Thursday, December 8, 2016

DIY Flaxseed Hair Gel

Since going "No-Poo" over two months ago, I also wanted to find a good water-based hair gel that would tame my frizzy, gray hair. Not wanting the gel to include any junky ingredients, I did some research and decided to go the flaxseed gel route. I have come up with my own way simple of doing it, and I want to share it with you!

What you need to get started:
  • a pourable container (glass or plastic)
  • a jelly strainer bag
  • 5 drops of any kind of essential oil you like 
  •  2T pure aloe vera gel
  • 2 T golden flaxseeds (make sure they are fresh; store in fridge)
  • 1 cup of water
  • 1 small saucepan with cover
  • Metal tongs or 2 forks


Steps:


  1. Place the flaxseeds into the jelly strainer bag (seams should be on the OUTSIDE).
  2. Bring water to a boil in a small saucepan; lower to medium.
  3. Place the bag of flaxseeds and pull the string tight to close the bag. Lower the bag of flaxseeds into the saucepan and cover with the top, letting the bag hang over the edge (allowing some steam to escape. Cook for 5-6 minutes, swirling the bag around 2 or 3 times in that timeframe.
  4. When the water seems to becoming thicker, like a loose gel, turn off the heat. Use the metal tongs or 2 forks to squeeze the outside of the jelly strainer bag to release any gel that may have formed in it. 
  5. Turn the jelly strainer bag inside out and dispose of flaxseeds. Some say you can use them again, but I dispose of mine.
  6. Pour the gel into your container. When cooled (about 15 minutes), add essential oil and aloe vera gel. STORE GEL IN THE REFRIGERATOR!
  7. To use, pour anywhere from 1 t. to 1 T. in the palm of your hands. Rub your hands together to warm the gel. Then, apply to your hair just like you would any other gel. Let it dry before fluffing your hair a bit.

Disclosure:
 Mrs. Plant makes use of Amazon.com affiliate links when they are available. These are products I have personally purchased and recommend based on my experience with them. Your use of these links for product purchases provides me with a commission which pays for the food and supplies I use to keep this website alive. However, your use of these links as a reader is not required.

Saturday, December 3, 2016

Do the LEAN & CLEAN 14-Day Plan BEFORE Christmas!

Clean up your diet before the holidays with High Carb Hannah's LEAN & CLEAN eBook and 14-day plan. Enjoy delicious,  filling meals from all WHOLE plant foods!

Reset your taste buds,  eliminate cravings,  and get in touch with your hunger signals by eating healthier! This is NOT a diet! It's a lifestyle change to combat poor eating,  help you lose weight and keep it off forever.

Click my affiliate link to purchase the Ebook,  and enter the code "mrsplant" for 10% off!

Thursday, December 1, 2016

Mrs. Plant's Christmas Gift Ideas

I wanted to share my favorite kitchen small alliances and gadgets with you. I can personally recommend them because I USE these every day! If you're looking for bigger gifts or stocking stuffers, check some of my faves out!

🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄🎄

Christmas Gift Ideas for the Home Chef

All of the products below are used in the MRS. PLANT kitchen!


Electric Pressure Cookers/Accessories:



Kitchen Gadgets for Prepping:





Small Appliances:







 Bakeware/Cookware:





Other:



NOTE: I use the jelly strainer bags to strain and thicken my Instant Pot soy yogurt and DIY Flaxseed Gel. And, I use the Kimchi box to make sauerkraut and kimchi.


Disclosure:
 Mrs. Plant makes use of Amazon.com affiliate links when they are available. These are products I have personally purchased and recommend based on my experience with them. Your use of these links for product purchases provides me with a commission which pays for the food and supplies I use to keep this website alive. However, your use of these links as a reader is not required.

Monday, November 28, 2016

CYBER MONDAY Instant Pot Sale!!!

CYBER MONDAY!
If you didn't snag an Instant Pot Electric Pressure Cooker on Friday, here's the same deal today! $68.95 for the Instant Pot (with yogurt feature!!) is an incredible deal!
Please consider buying through my affiliate link:
http://amzn.to/2fEmlig


Disclosure: Mrs. Plant makes use of Amazon.com affiliate links when they are available. These are products I have personally purchased and recommend based on my experience with them. Your use of these links for product purchases provides me with a commission which pays for the food and supplies I use to keep this website alive. However, your use of these links as a reader is not required.

Sunday, November 27, 2016

What I'm Eating on Lean and Clean [High Carb Hannah]

Here are the videos I have made so far, showcasing the INCREDIBLE food I am eating on High Carb Hannah's "LEAN & CLEAN" 14-Day Plan. It is an SOS-free plan (though I am including a very small amount of salt when needed), and everything is made from HEALTHY whole plant-based foods!

Click on my affiliate link to purchase!
USE THE CODE "mrsplant" for 10% OFF on any of HCH's eBooks/Bundles!




















NOTE: I am an affiliate for Hannah and Derek’s books. When you purchase their books through my links, I receive compensation. This allows me to purchase ingredients and supplies to continue serving you through the Mrs. Plant community. I prefer this over annoying advertising. ;-) Also, I believe strongly in what I promote.

Monday, November 14, 2016

Discount Code for High Carb Hannah's NEW eBook!

I now have a 10% OFF coupon code for High Carb Hannah's "LEAN & CLEAN" eBook. Simply type in "mrsplant" to get 10% OFF!

CLICK HERE to buy High Carb Hannah's new eBook: https://goo.gl/S3sZSX

Friday, November 11, 2016

Review: LEAN & CLEAN by High Carb Hannah (Hannah Howlett)

I have had the absolute pleasure of getting to read HIGH CARB HANNAH’S new “LEAN & CLEAN” eBook in advance. I was so inspired by this eBook that I am ALREADY incorporating much of what she has presented in it. This is not just a book, though. It’s full of valuable education, tips, and a plan that is easy to follow. It’s better than any diet book or program as it lacks the complicated methods most diet plans require.

I am starting 100% adherence to her 14-day plan on the Monday after Thanksgiving (November 28), and I would love to have support by others who want to join in with me! Simply purchase a copy of the eBook, read it through, prep up for Week 1 right after Thanksgiving, and let’s get this party started! Go to my Mrs. Plant Facebook page to join all of us who are doing the 14-day plan together!

The 50+ recipes in this eBook are 100% PLANT-BASED, GLUTEN-FREE, and easy easy EASY to make! You don’t even have to own a pressure cooker to make the recipes (but some CAN be made in a pressure cooker)! And, there are shopping lists included for both weeks!

This book will not be sold in another format for environmental reasons. It is, however, formatted to be printed if you so choose. I recommend 2-sided and in black and white if you choose to have it printed. The book is over 200 pages with gorgeous photos! The PDF file can be opened in your phone, laptop, tablet—basically any mobile device!

 If you have any general questions, I would be glad to answer them. I will not, however, tell you everything that is in the book. It is absolutely worth purchasing!

 Order the book: https://goo.gl/S3sZSX

NOTE: I am an affiliate for Hannah and Derek’s books. When you purchase their books through my links, I receive compensation. This allows me to purchase ingredients and supplies to continue serving you through the Mrs. Plant community. I prefer this over annoying advertising. ;-) Also, I believe strongly in what I promote.

Tuesday, November 8, 2016

One-Step Bleu (Blue) Cheeze Dressing

I asked my hubby what he wanted for dinner tonight and tomorrow night. He said "Buffalo Beans and Greens from the PlantPure Nation cookbook. So, I wanted to share with you a shortcut we devised to make this meal a bit quicker to put together.

The bleu cheeze dressing that you put atop the dish is absolutely fabulous. But, in the cookbook, you have to first make a 2-cup batch of cashew mayonnaise (of which you will only need 1/2 cup for this recipe) and you add that to another list of ingredients to make the dressing. Being the engineer, my husband figured out a way to do this in one step without making all the extra cashew mayo (which we would never use)! So, here is our revised, one-step recipe. It is a FABULOUS dressing--whether you put it on salad, on veggies, or on this outstanding dish.

Bleu Cheeze Dressing:
2 T raw cashews
6 oz. firm tofu
1 t salt
¼ cup tahini
¼ cup + 2 t lemon juice
3/4 t. white vinegar
1 t. Dijon mustard
2 T apple cider vinegar
2 t. agave
1 T water
2 garlic cloves
4 t. white or yellow miso paste

Adapted from PlantPureNation cookbook

Soy Yogurt -- Made in the Instant Pot!

If you have the Instant Pot IP-DUO 7-in-1 with the yogurt feature, you can make your own soy yogurt with VERY little effort!
PLEASE read everything below BEFORE you start!

STEPS:

1. Take 2 cups of Trader Joe's UNSWEETENED Soy Milk* in the aseptic container (containing only organic soy beans and filtered water!!!) and pour it into a pint-sized glass jar.
* You can use other brands of soy milk as long as they contained ONLY organic soy beans and filtered water.

2. Stir in 2 T. of UNSWEETENED, PLAIN soy or coconut yogurt (or previously made yogurt).

3. Place the UNCOVERED jar in the Instant Pot inner bowl.

4. Cover the pressure cooker top, set to SEALING, and click the YOGURT button.

5. After 8 hours, cover the jar and chill it.

NOTE: If you like your yogurt less sour, only cook for 7.5 hours. You can test the flavor any time after 7 hours by just inserting a clean spoon into the jar of yogurt and tasting it.

Straining the yogurt
NOTE: If you want THICK yogurt, buy a jelly strainer bag and place it over a Mason jar. Tighten the string. Then, pour the yogurt in the jar and close the cap over it. Make sure the bag is high enough in the jar that it is not touching the bottom and there is room for the liquid to be released without touching the bag. Your yogurt (in the bag) will be thick in about 2-3 hours.

7. Add fruit and sweetener to your yogurt, if desired. We also use this yogurt as sour cream and for other condiments.

NOTE: This yogurt lasts about 4 days in the fridge. Make sure to SAVE at least 2 T of this plain yogurt to use for your next batch!





Thursday, November 3, 2016

VegWorld Magazine Contributing Chef: Creamy Potato Casserole

Check out my holiday recipe in the latest issue of www.vegworldmag.com !

Remember the potato casserole your co-worker or friend made and brought to the holiday potluck every year? It certainly was luscious, but loaded with fat from cheese and sour cream. This Creamy Potato Casserole won’t have you leaving the party feeling guilty. It’s made from all plant-based ingredients and is the perfect swap-out for any potluck or holiday gathering.

Creamy Potato Casserole:
Two 16 oz. bags of frozen oil-free shredded potatoes
1 onion, diced finely (optional)
1/2 cup slivered, blanched almonds (soaked in water for at least 30 minutes beforehand, then drained)
2 cups vegetable broth
1/2 cup unsweetened, non-dairy milk (soy or almond work best)
1 T white or yellow miso paste (found at Sprouts, Whole Foods, or an Asian store in the refrigerated section)
1 tsp garlic powder
1/2 tsp onion powder
1/4 t. black pepper
1/2 t. salt
1- 1 1/2 cups whole wheat panko (or other) breadcrumbs
Additional salt to sprinkle on top

Preheat oven to 350 degrees F.

(optional step) In a small nonstick skillet, steamfry the diced onion until tender. Add water if the onions begin to stick to the pan.

Place frozen shredded potatoes in a large colander. Run cold (do not use warm!) water over them and gently jiggle the colander to ensure even coverage. After about 30 seconds, check to see if all of the potato shreds are thawed. If not, continue running water for a few more seconds until the shreds are completely thawed. Gently squeeze out excess water well from the potatoes in handfuls, transferring to a large bowl.

Transfer cooked onions to the bowl with the potatoes (if using).

In a blender, combined the soaked, drained almonds, vegetable broth, non-dairy milk, miso paste, and seasonings. Blend into a smooth mixture. Add the sauce to the bowl of potatoes and onions, and stir well to coat.

Transfer the potato mixture to a 13x9 glass baking pan. Spread evenly. Evenly sprinkle the breadcrumbs over the entire top of the casserole. If desired, as a small sprinkling of salt over the breadcrumbs. Cover the pan with foil and bake for 45 minutes. Remove foil covering and bake for 10 more minutes to allow breadcrumbs to lightly brown.