High Porosity Hair

High Porosity Hair

www.facebook.com/NaturallyDeeOne

High porosity can be the result of damage from chemical processing, rough treatment or environmental damage. High porosity hair has gaps and holes in the cuticle, which let too much moisture into your hair and leave it prone to frizz and tangling in humid weather. Even simple acts such as bathing, swimming and shampooing can create more damage and breakage due to the sheer amount of moisture highly porous hair can absorb.

Be sure to use anti-humectants in climates with high heat and humidity. This will help seal your damaged cuticles and prevent them from absorbing excess moisture in the air.

Because highly porous hair can also lose moisture easily, it's important to use leave-in conditioners, moisturizers and sealers. Layering these products will help your hair hold on to the moisture you're giving it. You can even follow up with a heavy hair butter to help fill the gaps in your damaged cuticles and further protect your hair from losing too much moisture.

Source: NaturallyCurly.com
------------------------------------

"Highly porous hair absorbs more water when wet but loses even more as it dries. When it is fully dried, porous hair feels swollen, puffy and rough to the touch due to the lifted, damaged cuticle layers which have instigated an inherent moisture of deficiency."

--Audrey Davis-Sivasothy, The Science of Black Hair

Products Recommendations: Click here for product recommendations for high porosity hair.

Regimen: Always rinse your conditioner out with cold/cool water to shock the cuticles close. If not, then I highly recommend cold Aloe Vera Juice (whole leaf)--shiny closed hair strands. Use the LOC Method to moisturize high porosity hair daily or as needed. L-liquid or leave-ins, O-oil, and C-creams or butters. High porosity hair should use cool to cold water or liquids. When using leave-ins, use the creamy kind and not the liquid kind. Use heavy oils and butters like shea butter to hold the hair cuticles down.

Products:

Giovanni: Nutrafix Hair Reconstructor, 6.8 oz

Products Options:
Blue Magic Olive Oil 13.75oz Jar
 Blue Magic Argan Oil Mango and Lime Leave In Conditioner 390G
Blue Magic Tea Tree Leave In Styling Conditioner 13.75oz
Blue Magic Argan Oil and Vitamin-E Leave-In 13.75oz Jar
Blue Magic Carrot Oil Leave In Styling Conditioner 13.75z (Pack of 4)

WALNUT MILK

WALNUT MILK

Ingredients:

This is my first time making walnut milk and I'm very happy with my results. :)

• 4 cups, Water
• 1 cup, Walnuts
• Optional Sweetener (pick one or all)
• 1-2 tbsp, Organic Blue Agave (you can use more if you like)
• 1/2 tsp, Vanilla Powder
• 3 or more Dates (pitted)

Tools:

• High-Speed Blender (I used my Vitamix)
• Nut Bag 
• Large Spoon
• Something to help you pour your milk into its storage container

Directions:

Soak walnuts overnight with more than enough water to cover it. The next day, drain the container.

Put all the ingredients in order of the ingredients' list into your high speed blender.

Turn on the blender and slowly increase the speed from the lowest setting to the highest. Blend for at least one minute or more to get the consistency you want.

Let the mixture sit in the blender for a few minutes. Using a large spoon, scoop off the top layer of foam from your nut milk.

Put the nut bag into the large bowl and then pour the milk mixture into the nut bag. Pull the draw string and start squeezing your milk into the bowl until only the pulp is left in the nut bag. Put your walnut milk into your container of choice and store in the refrigerator for a week. Put the walnut pulp into a container to use for another recipe.

That's it!

Comment below and let me know if you like it! :)

Perfect Baked Potatoes

Perfect Baked Potatoes

Ingredients:

This recipe is simple. 

• 4+ medium to large Potatoes (the kind that's soft and started growing sprouts)
• Olive Oil
• Salt

Directions

Preheat the oven for 425 degrees (or toaster oven for 450 degrees). Put foil paper in the pan of your choice and set it aside.

Remove any sprouts. Clean each potato by rinsing and rubbing it with either your hands or with a brush. Pat dry and let it sit for a while.

Coat each potato with olive oil. Using a fork, poke holes in at least three spots on one side of each potato. (For example, take the fork and stab close to the top, middle, and bottom of one side of the potato. It's up to you if you want to do the other side.) Lightly sprinkle salt on each potato.

Place the potatoes in the pan with spaces between them and place the pan in the oven for 1 hour.

While in the oven, flip the potatoes every 20 minutes (flip twice: 40 minutes remaining and 20 minutes remaining).

Take the potatoes out, cut them in half or slice down the middle, add your vegan butter, and use a fork to fluff. You can add other garnishes if you like. That's it!

Comment below if you have any questions or to let me know if you like my recipe. :)

VEGAN PANCAKES

Vegan Pancakes

Ingredients:

I normally make what my kids call applesauce pancakes, which they love. Today, I decided to change up the recipe and it turned into another favorite. Lol, my daughter told me to put it up on my blog because it's great. Enjoy...

Serves: 4

• 1 1/4 cup, Unbleached Self-Rising Flour 
• 1 tbsp, Organic Unrefined Coconut Oil
• 1/2 tsp, Salt
• 1 cup, Unsweetened Cashew Milk (you can use water, instead)
• 1-3 tbsp, Organic Blue Agave (you can use sugar or 100% pure maple syrup)

Directions:

Mix flour, salt, and hard coconut oil. Then add cashew milk and blue agave.

Using the 1/4 cup, add batter to nonstick pan or griddle. Cook like normal pancake.

These pancakes can be eaten without toppings. My kids eat it with our vegan butter and maple syrup. That's it!

Comment below and let me know if you like it! :)

30 Day Plank Challenge

30-DAY PLANK CHALLENGE

2016 Challenge Months: January, April, August, December

Hi! We're doing a plank challenge this month. You can join me at anytime. Our goal is to do at least 4 minutes, but 5 minutes would be ideal. Continue to do a plank every day after this challenge. There are three challenges to choose from:

Easier Challenge:

• Day 1: 10 seconds
• Day 2: 15 seconds
• Day 3: 20 seconds
• Day 4: REST
• Day 5: 25 seconds
• Day 6: 30 seconds
• Day 7: 35 seconds
• Day 8: REST
• Day 9: 40 seconds
• Day 10: 45 seconds
• Day 11: 50 seconds
• Day 12: REST
• Day 13: 55 seconds
• Day 14: 60 seconds
• Day 15: 65 seconds
• Day 16: REST
• Day 17: 70 seconds
• Day 18: 75 seconds
• Day 19: 80 seconds
• Day 20: REST
• Day 21: 85 seconds
• Day 22: 90 seconds (1.5 minutes)
• Day 23: 95 seconds
• Day 24: REST
• Day 25: 100 seconds
• Day 26: 105 seconds
• Day 27: 110 seconds
• Day 28: REST
• Day 29: 115 seconds
• Day 30: 120 seconds (2 minutes)

Normal Challenge:

• Day 1: 20 seconds
• Day 2: 20 seconds
• Day 3: 30 seconds
• Day 4: 30 seconds
• Day 5: 40 seconds
• Day 6: REST
• Day 7: 45 seconds
• Day 8: 45 seconds
• Day 9: 45 seconds
• Day 10: 50 seconds
• Day 11: 1 minute
• Day 12: 1 minute 10 seconds
• Day 13: REST
• Day 14: 1 minute 15 seconds
• Day 15: 1 minute 15 seconds
• Day 16: 1.5 minutes
• Day 17: 1.5 minutes
• Day 18: 2 minutes
• Day 19: REST
• Day 20: 2 minutes
• Day 21: 2 minutes
• Day 22: 2.5 minutes
• Day 23: 2.5 minutes
• Day 24: 3 minutes
• Day 25: 3 minutes
• Day 26: REST
• Day 27: 3.5 minutes
• Day 28: 3.5 minutes
• Day 29: 4 minutes
• Day 30: 4 minutes

Advanced Challenge:

• If you can already do 4 minutes, then start there. You can add 5-20 seconds on top of your previous day record.
• Pick a REST day for the 4th or 6th day.
• Write down your progress on a calendar or pre-fill your calendar with your goal.

Scrambled Tofu With Veggies Burrito

Scrambled Tofu w/ Veggies Burrito

This is my first breakfast on January 1, 2016. This was also my first time making tofu scrambled and I made it without a recipe. I was asked to create a recipe for it. That's kind of hard for me because I don't measure seasonings, so I think a video would be best. Until then, I'll try my best to do a recipe.

Serves: 2

INGREDIENTS:

• ~7 oz, Firm Tofu, drained 
• ~2 cups, Dark Leaf Vegetables (e.g. Spinach, Kale, Swiss Chard, Collard Greens, Callaloo, etc--use at least one kind)
• 1 small Red Potatoes, cubed
• ~1/3 cup, Red Onion, chopped or in rings
• ~1/8 cup, Green Onion, chopped
• ~1 tsp, Turmeric
• ~1 tbsp, Coconut Oil
• Seasonings: Complete Seasoning, Black pepper, Oregano, Garlic powder
• Optional: Mushrooms, Bell Peppers, Tomatoes, Scotch Bonnet Hot Sauce, etc
• 2 medium to large Tortillas
• 2 slices, giant green Avocado (you can use a Hass Avocado if you want)

DIRECTIONS:

Heat a medium nonstick frying pan on medium heat, then add coconut oil.

Lightly season the potato cubes (do not add the turmeric) and add them to the pan. Stir until mostly cooked, then add the vegetables (add dark leaf veggies last or at the same time as the tofu). Cook until potatoes are cook through.

Push the potatoes to the side. Add the tofu to the pan and start breaking it up if you haven't done so already. Season to taste: add seasonings in order of the seasonings on the season list (the amount depends on the order, as well--more to less) and then add the turmeric for color. Stir everything together until it looks the way you want.

Warm the tortillas. I warm my tortillas one at a time while I'm cooking by using them as covers over the pan. However, you can warm yours however you like.

Put each tortilla on a plate and add the tofu scramble equally on each tortilla. Top it off with a slice of avocado and then close it up. Serve.

Complete below with your questions and comments.

Happy New Year!

HAPPY NEW YEAR!