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Mulberry Sorbet October 2008

Moringa Oleifera Curry (Drumsticks or Murunga September 2008

Ziziphus Jujube Cake (Ber) August 2008

Frozen Mamey Sapote Mousse July 2008

Mandazi (deep fried doughnut-like snacks) June 2008

Spicy Pummelo Salad May 2008

Kemelis in Mei (Breadfruit Balls) April 2008

Tamarind Jam March 2008

Lemongrass Skin Tonic February 2008

Hibiscus Hair Tonic January 2008

Hair Shampoo using Amla December 2007

Clay Mask from Sea Buckthorn November 2007

Dry Skin Moisturizing Cream October 2007

Homemade Laurel Soap September 2007

Aloe Moisturizing Hand Cream August 2007

Savory Quinoa Cheese Cookies July 2007

Saltbush and Ricotta Cannelloni June 2007

Farro Soup May 2007

Buckwheat Pretzels April 2007

Mangosteen sorbet March 2007

Afang soup February 2007

Pumpkin cake January 2007

Lemon grass tea December 2006

Stuffed Balsam Pear (Bitter Gourd) November 2006

Manioc leaves sauce October 2006

Ketoun September 2006

Mfumbwa (Gnetum africanum) August 2006

Amaranth with spinach tomato mushroom sauce July 2006

Amaranth spinach with mashed pumpkin June 2006

Passion fruit cordial May 2006

Wood apple jam April 2006

Ngalakh with baobab juice March 2006

Durian Ice Cream February 2006

Jackfruit Curry January 2006

Soursop Sorbet December 2005

 
   
   
   
   
   
   
 
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Recipe for January 2008

Hibiscus is the name of a group of plants that belong to the mallow family. Hibiscus rosa-sinensis (Hibiscus Shoe Flower or Bunga Raya) originated from East Asia. The flowers are large, red, firm but scentless. The five-petaled hibiscus flowers have distinct protruding stamen tubes and pistil tips. The petals come in six basic colours that are deeply saturated: white, red, yellow, orange, lavender and brown. But many colour variations are available among the 1,000 hibiscus varieties. Hibiscus flowers are characterised as either single or double form with variations in petal number and arrangement. Single hibiscus always has five petals, while the double form has more than five petals. They are propagated by cuttings and budgrafting. Among the types cultivated in gardens is the Rose of Sharon, a tall, late-flowering shrub. This flower which can stand 8 to 10 feet tall are very attractive to hummingbirds and butterflies.


Hibiscus Hair Tonic

Great for covering greys, providing a rich deep dark colour to your hair. Suitable for those with dark red, brown and/or black hair.

Preparation time required: 10 to 15 minutes

Uses:

  • To strengthen the hair from the papila root to tip
  • To cover premature greys
  • To immediately seal the hair cuticles, stop hair breakage and repair split ends


Method

  • Over low heat, warm 450-500 ml of water
  • Add 20-30 dried Organic Hibiscus flowers
  • Simmer, making sure NOT to let the mixture boil or evapourate - too much heat will destroy the goodness in the Hibiscus
  • Remove from heat
  • The water would have turned a dark purply-pink
  • Cool and store in a clean dry jar overnight
  • In the morning, wash your hair with Shampoo Bar, rinse, and then instead of using your regular commercial conditioner use the Hibiscus infusion to condition your hair and scalp

Do not rinse out.

  • Cover hair with a towel or cling film
  • Leave the infusion on your hair for at least 45 minutes to an hour
  • Rinse until all of the colour is gone
  • Your hair and scalp will look & feel soft & moisturised
    ..and your greys will be naturally dyed & nourished..

Note:
Hibiscus *does stain clothes* so make sure you are wearing something old that you don't mind staining.
If you are using this tonic to cover grey hair then in order for the natural pigment of the Hibiscus to remain in your cuticle you will need to use this tonic at least once a week to maintain the colour.



Next recipe in February 2008.

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