Monday, April 7, 2014

Getting all natural Week 14 PBP

Getting all natural (Or at least as natural as is feasible)

I was going to do this entry on Green Witchery, but I would rather only blog about things that I know anything about. I’m interested in natural living and natural getting all natural became my topic.
I grew up blissfully unconcerned about all the chemicals in everything. I spent most of my adult life equally unconcerned. I even thought real butter tasted funny. I was a chemical devotee of the lifelong persuasion. 

Somewhere along the line that changed. I’m honestly not sure when that happened or why. It came about in the last couple years though, I know that.  If I had to guess I would say it was probably discovering the blog for Cold Antler Farm. One step leads to another and the more read about this crazy woman’s farming adventures the more I started finding other farming types and reading about their ways of doing things and why. Over time their ideas must have taken root (heh) and bloomed into this desire I have to surpass my lazy self and get busy being better.

For the last year or so, I have been getting more and more into cooking from scratch and slowly phasing out the processed foods and learning to make healthy natural recipes instead. We backslide at times; it’s very easy to do. Being hungry and in a rush will do it to us every time. But we are definitely making progress. Thanks be to every god for the internet and the billion and one recipes online. It really helps with everything I want to do.

In addition to switching to natural foods, I’m also researching ways to replace all (or as many as is feasible) of the chemicals that we use in our day to day lives. I’ve started with toothpaste. Actually I started with baking soda and water for shampoo, but that was just icky. I’ll keep looking for a good shampoo recipe. The toothpaste is working out pretty well. I’m on my second batch and so far so good. 

My husband is such a good sport about all this. He eats anything I make and likes most of it as long as there’s meat somewhere in the dish. Such a carnivore. (grins) But then I am too, so it’s okay.

The journey is long and it has to be done mindfully. I love creating these things that normally have to be bought in a store or come from a box and having it be just as good. 

It’s really cool.

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