Do at least two things....1) rinse off and soak your hair before swimming 2) You can also
use a vinegar and water rinse for your hair and body to help neutralize the chloramines after swimming....
:) Any ways, I clean Jesse's toys with pampers wipes especially made for cleaning baby toys, if I am out I will
use vinegar and water... and if I am out of those I guess I can always microwave the soap, right Jamie?
If you're feeling in a do - it - yourself mood,
use vinegar and water to create a disinfecting spray.
We use vinegar and water to clean our floors, rarely turn on our AC and keep our house a bit cold in the winter and just wear extra layers instead.
My niece adopted it.so I get all ready, now I knew I had to clean the cabinets so
I used vinegar and water.
Not exact matches
I think I was converted to more natural cleaning products when I
used half a tub of bicarb down the sink plughole followed 10 minutes later by half a bottle of
vinegar and then a while later a kettle full of boiling water, and found it un-blocked the sink just as well as any previous drain unblocker I had tried AND without all the noxious fumes and damage to our septic tan
and then a while later a kettle full of boiling
water,
and found it un-blocked the sink just as well as any previous drain unblocker I had tried AND without all the noxious fumes and damage to our septic tan
and found it un-blocked the sink just as well as any previous drain unblocker I had tried
AND without all the noxious fumes and damage to our septic tan
AND without all the noxious fumes
and damage to our septic tan
and damage to our septic tank!!
Do's — Sterilise your brewing vessel
and utensils before starting (you can simply
use boiling water or white spirit vinegar)-- Use glass for brewing at home, fermentation grade stainless steel if scaling up — Once brewed, keep your booch nice and warm: ideally between 21 and 27 degrees celsius (near a radiator or on heating pads ideall
use boiling
water or white spirit
vinegar)--
Use glass for brewing at home, fermentation grade stainless steel if scaling up — Once brewed, keep your booch nice and warm: ideally between 21 and 27 degrees celsius (near a radiator or on heating pads ideall
Use glass for brewing at home, fermentation grade stainless steel if scaling up — Once brewed, keep your booch nice
and warm: ideally between 21
and 27 degrees celsius (near a radiator or on heating pads ideally).
has anybody find any product because i
use bicarbonate soda
and water vinegar to clean.
ooo, this is / was too crunchy
and dry for me i didn't have lime, so I
used rice
vinegar (gf) I had to add
water at the end
and steam / boil.
sea salt 1/8 teaspoon black pepper 4 whole cloves 1/2 teaspoon dried thyme 3 large carrots, peeled
and sliced 1 large turnip, peeled
and diced 1 large parsnip, peeled
and diced 3 - 4 cups
water 1 tablespoon apple cider
vinegar 1 - 2 sprigs rosemary 3 - 4 cups chopped greens (I
used swiss chard)
I
used one less can of black beans,
and 1 / 4C apple cider
vinegar plus 1/4 cup
water because I didn't have any sherry.
For more oval shaped beans
and other legumes, soak for 12 - 24 hours in filtered
water to cover plus 1 tablespoon of cider
vinegar or lemon juice for every cup of dried beans / legumes
used.
How much
vinegar and water do you
use when you soak your husband's clothes?
In a bowl,
using a heavy - duty electric mixer with paddle attachment, combine eggs,
water, oil, honey
and vinegar until well blended.
The original recipe
uses red wine
vinegar and water, which I thought was intriguing.
Or, why spend money on cleaning products when you can just
use apple cider
vinegar and water to -LSB-...]
I absolutely
use 2T every time I make it (which is very often — I hope you'll find it as addicting when you find the salt level that works for you); but, so much of it runs off, drawing out the
water in the cabbage
and wilting it before pickling it in the
vinegar.
So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang of cups
and ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g warm
water 450 (works for me)-500 g
water 85g molasses 62g apple cider
vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I
used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I
used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g salt
We like to
use any leftover sauce as a salad dressing by adding red wine
vinegar to taste
and water to thin it out to the preferred consistency.
1 cup French green or brown lentils 3 tablespoons white wine
vinegar 1 1/4 cups
water 1 cup couscous (I
used whole wheat) 1/2 teaspoons salt 1/4 cup extra virgin olive oil 1 large garlic clove, minced
and mashed to a paste with 1/4 teaspoon salt 1/2 cup fresh mint leaves, chopped 1 bunch arugula, stems discarded
and leaves washed well, spun dry
and chopped 2 cups cherry or grape tomatoes, halved 1/2 cup kalamata olives, pitted
and chopped 1 cup crumbled feta 1/4 cup fresh basil, julienned
When
using vinegar and lime juice to acidify this sauce, you would still have to process in a
water bath to insure safe canning.
The villagers also boil the chiles, pour off the
water and pickle them in
vinegar for later
use.
Use a fork to stir in
water and vinegar until a thick dough is formed.
Add the orange zest, coffee flavored liqueur (sub with 2 tablespoons of brewed coffee if you prefer not to
use alcohol), flax meal, corn starch,
water,
and vinegar.
Do you
use the
water and vinegar in addition to the other ingredients or in place of the egg or part of the oil or what?
I
used half the butter
and just some pinches of salt,
and substituted the cider by half
water / half apple
vinegar, which gives a nice sour zing
and helps to avoid the salt almost entirely.
1/2 cup Almond milk (I
used home - made) 1/3 cup
water with 1 tsp chia seeds (mix
and leave for 10 mins) 1 tsp vanilla extract 2/3 cup cocoa powder 1/4 tsp cinnamon 2 tsp baking powder 1/2 tsp salt 1/4 tsp apple cider
vinegar 1 mashed banana 120gm sugar free apple sauce (1 tub)
For Creamy Tomato Soup: 2 tbsp olive oil 1/2 onion, finely diced (I
used some red,
and some white because that is all I had on hand) 1 carrot, washed, skin on
and finely diced 1 tbsp garlic (1 clove), finely minced 1 tsp each; salt, black pepper, parsley 1/2 tsp each; thyme
and rosemary 1/4 tsp crushed red pepper flakes 2 tbsp red wine
vinegar 1 can tomato puree 1/4 cup
water 2 cups chicken or vegetable stock (preferably homemade) 1/4 cup cream — heavy cream, preferably
This is very similar to a gluten free pie crust recipe I have been
using, but I.
Use a tbls of
water and a tbls of bragg's apple cider
vinegar and it makes the crust even flakier!
In a small bowl mix together
water,
vinegar, fruit butter
and sugar (if
using).
1/2 cup raw cashews, soaked in
water for at least 1 hour, then rinsed
and drained 1/4 apple, coarsely chopped 1 teaspoon ume plum
vinegar (may sub with lemon juice or apple cider
vinegar with a bit of salt perhaps)
water to thin to desired consistency (I
used around 1/2 cup but start with less since it will be more saucy initially.
Stir in the ketchup, tomato sauce, cider
vinegar, Worcestershire sauce, lemon juice, pineapple juice (if
using), hot sauce, liquid smoke, molasses, brown sugar, prepared
and dry mustards, black pepper,
and 1 cup of
water and bring to a boil.
I made Whole Foods 365 whole wheat linguine (instead of
using Asian noodles)
and made Barbara's Five Heap sauce - with a bit of a twist - out of: 1T crushed sesame seeds, 1 T sesame oil, 2T peanut oil heated with chopped green onions, crushed red peppers
and ginger, 2T
water, 2T soy sauce, 2T rice
vinegar, 1/4 t chili oil.
If
using cashew cheese, soak the cashews in 1 1/2 -2 cups of
water for 2 hours, drain
and put the cashews in a high power blender or food processor, add the
vinegar, 1/2 cup of
water and salt
and blend until creamy
6 ounces of cream cheese OR for a dairy - free version
use 1 cup of raw cashews, 1/2 cup of
water, salt to taste
and 1 tbsp of apple cider
vinegar
In addition to adding apple cider
vinegar and lemon juice to your
water first thing in the morning, there are other great ways to
use these acids to improve your energy.
1 To make Crème: Blend cashews, cilantro, lime juice,
vinegar, garlic, cayenne (if
using),
and 1/4 cup
water in blender or food processor 60 seconds, or until thick
and creamy.
this recipe was amazingly delicious... easy, but a little time consuming... only thing i changed was that i
used apple cider
vinegar instead of malt
vinegar and used water instead of the beef stock...
and only because I didn't have those ingredients... will be making this again!!!!!
Vinegar made from coconut
water, however, does not sacrifice coconuts or coconut oil in its production, as it is collected from mature coconuts which are
used to make coconut oil,
and the same trees can continue producing coconuts year after year.
For my Asian Chicken Meatballs, I
used ground chicken mixed with
water chestnuts, scallions, garlic, ginger, onions, cilantro, rice
vinegar, soy sauce, lime juice, breadcrumbs
and egg.
did as recipe said, except substituted veg broth for
water, doubled garlic - since cloves are small -
used 8 small,
used vegan butter,
used 3 carrots,
and added a splash of balsamic
vinegar at end.
In the Philippines most all commercial
vinegars are distilled,
and the «coconut
vinegars» are not made from the nutrient - packed coconut
water from inside the coconut, but from the sap of the coconut tree which is
used to make lambanog, an alcoholic drink similar to vodka.
Whisk together your sauce:
water, coconut aminos or soy sauce, honey,
and vinegar (crushed red pepper if
using).
Using a wire whisk, in a medium mixing bowl, mix together the oil,
vinegar, mustard,
and 2 teaspoons of
water.
CAKE: 1
and 2/3 cups sugar / evaporated cane juice 2 1/2 cups all - purpose flour 1/2 cup oat flour (I take 1/2 cup of oatmeal
and grind it in a blender) 2 teaspoons baking soda 3/4 teaspoon salt 1/2 cup
water 1 1/2 cups coconut milk (1 can) 2 tablespoons cider or white wine
vinegar 1 1/2 teaspoons vanilla extract 3/4 cup vegan butter (I
use Earth Balance) 1 cup unsweetened shredded coconut
We
used powdered milk with
water and 3 TBS of
vinegar, coconut sugar
and 1 TBS of ground flax seed in place of the Xanthum Gum....
meaty lamb bones (neck are my favorite, but arm or blade shoulder chops are also good) Filtered
water (1/2 gallon) Light splash of
vinegar (I
use apple cider) 1 small piece kelp 1 large onion, diced 2 celery stalks, chopped 3 medium carrots, peeled
and chopped 1 - 2 parsnips, peeled
and chopped 1 turnip, peeled
and chopped 1 large piece of pumpkin or squash, chopped 2 - 3 leaves swiss chard, rinsed
and finely sliced 1 medium tomato, chopped (or 1 Tbsp.
Stir in diced tomatoes, bouillon cube (if
using), balsamic
vinegar, thyme,
and 4 cups
water.
Using a combination of baking powder, baking soda,
vinegar,
and ground chia seeds with some
water does the trick.
I recently saw a general cleaning recipe
using alcohol,
water and I think
vinegar.