Recipe Archives - Natural Fertility and Wellness

Easy, DIY Shampoo for Healthy, Strong Hair

July 5, 2016 by Raia

This easy, DIY shampoo is free of toxic ingredients and promotes healthy, strong hair.

My journey to natural hair care began 5 years ago, after the birth of my 3rd child.

I had just discovered I was gluten-intolerant, and it sparked a “get rid of all the junk in my life” phase. As I was cleaning out my kitchen cabinets of gluten, refined/prepackaged foods, and pretty much anything with ingredients I couldn’t pronounce, I decided to give the bathroom cabinets a good going-through, too.

photo credit – IOFOTO via Canva.com

My normal shampoo was whatever happened to be the cheapest (usually Suave) or Costco’s version of Head & Shoulders for the dry winter months. But reading the back of my shampoo bottle was almost enough to give me a newbie health-nerd heart attack!

Just look at the ingredients in this common brand’s shampoo:

“Water (Aqua), Sodium Laureth Sulfate, Cocamidopropyl Betaine, Sodium Chloride, Glycol Distearate, Dimethiconol, Glycerin, Fragrance (Parfum), Carbomer, Guar Hydroxypropyltrimonium Chloride, TEA-Dodecylbenzenesulfonate, Citric Acid, PPG-9, Tetrasodium EDTA, DMDM Hydantoin, PEG-45M, Prunus Amygdalus Dulc
is (Sweet Almond) Oil, Argania Spinosa Kernel Oil, Hydrogenated Coconut Oil, Methylchloroisothiazolinone, Methylisothiazolinone, Red 33 (CI 17200), Yellow 5 (19140).”

Not only could I only pronounce 3-4 of the ingredients, and I wasn’t sure shampoo needed more than 3-4 ingredients! And food coloring, in shampoo? Seriously?

I threw it away.

In the years following I went through phases of washing my hair with different “no-poo” methods. For the most part I stuck with baking soda and apple cider vinegar. But after moving to the south a few years ago my hair changed for the worst. It not only became an awful, oily mess, but it was simultaneously brittle! And after another pregnancy, all the hair around my scalp fell out, leaving short, stubby hairs that were awful to manage and took forever to grow.

I’m not sure if it was the change in atmosphere, the difference in the water, the fact that I’m getting older (aka hormone changes), or a combination of it all, but no-poo was not working for me any more.

So I set out to try to make my own shampoo. And after about a year, and a few trials with coconut oil and coconut milk (which make my hair greasier), I finally settled on a gentle one using castile soap and essential oils.

If you’re frustrated with slow-growing hair, or struggle with an oily mess, give this shampoo a try! It uses a combo of essential oils that are helpful for promoting healthy hair:

Lemon and melaleuca are great for dealing with oily hair (melaleuca has also been known to strengthen hair). Rosemary and peppermint may stimulate blood flow to the scalp and help your hair grow strong and healthy.

DIY shampoo is a great option for most people as you can easily change the essential oils used to fit your hair type and needs!

5.0 from 2 reviews

Easy, DIY Shampoo for Healthy Hair

Ingredients

15 drops lemon essential oil
10 drops peppermint essential oil
10 drops rosemary essential oil
25 drops melaleuca essential oil
½ c. castille soap
1 c. filtered water

Instructions

Combine all ingredients in a liquid measuring cup.
Pour mixture into a 16 oz. bottle with a squirt-lid and store in the shower.
Makes 12 ounces.
Can easily be halved if you can't find a 16 oz bottle.

Mexican Chicken Lime Soup

January 22, 2014 by Donielle Baker

Everyone has a friend that has “THAT” recipe. You know the one, the recipe that is soooo good that she has to give it out whenever she brings it to a potluck or people don’t leave her alone? All of my friends (and I) absolutely love my friend Kerry’s Tinga recipe. Her tinga is fantastic and everyone should make it at least once.

Awhile back I combined it with a Mexican soup we already loved.

And all was well in the world.

Mexican Chicken Lime Soup

Author: Donielle

Recipe type: Soup

Ingredients

1 whole chicken (you can also used leftover roast chicken)
2 onions
10 cloves of garlic
2 Tablespoons butter
½ head of green cabbage, sliced in small strips
2 chipotle chiles in adobo sauce + 2 Tablespoons of the sauce (the canned ones from San Marco are the best)
3 fresh tomatoes (or 1 cup of tomato sauce)
2-4 bay leaves
juice of one lime
salt and pepper to taste
optional toppings - sliced avocado, sour cream, chopped fresh cilantro

Instructions

Place the whole chicken in a pot of water with 1 quartered onion and 4 garlic cloves. Heat until boiling and then let simmer until the meat falls of the bone, about two hours. (You can also use leftover roast chicken if you have it, but you'll also need 4 cups of chicken broth as well) Reserve the broth.
Shred the chicken. You'll be using approximately 3 cups of chicken so you can reserve the rest for another meal or freeze it for future use. Set aside.
Melt the butter in a large pot and saute the onion and cabbage on medium low heat until they are wilted. Add in a bit of broth if needed so that it doesn't burn.
Add the garlic and continue to saute for 1 minute.
Puree the tomatoes, chiles, and chile sauce in a food processor or blender until smooth. (This is one of the few times I use a canned ingredient, but the flavor of these really make the soup.)
Add the tomato and chile mix, bay leaves, and the chicken, to the pot with the onions and cabbage.
Using either the reserved broth from cooking the chicken, or broth from a previous batch you've made, pour about 4 cups into the pot and let simmer for 15 to 20 minutes.
Before serving, salt and pepper to taste and squeeze in the juice of one lime. Let simmer for a couple of minutes for the new flavors to blend, take out the bay leaves, and serve.

Notes

If you are sensitive to spice, use only one chile, and if you like things hot, add another one.

You can also use chicken broth and cooked chicken instead of the whole chicken to use what you have in the refrigerator.

Gluten-Free Stuffing Recipe

November 19, 2013 by Jess

When I first started following a gluten-free lifestyle, I was not excited about the holiday season. After all, my all-time favorite Thanksgiving dish was stuffing. My mother makes the most amazing wheat and pumpernickel bread stuffing.

The savory flavors of sage and onions smothered with turkey gravy are pure bliss to my palate. I was depressed during that first GF holiday season, not only because I had just experienced a miscarriage after three years of infertility, but I also felt deprived around the holiday table.

It didn’t take long for me to appreciate the health benefits that my GF lifestyle sparked and learn how to replace my favorite gluten-filled foods with healthier alternatives. Today I have a stash of tasty GF stuffing recipes that are simple and delicious. There are even bagged gluten-free stuffing mixes in the grocery store that fulfill my cravings in a pinch!

I came across a new gluten-free stuffing recipe that incorporates the fall flavors of apples and cranberries – oh yummo! I made it recently and it definitely lived up to my expectations. This stuffing will be on my Thanksgiving table this year. Perhaps it will be on yours too!

Gluten-Free Stuffing Recipe

Serves: 8

Ingredients

1 loaf of gluten-free bread (cut into ½ inch cubes)
2 Tbsp olive oil
¼ cup onion, chopped
1 tsp sage
¼ tsp marjoram
¼ tsp ground black pepper
pinch sea salt
½ cup carrots, chopped
¼ cup celery, chopped
1 cup apples, peeled and diced
¼ cup dried cranberries
¼ cup walnuts, chopped
¼ cup ground flaxseed meal
1 cup gluten-free vegetable or chicken broth

Instructions

Preheat oven to 300 degrees.
Line a cookie sheet with parchment paper. Place cubed bread in a single layer on the cookie sheet (I used Whole Foods Gluten-Free Sandwich Bread). Bake for 25-30 minutes until the bread cubes are crisp and dry.
While the bread cubes are drying, heat olive oil in a skillet. Add onion and cook until translucent.
Add spices, carrots, and celery. Saute for 3 minutes then set aside.
Pour dried bread cubes into a large mixing bowl. Add onion mixture, apples, cranberries, flaxseed, and walnuts and combine gently.
Slowly add and stir in broth until all cubes are coated. If you like moist stuffing, add another ½ cup of broth before transferring stuffing mixture to a 9 x 13-inch glass baking dish.
Cover with foil and bake for 30 minutes.
If you prefer some crunchier bits, remove the foil for the last 1o minutes of baking.

Notes

*Recipe adapted from LivingWithout magazine's Gluten-Free Holiday Recipes.

Do you make a gluten-free stuffing during the holidays?

Homemade Vanilla Extract

January 25, 2012 by Donielle Baker

Homemade vanilla extract is far better than it’s store counterpart. You just need a bit of patience. And the stuff you find in the store regularly has added corn syrup and flavorings – so always check the label before you bring it home.

I prefer to make a large batch so that I have plenty in stock, plus – if you buy cute little bottles, they make great holiday gifts!

It’s a simple process really, you buy vanilla beans and soak them in alcohol for a specific amount of time. And there is really no wrong way to do it, though there are approximately 354,759 different recipes on the internet.

Homemade Vanilla Extract

Author: Donielle

Recipe type: Dessert

Ingredients

750ml of vodka (you can also use bourbon or rum)
15-20 vanilla beans
You'll also need either a mason jar or smaller jars if you're gifting.

Instructions

Take each vanilla bean and cut it to the length of your jar - you want to make sure it's fully covered. Slice lengthwise through only half of it, keeping one end attached. You want to expose the beans, but not necessarily allow them to fall out into the vanilla. (While this isn't a taste issue, it does make prettier vanilla extract if you don't have a ton of beans floating about.)
Place beans in a quart size mason jar and cover with vodka.
Place the lid on and shake it gently. Each day for about a week or so, give it a couple of shakes. (I usually leave mine out on the counter during this time so I remember)
After a week or so, you can put the jar somewhere out-of-the-way, like a kitchen cupboard, and shake it gently just once a week. Or so.
The vanilla is ready to use after about 6 weeks, though the longer it sits, the better it tastes. Four months is absolute perfection. Just pour out the vanilla into another jar and then you can actually re-use the beans to make at least one more batch.

Tips and tricks:

Most directions say to place it in a cool dark place – it’s what I do. But my friend Jodi put her homemade vanilla extract in the sun and it worked just fine.
The vodka you buy DOES make a difference. Cheap stuff is, well…..cheap stuff. Buy at least a mid-priced vodka and you’ll get a better tasting product.
If you’re not used to buying alcohol and really have no idea what to buy, go to a liquor store. This way you can just ask the guy at the counter for a mid-priced vodka instead of standing at the supermarket feeling silly in front of a massive wall of booze.
Jodi was also the one that bought a bunch of cute little jars for us to use.
And she also made her vanilla IN those little jars.
Katie used bourbon in her vanilla.
And Crystal actually just put the vanilla beans in the jar of vodka. Uh…brilliant!
My favorite beans to use are Madagascar vanilla beans from Beanilla (available from Amazon). They smell and taste fantastic, though are a bit on the pricier side.
It tastes amazing in my Vanilla Kefir Ice Cream

Have you made your own vanilla before? What process do you use?

Homemade Corn Tortillas

October 11, 2011 by Donielle Baker

Making your own homemade tortillas shells is not just easy – it opens you up to a world of very tasty food. Back in the day I’d soak and prepare whole wheat tortilla shells for tacos or sandwich wraps. But since my family has gone gluten free, I’ve yet to a) find a good recipe that we like and b) bother testing a bunch more out.

I thought I was going to make it easy on my self and make corn tortillas shells. The instructions online were super easy, just water and masa flour.

But oh how dismal they turned out. It was terrible really! Lots of muttering under my breath as I tried to roll them out and have them break apart. Using my tortilla press didn’t help anything either as they’d look beautiful and then fall apart as I peeled them out. If I got them in the pan, they would cook to stiff. And we didn’t enjoy the taste. My husband nicely asked me if I’d stop trying to make them.

Not one to keep messing up dinner after dinner, I gave in and called it a loss.

Oh…..but then I had an idea. An epiphany really.

I love reading through my old handwritten cookbooks and something jumped out at me while I was skimming my wheat tortilla recipe.

Oil.

And I had to try them again with some added oil. Just to see if my inkling was correct. And I think I finally got it right – these are even husband approved.

Homemade Corn Tortillas

Author: Donielle

Ingredients

2 cups masa harina (corn flour - not corn meal)
½ tsp salt
1 - 1¼ cups hot water
1 Tbsp oil

Instructions

Mix together the corn flour, salt, one cup of hot water, and the oil together in a bowl and combine.
Add water until you reach the right consistency. What you're going to be looking for is a dough that is wet enough to stick together, but not so sticky that it stays on your hands.
Knead the dough for a minute or so to fully combine the ingredients.
Cover the bowl in order to keep the moisture in the dough - otherwise by the time you're done, it'll be to dry. Take a golf ball sized chunk of dough and either roll flat with a rolling pin or place into a tortilla press. Either option you choose, lay the dough between layers of wax paper or a ziploc bag cut in two. If the dough sticks to the plastic - it's to wet, just add a touch more flour.
Place the tortilla onto a medium-hot skillet, not greased. Cook for 45 seconds to one minute on each side.
Once tortillas are fully cooked, take them off the skillet and place in between a folded towel. This helps keep them supple and warm while you're cooking the rest.
You can use them immediately or store in the refrigerator for a week or so.

Or if you’re looking for whole wheat tortillas, never fear – I have those listed right here: Homemade Whole Wheat Tortillas

Making your own “traditional” masa is also a possibility when you purchase the pickling lime from a place like Cultures for Health. “Ancient Aztec and Mayan cultures developed nixtamalization using lime and ash to create alkaline solutions to treat corn. Nixtamalizing corn by soaking it in lime water, produces corn that is more easily ground (when treating whole corn rather than corn meal), its nutritional value is increased (through the freeing up of Vitamin B3, flavor and aroma are improved and mycotoxins (a type of fungus) are reduced. Unprocessed Maize (corn) is deficient in niacin which is problematic when corn is used as a staple food in a diet. While it is suggested that corn should soak in lime water for 7 hours prior to using it in cooking, traditional cultures would often soak corn for 1-2 weeks.” – CfH.