Food Smelling Shampoo

I love Philosophy products, they always come up with some great food-smelling products. There were too many to choose from Sephora, lemon custard, pumpkin pie, vanilla birthday cake. I picked up a few realistic smelling body wash like lemonade and apple. More disappointing were the cocktail line (margarita, daiquri, mimosa) shampoo trio that I got.

This is one of my favorites, Cinnamon Bun. It smells like cinnamon ginger bread. What's great its a shampoo, bubble bath and body wash all in one. Good for travelling.

On the bottle, it gives you a recipe for creating your own cinnamon bun. Not tried it out yet. Let me know if it works out.

Philosophy's Cinnamon Buns Recipe

1/4 cup warm milk
1/2 cup sugar
1 teaspoon salt
1 portion dry yeast
1/4 warm water
2 1/2 cup flour
1 tablespoon cinnamon
4 tablespoon soften butter
2 eggs

  • Mix all ingredients except yeast, water, flour let it cool,
  • Stir and dissolve yeast in warm water
  • Add yeast to first mixtutre, beat until mixed
  • Add 1 1/2 cup flour, cover and let rise for 1 hour
  • Add remaining flour, blend well, knead until smooth.
  • Put dough in greased bowl, cover, let rise until double its size.
  • Punch down, shape rolls, let rise for 1 hour,
  • Bake at 400 degree F (204 degree C) for 8 mins.

I wanna get this!

Recipe : Hippo Soup

This delicious and healthy soup is both medicinal and cleansing. One of my personal favorites, it is sweet and naturally fragrant, requires no added salt or seasoning. The Hippocrates Soup is also used as soup stock for my other soups and as a base for other recipes. All ingredients are organic where possible. Always get organic potato and tomato for this soup as the pesticide levels for these produce tend to be much higher in non-organic ones.

The soup is always served every lunch and dinner as a starter soup for Gerson Therapy (GT) patients. Its a pre-requisite menu for GT patients. While much of GT is directed to liver cleansing, this special soup is designed to help cleanse the kidney and nourish the body. No salt or other condiments should be added for obvious reasons.

The main medicinal ingredients are leeks, celeriac (celery root), parsley root. Potatos are added for carbohydrates and tomatos, garlic onions are added for taste. Here in Singapore, parsley root is rare and hardly available in the shops so I omit it. You can find celeriac (seasonal) in gourmet supermarkets like Tanglin Supermarket, Jasons, Culina. If celeriac is unavailable, replace with celery stalks.

Recipe : Hippocrates Special Soup
Makes four portion for two days

Ingredients (use organic produce where possible)
400g medium celeriac
250g medium onions
250g celery stalk about 3-4 medium stalk
500g roma tomatos
500g potato
400g leeks
300g parsley root (if available)
3-4 cloves of garlic (as desired)
1 stalk parsley herb (condiment)
filtered water

1. Wash all the vegetables thoroughly, unpeeled, cut in small cubes.
2. Add just enough filtered water to cover the cut vegetables in non-aluminum based pot.
3. Cook all the ingredients under low heat 60-80 degrees Celsius for 1.5-2hours in firmly covered pot.
4. Remove tender and soft vegetables from heat, run through food mill/blender. Remove fibers or peels.
5. Blend still warm ingredients thoroughly till soup is thicky and creamy. Only blend the soup while its warm, otherwise the soup will form a sticky and starchy texture when cooled.
6. Allow soup to cool before storing in refrigerator
7. Make enough for about two days only.

Notes :
- You can vary the taste by adding semi-dried tomatos or roasted garlic to the soup.
- Portions of Leeks, celeriac, celery stalks, parsley root should remain as prescribed.
- The unblended version can be used as Vegetable Stock for other recipes.
- The soup should be cooked at low and slow heat to preserve its valuable nutrients and keep it easily digestible. In fast and high heat cooking, the cells burst and the minerals go out of their colloidal composition, it becomes more difficult to be absorbed.
- The soup pot must be non-aluminum and must have a closely tight heavy pot lid to prevent steam to escape.