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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Rating: 0
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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.

Carrot Cake Muffins

Print Recipe Carrot Cake Muffins Votes: 1 Rating: 4 Rate this recipe! Course Baking at home, Deserts Cuisine Full GAPS Diet Recipes Prep Time 20 mins Cook Time 30 minutes Servings muffins MetricUS Imperial Ingredients Cake Mixture 3/4 cup Raw honey Raw organic2- 3 Carrots Finely grated10 Pitted dates (soaked in boiking water to soften)1/2 […]

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Carrot Cake Muffins
Votes: 1
Rating: 4
Rate this recipe!
Prep Time 20 mins
Cook Time 30 minutes
Servings
muffins
Ingredients
Cake Mixture
Frosting
  • 100 grams Butter Organic unprocessed or ghee
  • 2 cups Yoghurt Dripping yoghurt to produce thickened sour cream/fraiche
  • 5-6 tbs Raw honey Raw organic
  • 1-2 tbs lemmon juice Freshly squeezed
Special equipment
Prep Time 20 mins
Cook Time 30 minutes
Servings
muffins
Ingredients
Cake Mixture
Frosting
  • 100 grams Butter Organic unprocessed or ghee
  • 2 cups Yoghurt Dripping yoghurt to produce thickened sour cream/fraiche
  • 5-6 tbs Raw honey Raw organic
  • 1-2 tbs lemmon juice Freshly squeezed
Special equipment
Votes: 1
Rating: 4
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Instructions
Cake mixture
  1. Preheat oven to 175 degrees Celsius. (never cook recipes containing almond flour too high as it burns easily).
  2. Finely grate the carrots and place them in a small bowl. Pour the honey over the carrots and place them in the fridge for 20 minutes.
  3. Cover the dates with boiling water in a separate bowl and let them sit for 20 minutes also. When they are nice and soft, you can easily remove the pit inside.
  4. In a mixing bowl or thermomix - add eggs, carrot mixture, dates, vanilla extract, yoghurt, melted coconut oil and blend well until the mixture is runny.
  5. Add the remaining dry ingredients to the mixture and mix further until all combined into a thick paste.
  6. At the final stages, add the bicarbonate of soda to the top of the mixture and pour the 2 tablespoons of lemon juice on top. This will fiz at first. Turn the mixer on again to ensure that all final ingredinents are all blended well.
  7. Pour the mixture into bleach free baking cup cake holders linned within a 12 tin muffin tray and bake in a preheated oven at 175 degrees Celsius for 30 minutes. You can also make a carrot cake with this mixture but you will need to adjust the cooking time. You do not want the mixture to be too runny. If it is, simply add a little more almond flour to accommodate.
Frosting
  1. Drip your yoghurt to thicken or make some creme fraiche for best results as this will make it thick and creamier.
  2. Combine butter (that has softened at room temperature) with yoghurt and mix well.
  3. Gradually add the honey followed by the lemon juice. You don't have to use all the lemon juice if you don't want to, pending on preferred taste.
Recipe Notes

This recipe can make a locely carot cake or regular sized muffins or minni muffins.

Cooking Time for cake or muffins

The cake baking time is approximately 50 minutes

The muffin standard cup size makes approximately 12 with a bit left over to make mini muffins.  The standard muffin size cook time is approximately 30 minutes and the smaller mini size usually takes 20 minutes cooking time.