Simply Rurban

How Many Tomatoes Are Coming From Your Garden? Make Tomato Cobbler

Posted on August 30, 2012 by simply0637

Gail has a CSA share and prior to leaving for the shore – she picked up her weekly veggies, among them were tomatoes, many, many tomatoes. Most of the time I was at the beach we were trying to figure out what to make with all the tomatoes and then as we were sitting on the porch the neighbor came by with a basket of – can you guess – tomatoes!!!

The last night the neighbors came over for dinner, along with Gail’s nephew and fiance. Our goal – to use up everything in the refrigerator! We decided to try a recipe that was in the CSA newsletter for Tomato Cobbler. I liked the combination of the tomatoes and cornbread – but I think if I was to make it again – I would make the topping not so dense and figure out how to make the tomato filling a little “meatier”. I think it is worth tweaking and making again – really the flavor combination was wonderful.

Tomato Cobbler

Ingredients

Oil or butter for the baking dish
3 pounds ripe tomatoes (8 to 10 medium), cored and cut into wedges
1 Tbl cornstarch
Salt and freshly ground black pepper
1 cup all-purpose flour, plus more if needed
1 cup cornmeal
1 1/2 tsp baking powder
1/4 tsp baking soda
4 Tbl (1/2 stick) very cold butter, cut into large pieces
1 egg, beaten
3/4 cup buttermilk, plus more if needed
1 cup freshly cut off the cob corn (we 2 ears leftover from dinner the night before

1. Cut the tomatoes into wedges, removing the watery seed center – place in a bowl.

2. Toss the tomato wedges with salt, pepper and the cornstarch, set aside.

3. Grease a square baking dish or a deep pie plate with the butter or oil.

4. Preheat the oven to 375˚F.

5. Put the flour, cornmeal, baking powder, and baking soda in a food processor along with a teaspoon of salt – pulse once or twice to combine.

6. Add the butter and pulse a few times until the mixture looks like coarse bread crumbs.

7. Add the egg and buttermilk and pulse a few times more, until the mixture comes together in a ball. If the mixture doesn’t come together, add a spoonful or two of flour. If the mixture is too dry, add a few drops of buttermilk. Our mixture did not come together in a bowl and I added some more flour – I would not do this next time.

8. Fold the corn into the cornbread topping.

9. Gently toss the tomato mixture again and spread it in the bottom of the prepared baking dish.

10. Drop spoonfuls of the batter on top and smooth a bit with a knife. (Try to leave some gaps so that the steam from the tomato mixture will have a place to escape as the cobbler bakes.)

11. Bake for 45 to 50 minutes, until golden on top and bubbly underneath.

12. Cool to just barely warm or room temperature. To serve, scoop servings out with a large spoon. I was so excited about eating all the yummy food we prepared that I forgot to take a picture of the cobbler out of the oven! The cobbler is on the right (between the zucchini and pumpkin).

Our Meal

Posted in Dinner, Recipes | 2 Comments

More Ideas From the Jersey Shore – Massaged Kale Salad

Posted on August 29, 2012 by simply0637

Everyone in the know, it seems, is touting the virtues of kale. But to the average American palette, kale takes some getting used to, but well worth it. The benefits of acquiring a taste for kale are many. Of all the veggies in the American diet, kale is possibly the most nutritious food grown in this country. It is indeed a mainstream superfood.

Before leaving for the beach I went into the garden and cut the last of the curly kale. With an abundance of Jersey tomatoes sitting on our kitchen counter, we decided to make a colorful salad of kale and tomatoes.

Massaged Kale Salad

Ingredients

1 bunch of curly kale
Olive oil
1 Lemon
2 Avocados
5 – 6 small tomatoes
Agave or maple syrup
Salt

1. Strip the curly leaves off its sturdy stems and then tear them into small pieces. Put the pieces into a bowl.

2. Carefully wash and spin dry the kale leaves. Curly kale takes some deliberate washing because gritty dirt can cling to the crevices of the leaves. Place the washed kale leaves on a towel, cover with another towel and pat dry – getting as much of the water off the leaves as possible.

3. Drizzle olive oil onto the leaves and hand massage into all the folds of the leaves. Start with a small amount, because it is easy to over-oil the leaves.

5. Cover the leaves with a towel and pop the bowl into the fridge so the oil has time to absorb into the leaves. This can be done in as little as an hour ahead of eating time, or twelve hours ahead.

6. Shortly before eating time, seed and dice some ripe tomatoes and cut the avocados into small chunks. It is the combination of textures and flavors that makes this a tasty salad.

7. After tossing everything together, add lemon juice (for our size salad, we used the juice of a half a lemon), and salt and pepper to taste.

8. The final ingredient is a sweetener to counteract any bitter taste the kale might have. You can use maple syrup, agave, honey, or, as we did, a blend of agave/maple syrup that Trader Joe’s sells. Just drizzle a small amount (no more than a few teaspoons), and mix all together.

(Sometimes you will need to play with the amounts of the dressing ingredients, because the flavor intensity of the kale leaves varies with the kale variety and the time of season.)

The result…a multi-textured salad, full of nutritious foods. Happy eating!

Posted in Recipes, Salads | Tagged avocado, kale, salad, tomato | 1 Comment

The End Of Summer Vacation

Posted on August 28, 2012 by simply0637

Usually we go on a 2 week vacation at the end of August. Camps are done and school has not started, so it is the perfect time. The other great thing about that time frame is most of the countries kids are back in school, that makes the crowds so much smaller! This year due to me being back in school and other circumstances our vacation was a long weekend at the Jersey Shore.

Several years ago I was asked to be on the board of a potential Hudson River Charter School and became friends with Gail, over time we have become walking buddies, information sharing friends, flower arrangers and integrative nutrition students. For several summers we have tried to come to the Jersey Shore and be a guest at Gail’s beach house – and schedules as they are have never meshed until this weekend! I am so glad that they did and so wish I had changed our plans in previous summers to come here. There is something about sand between your toes, the sound and site of the waves and the sea breeze – it is grounding and renewing.

We have had some wonderful meals as you read yesterday and will the rest of this week and just the best time at the beach. Stella has asked me several times if we could move here! The weather has been perfect and the waves just keep getting bigger and bigger due to the weather in the South.

Our first evening walk on the beach

Stella and I both have probably eaten more sugar this week than we do in several months – since each night tradition here is to walk to the local ice cream store Beach Plum – where they make all their own ice cream – it has been delicious!

Stella had forgotten how to build a sand castle – so we built one one day – but before I could get the camera out the waves took it away. The next day she started to build a castle with Jeff, but instead they just kept digging a hole, which when they were done Stella could stand in it and the beach was at her chest!

With the storm brewing in the gulf – the waves have been getting bigger and bigger and the under tow stronger. It has not been very good for swimming, but Stella has sure enjoyed playing in the waves! High tide has been pretty amazing and on Sunday the tide came in farther than Gail and Jeff could ever remember! People, us being among them eventually, would jump up and try to save their blankets and items from getting wet and washing away. at one point the water was coming from several directions and made a “tide pool” on the beach with some disgusting looking foam – the kids has a blast with foam fights and boogie boarding in the shallow water.

Waves the 1st day

Waves on the last day

Disgusting foam

Balancing

Posted in Life, Outings | Tagged beach, new jersey shore, vacation | 3 Comments

Tomato Pie At The Jersey Shore

Posted on August 27, 2012 by simply0637

This past weekend Stella and I were fortunate enough to be invited to our friend’s beach house on the Jersey Shore. No, this is not the same area as the TV show, which I have never watched and only heard about, but Bradley Beach, a sleepy Jersey Shore town where people bike, walk, and socialize on their front porches. The best part, we were only three blocks from the beach!

This was the first time for both of us to go to the Jersey Shore. We got there Thursday night before dinner, but that gave us just enough time to stroll on the beach – Stella played in the waves and we collected shells. The next morning I went for a nice run along the boardwalk followed by a bike ride with my friend Gail — we biked to Asbury Park the launch pad of Bruce Springsteen.

I had never heard of tomato pies, but Gail raved about them, so I brought all the ingredients for pizza making and her CSA box this week was over-flowing with tomatoes. We were set.

Tomato pies, which got their American start in Trenton, NJ, are a unique culinary experience. The purists despair that it shouldn’t even be called pizza! It is not surprising that a state known for their tomatoes should create this equally tasty food.

Tomato pie features a small amount of cheese, placed directly onto the crust. The cheese is an accent — no gloppy melted cheese that slides off at the first bite! The main ingredient…savory, seasoned tomato sauce, topped with minced garlic and fresh basil…completes the tomato pie.

We took some liberty with our pies, since the family wanted their favorite ingredients. The two daughters wanted pineapple chucks, which were placed under the sauce. The adults went with the traditional tomato pie, but since we had so many ripe, luscious tomatoes from the farm, we added tomato slices to the other pie.

Tomato Pie

Ingredients

1 package yeast
1 cup water
1 tsp sugar
1 1/2 cup freshly grated Parmesan, Romano and Mozzarella (combo)
2 thinly sliced Jersey tomatoes
Tomato sauce
Fresh basil (chopped)
Garlic (minced)
Olive oil
Corn meal

1. Place the package of yeast in a 2 cup glass measuring cup, add 1 cup warm water and tsp of sugar. Stir to dissolve. Allow to grow for about 10 minutes.

2. In a mixing bowl measure 2 cups of flour (preferably organic, sprouted), mix in the yeast. Stir well – until a dough ball is formed.

3. On a floured surface, turn out the dough ball and knead. You will have to add about another 1/2 cup of flour while kneading. Place to the side, cover and allow to grow about 10 – 20 minutes.

4. Chop your basil, mince your garlic and thinly slice your tomatoes.

5. Lightly oil your pizza pan and sprinkle with corn meal.

6. Split the dough in half. With one half of dough form a ball and flatten. Using a floured rolling pin – roll out the dough. Transfer the dough to the pizza pan and using your finger tips, press the dough outwards from the center to cover the pizza pan – with some extra at the edges.

7. Using the cheese mixture – make 2 circles of cheese on the dough.

8. Place the tomato slices in-between the cheese circles and then in the center of the pie.

9. Sprinkle the garlic and half of the basil over the tomatoes.

10. Cover the tomatoes and the outside pizza dough with tomato sauce, leaving a little dough for the crust.

11. Bake in a 375 degree oven for 15 – 20 minutes, checking the pizza after about 10 minutes of cooking – turn pie so that it cooks and browns evenly.

12. When the pie is done cooking, take out of oven and sprinkle with the other half of the basil. Transfer to a cutting board and allow to cool slightly before cutting.

Dive in and enjoy!!!

Posted in Dinner, Recipes | Tagged pizza, tomato pie | 2 Comments

Make Your Own Almond Milk

Posted on August 24, 2012 by simply0637

Recently I went back to school to study integrative nutrition. As part of my graduation requirements I am part of a health coach circle – where I have met some incredible people! One of those people is your guest blogger today – Dani Lindholm. Check out her blog pearlblossom.wordpress.com . Dani makes her own almond milk due to her gluten and dairy allergies.

Something I really love about cooking is that it’s such a do-it-yourself activity. Where I may not be able to repair a gas leak in my house, I can cook which somehow makes me feel like a competent human in the face of sometimes overwhelming circumstances. I know I could buy a lot of take-out or live on someone else’s cooking, but I also know that I can do it myself. That’s not the case with gas leaks which require knowing more than I do about plumbing or pipes. It’s also great to know that I don’t have to rely on grocery store brands of almond milk to have a nice nut milk to drink. They oftentimes are full of additives anyhow, and if that is professional cooking, well, then I’ll take my chances in my own kitchen. Thanks.

Here is how I make my own almond milk:

1. I buy raw almonds in bulk through Amazon.com Raw almonds, unlike their roasted counterparts, have enzymes which aid in digestion.

2. I gather my ingredients. I’ll need:

1 cup of raw almonds
water
1 bowl

3. Place the almonds in the bowl, and add water to about one inch above the almonds. Soak overnight.

4. Next day: drain and rinse the almonds. Then you will need:

your blender
3-4 cups filtered water
soaked almonds

5. Place the almonds and water into your blender and start your blender.

6. Then place a nut bag into a bowl to strain the mixture:

7. Pour the mixture into the bag, and squeeze the bag to get the excess.

8. Pour into a container to keep in your refrigerator. You can now add maple syrup, honey, and/or vanilla to flavor your milk.

9. Enjoy in smoothies, tea, or by itself!! Be creative.

Posted in Drinks, Recipes | Tagged almond, almond milk, recipe | 1 Comment

Kids Craft Corner – Pureed Paper Bowls (Part 1)

Posted on August 23, 2012 by simply0637

There are only 2 weeks left before school starts – yeah!! I decided I needed a craft that took a little more time than our usual crafts. This one takes days – and even more days if it is humid! The reason I really liked this craft is that it showed the kids how you can take a material and turn it into something else!

Do you get phone books delivered to your door step, even though you did not order or ask for them?! I do all the time and each time I call the organization and get myself on the do not deliver list (but that does not work all the time) and then I ask them to come and pick them up (and that does not always happen either). I don’t understand why I cannot recycle a phone book in the weekly paper recycling, but we can’t in our town. Here is a project that will use up some of those phone books that are sitting around collecting dust bunnies!

Pureed Paper Bowl

Items Needed

Paper (preferably paper that was going to be recycled – not new paper)
Water
Bowls
Immersion blender
Mesh colander

1. Using a glass bowl, tear up paper to about 1″ pieces and place in the bowl. I had read somewhere that yellow pages would turn into a sag green pulp – not the case for us. Next time I would try to find some colored paper from the recycling bin to use.

2. Pour warm water over the paper – making sure to cover with some extra water. The paper will absorb the water. Let soak for a couple of hours.

3. Using an immersion blender – puree the paper to the consistency of a thick smoothie. I will give you warning – have the kids wear aprons and be prepared for splatter to end up all over in the kitchen (I am still finding splatter in places).

4. Press the pulp through a mesh colander – squeeze out the excess water. You want the pureed paper to be a little wet – like workable clay.

5. Take a mold – we used small glass bowls, but you could use a plastic take out container. You want a mold that has a smooth surface, no cut outs, ridges, etc. Cover the mold with the pureed paper – use the back of a large spoon to smooth out the puree. You want the surface to be smooth and make the puree mesh up and be one continuous covering over the mold.

6. Place on a tray and allow to dry. The puree was probably a little wetter than it should have been -so between that and the humidity – these are taking days to dry – we are on day 3 and they are still not dry! Once dry take off the mold.

Since we had two shades of gray – the girls decided that they want to paint and decorate the bowls – so stayed tuned for part 2 (when we are back from vacation).

Posted in Kids Crafts | Tagged kids crafts, paper maiche, recycled crafts | 1 Comment

Sprouted Quinoa, Goji Berries & Raisin Dehydrator Cookies

Posted on August 22, 2012 by simply0637

School starts back up in two weeks and it will be back to making lunches everyday, including a couple of snacks for the day. We were successful last year with coming up with some pretty nutritious alternative snacks from what is in the typical American child’s diet. We made some raw food brownies, but those would be hard for Stella to bring for a snack until the weather turns cooler – since there is not refrigeration at school. So I wanted to find a raw food, live food snack alternative that could be packed into the school lunch. This is a good one, but it does take about 24 hours to make – but a lot of the time you are going about your day.

Quinoa is a wonderful food – I just love it, Stella not so much. The great thing is that Stella will not eat this when cooked and put into a stir fry or as a side dish, but she will eat it when I sprout it and add to food or in some of the baked recipes. Quinoa, which most people think is a grain in actuality is really a seed. The ancient Incas called quinoa the “mother grain” and revered it as sacred. Quinoa is gluten free and is considered a complete protein because it contains all 8 essential amino acids needed for tissue development.

Sprouted Quinoa, Goji and Raisin Cookies

Ingredients

1 cup quinoa
Water
1 1/4 – 1 1/2 cup almond meal
1/2 raw honey
Cinnamon
Sea Salt
1/2 cup raisins
1/2 cup goji berries

1. The night before: measure 1 cup of quinoa, rinse several times and then place in a bowl, jar, measuring cup – cover with water and allow to soak overnight – at least 8 hours but can be up to 12 hours. This allows the quinoa seeds to sprout.

2. The next day: drain and rinse the quinoa – allow to sit in a colander, so that most of the water is drained.

3. Soak the raisins and goji berries in hot water – to plump them up. It only takes about 10 – 15 minutes of soaking for them to be ready. Drain the water.

4. In a food processor, add the quinoa, 1 1/4 cup almond meal, cinnamon (amount is up to you – I like the flavor, so I add generously – at least 2 tsp), pinch of salt, raw honey. Process.

5. Take the batter and transfer to a glass bowl (you can leave in the food processor bowl, but I find it is hard to add other ingredients with the blade).

6. Add the raisins and goji berries – mix well. The batter needs to be fairly thick – closer to a dough consistency. If need be add a little more almond meal.

7. Using spoons, place small dollops on a dehydrator tray lined with a teflex sheet. If you do not have a teflex sheet you can use parchment paper. Just cut the parchment paper to fit the tray. Flatten the dollops with the back of the spoon.

8. Dehydrate for 4 hours at 105 degrees.

9. After the 4 hours, take the cookies off the teflex sheets and place directly on the dehydrator trays. Dehydrate for another 4 hours. You want the cookies to be crisp on the outside, but chewy on the inside. You may have to dehydrate longer depending on the weather, humidity and how flat you made the cookies.

10. When done, place in an air-tight container and again depending on the temperature keep on counter, refrigerator or you can freeze. I made mine bite size and they are wonderful. Stella love’s them!

These are considered a raw food dessert, since the temperature stayed below 118 degrees.

Posted in Cookies, Dessert, Raw Food, Recipes | Tagged cookies, quinoa, raw foods, snacks | 2 Comments

Nature’s Gift of Wedding Flowers

Posted on August 21, 2012 by simply0637

When my friend’s neighbor was planning her second wedding to her college sweetheart – a lifelong bachelor who was ready for a big celebration – the discussion turned to cost and one of those being the cost of flowers. Most people spend between $3,000 and often up to $10,000 to decorate with flowers for a wedding with about a 150 guests. That wasn’t in the budget for a woman who was going to face the lofty college tuition bill of her eldest son in a couple of weeks! Besides “arranged” flowers – the kind you see at most weddings were not a match for the bride’s personality. In her youth she was, and remains, today, a carefree, gentle soul who values simple, awareness living and the beauty of nature.

When my friend approached me and asked if I would be a partner in this – I of course said yes! Was it possible that the two of us could take on the challenge of designing arrangements using flowers from our gardens or nearby fields that were aesthetically pleasing, but at no cost or very little (gas of course is a cost and time)? Could we capture the bride’s personality, but also match the ambiance of the wedding? You bet we could!

We started by referring to the principles of Ikebana, Japanese flower arranging, which brings the viewer into both the negative and positive space of an arrangement. They use few flowers or greens, which was great for us, since we needed to produce 19 table arrangements and two large alter arrangements, plus a couple of backups. That’s a lot of flowers!

What could we use for vases that were of no or little cost? We thought about canning jars – since I have many, but they were too large! We needed vases with small necks, what between the two of us did we have that would work? My friend, by luck, thought of using Pellegrino bottles! After all, they were free (pretty much), a shade of green that matched the wedding’s woodland venue, and best of all they would not take many flowers to make a simple bouquet! The only constraint we had with the bottles was that we had to choose flowers that had relatively skinny stems – which eliminated many of the garden flowers – but not the herbs, like mint, oregano and sage or many of the wild flowers.

We have not had a typical summer here, as has been the case in most locations – which made the planning a little more difficult, along with the fact that the bride did not like yellow – so those flowers were out. With spring coming very early and then a late frost, our high temperatures and either no rain or flash flood warning rains – flowers, grasses and herbs took a beating.

A couple of days before the big DAY – off we went – traveling the back roads, scouting fields, roadsides and the lesser known trails, looking for flowers in bloom and interesting grasses. I went traveling north, near the farm where I go blueberry picking. With a friend in the car with me, scissors, water and buckets – we were off. Driving along, with our eyes scanning everything – with a shout out – the car was pulled off the side of the road, scissors in hand, we were cutting this and cutting that – hoping to not be shot at as we trespassed beyond the No Trespassing signs. We had to be aware of bees and we were rained on several times. My biggest fear was driving back and having a spider or other large bug crawl up me as I was cruising down the Taconic Parkway!

I was fortunate to be able to pick the day before the wedding and have the evening temperature be mild – which meant that I could keep all the flowers in the car in the buckets. My friend, on the other hand had to figure out refrigeration and how to transports all her finds back from the beach. She found that the basement worked much better than the refrigerator. To transport back the flowers were put into coolers with ice packs and then seat belted in.

Saturday morning came and I was up bright and early – the flowers had to be done by 9:30 am – time enough to drive them to the venue and set them up before the big celebration. We had walked my garden a couple of weeks prior to the wedding, but when it came to the morning of – there was only a few items that were wedding suitable! My friend, decided that she needed some more wild flowers – so went out to drive the area looking for Queen Ann’s lace and some other ones. It used to be in this area that wild flowers were everywhere, but now with all the mowing and pedigree and manicured lawns and open spaces – they are harder to find. We had our flowers all over the kitchen – now the work began!

Kitchen work area….

Creating….

Packing up…

The Wedding…

The comments were all positive! The flowers were artistic, captured the personality of the bride, liked that they didn’t take up the so much space on the table and you could see the person sitting across from you. Many people were surprised that the large arrangements were all wild flowers! And many said that we should go into business – would be a great excuse to invest in a green house!!

Posted in Crafts, Garden | Tagged flowers, weddings, wild flowers | 7 Comments

Whatever Veggies Baked Frittata

Posted on August 20, 2012 by simply0637

I love eggs! We go through at least a dozen eggs a week – most weeks it is more. Each week I hard boil 6 – 8 eggs – they make for a great, healthy, quick snack, dinner on a hot night or as part of breakfast or lunch. The other day I was craving a good veggie frittata. I opened up the fridge and yes! I had enough cheese, pulled out the eggs and whatever veggies there were.

Whatever Veggies Baked Frittata

Ingredients

6 – 7 eggs (depends on how many veggies)
Veggies
– portabella mushrooms
– carrots
– garlic
– kale
– onion
– zucchini
– broccoli
Parmesan cheese (freshly grated)
Milk
Seasoning
Coconut oil

1. Cut up the veggies that you are going to use (the possibilities are endless).

2. Saute the veggies in coconut oil – you want them crisp they are still going to bake.

3. Preheat the oven to 400 degrees and line a round baking dish with parchment paper.

4. While the veggies are cooling, grate the cheese. I used a very large handful, probably 1/2 – 3/4 cup of cheese.

5. Crack the eggs into a bowl, scramble.

6. Add the cheese and a splash of milk – mix.

7. Add the veggies, mix well. If it seems that it is not “runny” enough add another egg. – Mix well, season (with my favorite mixture).

8. Pour into baking dish and cook for about 25 minutes or until the center is puffy and feels firm and springy.

Allow to cool and cut into 8 pieces. I had this for dinner and then the rest I put in the fridge. In the morning I take a piece out and heat on the tray in the toaster oven – yummy!!

Posted in Breakfast, Dinner, Recipes | Tagged eggs, frittata, veggies | 2 Comments

Make Non-Toxic Toothpaste

Posted on August 17, 2012 by simply0637

After making the tooth powder and using it for a couple of days – I decided to try and make toothpaste. I have to say I thought making toothpaste would be a little more difficult than it was, but I was done in about 10 minutes!

Like I did for the tooth powder – let me go into a little bit about the ingredients:

– Calcium Carbonate: Removes stains and plaque, plus it polishes the teeth.
– Baking Soda: Helps whiten teeth and removes plaque.
– Xylitol: Sweetener with a low glycemic index. It fights plaque by neutralizing plaque acids.
– Coconut Oil: Helps stop tooth decay and prevents cavities, facilitates the absorption of calcium, creating stronger teeth, whitens, eliminates bad breath and minimizes the risk of getting gum disease. Another benefit of coconut oil is that it helps pull heavy metal toxins from the body.

Non-Toxic Toothpaste

Ingredients

5 Tbl calcium carbonate
4 Tbl coconut oil
3 Tbl xylitol powder
2 Tbl baking soda (preferably aluminum free)
5 – 15 drops spearmint essential oil

1. In a half pint or pint jar mix all the dry ingredients.

2. Add the coconut oil (if you want it drier add less, if wetter add more). Stir making sure to get everything from the bottom and side mixed in.

3. Add the spearmint oil – the amount depends on how strong you want the flavor. If you don’t like spearmint you can use another mint, cinnamon, citrus essential oil. Mix.

Use like you would other toothpaste, you are just dipping your toothbrush into a container. I have read other places that people put the homemade toothpaste into a plastic bag and snip the corner and then squeeze out onto their toothbrush.

Be prepared – this is not going to foam up and it is a little gritty – but your teeth will feel so clean and will start to look whiter.

I like both the powder and the paste and think I will use one in the morning and one at nights – since they both have different ingredients. Think I will have to see about making the powder recipe into a paste!

Consult my favorites on Amazon.

Posted in Beauty | Tagged beauty, recipe, toothpaste | 3 Comments

How Many Tomatoes Are Coming From Your Garden? Make Tomato Cobbler

More Ideas From the Jersey Shore – Massaged Kale Salad

The End Of Summer Vacation

Tomato Pie At The Jersey Shore

Make Your Own Almond Milk

Kids Craft Corner – Pureed Paper Bowls (Part 1)

Sprouted Quinoa, Goji Berries & Raisin Dehydrator Cookies

Nature’s Gift of Wedding Flowers

Whatever Veggies Baked Frittata

Make Non-Toxic Toothpaste

Subscribe

Newsletter Signup

Recent Posts

Sign up today!

Archives

Categories

Blogroll