Today I'd like to share five tips for having healthy hair from my good friend Karen Van Cleef, whose head holds some of the healthiest hair I've ever seen.
Karen's not only a hair expert.
She also developed a natural dental health product that has saved me thousands on dental bills over the years.
And now for our five tips for having healthy hair:
To Make Your Hair Shine...
Always rinse your hair with cool water to seal the cuticle and make your hair shine.
For an Oily Scalp...
Saturate a cotton ball with witch hazel and dab all over your entire scalp.
For a Homemade Intensive Conditioner...
Mix 1/4 cup of olive oil with 1 egg and apply to hair. Use more olive oil if your hair is very long. Cover your head with aluminum foil, then with a towel that has been warmed in the dryer. Leave on for 30 minutes to an hour, then shampoo as usual.
To Texturize Limp Locks...
Braid slightly damp hair at the crown, make only a few braids depending upon the thickness of your hair. Let dry completely, take braids out, spritz on a lightweight hair spray and run fingers through.
For a Shine-boosting Hair Mask...
Mash an over-ripe banana; combine with 3 drops of almond oil. Massage into dry hair, leave on for 15 minutes, then shampoo out.
That's all for today.
Chet "Healthy Hair Tips" Day
Editor, The Natural Health Circus
http://chetday.com/blog
Wednesday, September 23, 2009
Thursday, September 10, 2009
Green Chili Soup
On occasion, I like to indulge myself with a recipe that I wouldn't consider optimal in terms of health.
Today I'm going to share such a recipe with you, one for...
Cream of Green Chile Soup
2 corn tortillas, 1 yellow and 1 blue if possible
1 12-oz tub Bueno green chiles, mild, hot, or x-hot
1/2 stick butter
2 cups chopped onion
1 garlic clove, peeled and minced
1/2 tsp dried oregano, crumbled
2 bay leaves
3 1/2 cups chicken broth, homemade or canned
2 medium baking potatoes, peeled and chunked
1/3 tsp cumin
1/2 tsp salt
1/4 tsp pepper
1/3 cup whipping cream
2 cups Monterey Jack cheese
Cut the tortillas into 1/4 inch wide strips and heat in an iron skillet until they're dry and hot.
Over low heat, melt the butter in a 4-quart saucepan. Add onions, garlic, oregano, and bay leaves and cook, covered, stirring once or twice, for about ten minutes.
Stir in the chicken broth, potatoes, salt, cumin and black pepper and bring to a boil. Lower heat and simmer, partially covered, stirring once or twice, until the potatoes are tender, about 25 minutes.
Stir in the cream and adjust the seasoning to taste. This soup can be prepared up to three days ahead of serving. Cool it completely and refrigerate, covered. Rewarm it over low heat, stirring often, until steaming. Ladle the soup into wide bowls, sprinkle the cheese over the soup, and scatter the tortilla strips over the cheese. Serve immediately.
Chet "Green Chile Soup" Day
Editor, The Natural Health Circus
http://chetday.com/blog
Today I'm going to share such a recipe with you, one for...
Cream of Green Chile Soup
2 corn tortillas, 1 yellow and 1 blue if possible
1 12-oz tub Bueno green chiles, mild, hot, or x-hot
1/2 stick butter
2 cups chopped onion
1 garlic clove, peeled and minced
1/2 tsp dried oregano, crumbled
2 bay leaves
3 1/2 cups chicken broth, homemade or canned
2 medium baking potatoes, peeled and chunked
1/3 tsp cumin
1/2 tsp salt
1/4 tsp pepper
1/3 cup whipping cream
2 cups Monterey Jack cheese
Cut the tortillas into 1/4 inch wide strips and heat in an iron skillet until they're dry and hot.
Over low heat, melt the butter in a 4-quart saucepan. Add onions, garlic, oregano, and bay leaves and cook, covered, stirring once or twice, for about ten minutes.
Stir in the chicken broth, potatoes, salt, cumin and black pepper and bring to a boil. Lower heat and simmer, partially covered, stirring once or twice, until the potatoes are tender, about 25 minutes.
Stir in the cream and adjust the seasoning to taste. This soup can be prepared up to three days ahead of serving. Cool it completely and refrigerate, covered. Rewarm it over low heat, stirring often, until steaming. Ladle the soup into wide bowls, sprinkle the cheese over the soup, and scatter the tortilla strips over the cheese. Serve immediately.
Chet "Green Chile Soup" Day
Editor, The Natural Health Circus
http://chetday.com/blog
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