toothpaste

Even for people who are really concerned about questionable ingredients found in soaps, cosmetic and household cleaners, making your own toothpaste is an unusual pursuit. Yet as recipes go, toothpaste takes a few easy minutes, avoiding toxins, sweeteners, dyes, packaging, shipping, and last-minute shopping trips. The pleasure of knowing how to meet our own basic daily requirements is something of a liberation. Over the years I’ve grown fond of making toothpaste exactly how we like it. The ingredients are inexpensive, store indefinitely, and go a long way.

toothpaste-09l

The ingredients

toothpaste-01l

1 cup Calcium carbonate – otherwise known as chalk or limestone flour. Most toothpastes use this as a base, and it makes sense to me to scrub my teeth with calcium. It makes a fine polish.

toothpaste-02l

1 TB Sodium bicarbonate – baking soda. I use this as a cleansing and polishing agent, but I don’t love the flavour and lately have been leaving it out and the paste is still effective, tastes better, and is smoother and gentler. Still, it’s an option.

toothpaste-03l

¼ tsp Sea salt – just a pinch. Salt draws out infection, and helps to heal the gums. I prefer sea salt for its broad mineral content.

toothpaste-04l

2 TB Birch sugar – otherwise known as xylitol. A sweetener with dental benefits, so they say.

toothpaste-06l

4 TB Coconut oil – unrefined. I use virgin coconut oil in toothpaste as a base, mostly for its anti-fungal properties. It melts at body temperature.

toothpaste-08l

Stevia – 2-20 drops, to taste. My children like sweet toothpaste, and this herbal sweetener is one we use frequently, as it doesn’t have much effect on blood sugar.

toothpaste-11l

Lastly, a flavour, to taste. We like peppermint oil – we use 1.5 teaspoons of an edible, organic extract. There are lots of possibilities for what flavour to use, orange, fennel, and I like that I can keep it mild for the children.

The method

Mix well together calcium carbonate, sodium bicarbonate if using, and sea salt. If finely ground, also mix in xylitol; if coarse crystals, dissolve in ¼ cup of hot water. Melt coconut oil if it is cool and solid, and mix it in. Begin to add water/xylitol water while mixing with a wooden spoon, using just enough to make a soft paste. Lastly, add a little of the peppermint oil and a few drops of stevia, until the flavour is to your liking.

Of course, I’m not a dentist or a doctor, so I leave you to make your own decisions for your teeth.

toothpaste-12l

We store our homemade toothpaste in a little pot, ready to use. You can even use the leftover paste from the bowl to polish your silverware, white crockery, and enamel, but that’s a story for another day.

making traditional rhubarb soup

Kiiseli is a fruit soup from Finland that generations of my family grew up making. This family recipe is drawn from my mother’s best advice, her 1966 Finnish cookbook, a peek through my grandmother’s 1948 cookbook and a family friend’s 1933 cookbook. It’s a recipe you can easily grow in your own garden, too. With all that research, your kiisseli should make a fine old fashioned (yet gluten and dairy-free!) dessert.

kiisselli

The ingredients

We’re going to need:
1 litre water
750 grams chopped rhubarb
200 grams sugar or alternative, to taste
4 tbsp fine potato, tapioca or arrowroot flour

The method

Cook the rhubarb in the water for a short while til softened. Add sugar to taste. (I like to pop up the sweetness with a few drops of stevia, and drop the sugar.) My mother usually adds the strawberries when finished cooking to retain their freshly picked flavour. Dissolve potato flour in a small amount of cool water and then stir the solution very well into the rhubarb mix, heating til it just begins to boil. Take the soup off the heat, and sprinkle a little sugar on top to prevent a skin forming. Serve it cool.

Eating rhubarb soup with ice

Double cream or ice cream is gorgeous with kiiseli. In spring we love combining rhubarb & strawberries, or in the summer, blueberries & raspberries. I love to think of all my relatives, a long time ago, maybe on the farm in Finland, making kiiseli, eating it together round the table. We have pictures of our children as toddlers, painted with rhubarb soup.

FinnCookbkKiiselit.2.jpg

Fruit potager

Rhubarb and strawberries are both easy, early perennials to grow in a corner or pot somewhere, we have ours as a pretty understory to a fruit tree, white wisteria, marshmallow plants and hollyhocks. I look forward to the moment our rhubarb is tall enough to twist off stalks for rhubarb soup!

a short guide to fermenting sauerkraut

There are useful things that I like to make purely for the pleasure of it, to have just what we want at a higher quality than one can buy, and to enjoy the thing knowing it’s homemade. Sauerkraut goes a step further, being so strikingly economical. As a health food, it succeeds in making me feel better immediately upon eating it. I love that it will balance stomach acid, whether you’ve too little or too much, but mostly I just love to eat it. I figure that fermenting sauerkraut is worthy of becoming a habit for life. Here’s how I’ve been making it.

The ingredients

Begin with a cabbage, sea salt, and a very clean, very strong glass kilner jar, (we like Le Parfait or Fido), with a rubber seal. A small clean glass jar is useful later, too.

The method

All set? Weigh the cabbage. Ours was conveniently a full kilogram.

Calculate how much 2.5% of the cabbage’s weight would be, then measure that amount in sea salt. (In our case, 25 grams.)

Reserving a nice big leaf, slice the cabbage as finely as you like it (or grate it on a traditional kraut grater if you’re lucky to have one!) and throw it in a clean, sturdy bowl. I like to be sure to hone my blade, now there’s a useful skill, before slicing and during, too.

Now, bash it. We found this old muddler at a favourite antique shop, how easy would it be to turn one on a pole lathe! It works brilliantly – but the flat end of a handle-less rolling pin or similar object you find around would function.

We like making kraut with friends, taking turns having a bash. The goal is to see a good deal of liquid emerge from the cabbage. Sometimes we leave somewhat muddled kraut under a towel and plate overnight to get the juices flowing, depending on what the day is like.

When you pack the cut, bashed cabbage firmly into a clean, strong kilner jar, you want to see enough liquid to submerge the cabbage. Don’t worry, you can add more brine later if necessary, depending on the type and the age of the cabbage. To make brine, mix water to salt at 2.5% or so – or follow the simple traditional rule our friends the Bairds over at Ecosense use – salt it to taste like the ocean!

Tuck the cabbage leaf that you saved all round the top of the chopped stuff, putting it to bed so nothing is floating, nothing exposed to air. Place a small clean jar or glass with some water in it inside the large jar, to weigh down the big leaf, and close the large jar up tight.

A dark, cool cupboard will be an ideal place for the sauerkraut to live while it ferments.

The ferment

In a while – my friend waited only a week while I waited three – open it, pull back the cabbage bedding, and sample your wares. Tuck it back in and leave it be if it isn’t ready. When you figure it has fermented to your liking, eat it up. I move it to the fridge -some folks say there’s more probiotic action before refrigeration, and some folks are a little nervous of things like this and trust the fridge- and use it up within six weeks. This time I shall set a reminder to make some more before we run out! Ben Hewitt of the wonderful book Nourishing Homestead makes a ton of it in jars and stores it cool all year.

The taste-test

We are very much impressed with the flavour. The texture of this batch was a shade crunchy for the smaller folk, so the verdict is to try a different cabbage, and experiment with how thinly to cut the veg. No mold, no burping the jar, no airlock required, no special crock, nothing to do but be patient.

We like Sandor Katz and Pascal Baudar for great writing on fermentation, and tremendous ideas on what else to ferment.

Ah yes, you’ve caught us. Now we’re eyeing other people’s prize cabbages, and plotting to grow our own kraut-cabbage.

herbal cough syrup

We like to forage for plants in early autumn that support our health through winter illnesses. A very timely medicinal harvest, like the nettles in spring. Some years I’ve made elderberry cordial, others, rosehip cordial. The following simple homemade herbal cough syrup includes both, plus hibiscus and honey for a delicious variation without refined sugar. If you can forage the ingredients fresh – brilliant! Luckily, the dried versions available at herbal shops are also great, so you can make this remedy anytime you need it.

My tall girl spotted elderberries growing just next door to our friend’s place, as we set off on a walk while our dried herbs were infusing!

We used dried elderberries. Add rosehips and hibiscus to these, about 1 part each to 2 parts elderberry.

Simmer these until very soft in just less than double the weight in water as you have in herbs. So, if you have 500g of herbs, use about 900ml of water.

Strain them through a scalded cloth. You can hang this to drain overnight if you like, to get every last bit.

Once the infusion has cooled, pour in raw honey – 1 part honey to 2 parts herbal infusion.

cough_syrup

Stir it up gently and store it in small, very clean bottles in the fridge til required! We take a spoonful when we feel a sore throat coming on.

(I reserve the stewed herbs to make an infused vinegar, too.) Stay well!

lip balm

Making our own lip balm is easier and faster than preparing dinner most nights. Even with highest quality ingredients, making it is cheaper than buying it, and one can make it just so. What’s more, melting oils and waxes and watching them set is ever so pleasing.

Sourcing your ingredients and some good tins is the trickiest bit. (Locals, we are particularly fond of places like The Soap Dispensary in Vancouver, and Self-Heal Herbs in Victoria for this stuff!)

We made this with young friends recently (with the elders in charge of melting ingredients) and it took no time at all.

There’s not much to it:

1 tablespoon shea butter 

1 tablespoon coconut oil 

2 tablespoons sweet almond, hemp oil, or olive oil  

2 tablespoons beeswax, grated, or up to 4 tablespoons if you prefer a firm, less oily balm 

optional: 1/4 tsp edible oil/extract such as peppermint, orange, vanilla 

Melt the butters, oils and wax in a double boiler, or a heatproof bowl set inside a pot, above an inch or so of water, set to very low heat.
Once melted, remove from the heat and then stir in the flavoured oil.
Pour the mixture into tins and let it set without lids until morning, or chill it in the fridge if you’re in a hurry.

Like making soap, a little effort once a year or so is all that’s required to make what we need. I like that I can refill the containers, too, when we run out. Nothing wasted.