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Five Ingredients for an Effective Homemade Deodorant

Five simple ingredients make up this effective homemade deodorant.

First, let me say I do not like to stink. And while I’m not the stinkiest person on the planet, I can create quite the odoriferous presence if given the right activities and environmental conditions. But with two immediate family members surviving cancer, I decided to take a hard look at any chemicals I put in, or on, my body.

Deodorant typically contains parabens and formaldehyde, among other nasties. And antiperspirants also contain things like aluminum, which clogs your pores and prevents sweating. All of these chemicals have been shown to be dangerous: Aluminum can cause kidney problems, parabens can cause problems for our endocrine system, and formaldehyde is a known carcinogen.

Instead of rubbing these things into the lymph nodes in my arm pits, I wanted to make a safe deodorant that worked, even though I knew I’d be giving up any antiperspirant activity (however, I haven’t given up hope that I’ll find a natural ingredient that will work as an antiperspirant). This is what I came up with and I love it. I make a batch that lasts about a month for me. And for the guys out there, this does not smell girly at all; there is not enough coconut oil to impart a tropical scent, so no worries!

INGREDIENTS

  • 1/4 cup baking soda
  • 1/8 cup aloe vera gel (99% pure)
  • 1 tablespoon vegetable glycerin
  • 1/2 tsp coconut oil (you can use another type of oil, like apricot, if you wish)
  • 1/8 tsp tea tree oil (use lavender oil if you are pregnant or allergic to tea tree oil)

Place all ingredients except for the tea tree oil in a small saucepan and heat on low heat until combined, stirring constantly. You don’t want the ingredients to boil, you just want them to warm until everything is evenly incorporated and smooth. Turn the heat off, add a small bit of tea tree oil and stir thoroughly. I then pour mine warm into a small, 1/2 cup jelly jar and keep it in my bathroom. Apply with fingers and that’s it!

WHAT DOES WHAT

Baking Soda: is a natural deodorizer. It does feel a tad gritty, but incorporating it in with the other ingredients on the stove decreases this. It can also leave a white dust at times, but it just dusts off with your hand or a towel really easily, and washes off the inside of black shirts without fuss.

Aloe Vera Gel: this helps bind the baking soda and also soothes skin. Aloe has antibacterial, antimicrobial, and antiseptic properties, and some studies have shown that it can sink into your skin up to 7 layers deep.

Vegetable Glycerin: helps make skin smooth and soft, and also helps to bind the ingredients together. It also acts as a preservative.

Coconut Oil: is also wonderful for the skin and helps heal skin, and prevents skin infections.

Tea Tree Oil: this is a go-to oil for all manner of skin problems. It is antibacterial, antiseptic, antifungal, and antiviral. It does a great job of combating the bacteria responsible for body odor, but less is not necessarily more so don’t think you can just rub this on your pits. Used straight it can cause burns on the skin, and has even been used to do things like remove warts. But if you find you want more odor-fighting in your batch, you can increase the amount of tea tree oil you use for your own mix.

Essential Oils for Scent: Notice I don’t use any. I don’t want scented deodorant, but if you do you can definitely add your favorite scent, a few drops at a time, at the same time you are adding your tea tree oil.

 
 

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Tips and Tricks to go Shampoo-free

My hair is thicker, shinnier, and healthier than it ever has been now that I've gone shampoo free!

I stopped using shampoo, conditioner, and any other test tube-made product on my hair a month ago. Now I only use baking soda and vinegar, and my hair is thicker, shinier, has stopped falling out, and stays cleaner longer than it ever has in my entire life. And this dramatic effect costs literally pennies compared to expensive store-bought products. Not only that, but going shampoo-free eliminates the need to buy gels, mouse, anti-frizz stuff or any of that. Think of the savings!

And for those who like to stockpile supplies for a rainy day or buy in bulk, it’s much less expensive to buy gallons of vinegar and pounds of baking soda than worry from where the next deal on shampoo is going to appear. It’s always nice when your bulk goods do double-duty, too. Vinegar and baking soda should be staples, for cleaning you, your home, and for cooking. Shampoo only does one thing (and sometimes it doesn’t even do that very well). And in a pinch, you can make your own vinegar.

Before you decide to give shampoo-free a whirl, check out this overview. Much of this information is all over the internet, but I experimented with everything I read, got feedback from a ton of people who have gone shampoo free (or who tried it), and compiled everything I learned here:

A NOTE ON WATER

The type of water you have will have an effect on how baking soda (or shampoo for that matter) works on cleaning your hair. Soft water causes hair to be naturally sleek and is essentially free of the calcium and magnesium hard water contains, which can get “stuck” to your hair. Soft water makes it easier for the baking soda to be rinsed out of your hair easily.

Hard water contains a lot of calcium and magnesium and causes hair to become rough and tangly by elevating the microscopic scales that are on each strand of hair. The minerals get caught in the scales and make it more difficult to rinse anything (including commercial shampoos) out of the hair. Companies add chemicals to shampoos to combat this problem, but they have a drying effect on the hair that necessitates the need to buy hair conditioners and other products.

When you go shampoo-free in a hard-water environment, the minerals do react with the baking soda, and can cause a build-up. Beyond installing a water softener (your laundry would thank you, too), there are a few things you can do to combat hard water such as using distilled water or filtered rain water (see below for more info).

THINGS TO KNOW

The only ingredients you need are baking soda and vinegar. Some people add an oil to the mix to counteract drying some people experience. You can use coconut oil, olive oil, avocado oil, or any oil you want. One woman I spoke to has very oily hair and adds a few drops of liquid castille soap to her baking soda solution to give it a little boost. Many, if not most, men and women won’t need to do this.

There is about a three week adjustment period for your hair to go through its detox withdraw from shampoo: Shampoo strips your hair of just about everything and it takes awhile for your hair to readjust back to its natural, healthy state. How your hair will react to this transition period will vary from the next person. Some people experience a temporary “greasy period” lasting only a few days. This greasy period can occur anywhere in the three-week adjustment period. I had mine at about the half way mark, but it was barely noticeable to me. Others have more of a problem. But stick with it, your hair will quickly improve in a matter of days and continue to get better after that.

It works great on curly hair: A lot of the ammonium this and ammonium that in shampoos can play havoc with curly hair, necessitating the use of anti-frizzers and whatnot to reclaim what you naturally had before shampoo removed it. Going shampoo-free eliminates the need for all of the “product” previously used to keep curls in check and frizz under control. You may want to add a few drops of oil to your locks if you like sleek curls.

Your hair won’t need conditioners to combat tangles, because they will be limited: A baking soda wash and vinegar rinse won’t strip your hair of anything but the dirt, so your hair’s ability to detangle itself won’t be inhibited.

It works with dyed hair: Vinegar is known to actually set dyes, and it has the same effect on hair dye. Some people also report that they experience less fading of their dyed color once they make the move to baking soda and vinegar.

It’s wonderful on grey hair: In fact, vinegar and baking soda will whiten grey hair, while shampoos can cause grey hair to yellow.

Baking soda, white vinegar (you can also use apple cider vinegar) and essential oils keep my hair looking better than it ever did using store-bought shampoo and conditioner.

HOW-TO

There are several ways you can go shampoo free, and you really need to experiment on your own hair to see what works for you, keeping in mind what kind of water you have. This experimentation can be frustrating for some who are used to the squirt-and-suds of shampoo, but considering the ultimate pay-off both in your budget and potential hair awesomeness, you owe it to yourself to pay attention and see what method works best for you.

No matter what you do, rinsing the baking soda out thoroughly is a must: It’s also a must with shampoo, but many people don’t rinse as thoroughly as they should and walk around with shampoo still in their hair. Rinsing the baking soda out well is very important; leaving it in can dry your hair and I’ve even heard of some people rinsing so poorly that they complained of white stuff on their locks (unrinsed baking soda). Rinse it!

The most common way to wash your hair with baking soda is to make a solution with one tablespoon of baking soda per one cup of water, pour it over your head, then scrub away: Some people use less baking soda and deciding how much is part of that experimentation process; thinner hair requires less baking soda than thicker hair. You can make as much of this solution as you want and keep it in a bottle in the shower (an empty shampoo bottle would work great). Adding a small bit of liquid castille soap to the solution is an option if you have very oily hair. And if you have hard water, use distilled water or rain water in this solution. Rinse thoroughly after you’ve scrubbed your scalp and head.

If you’re lazy like me, you can just put the baking soda in a shaker and leave it in the shower, sprinkling it over your head and then scrubbing: When you wash your hair, just shake about 1/4 cup (depending upon hair length) on your head, making sure to part your hair in areas to get it to your scalp. Work the baking soda in, occasionally putting your head briefly under the shower head to allow the baking soda to dissolve and be distributed all over your head and hair. Work it in with your fingers as you would shampoo, and rinse thoroughly.

Next, pour vinegar over your head and briefly work it into your hair: I use about 1/2 cup of vinegar on my hair, which is to the middle of my back. Make sure you don’t get it in your eyes (been there, done that, ouch).

You can use either white vinegar, or apple cider vinegar: I found that apple cider vinegar was too heavy on my hair and made it feel a tad limp and heavy, but white vinegar worked great. Experiment to see which one works for you!

You can leave the vinegar in, or rinse it out: Official mantra is to leave it in, but again, this didn’t work great for my hair. Leaving it in weighed it down too much, but I imagine for curly hair leaving it in would be wonderful. Try both methods and see which one works best for your hair. And, no, I’ve never had my hair smell like a salad, even when I left the vinegar in. Apple cider vinegar, however, does have a stronger natural scent than white vinegar.

If your hair is becoming too dry, you can just wash with the vinegar and forgo the baking soda: Some people I talked to said the baking soda was a tad too drying for their baby fine hair. Instead, they just washed with the vinegar and were very pleased with the results. Others used the baking soda once a week and only vinegar for the rest of the week. If you find your hair becoming too dry for words try adjusting how often you use baking soda versus vinegar alone, or…..

Conditioning your hair with natural oils daily or weekly is wonderful with this method: Some people who complained that their hair was too dry now add a few drops of an oil (olive oil, apricot oil, jojoba oil, a mixture of oils, the choice is yours) to their baking soda and include it as they wash their hair. Myself and others condition weekly. I take about a teaspoon or two of coconut oil, melt it, and work it into my hair and leave it in for about an hour or so, then wash as usual with baking soda. Your hair will sing with glee!

Washing your hair like this allows you to add personalized scents to meet your own needs and wants: I love to add essential oils to my vinegar, customizing it depending upon what I feel like at the time. Lavender and rosemary are personal favorites. I’ve never had a problem with the smell of vinegar on my hair, but this is a nice way to make your hair smell wonderful without artificial ingredients.

You can add herbal hair enhancers as natural remedies to hair and scalp issues: Sometimes just getting off shampoo will cure issues like dandruff and allergic reactions on the scalp. But if the move to baking soda and vinegar alone doesn’t solve the problem, you can add herbs to your baking soda or vinegar to help you out. If you have dandruff, you can add some tea tree oil to your baking soda or vinegar. Tea tree oil is wonderful for scalp health, and if the switch from shampoo to baking soda/vinegar alone doesn’t solve your dandruff or scalp problem, adding medicinal herbs will.

In a future ‘spin I’ll cover hair enhancers and natural remedies to include in this process. Until then, start giving it a try, and do make sure you give it a full three weeks before abandoning the process if you can manage it!


 

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The Humble Crab Apple: An Underutilized Free Food

A crab apple in full bloom is a beautiful thing! But the fruits deserve more credit than they get, too.

Most people know that the crab apple is edible, but it is so small (and some are bred not to bear fruit) that it is discounted as a food source and sometimes decried as a pain when the fruit begins to fall and birds start to flock. That’s a shame! Crab apples are a delicious food and, if processed the right way, not as much work as you think to utilize as a free source of tasty treats in both rural and urban locales. And the plant also has medicinal properties that make it an underused plant in the average yard or field.

Most people can identify crab apples when they’re in fruit (and when they’re in bloom). But for anyone interested in collecting plants for food or medicine, being able to identify plants properly will make your life easier, if not save it.

Crab apples are deciduous (they lose their leaves in winter) small trees in the Rosaceae family, and the Malus genus. They reach about 15′ to 25′ at maturity. The buds and leaves have an alternate arrangement, meaning the leaves hop scotch as they move up the stem, as opposed to an opposite leaf arrangement, where the leaves are directly across from each other on the stem. The leaf buds are egg-shaped with several overlapping scales. There are about 700 varieties of crab apples (yep!) so the leaves are variable in color and size. But take a look at crab apples this spring and look at the leaves to learn their general character.

Crab apples have an alternate leaf arrangement and their leaves have the look of other trees in the apple family, but there is much variability.

FOR EATING

The fruit is the main edible part of the plant, eaten raw or cooked, though raw it is highly astringent. Because of this, it is most frequently cooked with sugar and made into jams, jellies, fruit fillings, chutneys, and more. In fact, crab apples contain an excellent pectin, which can be used to thicken other kinds of jams.

One secret to using crab apples for food is to remove their wee seeds, though this is not always necessary (see the recipe below). Yes, to do this with individual fruits is time consuming as each small crab apple needs to be sliced and the seeds removed. I once made a crab apple pie this way and it took hours to remove the seeds from all of the crab apples; I’ll never make crab apple pie that way again! OK…maybe I will because the pie was so tasty, but I’ll have to be in the mood for a lengthy, repetitive task.

In my opinion the best way to use crab apples is to process them with heat and liquid, run them through a sieve or food mill, and use them in recipes. Processing like this will eliminate the seeds with much less fuss.

The seeds should not be eaten in large quantities as the seeds of all members of the genus contain hydrogen cyanide, which can be dangerous in large quantities. If you prepare a crab apple dish that contains seeds (see below), make sure to spit the seeds out as you would an olive or watermelon. The fruit pulp is perfectly safe.

FOR HEALING

There is some conflicting information about whether crab apples have medicinal properties; I’ve not used them as such myself so I can’t say for sure. I have read in different sources from India and China that a crab apple fruit poultice can be used to sooth inflammations and help heal small wounds. (To learn more about what a poultice is, read our ‘Spin, “Roots, Twigs, Barks and Parts: The Home Apothecary.”) The bark, especially the root bark, is reported to help expel parasites from the gut (ick), cool the body, and help induce sleep. The leaves are reported to be an antibacterial.

RECIPE

Here’s a recipe from our 1946 edition of “The Boston Cooking-School Cook Book,” by Fannie Merritt Farmer:

Sweet Crab Apple Pickle:

Crab apples can be made into pickles, jams, pies, and this beautiful jelly.

  • 3 pounds crab apples
  • 2 cups cider vinegar
  • 1 cup sugar
  • 1 1/2 teaspoons cloves
  • 1 1/2 teaspoons allspice berries
  • 1 1/2 teaspoons black pepper
  • 1 1/2 teaspoons ginger

“Wipe crab apples, remove stems, and steam until soft. Tie spices in muslin bag, put in preserving kettle, add vinegar, sugar, and crab apples, bring gradually to boiling point, and simmer 20 minutes. Makes 3 pints.”

The pickle can be processed using the water bath method for your elevation (the same time is used for pints or quarts):

  • 0 – 1,000 ft: 20 minutes
  • 1,001 – 3,000 ft: 25 minutes
  • 3,001 – 6,000 ft: 30 minutes
  • Above 6,000 ft: 35 minutes
 

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Dyed Eggs, All Natural!

Dyeing eggs with natural ingredients offers the chance for a LOT more experimentation, imagination, and fun than buying a kit from the store. And you can save money dyeing eggs this way–onion skins, and veggies that are ready to go bad can be used to dye eggs. These food scraps can make dyeing eggs almost free, except the cost of the eggs.

You can dye eggs using foods that you already have in your kitchen, and the results are more beautiful than when you use synthetic dyes. It can either be a fast process, or one that unfolds overnight for marvelous effect; the choice is yours!

The basic recipe for dyeing natural eggs is:

  • Your dye object (fruit, vegetable, spice)
  • Salt: 1 tablespoon
  • White vinegar: 1 tablespoon
  • Water: about 3 cups
  • Optional items include leaves, wax crayons, muslin, thick and thin rubber bands, and whatever else you can think of to create different effects on your egg.

My favorite ingredients for dyeing eggs include blueberries, turmeric, grated beets, and red cabbage sliced into strips and chopped. I also use chlorophyll for green, which I know is hardly common in the average household but it makes for great green eggs (I use it in smoothies, so I have it on-hand). I’ve tried other ingredients for green and orange colors (spinach, carrots, chili powder, paprika) but the results were not that great and in the case of carrots and chili powder, didn’t work at all. I know other ingredients are touted as good egg dyes, but the above four give me everything I need and can be combined for different color effects. If you have egg dyes that you have used successfully, please feel free to share them in the comments at the end of this ‘spin!

These are my favorite eggs, dyed using beets, blueberries, red cabbage, and turmeric.

MAKE YOUR MIXES:

Making the dyes is pretty easy, though it does involve some grating and spooning. The basic concept for all mixes is to place your “dye” (food or dried spice) in water (enough to cover your eggs) and add 1 tablespoon of salt and 1 tablespoon of vinegar per 3ish cups of water. From there you can either hard boil your eggs directly in the dye, or you can hard boil your eggs first, then let them sit in the dye for a few minutes or up to overnight.

The temperature of the dye has a huge effect on the colors you get. Boiling the eggs in the dye will create much more intense effects, while leaving cooled eggs sit in cooled dye (even overnight) will create more pale colors. But this is influenced by whatever you’re using as your dye. Blueberries create very dark colors overnight, while beets are more subtle. You just need to experiment.

There are literally an infinite amount of variations, combinations, and tools you can use that will change how your eggs will look. The only limit is your imagination! Here’s the step-by-step description of what I did to create the eggs I’ll show you today! But be sure to come up with your own recipes…it’s soooooo much fun!

TURMERIC

Turmeric can create wonderful effects on eggs. At right, the egg on the left was hard boiled then placed in a turmeric/salt/vinegar boiling bath for 1 minute (leaving it in for about 15 seconds creates a light yellow color). The egg in the center was wrapped in rubber bands then left to soak in warm mix for about an hour. The egg on the far right was hard boiled in the solution for about 15 minutes then left to cool for an hour.

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At left are two tablespoons of turmeric bubbling away with vinegar and salt. The egg on the far right from above is boiling away somewhere in there.

Turmeric can create a range of yellows, from a light canary yellow to an intense burnt butter color.

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The egg at right is wrapped in rubber bands before being dipped into its dye. These rubber bands created the striped center egg from the photo above. You can also use things like stickers or crayons to create negative space.

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BEETS

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I grated two beets to serve my egg-dyeing needs this year. It can be a mess, but beets are one of the best dyes and grating them compared to slicing them allows the release of more dye. Not only that, the gratings themselves can create lovely mottles on your egg shells.

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Eggs can be left to sit in their dyes for anywhere from a few minutes to overnight. Here, an egg sits in grated beets, salt, and vinegar; I’ve mounded the grated beet pieces over the egg to create a mottled effect.

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In addition to creating your different dyes, you can also “treat” the eggs in different ways. Here, I’ve wrapped a raw egg in muslin and secured it with a twist tie…

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Then the egg was hard boiled in boiling grated beet/salt/vinegar bath for about 20 minutes, then left to sit for about 15 minutes after I turned off the heat. It created a lovely pink color.

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Beets were also used on the two eggs at right. The egg on the top had two thick rubber bands placed on it before being left to soak in a cooled beet mixture over night (notice how the egg is yellow under the rubber bands; I dipped the eggs in turmeric for a few minutes before placing the rubber bands on the egg). The bottom egg was also left to soak in cooled beet mixture over night; notice the difference in color since this one had not been dipped in turmeric first.
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This beautiful egg was made by taking a hard boiled egg and wrapping it in muslin and soaking it with beets and juice over night. I wrapped the muslin in bunches, making sure it was uneven in places and secured it tightly with rubber bands. I then placed it in the dye, making sure that grated beet pieces were mounded on the top and around the egg.  You can see the wonderful effect.

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BLUEBERRIES AND RED CABBAGE

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This is my favorite egg. It is a hard boiled egg that I wrapped in red cabbage leaves then wrapped in muslin to keep it held together using a rubber band. I then boiled the egg for 15 minutes in a blueberry solution and left it soak there overnight.

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Here are the raw red cabbage leaves, laid out to be wrapped around the egg and then wrapped in muslin. You could also place a leaf or flower next to the egg if you wanted to create an image on the egg.

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Here I used frozen blueberries to boil in water, vinegar, and salt. I used about a cup of blueberries in 3 cups water. This egg was hard boiled, then I took some of the blueberries from my boil and laid them underneath and on top of the egg. The egg spent the night in a bed of blueberries.

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Here is the egg, getting put to bed with blueberries.

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This egg was made by taking about a dozen blueberries from the dye mix, and wrapping them next to the egg using a piece of muslin to hold them in place (closed at the top with a twist-tie). It was left to soak in beet juice for about an hour.

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This egg was created by creating a solution of cabbage leaves and blueberries together, then boiling this hard boiled egg for about 30 minutes in the mix.

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This egg was dyed using liquid chlorophyll. I tried spinach for green and it just looked dingy, and I’ve read elsewhere that chlorophyll works. It obviously does, but there’s a trick to it. The best way to get the green from the chlorophyll onto the egg is to rub it on with your fingers (no salt or vinegar needed). You only need about two drops of liquid chlorophyll to do the job as it is very concentrated. But it really works great.

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If you have tried any other natural ingredients or techniques to dye eggs in your kitchen, please share with us! And if you try my methods illustrated here, let me know how it worked for you. Don’t forget to have fun!


 

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Decadent Cereal, Cheaper than Store-Bought

You can make this luscious, high-quality cereal for cheaper than store-bought.

As we all know, store-bought cereal costs an arm and a leg. A standard box of cereal containing basic ingredients like oat or wheat flakes and maybe some dried fruit can cost close to $5.00. And that cost isn’t even for fancy cereal with organic ingredients, luscious nut chunks, or plump pieces of dried fruit. Let’s face it, the dried fruit they put in those boxes is almost mummified. And the taste? Well, it tastes like mummified cranberry or raisin. Yum.

I refuse to pay so much for substandard cereal when I can make my own cereal for less money, and with far superior ingredients. Below is my staple recipe for cereal that I make on a regular basis. And the cost? I make about two pounds of this stuff at a time, and it costs me $4.00 a pound, a clear savings over the $5.00 for a 15 ounce box of comparable Kashi cereal (not even a full pound). And, I use expensive ingredients (and lots of ‘em) like all organic products; large coconut chips; fresh, aromatic walnuts; and high quality, plump dried cranberries that you just can’t find in a boxed cereal. If you want to economize you can stick with the basics like dried raisins or apples, or non organic ingredients. And if you really want to save money, dry your own fruit and use it in your cereal! And best of all, you family isn’t eating preservatives or fillers: just healthy, tasty food.

I love making my own because I can customize it to whatever I feel like eating. Heck, I’d put bacon crumbles in it if I wanted! And this is good hot or cold. To eat it hot, I just warm some milk until it’s almost boiling, and pour it over my mix. A few minutes of sitting on the table produces a wonderful breakfast for cold winter mornings. Add a drizzle of maple syrup and I’m in heaven.

INGREDIENTS:

  • Grain Flakes (I like oats, but you can use wheat, rye, barley, or a collection of the four)
  • Nuts (I like pecan or walnut halves, but have also used almond chips, peanuts, or whatever I have on hand)
  • Dried fruit (raisins, currants, apples, cranberries, coconut, or whatever dried fruit suits your fancy)
  • Your Imagination (flax seed, ground cinnamon, wheat germ, chocolate chips…if you think it would be good, add it)

You'll never find high-quality ingredients like these laden generously in store-bought cereal. And this costs less!

I put all my ingredients in a large bowl, mix it well, then pour it all into a restaurant-sized storage jar that I bought in a Goodwill store for $1.00 (I scored three of these jars, the other two hold my white and wheat flour). The amount of cereal you make is only limited by where you’ll store your cereal–my cereal jar could hold 4 pounds of cereal. You can make yours on a weekly basis, or enough to last you a month.

There are no drawbacks to making your own cereal: it’s cheaper, healthier, tastier, and takes only moments of your time. Let the kids mix up a batch; they’ll have fun choosing the ingredients, too! Try it, and if you have an ingredient mix you particularly like, feel free to share it in the comments!

 
 

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