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.

Osso Buco

This recipe is stage two appropriate & onwards This recipe can be cooked in a slow cooker or in the oven.  I prefer to cook this in a slow cooker but it depends if you wish to brown the meat at the end a little in the oven by removing the lid and turning it […]

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Osso Buco
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Prep Time 15 minutes
Cook Time 6-8 hours
Servings
people
Ingredients
  • 6-8 cuts Beef Osso buco cuts These are cuts of meat with the marrow bone in the centre
  • 2 whole Onions Diced
  • 6 cloves garlic Crushed
  • 1-2 whole Carrots Diced
  • 1-2 whole Zucchini Diced
  • 2-3 whole Tomatoes Diced
  • 2 tbs olive oil
  • 1/4 tsp Thyme Optional
  • 1/4 tsp Oregano Optional
  • 1 inch piece Ginger root Finely grated (weigh the peeled ginger on a food scale before grating or mincing to determine the correct measurement for the recipe)
  • 1 inch peice Tumeric root Finely grated (weigh the peeled tumeric on a food scale before grating or mincing to determine the correct measurement for the recipe)
  • 2 tbs Tomato paste Organic and sugar free (no additives)
  • 3 Bayleaves
  • 1 cup Meat Stock
Prep Time 15 minutes
Cook Time 6-8 hours
Servings
people
Ingredients
  • 6-8 cuts Beef Osso buco cuts These are cuts of meat with the marrow bone in the centre
  • 2 whole Onions Diced
  • 6 cloves garlic Crushed
  • 1-2 whole Carrots Diced
  • 1-2 whole Zucchini Diced
  • 2-3 whole Tomatoes Diced
  • 2 tbs olive oil
  • 1/4 tsp Thyme Optional
  • 1/4 tsp Oregano Optional
  • 1 inch piece Ginger root Finely grated (weigh the peeled ginger on a food scale before grating or mincing to determine the correct measurement for the recipe)
  • 1 inch peice Tumeric root Finely grated (weigh the peeled tumeric on a food scale before grating or mincing to determine the correct measurement for the recipe)
  • 2 tbs Tomato paste Organic and sugar free (no additives)
  • 3 Bayleaves
  • 1 cup Meat Stock
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Instructions
  1. Chop onions and crush garlic and combine them with tomatoes, tumeric, ginger, thyme, oregano, olive oil and tomato paste in food processor. Blend mixture until all ingredients are well diced and results in a thick paste.
  2. Place osso buco, in crock pot and add all other prepared chopped vegetables and ingredients including the bay leaves and cup of meat stock.
  3. Cook slow on low for several hours until the meat begins to fall off the bones. This can be achieved in the oven for 4 hours (covered with lid) on a low heat 160 Degrees Celsius or during the day in a slow cooker for 6 – 8 hours on low.
  4. If you are cooking this recipe in the oven and wish to brown the meat a little and create a more caramelised flavour, you may remove the lid and turn the oven up to 200 Degrees Celsius at the end of the cooking time for the last half an hour.
Recipe Notes

Serve

Serve this healing nutrient dense meal with a warm cup of stock to drink on the side.

Demo Recipe

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Demo Recipe
This must be the best demo recipe I have ever seen. I could eat this every single day.
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Course Main Dishes
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 1 hour
Servings
people
Ingredients
Fresh Pesto
Course Main Dishes
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 1 hour
Servings
people
Ingredients
Fresh Pesto
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Instructions
Fresh Pesto (you can make this in advance)
  1. We'll be using a food processor to make the pesto. Put the garlic, pine kernels and some salt in there and process briefly.
  2. Add the basil leaves (but keep some for the presentation) and blend to a green paste.
  3. While processing, gradually add the olive oil and finally add the Parmesan cheese.
Finishing the dish
  1. Bring a pot of salted water to the boil and cook your tagliatelle al dente.
  2. Use the cooking time of the pasta to sauté your bacon strips.
  3. After about 8 to 10 minutes, the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.
  4. Present the dish with some fresh basil leaves on top.
Recipe Notes

Use this section for whatever you like.