How to use activated charcoal powder

Activated charcoal is a highly porous and detoxifying natural substance that draws bacteria, chemicals, dirt, and other micro particles from the skin and hair. Here are three easy ways to incorporate medicinal grade activated charcoal into your daily routine to naturally cleanse and purify your natural skin care, hair and body. 

Whiten teeth

Activated charcoal powder can be used to whiten teeth and promote good oral health. It draws out oils and stains from teeth and helps to balance pH levels in your mouth to prevent bad breath, gum disease and cavities. 

To use:

Dip a clean, wet toothbrush into the activated charcoal powder and brush teeth gently for two minutes. Spit carefully and rinse well. Repeat daily to achieve noticeable results in two weeks.

Cleanse skin

Cleanse your skin with a homemade activated charcoal facemask. The highly porous substance binds to and helps pull oil and dirt out of your pores, making them less visible. 

To use:

Mix ½ teaspoon of activated charcoal powder with ½ teaspoon of bentonite clay using a wooden spoon in a glass bowl. Add enough water to form a smooth paste. After cleansing, apply the mask evenly. Leave on for up to 10 minutes, then wash off and moisturise.

Hair wash

When used on your hair, activated charcoal draws out oil, dirt and toxins, just like it does for your skin. Plus, because activated charcoal won’t leave the residue regular shampoos will, your hair will feel lighter and have more volume.

To use:

Massage ½ teaspoon of activated charcoal powder into your dry scalp and leave for 15 minutes. Rinse with water and follow with your regular natural hair care routine.

Continue Reading..

Natural Evolution

Business ideas can arise in the most unlikely circumstances. For Robert Watkins, the idea to produce the world’s first green banana flour occurred when he accidentally drove over a hand of green Lady Finger bananas on his farm in Tropical North Queensland. Now this second-generation farmer is leading a commercial food waste movement with innovative technology that is reducing tonnes of food waste and creating a benchmark for food processing globally.

Over five million tonnes of food is discarded annually in Australia. Not only from households, but along the whole supply chain costing the Australian economy over $20 billion annually. Robert Watkins is aware this issue seeing first hand, at farm level, the quantities of fresh produce discarded weekly due to strict supermarket guidelines. “Week after week I would have to dispose of perfectly good bananas because they were considered unsaleable for the supermarket giants,” Robert recalls. That was until late one summer afternoon in 2010 when Robert accidentally drove over a hand of Lady Finger bananas that had been baking in the Tropical North Queensland sun. The crushed green bananas resembled the appearance and texture of flour which instigated the idea for Natural Evolution Foods first product, Green Banana Flour.

After numerous test batches, Robert and wife Krista started producing small 6-kilogram batches of green banana flour in their kitchen which they sold through Roberts families’ café. “We were surprised by how quickly our green banana flour was selling. Before we knew it, people where phoning orders in and we were months behind in production,” Krista recalls. The demand for green banana flour forced Robert to refine production processes and after six months, he had designed the world’s first banana peeling machine which increased output to 300 kilograms per week. “It wasn’t long until these quantities sold out too,” Robert recalls. In August 2014, Natural Evolution Foods secured a grant to build the world’s first and only pharmaceutical grade banana flour factory which increased output allowing Robert and Krista to keep up with demand, expand their product range and enter overseas markets.

Natural Evolution Foods is the first company in the world to commercially produce green banana flour and has made incredible scientific discoveries. One of the most significant is discovering the highest natural resistant starch found in a variety of bananas grown in Tropical North Queensland locally known as Lady Fingers. Robert and Krista are now taking interest for international commercial use of their trademarked and patent pending technology, NutroLock. “What began as a purpose and use for tonnes of wasted bananas each week has evolved into a new market for all growers and not just for their waste,” Robert says. “Growers finally have the option of another marketplace for their produce, can earn more for their higher grades of bananas, and save on packaging and freight by supplying Natural Evolution Foods.”

Continue Reading..

How to ferment vegetables at home

Fermenting vegetables at home is a great way to reduce your food waste, improve gut health and save money.

Step 1: Choose your fermentation equipment

Fermenting vegetables does not require a lot of specialised equipment. Vegetables can be fermented in a dedicated fermenting crock, a clean glass bowl or glass mason jar.

Step 2: Prepare your vegetables for fermenting
Almost any vegetable can be fermented aside from vegetable high in chlorophyll, like kale or spinach. You can ferment one vegetable alone or create a mix of vegetables, along with complimenting herbs and spices. Grate, slice, chop, or leave small vegetable whole. The different ways you prepare the vegetables will produce different results.

Step 3: Use salt, whey or a starter culture

Salt and water is all you need for lacto-fermentation, with sea salt being the best option. Many recipes call for fresh whey as a ferment starter, but it isn’t necessary. Using salt will give the same result. You can also use a vegetable starter culture for a faster fermentation, but it isn’t essential.

Step 4: Use water to prepare the brine

You will need enough brine to be able to submerge the vegetables completely. The best fermentation results are achieved with a 2% brine. For every 100 grams of vegetables, you need 2 grams of salt. Filtered water is essential, in particular, water that is free of chlorine, chloramines and fluoride. Chlorine and fluoride will not support a healthy ferment as they kill the microbes.

Step 5: Weigh the vegetables down under the brine

Once the vegetables have been prepared, place them into the chosen fermentation vessel and weigh them down under the brine. Keeping them in an anaerobic environment during the fermentation period is important. Use a small glass, ceramic cup or plate to keep the vegetables submerged.

Step 6: Leave the vegetables to ferment at room temperature before moving them to the fridge

The fermentation time will depend on numerous factors, including temperature, the quantity of salt and the nature of the vegetable. After leaving the vegetables to ferment at room temperature for three days, taste it. If they are not as acidic as you would like, leave them and taste after another three days, and so on. Once you are happy with the taste, move them to the fridge.

Continue Reading..

Sustainable living inspired a sustainable business

Adversity can often be a catalyst for positive change. For Talia and Luke Borda, founders of That Red House, a second cancer diagnosis prompted a sustainable and organic change that led to a new business distributing a natural laundry product which changed their lives and many others around the world.

In 2002, Luke was diagnosed with cancer and after undergoing seemingly successful treatment, in 2006, his second diagnosis confirmed their ultimate fears. In a bid to improve their health, Talia began researching chemicals and ways they could reduce their chemical exposure by switching to organic food and using toxin free products. “I was horrified to discover the extent of what we were unknowingly exposing ourselves to every day,” she recalls. After a few years of living their new lifestyle and the birth of their second baby, Talia and Luke decided they wanted to take their sustainable pursuits one step further. They sold their house in the leafy eastern suburbs and began the process of building an eco house and sustainable organic produce garden in the Adelaide Hills. “It was a massive task with two little ones and one on the way, but it was an amazing decision and one we are thankful for every day,” Talia says.

With this new organic lifestyle however, Talia was struggling to find an organic and grey water safe option for the laundry that allowed them to safely use on the vegetable garden. “I really needed a 100 percent chemical free, biodegradable and preferably organic detergent that actually worked on three dirty little boys,” Talia recalled. After much research, Talia discovered soapberries, the fruit of the Sapindus Mukorossi tree, native to Nepal.

Soapberries contain a substance called saponin, in the pericarp (flesh) of the fruit, which acts as a natural soap. They have been used for thousands of years throughout the Himalayas for a multitude of purposes. To harvest the berries, the trees are scaled manually and the berries are picked by hand by local communities, native to the area. They are harvested, dried in the sun, deseeded and packed. “No chemicals are used at any stage of the process, they are 100 percent certified organic and completely raw,” Talia says.

After using soapberries for a few years, Talia and Luke decided to take the plunge and start their business, That Red House, in 2013. “I discovered them, loved them and decided that the world needed to learn about my little secret too,” Talia says. They imported around 600 kilograms of soapberries which quickly sold out. “It was clear that people were ready to embrace the idea of a completely natural way to clean their clothes, and were becoming wise to the chemicals used in mainstream detergents and cleaning products.”

Now Talia and Luke distribute That Red House Organic Soapberries all over Australia, New Zealand, Asia, Mexico, Bermuda and across Europe. They have expanded the range to include Laundry Tonics made from 100 percent pure essential oils which can be added to the soapberries for fragrance. “Our aim at That Red House has always been to strive for a sustainable, organic, eco-conscious, zero-waste, chemical free way of life,” Talia says. “This supports our desire to maintain the health of our loved ones and the planet which can never be replaced.”

Continue Reading..