Top Ten Places To Visit In Karnataka, South India

Karnataka, one of the southern states in Indian Peninsula, is gifted with abundant natural beauty and glorious monuments, built by the earlier mighty rulers like Vijayanagar empire, Hoysala dynasty, Chalukyas etc. Tourists are attracted from all over the world to this enchanting land to admire the rare beauty of these ancient monuments and the natural beauty. Karnataka also has wild life sanctuaries and beautiful waterfalls. Though there are many interesting places in Karnataka, only just ten top places are given below -

1. Bangalore

\"coconut Trees\"

The bustling city is the capital of Karnataka, and also the fastest growing cosmopolitan city in Asia. It was known as Pensioners' Paradise, and City of Gardens, but now it is more known as the Cyber City, and Silicon Valley of India. Blessed with salubrious climate, gardens, parks, natural lakes, architectural landmarks, shopping malls, best restaurants and pubs, Western and Indian music concerts, Bangalore is a tourist paradise.

2. Mysore

The Imperial city of Palaces lies 140 kms away from Bangalore. Mysore is also blessed with excellent climate and rich heritage, magnificent palaces, beautifully laid out gardens, and zoo.

3. Mangalore

Mangalore is a beautiful scenic city, abundant with lush green surroundings, narrow winding
streets, lofty coconut trees, unique tile-roofed houses, beautiful beaches, ancient temples and churches, located 357km west of Bangalore.

4. Madikere

This picturesque, charming town is situated at an elevation of 5000 ft above sea level, offering you breathtaking views. Madikere is the headquarters of Kodagu (Coorg), called as Scotland of India. Kodagu is one of the most beautiful hill stations in India, and also produces some of the world's best coffee, honey and spices.

5. Hampi

Located 350 kms away from Bangalore, Hampi was the capital of famous Vijayanagar Empire, who ruled South India from 14th to 16th century AD. After the destruction by the invaders, what remains today is the ruins of Hampi, scattered about 26 sq.km in area, amidst giant boulders and vegetation, silently telling the stories of the glorious period of their rule. Hampi ruins, a world heritage site today, is packed with giant temples, palaces, market streets, aquatic structures , fortifications and an abundance of other ancient monuments.

6. Belur-Halebid

Located 220 kms from Bangalore, on the banks of river Yagachi, in Hassan District, Belur was once the capital city of the Hoysala dynasty, who ruled Karnataka during 11th and 12th centuries. They constructed the beautiful star shaped Chennakeshava temple at Belur, which took 103 years and 3 generations to complete the task. 16 kms away lies Halebid, which is also famous for its magnificent temples, set up on raised platform. Halebid was their earlier capital during 12th and 13th centuries AD, when it was known as Dwarasamudra. Even after 87 years of laborious work, the task was never completed at Halebid. One can spend days together admiring the beauty of these architecture marvels.

7. Shravanabelagola

Located 147 kms from Bangalore and 83 kms from Mysore at Hassan District, Shravanabelagola is one of the most popular Jain pilgrim centers . Shravanabelagola is wedged between Vindhyagiri and Chandragiri hills. A giant monolithic statue (58 ft) of Bhagawan Bahubali (Lord Gomaetheswara), said to be the world's largest monolithic statue, is standing on the Vindhyagiri hills as a monument of peace.

8. Badami

This historic town is famous for the cave temples built by Chalukya kings, who ruled Deccan in 6th and 7th centuries and Badami was their capital. Among the rock-cut and structural monuments, the most richly decorated are the cave temples, which are carved into the cliff on the southern side. There are four such cave temples in Badami. The natural surroundings enhance the aesthetic appeal of these cave temples.

9. Pattadakkal

The sacred complex at Pattadakal, a UNESCO World Heritage Site, is situated on the banks of the River Malprabha. Pattadakal is famous for its 8th-century temples, built by Chalukya kings during their reign. These are built in the combination of North Indian and South Indian styles.

10. Bijapur

Located 530 kms from Bangalore, Bijapur is famous for the historical monuments like Gol Gumbaz, which is the second largest tomb in the world. In the circular balcony of Gol Gumbaz, visitors can witness its greatest marvel. There are more monuments in Bijapur, such as Jumma Masjid, Ibrahim Roza etc. Bijapur was the capital of Adil Shahi dynasty who ruled this land during 13th century.

Top Ten Places To Visit In Karnataka, South India

Lakshmi Menon writes articles on various topics, including South India Tourism. To know more about these famous destinations please visit http://www.enchanting-south-india-vacations.com

Benefits Of Coconut Oil: What Are They?

What Are The Benefits Of Coconut Oil?

Often times we have questions regarding nutrition and our health which have widely varying answers. The question of eggs is a good example. Many doctors say avoid them, many say eat the white without the yoke, and others would say eggs are very nutritious, eat several a day. Recently I had such a question regarding what oils to use while cooking. This of course runs into the tender subject of what kinds of fat, if any according to some, are good to consume. Coconut oil actually got the bad name that it has today when our government realized they could make far more money from pushing corn and soy products, hence the prolific use of vegetable oil today. It had nothing to do with any actual health science. With this in mind, let's see what the benefits of this vilified oil are.

\"coconut Oil\"

Is It Healthy?

Importantly, the first of the benefits of coconut oil, is that it is highly beneficial to your health and well-being. Coconut oil has been shown to help with controlling cholesterol levels, boosting energy, increasing thyroid function, and also boosting your metabolism. These serious bonuses with so many millions who struggle with these health conditions. Coconut oil is also really easy to implement as a supplement, just add a tablespoon to your morning coffee or add it to a smoothie and reap the benefits!

What About Cooking?

Another of the benefits of coconut oil includes its high smoke point. Different oils will obviously burn, or smoke, at different temperatures. Unfortunately, most of our common oils had a seriously low smoke point, so in an effort to fix this as well as some other issues like spoilage, we now have hydrogenated oils. Coconut oil is one of the most saturated fats that is naturally available and as such, has no need of hydrogenation and all the ugly health issues that come with that process. Having a high smoke point, as well as an oil that won't change in flavor or nutrition value while cooking, is absolutely priceless. You can use it for sauteing as well as frying foods at medium to high heat. My wife and I have yet to see a burned dinner since making this switch for our cooking needs.

How Long Will It Last?

I mentioned before that our common oils are now hydrogenated in an effort to make them shelf stable. Coconut oil is one of the most shelf stable oils naturally because it is so highly saturated. There are no extra particles within the oil that contribute to rancidity. You can actually store the oil in your pantry for up to two years without it going bad! This means you can buy it in bulk at an extra value and not worry that it will go to waste.

Can It Get Any Better?

My last addition to this list of benefits of coconut oil is without a doubt not the least. This oil is also wonderful for your skin and hair! Rub some on your skin or have someone give you a massage to relieve dryness. My wife and I don't use any other moisturizing products because this works so well. Benefits of coconut oil also include using it as a hair conditioner. Studies show that it helps hair with protein retention, ultimately giving you the softness and shine that everyone desires.

Conclusions

These are only several of limitless benefits of coconut oil. In my estimate, as well as many other opinions that I have read, coconut is a super-food. The oil is no exception. Whether you are looking for ways to improve your health, enhance your cooking, help you attain healthier looking skin and hair, or just want a value driven way to achieve all of these.

Benefits Of Coconut Oil: What Are They?

Coconut Oil [http://virgincoconutoilbenefits.com] will provide it all.

Nutritional Values of Coconut Milk - 6 Health Benefits of Coconut Milk

Very recently, a West Indian friend of mine introduced me to cooking in coconut milk. I liked the flavor and just decided to gather more information on the same. The information gathered is actually surprising and encouraging. After reading so much on the health benefits of coconut milk I believe it is there to stay in my family's and my own diet.

Here The 6 Nutritional Values of Coconut Milk

\"coconut Water\"

  1. It is good for the health of your skin and hair. It is widely used as a base in many cosmetic applications and products like hair oil and skin moisturizers. It is an excellent hydrant.
  2. It is rich in antioxidants. Antioxidants help the body to hold against ageing, sagging of the skin, poor vision and low bone density.
  3. Presence of lauric acid in coconut milk renders anti fungal, anti bacterial and anti viral properties to it. The effect is that it is excellent when it comes to fighting infections.
  4. It is good for the heart too. The lauric acid present in it, helps to unclog the arteries.
  5. In spite of the fact that coconut milk contains saturated fats, it helps in weight loss too. The fat consists of short chain and medium chain fatty acids as a result the body converts it into energy and does not store the same as fat.
  6. In addition to all of the above, it also aids in digestion and is also used as a laxative.
Coconut milk is a common ingredient in cuisines of the tropical region. Thai, Caribbean, South Indian and Sri Lankan cuisines are heavily dependent on it as a regular ingredient. It is rich in essential vitamins and minerals. It is a rich source of vitamins A and E, potassium and calcium. It is a lactose free substitute for milk and can be used in baked products and it can easily be incorporated in rice dishes, curries, condiments, soups and seasonings.

Nutritional Values of Coconut Milk - 6 Health Benefits of Coconut Milk

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Recipe - REAL Samoan Panipopo!

I heard something disturbing this morning. One of my girls told me that she was Googling recipes for Panipopo and came across some that called for store-bought, ready-made dough.. which you would then proceed to roll into dough balls...

NO!

\"coconut Cream\"

NO NO NO!

Oh, and NOOOOO!

It's not THAT difficult to make real Panipopo dough from scratch - the store-bought stuff is too generic and... just not right!

So don't be lazy. I'll walk you through it...

By the way,THANK YOU so much Auntie for entrusting me with your top secret recipe, but... um... you might want to close your eyes now...because I'm sorry.. but if I don't share, I'm scared a whole generation of people will think it's okay to make Panipopos with store-bought dough balls... *sigh*...

Right. Let's start from the beginning.

For those less fortunate out there who don't know, panipopos are a Samoan dish usually eaten as a dessert or with a hot beverage, preferably Koko Samoa. Its name says it all:

Pani = bun (not 'bread')

Popo = Coconut, specifically mature coconuts that are ready to be 'milked' lol... Eh, you know what I mean.

So, coconut buns. Hot, steamy buns baked in a pool of sticky, sweet coconut cream sauce that you can use for further bun dipping... mmmm....

I've come across a few variations of the recipe. Some of them will call for eggs and milk, which results in a more 'bread' like consistency... I'm not a fan of that one because the bread then tends to soak up too much of the coconut cream sauce and get too mushy. But hey, if you like mushy, go for gold...

...and go to Google, cause this version (my Auntie's recipe) produces a more, "springy" type of bun that's still moist and spongy... and is way better.

Because I said so.

Okay, you'll need these ingredients:

The Bun

Standard Flour
Salt
Butter
Sugar
Dry Active Yeast
(VERY warm) Water

The Sauce

Coconut milk or cream (pe'epe'e)
Sugar
Flour (for thickening)

The Cook

Confidence
Good reading skills
Faith in me
A sense of adventure

Don't panic that I haven't put any measurements up there. This recipe is flexible. Just pay attention.

Four cups of flour (and I'm talking about coffee mugs, not the measurement cups) will fill about two-and-a-half to three 15-1/2" x 10-1/2 apas (pans). With around 24 buns a pan, that's like 60 buns all up, more than enough for 'cup teas' at home.

The rest of the measurements will follow the number of cups of flour you use. If you use 4 cups flour, you'll need 4 spoons of sugar and 4 spoons of yeast. If you want to feed the neighbours too and go for 8 cups of flour, then use 8 spoons of sugar and 8 spoons of yeast.

You with me so far?

Cool.

Here's how we do it. Watch:

The Flour Mixture

First, dump our flour (let's say its 4 coffee mugs full) into a bowl. Toss in a 'pinch' of salt - half a teaspoon is good if the word 'pinch' makes you nervous.

See that block of butter there? It's been sitting at room temperature for a while, so it should be 'softened' now. Since my hands are always clean, I'm gonna break off some of that butter (maybe start with about 50 grams which is like a quarter cup, but YOU Google the conversion)... and I'm just gonna rub that butter into the flour.

MILI Mili mili mili mili mili mili mili... ma koe MILI Mili mili mili mili mili....

What I want is a consistency that's crumbly but kinda 'silky' at the same time, so I might need to work more butter into the flour, but make sure it doesn't get too greasy.

When the mixture is just right, I make a well in the middle of the bowl and chuck in my 4 heaping spoons of sugar... don't get too fussy about the spoon measurement here. With practice, you'll figure out how sweet you like your buns to be, and the sugar is more for yeast development anyway.

The Yeast

Okay, now it's time to grab another (smaller) bowl for the yeast. Apparently, yeast works better in either a metal or glass / ceramic bowl, so try to avoid plastic. Plastic is never good.

Anyway, since we used four cups of flour, we're going to put 4 heaping teaspoons of active dry yeast into the second bowl. Get the tap to run REALLY warm, but not too hot, and pour maybe 2 cups of that warm water over the yeast. Use your hands or a spoon to break up the yeast and stir till its fully dissolved - add more warm water if necessary to do that.

This yeast water (which should be milky grey in color and smell like yummy bread now) goes into the flour mixture, in the well you made with the sugar.

Mix-Up Mix-Up

Grab that long wooden spoon your mum reserves for special hidings and 'fold' together all the ingredients now, scraping the flour from the sides of the bowl into the middle, then up and over again till everything is combined nicely. Keep that tap running, cause you'll need to mix in more warm water in order to get the perfect consistency...

When it's ready, your mixture will look like a really thick, sticky pancake batter. It should be fairly solid, but if you shake the bowl a little, the batter should 'jiggle'...

Okay, now cover that bowl with a damp dish towel and put it in a warm, dark place to rise for an hour.

The Dough

When you come back to it, the dough should be double its size with lots of little holes in it. Your whole house should be smelling like home baking by now.

It's time to knead the dough, which means you just dump a lot of fresh flour on a counter-top (I like to spread it out like a thick white blanket) and turn the holy, sticky dough out onto it. Then, working from the edges of the flour 'blanket', I fold the new flour into the sticky stuff and flatten and squeeze and knead until you can form the dough into a smooth, round shape that's got a little bit of flour dust on the outside.

IMPORTANT NOTICE: Do NOT knead the dough for too long. You need to stop working it while it's still relatively soft when we squeeze it. We want buns, not bagels... or teething rings...

Okay, cover the dough and let rise again for another half hour.

The Buns

When you come back, preheat the oven to about 200 degrees (on a NZ oven ), THEN...

...cut the dough into chunks (about half a fist size), roll into thick 'strings', and tie each into a knot. This shape helps the coconut cream sauce to flavour more parts of the bun, but if you have trouble with it, you can also just roll a boring dough ball. Up to you.

[If you find that the dough is still pretty sticky when you come back to it, go ahead and knead it again with a little more flour... just till it's dry enough to work with, but still soft and spongy.]

Fill each pan with the buns, leaving enough space between them to allow for more dough rising and to let coconut cream sauce in.

After you've done all the buns, let them sit for a bit cause we need to do the coconut cream sauce.

The Coconut Cream Sauce

Fresh is always best, right... So if you've got a coconut tree somewhere, get somebody to climb it. If not, then the best coconut cream you can buy is in a carton, made by these guys ==> KARA

Otherwise, you're going to have to settle for canned coconut cream. Ala's make a pretty okay canned pe'epe'e.

Okay, pour two cans or a 200ml carton of pe'epe'e into a container, work half a cup of flour and water into a runny paste and dump that in there as well, then top up with more water until we have enough sauce for all the pans. We should be able to fill the pans so that the coconut cream sauce covers at least half the height of the buns.

[EDIT: While the buns are cooking, check to make sure the sauce doesn't reduce too much. You may have to add more sauce so that there's plenty for dipping, but add it early enough so that it has a chance to come to the boil before the buns are ready. Let's just say raw coconut milk, if you drink enough of it, can make a great laxative.]

But before we start pouring though, we need to sweeten the coconut cream sauce. You do this according to your own tastes, but remember... for some reason the cooking process gets rid of some of the sweetness, so just make sure you add enough sugar into the sauce so that it's couple notches SWEETER than you think it should be.

Bake in the Oven

RIGHT! So the oven is hot now, the buns have risen just a little bit more in their pans, and you've got a container (jug? pitcher? large bowl?) full of sweetened, thickened coconut cream sauce. The only thing left to do is pour the sauce into the pans, chuck them in the oven, wait maybe 20 - 30 minutes for the sauce to come to a boil and the tops of the buns to become a golden brown, and take the pan out and mmmm...... But wait, there's a LITTLE bit more...

While the buns are cooling, you might want to brush sugar water over the tops to prevent them from getting dry.. but I think covering the apa with tin foil (only after they're out of the oven) or a damp cloth will do the same thing.

Eating Panipopo

Congratulations!! We've just made AUTHENTIC Samoan Panipopo. You can burn your mouth on them now, I know you want to... but I like panipopos best after they've been sitting... marinating... for maybe an hour after they came out of the oven.

Serve them in a shallow bowl, spooning more sauce over them for extra dipping, and with a hot cuppa something nice to drink on the side.

They're also GREAT the next day, even if you have to heat them up (for less than a minute) in the microwave.

Ia. Ua uma upu.

:)

Recipe - REAL Samoan Panipopo!

http://1samoana.com/samoanlikeme

Hawaiian Luau Recipes For A Tropical Party

To add island flare to a party individuals might consider using Hawaiian luau recipes. There are many different options that one can choose, all of which will help guests to feel that they are part of the islands. Adding festive decorations will help to contribute to the theme. Hawaiian luau menu items are a great way to add festivity to a party that is designed to elicit relaxation and help guests to feel that they are part of the islands. This unique idea offers many different food choices to enjoy.

Appetizers

\"coconut Water\"

Beginning with appetizers is a perfect way to set the tone of the afternoon or evening. Some ideas for finger food are mini pineapple, ham and sweet pepper kabobs. Because the islands offer sweet fruit, creating a fruit salad or decorating the tables with pineapples is an option.

Entree

Japanese breading called Panko is a common baking essential. Baking boneless, skinless chicken bread that has been dipped in egg yolk and panko will make for a juicy, delicious main course meal. Serving alongside boiled shrimp will create a complete meal. An individual should avoid frying any food, and instead should opt for baking or grilling.

Dessert

Dipping frozen bananas in chocolate syrup will add a sweet treat for a dessert option. One may choose to roll the fruit in chopped nuts for a bit more texture. For a more traditional dessert recipe a person may choose to enjoy a sweet pudding made with tara root called poi. However, for an individual who does not have access to this root they can make this dessert by using vanilla pudding and purple food dye.

Beverages

When considering beverages individuals may consider keeping fruit as a consistent theme. Serving smoothies made with strawberries or bananas can be a good option. Coconut water is a common drink on the islands. Serving this in a hallowed-out coconut will add authenticity to the beverage. Topping drinks with a festive mini umbrella will add charm.

There are may Hawaiian luau recipes that a person can choose when hosting an island-themed event. Using sweet fruits woven into the appetizers, main dish, dessert and drinks will help to keep the event authentic. Fruit is a common theme and meals should be baked or grilled instead of fried. Making sure that the ambiance is relaxing will add to the traditional charm of the party.

You will want to take some time to do some research about the traditions of the islands to make sure that what they are serving is authentic. Creating festive centerpieces and a relaxed ambiance will help aid the theme.

Hawaiian Luau Recipes For A Tropical Party

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Filipino Recipes - Yema - Pinoy Food

Yema is a sweet creation that you can serve as a dessert or snack. If you have a sweet tooth, then yema is something that you should try.
Ingredients:

  • 2 cups powdered full cream milk
  • 1-1/2 cups sweetened condensed milk
  • 1 tbsp. butter (softened)
  • 1 50-gram pack coconut cream powder
  • 1 cup white sugar
  • 1 egg yolk
  • small paper cups (1-inch diameter for the bottom)
Cooking Instructions:
  • Place a small saucepan on the stove set to medium heat. Pour the condensed milk and heat gently. Avoid bringing the milk to a boil.
  • In a medium-sized bowl, beat the egg yolk and pour in half of the heated condensed milk. Stir well until mixed thoroughly. Add the coconut cream and mix until you get a smooth mixture. Pour this mixture into the saucepan and go on cooking. To prevent scorching, stir constantly and scrape the bottom and sides of the saucepan. Turn off the heat when the mixture begins to thicken. Set aside for 5 minutes to cool.
  • In a large mixing bowl, put the powdered milk, the egg-milk-coconut cream mix and the softened butter. Blend well until you have a smooth mixture. Use cling wrap to cover the mixture and chill inside the refrigerator for about 45 minutes. Mixture will thicken after chilling, thus, making it easier to shape into balls.
  • Put the white sugar in a shallow bowl.
  • Form the mixture into balls using two teaspoons. They will look irregular at this point. Drop the balls onto the white sugar and roll it gently to coat the entire ball. Roll the sugar-coated balls gently using your hands. When you are satisfied with the shape, drop the ball into a paper cup. Repeat the same process until you finish shaping the remaining mixture.
  • Chill the yema balls then serve.

\"coconut Cream\"

Filipino Recipes - Yema - Pinoy Food

Jasmine is a native Filipino with a passion for cooking and gardening. Her love of Pinoy food has lead her to create a website to share her favorite Filipino recipes with the world. Come and explore and enjoy a true taste of the Philippines with these authentic Pinoy recipes and stories of the Philippine culture.

How to Make Perfect Grilled Shrimp Kabobs

Grilling shrimp can be pretty simple. One of the best grilling tips for Shrimp Kabobs, or Skewers and some people call them, is to select the right size shrimp. My recommendation is to use large or extra large shrimp. The larger sized shrimp stay on the grill better, they don't fall through the grates. They also hold onto the skewer better and are large enough to thread the skewer through two spots holding them more securely onto the skewer.

The next grilling tip is to soak wooden skewers for approx. 1 hour prior to using them on the grill. This prevents them from burning. Find a large enough pan to fit them into and cover them with water. You can place something on them to hold them down in the water or swish them around several times during the soak.

\"coconut Milk\"

Third tip, when skewering the shrimp, leave plenty of room on the end of each skewer to be able to grab them, this also prevents the shrimp from falling off the ends when you flip them.

If making grilled shrimp recipes that don't call for skewers, I prefer to use a grilling basket for shrimp. They are a wire mesh or metal basket with holes. They allow the flames to come through and conveniently hold the shrimp inside, preventing them from falling into the grill. (These baskets can be a dinner saver!) Each time I use the basket I give it a spray with the PAM cooking spray for grills. Keeps the food from sticking.

Another tip is the grilling temperature. A medium to high heat usually works best. And the last and most important tip (no matter how you are cooking it) always watch the amount of time you cook it. You do not want to over cook shrimp.

Are you ready to try some Grilled Shrimp Kabobs? Here is a recipe to get you started:

Hawaiian Grilled Coconut Shrimp Skewers

Marinade
1 can cup coconut milk (reserving 3 tablespoons for later)
¼ cup pineapple juice
1 tablespoon olive oil
1 teaspoon garlic, finely chopped

24 jumbo shrimp - raw, shell removed (tails can be left on)
1/4 cup unsalted butter
3 tablespoons coconut milk
2 tablespoons sweet shredded coconut
1 teaspoon dark rum, optional
Approx. 12 Fresh Pineapple cubes

Directions: Mix marinade ingredients together and marinate shrimp for about 4-6 hours prior to cooking. After marinating shrimp, soften butter and mix with coconut milk, shredded coconut, and dark rum, if desired. Blend together well. Skewer shrimp onto skewers, adding a pineapple cube in between every other shrimp. Cook over open flame or under a hot broiler 3 to 4 minutes on each side. After turning once, brush with butter mixture. Continue cooking until done.

That's all there is to it. Fire up your grill and enjoy.

How to Make Perfect Grilled Shrimp Kabobs

This article is brought to you by Beth Brawn, creator of http://www.free-shrimp-recipes.com You can visit her website for many more delicious Grilled Shrimp Kabobs recipes along with many other shrimp cooking tips, cooking videos and more great recipes. Copyright- You may freely republish this article, provided the text, author credit, the active links and this copyright notice remain in place.

Mexican Recipes - Setting Up a Mexican Buffet For Your Next Party

Having a Mexican buffet is a great idea if you want a themed party. It is also a good plan for celebrating Cinco de Mayo. Having a Mexican buffet means that you can make all your favorite Mexican dishes and let your guests sample your authentic Mexican food recipes. Choose make ahead appetizers as well as ones that you can finish off just before the guests arrive.

You might want to have some basics, such as Mexican dip recipes and chips for dipping, a couple of different Mexican layered salads and maybe a pot of chili con carne if people are going to be able to sit somewhere. If not, it is best to stick to finger food. You can also feature a few sweet Mexican food recipes, like Mexican chocolate brownies or some coconut cake squares.

\"coconut Cake\"

Let Your Guests Assemble Their Own Snacks

What about setting up a fajita, burrito, or taco bar? This is a great idea because it allows people to construct their own fajitas or tacos. Lay out some flour wraps, taco shells, cooked ground beef, grated cheese, sour cream, guacamole, black beans, jalapeno, salsa, onions and more and let your guests assemble their own.

This is a lot of fun and it also makes your job easier, since you do not have to make tacos for your guests, only to then watch them pick out all the bits they do not like. Adults love that they can choose their own fillings and kids enjoy the novelty of assembling their own food.

Other Ideas for Mexican Buffet

Mexican food is all about vibrant colors and mouthwatering flavors. Traditional Mexican foods blend fresh produce with fresh herbs and flavorful spices for amazing results. If you are having a buffet, try to vary the food as much as possible.

It might all be Mexican but you can vary hot and chilled dishes, chewy and flaky textures, different colors, mild dishes and spicy dishes and more. Keep things interesting and your guests will enjoy trying all the dishes you have made.

If this sounds like hard work, remember that you can make nearly all the chilled dishes ahead of time, perhaps the day beforehand. Also, you can make some of the hot dishes earlier and just reheat them. Crockpot Mexican recipes are very handy too because you can prepare these in the morning and they will cook themselves. Borrow some small crockpots from your neighbors or friends if you will need several.

Recipe for Easy Marinated Avocado

This tasty recipe is simple to make and it can be used as a dip, a sauce, or an accompaniment to many different Mexican food recipes.

What you will need:

  • Juice from 3 lemons
  • 1/4 cup minced fresh parsley
  • 1 thinly sliced red onion
  • 1/2 cup extra virgin olive oil
  • 8 halved avocados
  • 1 tablespoons minced garlic
  • Salt and black pepper, to taste

How to make it:

Stir together the lemon juice and onion. Add the avocado, olive oil and garlic and stir well. Season with salt and black pepper and refrigerate for an hour. Stir in the parsley and serve.

Mexican Recipes - Setting Up a Mexican Buffet For Your Next Party

There are plenty of easy Mexican recipes that you can mix and match if you are organizing a Mexican themed buffet. Classic Mexican food recipes like guacamole, salsa and Mexican salad are always popular and you might also like to add some interesting traditional Mexican recipes, to add authenticity to your buffet.

MexicanFoodRecipes.org When it has to be Real Authentic Mexican Food

Filipino Recipes - Suman Moron (Dessert) Recipe - Pinoy Food

Suman Moron originated from Leyte, an island in the Visayas. It is a popular Filipino dessert served during fiestas and other special occasions. Luckily, I don't have to wait for any special celebrations to taste this delicacy because these are commonly sold outside the church during Sundays.

This recipe makes about 30 pieces of Suman Moron 4-inches long each.

\"coconut Milk\"

Ingredients:

  • 2 cups glutinous rice flour
  • 6 cups ordinary rice flour
  • 2 kilos grated coconut meat
  • 1 big can evaporated milk
  • ½ kilo white (refined) granulated sugar
  • 1 kilo muscovado sugar
  • 30 chocolate tableya, melted with 1/4 cup water
  • 1 bar cheddar cheese (julienned)
  • 1 cup chopped peanuts
  • 1 small bottle vanilla extract
  • 8 cups boiling water
  • about 30 pieces banana leaves, cut into rectangles (8″x10″)

Cooking Instructions:

  • In a basin, place the grated coconut meat and pour boiling water. Set aside. (Note: 8 cups of canned coconut milk can be used as alternative.)
  • Mix the 2 types of flour well until thoroughly incorporated. Divide the flour mixture equally into two parts.
  • Squeeze the grated meat when the coconut mixture is already cool enough to handle. Use a fine strainer to separate the coconut milk. Divide the coconut milk equally into two parts.
  • In a thick-bottomed pan, place ½ of the flour mixture and pour in one part coconut milk, muscovado sugar, melted chocolate, vanilla extract and peanuts. Mix well and place over medium heat. Keep on stirring while cooking the mixture. At first, uneven lumps will form. But as you keep stirring, the mixture will even out as it thickens. Turn off the heat when oil starts to come out. Set aside to cool.
  • To the second half of flour mixture, add the remaining coconut milk. Then pour about half of the white sugar and the evaporated milk. Mix thoroughly. Place in a separate pan and cook over medium heat while stirring continuously. Remove from the heat when the mixture is thickened. Set aside to cool.
  • Pass the banana leaves over the heat to make them supple. Then use the squeezed-dry coconut meat over the leaves.
  • Take a heaping tablespoonful of the first mixture (chocolate) and place on the banana leaf wrapper. Sprinkle a little cheese on it before rolling, with the banana leaf covering the mixture. Therefore, you hands won't be touching the mixture being rolled.
  • Take another heaping tablespoonful of the second mixture (milk) and do the same process.
  • Place the two cylinders (milk and chocolate) and roll to form a thicker cylinder with the two colors fused together.
  • Roll the banana leaf to wrap tightly and tie a string at both ends to secure.
  • Repeat the process until all of the two mixtures have been wrapped.
  • Steam for about 45 minutes to 1 hour.
  • Let cool before serving.

Filipino Recipes - Suman Moron (Dessert) Recipe - Pinoy Food

Jasmine is a native Filipino with a passion for cooking and gardening. Her love of Pinoy food has lead her to create a website to share her favorite Filipino recipes with the world.
Come and explore and enjoy a true taste of the Philippines with these authentic Pinoy recipes and stories of the Philippine culture.

Blender Ice Cream: 3 Tasty Recipes

The Ninja Blender 1100 is an ideal kitchen appliance for making homemade ice cream. With this Ninja Kitchen System, you can save money by making this delicious frozen treat from home. The following recipes are ones you can quickly make in a blender and then chill in the freezer. Feel free to substitute ingredients for your own dietary needs or tastes. Remember, the possibilities are endless. Use any kind of fruit you like, any type of sweetener including liquids and powder sweeteners. There is very little you can do to ruin this type of recipe, so have a little adventure and add something new!

Banana Cream Pie

\"coconut Milk\"

This recipe is so easy that it only requires you to have 2 frozen bananas (chopped into either quarters or halves) and 1 cup of light coconut milk on hand. To start, just pour the coconut milk into your high-speed Ninja Blender 1100. Then include the quartered or halved frozen bananas. Proceed to blend this on medium-high until a soft-serve consistency is achieved. To turn this into hard ice cream, just freeze for approximately 4 hours overnight.

Blender Strawberry

This recipe requires 1 tablespoon of lemon juice, 1 tablespoon of grated lemon peel, 1 10-ounce package of frozen strawberries (thawed), 1 can of whipped, heavy cream and two-thirds of a cup of sweetened and condensed coconut milk. Put the strawberries, lemon juice and lemon peel into your Ninja Blender 1100. Blend at high speed for 20 seconds or until it gets smooth. Turn down the speed to low and remove the blender's cover. Add the condensed milk in a regular stream into this mixture. Finally, remove the strawberry mixture by folding it onto whipped cream. To make into hard ice cream, allow it to sit in the freezer for 4 hours.

Low-calorie Version

The Ninja Blender 1100 is also ideal for making this low-calorie version. For this recipe, you only need a third of a cup of non-fat dry milk, one-third of a cup of water, 2 packages of artificial sweetener, half a teaspoon of vanilla and 12 frozen strawberries. All ingredients may be added at the same time into the blender, and you should simply blend them together until the mixture becomes smooth. While you can serve this immediately, you may also place this into the freezer for about 4 hours if you want it to become hard ice cream. This recipe serves 2 people.

This Ninja Kitchen System blender can create numerous kinds of ice cream right in your own home. This will help you save money and also create healthier treats for your family and friends.

Blender Ice Cream: 3 Tasty Recipes

Being a frugal, health-conscious mom, I love learning about foods I can make at home rather than buy at the store. Ice cream is just one such food. With my amazing Ninja 1100 blender, I make all kinds of yummy ice cream for the kids and it's easy! If you want to learn more about high quality blenders, look no further than the Ninja kitchen system 1100 as it is going to save you hundreds of dollars over the Blendtec or Vitamix brands.

A Detox Fasting Paradise - Pristine Private Island - Coconut, the Tree of Life and Organic Raw Food

Dedicated to my wonderful island coconut trees, the trees of life.

I am often asked, "What encouraged you to follow your inner child guides to a pristine private island paradise to live the rest of your life surrounded by coconut, the tree of life?" Here is my story.

\"coconut Trees\"

At age 36, after traveling the globe extensively, I had a strong vision to settle down in my own pristine Shangri-la with many coconut trees. I was then on a 16 year world sojourn, traveling together with my English partner Mark. Our adventures had taken us to some of the world's most pristine, rugged, serene, remote tropical wilderness and animal reserves, plus canyons, rivers, lakes and island paradises fringed with coconut trees. Though shy and uncomfortable with people since a little girl, I was totally relaxed in Mother Nature, particularly in the tropics near a cleansing sea and eating organic tropical food from the wild.

During my adventures, short-term travelers would often ask questions about my long unusual journeys. Amazed myself that many of my wild dreams came true, I would tell them I was blessed to have among others, Peter Pan and TinkerBell as my mystical spiritual friends. I came to believe it and live by my mystical tropical island dream.

My 'vision to settle' was not your typical 'Buy a house in the country and settle down'! My dream was a pristine paradise somewhere in the tropics far away from people. It was private and had a lush tropical jungle backdrop. I could see an island surrounded by blue crystal clear water and a nearby coral reef, teaming with fish, with a long white-sand beach fringed with coconut, my trees of life.

Amazingly, I could still see mountain peaks, caves and grottos in the picture, too. I could see myself growing my organic garden, learning how to eat coconut in many varied ways, sprouting my organic seeds in my own kitchen, eating cleansing raw food and having pets to nurture and love, but I was still unsure if I would live on a pristine island beside a tropical turquoise blue sea or on some mystical mountain.

Most people would say this was an irrational fairytale fantasy; to me it was real. I knew it was out there and I had to search. And with the help of Peter Pan and TinkerBell as my mystical guides, find my pristine paradise and my coconut trees, I did!. Like a coconut washed to a far distant shore, I started from an organic tropical coconut seed on my tropical soil, and then I grew my tropical island roots. Later I would grow my sturdy trunk, my huge green leaves and fruits to share, growing strong with the trees of life surrounding me.

Finding the Soil to Plant the Coconut Seed

Mark had airline tickets back to Australia, suggesting we look for a place in tropical Cape Tribulation, Northern Queensland, another paradise we both loved. However living in the West did not fit my mystical journey and my way of life. I could feel my need of a paradise in the East, far away from what most call 'normal' civilization. Still Mark was my partner; we had traveled together for more than 14 years, sharing much love, joy and experience. He would often suggest I wake up to reality and I would struggle with questions like: Why did I, at 36 years of age, still believe such a fantasy fairytale about an exotic paradise with a white-sand beach and coconut trees existed? Would I be searching my whole life for an unobtainable mystical island dream? Could there really be gods, goddesses, fairies and spiritual guides and a remote island paradise I could live on?

While traveling through Malaysia on our way back to Australia, I was sharing my far-fetched private island dream with a Swiss couple while sitting at a small street-side restaurant in Penang. Immediately both said that my vision sounded like the pristine area they had just left, the spectacular bay, cliffs and white-sand beaches of El Nido Palawan, Philippines.

Immediately I heard bells in my head and felt Peter Pan beside me again saying the words "what are we waiting for?" l looked at Mark, who, though amazed with my mystical adventures, agreed to add yet another detour into our plans to get back to Australia. Weeks later after trekking off the beaten track through rice paddies and waiting days in a crocodile infested riverside village for a weekly market boat, we found our way to the unforgettable shores of Bacuit Bay, home of 21 pristine islands, with coconut fringed beaches and the main town of El Nido.

After just two weeks here, surprising even me, I was adamant that I would find my island dream in one of these exotic gems. Mark had not the heart to share my dream, yet I heard myself tell him, "I will manage it alone from here and find my pristine coconut fringed island." We said goodbye, he thinking I would come to my senses with time and experience. I knew I was here for life. Four months later, together with Peter, I was shown the unforgettable shores of my destiny. As if my friendly spiritual guides had waved their magic wands, almost all of my wishes were in front of me on this tiny magical island of Malapacao. It was my exotic, mystical place here in Asia. It was a gem surrounded by other gems, a pearl in a pristine place. It was a tropical island surrounded by blue crystal clear water, a nearby coral reef..teaming with fish... It had a long white-sand beach fringed with my beloved tress of life.It had a lush tropical jungle backdrop... It had many rugged mountain peaks, a cave and a grotto for meditation... Turtles visited the shore often to lay their eggs and exotic tropical birds shared space with colorful butterflies, dragonflies, lacewings and my trees of life.

If all of this was not enough, it had a carved small pool just on the shore that I could use as my wishing well for future diva dreams. I was ecstatic and in love. Finding my vision had taken all of three months. Now making it my tropical paradise home and becoming self sufficient on coconut and organic food was going to be the dedicated work of my life, a challenge like moving a mountain!

It was September 1987, over 23 years ago, when I was washed to these shores with Peter Pan and TinkerBell, arriving with almost no savings left. Few westerners lived in our area, few locals had met a foreigner and fewer spoke English. Even though I was well traveled, living among people from such a simple culture was like stepping back in time 50 years or more. I was ever-so green!! I had not even thought it through, how I would survive eating my beloved coconut, what I would do for funds. My family (though not close) believed like Mark did, that one day I would return to my senses and come back to Australia; there was no way I was going to ask them for any financial help.

Growing my Delicate Coconut Roots

Home for me was here, with these coconut trees, there would never be another in this lifetime. I had made the forever, life commitment. I had to trust Peter Pan and TinkerBell as well as my new island gods, goddesses and fairies to show me the way I needed to follow. There was nothing in my head saying "NO"; that it might not or would not work. I had been born a Leo, in the year of the Rabbit, and luck was my middle name. I would mesh with the local islanders and balance this most important shift in my life. I would grow like the coconut tree and learn new skills to live closely with nature. I learnt to make young coconut jelly, coconut brittle, coconut biscuits, crunches, coconut oils, coconut cheeses, coconut champagne and coconut honey. I would adapt to this tropical island lifestyle, as I believed the answers were here with the trees, and as long as I asked, all would be revealed. Looking back, I see this as my saving grace.

Thinking rationally rarely allows someone to start a tropical island adventure such as I did! Yet in hindsight, I can not help but be surprised by just how irrational I was 23 years ago! Like others starting their 'Robinson Crusoe lifestyle', I planted more coconut trees in my garden for my millionaire's salad, grew my sprouts and explored the lush natural vegetation. I found lot of ways to add coconuts to wild vines, green leaves and shoots for my cleansing raw food organic diet. I started a farm to grow and then sell things so I could survive here.

On several of my trips to Manila (a 30 hour or longer cargo boat ride) I brought back 6 imported breeding sows, 2 boars, 80 egg laying pullets and 200 just born chicks, 100 Muscovy ducklings and 100 baby Australian Silver quail. Over time the pigs bred an average of 80 piglets every six months. I would sleep with the sows at their birth; clip their umbilical cords from their mothers and their eye teeth to prevent them from hurting mums teats. My island helpers even taught me how to castrate the young male piglets.

The chickens would lay approximately 60 eggs a day creating a small income and to this menagerie I acquired a few pairs of Campbell Road Runner ducks and a pair of Bengala guinea fowl. With the help of a homemade kerosene incubator, I multiplied my animals and my eggs one hundred fold.

To add to more excitement I bought 2 mother goats with 4 baby kids and 1 Billy goat. Life was full....lots of experiences......lots of daily happenings. I fed coconut in various forms to all my animals and at one point I had over 1000 of them to care for. I made salted, century eggs and balut from my ducks, sold quail eggs and created other interesting local delicacies. To provide better health for my young animals, I raised thousands of earthworms for their Vitamin B12 vermiculture. That is another story all on its own and to this day I am grateful to my humble earthworms in my organic garden supporting my cleansing raw food meals.

I sold young healthy pigs and if ever any got sick, their new owners would return them to me to doctor. I would feed them coconut, charcoal and green leaves; let them wander along the beach and under the coconut trees, until they got their energy again. I would even sleep with them; wrapping them in woolen scarves at night so they could feel warm and secure and I would massage and shampoo them with cleansing coconut oil. As is my way, I prefer not ask a person to do anything I would not do myself! Eventually I could not bring myself to kill my animals and slowly I become a spiritual vegan. It was a wonderful learning process and another step in my organic island way of life.

During that time a few other foreigners came into the area, but they seldom stayed long, finding life too challenging. I would rarely meet them, finding little common ground with people, more at home hugging the trees and rocks, dancing with the wind, snorkeling with the fish and eating coconuts and organic food. Using local folklore tales Peter Pan would help me weave fantasies of the island shapes, acknowledging the fairy guides. Inabuyatan Island in front of me, became The Princess who had cried herself to sleep hundreds of years ago, distressed with the world for allowing the Goddesses to be destroyed. Now with the help of her seven sisters, she had woken, aware that these strong women were on the scene again. A Mammoth Elephant leaning up against her as a symbol of Yin and Yang.

I, myself became a bit of a legend too - it was not hard to do here! Alone, celibate and a mystical spiritual diva who enjoyed strange dances on the beach (often nude) and with an odd cleansing diet, loving my life in nature. Foreigners and locals alike called me 'The Crazy Coconut Lady of Malapacao.' To those who knew me it was said in kind fun. However, most believed that in time, I would get lonely enough and give up my organic island lifestyle. Though several visitors asked me this question, my answer was always the same, "No, never!!"

In the early days life was about survival, with huge challenges. It was not a bed of roses that is for sure! Days and dramas were real and not for the weak minded. Living here can be like being in the Wild West and I had my hands full just trying to understand a culture that is so different from our world. There were days I admit I hit some mighty bumps and did buckle and bend just like the coconut tree does - it happens to all of us! But these obstacles were heaven-sent to make me a stronger diva. I believe one makes the most of what we have....I had what most people only dream of, it was a precious magical gift...how could I NOT put my heart and soul into it?

Still after four years of trying to survive, I failed to earn enough for basic needs with my farming venture. In 1992, with few facilities, I opened my doors to regular tourism, offering stretcher beds on the beach and visitors had to help me prepare meals and hot drinks on a wood fire. I had no towels, bed linens and knew nothing about bokashi composting toilet in those days. It was a rustic beginning with lots of coconut drinks and meals on my exotic menu and budget travelers loved it. Offering a tiny haven for passing yachties, I sold the coconut fruit, coconut oil, coconut champagne and veggies, other fresh fruits, green leaves and water, as well as offering refueling, laundry and garbage disposal services.

This led to an article in the Hong Kong magazine called 'Fragrant Harbor' and during the months of March and April before the Hong Kong changeover of 1997, groups of eight or sometimes twelve yachts would anchor in my spectacular bay. Their owners would shout from their boats, "Leeann, is it OK to come ashore for dinner? We are 14 of us, have you got some raw organic food for us, we are tired of tinned junk." "What about some coconut champagne too" Slowly, with better income, I created more cottages under the coconut trees, adding facilities, increasing my rates, services and sharing the benefits of cleansing raw food.

In 1996 my island view was chosen as the gem of all the 7001 Philippine islands by the author of the Lonely Planet Guide Book. Our Beautiful 'Princess' (Inabuyatan Island) also fringed with coconuts was on his front cover. Popularity brought more visitors and in those short-lived years, I was able to pay off many of the islanders who owned or claimed to own my part of the island.

Often I would accommodate thirty or more guests staying in-house daily. Supported by the help of the local islanders, we offered basic friendly services, raw and semi-raw food meals and unforgettable island adventure. The downside of more visitors was the difficult challenge of sharing my pristine environment with people who enjoyed things that I considered toxic and definitely not meant to be here in my mystical private island with my island guides.

To keep my delicate spiritual balance, the first to go off my island services was meat, followed by cigarettes, then alcohol and coffee and sugar. Having acquired an even deeper interest in the health benefits of coconut, making virgin oil as well as coconut flower honey and many other organic and herbal raw food, I would cringe at the amount of over cooked food I served on my table, including breads, buns and tarts, with not a hope in paradise to incorporate the benefits of food combining or not drinking with meals, plus what I had learned.

Like any business, one is obliged to serve what a customer wants or pay the price and lose business. In the face of much advice to the contrary, I chose the latter, adamantly believing money was not my driving force, love of my island and quality of life was! and I had to find a way.

Growing my Sturdy Tall Coconut Trunk

At this time I was completely cut off from the outside world in so many ways. No news, no radio, no newspaper, no TV, no Internet, no computer, it was just too much of a challenge to find the power. Magazines didn't exist here unless someone brought them in, and there was no music. And none of that mattered to me. YES!! even music!

When you are a child of nature, eating a mostly cleansing raw diet, you are content with the whisperings of wonderful elementals and divas. The many and varied sounds of the sea, the swishing of the fronds of my enormous trees above was, is and always will be my musical pleasure. These trees asked me to hug them, the heavens guided me to build sundecks to embrace the light; the sea beckoned me to swim in it daily. For me the wind offered fine vibrations within the coconut trees that I adored. I was and still am content with simplicity and the song 'All The Sounds Of The Earth Are Like Music' is so true for me. Along the way I was blessed to have visitors share their Gentle Arts. I learnt to practice yoga, tai chi, sword dancing, and do tarot and angel card readings too.

Sometime in mid 1997, an English couple, listening to me voice my current island dreams, suggested I was outlining a detox cleansing spa. All I knew then of Spas were hot water pools in Germany. Fortunate enough to be managing a detox fasting center in Puerto Rico, these two people had my full attention. Another important spiritual serendipity was in the making. A little later, a kind Austrian offered to create my first website for me; an Internet Cafe worker in Puerto Princesa agreed to check emails and send them up in printed state. I replied in longhand. So many rustic beginnings! Imagine notes traveling via a difficult local bus/truck ride over 400 kilometers of steep mountains up to El Nido, then waiting for a rare island boat trip. It was the same process to get the answer back down to Puerto Princesa. Some email replies would have been 10-15 days old before the sender would receive it! I can laugh at the journey, so different from now!

Some of my guests wonder at my patience with the continual computer challenges we have here day by day now, but I know its all relative and I take nothing for granted. Though my library was minimal then, one book called "Touch For Health", written by John Thie, stood out prominently. I had carried this book on many of my travels, even to the base camp of Everest. Once here, I had placed it in a corner, forgetting it, having no partner to learn with or practice it. On a whim I wrote to John Thie's Foundation, hoping the 20 year old address might still exist and that my letter might reach them. My request to entice a 'Touch For Health' instructor to the island to teach me Kinesiology went off with a passing visitor. It was like sending a message in a bottle asking TinkerBell to deliver it. I never used the postal system.

I quickly learnt about mud/clay bakes, coconut body scrubs, seaweed wraps and various massage treatments. A Reiki Master sailing in a yacht anchored in my bay and I managed to convince her to stay longer, teaching me Reiki 1 and 2. Later I was blessed to learn about efficiency micro-organisms (EM) (AEM) and bokashi and started my organic garden under the coconut trees with these wonderful gifts of Mother Nature. I even belatedly learnt about the bokashi composting toilet, something still on my list of things to create.

My diva buds were expanding, spring was in the air and important groundwork was in progress. With the help of a few loyal visitors, I began building several rustic, comfy cottages with garden bathrooms, dreaming of my new 'Adventure Wellness' programs. In 1998, nature threw additional spice into my challenges. First global warming came, bringing ten months of drought with ancient tropical trees crashing down. Sea temperatures, generally only 26 -28 degrees centigrade rose to over 32, killing all the soft corals and much of our hard corals, all under my eyes with nothing I could do. It was a sad unforgettable time for our earth.

To cap off the year of 1998, on December 12th, with most of the construction of my new cottages almost completed, one of the strongest typhoons in 60 years ripped into us head-on. It was called 'Norming' and we were in the 'Eye' and in its wake as it went first one way, then the other it destroyed one third of my retreat, burying my beautiful white-sand beach under heaps of rubble, not to mention many small sea creatures. Almost all of my tall coconut trees were damaged, for one full year I would have no coconut fruits from my island trees. Where to continue, what to rebuild first...where were the funds to do it? I had 0 only in the bank, just enough to keep a US dollar account open. It had to go and more had to be found. Many visitors were booked to share my island paradise between Xmas/New Year, and would be deeply disappointed otherwise.

This was a huge challenge on its own; however on the heels of this, I had to ride out the aftermath of two political dramas during 1999 and 2000. These issues stopped tourism in its tracks for several years. My Adventure Wellness dreams went on the back burner. I had to survive with my coconuts...but how! Most Westerners involved in any commercial venture returned to their country to take on part-time work to maintain their Philippine lifestyle. I had nowhere to go and no money even if I wanted to leave, which I did not. I prayed to Peter Pan and TinkerBell for the answer, asking for change, asking for balance. My wonderful island spirits again heard my prayers and I managed to turn every difficult corner as I came to it.

Stretching my Limbs and Dancing my Huge Coconut Leaves

In 2002 a connection was made with the owner of Dharma Healing, Hillary Hitt. She graciously shared much information on fasting, detox, cleansing and self healing. I linked my web pages with those of Hillary's, but nothing moved. I clearly saw detox fasting programs as my future and prayed to know where and how to begin, but though 52 years old, I had never fasted a day in my life and had only the vaguest idea what detox fasting meant.

True to the rhythms of my mystical life, less than ten months later, a full of life 73 year old Norwegian man, Frank Jenson arrived, loved my coconut paradise and wanted to stay for 2 months or more. I asked what he did for a living. Frank replied that the was a "Touch For Health" (kinesiology) instructor.

So here was the person I had asked Peter Pan to send me five years before, sent off in note in a bottle! Frank also owned 'Monhos Velhos', a detox fasting retreat in the Argyle, Portugal and serendipity was knocking again. Frank got an almost FREE stay; a great trade off, and I was over the moon! You might call this luck; I called it as usual, my destiny. Like so much in life, our paths are mapped out.

Learning Kinesiology was fun, but what I appreciated the most was Frank sitting beside me in my office for a two full months, (mostly nude!), rebuilding his detox fasting website. I was his willing pupil. I learnt about fasting and detox and I learnt of life-changing journeys. We were using cleansing products Frank had brought from Portugal and without even looking into where or how I would get similar items, I started my detox fasting retreat adding more coconut products to them, converting my website totally to detox and transformation and my life simultaneously too.

It was a huge financial risk to convert from simple tourism to offering detox, fasting, cleansing programs at higher prices in this remote area, but slowly with the help of TinkerBell and her magic wand, everything came slowly together. I was and still am blessed to have had the opportunity with my guides, to find and then create one of the most beautiful paradises on earth for cleansing detox, fasting and self healing. I could think of no better way to support myself in this lifetime than to share my paradise with caring visitors, mostly women, seeking a quiet sanctuary like mine for their own cleansing self healing work and to find their own balance. Plus the thrill that people could be sharing their holistic alternative health knowledge with families and loved ones, and contributing just that little bit more to the healing of our world is an added bonus.

Like many of us that move into the alternative health care detox field, I too came with my own personal baggage of health challenges. Up until that time, I had buried many of these in the spirit of 'Just get on with it!' Peter Pan had told me to be strong, to even play a very masculine role in order to set the groundwork. Now was my own time for spiritual growth and healing, to explore my feminine energy; to nurture and transform ME. To share with love and ever growing understanding, I had to first listen to my deepest inner child awareness. These are the beautiful gifts of my island, my island guides and much serendipity. There is so much more than we will ever know about our spiritual destiny, we must just trust and walk our inner child path.

Appreciating and Sharing My Flowers and Fruits

As diva life has a way of evolving so gracefully, I was destined to meet my next mentor, Farida Sharan, the owner/founder of The School of Natural Medicine, Boulder Colorado. After years of personal study, practical experience and commitment in the field of alternative natural health detox and fasting, I earned my Diploma in Naturopathy and forged ahead on my tiny coconut island. Offering colon irrigation services long before many people in my part of the world had ever heard of it, added to the legend of Leeann 'The Crazy Coconut Lady of Malapacao'. When I began my fasting, self healing programs the flowers and fruits came into my life. As I speak they are in full strong blossom, blooming slowly more each year. Visitors now come to my pristine island from all walks of life and from every corner of the globe for guided full body detox parasite cleansing, colonics, organic raw food, coconut ology teacher training, as well as for Naturopathy, Alternative Health Care Practicum's.

Many on my visitors become open to detox cleansing usually after they have become burnt out from stress and an unhealthy diet. Many know what to do, but forget to listen to their bodies. Sadly many get sick and take toxic medications, especially for depression, or seriously ill with cancer. Many have had no luck with regular doctors and don't know what to do. Almost all have parasites and bacteria issues, many have sticky blood and acid pH.

Part of the process of becoming healthy is learning to love ourselves and listen to our spiritual inner child and our hearts; to learn to see our body as our temple. I feel so blessed to have my strong coconut trees and magical divas here with me every day. Ideally we should detox regularly and eat colorful living vibrant unadulterated organic food with lots of coconut, be mindful when and where we eat; spend time in nature and talk to the trees, love as many people around us as we can and enjoy and share the flowers and fruits of our labor. With this, appreciating our winding path of truth and growing inner child spirituality, becomes easier. This is my gift to the universe, to share my spectacular island with its beautiful white-sand beach with people seeking to love themselves more, to change, transform and to self heal, to find a way back to balance from a very toxic world through mother nature.

Created in love, living life in love, surrounded by love, encouraging love

Leeann

A Detox Fasting Paradise - Pristine Private Island - Coconut, the Tree of Life and Organic Raw Food

Leeann is a 58 years young, vibrantly alive Raw Foodist, living on a pristine private island she found with her spiritual guides Peter Pan and TinkerBell. Blessed to have her mystical paradise, she offers her wonderful home for affordable detox cleansing, fasting adventures and self healing transformation.

She suggests you escape the rat race, hectic schedules and bad habits. Transform, rejuvenate and balance your life with gifts from the coconut, raw food, and learn to heal naturally, holistically by connecting with your inner child guides, as nature intended.

Malapacao Private Island Retreat in the El Nido Marine Reserve, Bacuit Bay, Palawan, Philippines is a remote, exclusive, unforgettable, private island paradise. Personalized detox cleansing with high colonics, organic raw food programs; pampering daily therapies like massages of all kinds, clay bakes, coconut body scrubs, herbal soaks and many other tropical delights.

Together with island exploring, snorkeling, swimming, hiking, kayaking, jungle adventures, Malapacao Private Island Retreat with its white-sand beach, offers an great venue for self healing detox fasting. Overcome serious health challenges with powerful one on one Dr. Schultz treatments like "Hyperthermia Cold Sheet" acupuncture, moxa treatments and lots more.

El Nido, Palawan is an 80 minute flight from Manila with 3 flights daily most days. Malapacao is a 40 minute boat ride from El Nido.

The retreat offers a personal guide from the moment one lands in Manila, till they arrive on the island with the additional option to pass through a professionally run Medical Clinic for Live blood Analysis, urine and other blood tests.

Website: http://www.malapacao.com/detox
Email: privateisland4@gmail.com

You'll find hundreds of pics on these pages http://www.malapacao.com/pages/picture-gallery.htm

The Money Magic Palm and Coconut Trees

The Palm Family of trees named the Palmae has been in existence for millions of years and known to mankind for thousands of years. It is a flowering plant with a common ancestry of a monocotyledonous plant. Monocotyledonous plants are those without "tap root". They possess "Fibrous roots." Palms are found in many parts of the world and in various habitats. However the plants exist mostly in the tropical, sub tropical, and warm temperate climates. Several species of the Palmae family grow very well in California. Palms exhibit a great deal of morphological diversity. They are able to grow in various habitats ranging from tropical rain forests to the deserts. They also flourish on tropical sea shores.

There are more than 2,500 species and about 200 genera of palms known to date. Palms have played tremendous roles in human life throughout human history. They have been cultivated as sources of food for thousands of years. The Date Palm is one of many examples of food source.

\"coconut Trees\"

Various Uses of the Palm Tree:

Food Source: The Date Palm is a great source of energy food in the Middle East and it had made the incursion further into the desert possible in the olden days. It provided food and shelter for the travelers. It could be said that the palm was revered. It is mentioned several times in the Bible and the Quran. It was very useful in the production of agricultural and domestic utensils.

The Heart of Palm or Swamp Cabbage is a vegetable harvested from the inner core and growing bud of certain palm trees. It is served as salad and called millionaire's salad because it is very expensive.

The Sago Starch comes from inside the trunk of the Sago Palm and it is the staple food of the people where the palm grows abundantly. The trees die when the sago starch and the heart of the palm are harvested.

The sap of some palm trees is tapped and fermented into wine. If the fermentation process is prolong for very long, the wine turns into vinegar. In some countries, the palm tree is a source of sugar production. The palm wine is commonly drunk in West Africa, India, the Philippines, and some South American countries.

The Coconut Tree as a source of food:

The fleshy inner part of the coconut is edible. It is dried to make copra which is used in the preparation of various delicious dishes. The juice of the young, unripe coconut is a very refreshing drink. The milk prepared from fresh coconut is also used in the preparation of many delicious dishes. The coconut and the Sago starch are both staple food in places like the Moluccas and the New Guinea. They are also of great economic value in the life of the inhabitants. The coconut shell is used abundantly in the manufacture of household utensils.

The Commercial Importance of the Coconut and Palm Trees:

The stems of the trees are used for building houses and for the manufacture of furniture.
The leaves are used for thatching roofs, weaving baskets, weaving floor mats, hats, and even used as clothing. In the olden days, they were used to symbolize victory, as during the triumphant entry of Jesus Christ into Jerusalem. The mid rib of the leaves are tied together to make brooms for sweeping the floor.Today, the Palm leaves feature prominently in the Palm Sunday celebration.

The fibrous outer covering of the coconut is water resistant and it is used for the manufacture of ropes, brushes, and floor mats.

MEDICINE:

In ancient times, the red resin obtained from certain palm trees was used as medicine.
The Betel Palm or the Betel Nut Tree grows abundantly in Tropical Pacific, some parts of Asia and East Africa. The betel nut is a stimulant and when chewed, it produces intoxication. It is also addictive. It is note worthy to mention that persistent chewing is known to cause oral cancer.
The red palm oil is a useful emetic in accidental swallowing of poisonous liquid. The red palm oil and the colorless oil produced from Palm kernel are used in the manufacture of cosmetic soap. Glycerine which is a bye product of the soap is used in the manufacture of ointment and antifreeze.

FUEL and LIGHTING:

Palm oil and Palm Kernel oil predate candle and electricity as sources of light. Both oils were used in lamps. After extracting palm oil from the fruits, the remaining shaft is a good source of fuel for cooking.

JEWELRY:

The coconut shell is used for the manufacture of beads and cabochons used for making earrings, bracelets, and necklaces. Palm kernels, once polished, drilled, engraved, and decorated, make very good earrings, bracelets, and necklaces.

Ornamental Aspect:

City Streets in some Tropical, sub Tropical and Mediterranean countries are sometime lined with Palm Trees as decorations. The coconut and the Palm Trees are synonymous with Tropical Holiday resorts. The Palmae family of trees are now kept in Botanical Gardens in various parts of the world. They are also cultivated as indoor plants for decoration. The trees are very useful and economically viable to mankind. Hence the title: "The Money Magic Palm and Coconut Trees."

The Money Magic Palm and Coconut Trees

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Gluten Disorder On The Rise

A Minnesota study using frozen blood samples taken from Air Force recruits 50 years ago found that gluten disorder, a debilitating digestive condition, is four times more common today than it was in the 1950s. (Gluten is a protein composite found in grass-related grains such as wheat, rye, barley, spelt, and kamut.)

According to the Mayo Clinic gastroenterologist who led the study, he believed that the rising prevalence of gluten disorder is a result of the rapid changes in our eating habits and food processing over the last half century. Not only are we consuming much more bread, cereal, pasta, and pizza than previous generations, modern wheat is also very different from the wheat our ancestors ate. Due to hybridization or crossbreeding, the proportion of gluten protein in wheat has increased enormously.

\"coconut Flour\"

Yet, our genetics have changed very little since the days our hunter-gatherer ancestors roamed the planet. Our bodies have not developed the capacity to handle these "foreign" proteins. A modern diet that is heavily grain-based is dramatically different from what our stone-age ancestors used to eat - fresh-picked greens, berries, nuts, seeds, eggs and whatever they could catch or kill. For some of us, eating a diet that deviates from our evolutionary blueprint can lead to dire consequences.

Wheat Allergy, Celiac Disease, And Gluten Intolerance

The three common disorders that arise from gluten are wheat allergy, celiac disease, and gluten intolerance.

Wheat allergy is one of the top eight food allergies in America. The immune system releases histamine (IgE antibody) in response to the wheat that you consume, much like a peanut allergy. One molecule of allergic food can result in anaphylactic shock, a life-threatening type of allergic reaction that develops within seconds or minutes.

Symptoms of wheat allergy may include tightening of the airway, rash, wheezing, lip swelling, abdominal pain, and diarrhea. People suffering from wheat allergy usually can identify it without testing. This is because the reaction occurs every time and shortly after they eat the allergic food.

Celiac disease, or celiac sprue occurs in people whose bodies cannot digest gluten. The undigested protein triggers the body's immune system to attack the tiny, finger-like protrusions called villi, which lines the small intestine. Normally, the villi allow nutrients from food to be absorbed through the walls of the small intestine into the bloodstream. But when the villi are damaged or flattened, a person is less able to absorb nutrients such as iron and calcium, which in turn may eventually lead to anemia, osteoporosis, infertility, and a whole host of other health issues.

Additionally, celiac disease is associated with leaky gut syndrome, also known as permeable intestines. Undigested gluten moves through the damaged intestinal wall into the bloodstream, creating systemic inflammation throughout the body.

Symptoms of celiac disease vary from person to person. They may occur in the digestive system and/or other parts of the body. Common digestive symptoms include abdominal bloating and pain, diarrhea, vomiting, constipation, pale, foul-smelling, or fatty stool, and weight loss. Non-digestive symptoms include fatigue, bone or joint pain, arthritis, depression, anxiety, bipolar disorder, schizophrenia, ADHD, tingling numbness in the hands and feet, seizures, canker sores in mouth, and an itchy skin rash called dermatitis herpetiformis.

Currently, an estimated one out of 133 people suffer from this autoimmune disease. The number may be as high as one out of 33 in at-risk populations. You are more likely to have the disease if you have any of the following:

  • a close relative with celiac disease
  • European descent
  • unexplained iron deficiency anemia
  • premature osteoporosis and osteopenia
  • unexplained reproductive disorders
  • irritable bowel syndrome
  • lupus
  • type 1 diabetes mellitus
  • rheumatoid arthritis
  • autoimmune thyroid diseases (Hashimoto's, Grave's)
  • microscopic colitis
  • liver disease
  • Down Syndrome

The onset of celiac disease can occur at any time in a person's life. Diagnosis of celiac disease includes antibody blood tests (IgA and IgG antibodies) for gluten and wheat, small intestinal biopsy (performed endoscopically), and genetic testing of the HLA DQ2/DQ8 genes.

Gluten intolerance, also called non-celiac gluten sensitivity, is very similar to celiac disease except that it is not immune-related. There is no clinical diagnostic test for gluten intolerance; however, if you go on a gluten-free diet and your symptoms disappear, you are likely to have gluten intolerance.

Going Gluten-Free

The only treatment for celiac disease and gluten intolerance is to abstain from any foods that contain gluten.

Grains to avoid:

  • barley
  • couscous
  • farro
  • kamut
  • malt
  • oats (unless labeled gluten-free)
  • rye
  • semolina
  • spelt
  • teff
  • triticale
  • wheat

Hidden sources of gluten:

  • candies
  • canned tuna fish
  • cereals
  • caramel coloring
  • cold cuts
  • coloring
  • corn starch (may contain anti-caking ingredient)
  • emulsifiers
  • flavorings
  • hydrolyzed plant protein (HPP)
  • hydrolyzed vegetable protein (HVP)
  • ketchup (vinegar may contain gluten)
  • malt and barley malt
  • maple syrup (unless labeled 100% pure)
  • medications
  • modified food starch
  • preservatives
  • rice syrup (unless labeled gluten-free)
  • sauce mixes
  • soy sauce
  • soups, ready-made
  • spices (may contain anti-caking ingredient)
  • starches
  • texturized vegetable protein (TVP)
  • vegetable gum
  • vinegar

Gluten-free grains, seeds, and flours:

  • amaranth
  • almond flour
  • buckwheat
  • coconut flour
  • corn (only eat non-genetically modified corn)
  • flax
  • millet
  • quinoa
  • rice
  • sorghum
  • soy (not recommended as a health food)

Additional Tips

  • Be patient. When you start out on a gluten-free diet, you may begin to feel better almost immediately. But for some people, it may take up to a month or two before the inflammation subsides. After all, it needs almost 9-12 months for the lining of your small intestine to heal.

  • Probiotics. One way to expedite the healing process is to incorporate the use of probiotics, which are the beneficial bacteria that reside in your gut. Many people with leaky gut have a bacterial imbalance - too much of the "unfriendly" bacteria and too little of the "friendly" bacteria. Probiotics have also been shown to have anti-inflammatory potential and help alleviate the severity of celiac disease. Natural probiotics include fermented vegetables such as kimchee and sauerkraut, unsweetened kefir (fermented milk) and yogurt, and natto (fermented soybeans, a traditional Japanese food). Another option is to take a high quality probiotic supplement with your meal.

  • L-glutamine. This amino acid is found in abundance in the entire gastrointestinal tract. It plays a key role in the metabolism, structure and functioning of the gut and its extensive immune system. Supplementation of L-glutamine will help promote intestinal healing.

  • Digestive enzymes help to break down food into their smallest molecules and enhance absorption of nutrients, which is a major problem for people with celiac disease.

  • Omega-3 fatty acids help to promote intestinal healing, support the immune system, and reduce inflammation. Good sources of omega-3 are found in cold water fish such as wild Alaskan salmon, sardines, and herrings. Another alternative is to take a high quality omega-3 supplement derived from mercury-free fish.

  • Last but not least, when you go gluten-free, make sure you are not swapping whole grains for refined, processed foods. One study of people with celiac disease who followed a gluten-free diet found that over 80% gained weight after two years. Just because a food is gluten-free doesn't automatically make it healthy or promote weight loss. Instead, substitute your gluten grains with lots of vegetables and avoid gluten-free foods that are refined, processed, or loaded with sugar.

Gluten Disorder On The Rise

Carol Chuang is a Certified Nutrition Specialist and a Metabolic Typing Advisor. She has a Masters degree in Nutrition and is the founder of CC Health Counseling, LLC. Her passion in life is to stay healthy and to help others become healthy. She believes that a key ingredient to optimal health is to eat a diet that is right for one's specific body type. Eating organic or eating healthy is not enough to guarantee good health. The truth is that there is no one diet that is right for everyone. Our metabolisms are different, so should our diets. Carol specializes in Metabolic Typing, helping her clients find the right diet for their Metabolic Type. To learn more about Metabolic Typing, her nutrition counseling practice, and how to get a complimentary phone consultation, please go to http://cchealthcounseling.com/.

Best Hangover Cure Recipes

What's the best hangover cure? Drinking moderately in the first place could be the answer but when moderation is not possible or not an option, getting hangover cures that work are the next best thing.

Here are some home made recipes for hangover cures.

\"coconut Water\"

Fruit juice contains fructose, a form of sugar that helps the body burn alcohol faster that helps accelerate the removal of remaining alcohol in your body. So drinking a large glass of apple juice or tomato juice flushes out alcohol from your body thus helping you recover from a hangover faster. Orange juice is more acidic and if you have a weak stomach, it's best to stick to non-acidic juices.

In addition, fruit juices contain high levels of vitamins and nutrients that help to replace the body's energy and expel alcohol toxins from the body faster.

Honey is a concentrated form of fructose, so eating crackers and honey helps too. Another way to take honey is to have it with lemon and hot water. This is the classic drink for hangover cure. Not only does a hot honey lemon drink replenishes the body's lost fluids, it also prevents the rapid change in alcohol levels that causes headaches.

Alcohol dehydrates the body, so drinking lots of water before going to sleep and after waking in the morning helps relieve the discomfort that alcohol dehydration causes. Replenish the water supply in your body.

Eggs contain cysteine, a substance that breaks down acetaldehyde, the toxin that causes hangovers. The liver contains glutathione that is easily depleted by acetaldehyde and eating eggs helps to absorb this toxin. Additionally, eggs give you energy in the morning.

Replenishing potassium lost through alcohol's diuretic effect is a recommended hangover cure. Broth made from bouillon cubes or any home made soup broth helps replace the salt and potassium your body loses when you drink. Bananas too, contain high levels of potassium. You can also have a kiwi fruit juice or a sports drink.

Usually used as a remedy for seasickness, ginger works for hangovers too since having a hangover is rather similar to being seasick. If you are able, brew some ginger tea by cutting about 10 slices of fresh ginger and brew it with 4 cups of water to boil for 10 minutes. After 10 minutes, drain and add half a cup of honey, juice of half a lemon and juice of an orange to the ginger tea for a delicious hangover cure.

So these are some effective hangover cures you can try but there are many more recipes for hangovers, some of which are more myth than fact. Some will actually give you temporary hangover relief before the hangover gets worse.

These include drinking more alcohol in the morning, eating burnt toast and drinking black coffee.

Drinking more alcohol would burden your body with even more alcohol toxins when your body is already struggling to get rid of the toxins from the night before. Burnt toast is supposed to act as a carbon filter that absorbs toxins since carbon is used to treat alcohol poisoning. Carbon on burnt toast is not the same as the carbon used to treat alcohol poisoning. Coffee like alcohol is also a diuretic and causes the body to lose even more water and become even more dehydrated.

At the end of the day, moderation in drinking is still key for reducing hangover symptoms since hangover cures may not work for some people.

Best Hangover Cure Recipes

Read tips on different hangover cures, learn how to prevent and cure hangovers at Best Hangover Cures, a site that explores hangover cures the around the world.

Hair We Grow Again

These days, we not only have to deal with the normal challenges of healthy hair, there are pollutants in the air; chemicals in shampoos and preservatives in our food that add to the struggle.

First, let's examine the reasons for unhealthy hair:

\"coconut Oil\"

• Poor nutrition
• Zinc Deficiency
• Fungus
• Yeast Infections
• High use of alkaline shampoo
• Stress
• Iron Deficiency
• Thyroid Disease*

NUTRITION
Although it is important for health to drink lots of water and eat foods rich in vitamins and minerals, there are certain supplements that are essential for healthy, beautiful hair. Some of these include Omega-3 fatty acids, Vitamins A, B, C, D, E, zinc, iron, selenium, protein, and alpha-linoleic acid.

OMEGA-3 FATTY ACIDS
Omega-3 fatty acids are essential to the hair follicles, as they help make them stronger, shinier and grow faster. A deficiency of Omega-3 fatty acids can result in a dry scalp.

Some foods that are rich in Omega-3 are catfish, spinach, cod, clams, salmon, sardines, halibut, albacore, herring, trout, walnuts, canola oil, light chunk tuna and flaxseed oil. It is possible to take supplements but it's best to get it through food and only use supplements as additional help.

VITAMIN A
Vitamin A is integral for the growth and maintenance of hair and promotes a healthy scalp. A healthy scalp is essential for shiny, well-conditioned hair. It also regulates the production of retinoic acid in the hair follicle. Along with Vitamin C, it helps producer sebum, which is secreted by hair follicles, and works as a natural hair conditioner. It can be taken internally or applied directly to the hair shaft and massaged into the scalp.

Some great sources of Vitamin A include liver, sweet potatoes, carrots, spinach, broccoli, cantaloupe, milk, dried apricots, mozzarella cheese and mangoes.

VITAMIN B
Stress has been known to cause hair loss. Vitamin B not only helps the body handle stress but one of the B Vitamins, Inositol, has been shown to speed hair growth. B12 also helps prevent hair loss because it is an element of the hair itself. B vitamins are best if they are taken together as B-Complex.

B vitamins are found in foods like meat, eggs, beans, liver, whole grain, potatoes, spinach, oranges and lamb.

VITAMIN C
Iron is also needed to grow hair and vitamin C helps the body absorb iron. Vitamin C is necessary for collagen production, which is necessary for connective tissue maintenance and repair. Collagen-rich connective tissue is present in hair follicles. Since the body does not make its own vitamin C, the only way to get it is through foods and supplements.

Vitamin C-rich foods include lemons, limes, rose hips, bells peppers, kiwi, strawberries, Brussels sprouts, broccoli and guavas. The recommended daily dose of vitamin C is 1000 to 2000 mg a daily.

VITAMIN D
Vitamin D stimulates the hair follicle and the cells that for the hair shaft, which reduces hair loss. As a result, deficiencies of vitamin D can cause flaky scalp and psoriasis. And, as we already know, a healthy scalp is essential for healthy hair. So vitamin D is extra important because it affects the hair shaft and scalp.

Some foods that are rich in Vitamin D include fish oil, cod liver, herring, catfish, oysters, salmon, soy milk, milk, orange juice and cereal.

VITAMIN E
Vitamin E is one of the most important vitamins that your hair relies on for health and appearance. It ensures that the blood in your scalp circulates normally and is a fat-soluble vitamin that increases the shine of your hair as it grows. Deficiencies can cause the hair to be brittle and dull.

One way to increase your intake is by taking a vitamin-E supplement or to try adding raw nuts and seeds, beans, wheat-germ oil and green leafy vegetables to your daily diet.

ZINC
Zinc has antioxidant properties that are essential to the immune system. It helps prevent some types of hair loss by strengthening hair follicles.

Foods that contain zinc include oysters, red meat, poultry, shellfish, pumpkin seeds, dark chocolate, garlic, sesame seeds, wheat germ and chickpeas.

IRON
Low levels of iron can lead to anemia. Since anemia may have underlying conditions, such as overactive thyroid (hyperthyroidism), which are known to cause hair loss, it's important to have iron to fight the anemic effect of the thyroid issue.

Foods that are high in iron include red meat, egg yolks, dark, leafy greens, dried fruit, iron-enriched cereals and grains, oysters, clams, scallops, turkey or chicken giblets, beans, lentils, chick peas, soybeans, liver and artichokes.

SELENIUM
Selenium is an antioxidant that helps rid the body of the harmful effects of exposure to the sun and the environment. It is also important for supporting your body's ability to maintain proper functions, like hair growth, and enhances your immune system.

Selenium can be found in foods like Brazil nuts, sunflower seeds, tuna, halibut, sardines,oysters meat, butter, garlic, poultry, eggs, mushrooms, whole grains and onions.

ALPHA-LINOLEIC ACID
Just as Omega-3 is an essential fatty acid so is alpha-linoleic acid. They form a barrier on our hair against loss of moisture and serve as a conditioner. Fatty acids have been shown to improve the growth of hair as well.

Foods that contain alpha-linoleic acid include flaxseeds, flaxseed oil, canola oil, soybeans, soybean oil, pumpkin seeds, pumpkin seed oil, perilla seed oil, tofu, walnuts and walnut oil.

Of course, in addition to the importance of eating a well-balanced diet that include these and other supplements necessary for health, most are available in vitamin-type form to be taken orally. There are also natural products that can be put on the hair to maintain its look and health.

HAIR PRODUCTS
Just as you need natural vitamins and supplements inside for healthy picturesque hair, the best needs to be used on the outside as well. Most manufactured shampoos have ingredients that are actually bad for your hair. Some of these include Sodium Lauryl Sulfate, Ammonium Lauryl Sulfate, Ammonium Laureth Sulfate, Ammonium Xylene Sulfonate, TEA Lauryl Sulfate, Sulfur (in dandruff shampoos) and Selenium Sulfide (in dandruff shampoos). You can either take a list (which does contain more ingredients than this) and read all the labels at the store, or you can find homeopathic/natural shampoos and save yourself the time and aggravation.

What should you use on your hair?

COCONUT OIL
Sun exposure, pollutants, blow drying and hair coloring tends to strip the hair of its natural oils. Coconut oil delivers a simple and natural remedy for scalp and hair health. The high saturated fat content of coconut oil contains medium-chain triglycerides which, according to Organic Facts, integrates well with the structure of hair. Virgin coconut oil, rather than refined, is best because it maintains its antioxidant benefits, as well as, vitamins E and K. Coconut oil adds shine and vivacity to hair, in addition to keeping your scalp healthy; and hair free from lice and their eggs.

BIOTIN
Biotin, also known as Vitamin H, part of the B complex group, aids in the process of food into energy to elevate healthy hair. Biotin prevents hair loss and dry and scaling scalp, caused by seborrheic dermatitis, which results from Biotin deficiencies. Biotin maintains strength and texture of hair by fighting splitting and brittle hair.

TEA TREE OIL
Tea Tree Oil, native to Australia, has many uses for overall health and well-being, including hair. Its antiseptic properties assist in the removal of build-up on the hair shaft, caused by minerals from water and product usage. It also removes dandruff and excessive dead cells on the scalp; and helps clear clogged hair follicles, which normalizes pH balance in the hair, allowing inhibited hair to grow again.

LAVENDAR OIL
Lavender oil is also known for its anti-fungal and antiseptic properties, like Tea Tree Oil. Not only does it kill bacteria and fungus that can cause dandruff and hair loss, it deep conditions and restores shine to hair.

HOMEOPATHIC ARNICA
Homeopathic arnica, used for stressful conditions that cause profuse itching and flaking of the scalp, can be found as a topical cream or in shampoos and conditioners. Topical creams are fast-acting as they are applied directly to the scalp. (Warning-Arnica, believed to be poisonous when swallowed, can lead to cardiac arrest and death. Pregnant women should not use arnica as it may cause uterine stimulation.)

After it's all said and done, beautiful hair has to be healthy from the inside out. All the chemicals, shampoos, treatments and concoctions won't do a bit of good if your body doesn't have the essentials inside that create and promote healthy, beautiful hair. And, using so-called beauty products can do more damage than good so it's best to use natural products to care for your hair.

Hair We Grow Again

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