How to Make and Use Castor Oil Packs – Deliciously Organic

How to Make and Use Castor Oil PacksCastor oil packs are one of my favorite economical ways to gently detox the body. I personally used them on my liver and thyroid when I was recovering from Hashimoto’s disease, and I recommend them to my Nutritional Therapy clients often. 

How do castor oil packs help the body?

Lymphatic congestion is a major factor leading to inflammation and disease. Lymphocytes are your immune system’s disease-fighting cells and are produced and stored mainly in your lymphatic tissue (thymus gland, spleen, and lymph nodes). Hundreds of miles of lymphatic tubules allow waste to be collected from your tissues and transported to your blood for elimination, a process referred to as lymphatic drainage.

When your lymphatic system is not working properly, waste and toxins can build up and make you sick.

This is where castor oil comes in. When castor oil is absorbed through your skin (according to Cayce and McGarey) your lymphocyte count increases. Increased lymphocytes speed up the removal of toxins from your tissues, which promotes healing.

What can castor oil packs be used for?

  • Liver disorders 
  • Thyroid cysts and nodules
  • Non-cancerous uterine fibroids
  • Ovarian cysts
  • Constipation
  • Intestinal disorders
  • Gallbladder inflammation or stones
  • Inflamed joints
  • Lymphatic drainage 
  • Conditions with poor elimination
  • Headaches and migraines
  • Cysts in the breast tissue
  • General liver detoxification 
  • Lung infections

Here are some examples of how castor oil packs can be used:

  1. If you are under-converting T4 to T3, daily castor oil packs over the liver can help increase this conversion.
  2. To shrink cysts or nodules, you can place a castor oil pack over the thyroid for 15 minutes a day. 
  3. To reduce the frequency and intensity of migraines, you can do a castor oil pack over the liver once daily for one month and see if this makes a difference.
  4. For congested lymph nodes (under the arms, on the neck, etc.) do a castor oil pack directly over the area of concern. 
  5. Do a castor oil pack over the entire abdomen daily to help ease constipation. 
  6. To help speed up the healing from fatty liver disease (along with a nutrient-dense diet) do a castor oil pack over the liver daily. 

A castor oil pack is very easy and only requires a few supplies. The castor oil and cotton flannel last for many, many months, so don’t worry about running out any time soon.

Here’s what you need:

1. A bottle of organic castor oil. I recommend Heritage Store, Home Health or Premier Research Labs
2. A piece of organic cotton flannel 
3. A heating pad or hot water bottle
4. A large gallon-size ziploc bag
5. An old towel (castor oil permanently stains, so it’s best to use an old towel)

How to do a castor oil pack:

1. Place the piece of flannel in a large glass dish (glass Tupperware works great!).
2. Drizzle castor oil over the flannel until it’s saturated.
3. Plug in the heating pad next to your bed and turn it on to medium or fill up your hot water bottle. 
4. Set the dish with the flannel, the ziploc bag, and old towel on your nightstand or next to the bed.
5. Lie down and place the cotton flannel on the area of concern. For example: the liver, thyroid, breast, joint, etc.
6. Put the ziploc bag on top of the flannel.
7. Place the heating pad or hot water bottle on top of the ziploc and flannel.
8. Place the old towel on top of the heating pad.
9. Lie down for 1-2 hours, remove and wipe the area with the old towel to remove any castor oil.
10. Repeat as necessary.

When is a castor oil pack not recommended? 
It’s not recommended to do a castor oil pack over the abdomen if you have an IUD because it could cause the IUD to dislodge or release excess copper into the system. It’s also not recommended when pregnant, breastfeeding, during menses or if you struggle with IBS, Colitis or diarrhea. 

And, one last piece of advice:
If you do a castor oil pack and you get any kind of rash, this can be a sign that your liver needs to detox. So I recommend doing the castor oil pack over the liver for 3-4 weeks, and then doing the castor oil pack again over the part of the body that was reacting (like the thyroid, abdomen, etc.).

Note: This post was originally published on May 21, 2014 and updated on May 25, 2018.

Source link

Mini Cookie Dough Fudge Pops — Oh She Glows


by Angela (Oh She Glows) on May 25, 2018

Oh boy did I spend a lot of time getting this popsicle recipe just right. I’m picky about my popsicles (okay, really, I’m super picky about every recipe I share), and I’m SO happy with how these finally turned out—I have to say, eating dozens of fudge pops has really paid off…hah!

As much as I love making my kids healthy popsicles, for this recipe I set out to create a decadent fudge pop for adults and older kids. The other day I said to Nicole (OSG’s incredible recipe tester), “Why should little kids have all the fun?! She wholeheartedly agreed that us grown-ups need an indulgent popsicle recipe for ourselves, too! After testing these pops, Nicole wrote back and said, “Oh my, these are Amazing AF (As Fudge, ha!). Thank you a million times…I will be eating these all summer.” She cracks me up!

I started by creating a super-easy vegan cookie dough…let me tell you, this stuff is dangerously easy to whip up. Even if for some crazy reason you don’t make the fudge pops, these cookie dough chunks can be used a million different ways (like for topping banana soft serve or throwing into homemade blizzards).

I rolled the cookie dough between two pieces of parchment paper and cut the dough into chunks after freezing it. After that, I made a rich and creamy fudge base starring melted dark chocolate and coconut cream. DREAMY!! Then I simply alternated layering the base and cookie dough chunks in my popsicle molds (these are my all-time favourite mini molds!) and stuck them in the freezer. Just a few hours later, we were diving into decadent fudge pops studded with chunks of the most heavenly cookie dough. You won’t believe these delicious pops are dairy-free, I can promise you that!


Yield
22 mini fudge pops
Prep time
Cook time
0 Minutes
Chill time
2 1/2 to 3 hours

Ingredients:

For the cookie dough:
  • 1/4 cup (60 g) natural almond, sunflower, or peanut butter
  • 3 tablespoons (45 mL) pure maple syrup
  • 1 1/2 tablespoons (22.5 mL) virgin coconut oil, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 5 tablespoons (43 g) gluten-free oat flour
  • 5 tablespoons (30 g) almond flour
  • 1/8 teaspoon baking soda (for an authentic cookie dough flavour!)
  • 1/4 teaspoon fine sea salt
  • 1 1/2 tablespoons (17 g) mini vegan chocolate chips*
For the fudge pops:
  • 1 (100g) dark chocolate bar (70%)**
  • 1 (14-oz/398 mL) can full-fat coconut milk, chilled***
  • 3 tablespoons (45 mL) pure maple syrup
  • 1 tablespoon (6 g) unsweetened cocoa powder
  • 1 teaspoon (5 mL) pure vanilla extract
  • Pinch fine sea salt, to taste

Directions:

  1. For the cookie dough: In a medium bowl, stir together the almond butter, maple syrup, coconut oil, and vanilla until smooth. Now stir the oat flour, almond flour, baking soda, salt, and chocolate chips into the wet mixture until combined.
  2. Place the dough between two large sheets of parchment paper and use a rolling pin to roll the dough into a 1/4- to 1/2-inch-thick rectangle. Using the parchment paper to grip, lift the cookie dough onto a large plate. Transfer the plate to the freezer and freeze for 15 to 30 minutes until the slab is solid.
  3. For the fudge pops: Break the chocolate bar into chunks and melt in a small pot over low heat. Once two-thirds of the chocolate has melted, remove it from the heat and stir until smooth.
  4. Scoop the solid coconut cream from the top of the can (you should have about one cup) and place it in a high-speed blender. Save the coconut water for another use, such as a smoothie.
  5. Add the melted chocolate, maple syrup, cocoa powder, vanilla and salt to the coconut cream. Blend on high until smooth. Pour the liquid into a small bowl.
  6. Remove frozen cookie dough slab from freezer. Using a pizza slicer, slice the slab into small square chunks (about 1/4-inch wide).
  7. Grab a narrow teaspoon and spoon 1/2 to 1 teaspoon fudge pop liquid into the bottom of each mold. Top with 2 to 3 frozen cookie dough chunks. Spoon more liquid into the molds and add a couple more chunks on top, making sure the liquid fills to just below the top of the mold. Insert the sticks into each respective mold.
  8. Freeze the molds for 2 1/2 to 3 hours, or until solid. Store leftovers in the freezer (either directly in the popsicle mold or in a freezer-safe zip bag) for up to 2 weeks (any longer and they tend to get icy).

Let’s get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+



.

Source link

How to Master Vegan Grilling (Tricks, Techniques, and 5 Gourmet Recipes!)

vegan grilling

The moment the weather turns warmer, we’ve got grilling on the brain. The only problem? For many, cookouts immediately call to mind hot dogs and hamburgers, and without a bit of advance planning, vegans can be left holding a sad, frozen veggie burger – a real shame when you consider all the delicious options vegan grilling provides.

The good news is that most people are ready and willing for this unfortunate situation to be relegated to the past: plant-based diets are rapidly growing in popularity, and even omnivores are excited to see (and taste!) delicious grilled vegetables, veggie burgers, and more.

So if you’re ready to make your next vegan cookout a success, look no further: the guide below has everything you need.

Best Homemade Veggie Burgers

Burgers are a staple of barbecues, and vegans need not feel left out. While there are tons of store-bought options to choose from (check out our favorites below!) homemade veggie burgers are even more delicious, and they’re surprisingly simple to prepare. Here are just a few we love:

  • These sun-dried tomato and lentil burgers are both vegan and gluten-free, and they’re full of flavorful ingredients like sweet potatoes, sun-dried tomatoes, lentils, soy sauce, and garlic.
  • This green pea burger offers a completely different flavor profile, with a combination of green peas, green bell pepper, spinach, and spices.
  • If simplicity is all you’re looking for, a portobello mushroom cap, marinated in your favorite marinade or simply seasoned with olive oil, salt, and pepper, can be a great burger stand-in.

Best Meat Alternatives

Meat alternatives or mock meats are a terrific choice for a quick vegan barbecue main. Tempeh and tofu require minimal prep, and mock dogs and veggie burgers are even easier – just throw them on the grill!

3 Steps to Grill Tempeh to Perfection

This guide to grilled tempeh lays out the ideal steps for grilling the fermented soy product: pre-cook, marinate, and grill.

The pre-cooking step is essential for softening the naturally chewy texture of tempeh and allows the marinade to penetrate more thoroughly, rendering the result even more flavorful. We’ve included one marinade option here, but you can marinate your tempeh with whatever flavors you like best.

Grilling Tofu: It’s All About the Marinade

Once you’ve selected the right tofu for grilling (hint: it’s not silken), grilling tofu is all about adding flavor. First, prep the tofu to soak up as much of your chosen marinade as possible by drying it well. Then, just marinate the tofu until you’re ready to cook it up.

This guide to grilling tofu will ensure that you’ve covered all of these steps, plus a few others, to make your grilled tofu experience as delicious as possible.

Choosing the Best Store-Bought Mock Meats

If you’re looking for a truly no-fuss option, store-bought burgers and mock dogs will become your new go-to.

  • For mock dogs, we love SoyBoy Not Dogs, which have a relatively short ingredients list including organic soy and excluding wheat. As the package says, “no nitrates and nothing phony.” If you want to peruse even more choices, here’s an excellent guide to some tasty veggie dogs.
  • For veggie burgers, we still love the classic Amy’s California veggie burger, made with organic vegetables. Amy’s even makes a gluten-free version of the veggie burger, so everyone can partake.

Top 10 Vegan Grilling Veggie Marinades

Grilled veggies make the perfect main or side for omnivorous and vegan grilling parties alike. The secret is finding the perfect flavors to really make those veggies sing.

Marinate your vegetables for as little as 10 minutes when they are particularly porous, like mushrooms, or for up to a few hours when they’re a bit more solid, like carrots and peppers, and be sure to remove any fresh herbs or garlic from the vegetables before grilling them to avoid burning.

Here are 10 of our absolute favorite combos:

  1. Mushrooms with balsamic vinegar, olive oil, garlic, rosemary, salt, and pepper.
  2. Carrots with fresh lime juice, ginger, coconut oil, cilantro, and salt.
  3. Corn on the cob with fresh lime juice, cayenne pepper, olive oil, and salt.
  4. Red bell peppers with pomegranate molasses, olive oil, lemon juice, cumin, and salt.
  5. Shishito peppers with soy sauce or tamari, grapeseed oil, a touch of sesame oil, and black vinegar.
  6. Zucchini with fresh lime juice, olive oil, basil, salt, and pepper.
  7. Cauliflower steaks with olive brine, olive oil, a touch of agave syrup, and shallots.
  8. Salsify with red wine, black pepper, grapeseed oil, salt, and pepper.
  9. Artichokes with olive oil, red wine vinegar, garlic, shallots, salt, and pepper.
  10. Eggplant with garlic, mint, fresh oregano, olive oil, salt, and pepper.

Gourmet Vegan Grilling: 5 Recipes

If burgers and not-dogs aren’t your style, take a gander at some of our favorite vegan grilling recipes that are more on the gourmet side. These recipes are sure to impress, but they’re still easy enough to prepare so that you won’t end up chained to the grill all night long.

Grilled Asparagus Recipe with Lemon White Wine Fettuccine

Image via Karissa Bowers

1. Grilled Asparagus with Lemon White Wine Fettuccine

This vegan asparagus and lemon white wine fettuccine is a delicious way to use your grill to serve up a more gourmet meal. Pencil-thin asparagus are great for grilling, as you can get them nice and charred on the outside and cook them all the way through in a relatively short amount of time.

grilled romaine

Grilled romaine image via Another Pint Please

2. Grilled Romaine

For a more interesting play on a typical summer salad, this grilled romaine recipe is a nice trick to have up your sleeve. You can either serve the lettuce with your favorite vegan dressing or alongside a homemade hummus for dipping.

vegan grilled tacos

Photograph © 2015 by Rodale Inc.

3. Vegan Tacos with Salted Grilled Plantains

This tasty taco recipe features hearty grilled plantains, which are cooked until they’re nicely caramelized. The result is a taco that perfectly blends the natural sweetness of plantains and the savory flavors of salsa verde, pepitas, and a shredded red cabbage slaw.

vegetable gyros

Photographs by Erin Kunkel

4. Grilled Vegetable Gyros

Gyros may more traditionally be made with some sort of roasted meat, but this vegan version of the Greek dish uses the flavorful spice blend typical of the recipe on a combination of peppers, mushrooms, zucchini, and onion. In place of the yogurt sauce, this vegan ranch is an excellent accompaniment.

shishito peppers recipe

Photo by Ally-Jane

5. Grilled Shishito Peppers

Alone, grilled shishito peppers make the perfect appetizer, but combined with a grilled mock meat of your choice or other grilled vegetables, they can be a great element of a complete vegan grilled meal.

5 Must-Have Grilling Tools for the Perfect Vegan Barbecue

Make grilling a breeze by ensuring you have the tools you need. Here are five of our favorites.

1. Nesting Grill Trays

How often have you marinated your vegetables and brought them out to grill, only to find that the only place to put the cooked veggies is back on that slick prep plate? These grill prep trays  are the perfect solution: carry the veggies out to the grill on the top tray, then swap it out and use the clean one to bring your cooked veggies back inside to serve.

2. Veggie Grill Basket

If you’re sick and tired of your veggies falling through the barbecue grates, a grill basket is the ideal tool for you. This nearly 14 by nine-inch basket allows you to line up your veggies for even cooking and flip them all at once with ease.

3. Grilling Tongs

Some veggies, like corn on the cob, can go straight on the grill – no basket required. But using regular kitchen tongs to turn them can leave you with uncomfortably warm (and even burned) hands. These easy-to-use, 16-inch, stainless steel grilling tongs are long enough to keep your fingers out of the fire.

4. Basting Brush

Add even more flavor to your veggies by basting them with marinade as they cook; this stainless steel basting brush makes the task easy. It boasts a 15-inch handle to keep your hands from growing too hot as you brush on the flavor. The silicone head is removable for easy cleaning in the dishwasher.

5. Grill Pan

Just because you don’t have an outdoor grill doesn’t mean you can’t take full advantage of these techniques and recipes. This cast-iron grill pan from fan-favorite Lodge  can become a workhorse for your kitchen grilling all your faves on a 16 x 9- inch surface with raised ridges to sear foods. This pan is even reversible with a flat side that’s perfect for weekend brunch faves like pancakes, French toast or even sandwiches and ready to use right away. This pan is also oven and broiler safe.

Did we miss any of your favorite vegan grilling techniques? Let us know via Facebook or Twitter.

Related on Organic Authority
How to Grill Vegetables to Absolute Perfection (Secrets Revealed!)
Vegan Hot Dogs: Health or Unnatural?
Do Your Vegetarian Hot Dogs Contain Meat? Revealing Study Looks at DNA

Vegan grilling image via Shutterstock

Emily Monaco

Emily Monaco

Emily Monaco is an American food and culture writer based in Paris. She loves uncovering the stories behind ingredients and exposing the face of our food system, so that consumers can make educated choices. Her work has been published in the Wall Street Journal, Vice Munchies, and Serious Eats.



Source link