Food for Though....NOT!

Food You Can Wear, If You Dare!

lol, my title may be a bit extreme, but accurate none the less. There are a lot of foods that are great for skin care. They have properties and nutrients that are great for your skin, not to mention the fact that they are likely already in your kitchen or refrigerator, so that makes them very handy.

ACE INHIBITOR TONER

with cranberries and savory

1 Tbs. crushed, dried savory leaves

1/2 cup boiling water

1/2 cup fresh cranberries

Put the savory leaves into a small bowl and cover with the boiling water, and allow to steep for 15 minutes, then strain and reserve the liquid. Put the cranberries into the blender and puree. Once pureed, strain and reserve the liquid, adding it to the savory liquid, now called an infusion. Soak cotton pads or a washcloth in the liquid, then place on face for 15 minutes, making sure to avoid the eye area. After the 15 minutes, remove the cotton or washcloth and rinse with warm water, then pat dry.

The acidity in the cranberries works as a mild astringent and a great toner, while the Savory helps to cleanse the skin of excess oils.

SENSITIVE FACE COLD CREAM

with cucumbers

2 small cucumbers, peeled and halved

1 cup lanolin

1/4 cup almond oil

1/2 cup boiling water

Blend the peeled cucumber in a blender until it is liquefied. Slowly add the boiling water to the cucumber liquid, then set aside and allow to cool.

Melt the lanolin in a saucepan, over low heat. When melted, remove from heat and gradually add in the almond oil, stirring constantly. Strain the cucumber pulp through a cheesecloth, reserving the liquid and trashing the pulp. Gradually add the cucumber juice to the lanolin oil mixture, stirring all the while. Once thoroughly mixed, spoon into a small plastic or glass jar and store in the refrigerator.

This cold cream is extremely refreshing! The cucumber juice acts as a mild astringent, and is perfect for cleansing sensitive skin, while lanolin absorbs and holds water next to the skin, adding moisture.

NIGHT CREAM FOR DRY SKIN

with egg and lemon

1 egg

1/4 cup sunflower oil

1/4 cup sesame oil

1 Tbs. liquid lecithin

1 Tbs. fresh lemon juice

1/2 cup coconut oil

Blend the egg and the sesame oil together in a blender, at low speed. While the blender is running, slowly add in the sunflower oil, lecithin and lemon juice. Then gradually add in the coconut oil and blend until the mixture is thick. Place mixture in refrigerator for one hour, then blend on low speed again. Once blended, spoon into a jar and store in the refrigerator. This recipe will keep/stay good for about two weeks. Apply mixture to your face and neck just before going to bed each night.

This night cream helps to rebuild and regenerate cell tissue. The lemon's citric acid kills bacteria on the skin, while the sesame oil has natural sunscreen properties. The coconut oil helps to seal in moisture and leave your face feeling very smooth.

COOLING HAND WASH

with cucumbers

This hand rub exfoliates, deeply cleanses, and moisturizes the hands. It is especially good if you have irritated hands, puffy hands, or abrasions on your hands, as it will decrease the puffiness and help to heal irritations and abrasions.

1 small cucumber, peeled

1 Tbs. witch hazel

Put the cucumber into a blended and liquify. Add the witch hazel to the cucumber juice, then wash your hands in the liquid. Pat skin dry and moisturize.

HAND RUB

with avocados

1 ripe avocado, pitted and peeled

3/4 cup oatmeal

1/4 cup sweet almond oil

1/4 cup ev olive oil

1/4 cup water

Put the avocado, oatmeal, almond oil, and olive oil into a blender and blend until smooth. Put blender on low, and while still blending, drizzle in the water until the paste has a consistency of thick pudding. You may or may not need the full amount of water listed. Once the consistency is right, rub/massage the mixture onto your hands in a circular motion. Rinse off with tepid water and pat dry. For full effectiveness, and to maintain results, this mixture should be used twice a week.

Next post will be a continuation of this one, as I have some more FOOD recipes for you! So come back and see how you can use carrots and apricots!

Soups On! Spa cuisine for your home spa day!

SOUP and DESERTRECIPES

Just a few notes, all of the salad recipes serve two, while the drink recipes are single serve I have not tried this recipe, but it was listed on two of my spa cuisine for the home books, so I am going to put it out here. To me it sounds questionable, but you never know if you don't try! -WATERMELON GAZPACHO 1 cup yellow watermelon, seeded and diced 1 medium cucumber, peeled, seeded and chopped finely 1 red bell pepper, cored, seeded and chopped finely 1 medium tomato, seeded and chopped finely 2 scallions, trimmed and chopped finely 1/2 medium red onion, chopped finely 1 celery stalk, chopped finely 1 Tbs. fresh lime juice 1 Tbs balsamic vinegar 1/4 tsp. salt freshly ground pepper to taste 1 sprig parsley, trimmed and chopped for garnish Place the watermelon in a blender, pulse two or three times, until it is broken up. Strain through a sieve, discard the pulp and save the juice. In a bowl, toss the cucumber, red pepper, tomato, scallions, red onion, celery, lime juice, vinegar, salt and pepper. Stir in the watermelon juice and chill for an hour or more. Garnish with parsley just prior to serving. Serves two. -EASY BUTTERNUT SQUASH SOUP 1 butternut squash, peeled nutmeg to taste 2 Tbs. unsalted butter 1/4 tsp. salt freshly ground pepper to taste 1 medium onion, peeled and chopped finely 6 cups of low fat or no fat chicken broth/stock

Cut the squash into 1-inch chunks. Melt the butter in a large pot. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve. Depending upon the size of your squash, this will serve 4-8

DESERTS

-APRICOT MOUSSE

1/2 cup dried apricots

2 Tbs. honey

1/2 cup nonfat cottage cheese

1/2 cup nonfat plain yogurt

1/2 pack unflavored gelatin

Place the dried apricots in a bowl and cover them with boiling water. Leave them sit for one hour to rehydrate, then place in a blender, add the honey and blend until smooth. In a small saucepan dissolve the gelatin in 2 Tbs. of water, placing over low heat and stirring until the gelatin is well dissolved. Combine the cottage cheese and the yogurt in a bowl and whip with a hand mixer (or you can blend in a blender until smooth, then place in a bowl). Pour yogurt mixture into a bowl and slowly stir in the gelatin. Fold in the apricot puree and pour into two glasses. Refrigerate for at least one hour before serving.

-PAPAYA BOATS

2 Tbs. fresh lime juice

2 Tbs. honey

1/2 cup nonfat plain yogurt

1 ripe papaya, halved and seeded

In a small bowl combine the lime juice and the honey. Gradually stir in the yogurt, making a creamy sauce. Pour this mixture into the papaya halves.

-CHERRY-VANILLA SMOOTHIE SHAKE

1 8oz can of pitted cherries, drained

1/2 cup nonfat plain yogurt

1 tsp honey

1/2 tsp vanilla extract

1/2 cup chopped ice

Blend the cherries in a blender until completely pureed. Add all the other ingredients and continue blending until smooth. Pour into glasses and serve.

-HONEY ORANGES

2 seedless oranges, peeled and cut into wedges (save some peel for garnish)

3 Tbs. honey

1 cup of brewed orange pekoe tea, chilled

Place the orange wedges in a bowl. Dissolve the honey in the tea and add to the bowl. Chill for four hours before serving, garnish with some strips of zest (from the orange peel).

Now that you have these spa cuisine recipes, go to the grocery store, stock up and prepare for your spa day at home!

More Spa Cuisine For Your Home

You've got all of your items gathered, your recipes out, and you are ready to have your home spa day. You have your mineral water, your herbal tea, or your smoothie ready to go, but what else will you have with it? Why not try some simple salads, some healthful, yet tasty soups, and then you'll have room for some interesting deserts!

*SALADS*

-WARM LENTIL SALAD 1/2 cup dry lentils 1 cucumber, peeled and diced 1 tomato, diced 1/2 red onion, peeled and diced 2 Tbs. fresh, chopped, parsley 3 Tbs balsamic vinegar 2 Tbs. olive oil, EV (extra virgin) is best 1/4 tsp. salt Fresh ground pepper to taste Cook the dry lentils until tender. Once tender, drain and place in a large bowl. Add the remaining ingredients, toss well and serve while still warm. -SWEET HEALTH SALAD 2 cups grated carrots 1/2 cup sweetened, shredded coconut 1/4 cup raisins 1/4 cup almonds 1/8 cup chopped walnuts 2 Tbs. olive oil 2 Tbs. red wine vinegar 1/4 tsp. salt Freshly ground pepper to taste Place all ingredients except the pepper in a large glass bowl and toss. Season to taste with the pepper and serve. -TRICOLOR SALAD 1 cup cooked and drained white beans 1 yellow pepper, stemmed, seeded and diced 6 cherry tomatoes, cut in half 2 Tbs. fresh, chopped parsley 2 Tbs. red wine vinegar 3 Tbs. olive oil 1/2 tsp. salt white pepper to taste Place white beans, yellow pepper and tomatoes in a large bowl. Toss together, then add the rest of the ingredients and toss again. Serve. -BLISS POTATO SALAD 6 small Red Bliss potatoes, scrubbed 2 Tbs. fresh dill, chopped 2 1/2 Tbs. balsamic vinegar 3 Tbs. olive oil 1 tsp. Dijon mustard 1/2 tsp. salt 1 red onion, peeled and chopped freshly ground pepper to taste Boil the potatoes until tender (usually about twenty minutes), then drain and quarter. Combine the dill, vinegar, oil, mustard and salt and place in a blender. Blend. Place the potatoes in a large bowl , then dress with the blended ingredients. Season with the pepper to taste and serve. -PEAR SALAD 1 1/2 tsp. Dijon mustard 2 Tbs. balsamic vinegar 3 Tbs. olive oil 1/4 tsp salt 1 bunch of arugula, rinsed (discard tough stems) 2 medium Belgian endive, trimmed and julienned 1 Bosc pear, peeled, cored and diced freshly ground pepper to taste Blend the mustard and vinegar together in a small bowl. Slowly whisk in the olive oil, salt and pepper. Combine the arugula, endive and pear in a large bowl. Add the dressing and toss, then serve. All of these salads serve two, so you can share your spa cuisine with someone special! Next post will be soup and desert recipes, so make sure you keep following along!

You Don't Need to be at a Spa to Have Spa Type Food

Spa Cuisine For Your Home

If you are going to take the time and make the effort to relax your mind, sooth your soul, and soak in seaweed, exfoliate, apply mud masks and massage your tired achy muscles, you should not forget to feed your body. But who wants to have to cook once you are relaxed and treated? Nobody, that's who, so here are a few recipes that are tasty and healthy, yet require minimal cooking time. Although most of these have minimal prep time, if you have a recipe that you LOVE, simply complete the preparation ahead of time, and coordinate the cooking time with your facial mask waiting time, or bath soak. Just remember that alcohol is a definite no no, and the food should be healthy, as well as tasty. DRINKS *MELON BLISS* 1/2 cantaloupe, diced and frozen 1/2 cup bottled or canned apricot nectar 1 tsp honey 1/2 cup chopped ice banana slice Place all of the ingredients into a blender and blend until smooth. Pour into a glass and garnish with the banana slice. *BLUEBERRY SHIVER* 1/2 cup blueberries 1 banana, peeled and sliced 1/2 cup white grape juice 1/2 cup chopped ice 1 slice of banana Place all of the ingredients into a blender and blend until smooth. Pour into a glass and garnish with a banana slice. *KIWI FIZZ* 2 medium kiwis, peeled 1 Tbs. honey 8 oz. chilled mineral water ice cubes 1 kiwi slice for garnish Place the kiwis and the honey into a blender and blend until smooth. Pour mixture into a tall glass and the mineral water and ice cubes, garnish with a kiwi slice. *CITRUS SPARKLER* 32 oz sparkling mineral water 1 cup cranberry juice 1 orange, sliced 1 lemon, sliced 1 lime, sliced 1 cup ice cubes Empty the mineral water into a large pitcher and add the cranberry juice and fruit slices. Let sit for a bit, then shake to mix well. Pour into a glass over ice cubes. *HONEY COOLER* 1/2 Honeydew melon, diced and frozen the juice of 2 limes 1 tsp. honey 1/2 cup chopped ice 1 lime slice for garnish Place all the ingredients into a blender and blend until smooth. When finished pour the mixture into a glass and garnish with a lime slice. If you are not into the "smoothie" type of drinks you can always fix a nice herbal tea, or just some mineral water. It is very important to rehydrate your body during and after your spa experience. Whatever you do, resist the temptation to have a glass of wine or other alcoholic beverage. Alcohol will actually dehydrate your body and alter your blood pressure, so stick to the water, teas, and smoothies. In the next post I will give you some spa type food recipes. Have a headache, feeling blue or stressed? Try my new aromatherapy necklaces. This necklace makes it easy to carry your aromatherapy with you! Just unplug the bottle, take a few deep breaths, re-cork and no-one will know that you just had a "spa time out"! There are several custom blends to choose from, so whatever your need, it can be met in a stylish, yet practical way.