Natural Organic Hair Cleanser recipe (no more Sham-poo and con-ditioner)

When it comes to needless and toxic body products none are more aptly named, more easily replaced with natural DIY alternatives, than the relatively modern inventions of Shampoo and con-ditioner. For a bit of fun, let’s look at the dictionary definitions of these word components…

sham |SHam|noun
a thing that is not what it is purported to be

poo (also pooh) noun
1 a child’s word for the solid waste that is passed through the bowels  [aka. crap, shit, turd, feces, etc.)

con 1 |käninformal verb (consconningconned)
    persuade (someone) to do or believe something, typically by use of a deception
    an instance of deceiving or tricking someone

con 2 |kän|noun
a disadvantage

As I said, the name of these products speak for themselves. Typical sham-poo is loaded with mildly toxic chemicals. Most are are based on chemical detergents, as opposed to soap. These detergents are also known as suffactants. Many are derived from plant materials, but the most common detergents are not, such as the chemicals Sodium lauryl sulfate, and Sodium laureth sulfate, etc. SLF has been shown to penetrate the lipid barrier that makes up cell walls, and enter the cells.

Good news: Making your own hair cleanser is easy and cheap.

In many traditional cultures flour has been used for successfully cleansing the hair. In India, for instance, Chana flour (chickpea/garbanzo bean), has been traditionally used for hair cleanser.

I use either finely ground rye flour and/or finely ground buckwheat flour. I find the advantage with buckwheat flour is it has a gelatinous quality to it once wet, which is useful in my “advanced” recipe. For the “simple” recipe, this gelatinous quality is not to important.

Simple Hair Cleanser Recipe

All you need is fine rye flour and water.

Make a shampoo consistency paste, and apply it to the hair and skalp. Leave in for a few minutes (massaging during that time can be nice) and then thoroughly rinse the paste out with warm water.

Advanced Hair Cleanser Recipe

  • Three tablespoons of buckwheat flour (finely ground)
  • Some water
  • One teaspoon of baking soda
  • Some essential oils (as you like)
  • A few table spoons of organic, unfiltered, raw apple cider vinegar (there is no need to pre-measure this)
  1. Dry mix the flour and baking soda.
  2. Add the essential oils. Rosemary is nice, as is sandalwood, lavender, cedar, rose, and or geranium. Or any other none-irritating pure essential oil you like. Add 5 to 10 drops.
  3. Add in enough water to make a thick paste. Almost like a soft bread dough.
  4. When you are in the shower and ready to wash your hair, make sure you have the dough in a mug and the apple cider vinegar, and a tea spoon, handy.
  5. Pour just enough vinegar into the dough so that by the time it’s all mixed you will have a paste of shampoo consistency. It might take around 3 table spoons, but just experiment until you get the hang of it. I never bother to measure it out. Rather I just pour it in directly from the bottle.
  6. Thoroughly mix the vinegar into the dough. It will foam up into a frothy paste, perhaps 10 times greater in volume than the lump of thin dough you started out with.
  7. Rub this foamy paste into your scalp and all through your hair.
  8. After a minute or two (it doesn’t need much time actually) thoroughly rinse with warm water.

It’s actually a very simple procedure, once you get the hang of it. The main thing is to not over do the vinegar, otherwise the bubbles won’t hold in the paste, and you’ll end up with something very “watery” (or vinegary, a the case may be).

Dry hair?

If you find these cleanser overly dry your hair, you can also add in a very small amount of oil. I recommend hemp oil, and/or coconut oil, and/or wheatgerm oil. The coconut oil may need to be melted first though. Just a teaspoon of hemp oil should do the trick. Use more or less, depending on your hair type. You would mix this into the dry flour/soda combo before adding water, etc.

Don’t overdo the oil, otherwise your hair will not come out nice and shiny and soft. It will be slightly oiling or heavy.

Does this really work?

Absolutely. When I clean my hair with this foaming buckwheat mix, friends are amazed when they see the results.

Other hair tips

Avoid using chlorinated water on your hair and body. Chlorinated water does nasty things to hair. Most people don’t realise, as they might have only ever showered with chlorinated water. If your water is chlorinated, I suggest using a Sprit shower filter. Like this one:

I am sure most people will find removing the chlorine from their shower (and baths) will make a significant difference to the condition of their skin and hair.

Jonathan’s Bentonite Tooth Paste recipes

In my workshops I am often asked for my natural clay toothpaste recipe. My own recipe changes every time I make it, but here are a few recipes for natural bentonite clay toothpaste you can make at home. It’ll do wonders for your teeth, and may save you from visits to the dentist.


Morning health tonic recipe

Source: Jonathan Evatt

Here is a delicious morning health tonic recipe. It’s a warm drink and you can, of course, have it any time of the day or night. I prefer to have it in the morning before I have eaten anything else.

This is a great drink for alkalising the body, improving digestive fire, relieving gas and other digestive disorders, and for maintaining a healthy immune system.


  • 1 cup Boiled water, Boil water and let cool a little
  • 1/3 teaspoon Turmeric powder, 1/4 to 1/2 teaspoon
  • 1/3 teaspoon Ginger powder, Organic ginger powder or freshly crushed root
  • 1/8 teaspoon Cayenne pepper, A pinch of cayenne pepper powder. More or less depending on how hot it is
  • 1 teaspoon Raw Honey
  • 1 tablespoon Apple Cider vinegar, 1/2 to 1 tablespoon of unfiltered, raw, organic apple cider vinegar
  • Lemon juice, Fresh juice from one lemon (about 3 to 5 tablespoons)
  • 1/8 teaspoon Black pepper, Freshly ground black pepper


1. Boil water
Boil enough water for your drink, and add in all the spices.

2. Let cool
Let cool until you can just hold finger in there without burning (about 60 ℃ / 140 ℉).
Add lemon juice, vinegar, and stir.
Add in honey and stir.

Vegan Custard Recipe with Healthy Millet

Recipe By: Jonathan Evatt


This is an easy vegan custard recipe that is sure to delight even hardcore milk lovers. It’s also free of refined corn starch which these days is likely to be genetically modified and thus best avoided. In this vegan custard recipe you can choose your preferred natural sweetener. A touch of freshly ground cardamom seed gives it a nice twist that is sure to please. Millet is healthy grain, is gluten-free, and is considered to be one of the few grains that has an alkaline-forming reaction in the body.


  • 1 cup Millet
  • 5 cups Water, for cooking millet
  • Natural Sweetener
  • Vanilla essence
  • Cardamom powder
  • Salt, A pinch
  • Coconut cream, Optional
  • Water, Enough to give desired consistency to end product


1. Boil Millet
Boil millet using a 5 to 1 ratio of water to millet (5 cups water to 1 cup of millet) if you are boiling without the lid on, or 4 to 1 if the lid is used. Millet should end up being very soft. Boil with lid on, or use more water otherwise. The exact amount of water is not really an issue, just so long as the millet gets soft and does not boil dry. You will be adding more water once blending the millet.

2. Blend
Once millet is soft, let it cool enough to blend it.
Pour into blender and blend until smooth.

3. Add flavour
Add enough sweetener (honey, maple syrup, or unrefined sugar) to give desired taste.
Add enough natural vanilla extract for desired taste.
Add a little freshly ground cardamom powder, and a pinch of sea salt.

4. Add more liquid
Add coconut cream (optional) to give it a creamy taste (this makes it rather delicious).
Finally, add enough water so the final custard is the desired consistency.

If you plan to pour it over desert, then slightly less thick is best. If you plan to let it set in bowls, then go for a thicker consistency.

Orange Almond Cake (Gluten Free)

This is a modified version of the original Orange Almond Cake recipe I created for Emily. This modified recipe was demonstrated at the Boquete Healing Foods Class, August 14th 2012.

Because this cake depends on a non-exacting amount of blended orange, it is not an exact formula. The key is getting the correct consistency. See the preparation notes for more details.
A few attempts may be necessary to get a feel for it, and to get it just right.


  • 3 Large oranges, Simmered in a pot of water for 60 to 90 minutes
  • 300 g Brown organic rapadura sugar, 300 to 400 depending on how sweet you like it
  • 6 Eggs Large, or egg replacer
  • 500 g Almond meal, Grind sweet almonds into a fine meal or buy as ready made meal
  • Coconut oil, or Olive oil (Optional), 90 grams Coconut oil, or 80 ml Olive oil. Coconut oil is best.
  • 3 teaspoon Baking powder
  • 1 teaspoon Sea salt – fine
  • 80 grams Ginger fresh
  • 2 tablespoons Ginger powder
  • 3 tablespoons Cinnamon powder

  • Citrus zest (optional)
    • 5 tablespoons Citrus zest, 5 or so tablespoons of zest from oranges, lemons, or grapefruit
    • 3 tablespoons Brown organic rapadura sugar
    • 1 tablespoon Cinnamon powder
    • ½ teaspoon Nutmeg powder
    • 2 tablespoons Coconut oil
    • 100 milliliters Water

  • Thickener (optional)
    • ½ cup Buckwheat flour, Add enough buckwheat flour to bring the batter to the right consistency
    • 10 tablespoons Coconut cream powder, Coconut cream powder can be used in place of buckwheat flour


1. Boil oranges
Bring a pot of water to the boil, add the oranges, cover and simmer for 60 to 90 minutes. An hour is usually enough.

2. Let oranges cool
Strain off the hot water, and fill pot with cold water to help cool the oranges. If you need to cool them quickly, just keep exchanging the water with more cold water. They just need to be cool enough that you can handle the insides of them.

3. Cream the sugar, eggs, oil
While the oranges are cooling you can start with the rest of the cake mix.
With a blender or food processor, cream the sugar with the eggs and olive/coconut oil until the sugar is dissolved as much as reasonably possible and pour into a bowl.

Note: The oil is optional, and can be safely left out if you want to reduce fat content in the cake.

4. Preheat oven
Preheat the oven to 185 ℃ at this point.

5. Prepare Zest (refer to “Citrus Zest” ingredients)
Make approximately 4 tablespoons of lemon, grapefruit, or orange zest from the skin of one or more of these fruit. You can use a potato peeler to peel off the outer layer of skin, and then finely chop this using a knife and cutting board.
Note: This zest is taken from fresh citrus fruits, not the ones you have boiled.

Put zest, sugar, cinnamon, nutmeg, coconut oil, and water into a sauce pan or frying pan.
Render it down so that the water has all evaporated.
Add more water if you feel to, in order to caramelise the zest slightly.
Put aside in a small bowl

6. Blend oranges
Cut the oranges in half and take the seeds out if they have any. You may need to cut off the hard knob at one end of the orange.
Put entire orange (skin and all) into a blender or food processor and blend/process until l relatively smooth.
Don’t completely liquify it though. It’s nice to have some small pieces of skin still present in the finished cake.

7. Add Ginger
Either very finely chop the ginger or blend it in a small amount of the egg/sugar/oil mixture.
Chopping will results in small pieces being throughout the cake. Blending will result in more of an overall ginger taste without pieces. If using ginger powder, as called for in the recipe, it is nice to leave the fresh ginger a little chunky rather than smooth.

8. Combine wet ingredients (except zest)
Add the chopped or blended ginger, the blended orange, and the egg mixture into a bowl.
Stir until evening mixed.

9. Prepare dry ingredients
Sift the ginger powder, cinnamon powder, and baking powder into the almond meal. You may need to break up lumps in the almond meal, but a some lumps or clumps will not be an issue overall.
Mix in well until evenly distributed.

10. Combine dry and wet ingredients
Mix the the almond meal and wet ingredients together. Gently mix together just enough to make it consistent.

11. Thickener ?
If the batter looks to be on the wet side (which will depend on the size of your eggs and oranges) do one or more of the following in order to get the right consistency:
– Add more almond meal
– Add buckwheat flour
– Add coconut cream powder

If unsure of how thick to make it, it’s better to make it a little too thick than too thin. It is already quite a moist cake even when just right, so having a dryer mix shouldn’t be as much of an issue as a mix that is too wet.

12. Add zest in last
Gently stir in the citrus zest. It does not have to be thoroughly mixed in. Just enough that it’s distributed around the mixture.

13. Pour mix into baking paper lined 24 – 26cm springform tin and bake for 50 – 70 minutes at 180 to 185°C.
Alternatively you can use a well greased tin, although the cake will have a tendency to stick.
Do not use fan bake, as it may cook the outside of the cake too quickly.

14. Serve with your choice of creme fraiche, whipped cream, millet custard, coconut cream, coconut ice-cream, or vanilla ice-cream. A drizzle of Grand Marnier or some other citrus liqueur on the plate is a delicious touch.


The cake will turn out nicer if you make the almond meal yourself. Fresh almond meal is moister and fluffier than “almond flour” or “almond meal” bought at a shop. Most almond meal is already going rancid. A good coffee/spice grinder will usually do the trick. A Tribest Personal Blender is my kitchen tool of choice for these things.

The cake will come out quite moist if not cooked long enough or if the batter was too runny.
If the top starts to brown before it is ready, you can cover the top with baking paper.
It is best if it has at least 50 minutes before the oven is opened, to prevent it from sinking.
If it still comes out too moist, make the batter thicker next time by adding more almond meal, of “thickener” (as per the recipe).
The batter should NOT be runny. When you pour it into the cake tin it should be thick enough that it takes time to level out or even requires a little shaking to level it out. If it levels out on its own (like a liquid) then it is too runny and will not cook correctly.
Simply put, it is better to have a batter that is overly thick than too runny.

This cake is delicious just as it is, although a nice lemon and/or orange glaze or sauce would certainly be a nice touch.
The cake is quite moist, but will firm up as it cools.

(Serves 12)

Recipe Serving NotesThe cake will turn out nicer if you make the almond meal yourself. Fresh almond meal is moister and a lot healthier than “almond flour” or “almond meal” bought at a shop. Most almond meal is already going rancid. A good coffee/spice grinder will usually do the trick. A Tribest Personal Blender is my kitchen tool of choice for these things.
Preparation NotesThe cake will come out quite moist if not cooked long enough or if the batter was too runny.
If the top starts to brown before it is ready, you can cover the top with baking paper.
It is best if it has at least 50 minutes before the oven is opened, to prevent it from sinking.
If it still comes out too moist, make the batter thicker next time by adding more almond meal, of “thickener” (as per the recipe).
The batter should NOT be runny. When you pour it into the cake tin check it is thick enough that it takes time to level out or even requires a little shaking to level it out. If it levels out on its own (like a liquid) then it is too runny and will not cook correctly.
Simply put, it is better to have a batter that is overly thick than too runny.
Cooking NotesThis cake is delicious just as it is, although a nice lemon and/or orange glaze or sauce would certainly be a nice touch.
The cake is quite moist, but will firm up as it cools.

Natural Sun Lotion Recipe

Here is a version of the sun screen oil I make. I use this oil when I am going to be out in the sun for an extended period. I think a home made oil/lotion like this is far superior to using the commonly available toxic sun screens. Of course you will need to be sensible and follow certain precautions.


The Good Stuff – Recipe

For many years now I have been making a powerful food concoction that my father and I affectionately refer to as The Good Stuff. It got that name because we found it made so many other foods taste so good. We’d add a little to a soup that tasted like it was “just missing that little something“, and voila… it would suddenly taste sooo great. You can mix The Good Stuff into all sorts of things… into salad dressings, onto toast or crackers along with avocado and sprouts, into soups, and as a condiment with any meal.


Jonathan’s Super Intelligent Smoothie Recipe

Many people are now familiar with my Brahmananda Balls. They actually evolved out of what my father and I affectionately call The Swamp-water, which is a super-intelligent smoothie. I’ve been drinking superfoods in a smoothie for the past 19 years or more!! Back in those days I had far less options for ingredients. I use to use spirulina, ginseng, royal jelly (from bees), and bee pollen. Read on to see the list of powerful ingredients that goes into my Swamp Water now.

There is no fixed recipe for this drink. You can follow the recipe below, but once you get a feel for it, I encourage you to change it to your heart’s content and to your liking.

Which of these ingredients you have on hand and which you use is all entirely over to you. This recipe is simply the gist of how I make this drink. You can mix and match as you like. Include everything here or skip a few. Thes ones I consider most important are at the top of the list. All ingredients are certified organic (free of chemical sprays and fertilisers) and in a raw/living state:

  • 800 to 1000 ml (a little less than 1 quart) of pure untreated or filtered water
  • 1 – 3 tbls – Hawaiian spirulina powder
  • 2 tspn – Bee Pollen (take care if you have bee allergies)
  • To sweeten it a bit… Either one ripe organic banana (my preference), or replace 1/3 of the water with organic apple juice (for example)
  • 1 – 3 tspn – Fresh cold-pressed hemp seed oil
  • 1 tspn – Raw extra virgin coconut oil
  • 3 tbls – Sprouted sunflower seeds two days of sprouting, so just a tiny stem coming out)
  • a handful of soaked almonds (soak overnight or around 6-8 hours)
  • 3 tspn – Raw Gogi berries (Lycium berries). You can soak these overnight in the refrigerator for best results
  • 1 tbls – Gelatinized Maca Powder
  • 1 tbls – Raw Mesquite powder
  • 1 tbls – Raw Lacuma powder
  • A few tablespoons of shelled hemp seeds
  • 1/8 tspn – Cayenne pepper powder (enough to give it a little zing, but not too much!)
  • 1/2 tspn organic ginger powder
    OR 1/2 to 1 inch (1.5 to 3cm) of fresh, skinned ginger root, chopped
  • 1/4 tspn – Cardamon powder (optional)
  • A few tbls of cold ground (raw) hemp seed powder (a.k.a Hemp protein powder) – enough to get correct consistency

So, that’s quite a list of goodies… all of which will in-form your body with a great deal of the intelligent wisdom of nature from many locations. Talk about plugging into the global consciousness of the Earth! The Himalayas, the Peruvian Andes, the Amazon jungle, the deserts of Mexico, the deep ocean waters off of the coast of Hawaii, and more.

Buying the ingredients – At the best price

If you live in the USA, the most cost effective and convenient source for these ingredients is

I have created a special page with all of these ingredients so you can find and buy them easily. I receive a small affiliate fee when you buy from my links, so I appreciate it when you choose to buy via my Amazon Store.

Click HERE to view and easily buy the ingredients for the above recipe.

If you don’t live in the USA, the next best source I know of for most of these ingredients is They have very reasonable shipping costs. To New Zealand (and most places) for instance, it’s US$8 for 8 lbs using express DHL courier. If I order a package on Thursday, it typically arrives on Monday or Tuesday morning in New Zealand. Above the first 8 lbs, it’s just US$1 per additional pound. That’s cheaper and often faster than sending such a package within New Zealand itself!

Here are some tips and instructions:

  1. These are not exact teaspoon (tspn) and tablespoon (tbls) amounts. Meaning that I don’t smooth them off to an exact measure. Rather they are heaped, except for the liquids of course.
  2. If using honey–Use only enough to give the right amount of sweetness. I don’t suggest making this drink overly sweet. This detracts from the overall experience of all the other subtle and sublime flavours. We are not making a soda drink; rather it’s a super vitality drink. You might find you can get away with no honey, or you might like to add a little raw, green, powered stevia leaf as a sweetener. Stevia has, among other benefits, the added advantage of helping the body balance its blood sugar levels!
    Raw honey is, I think, the best sweetener to use because it has a much higher level in intelligence. Although if you have issues with your blood sugar and need a low GI sweetener, then go with Stevia.
    Better yet… use a ripe organic banana. I usually buy a heap of them, let them ripen to perfection, then skin and freeze them in a ziplok bag ready for use.
  3. Add some hot water to the mix if using frozen banana, otherwise the coldness will make the drink harder to digest.
  4. The spices I have listed: I often add one or more of these spices. Perhaps no more than 1/4 to 1/2 (not heaped) teaspoon of whichever ones I am using. The cayenne powder is something I like to add a little of as it gives the drink a little zing, helps digestion, improves blood circulation, and it assists the body in distributing the intelligence and nutrients from the other ingredients throughout the body.
  5. Make this drink in a blender or if you want to make a smaller amount use a Tribest Personal Blender. Reduce the amounts above accordingly and to your liking.

It is my preference to have this drink in the morning. I make about a litre of it (about 1 quart). I then don’t get hungry until about 2pm.

Watch out! This drink has literally changed the lives of many people I know around the world. It’s a powerful concoction, one service of which will give your body more nutrients, natural intelligence, and powerful vitality than the average America is likely to get in a month of eating. This stuff is rocket fuel.

Be sure to add ginger to it. This will help your body to digest all the goodies packed into this super smoothie. Since sharing this recipe in my very popular spirulina review on Amazon, Here are a few of the positive stories people have shared in the comments to that review:

Positive Results

I’ve had many people report to me personally their positive results with drinking this smoothie.

I found and began making this recipe a couple of months ago. The only thing I do not put in it is the maca. My family, at first, thought I was crazy. However, my body feels magnificent, my skin is glowing and I just overall feel “chipper”. Now, I already exercise and eat a pretty healthy diet….I was not feeling “bad” when I decided to make this. Just curious. I have a smoothie every other day. My husband and daughter, after witnessing how I’ve benefited from the smoothies, have now started taking spirulina tablets every day and have been feeling wonderful as well. So, I want to thank you for sharing this recipe and your knowledge. I also wanted to share how the smoothies have helped me. (view on
A. Davidson

Thank you for your article. I have been making your shake for a few days and feel great. I had a hard time finding Lucuma powder where I live, so I just make it without it and it still tastes good. I have stopped drinking coffee, and I just feel better in general. (read on

I am very grateful for the very detailed review and the really good advice. I purchased all the items you linked to make the smoothie. I just got my package and made my very first smoothie it is absolutely delicious!!!! Thank you very much! (view on
Marie C.


Thanks for all this info! especially on the super smoothie! I’ve been making it for a couple weeks now and I’m in love! (read on
Hi!! I received my Nutrex Hawaiian spirulina & ginger yesterday, (I already had all the other ingredients) and I had my first Spirulina drink this morning. Made the recipe with only 1 teaspoon of it to start. I mixed all the ingredients with 1/2 OJ & 1/2 water. (say this as if singing “Love Potion #9”—>) I held my nose, I closed my eyes…… I took a drink! Haha actually it tasted good!! I will definitely increase the spirulina next batch. (view on


P.S. For people concerned about only buying and eating locally produced foods…
I agree with this idea in principle, and I add my own take to that. Check out whatever other articles and audio recordings you can find on this site pertaining to super foods and intelligent nutrition for further insight.

Jonathan’s Brahmananda Super Intelligent Powerballs Recipe

As I travel around the globe I stay with and meet a lot of wonderful people. Some of those people are happy to have tasted my Super Intelligent Powerballs. I call them the Brahmananda Balls, which is a combination of Brahman (the Divine ground of all matter)  and Ananda (bliss)–meaning Eternal Bliss Balls. This recipe is very versatile. You can make it pretty much any way you like, so long as a few core principles are followed.