Is Your Shampoo Contaminated?
October 8, 2009
Today, Princess Know It All is going shopping!
I was in a jam and unable to get into my usual Aveda-product-using salon so I stopped in a very nice salon that had a last-minute spot open for a quick shampoo and blow-dry. The girl knocked the style out of the box–she seriously made my hair happen!
The only problem was that the sides of my face and my hair line were left raw and itchy! I happen to have an issue with Laurel Sulfates–these are chemical compounds found in many shampoos, soaps and toothpastes that make them foamy. Big surprise, these chemicals are not good for your body. In addition to causing dry, itchy skin, sulfates can increase the occurrence of canker sores. SO, if you are prone to get canker sores, try a natural toothpaste. My favorite is the Fennel Toothpaste from Trader Joes. [MEE, put in the exact name of the toothpaste and how much it costs].
The poor animals that have been used to test products with Laurel Sulfates have been showing up with an increase in cancer. Another problem with sulfates is that a toxin called 1,4-dioxane can be a byproduct of the manufacturing process. The FDA has recommended that manufactures remove this known carcinogen, however they are NOT required to.
FELLA’s you should let go of that foamy soap too. Studies have shown that long term use of Laurel Sulfates leads to baldness!
So do yourself a favor and read the labels on your products. Here’s what you don’t want to see on the list of ingredients: sodium lauryl sulfate, sodium laureth sulfate, ammonium lauryl sulfate, and ammonium laureth sulfate. And watch out for these other common ingredients which are likely to be contaminated with 1,4-dioxane: PEG-100 stearate, polyethylene and ceteareth-20.
Filed in the categories: Video Blogs
Princess Know It All’s Religious Journey – Part 2 of My Ride.
October 6, 2009
Today, Princess Know It All – On Her Momma’s Religious Journey!
What I’ve come to understand in my adult mind is that all religions share a common thread and in MY opinion that thread is love. How one receives the message depends on so many different factors – mainly where they are with themselves and their own fear. For me as a LITTLE GIRL I found the Baptist Church that we attended frightening, however as an adult I’ve visited plenty of other Baptist Churches and totally heard another message – one of LOVE. Living life as an EXPANSIVE person not only means that I approach current experiences with an open eye and mind, but that I look back through my past and clear up any old judgments that I may have formed or that were influenced by others- see that’s the cool thing about being an adult, I’m able to form my own beliefs – I don’t HAVE to carry forward all the ideas of my ancestors – I can mix and match! As a child I frowned upon my mothers church going escapades, but as a woman I’d love to be able to call her up and say – “Thanks mom for creating an opportunity for me to see us all as equal and human..I now believe that ALL religions have good intention and one goal – personal peace.”
For all of you who are still experiencing issues with our PKIA TV videos, please make sure to email me at lena@princessknowitall.com. In the meantime, you can watch all videos on the Princess Know It All TV You Tube channel by clicking here! (while you are there, make sure to subscribe to the PKIA You Tube channel to get all the newest video updates!)
Filed in the categories: Video Blogs
Princess Know It All You Tube channel
September 3, 2009
Watch all videos on the Princess Know It All TV You Tube channel by clicking here!
Filed in the categories: Cooking Videos, Morning Show Appearances, Video Blogs
Cooking MILLET with PKIA!
September 2, 2009
Today, Princess Know It All is learning how to prepare Millet…
I have so much to share with you about Millet, starting with the fact that it’s one of the oldest grains–it’s been cultivated since as far back as 2700 B.C. The Chinese were serving it up in ancient times, that is, until rice came along. Also Millet still feeds one third of our global population and is one of the biggest crops in Africa and India.
Most people know it as bird seed, but Millet is so much more than that. One of the gifts of millet is that it’s a “Phytate,” meaning it contains phytic acid, which has been shown to help prevent colon cancer and other types of cancer, the same as broccoli, cabbage, cauliflower, and Brussels sprouts. Plus a huge incentive for me is that it’s calming and soothing to the tummy and digestive track. In fact, it’s said to be the LEAST allergenic and MOST digestible of all the grains! Not to mention that it’s not GLUTINOUS.
Millet is sweet tasting and a bit nutty, totally yummy, and there are all kinds of recipes out there. This one is super basic and a good way to get started cooking with it.
NOTE: In this show I used a “green” non-stick pan. I was still turning my kitchen over and not wanting to let go of the non-stick pans. Even though the one I used is called eco-friendly and healthy, I’ve since gotten rid of it. It’s not worth the risk, plus lifting an iron skillet and scrubbing is a good strength building exercise.
Download and print the shopping list here!
INSTRUCTIONS:
1. Soak your millet in a glass bowl over night with the kombu in it.
2. In the morning, remove kombu, strain Millet and rinse.
3. Heat your olive oil in the skillet, then add chopped onions and garlic, cook the onions until they are clear, then add your strained millet. I also chop up the kombu and add it in too!
4. Totally toast this millet, covering it with the flavors in the skillet. Once it seems toasty, I add 3 cups of water. I bring it to a boil, I lower the heat after it boils for a few minutes and then toss in my pinch of salt, cover and let simmer on low for 35 minutes (just like rice).
And remember, you can watch all videos on the Princess Know It All TV You Tube channel by clicking here!
Filed in the categories: Cooking Videos
In the begining….Part 1 of Mee’s ride.
August 8, 2009
Why do I use the name Princess Know It All?
The answer is that PKIA is all about MEE and my search for personal nobility.
I’m constantly learning how to maintain this level of elegance in my daily life. I use the word maintain because Nobility is not something that one acquires and keeps in their purse. Nobleness is something I must stretch for with a mindful muscle every day. The level of my nobility varies from moment to moment, it’s all about my aerial point of view and my gentle reaction to what is occurring. When I remember to humble down and live from a place of “NOT KNOWING” – I truly have “Crown” attaining moments!
Hopefully these little clips will fill in some of the blanks as where this journey began…
Filed in the categories: Video Blogs
Princess Know It All – Produce and Bulk!
July 20, 2009
Shopping with Princess Know It All
I can honestly say that I NEVER used to shop mainly in the produce and bulk food sections of a supermarket! In fact, I was totally intimidated by so many veggies. I thought cooking fresh veggies was too complicated!
Actually, veggies are cake to cook. Usually I wash them off, peel some of them ,some not, slice them and add them to a pot with a touch of water and a splash of salt. Now that my taste buds are free of sugar and processed food coating, I’m actually able to taste the flavor of each veggie!
How I ever only ate white flour pasta and white rice is totally a trip! Now when I taste those things I see how bland they are. Brown rice, barley, millet, lentil and beans are naturally loaded with flavor and my FAVORITE pasta is organic QUINOA (an ancient Peruvian grain).
Remember to soak your grains and beans..it’s not a big deal in fact it helps me with my meal planning. Before I turn of the kitchen light at night I take a look at what I want to soak and pour them in a bowl with water adding 4-6 inches of Kombu (seaweed used to break down the hard to digest gases).
Be brave. Buy something new, email me, and I will give you ideas on how to prepare it. Once you start branching out with your food the journey is on! Oh, and if you’re broke and on food stamps NO WORRIES ’cause Whole Foods and the Turnip Truck take ‘em! Again, it’s all about quality and quantity…bulk grains and legumes go a long way.
Filed in the categories: Video Blogs
Princess Know It All TV – Miso Soup
June 24, 2009
Welcome to cooking with MEE!
I’m so glad you watched and I’m even more excited that you’re giving this recipe a shot! For me watching these videos is an opportunity to see how far I’ve come in the kitchen and in my health! This was our first show and, boy, when we shot it I didn’t feel so hot. As the episodes progress, I’m able to see how much better I’m doing physically…and how much better I’m cooking!
I’ve been hesitant to post this video, partly because this is no longer how I make Miso Soup. What do I do differently now? I don’t use the vegetarian soup base ’cause I’m no longer trying to mimic the overly seasoned food of my past. All that processed food we eat is loaded with flavor enhancers like MSG and when I started on my journey my taste buds were hooked! Now I don’t need so much seasoning because I can taste the true flavor of the food. But if you need a kick of flavor then by all means use an organic vegetarian soup base. It won’t have MSG so it can’t hurt!
Another note about making this Miso is to remove a bit of the broth and then add the actual Miso paste, mixing it thoroughly. Diluting the Miso before adding it to the full pot of soup is a sure way to avoid salty chunks. Remember NEVER bring the soup to a boil with the Miso in it because the heat will kill the live cultures that are so beneficial to balancing the intestines (which is why the soup is so good fo’ya).
Oh yeah, I also forgot to tell you about Daikon. It’s in the radish family and a must-add to the Miso soup. Slice it up into little pieces and toss it in while you boil your sea veggies, onions and carrots. Daikon is SO important ’cause it’s a detoxifier and a de-slugger. If you’re trying to lose weight, this veggie is the ticket!
Download and print the shopping list here!
INSTRUCTIONS:
* Soak the Wakame and Shitake mushrooms in 1 cup of spring water (be sure to rinse off your Shitake mushrooms first). Slice the mushrooms once they have rehydrated, but first remove and get rid of the hard stems, leaving the caps to be sliced in to thin strips.
* Add the remaining 4 cups of water to the pot along with the water you used to hydrate the seaweed and the mushrooms (this water is important ’cause it’s got all the mineral from the seaweed in it).
* Bring it to a boil and then reduce the heat and let simmer for 10 minutes.
* Remove about a 1/4 cup of the broth and add the Miso to it, pureeing the Miso into the water by using a spoon (I use my soup ladle). Once it’s blended and dissolved I add it all back into the soup allowing it to SIMMER not boil, for less then 5 more minutes.
* Serve and garnish with scallions!
Filed in the categories: Cooking Videos
