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Teeth Whitening: Discover The Top 5 Home Solutions To Whiter Teeth

I have been a baker all my life. From the time I could stand on a chair in the kitchen, I baked every chance I got. My family loved it that I had this baking obsession, because it meant a lot of homemade treats for them.

Soak for 15 – 20 minutes and make sure to grab any clumps of baking soda gathered at the bottom of the tub, rubbing it into your armpits, hands, feet, chest or back.

After reading the book, though, and trying out several of the tips with great success, I quickly became hooked-and now baking soda is one of the most popular go-to products in my household when it comes to health & beauty, cooking AND cleaning.

FOODS & BEVERAGES. I sprinkle it in soak water to make our beans more digestible. I also sometimes add it to tomato sauces and coffee to neutralize some of the acidity.

Imagine you have a recipe that says “Let the dough rise for one hour”. Well it could take an hour or it could take three hours! We don’t know unless we know our dough is at the temperature the recipe calls for.

Prepare the following ingredients: 1 cup of sliced fresh strawberries, 2 tablespoons of raw sliced almonds, 1 tablespoon of plain yogurt, 1 tablespoon of organic honey, one egg white, 1 tablespoon of baking soda and a food processor. Blend all ingredients together in a food processor wait until texture becomes smooth. Put the contents in a bowl or any container with lid. Apply the mixture on the face and wait for 5 to 10 minutes. Rinse it off using lukewarm water. You can apply a regular facial moisturizer after the procedure.

Measuring Flour – be sure to sift the flour before you measure to get an accurate measurement. Sift a second time with other dry ingredients. If you are using all-purpose flour, the leavening agents are included, so read the bag to determine if additional leavening is needed.

Thankfully, I love to experiment with food so leaving my old ways of baking behind isn’t too painful. I could buy a bunch of cookbooks and follow someone else’s recipes, but where’s the creativity in that? I’ll post recipes on my website as I get them written down. In the meantime, here’s to baking without guilt!