"FACE MASK PREMIER" HOMEMADE RECIPES: NOURISHING FACE MASK / OATMEAL MASK. |
 Face masks can be made from a variety of materials depending on what type of skin you have.
FACE MASK PREMIER
Always cleanse your face before applying a face mask.
Face masks containing clay will draw oils and impurities from your skin.
Face masks containing oils, brewer's yeast, or oatmeal will provide nourishment to your skin.
For dry skin types, clay masks may be used if a thin layer of sweet almond, grapeseed, or apricot kernel oil is applied to the skin first. Do not remove the oil, but apply the clay mask over it and use as directed.
Skin frequently is reddened after using a face mask. Do not apply one immediately prior to going out.
Remove face masks by rinsing with cool water and rubbing gently if needed. Pat your face dry with a soft towel - do not rub the skin hard.
Immediately following a face mask application, apply a toner or astringent if desired.
CAUTION: A burning feeling on your skin while wearing a face mask can signal an adverse reaction to the application. Remove the mask immediately should this sensation occur, and repeadtedly rinse your face with cool water.
NOURISHING FACE MASK
This can be used on any type of skin.
1 Tbsp. apple cider vinegar
1 Tbsp. honey
Mix the two ingredients together and smooth onto your clean face. Leave the mixture on for 15-20 minutes, then rinse off with tepid water. Pat your face dry.
OATMEAL MASK
Oatmeal is beneficial for any skin type.
1 Tbsp. ground oatmeal
Rosewater
Add rosewater by the teaspoonful to the oatmeal until the mixture can be easily spread. Smooth the mixture onto your face and leave on until it is dry. Rinse off with cool or tepid water. Pat your skin dry.
Resources For This Articles: Author-Dorie Byers, R. N., Natural Beauty Basics |
| POMEGRANATE SKIN CARE |
 Perhaps by this time you have heard the latest "buzz" word in skin care- pomegranates. They're a delicious fruit and provide an all-natural ingredient for skin repair.
To Read The Complete Article: click here |
|
GARLIC-ROASTED POTATOES WITH BLACK OLIVES |
 2 pounds potatoes, unpeeled, cut into chunks, or whole small new potatoes
4 garlic cloves, chopped
3 fresh rosemary sprigs
1 small hot dried red chili, crumbled
Salt and freshly ground black pepper to taste
¼ cup extra-virgin oil
24 large black olives, pitted and coarsely chopped
2 tablespoons minced flat-leaf parsley
Preheat the oven to 425 degrees. In a bowl, toss the potatoes with the garlic, rosemary, chili pepper, salt and pepper, and olive oil.
Spread the potatoes about an inch or more thick in a small roasting pan or a garnish dish - thick enough so that you can't see the bottom of the pan through the potatoes. Roast, stirring occasionally with a wooden spoon, for about 25 minutes or until they are golden brown.
Remove from the oven and stir in the olives. Taste and add more pepper and salt of desired - the olives may be sufficiently salty. Sprinkle with parsley and serve.
Makes 6 servings
Nutritional Data, per portion
Calories 231; Carbohydrate 30g; Saturated Fat 2g; Protein 3g; Sodium 187 mg; Monounsaturated Fat 12g; Cholesterol 0; Fat 9g
Resource For This Article: The Mediterranean Diet Cook Book |
| CLOSING THOUGHTS |
For your delicate skin, avoid using harsh face scrubs. When you apply any product, make sure your hands are clean.
Roasting is a great way to retain flavor and nutrients in vegetables. Try our recipe this week with any potatoes you have in your kitchen - it's so easy.
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Janet Esther |
