This homemade cleaning spray is SUPER easy to make (did I use the word super enough in the video?! I was excited) not to mention dirty cheap! It uses strong alcohol and vinegar to cut the grim and remove the germs and the bad odors from nasty counter tops. Works great in the kitchen, bathroom, and really anywhere. See notes for more information.
1 cup water
1 cup white vinegar
1 cup strong alcohol – vodka, everclear, moonshine, white lightning, etc
1/2 to 2 teaspoons essential oils like lemon
few drops dish soap
Mix all ingredients in a quality spray bottle and lightly shake to combine. That’s it!
Note: If you have an issue with using dish soap or oils then leave them out. I will do a video later showing how I clean my counters but this spray works great without it. That being said, I haven’t had an issue with soak residue or damage to counter tops. I have used this formula on different types of counters and it’s been successful.
Note: Research has told me that vodka might not be strong enough to kill germs like salmonella. Half of the internet says yes, half doesn’t. To be on the safe side I would suggest using something stronger such as white lightning or moonshine or everclear. Something above 80 proof. Vodka itself is around 80 proof but everclear is 190. So you can see how much stronger it is. The choice is up to you and both are extremely cost friendly.
1 teaspoon molasses (optional but makes it more chewy)
1 tablespoon vanilla extract, only the real stuff please
2 tablespoons neutral oil, I used coconut
½ cup unsweetened applesauce
1 unpacked cup raisins***
Preheat to 350°F or 175°C.
This step is optional but if you want softer raisins I would advise it. Mix all your liquid ingredients (minus the egg) and let it soak for 20-60 minutes. You can go overnight but they get really soft and I dislike that. I did mine for only 10 minutes and that was good for me.
Next mix all your dry ingredients in your bowl and then add your raisin mixture and egg. Use a spatula to mix (or a spoon) thoroughly. It is a thicker batter so don't be alarmed.
Line your cookie tray with parchment paper or a silicone baking mat. Spoon out a rounded tablespoon per cookie and squish them down. These cookies will rise slightly but will not spread outward. I suggest no more than 12 per tray.
Bake these cookies for 12 minutes and move to a wire rack to cool. They get chewier as they cool.
Variations: * : You can use all whole wheat flour or all all purpose flour it's a person preference. Whole wheat flour will make the cookies more dense. I would do no more than ½ and ½ but that is me. ** : You can use all sugar or you can skip the sugar and just use maple syrup (or honey). Brown sugar would be best but I used evaporated cane sugar and molasses. *** : You can substitute raisins for any dried fruit to mix this up. Try blueberries and craisins, Delicious!
Tortillas are one of those things most people never make homemade and that’s a shame, because nothing completes a taco better than a warm freshly made tortilla. This recipe takes the plain wheat tortilla to the next level by adding rye and spelt for extra nutritional benefit as well as great flavor. Combined with sesame oil and extra spices of seasoning, this recipe will win anyone over, vegan or otherwise. Most healthy tortillas (not fully of chemicals or preservatives) are about 40¢ ea which is what I calculated this out to be if divided into 12, so you don’t really save any money, however it’s worth it. Oh and if you’re saying that you can buy a package of tortillas for 2 dollars and you get 10 so that’s 20¢ each, I invite you to read the labels. Chances are the ingredients look like this:
This is the actual ingredients list of a well known brand of “wheat” tortillas. (click here to see the brand and where I’m talking about) I’ll stick to my simple ingredients. With the exception of the Mrs. Dash and the sesame oil, everything in my recipe was organicly purchased so take that into consideration when inspecting the price.
1/2 – 2 cups warm water
3 cups whole wheat flour, finely ground works best
1 cup spelt flour
1 cup rye flour3 tablespoons oil *see note*
1/4 teaspoon salt **see note**
3 tablespoons oil *see note*
seasonings (I used chipotle powder and Mrs. Dash)
1 teaspoon yeast (gives great flavor)
Also suggested for this recipe is a cast iron griddle, this gives it lots of extra flavor.
In a large sized bowl add your flours, yeast, salt, seasonings, and oil. Stir with a spoon until the oil starts to clump and you mix the flours well. Slowly mix in your hot water, you may need more or less depending on the types of flours you use. I used 2 cups minus 2 tablespoons. The trick is to get a nice dough consistency, without making it too moist. In this case, less water is better. When your dough just starts to come together and it still kind of crumbly, turn the dough out onto a flat surface. You can do the kneading in a bowl, however it makes it more difficult, in my opinion.
With dry hands, knead the dough. Push down the dough with the bottoms of your palms, then raise the dough back up and turn sideways 90 degrees. Repeat this process until your dough is your desired consistency. For chewy and soft pliable dough like what you’d buy in the store, I suggest kneading vigorously for at-least 10 minutes. You will know your dough is ready for rolling when you can press your finger into the dough and it partly holds it shape, but mostly bounces back at you. The dough will also be very smooth and soft looking. For me it took about 16 minutes of average speed kneading. Technically, you don’t have to knead at all, but the consistency won’t be the same and since these are multigrain they might be a bit tough.
Divide your dough into equal sized portions. I decided to make 12 pieces out of this recipe, and they yeilded 8 inch tortillas, you make divide them into smaller or larger pieces to suit your needs. Roll out each ball into the desired size.
Heat your cast iron griddle over medium high heat, until a drop of water will dance on the skillet for 2 seconds before evaporating. Turn down your heat to just below medium, and add your dough. Pay attention not to let the dough fold over the edges, so it cooks evenly. Cooking time is about 30-60 seconds per side, depending on if you use a cast iron skillet or not. Add your rolled dough sheet onto the griddle and do NOT move it until you start to see bubbles appear on-top of the dough. Flip and wait another 30 seconds, then check your dough. If the other side is browned slightly, then it is done. Repeat this until all your tortillas are cooked and Enjoy!
Heres a great tip: Take a skillet with a lid and place a towel or cloth into the bottom. Place your tortillas in this pot once cooked and replace the lid. The towel prevents the steam collecting and turning your tortillas soggy, while keeping the tortillas nice and soft.
To reheat these you can slightly warm in an unoiled skillet or place however many you need on a place, cover with a dampened paper towel and place into the microwave for 30-60 seconds or til heated through. (I do not endorse the use of microwaves, however I know some people use them)
*note: I like using 2 tablespoons sesame oil and 1 tablespoon neutral oil like grape-seed to give extra flavor to the tortillas, however you may use any kind you want, or you may omit it all together. However, oil helps keep the tortillas pliable.
**note: If you are using a seasoning mix that contains salt, do NOT add the additional salt.
Nutritional Information is based off 12 servings (as shown in video) and assumes you used the same ingredients I used. Yours may vary.
This is my go to dressing. This recipe can be vegan friendly if maple syrup or another liquid sweetener like agave is used. It can also be a raw dressing depending on your ingredients. If making this for someone with gluten issues, please insure you use gluten free tamari/soy sauce, AND gluten free vinegar.
1 cup grape-seed oil or extra virgin olive oil
1/4 cup sesame seed oil*
2 1/2 tablespoons whole sesame seeds
1/4 cup balsamic vinegar
1/4 cup soy sauce
1/2 – 1 teaspoon black pepper, freshly ground is best
2-4 tablespoons honey or liquid sweetener of choice**(see notes)
In a large bowl (high sided works best), add in your vinegar, soy sauce, and honey or other sweetener. Slowly whisk in 1/2 cup of oil. This should take 1-2 minutes of vigorous whisking. The trick is to make a dressing and not oily vinegar, there is a difference. Once you have 1/2 cup of oil in, try your sauce and if desired add the rest of the oil. At this point if you’re using it, whisk in the sesame oil as well. Once all your oil is whisked in, add your extra flavors or extra sweetener if desired. I used whole sesame seeds and black peppers. Stir in and you are done!
To store this dressing use a mason jar or repurposed glass jar with a tight fitting lid OR use a VERY well cleaned salad dressing bottle, I like the ones with the caps on the lid that restricts the amount that comes out at one time. In the fridge this will last for weeks, maybe a month or so I have never tried it that long. Before using, shake really well to re-emulsify and you’re ready to go.
*If you do not want to use or don’t have access to sesame oil, you can substitute it with regular oil or leave out entirely.
**If you are vegan or simply do not use honey, feel free to use maple syrup or agave. If neither appeal to you, try making a simple syrup by boiling 1/4 cup water with 2 tablespoons sugar. Whisk well to ensure no grainy texture. Once cooled, substitute this in for honey. Start with 1 tablespoon and try it from there as this changes the flavor.
***If you want to add a ginger flare to this dish, use a microplane or fine tooth grater and grate some ginger into the bowl. I would suggest 1/2 – 1 tablespoon. Whisk this in with the sesame seeds. Optionally you can add other flavors such as fresh garlic or chili flakes to change the flavor.
PLEASE TAKE NOTE: If you are making this and/or cooking for someone with gluten allergies or celiacs disease. Make sure to purchase ingredients that are certified gluten free, and clean your utensils very well. Better safe than sorry.
Nutritional information is per tablespoon, Thanks!
2 lbs Roma tomatoes, cored and seeded
1 tablespoon olive oil or grape-seed oil
1 tablespoon Italian seasoning mix
1 1/2 tablespoons oregano
1 heavy pinch red pepper flakes (optional)
1/2 teaspoon freshly cracked black pepper
1 1/2 tablespoons minced garlic
pinch salt or to taste
optionally to thicken: 1 – 2 tablespoons ground flax seeds or half that amount in psyllium husk or ground chia seeds
To start out you need to prep your tomatoes by coring them. The best way to do this is to use an apple corer or you can cut the tomatoes in half and use a V cut to remove the core. Then you need to scrape the seeds out using your fingers. While not required, it helps to remove extra liquid and makes the cooking time faster. (don’t throw the liquid and core out, I ate it with a little tabasco as a virgin bloody Mary shot (lol) however you can add this to a salad dressing for extra nutrition or in your morning juice)
In a larger sized skillet add 1 tablespoon grape-seed or olive oil and swirl it coat. Heat on medium high until hot. You can test the heat by adding a few pieces and waiting for them to sizzle. Once hot, slowly add all your tomatoes in as to not splash the oil. Now add your seasoning. I prefer Italian seasoning blend, freshly ground black pepper, and extra oregano with a pinch of hot pepper flakes however you can change these to your specific tastes. Optionally you can add 1 1/2 tablespoons garlic, mined finely. I used a pre-minced version although 5-6 garlic cloves will equal the same amount. Now carefully stir the seasoning. Cover with a lid and cook for 5 minutes, still on medium high, without opening the lid.
After 5-6 minutes remove the lid and stir. At this point your tomatoes should be basically falling apart and super tender. If you have a stick blender you can whizz this up in a pan otherwise transfer to a blender container. Pulse blend for literally 5-10 seconds. Now optionally you can add a thickener like I chose to. I did this so the sauce would “feel” better on the pizza. Add 1-2 tablespoons flax meal to the blender WHILE RUNNING. If you just add this while not running you could just end up with a large ball of thickener. This is also the time to add any salt if desired. If you want you can use psyllium seed or ground chia seeds, however, I would half the amount of thickener as they set foods up faster.
At this point your sauce is ready for use on pasta, a sauce to dip your bread sticks into, or spread onto your pizza crust for amazing homemade pizza!
*Note* the thickener is not required however I find you get a better sauce with it added as most store bought sauces have some form of thickening agent. If you choose not to use it, you will need to cook for 2-3 times as long to get the same consistency OR your sauce is just thinner. It’s your choice, ENJOY! ^.^
Nutritional information is for 1 cup serving. Full recipe makes about 4 1/2 cups: