Home Remedy Facial! Stimulate Your Skins Collagen & Elastin

Our skin is able to play an important role in maintaining the body’s homeostasis. Skin has the ability to cool or keep warm through proper release or conservation of water, assists in maintenance of body temperature and protecting us from disease. Skin is made up of two important proteins that keep the connective tissues from deteriorating; collagen provides firmness to the skin while elastin gives flexibility. Foods that we eat contribute to building a meshwork of important collagen and elastin at the dermis. As we age the skin loses its moisture becomes dehydrated, wrinkled and sagged, both exercise and a healthy diet promotes the longevity and overall health of the skin.Collagen is made through the presence of Vitamin C and while zinc maintains both collagen and elastin.  Include these foods in your diet: Tomatoes, Oranges, Guava, Berries, Kiwi, Red Peppers, Brussel Sprouts, Cantaloupe, Nuts, Olives, Dark Chocolate.

Fish for Omega-3 come in a variety with salmon and  tuna  leading the way as excellent foods for building collagen and elastin in the body, keeping the health of cells strong so that proper blood flow is promoted throughout the body.

Prunes and Blueberries are chocked full of antioxidants excellent for combating free radicals which could otherwise work against the body so that illness could be more prevalent.  Prevent these damaging free radicals by eating ¼ cup of berries (blueberries), or 6 prunes, both which are ideal to optimize antioxidant intake.

Likewise Vitamin K is equally critical to healthy skin, it is a fat soluble vitamin stored in the liver and can be consumed in a variety of foods without exaggerating the serving size.  In most cases a daily serving of ½ cup of a dark green is sufficient for what your body needs.

Vitamin K1: Dark green vegetables (Asparagus, Broccoli, Cauliflower), Leafy Greens (Kale, Collards, Spinch), Green Tea, Cantaloupe, Banana’s, Kiwi, Berries, Apricots

Vitamin K2: found in chicken, salami, ground beef, hard and soft cheese butter.

The list and purpose of Vitamin K show’s why this important vitamin needs to be a part of our daily intake.

  1. Restores health of skin. If topically absorbed, helps to build up the skin around the wrinkle or line to actually erase the sight of them.
  2. Combined with topical vitamin A reduces:  bruises, scars, skin burns, rosacea and dark circles under the eyes.
  3. Promotes Prothrombin then thrombin for proper blood clotting and wound healing.
  4. Aids in curing osteoporosis. Blood is made in the bone. By having vitamin K present bones become stronger, aids bone formation and repair
  5. Prevents certain kinds of cancers that affect the inner linings of the organs, promotes flexible organs, fights against hardening of the arteries.
  6. Important role in the intestines as it helps to change glucose into glycogen(carbohydrate) thus promoting healthy liver function.  (If not present it would result in abnormal or internal bleeding.)
  7. Eat fresh salads, fruits and vegetables in order to optimize on the quality of food and vitamin. Cooking foods high in vitamin K causes the compounds to be leeched and reduces the overall benefit of both food and vitamin.

EASY TO MAKE TOPICAL FACIAL:

  • ¼ cup Rose Water
  • 2 Tbsp Sea Salt or try brown sugar
  • 1 Tbsp Honey

Combine all ingredients.  With a soft cloth apply mixture to face working in small circles. Rinse your face with warm water and pat dry with a towel, do not rub dry.  Skin scrub only twice a week for optimal skin health.

Homemade Facial Ointment (Cream)

  • 1 Tbsp Olive Oil
  • ½  tsp Honey
  • 1 tsp Green Tea (tea water squeezed from wet tea bag)
  • 6 drops Lemon Juice
  • 1 tsp Rose Water

Combine all ingredients.  The  apply  to face and neck, or entire body.  After 5-10 minutes rinse face with warm water and pat face dry with clean towel. This routine can be done once a day. Complete routine with a moisturizer. For sensitive use less time and if a rash appears use only 3 times a week.

HOME REMEDY FOR EYE SERUM

  • 6 drops Lemon Juice from fresh lemon  
  • ¼ tsp Honey
  • ½ tsp Rose Water

Combine all ingredients and apply under eye on orbital where dark circles and wrinkles are most prominent. Can be used once a day.

  • Honey is utilized to draw in moisture.  Add 1/2 tsp more if your skin is “Dry” and 6 drops of lemon juice.
  • Rose water softens skin.
  • Olive oil provides vitamin A and E to promote building of skin proteins.
  • Green tea has antioxidants to fight against free radicals that come in contact with your skin.
  • Lemon juice is high I vitamin C which stimulates new collagen and elastin in the skin.

Skin cells are rejuvenated every 30 days, utilize the homemade facial cream and see immediate results, noticeable softening and fading of facial lines within 10 days.

Shrimp Mango Salad

  

Delicous! Refreshing! A meal all wrapped into one dish. Anytime Salad that adds a refreshing twist to everyday vegetable and fruit serving.

4 cups lettuce (washed, dried tore into bite size leaves)
12 shrimps (pre-cooked and shelled) For OPTIMAL taste, grill shrimp and add to salad.
1/3 cup crumbled feta cheese
1 avocado diced
1/2 cup sliced almonds

Dressing
1 Mango (peeled, remove pith, dice mango)
Juice of 1 Lemon or 1/3 cup orange juice

For dressing: Blend mango and juice for about 30 seconds.
In a large bowl, combine all salad ingredients. Add dressing to salad and gently turn dressing into salad with large spoon.

Lasagna with Meatballs

“The history of the name of these noodles is actually quite interesting. “Lasagna” is derived from the Greek lasanon, which means “chamber pot.” The Romans borrowed the word to refer to cooking pots of a similar shape, and eventually the word came to be used to refer to the noodles which were traditionally layered in a lasanum, a Roman lasagna dish. Many people are unaware of the humble origins of the name for this popular Italian food, which means that you can trot it out at your next dinner party and look impressive.”

Ragu`

1 onions
1/4 cup Olive oil
2oo g sausages
500 g of hamburger meat (halved 250 g each. Reserve half for Ragu` and half for meatballs.)
1/2 cup red wine
2 28 ounce cans of tomato sauce or 700 ml Tomato sauce.  (reserve 1/3 cup sauce to use with ricotta or cottage cheese)
2/3 cup water
2 tsp salt
1/3 cup milk
1 box Barilla Lasagna Pasta Sheets
1/3 cup canola oil
1 garlic clove minced
1/2 Tablespoon chopped parsley
Reserved 1/3 cup tomato sauce
250 g ricotta or cottage cheese
200 g mozzarella sliced
Parmesan cheese
DIRECTIONS: Preheat oven to 375 F or 190 C.

In a large pan over medium heat saute` onion in olive oil for 5 minutes. Add ground sausage and 250 g. of hamburger meat. Working quickly with a wooden spoon break apart the the meats until they resemble meat crumbs about 4 minutes. Add wine, allow to come to vapor, 1 minute.  Add Tomato sauce with 2/3 cup water, 1/3 cup milk and salt to taste. Reduce heat to simmer and cover. Stir occassionally, for 10 minutes.

Prepare the meat balls.
In a seperate pan, warm canola oil over low heat. Then quickly start meatballs. In a bowl, add250 g hamburger meat, garlic and parsley working with hands to ensure all ingredients are well combined.
Shape into meatballs the size of a cherry and fry in oil until outerside is slightly hard. (5 minutes)

Ricotta and Sauce
Mix the ricotta with a ladle of sauce ‘Working with a fork combine sauce and ricotta until creamy (1 minute)
Assembling Pasta Layers for Lasagna
In a deep roasting pan, pour three ladles of sauce to thoroughly cover the bottom of pan.
Place a layer of pasta add three ladles of meat sauce.
Place a layer of pasta. Then spread the ricotta.
Place a layer of pasta, then three more  ladles of meat sauce, add the diced mozzarella.
Place a layer of pasta layer with three ladles of sauce, add meat balls as well.
Place a layer of pasta and four ladles of sauce.
Top off with mozzarella slices and Parmesan Cheese
Lightly Cover pan with aluminum foil, leaving space between cheese and foil.
Bake in preheated oven for about 20 minutes. Remove foil and allow to bake for another 10 minutes.

Remove from oven, let stand for twenty minutes so that ‘everything is’ congeals’ a bit before dividing into the portions.

History of Lasagna  http://www.wisegeek.com/what-is-lasagne.htm

Vegetarian Lasagna

An alternative to the otherwise meat lasagna. This vegetable lasagna is deliciously popular, healthy and reduced in calories.

1 medium onion thinly sliced
1/4 cup Extra Virgin Olive Oil (EVOO)
2 28 oz tomato sauce or 2 bottles 700 ml tomato sauce
2 tsp salt
3 Zucchini peeled, cross sliced thin and lightly salted (set aside while working)
2 cups sliced mushrooms
1 cup Roasted Peppers ( Follow recipe Roasted Peppers )
Fresh Mozzarella 3 cups sliced
1/2 cup Parmesan Cheese

  • In a medium size pan, sauté onion in olive oil for 5 minutes on medium low.
  • Add tomato sauce, salt, milk (helps to reduce acidity of sauce which comes from the processed seeds.)
  • Allow to simmer for 10 minutes.

Assembly Lasagana

In a deep roasting pan, pour three ladles of sauce to thoroughly cover the bottom of pan.
Place a layer of pasta add three ladles of sauce Place Zucchini on top of sauce, also add a layer of Mozzarella
Place a layer of pasta. Add three ladles of sauce, also add a layer of Mozzarella.
Place a layer of pasta, then three more  ladles sauce, add mushrooms.
Place a layer of pasta layer with three ladles of sauce, add mozzarella.
Place a layer of pasta and four ladles of sauce and layer on roasted peppers.
Top off with mozzarella slices and Parmesan Cheese
Lightly Cover pan with aluminum foil, leaving space between cheese and foil.
Bake in preheated oven for about 20 minutes. Remove foil and allow to bake for another 10 minutes.

Remove from oven, let stand for twenty minutes so that ‘everything is’ congeals’ a bit before dividing into the portions.

Gatto` di Patate (Potato Pie)

500 g potatoes
50 g soft butter
2 eggs
1 / 2 cup milk
70 g ham ( 3-5 slices)
150 g provolone (8slices)
1/4 cup grated Parmesan cheese
1/2 cup breadcrumbs
3/4 tsp salt

Boil the potatoes in their skins (or cook in microwave).
While still warm, peel them and pass them to the crushing potatoes. Place them in a bowl.

Add butter and mix until ‘is completely dissolved, then add the eggs, milk, Parmesan cheese and coarsely chopped or slices of  ham. Add salt.

Grease a baking dish (20-22 cm in diameter) and sprinkle with breadcrumbs.
Make a layer with the mixture of potatoes.
Then one of provolone slices and ham slices
Cover with remaining potatoes.
Sprinkle with bread crumbs, a small amount of parmesan and a few slices of provolone and drizzle olive oil on top.

Bake already ‘hot about 190 degrees for 30-35 minutes or until’ the surface is golden brown.

Remove from oven and wait a half hour before serving.