You can easily make astringents at home; bonus is that homemade astringents work like any store-bought ones do, with the only difference that these are made using natural ingredients. Here are some ingenious homemade astringents that you can prepare at home easily.
You can easily make astringents at home
1. Rose water Astringent
Rose water acts as a natural astringent that helps to cleanse skin pores and gently tone your skin. Apply homemade rose water daily to cleanse your skin and keep it away from various infections. All you need to do is to boil a cup of water and add rose petals in it. Let the water boil until it soaks up the colour of the rose flower. Now mix a few drops of lemon essential oils to this rose infused water and stir well. Apply it daily before going to bed without having to worry about using chemicals.
Rose water acts as a natural astringent that helps to cleanse skin pores2. Apple Cider Vinegar Astringent
Raw and organic apple cider vinegar has always been touted as a beneficial substance for the skin. It helps in shrinking skin pores and further absorbs excess oil from the skin, thus helping to even out complexion. Add about 25 milliliter of apple cider vinegar in 100 milliliter of distilled water in a bowl. Stir well and add a few drops of lemon essential oils. Pour the mixture into a container and apply it on your face and neck regularly.
Raw and organic apple cider vinegar has always been touted as a beneficial substance3. Chamomile Astringent
Chamomile not only shrinks the skin pores but also removes the dirt and further controls oil secretion making it look healthier. Take two cups of water and add dried chamomile flowers and dried mint and boil them. Allow them to cool for few minutes and pour in an empty container. Apply this astringent daily to revitalise your skin.
Chamomile not only shrinks the skin pores but also removes the dirt 4. Cucumber astringent
Did you know cucumber acts as a natural astringent and cleanses and lightens your skin? Take freshly cut slices of cucumber and rub them on your skin to reduce dark spots, before washing your face off with water.
Did you know cucumber acts as a natural astringent and cleanses and lightens your skin Photo Credit: twitter/daolabs
5. Lemon astringent
Lemon has ascorbic acid that makes it act as a natural astringent that helps to shrink and constrict skin pores. It reduces excess oil secretion, redness and brightens your skin to get an even skin tone. All you need to do is to add lemon juice in water and use it on your face to see positive results.
Lemon has ascorbic acid that makes it act as a natural astringentDo look out for any allergies and make sure you are not applying too much of these natural astringents on dry skin, else they may only make your skin drier. Go ahead and get glowing.Source: http://food.ndtv.com/beauty/5-natural-homemade-astringents-for-oily-skin-1775822
It's hard to pick a stone fruit favorite. A perfect peach is so vividly flavored it needs no adornment. Though my loyalty might lie with a ripe nectarine, with its nearly fudgy texture and sweet-tangy flavor (and none of that fuzz.) And this year, I've also been really impressed by the plums and pluots at my local market: floral, vanilla-tinged and sweet. So I've been eating my fill, and baking up cobblers aplenty.
Ripe peach makes for a delicious caipirinha.
But why wait for dessert to get your stone fruit fix? We asked a few bartender friends from around the country for cocktail recipes that capture the fresh, ripe, uncooked flavor of peaches, nectarines, and plums. After testing them all, we selected six favorites to help you celebrate stone fruit while it's still in season
For Rooibos Tea Syrup: Pour boiling water over tea bags and let steep 5 minutes. Remove tea bags. Stir in sugar to dissolve. Let cool before using. Syrup can be stored in refrigerator for up to 1 week.
In a mixing glass, muddle peach slices, rooibos syrup, and lemon juice into a rough pulp. Add cognac and Lillet blanc, stir to mix. Pour unstrained into serving glass.
Fill serving glass with crushed ice, garnish with large bunch of mint.Souce: http://www.seriouseats.com/recipes/2012/08/eastern-standard-peach-julep-cocktail-cognac-lillet-blanc-mint-recipe.html
Combination of Banana and Milk- Good or Bad?
Whether the famous combination of milk and banana is good or bad for health has always been in debate. While many suggest that both make an excellent combination, some recommend against consuming them together. When we asked expert Dietitian and Psychologist from Care For Life, Harish Kumar, this is what he had to say, "We do not recommend this combination as it may prove to be very harmful for the body. Even if you want to consume them, you can first take milk and after 20 minutes, eat a banana. You must also avoid banana milkshake as it hinders the digestion process and disturbs your sleeping pattern.
What Does Ayurveda Say?
As far as Ayurveda is concerned, every food has its own taste (rasa), post digestive effect (vipaka) and a heating or cooling energy (virya). Therefore, an individual's agni or gastric fire determines how well or poorly the food is digested, and right food combinations are of great importance. Ayurveda strictly puts milk and banana in the list of the most incompatible foods.
According to the book The Complete Book of Ayurvedic Home Remedies, A Comprehensive Guide to the Ancient Healing of India by Vasant Lad, combinations of fruits and milk are to be avoided strictly.
According to a report Food Combining by Vasant Lad, eating bananas with milk can diminish agni, produce toxins and may cause sinus congestion, cold, cough and allergies. Although both of these foods have a sweet taste and a cooling energy, their post digestive effect is very different. Bananas are sour while milk is sweet. This further causes confusion to our digestive system and may result in toxins, allergies and other imbalances.
Ayurveda Specialist at Dr. Vaidya's, Dr. Surya Bhagwati says, "It is a bad combination and is known as Viruddh Aahar (incompatible combinations). It generates Ama, a toxic substance that is the root cause of imbalance and diseases in the body. It douses the digestive fire hence disrupting the intestinal flora. It also causes congestion, cold, cough, rashes and allergies. It creates a negative reaction in the body, generates additional water, blocks body channel, contributes to heart diseases, vomiting and loose motion."
So, Should You or Shouldn't You?
According to our experts, banana and milk do not go well together and may cause serious harm to our health. Therefore, it is better to avoid blending banana with milk and rather have them separately. They have their own properties that benefit our health; however, mixing both may kill those properties causing ailments in the body.http://food.ndtv.com/food-drinks/have-you-been-eating-bananas-with-milk-you-must-read-this-1694129
Don’t have a juicer? No problem! You can have green juice in minutes with this step-by-step tutorial on how to make a simple green juice in your blender.It’s been 10 days since I’ve posted anything new around here so I am SO thrilled to be back with an epic post for all of you.
My trip to Costa Rica was fabulous and I’ll be recapping everything tomorrow once I’ve mustered the courage to look at the pictures and not want to teleport myself back there. It was truly one of the most spectacular places on earth.
We were totally spoiled by having a private chef cook all of our meals for us and while I love me some rice and beans, my body was dying for some veggie goodness by the end of the trip.
This always happens to me, I go a bit overboard with the treats and decadent eats and find myself needing an IV drip packed-full of vegetable juice. And by IV drip I mean I stop by Fresh Restaurant for one of their amazing green juices.
But juices get seriously expensive, FAST and it also isn’t in my budget to buy myself a juicer. So each time I feel a cold coming on or am needing a detox, I go through the same internal battle of whether or not I should sacrifice my wallet to the juice gods.
Let’s change subjects for a second here (I swear I’m getting to the point!). A few weeks ago, Blendtec offered to send me a Designer 725 Blender with Wildside+ Jar, so I did a little research on the blender and then patiently awaited its arrival.
What excited me most was that the Blendtec has a “juice” option so you can actually make juice in your blender! Now here’s the catch, what actually separates juice from a smoothie is that the fiber (or “pulp”) from the vegetables and fruit has been removed so what you’re getting is the vitamin and mineral packed juice.
There is absolutely nothing wrong with fruit and vegetable pulp. Fiber is great for the body and we all need it in our diet, but sometimes it can get in the way of our body absorbing all of those vitamins and minerals. When you drink juice (versus a smoothie), your body can absorb 100% of the good stuff, without the insoluble fiber getting in the way.
So I set out to recreate my favourite simple green juice using my blender instead of a juicer. The Blendtec made it super easy because the “juice” option knows exactly how long to blend the fruits and veggies for (somewhere around 1 minute). It also has a self clean option which makes cleaning the blender completely hassle-free. Considering the horror stories I’ve heard about trying to clean juicers, this is a godsend!
For the record, it has several other pre-programmed cycles including smoothies, soups, salsa and ice cream! I’ve made smoothies and soups using it and it has been fabulous. I’m looking forward to trying it out on nut butter.
Back to juicing…To get around the whole “juicing without a juicer” deal, you have to take one extra step by straining the juice through some cheesecloth to remove the fiber. If you want to drink this with the pulp, go for it! But if you want real authentic green juice, you’ll need to do the second step. It’s all good though, because I walk you through the entire process.
Besides being totally stoked about my new Blendtec, I am also so excited to kick off a new series on THM! Over the past couple of years, I’ve picked up quite a few food hacks that every healthy foodie should know. Healthy eating doesn’t need to be hard or expensive, so over the course of 2015 I will be bringing you a new “Healthy How-To” series teaching you some of these tips and tricks.
I figured what better way to kick off the series than with this How To Make Green Juice In Your Blender post?
After 10 days on vacation, I’m ready for about 5 of these!
Let’s learn how…
Cook time: 10 mins
Total time: 10 mins
Serving size: 1
If you watch TV or read magazines, you get a pretty steady barrage of booze advertising pushing beers, vodkas, tequilas, whiskeys, and gins. It's enough to distract you from your other options—and to make you forget that you can occasionally pick none of the above.
Pisco is one of those other options, one that's easy to forget since it's not a big player here in the US, despite being the object of great national pride in Peru and Chile. But it's a spirit worth coming back to: it's really good-tasting stuff, with a history that goes back hundreds of years.
Spanish colonists found that Peru and Chile were good places to grow wine grapes, and soon locals began distilling pisco—a type of brandy—from the wines they made. When you taste the spirit, you'll notice that the flavors vary depending on the types of grapes in the blend, and maybe even where they were farmed, just like you would with wine.
Pisco is especially delicious in a light cocktail like this easy brunch drink inspired by the extra-flavorful grapefruits that are at their peak this time of year. To double up on grapefruit flavor, you'll use both the juice and the zest, steeped in an easy simple syrup. I use a Peruvian pisco, Encanto, which is made from blend of several grape varieties, and has a herbaceous quality that's perfect for pairing with the tangy citrus and a little thyme.
No one wants to be running around with cocktail shakers when you have friends over for brunch, so I worked out a method that eases last-minute stress. You'll batch the drink ahead of time and keep it sealed in a carafe or swing-top bottle until ready to serve. A little lime juice perks up the flavor and the fresh herbs offer a hint of savory flavor that flatters your hearty brunch spread.
For the Grapefruit Syrup: Combine grapefruit zest, juice, and sugar in a medium saucepan over medium-high heat. Bring to a boil, remove from heat, cover and let stand for 1 hour. Strain into an air-tight container. Refrigerate until ready to use or up to 1 week.
For the Bottled Cocktails: In the bottom of a mixing glass, muddle together thyme and salt. Add lime juice and stir. Fine-strain into a 24-ounce carafe or swing-top bottle and then pour in grapefruit syrup and pisco. Cap and gently shake to combine. Refrigerate until chilled, at least 1 hour.
For each cocktail, add one large ice cube to a double rocks glass. Pour in 2 3/4 ounces of the bottled cocktail. Gently stir and garnish with a sprig of thyme.Souce : http://www.seriouseats.com/recipes/2015/03/pisco-grapefruit-brunch-drink-cocktail-recipe.html
Sydney was a scorcher the last couple of days as temperatures rose to 41°C. The only sensible thing to do in this extreme heat was to stay indoors and crank up the air conditioner. With the extreme heat I haven’t had much appetite lately. I have been skipping lunch and just eating che sam bo luong. Che sam bo luong is a very refreshing and cooling drink (or dessert) which is so good for you. It can be very filling too with all the goodness of barley, longans, dates, seaweed, gingko nuts and lotus seeds.
I’ve boiled a huge pot which we have been eating for days. I love mine chilled with ice and lots of syrup. To make this you don’t really need accurate measurements. I just put in what I like more and less of what I don’t really like (seaweed). Make it sweet or light as you like.
can of gingko nutscan of lotus seeds (can use dried just longer to cook)200g of brown sugar4 litres of water100g of pearl barley100g of dried longans10g of dried seaweed
Soak barley a couple of hours prior to cooking.
In a pot add water and barley on low heat and let cook for 3o minutes.
After 30 minutes add longans, dried dates and sugar.
Soak and wash the dried seaweed. They are very slimy and need a couple of washes.
Cook the barley, longans and dried dates until they are soft.
Add the gingko nuts and lotus seeds and bring to boil.
Add the seaweed. Bring to the boil and take the pot off the heat.
Can be served cold or hot.
Rita Food and Drink Co.,Ltd.