Mama Louks Says: This winter, after bombing out on the ski slopes, I drank this cleansing potion. Cayenne and turmeric are great to counter inflammation.
June's Quick and Delicious Banana Cream Pie Breakfast Bowl
This is amazingly easy to prepare, delicious and satisfying! In a bowl, slice the fruit and then scoop or sprinkle the following:
Fresh Fruit (my favorite is sapotes! or cherimoya, or banana)
Coconut Yogurt (see Rawuptious Recipes under "Fermented Foods" for recipe)
Soaked Pumpkin Seeds, Sunflower Seeds, Apricot Kernels or Pistacio Nuts
Raw Honey
Bee Pollen
Spirulina/Chlorella/Blue Green Algae (powder or tablets)
Cinnamon
Cayenne Pepper
Carnosine (amino acid low in all diets, available at http://www.treeoflife.nu/, 1/8t, and any other supplements)
Hemp Mylk (see Rawupmtious Recipes Book)
"Coffee" (An easy, delicious, frothy, hot breakfast drink to jump start the day in vibrant health!)
6 Capsules of Reishi Powder (remove capsules and empty contents)
1/2t Ashwanganda Powder
1/2t Macuna Powder
1/2t Shilajit Powder
1T Maca Powder
2T Earth Powder (by Health Force Nutritionals)
2T Moringa Leaf Powder
2T Mesquite Powder
1T Lacuna Powder
1T Yacon Powder
3t Vanilla Bean
1t Carnosine
1t Cinnamon
Pinch of Cardomom
Pinch of Nutmeg
Combine above in a glass jar. This will be a weeks supply or your "Mixture"
2t Coconut Oil
3C Hot Water
3 Dates (remove pits, add more for the kids)
Blend oil and water. Add in "mixture" and dates. Serves 4.
Mama Louks Says: The above are superfoods....which I cringe to promote on this website, because, if you have a backyard you have superfoods growing out your back door (local!)...but this recipe might impress your most skeptic guest...and our kids like it. I add the carnosine because Dr. Gabriel Cousens recommends it as an amino acid that all of us, meat eaters to vegans, can use more of.
Charlotte's Green Juice
5 to 10 Large Leaves (Kale, Chard, Bok Choy, Cabbage, Nettles, Purslane...)
3 to 4 C Filtered Water
Juice of 1 Lemon
Juice of 5 Oranges
Blend water and leaves and strain. Add lemon and orange juice. Combine and enjoy!
Chia Seed Porridge
1/4 C Chia Seeds 4T Hemp Seeds 2C Hot Water 6 Dates (remove pits) 1/2t Vanilla Beans 1/2t Cinnamon Pinch of Cardamom Pinch of Nutmeg
Optional: 2T Maca Powder
Optional Toppings: Sliced or cubed strawberries Chopped up Coconut Brownie Balls or Chocolate Chip Cookies
Soak the chia seeds, if you have time at least 5 minutes, stirring occasionally (Make extra if you like and keep in the fridge for up to 5 days). The seeds will become thick and mucilaginous. (great word, eh!)
Blend all ingredients with hot water. It is that easy! (The kids love the toppings!)
Yummy Green Porridge
3C Filtered Hot Water 3T Hemp Seeds 4 Kale Leaves (or, even better, wild greens!...nettles, dandelion, plantain, lambsquarters with seeds, etc.), stems removed
Blend on high and then add:
1 1/2C Steel Cut Oats (not technically raw, or substitute sprouted buckweat for 100% raw*) 1T Chia or Golden Flaxseed Dried Fruit (today I used dried goji berries, cherries and blueberries) 1t Cinamon 1/2t Cardamon 1/2t Nutmeg 1/2t of Vanilla Seeds or Extract
Blend on low and enjoy with slliced bananas! Serves 4
*I also like to add sprouted amaranth or millet (soak 12 hours and rinse every 12 hours until ready to use...refrigerate after 4 days)
Rawumptious Blackberry Bowl
Fill cereal bowl with:
Rah! Rah! Cereal (made with 12 Grain Cereal from Sun Organic Farms) 1 Spoonful of Almond Butter 10 Blackberries 8 Ounce Glass of Jeff's Blueberry Smoothie (substitute blackberries for the blueberries, and add lots of greens) ...and top with Hemp Mylk
Mama Louks Says: OMGoodness! After a long work out or surf session, and a tall glass of water, this bowl will satisfy protein needs and any hunger cravings. This will totally satiate!
Snacks:
Lemon Crunch Kale Chips
15 Flat Kale Leaves 2T Juice of Meyer Lemon 2 Garlic Cloves (minced) 1/4 t Cayenne Pepper 2t Trocomere Salt (or Sea Salt) 2 Yellow Onions, thinly sliced
Combine lemon juice, garlic, cayenne and salt and let ferment for at least 10 minutes. Meanwhile, using kitchen scissors, cut kale into 1 inch pieces. Combine all ingredients in a large bowl and mix well. Spread mixture onto sheets (teflex sheets for the dehydrator) and dehydrate at 115 degrees for a maximum of 6 hours.
Mama Louks: Kids love this snack (as well as the Kreamy Kale Chips below) in their lunches!
Kreamy Kale Chips
15 Kale Leaves (curly kale is best, kohlrabi leaves are a possibility) 1C Pinenuts or Cashews (soaked 2 minutes minimum) 2 Onions, sliced 1/4 Red Sweet Pepper 2 Garlic Cloves 1/4C Basil 1t Herbamere (or Sea Salt) Optional, for a cheesier taste: 1/4C Nutritional Yeast
Combine all ingredients, except the kale, in the food processor. Brush mixture on the top of a the kale leaves. Let sit for 1/2 hour to marinate. Dehydrate at 115 degrees for 6 hours.
Dinners: Raw Vegan Macaroni and Cheez Adapted from by Corin Stephenson, from "Transition Recipes;" makes almost enough for our family of 6
2 Bags of Kelp Noodles (Rinsed well, chopped to preferred noodle size) 6 Kale Leaves, finely chopped 1/4 Cilantro, finely chopped 2 Tomatoes, cubed Scallions, finely sliced (and marinated in either alkaline water or sunflower oil if possible to soften)
Combine above ingredients in a large bowl and set aside.
1C Raw Macadamia Nuts 1/3C Filtered Water 1/8C Artisana Coconut Butter or Coconut Oil (warmed) 1T Raw Apple Cider Vinegar 1/2 Red Bell Pepper (cubed or minced) 4T Nutritional Flakes 1/4t Sea Salt 1.5t Lecithin Powder
Blend cheese sauce in a high speed blender for 3 minutes. Pour over noodles and mix well. Spread on a teflex sheet and dehydrate at 115 degrees for 20 minutes (or put in the oven on the lowest setting with the door open in a casserole dish).
Mama Louks: This is a super easy recipe, that takes minutes to make, and just minutes to clean up, and the girls devour it! We enjoy this dinner once a week with both a green salad and fermented cabbage.
Easy Yummy Riced Yams (We eat this together as a family once a week!...It is a staple!)
4 Yams (peeled and shredded, or "riced") 3 Onions (sliced) 1T Cumin 1 Garlic (minced) 1/2C Dill (minced) 1/4C Fennel (minced) 1/4C Olive Oil 1/4C Filtered Water 1/2t Sea Salt
Using a food processor, shred the yams with the blade for grating. Then chop up a bit more, using the "S" blade, for a "rice" like size. Using the "slicer" in the food processor, slice up the onions. Mince the herbs and garlic by hand. Combine all ingredients. Put in the dehydrator at 200 degrees for 3 1/2 hours. Every 1/2 hour stir the mixture.
Cooking alternative: For faster cooking time, cook mixture at 350 degrees, for 20 or 25 minutes, stirring every 10 minutes.
Mama Louks: Yams are loaded with B Vitamins and the kids love this recipe, cooked or dehydrated, although you can taste more "life" left in the dish when it is dehydrated. (And that means more nutrients for you family.) Can I recommend using every opportunity to serve your family sweet potatoes and yams?
Easy and Creamy Sesame Seed Cheese (a delicious fermented food!)
1C Sesame Seeds 1T Lemon Juice
Soak seeds in water with lemon juice overnight. The following day rinse and set aside. Blend in the following:
1/2 C Filtered Water 1/2t Dill Seeds 1T Lemon Juice 3 Cloves of Garlic 1/2t Sea Salt 1/4 C Dill or Fennel (fresh or dried, but the cheese will last longer if herbs are dried)
Blend in soaked sesame seeds with blended mixture. Pour into a bowl, cover with a (cheese) cloth and let sit for 4 days. Enjoy or refrigerate. Will last 6 more days with the dried herbs in the refrigerator.
Lauren's Pesto
2C Olive Oil 1/2 C Sesame Seeds and/or Cashews 2C Basil 4 Cloves of Garlic 1t Sea Salt
Blend ingredients till smooth. Smooth out on a teflex sheet in 4" diameter circles, and dehydrate at 135 degrees overnight, removing the teflex sheet and reducing the heat to 118 degrees if possible before retiring for the evening.
Beans: Use Ogla's Hummus or Nanette's Hummus in Rawumptious Recipes.
Taco Salad: 2C Jicama, cubed 1/2C Corn, cob removed and soaked 5 minutes or so 1/2C Red Pepper, cubed 2Celery Stalk, finely cubed 1 Avocado, cubed 1/3C Yellow Onion, finely cubed
Taco Salad Dressing: 1T Tahini (or Avocado, mashed) 3T Extra Virgin Olive Oil 1/3C Lemon Juice 1/4C Fennel Leaves, finely chopped (or Dill) 2 T Cumin 2 T Chilli Powder 1 Large Garlic Clove, minced 1t Sea Salt or Trocomere
Mix Taco Salad Dressing ingredients together and then combine with Taco Salad ingredients. Next smooth out "beans" on corn tortillas. Top with Taco Salad (or the Easy Tahini Chop below), and perhaps serve with a green salad. Enjoy!
Dorrito Soup
1C Sunflower Seeds (soaked 3 hours and possibly even sprouted a day) 1/4C Coconut Water 1 Celery Stalk 1/2C Spinach 1/4C Basil 1/8C Olive Oil 8 Garlic Cloves (strong variety) 1/8C Yellow Onions (coarsely chopped) 1/2C Filtered Water, very warm 1/8C Lemon Juice 2 Lime Leaves
Blend! Serves 4.
Creamy Lemon/Orange Salad Dressing Blend: 1T Trocomere 1/2 Onion 1/2C Lemon Juice 2 Garlic Cloves 2T Orange Juice
Gently mix in 1/2C Extra Virgin Olive Oil. Enjoy with your favorite salad.
Mama Louks Says: This is our new Kid's Favorite Dressing, as well as the following.
Basic Salad Dressing
1C Olive Oil 1/2C Basil 3T Hemp Seeds 1/4C Lemon Juice 2 Garlic Cloves 1t Sea Salt
Whisk and toss with salad.
Sprouted Garbanzo Bean Hummus
1 C Sprouted Garbanzo Beans (soaked for 8-12 hours, rinsed well, and then rinsed morning and night for 1 ½ days) ½ C Sesame Seeds 2 Garlic Cloves 1 Sweet Red Pepper, chopped roughly ¼ C Oil (I prefer fresh flaxseed; extra virgin olive is also great) ½ t Sea Salt
Blend, adding oil last.
3 Sweet Red Peppers (chopped in half) or 10 Jalepeno Peppers (with top cut off)
Clean out insides of peppers and fill with hummus. Enjoy!
Marinated Onions
3 Beets, julienned 6 Onions, thinly sliced (preferably red onions) 1 C Lemon Juice ¼ C Extra Virgin Olive Oil 1 C Filtered Water 3 Garlic Cloves, minced 1 t Sea Salt or Herbamare
Combine ingredients in a deep dish and refrigerate for 1 day. Enjoy on all your dinners for the following week!
Mama Louks Says: This is an all time favorite topping on all of our salads and cracker combos.
Bok Choy/Hemp Seed Salad
1 C Bok Choy, chopped (or other seasonal greens) 2 Butternut Squash, chopped 1 C Cucumber, chopped ½ C Basil ¼ C Cilantro 2 T Onions 2 Garlic Cloves, minced
Toss ingredients into a food processor with the "S" blade and lightly pulse.
¾ C Hemp Seeds ¼ C Lemon Juice ¼ C Fresh Pressed Flax Oil (or Hemp or Olive Oil) 2 t Turmeric or Curry Powder 1 t Sea Salt or Herbamare
Combine all ingredients and refrigerate till serving.
Easy Tahini Chop Salad
1 C Fresh Corn ("de-cobbed" and crumbled) 2/3 C Sweet Peppers (yellow, orange and red, diced) 1 C Sweet Pea ¼ C Cilantro, finely chopped 3 T Creamy Tahinni Dressing (see recipe) Optional: ½ t Chili Powder (mixed into dressing)
Mince the cauliflower heads. (This is easiest to do by tossing them in the food processor with an "S" blade.) Mash the avocados. Mix in remaining ingredients. Serve with salad.
Colorful Carrot Cabbage Salad
1C Purple Cabbage, julienned 1/2C Carrots, julienned 1T Sesame Seeds 1/3C Extra Virgin Olive Oil (or Flaxseed Oil) 1/4C Organic Apple Cider Vinegar Juice from 1/2 Lemon 1/2t Sea Salt 4 Garlic Cloves, minced
Combine first 3 ingredients and set aside. Blend remaining 5 ingredients and toss this dressing into the salad. Enjoy!
Dehydrated Bok Choy, Garlic and Herbs
8 Bok Choy Leaves (large), or other greens ¼ C Basil, finely chopped ¼ C Cilantro, finely chopped Optional Veggies: ½ C Zucchini or Squash, finely sliced with 1 T Turmeric ¼ C Celery, chopped
Combine in deep baking dish and set aside.
¼ C Filtered Water 6 Garlic Cloves ½ Onion (small) 1 Tomato 1 T Barley Miso
Blend and pour over veggies in baking dish. Dehydrate at 145 for 1.5 hours. Enjoy!
Mama Louks Says: This is one of my favorite dishes...I could have it every night for dinner!
Blend and strain. Toss the pulp and save the water.
4 Butternut Squash (or 2 squash and 2 zucchini), chopped 4 C Filtered Water
Lightly steam for 2 minutes or dehydrate at 145 degrees for a few hours.
2 Garlic Cloves ½ Onion ¼ C Fresh Basil ¼ C Fresh Cilantro 4 T Lemon Juice 1 T Curry Powder 2 t Sea Salt or Herbamare 1 t Cinnamon Optional: Flesh of One Coconut
Combine all ingredients above into the blender and blend. Serve, and drizzle cream sauce (below), with freshly minced cilantro, for a gourmet winner!
Cream Sauce:
1 Coconut, meat only 3 T Pine Nuts (soaked 2-4 hours) 3 T Coconut Water
Blend.
Easy Freezing Basil
Bowlful of Basil (stems intact) 1T Sea Salt Cold Filtered Water
Fill bowl 1/2 full of cold water. Add sea salt, and mix to dissolve salt. Rinse basil in salt water. Shake basil free of water, bag and freeze.
2C Flaxseed (soaked 4 hours) 2C Spinach 1/2C Orange juice 2C Cilantro 1/4C Garlic 1t Salt or Herbamere
Blend until creamy. Smooth out on a teflex sheet and dehydrate at 135 degrees overnight. Score crackers and remove the teflex sheet, reducing the heat to 118 degrees if possible before retiring for the evening.
Dessert:
Simple Persimmon Passion
Frozen Persimmons
Serve on a dessert plate (preferably white) as the first course for dinner. Remove from the freezer, rinse well and remove any black areas. Let persimmon stand on the plate for at least 40 minutes.
Mama Louks: This was a huge hit at our Thanksgiving meal, with 15 guests! For the best digestion, it is always best to eat fruit alone, on an empty stomach, and then give it 20 minutes to digest. We sat around the table, each sharing what we felt the most gratitude for in our lives, with these beautiful orange persimmons on our plates. Then we dug into these delicious "sorbets"...and what a hit! Everyone, including Grandma Louks, and Grandpa Gessford, devoured it! (and then afterwards, I had an extra 20 minutes to compile the main Thanksgiving meal!)
Whole foods for the family made simple!
Strawberry Pie
Pie Crust (see Rawumptious Recipes) 3 C Strawberries ¼ C Blueberries 1 t Lemon Juice ¼ C Dried Shredded Coconut 1 T Coconut Oil
In a food processer with an "S" Blade, pulse ½ C Strawberries, Lemon Juice and Coconut Oil till smooth. Add 2 more cups of strawberries, the blueberries and shredded coconut. Pulse lightly. Pour mixture over piecrust and freeze one hour. Decorate pie with remaining strawberries (sliced or whole, whichever the kids prefer) and enjoy!!!
Malibu Mud Pie Alternative (and Malibu Mud Cake!)
Substitute 1/2 C of Almond Flour with 1 C of Cashews, 1/2 C of Walnuts and 1/2 Macadamia Nuts. (Soak nuts for about 4 hours.)
Malibu Mud Pie is the most often requested "birthday cake" for the kids. It is in our book. Olga prefers to make this substitution, which is a big hit with the kids. Although I prefer to avoid cashews, they do make it creamy!
For Malibu Cake: Do not add chocolate layer. Instead, before pouring the cream filling into the crust, place a layer of blueberries on the crust. Pour the cream, and then top with 1/4C lemon zest, sliced strawberries and more blueberries!
Bedtime Tea
4 Lettuce or White Cabbage Leaves 1C Filtered Water
Boil water. Turn off heat and add leaves, and cover with a lid. Steep for 3 minutes. Relax and enjoy! Sweet dreams!
From a Kid's Perspective, Favorite Vegan Dishes:
"Idli" Pancakes (Fermented Brown Rice Pancakes)
2 Parts Brown Rice (short grain) 1 Part Urad Dal (small white lentils with black shells) 1-2 T Fenugreek Seeds Filtered Water Coconut Oil Toppings: Maple Syrup Sliced Banana Bee Pollen and Honey Fermented Coconut Cream (see Rawumptious Recipes for directions) Chlorella/Spirulina/Blue Green Algae A dash of Cayenne Pepper
Soak ingredients separately 8-12 hours in water or alkaline water. Rinse well. Blend till creamy with water, adding enough water so that batter is not thick, but not so much that it becomes drippy. Set out for 8-12 hours, then refrigerate till ready to fry. Scoop off top layer of batter, and add a bit of water (acidic water if possible) for desired pancake consistency.
To fry pancakes, add a spoonful of coconut oil (or desired cooking oil, sunflower oil is good too), turn heat to 350 degrees, or medium high heat, and pour batter to desired pancake size. Flip when top starts to firm, for and cook for 2 more minutes.
Mama Louks Says: This is a great fermented food for the kids. It has been a staple in Southern India for thousands of years (usually steamed). Also, it required very little oil to cook.
Black Bean Brownies 2C Black Beans 1/4C Filtered Water 1/4C Coconut Oil 1C Cacao Powder or Organic Fair Trade Chocolate Powder 1/4C Coconut Oil 1/4t Vanilla Beans or Vanilla Flavoring 1/2C Maple Granules
For the black beans: Soak overnight in 8 cups of water. Rinse well (at least twice) and cook in 5 cups of fresh, filtered water in a pot on a stoveto for 1 hour on medium heat. Refrigerate beans for at least 2 days.
For the brownies: Blend! (yes, it is that easy!). Oil oven safe glass pie plate with coconut oil. Pour batter into plate and convection bake at 350 degrees for 25 minutes or longer.
Optional Icing for Brownies
1C Coconut meat 1/3C Date or Maple Granules 1/2C Coconut Oil 1/4t Vanilla Bean or Vanilla Flavoring 1/2C Filtered Water
Blend and spread over cooled brownies, and chill in refrigerator (or freezer for 5 minutes). The brownies will taste better when cool.
Honey Crisps (aka Rice Crispy Treats) Created by Lauren Louks and Sage Smith
5T Raw Honey 5T Almond or Whole Wheat Flour 2C Brown Rice Cereal
First make the "marshmallows:" Put honey in your hands, and keep adding the flour to the honey mixture till the 2 ingredients are completely mixed. Then, put a dab of safflower oil or "vegan butter" in a medium sized pot. Add honey mixture and heat on medium heat till halfway melted. Add cereal and stir till mixed. Refrigerate till hard, approximately a half hour.
"These are better than the real thing. Yumm!" Lauren Louks, age 13
Kids Protein Toast
Toast or Raw Crackers Fresh Flaxseed Oil Raw Honey Hemp Seeds Cinnamon
First put a dash of the flaxeed oil on the toast (let the temperature of the toast drop too warm first). Then after spreading the toast or crackers with honey, sprinkle with a layer of hemp seeds. Top with a dash of cinnamon. Enjoy!
"This is a delicious concoction, and tastes just like my favorite bread with honey!...Whenever I eat cinnamon, I start dancing." Charlotte, age 7
Veggie Rice (or Pasta or Quinoa)
¾ C Green Cabbage, thinly sliced, or julienned 2 or 3 Scallions, thinly sliced 1 C Greens, chopped (Bok Choy, spinach, etc.) 2 t Sea Salt or Herbamare Optional: ¼ C Asparagus Tips ½ C Broccoli, finely chopped (a favorite with pasta) ¼ C Fresh Corn, "de-cobbled" and crumbled
Combine above ingredients and set aside.
1½ C Sweet Brown Rice (or whole grain pasta, or quinoa) 3 C Filtered Water Pinch of Sea Salt
Soak rice or quinoa up to 12 hours before cooking. Rinse well. Bring filtered water to a boil and add then in rice, pasta or quinoa and a pinch of salt. Cook rice for about 40 minutes, pasta for usually 8-10 minutes (and drain water) or quinoa for 7 minutes.
Mix in veggie mixture, and let sit (or simmer) for 3 minutes. Before serving, add:
2 T Fresh Pressed Flax Oil 1 t Green Powder
Serve and enjoy!
Mama Louks Says: The green powder we like are leaves, freeze dried. Two of our favorite brands are Berry Green and Vital Grens (extra protein and minerals!!!). Whenever I serve the kids rice, pasta, or quinoa, I like to add a nutrient rich oil and green powder just before serving...so that the oil and greens are as close to "raw" as possible. The green powder looks like pepper...well, sort of...and the kids all devour it! Success!
Delicious Baked Yam and Veggie Medley
2 or 3 Yams, julienned (cut into French fry shapes) 1 C Fennel Root, sliced ½ C Fennel Tops, chopped ½ Onion, sliced, or 6 Scallions, finely chopped ¼ C Fresh Basil, finely chopped 2 t Dried Sage Optional: 1 C Squash, finely sliced, with 2 t Turmeric or Curry Powder
Combine ingredients in deep baking dish. Set aside.
10 Garlic Cloves 1 T Barley Miso ½ C Filtered Water
Blend and pour mixture over veggies in baking dish. Bake at 300 degrees for 20 minutes. Remove from oven.
½ C Extra Virgin Olive Oil Optional: 1t Green Powder
Just before serving, stir in the olive oil (or fresh flaxseed oil if the dish has cooled to room temperature) and green powder. Enjoy!
Mama Louks says: This has to be the most delicious way for the family to get their B vitamins! To maximize your vitamins, enzymes and nutrients, this dish can also be enjoyed "raw"...soft, but with a lot more nutrients. To do this you will need a dehydrator. Simply dehydrating the dish at 145 degrees for 4 hours. If you have the time - enjoy it! This can be a complete dinner!
Citrus Lover's Salad Dressing
1C Grapeseed Mayonaise 1/2C Grapefruit Juice 1/2C Extra Virgin Olive Oil 1/2C "Blood" Orange Juice 1/4C Lemon Juice 1/4" Slice of Tumeric Root 1t Sea Salt
Soak flowers in oil for 5 days in an airtight container. Strain, and store for us in airtight container.
Mama Louks: I also love using Evening Primrose Oil on my skin. These are my two favorites, and then there is always Sesame Seed Oil or Coconut Oil as backups. Coconut Oil and Evening Primrose work great because they don't seem to leave much of a residue on my clothes.
Moisture Rich Face and Body Mask
1/2 Avocado 2T Raw Honey Squirt of Lime Juice
Smooth on dry skin. Let sit for 5 minutes, possibly during a steam. Rinse briefly. Store remainder in the refrigerator in an airtight container for up to 3 days. Enjoy smooth, soft, delicious skin!
Easy Exfoliating Scrub
When I make Hemp Mylk (see Rawumptious Recipes) I use the remaining hemp seed mixture from the Soybella. Just store it in an airtight container in the refrigerator, and use as needed. Stores for 2 weeks.
Raw Household Cleansers:
Pineapple Vinegar
Pineapple Rinds Water
Fill a large pitcher or container with pineapple rinds, and cover with water. Let stand 5 days...and wha-la! Store in an air tight container.
Uses: Substitute Pineapple Vinegar for Apple Cider Vinegar, especially in June's Rawumptious Recipes for cleansers, however this also work as an excellent substitution in the foods and salad dressings as well.
"Bleach"
½ Hydrogen Peroxide, added to the washing machine for the "soak" cycle.
- Or -
Soda Water
- Or -
1/4 C Lemon Juice 1/4 C Liquid Soap 1/2 C Distilled White Vinegar 1/4 C Salt.... and Sunshine for difficult stains.
Mama Louks Says: We have a lot of white fabrics in our chlorine free home, from shirts to bedding and even slip covered sofas...and we are on a septic system. Septic systems generally can't handle bleach. Here are a few great alternatives!
The Louks Family: June, Jeff, Lauren, Heather, Hailey, and Charlotte Louks | junelouks@verizon.net
