Home made avocado face mask

One of the most fun things I did while I was in the US was to make my own avocado face mask. It was SUPER moisturizing and all you need are these things:

  1. Half an avocado (per face).
  2. One sprig of fresh rosemary (finely chopped)
  3. A hand blender, smoothie maker, full-size blender or food processor (any of these will work).

Method:

Open your avocado by cutting around it in a circle from top to bottom then from bottom to top. Twist the avocado, and pull it apart. You should now have two neat halves of avocado (no drama).

Scoop out the insides from half the avocado (ignore that big seed in the middle). Put it in a bowl, if you’re using a hand blender, or put it straight into the jug/container for your blender/smoothie maker/food processor.

Make sure that rosemary is finely chopped. You don’t need much of the stem. When it’s all chopped up, there should be about a big teaspoon’s worth. If not, you may need to chop up another sprig. I use scissors to chop herbs because they don’t seem to cut as easily with knives. Add it to the blender.

Blend the ingredients until they have formed a smooth, creamy paste. If your avocado was unripe, it won’t turn creamy, in which case, add about a tablespoon of coconut milk and blend it again. Luckily, if you put it on your face before you realize (like I did… the hazards of inventing recipes I guess) you always have another half an avocado to work with. ūüėČ

 

Now it’s ready, apply to your face and leave for 10-15 minutes. I found cotton wool helped remove it. As well as eliminating dry areas, I also found this face mask really helped my skin with redness. This mask gets very messy, though, so make sure you’re not wearing anything that might stain with avocado, and I applied it with my fingers, and then I couldn’t take any pictures because the avocado got all over my nails so I couldn’t unlock my phone!!

 

 

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My 7 Favourite Smoothie Recipes

We all know that vitamins and minerals are the key to being fit, healthy and beautiful (yep, there’s a bunch of other factors, nope, I’m not going into them). ¬†What better way to get vitamins and minerals than to blend them into an easy-to-drink smoothie? ¬†I’ve been collecting photos of my smoothies for this article for about 6 months¬†(I never knew it was so hard to get a remotely interesting picture of a smoothie). ¬†I’ve been drinking one smoothie a day (apart from during pregnancy) since I bought my Kenwood 2Go Smoothie Maker about half a year ago (it’s AMAZING and the plastic cup goes in the dishwasher. ¬†Even when I left it a few days it was really easy to clean). ¬†This is literally the best ¬£12.99 I ever spent on a gadget! ¬†Most days I just have blueberry and banana (see recipe 4, use water instead of coconut milk) or strawberry and banana (see recipe 1, omit lime), but in addition to those, here’s my favourite recipes that are a little bit more exciting for days when I’ve got lots of fruit in the house:

  1. Strawberry, banana and lime:
    Ingredients: ¬†1 banana, about 100g of strawberries (or by volume, slightly more strawberry than banana) and 1tsp of lime. ¬†I fill my pod blender with the fruit and lime juice, then take it to the tap and pour water in up to the top of the highest piece of fruit. ¬†It’s not an exact science and the consistency varies. ¬†Blend for about 40 seconds.

    Strawberry banana and lime smoothie invoke delight
    Strawberry banana and lime smoothie
  2. Banana, blueberry and cantaloupe:
    Ingredients: ¬†1 banana, about 80g of blueberries (their flavor is stronger than the strawberries). ¬†I put the fruit in, then I top up with water to the top of the highest piece of fruit. ¬†Usually this comes out like a light smoothie. ¬†Blend for about 60 seconds as the blueberries need lots of blending so you’re not just drinking huge pieces of blueberry skin. ¬†Drink it fast or it separates!

    Blueberry, banana and cantaloupe. Invoke Delight.
    Blueberry, banana and cantaloupe.
  3. Blueberry, banana and coconut milk:
    Ingredients: ¬†1 banana, about 80-90g of blueberries, pour coconut milk into the container to the top of the highest piece of fruit. ¬†For a thinner smoothie, use 50% water and 50% coconut milk instead. ¬†Blend about 60 seconds. ¬†If you don’t use enough liquid this makes a very tasty yoghurt!!

    Blueberry, banana and coconut milk. invoke delight
    Blueberry, banana and coconut milk.
  4. Carrot and orange:
    Ingredients: ¬†1 carrot, chopped finely. ¬†About 200-300ml of orange juice (depending on size of carrot). ¬†You can add ginger to this to make a really perky drink, but ever since I was pregnant I’ve been unable to stand the smell, sight or taste of ginger!

    Carrot and orange smoothie. invoke delight
    Carrot and orange smoothie.
  5.  Mango, papaya and orange:
    Ingredients: 1 mango, chopped into cubes, 1 papaya, chopped into cubes.  Add orange juice to the top of the highest piece of fruit.  Blend for about 60 seconds.  Optional: For a thicker smoothie with less mango/papaya flavour, add a banana.

    Mango, papaya and orange smoothie invoke delight
    Mango, papaya and orange smoothie.

     

  6. Raspberry, cantaloupe and banana:
    Ingredients: ¬†Raspberries, cantaloupe (melon) and banana. ¬†Blend for 30-40 seconds. ¬†The only thing I don’t like about this one is the ridiculous amount of raspberry seeds. ¬†But it tastes sooooo gooood!!

    Raspberry, cantaloupe banana smoothie invoke delight
    Raspberry, cantaloupe banana smoothie.
    Raspberry, cantaloupe banana smoothie invoke delight
    Raspberry, cantaloupe banana smoothie.  This is another one to drink fast!

     

  7. Banana, black grape and almond milk:
    Ingredients: ¬†1 banana, a generous handful (maybe 2 hands if you don’t have freakishly large man hands like me) of black grapes (take them off the vine thingy and if they’re not seedless, you’ll have to de-seed them too), put in blender and top up with almond milk (coconut milk also does a nice job). ¬†60 seconds usually does it but expect to chew some grape skins anyway.

    The black grape, banana and almond milk smoothie invoke delight
    The black grape, banana and almond milk smoothie (looks a lot like the blueberry, banana and coconut milk smoothie). It’s very thick so I drink it with a glass of water.

     

    If you want or need added protein and minerals from any of these smoothies, why not make it crunchy and drop a table spoon of chia seeds or poppy seeds into your smoothie (poppy seeds are MUCH cheaper to buy, and they have similar nutritional content to chia seeds). Other nuts blend but the result is a crunchy yoghurt-type foodstuff.  A yoothie??

    What are your favourite smoothie recipes?  Let me know in the comments!

Meat Free Monday: Mac and Cheese Recipes 1 and 2

Pasta and ‚ÄúCheese‚ÄĚ Sauce

Before I developed a milk allergy, my favourite food was mac and cheese, although I would make it with lots of different shapes and sizes of pasta (one of my favourites was pasta shells, because they suck up the sauce). Since I’ve been dairy free, I’ve tried a lot of different ways to make pasta or macaroni and cheese.

The one way I absolutely DO NOT recommend is the ‚Äúvegan‚ÄĚ ‚Äúcheese sauce‚ÄĚ that comes in a tub from the supermarket/health food store. It’s a crime against vegetables. It literally tastes like someone threw some herbs in a pan then threw up on it.

Over the next three weeks, I will present¬†several alternative pasta and cheese ideas, leading up to the all-singing, all-dancing “proper” one with a roux and everything; today’s two recipes are the simplest, and both use vegan cream cheese:

1. Using vegan cream cheese, method A:

Ingredients:

1.5 cups pasta per person (pasta of your choice)

About 2 tablespoons of cream cheese per person (you may need more)

About 1 tablespoon of soya milk per person (also works with rice milk, not sure about others).

1. Cook the pasta and drain. ¬†Gluten free pasta takes much less time than wheat pasta as it doesn’t have to soften the gluten protein.

2. In a small non-stick pan (ideally), on a medium heat, spoon your required amount of vegan cream cheese into the pan and add about 1 tablespoon of soya milk per person to start with.

Stir it together while it’s heating until it’s all warm and sauce like. If it’s too thin, add more cream cheese. If it’s too thick or the flavour’s too strong, add more soya milk.

3. Once the sauce is warm enough and reached a decent consistency, divide the pasta in bowls for each person eating and pour the sauce over it in a fair manner, then eat straight away.

2. Using vegan cream cheese, method B:

Ingredients:

1.5 cups pasta per person (pasta of your choice)

About 1/3 of a tub of vegan cream cheese per person.

1. Cook the pasta and drain.

2. Heat the cheese in the bottom of a small non-stick pan (ideally) and once it’s softening, mix the pasta in until it’s all coated in cream cheese.

3. Serve in bowls and eat at once.

4. This one dries hard, so wash your bowls straight after eating.

Note: 

You can make these gluten free by using gf pasta instead of regular, or replacing pasta with either broccoli or cauliflower (although I recommend using my pasta recipe #5 for cauliflower).

These provide none of your 5 a day (fruit and veg), no vitamins to speak of, and negligible amounts of protein. They’re¬†mostly carbs and a smattering of fat. To make it more nutritious, serve with a salad, or replace the pasta with cauliflower or broccoli (or just serve them up on the side) and sprinkle with sunflower seeds or your favourite nuts for protein (dry roasted peanuts are my fave but you gotta eat them fast so they don’t go soggy in the sauce). ¬†I love mac n cheese but rarely eat it these days because it’s a nutritional vacuum.