Day 2 ~ Apple Cider Vinegar = Conditioner

I’m still in love with my hair! Here’s what it looked like before I went to bed last night.

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Not bad right?? After a day of chasing kids, I’d say it looks a lot better then it normally does.

The next couple of photos (Because pictures can say waaaay more than I ever could about my hair) show in this order

1. When I woke up. 2. Right out of the shower. 3. After good old-fashioned towel and air drying. 4. Put up in half a bun. 5. Hairstyle of the day. 6. How it looked before bed.


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This morning I did wash a little differently I washed with 2 1/2 TBSP of baking soda in 2 cups of water, then rinsed, then followed with 2 TBSP of apple cider vinegar in the same 2 cup measure mixed with 2 cups of water.

It may be 60 days without shampoo, but I must say, as I was rinsing out the baking soda this morning I totally thought I was going to need to put in conditioner because my hair felt all sorts of tangled. Then I mixed the apple cider vinegar with the water and gently scrubbed that into my head. When I started rinsing my mind was wandering to conditioners when I realized, that my hair was no longer knotted. I came to this conclusion ~ baking soda = shampoo & apple cider vinegar = conditioner.

Until the next post!
N.

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Day 1 – “No ‘Poo” Challenge

20150216_083557I love being clean, it’s a lovely feeling! I’ve seen posts around the internet lately of people doing a “No ‘Poo” (“No Shampoo”) 60 day challenge, instead of using shampoo they use a mixture of water, baking soda and apple cider vinegar. I thought, “What the heck, I’ll give this a try” And today was my first day without using shampoo.

20150216_082051I LOVE IT!!! My hair never reacts like it has today just after a shower. I used a blow dryer to dry my hair and instead of frizzy hair I got sassy- full-of-more-volume hair. Just look at these photos I took after I dried my hair!

I wish I had taken a few pictures of what it looked like before, but I didn’t think I was going to be blogging about this experiment. But after starting it, what good is an experiment if you don’t share your findings? 

20150216_082102I mixed 2 TBSP Baking Soda with 2 cups of water, let it dissolve, then poured it slowly over my head while scrubbing, and then I rinsed it out. Next I mixed 2 TBSP Apple Cider Vinegar with 2 cups water (Same container as the baking soda), then poured that over my head and scrubbed for a bit, then rinsed that out too. 

It was super simple, and I love the results. I’m gonna do a little more Baking Soda tomorrow, to see if I like that more, or less. But I’m still in love with my hair!! I play with it and I NEVER play with my hair, and I don’t want to put it up. This is so awesome!!

Until tomorrow!!
N.

Gluten-Free Kisses for Naomi

gluten-free kisses

It is so often difficult to find things to tempt the more finicky palate of my autistic son, who has sensitivities to a great many, many things. Heck, my husband too, for that matter! Hah!

Additionally, I have a granddaughter that is gluten-intolerant, and a daughter that is very gluten- and milk-sensitive.  They have severe gastro-intestinal distress when they eat something they shouldn’t have. It is difficult to be 100% perfect in our wheat society.

 Then, there are my dear neighbors with a wee girl that cannot eat wheat and is SO dedicated to making sure that her tummy doesn’t hurt, and sometimes its SO hard to find something in the store that actually tastes like more than cardboard. 

They are all my dearest Valentines, and I seek out, search for, and gratefully share recipes that make their lives so much richer and tastier, and healthier, and mine a little easier too.

This gorgeous little creation came from Simply Gluten Free, one of my favorite resources for gluten-free recipes, and a whole lot of creative fun!

So quickly, with only a tiny bit of fanfare – I share with you the link to Gluten-Free Kisses, and hope you enjoy them as much as we have.

Quinoa Parfait

Quinoa Parfait 2 Quinoa is a delicious grain, small, multi-colored, kind of nutty, chewable, and fun. Ben has learned to enjoy it with yogurt, and fresh fruit.

Quinoa ParfaitIn fact, today with the leftovers from the breakfast cooking pot, we made a Quinoa Parfait to have as a snack when he gets home from school. 

He’s thinking about the toppings, wondering if blueberries might be better for him than say, perhaps a banana – Oh! and then remembering his favorite fruit – It’ll be topped with Kiwi!!! 

Melaleuca & Oregano vs Bacteria

I’ve fallen in love with the chemistry behind essential oils! I’ve used oregano on my kids’ feet for many years, and my mother taught me the wonder of essential oils a long, long (o.k. kids, not That long) time ago. Here’s a simple little video to help explain why they are so effective at killing bacteria and why they are truly necessary items to have in your home medicine cabinet.

Additionally – adding a drop or two of edible oils can really change up your smoothie.

Red Blood Cells & Chlorophyll


hemaglobin molecule
Why is the aroma from Essential Oils SO familiar? Why are Green Smoothies SO “good” to our bodies – almost as if we recognize the nutrients on a cellular level? Ever wondered why that sigh of satisfaction is so deep?

Here’s one thought expressed by the attached picture. You’ll see the chemical drawing of one of your red blood cells. What does that have to do with Green Smoothies? Well, a chlorophyll molecule is virtually identical!Carrot Apple Celery Juice

Your red blood cell has an iron molecule (Fe2) in the center, and chlorophyll has Magnesium (Mg), that’s the difference.

According to the teachings of Dr. Anne Wigmore, consuming chlorophyll is like receiving a healthy blood transfusion! So your body can easily and instantly claim what it needs from the green food, and let the rest go – no side effects. Woot!

No WONDER that drink FEELS so right! And when given the added nutrition and benefit of additional plant food (essential oils) to either cleanse, offer optimal nutrition and enhance flavor – its a win-win situation.

 

12 Days until Christmas

Gluten-free Snickerdoodles for CatherineWith only 12 days until Christmas, it seemed a good time to make a cookie gift for a little friend of mine. Her name is Catherine, and she is gluten-free. Any gluten makes her tummy hurt, and she is SO good about eating nothing that makes her feel badly. So tonight, I made my very own gluten-free flour blend, and made something special for Catherine! Don’t those snickerdoodles look good enough to eat, so light and chewy?

Ben has been keeping track of how many days we have left until Christmas day – and behind the cookies is featured his countdown chart – he can hardly wait – but the greatest perk for Ben is the fact that there are two whole weeks off from school and he can sleep in as long as he chooses to!

Snickerdoodles
Delicious, crisp yet chewy.
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Ingredients
  1. 1.5 C Sugar
  2. 3/4 C Butter
  3. 1 tsp Vanilla
  4. 2 Eggs
  5. 2.5 C Gluten-Free Flour
  6. 2 tsp Baking Powder
  7. 1/4 tsp Salt
  8. 2 tbs Sugar
  9. 2 tsp Cinnamon
Instructions
  1. Cream Sugar and butter until well-mixed and creamy.
  2. Add vanilla and eggs, beating until well-combined
  3. Add flour, baking powder and salt.
  4. Roll dough into balls and dip into sugar/cinnamon mixture.
  5. Bake at 350 for 8-11 minutes.
  6. p.s. I didn't have cream of tartar and baking soda, so I substituted baking powder.
Notes
  1. My gluten-free flour mix for this batch was -
  2. 1/2 C Brown Rice Flour
  3. 1.5 C White Rice Flour
  4. 2/3 C Potato Starch
  5. 1/3 C Tapioca
  6. 1 tsp Xanthan gum
irRAWsistible.com http://irrawsistible.com/

Halloween Fun

NaRhiaRhiannon and her beloved Auntie, Naomi, spent some time in the kitchen yesterday. They created Monster Apples as a treat, in addition to some Chocolate/Date Bats and Cats!

Rhiannon LOVES creating raw food with Naomi. She loves creating the new flavors available to her in gluten-free food too. The best part though, is sampling it when it is done. So tasty!

Here is a very happy little Raw Chef-ette.

BatsnRhia

Ben’s Favorite Green

Ben & ChardThere are times when your teen-aged boy just makes your mind go, Huh?! “I don’t always like smoothies, especially in the winter. They’re too cold.” 

Finally hearing and understanding this, I made a large water bottle ready for work, and filled it with two tea bags and hot water. This way, as I drove him to school, he would have a hand-warmer, and I still might be able to get some green into him.

Did it work? Yes it did.

Why does Ben truly usually like green smoothies? Well, it may have to do with what is so abundantly growing in our garden. Ben doesn’t like adding tons of little spinach leaves. He likes making his smoothies with one, very large chard leaf. Saves time and effort – in his mind.   

Green Chard Smoothie
Delicious, Nutritious, and fun to make Green Smoothie
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Ingredients
  1. 2 C Apple Juice
  2. 2 ripe bananas
  3. 1.5 C frozen fruit
  4. 1 large chard leaf
Instructions
  1. Place all ingredients in the Vitamix Blender. Choose the Smoothie setting. Begin. Add additional juice if needed to reach desired consistency. Pour into cups. Put on your favorite music. Sit back, close your eyes. Sip, Meditate. Roll the smoothie on your tongue. Aaah!
Notes
  1. It helps to have extra juice standing by in case your smoothie is too thick.
  2. Adding a quick bit of liquid through the lid can help get it to your preferred consistency.
irRAWsistible.com http://irrawsistible.com/

Kitchen-Hop : Gluten-Free Flour Basics

Tonight we’d been invited to Scheri’s home, to share with her the uses (or not) of Gluten-Free Flours. She is very concerned about her daughter (a gorgeous light-weight who needs to put on some pounds) who cannot eat wheat anymore. This little lady is amazing to me because even though she is SO young, she refuses to eat anything that is going to make her tummy hurt – even if there is nothing else to be had. That’s the reason Scheri wants to make sure there is always something around for her “little bird” to snack on.

We began the evening by showing the leavening power of baking powder and applesauce! You just wouldn’t believe it unless you saw it bubbling away. Amazing. With that, we then put some cupcakes in the oven to be devoured later….

Naomi had a fireside chat with Scheri & Ingrid about the flours she has used, their liquid-absorbing properties, their flavors, and which ones mix well with others.

While Naomi was teaching, Diana cooked the quinoa, for the meal to follow. The pans were hot and ready for Naomi. She made popped quinoa- what a treat!  Scheri & Ingrid then took some of the prepared Naán bread dough in their hands. We believe if you attend a class and don’t have a hands-on moment, creating it at home later will be more difficult. Scheri said, “Hey! This doesn’t feel anything like I thought it was going to…”  We created bread rounds, and baked them on the portable grill. The key to having the bread dough not stick on the hands is – potato starch!

Dinner!  What were we making?  Navajo Tacos (i.e. Naán bread) covered in quinoa, tomatos, onions, chili, and olives.  For dessert, cupcakes and hot chocolate!  

Wee Katherine was in Heaven!