My homemade cold and flu immune booster recipes, using garlic, raw-local honey, organic lemons, star anise, cardamom, cinnamon, cloves, ginger, etc.

Much to my shock, the last two weeks, my household has been sick. Why does it shock me? Because we have a routine that usually works to fight off any cold or flu, but none of it worked this time. Here's my laundry list that normally works for us:

• Black Elderberry and Zinc lozenges 
• Super Lysine Plus (loaded with lots of good stuff) 
• Echinacea with Goldenseal Root

However, my 10, 12, and 14 year old all came down very ill. I had the beginning symptoms. My 14 year old and I took more of our usual preventative "medicines," but they just wouldn't work.

I have been studying herbology (herbalism, herbal medicine) for about 6 years now off and on. Technically, when I was the front office manager and performed some Physical Therapy for a Chiro-Orthopedic was my first venture into using natural means to achieve wellness, about 20 years ago. My boss/doctor taught me how to use acupressure to control my asthma. It worked better than my inhaler (which I gave up). He taught me a decent bit about using natural cures instead of prescriptions for various ailments. Our patients who stretched held their alignments. Those who didn't came to see us again a few months later in pain needing an adjustment.

Wellness through natural means has become more of a serious study over time. I am now very blessed to have a local medicine woman who has been a herbalist practitioner for over 20 years and who loves to teach. Honestly, I feel like I know so much until I sit under her for a few hours and find out how much I have yet to learn! :)

Anyhow, I decided to make up a couple of cold/flu immune booster syrups out of things I had in my cupboard/fridge. I started taking about a Tablespoon of each three times a day and guess what? Yep, I was able to fight off this nasty sickness while it was just a tad bit of a sore throat and sinus drainage. Those symptoms went away and I continue to take it. And I am fighting other diseases on top of it, so my body's immune system is shot right now. 

Let me tell you what I know about the ingredients I used in these two syrups.

• Star Anise (Chinese): Did you know this spice has shikimic acid, which is the ingredient they use to make Tamiflu? It can help fight viruses, bacteria, yeast, and fungi. It's been used by some to treat respiratory tract infections, bronchitis, and various strains of the flu.

• Cardamom: This spice is known for fighting common colds, bronchitis, sore throat, and helping to prevent infections. It is also both a great digestive aid, and for urinary issues.

• Cinnamon: It is often part of a combo to fight the common cold. Of course it is useful in treating blood sugar issues, digestive issues, and even high blood pressure.

• Ginger: It is helpful when used in combination with the above spices for dealing with upper respiratory tract infections,  common colds, and bronchitis. Ginger is well known for its digestive comfort, too.

• Nutmeg: Can help with fighting bacteria and fungi, pain, and digestive issues. However, go easy on the nutmeg, as too much can cause hallucinations and some other issues. It is perfectly safe in normal usage.

• Lemon juice and zest: Often used to help fight the common cold and flu. It is high in
  Vitamin C.

• Raw, local honey: Used to treat seasonal allergies, asthma, and building the immune system. It is known to be an antiviral and antibacterial agent.

• Raw garlic: Works on the cold, flu, asthma, bronchitis, but also builds the immune system to fight bacterial and fungal infections. There is some evidence that it can kill bacteria such as E. coli, antibiotic-resistant Staphylococcus aureus, and Salmonella enteritidis.
  

So without further ado, let me give you the two amazing recipes! First one is Culinary Spice Cold and Flu Immune Booster Syrup and the second is my Garlic Honey Cold and Flu Immune Booster Syrup.
*NOTE: No matter what anybody else tells you, DO NOT BOIL, COOK, OR BAKE THE GARLIC! Same with the honey. You will kill the healing ingredients if you do.    

Culinary Spice Cold and Flu
Immune Booster Syrup

 

Ingredients:

• 1 1/2 cups of water (purified is better, but tap water will work)
• 1/2 lemon, juiced and zest (keep separate)
• 2 Star Anise
• 1 Tablespoon Cardamom, freshly ground
• 2 Tablespoons Cinnamon, ground
• 1 Tablespoon Ginger Root, freshly grated
• 1/2 teaspoon Nutmeg, ground
• 4 Tablespoons of raw, local Honey

Directions:

Bring water to a boil and pour into a small mixing bowl. Let sit for a few minutes until it is hot, but has cooled down some. Add the lemon zest (not the juice yet), star anise, cardamom, cinnamon, ginger root, and nutmeg and stir well. Cover with a plate and allow to sit somewhere warm (I place it inside my oven because my pilot light keeps my oven between 90-100 degrees) for about an hour (more if you'd like). Stir again and pour through something like cheesecloth layered several times in a strainer or a nut milk bag, into a pint jar. When at room temp add honey and lemon juice and stir well. Label and place in fridge. Shake well before using. Adults can take 1 Tablespoon 3-4 times daily, followed by some water. Children would take less, depending on size.

Garlic Honey Cold and Flu
Immune Booster Syrup

Ingredients:

• 1 1/2 cups of water (purified is better, but tap will work)
• 1 head of garlic, peeled and minced
• 1/2 lemon, juiced and zest (keep separate)
• 4 Tablespoons of raw, local Honey

Directions:

Bring water to a boil and pour into a small mixing bowl. When it cools down a bit, add lemon zest. When it reduces in temperature to 90 degrees, add minced garlic (including any garlic juice). Cover and let sit for at least one hour in a warm place (I place it in my oven, because my pilot light keeps my over between 90-100 degrees). Strain the mixture as you pour it into a pint jar. I use a nut milk bag, but you can use a strainer with several layers of cheesecloth, too. When mixture reduces to room temperature add the lemon juice and honey. Stir until well mixed, then refrigerate. Shake well before using. Adults can take 1 Tablespoon 3-4 times daily, followed by some water. Children would take less, depending on size.








Medical Disclaimer: ***I am not a doctor, nor do I pretend to be.  The health information on this site is not advice, and should not be treated as such. Accuracy is not guaranteed, but I try to research for facts and keep things updated, yet ultimately you are responsible to verify all information for your personal use. If you need medical advice and/or treatment, you should contact your healthcare professional. ***

Italian Stuffed Tomatoes Recipe

Buongiorno miei amata amici!

When I was growing up it was not uncommon to have fresh, sliced tomatoes with a scoop of cottage cheese on top. While I enjoyed my mother's cooking very much, I wanted to make it Italian!

To me, nothing speaks Italian like Tomatoes and Basil. They are best friends forever! This makes a hearty side dish. I served it with garlic and herb chicken. The scent of these tomatoes baking titillated my senses and gave me hunger pangs.

Stuffing the Italian Tomatoes

Italian Stuffed Tomatoes

• 6 Roma/Plum Tomatoes
• 6 Tablespoons of Ricotta Cheese
• 12 Tablespoons of Parmesan/Romano Cheese
• 1 Tablespoon Parsley
• 1 Tablespoon Garlic/Basil Pesto or 1 teaspoon of minced garlic + 2 teaspoons of finely chopped Basil
• Salt & Pepper to Taste
• 1-2 Tablespoons of Olive Oil
• 6 Tablespoons of Italian Bread Crumbs 

Preheat oven to 400 degrees.

Wash the outside of the tomatoes and dry. Slit the tomatoes down one side and remove the core and some of the moisture and seeds from the locular cavities within. Place them slit side up in a pan/baking dish coated with olive oil.

Sprinkle Parmesan and Romano Cheese on top of Italian Stuffed Tomatoes

Mix the ricotta cheese with 6 Tablespoons of Parmesan/Romano cheese, the Parsley, garlic and basil or pesto, and salt and pepper. Spoon this in the center of each slit of the tomato to fill the cavity.

Pumpkin Bars or Cupcakes with Cinnamon Mascarpone / Cream Cheese Frosting Recipe

 Buongiorno miei amata amici!

Using pumpkins in Italian Cooking tends to be from the Emilia-Romagna area of Italy, just north of Tuscany. As the Harvest season approaches, warm spices, apples, and/or pumpkin makes this season come alive with the scents of autumn! Remember frolicking through the pumpkin patch as a child? This embodies that very spirit.

I have been presenting these Pumpkin Bars to family and friends since I was a teenager. The flavor increases through refrigeration with each speck of spice blending beautifully with the flavorful pumpkin. This is a recipe adapted for easier baking in an American kitchen.

If you are using these for the party food, Star Wars Rebels Sabine's Starbird Bars, just bake as bars and then get the template via The Star Wars Mom page and add orange sugar instead of candy pumpkins on top.

Pumpkin Bars or Cupcakes with Cinnamon Mascarpone / Cream Cheese Frosting Recipe

• 1 can of Pumpkin Puree (15-16 oz) 
• 1 Tablespoon or more of Pumpkin Pie Spice (or 1 tsp each cinnamon, cloves, and ginger)
• 1 Package of Yellow Cake Mix
• 1 teaspoon of vanilla extract.
• ¼ cup of  melted butter
• 2 eggs

• 1/4 cup of salted butter at room temperature 
• 1/2 package of Mascarpone or Cream Cheese, 8 oz, at room temperature 
• 1 teaspoon of Vanilla Extract 
• 1 Tablespoon of Cinnamon 
• 2-3 cups of Confectioner’s Sugar or Powdered Sugar 
• Heavy Whipping Cream or Milk to bring to correct consistency

Directions:

Put all the Cupcake/Bar ingredients in a mixer and beat until smooth. It will be thick. Pour batter into pan or scoop it into the cupcake tins. If making bars, use a rubber spatula to spread it to the corners and even it out some. *Tip: When spreading never just quit your motion and pull-up the spatula or else the batter may pull-up the grease and flour from the bottom of the pan. Instead, as you are spreading slowly rotate the spatula from horizontal to vertical as you come up with it.
The times for baking vary and seem to depend in part on how much liquid is in the pumpkin. I check it after 15-20 minutes. It will turn golden and should feel firm with a touch of spring in the center when finished. Remove from the oven and cool on a wire rack.
To make the frosting, first cream the butter and mascarpone or cream cheese together. Add the vanilla and cinnamon next. Finally start beating in the confectioner’s sugar on low speed. Once all the sugar blends, add 1 Tablespoon or more of heavy cream or milk to get it to the consistency needed. Set the blender on a higher speed until frosting is a bit fluffy. 2 cups of Confectioner’s sugar works well for spreading, 3 cups for squeezing out of a decorating tube. I usually add a pumpkin candy or candy corn on top of each bar or cupcake for décor! Eat as is or refrigerate before serving.

Arancio Giulianna Recipe - Orange Julianna AKA Orange Julius With Swirls of Orange Zest on Top.

Buongiorno miei amata amici!

The anticipation mounted, as we entered into what I thought was a shopper's paradise, our local mall. The scents would change as you weaved your way though a maze of people.


First would come the smell of "new clothes" with all their chemicals. Then the aroma of freshly baked gingerbread, only to be followed by the whiff of leather. My eyes remained peeled and my nose followed the fragrance, as I looked for the Orange Julius cove. We did not go often, as this was a luxury for our family. The delight was all mine when I sipped on the frothy, orange whipped beverage.


Not long after I learned to make my own Orange drink that our family enjoyed often. Back then I called it Orange Julius even though it is definitely not the same, but possibly better. :) Years later, family started calling it Orange Giuli/Juli. So the title changed. Then my kids began calling it Orange Mommy, because they were too little to remember my name was also Giuli/Juli. Hee hee.


These days I make all flavors of Frappio Doppio (Frappucinnos), but my family and friends still request what is probably one of my signature drinks. Since I have been gardening and cooking Italian, my son proposed a name change to the drink to include Giulianna instead of Giuli or Mommy. Now we have Arancio Giulianna, but it will ALWAYS be "Orange Mommy!"

Arancio Giulianna AKA Orange Julianne Recipe

Ingredients:

• 6 ounces of Orange Frozen Concentrate
• 1 cup of milk
• 1 cup of water
• 1 Tablespoon of Vanilla
• 1/2 cup of sugar
• 18 ice cubes

Directions:

Rigali Style Zuppa Toscana Recipe AKA Tuscany Soup Better than Olive Garden's

Buongiorno miei amata amici! Since we are on the subject of Fall and Winter’s delectable comfort foods, my list would not be legit without our family’s version of Zuppa Toscana! This is a family friendly favorite!

Ingredients:

• 1 lb Italian Sausage (sweet, mild, or hot depending on whom you are serving, for our family I use Johnsonville's Sweet Italian Sausage, and basil is what gives it the sweetness)
• 6-8 slices of Bacon
• 12-16 Cups of Chicken Broth (enough to cover potatoes when boiling in a stock pot) 
• 1 onion finely chopped 
• 1-2 cloves of garlic, minced 
• ¼ cup of Italian Spaghetti Seasoning (such as Tone's from Sam's Club)
• 2 springs of Oregano finely chopped 
• 10 potatoes, peeled and sliced 
• 1 pint of heavy cream 
• 1 bunch of Basil and 1 bunch of Italian Parsley, both chopped (or substitute kale or spinach)  

Directions:

First cook 6-8 slices of bacon until crisp. Remove from pan, but leave bacon grease behind. Now add the onion, garlic, and Italian Sausage and cook, stirring occasionally. When Italian Sausage is almost done, crumble bacon into it and cook for a few more minutes.

Meanwhile, bring chicken broth to a boil in a stock pot. Add ¼ cup or so of Italian Spaghetti Seasoning (I used Tone’s brand) to broth. Once broth is to a rolling boil, add the oregano and potatoes. Cook potatoes until tender. Add meat, onion, and garlic mixture to broth and potatoes in stock pot. Then stir in the heavy cream. (If you want it thicker, you can either add some instant mashed potato flakes or whisk some flour/cornstarch into some milk and add to it.) Last, but not least, stir in the chopped basil and Italian Parsley. Serve Zuppa Toscana hot with a side of warm sourdough bread.

Itsa Gooda Italiano Ricotta Gnocchi Recipe

Buongiorno miei amata amici! Fall and Winter are coming quickly upon us. This is the time of year we crave warm, comfort foods. Ricotta Gnocchi is one of my favorite comfort foods.

 Itsa Gooda Italiano Ricotta Gnocchi Recipe

Ingredients:

Directions:

Drain Ricotta Cheese in a strainer for about 15 minutes. Then add it to a mixing bowl and stir in the Romano/Parmesan Cheese, garlic powder, pepper, and salt. Mix in the eggs then slowly incorporate enough flour until it holds together and is not too sticky to roll out. It depends on the moisture of the Ricotta as to how much flour this requires.

Bring a stock pot with the chicken broth in it to a boil. Either roll out the dough into ropes and cut with a pizza cutter into inch sized pieces or just tear off pieces of dough right out of the bowl and add to boiling water. The Gnocchi should drop to the bottom and rise to the top as it cooks.

When all gnocchi has boiled at least 2-5 minutes, then add the butter, garlic, and heavy cream and stir until it starts to thicken. If needed add the milk with flour whisked into it to thicken to your liking.

Add the Basil and Italian Parsley at the end so the fresh basil does not lose its flavor or substitute pesto.

Pesto Alfredo Chicken Rotini Recipe

Buongiorno miei amata amici! Rotini originated in Northern Italy and its unique corkscrew shape helps sauces adhere well, thus many recipes benefit from its incorporation. The name Rotini derives from an Italian word for "twists."

Our last article taught you, cari miei lettori, that anybody can make pesto sauce. Pesto sauce on its own is quite strong in flavor, but still delicious. However, my children might have turned up their noses had I covered their pasta in it. Yet using it mixed in other sauces is not only common, but scrumptious.

Preparing Pesto Alfredo Chicken Rotini Recipe

Pesto Alfredo Chicken Rotini Recipe

Ingredients: 

• 2 Tablespoons of extra virgin olive oil


• 6 Tablespoons of butter


• 4-6 skinless, boneless chicken thighs (sliced into thin strips)


• 2 cloves of garlic, minced


• 2 cups of heavy cream or whipping cream


• Dash of pepper (black or white)


• 2-3 cups of Parmesan cheese


• 1/4 - 1/2 cup of Pesto


• 1 12-16 oz package of Rotini (we used Trader Joe's organic whole wheat)

Directions:

Heat a pasta pan or large pot of water and bring it to a boil, adding salt. Meanwhile, heat olive oil and butter in large skillet over medium heat. Add the chicken and garlic and saute until chicken is cooked. Reduce heat and stir in heavy cream and pepper and simmer for a little bit, then add Parmesan, stirring until it is thoroughly incorporated. Add Pesto and do the same. Leave on low heat.

Now add pasta to the large pot of water and cook as directed until al dente. Drain pasta and add to pan of pesto alfredo chicken sauce and serve.

Buongiorno miei amata amici! Parmigiano-Reggiano pollo farcito con spinaci is a savory chicken based dish with a Mozzarella and spinach filling and breaded in Parmigiano-Reggiano or Parmesan cheese. Topped with a Pomodoro sauce and more Mozzarella and often served on top of a swirl of pasta. Tonight I served it to my family with Quick Parmesan Sticks dipped in the extra Pomodoro sauce.

This is an excellent recipe to sneak spinach to your family without lamenting about how it gave Popeye the Sailor man muscles, thus they should eat it too. I attest to the fact I do not care for cooked spinach either. This is an exceptional method to get our vegetables in without gagging down cooked spinach.

• 4 ounces of Ricotta cheese or Cream cheese, softened
• 8 ounces of Trader Joe's Frozen Spinach, thawed (no pesticides)
• 2 cups of Low-Moisture, Part-Skim Mozzarella cheese, grated
• 8 Tablespoons of Parmigiano-Reggiano or Parmesan cheese, finely grated
• 4 Tablespoons of Italian Seasoning, or a mixture of Oregano, Thyme, and Basil
• 1 cup of bread crumbs or butter cracker (such as Ritz or Hi Ho) crumbs
• 1 egg
• 4-6 chicken breasts, flattened thin with a mallet
• 1 cup of Pomodoro sauce (Trader Joe's brand or homemade)

Preheat oven to 375 degrees F or 190 degrees C. Mix together the Ricotta or Cream cheese, spinach, 1/2 the Mozzarella, 1/2 Parmigiano-Reggiano or Parmesan, and 1/2 the Italian seasoning. Spread spinach mixture on top of the thin chicken breasts, roll them up, dip them in the egg and a mixture of 1/2 the Parmigiano-Reggiano or Parmesan, 1/2 Italian seasoning, and bread or cracker crumbs. Place on a lightly greased rimmed cookie sheet and bake for about 30 minutes. Top with Pomodoro sauce and a sprinkling of Mozzarella and put under broiler for a few minutes until golden.

~Photo above featuring plate by Corelle's Vive Line: Nouveau~

Buongiorno miei amata amici! Biscotti's root words mean "twice baked" which is befitting for this treat. In Italian biscotti means cookie or biscuit. Thus biscotti is a twice-baked cookie! For it is first baked into a loaf and then sliced diagonally into cookies and rebaked to toast the outside of this delicacy giving it a crisp outside and a texture similar to shortbread inside. In our family, homemade Biscotti is also consumed twice as fast, as store bought versions.

Biscotti was developed in Tuscany and served with wine, such as Vin Santo. It is a dipping cookie, whether paired with wine, coffee, or tea. Coffee houses have found that customers love biscotti with their cup of cappuccino. They also make an elegant decor on top of gelato.

Because Biscotti are baked so as to dry them out to prevent mold and they keep well in an airtight container for months at a time, sailors loved them, notably Christopher Columbus. The shelf life is approximately 2-6 months without preservatives, dependent upon your additions and how well they are dried out during baking.

Versatility is the chef's friend with biscotti. Your imagination is your limit. Traditionally they were made with butter, eggs, sugar, flour, and almonds. Today, you can find them in many flavors and baking them yourself lends you the key to unique biscotti. Your friends and family will be raving about the best biscotti they have ever enjoyed after savoring your baking.

• 3/4 cup of real butter
• 1 cup of sugar
• 2 eggs
• 1-2 T of flavoring (depending on the strength)
• 2 1/2 cups of flour
• 3/4 teaspoon of baking powder
• 1/2 teaspoon salt

Chocolate for melting (I used 50/50 of Ghirardelli's milk chocolate and semi-sweet chocolate chips)

For my amaretto flavored cookies I confess I did not only use a little almond extract flavoring, but I also added my husband's amaretto flavored non-dairy creamer (about a 1/3 cup). I should like to try them with some Italian Amaretto liqueur in the future.

Preheat the oven to 350 degrees F or 175 degrees C. Line a cookie sheet with parchment paper for the best result, otherwise lightly grease your cookie sheet.

In my Kitchen Aid mixer I creamed together the butter and sugar, then added the flavorings. I then beat in the eggs, baking powder, and salt. I then mixed in the flour until well blended.

I divided the dough in half and shaped it into foot long logs on my cookie sheet, pressing each into about a 1/2" thick. This needs not be exact, as biscotti is forgiving.

Bake the biscotti for about 30 minutes either on the bottom or center racks of your oven. Remove from oven and cool down enough to work with, but not all the way cool. Using a serrated knife, cut them diagonally into 1/2" thick slices. Gently separate the slices from each other just a tad so the heat can get to all sides of each slice. Place back in oven for another 10-15 minutes to finish the baking, turning slices over about midway.

After removing from the oven, let them cool some. I then melted chocolate (can be done either in the microwave or in the top of a double boiler), spooned it into a small Ziploc baggie and snip a very small tip off one corner. Then I squeezed zig-zags across the biscotti in a couple of directions. I did place the cookies in the freezer for a couple of minutes to set the chocolate before storing. In the future, I will share with you a traditional biscotti recipe using olive oil, instead of butter.

Let your imagination guide you. One could add sliced almonds to this or crush almonds to put on top of the chocolate. Or why not try hazelnuts? For kid friendly biscotti, replace the amaretto with vanilla and cinnamon and then glaze them with white chocolate or icing with cinnamon and sugar sprinkled on it. Christmas time you could use crush Ghirardelli Peppermint Chocolate to use inside or drizzle on the outside and serve with Ghirardelli's famous Peppermint Hot Cocoa.

I did not add real almonds to mine to keep mine kid friendly and my children love it. They rather enjoy learning about their Italian Culture through their taste buds.

Buongiorno miei amata amici (Good day my beloved friends)! Distinctively an Italian egg dish, often packed for lunch on a workday in Italy. It is set apart from an Omelette or Quiche. An Omelette you make only on the stovetop. A true Quiche has a crust and often includes milk or cream and bakes in the oven. Similar in the fact, that you can add almost any ingredient your heart desires. Leftover meats or veges folded into this scrumptious dish makes breakfast, lunch, or dinner a snap. Thus, a good staple in any Italian family diet.

In my pictures, you will see that I used turkey breakfast sausage, broccoli, and cheddar cheese as my contributions, as I was making it for a low carbohydrate (AKA low carb) breakfast. My beloved well-seasoned, Lodge brand cast iron skillet superbly transfers from stovetop to oven.

• 1 Tablespoon of Cold Pressed Oil (Olive or Canola)
• 2 Servings of Vegetables (Broccoli, Potatoes, Peppers, Spinach, Tomatoes, etc)
• 2 Servings of Meat (Bacon, Sausage, Italian Sausage, Chicken, etc)
• 6 Eggs
• Spices (Salt, Pepper, Garlic, Onion, etc)
• 2 Servings of Cheese (Cheddar, Colby Jack, Jack, Mozarella, etc)

First heat your small-medium sized oven/broiler proof skillet on the stovetop (medium heat) and coat with the oil. Add any raw meat, raw veges and spices. Cover and yet stir occasionally until meat and veges are done to your liking. If you are using leftovers, now add them so as to warm them up.

Whisk 6 eggs and pour them over the meat and veges in the skillet. Using a heat-resistant spatuala, turn them as if making scrambled eggs. When the eggs are mostly done, but not quite, add the cheese to the top of this dish and place about 6 inches under the broiler in your oven for a few minutes, until the cheese is golden. Remove from oven, place back on an unheated burner on your stovetop and permit to stand for 5 minutes to finish the baking process.

Cut, serve, and



~Photo above featuring a plate by Corelle's Impressions line: Textured Leaves~

DIY Natural Produce Wash Recipes

"Let my words, like vegetables, be tender and sweet, for tomorrow I may have to eat them." ~ Author Unknown

Buongiorno miei amata amici (Good day my beloved friends)! We Italians love our fruit and veges. Okay, I confess, we Italians love our food! Thus, I fully support growing organic produce from heirloom seeds, but I also acknowledge that it is possible for unhealthy bacteria, viruses, and fungus/molds to be present. Not only do all sorts of "things" land on the produce while it is growing, you also never know if all the people who handle that produce, between picking the produce to bagging at the grocery store, have clean hands.

Finding an organic or non-toxic produce wash in the grocery store is next to impossible. Some of you may find the idea of a toxic produce wash humorous, but if you studied some of the ingredients in many of our cleaners, you would cringe.

Most important, before you clean your produce, start with cleaning your own hands, sink, and any other surface the produce will come into contact with after thorough cleaning.

I would like to share some recipes my family uses for produce wash that you can make at home. When these recipes call for water, please use either reverse osmosis water or else distilled water for the best results.

• 1 cup of reverse osmosis or distilled water
• 1 cup of organic apple cider vinegar
• 1 cup of organic lemon juice

• 1 cup of reverse osmosis or distilled water
• 1 cup of organic apple cider vinegar
• 2 T baking soda
• 2 T organic lemon juice

Combine all ingredients and funnel into a spray bottle. Apply generously to all surfaces of produce and then rinse well under cold water before eating.

• 3 T sea salt
• 1/2 cup organic apple cider vinegar

Combine ingredients and stir to dissolve salt. Add mixture to a clean sink full of water. Soak your produce for 15 minutes, drain, rinse with cool water before consumption.

Nothing suits like the myriad of colors with the scent of fresh and ripe produce to whet the appetite.