Tuesday Things

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1. One of my goals this year? To start washing my produce more thoroughly.

Usually, I’m guilty of just running my veggies under the faucet for a few seconds.

leafy greens in a glass bowl

Luckily, this Oxo Salad Spinner has made that resolution a piece of cake. I can’t believe I’ve never owned a salad spinner before!

Thanks to a tip from my sister-in-law, I’ve been washing my greens with a splash of white vinegar diluted in water, and after a good spin-dry, they seem to have a longer shelf-life in the fridge!

2. I also can’t believe that I’ve never tried using these reusable bags before.

reusable bags

My best friend sent this set of Lunchskins as a birthday gift last week, and I’m already in love with them! They are perfect for keeping a healthy snack in your purse, plus they’re dishwasher safe and made in the USA.

3. I started working with water kefir grains this week.

box of water kefir grains

I’ve never worked with kefir grains before, but I’m hoping it will be an easy and affordable way to make my own probiotic-rich foods in the future. I ordered these water kefir grains to make my own coconut water kefir, for a dairy-free alternative.

Little did I know, I’d have to wait almost a week for them to re-hydrate first. (They’re sitting in a covered bowl on my counter as we speak!) Hopefully I’ll have some good results to report within the next 10 days or so.

4. With this unusually chilly weather, it’s been a challenge to keep warm in my house.

bottle of sesame skin care oil

I’ve actually started rubbing sesame oil on my feet, because according to Ayurveda principles, it’s supposed to be a “warming” oil. (Socks lock the moisture in, and prevent leaving oily footprints as you walk around the house!)

And if all else fails, I’ll cover my feet with heating pad, too.

5. One thing I don’t recommend? Amaranth flour.

bag of whole grain amaranth flour

Because I’ve had pretty decent results using millet flour before, I thought amaranth flour would be another great wheat-free option. However, I tried to make some cookies with it last night, and the batter tasted awful! I didn’t even bother cooking the dough– it went straight into the trash.

Now, I’m thinking I need to use the rest of this flour to make an exfoliating body scrub– because I’m certainly not going to try baking with it again!

Reader Feedback: Have you tried anything new lately?

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I’ve got to try that white-vinegar thing on my greens! Actually, white vinegar seems to be useful for a lot of things, not all food-related and some of them quite strange-sounding. Anyway, thanks for the tip!


Check out Kim Boyce’s Good to the Grain cookbook, she’s got some great recipes using amaranth flour!


Aw that disappoints me about the amaranth flour ๐Ÿ™

Sabrina @ Nutritiously Sweet

I recently tried buckwheat crackers….ew ew ew!


You need to soak the amaranth grains first! Then they have almost no flavour and add a lovely chewiness to cookies and muffins. They make good pseudo “cornbread” – but it’s best if they’re just combined with other flours. I usually use about 1/4 to 1/2 cup, cover them with water and leave for 1-2 hours, and then tip the whole mushy mixture into my batter (decreasing some of the other wet ingredients.) The amaranth is usually about 1/4 to 1/3 of the flours overall (I mix with spelt or oat flour, or almond flour) and the baked goods come out just fine! Maybe try once more before you toss them out? (Although exfoliation sounds good, too)


You don’t have to deal with rehydrating water Kefir grains. I bought a Kombucha mushroom, some water kefir and milk kefir grains on amazon here: http://www.amazon.com/gp/aag/main/ref=olp_merch_name_2?ie=UTF8&asin=B002HP9HZ0&isAmazonFulfilled=0&seller=A3OEW5E77CKQPZ
in early December and all of it has been doing fantastic, and it’s much cheaper than cultures for health! My kefir grains have already grown enough that I’ve shared with some family members! I love making water kefir soda! I’d say that and the Kombucha are my favs. The milk kefir is good too, I make mine from coconut milk. I just like that kombucha and water kefir are lower calorie.

Question: Do you rinse the produce after washing with the white vinegar, or just dry it off?


I’m upset to hear you had such an awful experience with amaranth! I am in love with it. My favorite recipe to use it in is the chocolate cake recipe on the back of the Hershey’s cocoa power tin. I use half regular flour and half amaranth, and the resulting cake is more like a brownie; very fudgey and dense. Very good though! I hope you’ll give it another shot.


Thanks for the heads up on amaranth flour, that’s the only GF I haven’t tried yet. I am wondering about lunch skins though. I almost bought them last month but since reviews were quite mixed I decided not to so I’d love if you could post about them again in future to see how there working out. New things I’m loving lately is simplifying my beauty routine to pure ingredients and I definitely recommend avocado oil which is amazing on all kinds of inflammation. Tossing on top of a salad is great too!


love lunchskins,but i find ReUsies and RePac bags much better. they offer more cute designs and the RePac have zippers instead of velcro so they stay closed and secure much better! we have completely stopped using ziplock in our house after finding these!

gotta check out the water kefir, so interesting!


Just ran across your site– and I’m obsessed! Thank you for all of your amazing recipes (which omit corn and soy, sweet!).

Just throwing it out there, white Vinegar is usually made from GMO corn, so stick to Organic if at all possible. Also, I work at Whole Foods, and there you can grind your own nut butters made from the nut and the nut only. It always seems to me to be a little cheaper, and there’s less packaging waste.

I have seen these grinders in food CO-OPs also.

Thanks again for all of your wonderful recipes!

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