Spring Has Sprung – Jazzy Vegetarian

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Spring Has Sprung!

Spring has sprung and it’s time for “green cleaning” tips along with a tasty veggie recipe from the Jazzy Vegetarian!

All year ‘round, many of us are looking for time-saving, economical, and earth friendly ways to keep our homes tidy and clean. But when spring arrives, we are all looking for effective, non-toxic products to clean our home with little effort and optimal results.

For many years, I have cleaned with non-toxic products that are biodegradable, phosphate free, and earth friendly. Using these “greener” products may help to reduce the presence of unwanted chemicals in your home, while helping to reduce your carbon footprint. Today, there are many wonderful commercial green cleaning solutions available in most supermarkets. Please check labels before you buy.

One of the stars of my “Jazzy Green Clean Team” is Baking Soda! Baking Soda is an earth friendly product that has many uses around your home. Super inexpensive and easy to use, it is my favorite, “all purpose” cleanser. I buy my baking soda in bulk, so I always have plenty on hand. Please make sure to keep your box (or bag) of baking soda tightly covered to keep out excess moisture, so it does not clump up.

For general use around my house, I place baking soda in a shaker container. I keep some baking soda stored in each bathroom for quick tub clean ups. In the kitchen, I fill a stainless steel and glass flip cap sugar dispenser with baking soda, which works really great!

On a daily basis, I use baking soda as a cleanser for my pots and pans to remove stubborn stains and food particles. For hard to remove stains on pots and pans, liberally sprinkle the soiled areas with baking soda and moisten with water. Soak overnight. Burnt on food stains easily scrub away in the morning!

Please stay tuned every week this month because I’ll be featuring a tip for using Baking Soda for your daily chores and for your spring cleaning!

Jazzy green spring cleaning tip of the week:
Use baking soda to clean your oven. Sprinkle the oven liberally with baking soda and dampen with water. (Use a spray bottle for best results). Let sit for a half hour and then wipe away debris and burnt on food with a soft sponge and/or clean rags. Repeat if needed. Rinse very well and dry thoroughly.

Here is my quick to prepare Recipe of the Week:

Lemony Green Beans and Mushrooms
Makes 4 to 6 servings

8 ounces crimini mushrooms, sliced
1 pound green beans, trimmed
1 tablespoon fresh lemon juice, to taste
2 teaspoons extra virgin olive oil (see note)
1/8 teaspoon sea salt, to taste
Freshly ground pepper

Steam the mushrooms for 7 minutes. Add the green beans and continue to steam until crisp-tender, 7 to 10 minutes. Transfer to a medium bowl and add the lemon juice, olive oil and sea salt. Season with pepper, to taste. Serve immediately.

Note: For low-fat version of this recipe, omit the olive oil.

Watch the Jazzy Vegetarian TV Show in Muncie on April 17th at 1:00pm on WIPB- Channel 2 (Comcast).

Listen to Laura Theodore, the Jazzy Vegetarian chat with Bryanna Clark Grogan, author of  8 popular vegan cookbooks, including vegan bestseller Nonna’s Italian Kitchen. We’ll hear about her newest title, World Vegan Feast: 200 Fabulous Recipes from Over 50 Countries, which features a collection of recipes and practical culinary and vegan information that can help any home cook excel.

Listen to internet radio with The Jazzy Vegetarian on Blog Talk Radio

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About Author

Laura Theodore is a radio host and television personality, vegan cook, sustainable lifestyle blogger, compassionate cookbook author and award-winning jazz singer and actor. She is the proud creator of the “Jazzy Vegetarian," and author of "Vegetarian Cooking for Every Day" and “Jazzy Vegetarian, Lively Vegan Cuisine made Easy and Delicious.”

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