Cloth Diapering: How we do it

I kind of put the cart before the horse here. The discovery of cloth wipes usually gets made when you decide to use cloth diapers. But that is just how things are right now - a little out of order.

Baby MM is three months-old now and with the tons of time I have (I kid), I thought I'd write a little about our cloth diaper journey to-date.

My observation has been that one's reason for approaching cloth diapering will dictate a lot of the diaper choices you make. For example, if you're going the way of cloth to save money, prefolds are the way to go. If you're concerned about the environment and don't mind dropping a pretty penny on a diapering system, all-in ones or pocket diapers might be it. And then there is where most folks likely fall, a hybrid system that could include a little bit of everything.

I approached cloth diapering with the intent of finding both a more eco-friendly and cost-efficient mode of diapering. So far we've tried prefolds and fitteds with covers, an all-in one, and a couple of pocket diapers.

My prefolds and fitted "workhorse" diapers are from Green Mountain Diapers and I love them. I am able to customize the fit of the prefolds and like the ease of use of the fitteds, and we've had very few leaks with both - and even then, only on the cover and not on baby MM's clothing. As far as covers go, I have fallen in love with the Flip one-size cover. It's lightweight and not bulky, very easy to get on (even as a one-size cover), and is snug enough but not restrictive around the legs. The runner up cover is Grovia, which are a little thicker and more cumbersome, but better quality. We use fitteds and    prefolds 95% of the time.

I have one all-in-one diaper by Bumkins that I really like for overnight. It keeps baby MM dry and happy for the whole night.

I recently got three pocket diapers from Little Monsters and I can't figure out how to make them stop leaking. Baby MM literally pees through them. Maybe the insert isn't big enough for the pocket, or I need a more absorbent insert (although I can't see how baby MM could pee through any microfiber insert in 15 minutes), or maybe the inserts are just poor quality. I haven't given up yet and I'll let you know when I figure it out. But until then, I've just been trying them out at home.*

Update: Finally success with our pocket diapers! I picked up some bamboo inserts from Sweetbottoms when I was in Raleigh, NC this past weekend and so far, no leaks! Perhaps microfiber just isn't for us.

Accessories? I'm using Earth Mama Angel Baby Baby's Bottom Balm for home and Grovia's Magic Stick for away. I also have the Diaper Dekkor Plus diaper pail with the cloth diaper insert and a variety of smaller wet bags to keep in the diaper bag.

So that's that. Anything to add?

Cloth Wipin'

Cloth baby wipes are a must when cloth diapering. Trying to figure out what to do with poopy disposable wipes when changing a cloth diaper is not fun or practical. With cloth wipes, the diaper and the wipes go together, as they should, into the wet bag or pail. Plus, baby MM gets super clean and fresh after every change.

So how does one use cloth baby wipes? Easy. Here's my (so far, winning) strategy:

Step 1: Make cloth wipe solution

In a large mason jar I combine 12 drops of tea tree oil, 6 drops of lavender oil, 1 tbs sweet almond oil (or EV coconut oil, or EVOO, really any pure oil will do), and 1 tbs Dr. Bronner's baby Castile soap. Swish. Now fill the jar with very warm water. Put a lid on it. Swish again. That's all folks. 

Step 2: Fill wipe warmer with cloth wipes and pour on solution (for home)

I like to roll them and then pour on just enough solution to moisten them all. Then be kind to your baby and turn the warmer on ;-). Baby washcloths work well for this, I also know folks who have cut up flannel receiving blankets into squares. However, I love the Grovia and Bumpkins brand cloth wipes. Grovia wipes are thick and fluffy. But the Bumpkins are space-efficient and particularly good for on the go, which leads me to...

Step 3: Fill a little spray bottle with wipe solution and toss it in the diaper bag (for away)

A spray bottle of wipe solution + a handful of dry cloth wipes = easy on-the-go cloth wipin'

You can spray your baby, or spray the wipe. Baby MM thinks getting her bottom sprayed is hilarious. 

So there you have it: Cloth baby wipes demystified. 

Not-Horrible For You Vegan Chocolate Chip Oatmeal Cookies

Cookies are not meant to be healthy. Would I like a "healthy cookie?" Why no thank you, I would not. Cookies should be a yummy sweet treat and there's definitely nothing wrong with a buttery, chocolatey, gooey cookie binge every once in a while. But sometimes I'm in the mood for a cookie and don't want it to be completely devoid of nutritional value. Like now, for instance, when I'm eating for two I want some good fats, protein, fiber, etc... in pretty much anything I eat. So here's my solution: a vegan oatmeal chocolate chip cookie that you can feel pretty good about.

1/2 cup coconut oil
1/4 cup natural peanut butter
1/4 cup maple syrup
1/3 cup brown cane sugar
1/4 cup unsweetened almond milk
1 tsp vanilla

1 1/3 cup of instant oats
2/3 cup whole wheat flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
6-8 oz chocolate chips

In a medium bowl, add the wet ingredients in the order listed. Mix well after each addition.

In a small bowl mix the dry ingredients. Add to the wet and mix well. Drop onto cookie sheet at bake in a preheated 350° oven for about 10 minutes. 

Vegan Lemon Poke Cake

My grandma makes this amazing lemon cake that we call a Lemon Jell-o Cake because, well, it has lemon Jell-o it. As a vegan, jello is definitely out, but I had to find a way to get all of that intense lemony deliciousness into a vegan cake. This was it. I started with a simple vegan yellow cake recipe and then went a bit wild with the lemon. The result was a moist, fresh lemon cake with a Southern-sweet finish.

So there are no pictures of this cake because my guests ate it all. I also helped. There will be pictures later because this cake is definitely being made again.

Cake

• 1 2/3 cup unsweetened almond milk (or other non-dairy milk)
• 1/3 cup lemon juice
• 2 3/4 cups all purpose flour
• 1 tbs corn, potato or tapioca starch
• 1 tsp fine sea salt
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• Small pinch ground turmeric, for color
• 1 1/2 cup cane sugar
• 1/2 cup plus 2 tbs oil (vegetable oil, olive oil, coconut oil if you don't mind the coconut flavor)
• 2 tsp pure vanilla extract
• Zest of one lemon

Glaze

• 1 cup vegan powdered sugar
• 1/2 cup lemon juice

Preheat the oven to 350 degrees. In a small bowl, add the milk to the lemon juice and let it curdle while you mix the dry ingredients.

Sift dry ingredients together into a large bowl. Add the lemon zest, milk/lemon juice mixture and oil and beat with a hand or stand mixer or whisk until smooth (don't over beat).

Pour into greased 9x14 pan and bake for 35-45 minutes, or until toothpick come out clean from the center. Immediately poke (hence a "poke cake") holes in the top of the cake with a fork. Pour prepared glaze (mixing powdered sugar and lemon juice together until smooth) onto cake, covering it evenly. Perhaps garnish with some lemon zest. Let cool.

Heaven.

Vegan Cheezy Brown Rice & Greens Casserole

This is comfort food at its best. This really is my new favorite dish - a retake of a childhood favorite, my mom's chicken, broccoli, rice casserole.

3 c. uncooked brown rice
1 bunch green veggies (i.e., kale, chard, collards, broccoli)

Cheezy Sauce
2/3 c. raw, unsalted cashews
1/4 c. vegan butter (like Earth Balance)
1/4 c. flour
2 c. vegetable broth
1/4 c. nutritional yeast
1/2 c. vegan cheese (I'm a Daiya loyalist)

Tofu
1 package extra firm tofu, cubed
1 tsp paprika
2 tsp garlic powder
dash of pepper

Step 1: Cook up some fluffy brown rice. About 3 cups, dry.

Step 2: Soak 2/3 cup of cashews in purified warm water for cashew cream. You can also buy cashew cream at some natural foods stores, but don't count on it.

Step 3: Go pick some greens (if you happen to be so lucky to have a winter garden tended by an awesome hubby, like I do). If not, buy some! Then wash and ribbon cut them. I'm using lacinato kale because it's my absolute favorite and its ready for picking, but curly kale, chard, collards, and broccoli would work really well too.

Step 4: Cube, season and pan fry your tofu.

Step 5: Toss your rice, greens and tofu together and lay down into large casserole dish

Step 6: Make your cheezy sauce...

...by whisking the seasoned flour into vegan butter in a medium-sized sauce pan on medium heat until browned. Whisk in vegetable broth, nutritional yeast and cashew cream one at a time until creamy. Add vegan cheese and stir until melted.











 







 Step 7: Liberally pour sauce over rice mixture in casserole dish, top with the rest of the "cheese" and bake at 400 degrees for about 20 minutes.

Potato & Red Chard Gratin

Cold weather is for comfort food. Creamy, hearty, savory things. Last night this gratin did the trick.

6 medium potatoes (any will do, although waxier potatoes like gold yukons will stay together better)
6 oz red chard, washing, dried, and roughly chopped

Vegan Bechamel:
3 tbls vegan butter (like earth balance)
1 tbls olive oil
1/4 c. whole wheat white flour (or unbleached all purpose)
2 c. savory cashew milk**
1/2 tsp smoked paprika
1/2 tsp garlic powder
salt & pepper to taste
 
2/3 cup of vegan breadcrumbs (seasoned with some paprika & garlic powder)

**To make this cashew milk combine 1/3 c. of raw unsalted cashews in a blender with 2 c. of hot water and one vegan bullion cube (I like the Rapunzel brand). Let soak as you prep the potatoes and chard and then, when you're ready to make the sauce, blend on high for 30 seconds to 1 min (depending on your blender's power). I like using cashew milk for my white sauces because it doesn't give off the funny "vegan" taste that soy and almond milks do.

1. Preheat oven to 375 degrees

2. Prep the potatoes by washing and slicing thinly, as if you were going to make potato chips. Layer a first layer into a 9-inch baking dish, like a deepish pie pan.

3. Sear chard in a medium frying pan with 1 tbls olive oil. Once wilted, layer chard on top of the first layer of potatoes.

4. In a medium sauce pan, melt butter and olive oil together and add flour and seasonings. Cook for a minute or so, or until the flour is cooked. Stir constantly as you add the savor cashew milk, creating a thick sauce. Thin as needed with hot water.

5. Pour 1/2 the sauce on top of the first layer of potatoes and chard. Layer the rest of the potatoes on top and then the last of the sauce.

6. Top with the seasoned breadcrumbs and bake for 40-45 minutes, or until potatoes are soft.

Homemade Facial Moisturizer

Natural cosmetics are expensive. Reality is that a product composed of a few natural ingredients usually costs much more than one with 10,000 toxic ones. That is, if you buy this natural product pre-made at Whole Foods (especially moisturizers...finding an affordable one is the worst!). But really, you don't have. Skin responds well to simple, wholesome ingredients and putting together a killer, customized moisturizer isn't hard, or expensive.

I've purchased 2oz apothecary bottles with droppers for $1, but you can always recycle an old (clean) cosmetics bottle.

Recipe for 2oz:

• 1.5 oz Vegetable Glycerin & Rose Water (Heritage brand sells these two combined, I buy that. You can too, or purchase separately)
• 0.5oz Base Oil (Jojoba, Apricot, Sweet Almond. I use Sweet Almond)
• 10-12 dops total of Essential Oils for your skin's needs
• Oily/Ace: Lavender, Tea Tree, Rosemary Bergamot, Cedarwood, Lemongrass
• Dry: Lavender, Jasmine, Patchouli, Rose
• Combo: Maybe a combo of Rose and Lavender or Jasmine & Tea Tree

Shake before each use!