Pure batana oil

How to use.
1. Warm up the batana in a pot, like you melt chocolate on a low heat (DO NOT USE MICROWAVE, MICROWAVE DESTROYS IT.) , just enought time to make it into an oil (dont over heat)
2., apply over the scalp , using your finger tips and apply little by little, cover the area where hair is falling out and gently massage over it is possible .
3. cover your head with a plastic bag to product heat and make the oil penetrates into the scalp .
4 leave for around 20-30 minutes 2-3 times a week .
5 wash your hair as normal , just use less amount of shampoo preferably a natural shampoo for best results.

To repair damage hair 

Just follow all same steps but put it all over the hair make sure it cover from scalp to the hairs tips, it may be a little messy but thats how it works .

It can be use to any kind of hair or color , but it may turn a bit dark the blondy hair but is not permanent and also gray hair goes away .

recomendations

Try to avoid agressive shampoo or treatment , use herbal or organic shamppo and conditioner.

Wild Rice

Wild Rice Dressing ½ cup uncooked wild rice 1-½ cups natural spring water 2 cups chopped kale ½ cup coconut or hemp seed oil 1-½ cups chopped oyster mushrooms (browned) 1 cup shopped onion 1 cup chopped sweet peppers 14 ounces vegetable broth ½ cup sliced brazil nut or chopped walnuts Bring rice and 1 1/2 cups water to boil in a pot. Cover, reduce heat to low, and simmer 45 minutes. Place kale in a pot with enough water to cover, and boil 5 minutes, or until slightly tender. Remove from heat, and drain. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.Melt the oil in a skillet over medium heat, and saute the mushrooms and onion until tender. Mix in cooked rice, cooked kale, stuffing mix, broth, and walnuts. Transfer to the prepared baking dish. Bake 30 minutes in the preheated oven, or until golden brown

BlueBerry Spelt muffins

1/4 tsp of sea salt 1/3 cup raw agave nectar 1/3 cup of maple syrup 1/2 cup of sea moss 3/4 cup of spelt flour 3/4 cup of kamut flour 1 cup of walnut milk 1 cup of blueberries Putting it all Together: Preheat oven to 400F. Place baking cups in a muffin pan
Combine flour, syrup, salt, baking powder, and seamoss together in a mixing bowl. Add walnut milk. Mix Fold in blueberries Pour into baking cups and bake for 25-30 minutes

Hazelnut Butter cookies

Hazelnut Butter Cookies 1/2 cup roasted hazelnut butter, softened to a stir-able consistency 1/2 cup plus 2 tbsp kamut or spelt flakes just under level 1/4 tsp sea salt 3/4 tsp seamoss 1/4 cup raw agave or coconut sugar 2 tbsp applesauce(homemade)  Putting it all together: Hazelnut Butter

Cookies Recipe: Preheat oven to 350 degrees F, and line a cookie sheet with parchment paper. In a medium mixing bowl, stir together all ingredients to form a dough. (Due to the natural oils in the hazel butter, the dough can be a bit oily, so have a napkin ready to wipe your hands as you work with the dough.) Form cookie dough balls with your hands, and place on the cookie sheet. Be sure to leave room between cookies, as these will spread as they bake. Bake 8 minutes. The almond butter cookies should still look a little undercooked when you remove them from the oven, but they’ll firm up as they cool. Set the tray aside for at least 10 minutes before picking up a cookie. Makes about 12- 15 hazelnut butter cookies

Avocado Salad

3 Ripe avocados, peeled and seeded
1/2 small red onion
1/2 tomato peeled
1/4 cup fresh lime juice
4 tbs pure olive oil
8oz Love
Pinch Cayenne Pepper
Few sprigs of culantro
1 tsp. chili powder
1 tsp. oregano
1/2 tsp. sweet basil
1/2 tsp. sweet basil
1/2 tsp. thyme
1/4 tsp. sea salt
Putting it all Together:
Puree avocados in blender
Add remaining ingredients and 2 tablespoons of spring water
Lightly blend and pour over your salad
Note: Season to taste
Use cold pressed, virgin olive oil

Pasta Salad

2 boxes of whole grain spelt penne pasta 2 firm (not hard) avocados cubed 1 cup of sun dried tomatoes chopped (or 2 cups cucumber) 1 cup firm roma tomatoes chopped 1/2 cup of chopped red onions 1/4 cup of nut milk 1/4 cup of fresh lime juice 3 tbs of maple syrup 4 tbs of Flava from the Himalayas or sea salt 2-3 springs of fresh chopped culantro 1/2 cup of olive or hemp oil Putting it all Together: Cook the pasta as directed on package Add everything in a big bowl toss until evenly distributed Serve warm or chilled

Mushroom Quinoa Patties

2 portabella mushrooms 1 cup cooked quinoa ½ cup red and yellow bell peppers ½ cup scallions ¼ tsp oregano ¼ tsp marjoram 1 Pinch of cayenne pepper 1/4 bunch of culantro 4 tbs Flava from the Himalayas or sea salt 1 tsp dill 2 tsp onion powder Putting it all Together: Place in food processor with scallions and bell peppers Add culantro, quinoa and other seasonings -Mix thoroughly and form patties -Place them in heated pan (med heat) with 2 tbs avocado or olive oil -Fry on both sides until browned (approximately 3 minutes each)

Kamut ceral

1/4 cup of agave nectar 1 cup of hot Walnut milk 1/4 of currants 13 1/4 cup of chopped walnuts 1/4 cup of chopped dates 1 cups of kamut puffs
Putting it all Together: Add walnut milk to: Walnuts, kamut puffs, dates, agave nectar and Enjoy

Waffle Recipie

2 cups of kamut flour ½ cup rye flour ½ cup quinoa or amaranth flour 2/3 cup of walnut milk 2 Tb coconut oil 1/4 cup of water 1 Tb of seamoss 1/4 cup of agave nectar 1 tsp of vanilla extract 6 strawberries cut into small pieces Putting it all Together: Put spelt flour, seams, and strawberry pieces Add agave nectar, vanilla extract, water, and almond milk Mix together and pour into waffle maker and cook

Seamoss shake

 2 cups of walnut milk 1/2 cup of agave nectar 1 tsp of seamoss powder 1/2 cup of cold water 1/2 cup of fresh or frozen papaya 1/3 cup fresh or frozen mango
Putting it all Together: Blend water and seamoss Add Papaya, milk, and agave nectar 10 Blend until smooth and serve

Juice Recipies

½ seeded watermelon, cut for juicer ½ cantaloupe cut ½ honeydew or Crenshaw melon cut
putting it together: Juice all melons and add to ½ gallon mason jars, mixing evenly. Shake well, and serve chilled. (You may want to cut your melons first then let them chill in fridge until you’re ready to juice them. This method will make the juice cold immediately) Will keep in sealed mason jar refrigerated for 2-4 days