With a shower head chlorine filter and dinner items found at your local natural food store can really spice up your sex life and produce mind-blowing sex. If you're like me and have been in a committed relationship for a certain period of time, you're always looking for something new in the sex department. My wife and I came across this almost by accident. I promise you, if this book will be well worth the time to stop for you.
My wife and I are health nuts, and try to resiston the latest developments of this gem. We all have sex in the shower that tried at one time or another. Many people get mixed results with it. However, if you try this experiment, you will be blown away!
It 'important that you get a chlorine filter for the shower. It 's a good idea in general, the use of a shower head chlorine filter for the high content of chlorine in our water supply. Chlorine can and will cause the skin to become dry, itchy, scaly anddefinitely not sexy. Chlorine has also led to certain types of diseases, including cancer.
Also did you know that water is not filtered, can be dissolved toilet paper, traces of human feces containing or worse? So do not be cheap when it comes to buying a shower head chlorine filter. They are not so expensive. If you use a shower head chlorine filter, you will immediately notice a difference in how you and your partner feels like the skin. It feels soft, smooth and silky. Livingwith me here ...
The common food that you need is coconut oil health food stores can be found at the most. Coconut oil is fantastic erotic oil. The smell and taste of coconut oil will blow your mind when you use during sex. It will really enhance the sexual experience. Because of its anti-microbial properties, they give some protection against some sexually transmitted diseases.
They have a newPartner, you should still use condoms. Coconut oil is "butter" type of form in one, and melts at room temperature. This does not hurt the oil. Coconut oil is very healthy and an oil can and should be taken orally. It's great for the heart and really makes the skin smooth and supple. Take 2-3 tablespoons a day to get good results.
Now the win ... Assuming that you have your oil filter head shower chlorine and coconut, the switch-Her shower and had to run for about 3 minutes warmer. Make sure you are NOT still in the shower, and empty your bathroom fan. We want a bit 'of steam.
After 3 minutes, turn lukewarm attitude or anything that is comfortable, too. Now both enter the shower soap and rinse with the other e. Now turn off the shower and a little 'dry off so that only a little' damp.
Reach and coconut oil to start, apply to each other about your favorite body. Parts Coconut oil is also an excellent lubricant. A bit 'of coconut oil is on the way, so experiment to find the right amount of. If you used the oil, chlorine filter for the shower and coconut oil, leather and your partner will feel and smell like never before. Now both you can explore any new skin to the touch and taste. I leave to your imagination!
A great location in the shower for a bit '(or much foreplay) isthe man or his partner against the shower wall and top partner with the fingers are facing each other on the head. Meanwhile, the two of you are well lubricated by the oil of coconut, natural lubrication and foreplay, you may experience the most mind numbing sex you never had.
Another great when the woman something to hold onto in the shower, or you may need to bend down, the rear entry sexual relationship both heads will explode! You can alsotake him out of the shower for a cool feeling. Try this exactly as described. You'll enjoy it! Why do we really think healthy, coconut oil as part of your daily diet. Use pure organic, cold pressed for great results. If you spend a bit 'more money, rather than a shower head chlorine filter, use a water filter whole house. Your overall health and your skin will never be the same. Whether your sex life.
Mind Blowing Sex with a shower head chlorine filter and a common food itemLITERAL Assassin's Creed: Brotherhood Trailer Video Clips. Duration : 2.93 Mins.Canola is Canada came out and is more precious than the culture of the nation, with annual exports of canola oil and flour from a total of more than $ 3 billionth
Canola is also grown in the United States, particularly North Dakota. Since the mid-'90s, sales of canola oil fired, as is increasingly used in cooking and restaurant food at home and in many treaties.
Canola has been promoted as "healthy" and markets:
Cholesterol and transfat free. Lowestsaturated fat (7%) of all dietary fats. High in omega-3 fatty acids (11%), an essential fatty acid that is necessary, but not produced by the body. If a moderate level of omega-6 (21%), also an essential fatty acid that is necessary, but not produced by the body. relatively high content of monounsaturated fat (61%), although olive oil has the highest.
Canola oil, for example, is really so good as claimed?
The origin of rape
For centuries, canola oilvery popular in India and China. Rape is a family of mustard plants. Rapeseed oil contains very high characteristic anti-nutrients such as erucic acid (40-50%) and glucosinolates, that humans are harmful. Therefore, in the Western world, oil seed rape rarely used oil as a main food source.
Because rape is very adaptable to genetic manipulation in the 1970 Canada Research Foundation has started raising a new strain ofRape plants. This new variety of oilseed crops, 2% erucic acid and not less than 30 mu mol of glucosinolates, was known as colza or may cid or Adian, A. L ow
Potential problems of rape
Although the industrial market rape as "healthy", there are some aspects of rapeseed oil, which raises many concerns to them.
Not natural
Rapeseed oil is a natural food,is a genetically modified food. There is no natural oil or fat, canola has a similar fatty acid composition. Humans have never consumed as the oil for decades to the last.
GM and herbicide-resistant
About 90% of the culture of rape in America is genetically modified (GM), so they are resistant to herbicides such as Roundup by Monsanto or Bayer's Liberty Link. This means that these plants are genetically modified oilseed rape in toxic herbicides died.
What is the long-term impactLink oil derived from genetically modified oilseed rape crops have eaten that strong sprayed with Roundup or Liberty?
The canola industry and the herbicide manufacturer touted its safety. However, several studies in rats and humans have made their alleged security, in which case the symptoms of hormonal disorders, liver and kidney in genetic damage.
The truth is that when we have not seen any long-term studies on the effects of this oil-seed rape genetically modified human healthHealth.
Highly processed and refined
Unlike extra virgin cold - olive oil pinch of virgin oil that is made alone, for processing the oil has been very rape.
Above all, oil is the extraction of mechanical pressing and solvent. A toxic solvent called hexane oil is often used to extract the oil. Even after considerable refinement, there are still traces of the solvent in the final Product.
What's more, oil is the high temperature processing, refining and deodorization by steam distillation, the destruction of much of its essential fatty acids. Omega-3-6 fatty Omerga and are very vulnerable to high temperatures, making them rancid and harmful to health. As a result some of the essential fatty acids into trans fatty acids are converted.
Depletion of vitamin E
In animal studies, regular consumption of canola oil> Oil leads to the degradation of vitamin E, a key factor in cardiovascular health. Canola increases the rigidity of membrane lesions in arteries and increases the size of the cells of platelets - and therefore the risk of stroke, heart attack, and much more.
Dangerous for children
Canola is not completely devoid of erucic acid, it still contains about 1-2%. That is why the U.S. Food and Drug Administration prohibits the use of canola in baby food, because they can lead toThe accumulation of fatty deposits in the heart. When rape is not good for children, which can be great for adults?
Sulfur
Rapeseed oil also contains traces of sulfur compounds only. Baked goods made with canola oil develop forms rather quickly.
The Bottom Line
As seen above, from, despite all the publicity, how healthy canola oil and good, there are many potential health problems associated with it. Rapeseed oil istime-tested, which is really safe safe for human consumption. Meanwhile, it is not worth being a guinea pig. The best oils to use of coconut cooking oil refined and saturated fat are organic grass-fed animals. Yes, recent studies have shown that saturated fats cause heart disease, and trans fats, which the author is. Saturated fats are more stable and not easily go rancid like vegetable oils, cotton seed produced from corn,Safflower, soybean and sunflower oil. Olive oil is excellent for salads and cooking heat should only be used for low to moderate. peanut oil is a good cooking and frying oil because it is quite resistant to rancidity. However, since peanuts are often heavily sprayed herbicides, it is best to use organic peanut oil. Sesame oil is also quite stable and not easily turn rancid. Be aware of processed foods that contain canola oil. EnoughOften the label is the pride of "Made with olive oil, but if the ingredients: Read the label again, you can see that rape is listed as the main ingredient! Be aware that many foods use of rapeseed oil, including those contained in whole foods. Restaurants have increasingly moved advantages with rapeseed oil because of its low cost and health. If you go on the basis of a particular restaurant on a normal, do not ask what kind of oil is used incooking.
Rapeseed oil is good for you?In Search of Diamonds (Minecraft / Music Video) Video Clips. Duration : 2.37 Mins.The coconut palm is sometimes worn as a "tree of life" as the beautiful, the fruit of coconut cream, rich in medium-chain fatty acids that are extremely nutrient dense. In other words, coconuts pack a powerful punch of nutrients your body desires for himself.
Those who often live in the tropics eat coconuts as part of their daily diet. As a result, are generally in good shape, keep an "ideal" weight and not to be the most modernDiseases.
Since coconuts are not easily accessible in our society, the best way to reap the benefits of super foods to supplement a coconut oil in your nutrition.
Why?
* It keeps the skin soft, beautiful and radiant
* Helps maintain healthy cholesterol levels
* Promotes weight loss during
* Enhances immunity and prevents disease
* Improves digestion and thyroid function
* Offers relief from kidney problems
* Avoid HeartDiseases
What?
Oils are not all equal. choosing a brand or variety, quality of coconut oil (or oil) keywords to look at are:
* Certified organic
* Virgin or Virgin
* Not refined
* Cold - Pressed
Ideas for the integration of this tropical delight in your diet include:
* Melt coconut oil in a pan and use it as a spread on your toast instead of butter.
* E 'in the Rainmolten form to the vegetables for a creamy kick.
* E 'Add to your smoothie recipes.
* Use instead of pasta with butter.
Easy to eat from a spoon 3 tablespoons a day is the recommended amount.
Savor the taste of the tropics!
Healing properties of coconut oil"Newcomers" Tube. Duration : 9.37 Mins.There are some things that I can help someone look better and feel better. Forget the "magic" diet pills, energy drinks and non-proven methods of weight loss. These types of solutions you might like a "simple solution" does not seem to cause real and lasting change in your health, energy or body composition.
Follow the proven steps below and soon much more energy, less body fat, and a bit 'more "swing" for life ...
1. Do some form of exerciseat least 5 or 6 days a week.
Few things can make the size to see the difference in style and feeling, as regular exercise. Regular exercise gives you more energy "real", reduce stress, burn fat and prevent a variety of diseases (like cancer, cardiovascular disease, heart disease, diabetes, obesity, etc.). For best results, do any kind of exercise at least twice a week: aerobic, anaerobic (strength training) and stretching / flexibilityExercises.
2. eat healthy fats every day.
Most people do not eat nearly enough "healthy" fat for optimal health. At the same time, they eat too much "bad" fats, especially trans-fats now found in most packaged foods. Every day, try eating one or more of the following: oily fish, cold - linen extra virgin olive oil, nuts, seeds, and avocado. You could also try coconut oil. Cut as fried foods,fatty meats, butter, margarine and fats can be made.
3. Eat a big, healthy breakfast.
Do not make the mistake of making your day with little or no breakfast. People who think that they were "cutting calories, but do in fact arise for failure. Avoid energy crashes and junk-food binges by eating a big, healthy, fiber and protein-rich breakfast. Protein shakes are a good option, as are eggs (preferably organic)Full toast with peanut butter and fruit, oatmeal with no sugar and high in fiber, low-sugar cereal with skim milk.
4. Drink only pure water and green tea.
A look and feel your best, you need to stay hydrated. But most of the drinks are not only very health conscious. Soda has too much sugar and chemicals. Coffee has too much caffeine. Fruit juice is too much fructose (a simple sugar). Sports and energy drinks usually have tons of calories and / or artificial coloringand aromas. If you want to lose weight and increase your energy, stick to pure water and hot or cold green tea, the only two beverages recommended by most experts in natural health.
5. Eating certain vegetables at every meal.
Eating fresh vegetables each day is an important step toward achieving optimal health and fitness. In short, people are designed to eat a big pile of vegetables on a daily basis, especially green vegetables "variety leaf. Most of the meals will beBasis for raw or lightly steamed vegetables. They are full of vitamins, minerals and trace elements your body needs to function properly. You may also want all-vegetarian "days from time to time, to eat nothing but vegetables and / or juice of fresh vegetables throughout the day. It 's a great way to clean manner and rejuvenate the whole system!
5 ways to get fit, lose weight and feel betterUltimate Dog Tease Tube. Duration : 1.35 Mins.Here's how to lose belly fat fast. If you are looking for a quick fix to get your belly fat, flat, then read on to solve this problem once and for all.
How to Lose Stomach Fat fast
1. Take a type of coconut oil per day
Coconut oil is specific healthy fats that your body craves and can not get enough. Add these fats in the diet and weight loss is the most rapidly. My average client loses5-6 pounds in 2 weeks or less with coconut oil. Not everything works, but works for most people.
Take coconut oil twice a day ... 1 Tbsp. Also be sure that the coconut oil "is with" extra virgin or cold pressed "on the label. This is checked for purity.
2. Jump on a mini trampoline for 1-2 minutes at a time
Look, I know that your time is stretched and stressed, you're probablywho have no time to relax after a busy day. The last you want to do is go to the gym for an hour ... not to mention the time it takes to drive home.
To avoid the blocking problem, a lot of time to prepare, just a $ 25 mini-trampoline and put it in your living room. When you walk through it or watching TV, jumping on them for 1-2 minutes. That's it. These logs are up to 30 or more minutes per day. How to get your workout in without yourbusy lives to do. I personally believe that while television commercials.
If you want to reduce belly fat fast, how abdominal fat is ready to lose with little effort.
How to lose belly fat fast - Shrink your belly fat quickly and easily!Abe Lincoln VS Chuck Norris Epic Rap Battles of History #3 Tube. Duration : 2.13 Mins.I use extra virgin olive oil with generosity and without discrimination. E 'in salad dressings, marinades and the bottom of the pan, it is dumped into the blender for hummus sprinkled on vegetables to the roasting pan and spread on cast iron. I love the smell, taste, and the sound of my overpriced olivey is tin, which I bought because I loved the design and now my decant the olive oil cheapest
I began to realize, however, that my ways promiscuouscan be a downside. The "smoke point" of an oil (the temperature at which it starts to burn and aged) is low enough for the extra virgin olive oil (320 degrees Fahrenheit), it is 50% smaller than most thin / light-processed extra olive oil and corn oil.
Why is it important? Because the smoke point, the oil starts to emit smoke gases, the flavor deteriorates and nutrients decreased. Not that there is so horriblethe use of oil on the "smoke point" is just that it is no longer always the quality of oil, you probably have in the first place. I still have some time, the butter, brown the meat, for example, even though I know you could smoke just because I prefer to be a bit 'of sweet butter, with the risk of a hint of sweet smoke.
As a general rule is that vegetable oils tend to have a smoke point higher than animal fats (corn oil you can cook at a highertemps of butter) and more refined oil has a smoke point higher than the less processed (rape seed oil can withstand high temps, but the linseed oil can not and "light" olive oil is more stable of the pure material.)
It is also noted that his coconut oil saturated fat (like butter and lard), and for some people who consume a can lead to increased levels of cholesterol. E 'is increasingly clear that high cholesterol does not causeHeart disease eating whole foods with high cholesterol (butter, eggs) do not increase the possibility that disease. Too high trans fat, and gross over-consumption of food, there are more patients much faster than a clump of butter, to get into the pan.
Smokin 'Hot: Are you cooking with virgin olive oil?Danny MacAskill - "Way Back Home" Video Clips. Duration : 7.72 Mins.As you get older, we realize that we can not eat, like we did when we were younger. This is mainly due to the decrease of enzyme activity in the digestive system.
Even a raw food diet that is rich in enzymes may actually be too much to handle our system. We note that for complaints there are about 1 ½ to 2 hours after eating.
In Yoga and Ayurveda in the schools of thought, it is widely believed that cooking destroys "Prana" andfood processing "live" in the food "dead". But because our digestive system can not tolerate all foods raw, this theory must be changed because we have to help our digestive system from the kitchen to a certain extent. I suggest that excessive boiling or the microwave is a form of "killing" of our food makes nutrients and low in enzymes. Food must be cooked slowly, with care and attention in the assimilation of food has to offer any help.
Use these 5 simple tips to helpDigestion:
1. Avoid cold foods refrigerated and cold drinks, because digestion can inhibit the contraction of the colon makes it harder to defrost food at room temperature
2. Sip warm water between meals and during meals, add ½ inch of ginger root staff of boiling water - helps secrete digestive enzymes more natural.
3. Use a food processor or blender to mix certain foods and liquid foods more often, because they areeasier to digest, creating less stress in the intestinal tract.
4. Add lime or lemon juice to foods with natural stimulation of gastric acid to help - help in the digestion
5. Add organic, cold - Olive oil and coconut oil pressed in salad dressings or with certain foods (pasta, bread, etc.) to help with the texture dry and improve your metabolism.
These suggestions will be very soothing for the digestive system and help get rid ofthis "Sinking Feeling" after eating. As always, the colon is a happy healthy colon!
5 simple principles to improve digestionThe Script - For The First Time (HD Version) Tube. Duration : 4.70 Mins.Standing in front of the huge variety of oils on the supermarket shelf, you wonder: what oil is the healthiest to cook with? Or does it really matter? Well, actually, yes, particularly if you like to cook at high temperatures, like in woks.
AN EASY BIOCHEMISTRY LESSON (REALLY!)
Although you can classify oils in many different ways, lets look at saturated, polyunsaturated and monounsaturated oils. The difference between them is molecular, relating to the bonds between the carbon and hydrogen atoms. This changes the way they behave when heated.
Saturated fats like butter and lard are usually solid at room temperature. They're remarkably stable, and when used for cooking at low heat don't create high levels of toxins. Ideal for cooking; not so ideal for your arteries and cholesterol level!
Polyunsaturated oils tend to change form when used for routine frying or cooking. They can generate high levels of toxic aldehydes that can contribute to cardiovascular disease. Therefore polyunsaturated oils should not be used for high temperature cooking, although they're ideal cold as salad dressings.
Monounsaturated oils don't produce toxic products when heated, because they have fewer reactive bonds between the molecules. They're ideal for cooking, as well as used cold in salad dressings or to enrich mashed potato.
WOULD YOU LIKE MICRONUTRIENTS WITH THAT?
If you have room for only one oil in your cupboard, choose extra virgin olive oil. Its ideal for cooking, being monounsaturated, as well as having a delicious flavour to enhance salads. Why extra virgin? Because the first press of the olive provides valuable micronutrients like minerals as well. If you don't like the flavour of olive oil, choose canola or safflower oil, also both monounsaturated.
IS IT SMOKING?
Oils labelled 'high smoke point' means that you can heat them to a high temperature without worrying that they will change structure and potentially become harmful. Refined safflower oil or rice bran oil are ideal for deep frying, both having a high smoke points above 250°C. In comparison, peanut oil has a smoke point of 160°C and butter 177°C. Flax seed oil, which is a great omega-3 supplement cold, is not so good to cook with, having a smoke point of only 107°C
THE ONE TO LEAVE ON THE SHELF (IN AUSTRALIA)
'Vegetable oil' in Australia contains a blend of different plant oils, which are usually not listed on the container. I don't recommend it for healthy cooking in Australia, as you can't tell what's in there. The classification can be different in other countries; for example in the UK canola oil is often marketed as 'vegetable oil'.
Happy shopping!
What Oil Should You Cook With?Freeman's Mind - Episode 4 (Half-Life Machinima) Video Clips. Duration : 7.60 Mins.I learned to make homemade soap from my grandmother who is now 97-years-old. Way back when I was a young girl this was a monthly process I helped with.
Grandma would ask her friends from church, the quilting bee and Elks Lodge to save all their grease drippings for her to make soap with.
On soap making day, she would bring out the enamel tubs, the coffee cans of grease drippings and her soap making utensils that consisted of cheese cloth, wooden spoons, measuring cups, and a scale and hand mixer.
Grandma would heat the grease drippings each can at a time and when melted strain through the cheese cloth several times until the grease was as clear and pure as water. Of course being grease it had a golden tint to it, but you could see to the bottom of the tub. When she had heated and strained all the grease she set the tubs aside and mixed her lye water.
Oh the fumes of the lye water would make you cough until the lye was dissolved completely and set aside to cool. Lye water can get up to 200 degrees when first mixed, which makes it a chemical to respect. You can burn your skin if you are not careful, but just little drops can be washed off with cold water without leaving any lasting burn.
When the lye water and oils cooled to about the same temperatures, she would very slowly mix the two together in her enamel tub. She's stir and stir until she knew the two were mixed real well and then she would get her hand mixer and start mixing on the slowest speed possible. She would turn off the mixer and let the soap rest and her arm too, then turn it back on to continue mixing.
Meanwhile I laid the molds out (small butter tubs) in rows to be ready when the soap had reached the right consistency, which was like thin pudding. The term is called tracing. To me it was pure fun and sometimes grandma would add little amounts of Lavender oil to the soap to make it smell nice.
When the soap traced grandma would pour soap into the molds and it was my responsibility to make sure they did not tip over while she was filling them. After the soap set for a couple days in the molds, I'd pop them out and into a large trash bag to cure. Soap has to cure approximately two to three weeks before you can use it. Another word for curing is saphonation, the process of the oils and lye water turning into soap.
Grandma would make soap throughout the year, but every six months or so she and grandpa would load up the soap and other items they had collected and take them to the Indian reservations in Arizona to hand out to the Indians with the other Elks Lodge members.
Five years ago, I started the tradition of making homemade soap, but I have expanded to several types of soap and where grandma used grease drippings such as lard or tallow, I use vegetable oils of several types.
My favorite soap to make is goat's milk and honey. Thank goodness for the Internet, so many recipes and directions to choose from. The first try at making goat's milk and honey soap was mixing the goat's milk and lye together as grandma used to mix water and lye together. It bubbled up and turned a pumpkin colored orange. I thought "Oh, my goodness, this is going to explode", and backed up a few steps. But it finally settled down. The one thing I didn't like about mixing the lye and milk was that the milk curdled.
The recipe said it would because the lye made the goat's milk heat up to just less than 200 degrees. While the milk and lye was cooling down I began to get my oils together. Again grandma used the grease that her friends had given her; I was using a combination of oils purchased from a supplier of vegetable oils.
I have an old scale that was used in a market to weigh my ingredients on and since I weigh my ingredients in pounds this scale works for me. I put my big stainless steel stock pot onto the scale and measured the palm oil, then added the olive oil, rice bran oil and last the coconut oil. It takes quite a bit of oil to make a batch of soap, and I was making a 30 bar batch so that was roughly 6 lbs of oil.
Why the different kinds of oils? Well each oil has different qualities, which mixed together make a very moisturizing bar of soap. Palm oil is usually a solid oil and gives texture to the bar along with a mild lather; rice bran is similar to olive oil, very moisturizing and thick, but less expensive; olive oil for the reason already mentioned and coconut oil, which creates loads of lather. Coconut oil by itself can be very drying to the skin, so it needs to be combined with other oils. I also use Shea and mango butters, jojoba and sweet almond oils in some of my soaps.
When the lye/milk and oils cooled to around 110 I then very slowly poured the lye/milk into the oils while stirring. After the two had been mixed real well I poured the mixture into my stand mixer and turned it on to "stir", which provided the right speed and saved my arm from falling off. I also added about 2 tablespoons of honey while the mixer was stirring. After a couple minutes I started adding the fragrance or essence oils a little at a time until the correct amount had been added, usually about 4 ounces. When the mixture "traced" I then poured it into my prepared mold.
My husband makes the molds from wood and I line them with wax paper before pouring the soap mixture into them. The soap in the mold sets for approximately 24 hours and then can be turned out and cut into bars by my soap cutter that my husband also made for me. Any soap that has milk in it should cure from 3 to 4 weeks before using.
After it is cured the soap goes into the correct storage container.
After making goat's milk and honey by this recipe and having some problems such as the soap forming honeycomb like places throughout or the oils were separating in puddles on top of the soap, I started using another method of making it. I now place the goat's milk into the freezer to get "slushy" and then add my lye to about 1 pound of water to dissolve and adding the goat's milk to the mixture after I have mixed the lye/water and oils. Since I changed the method of making my goat's milk soap I have not had any batches that I have had to "rebatch".
Rebatch simply means cutting or grating up the soap, mixing with a small amount of liquid and melting down to a thick liquid form. I use a Crock pot for this. I then pour the melted soap back into the molds and let it sit until hardened. Since the mixture has been heated enough to melt, it has already completed the "curing" stage and can be used within a couple days instead of waiting 3-4 weeks. This can be compared to hot press soap instead of cold press soap, which I normally make.
I hope you like this article and have learned a little about making goat's milk soap.
Making Homemade Goat's Milk and Honey SoapRazy Gogonea - Britain's Got Talent 2011 Audition - itv.com/talent Tube. Duration : 4.85 Mins.First of all, why should you take advice from me about your holiday dinner? Who am I? Well, I'll tell you who I'm not. I'm not Martha Stewart. So if you've got delusions of Martha-hood (and unlimited time to futz around in the kitchen and do things the hard way), then this is definitely not for you!
Okay, now that we've got that out of the way, let me present my bona fides on this subject. First, I've been married (to the same man) for what will be 45 years at the end of December, 2008. Mother of two. Grandmother of three. And, oh, yeah, I've been a full-time working mom and/or grandmother for almost all of that time. I've also cooked Thanksgiving and--most years--Christmas dinner for about 42 of those 45 years, so I've done this a few times, and my holiday dinners get rave reviews from all comers.
1. Advance Preparation
If you're a working mom, and you're cooking Thanksgiving dinner, make it easy on yourself--shop early! Make up your menu and shopping list and buy the stuff at least the weekend before. If you can spread the shopping out over two or three weekends, even better! It'll take less time out of any one precious day off, and you can spread the cost over more than one paycheck. :) And don't worry, if you forget something, well . . . Wal-Mart is open, even on Thanksgiving, and it'll give your husband/significant other something to do besides stand around asking, "is it done, yet?" More on what to buy later. Now, on to the most important part:
2. The Turkey
There is nothing more stressful than having a whole houseful of people waiting around for the turkey to be done while everything else slowly congeals/bakes into inedibility. Fortunately, there is a way to avoid this nightmare scenario:
Cook the turkey Wednesay night. This eliminates the whole "waiting for the turkey to be done" thing. Unfortunately, it's not a process you can rush-unless you enjoy your turkey pleasingly pink or bloody raw in the middle. We like ours cooked all the way through, but that's just us.
3. Priorities
If you're a working mom, it's a given that you have multiple people and projects clamoring for your attention, especially this time of year! But you're only one person, and there are only so many hours in the day. So do yourself a favor, and don't get hung up on that "perfect holiday meal" thing. You know--the one where everything has to be homemade from scratch, or it's just not good enough. Here's my feeling on that: Horsefeathers.
Now is the time to decide what--apart from the turkey--your priorities for the meal are. Identify which things have no easy-prep or ready-made alternative that really works. For me, there are a three: mashed potatoes, gravy and cranberry salad. Long ago my family got addicted to my grandmother's cranberry/orange molded salad, which is way more intense than canned cranberry sauce. We would no more eat canned cranberry sauce with turkey than we would decide to have Spaghettios for Thanksgiving, instead of the usual fare. We don't do instant mashed potatoes, either. So. Real potatoes, done the hard way, it is. And home-made gravy. I've yet to find a canned or jarred substitute for real, homemade turkey gravy that passed muster.
But those are my. priorities Yours may be different. Just decide what they are, then look for time-saving alternatives to the rest. Like stuffing. I have two words for you: Stove Top. It's hard to beat, takes way less time than home-made, and they'll scarf it up just as readily as they would that recipe you slaved over for hours. If you want homemade, melt the butter the Stove-Top directions call for in a skillet, throw some chopped onion and celery in with it, saute them until the onions turn translucent, then dump it all in with the stuffing mix (which, by the way works great to cook in the microwave. 6 minutes from microwave to table--that's my kind of recipe!) You can add other stuff too. If you want to get all Martha Stewart on the dressing, throw in some pecans, mushrooms, dried cranberries and/or apples--whatever your little heart desires, and voila--"homemade" stuffing.
Desserts: Pumpkin pie? Pecan pie? It's practically impossible to make them for less than the fresh-made ones in the bakery department of your local store, and you'd be hard-pressed to tell the difference between them and "homemade". If you must, though, these two are good choices, because either of them is ridiculously easy to make, if you use a frozen or ready-made pie crust.
Veggies: Heck, if you're into the traditional green bean casserole, you can even buy THAT ready-made! Candied yams? Canned ones save a little prep time, and every little bit helps. You can mash them with spices, cover them with brown sugar, add some cinnamon, nutmeg, marshmallows, etc., and voila -- "homemade" candied yams.
Bread: You can buy pretty darned good ready made bread and rolls in the bakery department. If you want the homemade look and taste, frozen bread loaves and/or rolls will give you both. You just have to remember to put them out in pans first thing in the morning so they'll have time to thaw and rise.
Which brings us to the fourth thing:
4. Timing
The secret to cooking any meal, I discovered long ago, is timing. You don't want the meat to be hot and the potatoes and gravy stone-cold. The way you avoid that, is timing. That simply means you have to think about what cooks fast and what doesn't, so you'll know what to prepare in advance and what needs to be done at the last minute. You need to consider cooking times, prep time, special requirements such as long chilling times for molded salads. By figuring out the timing in advance and acting accordingly, you eliminate the hot meat/cold potato thing and save yourself the stress of ending up with underdone meat and scorched rolls. Timing of a large, elaborate holiday meal can be a little trickier, because there are so many elements to it, but just think it through, and you'll be fine.
The night before:
Turkey. My preference is to cook it overnight, since you want it done well in advance of mealtime. Also molded salads or desserts; cold desserts like since you want it done well in advance of mealtime. Also molded salads or desserts; cold desserts like Raspberry Swirl Cheesecake,or no-bake pies need to be done the day or night before. You can also do baked desserts like pumpkin or pecan pies a day or two before. If you've got plenty of refrigerator room, things like the molded salads/desserts, pies, etc. can be made a couple of days ahead of time, too, then refrigerated, as they won't suffer for sitting a day or two.
Holiday morning: Pour broth/drippings from turkey into a large pan to cool and let the fat rise to the top, then skim most of it off. Pre-assemble dishes to bake such as veggie casseroles, candied yams, etc. Peel the potatoes and submerge them in a pan of cool water to prevent them turning brown. Cut any veggies like celery and onions for stuffing at this time, too. Put them on a saucer or paper plate covered with plastic wrap or foil and stick them in the fridge.
Two hours before the meal: Put potatoes on to boil. (Let the water come to a boil before you put the cut potatoes in, and you'll save about 30 minutes of cooking time). Set the table. When the potatoes are done (a fork stuck through them moves easily without encountering any "hard" spots, remove from heat, but leave submerged in cooking water. If you're making stuffing outside the bird--even if you're using a Stove Top type--assemble it now and set aside. This is one thing you can't do too far ahead--you don't want stuffing sitting around growing bacteria for too long before it cooks. For Stove-Top type, use a microwave-safe dish. Slice the turkey--unless you like to do a big production of carving the bird at the table.
Pre-heat the oven and put dishes such as candied yams, green bean casserole, etc. In to bake. If making candied yams, don't put the marshmallows on top until the last five minutes of baking
time. If you're making home-made stuffing outside the bird, put it into the oven now.
In the last hour: Remove yams, veggie casseroles, etc. From oven.
Place brown 'n' serve or ready made rolls/bread on a baking sheet. (don't put them in the oven until about 10 minutes before you plan to eat.)
Heat broth to boiling and make gravy. If you're using Stove-Top stuffing, put it in the microwave and cook on high for six minutes. You'll want to remove the lid and fluff with a fork just before serving.
Drain and mash the potatoes, cover to keep warm.
Put bread in the oven and start putting potatoes, veggies, stuffing, etc. Into serving dishes, if they're not already in them. Pour gravy into gravy boat. Start putting food on table or buffet, and ice into glasses, if serving cold drinks. If you're serving coffee, start it now. Remove rolls/bread from oven, transfer to a plate or dish lined with a clean dish towel and cover to keep warm. Serve them inside the towel. If you pre-sliced the turkey and it has cooled too much, cover platter with waxed paper and reheat for 1 minute on high in the microwave.
Bring out cold molded salads and place on the table or buffet, along with salt and pepper, butter dish, etc. Put the platter of turkey on the table or carve the bird at the table, and enjoy your holiday meal!
Four Steps to a Stress-Free Turkey Dinner - Guide to a Working Mom's Holiday DinnerAbe Lincoln VS Chuck Norris Epic Rap Battles of History #3 Video Clips. Duration : 2.13 Mins.While living in France, my family learned to love some recipes that we really miss now that we're back home. After some experimentation and a few boo-boos, success is mine!
Our first favorite is pain au chocolat. Roughly translated, it is chocolate bread, and it is a favorite breakfast food in France. It is also extraordinarily popular as an after school snack. This food is so popular, they sell them in plastic wrappers in packs of 8 or 10, just like our hot dog buns! Now, keep in mind that the French version uses a type of croissant dough that takes hours to make by hand. I found the following two methods give me a reasonable substitute that my family likes.
First and probably easiest is the crescent roll version. I open a can of crescent rolls, but separate the pastry into rectangles by keeping two of the triangles together. I press the seams with a moist finger to seal them together. One can makes 8 crescent rolls, so it makes 4 French pastries. I have a big family, so I need 4 cans. If you have a small family, you can make do with two cans. Next, take your favorite plain chocolate bars ( like you would use to make S'mores) and cut the bars into strips parallel to the short side, about 1/4" wide. Lay out one rectangle of dough, and put two strips of chocolate on top, set in from each short end enough so that you can take each end and fold it over the chocolate. The edges of the two folds should touch in the middle of the pastry. Once you have folded the dough, turn it seam side down and go on to the next one. Once you have them completed, bake the dough as directed on the package. When they are done, pop them out of the oven and serve them warm. You can use dark or milk chocolate, but traditionally the French use darker chocolates than we do.
The second method is to buy frozen puff pastry squares and follow the rest of the instructions above. These are a little closer to the true texture of the bread dough used in France, but a little more costly to make.
With either method, you could substitute a line of chocolate chips for the strips of chocolate if you don't have bars of chocolate on hand. Since it all melts in the end, it really doesn't matter.
Another favorite food from France is raclette. Now, raclette is a cheese, but it is also a method of cooking, coming from basically the same region of Europe as fondue. Raclette is a semi-firm cheese, with the Swiss version being a little firmer (and tastier, in my opinion) than the French variety. Either will work in a pinch. You can find raclette cheese in many supermarkets now, as well as gourmet food stores and some natural food stores. Raclette uses a special grill that has a flat top and an area below with small trays. The cheese is put into the trays and placed inside the grill to melt. Raclette grills can be purchased at specialty stores for a really "special" price, but T-Fal makes an electric version that I bought for about . It is a tabletop appliance.
Raclette is traditionally done like this:
Choose your favorite cold cuts, such as salami, priscuitto ham, olive loaf, etc. Arrange them on a plate in rows or columns that appeal to your eye. Slice (or get the market to) the cheese into 1/3 to 1/2" thick slices that will fit into your cheese trays. Arrange these slices on the meat tray as well.
Next, bake or boil some potatoes whole. I bake them here in the USA, but they were often boiled in Europe. While they are cooking, make a little salad of mixed greens, or shred some carrots into a pile on each plate, or cucumber slices, whatever you have and like. Open a jar of cornichons (these are little dill style pickles the French love). You can buy them at almost any supermarket now, but if you don't have them, substitute your own pickles. This method of cooking is all about the fun, not whether or not it is mechanically correct.
When your potatoes are done, put one on each plate with some of your veggie or salad and pickles for edible garnish. Turn your grill on and let it heat for a few minutes while you get the drinks ready. Every person uses their own tray to melt the cheese, which is then poured over their potato. My kids like to grill their meats on the top, but I prefer mine still cold. It is up to you!. Eat and laugh and talk while enjoying the meats, potatoes and cheese. You can't mess this up! Cold cuts, cheese, baked potatoes- simple and wonderful.
The greatest thing about raclette (other than the quality fun time) is the clean up. In my house, there is rarely any food left, so I usually don't even have to wrap the left overs. There are plates, forks, a few cheese trays, and your glasses. No hot pans with sticky messes, no oven pans to wash, and most everything can pop in the dishwasher.
Now, this is not the cheapest meal you can make, but we treasure it so much that we do this every other month or so. If you like fondue, you are sure to love it. If you have never had fondue, give this a try. I bet you'll fall in love with it, too.
A favorite adult drink of ours is the Kir. It is an aperitif, or before dinner drink. This is easy as pie and absolutely delicious, even if you are not a wine drinker. Here's the recipe:
Chardonnay wine (traditionally French Aligote, but you can't usually get that here)
Creme de Cassis
Chill the wine. In a wine glass, put one part creme de cassis to 3 or 4 parts wine. I say 3 or 4 because it depends on the quality of the creme de cassis as to how much of it you need to make the drink right. When it is done right, the wine will have a slightly sweeter taste than normal.
Variations:
Use: Creme de Framboise
Creme de Mure
Creme de Myrtille
instead of the Creme de Cassis.
OR:
Use champaigne instead of chardonnay for a Royal Kir.
My favorite is Framboise, but I like them all! The cremes can be added to red wines, too, but that is not really traditional.
These are just a few of the things we found that we didn't want to do without just because we came home, so we have incorporated them into our lives here in the USA. I hope you enjoy them as much as we do.
How to Make Raclette and Other French Foods in the USADub FX 10/10/2008 'Love Someone' Tube. Duration : 7.45 Mins.Heart disease is the number one killer in America today. Yet prior to the 20th century, heart disease was hardly heard of. What has caused the difference? In this article, I'd like to share with you what I believe to be the #1 tip for preventing heart disease - it is UNDERSTANDING CHOLESTEROL. More specifically, learning what the role of cholesterol is in your body, understanding what it is that raises your cholesterol levels, and finally what you can do about it. When you learn these three things, you will better understand why heart disease is a 20/21st century problem that CAN be avoided.
Cholesterol is a fatty substance in your blood that is necessary for your body to function properly. It acts as a lubricant as well as a patching agent when the arterial walls become weak or flabby. Healthy cholesterol is also an anti-oxidant which helps rid your body of free radicals. In your digestive tract, cholesterol is a friend, not a foe. When cholesterol levels get low, the liver uses fats to make its own cholesterol so that your bloodstream has what it needs. There is actually a greater hazard having too little cholesterol than too much. Healthy cholesterol, that is.
So what makes cholesterol unhealthy? One very significant factor is the type of fats you eat. Your body can make healthy cholesterol out of healthy fats, but it cannot make healthy cholesterol out of unhealthy fats. So what constitutes a healthy fat?
Fats as they are found in nature are generally 'healthy'. Fats that have been interfered with, particularly with high heat, are unhealthy. Most vegetable oils that are consumed today are processed using high heat. The heat makes the chemical bonds in the fats reactive, and they consequently change their molecular structure. When this type of reaction takes place, free radicals are formed.
In order to insure that you ingest the right kinds of fats, there are two things to keep in mind. The first is to make sure the oils you use are cold-pressed. This works as long as you are not going to heat the oil yourself. Unsaturated fats and oils as a rule break down when heated. So if you want to make a salad dressing, for example, a cold-pressed oil would be fine. If you need to heat your oil, as you would for baking, you would be better off buying a saturated oil such as coconut oil. Contrary to popular opinion, saturated oil is better to use in baking because the bonds in saturated oils are tight, and do not come apart as readily when exposed to high heat. In their chemical makeup, saturated oils have a full or complete saturation of electrons. Their outer rings are filled, and consequently do not react as quickly.
Be aware that deep frying gives you a double dosage of unhealthy fats. Most deep frying uses either polyunsaturated oils that are heat-processed, or hydrogenated oils, which have also been treated, not only with high heat, but high pressure and chemicals as well. Not only are the oils used bad to begin with, but when they are combined with starches in the deep frying process, the additional heat makes them even more radical.
These fats taken into your bodies do not make good cholesterol. In fact, they create free radicals which call on the good cholesterol to counteract it. These altered fats are also not the kind of fat that the liver needs to create more good cholesterol. The result of consuming these altered fats is a bloodstream that is depleted of good cholesterol, and abounding in bad cholesterol.
What can you do about it? Stop feeding your body the fats that will ultimately kill it. Use cold-pressed oils for your salad dressings, and saturated oils for baking. Contrary to public opinion, the saturated oils will not clog up your arteries. The Eskimos used to live on whale blubber, and never had an issue with heart disease until they were influenced to eat a more 'civilized' diet. As one notable physician has stated, "overeating of fats and oils, as long as they are in their natural state, cannot cause arterial disease." Over-heated, and over-processed oils, however, can, and will.
Heart Disease - Number 1 Prevention Tip - Understanding CholesterolDanny MacAskill - "Way Back Home" Video Clips. Duration : 7.72 Mins.Yes it can be extremely annoying and embarrassing having a scalp condition like dandruff, eczema, scalp infections or a nasty itchy red rash on your scalp.
If you are suffering from:
itchy scalp, sore scalp or do you have a flaky dry scalp with redness and rashes that drive you crazy?
scalp picking - do you constantly find yourself picking at & scratching?
oily scalp and limp hair leaving you feeling less than your best
embarrassing dandruff falling on your clothes
or even a fungal infection of your scalp...that can lead to lesions or scalp sores.
Hair falling out & patches on your scalp
Your instinct might be to pick up a product from the store shelf or your doctor. Most of these scalp treatments that promise relief from dry scalp conditions sound very attractive until you start reading the fine print.
Sodium Laureth/Lauryl Sulphate (SLS)? What's that? Why do you have to call a Poison Control Center if you accidentally swallow shampoo? And what are those warning labels on the back all about? What does it do to your head if it's that toxic?
Stop! What you must know is that several chemicals, especially SLS, strip the natural oils from the skin and even corrode it, along with your eye membranes. Have you also noticed that your hair has been thinning? Well hair follicle damage is another little known but very common symptom of these chemicals.
Actually, most commercial shampoos & scalp treatments are designed to meet people's "sensory" expectations...offering instant gratification and the illusion that they are doing their job. So therein lies the problem. For example adding silicone to conditioner induces an artificial shine but in truth can create problems long term including sensitivities.
Most people expect a shampoo to:
Foam up nicely
Smell good
Take all the so-called "nasty" oiliness out of their hair
Make their hair feel squeaky-clean
And that's a reasonable ask - think about it...if your shampoo didn't foam up, smell good, or leave your hair feeling squeaky-clean, would you trust it? Well, here's the thing: 90% of commercial shampoos achieve the foaming effect using the equivalent of engine degreasers to strip off not only dirt and grime but also valuable natural oils that your scalp needs.
Yes --your scalp needs natural oils. Without them, your body has no natural defence - those oils are there for a reason! Your scalp needs to maintain a natural PH balance that if disturbed - can develop into a dry, itchy irritated scalp. The good news is that there are many natural remedies you can use with moisturising oils and natural powerful alternatives to heal & reverse any scalp problem by restoring balance safely. You can easily repair follicle and damage - even boost hair growth and use your own home remedy for scalp cell regeneration. There are also the artificial aromas that are added - its alarming the huge percentage of people who are mildly to severely averse or allergic to artificial scents - resulting in itchy scalp, skin rashes etc and we don't even know it.
So what non toxic itchy scalp treatments and natural remedies can help? Well there are many non toxic shampoos which are nourishing and conditioning while still giving you're the "foam effect", they smell devine with the addition of the natural oils they contain. So you do have a choice and it does NOT have to cost you more - in fact most of them are less - you just have to know what to look for.
So lets have a look at natural oils for treating your scalp...
Here are some of my favorite natural oils you can use for hair & scalp treatments.
Zinc Pyrithione: Wonderful stuff for dandruff & itchy scalp conditions. First synthesized in the 1930's, this is the most widely used active ingredient from a natural source. It's used to treat dandruff, seborrheic dermatitus, psoriasis, eczema and numerous other skin and scalp disorders. It has strong anti-fungal and anti-bacterial properties.
Jojoba: Is excellent as a scalp moisturiser and helps to rebalance sebum.
Tea Tree: Oily hair ... Treatment for dry scalp, dandruff, lice, and underactive sebaceous glands, enlivens the scalp and brings the cells & follicles to attention
Basil: Oily hair ... promotes growth
Chamomile: Fine to normal hair ... gives golden highlights
Clary sage: All types of hair ... dandruff treatment
Lavender: Normal hair ... Scalp treatment for itchiness, dandruff, and even lice!
Lemon: Oily hair ... Gives golden highlights; treatment for dry scalp, dandruff, lice, and underactive sebaceous glands
Myrrh: Dry hair ... Treatment for dry scalp, dandruff, lice, and underactive sebaceous glands
Patchouli: Oily hair ... Dandruff treatment
Peppermint: Dry hair ... Promotes hair growth
Rose: Fine hair ... Soothes scalp
Unrefined Virgin Coconut Oil: Itchy Scalp, Dry Scalp Excellent for itchy scalp, dry scalp and dandruff
Rosemary: Oily hair ... Dandruff treatment; promotes hair growth
Tea tree: Oily hair ... Treatment for dry scalp, dandruff, lice, and underactive sebaceous glands
Ylang-ylang: Oily hair ... Dandruff treatment
Neem: ... a wonder oil from India. Neem is amazing for all of the wonderful "stuff" it does. It's also derived from a type of tree bark. Neem is an effective fungicide and insecticide (great for head lice when used with geranium, rosemary, lavender and eucalyptus oils). In clinical studies Neem extracts and oil were found to be as effective as coal tar and cortisone in treating psoriasis with none of the usual side effects accompanying the use of Neem as there was with Coal tar and cortisone. Neem extracts and oil removes redness and itching when applied directly to your scalp...and it's a great skin conditioner. Best of all its excellent for relieving itching fast.
The best part of knowing that there are alternatives is that you can have mix these into super powerful blends like a super moisture boosting home remedy for dry scalp, or soothing itchy scalp treatments. Dry itchy scalp can be dealt with fast and permanently without spending a ton on traditional scalp med products.
Here's just one easy remedy you can make today:
Home remedy for dry itchy scalp Take ¼ c oatmeal and soak in water for 20 mins. Mix well and then strain the liquid adding it to a cup. Add 5 drops lavender oil (or lavender stalks steeped in ¼ cup hot water. Add 5 drops rosemary (or rosemary stalks steeped in ¼ cup hot water. Allow to cool until tepid.
Mix the liquids together and dab on your scalp...leave in for 10 mins to soothe the itch. This a good temporary soother for itching. Chamomile tea is also soothing!
There are hundreds of ideas that are excellent scalp treatments from dandruff to scalp infections like scalp sores & psoriasis. These remedies combined with the knowledge of what causes itchy scalp and other scalp conditions will enable you to be free from itching, dryness and allow you to grow fabulously thick, shiny beautiful hair also.....so have fun experimenting and "luxuriating" by giving your hair a treat using the many natural gifts from nature that are right under our noses! There are also many natural shampoos that so not use these ingredients and do wonders for your hair such as Akin shampoo, and Thursday Plantation which is fantastic as an effective anti-dandruff shampoo.
I have included a few more remedies and uses for oils below. There are many many more in "Beautiful Hair & Healthy Scalp Secrets & Remedies " and a list of shampoos that are not toxic. They are nourishing & repairing for your scalp & hair.
SOOTHING & HEALING ANTIFLAMMATORY REMEDY: Apply a mixture of 1 teaspoon of Neem oil (antifungal & antiitching) 1 teaspoon Teatree or Manuka (also antifungal) which much stronger than teatree, one teaspoon of Rosemary oil and one teaspoon of Lavender oil together in 3 tablespoons of carrier oils such as Olive or Almond oil (Wheatgerm and Macadamia carrier oils closely match your natural sebum) and apply to your scalp daily.
Alternatively add the oils together minus the olive/almond oil to one cup if water in spray bottle and shake vigorously then spray on your roots. If you can get a teaspoon of hemp oil add that to the mix as well.
GARDEN REMEDY: Go to your garden and get 3 sprigs of Rosemary, and chop up and add to 3 tea bags of Chamomile tea. Boil gently, let cool, strain and rinse your hair with this liquid for a calming antiflammatory effect.
As with all remedies please patch test first and use at your own risk. And but only non toxic shampoos without ingredients that cause your head to react, flake itch and burn....plus more remedies in "Beautiful Hair & Healthy Scalp Secrets & Remedies "
Heres a little about the oils above which can be mixed to create various formulas to treat different conditions and add condition to your hair found in my eBook "Beautiful Hair & Healthy Scalp Secrets & Remedies ".
Neem Oil: Derived from a type of tree bark it is an effective fungicide and insecticide (great for head lice when used with geranium, rosemary, lavender and eucalyptus oils). It has a very strong odor which can overpower other fragrances but its effectiveness is proven:
In clinical studies Neem extracts and oil were found to be as effective as coal tar and cortisone in treating psoriasis with none of the usual side effects accompanying the use of Neem as there was with Coal tar and cortisone.
When applied to the skin, Neem extracts and oil removes redness and itching while improving the condition of the skin while being treated. In the case of eczema clinical studies demonstrate that even the application of weaker Neem leaf extracts effectively cured acute conditions of eczema with the fresh cold pressed oil with its high concentration of active ingredients.
Neem effectively kills the bacteria that cause Acne and studies prove that Neem will reduce inflammation caused by acne and other bacterial infections.
Its also good for other skin conditions such as Dry Skin, Wrinkles, Dandruff, Itchy Scalp, Skin Ulcers and Warts which can be effectively remedied with soaps and other products containing Neem oil.
Lavender Oil: Lavender is known for its calming properties both emotional and physical. There are different varieties of lavender and certain ones are favored more than others for medicinal treatments. Lavender is effective to soothe itching from skin and sore scalp inflammations such as burning red itchy scalp, and dandruff to insect bites as well as having a powerful calming effect to treat scalp itching and irritated scalp as well as relax you and help you nod off to sleep.
In one study of 86 people with alopecia areata (a disease of unknown cause characterized by significant hair loss, generally in patches), those who massaged their scalps with lavender and other essential oils daily for 7 months experienced significant hair re-growth compared to those who massaged their scalps without the essential oils. It is not entirely clear from this study whether lavender (or a combination of lavender and other essential oils) was responsible for the beneficial effects. Scalp massage is also highly beneficial to stimulate follicles and blood supply to the skin's surface.
Aromatherapists also use lavender as a tonic in inhalation therapy to treat headaches, nervous disorders, and exhaustion. Herbalists treat skin ailments, such as fungal infections (like candidiasis), dandruff, eczema of the scalp, wounds, scalp acne, with lavender oil. It is also used externally in a healing bath for circulatory disorders and as a rub for rheumatic ailments (conditions affecting the muscles and joints).
Tea Tree Oil: One of the strongest known natural antiseptics. Also has punative skin penetrating capacity as an anti-inflamatory, anti-bacterial, germicide and fungicide. The scientific name for it is Melaleuca Alternifolia.
Rosemary Oil: Rosemary oil has a pronounced action on the brain and the central nervous system and is wonderful for clearing the mind and mental awareness, while having excellent brain stimulant properties, as well as improving memory.
It helps with headaches, migraines, neuralgia, mental fatigue and nervous exhaustion and the antiseptic action of rosemary oil is especially suitable for intestinal infections and diarrhea, easing colitis, dyspepsia, flatulence, hepatic disorders and jaundice and relieving pain associated with itchy flaky scalp, rheumatism, arthritis, muscular pain and gout. It also helps for arteriosclerosis, palpitations, poor circulation and varicose veins.
The diuretic properties of rosemary oil are useful with reducing water retention during menstruation, and also with obesity and cellulite.
On the respiratory system, it is effective for asthma, bronchitis, catarrh, sinus and whooping cough. Because of its astringent action, it is also effective for countering sagging skin. Its stimulating action benefits scalp disorders and encourages hair growth.
On the skin, it helps to ease congestion, puffiness and swelling and can also be used for acne, dry inflamed scalp, dermatitis and eczema, but a very popular use of this oil is the use in hair care products, as it has a pronounced positive effect on the health of the hair and scalp. It increases the circulation to the scalpand is therefore also effective for promoting hair growth after having conditions such as dandruff or scalp sores causing hair loss, scalp itching and scratching.
Rosemary oil is effective for mental fatigue, circulation problems, pain relief for the muscular system, decongests the respiratory tract and is a skin and hair booster.
Itchy Scalp, Natural Scalp Treatments: Using A Natural Home Remedy For Itchy Scalp ConditionsAbe Lincoln VS Chuck Norris Epic Rap Battles of History #3 Video Clips. Duration : 2.13 Mins.Pregnancy
Pregnancy is a nine month journey... It is a time in your life to feel happy, excited, serene and joyful. However it is also quite normal to experience anxieties about the birth and worrying about whether you are nourishing yourself properly, exercising, keeping, calm, positive, loving thoughts and emotions within your being.
Pregnancy lasts 39 weeks or nine months from conception and is looked at in three stages.
Health & Nutrition During Pregnancy
To ensure that your baby develops in a healthy environment, you should keep your body as fit and well nourished as you possibly can. Do not think in terms of devising a special diet for pregnancy, it is more to do with eating a good variety of the right foods which are those that are rich in the essential nutrients.
Weight Gain
The amount of weight put on by women in pregnancy varies between 9 - 16 kilograms, with the most rapid gain usually between weeks 24 and 32.
Don't "eat for two". Some 46 percent of women gain too much weight during pregnancy.
Diet During Pregnancy
You ARE What You Eat therefore Your Baby Is What You Eat!
What You Eat affects your baby's future. What you eat in the following nine months can impact your baby's health, as well as your own, for decades to come.
A good diet is vital to health during pregnancy, and to the normal development of the baby. The time to pay attention to diet, and if necessary change it for the better, is several months prior to conception and not when pregnancy is confirmed.
During the critical early weeks the normal, healthy development of the embryo depends on the mother's state of nutritional health and also her toxic state.
Mineral and vitamin imbalances which would probably go unnoticed in a child or adult can have a disastrous effect on the developing baby.
This is because the cells in the embryo are growing at such a rapid rate, causing an exaggerated response to any harmful influences.
A natural, organic, whole food diet is the only one which will adequately serve during pregnancy.
A high quality diet is needed to maintain your own health and the best possible conditions for the baby to develop.
As our environment becomes more polluted and the soils more depleted of nutrients, going 100% organic, if possible, is the best thing you can do for oneself, and for a developing fetus, and last but not least; the environment.
Pesticides, herbicides, and other forms of pollution interfere with the metabolic pathways of many nutrients and thus indirectly interfere with the development of the immune, endocrine, and neurological systems.
Eating as many of our foods in their live, raw form preserves 70 to 80% more vitamins and minerals, 50% more bioactive protein, and up to 96% more bioavailable vitamin B12.
Grains, nuts and seeds are the most potent health-building foods of all. Eaten raw or sprouted if possible (some grains need to be cooked), they contain all the essential nutrients for human growth, sustenance, and ongoing optimal health.
A well balanced diet is based on whole cereals and grains (brown bread, rice, pasta, buckwheat, rye, oats), nuts and seeds, pulses and beans, fresh fruit and vegetables, pure unrefined oils such as cold pressed olive oil, with some fish and eggs if required.
Fruit and vegetables are all excellent sources of vitamins, minerals and trace elements provided they are eaten in the right way.
They should be fresh, either raw or quickly cooked, steamed or stir-fried, and preferably consumed immediately after they are harvested.
Salt is needed to maintain the extra volume of blood, to supply enough placental blood, and to guard against dehydration and shock from blood loss at birth, (except in cases of kidney and heart problems) Suggested form of salt is Himalayan Pink Salt.
Proteins
• Form the basic building blocks of all our body tissues, cells, hormones, and antibodies.
• Food must fuel the growth of the uterus, which can grow to 30 times its original size over the nine months gestation period Add the development of breasts, placenta, development of breast milk, the baby's body.
Proteins are divided into complete and incomplete:
Complete proteins contain significant amounts of all the essential amino acids, you find them in meat, poultry, fish, eggs, milk and soya bean products.
Vegetable proteins are incomplete and contain only some of the essential amino acids. Some vegetarian sources of complete protein are: buckwheat, sesame seeds, pumpkin seeds, sunflower seeds, flaxseeds, and almonds.
Plant proteins are easier for our bodies to digest and produce less toxic waste than animal proteins. The fiber in plants also has a very beneficial effect on the bowel; it ensures healthy bowel movements and the correct bacterial population in the gut, and prevents the buildup of putrefactive bacteria produced by excess animal proteins.
Eating meat and meat products also carries the risk from chemical and hormonal residues found in intensively reared animals. Also soya beans or soy products are mostly genetically engineered, hence it is wise to stay clear of them.
Pregnant women need about 60 to 75 grams of protein a day.
The best and cleanest sources of protein are green vegetables, spirulina, seeds (hemp, flax, sesame, poppy, sunflower, chia, quinoa, amaranth ).
Real strength and building material comes from:
• green - leafy vegetables, seeds and superfoods. They contain all the amino acids we require.
Essential Fatty Acids are vital to :
• the development of the baby's nervous and immune systems. They build the cell walls in all our tissues, and so that trace elements and fat-soluble vitamins (A,E,D, and K) can be absorbed.
• EFA's are needed to make adrenal and sex hormones, and to maintain a healthy population of bacteria in the gut.
• They are also essential to the normal development of the fetus's brain: 70 per cent of all EFAs go to the brain.
The Best Fatty Foods include:
Avocados, Borage Seed Oil, Raw Cacao Beans (Chocolate Nuts), Coconut oil/ butter, Flax seed and its oil, Grape seeds, Hemp seed and its oil (cold pressed), RAW Nuts of all types (cashews must be soft to be truly "raw"), Nut Butters (almond butter is excellent), Olives and their oil (stone pressed or cold pressed), Peanuts (must be certified aflatoxin free), Poppy seeds, pumpkin seeds and their oil (cold pressed), Sesame seeds, sunflower seeds, tahini (sesame butter), or even better if you can get hold of it at a health food store unhulled tahini (an alkaline fat, high in calcium), Young Coconuts (young Thai coconuts are available in the US at Asian markets), Coconut milk, coconuts (mature).
SUPERFOODS
Superfoods are foods with extraordinary properties. Usually they contain all essential amino acids, high levels of minerals, and a wide array of unique, even rare, nutrients. I have included the superfoods in the nutritional tips below.
Some prominent superfoods to include:
1) Himalayan Pink Salt - offers 84 minerals exactly identical to the elements in your body.
2) Spirulina (a spiral algae consumed for thousands of years by indigenous people in Mexico and Africa)
-It has the highest concentration of protein on Earth. 60%
-It is also very high in Iron, and many other vitamins and minerals.
-It is one of the highest sources of gamma-linolenic acid (GLA) on the planet. Only mother's milk is higher.
-It is recommended to take more Spirulina during breastfeeding because of the GLA.
-Spirulina is very high in human-active B12.
3) Blue-Green Algae (Klamath lake algae wonderful brain food). It is high in protein, chlorophyll, vitamins, and minerals and enhances the immune system.
I value it in pre-pregnancy, pregnancy, and lactation for its enhancing effect on brain function.
4) Bee Pollen (wild pollen, not orchard pollen, should be used and should come from ethically harvested sources where bees are treated respectfully. Bee Pollen is nature's most complete food) All amino acids, immune system, brain, eyes.
5) Flax, Sunflower, Chia, Sesame and pumpkin seeds are the best to use. Flaxseeds are excellent and the highest vegetarian source of omega-3-essential fatty acids, important for the immune system, nervous system, and brain development. I recommend one to two tablespoons daily of the uncooked and unheated oil or three to six tablespoons of freshly ground flaxseeds. (Use a coffee grinder). You may also grind the other above mentioned seeds and add them to salads, and fruit salads.
6) Wild young coconuts (not be confused with white Thai coconuts found in markets, wild coconuts are one of the greatest foods on earth. The coconut water and soft inner flesh are strength enhancing, electrolyte-rich, mineral-rich, youthening and invigorating. Great in smoothies.
NUTRITION TIPS
Here Are Some Nutrition Tips that will help you both:
1) Get Enough Folic Acid. 400 micrograms (mcg) daily. Folic Acid reduces chance of birth defects such as spina bifida. Especially in the first 6 weeks of pregnancy.
2) Best Food Sources of Folic Acid are: RAW Green leafy vegetables, including spinach, kale, beet greens, beet root, chard, asparagus, and broccoli. Starchy vegetables containing folic acid are corn, lima beans, green peas, sweet peas, sweet potatoes, artichokes, okra, and parsnips. Oats are high in folic acid as well as whole wheat brown bread. Many fruits have folic acid such as oranges, cantaloupe, pineapple, banana, and many berries including loganberries, boysenberries, and strawberries. Also fresh sprouts such as lentil, mung bean sprouts are excellent sources. REMINDER: Folic acid is available from fresh, unprocessed food, which is why it is so common a deficient in our culture's processed, cooked food diet.
3) Eat Your Fish. Getting enough DHA (found in abundance in seafood and flaxseed) is one of the most important things you can do for you and your developing baby's health. DHA is the omega-3 fatty acid that can boost baby's brain development before birth, leading to better vision, memory, motor skills and language comprehension in early childhood. Eat at least 12 ounces a week of low-mercury fish, or take a DHA supplement such as Krill Oil.
• Avoid large, predatory fish such as shark, swordfish, king mackerel and tilefish. (As big fish eat smaller fish, the larger, longer-living ones accumulate more mercury).
• Seaweed and Cilantro remove heavy metals and radioactive isotopes from the tissues.
4) Avoid Alcohol - The main risk of consuming alcohol during pregnancy is the development of "fetal alcohol syndrome" (FAS). mother.. NO AMOUNT IS SAFE. AVOID TOTALLY.
5) Avoid Caffeine: In high amounts causes birth defects and still births, miscarriages and premature delivery.
6) Avoid Drugs - As far as possible all orthodox drugs should be avoided during pregnancy, especially in the first three months. Consider natural alternatives and visiting a medical herbalist or nutritionist prior to conception.
FOODS THAT MAY CAUSE INFECTIONS
Although the chance of contracting one of these rare infections is limited, you will reduce this likelihood even further if you follow the basic guidelines given here.
Listeriosis - caused by the bacterium Listeria monocytogenes, this is a very rare infection. Its symptoms are similar to flu and gastroenteritis and it can cause still birth.
Toxoplasmosis - usually symptomless (apart from mild flu symptoms), this can cause serious problems for the baby. Caused by direct contact with the organism Toxoplasma Gondi, it is found in cat faeces, raw meat, and unpasteurized goats' milk. Soil on fruit and vegetables may be contaminated.
Salmonella - Contamination with Salmonella bacterium can cause bacterial food poisoning. This doesn't usually harm the baby directly, but any illness involving a high temperature, vomiting, diarrhea, and dehydration could cause a miscarriage or preterm labour.
HERBS TO AVOID DURING PREGNANCY.
Herbal remedies are for the most part quite safe to be taken during pregnancy; some are useful alternatives to drugs both in chronic illness and acute minor problems such as may arise during pregnancy. It is still preferable to take NO MEDICATION whatsoever in the first three months, unless there is a specific problem that needs treatment.
There are many Herbs which should never be taken in pregnancy - their emmonagogue or oxytocic properties may, in large amounts, cause uterine contractions and thereby risk miscarriage: I will only mention a few as there at least twenty on the list.
Nutmeg Myristica Fragrans
Thuja Thuja occidentalis
Calendula Calendula officinalis
Sage Salvia officinalis
Thyme Thymus vulgaris
Marjoram Origanum vulgare
Lovage Levisticum officinale
Rosemary Rosmarinus Officinalis
Rhubarb Rheum sp.
Herbs that are safe to eat to take in culinary doses but not as a medicine during pregnancy include:
celery seed, cinnamon, fennel, fenugreek, oregano, parsley, rosemary, sage and saffron.
If you enjoyed reading this article and would like to read the full version of this e-book called 'A Natural Approach To Pregnancy', visit my website http://www.easyconsciousliving.com or e-mail me at: barbara@easyconsciousliving.com
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"The Doctor Of The Future Will Give No Medicines, But Will Interest His Patients In The Care Of The Human Frame, In Diet, And In The Causes Of Diseases."
--Thomas Edison.
