Review: Attitude Floor Surfaces Tiles & Wood Cleaner

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So I decided to pick up an environmentally-friendly floor cleaner this weekend after having a discussion with one of my friends and thereafter realizing my dog is unfortunately licking chemicals and carcinogenic ingredients not to mention that these same toxins are probably permetating through my skin when I walk around barefoot ! There were various brands available but I decided to go with Attitude since I have seen this product carried in various supermarkets, health food stores, etc…

The product flaunts the following features:

  • Free of carcinogen ingredients and by products (IARC group 1 & 2)
  • Free of 1,4-dioxane and ethylene oxide, tested by independent laboratory
  • Certified eco-friendly by EcoLogo, the most recognized certification in North America
  • CO2 neutral: no contribution to climate change
  • Vegetable-based and biodegradable (OECD 301)
  • Fragrance derived from natural ingredients, hypoallergenic, respect IFRA (International Fragrance Association) standards
  • Fragrance without CMR (Carcinogens, Mutagens or toxic for Reproduction) compounds
  • Not tested on animal
  • Vegan product
  • Septic tank safe
  • Made in Canada

As far as ingredients are concerned, this is the list the manufacturer provides:

  • Water
  • Caprylyl glucoside
  • Myristyl glucoside
  • Sodium gluconate
  • Sodium Iminodisuccinate
  • Fragrance

This product worked extremely well on my wood floors and left no residue or streak marks behind! The smell was earthy and I quite enjoyed it. Furthermore, a little bit goes a long way! The only problem was that this product did not do anything for my marble floors or for the trim I have at the threshold of my doors (material unknown?). I would definitely recommend this product and will be re-purchasing again, but perhaps I will need to purchase another cleaner for my stone floors. All in all, a great product considering it is chemical-free!

 

CHEEZY KALE CHIPS (Vegan)

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Ingredients:

  • 1 cup raw cashews
  • 2 bunches green or red curly kale
  • 1/3 cup unsweetened soymilk, almondmilk or ricemilk, or water
  • 1 cup chopped roasted red peppers
  • 1/4 cup nutritional yeast
  • 3 cloves garlic
  • 1 tablespoon onion granules
  • Juice of 1/2 lemon (about 1 tablespoon juice)
  • 1/4 teaspoon fine sea salt

Soak cashews in enough water to cover for a couple of hours and then drain.

Preheat the oven to 275¬įF.

Wash, de-stem and thoroughly dry kale, tearing it into large pieces; set aside.

Purée soaked cashews, soymilk, peppers, nutritional yeast, garlic, onion granules, lemon juice and salt.

Line 2 baking sheets with parchment paper.

Lightly coat kale leaves with cashew sauce and spread in a single layer on baking sheets.

*** Make sure leaves are not stacked on top of each other, so that leaves dry and bake evenly.

Bake 40 to 45 minutes or until crisp, gently turning over about halfway through cooking.

Remove from baking sheets and repeat with remaining kale leaves and cashew mixture.

Cool completely and then store in an airtight container.

Nutritional Info Per Serving: 150 calories (70 from fat), 8g total fat, 1.5g saturated fat, 0mg cholesterol, 200mg sodium, 15g carbohydrate (3g dietary fiber, 3g sugar), 7g protein

Quinoa & Sweet Potato Salad

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Ingredients (Serves 4)

1 cup quinoa
2 cups water (use Imagine no-chicken broth or vegetable stock instead to add more flavor)
2 TBL olive oil
1 medium brown onion, finely chopped
2 cloves garlic, pressed through garlic press
1 1/2 cups sweet potatoes, chopped
1 tsp cumin
2 handfuls of fresh baby spinach leaves
2 TBL lemon juice
1 TBL Braggs or tamari
1 TBL maple syrup
1/4 cup sliced almonds (can use chopped nuts, like almonds, walnuts or pecans)
salt and pepper to taste

1 medium red bell pepper, core removed and chopped adds more color and crunch (Optional)

Add water and quinoa to medium saucepan and stir.

Bring to a boil, then cover and reduce heat to low and simmer for 15 minutes.

Fluff with a fork and set aside to cool.

Heat oil and add in onion, garlic, and sweet potatoes and sauté, in a large skillet on medium heat, until sweet potatoes are tender but firm to the bite.

Add cumin (if using bell pepper, add in now) and saute for 2 minutes then set aside.

Toast nuts in a small saucepan over medium to low heat until toasty brown, about 8-10 minutes, shaking the pan to evenly toast all pieces.

Whisk together the lemon juice, Braggs and maple syrup in a large bowl.

Add spinach leaves and toss to coat.

Add in quinoa, sweet potato mixture, and nuts and stir gently to combine; salt and pepper to taste.

Serve warm or chilled.