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I rinse my hair with apple

Le 25 juillet 2016, 09:20 dans Humeurs 0

I’ve always struggled with frail and brittle hair, partly because of my genetic inheritance and partly due to a hormone imbalance. In my early twenties I tried every new expensive “wonder-shampoo” I heard about, but none helped and some made things even oiler. Eventually I realized that we can correct almost all our health issues with a balanced diet, and my hair finally got the easiest medicine it needed – nourishing food.

A Healthy Hair Smoothie with Blueberry + Kale A healthy diet contains all the macronutrients, antioxidants, minerals and vitamins your body needs for staying in a good health and maintain nourished skin, nails and hair. Too many hair treatments have the negative effect of accumulating parabens, colorants, synthetic perfumes and other chemicals within our cells, which may cause hormone imbalance, auto-immune diseases or even chronic diseases. I only use a mild shampoo which I dilute before applying, I rinse my hair with apple cider vinegar, and nourish it with a cold pressed oil (I alternate coconut with avocado).

I also nourish my hair from inside out, with a varied diet rich in fresh greens, fruits, vegetables and nuts. Even when I am in a hurry I make a smoothie and include all of the above. I seldom consume dairy because I noticed it influences my hormone production and changes my skin and hair quality. Instead, I love to add a nourishing vegan milk into my morning smoothie for a velvet-like texture and extra nutrients.

you will probably agree

Le 24 novembre 2014, 03:55 dans Humeurs 0

Every single event, apple picking orchard and fall farm stand in New England MUST sell cider donuts. It’s canon, it’s unwritten law – Autumn in New England means apples, pumpkins and cider donuts.

So, if your not from New England you probably think cider donuts sound AWESOME! You probably have an idea in your head of sweet fried donuts that flood the air with the smells of apples and cinnamon. They are sweet and usually tasty because they are fried and rolled in cinnamon and sugar but it very rare to find one that even vaugely smells or tastes of apples. Most of them are just fried cake-style donuts rolled in cinnamon and sugar. They taste good because of what they are, but the flavor of the cider and the apples are completely lost in process.

This bread is different. While it tastes of the best cider donuts, it also tastes of apples. With both Apple Sauce and Apple Cider Syrup, the flavor is doubled up. The classic coating of cinnamon and sugar still graces the top of the bread, but instead of deep-frying, the batter is baked in a loaf pan (or you could make muffins or use a baked donut pan). It also happens to use 100% whole wheat flour.

My picky Little Guy just doesn’t eat much right now, and he loves this bread. Everyone who has tried it has loved it. I freely admit that the best deep-fried cider donut I’ve had is still better than anything I could bake in an oven. However, considering I’m often disappointed in cider donuts, I think it’s safe to say that this bread is better than many of them.  Try it yourself and you will probably agree. Enjoy!

I discovered vanilla bean

Le 29 juillet 2014, 11:20 dans Humeurs 0

I know, I know….another cupcake recipe.  I say that like there’s something wrong with that, when there’s nothing bad about these little gems.  I guess I just feel like I’ve been posting cupcakes quite a bit lately?  That’s because there have been a lot of birthdays, and I always volunteer to make the dessert because I don’t make cupcakes for no reason and I need to get my fix.  I’m not the kind of person that will go to a cupcakery and indulge in a cupcake on some random day as much as I love them.  There needs to be an occasion, and this past weekend there were two family birthdays — my husband and his brother — so these were absolutely necessary. ;)

Carrot cake has always been one of my favorite cakes, and everyone in the family seems to enjoy it too, thankfully.  I’m always on the lookout for the next great recipe, and I found another one on Smitten Kitchen.  These cupcakes are so moist and delicious that I had one every day until they were gone, which was 3 days in a row.  I changed the recipe up a little bit, mostly by adding coconut (of course I did!), omitting raisins and pecans, and instead of grating the carrots, I processed them into tiny bits in the food processor.

This was so much easier, and by doing this, the carrots are in nice, small bits throughout the cupcakes, which I love hong thai travel. :)

I know I’ve been on a salted caramel tear as of late.  That started with my Chocolate Cupcakes with Salted Caramel Chocolate Buttercream, and it shows no sign of going away any time soon.  Since I started making caramel, it’s one of my new favorite things to do. ;)

Of course you can buy salted caramel sauce for these cupcakes, but it’s so easy to make your own.  It’s just sugar and water and about 10 minutes of your time at the most.  The best part about making your own is, you get to decide how dark you like your caramel.  The darker it is, the less sweet.  I opted for medium amber color here because I wanted the caramel a bit on the sweeter side since I was salting it.  Sweet + salty = balance. :)

When making caramel, just make sure to melt the sugar in water on low heat until it’s clear, or the sugar has melted like the photo in the top left.  Once it’s clear, turn the heat to high and don’t stir!  When the bubbles get big and lazy, it’s getting close.  Once the mixture begins to color around the edges, swirl it around ever so gently.  When it’s a nice amber color, it’s ready.  Just remember that it goes from light to dark very quickly, and it will continue to cook once it’s off the heat.  If it’s too dark, it could burn, so you need to get it off the heat just before it becomes the color you’re after.  Comprende? :)  Add a pinch of sea salt and stir it up, then let it cool.  How much salt you add is completely up to your taste buds hong thai travel.

Now that we’ve finished talking about the cupcake and salted caramel frosting, let’s move on to this luscious vanilla bean mascarpone frosting.  It was my first time making a frosting from mascarpone cheese, and it certainly won’t be my last.  I also added some low fat cream cheese to the mix for extra tang, and beat it until it was smooth as possible.  The mascarpone doesn’t really look smooth, however — it almost looked like over-whipped whipped cream.  No worries, though — I beat in the butter, then the confectioner’s sugar, and cranked up the mixer to high for a bit.  It still didn’t look smooth, but no matter.  I googled some mascarpone frosting recipes and they all pretty much  looked the way mine turned out. :)

As for the vanilla bean in the frosting, I opted for vanilla bean paste.  I discovered vanilla bean paste last year at Whole Foods and haven’t looked back since hong thai travel.

Voir la suite ≫