This looks fabulous and going to try it for dinner.
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This is worth giving a go as you and I well know the stuff they put in our hair most of the time is not good for it
If you thought benefit-rich chamomile was only for tea, guess what? It can safely lighten your hair too. Just brew a strong cup or two, then allow it cool. Once cooled, apply it to the hair for an all over lightening effect. Then hang out in the sun for about a half an hour while it dries. Shampoo and condition as usual.
While henna is usually known to darken hair, it can lighten very dark brunettes by providing some reddish highlights. It takes about three tablespoons of henna powder combined with a ½ cup of boiling water. Then allow this mixture to sit overnight. The next morning, apply to your hair, letting it sit for around 2–3 hours. Rinse well.
3. Baking Soda
Baking soda can whiten your teeth, but if looking for how to lighten hair, it can help. Make a paste using a little warm water and about a ⅓ cup of baking soda. (You may need more if you have long hair). Once you have formed a thick paste, apply it to the hair and leave on for about 15 minutes. Rinse, shampoo, condition and style as usual. You can even try my baking soda shampoo for added results.
Lemon juice in hair is probably the most popular and has been for years because it contains bleaching properties. It works because of the citric acid in the lemon fruit, which can be used while out in the sun to naturally lighten the hair. This method seems to work best on lighter shades of hair. Regardless, you don’t need much.
To gently lighten the hair, combine one tablespoon of lemon juice with about a half gallon of water. If you want stronger bleaching effects, you can dilute far less by mixing three tablespoons of lemon juice with about two cups of water. If you prefer, you can use lemon essential oil to do the trick. Just a few drops blended with water will create the perfect concoction.
Want a shine boost? Use apple cider vinegar for hair by simply adding two tablespoons for a great hair rinse. To use, apply after a good shampoo. Simply rinse your hair with the lemon mixture. Make sure it has been evenly distributed. Massage it into your hair. Allow it to sit for five minutes to one hour, and for a lighter effect, sit in the sun with the mixture in your hair. Then, apply conditioner and rinse. You can repeat this technique for two to three weeks until desired color is reached.
5. Raw Apple Cider Vinegar
As mentioned above, vinegar can offer some shine, but it also can offer a lightened affect. Just combine a ½ cup of apple cider vinegar with a half-cup of distilled water. Either spray it on or apply to strands using a cotton ball or brush. Leave on for about half an hour, then rinse.
6. Sea Salt
When swimming in the ocean, the salt from the sea can lighten your hair, especially since you are out in the sun. You can simulate that effect using sea salt and warm water. Just dissolve one tablespoon of sea salt with about a ½ cup of warm water. Apply it to your hair, leaving on for about 20 minutes. Rinse and wash for that sexy beach look!
Natural Hair Lightener Recipe
- ⅓ cup baking soda
- 1 tablespoon sea salt
- 5 drops chamomile essential oil
- warm water (enough to make a paste)
In a small bowl, combine the baking soda and sea salt. Mix well. Baking soda is a great home remedy because it helps removes residue caused by other products, helps remove chlorine (which is useful if you spend time in the pool), and it even promotes hair growth! (9)
To apply, choose either strands of hair or apply it to your full head of hair for an all over lighter effect. Either way, make sure to massage into the scalp area at the base of the hair you are working with. Allow it to sit on the hair for about half an hour. To achieve a blonder affect, sit in the sun during this time. After half an hour, rinse thoroughly, shampoo, condition and style as usual. If you want your hair to be even lighter, repeat the next day.
I started my Isagenix program on Friday a week ago. I have to say the first few days took a bit of mind control. It was not that I was hungry, it was that I love my food, and am a nibbler so the two shakes for two meals was a bit of a mental struggle for me. Determined, I persevered and looked forward to my meal in the evening with a glass of wine of course. Protein and a plate full, and I mean a plate full of delicious salad, which included everything but the kitchen sink. Avocado, carrots, onions, spinach, lettuce, mung beans, beetroot, fresh broccoli, feta cheese, coriander, basil, parsley, chilies, covered with balsamic, and Lesley’s secret dressing which I will give to you at the end of this story. After an hour I would have a piece of fruit which last week was lychees. I ate around 6:30 PM so it would be at least 16 hours before I would start again. I guess you could say I am incorporating intermittent fasting with it if you count the hours between evening an morning meals.
Yesterday I did my cleanse day which involves drinking this concoction from Isagenix called “cleanse for life” every four hours with heaps of filtered water. I was drinking Kangen water of course. It is not a laxative which entails purging it is a cellular nourishing and detoxifying powder which you drink with filtered water so you are not purging you are actually supplying your cells with antioxidants and fabulous plant botanicals
Well, that was interesting because I mentally was not looking forward to it but once again determined to do it properly. I was surprised that although I struggled mentally for the first few hours I found I did not get hungry and as the day went on I really found myself not missing the food. The hardest bit was not having my evening meal but got through that with watching a J Lo movie and an Aussie movie then it was time for bed.
Now to my surprise I actually had a great nights sleep which I have not done in months and I feel energized and clear-headed which also was interesting as I thought I would have felt a little sluggish this morning but no, I feel fantastic.
Have I lost weight? I think so, I don’t have scales and have not stood on scales in years so I cannot prove it. Body wise I do feel lighter if that is any indication and I do believe my clinging dress is not so clingy.
So on to the next week a few more distractions next week so will power required.
Oh, my secret recipe for my dressing well I think I will keep it a secret a little while longer.
If you have trouble with meditation like we all do this is a great recipe to make a start. It makes it very simple
I love these things. They are fantastic for a party dish or just Wine O’clock nibbles.
I made this last night and was delicious. My husband does not like cucumber so I used red pepper (capsican) instead of the cucumber. I did get a little carried away with the coriander (cilantro) but for me it was perfect. A great low calorie snack or have as a salad with your meal or just on its own.
Great recipe for breakfast.
Yields: 8 cups
1 large glass/metal jar or bowl that has a wide opening. You want to avoid using a plastic jar or bowl because the chemicals in the plastic can leach into the kombucha during the fermentation period. It’s also possible that ceramic pots might cause lead to leach into the kombucha once the acid comes into contact with the ceramic glaze. Look for a big metal or glass jug/jar/bowl online or in large kitchen stores, and make sure the opening is wide enough to allow a lot of oxygen to reach the kombucha while it ferments.
1 large piece of cloth or dish towel to secure around the opening of the jar with a rubber band. It’s not recommended to use a cheese cloth since this allows particles to pass through. You can even try using an old thin cotton t-shirt or some simple cotton fabric from any textile store.
1 SCOBY disk. You will need to purchase a “SCOBY” disk and can find one either in health food stores or online at very inexpensive prices. A SCOBY disk can be vacuumed-sealed in a small pouch and shipped directly to your house for only a few dollars, while still preserving all of the active yeast ingredients.
8 cups of water (preferably filtered, but people who use tap water feel this works fine too). Some prefer using distilled water which will contain less contaminants or metals than tap water will. Distilled water is inexpensive (only like 88 cents a gallon) and can be found at most large drug or convenience stores.
1/2 cup organic cane sugar or honey. When it comes to sugar substitutions, some feel that it’s not a good idea to substitute cane sugar for another kind of sugar, honey, stevia or anything else. On the other hand some people have reported making kombucha successfully with raw honey. The quality of the sugar is important in order to avoid contaminants, so look for organic sugar. Yes, this is one of the few times we’ll tell you to use real sugar! Most of it is actually “eaten” by the yeast during the fermentation process, so there is very little sugar actually left in the recipe by the time you consume it.
4 black tea bags (preferably organic which some people have reported works better). Some people also like to use green tea, although black tea is the kind used traditionally in most cases.
1 cup of pre-made kombucha, which you can either buy or use from a previous kombucha batch that you or a friend made.
1. Bring your water to boil in a big pot on the stovetop. Once boiling, remove from the heat and add your teabags and sugar, stirring until the sugar dissolves.
2. Allow the pot to sit and the tea to steep for about 15 minutes, then remove and discard tea bags.
3. Let the mixture cool down to room temperature (which usually takes about one hour). Once it’s cooled, add your tea mixture to your big jar/bowl. Drop in your SCOBY disk and 1 cup of pre-made kombucha.
4. Cover your jar/bowl with your cloth or thin kitchen towel, and try to keep the cloth in place by using a rubber hand or some sort of tie. You want the cloth to cover the wide opening of the jar and stay in place, but be thin enough to allow air to pass through.
5. Allow the kombucha to sit for 7–10 days depending on the flavor you’re looking for. Less time produces a weaker kombucha that tastes less sour, while a longer sitting time makes the kombucha ferment even longer and develop more taste. Some people have reported fermenting kombucha for up to a month with great results, so taste test the batch every couple of days to see if its reached the right taste and level of carbonation you’re looking for.
For the Lemony Pea Pesto you’ll need
1 (10-ounce) bag frozen peas
2 tablespoons pine nuts, toasted
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons filtered water
2 tablespoons hemp seeds
1 tablespoon grated fresh lemon zest
Juice of 1 lemon
Pinch of sea salt
Freshly ground black pepper
For the Zucchini Crust you’ll need
3 cups finely grated zucchini
1–2 teaspoons sea salt
1/2 cup almond flour
2 tablespoons brown rice flour
2 eggs, beaten
2 cloves garlic, minced
2 tablespoons nutritional yeast
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
Freshly ground black pepper
Olive oil, for drizzling
Garnishes: arugula, grated fresh lemon zest, fresh lemon juice, and freshly ground black pepper
To make the pesto
Quick-thaw the peas by blanching in boiling water for 3 minutes or microwaving until soft. In a food processor or high-speed blender, combine the peas, pine nuts, garlic, oil, water, hemp seeds, lemon zest, lemon juice, salt, and pepper to taste and pulse until the mixture is well combined and thick. Adjust seasonings to taste. Store in an airtight glass container in the refrigerator for up to 1 week.
To make the zucchini crust
Place the grated zucchini in a strainer, sprinkle the salt on top, and gently toss until the salt is distributed. Allow the zucchini to sit and sweat excess moisture for 45 to 60 minutes.
Transfer the zucchini from the strainer to a nut-milk bag or cheesecloth. Wrapping the cloth around the zucchini entirely, use your hands to squeeze out any excess liquid. Repeat the process until the zucchini no longer releases liquid. Place the zucchini in a large bowl and add the flours, eggs, garlic, nutritional yeast, oregano, red pepper flakes, and black pepper to taste. Stir to combine well.
Position one rack in the middle of the oven and another in the top position. Place a pizza stone (for a crispier crust) or a baking sheet lined with parchment paper on the middle rack. Preheat the oven to 500ºF. Place a large piece of parchment paper on a clean countertop and drizzle it with olive oil. Spread the zucchini dough onto the parchment paper and form the dough into a large 10-inch round or oval, about 1/2 inch thick.
Transfer the dough from the parchment paper directly to the hot pizza stone or lined baking sheet and bake for 20 minutes. Flip the pizza crust over and bake for an additional 10 minutes, until the crust is firm-crisp.
Carefully remove the crust from the oven, spoon on the pesto to the desired thickness, and bake on the top rack for 5 to 7 minutes, until the pesto is warm. Remove from the oven. Top with garnishes, if desired, and serve immediately.