May 16th Recipes

May 13, 2013   |  Melissa

“Product Highlight” Recipes

Spring Vegetable Risotto with Poached Eggs

Gluten-Free
(Vegetarians should substitute Tree of Life or Pacific Foods vegetable broth and omit salt.)

Ingredients:
2 cups frozen, thawed peas (Tree of Life)
Kosher salt
1 tablespoon distilled white vinegar
6 large eggs (Flat Land Farm)
8 cups low-sodium chicken broth (Tree of Life)
2 tablespoons unsalted butter, divided (Southern Swiss Dairy)
1/4 pound chanterelles or crimini (baby bella) mushrooms, halved or quartered if large
2 tablespoon olive oil (Gourmet Artisan)
2 large leeks, whites and pale greens only, chopped
1 fennel bulb, chopped
4 garlic cloves, finely chopped (Albert’s Organics)
2 cups arborio rice (Castra Roto)
1 cup dry white wine
1 bunch flat-leaf spinach, trimmed, leaves torn (Substitute other greens)
2 tablespoons crème fraîche or sour cream (Farmer’s Creamery)
1 1/2 cups finely grated Parmesan (about 3 ounces) plus more for shaving (Organic Valley)
1/4 cup chopped fresh chives plus more for serving (Kachina Farms)
Freshly ground black pepper

Full recipe - Spring Vegetable Risotto with Poached Eggs

Carrot-Cauliflower with Tarragon (This is one of my favorite soups on the planet!)

Vegan, Gluten-free

Ingredients:
1 Tbsp (15 ml) Coconut Oil at room temperature (Dr. Bronner’s)
1 head Cauliflower, chopped (Berry Farms)
4 cups (960 ml) Carrots, chopped (Berry Farms)
1 large Onion, chopped (Albert’s Organics or Berry Farms)
3 Tbsp (45 ml) Fresh tarragon, chopped (or 1 Tbsp dried)
Water to cover
Sea salt or Herbamare to taste

Full recipe - Carrot-Cauliflower with Tarragon

Roasted Broccoli, Potatoes and Carrots

Vegan, Gluten-free

Ingredients:
Broccoli, chopped in large pieces (about 1- 1 1/2 inches) (Berry Farms)
Carrots, chopped in large pieces (about 1- 1 1/2 inches) (Berry Farms)
Red potatoes, chopped (about 1- 1 1/2 inches) (Use Walker Farms mixed fingerling potatoes)
Olive oil (Gourmet Artisan)
Kosher salt
Black pepper
Any other dried seasonings you might prefer (such as garlic powder, thyme, rosemary, etc)-optional

Full recipe - Roasted Broccoli, Potatoes and Carrots

Juice Recipes

Thirty Days of Juicing website:

http://blog.williams-sonoma.com/30-days-of-juicing/

These two juices use ingredients from the Juicing Box:

Day 5: Carrot Pineapple Orange Juice

Ingredients:
1 small orange, including rind, seeded and cut into pieces (box ingredient)
1/8 small, ripe pineapple, peeled, cored and cut into pieces (box ingredient)
2 carrots, scrubbed clean and cut into pieces (box ingredient)
Juice of 1/2 lemon (stirred in at end) (box ingredient

Day21: Apple-Cabbage-Carrot Juice

Ingredients:
2 apples (box ingredient)
1 wedge red cabbage (substitute bok choy)
2 carrots (box ingredient)
1 (thumb-size) piece of ginger
6 Swiss chard leaves (box ingredient)
Juice of 1/4 lemon (stirred in at end) (box ingredient)

Categories: Healthy Living, Recipes

May 2nd Recipes

April 29, 2013   |  Carmen

Juice Box Recipes

Apple-Orange Blend Juice
Box contents used: Pink Lady Apple, Orange
http://www.food.com/recipe/apple-orange-blend-juice-252052

Kiwi Orange Mango Juice (For Blender)
Box contents used: Orange, Kiwi, Mango
http://low-cholesterol.food.com/recipe/kiwi-orange-mango-juice-rachael-ray-378402

Recipes using local vendors and “product highlights”

Steamed Rice and Spring Vegetables with Fried Egg (Vegetarian, Dairy and Gluten Free, Omit Egg and is Vegan)

2 scallions, chopped, whites and greens separated (Use Berry Farms Vidalia Green Onions)
1 1/4 cups long-grain brown rice (Use Medium-Grain Bulk Brown Rice)
1 tablespoon reduced-sodium soy sauce (Use San J WFGF Tamari AND omit salt)
2 teaspoons grated ginger (Albert’s Organics)
1/2 teaspoon toasted sesame oil
2 heads baby bok choy, chopped (Use Walker Farms Bok Choy)
1 cup fresh (or frozen, thawed) peas (Walker Farms)
2 teaspoons vegetable oil (Use Spectrum Naturals Canola Oil)
4 large eggs (Flat Land Farm)
Kosher salt and freshly ground black pepper (Omit salt if using full sodium tamari/soy sauce)
1/4 cup chopped fresh cilantro (Kachina Farms)

Full recipe: http://www.bonappetit.com/recipes/2013/04/steamed-rice-and-spring-vegetables-with-fried-eggs

Local Box Recipes

Google’s Braised Chicken and Kale (Dairy-Free, Gluten-Free)

4 chicken legs, drumsticks and thighs separated (Use Savannah River Farms Young Chicken-Whole Bird)
1 tablespoon paprika
Kosher salt, freshly ground pepper
1 teaspoon olive oil (Gourmet Artisan)
1 medium onion, sliced (Box ingredient)
6 garlic cloves, sliced (Albert’s Organics)
2 cups low-sodium chicken broth (Tree of Life)
1 cup dry white wine
2 sprigs rosemary (Kachina Farms)
2 sprigs thyme (Kachina Farms)
1 large bunch kale, center ribs and stems removed, leaves cut into 1-inch strips (Box ingredient)
Lemon wedges (Destiny)

Full recipe: http://www.bonappetit.com/recipes/2013/03/googles-braised-chicken-and-kale

Soothing Red Lentil Soup (Vegan, Gluten-Free…This is my favorite lentil soup recipe!)

2 to 3 tablespoons extra virgin olive oil (Gourmet Artisan)1 large onion, chopped (Box ingredient)
2 to 3 cloves garlic, crushed (or more) (Albert’s Organics)
1 to 2 teaspoons grated fresh ginger (Albert’s Organics)
2 teaspoons mild curry powder
2 cups red lentils (Arrowhead Mills)
8 cups water or veggie stock (or a mixture of both) (Tree of Life OR Pacific Foods)
3 to 4 large carrots, peeled and sliced (Box ingredient)
4 cups thinly sliced chard (or kale, spinach, collards) (Box ingredient)
2 to 3 tablespoons freshly squeezed lemon juice (Destiny)
2 teaspoons Herbamare or sea salt

Full recipe: http://www.nourishingmeals.com/2009/12/soothing-red-lentil-soup.html

Categories: Healthy Living, Recipes

Quinoa with Sweet Potatoes & Greens

April 15, 2013   |  Melissa

I put this recipe together yesterday evening based on what I had in my fridge from last week’s order.  It turned out to be quite tasty!  So I thought I’d share.  I jotted this down after dinner, so if there are any steps missing or something doesn’t make sense, please let us know!

All of the ingredients came from the Co-op!

Ingredients:

  • .5 to 1lb of chicken cut into small cubes
  • 2 cups uncooked quinoa
  • 2 – 3 tbs of coconut oil
  • 2 smallish Vidalia green onions, root and stems chopped
  • 5 cloves of garlic, pressed
  • 2 tsp fresh ginger, ground
  • 3 med/large sweet potatoes, peeled and cubed
  • 1 bunch of greens, stems removed and chopped or torn into small pieces (I used a mix of chard and kale)
  • 1/4 cup of walnut pieces (totally optional)
  • salt and pepper to taste
  • 1 tbs soy sauce
  • 1 tbs tahini

Directions:

  • Rinse quinoa and cook (heat 4 cups of water to boil, add quinoa, lower heat to medium-low, cover and cook for 15 minutes or until water has evaporated and quinoa is fluffy)
  • Saute chicken with 1tbs of coconut oil and salt and pepper in a large wok or skillet until cooked through.  Remove chicken from pan leaving oil and juices.
  • Add another 1/2 to 1 tbs of coconut oil, heat up, and toss in Vidalion onions, garlic, and ginger in that order allowing each to saute for a minute or two before adding the next.  Saute for 2 -3 minutes, until onions are a bit tender.
  • Add sweet potatoes, a bit of salt and pepper, and bit more coconut oil.  Reduce heat to medium/med high and cover.  Cook for about 5 to 6 minutes stirring occasionally.
  • Add greens – stir in thoroughly, lower heat a bit, cover and cook until greens and sweet potatoes are tender.
  • Mix the tbs of soy sauce and the tbs of tahini in a small bowl.
  • Add cooked chicken and walnut pieces back to the wok with 1 tbs of the soy/tahini mixture.
  • Cook until chicken and walnuts are warmed.
  • Add quinoa to wok and mix with the other ingredients.  Stir in the remaining soy/tahini mixture.

Enjoy!

Categories: Healthy Living, Recipes

April 18th Recipes

April 13, 2013   |  Melissa

Juice Recipes:

Vegetable Juicing Recipes

Try the Celery/Carrot/Cucumber or the Carrot/Kale/Cilantro.

 

Recipe using “product highlights”:

Ginger Dijon Salmon (Dairy-free)

2 teaspoons olive oil (Gourmet Artisan)
2 teaspoons ginger, freshly grated (Albert’s Organics)
1 tablespoon Dijon mustard (Tree of Life)
1 tablespoon honey (B & G Honey)
24 ounces salmon (Doug’s Wild Alaska Salmon)

For gluten-free, make sure you use gluten-free Dijon mustard.
Full recipe:  Ginger Dijon Salmon

 

Recipes using Berry Farms Mixed Box:

Jamaican Cabbage (Gluten-free, Vegan)

1 head cabbage (Box ingredient)
2 tablespoons olive oil, or as needed (Gourmet Artisan)
1 small onion, thinly sliced (Albert’s Organics)
1/2 chopped green bell pepper
1 green onion, sliced (Box ingredient)
2 sprigs fresh thyme (Kachina Farms)
1 whole Scotch bonnet chile pepper (CAUTION: This is a super spicy pepper! Kick it down a notch or two to a jalapeno pepper, or omit it entirely.)
1 teaspoon salt (optional) (Eden Foods)
1 cup shredded carrots (Box ingredient)
1/4 cup white vinegar
2 tablespoons white sugar (Try substituting a little B & G Honey in place of the refined sugar.)

Full recipe:  Jamaican Cabbage

Barley Risotto With Swiss Chard, Radishes and Preserved Lemon (Gluten-free)

5 cups low sodium chicken broth (Tree of Life)
2 tablespoons extra-virgin olive oil (Gourmet Artisan)
1 cup pearl barley, rinsed and drained
8 -10 small radishes, trimmed (I cut large radishes in half) (Box ingredient)
1 bunch swiss chard, stemmed with leaves torn into large pieces (About 6 cups) (Box ingredient)
1 preserved lemon, thinly sliced and seeds removed
(Buy Destiny lemons and make your own preserved lemon: http://moroccanfood.about.com/od/tipsandtechniques/ht/make_lemons.htm)
coarse salt (optional) (Eden Foods)
1/4 cup fresh dill, coarsely chopped (Kachina Farms)
8 fresh mint leaves, torn

For vegan, use Pacific Foods vegetable broth in place of the chicken broth. Also, omit the salt.

Full Recipe:   Barley with Risotto…

 

Categories: Healthy Living, Recipes

April 4th Recipes

April 1, 2013   |  Julie

Cabbage, Tomato, Beet, Carrot Juice
Juicing Box contents used: tomato, beet, carrot (Try lettuce in place of cabbage.)

Good Morning Delight Juice
Juicing Box contents used: carrot, apple (Try blueberries in place of strawberries.)

The local box recipes are below, and they include ingredients from other local vendors as well:

Detox Green Soup
Local Box contents used: broccoli, red mustard greens or collard greens (use in place of spinach — just steam collards beforehand)
Albert’s Organics items used: garlic, onion, ginger, lime
Kachina Farms items used: parsley (Use Italian parsley in place of parsley.)

Carrot Fritters
Local Box contents used: carrot
Albert’s Organics items used: garlic
Kachina Farms items used: cilantro
Berry Farms items used: Vidalia green onions (use in place of spring onions)
Flat Land Farm items used: egg

SERVE CARROT FRITTERS WITH GRAPE TOMATO SALSA

Grape Tomato Salsa
Local Box contents used: grape tomatoes
Albert’s Organics items used: garlic, lime

Revival Foods item used: Skull Pop Hot Sauce
Kachina Farms items used: cilantro

Categories: Recipes

March 21st Recipes

March 16, 2013   |  Julie

All three of these recipes use Vidalia Sweet Green Onion from our Local Farm Box:

 
Baicai Doufu Tang (Chinese Cabbage and Tofu Soup) – Gluten-free, dairy-free (Half the recipe.)
Uses: Napa Cabbage, Vidalia Sweet Green Onion
(Vegans should substitute vegetable broth for chicken broth.)
 
Vegetarian Spring Rolls – Vegan
Uses: Carrot, Napa Cabbage, Vidalia Sweet Green Onion
(Use wheat-free soy sauce if gluten intolerant.)
 
Seared Scallions with Poached Eggs – Dairy-free, Vegetarian
Uses: Bread, Vidalia Sweet Green Onion
(Omit oil-rubbed, grilled bread if gluten intolerant.)
 

These recipes use the Juicing Box

Mean Green Juice  Uses: cucumber, celery, apple, lemon (try using napa cabbage instead of kale)
 
Spring Cleanse Vegetable Juice  Uses: carrot, cucumber, celery
Categories: Recipes

March 7th Recipes

March 2, 2013   |  Julie

Stuffed Cabbage with Roasted Sweet Potato Stuffing (Gluten-free, dairy free and vegan if you omit the sausage)

Uses cabbage and sweet potatoes from Berry Farms Produce Box and the following items also available from the co-op: Albert’s Organics red onion, apple and garlic, SFC Bulk quinoa, Sav River Farms sausage (I used bulk sausage). I made just the stuffing, and it was an excellent main dish – very satisfying, savory and a little bit sweet.

Sausage, Lacinato Kale & Cannellini Beans (Grain free, also dairy free if you omit the parmesan cheese)

Uses bulk sausage from Savannah River Farms, lacinato kale from Berry Farms Produce Box, great northern beans from SFC Bulk (subbed for Cannellini), onions, garlic. So delicious my finicky 5-year-old asked for thirds.

Fresh Tomato and Carrot Soup (gluten-free, vegetarian (and vegan/dairy-free if you use soy, almond, or coconut yogurt))
Uses carrots and tomatoes from the Berry Farms Produce Box and the following items also available from the co-op: Gourmet Artisan olive oil, Albert’s Organics red onion, Pacific Foods vegetable broth 4-pack (use instead of better than bouillon vegetable base and water), and Super Natural 5% Plain yogurt

Apple Beet Carrot Kale Ginger Juice
Uses the following items from the Destiny Organics Juicing Box:
apple, beet, kale

Pink Ribbon Punch
Uses the following items from the Destiny Organics Juicing Box:
apple, beet, celery

 

Categories: Recipes

February 21st Recipes

February 16, 2013   |  Melissa

Lentil Soup with Kale & Rice

This is a great recipe to use Berry Farms Lacinato Kale and green lentils from the co-op’s bulk items! It’s safe for vegans…and, if you want to make it gluten-free, then use San J Wheat-Free Tamari soy sauce!

Chicken Fajita Burger

This delicious recipe is perfect for using Albert’s Organics ground chicken! It’s dairy-free, and you can make it gluten-free by using Food for Life sprouted corn tortillas instead of buns…just make sure to use gluten-free grill seasoning and hot sauce!

…or make your own hot sauce using this recipe and Kachina Farms Cayenne Peppers!
Master Hot Sauce

 

Juicing Recipes

Here are a couple of juice recipes using the Juicing Vegetables from Walker Organic Farm:

Kale Carrot And Apple Calcium Booster Juice

 

Gingered Vegetable Juice Recipe

 

 

Categories: Healthy Living, Recipes

Feb 7th Recipes

February 4, 2013   |  Melissa

Roast Chicken with Pan Sauce (Gluten-free, Dairy-free)

1 whole (5- to 6-lb) chicken (Savannah River Farms Pasture Raised Young Chicken – Whole bird)
1/2 teaspoon kosher salt, divided
1/4 teaspoon black pepper, divided
1 lemon, halved (Destiny)
1 small onion, cut into 4 slices (Albert’s Organics)

See full recipe here: http://www.health.com/health/recipe/0,,50400000126001,00.html

 

Companion Recipe: Whole-Wheat Pasta with Kale (and Roast Chicken) (Dairy-free)

8 ounces whole-wheat spaghetti (Substitute with Frali Gourmet Dried Whole Wheat Ziti)
1 recipe Braised Kale, pureed (Adam’s Farm and/or Walker Organic Farm)
3 cups white meat and 1/2 cup sauce from Roast Chicken with Pan Sauce
1 (15-oz) can low-sodium chickpeas or white beans, drained and rinsed (Eden Foods Canned Garbanzo Beans)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 teaspoons ground coriander

For vegetarian/vegan, omit Roast Chicken with Pan Sauce.
For gluten-free, substitute pasta with Frali Gourmet Gluten Free Ziti Pasta.

See full recipe here: http://www.health.com/health/recipe/0,,50400000125972,00.html

 

Chorizo-White Bean Soup (Gluten-free)

2 whole links chorizo sausage or Italian sausage, chopped (Savannah River Farms Sausage Italian Links)
1 red bell pepper, diced (Juicing Box)
1 carrot, thinly sliced (Walker Organic Farm or Destiny)
2 (14-ounce) cans fat-free, less-sodium chicken broth (Tree of Life)
1 (6-ounce) package baby spinach (Walker Organic Farm and/or Kachina Farms OR substitute some spinach with Kachina Farms Sorrel and/or Red Vein Sorrel)
1 (15- to 16-ounce) can Great Northern or navy beans, rinsed and drained (Tree of Life Canned Great Northern Beans)
1/4 cup grated Parmesan cheese (Organic Valley Parmesan Cheese)

For vegetarian, substitute sausage with veggie sausage of choice.
For vegan, substitute sausage with veggie sausage of choice and omit Parmesan cheese.

For dairy-free, omit Parmesan cheese.

See full recipe: http://www.health.com/health/recipe/0,,10000001046870,00.html

 

Sauteed Swiss Chard with Chile & Garlic (Vegetarian, Vegan, Gluten-free, Dairy-free)

Remove ribs from one pound Swiss chard (Kachina Farms and/or Juice Box). Chop leaves into one-inch pieces. Steam until tender. Press on the chard to remove excess liquid. Place four teaspoons extra-virgin olive oil (Napa Valley Naturals) and two thinly sliced garlic cloves (Destiny) in a large skillet and cook over low until the garlic begins to sizzle. Add crushed red pepper to taste and cook until the garlic is golden. Add the steamed chard and toss until heated through. Season with lemon (Destiny) juice.

Per serving: 65 calories, 5 g fat (1 g sat, 4 g mono), 0 mg cholesterol, 5 g carbohydrate, 2 g protein, 2 g fiber, 185 mg sodium, 574 mg potassium.

From: Eating Well Serves Two (2006) by Jim Romanoff (Book) – Recipe doubled to serve four.

 

Juicing:  Total Health Booster

Box contents used: apple, pear
http://www.health.com/health/recipe/0,,50400000118658,00.html

 

Juicing: Post-Workout Refueler

Box contents used: apple, orange
http://www.health.com/health/recipe/0,,50400000118663,00.html

Categories: Recipes

Natural Cleaning Guide

January 31, 2013   |  Julie

After overhearing a fascinating discussion about making homemade cleaning products during checkout a few months back, we asked co-op member Susan Richardson if she would write an article to share her knowledge and experience as a professional house cleaner. There is so much useful, easy info below with lots of references for further research. We loved the article so much we asked her to create a line of pre-made cleansers for those folks who don’t have the time or inclination to make their own. We’re very excited to begin offering these products to our members. Check them out in our online shop under Soap & Vinegar. – Julie

……………….

After cleaning houses for several years with readily available chemical cleansers I sensed I needed a change but didn’t know where or how to begin. I was thankful to meet a
co-op manager in 2009 who only uses green cleaning products. And so my journey to a greener, cleaner future began.

I have tried several non-toxic cleaners since then. Most of them do a sufficient job and have a pleasant scent but may still contain questionable, undisclosed ingredients that may harm our families and the environment. Please visit the Environmental Working Group’s website at ewg.org for ingredient lists, ratings, and toxic properties in many common household cleaners. Some of them are currently marketed as non-toxic.

There are also numerous books available that address the benefits of natural cleaning. The Naturally Clean Home by Karyn Siegel-Maier contains 150 recipes for the kitchen, bath, laundry, garage, auto, pest control, and more. Clean House, Clean Planet by Karen Logan analyzes and compares common chemical products with inexpensive homemade cleaners and contains an abundance of simple recipes. Both books would be an excellent start and helpful resource for any home library.

There are many completely safe alternatives that will disinfect, deodorize, and clean effectively. These items all have multiple uses. Salt, lemon juice, olive oil, club soda, vinegar, liquid castile soap, baking soda, and essential oils combine to make safe, inexpensive cleaners. In an effort to keep things simple I have chosen only a few items from this list to work with on a daily basis.

Vinegar works well on glass, counters, floors, most wood items, and other solid surfaces. Adding essential oils will enhance the disinfecting, deodorizing, and cleaning
power. Use distilled water with oils because chlorine in tap water will deteriorate the oils over time. One simple multi-purpose recipe for use in a spray bottle is 2 cups vinegar, 1 cup water, 8-10 drops each lavender, rosemary, and geranium essential oils. Shake, spray, and wipe away.
Lavender oil adds antibiotic, antifungal, antiviral, and antibacterial properties. Rosemary oil is antibacterial. Geranium is used for added fragrance and leaves a smooth, soft finish on surfaces.

Liquid castile soap (diluted according to directions if using concentrate) cleans more stubborn dirt. It is great for washing dishes, in showers, tubs, sinks, or anywhere extra cleaning power is needed. It rinses away much easier than commercial dish soap. Fill a 22 ounce squirt bottle with diluted soap and about 20 drops of your favorite essential oil or combination of oils. Squirt on surface, scrub, rinse, and dry. Do not mix vinegar and soap for cleaning. Vinegar deactivates the soap but is a quick aid for rinsing away the suds.

Use baking soda to make a mildly abrasive cleanser. For a simple powdered scrubber just mix 1 cup baking soda with 3 teaspoons cinnamon and 3 drops cedar or sweet orange
essential oil. A large recycled grated cheese shaker is the perfect container for this recipe. Sprinkle on surface, scrub with a damp scrubbing pad, rinse, and dry. To make a scouring gel mix 2 parts castile soap with 1 part baking soda and essential oils of your choice.

Safe, simple, and inexpensive air fresheners can be made by mixing 8 ounces of water with 6-8 drops of an essential oil or combination of your favorite oils. Some options
include cinnamon, ginger, vanilla, bay; or sage, thyme, cedar, patchouli, frankincense; and lemon, orange, basil, thyme. The possibilities are endless. Pour into any clean spray bottle or plant mister. Spray toward center of room. Also, adding a few drops oil to a clean filter or the
outside of a fresh bag in the vacuum cleaner will deodorize the air as you sweep. Please be aware that essential oils can deteriorate some plastic lids and sprayers. So far, I’ve
found that Mrs. Meyers caps tolerate the oils. Murphys Oil Soap caps do not.

In addition to these simple recipes you may find that a pumice stick, straight razor blades, scratchless scrubbing pads, and a few good scrub brushes in assorted sizes would
be useful.

Pumice sticks are available through Frontier and at Lowes. At Lowes they are sold as scouring sticks in the cleaning aisle. They work magic on those annoying rings that form in toilet bowls and will not scratch porcelain when wet. Razor blades are a useful non-toxic tool for scraping
dried paint and other debris from mirrors and windows. Remove burnt on spills from pots and pans, ovens, and stove tops with a razor blade. Some manufacturers recommend this method for glass stove top maintenance. Additional scrubbing with a mild abrasive may be required to remove stains. Rinse with vinegar solution and polish.

ADDITIONAL TIPS

  • Place a bowl of dry ground coffee in an area with persistent odors to absorb the odors. Replace as needed.
  • 1/2 cup rubbing alcohol and 1/2 cup water in a spray bottle will disolve most crayon and marker stains. Spray, scrub, and dry.
  • 1 cup peroxide in white laundry will brighten and remove most blood stains.
  • Coconut oil can be used to season cast iron, polish shoes, wipe down plant leaves, and much more.

For more information and recipes on green cleaning these resources may be helpful.

WEBSITES
www.gogreenstreet.com
www.greenlivingideas.com
www.eartheasy.com
www.easyaromatherapyrecipes.com

BOOKS
Vinegar by Vicki Lansky
Baking Soda by Vicki Lansky
DIY-Natural Household Cleaners by Matt and Betsy Jabs
Complete Idiots Guide to Green Cleaning by Mary Findley and
Linda Formichelli

 

Categories: Featured Articles, Healthy Living