Granted I wash my hair two or three times per week. I alternate between the old baking soda "Shampoo" and the liquid Dreadlocks shampoo made by Buck's County Soap Shop.
updated by @goldeneagle: 12/08/16 12:14:25AM
In addition to what SoaringEagle stated.
No one can beat you at being yourself.
Just be yourself your dreadlocks will become just an ever changing accessory to your entire being that no one will ever have.
Age: Unknown....I literally don't know nor do I care to know. Birthdays have never really meant anything to me or even a big deal.
Height: 5'6" (1.71m)
Weight: about 140lb (63.5kg)
Eating lifestyle: Vegan (it has been a few years now)
Primary Exercise: Gymnastics Body weight conditioning and Yoga
My profile on this site has a lot information on me in it. Feel free to ask me any question you may have. Feel free to send a friend request on facebook if you wish to do so and please, send me a message to let me know that you are from this website.
I have been with this site since, January 2010 and I have been on my own dreadlock journey since my last buzz cut in the summer of 2006. My dreadlocks didn't offically start forming until 2010 after a lot of the baby dreadlocks I had formed with twist rip unraveled and nature took over. These days I have at least 100 dreadlocks and most of them are thinner than a quarter of inch(6mm)
Other than the pictures I have already put in my profile I don't have very many pictures of my dreadlocks.
I typically log on every now and then to see what all has changed, if anything. SoaringEagle usually has most of the questions answered sufficiently.
Since your hair grows out starting at the roots, your roots won't lock.
I don't drink coffee and rarely drink tea.
My breakfast typically is two packages of apple cinnamon instant oatmeal and two of three fairly ripe bananas. Plus five medjool dates when I have them.
Lunch is usually more fruit and a small handful of nuts or a large fruit smoothie. Sometimes it is burrito using the bean dip I make the night before with rice in a large burrito tortilla or a Amy's non-dairy bean burrito.
Dinner is typically a crown of steamed broccoli when I make spaghetti using a home made pasta sauce. My salads are usually chugged (My salads are a small handful of spinach, kale, and red chard pureed in a blender together with at least 8 oz of low sodium v-8 juice.) Twice a week I make pizza using a home made New York style pizza crust, the home made pasta sauce and daiya cheese. Once a week I have a bean dip that is made with one large hass avocado, a small handful of baby spinach, shoestring carrots, v-8 juice, chia seed, dried bell peppers, and three different spices. When the money is available I'll head over to chipotle and get a vegetarian burrito without the dairy and the free guac on the side.
Let me know if you want the recipes for the bean dip, the pasta sauce and or the pizza crust.