5 Foods You Have In Your Kitchen That Should Be In Your Hair

crunched by Crunchy Betty

Baking soda should be in your hair if it has build-up.

From now on, when we have a beauty issue, we’ll look in the cabinets – first – before we run out and buy an expensive (or even bargain) product to fix us.

And, I know, I know … there’s just something a little bit comforting about picking up a bottle of FancySchmancy-Make-You-Fabulous Potion; there’s some weird satisfaction in forking over your hard-earned money to feel hot.

But there’s a new and better feeling from fixing it yourself — by rummaging through your kitchen. (Put down the donuts. They do not belong on your hair.)

And don’t get me wrong, sometimes it’s easier or less time consuming to snag a product from the shelf. I’m just saying, kitchen first. Store second.

Now, I’m here to get you started with your tresses.

When I say “5 Foods You Have In Your Kitchen,” I mean “5 Foods That Are Still Left In My Kitchen,” because my produce drawer is really bare right now. I’ve had a hard time buying fruits and veggies since my week-long farmers market escapade a while back (that involved things like pumpkins). My burn-out is almost over, though. More fresh food beauty coming soon … I promise.

At this point, I figure if I have these 5 things in my kitchen, you SURELY have them in yours.

And we’re going to fix your hair. Today. Right now. And forever.

Amen.

1. Baking Soda

Do you have any idea how many times, on this blog, I have typed the words “baking soda?” Me either. But it has probably surpassed the number of beers Fiance’s friend James has drank while playing Rock Band. Why SO many times?

Because:

Baking

soda

kicks

butt.

Rinse Your Hair With Baking Soda Once a Week to Remove Build-Up

You can actually do this one of two ways: Add 2 Tbsp of baking soda to 3 cups of water. After shampooing, rinse with the baking soda water and then condition as you normally do. Or, if you have a way to keep your baking soda dry as you shower, put your shampoo in your hand (as usual) and then sprinkle a decent amount of baking soda on top of that. Then just wash your hair.

The baking soda will REALLY help clarify your hair and leave it shiny and silky – kinda like it’s brand new.

Who Should Use This: It’s okay for any hair type (especially if you only do it once a week), but it’s best served for people who have issues with hard water or product build-up, dull hair, or hair that just hangs out and doesn’t have much life to it. Like Fiance’s friend James.

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2. Eggs

Condition, strengthen, and moisturize with an egg.

Why did the girl with dry hair cross the road?

To follow the chicken laying the eggs. (Who sawthat coming?)

You know those fancy shampoos you buy that run around with sparkly labels boasting “protein for strengthening” in them? Well, you can get the same effect just by washing your hair with eggs.  And egg yolks are nice and packed with vitamins A, D, and E – all great for shiny, healthy hair. To top it off, the fatty acids in eggs moisturize and condition like nothing else.

How to Use Eggs in Haircare

Much like the baking soda above, the quickest and easiest way to get the great egg effect for your hair is to add a beaten egg to your regular shampoo. Just whip up the egg and pour some shampoo in the bowl with it. Wash your hair as normal.

Alternatively, you could whip up one or two eggs (depending on your volume of hair) and rub them into dry hair. Cover with a towel or shower cap and leave on 15 minutes before washing out. And please heed the note below.

Note of Caution: As the lovely Miss Stephanie pointed out a few months ago, if you’re not careful with your eggs in the shower, you could end up with scrambled hair. Make sure the water you rinse with isn’t so hot as to cook the eggs. THAT would be a mess.

Who Should Use This: People who have brittle or delicate hair – or anyone just wanting to add luster, strengthening, and moisture.

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3. Molasses or Maple Syrup

Molasses is a godsend for dry, overprocessed hair.

A few weeks ago, one of my beautiful friends barreled up to me sputtering, “Maple syrup. My hair. Maple syrup. My hair!”

I was ready to dial 911. Isn’t that a sign of a seizure? Anyway, what she was really saying is that for years she’d had dry, unmanageable hair – and then she did a maple syrup pack, and it was, almost instantly, moisturized again.

Molasses works in much the same way (and I personally prefer it, because I have a molasses-scent fetish).

But the author of The Beauty Cookbook, Kym Douglas, infamously poured maple syrup on her hair on the Ellen Show(which happens to be where my friend got the idea), which gave rise to this now-standard beauty trick.

How to Use Molasses or Maple Syrup on Your Hair

Pour either of these things (you can dilute the molasses with water if it’s too thick to scrub in) on dry hair. Wrap with plastic wrap or cover with a good shower cap. Leave on for 20 minutes. Wash as you normally do. Note: Please use real maple syrup or molasses – none of this “mostly high-fructose corn syrup” crud. That’s not going to help much.

Who Should Use This: People with dry hair or anyone who wants a very hearty boost of moisturizing.

Bonus: Black strap molasses, taken internally (about 2 tsp a day) can help clear up acne and strengthen hair and nails. In fact, a couple of studies have shown that daily ingestion of black strap molasses may, in fact, help alleviate hair loss and even restore hair.

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4. Apple Cider Vinegar

Apple Cider Vinegar for Shiny, Bouncy Hair.

If there’s one thing I do for my hair on a regular basis, it’s use a diluted apple cider vinegar rinse at the end.

It may smell a little funky at first, but the vinegar scent dissipates as the hair dries, and leaves behind a VERY pH balanced scalp, which equals a really healthy head of hair.

As a side note, I’ve also been taking 2 tsp of apple cider vinegar in a glass of water once a day for about three weeks. Energy level has DEFINITELY gone up, and my occasional heartburn has completely disappeared.

I. Love. ACV.

How to Use Apple Cider Vinegar on Your Hair

Add 1 Tbsp of apple cider vinegar to 2 cups of water. Shake well.

After using conditioner, just before hopping out of the shower, rinse your hair with the ACV mixture. You can either do one last rinse with water, or leave it in. As I said, the scent will disappear completely as it dries.

Take your vinegar rinse up a notch by boiling chamomile (for blonde hair), rosemary (for dark hair) or nettle (any hair color) in the water before adding the apple cider vinegar. (Just be sure to strain the herbs out before adding ACV.)

Who Should Use This: Anyone who wants a little extra clarifying or suffers from dandruff, oily scalp, or dullness. In addition, anyone who wants a little extra smoothing shine should try an ACV rinse.

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5. Olive Oil

This is olive oil. I promise. Photo courtsey my crunchy mom.

Shoot. Who doesn’t want softer, shinier hair?

In the list of foods in your kitchen that work on your hair, olive oil probably takes the cake. It’s a centuries-old remedy that has been largely forgotten – and needs to be revived. Right now. Just like your hair.

There are a couple of ways you can use olive oil to moisturize and repair your locks – and I’m about to give you both of them.

Try it. Tell me how much you love it.

Then tell everyone else you know.

How to Use Olive Oil on Your Hair

To moisturize and strengthen: Pop 1/2 cup of olive oil in the microwave for 15 seconds (or heat on very low for a few minutes) – just until it’s warm enough to matter, but not so hot that it burns your skin. Apply to damp (not dripping!) hair. Wrap with plastic wrap or cover with a warm towel. Leave this on for 20 minutes to an hour, and then shampoo out as usual.

To smooth and shine: Put a scant 1/2 tsp of olive oil in your palms and rub. Then apply to the top of your hair, moving downward.

Who Should Use This: Everyone! Olive oil is great for any hair type and helps with pretty much any issue you may have. If you have a lot of flyaways or split ends, the “smooth and shine” method willfix it like you wouldn’t believe.

The Hidden Side of Judgment

by Deepak Chopra

Not every person gets to the point in their life when they question the value of judging against others. After all, society depends upon a healthy regard for the difference between right and wrong. Many people, perhaps the vast majority, are content with a system where rules are meant to be obeyed, lawbreakers are punished, and so on. But the mechanism of justice is not the whole of life. When I was young, I was struck by a passing remark from the lips of a spiritual teacher: 'Where love is not, there must be laws.'

At a certain point, a new and different kind of view begins to oppose our certainty that we have a right to judge others. Insight begins to dawn. It's not the same insight for everyone, yet I'd guess that something like the following begins to make sense:

Judge not lest you be judged.

We condemn in others what we are afraid to see in ourselves.

Blame is the projection of guilt.

Us-versus-them thinking is destructive to both sides of the equation.

How would you label such thoughts? If you are a rigid adherent to "an eye for an eye," these insights are corrosive; they must be rejected to keep your black-and-white moral code intact. But there's a reason, despite the intricacies and cruelties of the system of law, why the spiritual side of our nature is attracted to non-judgment. We want to love and be loved. At a deeper level, we realize that all suffering is ultimately related to self-judgment. Seeing yourself as fallen from grace, you feel justified in treating everyone else as fallen, to one degree or another.

Yet at a certain, highly unpredictable point, the urge arises to move beyond self-judgment, and when that urge arises, the need to judge others begins to decrease. There is an evolutionary impulse in everyone, or so the world's wisdom traditions teach us. We believe in our higher or better selves. We want to reconnect with the soul. The selfish demands of the ego wear us down and begin to seem pointless. Whatever the trigger, moving beyond judgment is evolutionary. A breakthrough is possible, after which a path opens up.

Walking this path transforms the entire person, over a period of time, and leads to many stages of realization. At one stage you may want to rebel against rules and authority. That can be a satisfying stance, but eventually it is seen as untenable. At another stage you may feel humbled and therefore more judgmental against yourself than ever before. That, too, is just a stage. Ahead are various roles we attempt to play—martyr, saint, ascetic, child of God, child of Nature, etc. It would be too ironic to judge against any of these steps in personal growth; they are convincing while they last and rather empty once they are finished. Whatever the way stations that you experience on the path, the goal isn't the role you play; it's fulfillment within yourself.

Fulfillment is all-inclusive, which is why it is often labeled as unity consciousness. You exclude nothing from your being; there is a common thread running through you and everyone else. At that point, when empathy is effortless, you have succeeded in something that is at once very desirable and very rare. You have transcended the war between good and evil, light and darkness. Only in that state does the war end, and the perplexing issues around judgment are solved at last. Short of complete fulfillment within yourself, you cannot help but participate in duality, because the entire play of right and wrong, good and bad, light and darkness, depends upon self-division. Your ego will persist until the very end in labeling A as good and B as bad, for the simple reason that duality requires choices. As long as you prefer one thing over another, a mechanism will sneak in that says, 'If I like it, it must be good. If I don't like it, it must be bad.'

Fortunately, even as the game of judgment keeps society running smoothly, constantly dictating our likes and dislikes, our loves and hates, human beings are born to transcend. We can go beyond the setup of society, the ego and judgment itself. In that innate capacity for seeking the higher self, every hope and promise offered by the world's great spiritual teachers rests."

Deepak Chopra is the President of the Alliance for A New Humanity.

Post-holiday recovery plan

You know that bloated, nauseous feeling you get the morning after a gluttonous night? It's your body telling you that you need to take it easy. If you overdid it, you'll need to underdo it the next day. Your body doesn't understand that it's black Friday; it just needs to recover.

Digestive teas

• Ginger
• Chamomile
• Peppermint
• Fennel

Apple cider vinegar

Use one teaspoon per cup of warm water. Add some raw honey for a doubly powerful healing effect.

Apply heat

Heat increases blood circulation and accelerates healing. 

• Place a hot water bottle over stomach
• Take a warm Epsom salt bath

Take it easy

• Eat small meals
• Easily digestible foods
• Cooked veggies
• Eggs
• Soups
• Stews

Relax

• Breathe deeply
• Try reflexology
• Take a nap
• Meditate
• Take a stroll in the park
• Hug someone

The perfect Thanksgiving plate

Last week I did a workshop at the Sports Center at Chelsea Piers about taking the gluttony out of Thanksgiving. We talked about the perfect plate and what should go on it. I am a visual person, and Thanksgiving is a visual holiday. So, tada! Here is my perfect Thanksgiving plate.

come on, click on it

Happy & Healthy Thanksgiving!

Thanksgiving survival plan

My cousins had me over for dinner this weekend. They cook from scratch, using fresh, local ingredients. Course after course kept coming, each dish more flavorful than the last. By the time we were done, my gleeful indulgence had rendered me bloated and nauseous. That's not how a feast should leave you feeling! With the holidays coming, I need a plan of attack that deals with overeating on every level—mental, emotional and physical. Next time, I will be ready!

Eat breakfast. Protein and non-starchy veggies will keep you filled and reduce sugar cravings throughout the day. Studies show that people who eat dessert or grains (yes, even oatmeal) for breakfast tend to consume more throughout the day. Instead, try poached eggs over a big salad. Don't skip lunch either—skimping on calories during the day will cause you to overeat when you sit down to dinner.

Drink water. We frequently misinterpret mild dehydration as cravings or even hunger. Staying well-hydrated throughout the day will reduce those cravings and prevent you from overeating. Rather than gulping water, focus on taking a sip or two every 10 minutes. 

Chew mindfully. It takes 20 minutes for your body to register that you are full. If you barely chew your food, by the time you realize that you have eaten enough, it will be too late. Put some food in your mouth, put the fork down and chew 20 times. If you think that that is too long, you are eating too fast—insufficiently breaking down your food and inhibiting digestion.

Cut out the bread. Pulverized grains have infinite surface area, and as a result, are digested very quickly. They then raise your blood sugar levels, triggering cravings, and interfering with normal signals of satiation. Flour-based products are among some of the leading causes of overeating.

Choose healthy fats. Our bodies need fat to work well. Fat is necessary for healthy hormone production and maintaining a healthy metabolism. Studies show that healthy fats reduce cravings and create a sense of satisfaction.

Have a plan. It's great to have all these tips handy, but unless you address emotional eating, they won't work. 

1. Decide and understand.

• What will you eat?
• Why?

2. Declare your commitment.

• Be specific—to what are you committing? One serving of mashed potatoes? No apple pie?
• Report to someone else, so they can hold you accountable.

3. Accountability

• Check in with someone so they can keep track of your commitment.
• Create an enforceable consequence for non-performance. Make the consequences more painful than sticking to your goals. How about $100 to the guy on the corner who didn't get to eat?

I found a great article by Bob Davies that explains this process in detail. 

November meals

With weekdays spent trying to stay a step ahead of the bustle of school and homework and the demands of work, my weekends are sacred. This is my time to focus on my family. We spend lazy hours catching up and laughing, and most of all, eating. This is when I nurture them, not just for Saturday and Sunday, but also for the week ahead. My friend Marni calls me a food pusher, but really, I am a feeder. Through food I express my love and care. It's my way of protecting and honoring those I cherish.

So, every Saturday morning, it's off to the Union Square Greenmarket I go. The bulk of my food comes from there.

This week, I came home with mustard greens, broccoli rabe, romaine lettuce, turnips, carrots, fennel, cucumbers, sweet potatoes, broccoli, apples, pears, lamb chops, venison stew meat, beef bones for stock, bacon, lemon thyme, peppermint and coriander. I placed the beef bones, carrots and turnips, along with some kelp and half a cup of apple cider vinegar, in a large pot and let them come to a gentle simmer over a low flame. This pot will continue simmering for three more days, yielding a rich broth of minerals and gelatin, from which I will infuse all my other dishes with flavor and nutrition.

I then set bowls of kidney beans, oats, Italian almonds, green lentils, brown rice and buckwheat to soak overnight.

Here's what I made on Sunday.

Maple Almond Granola

3 cups rolled oats
1/2 cup chopped almonds
1/2 cup maple syrup
1/2 cup coconut oil
1/2 teaspoon vanilla
1/3 teaspoon sea salt
1/2 cup raisins
1/2 cup mini chocolate chips (optional)

Preheat oven to 325.
Mix wet ingredients in a large bowl, add oats, almonds and salt. Mix well.
Spread in a thin layer on a cookie sheet lined with parchment paper.
Roast for 40 minutes, turning every 15 minutes until golden.
Allow to cool completely. Add rasins and chocolate chips.



Broccoli Rabe With Bacon

1 bunch broccoli rabe, washed and de-stemmed
1 clove of garlic, minced
2 slices of organic bacon, chopped
sea salt
olive oil
grapeseed oil for cooking

Heat a large frying pan over medium heat. Add oil.
Sauté bacon and garlic until golden.
Add broccoli rabe and sprinkle with sea salt.
Cover and and allow to cook for four minutes or until broccoli rabe is bright green.
Serve hot with a drizzle of olive oil.

Turkey & Sweet Potato Chili

1 onion, minced
3 cloves garlic, minced
2 cups pre-soaked kidney beans
1 lb. ground dark turkey meat
1 large sweet potato
4 cups beef broth
1 teaspoon turmeric
1.5 teaspoons cumin
dash (or more) of chili powder
3 sprigs fresh lemon thyme plus more for garnish
3 teaspoons minced fresh coriander (or cilantro)
1 teaspoon sea salt (or to taste)
grapeseed oil for frying
grated aged havarti for garnish

Heat oven to 275.
Over medium heat, in a cast iron pot, brown ground turkey. Remove and set aside.
Add onions and garlic, sauté until lightly golden.
Add beef broth, turmeric, cumin, chili powder, thyme, coriander and salt.
Mix well, add sweet potatoes, beans and turkey.
Cover and allow to cook for three hours or until the beans are tender and buttery. Add more broth, if needed. When almost done, correct seasoning.
Serve with grated havarti and brown rice.
This chili tastes even better the next day and freezes well.

Mint, Millet & Venison Stew

1 onion, minced
3 cloves garlic, minced
3 carrots, chopped
2 turnips, chopped
3 slices organic bacon (optional)
1 lb. venison stew meat
1 cup pre-soaked millet
1 cup pre-soaked green lentils
2 large pieces of kelp
1 teaspoon turmeric
2 bay leaves
1/2 teaspoon paprika
1/4 teaspoon nutmeg
5 sprigs fresh peppermint plus more for garnish
1 teaspoon sea salt (or to taste)
5 cups beef broth
grapeseed oil for frying

Heat oven to 275.
Over medium high heat, sear venison until brown.
Remove and lower the heat to medium. Add bacon, onion and garlic and sauté until golden.
Add broth, turmeric, bay leaves, paprika, nutmeg and salt. Mix well.
Add venison, carrots, turnips, millet, lentils and peppermint.
Bake covered for 3 hours. Venison will be fork-tender when done. Add broth as needed. When cooked, check and correct seasoning.
Remove peppermint sprigs and bay leaves.
With a fork, mash turnips.
Serve with a drizzle of olive oil and a sprinkle of mint leaves.

Lamb Chops

3 large boneless lamb chops
sea salt
pepper
grapeseed oil for frying

Heat a cast iron skillet to medium high heat.
Wash and dry lamb shops. Season with salt and pepper.
Sear for 3 to 4 minutes on each side.
Let rest covered for 15 minutes.
Slice on an angle against the grain.
Serve with pan juices.







Roasted Brussels Sprouts With Garlic and Bacon

3 slices organic bacon
2 garlic cloves, minced
1 lb. Brussels sprouts, washed and halved
sea salt
black pepper
grapeseed oil for frying

Heat oven to 375.
In a frying pan, over medium heat, lightly brown garlic and bacon.
Add brussels sprouts, season with salt and pepper.
Mix to coat with oil and bacon fat.
Bake uncovered in the oven until Brussels sprouts are bright green with a little caramelization and fork-tender, approx. 20 minutes.
Serve with a drizzle of olive oil.



Chocolate Oatmeal Bars

4 cups pre-soaked rolled oats, drained
3/4 cup maple syrup
1 cup pre-soaked almonds
1/2 cup coconut oil
1/2 cup raw cacao
5 pitted dates
1 teaspoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon sea salt
mini chocolate chips (optional)

Heat oven to 325.
In a food processor, combine maple syrup, oil, almonds, dates, cacao, vanilla, baking soda and salt. Process until minimally lumpy.
Add oats and process until well incorporated.
Mix in chocolate chips by hand.
Pour into a parchment paper-lined baking pan.
Bake for 1 hour or until the center is firm to the touch.
Cool on a wire rack. Cut into bars when cooled.

Chocolate Chip Cookies

4 cups pre-soaked pecans
1/2 cup maple syrup
1/2 cup coconut oil
1/2 teaspoon sea salt
1/2 teaspoon vanilla
1/2 teaspoon baking soda
1/2 cup mini chocolate chips

Preheat oven to 325.
In a food processor, combine all ingredients until well mixed.
Drop by the spoonful onto a parchment-lined cookie sheet.
Flatten cookies slightly with clean fingers.
Bake for 8 to 10 minutes or until the edges turn golden.
Cool on a wire rack.