Brazillian Blowout! It's the rage!

Ladies, if you havent heard of the Brazilian Blowout, then you havent heard of the new rage! This Keratin treatment, can reduce your frizz by approx 50%. It cuts your drying time in half. The next time you go for a walk on the beach, you wont have to worry about the big hair.. This product helps your hair fight the big hair urge. Try the brazilian blowout, and give yourself back the time spent each week drying your hair..
Happy Brazillian!
If you'd like to book a treatment, call Janna at Ty Alexander Salon
714-609-5225 tiptonconn@gmail.com

Quinoa? How do you say it?

QUINOA!!!!! (KEEN WAH)

Ok, I know so many of you have either heard of it, or read about it, and like me, you said it wrong. Most people call in quin o ah? Nope.. it is pronounced (KEEN WAH) THATS IT Quinoa!

This is the most amazing part of Quinoa!

A recently rediscovered ancient "grain" native to South America, quinoa was once called "the gold of the Incas," who recognized its value in increasing the stamina of their warriors. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Not only is quinoa's amino acid profile well balanced, making it a good choice for vegans concerned about adequate protein intake, but quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. In addition to protein, quinoa features a host of other health-building nutrients. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus, this "grain" may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis.

To read more about its health benefits, like helping those plagued by migraines, go to this link... http://www.whfoods.com/genpage.php?dbid=142&tname=foodspice

For a great recipe, look in my previous posts and youll find a great black bean and quinoa recipe!

enjoy!

Vanishing Veggies? Start you own garden!

Ever wanted to taste a tomatoe that was eaten during the Revolution War Times? Who would have known that the tomatoes we eat today aren't even from the same seeds. Those seeds are extinct!

Do they taste different?

Let's order seeds from one of the seed exchanges, and see how they taste. Keep me posted, and I will do the same.

Save the Seeds!Three things you can do to help preserve endangered fruits and veggies:

1. Donate. Give to Seed Savers Exchange (seedsavers.org), a nonprofit dedicated to saving rare produce, or join the organization to receive discounted seeds.

2. Plant. Purchase seeds from Seed Savers Exchange or websites such as rareseeds.com, heirloomseeds.com, or heritageharvestseed.com to grow in your garden.

3. Discuss. Chat with gardeners about heirloom produce via online forums such as idigmygarden.com. Link

also, click on the title, to ready the story in it's entirity.

Having Trouble Sleeping? Try this SUPER FOOD!

Cherries as sleep aids- and their gluten free!

Along with walnuts, cherries are one of the few good food sources of melatonin: a bodily potent antioxidant produced in the pineal gland, which regulates the body's circadian rhythms and sleep patterns. Tart cherries contain 13.5 nanograms (ng) of melatonin per gram (Burkhardt 2001). Prominent melatonin researcher Russel J. Reiter, Ph.D. of the University of Texas speculates that eating a handful of tart cherries may help increase melatonin levels in the blood, thereby promoting restful sleep. Melatonin may also help protect the vascular system, lessen inflammation, and reduce ischemia and reperfusion injury associated with surgery (Tan 2000 and 2003, Cuzzocrea 2001, Lissoni 1997, Reiter 2001 and 2000). A study by Dr. Reiter and researchers from St. Marianna University of School of Medicine in Japan found that feeding chicks a diet containing plants rich in melatonin indicating that dietary melatonin is absorbed into the bloodstream and can binding to sites in the brain and other tissues (Hattori 1995).

Click on the title and follow the attached link to read more about cherries and their numerous benefits, from anti aging and cancer fighting, to incredible brain power! We all can use more brain power!!!

I found a site that you can order dried sour cherries.. I personally havent ordered from this site, but I think it looks pretty good, and they discuss the cherries health bene's..so that's a good thing!http://www.nutsonline.com/driedfruit/cherries/sour-tart.html?gclid=CLap76iYiqMCFRxEgwodqW2QaA

Cooking Gluten Free Pastas!

Gluten-Free Pasta -Tricks of the Trade- How To Buy, Cook, and Prepare noodles without Wheat or Gluten

Pasta for me was the most missed food, next to bread, when I went Wheat Free. I think I can help you learn how to buy, cook, and enjoy gluten-free pasta. Rice, Corn, Or Quinoa? Most gluten-free pastas are made from rice, corn, or quinoa. I have to say, that rice is my favorite!

· Rice pasta is one of the most easily accessible. It tends to absorb other flavors, which works especially well in dishes like baked ziti or macaroni and cheese.

· Corn pasta tastes a bit like a cross between popcorn and spaghetti. I love corn so I enjoy the great flavor of this pasta.

· Quinoa (pronounced “keen-wa”), a grain notably once popular among the ancient Inca, is a complete source of protein. That means it contains all the amino acids that the body doesn’t produce on its own. This gives it a nutritional edge. Unfortunately, my kids weren’t a fan of its unique flavor.

Note: Spelt and kamut are varieties of wheat that are sometimes misleadingly marketed as wheat alternatives. Although some people can tolerate spelt and kamut better than other varieties of wheat, people with wheat allergies, and those on a gluten-free diet, need to avoid these products. Now remember, quality and texture of gluten-free pasta can vary from brand to brand, so test several kinds for your family till you find one you really like. Your kids will be the perfect test kitchens!

Shapes and Sizes: Gone are the days when gluten-free pasta only came in one type of noodle. You can now find gluten-free spaghetti, angel hair, lasagna, rotini, shells, spirals, linguine, elbows, and even fun shapes like animals. I am not a big fan of the prepared ones, like Mac and cheese, my kids, haven’t liked the cheese flavor of any brand to date. My homemade version is still the winner.

Where To Buy: Most Health food stores often have sections devoted to gluten-free pastas. Large grocery stores may also carry them. My favorite store to purchase rice pasta, is Trader Joes, they have a large variety, and great prices! If you don’t have a health food store or section in your area, you can order gluten-free pasta online.

How to Cook:

Make sure and follow the cook times on the package. It definatley takes longer to cook rice pasta than the others, but make sure not to over cook it. If it says to cook for 15 minutes, start checking the pasta at approx 12 minutes, when it is somewhat easy (aldente) to cut with a fork, it is ready, make sure and rinse the pasta, and leave it in the colander until ready to use. I have found that adding it to the prepared sauce on the stove and cooking it together for a few minutes, cooks the pasta a little further making it perfecto!

TOFU, GLUTEN FREE CHEESECAKE

GLUTEN FREE CHEESECAKE MADE WITH TOFU

THE CRUST:

1 CUP DATES

2 CUPS WALNUTS

ADD BOTH INGREDIENTS TO FOOD PROCESSOR, YOU WANT A GRAINY CONSITENCY SO YOU CAN PRESS IT INTO THE BOTTOM OF YOUR PIE PAN. JUST LIKE GRAHAM CRACKER CRUST.. POUR INTO PIE PAN, AND TRY TO EVENLY DISTRIBUTE, GENTLY PRESSING IT AROUND BOTTOM OF PAN..

BAKE CRUST FOR 15 MINUTES AT 375, REMOVE AND LET COOL WHILE PREPARING FILLING.

PIE FILLING:

3/4 BLOCK OF MEDIUM TOFU

1 8 OZ BOX CREAME CHEESE

2 LARGE EGGS

1 TSP VANILLA -G FREE

1 TBSP CORNSTARCH- GFREE

1/4 TSP SALT

COMBINE ALL INGREDIENTS IN FOOD PROCESSOR TILL SMOOTH AND CREAMY, POUR INTO PIE CRUST,

BAKE ON 375 FOR 25 TILL TOP STARTS TO VERY SLIGHTLY BROWN AND FEEL SET. LET COOL FOR HALF AN HOUR THEN PUT IN THE FRIDGE FOR ATLEAST AN HOUR. IT EVEN TASTES BETTER AFTER CHILLING OVER NIGHT.

ADD GLUTEN FREE CHERRY MIXTURE, OR YOUR FAVORITE CHEESECAKE TOPPING.

ENJOY!

TERIYAKI SALMON

GLUTEN FREE TERIYAKI SALMON for two 2 Salmon Steaks 1/4 cup Tamari sauce (gfree) 1/4 cup water 1/2 tsp rice vinegar (gfree) 1/2 tsp sesame oil (gfree) 2 cloves crushed garlic 1 tbsp sugar 1tsp ground or fresh ginger Combine all ingredients except garlic and ginger in a sauce pan, bring to a boil, then reduce for approx 10 min. once youve reduced it, add ginger and garlic. Let cool, pour 3/4 of sauce over salmon, (if you have the time to marinate for an hour, it will taste amazing.. if not, its ok. let it sit for a few while you set the table..open your wine and have a few sips...:) Put your salmon in the broiler on the top rack, let cook on each side for approx 4-6 minutes, turn and baste with the remaining marinade, cook a few more minutes, then serve your salmon atop a bed of white or brown rice, Use the remaing 1/4 sauce remaining in sauce pan to garnish each salmon streak and sprinkle with sesame seeds. enjoy!!!

Black Beans and Tomato Quinoa!

Looking for a great side dish!

Heres one packed with protein, and because your using Quinoa, you dont have the issues with gluten/wheat..Try this recipe and let me know what you think...

Black Bean and Tomato Quinoa

add 1 cup quinoa 2 cups water

2 tsp grated lime zest (opt)

2 -21/2 T. lime juice

2 T. olive oil

½ tsp. salt

¼ tsp. pepper

1 (14-15 oz.) black beans, rinsed and drained

2 medium tomatoes,

diced 4 scallions, chopped OR chopped sweet onion

¼ cup chopped fresh cilantro

Cook 1 cup quinoa (rinsed well) in 2 cups water, uncovered. Bring to boil. Reduce heat and cover, cooking for 15 minutes more,

until tender, fluffy and dry.

Whisk together lime zest, lime juice, oil and butter, salt and pepper in large bowl.Add black beans, tomato, onions and cilantro.

Stir in cooled quinoa.

Vegggie Kabobs!

Try my veggie Kabobs.

• These were an inspiration from the cleanse I am currently on with a group of my friends.. We are on day 6 and can only have veggies, fruit and brown rice. You can use whatever veggies that you'd like, I used these:
• RED BELLPEPPERS
• YELLOW BELLPEPPERS
• ORANGE BELLPEPPERS
• BABY SWEET POTATOES ( I MICRO'D THESE FOR ABOUT 2 MINUTES FIRST TO SOFTEN A BIT)
• YELLOW ONIONS
• ZUCCHINI
• SQUASH
• MUSHROOMS
• PINEAPPLE
• 2 TBLS OLIVE OIL
• BLACK PEPPER TO TASTE
• APPROX 2 TABLESPOONS NO-SALT SEASONING (I USED THE ORGANIC ONE FROM COSTCO,ITS LOCATED WITH ALL THE SPICES,, THIS IS A GREAT SEASONING SALT TYPE OF ITEM.. YOU CAN USE it ON EVERYTHING!)
• APPROX 8 SKEWERS (IF YOU USE WOODEN, MAKE SURE TO SOAK THEM IN WATER FOR ABOUT 15 MINUTES)
• CUT YOUR VEGETABLES IN SQUARE SIZE PIECES THAT WILL SLIDE ON THE SKEWER, LEAVE THE MUSHROOMS WHOLE, PUT THEM IN A LARGE MIXING BOWL, DRIZZLE WITH THE OLIVE OIL, AND THE SPICES, AND TOSS THEM AROUND A FEW TIMES TO MAKE SURE THAT ALL ARE COVERED WITH OLIVE OIL AND SPICES.. IF NOT YOU CAN ALWAYS ADD A LITTLE MORE OIL AND SPICE..
• PUT THE VEGGIES ON THE SKEWERS AND ROTATE THEM VEGGIES TO MAKE IT LOOK COLORFUL.
• I MADE BROWN RICE TO GO WITH MY SKEWERS, SO NOW WOULD BE A GOOD TIME TO PUT THE RICE ON..
• TURN ON YOUR GRILL, LET IT HEAT ON HIGH FOR 5 MINUTES, THEN TURN DOWN TO LOW AND PUT YOUR SKEWERS ON THE GRILL, CLOSE THE LID AND LET ONE SIDE COOK FOR ABOUT 10 MIN, THEN ROTATE THEM AND COOK 10, ROTATE AGAIN AND COOK FOR ANOTHER 10.. NOW YOU WILL EYEBALL THEM AND MAKE SURE THE ONIONS LOOKED CARMELIZED AND THE BELLS ARE SOFT LOOKING..
• PLACE THE KABOBS ON TOP OF YOUR BROWN RICE, AND ENJOY. I WOULD NORMALLY USE SOME SOY SAUCE, OR TERIYAKI, BUT I CANNOT HAVE EITHER RIGHT NOW DUE TO A CLEANSE, BUY I STILL ENJOYED IT WITHOUT!

Celloxylin™ Face -Eye and Lip Eraser-

I found the product that has replaced my eye cream..

*Why is this important to me- When someone says "Guess how old I am" I go straight for the eyes, lips and the neck, these are the areas that show signs of aging first. If you don't already use an eyecream, try this one.. The rest of the products are great as well, the anti-aging products contain Acetyl Resveratol. ( the hot new anti aging ingredient on the market).

This one is for Lips and eyes! One product that does both jobs..It is formulated specifically for the delicate skin around eyes and lips, where age shows first. Lines and wrinkles are visibly reduced and cells protected by the Nutrient Reservoir™.

click on the title for the link to the product page!

Let me know what you think of your happy, younger looking skin!

Turkey, Vegetarian or Meatlovers Chili,, and its gluten free!

• 1 yellow onion-finely chopped
• 1 tbls olive oil
• 1lb ground turkey/redmeat. or no meat at all!
• 2 tsp cumin
• 1 tsp ground corriander
• 1/2 tsp thyme
• 1/2 tsp oregano
• 1 tsp onion powder
• 1tsp garlic powder
• 1tsp chili powder
• 1tsp cayenne pepper
• black pepper to taste
• 1-2 tsp salt to taste
• 1 tsp dried parsley
• 1 can G-free tomatoe paste
• 1 16 oz can kidney beans- drained
• 1 16oz can pinto beans- not drained
• 1 16oz can black beans-not drained
• 1 8 oz can chopped tomatoes-not drained
• 1/2 cup water
• sautee onions in the olive just enough to sweat them, then add your meat of choice, let that start to brown and add all of your spices, and herbs..stir till meat is done then add the water, tomatoe paste, the chopped tomatoes, stir then add all of your beans, I like to bring the chili to a boil then reduce it to low, add a lid and let it stew... I love this chili,, the flavor is my favorite! Sprinkle with grated cheddar, or mexican cheese mix, and finely chopped onions if you like,,, I like to add a dollop of either plain yogurt on top or lowfat sourcream,, it is truely yummy!!! Make sure to use the Gluten free dairy brands.. I love to make a loaf of gluten free corn bread, mix up some honey butter, and in heaven I am... Please Enjoy!!! Now remember, if you dont have one of the spices,, its ok,,just go for it without it,, thats the nice thing about cooking,, you can add what you like or remove what you dont like...

Kick butt Minestrone!! _ Gluten free_ 4 potatoes- cubed ( i used red and left on the peel) 1 yellow onion- chopped 3 cloves garlic 2 stalks carrots- chopped 3 stalks celery- chopped 32 oz vege broth 2 cups water 1tsp sugar or agave nectar 1 tbsp salt 1 tbsp oregano 3 tbsp basil 1 tsp celery salt black pepper to taste 1 small can tomatoe paste- g free 1 16 oz can kidney beans )drain the juice 2 tbsp canola or olive oil 2 cups cooked rice pasta- set aside to add to each bowl as you serve it grated parmesian- in a bowl to sprinkle on as garnish grated mozzarella- in a bowl to sprinkle on as garnish sautee onion, garlic, celery, carrots and potatoes, til onions are a bit soft, then add tomatoe paste,sugar, celery salt, salt,pepper, oregano, basil, broth and water, let cook for approx 20 minutes for flavors to cook together, then add the kidney beans, continue cooking another 20 minutes on a low simmer,,, take a taste and make sure you like it, you might need to add your black pepper or a little more salt,, its up to you.. Grab a bowl, add a couple of tbls of the cooked pasta to each bowl, then add some of the hot soup, garnish with the cheese and enjoy!!! let me know if you like my minestrone!

Hands down, the best gluten free soup on the market!

Amys brand, canned soups are the best.. I have tried the tomato,chunky tomato, lentil vegetable, vegetable,, this soup is soooo awesome.. I have tried a few different brands,so wanting to enjoy a can of soup.. and this is it.. Give Amys a try my friends.. Ill just about guarantee that you wont be sorry....YUMMM Make sure you read the back of the label,, they do have soups that have gluten,, their entire line of soups is not gluten free, but the back states then ones that are,,,

The Best Zucchini Muffins- Gluten Free

Now you all must remember, I only post recipes once I have tweaked them to my liking and I get the go ahead from my family.. They are truely a picky bunch!!! These were moist and totally yummy!!The flax, walnuts and raisins are all optional..I add flax to everything just to be healthy.

1 1/2 cups sorghum flour, 1 cup brown rice flour, 1/2 cup Almond flour, 1/2 cup Tapioca flour

1 tsp xanthum gum

1/2 tsp nutmeg

2 tsp cinnamon

pinch salt

2 tsp baking soda

1 tbsp ground flax

2 small zucchini (approx 3 cups shredded)

2/3 melted butter

1 1/3 cups sugar

2 eggs beaten

2 tsp vanilla

1/2 cup walnuts

1/2 cup raisins -

(you do not need a mixer for this recipe)

Mix together sugar, eggs and vanilla, then add in the shredded zucchini and stir, then add the melted butter, stir and set aside.

In a separate bowl, mix together dry ingredients,( flours, xanthum, flax, salt, baking soda, nutmeg, cinnamon, walnuts and raisins), then add the wet mixture to the dry, stir just until combined, do not over mix.

Coat each muffin cup with butter or vege oil.. (I used butter)

Now set your oven for 350 degrees, you want your mixture to sit for 10 minutes, so this will give the oven time to heat up.

using heaping tbls in each cup, distribute evenly filling the cups up completely. Bake on the middle oven rack for 30 - 40 min, place a toothpick to test doneness.

let cool for 5 min, then remove muffins from cups and place on wire rack to cool for another 15 - 20. ( dont leave muffins in tins to cool, they will become soggy)..

Yummy Chocolate chip cookies--Gluten Free

These were loved by my wheat eating family, so they must be yummy!!

1 1/2 cup Sorghum flour 1/2 cup Brown rice flour 1/2 cup Almond flour

1 tbls ground flax

1/2 tsp baking soda (gfree)

1/4 tsp baking powder (gfree)

1/2 tsp salt

1 cup packed brown sugar

1/2 cup (1 stick) unsalted butter

1/4 cup light corn syrup

2 large eggs

2 tsp pure vanilla extract

2 cups semi sweet (g-free) chocolate chips

preheat oven to 350, in a bowl, whisk together flour, baking soda, baking powder and salt and flax.

in a second bowl, using a mixer, beat sugar, butter and corn syrup until light and fluffy. Beat in eggs and vanilla. with mixer on low, gradually add flour mixture, beating just until combined.

Fold in chocolate chips.

Drop dough by tbls onto two baking sheets. Bake until cookies approx 10 - 12 minutes making sure to rotate sheets halfway through cooking...transfer to wire racks and let cool.

(to store, keep in an airtight container)