Organic Hair Colour: Guest Blog Post

This week, I am so excited to introduce my hair stylist, Holistic Hair Expert, Diana Osborne! She is a wealth of knowledge when it comes to hair and especially about all things natural and organic hair colour and care. When I first went the all natural, holistic route about five years ago, I stopped dyeing my hair altogether. It wasn't until I met Diana that I trusted someone to dye my hair and use a natural and organic hair colour. I had really missed dyeing my hair so I was super excited for Diana to get started. I am so glad I did!Before we get started with Diana's post, if you are curious to see how food can affect your skin and hair, download a copy of my FREE eBook, "Get the Glow." In it, you will find tons of great info and tips on the best food to eat for radiant skin, hair and nails plus six delicious recipes that will show you how easy and delicious real food can be.

 Click Here to Get the Glow

Here is Diana's guest post:

Hi loves! My name is Diana Osborne and I’m a Holistic Hair Expert in Toronto, Ontario. This means that I get to help people achieve beautiful hair, using healthier products as well as educate them on what they can do internally to help feed their hair!Everyone wants beautiful, healthy hair right? Some of us are born with it #blessed, and some need a little extra help… but all of us should be feeding our body and our hair the GOOD stuff.

Ingredients to watch for:

Most people know the big toxins to avoid in hair colour but that can get tricky with derivatives and fancy science-y names. I’m going to break down what to watch for, as well as a better alternative, that still gives you stunning colour! I’ll also touch on ways you can feed your body to support the foundation of healthy hair, although following Jaclyn is a pretty damn good start!

Ammonia

Most people know about ammonia, or they definitely know the smell! Ammonia is the ingredient that allows the colour to go inside and do its great work. The problem, is that ammonia is an irritant and can cause sensitivity as well as not being great to breath in (especially for that hairstylist working with it 40+ hours a week). Ammonia has now been replaced in most colour lines with MEA (mono ethanolamine) or ethanolamine, which are both said to be less volatile (and less smelly #win). They do keep working, where as ammonia dissipates and stops, so they must be removed from the hair properly after a colour service.

PPD/PTD

Remember those science-y words I was talking about earlier? P-phenylenediamine and toluenediamine, say it five times fast! These sneaky ingredients are in all permanent haircolours and are usually the cause of allergic reactions to colour! Both are synthetic dye pigments and without them, colour wouldn’t cover those nasty grey hairs or stay much longer than a couple weeks. A lot of companies have now replaced PPD with PTD (which cuts down on the allergic reactions by about 50%) but unfortunately they have to add a lot more PTD to replace the original and we don’t have as much research on it. If you have had an allergic reaction to black henna or haircolour (even tingling/itching), you should be very cautious with the products you’re using to colour your hair. There are ways to still work around some allergies, such as doing the colour in foils (like highlights or lowlights) so it doesn’t touch the scalp during processing.

Sulphates/Parabens

These bad boys have been removed from a large majority of hair products but some companies still haven’t gotten rid of them completely. Many people watch for them in shampoo and conditioner but they also sneak into colour. Sulphates (SLS and SLES) can be drying to the scalp and hair (and some may be cancer causing) so should be avoided. Parabens are used as preservatives in cosmetics and may cause hormone disruption, no thanks!

Organic Hair Colour: A Natural Hair Dye Alternative 

So with all this info…. How do you still get that awesome blonde, or stunning red or cover up those silvery highlights coming in? There’s no perfect option, however, one that I’ve been using for a couple years, Organic Colour Systems (OCS), gets pretty darn close.Organic Colour Systems is a company from the UK that has been around for over 25 years and has a full range of colours as well as a haircare range. I’ll be totally honest with you, I LOVE their colour line and treatments but the shampoo and conditioners aren’t my fave. They have 64 customizable colours, permanent, demi permanent, semi permanent, pastels, unicorn hair… you name it. And YES, it does actually last just as well if not better than traditional colour.I think the biggest reason I like OCS is how transparent they are with what they put in the colour and why. They disclose the exact amount of PPD they have in their colour (0.04% to 1%, the ONLY company I’ve actually gotten a specific answer from) and I have clients that have diagnosed PPD allergies that can safely and comfortably use the colour.Organic Colour Systems is also ammonia free and uses a small amount of ethanolamine with oils and a small amount of heat to gently open the hair up to accept colour. This GENTLE way of penetrating the hair leaves the hair healthier and able to hold on to colour longer, as well as super shiny #hairgoals.Bonus… vegans and animal lovers rejoice! The line is vegan friendly and cruelty free, as well as gluten free, Ecocert, GMO free and 60% certified organic as a full line.

How to Feed Your Hair, Naturally

Now I can’t just talk about healthier hair colour and not touch on what you should be doing to feed your hair from the inside. #funfact, your hair is dead as soon as it leaves your hair follicle inside your scalp! This means we can do treatments to strengthen it externally but the BEST way to make sure your hair stays strong is providing nourishment internally before it even leaves your scalp.Proper nutrition, like protein, vitamins and minerals are very important… but there are some specific things to watch for, and perhaps even get tested for if you’re having hair loss issues. Iron deficiency is an easy one to test and treat (my absolute favourite is Megafood Blood Builder) as well as thyroid imbalances.

Any hormone changes, such as pregnancy (before and after), menopause, traumatic experiences (surgery) and even stress can cause our hair to lose its lustre as well, although these should be addressed by a nutritionist, naturopathic doctor or medical professional. My recommendation is to get a good hair, skin and nails supplement (AOR, Megafood or BioSil are great), make sure you stay hydrated and eat lots of the good food!Also, a great practice to start is to get a boar bristle or mixed bristle brush and brush your scalp at night. This brings circulation and nutrients to the hair follicle, plus, it feels great too!Here’s to healthy hair and a healthy YOU!

Diana's Bio:

hairdresser smiling for photo

Diana helps people achieve beautiful hair using healthier ingredients, as well as educates them on practices and how to feed their hair internally. She has always loved pampering people and making them feel good about themselves, so she followed that passion to start her career in 2006. Since then it has spanned two different provinces, with photoshoots, work for E! Canada and education from many companies, but she still lights up when a client sits in her chair. It’s because of her love for the guest experience and professionalism that Diana has built a loyal following since moving to Toronto in 2014.Diana has been researching ingredients in hair products and colour for the last three years, but it was after two serious health scares in a row in 2016 that she made the move to being an independent Holistic Hair Expert. This allows her to curate the products and companies she wants to work with but also ensures that it is what’s best for herself and her clients health.“I believe we shouldn’t have to sacrifice our health for our beauty. These things go hand in hand.”She never stops learning and is proud to attend multiple classes on cut and colour every year. Her true love is a good precision cut or a beautiful style that enhances someones unique beauty.Diana’s passion for empowering people also lead Diana to start volunteering haircuts at local shelters in her spare time.She always welcomes fresh faces in her chair.

Thank You to Diana

Thank you to Diana for sharing her expertise and knowledge about all things hair care. It was super helpful for me to read through this, so I hope that you all enjoyed it too. If you are looking for an amazing stylist and holistic hair expert and you live in Toronto, go see Diana, you will not be disappointed! Tell her Jaclyn sent you. Of course, I know that organic hair colour isn't perfect, or completely natural, but I am ok with that. I usually do balayage so it doesn't touch my roots and I also am realistic when it comes to things too. I don't have to colour my hair, but I like it, so this is a great option for me.

Here is a pic of me after Diana cut and styled my hair.

photo of hair dyed with organic hair colour

Do you have any questions about natural hair care or organic hair colour? If so, leave them here and I am sure Diana or I can answer them.Get in touch with Diana via her website, Facebook or send her an email. And tell her Jaclyn sent you :)

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Jaclyn
March 26, 2024
Hi Alison! The light orange and pink things are beets, I used candy cane and orange beets in addition to regular ones. In the opening paragraph I explained you can use any variety of beets. I also have photos of regular beets as well :)
Alison Stroebel
March 26, 2024
But there are more items on your photo plate than are in the recipe. What are the light pinky/ orangey things? They not on your ingredient list. 😩😩
Ann
March 16, 2024
This is delicious and can be used with so many things. Thanks.
Nell
March 10, 2024
Hello! Ive recently been sent down the dairy/gluten free path. Not gonna lie its not ideal. I adore food and cooking and all things food. In a very sort space of time ive tried one million + recipes, the thing is, nothing comes close to your tahini sea salt cookies. Theyr ethe most sublime thing of all time, even pre cutting every out if have thought so. Its not too dramatic To call them my saviour. In fact without them i may have lapsed. Thank you a thousand times…. I’ll continue spreading the word and try and chill on how many im ploughing through.
julie
March 9, 2024
I made this today and it's delicious. Saving it for a healthy bedtime snack.
Teresa vargas
January 31, 2024
loved it!!
Lori Haskings-Barber
January 24, 2024
This was yummy and the instructions were easy to follow and even when I didn’t follow them I was able to save the sauce
Franklin Cardiovascular
January 4, 2024
Hello Jaclyn, Your slow-roasted salmon with citrus and fennel recipe is a culinary revelation! The method of slow roasting to achieve that perfectly juicy salmon, combined with the bright, bold flavors of the marinade, is a testament to your skill and creativity in the kitchen. I particularly appreciate the focus on simplicity and the infusion of fresh, vibrant ingredients which elevate the dish to a new level of deliciousness. Thank you for sharing this, and keep those flavors coming!
Jaclyn
January 2, 2024
Hi Georgia! Each can is 400ml.
Georgia Morgan
January 2, 2024
Your coconut cream matcha green tea ice cream you say 3 cans ? What size can ? Thank you
Mark Bono
December 18, 2023
I was looking for an appetizer for the holiday, made this for my wife tonight as a dry run. It was awesome!!
Daniel
December 6, 2023
Hello Jaclyn, I understand it when you say, "...I know how hard it is (for women especially) to look in the mirror and hate what they see". I also understand the historical targeting of women's bodies to be thin from the promotion of whale bone corsets to Spanx "shapewear". But, as a man currently using incognito mode to Google the phrase "how to love yourself when you hate your weight" (because I'm too self-conscious and embarrassed to have it in my search history) let me just say a lot of us men had parents and other toxic influences that passed along the same warped motto, "look good = feel good". I'm just beginning my journey to self love. I have no doubt it will be HARD AF, but so is looking in the mirror everyday and hating what you see. Thanks for the article - lots of takeaways to start on!
Jaclyn
December 4, 2023
Thank you so much for sharing Kim! I'm happy to hear you loved it :)
Kim
December 3, 2023
Made this for Thanksgiving and a holiday get together and it was so wonderful! 😋 Definitely my new favorite!
Lyana
November 27, 2023
Love it !! Thanks
shirlee
November 8, 2023
You don't happen to know what the calories are for this blueberry oat bar do you?
Koe James
October 24, 2023
Delicious! Used cooked andouille and seared for a shorter time - and collards for the greens - it was amazing - thank you
Jaclyn
October 10, 2023
Hi Angela! You can omit the tapioca flour here and add more AP flour (1/4 cup). Just be sure to use the spoon and level method when measuring for the best results. Please let me know how they turn out :)
Angela
October 10, 2023
Hi, recipe looks great! Just wondering if I use AP flour, do I still also need the tapioca flour, or can I sub the tapioca flour also for AP flour, or leave that measurement out? Just want to be sure I get the measurements right when I sub in AP flour. Thanks!
Dawnie
October 5, 2023
Thank you for a wonderful tasty recipe. Loved the flavour of the sage (from our garden) and I paired it with baby spinach also from our garden. So delicious, quick and easy. Oh and filling! 😋 Yum
Libby Evans
October 3, 2023
Jaclyn
September 25, 2023
Hi Kimberly, I'm not sure what you mean by the taste is off as I'm not there to try it myself. You can always try adding more salt, lemon juice or nutritional yeast to taste. If it needs to be creamier, you can try adding a splash of milk (oat, soy or regular) as well. I hope that helps :)
Jaclyn
September 25, 2023
Hi! Yes, you could prepare them a day in advance and then reheat them to serve them warm. I have tried them cold, but personally prefer them warmed slightly.
Kimberly
September 24, 2023
I made the roasted butternut squash sauce with nutritional yeast and sunflower seeds as your son has a cashew allergy; the taste is off... I'm not sure what to do to correct it. Any ideas?
September 23, 2023
Can these be prepared in advance ( earlier in day)? Served warm or cooled?
Pam Licht
September 15, 2023
Thank you so much for this article. I love tofu but I’m still trying to learn how to use it. I tried the air fryer method but it came out very dry and rubbery. I did spray it with olive oil and spiced it. Maybe frozen tofu isn’t appropriate for air frying. I’m trying to cut back on oils but I’ll try your way! Thank you again ‼️
Jaclyn
September 12, 2023
Hi Bridgette! Yes, you can use regular all purpose flour. Enjoy :)
Bridgette
September 5, 2023
Can you just use regular flour ?
Kelly
August 21, 2023
My husband and I really enjoyed this! I had to sub thick spaghetti but otherwise followed the recipe. Such a fun, different pasta recipe!
AnneMarie
August 20, 2023
This is a delicious decadent cake! Do much like a flourless chocolate torte. Only subs I made was a flax egg, and solid heavy coconut cream for the coconut butter. Definitely keep this recipe!
Aisha
May 21, 2023
This is the one! I don’t know how many of these I’ve tried, but this one nailed it! Used dried dill and Kewpie Mayo and it was so good. I found you at last!
Alyssa
April 7, 2023
SO YUMMY!!! I've finally made a good baked oats with following your recipe :'). I didn't add the maple syrup or banana, instead a banana flavoured GoGoSqueeze lol! I believe adding the egg is the game changer, thank you for sharing!
Jaclyn
March 27, 2023
Hi! That would be psyllium husk powder.
Anon
March 13, 2023
Psyllium husk or psyllium husk powder?
Peggy
February 28, 2023
Thank you so much for this article. I will be 65 on March 4th and have have a struggled with my weight since age 8, my parents divorce. I have had disordered eating, anorexia, & BDD just to name a few. I have gained 45pounds in 2 years after leaving a toxic marriage of 30 Years. I am also embarking on a journey of self exploration & I am enough and not let the scales define my day or life.
Kristin
February 15, 2023
This is a game changer! I always throw my tofu in the freezer when I buy it… but rarely remember to thaw it on time. And have always soaked it in hot water the sink, it takes f o r e v e r. Giving this a try right now - thank you!
Justine Louise
January 24, 2023
These turned out so good! I am excited to have quick and easy breakfasts that are not toast and bagels. Thanks for such a great recipe!
Jaclyn
January 13, 2023
Hi Venetia! LOL, they definitely flatten a bit on the bottom as they cook, but that's kinda part of the charm I suppose haha
Venetia
January 13, 2023
How do you keep the ball shape? Mine turned out like turkey igloos !!
Jaclyn
January 8, 2023
Hi Michele. You add it in step #2 just to season the chicken a little.
Michele Baptiste
January 8, 2023
At what point did you add the kosher salt?
Kerry
January 7, 2023
I love these recipes, cant wait to start cooking! Thank you for sharing!
jukitchen
January 7, 2023
wow, these pancakes look so delicious and yummy. I just love this recipe. thanks for sharing this wonderful article with us.<a href="https://jukitchen.com/best-breville-juicer/">jukitchen</a>
Laura
December 23, 2022
Thank you for this recipe. I modified it a bit because I wanted to have it for breakfast. I only used 1 1/2 tsp of sugar and used oat flour in place of AP flour. I omitted the chocolate chips and topped with an all fruit jam after it finished cooking. Delicious and nutritious. Love it!
Lisa kinnaird
December 10, 2022
Am going to make your Thai Meatballs in Red Curry Sauce!!
Gary And Debbie Houck
November 30, 2022
Great stuff!
Tyra
November 19, 2022
I replaced the chorizo with the impossible sausage, and it was still delicious! Thanks for the recipe!
Jaclyn
November 14, 2022
Thank you so much for sharing Jeanette! Aren't easy meals that look fancy the best ;)
Jaclyn
November 14, 2022
Thanks Alexandra! My husband loves it too and he loves his cheese lol.
Jaclyn
November 14, 2022
Thanks so much for sharing Josh! It's such a great weeknight meal. Enjoy it tonight :)
Josh
November 14, 2022
This recipe slays... since you've posted, I've made variations on it at least four times. Going to make it again for dinner tonight.
Alexandra bull
November 10, 2022
Made this recipe for my boyfriend and I on Halloween! It is the perfect fall dish. It is easy to make vegan, nut & gluten free if you use gluten free pasta and do the sunflower seed substitute. My non-vegan boyfriend loved it so much they have asked me to make it again! It is so creamy & has the perfect crunch with the sage and pumpkin seeds.
Bev
November 2, 2022
Very easy, directions are clear, like recommended product names. Making this for dinner. Pre-dinner tasting fantastic flavours♥️♥️
jaclyn
September 21, 2022
Hi Marnie! You could use about 3 to 4 tablespoons of nutritional yeast instead of parmesan.
Marnie
September 21, 2022
Hi, how much nutritional yeast would you suggest instead of cheese?
Jeanette
September 21, 2022
Absolutely LOVE this recipe - it's delicious (especially for those that like a hint of spice)!! My finance and I are obsessed and it's become part of our weeknight recipe rotation. It has a limited number of ingredients, it's quick to make/cook, but despite all of that - looks and tastes like much more time was spent! Thanks for the great recipe Jaclyn!
Matt
September 3, 2022
Do these burgers taste at all like beef? Thank you.
Grant
September 1, 2022
Just tried your recipe. Holly Hanna..... was that good! I know how to cook but you must try this one. I'm new to the this way of cooking but now I'm a believer. Keep them coming and I'll be trying them. Thanks ! G
Shafia
August 2, 2022
This was delicious!!! It takes some prep time but each portion is packed with flavour! Will definitely make again ❤️
Cristina
July 31, 2022
I made this yesterday and HOLY MOLY it hit the spot!!! It’s been so hot and muggy out here, so I was craving something light, cool, and filling. This recipe did not disappoint. The flavor of the peanut sauce was delicious. It had been a while since I prepared something with such color and flavor, which made eating it that much better. I will definitely make this again and try your other recipes too!! 😍🙏🏻❤️
Jaclyn
July 25, 2022
Hi Henrik! Thanks for letting me know you made them. Depending on the size of your food processor, it can be a lot to pulse all at once, so maybe working in batches is better. I'm glad you liked them and they firmed up for you :) Enjoy the rest!
henrik bechmann
July 25, 2022
Yep, they firmed up nicely. I'm freezing four, and looking forward to having the other four, dressed with sauerkraut, pickles, mustard, vegan mayo, onions, banana chiles, and maybe even ketchup. Yum!
henrik bechmann
July 25, 2022
Well I ended up baking them for 23 minutes (@400F). They're delicious! A bit soft, but I'm hoping they'll firm up when they cool. Texture is good too. Thanks for this!
henrik bechmann
July 24, 2022
Seems like a good and tasty recipe. But I had to add a generous half cup of water to get any kind of movement in the food processor. I substituted flax seeds for hemp (what I had). The mixture was a bit loose because of the water, but still formed nicely into patties. Baking for 15 min at 400F. Looking forward to them!
Jaclyn
July 23, 2022
Hi Roxanne! So for the meatballs photos with feta, I just used regular olive oil. But for the one photo with the red looking oil, that was olive oil mixed with fried green onions and Aleppo pepper. I have that recipe in full on my Instagram account - if you head over there, you'll see it - https://www.instagram.com/p/CbQXM2IlH4L/.
Roxanne
July 21, 2022
Hi! The topping on your whipped feta looked delicious. It appeared to be more than olive oil. Or maybe an infused olive oil? Do you mind sharing that recipe? I can’t wait to make this recipe. Appreciate the tip on room temp feta.
ANYA
July 19, 2022
Make these now! Once you buy your ingredients, this is the easiest recipe to execute...it's so hands off! I started the beef in the instant pot an hour before we wanted to eat and prepped the toppings while all of that was cooking. I used stewing beef and a home-made taco seasoning. I didn't have any beef broth so I used half of a bouillon cube - worked just fine! The enchilada sauce was store bought (Frontera brand) and it was delicious. Highly recommend the Monteray jack cheese - I used some Violife mozzarella that I happened to have at home but I can see how the sharp taste would add to the overall flavour.
Jaclyn
July 18, 2022
Hi Carolyn! I'm so glad you are loving my recipes, thank you so much for taking the time to let me know. I don't provide nutritional information as it doesn't align with my brand or how I personally choose to live my life, having had a disordered relationship to food in the past. I hope you understand :)
Carolyn
July 13, 2022
I love your recipes and have tried them! What would be GREAT is if you could include the nutritional value with calories. It would be beneficial to those of us trying to lose weight. Thank you, Carolyn
Julia
July 11, 2022
Just made this for my family today. I can’t have gluten or dairy but they can and this got a RESOUNDING stamp of approval! Love the simple ingredients and it tasted fabulous! Thanks for such nourishing recipes ❤️ 😊
Chris
July 3, 2022
Thanks for this! I came across this recipe very late in life, at a family meal. I liked it better than my mother's potato salad of my childhood, and better than my sister's which came from her in-laws. DH likes it very much. Win, win, win! Tip: if you don't want to steam up your summer kitchen nor fight the mosquitoes for the grill, pressure cook the potatoes!
MATILDE PAGAN
May 12, 2022
I am on a short vacation and came across this recipe, looking forward in making this. It looks really good. Can’t wait.
Whitney Mullenax
April 22, 2022
I have these cookies in the oven right now (2nd time making them in a few weeks). They are perfection and will be a great gift for some coworkers tomorrow. I made the recipe as is, great texture! I saved some for me too, don't worry ;)
Olivia Garcia
April 15, 2022
I love the ingredients in these recipes… Can’t wait to start them all!!
Anya
April 14, 2022
Don’t sleep on this wing recipe. It is soooo good! I can see this being a staple for game days, casual dinners or honestly…any day. Such a crowd pleaser as well. Oh and please don’t skip the dip. It’s unreal stuff! I was grabbing random things in my kitchen to eat it with once the wings were done.
Christa Campbell
March 28, 2022
The simplest recipe to make a delicious desert! I left out the cacao and just made vanilla coconut flavor and it was heavenly. I plan to add different flavors in the future; cacao with Orange or raspberry essence, vanilla salted, caramel flour de sel- the options are endless. Glad to find a keto friendly treat that can be made easily at home.
Rich
March 24, 2022
When do you add the mushrooms back in the pot?
Heidi
February 13, 2022
These were good! I've been curious to try making a miso dessert for a little while now, but wanted it to be grain free. I've found that almond flour based chocolate chip cookies always have some kind of nut butter, and since I just use peanut butter, it's like a PB cookie. The miso did a great job replacing nut butter and achieved a great, chewy consistency! It's definitely strong, although I'm sure white miso would have been more mild. I used dashi miso, which in hindsight sounds pretty gross.. the cookies were not at all fishy tasting, but just bold and kind of salty/savory. I think next time I'll try a little less miso. I have a tendency to use less sugar than a recipe calls for, but I definitely needed it in this one to balance the miso flavor. I just used regular butter too, not ghee.
Susan Renee Hennings
January 12, 2022
Yes, I like it a lot. Lentils are nutritious and inexpensive.
Carole
January 2, 2022
I’m just learning about adaptogens and trying to incorporate them into my “healthy arsenal”. Thanks for the info!
MAdeleine
December 27, 2021
This is the first cinnamon roll recipe i've actually gotten to work! I let the dough rest in the fridge for 4-5 hours and then rolled and filled it, then let it rest in the fridge over night and it worked great for an early morning bake. I looked through the whole recipe and you never mention what temperature to bake at. It just says "place in your preheated oven to bake" I baked at 350. Also it would be really nice if the caramel sauce recipe was included here. All in all totally delicious, worth the effort, and I will be making this again.