Coocoo for Coconut Oil

Every winter I have the same issue: my face dries and cracks like a desert floor. This is California, what gives? God forbid I ever endure a Colorado winter.... This winter, just like every other, I tried switching facial creams, going back to my facial oil, and then finally I tried something different: coconut oil. I know what you're thinking. O-I-L spells B-R-E-A-K-O-U-T-S! Actually it spelled something a little more like this: L-U-S-C-I-O-U-S winter skin. And contrary to my initial fear, the breakouts that so lovingly congregated on my chin were gone within a few days, due to what I later found out was because of coconut oil's antibacterial properties.
We get acne for several reasons, though the main one is the accumulation of bacteria, known as propionibacterium, and our body's response to it. Coconut oil's anti-inflammatory properties ward off irritated bumps that ornament breakouts. When using coconut oil, make sure to get extra virgin, which allows our skin to breathe and disallows clogged pores. The abundant antioxidants in coconut oil keep our skin from oxidizing, much like an avocado turns brown when oxygen reaches it. In other words, it keeps our skin looking young!  Not to mention, wrinkles love dry skin, so lay it on thick, baby!

A few great uses for coconut oil include:

-Product for shiny, soft, anti-frizz hair (put a dime to nickel size amount in hands, rub together, and work into damp hair from bottom up, staying away from the roots.)

-Chapstick

-Butter/oil alternative for cooking and baking

-Stir into tea for healthy fats

-Body lotion

-Aids healing in bacterial, viral, and fungal infections

& more!

[Did you know...?] Polynesians have used coconut oil for centuries, which is why they are known to have such beautiful glowing skin and shiny hair.

photo source

A Brunch Fit For A President

Happy President’s Day everyone! What better way to celebrate (besides the complete bummage) than to make a homemade brunch for your family? This morning I naturally woke up before everyone else—unusual, but hey, thanks school—to grab some extra ingredients for the morning’s feast. Mushrooms for the crustless quiche, rosemary for the sweet potato hash, oat flour for the scones, and most importantly, the Simply Orange with Pineapple for the mimosas! My grandpa ran out to get some champagne, since I couldn’t find any at Sprouts, that was absolutely perfect. While everyone was peeling their eyes open, I set the table using my grandma’s special china and some old sky blue, polka dot napkins we still have from my birthday last year. 

I did this all the while my Spinach Mushroom and Swiss Crustless Quiche Squares (<--hover for link) were baking in the oven. I followed the recipe to a T, besides the fact that I couldn’t fight the urge to melt some extra Swiss on top. Meanwhile I made some nommy sweet potato hash that I revised from this (<--hover for link) recipe. Instead of purple potatoes, I used red. And, I nixed the bacon and green onion, and opted for a tablespoon of butter instead of bacon drippings. (Good for all you veggies out there!) Nonetheless, there was some serious tastiness going on! Everything came together very well.
If you know me at all, you know that I wouldn’t dare forget to include something sweet. So, I made Oat Flour Scones from my Bastyr University (the naturopathic school I would like to attend grad school at) cookbook. Here’s the recipe:

Oat Flour Scones 

1 1/2 cups oat flour 

1/4 cup cornmeal

3 tsp baking powder 

1/4 tsp salt 

1 1/2 tsp cinnamon 

3 TBSP butter 

1/4 cup honey 

1/2 cup soy milk (I used almond milk) 

2 eggs 

1tsp vanilla extract 

2 cups fresh or frozen fruit (I used 1/2 cup fresh blueberries, which was perfect) 

Preheat oven to 375. Mix cornmeal, flour, baking powder, salt, and cinnamon. With your fingers, work butter into flour mixture until butter is the size of small peas. In another bowl, whisk together honey, soy milk, eggs, and vanilla. Mix liquid ingredients into dry. Fold in the fruit. Pour the batter into a 9” greased cake pan. Bake 30 minutes to an hour, or until the edges slightly shrink inward and top is browned. Let cool for 5 minutes. Flip onto cooling rack, then reverse onto plate and cut into pieces. Serve warm. 

The scones were yummy, but could use a few more spices, walnuts, or a simple glaze. They seemed to be missing a little somethin’ somethin’. They were delicious eaten with butter and honey drizzled atop. 
I’m very pleased as to how the brunch came together. Even my grandpa liked it, which must mean it was good ;]. Super healthy, and worth every last crusty dish I had to scrape! As for the weekend as a whole, it was a was a success. As is any weekend spent with family, friends, and eating good food! A lovely weekend ended in a lovely way. How was your President’s Day Weekend?


[Did you know...?] Though they seem similar, sweet potatoes are not even in the same family as regular potatoes. They contain more antioxidants, nutrients, and beta-carotene which is fabulous for eye health.