Homemade Coconut Shampoo

We make this simple natural shampoo that thoroughly cleans our hair.  Mom uses rye flour to wash her hair once a week.  But all children use this one.  Here is Destiny learning measurements as she helps make it.

You will need:
1/3 cup of homemede coconut milk
1/3 cup of liquid castile soap
1/2 tsp of vitamin E oil
20 drops of lavender oil (or any other scent you like)
A recycled pump bottle
For dry hair, you could add 1 tsp of olive oil

Mix all ingredients into the bottle.   Shake it before each use.  This shampoo won't make that nice lather that most people are used to.  But it still cleans thouroughly.  That lather in most shampoos is SLS, not a very good chemical to put in children.

Sprouted Yogurt & Coconut Waffles

Saturday Mornings it's pancake or waffles at our home.  These are so much fun to make because almost every week we experiment with different ingredient combinations.  We wanted to post this ones because they were so delicious.

Then, we like to dress them up differently too. The possibilities are endless, as long they look yummy!

You will need:
1 1/2 cup of yogurt
1 egg
1/2 teaspoon of Real Salt
2 Tblsp of coconut oil
1 tsp of baking soda
1 1/2 sprouted soft wheat flour

Mix them all up and pour with measuring cup on your waffle pan.

This time we had lots of nectarines and plums with butter and mpple syrup to dress them up.

Healthy Coconut Lemon Curd Bars

    

Healthy Coconut Lemon Curd Bar

Girls love to make things in the kitchen. Danielle & Destiny (and the rest of the family) have a sweet tooth. We like making healthy desserts that don't make you feel guilty or sick after you eat them. These coconut lemon curd bars are very yummy and so good for you too. They are also easy to make with the help of Mom or an older sister who will need to stir the mixture.

This recipe is gluten, dairy and grain free. We sprouted our almonds before hand for better digestion and nutrient absorption, but you can skip this step and they will turn out fine too.


FOR THE CURD:

3 large eggs
1/4 -1/3 cup of honey
Grated zest of one lemon (about 1 tablespoon)
1/2 cup of lemon juice
6 tablespoons virgin coconut oil (or butter).

In a medium saucepan, whisk together the first three ingredients until light colored. Add the the coconut oil, breaking it into small clumps as you drop it into the pot for even melting. Then add the lemon juice.

Cook, whisking over medium heat until the coconut oil is melted. Continue to cook until the mixture thickens and you start to see a few bubbles popping at the surface. Remove from heat, and scrape into a fine sieve set over a bowl. Strain the curd, gently stirring if needed.

Refrigerate for several hours to thicken. It can also be saved in the refrigerator for about a week.


FOR THE CRUST

2 cups of raw almonds (sprouted)
1/4 cup honey (May use more if desired. We use sorghum)
1/2 cup of melted virgin coconut oil
2-4 teaspoons lemon zest
2 eggs
1 teaspoon sea salt

Preheat the oven to 400 degrees. Place the almonds in a food processor. We use the vitamix. Grind them into a medium fine “flour”. You don’t want to turn it into a nut paste, so don’t over do it. There will still be little chunks here and there. Add the rest of the ingredients and pulse until combined. Evenly spread the nut batter into a greased 8 by 8 pan. Place in the middle of the hot oven. It will take between 15 to 18 minutes to cook. It may puff up as it cooks, that's ok. Cool completely, then spread one recipes of lemon curd on top. Let set in the refrigerator for at least several hours.

We can't resist to let it sit in the refrigerator until it's completely solid. But you supposed to. We take a piece and leave the rest for the next day.


Yum!! Have fun doing them:)