Friday, March 24, 2017

No Poo: Natural Beauty for Hair



If anyone destroys God’s temple, God will destroy that person.

For God’s temple is holy, and you are that temple.


1 Corinthians 3:17 (NRSV)

Well, it’s official. I have joined the ranks of the crunchy-granola moms. Sure, some would have classified me here years ago—I recall baking bread for a friend, probably in 2010, who was taken aback by the nuts and seeds he encountered in the loaf and said, “Oh, you’re one of those crunchy-granola types, aren’t you?” I had not thought of myself that way but realized that even then, I had strayed considerably from my S.A.D. days of eating.

Now, though, I’m confident that I’ve attained No Poo status. One of the things that contributes to this confidence is, oddly enough, my scattered way of thinking and lack of organization—which ensures that I cannot always find the specific reference I want because it’s not in the place that I believe it was left.

Back in November, around Thanksgiving, I stopped using shampoo. Who needs all those chemicals? Not me! I tried baking soda-and-water rinses, apple cider vinegar (ACV) conditioners, clays and oils and honey in various combinations, and dry shampoos.

By reading the blog posts and comment threads of many of the talented young crunchy-granola blogger moms, I learned that clay absorbs oils, honey acts as a humectant—replacing the moisture drawn off by the clay, ACV restores the hair’s naturally acidic pH balance. So many women are writing informative blogs these days. One of my favorites is Wellness Mama. I started there.

The clay-vinegar-honey-filtered water mixture was the one I liked best, but I was cowed by one blogger’s recipe that called for using the exact amounts listed in the exact order, and—try though I might—something was always either amiss with the concoction or the washing experience.

Then earlier in the week, I had a new squeeze bottle of raw honey and was ready for a wash, only to find that that particular No Poo recipe, the one I had “settled” upon was not where I looked and did not pop up right away in Google searches. That, though, was a blessing, because I perused several other blogs and noticed that while ingredients might be similar, most every person used a different ingredient list, proportions, and even time for leaving the masque on the hair. Yippee!

I used the ingredients I remembered, in equal proportions because I could not recall the specifications (1 spoon of this, 1½ of that) of my favorite recipe. The result was a large quantity of thick, green, bubbling goo ready to nourish my hair.

1 part bentonite clay

1 part raw ACV

1 part raw honey

2 parts filtered water

Several drops of essential oil (This time I used Lemon Grass and liked it)

I slathered it on, much more thickly than before because of the large quantity. With the hair masque in place, I set a timer for 8 minutes. (That recipe recommended between 5 and 15 minutes. I appreciated the leniency and flexibility.)

Next I used it as a face masque. Its gloppy form was less suited for a skin masque than its thinner cousin had been a couple of weeks ago, but we tried. We did not keep it on long enough to dry and crack—but our skin felt refreshed after rinsing nonetheless.

After rinsing (and rinsing, and rinsing) the result was delightfully clean, shiny, bouncy, vibrant hair with no heavy oiliness. Score! I will stick to this combination for a time now; it helps that I’ve written it down for future reference.

Between washings, or after washings that ended with heavily oily hair, I’ve settled upon a dry shampoo version that works well for me. I mix arrowroot powder (some use corn starch) and raw cacao powder to get produce a brown somewhat lighter than my natural color but that blends well since mine is now shot through with gray. (Blondes: skip the cacao!) I like the scent of cacao, and with my latest batch I included vanilla essential oil. The blend smells richly wonderful.

Some blogs recommend brushing the powder onto hair with an old makeup brush. Well, I have no makeup brushes, old or new, and have been shaking the powder from a container onto my hair. An empty salt cellar would be a good choice for this method.

I apply the powder liberally around any stringy, oily areas; massage it in; and then comb it through. The powder quickly absorbs the oil making hair manageable again. A quick shake and comb on subsequent days is all it needs until I’m ready to repeat the wet hair masque.

(Once I have a working camera again, I will add photo documentation. I dropped my cell phone one too many times and the glass cracked into a spider web over the camera lens.)

Thank you, Lord, for providing for all my needs—with tools to feed, cleanse, and heal my body—without need of resorting to man-made synthetic chemicals.

Until anon.


Blessings,
Cynthia
24 March 2017

Sunday, March 5, 2017

Ginger Root

In my humble opinion, ginger root (zingiber officinale) is a spice more appreciated by adults than children. Kids enjoy ginger ale, and may accept ginger sliced into stir-fry dishes. Tea-drinking youth may appreciate Orange Zinger herbal tea. Straight-up ginger likely holds greater appeal for adult taste buds.
Case in point being my father, a man of somewhat peculiar tastes, who ate PB+G (peanut butter and ginger) sandwiches with regularity. In his 80’s he was quite set in his ways, and consumption of a PB+G sandwich (or two) was a part of his daily ritual. His recipe included a slice of wheat bread, spread with a generous layer of peanut butter, to which he added a thick coat of powdered ginger followed by another slice of bread.
The year I arranged a bulk shipment of powdered ginger for him as a gift (I think it was about 10 pounds) he was as happy as a pig rooting for fermented corn. He packed it into gallon-size glass jars whose lids had tight rubber seals to preserve flavor, and indulged his appetite for ginger without fear of running out.
Ginger acts as a vasodilator, spreading heat and encouraging blood circulation, and as a blood thinner. The root combats nausea, stimulates appetite and aids digestion. A strong ginger tea is helpful in clearing congested sinuses. We brew ginger tea in our household for colds and flu before even considering making chicken soup.
WebMD, a site which tends to err on the side of caution, states “ginger contains chemicals that may reduce nausea and inflammation. Researchers believe the chemicals work primarily in the stomach and intestines, but they may also work in the brain and nervous system to control nausea.”
These days, our salads not only incorporate dark leafy greens (no more iceberg lettuce), but also include slices of ginger and turmeric root, some fruit, seeds and/or nuts, along with whatever other colorful edibles are available. A range of colors, textures and flavors blend nicely to entertain our palates.
Some of my favorite uses for ginger include:
·         minced ginger in hot, dark cocoa;
·         ginger peach ice cream homemade using full-fat raw milk, grated or minced ginger, and fresh-sliced Georgia peaches in season; and
·         ginger tea.
Our recipe for ginger tea has simply been to place a pot of cold, filtered water on the stove and slice in a goodly thumb of ginger—three to four inches worth, bring to a boil, then simmer until the scent of ginger permeates the air. I’m sure it’s good with lemon and honey, but I’m a purist and prefer just the ginger-water.
You can learn more at Annie’s Remedy (http://www.anniesremedy.com/herb_detail27.php) and the Uses of Herbs (http://usesofherbs.com/ginger) websites.
Blessings,
Cynthia
05 March 2017