Q: Dice an onion and mince garlic and ginger. Heat coconut oil in a wok or Dutch oven and add the diced onion and minced garlic. Cook the onions and garlic for five to seven minutes on medium-low heat or until fragrant. Cooking till fragrant means allowing the contents to simmer until you can distinctly smell the aroma. garam masala, coriander, cumin and turmeric. Most spices should come pre-ground. If you need to grind yours, add them to a mortar and pestle with some brute force. Once these spices are powdered like a conventional dried spice, add them to the sauted onions, garlic and ginger. Stir the onion mixture for a minute or until they too are fragrant. Garam masala is a spice blend traditionally used in curry. While it can be made at home, it contains ten varieties of spices. It is often less troublesome and expensive to purchase it premixed. Break the cauliflower down into smaller, bite sized florets. Stir the cauliflower in with the other remaining vegetables and coconut milk. Increase your heat until the mixture is boiling. When searching for chickpeas, look in the canned vegetable aisle of your local grocery store. One can of chickpeas is approximately 15 ounces, or just under two cups. If you choose to use canned chickpeas, always rinse and drain well. After the curry mixture begins to boil, give it a good stir and adjust the heat to keep it simmering and cover it. Every so often, give it a stir but allow it to cook for at least 15 minutes. After 15 minutes, uncover the curry and allow steam to boil off. Allowing steam to boil off thickens your mixture. Thicken the curry to your preference. Before serving your curry, add salt and pepper to your liking. You can also pour the curry over rice and use diced cilantro as a bright garnish.
A: Saute the onions, garlic and ginger. Add your spices: Mix in the chickpeas, tomatoes, cauliflower and coconut milk. Reduce the heat and cook.

Q: Lemon juice contains an acid that may help break down melanin pigment and thus reduce the appearance of spots within a month or two. Vitamin C in lemons may directly bleach the skin as well. Cut a lemon into slices and place the slices directly on the brown spots. Leave it on for about 30 minutes and then rinse off with running water. Squeeze the juice of one lemon into a bowl and add 2-4 tablespoons of sugar, slowly adding the sugar until it combines with the lemon juice to make a sort of paste. Apply the mixture to each brown spot with a brush or a cotton swab. Leave the paste on for about half an hour and then rinse it off with cool water. This paste may dry your skin, so be sure to apply a moisturizer after every treatment. Squeeze the juice of one lemon into a bowl and add up to 2 tablespoons of sugar (depending on how much juice the lemon had) and two tablespoons of honey, making a goopy paste. Apply the mixture to each brown spot with a brush or a cotton swab. Leave it on for a half hour and then rinse it off with cool water. The honey provides moisture to protect your skin from over-drying.
A: Apply lemon juice directly to spots. Use a lemon juice and sugar combination. Make a paste with honey, sugar, and lemon juice.

Q: If you experience diarrhea that extends after menstruation or that becomes chronic in nature, contact a doctor immediately. Some common causes of diarrhea are: Accidentally eating spoiled food. Avoid buffet restaurants with heat trays, check all dairy-based food and condiments before use, and be sure to clean left overs out of the refrigerator on a weekly basis to avoid ingesting spoiled foods. Food allergies. Food allergies can develop at any point in our life and cause digestive irritation. Some of the most common, like lactose-intolerance or Celiac's Disease reveals themselves with chronic, mysterious diarrhea. Irritable Bowel Syndrome (IBS): Caused by intensive, long-term stress and tension, IBS is most common in women and can be triggered by spicy foods, heavy meals, fried foods, and large amounts of fiber or vegetable matter. Hormonally-induced diarrhea that accompanies PMS is not curable in and of itself, but there are ways to treat the symptoms and decrease discomfort. Eat yogurt. Yogurt contains microbial cultures that help regulate our gut fauna and aid digestion. If you are prone for episodes of indigestion or diarrhea, use yogurt as a way to regulate your symptoms. If yu are not a fan of yogurt, then you may consider taking a probiotic. Avoid fast food and caffeine. Fast food has a tendency to cause diarrhea due to fat content, meaning it can make hormonally-induced diarrhea worse. Additionally, caffeine has a laxative effect for many people, exacerbating existing digestive troubles. Exercise. Regular exercise increases blood flow and has been shown to reduce the hormonal symptoms associated with PMS, including cramping and bloating. It is thought that hormonally-induced diarrhea can also be suppressed as a result. Exercising can also cause your body to release endorphins, which can improve your mood. Diarrhea causes considerable water loss and, without proper hydration, can actually induce complications of dehydration. Being dehydrated can also lead to more pain. When experiencing frequent diarrhea, carry a water bottle with you and try to drink as much water as your body is losing. Try to drink 8 to 13 eight ounce glasses of water daily. If you are having diarrhea, then you may need to drink more water than this. As long as you are not suffering from a bacterial infection, then taking an antidiarrheal medicine may help. There are over the counter treatments for diarrhea that prevent bowel expression and can help you go about normal, daily activities while coping with PMS. The two most common medications include: Lopermide: This medication acts to slow down gut function. This means that a greater amount of water has the chance to reabsorb during digestion. Bismuth subsalicylate: This medication reduces inflammation of the digestive tract, limits the growth of certain harmful bacteria, and limits digestive secretions.
A: Identify causes of diarrhea. Treat the symptoms. Hydrate often. Take medication.

Q: If you want your cookies to stay fresh in the mail, then you should avoid sending soft, buttery, or moist cookies, because their moisture will make them more likely to deteriorate. Instead, opt for cookies that are drier and more crisp, such as shortbreads, sugar cookies, biscotti, or crisp gingerbread cookies. Here are some other types of cookies that you can send: Cookies that have a slightly chewy texture, like chocolate chip, oatmeal raisin, snickerdoodle, and white chocolate-cranberry cookies. Macaroons and Pignoli. Though these cookies are more chewy and moist, their textures actually improve after a few days. If you bake the cookies on a Saturday afternoon, then they won't ship until Monday, which means you've wasted almost two full days of cookie freshness. Try baking the cookies the morning of the day you're going to send them, or at least the night before. If you want to consider a faster shipping method, you can also choose to express-ship the cookies through UPS or FedEx, or to send them as Priority or Express mail through your local post office. If you're mailing them over the holidays, make sure you send them enough days in advance that they get to their recipient before the holiday and don't end up waiting in a warehouse because the mail will be closed for a day or two during the holiday season. Once you've baked your cookies, you should let them cool for a while to get rid of any additional heat or moisture and to let them harden a bit. If you package them immediately after you take them out of the oven, you'll be packing them in with the moisture and heat, which will make them spoil faster. But once they've cooled, you should package them as quickly as you can to maximize their freshness.
A:
Choose the right cookies. Plan to mail the cookies as quickly as you can. Package the cookies shortly after you bake them.