There’s many causes of the shedding of skin from the scalp; some being the lack of moisture in the air, lack of water in our diets, product build up, fever from a virus or infrequent shampooing (especially if you perspire in your head).
When flakes and dryness are present, its common to get the urge to scratch and pile thick/heavy (petroleum) based pomades to the affected area. What happens is, you’ll make the situation worst off than it started by clogging the hair follicles and enabling the flakes to fall freely.
If your case is dandruff, this is an internal issue. Dandruff mutate if aggravated, meaning it’ll spread or become thicker. I know, many of my old school sisters believe in “scratching dandruff”, but this is the most counterproductive thing to practice.
When flakes are present, address the problem immediately! One is by drinking plenty of water, and by cutting back on fried/over processed foods. Another is by shampooing regularly and applying an astringent/antiseptic oil.
One of the staples that I’ve been using this winter is my Botany Scalp Serum, prepared w/ a potent blend of botanicals formulated to decongest clogged follicles, stimulate growth in thinning areas and sooth dry/flaky scalp conditions.
Many know that I’ve been formulating natural alternative products for years (2004 to be exact) but have taken little sabbaticals here and there to explore other interests. Yet, I’m always led back to researching and developing products/solutions that address problematic needs.
The flakes, dryness and often times – thinness of hair (as a result to) has caused me to open my books and put my apothecary hat “Back” on. Our bodies are created to work in partnership with nature, everything we need to nurture and heal is already provided for us through what we put on and in.
The herbs and oils used in my Botany Scalp Serum were chosen based on their antiseptic, anti fungal and cell regenerating qualities. A little goes a long way w/ this botanical blend – with proper use and a little tlc, we’ll help rid those flakes in no time! (Available in salon “now” and online soon)
In the mean time, continue to properly take care of your bodies internal and externally, making sure to practice clean scalp hygiene – and in return, creating a scalp environment that promotes healthy hair growth!
Be on the look out for info on my product Relaunch… Until next time,
Peace & Blessings!
Welp, complaining never gets us anywhere – so I thought I’d make the best outta the situation by sharing a little style inspiration <<<< see what I did there;) #poet #jokes #snappinfingers
Hey, if you can’t beat Mother Nature, join her. Check out these cute and spunky ways to rock winter head gear this season. I guess cute & cold could be BFF’s! Until next time, Peace & Blessings…
Gumbo is one if my faves, yet it’s so time consuming (and pricey if you’re using lots of seafood) that I only prepare it occasionally. Inspired by an old recipe from chef Emerald Lagasse – I’ve tweaked and made my own low fat version along the way. If you have the patience to make this dish – your fam and friends will sing your praises and you won’t have Any leftovers;)
Let’s get started…
what you’ll need is:
6 skinless chicken thighs
6 Turkey Andouille Sausage links (Whole Foods or Trader Joe’s)
5 to 8 cups of veggie both
1 red bell pepper
1 green bell pepper
3 small/short celery stalks (about 1 cup)
1 small red onion
2 bay leaves
1 cup whole wheat flour
1 tablespoon plus 1/2 cup vegetable oil
1 teaspoon dried orangano
1/4 teaspoon dried tyme
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt (or to taste)
1/2 teaspoon crushed pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon 21 season mix (trader joe’s)
1/4 teaspoon black pepper
1/4 teaspoon file powder
Hot sauce or Sriracha (hot chili sauce)
Chop all veggies (peppers, celery and onions) and put them to the side.
Season chicken with ( Dried oregano, a “portion” of the kosha salt, cayanne, paprika and black pepper.
In a hollow pot, heat tablespoon of vegetable oil (I used canolia). Cut sausage down the middle and sear (brown) on each side in the oil. Remove sausage let cool, and then chop in cubed pieces.
In the same oil, brown the seasoned chicken (about 5 min each side). Remove chicken and place in the fridge until later – chop after cooled.
Now it’s time to make our Roux (gravy):
A great roux is the foundation of a good gumbo. It’s the most time consuming part of the dish, but if made right – it adds a unique/nutty flavor.
In the same pot that the meat was seared, add the remaining veggie oil. On medium heat, slowly add the flour, continuing to stir. *This process will take at least 20 min. The goal is to achieve a dark chocolaty color gravy. Don’t be alarmed if it smells a little burnt, again, that nutty taste will add so much flavor to the finished dish. *Remember, you must stir the whole time…
Next- when roux is complete, add the chopped veggies, bay leaves and remaining spices to the paste. Stir and cook until veggies are soft (about 4 min). Add the chopped sausage.
When veggies are soft, slowly pour veggie broth as you continue to stir. After everything is blended well, let simmer on low heat for an hour.
Now add 1/2 a cup of chopped parsley, and the chopped seasoned chicken. Let simmer for 30 min. If you want to add any seafood (shrimp, crab, crayfish or scallops) this would be the time.
Served on top of brown rice, sprinkle file powder and hot sauce on top – a piece of French bread to sop up the gravy- and you’re done!
Again, lots of steps, but it’s so worth the time in the end. Once you’ve master the roux, everything else is easy breezy.
Please let me know how it it turns out;)
Until next time, Peace & Blessings!
Ok, I feel better, just needed to release that frustration;)
This has been one long, super snowy and beyond cold winter. One of the positive things that’s come from the chill factor is my forced hibernation. Usually the energizer bunny with tons of activity going on – but not lately . The comfort of home, fluffy pajama’s , hot tea and some good books have become my saving grace during this polar vortex (where did that name even come from?)
Making it through but it ain’t easy y’all – lack of sunshine and the daily hustle & bustle of this harsh weather can effect how we view life, treat people and take care of ourselves . For myself, im learning that I feel more upbeat when I’m eating right and exercising. More inspired when I’m reading and doing something creative with my hands. More connected to God when I slow down and meditate (listen and breathe).
These last couple of cold months has caused me to embrace all of the above. Still taking each day as it come – but grateful for the quite time that winter hibernation brings.
What are some of the things you do to keep your spirits up in the cold months?!
Please feel free to share !
Until next time, stay warm… Peace & Blessings
Happy New Year Beauties!!
I know a lot you ladies have seen this challenge floating around Face Book and Instagram? I’ve been wanting to do this since last year, but lost the motivation around week 4 (true story). It’s pretty simple (if you have the discipline). For each week of the year you save the dollar amount of the week number (ex. week 1 =$1 , week 2= $2, week 3 =$3 etc…) You”ll basically save each week’s dollar ammount until the end of the year which totals 52 weeks.
Still confused? Lol, check out the pay schedule – it breaks it down better. My children and I are taking this challenge, along with a couple of friends! This is a great way to save for the hoildays and also it’ll promote good habits of paying yourself first!
I’ll be sure to send out an “Accountability” post quarterly for those who want to join in. During the beginning 2015 – we’ll take 10% of what we saved and have a fun group celebration (we have to remember to celebrate accomplishments)!
Soooooo, Who’s up for the challenge? Drop me a line and let me know;)
Until next time,
Peace & Blessings!
This post is a whole season behind, but being trapped in the house during these snow days has prompted me to be a little more productive – and catch up on some of the things I’ve been putting off (like unfinshed blog posts in my draft box). Pray fa me:)
Though Spring is my favorite season (April birthday) – Fall comes in at a very close second! I love the earthy colors that this season produces. Rich chocolate browns, burnt oranges, deep reds and sage greens are just some of the colors that have my creativity soaring this time of the year!
My creative urge was satified when I was ask to take non traditional Senior pictures - for one of my long time friend’s daughter ( Sydni). She wasn’t shy at all, and she was the perfect compliment to the beautiful backdrop that natural provided around the streets of Oak Park.
Check out some of the shots we captured – you’ll see why I have such a love for fall…
Until next time, Peace & Blessings!
Happy New Year Beauties! I pray that you all had an amazing start to 2014! Like most people, as the year comes to a close, I start to reflect and think about ways to improve my life going forward. I use to write down a mega “to do” list of unrealistic goals and changes I would like to see in the coming year- only to be dissppointed when those goals and changes didn’t come to pass. I had to stop putting that kind of pressure on myself, and ask ” what’s so special about January 1 that can’t be achieved the other 364 days of the year? ” It’s a day like any other day. Yes it represents New Beginnings, yet sometimes we don’t finish what was started and begin new things with loose ends still dangling in the past…
For the above reason, Im not one to make resolutions anymore – for the past three years, i’ve had this “internal” reminder to “honor the commitments I’ve made to myself and God.” In other words, complete what I’ve already started. I have enough projects to grow, relationships to embrace and health to improve to last me a life time. Seeing these tasks manifest their full potential will help me stay focused and on point as I journey through my year.
Instead of New goals, how about cultivating and following through on old ones? You know those dreams that didn’t come to pass last year? Guess what? You’re still breathing, pursue them again! You don’t have to wait until January 1st, just begin again and finish what you’ve started! Each time you revisit a situation/goal/task – you’ll notice that you’ve grown. No, it (or you) may not be a finished project, but its more polished, more defined and more mature. Progress is being made!
With that being said – Honor the past commitments you made to yourself and have an amazing year!
Peace & Many Blessings to you in 2014!
Hey Beauties! I’ve been getting a lot of questions about juicing and/or blending plant stuff – honestly it’s not something that I Love to do, but it’s something that I’ve been doing “off and on” for years, in order to maintain optimum health.
Blending is much more convenient yet juicing has more health benefits. Some being that (juicing) it’s less work for your body to digest and the nutrients go straight to your blood stream (we’ll talk more about that in another post). In this post I’ll list 3 things that I “dislike” about juicing and 3 things that I’ve “reluctantly” learned to love about this practice.
Ok… Let’s start with the Dislikes:
1. Organic/ non Hybrid veggies are expensive! Really? Why is something that grows out of the ground so high? Yet I refuse to juice anything but organic because everything (pesticides) the fruit or vegetable are treated with – goes straight to your blood stream when transformed into liquid. That kinda defeats the purpose of wanting to fuel your system with vitamins and minerals.
2. The prep work and clean up can be a bit much in the beginning – You have to wash/cut your produce, and disassemble/ clean the juicer immediately after using it. If your juicing before heading out to work, this can be a daunting task.
3. The pulp that’s left over from the extracted juice goes to waste… I’ve always felt some kinda way about throwing that good pulp away. I’ve heard of people adding it to fresh baked breads or even salads, always a good idea in theory. But I never got around to being creative with it, maybe I’ll start soon!
Now for the Likes:
1. It’s a great way to get your daily fruit/veggie intake. I’m not a big salad eater, why? Because I ate them so much when I was training for marathons, now I’m pretty bored with them. Juicing helps me get the benefit of my veggies without having to dress them up in a bowl. It’s just easier for me…
2. My energy is Amazing when I juice. Living/whole foods are energy producing – God’s gift to us humans to nurture our bodies naturally. When I’m eating a more plant based diet – I feel as if I’m honoring the commitment I made to “myself” to take better care of my health.
3. My jeans fit better! No, seriously… When I juice on a consistent basis, my weight compliments my body (that’s a nice way to say I slim down a bit). Weight loss is not my main goal, yet I don’t frown upon it either. Though I work out, I only experiance noticable weight loss when my eating is at least 80% plant based. Juicing or blending low sugar fruit and veggies triggers your stystem to want more nutrient rich foods. Weight loss is the “fruit” produced from fueling your temple with living foods that helps your body to function properly.
Juicing has been around forever, it’s nothing new under the sun. It’s not for the faint at heart – yet you’ll reap lifechanging health (and yes, spiritual) benefits if you incorporate it into your life!
(Great for colder weather ) Spiced Greens
1 cup of Kale
1 cup of spinach
1 small cucumber
1 celery stalk
1 Granny Smith apple
1 inch piece of ginger root
1 teaspoon of Kamut (Powdered wheatgrass)
This can be mixed in a blender w/ 2 oz’s of water – yet you’ll get more benefits from a juicer. I’ve been using my Jack LaLaane power juicer for over 10 yrs, still works great!
More recipes coming soon – if you have any questions, leave them in the comments below…
Until next time,
Peace & Blessings (Drink your Veggies)