“Recipes” for DIY at-home facial

  1. Exfoliate
  2. Steam
  3. Mask
  4. Tone
  5. Moisturize

To exfoliate, mix sugar and honey and olive oil. Rub into skin for a minute. Wash off.

Steam for 10-15 minutes.

To masque, use a clay mask (oily skin) or mix plain yogurt with turmeric (and mashed banana if you have a overripe one). Leave on for 5 minutes. Use a cleanser to remove the mask.

To tone, mix diluted apple cider vinegar with witch hazel and a drop of tea tree oil. Wipe off with some cotton.

To moisturize, some jojoba oil and a drop of tea tree oil. Spot treat acne before bed.

Some other suggestions: Reader’s Digest

Berry smoothie

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peanut butter creaminess on top

Adapted from Food Network Kitchen

8 ounces (225 g) fresh/frozen mixed berries (I had fresh strawberries)
2 spoonfuls of peanut butter (no bananas!)
3/4 cup (175 mL) plain yogurt, whole milk
1 cup (235 mL) almond milk
1/4 cup (60 mL) cranberry juice
1 – 2 spoonfuls of honey
ice

I would add ground flax seed and a handful of spinach if I had any. I could have added a spoonful of chia seeds, or chopped frozen bananas, or some cooked oatmeal if I wanted a thicker smoothie. Optional: Add 1/2 cup coconut water. I might try hemp, hazelnut, coconut or rice milk to substitute in the future!

~Jessica

Chia seed pudding, part II

IMG_2689Adapted from Wellness Mama retry of this

Ingredients:
2 cups almond-coconut milk
1/2 cup chia seeds
1/2 teaspoon vanilla extract
1/4 cup maple syrup (or honey)
1/4 teaspoon cinnamon powder

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sprinkled with a touch of cinnamon

Instructions:
Whisk all ingredients together. Refrigerate overnight. Eat with fresh fruit in the morning.

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pre-almond topped

I wanted to try a chia seed recipe without using yogurt, because I love my yogurt, but I wanted to use up the almond milk before it expires (one week after opening, according to the label).

So I layered 3 spoonfuls of chia pudding with 2 spoonfuls of whole milk plain yogurt. Added chopped strawberries and toasted chopped almonds and a spoonful of jam to finish. This made enough chia pudding for six (small) servings.

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~Jessica

Chia seed pudding

IMG_2677Adapted from Giada de Laurentiis

Ingredients:
1 cup unsweetened almond coconut milk
1 cup plain Greek/organic whole-milk yogurt
2 tablespoons honey
1 teaspoon pure vanilla extract
1/8 teaspoon pink Himalayan salt
1/4 cup chia seeds
1 pint strawberries, hulled and chopped and sugared
1/4 cup sliced almonds, toasted

Directions:
Mix almond milk, yogurt, honey, vanilla, pinch of salt, and chia seeds together. Let sit 30 minutes before covering. Refrigerate overnight. Toss the berries in a wee bit of sugar and the almonds together. Serve pudding topped with the sweet nut-berries.

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I prefer using the metric system on this blog but I was terrible the first time I tried to “eye” the amount for all the ingredients, so I’ll leave them be. I don’t really like vanilla-flavored nut milk, so I was glad this worked out fine as long as I substituted honey for the maple syrup, which made it rather too liquid and not as viscous as a pudding out to be. I didn’t have sliced almonds so I chopped them myself before toasting them in the pan for a few minutes, until they had that nice warm toasty smell. Amber had a sizeable bag of chia seeds in the fridge, and she was just eating them raw before — hence, this for breakfast.

~Jessica

Falafel with pita chips and yogurt

Arabic: فلافل Adapted from smitten kitchen

170 g falafel mixture (from the box)
olive oil
2 medium yellow onions, halved and thinly sliced
3 cloves of garlic, peeled and minced
ground cumin
ground coriander
paprika
cayenne
Few gratings fresh lemon zest
coarse sea salt (depending on broth)
1 1/2 cups vegetable broth (for cooked chickpeas)
A few grinds of black pepper

Serve with:
Fresh pitas
Big handful of parsley (or a mix of parsley, cilantro and mint would be good too)
1/4 cup pine nuts
Tomato-cucumber “relish” salad
Tahini and plain yogurt
Additional paprika for sprinkling

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To make a tomato-cucumber “relish” salad: Chop some tomatoes and a smaller cucumber into very small pieces. Finely chop 1/4 of a small red onion. Mix vegetables and onion in a bowl and dress to taste with olive oil, fresh lemon juice, salt and pepper.

To make lemon-tahini yogurt: Whisk 6 spoonfuls of well-stirred tahini in the bottom of a bowl. Whisk in the juice of a whole lemon, 1 minced garlic clove and 4 tablespoons water until smooth. Whisk in 1 cup plain yogurt, about 1/4 at a time, until smooth. Season with salt.

~Jessica