If you are keen like I am to use a natural hair treatment that actually works as a protector for your hair that nourishes rather than use a product that coats and resembles an end result at the cost of submerging yourself in chemicals, then this is something you can make and practice at home […]

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Servings
Ingredients
  • 1 Organic egg use egg yolk for dry hair, whole egg for normal hair and egg white for oily greasy hair types
  • 4 Tbs Yoghurt Plain yoghurt
  • 2 Tbs olive oil Alternatively you may use coconut oil or almond oil
  • 1 Tbs Lemon juice Alternatively use Apple Cider Vinegar
Servings
Ingredients
  • 1 Organic egg use egg yolk for dry hair, whole egg for normal hair and egg white for oily greasy hair types
  • 4 Tbs Yoghurt Plain yoghurt
  • 2 Tbs olive oil Alternatively you may use coconut oil or almond oil
  • 1 Tbs Lemon juice Alternatively use Apple Cider Vinegar
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Instructions
  1. In a bowl, mix together all ingredients with a whisk by first mixing the egg, followed by plain yoghurt, olive oil and lemon juice. Mixing as each ingredient is added. Please note: use egg yolk for dry hair, whole egg for normal hair and egg white for oily greasy hair types.
  2. Using a basting brush, apply the mask to the roots of your hair through to the tips and massage the mask throroughly into the scalp for 5 minutes.
  3. Twist your hair up in a clip (if long) and cover with a couple of wraps of paper towel to avoid any drips and leave the mask on your hair for 20 minutes.
  4. After 20 minutes, wrinse your hair with water to remove majority of the mask residue. Using a healthy (chemical free) shampoo, wash your hair as you do normally to remove the residue completely. Follow this with a apple cider vinegar rinse to leave your hair shiny and soft. Simply apply to the scalp and massage through to the tips. I find I need a little conditioner on the tips to help with detangling my hair befor the final rinse and dry off.
  5. Apply the hair mask twice a month or once a week depending on your hair type, condition or desired result. Here is a photo of my hair after a quick blow dry to give an idea of the natural shine. It is not a professional shot, just a bathroom selfie. I have not coloured my hair for over 7 years so it is nice to avoid the hair salon chemicals and keep it simple at home.
Recipe Notes

In between treatments I do like to do an apple cider vinegar scalp massage and rinse for general upkeep.

Our hair and the natural oil that comes from our scalp, known as sebum, have a pH level of between 4.5 and 5.5. When kept at this acidity level, the scalp is safeguarded against fungal and bacterial growth, ensuring healthy hair and skin.  Unfortunately, many shampoos and other hair products disrupt this natural pH which can affect the cuticles of the hair and the condition of the scalp.
Apple cider vinegar is naturally high in acetic acid and has a pH level which is close to that of human hair.  Regularly rinsing with this vinegar can help bring your scalp and hair to its ideal acidity, especially if you have oily hair.

 

Apple cider vinegar stimulates better blood circulation to the hair follicles – something that is vital for encouraging hair growth and preventing hair loss. Furthermore, this blood carries essential nutrients to the hair follicle cells, strengthening the roots and promoting growth.

When applying ACV, make sure you allow it to sit in the hair and on the scalp for at least three minutes which, is the time the vinegar requires to break up the molecular structure of any built up residue, allowing it to be easily rinsed away.  I generally like to massage it for this time.

You may be concerned that you’ll smell like a pickle after this rinse, don’t be! Once your hair dries, the vinegar smell will disappear.  I can honestly say, my hair does not smell at all like vinegar after a rinse, just healthy and clean.

Salmon Fish Cakes

If you have just embarked on the GAPS protocol, you may wish to consider whether you are ready for this recipe. Consuming GAPS allowable food should be upheld in order to optimize healing the gut and restoring good gut flora, however it is an individual thing depending on two factors; 1. the particular stage of […]

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Salmon Fish Cakes
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Prep Time 1/2 hour
Cook Time 20 mins
Servings
Fish Cakes
Ingredients
Prep Time 1/2 hour
Cook Time 20 mins
Servings
Fish Cakes
Ingredients
Votes: 0
Rating: 0
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Instructions
Preparing the mixture
  1. Peal the sweet potato (or alternative option) and cut into small square cubes. Place the cubes into a saucepan of water and bring to a boil. When the water is boiling, turn it down slightly to cook on a medium to high heat until the vegetable begins to soften but is not over cooked so that it is still firm. When cooked, strain the water and rinse the vegetable under water and allow to cool. Alternatively the vegetable can be oven roasted in duck fat from a left over meal. (Adding more fats to sweet potato improves the absorption of vitamin A).
  2. Dice the shallots and grate the onion and put aside.
  3. Whisk two eggs into a glass and put aside.
  4. When the sweet potato has cooled, place the cubed peices into a glass bowl along with the salmon, grated onion, diced shallots, eggs, salt and peper, and mix the ingredients without mashing the potato too much.
Cooking the pattie's
  1. Pre grease the frypan with some duck fat and heat on a medium heat.
  2. When all the ingredients are well combined, scoop a large spoonful and mould with your hands into a ball.
  3. Place the ball mixture into a fypan like a meat pattie and pat it down so that it is flat. Do this until you have used all the ingredients and made approximately 12 patties's.
  4. Cook the patties slowly to ensure that they are cooked all the way through on a medium heat. You may turn the heat up a little towards the end to further brown them. Much of the duck fat is consumed during the cooking process so you will need to add more duck fat as they progressively cook. When one side is browned, use an egglifter to quickly slide under the pattie to flip gently onto the other side. If done carefully they will remain in tact.
  5. When both sides are cooked, use an egg lifter to remove them from the fypan. These are then ready to eat and best served with a little fried tomato and fermented vegetables.
  6. Using unbleached baking paper, these fish cakes can be wrapped and stored in the freezer for ready made school lunches or GAPS snacks. They only take a few minutes to defrost in the oven on a low temperature to eat immidiately or you may take them out of the freezer the night before and placed in the fridge for the next mornings lunch box.
Recipe Notes

Alternative Options

If you are not ready to add sweet potato to your diet, this recipe can use carrot or pumpkin in place of sweet potato.

Any fish can be used for this recipe.  GAPS Fish suggestions are mackerel, tuna, anchovies and salmon.