Spring Cleaning: All Purpose Spray

There is no need to pull out your rubber gloves and surgical masks when you clean your home. It might surprise you to know that you can concoct simple and inexpensive non-toxic cleaners from ingredients already lying around your house. Using essential oils to create your own cleaning spray is not only safe on the environment,  but is safe for your family as well. This spray is perfect for cleaning hard surfaces in the kitchen, bathroom, etc. 

What You Need: 

16 oz. glass spray bottle

1/4 c. white vinegar

1 3/4 c. water

30 drops essential oil

1 tsp. borax

Recommended Essential Oils:

15 drops each of lavender and lemon

10 drops of each eucalyptus, peppermint and wild orange

15 drops of grapefruit

Directions:

1 Add all ingredients to a spray bottle.  Shake thoroughly.

Editors note: Although it is natural, borax is toxic when ingested, and can cause skin irritation.  Keep away from children, pets and food preparation areas.  If you are concerned about using borax in this all purpose spray, you can omit it.

Easter Brunch Menu 2016

Join us Sunday, March 27th, 9 am to 2 pm

Sweet Breads
Doughnuts . Scones . Blintz . Cinnamon Rolls . Sourdough Pancakes . Tiramisu French Toast

Eggs
Spring Veggie Scramble . Baked Eggs on Avocado . Quiche . Crab Cake Benedict . Huevos Rancheros

House Favorites
Biscuits & Gravy . Corned Beef Hash . Grilled Asparagus Flatbread . Breakfast BLT

Extras                                                                                                     Roasted Pots . Half Avocado . Bacon or Breakfast Sausage . Grapefruit Brulee . Pimento Biscuit or Toast . 2 Eggs

Drinks
Cappuccino & Latte . Mimosa . Drip Coffee & Tea . Fresh Juice

Crispy Bean Salad by Maeme Rasberry

1 bunch Tuscan kale or greens of choice, stems removed
3 tablespoons extra-virgin olive oil and butter
1 can pinto beans
2-3 tablespoons liquid  from pinto beans, reserved
1/4 teaspoon fine grain sea salt
1/2 avocado, diced
2 organic vegetables of choice
1/3 cup freshly crumbled goat cheese (optional)
Zest of 1 lemon 

DIRECTIONS

1. Drain can of beans, reserving 2-3 tablespoons of liquid. Rinse beans and shake off as much as water as possible.

2. Lay beans out on a paper towel in a single layer and gently press another paper towel on top of them to get off even more water.

3. Chop the kale, wash it, and shake off as much water as you can. Set aside.

4. Heat the olive oil and butter over medium-high heat in the widest skillet you own.

5. Add the beans in a single layer. Stir to coat the beans, then let them sit long enough to brown lightly on one side, about 3 or 4 minutes, before turning to brown the other side, also about 3 or 4 minutes. The beans should be golden and a bit crunchy on the outside.

6. Add vegetables and saute until tender-crisp. Add the kale and salt to the pan and cook for less than a minute, just long enough for the kale to lose a bit of its structure. 

7. If the mix seems too dry, add the reserved liquid from beans and stir, then remove from heat.

Recommended Mix-ins

Brown Rice, Quinoa, Cheese, Salsa, Cilantro, Basil, Thyme