gum with baking soda

WHITENING, REMINERALIZING COCONUT OIL TOOTHPASTE

The quest for a brighter, healthier smile has led to a surge in natural oral care alternatives. Among these, a compelling combination has emerged: whitening and remineralizing coconut oil toothpaste. This innovative approach blends the ancient practice of oil pulling with modern dental science, offering a potentially gentler, more holistic way to care for your teeth. 

INGREDIENTS

  • 1/2 cup organic extra-virgin coconut oil
  • 1 tbsp Himalayan pink salt
  • 2 tbsp calcium carbonate
  • 1/2 cup baking soda
  • 1/2 tsp organic liquid stevia
  • 1 tbsp organic peppermint flavor

INSTRUCTIONS

  • Using a mortar and pestle or spice grinder, grind the Himalayan pink salt into a fine powder. This step is essential to prevent gum irritation or discomfort.
  • In a bowl, combine the finely ground salt with the remaining ingredients, mixing until the texture becomes light and fluffy.
  • Transfer the toothpaste to an 8-ounce jar with a secure lid for storage. Alternatively, use reusable food-grade tubes or pouches for easy travel and convenience.

ONE BOWL MATCHA MUFFINS

These one-bowl matcha muffins are simple to make and ideal for a quick breakfast or snack! They’re gluten-free, dairy-free, and can easily be made refined sugar-free.

Ingredients

Wet

  • 2 eggs
  • ⅓ cup melted butter or coconut oil
  • ½ cup granulated sugar of choice (I used white sugar)
  • 2 tsp vanilla extract
  • ¾ cup non-dairy milk (I used almond)

Dry

  • 1 ¼ cups gluten-free all-purpose flour (can substitute regular AP flour)
  • 1 cup almond flour
  • 1 ¼ tsp baking powder
  • ½ tsp baking soda
  • 3-4 tsp matcha (depending on flavor preference)
  • ¼ tsp salt

Instructions

  • Preheat the oven to 350°F.
  • Line a 12-cavity muffin tin with liners and set aside.
  • In a large mixing bowl, whisk together all the wet ingredients.
  • Add the dry ingredients to the wet mixture, making sure to spoon and level the flour (don’t scoop directly from the bag).
  • Whisk until smooth.
  • Scoop the batter into the prepared muffin tray, filling each cup about ¾ full. For large muffin tops, fill each cup all the way to the top, making 11 muffins.
  • Bake for 18-24 minutes, or until a toothpick comes out clean.
  • Let the muffins cool in the tray for about 10 minutes, then carefully remove them and transfer to a wire rack to cool completely.

    Notes

    • I used regular white sugar to keep the muffins vibrant, but you can use coconut sugar for a refined-sugar-free option (this will affect the color of the muffins).
    • I used gluten-free all-purpose flour, but regular flour works too. If using a gluten-free blend, make sure it contains xanthan gum.