Keeping a well-stocked food pantry isn’t just beneficial to your cooking, it can also help in cleaning and other domestic uses. Here are six common food pantry items that you can easily use to do many other things with that aren’t food related.

1. Baking Soda

Baking soda is a wonder ingredient when it comes to the home. Well known as a non-toxic cleaning agent, it’s often used as an odor neutralizer. You can also use it to make your own toothpaste and as a freshener when you wash clothes and linens. Coffee and tea stained all of your mugs? Wash them with baking soda, or soak them overnight.

2. Coffee

Don’t get rid of those coffee grounds; they improve your compost, give you shiny hair and even help to exfoliate your skin. You can easily make your own exfoliating scrub by mixing a tablespoon of coffee grounds with half a tablespoon of olive oil. For an invigorating touch, add in a drop of your favorite essential oil.

3. Vinegar

If you’re looking for a natural hair conditioner, look no further than your pantry for apple cider vinegar, which you can use as a rinse for your hair. White vinegar works well as a fabric softener and is also commonly used as a non-toxic cleaner around the home. Just use a half water/half vinegar solution to clean down surfaces.

4. Olive Oil

Besides being an excellent addition to food, olive oil has a multitude of uses. It works as a natural eye makeup remover, shoe polish and even bath oil. You can also use it if you’re out of your usual skin moisturizer.

5. Salt

You can use salt to clean out grease stains in the oven, and it also helps to soothe bee stings as well as canker sores and sore throats. Because of its texture, it also works well as an exfoliant. Massage a mixture of salt and olive oil into your skin, leave it on for a few minutes and then wash it off for skin that feels fresh, clean and invigorated.

6. Honey

You can use honey to make your own lip balm. And because it has antiseptic qualities, you can use it to clean cuts and scrapes. It also works well as a moisturizer, which you can easily make at home by mixing a spoonful of honey with two tablespoons of warm water and massaging the mixture into your skin. And it’s nature energy boost. Try a spoonful of honey if you’re lagging.

Related on EcoSalon

20 Unusual Uses for Coconut Oil

20 Unusual Uses for Olive Oil

20 Unusual Uses for Garlic 

Image: Johnny Hughes

The post 6 Food Pantry Items You Can Use Around Your Home & In Your Beauty Routine appeared first on EcoSalon.

Time to make room for healthier options. 

You’ve committed to a healthier lifestyle, buying more fresh produce and switching to organic foods. In the rush to give your diet an eco-makeover, don’t neglect the portion of your kitchen often kept behind closed doors: the pantry. These five simple tips to greening this space will reduce waste, cut clutter, and replace foods harmful to your body—and the planet—with healthier options.

Limit Processed and Packaged Foods
If you grew up eating packaged convenience foods, it may be hard to let them go. But processed foods often contain unhealthy ingredients such as trans fats, which can damage heart health, according to theAmerican Heart Association. Try replacing one type of packaged food at a time, such as chips or cookies, with nourishing whole foods. If you want to ease yourself into it, look for products with no more than five ingredients. As Michael Pollan, author of In Defense of Food andFood Rules, recommends, “Don’t eat anything your great-great-grandmother wouldn’t recognize as food.”

Swap Plastic for Glass
Plastic food containers are often petroleum-based, says the USDA, and can contain chemicals like bisphenol-A (BPA) or phthalates that have questionable effects on our bodies. Instead, try using glass canisters or large mason jars. These materials aren’t costly—you can pick them up for around $1 each—and they put all of your food on display at a glance so you can see what’s on hand and what needs replenishing.

Buy in Bulk
Beans, grains, and pulses are some nonperishable foods that can stock your kitchen. Together, they provide a highly nutritious source of vegetarian protein. Avoid refined grains like white rice, which are processed to remove the bran or hull, resulting in less fiber and fewer nutrients. Whole grains such as brown rice, quinoa, bulgur, amaranth, and oats can help reduce blood cholesterol levels and may lower risk of heart disease, the AHA says. Buying whole grains in bulk can make them less expensive and cuts down on overall packaging.

Read the rest in our guest post on Audubon Magazine…

Image: modern relics

The post How to Green Your Pantry appeared first on EcoSalon.

I have a theory that the more often one cooks, the easier it is for one to cook more often. I know from experience that this is true for me. Back when I worked at night in the restaurant business, I loved to cook at home on my nights off. Being a busy student and worker, my refrigerator was always bare so I’d pore over cookbooks, decide what to make, then head to the store (or stores) for the ingredients. Every time I cooked, I’d have to start from scratch with just the right spices, herbs, grains, cheeses, etc. Then I’d spend the entire afternoon cooking and about 20 minutes eating. I enjoyed it, but this was no way to actually feed myself on a regular basis.

Now I have a different approach to cooking. I cook more seasonally, inspired by the market, rather than a cookbook, and I cook regularly. This means I always have food to eat or the remnants of a meal on which I can build a new meal. It’s so much more pleasurable to be able to feed myself (and sometimes unexpected guests) with healthy whole foods without any fuss.

Many of us end up in front of the prepared foods counter at the grocery store more often than we’d like, but we also know that if we only cooked more we’d save money, we’d know exactly what’s in our food, and we’d probably consume fewer unhealthy calories and more healthier ones. The challenge is fitting cooking into our busy modern lives, but it’s a worthy challenge. When I can feed myself, even on the busiest of days, I feel a sense of triumph in the midst of the chaos that sometimes overtakes my life.

A few weeks ago, we talked about how to actually shop the farmers’ market. Since we can’t live on fresh vegetables alone, today we’re going to talk Pantry, Paraphernalia, and Planning. You’ll see how a wide variety of foods on hand, the proper kitchen tools, and a little advance thought can turn your kitchen into the most important room in your home.

Pantry Basics

Your personal pantry will depend on taste, dietary needs and cooking habits, but here’s a good start for developing a pantry full of real food.

Basic Oils:

1 refined oil for high heat cooking like stir-frying: peanut, avocado, or safflower are good choices
1 good quality extra virgin olive oil
1 unrefined oil for general use in dressings and low heat cooking: safflower or sunflower are good choices

Optional:
1 nut oil for special salads: walnut or hazelnut oils are good options (must be refrigerated after opening as they go rancid quickly)
Toasted sesame oil for cooking with Asian flavors

Basic Vinegars:
Good red wine vinegar
Cider vinegar
Rice wine vinegar

Condiments:
Dijon mustard
Soy sauce
Fish sauce
Ketchup
Chili paste

Spices:
One gourmet salt
Everyday salt for cooking, like kosher or iodized sea salt
Whole and ground cumin
Whole black pepper
Oregano
Thyme
Rosemary
Cayenne
Pepper flakes
Cinnamon
Bay leaves

Canned Goods:
Canned wild salmon, sardines, herring, and anchovies
Canned beans and chickpeas
Canned whole and diced tomatoes
Coconut milk
Chicken or vegetable broth

Dry Goods:
3 types of pasta: one regular, one buckwheat or whole wheat, one rice noodle
Cornmeal
All-purpose unbleached flour
Whole-wheat flour
Lentils
2 types of dried beans – one white and one black or brown
Oats
One white long-grain rice
One brown rice
One interesting rice, like red or black
1 to 2 types of quick cooking grains like quinoa
1 to 2 types of longer cooking grains like wheat berries, faro, kamut
Dried mushrooms
Dried chilies
Sea vegetables
Nut butters
Honey
Maple syrup
Agave and/or sugar

Refrigerator Pantry:
Capers
Anchovies
Eggs
Tortillas
Butter
Basic cheeses: one feta, one hard grating, and one everyday like cheddar or Jack
Plain yogurt
Pickles
Sauerkraut

Freezer Pantry:
Nuts and seeds: Almonds, walnuts, pecans, pumpkin seeds and sesame seeds
Frozen berries and stone fruit for smoothies and healthy desserts
Sliced bread

Other:
Lemons
Garlic
Onions
Shallots
Potatoes

Paraphernalia

The right tools can mean the difference between fun and frustration. Here are a few basic things that every cook needs. Feel free to embellish.

Utensils:
Good quality chef knife that is kept sharpened
Paring knife
Sharp serrated knife for use on bread and tomatoes
Tongs: restaurant quality, locking tongs; 1 long; 1 medium
Sturdy whisk: 1 small; 1 medium
Metal spatula
Rubber spatulas: 2 or 3 different sizes
Vegetable peeler
Wooden spoons: several in different sizes
Large metal spoon
Slotted spoon
Ladles: 1 large; 1 small
Potato Masher
Microplane for grating hard cheeses and lemon zest

Tools:
Strainer
Colander
Small hand juicer
Mortar and pestle for spices and garlic paste
Measuring spoons and cups
Box grater
Salad spinner
Nesting mixing bowls: metal or glass
Cutting boards: 1 for meat and seafood, one for vegetables and aromatics like garlic, and one for fruit
Blender or food processor
Hand-held mixer

Cookware:
1 small saucepan
1 medium saucepan
Large pot for boiling pasta and making soup
1 10-inch cast-iron skillet – great for non-stick uses as well!
Steamer or vegetable steamer basket
Baking sheets (at least 2)
A selection of glass or ceramic baking dishes: casseroles of different sizes and pie plates

A Crockpot or slow cooker will make cooking ahead easier.

Planning

Spend a few hours cooking on the weekend, add simply cooked fresh vegetables you’ve purchased at the farmers’ market, or received in your CSA, and feed yourself all week.

Depending on the size of your household, make:
One big pot of stew, soup, or pot of beans – use a crockpot if you want
One batch of grains – rice cookers are great for this task
A batch of roasted vegetables
A quick, basic vinaigrette
Meat eaters can roast or simmer a whole chicken or pop a meat roast in the oven.
Time allowing: another project like jam, pickles, salsa, or a pesto, red pepper puree, or other condiment.

All of the foods above lend themselves well to repurposing and quick meals. This is a good way to cook ahead for families who don’t enjoy eating leftovers. One pot of beans can become tacos, enchiladas, salads, soups, pasta dishes, dips, sandwich spreads, and more. A batch of cooked grains like brown rice or wheat berries can be used throughout the week in one-dish grain bowl meals with seasonal cooked greens, roasted squash or sweet potatoes. Cooked grains can also be added to salads or soups or used in stir-fries.

If you’ve cooked meat, use the meat in tacos, salads, sandwiches, pasta and grain dishes throughout the week. It really is all about cooking main meal components ahead of time.

Casserole type foods like lasagna take a bit longer to prepare but can also be frozen in portions or eaten all week with an array of quickly prepared, seasonal, vegetable accompaniments.

So there you have it: Want to cook more and eat out less? Just cook. These are just some ways to get started. You will surely develop your own repertoire over time.

This is the latest installment in Vanessa Barrington’s weekly column, The Green Plate, on the environmental, social and political issues related to what and how we eat.

Each week here at EcoSalon, the editors choose a post from the archives that we think you’ll love. The original post can be found here.

Images: Valentin.Ottone, ernestch, Jeppestown, ernestch

The post Just Cook: How to Integrate Cooking into Your Daily Life appeared first on EcoSalon.

I read about Soup Swaps here on EcoSalon and I fell in love with the idea. Then I realized, I’d already been involved in one: a D.I.Y. Food Swap. A friend of mine is a nutritionist and with the arrival of a new baby, she is particularly interested in eating healthy food. She suggested that we swap some items from our D.I.Y. pantries. I received homemade organic chicken stock that she had made from Prather Ranch chicken in exchange for organic farmers’ market tomatoes I’d canned. We’ve also discussed exchanging homemade granola and fig jam.

This type of trading is perfect – and perfect for the holidays and their abundance. Because I’d spent so much time canning tomatoes, I hadn’t had time to make any stock. But now my pantry was looking better, and we were both feeling healthy and resting easy knowing that our kitchen food supplies came from local, organic sources. Plus, it tastes so much better. I cooked up some dried cannellini beans using the chicken stock that were out of this world. I’m sure in large part my pleasure eating those beans was knowing my friend was a part of the process.

As suggested in the soup swapping guide, it’s not so much about the soup – it’s about forming a community through homemade food. I highly recommend a D.I.Y. Food Swap, as a natural extension of the soup swap idea.

The post D.I.Y. Food Swapping appeared first on EcoSalon.

Who says the pantry has to be a catch-all black hole for prolonging that shelf life? That’s what high school lockers are for!

It’s time to take stock in our most commonly used household storage nook, and make it as inviting as a vintage general store (with a modern green twist, of course).

Open pantries offer easy access for the organic gardener and cook, but also should look tidy since they are exposed to your visitors. Mine is en route to the powder room. Yep, that’s country life.

I find it’s easy to arrange a cool display of dry goods, serving dishes and other odds and ends containing them in boxes, baskets and jars. Not an organizer? Just read Catherine Pond’s The Pantry, chronicling the history of keeping every can and tin in its place.

I have staged many pantries of homes, finding prospective buyers are sold on nicely organized utility spaces, especially when they also reflect some style with a pop of color, especially red. Yes, panache even extends to the shelves of rice and cereal.

Here are some ideas for ordering and celebrating your own healthy green pantry:

First, sort by category: If you haven’t done so already, clean and designate shelves for categories, i.e. stack tea and cereal boxes side by side on one shelf, canned goods on another, bulk items like rice, pasta and beans on another. Make sure the opened items remaining in original packages are well sealed to preserve them. I use painter’s tape to reseal cardboard boxes to keep items fresh.

Reuse glass mason jars: Mason jars from pasta sauce, jams and other goods are great to reuse for storing and displaying dry goods from quinoa and baking ingredients to various herbs and spices. I love reusing an array of food jars in my pantry because they look cool and help extend the shelf life of the dry goods.

Reuse plastic take-out containers: If you are stuck with plastic, spare the landfill and clean out some of the small containers to store items. Below, they work well when reused for cake decorating sprinkles and beans.

Store packaged items in boxes: You can recycle your old shoe or gift boxes or locate eco-friendly storage to place on the shelves along with the jars and cans. Boxes, especially those with fun patterns from the Container Store and other organizing outlets, add flair even when the cupboard is bare.

Canisters add flavor: Mix in canisters (an easy second hand store or garage sale find) to hold organic flour, raw sugar, baking soda and other items you use for baking those healthy treats every day after work (yeah, right). I have a collection of canisters given as gifts or found in various towns. I love how they look in an open pantry, especially red ones like these from Amazon. These are also great for animal kibble which you might want to buy in bulk to avoid the large paper bags.

Stackers for shelving help you squeeze more in and add depth: Locate metal stacking shelves, like this one from Oraganizeit, to lift and separate cans and other packages. These work really well in both small and large pantry nooks.

Baskets add charm and warmth: Good natural fiber storage, like these water hyacinth nesting baskets from Cultural Elements, work well for onions, potatoes and other perishables, especially in an enclosed pantry. These fresh foods tend to last best in darkness and under wraps. Baskets are great for all loose food items and add that creature comfort organic appeal.

Design tip: Remember, even if your pantry consists of one cupboard in your apartment kitchen, you can still make it look fun and appealing – you might even hang cups on hooks inside.

For me and many of you, ordering clutter reduces stress. When I don’t have to spend an hour searching for taco mix, I don’t scream as much on taco night. Can a neat pantry save on therapy? Try it and see.

Each week here at EcoSalon, the editors choose a post from the archives that we think you’ll love. This original post can be found here.

Images: The Book Depository, Container Store, Stevie Rocco, La Fattina, Container Store, la fattina, Organizit

The post Flash in the Pantry: 8 Ways to Make Storing Less Boring! appeared first on EcoSalon.

It’s time to take stock in our most commonly used household storage nook, and make it as inviting as a vintage general store (with a modern green twist, of course).

Open pantries offer easy access for the organic gardener and cook, but also should look tidy since they are exposed to your visitors. Mine is en route to the powder room. Yep, that’s country life.

I find it’s easy to arrange a cool display of dry goods, serving dishes and other odds and ends containing them in boxes, baskets and jars. Not an organizer? Just read Catherine Pond’s The Pantry, chronicling the history of keeping every can and tin in its place.

I have staged many pantries of homes, finding prospective buyers are sold on nicely organized utility spaces, especially when they also reflect some style with a pop of color, especially red. Yes, panache even extends to the shelves of rice and cereal.

Here are some ideas for ordering and celebrating your own healthy green pantry…

• «
• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• »

First, sort by category: If you haven’t done so already, clean and designate shelves for categories, i.e. stack tea and cereal boxes side by side on one shelf, canned goods on another, bulk items like rice, pasta and beans on another. Make sure the opened items remaining in original packages are well sealed to preserve them. I use painter’s tape to reseal cardboard boxes to keep items fresh.

• «
• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• »

Reuse glass mason jars: Mason jars from pasta sauce, jams and other goods are great to reuse for storing and displaying dry goods from quinoa and baking ingredients to various herbs and spices. I love reusing an array of food jars in my pantry because they look cool and help extend the shelf life of the dry goods.

• «
• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• »

Reuse plastic take-out containers: If you are stuck with plastic, spare the landfill and clean out some of the small containers to store items. Below, they work well when reused for cake decorating sprinkles and beans.

• «
• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• »

Store packaged items in boxes: You can recycle your old shoe or gift boxes or locate eco-friendly storage to place on the shelves along with the jars and cans. Boxes, especially those with fun patterns from the Container Store and other organizing outlets, add flair even when the cupboard is bare.

• «
• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• »

Canisters add flavor: Mix in canisters (an easy second hand store or garage sale find) to hold organic flour, raw sugar, baking soda and other items you use for baking those healthy treats every day after work (yeah, right). I have a collection of canisters given as gifts or found in various towns. I love how they look in an open pantry, especially red ones like these from Amazon. These are also great for animal kibble which you might want to buy in bulk to avoid the large paper bags.

• «
• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• »

Stackers for shelving help you squeeze more in and add depth: Locate metal stacking shelves, like this one from Oraganizeit, to lift and separate cans and other packages. These work really well in both small and large pantry nooks.

• «
• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• »

Baskets add charm and warmth: Good natural fiber storage, like these water hyacinth nesting baskets from Cultural Elements, work well for onions, potatoes and other perishables, especially in an enclosed pantry. These fresh foods tend to last best in darkness and under wraps. Baskets are great for all loose food items and add that creature comfort organic appeal.

• «
• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• »

Design tip: Remember, even if your pantry consists of one cupboard in your apartment kitchen, you can still make it look fun and appealing – you might even hang cups on hooks inside.

For me and many of you, ordering clutter reduces stress. When I don’t have to spend an hour searching for taco mix, I don’t scream as much on taco night. Can a neat pantry save on therapy? Try it and see.

Each week here at EcoSalon, the editors choose a post from the archives that we think you’ll love. This original post can be found here.

Images: The Book Depository, Container Store, Stevie Rocco, La Fattina, Container Store, la fattina, Organizit

The post Flash in the Pantry: 8 Ways to Make Storing Less Boring! appeared first on EcoSalon.

Who says the pantry has to be a catch-all black hole for prolonging that shelf life? That’s what high school lockers are for!

It’s time to take stock in our most commonly used household storage nook, and make it as inviting as a vintage general store (with a modern green twist, of course).

Open pantries offer easy access for the organic gardener and cook, but also should look tidy since they are exposed to your visitors. Mine is en route to the powder room. Yep, that’s country life.

I find it’s easy to arrange a cool display of dry goods, serving dishes and other odds and ends containing them in boxes, baskets and jars. Not an organizer? Just read Catherine Pond’s The Pantry, chronicling the history of keeping every can and tin in its place.

I have staged many pantries of  homes, finding prospective buyers are sold on nicely organized utility spaces, especially when they also reflect some style with a pop of color, especially red. Yes, panache even extends to the shelves of rice and cereal.

Here are some ideas for ordering and celebrating your own healthy green pantry:

First, sort by category: If you haven’t done so already, clean and designate shelves for categories, i.e. stack tea and cereal boxes side by side on one shelf, canned goods on another, bulk items like rice, pasta and beans on another. Make sure the opened items remaining in original packages are well sealed to preserve them. I use painter’s tape to reseal cardboard boxes to keep items fresh.

Reuse glass mason jars: Mason jars from pasta sauce, jams and other goods are great to reuse for storing and displaying dry goods from quinoa and baking ingredients to various herbs and spices. I love reusing an array of food jars in my pantry because they look cool and help extend the shelf life of the dry goods.

Reuse plastic take-out containers: If you are stuck with plastic, spare the landfill and clean out some of the small containers to store items. Below, they work well when reused for cake decorating sprinkles and beans.

Store packaged items in boxes: You can recycle your old shoe or gift boxes or locate eco-friendly storage to place on the shelves along with the jars and cans. Boxes, especially those with fun patterns from the Container Store and other organizing outlets, add flair even when the cupboard is bare.

Canisters add flavor: Mix in canisters (an easy second hand store or garage sale find) to hold organic flour, raw sugar, baking soda and other items you use for baking those healthy treats every day after work (yeah, right). I have a collection of canisters given as gifts or found in various towns. I love how they look in an open pantry, especially red ones like these from Amazon. These are also great for animal kibble which you might want to buy in bulk to avoid the large paper bags.

Stackers for shelving help you squeeze more in and add depth: Locate metal stacking shelves, like this one from Oraganizeit, to lift and separate cans and other packages. These work really well in both small and large pantry nooks.

Baskets add charm and warmth: Good natural fiber storage, like these water hyacinth nesting baskets from Cultural Elements, work well for onions, potatoes and other perishables, especially in an enclosed pantry. These fresh foods tend to last best in darkness and under wraps. Baskets are great for all loose food items and add that creature comfort organic appeal.

Design tip: Remember, even if your pantry consists of one cupboard in your apartment kitchen, you can still make it look fun and appealing – you might even hang cups on hooks inside.

For me and many of you, ordering clutter reduces stress. When I don’t have to spend an hour searching for taco mix, I don’t scream as much on taco night. Can a neat pantry save on therapy? Try it and see.

Images: The Book Depository, Container Store, Stevie Rocco, La Fattina, Container Store, la fattina, Organizit

The post Flash in the Pantry: 8 Ways to Make Storing Less Boring! appeared first on EcoSalon.