It didn’t take me long after getting into drinking fresh vegetable juice every day that I realized I can’t devote that much time to the endeavor on a daily basis. Yes, I realize that’s the best way to drink it, but few people can do that every day. So, I did a little experimenting and found a new way to help keep that juice fresh a little longer. Here’s my video where I talk about it.
No time to watch the video? So what’s the tip?? Add about 1/2 teaspoon of pure ascorbic acid powder to your freshly made juice before it’s poured into individual jars. That amount of ascorbic acid powder has a LOT of vitamin C power, which is a proven antioxidant and works wonders as a preservative. I have found that my fresh juice is keeping far better now even though I’m also following all the other usual tips for preserving juice.
Cooking brown rice in the crock pot is really easy and takes no effort at all. I have found it to be perfect every time following my simple recipe. The only key is that it’s not something to put on in the morning before you leave for work since it only takes a couple hours to cook. So, make sure you’ll be around to take it out when the time is right.
Here’s a video showing how to cook one cup of brown rice in the crock pot. The recipe is below the video.
Crock Pot Brown Rice (Basic Recipe)
Makes About 3 Cups
1 cup brown rice (short or long grain), rinsed and drained
2 cups water
Butter and salt (optional)
Lightly butter the inside of your crock pot, if desired. (This step not only adds flavor to the rice, but helps keep it from sticking to the crock. Alternately you could lightly coat it with the oil of your choice or use nonstick cooking spray.) Add 1 cup rinsed and drained brown rice of your choice. Add salt, if desired. Add 2 cups water and be sure all the rice is below the water.
Cover the crock pot and cook on high for two hours. Done!
After posting that video I experimented with expanding the recipe to cooking two cups of rice. Here’s my follow-up video on the adjusted recipe. The written recipe is below the video link.
Cook Brown Rice in the Crock Pot (Increased Recipe)
Makes about 6 Cups
2 cups brown rice (short or long grain), rinsed and drained
3-1/2 cups water
Butter and salt (optional)
Rub the inside of the crock pot with butter, if desired. (This optional step not only gives flavor to the rice, but helps to keep the rice from sticking to the sides of the crock. Alternately, you could rub it with the oil of your choice, or spray the crock with nonstick cooking spray.) Add the rinsed and drained rice and sprinkle with salt, if desired. Add the water and be sure all the rice is below the water.
Cover the crock pot and cook on high for 2 hours and 20-30 minutes. Done! Yield: About 6 cups
Here’s an added tip for successful rice cooking in the crock pot… Turn the crock pot off about 10 minutes early. Leave everything alone for the remaining time and the rice will finish cooking with the residual heat in the crock. This simple tip helps to keep the rice from sticking along the sides of the crock. Here’s a video on that…
Hair conditioner is something most of us use on a regular basis. Without giving much thought to it we usually follow the simple directions…apply to hair, rinse out, dry and style hair as usual.
Have you ever given thought to how much you’re actually rinsing down the drain and how much is actually clinging to your hair? Well I have, and decided to try applying only as much as I could imagine actually stuck to my hair after being rinsed out. It’s a LOT less!
So, with that in mind, I gave it a try. I applied very little conditioner to my freshly washed hair…only as much as I imagined that stayed on my hair after it was rinsed…and then didn’t rinse anything out. Guess what??? It was wonderful. It was just as good, if not better, than having applied a lot more then rinsed it out of my hair.
So, what am I doing and how much am I using? My hair is about shoulder length. I apply a very small amount of conditioner to the palm of my hand, about 1/4 teaspoon at the most. Yes, that’s all. Then I rub my hands together, focusing on getting the conditioner onto my fingers. Then I rub my hands in my hair, disbursing the conditioner throughout my hair the best I can. Combing the hair helps to spread the conditioner around. That’s it! Then I dry my hair as usual. No rinsing; no waste. My one bottle of hair conditioner will go a LONG way with this method, saving some money along the way.
Yes, I know the question comes up…”Won’t my hair be greasy?” Well, yes it will IF you apply too much. The key to success here is being VERY stingy on how much you use. I literally use NO MORE than 1/4 teaspoon of it in one application. That’s FAR less than I would have used if I applied it to rinse it out. So, it’s a matter of experimenting to learn how much is right for you. If you do this and your hair turns out to be greasy, then you’ve used too much. Cut way back next time. If your hair turns out fuzzy, then you didn’t use enough.
Give this a try. It really does work as long as you don’t overdo it with the amount of conditioner you use. AND you’ll save some money along the way because one bottle will last a VERY long time!
At the top of this post is my video showing how I do this. I hope this helps!
Here’s a simple recipe for a salad dressing I make for my husband VERY often. He loves it! I keep a bag of frozen raspberries in the freezer so they are handy whenever I need them.
I usually make up one serving at a time since it takes so little effort. The key is to get the raspberries out of the freezer before even starting to assemble your salad. Place what you need in a small bowl so they can thaw while you prepare your salad. By the time your salad is ready, the raspberries should be thawed and ready to be quickly made into a dressing. A link to my video on how I make this is above and the recipe is below.
1/4 cup frozen raspberries
1/4 to 1/3 tsp salt (or to taste)
1 tsp sugar (or to taste)
1 Tbsp red wine vinegar
2 Tbsp extra virgin olive oil
Place the frozen raspberries in a small bowl. Top with salt and sugar. Set the bowl aside to allow raspberries to thaw as you assemble your salad. When your salad is ready, finish making the dressing. The raspberries should be thawed by this time. Mash them up and stir in the salt and sugar with the spoon. Add the vinegar and oil; stir then drizzle over salad. Toss to combine. Enjoy!
Raspberry Vinaigrette Salad Dressing
(Makes Four Servings)
1 cup frozen raspberries
1 tsp salt, or to taste
4 tsp sugar, or to taste
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
Place the raspberries, salt and sugar in a container with a lid. Set it aside until the raspberries thaw. After the berries are thawed, mash the berries while mixing in the sugar and salt with a spoon. Add the vinegar and oil, cover the container, and shake until mixed. The oil will have a tendency to rise to the top…this is normal. Store in a covered container in the refrigerator. Use within a few days.
Here’s a simple tip for anyone who lives in a colder climate where the humidity level drops way down as soon as the cooler weather arrives. You know the signs…your hair starts to fly around, your clothes stick to you with static cling, and you get zapped with a static shock when you touch a light switch. Ouch! When these things happen, it’s time to do something to get more moisture in the air!
Well, you don’t have to invest in an expensive humidifier. Of course you can if you want, buy why do it if you don’t need to? Here’s something anyone can do with what you already have on hand.
(1) Put a pot of water on the stove to boil. Then lower it to medium-low temperature and allow the steam to slowly release from the hot water. This will bring the humidity level up in your home. Just watch the pot so it doesn’t go dry.
(2) If that’s not a good option for you, try using your crock pot. Fill it with water, turn it onto high, and leave the lid OFF. Allow the water to heat up (using hot water to start with will speed up this process) and monitor the steam being released. If it’s a lot, try turning the pot down to medium or low. Experiment with this, since different brands of crock pots may maintain different temperature levels.
(3) Kick it up with aromatics! Add your favorite essential oils, herbs or spices to make the house smell wonderful. For example, I added some clove essential oil with ground cinnamon powder to a pan of hot water on the stove. In no time, our house smelled very “pumpkin pie-ish.” It was wonderful…and no baking needed! You could use any essential oils you want. If you don’t have those on hand, use your favorite herbs that you already have, such as mint leaves, fresh or dried basil, rosemary, cilantro…whatever you want!
(4) When you’re away from home, simply keep the water in the pot or crock pot with your aromatics, but leave it turned off for safety reasons. The water will still evaporate in your dry home and the great aromas will still be released, but at a slower pace. In fact, you could place bowls of water with your favorite herbs, spices or oils in them in different rooms around the house. The water will slowly evaporate, humidifying the air and releasing wonderful fragrances along the way.
Give this a try! No special equipment is needed and it’s well worth trying in the colder months. I hope this helps 🙂