End of Day Foot Spa
•1/2 cup Epsom salts
•Essential oils of your choice
Fill either a foot bath or your bathtub to ankle height with warm water. Dissolve Epsom salts in the warm water and add the essential oil of your choice, either the relaxing oils of lavender, rosewood, patchouli, and sandalwood, etc., or the uplifting oils of lemongrass, eucalyptus, etc.
Wednesday, April 20, 2011
Mask 2
Spa Peach Firming Mask
Makes 1 application
•1 ripe peach, peeled and stoned
•1 egg white
Whip peach and egg white together in a blender till smooth. Gently pat mixture over face.
Leave on for 30 minutes. Rinse off with cool water.
Makes 1 application
•1 ripe peach, peeled and stoned
•1 egg white
Whip peach and egg white together in a blender till smooth. Gently pat mixture over face.
Leave on for 30 minutes. Rinse off with cool water.
Hand softening
Immediate Luxurious Hand Softening and Conditioning Treatment
Makes 1 treatment
•1/4 cup coarse brown sugar
•Baby oil to make into a paste
Mix together. Using a hand-washing motion, apply the mixture to the hands.
Continue the washing motion for a minute, then rinse off with warm water and pat dry.
Makes 1 treatment
•1/4 cup coarse brown sugar
•Baby oil to make into a paste
Mix together. Using a hand-washing motion, apply the mixture to the hands.
Continue the washing motion for a minute, then rinse off with warm water and pat dry.
Mask
Revitalizing Mask
Makes 1 application
•1/2 cup chopped cucumber
•1/2 cup chopped avocado
•1 egg white
•2 teapoons powdered milk
Combine all of the ingredients in a blender until they form a smooth paste. Apply the mask to your face and neck using circular upward movements.
Leave the mask on for 30 minutes, or until dry. Rinse your face and neck with warm water and finish with a cold-water rinse.
This mask will keep up to 30 minutes in the refrigerator if you need to prepare it slightly in advance.
Makes 1 application
•1/2 cup chopped cucumber
•1/2 cup chopped avocado
•1 egg white
•2 teapoons powdered milk
Combine all of the ingredients in a blender until they form a smooth paste. Apply the mask to your face and neck using circular upward movements.
Leave the mask on for 30 minutes, or until dry. Rinse your face and neck with warm water and finish with a cold-water rinse.
This mask will keep up to 30 minutes in the refrigerator if you need to prepare it slightly in advance.
Tuesday, April 19, 2011
Lips
Honey Lip Balm
Makes 100 applications
•2 tablespoons olive oil
•1/2 teaspoon honey
•3/4 teaspoon beeswax, grated
•1/2 teaspoon pure cocoa butter
•Flavored oil of your choice
•1 vitamin E capsule
In a small saucepan, heat oil, honey, wax, and butter over a low heat until just melted. Remove from heat and allow to cool for 2-3 minutes.
Stir in flavoring and contents of vitamin E capsule. Pour into containers of your choice.
Makes 100 applications
•2 tablespoons olive oil
•1/2 teaspoon honey
•3/4 teaspoon beeswax, grated
•1/2 teaspoon pure cocoa butter
•Flavored oil of your choice
•1 vitamin E capsule
In a small saucepan, heat oil, honey, wax, and butter over a low heat until just melted. Remove from heat and allow to cool for 2-3 minutes.
Stir in flavoring and contents of vitamin E capsule. Pour into containers of your choice.
Nail
Nail-Strengthening Solution
Makes 20-30 applications
•2 teaspoons castor oil
•2 teaspoons salt
•1 teaspoon wheat germ oil
Pour all ingredients into a sealable bottle. Before each use, shake well.
Rub a small amount of the mixture onto your nails. Leave on for 3-5 minutes. Wipe off with a cotton pad.
Makes 20-30 applications
•2 teaspoons castor oil
•2 teaspoons salt
•1 teaspoon wheat germ oil
Pour all ingredients into a sealable bottle. Before each use, shake well.
Rub a small amount of the mixture onto your nails. Leave on for 3-5 minutes. Wipe off with a cotton pad.
Tightening/Toning
Tightening/Toning Lemon Egg-White Mask
Makes 1 application
•Juice from 1/2 lemon (strained)
•1 egg white
Beat together the egg white and lemon juice for 3 minutes. Apply directly to your face, avoiding the eyes.
Leave on for 30 minutes. Rinse off with warm water.
Makes 1 application
•Juice from 1/2 lemon (strained)
•1 egg white
Beat together the egg white and lemon juice for 3 minutes. Apply directly to your face, avoiding the eyes.
Leave on for 30 minutes. Rinse off with warm water.
Hair Treatment
Invigorating and Revitalizing Avocado Hair Treatment
Makes 1 application
•1 medium avocado — peeled and stoned
•2 tablespoons honey
Mash together the ingredients in a small bowl. Massage into hair.
Leave for 20-30 minutes. Wash hair as usual.
Makes 1 application
•1 medium avocado — peeled and stoned
•2 tablespoons honey
Mash together the ingredients in a small bowl. Massage into hair.
Leave for 20-30 minutes. Wash hair as usual.
Dry Skin Treatment
Makes 1 application
•2 tablespoons real mayonnaise
•1 teaspoon baby oil
Combine both ingredients. Smooth onto face, neck, rough elbows and knees, or anywhere else you feel might benefit from it.
Leave for 20 minutes. Rinse off thoroughly with tepid water.
•2 tablespoons real mayonnaise
•1 teaspoon baby oil
Combine both ingredients. Smooth onto face, neck, rough elbows and knees, or anywhere else you feel might benefit from it.
Leave for 20 minutes. Rinse off thoroughly with tepid water.
Sunday, April 10, 2011
Breakfast Burritos
One of the best things about these breakfast burritos is that they can be made to order! People who like spicy food can ramp up the flavor with some hot sauce, people who aren't dieting can add a little low-fat cheese, and people who are following my plan can have a breakfast with plenty of zip but not a lot of calories!
Ingredients:
1/2 cup firm red and/or yellow cherry tomatoes, quartered
1/2 ripe avocado, finely chopped
1 tablespoon fresh lime juice
1/4 teaspoon ground cumin
Pinch of salt
4 whole-wheat tortillas (7 1/2–inch diameter)
1/2 cup fat-free refried beans
4 large eggs
2 tablespoons water
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preparation
To make the salsa:
In a small bowl, gently mix the tomatoes, avocado, lime juice, cumin, and pinch of salt. Cover and set aside.
To make the burritos:
Warm the tortillas in the microwave or a conventional oven according to the package directions. Cover with foil and keep warm. Place the beans in a small microwave-safe bowl, cover, and microwave on high power for 45 seconds, or until hot. Keep warm.
In a medium bowl, whisk the eggs, water, salt, and pepper until well blended. Coat a medium nonstick skillet with cooking spray. Heat over medium heat. Add the eggs and scramble until cooked but still moist.
One at a time, spread each warm tortilla with about 2 tablespoons of the beans and 1/4 of the eggs. Top each with about 2 tablespoons of salsa, reserving the rest to serve at the table. Roll up the tortillas, folding in the sides. Serve right away, with the remaining salsa.
Makes 4 servings
Per burrito: 290 calories, 32 g carbohydrates, 13 g protein, 12 g total fat, 210 mg cholesterol, 6 g dietary fiber, 480 mg sodium
Ingredients:
1/2 cup firm red and/or yellow cherry tomatoes, quartered
1/2 ripe avocado, finely chopped
1 tablespoon fresh lime juice
1/4 teaspoon ground cumin
Pinch of salt
4 whole-wheat tortillas (7 1/2–inch diameter)
1/2 cup fat-free refried beans
4 large eggs
2 tablespoons water
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Preparation
To make the salsa:
In a small bowl, gently mix the tomatoes, avocado, lime juice, cumin, and pinch of salt. Cover and set aside.
To make the burritos:
Warm the tortillas in the microwave or a conventional oven according to the package directions. Cover with foil and keep warm. Place the beans in a small microwave-safe bowl, cover, and microwave on high power for 45 seconds, or until hot. Keep warm.
In a medium bowl, whisk the eggs, water, salt, and pepper until well blended. Coat a medium nonstick skillet with cooking spray. Heat over medium heat. Add the eggs and scramble until cooked but still moist.
One at a time, spread each warm tortilla with about 2 tablespoons of the beans and 1/4 of the eggs. Top each with about 2 tablespoons of salsa, reserving the rest to serve at the table. Roll up the tortillas, folding in the sides. Serve right away, with the remaining salsa.
Makes 4 servings
Per burrito: 290 calories, 32 g carbohydrates, 13 g protein, 12 g total fat, 210 mg cholesterol, 6 g dietary fiber, 480 mg sodium
Wednesday, April 6, 2011
New chapter
Think of your body as your autobiography: How do you want yours to read? Start a new chapter today!
Monday, April 4, 2011
四川泡菜的做法
四川泡菜的制作方法
四川泡菜开胃、下饭，可直接食用也可作调料，制作方便、快捷、廉价，何不自己动手腌一坛呢？
制作方法十分简单，介绍如下：
所需材料：
泡菜坛子一个（上边有沿，可装水，坛子的上沿口是装水的，且平常水不能缺，才能起到密封的作用）、高粱白酒、花椒、辣椒、大料（就是八角茴香，也叫大茴香）、冰糖、盐。
具体制作方法如下：
一、培养泡菜发酵菌
（1）首先在冷水里放入一些花椒，适量的盐，然后把水烧开。水量在坛子容量的10%-20%左右，不要太多。
盐比平时做菜时多放一点，感觉很咸即止。
花椒放大约20到30粒左右，尽量多放些，那样可以泡出很香的菜。
（2）待水完全冷却后，灌入坛子内，然后加一两高粱酒（大坛子可以适当多加）。
其它酒不行，泡菜菌其实就是从高粱酒麹来的，酒也是经常要添加的。
（3）放青椒( 是那种长的很结实的深绿色辣椒，很辣，调味用的)、生姜可多放些，增加菜的味道。而且这两种菜要保持坛子内一直有，它们有提味的作用。
2－3天后可注意仔细观察，看青椒周围是否有气泡形成，开始的时候是一到两个十分细小的气泡，不注意观察几乎看不见。如果有气泡，哪怕是一个气泡，就说明发酵正常，待青椒完全变黄后，再放2至3天，就成了!
（4）泡菜的原汁就这样做好了（泡菜菌培养好了）。
泡菜菌属于厌氧菌，注意坛口的密封十分重要。泡菜随着发酵，产生抗菌作用。在发酵过程中产生乳酸菌，且在随着发酵的成熟产生酸味，不仅使泡菜更具美味，还能抑制坛内的其它菌，防止不正常的发酵。
注意事项：
坛子内壁必须洗干净，然后把生水擦干，或干脆用开水烫一下也行。
绝对不能有生水。青椒洗过后，也要晾干，绝对不能带生水。
为什么不能有生水呢？道理很简单，自来水（生水）含有杂菌，而且里面的氯气会杀死泡菜菌。
二、泡制
先加入大料、冰糖适量。
（1）常用泡菜原料：萝卜，豇豆，盖菜，子姜（紫红的的嫩姜）、辣椒等。 注意：胡萝卜和黄瓜最好即泡即吃，过一晚上就拿出来，不然会引起坛子里生花（泡菜汤里出现泡沫，表面出现灰皮）。
（2）蔬菜洗干净后，切成大块或条（不要太小），晾干水分。
（3）放入培养好的泡菜原汁在坛内，蔬菜必须完全淹没在水里，然后密封坛口。
（4）每加入一次新的菜要加入相应的盐，要适量，做几次后会把握好的。如果盐多了，会咸，少了，菜酸，泡菜汤容易变质。
每次加入新菜后，根据不同的菜，泡制时间不一样，最长时间一周。
三、食用
（1）泡菜洗一下可直接吃，吃粥时就泡菜，一会儿就能吃上几碗粥。
（2）也可切成小块然后煸炒一下，泡菜特有的风味更显突出。入锅最多2分钟。口味可根据自己的习惯用干辣椒炝锅，放盐和糖。
（3）可以拌着吃。因为泡菜较咸，可以将黄瓜丝与泡菜丝混拌后，腌一会儿挤掉水分，加入香油、味精、香菜等，也是一份很不错的凉拌菜。
四、原汁的维护
每泡制3到4次后最好补充一次高梁酒（半两左右）、冰糖。
用过的原汁可反复使用，越老越好，不放菜的时候注意在里面加上盐，注意坛子上沿的水不要干了，放在凉爽的地方，只要保管的好，泡菜原汁用5年没问题。
用过半年以后的原汁发酵能力十分强大，一般的蔬菜只需浸泡一天左右就能食用。
特别提醒：
一、坛子一定要密封，最好选用土烧制的带沿口的那种。坛子的上沿口是装水的，且平常水不能缺，才能起到密封的作用。取泡菜时注意不要把生水滴到坛子里。
二、坛子里不要沾油，沾了油会生花，严重的整个坛子里的菜会腐烂。
最后祝大家身体健康，用含乳酸菌的中式泡菜调理胃肠道。
四川泡菜开胃、下饭，可直接食用也可作调料，制作方便、快捷、廉价，何不自己动手腌一坛呢？
制作方法十分简单，介绍如下：
所需材料：
泡菜坛子一个（上边有沿，可装水，坛子的上沿口是装水的，且平常水不能缺，才能起到密封的作用）、高粱白酒、花椒、辣椒、大料（就是八角茴香，也叫大茴香）、冰糖、盐。
具体制作方法如下：
一、培养泡菜发酵菌
（1）首先在冷水里放入一些花椒，适量的盐，然后把水烧开。水量在坛子容量的10%-20%左右，不要太多。
盐比平时做菜时多放一点，感觉很咸即止。
花椒放大约20到30粒左右，尽量多放些，那样可以泡出很香的菜。
（2）待水完全冷却后，灌入坛子内，然后加一两高粱酒（大坛子可以适当多加）。
其它酒不行，泡菜菌其实就是从高粱酒麹来的，酒也是经常要添加的。
（3）放青椒( 是那种长的很结实的深绿色辣椒，很辣，调味用的)、生姜可多放些，增加菜的味道。而且这两种菜要保持坛子内一直有，它们有提味的作用。
2－3天后可注意仔细观察，看青椒周围是否有气泡形成，开始的时候是一到两个十分细小的气泡，不注意观察几乎看不见。如果有气泡，哪怕是一个气泡，就说明发酵正常，待青椒完全变黄后，再放2至3天，就成了!
（4）泡菜的原汁就这样做好了（泡菜菌培养好了）。
泡菜菌属于厌氧菌，注意坛口的密封十分重要。泡菜随着发酵，产生抗菌作用。在发酵过程中产生乳酸菌，且在随着发酵的成熟产生酸味，不仅使泡菜更具美味，还能抑制坛内的其它菌，防止不正常的发酵。
注意事项：
坛子内壁必须洗干净，然后把生水擦干，或干脆用开水烫一下也行。
绝对不能有生水。青椒洗过后，也要晾干，绝对不能带生水。
为什么不能有生水呢？道理很简单，自来水（生水）含有杂菌，而且里面的氯气会杀死泡菜菌。
二、泡制
先加入大料、冰糖适量。
（1）常用泡菜原料：萝卜，豇豆，盖菜，子姜（紫红的的嫩姜）、辣椒等。 注意：胡萝卜和黄瓜最好即泡即吃，过一晚上就拿出来，不然会引起坛子里生花（泡菜汤里出现泡沫，表面出现灰皮）。
（2）蔬菜洗干净后，切成大块或条（不要太小），晾干水分。
（3）放入培养好的泡菜原汁在坛内，蔬菜必须完全淹没在水里，然后密封坛口。
（4）每加入一次新的菜要加入相应的盐，要适量，做几次后会把握好的。如果盐多了，会咸，少了，菜酸，泡菜汤容易变质。
每次加入新菜后，根据不同的菜，泡制时间不一样，最长时间一周。
三、食用
（1）泡菜洗一下可直接吃，吃粥时就泡菜，一会儿就能吃上几碗粥。
（2）也可切成小块然后煸炒一下，泡菜特有的风味更显突出。入锅最多2分钟。口味可根据自己的习惯用干辣椒炝锅，放盐和糖。
（3）可以拌着吃。因为泡菜较咸，可以将黄瓜丝与泡菜丝混拌后，腌一会儿挤掉水分，加入香油、味精、香菜等，也是一份很不错的凉拌菜。
四、原汁的维护
每泡制3到4次后最好补充一次高梁酒（半两左右）、冰糖。
用过的原汁可反复使用，越老越好，不放菜的时候注意在里面加上盐，注意坛子上沿的水不要干了，放在凉爽的地方，只要保管的好，泡菜原汁用5年没问题。
用过半年以后的原汁发酵能力十分强大，一般的蔬菜只需浸泡一天左右就能食用。
特别提醒：
一、坛子一定要密封，最好选用土烧制的带沿口的那种。坛子的上沿口是装水的，且平常水不能缺，才能起到密封的作用。取泡菜时注意不要把生水滴到坛子里。
二、坛子里不要沾油，沾了油会生花，严重的整个坛子里的菜会腐烂。
最后祝大家身体健康，用含乳酸菌的中式泡菜调理胃肠道。
Subscribe to:
Comments (Atom)
