Kitchen Cleaning 101
Inspired by springtime renewal, we’ve been thinking of efficient ways to clean a kitchen space. This way, you’re sure to start the season off on the right foot.
Which cleaning solutions to use? Check under your sink to take an inventory of what you’ll need. Here are some homemade mixes you can use to fill up empty bottles. We love these because they are non-toxic, budget-friendly, and very effective. Be sure to label everything.
First things first, if you have a self-cleaning oven, set and start it before you begin anything else so that it can work its magic as you work yours.
Before you reorganize and deep clean, make sure any maintenance cleaning is already done. This means washing and putting away all dishes previously used and ridding all spaces of unnecessary clutter. Gather all the items that are in your kitchen but do not belong and temporarily place them in a box or basket and set items accordingly at a later time.
1. To begin, clean out your cupboards and pantry one by one and place like items together on the counter. For nonperishable items that won’t be consumed, place them aside in a box to donate. For all items in half open bags, like pasta or rice, place them in storage containers for neater storage and prolonged freshness. Clean each shelf from top to bottom. Once all surfaces are dried, put the items back in place.
2. Next, clean out your drawers and follow the same process. Once drawers are reorganized and cleaned, wipe down doors and outer surfaces. Pay close attention to handles and outside edges too.
3. Now move on to all appliances. First, tackle your refrigerator and freezer. Empty both by throwing away any items that are old or expired. Fill your sink with hot soapy water to throw in empty containers and the drawers from your fridge so they can soak. Working from top to bottom, clean all shelves. Once surfaces are dried, place items back in the refrigerator and freezer. Don’t forget the top of the refrigerator!
Wipe the outside of your dishwasher. Wipe the outside of your stove and clean the inside manually if your oven is not self-cleaning. Wipe the outside of your microwave as the inside cleans by microwaving this natural solution on high: fill a medium-sized bowl with water, one sliced lemon, and a splash of white vinegar.
4. For all the items that have been soaking in your sink in the meantime, place them in the dishwasher or wash by hand. Drain the sink and rinse with hot water. Clean the basin and rinse with hot water again.
5. Empty the trash bin and give the can a wipe down before taking the trash out. Replace the can with new bag.
6. Sweep and mop the floor. Don’t forget to move appliances to get every nook and cranny. Dump the dirty mop water outside or in the toilet to not contaminate the already clean sink.
Homemade Power Snacks
This homemade recipe of bite-size energy bars will never have you go back to the store-bought variation. The convenient bite size is not only perfect for on the go but makes an ideal pre or post-workout treat and afternoon snack when you need a sweet fix. No baking is necessary, making this fuss-free preparation simple. Use the instructions below as a template for individual adaptations with any kind of nut or dried fruit of your preference.
What you’ll need:
1 cup unsweetened shredded coconut flakes
2 table spoons dark chocolate chips
½ cup all natural unsweetened peanut butter
¼ cup Honey, agave nectar, or maple syrup
1 cup old fashioned oats
2 tablespoons Ground flax seed
Pinch of sea salt
1 tablespoon goji berries
1 tablespoon vanilla extract
Directions:
In a large bowl, stir together all ingredients (except the coconut) until well-combined. Cover and refrigerate for 20-30 minutes.
Once the mixture has cooled, use your hands to press it firmly into whatever shape you please. We prefer 1-inch balls. You can equally press them into bars. Then, roll the bites in coconut until evenly covered.
Store in refrigerator in an airtight container for up to 1 week. Makes about 20 bites.
Prep time: 10 minutes.
Fruit Infused Iced Teas
• For the perfect infused tea, choose any herbal or leaf tea as your base. We prefer black, green, or white. Start off by brewing your tea in an automatic tea maker to make about 4 to 6 cups.
• Next, pour your brewed tea in a glass server and add 1-2 cups of ice. Additionally, you can throw in your infusion ingredients like frozen or fresh fruit, citruses, or herbs. Try these below for the tastiest combinations:
Hibiscus and Strawberry: 3 Hibiscus tea bags or 2 tablespoons loose - brewed, 1 cup fresh sliced strawberries, 4 stalks of rhubarb, 1 tablespoon raw honey
Citrus Rosemary: 3 green tea bags or 2 tablespoons loose - brewed, 1 sliced orange, 2 springs of rosemary, 1 lime juiced, 1 tablespoon raw honey
Watermelon Mint: 3 bags of white tea or 2 tablespoons lose, 4 cups blended watermelon, 4 sprigs of mint
• Finally, you may choose to sweeten your tea with honey, maple or agave syrup. Take note that adding a sweetener to the entire pitcher is best if the whole beverage is to be consumed right away. If you prefer to leave your tea to infuse over the course of a few days, simply sweeten per serving.
10 Ways to Waste Less Food
1. Freeze leftover sauces by pouring them in ice cube trays and simply reheating when needed.
2. To keep a salad fresh and crisp, drape a paper towel over the top of a bowl filled with lettuce and cover with plastic wrap to absorb moisture.
3. Freeze herbs by placing in ice cube trays with oil poured inside. This prevents browning as well as freezer burn and you can simply reheat in a pan when cooking.
4. Do not mix fruits and vegetables since they spoil each other.
5. Cook with every part of the food. You can make vegetable stock with leftover veggie scraps and meat broth with leftover cuts of chicken, beef, or porc. You can even add cheese rinds to soups and sauces.
6. Donate nonperishable food that you no longer want or use.
7. Plan meals and use grocery lists to shop wisely.
8. Too much fruits or vegetables? Can them or pickle them.
9. Store smartly by knowing where to put your produce and using air tight containers when necessary.
10. Embrace leftovers! You can get really creative with recipes.
For more inspiration on reducing food waste, follow our Pinterest Board “Consciously Kitchen” for creative recipes and tips.
Holiday Project: DIY Easter Egg Fruits
Egg dying and decoration is a quintessential Easter tradition, practiced by many different cultures across the globe. The egg is a symbol of new life and what better time to celebrate than in spring, the season of renewal and rebirth? This year, we decided to stray from traditional methods and search for innovative and fun ways to decorate eggs.
We were most inspired by this creative DIY project, courtesy of the bloggers at Brit +
Co. Adorable and vividly colorful, these eggs dressed as fruits are sure to make a
statement! This no-dye method is fuss free and most materials or tools
required can be found within your home.
What you'll need:
- blown eggs
- paint in various colors
- green cardstock
- green tissue paper
- black sharpie
- paint brush
- hot glue gun
- scissors
Strawberry: Paint the egg red (two coats will do!), cut out green leaves, glue them on top, and add black seeds.
Apple: Paint the egg red, draw the leaf, cut and glue. Simple!
Watermelon: Color block this egg — half pink, half green and draw some seeds with the sharpie.
Pineapple: Paint yellow. Cut two sizes of leaves and glue the shorter ones on top and the longer ones sticking upward. Draw a cross-hatched design with the sharpie.
How to Make the Perfect Omelet
An omelet is one of the basics that every chef should know. A seemingly simply thing to make is actually quite challenging to master. The scrupulous handing of the egg and a careful accuracy for time are two skills that can only be acquired with practice.
What makes a perfect omelet? It is blond, light and airy, and not too runny. Classically, in French cooking, it is three-fold and requires no flipping. However, they are typically seen flipped and folded in two, American-style.
It’s all in the eggs. Fresh and free-range are the way to go. These eggs will tend to have a more of an orange tone. Once cracking the eggs, you do not want to over-whip! Beat the eggs just enough so that there are no strands of white or yellow and they are frothy.
Use a good pan. A nonstick skillet is a crucial element for cooking eggs perfectly. It should not be too large, either, which will cause your omelet to break. 8 inches is the ideal pan size.
Prep and lightly cook all your toppings ahead of time. It’s best to have your fillings ready before you add them to the omelet, especially if your fillings have a high water content, such as mushrooms or tomatoes.
Know when your butter is ready. The butter should not brown! Add your eggs when it foams.
Low and slow. Making sure that the heat is not too high, throw in your eggs and move, stir, and move again until they are set. You want to pull in the edges from the sides and tilt the pan slightly until the bottom of the omelet is evenly cooked and can move back and forth in the pan. Add in your fillings when the top of the omelet is still wet.
Bon appétit!
What makes a perfect omelet? It is blond, light and airy, and not too runny. Classically, in French cooking, it is three-fold and requires no flipping. However, they are typically seen flipped and folded in two, American-style.
It’s all in the eggs. Fresh and free-range are the way to go. These eggs will tend to have a more of an orange tone. Once cracking the eggs, you do not want to over-whip! Beat the eggs just enough so that there are no strands of white or yellow and they are frothy.
Use a good pan. A nonstick skillet is a crucial element for cooking eggs perfectly. It should not be too large, either, which will cause your omelet to break. 8 inches is the ideal pan size.
Prep and lightly cook all your toppings ahead of time. It’s best to have your fillings ready before you add them to the omelet, especially if your fillings have a high water content, such as mushrooms or tomatoes.
Know when your butter is ready. The butter should not brown! Add your eggs when it foams.
Low and slow. Making sure that the heat is not too high, throw in your eggs and move, stir, and move again until they are set. You want to pull in the edges from the sides and tilt the pan slightly until the bottom of the omelet is evenly cooked and can move back and forth in the pan. Add in your fillings when the top of the omelet is still wet.
Bon appétit!
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