Tag: DIY

Bare Essentials

This blog post is sponsored by iHerb but as always, the opinions and experiences expressed in this post are my own.

Essentially, the freshest new obsessions in ancient wellness trends are essential oils.

Distilled from the roots, stems, leaves, flowers, or fruits, essential oils are the most concentrated expression of individual plants available through natural means, which makes them incredibly potent and effective for therapeutic uses. It doesn’t take a medical degree to reap the benefits, though! Aura Cacia makes these powerful extracts accessible to everyone, offering well over one hundred single origin essential oils and dozens of different blends. Previously overlooked or simply unavailable in small health food shops, iHerb is delivering the largest selection of these indispensable ingredients around.

Based in California but reaching customers in over 150 countries all around the world, iHerb boasts over 30,000 brand name natural products, guaranteed at the highest quality and lowest prices possible. Free or discounted shipping ensures that your oils will arrive on time for even the most urgent needs or ailments; no need to suffer from both an unfortunate malady and the offense of an interminable wait. Additionally, do I have to remind you that all this shopping can be done from the comfort of your own home, without going on a mad goose chase trying to hunt down obscure pieces to complete your wellness puzzle?

Aura Cacia oils promise the highest standards of quality. You’ll never find synthetic fragrances, fillers, artificial colors or stabilizers in any of their products. Only 100% pure essential oils make the cut.

Starting from truly the bare essentials, uses for these powerhouse oils are endless. Take a peek into my kitchen and you’ll undoubtedly find an impressive array of those tiny glass bottles standing tall, but perhaps not in the way you might imagine for someone as food-focused as myself.

Not only do citrus oils infuse everything they touch with a bright, clean, uplifting scent, but they’re also powerhouse grease busters. Natural antibacterial and antiviral properties make everything from lemon, tangerine, grapefruit, sweet orange, and all the sunny shades of warm yellow in between ideal candidates for chemical-free cleaning. My very favorite Citrus Symphony Dish Scrub is made of little more than baking soda and essential oils. Sometimes I’ll switch up the routine and inject a new bright scent with ginger or lemongrass, which are both excellent for soothing nausea, in case the aroma of your splattered, stained, and crusty dishes becomes overwhelming.

Continue reading “Bare Essentials” →

Hannah (BitterSweet)3 Comments

Glass Act

After so many years of looking inward in search of that “new you for the new year,” can we all agree that what we really need to change is the same tired routine? Could it be that such deep personal dissatisfaction is simply a side effect of boredom, of time wasted on the couch instead of living life? Shake it up, get out there, and do something radically different this time around! I’m all about making 2019 my year of adventure, starting with a little help from IfOnly. Curating singular experiences with talented luminaries in cities across the US, this is not just another Groupon or Living Social app. You can have Alice Waters cook a private meal for you in your own home, go paragliding over the whole bay area, or even book a hot air balloon excursion over Mount Everest. Starting a bit closer to home, I’m still just testing the waters before I jump in head-first on a scuba diving adventure, instead homing in on the wide range of hands-on art opportunities nearby. Sure, painting and sewing are easy enough to pick up, but glass work is considerably less accessible.

Enter: Lynn Rovelstad, offering curious crafters an opportunity to get up close and personal with a kaleidoscope of custom glass projects. Rather than a standard drop-in to dabble with scraps, this booking gets you a private tutorial with the glass master herself, for an intimate afternoon for two or a party of twelve.

Whereas blown glass is difficult, hot, and potentially very dangerous, fused glass is easy, safe, and fun for all ages. In fact, children as young as 18 months have gotten in on the act, but 3 years old is the generally recommended minimum. The biggest hazard to participants are possible glass splinters, though even that risk is quite rare.

Fragments of colored glass are adhered to solid white, black, or clear glass base with plain old nontoxic Elmer’s glue gel. The process is very much reminiscent of mosaic making, with the bigger picture slowly revealing itself through each subsequent shard. Placement becomes permanent only after a day or two in the 1500-degree kiln. Edges are rounded, surfaces smoothed, and your work of art transforms into a solid, single piece. It’s akin to modern magic, although in the case of my one-of-a-kind serving utensil set, much more practical alchemy.

In one afternoon, I managed to go outside my comfort zone to explore a new part of the bay area, meet an inspiring artisan, spend time with a good friend, AND craft a completely unique salad serving set, barbecue fork, bread knife, and cake server. While it may not be as bold as flying a jet plane at mach speed, it was the exhilarating change of pace I needed to get out of my crafting rut and try something new.

Join me: Don’t just make resolutions for 2019, but make something real. Start crossing activities of your bucket list instead of adding them, for once. Get $50 off your first booking on IfOnly with the discount code “Kaminsky50” until 3/31/19.

Hannah (BitterSweet)5 Comments

Dirty Mouth?

While I can’t promise I have a fix for rampant vulgar language, I can offer a solution for cleaning out the evidence of a snack attack in the middle of the night. After sharing so many sugar-coated recipes over the years, it’s really the least I can do!

One thing I always have on hand, in abundance to the point of absurdity, is toothpaste. From free samples to irresistible coupon deals, the impulse to stock up lead to an unfathomable overflow of minty paste, gel, goop, schmears, and anything else you can slather on the end of a toothbrush. Considering that wealth, why bother making even more from scratch? That’s exactly what I was wondering, until I discovered the difference of homemade.

A full batch costs cents on the dollar, contains no questionable ingredients, and feels like a refreshing massage against my gums. It’s not harsh like some brands but every bit as effective, which is a relief for sensitive teeth. Sometimes I’ll even melt it down and gargle with it, like oil-pulling version 2.0. That’s why I store mine in a glass jar, especially in the cold days of winter when it might be too solid to use right away. Just pop it in the microwave for a few seconds to soften and it’s ready to go!

This is a different recipe than most I’ve shared in this space, so a few notes on ingredients here:

  • Virgin coconut oil will also work, but impart a more distinctive flavor. If you don’t mind that, go for it!
  • Xylitol is technically optional, but very strongly recommended. Not only do studies show that it genuinely helps to prevent cavities, but it gives the toothpaste a sweeter flavor, to put it on par with more commercial options. Please be very careful though because xylitol is extremely toxic to dogs.
  • Peppermint oil or cinnamon oil refers to essential oil, which is much stronger than extract. Also optional, if you don’t mind an unflavored paste or don’t want to buy a whole bottle, and highly flexible if you wanted to mix in different flavors instead.

Seems like my push for cleaning out the pantry has inadvertently lead to a cleaner mouth, too. Now that I have this staple to replace all those old tubes cluttering up the bathroom cabinets, I don’t think I could go back to the old trash talk.

Homemade Toothpaste

Homemade Toothpaste

Make your own toothpaste from scratch! You'll never run out with this quick and simple mix.

Prep Time 2 minutes
Total Time 2 minutes

Ingredients

  • 1/2 Cup Refined Coconut Oil
  • 2 Tablespoons Baking Soda
  • 6 Tablespoons Calcium–Magnesium Citrate Powder
  • 3 Tablespoons Xylitol
  • 1 – 3 Drops Peppermint Oil or Cinnamon Oil

Instructions

    Simply melt down the coconut oil and whisk everything else in, until smooth. Transfer the liquid toothpaste to two small glass jars. Seal and store in a cool, but ideally not cold, place. Keeps indefinitely.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

© Hannah Kaminsky
Category: Other

 

Hannah (BitterSweet)5 Comments

Raise a Toast

No one bats an eye at $4 toast anymore. Once the greatest offense to pragmatic diners, such an expense seems downright affordable, especially in a city where you’d easily pay twice as much just for street parking three blocks away. Fancy toast has become the new normal, not an affront to sensibility, but a dish to celebrate for its simplicity. Proper toast celebrates each ingredient, starting with the best and brings out its full character. Thick sliced bread, crisped to a burnished golden brown all over, piled high with impeccably fresh fruits or vegetables, flavors are layered and carefully built, often with even more care than the standard American breakfast plate.

Toast toppings are as diverse as the people making them, which is both good and bad news for the avid eater. Order something as unassuming as toast, such a ubiquitous offering, and for all the sweet and savory surprises that could arrive at your table, you’d never get bored. So many choices could just as easily overwhelm, however, paralyzing the indecisive at their most vulnerable, food-deprived moment- At least that’s the case for me. Worse is when I’m making toast at home, given the full range of ingredients tucked away in the pantry and fridge, with no energy to figure out the best combinations.

For anyone else who feels that same struggle, let’s simplify the already uncomplicated concept. Focusing on a nut butter base to narrow the scope and make this more managable, I’ve come up with scores of effortless pairings based on what lurks in my pantry most of the time. Needless to say, this is just the beginning of an endless tale. One could, and many already have, written cookbooks on the subject, so I present to you here just the tried-and-true favorites, the best of the best, that keep my bread crisp and my stomach content.

  • The Elvis: Peanut butter with banana slices and coconut bacon.
  • Birthday Cake: Cashew butter mixed with a drop of vanilla extract, topped with turbinado sugar and sprinkles.
  • Cookie Dough: Cashew butter mixed with a tiny bit of oat flour, a drop of vanilla extract, topped with chocolate chips and a pinch of coarse sea salt.
  • Super Seed: Sunflower seed butter topped with toasted pepitas, hulled hemp seeds, chia seeds, and a very light drizzle of toasted sesame oil. Coarse sea salt optional.
  • Chocolate-Covered Cherries: Almond butter mixed with cocoa powder, topped with pitted fresh cherries or cherry preserves, drizzled with chocolate syrup.
  • Nutella: Hazelnut butter mixed with cocoa powder, topped with toasted hazelnuts, cacao nibs, and a drizzle of maple syrup.
  • Tropical Breeze: Macadamia nut butter topped with thinly sliced pineapple, a light sprinkle of ground ginger, and toasted coconut flakes.
  • Thai Almond: Almond butter topped with bean sprouts, cilantro, a drizzle of sriracha and a pinch of coarse sea salt.
  • Banana Pudding: Cashew butter with half a banana mashed into it, topped with the remaining banana, sliced, and crushed graham cracker crumbs.
  • Massaman Curry: Peanut butter with madras curry powder mixed in, topped with roasted sweet potato and toasted peanuts.
  • The Cereal Bowl: Almond butter topped with granola and a drizzle of vanilla yogurt.
  • Pecan Pie: Pecan butter topped with toasted pecans, a light sprinkle of cinnamon, and a drizzle of maple syrup.
  • Salted Caramel: Cashew butter mixed with dark brown sugar and a pinch of salt, topped with turbinado sugar and coarse sea salt.
  • Mocha Latte: Almond butter with instant coffee powder and cocoa mixed in, optionally topped with coconut whipped cream.
  • Ants Off a Log: Peanut butter topped with thinly sliced celery and raisins.
  • Sonoma Harvest: Hazelnut butter topped with sliced grapes, arugula, a drizzle of balsamic glaze, and toasted sliced almonds.
  • Apple Pie: Cashew butter topped with brown sugar, thinly sliced sweet apples, and a sprinkle of cinnamon and nutmeg.
  • Cheesecake: Cashew butter swirled with vegan cream cheese, topped with sliced strawberries and crushed graham cracker crumbs.
  • The Pregnant Lady: Peanut butter topped with sliced bread and butter pickles, optionally topped with coconut whipped cream.
  • S’mores: Cashew butter topped with chocolate chips, crushed graham cracker crumbs, and toasted vegan marshmallows.

Some are obvious, some are a bit more avant-garde, but all are thoroughly delicious. What are your favorite ways to raise a toast?

Hannah (BitterSweet)12 Comments

Primed and Polished

Right alongside clothing concerns, from ethical production to actual components, cosmetics are often one of the last things that one considers when choosing a vegan lifestyle. In our food-obsessed culture, the focus is almost entirely on diet, while the remainder of our vast purchasing habits go largely unquestioned. It’s confusing, too, discerning the difference between cruelty-free certifications and pledges to avoid animal testing.

Then there’s the considerations towards personal health. Just finding something off the shelf that’s non-toxic is surprisingly difficult, with many mainstream labels boasting genuinely harmful chemicals like dibutyl phthalate (DBP), toluene, formaldehyde, formaldehyde resin, and camphor. When brands say that they’re five-free, it’s these bad apples that don’t make the cut. Now, many are taking it a step further to go “seven-free,” excluding triphenyl phosphate (TPHP) and xylene. That’s before we even start talking about shades and shimmers.

Based in Australia, Sienna Byron Bay has made the decision an easy one. Completely sustainable, vegan, and genuinely beneficial for your nails with breathable, water permeable polishes, each dazzling hue offers smart beauty in a bottle. Considering the disturbing number of landmines one must avoid when making an informed purchase, I was delighted to learn of this new brand, jumping at the opportunity to adorn my own fingertips.

That said, after years of grabbing hot pans out of the oven and washing dishes with scalding water, my hands are not very pretty to look at. To do these gorgeous lacquers proper justice AND enjoy them for longer than the average lifespan of a manicure, I decided to get a bit crafty.

Turning just a few drops of Sundance and Grace into genuine paints, plain white bowls became marbleized masterpieces in minutes. The idea is not a new one, but timelessly brilliant for any fellow photographers looking to jazz up their prop closet, or crafty kids who want to give personalized gifts this holiday season (because it’s never too early to start planning!)

Just fill a large bucket with enough water to submerge your dishes and drizzle your polishes of choice randomly over the top. The colors will float! Dip carefully, in one slow plunge, covering the surface smoothly. Let dry, but if you’re not happy with the results, just hit it with some nail polish remover and try again. Add more polish to the water if needed. Use with care, avoiding both the dishwasher and microwave to preserve the pattern.

Greater awareness of issues with cosmetics is building, which is very exciting to see, even as a fair-weather beauty enthusiast. Do you have any hot tips on brands to seek out, or surprising labels to avoid? It’s time to clean the shelves; no matter how you use lacquer, no one wants an evil genie to come out of those bottles.

Hannah (BitterSweet)3 Comments

Out of the Blue

Sharp. Salty. Smelly. Moldy.
What, were you raised in a cave?

If you happened to be a wheel of blue cheese, the answer is most likely “Yes!”

These complex blue-veined curds have traditionally been aged in caves, and still are to acquire the distinctive ambrosial funk specific to the local bacterial population. Some speculate the the earliest batches of the stinky wheels were actually mistakes, unintentionally inoculated with the natural mold in these subterranean shelters. Praise of the highest order is due to the brave soul who first thought such a terrible case of spoilage might still be edible, let alone delicious.

Though caves are no longer required for production, such a unique flavor and aroma can only be reproduced with Penicillium roqueforti cultures to accurately bear the label. Such rigorous regulations put this funky delicacy firmly out of reach for the average food crafter, no matter how obsessive, especially if dairy is off the menu.

Authenticity be damned, irrepressible cravings for a bite of the blue stuff needn’t be denied for lack of access to this illusive ingredient. Lending its own singular sort of funk, fermented Chinese tofu is what gives my plant-based facsimile its unmistakable, irrepressible twang. Taking this shortcut to building instant bold flavors allows my particular cheesy delight to achieve depth without delay. No need to wait for any spores to work their magic; it’s instantly delicious, as soon as it’s set.

Swirls of blue-green algae lend it a convincing appearance, but this is purely for aesthetics. Feel free to skip straight to the finish line without detracting from the overall eating experience one bit.

Such a pungent fixing goes a long way in small doses, which makes it ideal for sprinkling on salads or mixing into dips, rather than serving it up solo. Finally achieving my platonic ideal of a wedge salad, this deceptively simple composition of crunchy lettuce, smoky bacon bits, and fresh cherry tomatoes is really just a vehicle for that deeply savory dressing. Go ahead and really slather it on thick; we all know you’re not eating a head of iceberg lettuce for any other reason.

Yield: Makes About 1/2 Pound Blue Cheese

Vegan Blue Cheese

Vegan Blue Cheese

Funky, fermented blue cheese takes shape with a Chinese tofu and no dairy at all! This vegan version is quick and easy to whip up, and packs in a savory, satisfyingly salty flavor into every creamy bite.

Prep Time 5 minutes
Cook Time 15 minutes
Additional Time 8 hours
Total Time 8 hours 20 minutes

Ingredients

  • 5 Ounces Fermented Chinese Tofu
  • 1/4 Cup Cooked White Beans
  • 1/2 Ounce (About 1 1/2 – 2 Tablespoons) Chopped Scallions, White Parts Only
  • 2 Tablespoons Barley Miso Paste
  • 1 Tablespoon Rice Vinegar
  • 1 Teaspoon Apple Cider Vinegar
  • 1 Teaspoon Lemon Juice
  • 1 Teaspoon Nutritional Yeast
  • 1/2 Teaspoon Onion Powder
  • 1/3 Cup Refined Coconut Oil, Melted
  • 1/4 Teaspoon Spirulina (Optional, for Color)

Instructions

  1. Before getting started, have a 1 1/2 - 2 cup glass, ceramic, or BPA-free plastic container at the ready. I like to use glass containers that come with lids, so they can function both as the mold for initial shaping and as a more long-term storage solution. Lightly grease and set aside.
  2. Very thoroughly drain the fermented tofu before tossing it into your blender or food processor along with the beans and scallions. Puree until completely smooth, scraping down the sides of the bowl as needed to incorporate all of the ingredients. Add in the miso, both vinegars, lemon juice, nutritional yeast, and onion powder next, blending to combine.
  3. With the motor running, slowly stream in the liquefied coconut oil, creating a creamy emulsion much like a salad dressing. Make sure the whole mixture is perfectly silken, without any remaining lumps, before proceeding.
  4. Remove about 2 tablespoons of the base and place it in a small bowl. Stir in the spirulina and briefly set aside. Pour the rest of the concoction into your prepared storage vessel, tapping it on the counter to remove any air bubbles. Add the blue-tinted portion in small spoonfuls, swirling it throughout with a thin spatula or knife.
  5. Cover and refrigerate for at least 8 hours, or until fully solidified. The finished cheese will keep in the fridge for up to two weeks.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 56Total Fat: 5gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 41mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 1g
© Hannah Kaminsky
Cuisine: American / Category: Dips, Dressings, Sauces, Spreads, and Condiments
Yield: Makes 4 Servings

Classic Wedge Salad

Classic Wedge Salad

The ideal wedge salad s deceptively simple composition of crunchy lettuce, smoky bacon bits, and fresh cherry tomatoes is really just a vehicle for that deeply savory dressing. Go ahead and really slather it on thick; we all know you’re not eating a head of iceberg lettuce for any other reason.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

Blue Cheese Dressing:

  • 1/2 Small Shallot, Finely Minced
  • 2/3 Cup Vegan Mayonnaise
  • 1/2 Cup Unsweetened Non-Dairy Milk
  • 1 Tablespoon Fresh Parsley, Minced
  • 1 Tablespoon Red Wine Vinegar
  • 1/2 Cup Crumbled Dairy-Free Blue Cheese (See Recipe Above)

Wedge Salad Fixings:

  • 1 Head Iceberg Lettuce
  • 4 Ounces Vegan Bacon
  • 2 Scallions, Thinly Sliced
  • 1 Cup Cherry Tomatoes, Halved

Instructions

  1. Prepare the blue cheese dressing by simply combining the shallot,
    mayo, non-dairy milk, parsley, and vinegar in a medium bowl, stirring
    until smooth. Add the blue cheese chunks and mix in gently.
  2. Assembly is just as easy. Quarter and core the lettuce, placing one
    wedge on each plate. Drizzle liberally with the blue cheese dressing and
    top with meatless bacon bits, scallions, and cherry tomatoes. Serve
    right away.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

© Hannah Kaminsky
Cuisine: American / Category: Salads and Sides