Turn your bathroom into a salon with a trip to pantry (or fridge)! Try this wonderful list of at-home hair treatments we have compiled for you.
1) Carrots: Who would have thunk it?! If you have scarlet locks, you can revitalize and deepen your color with this produce staple! Cut 2 large carrots into big chunks and boil in 2 cups water. Turn down the heat and simmer until the water has a lovely orange glow. Cool the water and remove the carrot chunks (We dying to know what would happen if you pureed it and used it as a hair mask including the carrot chunks!). Pour the carrot water over dry hair. Put on your favorite shower cap and wait 20 minutes. Rinse and then use a mild shampoo and conditioner. You'll look as radiant as your Christmas Tree!
2) Milk: Add 1 tsp honey to 2 cups of warm milk. If you have coarse hair use whole milk and if you have fine hair use skim milk! Mix the ingredients until the honey dissolves and pour over dry hair. After 15 minutes rinse with warm water and shampoo and condition as usual.
3) Almond Oil: Frizzy hair? This tip is for you! To make a hair mask, combine a 1/4 cup of honey, 1/2 cup of plain yogurt, and a 1 tbsp of almond oil. Blend the mixture and work it into your hair from the root to the tip. Leave it on for 20 minutes and then rinse and shampoo.
4) Mayonnaise: To thicken your hair try a Mayo Mask! Slather on approximately a 1/2 cup of plain mayo over your hair from root to tip. Let it sit for 30 minutes before shampooing.
5) Egg and EVOO: Here is a tip to help prevent future split ends. Make a hair mask by beating 1 egg yolk, 2 tbsps of olive oil, and 1 tsp of honey. Massage in hair thoroughly. Put on your trusty shower cap and let the mixture soak in for 30 minutes. Rinse and shampoo.
6) Avocado: Have a spare sitting around after making guacamole? Here is a great hair mask idea. Mix mashed avocado with 1 tsp of olive oil and 1 tsp of honey. Apply to your hair and leave for 20 minutes. Rinse and shampoo.
7) Beer, Lemon Juice, or Vinegar: Mix any ONE of these items with water (do not combine the three). Apply AFTER shampooing as a rinse. This will make your hair shine!
8) Papaya or Banana: Both of these fruits are excellent for split ends! Take the flesh of a fresh papaya (remove the skin and seeds) or a ripe banana. Blend the fruit in a blender with 1/2 cup of yogurt, 1 egg yolk, 1 tsp of olive oil, and 1 tsp of honey. Massage the mixture into hair and let it sit for 30 minutes. Rinse and shampoo.
9) Epsom Salts: Remove that greasy buildup with this great tip. Mix 1 tbsp of salts with 1 cup of water. Massage into hair. Let sit and rinse well!
10) Coconut Oil: Coconut oil is absorbed the best by your hair so try this tip. Take a generous handful of coconut oil and work it through your hair root to tip. Cover your hair with a shower cap and let the oil sit for 30 minutes.
*Use these recipes immediately after creating them so they won't spoil.
**Christmas is around the corner! As a great gift for the hair lover in your family gather these ingredients into a gift basket and print or transcribe this list onto lovely paper to include with the present.
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Showing posts with label egg. Show all posts
Showing posts with label egg. Show all posts
Tuesday, November 26, 2013
Everyday Hair Gourmet!
Labels:
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Beer,
Carrots,
Catching Fire,
coconut,
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egg,
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Wednesday, July 4, 2012
MEAL OF THE MONTH FOR JULY
Japanese Pork Cutlets
1 to 1 1/2 coarse bread crumbs such as panko
1 to 1 1/2 lbs pork chops or pork steak, 1/2 inch thick\
1 egg
1 tbsp water
2 tbsp all purpose flour
2 cups finely shredded cabbage
1/2 shredded carrots
salad oil
salt and pepper to taste
Tonkatsu Sauce (See recipe below)
Tonkatsu Sauce: Stir together 1/2 cup ketchup and 2 tablespoon each of Worcestershire sauce and soy sauce.
Set aside your bread crumbs and Tonkatsu Sauce.
Trim and discard fat and bones from pork. Place meat between sheets of wax paper and pound with a mallet until the pork is a quarter inch thick.
Lightly beat egg with the water. Next spread the bread crumbs on a piece of wax paper or cookie sheet. Sprinkle each cutlet with salt and pepper to taste. Dust each piece of meat with flour, shaking off any excess. Dip cutlets into egg and press into crumbs to coat thickly all over. Set aside for 10 minutes.
Using a wok or a covered saute pan, pour oil in to a depth of 1 1/2 inches and heat until the oil reaches a temperature of 360 F.
Add one or two cutlets at a time turning as needed until golden brown on both sides. About 2 minutes or so. Drain briefly on paper towels.
In a separate pan, saute the the cabbage and carrots until lightly softened but still maintaining the crunch. Season to taste with salt and pepper.
To plate the dish, spoon sauteed veggies onto a serving platter. Next lay the pork cutlets over this. Finish with a drizzle of Tonkatsu Sauce over the meat. You can serve the remaining Tonkatsu Sauce in condiment cups for dipping.
1 to 1 1/2 coarse bread crumbs such as panko
1 to 1 1/2 lbs pork chops or pork steak, 1/2 inch thick\
1 egg
1 tbsp water
2 tbsp all purpose flour
2 cups finely shredded cabbage
1/2 shredded carrots
salad oil
salt and pepper to taste
Tonkatsu Sauce (See recipe below)
Tonkatsu Sauce: Stir together 1/2 cup ketchup and 2 tablespoon each of Worcestershire sauce and soy sauce.
Set aside your bread crumbs and Tonkatsu Sauce.
Trim and discard fat and bones from pork. Place meat between sheets of wax paper and pound with a mallet until the pork is a quarter inch thick.
Lightly beat egg with the water. Next spread the bread crumbs on a piece of wax paper or cookie sheet. Sprinkle each cutlet with salt and pepper to taste. Dust each piece of meat with flour, shaking off any excess. Dip cutlets into egg and press into crumbs to coat thickly all over. Set aside for 10 minutes.
Using a wok or a covered saute pan, pour oil in to a depth of 1 1/2 inches and heat until the oil reaches a temperature of 360 F.
Add one or two cutlets at a time turning as needed until golden brown on both sides. About 2 minutes or so. Drain briefly on paper towels.
In a separate pan, saute the the cabbage and carrots until lightly softened but still maintaining the crunch. Season to taste with salt and pepper.
To plate the dish, spoon sauteed veggies onto a serving platter. Next lay the pork cutlets over this. Finish with a drizzle of Tonkatsu Sauce over the meat. You can serve the remaining Tonkatsu Sauce in condiment cups for dipping.
Labels:
Cabbage,
Carrot,
cutlet,
egg,
Japanese,
Jesus,
Joseph,
ketchup,
mary,
Meal of The Month,
oil,
panko,
pepper,
Pork,
salt,
saute,
shred,
Tonkatsu Sauce,
worcestershire
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