Recipe courtesy of James Wong
Anti-Dandruff Hair Oil
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 206
- Total Fat
- 23
- Saturated Fat
- 20
- Carbohydrates
- 1
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 1
- Total: 1 hr 40 min
- Active: 10 min
Ingredients
6 tablespoons fresh rosemary, washed and chopped
3 tablespoons fresh lavender, washed and chopped
3 tablespoons fresh thyme, washed and chopped
1 cup plus 1 tablespoon coconut oil
20 drops peppermint essential oil
Directions
- Place the rosemary, lavender and thyme in a glass heatproof bowl. Stir in the coconut oil. Cover the bowl with a lid and place over a pan of boiling water to create a double boiler. Heat over medium-low heat for 1 hour. Let cool. When cool, stir in the peppermint essential oil. Strain and pour the hair oil into bottles. Apply 1 tablespoon to hair and massage well into the scalp. Wrap hair in a towel and leave for 30 minutes. Then wash hair a couple of times with normal shampoo to get the oil out completely. Use 3 times a week for the first 2 weeks, and once a week as a preventative measure. Avoid the eye area, and if you feel any discomfort, wash off immediately. The oil will keep for up to 1 year in a cool dark place.