpaper adhesive.

Hiccup cure

Most doctors claim that hiccup cures don’t actually work, but tell that to the thousands of people who swear by vinegar as a way to ease these involuntary spasms. It’s not clear how a shot of vinegar would actually help – other than to distract you with its acidic flavor – but next time you’ve got a bout of the hiccups, give it a try.

Clean crusty paintbrushes

So you forgot to clean your paintbrushes last time you used them, and now they’re so stiff and crusty, it seems that you’ll have to throw them away. Not so fast! Fill a saucepan with undiluted white vinegar and bring it to a boil over medium heat. Dip the paintbrushes into the boiling vinegar, one at a time, dragging the bristles along the bottom of the pan. Continue this process until the paint is dissolved.

Dissolve rust

The acetic acid in vinegar reacts with iron oxide to remove rust from small metal items like hinges, nuts and bolts. Simmer them in a saucepan full of vinegar, then rinse well with water to prevent the vinegar from further affecting the metal.

Eliminate stale odors

You know how lunch boxes and other food containers can take on a funny smell after a while? Vinegar can take care of that, too. Either wipe down the surface well with white vinegar or, in severe cases, leave a cloth soaked in vinegar in the container for a few hours to absorb the odors.

Remove mineral deposits

Calcium and lime deposits from hard water don’t just stain coffee makers and bath tubs, they can actually clog shower heads and reduce dishwasher function. Run a mixture of half water, half white vinegar through your coffee machine to remove them. Use straight vinegar as a rinsing agent in your dishwasher to prevent buildup, and wrap a vinegar-soaked cloth around stained faucets until the deposits can be easily scrubbed away. To clean a clogged shower head, remove it from the pipe and place it in a saucepan full of white vinegar. Simmer for just a few minutes, being careful not to allow it to boil, and then wash off the stains.

Neutralize spice in foods

You’ve got a dinner disaster on your hands: one too many shakes of cayenne powder has turned your award-winning chili into an inedible five-alarm blaze, and your guests are waiting at the table. Vinegar to the rescue! Add white or apple cider vinegar to your food, one teaspoon at a time, to neutralize the spice.

Prolong the life of cut flowers

Bouquets of cut flowers brighten a room all too briefly, often wilting after just a few days. Squeeze a little extra enjoyment out of your arrangements by adding two tablespoons of white vinegar per quart of water in the vase, which will keep them perky just a little bit longer.

Glass, plastic, chrome and floor cleaner

A half-and-half solution of water and white vinegar will cut the grime on the shelves and walls of the refrigerator and eliminate spoiled food smells too. Full-strength vinegar will remove tough smudges on glass and make porcelain sinks shine. Make it into a paste with a little baking soda to scrub chrome, or mix 1/3 white vinegar with 1/3 rubbing alcohol, 1/3 water and 3 drops of dishwashing liquid for an economical floor cleaner. Just be sure not to get vinegar on marble, granite or slate surfaces.

Treat fungal infections

Fungal infections like athlete’s foot, toe nail fungus and dandruff are definitely no fun. White vinegar and apple cider vinegar can both be applied topically to affected areas of the body to kill fungus. For foot-related ailments, soak in a solution of one part vinegar to five parts water for about thirty minutes a day.

Tenderize and kill bacteria in meat

Marinate meat overnight in apple cider vinegar and it will be delectably tender. This can reportedly also kill the bacteria that causes food-borne illnesses, including e. coli.

Open drains and freshen garbage disposals

Clear a clogged drain without the nasty, headache-inducing chemicals. Dump about 3/4 cup of baking soda down the drain and chase it with 1/2 cup white vinegar, then plug the drain. Leave it for about 30 minutes before rinsing with a kettle full of boiling water. You can use the same trick to clean and deodorize garbage disposals, or freeze vinegar in an ice cube tray and grind them up in the disposal to clean and sharpen the blades at the same time.

ALSO CHECK OUT:

20 Unusual Uses for Wine

20 Unusual Uses for Baking Soda

20 Unusual Uses for Honey

20 Unusual Uses for Salt 

Images: Stephanie Rogers, Budzlife, minka6, muffet, uberculture

The post 20 Unusual Uses for Vinegar appeared first on EcoSalon.

Vinegar is traditionally known as a tart liquid produced from the oxidation of the alcohol in wine or cider. Most of us known it as a condiment or food preservative. But really, vinegar is an all-star. Seriously, is there anything the sour liquid can’t do? Some know it as the superhero of natural household cleaners. But did you know that vinegar is also a long-standing celebrity of natural beauty?

Ask any old wife of old wives tales, and they will tell you that vinegar will make your hair look lustrous. Seriously, when you see those women in the hair product commercials swinging their insanely glossy locks around, I bet they’re secretly rinsing apple cider vinegar through their hair between takes. Vinegar works on our hair to remove product buildup and restore its natural pH levels. It also leaves a shine to your hair and makes it easier to brush by removing tangles.

That all sounds amazing, and we should rush to the supermarket to invest in gallon jugs of vinegar, right? Well, sorta. Make sure it is unfiltered organic apple cider vinegar. This means that the vinegar will not be over processed or contain any weird residuals chemicals. And as experts report, unfiltered apple cider vinegar contains the mother enzyme – which is somehow not an enzyme that nags you to brush your hair or criticize your boyfriend. And I quote, the mother enzyme “occurs naturally as strand-like enzymes of connected protein molecules and is a rich source of probiotics. Vinegars containing the mother contain enzymes and minerals that other vinegars probably do not contain due to over processing, filtration and overheating.”

So are you ready to rinse? Take one cup of vinegar and mix with two cups of warm water. It is really important to dilute the vinegar with water. Rinse your hair with the solution, leaving it one for one to three minutes. Then, rinse out and comb it through your locks. Vinegar can be minimally drying, so we don’t recommend using this home remedy more than once a week. If you do, use a conditioner before you rinse. You can also work the vinegar into your scalp and leave it on for up to 30 minutes, as it is known to help with dandruff.

I know what you’re thinking – do I really want to smell like a bottle of old wine? In my experience, rinsing with vinegar is yes, a bit much. And afor the love of Pete, avoid getting any of it in your eyes. But once vinegar is rinsed out of your hair, you are generally left with a faint smell that goes away surprisingly quickly. Unlike your screams if it’s in your eyes. (Okay, point driven home.)

Or you can shell out $17 for a new product from John Masters Organic, the Herbal Cider Hair Clarifier and Color Sealer. This product, made with certified organic ingredients, is a once a week hair treatment to clean away buildup and seal in color on your hair. It contains apple cider vinegar, lemon oil, nettle and rosemary.

How does it work? I tried it out in the shower, mistaking it for a shampoo. It’s really light, so this resulted in me dumping half the bottle down the shower. (Heed my warning. Also, do not get it in your eyes. It’s vinegar. I did, thus the traumatic warnings above.) As instructed, I mixed three capfuls with a small cup of warm water. Working the solution through my hair, I left it sit for a minute. It rinsed out fairly easily. And I will say this – I could literally hear my hair squeaking as I worked it out. And my hair felt really soft and airy after using it, plus any residual vinegar smell was gone in an hour.

The John Masters Organics products works as well as a homemade vinegar solution, but I will say that the added essential oils took the edge off it. It’s a good investment – if you don’t accidentally spill it in the shower and use just a capful with each weekly application. But if you’re looking to save a few dollars, apple cider vinegar with a few drops of essential oils added will also do the trick.

Just don’t get it in your eyes.

FTC Compliance

Image: hygienematters

The post Vinegar Love: Because of the Wonderful Things It Does appeared first on EcoSalon.

I love marinara sauce. But without fail, 24 hours later, my lip-glossed mouth could make a small child cry and have the family pet running for cover. The culprit in my case is garlic. Sure, I’m not alone, but halitosis is a real turn off. Research has proven that among some culprits are:

• Garlic – is absorbed into the bloodstream and secreted by the lungs. While not everyone is affected, I certainly am
• Bacteria – volatile sulfur compounds (VSC), such as hydrogen sulfide and methyl mercaptan,  harbors on the teeth, gums and tongue
• Food particles – become lodged between teeth
• Plaque – on or below the gum line
• Dieting – to excess may cause ketoacidosis, the breakdown of chemicals during fasting, which smells awful
• Smoking – dries out the mouth and contributes to periodontal disease
• Diseases – such as lung infections, kidney failure and chronic reflux of stomach acids produce odors
• Milk Intolerance

20 Natural Ways to Keep Your Breath Fresh

If you’re not ready to drop $2,000 on a Halimeter, which will analyze the VSC’s in your mouth and let you know if your breath is offensive, here are natural ways to clean up your act.

1. Brush – after every meal, and be sure that your toothbrush is in good shape. A chewed-up, disfigured brush will miss those hard-to-reach areas.
2. Herb Pharm Breath Tonic – is my all time favorite. The non-aerosol spray is made from a sugar-free blend of certified organic peppermint, cinnamon, ginger, and clove extracts that leave my mouth feeling fabulous and clean.
3. Tongue Scraper – This smooth plastic or metal tool glides over the tongue and removes dead cells and bacteria
4. Floss – removes plaque and food that you may not even realize was stuck. I keep a container in my office desk
5. Water – According to the Mayo Clinic, drink water – not coffee, soft drinks or alcohol. Chewing gum or sucking on candy (preferably natural) also stimulates saliva, washing away food particles and bacteria.
6. Fenugreek – put one teaspoon of fenugreek seeds in four cups of cold water, boil, then simmer for fifteen minutes over a low flame. Strain and drink like tea.
7. Guava – unripe guava has been said to aid bad breath as it contains tannic and phosphoric acids.

According to health 911, there are a few off-the-beaten-path remedies, including:

8. Apple cider vinegar – swallow a tablespoon of apple cider vinegar just before each meal (you may want to add it to a glass of water)
9. Alfalfa – alfalfa tablets have been said to aid bad breath
10. Anise – the licorice-flavored seed, may aid in reducing bacteria
11. Chlorophyll – Try liquid or chlorophyll tablets. Chlorophyll has a deodorizing effect
12. Clove Tea/Mouthwash – Cloves are a powerful antiseptic. Make a tea by putting three whole or 1/4 teaspoon ground cloves in two cups of hot water and steep for 20 minutes, stirring occasionally. Pour through a fine strainer and use as a mouthwash or gargle twice a day.
13. Fennel – Slowly chew the leaves and allow the saliva to build up in your mouth. Or, mix the contents of a fennel capsule with baking soda, make into a paste, and brush your teeth, gums and tongue with it.
14. Lemon – If you can stand it, a lemon wedge sprinkled with salt will help stop onion or garlic breath.
15. Parsley & Mint – Chewing parsley or mint leaves has been a remedy used for thousands of years. These herbs are especially good if garlic and onions are the source of your bad breath. Parsley is very high in chlorophyll. Chew a few parsley sprigs dipped in vinegar for immediate relief. If you swallow the leaves after chewing them they will be digested and continue to provide breath freshness for quite a while. These plants seem to reduce the production of intestinal gas by promoting better digestion.
16. Natural gum – such as glee, is made with spearmint or peppermint essential oils. These oils kill odor-causing bacteria, and the chewing action stimulates the production of saliva which helps combat bad breath.
17. Sage – contains essential oils with antibacterial properties that help neutralize one of the causes of bad breath. Chew raw leaves.
18. Spirulina – is a very good source of chlorophyll and can be purchased either in capsule or loose form. It’s suggested to start with 500 mg three times a day, but please check with your medical professional first!
19. Tea tree oil – derived from the leaves of the native Australian Melaleuca alternifolia tree, tea tree oil contains antiseptic compounds, which make it a powerful disinfectant. Try using a toothpaste containing tea tree oil, or put a few drops of tea tree oil on your toothbrush alone, or with your regular toothpaste. It has a strong aromatic flavor.
20. Baking Soda – Brushing your teeth with baking soda will help reduce the acidity in your mouth, which is less inviting for bacteria. Combine two tablespoons of dried lemon or orange rind, 1/4 cup of  baking soda, and two teaspoons of salt.

Please report back to us in the comments below on what worked for you!

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They say an apple a day keeps the doctor away, but what about apple cider vinegar (ACV)? It seems like every time I turn around, I’m reading something new about its miraculous healing benefits, and grocery stores now stock it in both the condiment and the vitamin aisles. Is ACV a modern-day snake oil, or is there something to all the hype?

A Long History of Healing

Though ACV has become big news only recently, its healing properties are nothing novel. In Apple Cider Vinegar: History and Folklore, Victoria Rose writes that people all over the world have used the liquid to treat various ailments for at least ten thousand years. The Babylonians used it as a condiment and a preservative. Hippocrates, the father of medicine, and his fellow Greeks and Romans relied on its healing properties. ACV has also been found in Egyptian urns dating back to 3,000 BC.

More recently, medieval Parisians used ACV as a deodorant and healing tonic, believing it capable of preserving youth. Japanese samurai also drank it for vitality. Christopher Columbus carried the liquid in barrels aboard his ships because it helped to prevent scurvy-though vitamin C wasn’t actually discovered until much later, in 1933-and American Civil War doctors used it to clean wounds and sterilize instruments.

Americans started using ACV in the 1950s, after author D.C. Jarvis promoted it in his best-selling book, Folk Medicine: A Vermont Doctor’s Guide to Good Health, as a kitchen remedy for head lice and poor digestion, among other afflictions. Then its popularity took off as part of the alternative-medicine movement of recent years.

The ABCs of ACV

ACV is the product of a fermentation process in which bacteria and yeast break down the sugars in pulverized apples and turn them into alcohol, which then becomes acetic acid, or vinegar (from the French for “sour wine”). During fermentation, a thick layer-called the “mother of vinegar-“forms on the bottom of the liquid. Proponents of ACV consider this “mother,” which they say contains living enzymes and beneficial bacteria, especially valuable and opt for raw and unpasteurized (rather than distilled) vinegar to cultivate it.

Vinegar’s main property is its acidity, but different vinegars have other acids, vitamins, mineral salts, and amino acids. According to several natural-health sources, ACV contains vitamin C, vitamin E, vitamin A, vitamin B1, vitamin B2, vitamin B6, beta-carotene, bioflavonoids, acetic acid, propionic acid, lactic acid, enzymes, amino acids, potash, and apple pectin. It also contains the minerals and trace elements potassium, calcium, magnesium, phosphorous, sodium, copper, and iron.

Good for You Inside …

Nowadays, ACV is most popular as a purported weight-loss aid. A tablespoon a day taken before meals, some claim, will help to curb appetite and increase metabolism. According to Mayo Clinic nutritionist Katherine Zeratsky, RD, LD, there’s no evidence to support such beliefs, but a 2005 study found that consuming small amounts of vinegar with meals helped people increase feelings of satiety. It doesn’t have to be ACV, though; plain old white vinegar will do.

Researchers have also tested claims about ACV’s benefits for diabetes, cholesterol, blood pressure, heart health, and cancer. A 2007 study published in Diabetes Care showed that eleven people taking two tablespoons of ACV before bed lowered their morning glucose levels by 4 to 6 percent. Two laboratory studies of rats in 2006 suggested that ACV may also lower cholesterol and blood pressure. And research at the University of Texas indicates that all vinegar may be able to kill or inhibit the growth of cancer cells, especially esophageal cancer.

Less researched is the alkaline-acid theory. Some in the alternative-health sphere believe that most ailments-especially inflammatory diseases like diabetes, arthritis, and allergies-are caused by bodily pH levels that are too low. The way to correct that imbalance, according to the theory, is to replace grains, meat, and dairy products (all acidic foods) with a plant-based diet and to consume ACV daily. It seems counterintuitive-combat acidity with an acid? But believers in the alkaline-acid theory argue that ACV, alone among the vinegars, has an alkalizing effect on the body, making it an effective cure for everything from the common cold to clinical depression.

.. and Out

You don’t have to drink ACV to reap its benefits. It’s also a natural moisturizer and toner with many uses for face, hair, and body.

* Combine one-half tablespoon of ACV with one cup of cold water for a natural dandruff remedy that will also add body and shine to your hair, as long as you don’t mind the smell. (It will fade “¦ eventually.)
* If you’re prone to acne or age spots, use some ACV on your face as a nightly toner. It will clear up the oil and work as a natural antibacterial, as well as lighten discoloration.
* Whiten teeth on the cheap by brushing them with ACV. The acid will help break up stains. But don’t do this too often, or you’ll wear away the tooth enamel (and the stains will get worse).

Claims that ACV also cures lice and warts are untrue, but it does do plenty. You can come up with a longer list if you think creatively.

Beware of Snake Oil Salesmen

As with all supplements, you should ask your doctor before beginning to take ACV. It’s not for everyone. Pure vinegar is very acidic and can damage tooth enamel and the tissues in your mouth and esophagus if it’s not diluted. It can even cause contact burns on the skin. Long-term use of ACV can lower potassium levels, contributing to osteoporosis, and may interact with certain medications. ACV contains chromium, too, which affects insulin levels, so people with diabetes need to be especially careful when taking it.

Despite its acidity, opt for (diluted) liquid vinegar. You can purchase ACV tablets, but since the Food and Drug Administration doesn’t regulate supplements, there’s no way to know for sure what you’re getting. A 2005 study of eight different brands revealed wide discrepancies among their ingredients, and some didn’t contain any ACV at all.

No Miracle Cure

Though sorting through conflicting information about ACV can be confusing, adding a tablespoon or two to your salad dressing will probably do you more good than harm. Only now are researchers starting to confirm the liquid’s age-old reputation as a restorer and maintainer of health, but while we should all retain some degree of skepticism about its supposed cure-all properties, centuries of history assure us that ACV is no fad.

Article by Molly Mann for DivineCaroline. First published February 2010.

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