Tagged: organic

DIY Mouth Wash for fresher breath!

Having fresh breath is important and nobody likes to be assailed with foul dragon breath whilst having a face to face conversation.
I’ve found that mouthwash plays an important part to kill off bacteria hiding between the teeth in our mouths. Been testing this DIY mouth rinse for a couple months now. 
Works well in terms of getting rid of funky mouth odors after eating say, food containing garlic or onions.
Its also good to know that its made up of all natural ingredients and free of chemicals and toxins.:)
Ingredients:

A jar or bottle

1 cup distilled water 

4 tsp baking soda

4 drops tea tree essential oil 

4 drops peppermint essential oil

Directions:

Mix the above ingredients together in jar and store it aside.

Take a half a mouthful when needed, after meals and such.

Gargle for a minute.

Rinse with water.

Say hello to fresh breath!

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Badger Anti-bug balm


I wanted to like this product, read quite alot of great reviews on how great it works on keeping the mozzies away, tried it a couple times so far, and unfortunately, it seems to be attracting them instead.:( It smells good though, like ginger and lemongrass.

Green Bean Dessert Soup

INGREDIENTS

50 grams (1/3 cup) small sago (small tapioca pearls)

100 grams green beans (mung beans) soaked overnight, rinsed and drained

2 pandan (screw pine) tied in a knot

1.7 litres water

10 grams (or 3 small pieces) dried orange/tangerine peel

80 grams canned or vacuum-packed lotus seeds or ginkgo nuts optional

70 grams rock sugar to taste

DIRECTIONS

Bring a small pot of water to boil. Add sago and simmer for 10 minutes. Turn off the stove, cover the pot with lid and let the sago continue to cook on its own for another 10 minutes, until all the sago turns translucent. Run the cooked sago through a fine sieve and running water to remove excess starch. Set aside. Check out this step-by-step photo tutorial for preparing sago.

In a bigger soup pot, add green beans, pandan leaves, water and orange peel. Bring to a boil.

Add lotus seeds/gingko nuts and reduce heat to a simmer, partially covered, for about 50 minutes (or until the beans are soft), stirring the sides and bottom of the pot occasionally. Top up with hot water at any time if needed.

Stir in rock sugar until the sugar is dissolved. Discard orange peel slices and pandan leaves. Add the cooked sago prepared in step 1 to the green bean soup. Serve warmed or chilled.