Trailers, RVs, & Tiny Houses

tr1

tr21

tiny1.jpg

tr16.jpg

tiny11.jpg

tr166.jpg

article-2722983-2077A33900000578-206_964x636.jpg

13497603_261018144263835_2292400348640396167_o.jpg

western-wagon-glamping-at-pine.jpg

 

 

 

DIY Backyard BBQ set-ups

DIY Backyard Smokers & BBQ Pit ideas:

spool2grill.jpg

bbqpit.jpg

brickbbq.jpg

More ideas:

images

0065ed76

6e89bee7cce74cfb338f5165a433e2ea

b99e60a17259f7e46f42b643a64bebe0

Cement block:

fire-pit-cooking-accessories-fireplace-design-ideas-outdoor_contemporary-fire-accessories_home-decor_home-decorators-decorator-inexpensive-decor-traditional-collection-gothic-christmas-o

steeltank 712-HGGCHNL._SX522_

brick-bbq-pit-smoker-plans

Cinder-Block-Fire-Pit-Hazards

Animal trough + landscape yard pavers:

16350636894f085f3d75d175c074080f

Shopping cart BBQ:

Small-Outdoor-Fire-Pit-Portable

Truck BBQ:

SANY0478

Computer case BBQ:

cc0c583f162391a1a51195f11fee810a

bbq-pit-3

Brick BBQ:

brickbarbe

Cute + affordable terra cotta flower pot BBQ smoker:

Flower-Pot-Smoker

gemauerter-grill-build-garden-design

DIY-Brick-Barbecue-01

Animal trough from Tractor supply / Lowes / Home Depot + landscape pavers:

fire pit build in bbq picnic area step 10a complete

af62f53fa6c5d5f3739f0a2b926e9ee9

Brick & walkway backyard pavers + buried trash can:

Cheap-DIY-Smoker-728x546

Welded horse shoe BBQ with tire rim base:

1001gardens.org-10-creative-recycling-diy-grill-bbq-fire-pit-projects1

Fancy concrete fire pit:

Backyard-Bbq-Pit-Stone-Unique

BBQ pit:

custom-swinging-fire-pit

Tire rim BBQ with wood base & roller wheels:

1001gardens.org-10-creative-recycling-diy-grill-bbq-fire-pit-projects9

HUGE concrete rebar DIY BBQ:

Backyard-Bbq-Pit-In-Ground

Tire rim wheel BBQ pit:

car-wheel-rim-bbq

Turmeric Lemon Water – so many benefits!

turmericlemonwater2

Ingredients:

  • 1 glass lukewarm water (nut milk works too)
  • ¼ teaspoon turmeric powder
  • Juice of ½ lemon (or 1 lime)
  • Pinch of black pepper (to increases turmeric’s bioavailability)
  • Honey or maple syrup to taste (optional)...[feel free to substitute 1/2 to 1 packet of Splenda]
  • A pinch of cinnamon (optional: for extra anti-diabetic effect) … [I used a stick, as seen in photo]

Directions: Add lemon juice, black pepper, turmeric, honey, and cinnamon to a glass of lukewarm water.

Drink first thing in the morning on an empty stomach for the best energizing effect. Stir constantly while drinking to prevent the turmeric & honey from sinking to the bottom of the glass.

turmericwater1

Q. Why should you drink Turmeric Lemon Water? A. Lukewarm lemon water is great your body. Lemons are loaded with vitamin C, B, calcium, iron, magnesium, potassium, enzymes, antioxidants, and fibers. This adds healthy nutrients, aids digestion, boosts the immune system, fights inflammation, and hydrates & energizes the body.

honey

lemon

pepper

cinnamon.jpg

turmericwat14r1

  • Turmerics boosts the anti-inflammatory properties of lemon water. Curcumin, or turmeric’s active compound, is a potent anti-inflammatory compound which matches the effectiveness of many over-the-counter anti-inflammatory drugs.
  • Improve brain power. Lemons are an excellent source of brain-boosting potassium and magnesium, while turmeric has been found to reduce the risk of cognitive disorders such as dementia and Alzheimer’s.
  • Antioxidant activity. Both lemon and turmeric possess strong antioxidant activity to keep your skin in perfect condition and keep tumors at bay.
  • Improve digestion. Eating or drinking turmeric on a daily basis stimulates the gallbladder, reduces bloating and gas, and prevents inflammation of the digestive tract, while lemon juice helps to loosen and flush out toxins from the digestive system.
  • Heart-friendly. Curcumin reduces LDL (or bad) cholesterol, prevents blood clotting, and removes plaque build-ups in the arteries.
  • Weight-loss aid. Lemons stoke the metabolic fire, which helps you to burn more calories from the food you eat.
  • Cleansing properties. Lemons and turmeric stimulate your liver to produce more enzymes. It enables the liver to work more efficiently in eliminating toxins and waste materials.

whatiuse

Exact items I used (from image above):

  1. Simply Organic Turmeric
  2. Watkins Black Pepper
  3. Organic Cinnamon Sticks from HEB Grocery (but any will do, like these)
  4. Natural Clover Honey
  5. Organic Lemons from HEB Grocery

JG

 

 

I found this recipe & information on NaturalNews.com http://www.naturalnewsblogs.com/heres-will-happen-body-add-turmeric-morning-lemon-water/

Sweet Apple Smoothie for digestive health maintenance…

smoothiez

The last smoothie I made (using greens) didn’t go well, but this one tastes great! For anyone looking to add more probioitics into their diet, natural yogurt can be helpful. The yogurt that most people buy from a grocery store is full of harmful ingredients such as high fructose corn syrup, artificial dyes and flavoring, etc. Kellogg’s yogurt contains BHT & High Fructose Corn Syrup, Chobani contains added flavors and concentrates, many of Dannon’s yogurts contain artificial flavors, potassium sorbate, & other harmful additives.

I personally cannot stand the flavor of natural yogurt – it’s too sour/bitter/blah for me…so I prefer to mix it in with other foods like a meat dish, or in this case – a smoothie. Do NOT cook the yogurt – it will kill the good probiotics – add it in afterward. The ingredients I used:

smoothie4

  1. 1/2 cup prune juice (just natural pune juice, no concentrate, no added sugar, etc)
  2. 1 banana
  3. 1 medium apple
  4. 1/4 cup yogurt (use the most natural/organic yogurt you can get)
  5. 1 serving cup of natural, unsweetened/unflavored applesauce
  6. 1/4 cup of coconut water
  7. 3-5 ice cubes

Put all ingredients into a blender and blend until smooth. This recipe almost filled 2 red solo cups – makes plenty for you to have one now and put the other one in the fridge for later or share with a friend. You could easily add other ingredients such as ginger, coconut, parsley, cinnamon, etc.

Specific brands I used:

Yogurt: White Mountain Bulgarian Yogurt (I think it’s made in Austin, I bought it at HEB – it’s the best I can find near me)

Coconut juice: VitaCoco 100% Pure Coconut Water

Unsweetened applesauce: HEB Unsweetened Applesauce 6pk

smoothie6

How to make ice cream in a coffee can

No ice cream maker? No problem! You can make ice cream in a tin can, a jar, or even a ziploc baggie.

PALEO ICE CREAM RECIPES

tincan6 coffee-can-icecream

Coffee Can Ice Cream How To:

http://theysayitsmylife.blogspot.com/2012/09/tin-can-ice-cream.html (step by step pix)

http://meinmykitchen.blogspot.com/2011/07/tin-can-ice-cream.html

http://recipes.slides.kaboose.com/303-easy-fun-homemade-ice-cream/4

http://chewnews.com/originals/how-to-make-ziploc-bag-or-coffee-can-ice-cream/

Jar Ice Cream How To:

http://www.instructables.com/id/How-to-save-your-sanity-with-single-serving-coffee/?ALLSTEPS (lots of pix)

Ziploc Bag Ice Cream How To:

http://debbidoesdinnerhealthy.blogspot.com/2010/08/ice-cream-in-baggie-kids-project.html

 

DIY Homemade Swimming Pool Gallery

Looking for an interesting, creative, or economical way to make your own swimming pool? Here are some ideas:

images (36) duckpond tank

temporarydisplacement01 IMG_0095

SONY DSC DSC00001-copy-720x480 pond15

DSC00030-copy-720x480

livestock water trough:

629_059

4×4 lumber pool:

WOES2009070631@@@false@@@en

trash dumpster:

recycled-urban-swimming-pool  2003bleu-2006-5 dawson_louisa_dumpster-pool-2

sea containers (things 18 wheelers and trains haul):

3022110_500x276 images (35)

Wood pallets + IBC liquid container = pretty nice little hot tub:

Wood pallets + large sheet of (painter’s?) plastic = nice big pool:

cardboard pool: 

plywood & 4×4 lumber + tarp pool: 

Bill Murray swimming in a dumpster pool: 

Whatever object you use, you may want to coat it a time or two with a water-proof epoxy, and/or put a tarp in it:

Heavy Duty tarp (better at holding water than cheap blue tarps)

Paint & seal almost anything & turn it into a pool with this:

71TSyvgrvYL._SX522_ 91DYEIqQH2L._SX522_

You may also want to buy a pump/filter from Walmart, Academy Sports, etc.

5177j6t5YtL._SX522_ 81hQNR9UC+L._SX522_

These options may not be more practical or less expensive than traditional pools from the store…but if you or someone you know already has one of these items and some free time on your hands, you could be swimming in no time! 🙂

Paleo Ice Cream: French Vanilla, Pralines and Cream, Maple Walnut, & more!

ice cream vanilla

French Vanilla Ice cream

Ingredients :

–  3 egg yolks
–  16 ounces of heavy cream or canned coconut milk
–  1/2 a cup of maple syrup, honey or coconut sugar
–  1 teaspoon vanilla

Directions :

–  Combine all the ingredients in a medium saucepan and bring to a low boil while whisking constantly.  You don’t want any lumps
–  Remove from the heat and let cool, then strain into a medium mixing bowl, cover with a lid or plastic wrap, and chill in the fridge for at least 2 hours.
–  Pour the cooked custard into an ice cream maker and run following directions.
–  Put the finished ice cream into a container and store in your freezer.

divider
Once you have your basic ice cream, you can make lots of variations such as :

ice cream praline

Pralines and Cream

While your ice cream is making, saute a cup of chopped pecans in a skillet with a teaspoon of butter.  When they are toasted, remove the nuts, then add 2 tablespoons of butter and 2 tablespoons of your sweetener of choice to the pan and heat a few minutes more to make a caramel sauce. Add back the nuts and mix until well coated, then pour onto a plate and leave to cool. The sauce will thicken slightly. Once your ice cream is made, mix in the nuts and the sauce, put into a container, and store in your freezer.

divider

ice cream mint

Chocolate Mint

Add a few drops of mint extract and a few drops of green food coloring (optional) to the cooked custard base before freezing.  When your ice cream is made, mix in a cup of chopped dark chocolate, put into a container, and store in your freezer. [Jane Grok note: I strongly advise against using any artificial food colorings, as they are all toxic & damaging to humans.]
divider

ice cream choc

Double Chocolate

Add 2 tablespoons of cocoa to the ingredients when you make your custard base.  Follow the directions above.  When your ice cream is made, mix in a cup of chopped dark chocolate, put into a container, and store in your freezer.
divider

ice cream maple

Maple Walnut

 Use maple syrup as your sweetener and add a tablespoon of maple extract to your custard base.  Follow the directions for Pralines and Cream, but use chopped walnuts instead of pecans.
divider

Chocolate Sundae

choc ice cream

One of the best ways to serve your french vanilla ice cream is with chocolate. Melt some dark chocolate in the microwave and pour this over your ice cream.  This will form a hard coating like the kind you get on Dairy Queen dipped cones, but much tastier.

This is, of course, incredibly rich, and not the sort of thing you want to eat more than a couple of times a year.  But when you really want to indulge, it’s much, much better for you than anything you can buy.

divider

ice cream straw

Basic Fruit Ice cream

3 cups of chopped fresh fruit
3 1/4 cups of heavy cream or 2 – 14 oz cans of coconut milk
1/2 cup of maple syrup, honey or coconut sugar (more or less to taste)
1 teaspoon of vanilla

Put all the ingredients into your blender or processor and process until pureed.  Taste to make sure the sweetness is right, then pour the mixture into your ice cream machine and freeze according to the instructions.

The variations on this are endless.

divider

Peach Melba

peach-melba-vanilla-ice-cream3
Once you have peach ice cream in your freezer,  you are just a few steps away from having a great summer dessert – Peach Melba.  To make this – slice a peach, top with peach ice cream, and then top that with a raspberry puree which you can make by processing a cup of raspberries in your blender.
divider
divider
blogger-image-279482371

Coconut Pistachio & Vanilla Ice Cream

 Ingredients
– 400 ml(about 1 3/4 cup) coconut milk
– 1 vanilla pod
– 2 egg yolks
– 1-2 tbsp honey
– 1 tbsp colza oil
– a pinch of salt
– 4-5 tbsp or 25 g of pistachio nuts (shelled and unsalted)As in my previous recipes, I reduced the coconut milk to half the volume by simmering it for approximately 1 1/2 hour with the vanilla seeds and the vanilla pod.

Add the salt, honey, egg yolks, colza oil and give it a good whisk. Now you have a fat and smooth mixture that should make a very tasty ice cream! Let the mixture cool in the fridge for a couple of hours.

Chop the pistachios in a mixer and roast them in a dry frying pan. Be careful not to burn them.

Run the ice cream mixture in the ice cream maker and add the pistachios halfway through.

Serve with a bunch of pistachios and enjoy!

divider
divider
icecreammaybe

Easiest Paleo “Ice Cream”

A 3 ingredient ice cream. You won’t know what hit ya! Anyone can make this and it’s a pretty darn good (and cheap!) switch-a-roo for store bought coconut ice cream or the likes.

Ingredients

  • 3 bananas*
  • 1/2 c coconut milk
  • 1 t vanilla extract

Method

Remove the peels from the bananas and discard. Place the bananas in plastic wrap and stick in the freezer for at least 5 hours. Once they’re hard all the way through, you’re ready to start making the “ice cream.”

Take out your food processor and toss in the frozen bananas, coconut milk and vanilla extract. Blend until everything is smooth. Done!

Either eat immediately or stick it in a covered dish and freeze it. Take the ice cream out of the freezer about 20 minutes before you’re ready to eat. It can get pretty hard in the freezer.

Thanks to: http://www.health-bent.com/treats/easiest-paleo-ice-cream

divider
divider

IMG_7279

Chocolate Coconut Ice Cream

Recipe Source: A Couple Cooks (adapted)
What You Need

14-ounce can full-fat coconut milk (refrigerate before using if possible–I didn’t do this and it was fine)
14-ounce can light coconut milk (I actually just used 2 cans of full fat coconut milk and my ice cream was super creamy!)
½ cup honey
⅔ cup cocoa powder
¼ teaspoon cinnamon (I omitted this as I wanted plain chocolate ice cream, but I think I’m definitely going to add it next time!)
Pinch kosher salt

What To Do
  1. In a medium bowl, whisk together 2 cans coconut milk and ½ cup honey. Whisk in ⅓ cup cocoa powder until it is fully integrated (it will take about one minute to mix in). Then mix in the remaining ⅓. Add ¼ teaspoon cinnamon and a pinch of kosher salt.
  2. Freeze the mixture in an ice cream maker (it helps if the mixture is cold before freezing; as noted above, we keep cans of coconut milk in the refrigerator so they are already cold). Or, make it without the machine(Jane’s note: I didn’t chill my mixture before and it was fine–I did mix it in my ice cream maker for about 20 minutes until it was the consistency of soft serve)
  3. You can eat the ice cream right away for a soft serve texture, or freeze it for about 2 hours for a harder texture. (I froze mine for a few hours and it firmed up but retained a really fluffy texture!) Enjoy!

Thanks to: http://inthepinkandgreen.blogspot.com/2013/02/paleo-chocolate-ice-cream.html

divider

divider

Slightly-Sweet-Salty-Frozen-Custard-from-PaleoParents

Slightly Sweet & Salty Frozen Custard also known as “Healthiest Ice Cream EVER”

Ingredients for Frozen Custard

1 medium butternut squash (will need 2 cups cooked)
1/2 T salt
a few tablespoons coconut oil

13.5 oz can full fat coconut milk
2 pastured egg yolks
1 T vanilla
1 t cardamom extract (if you don’t have it, use almond extract)
1 t ground cinnamon

Instructions

  1. Roast your butternut squash, using the coconut oil and salt. Usually we use the Elana method; however, for this recipe – to increase the caramelization of the natural sugars of the squash – we recommend cubing your squash into 1″ pieces, lathering it in coconut oil, tossing with salt and roasting it at high heat until soft, brown, bubbly and delicious.
  2. Scoop from inside skin if you didn’t separate the flesh already. Then, let your roasted squash cool. Listen. Patience, young grasshopper. We actually let ours cool overnight – but it will be ready when the squash meat is cold. It will stick to your ice cream maker and ruin the whole batch if you try to put warm anything in there!
  3. Combine 2 packed cups of the now cold roasted squash (should have some moisture) and the remaining ingredients until smooth (we suggest a food processor to get it super smooth, but use whatever you have).
  4. Put the mixture in an ice cream maker and watch for it to stiffen – ours took about 7 minutes.
  5. Freeze ice cream to firm up, 3-5 hours is usually ideal. If it stays in longer, simply let it sit at room temperature for about 15 minutes prior to serving to “soften” it up.
  6. Top with Sweet & Salty Sugarless Snack Mix (below). This is really kind of a must – skip the almonds if you can’t do nuts – but you have to have the salty crunch to fully appreciate the creamy ice cream.

Sweet & Salty Sugarless Snack Mix
this recipe is inspired by one of our favorite recipes of all time, Caramelized Coconut Chips by The Clothes Make the Girl as featured in Well Fed

Ingredients

1/4 C coconut chips
1/4 C almond slivers
1 t salt
1 t ground cinnamon
1/2 t ground nutmeg (fresh preferred)

Instructions

1. Combine coconut chips and almonds in a pan (clean stainless steel preferred) over medium high heat, stirring often, until the fragrance of the nuts and coconut come out and a light brown color develops.

2. Toss in a bowl with remaining ingredients.

3. Serve on top of ice cream or snack on it obsessively. Store in an air tight container for a LONG time, although best served fresh.

Thanks to: http://paleoparents.com/featured/the-healthiest-ice-cream-ever/

Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker Cuisinart ICE-21 Frozen Yogurt, Ice Cream and Sorbet Maker, Redccoorgmilk

Delicious Healthy Fruit Popsicles

healthy-fruit-opcicles

Ingredients:

  • 3 cups watermelon puree (seedless if possible)
  • 1/2 cup fresh blueberries
  • 1/2 cup chopped fresh strawberries
  • 1 kiwi, peeled and sliced
  • 1 peach or nectarine, diced small
  • handful fresh cherries, pitted and chopped

Directions:

  • Cut the watermelon into chunks and then puree it in a blender until smooth. Set aside.
  • Set out about 1 dozen popsicle molds (amount needed will vary depending on size of molds). Fill each one with the chopped fresh fruit. Then pour in the watermelon puree until each mold is full to the top. Place a popsicle stick into each one. Place into your freezer and freeze for about 6 to 8 hours.
  • When ready to serve, run the popsicle molds under warm water for a few seconds and then pull each one out.

Enjoy!

 

Thanks to: http://www.eatcleanlivehealthy.com/delicious-healthy-fruit-popsicles/

Paleo Dulce de Leche Cheesecake

7289112 372471_orig

Prep time: 20 mins — Cook time: 30 mins — Inactive: 3 hours — Servings: 8-10

Ingredients:

CRUST
– 1 cup raw almonds
– 1/4 tsp. sea salt
– 10 medjool dates, pits removed
– 1/4 cup raw honey, melted
– 1/2 tsp. vanilla extract

CHEESECAKE
– 4 cups raw macadamia nuts or cashews
– 1/2 cup full fat coconut milk
– 2/3 cup raw honey, melted
– 1/2 cup coconut oil, melted
– 1/2 tsp. sea salt
– 1 Tbsp. vanilla extract
– 2 Tbsp. lemon juice

DULCE DE LECHE
– 2 cans full fat coconut milk (about 3 1/2 cups)
– 1 cup raw honey
– 2 tsp. vanilla extract
– 1/2 tsp. sea salt

CHOCOLATE DRIZZLE
– 2oz 100% cacao unsweetened chocolate bar
– 2 1/2 Tbsp. raw honey

Fruit for garnish (optional)

Equipment:
– 6″ to 9″ springpan
– Large saucepan
– Stirring spoon
– Large food processor or blender
– Parchment paper

Directions:

TO MAKE THE CRUST LAYER:
1. Place the almonds in food processor or blender and blend into small chunks. Add the remaining ingredients and blend until combined (you will have a thick paste).
2. Line the bottom of your springform pan with some parchment paper and place the crust ingredients on the bottom of the pan. Press the crust across the bottom of the pan using your hands (you can use another piece of parchment paper to help keep the crust from sticking to your hands). Place the pan in the freezer while you prepare the cheesecake layer

TO MAKE THE CHEESECAKE LAYER:
1. Place the macadamia nuts or cashews in or blender and blend into small chunks. Add the remaining ingredients and blend until well combined and smooth.
2. Pour the cheesecake layer into the pan on top of the crust. Place in the freezer while you prepare the dulce de leche layer.

TO MAKE THE DULCE DE LECHE LAYER:
1. Place a large saucepan over medium-high heat and add all of the dulce de leche ingredients to the pan. Stir to combine the ingredients.
2. Reduce the heat to medium and continue to stir the ingredients frequently to prevent from burning. Continue to cook the dulce de leche until the sauce is reduced by about half and has turned a light brown/caramel color. It can take up to 30 minutes for this to occur.
3. Pour the dulce de leche layer into the pan on top of the cheesecake layer. Place in the freezer for 3-4 hours to set.

TO MAKE THE CHOCOLATE DRIZZLE:
1. To make the chocolate drizzle, microwave the raw honey in a heat safe bowl for about 30 seconds to 1 minute, or until just melted. Add the chocolate and stir. The chocolate should begin to melt from the heat of the honey mixture. If it does not fully melt, you can put it back in the microwave on 50% setting and heat for another 15 second at a time until fully melted, stirring each time. Be careful not to leave the chocolate in the microwave too long or it will scorch.

TO ASSEMBLE:
1. Loosen the cheesecake by running a think knife around the inside of the pan. Remove the cheesecake from the pan and gently transfer to a plate.
2. Take a spoon and drizzle the chocolate over the top of the cheesecake. Top with fruit garnish (optional) and serve. Store any extra in the freezer and allow to thaw for about 5-10 minutes before serving.

Thanks to: http://www.paleocupboard.com/dulce-de-leche-cheesecake.html
cm0_

Banana Coconut Cream Pie with Paleo Chocolate Sauce

Raw Banana Coconut Cream Put with Raw Paleo Chocolate Sauce

…Diary-free, gluten-free, grain-free, cane sugar-free

DSC_0032 (1) DSC_0020 DSC_0008

Crust

Ingredients:
-3/4 cup seeded and chopped Medjool dates
-3/4 cup pecans
-1/2 teaspoon vanilla extract

How To:
1. Add the dates, pecans, and vanilla to a food processor and blend for 1 minute. Mixture should be thoroughly incorporated.
2. Line the bottom of a 8 inch spring-form pan with nonstick paper (such as wax or parchment) and press the date mixture evenly around the bottom. Or you can skip the paper…it’s entirely up to you.
3. Place the crust in the fridge while making the banana cream pie mixture.

Raw Coconut Banana Cream Filling

Ingredients:
-2 cups raw cashews soaked for 6 – 8 hours (no less than 6)
-8 ounces of ripe bananas (2 medium, please weigh for accuracy)
-1/3 cup melted coconut oil*
-1/3 cup honey
-1 tablespoon vanilla

How To:
1. In a blender (or food processor, I use my Vitamix to get an extra creamy texture) add the drained cashews, banana, honey, and vanilla. Start to blend on low, then increase the speed to high, using your tamper as needed.
2. With the blender running, drizzle in the coconut oil. I blend until the mixture is creamy (no detectable grit or chunks).
3. Poor the mixture onto the refrigerated crust. Place back in fridge for about an hour to set up before you top with the coconut whipped cream.

Coconut Whipped Cream Topping

Ingredients:
-1 can of full fat COLD coconut milk* (this brand is SCD legal & BPA free, this one is another choice for BPA free)
-2 tablespoons honey
-1 teaspoon vanilla extract

How To:
1. Into a bowl, scoop out all of the full fat coconut cream from can (leaving the coconut water that remains at the bottom of the can).
2. To the coconut cream, add in the honey and vanilla, and blend by hand or with a hand mixer until well incorporated. It’s okay if you have tiny specks of coconut fat in the mixture.
3. Pour the whipped coconut cream on the top of the banana cream and smooth around.

Final directions for the pie:
1. After you top with the coconut whipped cream, top with ground pecans.
2. Place the pie in the freezer and allow to set for 2 – 4 hours. When ready to serve, remove from freezer and place in fridge at least an hour before to thaw.
3. When ready to serve, remove the spring form, cut and serve.
4. Drizzle with chocolate sauce.

Raw Paleo Chocolate Sauce

Ingredients:
-2 tablespoons coconut oil
-2 tablespoons honey*
-1 tablespoon + 1 teaspoon raw cacao
-1/2 teaspoon vanilla

How To:
1. Place all the above ingredients into a 1 cup glass Pyrex.
2. Place the glass Pyrex into a pan of very hot water and mix around until everything is melted. Do not heat over 110 degrees.

Notes:
*To keep the coconut oil raw, measure out the 1/3 cup in a 1 cup glass Pyrex and put into some hot water. Mix constantly until melted, then immediately remove from water. Do not let the oil heat over 110 degree. I melt the chocolate the same way. It only takes about 45 seconds for it all to melt and the temp gets to about 93 degrees. Perfect raw chocolate sauce baby!!
*I suggest keeping several cans of coconut milk in the coldest part of your fridge, always. Then you have some on hand when you need it. When making whipped “cream”out of coconut milk, it’s best to have the coconut milk in there for at least 5 days.

Thanks to: http://www.thetastyalternative.com/2013/03/raw-banana-coconut-cream-pie-with-raw.html

cm0_

How-to: Whipped Cream from Coconut Milk

coconut-cream-whip18

Step 1: Buy a can of full fat coconut milk. (JaneGrok note: please read the label when buying coconut milk/cream. Some brands, like Goya, have alot of trash ingredients. Buy organic, if possible)
Step 2: Place it in the fridge overnight.
Step 3: Open the can without shaking it or turning upside down.
Step 4: Carefully spoon out the top layer of opaque white stuff that has gathered at the top of the can. Spoon into a mixing bowl. You will be left with about 1/2 cup of white syrup-y looking translucent liquid. Leave this in the can.
Step 5: Add 2-3 Tbsp of powdered confectioners sugar to the white stuff. Optional: add cinnamon, vanilla bean – any small amount of flavor you’d like. (JaneGrok note: I, personally, would omit this entire step)
Step 6: Grab a hand beater (simple mixers work just as well as expensive ones)
Step 7: Whip the coconut milk froth until creamy. Start on low and move to a higher speed, move the beater in an up and down motion to infuse the mixture with as much air as possible.
Step 8: Serve! You can spoon on top of ice cream, for cream pies, into coffee latte mugs, or eat with a spoon

Thanks to: http://kblog.lunchboxbunch.com/2011/09/how-to-make-whipped-coconut-cream-from.html

cm0_

Remedy for gray hair & baldness

IMG_2337

Onion juice

Research has found that grey hair is primarily caused by a buildup of hydrogen peroxide at the root of hair follicles and that this is due in great part to a reduction in the natural antioxidant compound catalase. In addition to helping cleanse the scalp and follicles, onion juice also promotes the production of catalase. Catalase prevents grey hair as well as promotes thicker hair follicles. It is also shown to work for the skin condition vitiligo.

How-to: Divide your hair into four sections, then apply the onion juice on your scalp not on your hair. Massage gently and leave it on for 15 minutes till 1 hour, then rinse you hair well. Apply it daily and after 2 weeks ( at least) you may see great results. Shampoo afterwards to help remove the onion odor.

Some helpful links with more information on gray hair & baldness remedies:

http://food.ndtv.com/beauty/onions-for-hair-fall-an-inexpensive-way-to-promote-hair-growth-1271456

http://www.naturalnews.com/040262_thinning_hair_grey_onion_juice.html

http://www.onlymyhealth.com/onion-juice-hair-loss-1359096093

http://www.americanathleticinstitute.org/natural-home-remedies/101-tips-on-how-to-make-your-hair-grow-quicker.php