Say ‘Hello’ to perfect Mile-high skin
So travels, tell me how do you feed your skin when overseas?
I hope you all had a nice back holiday, replete of love, fun and sunny spring activities. If there is something that I love about spring is to spend time in the park reading books while my skin is absorbing the warm sun and picnics are a must! If anyone has delicious clean recopies for picnics, please share, as I am looking for some 🙂
Actually this post is not about picnic delights but about my most recently smoothie that I thought was worthily to share. This delicious and satisfying recipe is my ultimate every now and then drink. Banana paired with mango, is just a tasteful combination, I added a bit of spinach – a way to have more veggies trough the day – but you barely notice them, besides the greenish touch of colour from the smoothie, topped with coconut, hmm so yummy. Hope you like it too.
- 300ml coconut milk
- 1 medium medjol date
- 3 tbs flaxseed
- 1 cup frozen mango
- 1 ripped banana
- ginger to taste
- 1 handful spinach
- Desiccated coconut to sprinkle
Preparation: Blend all together, once in the glass sprinkle the coconut and enjoy it!
Which oil should be used?
It is preferable to get the highest quality oil you can find. Cold pressed (raw) oil is often said to be critical to the alleged effectiveness. Sesame oil, sunflower oil, coconut oil and olive oil are the most recommended for oil pulling, but any vegetable oil will work. I prefer to use coconut oil not only because it has more benefits but also because of the pleasant flavour. I have tried olive oil but I didn’t like the strong flavour.
Want white teeth, gorgeous gums and one seriously healthy body? This is how to do it:
1. First thing in the morning (before brushing and in a empty stomach), – I do spit even before, since I remember I do that and I guess logical of things it should be good, because I am already spitting out some bad stuff – then pour yourself a tablespoon of the oil of your choice;
2. Put it in your mouth, and swish it around for anywhere from 15 to 20 minutes. Push and pull the oil back and forth, left and right, drawing it between your teeth;
3. Do NOT swallow it;
6. Rinse your mouth out with water;
7. Brush your teeth as normally you do in your daily routine.
If you are curious to know more about it, I truly recommend you to read ‘Oil pulling – Therapy Detoxifying Cleaning’ from Dr. Bruce Fife . You can buy it at:
You can also watch the video.
Another good reading.
In the Muffin’s recipe, as you probably noticed, I used an unusual ingredient: Mahlep. It was the very first time I used it.
I discovered this aromatic spice in Greece while exploring the local market. At the time I had no idea what it was or what it was used for.
I asked around but no one could explain me because of their poor english. I bought anyway a very small pack, that I’m regretting now, I should have bought more….
Once back home, I put it away and completely forgot about it. A month later I flew to Antalya in Turkey and again the same happened; I found the Mahlep, in a spice & chocolate store, but this one was in powder. Again I asked what it was for and this time I was told that it’s something traditional for cakes but it should be used in a very small quantity. And this was all I got from trying to understand very poor spoken english.
Still I was very intrigued…. but I had a good feeling about this powder. The few words I got from the guys at the shop were enough to make me buy it, again! This time back at home I did my research. I learned about it and decided to experiment it. The muffin dates were my first creation where I have used the Mahlep powder. It left a beautiful cherry scent in the kitchen, making my mouth watering for a bite! I was taken by surprise how good Mahlep made this muffins!
What is Mahlep? It is an aromatic spice, just like nutmeg. Is made from the seeds of a species of cherry. The cherry stones are cracked to extract the seed kernel and after ground to a powder before use.. The tree is native in Mediterranean region, Iran and central Asia. The finely ground mahlepi powder is made from the inner kernels of fruit pits of a native Persian cherry tree (Prunus cerasus mahaleb).
What is used for? It is used in small quantities to sharpen sweet foods. Used for centuries in the Middle East Greece, Armenia, Turkey, Iran as a flavouring for baked goods. In Greek cousin, it is the characteristic flavouring of Christmas and Easter cakes into pastry recipes. Something that I never tasted because I eat grain-free – Paleo. In Armenia where it is used almost exclusively for sweetbreads and confectionery and Turkey it is used for pogača – kind of small round bread
What it tastes like? It has a distinctive fruity taste, a delicate fragrance that is dominated by a bitterness flavour similar to almonds and cherry notes. Although quite aromatic in the sense that “a little bit goes a long way” it is the combination of the fragrance and the bitterness which makes the spice uniquely suited for sweet foods.
How to store? As with all spices, should be stored in a cool dry place, and it must be used within a year or so for the most powerful flavour.
Where to buy:
Istanbul: Egyptian Spice Bazaar
The most upscale neighbourhood of Buenos Aires. Expect the shopping to be pricey but worthy.
Shopping paradise full of trendy national brands catering for men and women, as well small cosy coffee shops.