Dish detergent

1/2 cup Sals Suds

1/2 cup warm water

1/2 cup white distilled vinegar

2 t kosher salt

Essential oils if preferred 

DIY Lysol wipes

1 cup water

6 Tbsp 91% isopropyl alcohol

2 Tbsp dish soap

6 drops essential oil (optional)

DIY Clorox wipes

1 cup water

2 tsp bleach

2 tsp dish soap

6 drops essential oil (optional)

Kitchen cleaner - grease, scum

This will clean off buildup on your stove, gunk on your fridge and even make your sink shine

Mix baking soda with hydrogen peroxide until it makes a paste

Then take a sponge and with the scrubby side scrub the surface until gone

You will need to wash off with water, it will look dull because of the baking soda mix

I used a mix of water and vinegar I usually use for cleaning

 

DEET-Free Insect Repellent

6 Tbsp Real Vanilla (not imitation)
1/4 cup lemon juice
16 oz tap water
15 drops lavender oil

Mix all 4 ingredients together and fill spray or roller bottles

Vegetable Soup

You can really clean house with this soup. Almost anything goes. As with the other vegetable only soups, onions are the most important ingredient. I staggered the ingredients so they would all have the desired consistency. A lot depends on how big you cut the vegetables. And don’t worry about having all the ingredients–you can mix and match. Use what you have, use what you like. Kale and Chard should cook between 20 – 30 minutes.
Ingredients:
- 4 Med-Lg Onions diced (4 cups)
- 2-4 teaspoons chopped Garlic
- 1 Tablespoon Olive Oil
- 1 Tablespoon Salt
- 5 large Carrots large diced (2 Cups)
- 3-4 Celery Stalks – Cut small (2 Cups)
- 4 Medium Potatoes large pieces (~10 oz)
- 1/2 Head Cauliflower (3 Cups)
- 1/2 Small Bunch Kale – 1″ sq cut (2 Cups)
- 1/2 Small Bunch Chard – 1″ sq cut (2 Cups)
- 1 small head Broccoli (2 Cups)
- Mushrooms (1 Cup)
- 6 – 8 Cups Water (Enough to cover)
Directions:
- In a large pot add onions, garlic and oil
- Cook with medium heat stirring occasionally. Be careful to not let the onions stick and burn.
- Cook until the onions are translucent.
- Add Mushrooms, Carrots, Celery and 1/2 the water. (4 cups)
- Bring to a boil, then lower heat and simmer aprox 20 minutes.
- Add Potatoes, make sure there is enough water to cover and simmer another 15 minutes
- Add Chard, Kale and Cauliflower, check the water and simmer another 15 minutes (2 cups)
- Finally add the broccoli and simmer 5-10 more minutes (I add water until it makes the pot full to get a bigger pot)
- Season with salt and/or soy sauce to taste.
- Note If you want to do it more simply, you can add the potatoes, chard, kale and cauliflower all together. Try and wait with the broccoli as it cooks the fastest and is best served with a little bite.

Vegetable-Wild Rice Soup

This recipe is inspired by Common Roots Café in Minneapolis, MN. Common Roots Café uses locally sourced and organic ingredients to create a monthly-changing menu designed to keep customers on their toes.

Prep Time 20 minutes

Total Time 35 minutes

Makes 6 servings (10 oz servings)


1 Tbps olive oil
2 large onions, chopped (2 cups)
1 medium leek, rinsed, cut in half lengthwise and chopped, light part only (2 cups)
1 1/2 cups chopped celery
1 1/2 cups chopped peeled carrots
2 cloves garlic, finely chopped
1/2 teaspoon coarse sea salt
2 teaspoons black pepper
2 teaspoons chopped fresh thyme leaves
2 teaspoons chopped fresh rosemary leaves
3 cups cooked wild rice
5 cups reduced-sodium vegetable stock or broth
2 cups water
2 teaspoons red wine vinegar

In 5-quart stockpot, heat olive oil over medium heat. Cook onions, leek, celery, carrots and garlic in oil until soft but not brown. Add remaining ingredients except vinegar. Heat to simmering.
Simmer 15 minutes. Stir in vinegar just before serving.