Beauty Tricks Blog

Everyone who knows me knows that I love the sun but hate the humidity in the summer time (it’s really hot and humid in Hong Kong), not to mention the sicky yucky STICKY feeling that comes with it. So, it has always been a headache for me to find the right face cream and body lotion in the summer time, as the stickiness would only make me feel even “hotter”.

I have dry skin, so I can’t really go without putting cream on my face at night, as this would only dry out my skin further. However, when I put on some cream or lotion on my face, it makes me feel like it’s never gotten absorbed and I will have a terrible oily face the next day when I wake up. But since I am not a person who gives up easily, I keep looking and trying. Finally, I found my best friend – Jamieson Aloe Vera Soothing Moisturizing Gel – which could finally accompany me through the summer time.

I have used some of the other aloe vera gels before, but I found most of them leave a sticky feeling on skin afterwards. However, Jamieson’s is quite different. It is of a greenish gel texture and I apply a thin layer on face and massage it in. It is totally absorbed after a minute and it doesn’t leave any trace on skin. I apply it before going to bed at night and I don’t have the oily face next morning; I wake up only to find a moisturized and brightened up face. The bonuses are that my pores appear smaller and blackheads are less stubborn. I even recommended it to a friend whose face is bothered by pimples and she has been using it for a week and she experiences an improvement on her face (which I am glad for her!). Oh, not only it can be used as a moisturizer, it can also be used as a moisturizing facial mask – what a treat!

If you can’t find anything to put on your face in this dreadful summer time, I recommend you try this aloe vera gel and see if you would like it as much as I do. *winks*

There is no such a thing called “too much veggies and fruits” and since it’s good for our systems and great diet companion, I figure I would share another delicious salad recipe here, it’s great for a party item too:

“Radicchio Salad with Citrus, Dates, Almonds, and Parmesan Cheese

Prep and Cook Time: 25 minutes
Makes: About 25 servings
(if you are doing it for a party) Notes: Assemble the ingredients for this salad the morning of the party – segment the citrus, slice the dates, chop the almonds, shave the cheese into curls with a vegetable peeler – and then toss them together when you’re ready to serve, to keep the dates from getting mushy. The dressing can be made up to 1 week ahead and chilled.

1 garlic clove, minced and mashed to a paste with ½ tsp. coarse kosher salt
½ tsp. freshly ground black pepper
3 tbsp. balsamic vinegar
6 tbsp. extra-virgin olive oil
3 grapefruit
3 navel oranges
1½ cups pitted whole Medjool dates (about 15)
2 large heads radicchio, torn into bite-size pieces
1 cup parmesan cheese shavings (each about 1 in.; see Notes), divided
¾ cup roasted almonds, divided

1. In a small jar with a tight-fitting lid, combine garlic paste, pepper, balsamic vinegar, and olive oil. Cap jar and shake vigorously until dressing is emulsified.

2. With a small, sharp knife, cut ends off grapefruit and oranges. Working with 1 fruit at a time, set it cut side down on a cutting board. Following curve of fruit with knife, slice off peal and white pith. Cut between inner membranes and peel. Pour off juices (or just pour into a glass and drink) too keep salad from getting soggy.

3. Thinly slice dates and add to bowl along with radicchio, ½ cup parmesan shavings, and ¼ cup almonds. Pour dressing over salad; toss thoroughly to coat. Turn salad onto a large platter or into a bowl and top with remaining ½ cup parmesan and ½ cup almonds.

Per Serving: 130 Cal., 52% (68 Cal.) from Fat; 3.8 G Protein; 7.6 G Fat (1.7 G Sat.); 13 G Carbo (2 G Fiber); 161 MG Sodium; 3.9 MG Chol.”

(sources: extract from Sunset Magazine November 2007 issue)

It’s time to love and enjoy the sun, but what about you accidentally get a sunburn? Hope the following remedies could ease your pain *oops*,

“If your burn isn’t too bad, slit an aloe leaf and apply it to the skin to relieve stinging and redness. But if you need to soothe vast swaths of your sunburned skin, break open a few aloe leaves and float them in a cool bath. Soak for ten minutes.

Dump half a jar of Nestea in a bath, and soak.

Steep two regular tea bags in boiling water. Let cool. Pat the bags on your face for five to ten minutes. The tannic acid draws out the burn. (This will soothe any burn, not just sunburn.)

Take Advil or another over-the-counter anti-inflammatory every four hours to reduce redness and sooth the swelling.

Apply an antioxidant cream - with green or white tea, vitamin E, or shea butter - or lavender oil, which can reduce the redness and neutralize free-radical damages.

Drink lots of water - you’re likely to be dehydrated, and it will make you feel better.

To prevent blisters: Apply a compress soaked in red wine vinegar and ice to sun-baked skin.

To soothe peeling skin: Dip a cloth in a mix of half cool water, half apple cider vinegar, and pat it on bits of peeling skin on chest or shoulders. Apply moisturizing body oil. Certain oils (buckthorn, sweet almond, sesame) not only act as intense moisturizers, they absorb more quickly into the skin, and you’ll see faster results.”

(sources: extract from Fast Beauty: 1,000 Quick Fixes by Rona Berg)

Want something a little different and a bit more fulfilling than a regular salad? Why not try something more of an Asian style? See if you like this:

“Glass Noodle Salad with Shrimp

Prep and Cook Time: About 40 minutes
Makes: 8 first-course servings
Notes: This colorful salad has a light, sweet-tart dressing punctuated by pickled garlic. The salad and dressing can be prepared through step 2 up to 1 day ahead; cover separately and chill.

6 ounces boned, skinned chicken breast
4 ounces dried bean threads (saifun) or dried angel hair paste
6 ounces shelled cooked tiny shrimp, rinsed
½ cup slivered red onion
½ cup chopped pickled garlic
¼ cup slivered red or yellow bell pepper
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onion
3 tablespoons liquid from pickled garlic
3 tablespoons lime juice
2 tablespoons sugar
About 1 tablespoon Asian fish sauce or about ½ teaspoon salt
5 cups baby arugula leaves or baby salad mix (5 oz.), rinsed and crisped

1. In a 3- to 4-quart pan over high heat, bring 1½to 2 quarts water to a boil. Meanwhile, rinse chicken; chop into ¼ -inch pieces. Add bean threads or angel hair paste to boiling water and stir to separate; cook until barely tender to bite, 3 to 4 minutes. Stir in chicken and cook just until chicken is white in center of thickest part (cut to test) and noodles are tender, about 1 minute. Drain noodles and chicken; rinse with cold water and drain thoroughly.

2. In a bowl, combine noodle mixture with shrimp, red onion, picked garlic, bell pepper, cilantro, and green onion. In a small bowl, mix liquid from picked garlic, lime juice, sugar, and fish sauce to taste.

3. Just before serving, combine dressing with noodle mixture. Divide arugula equally among dinner plates, or arrange all on a large platter. Mound glass noodle salad on or next to greens. Drizzle any remaining dressing left in bowl over arugula.

Per Serving: 157 Cal., 5% (8.1 Cal.) from Fat; 11 G Protein; 0.9 G Fat (0.2 G Sat.); 27 G Carbo (1 G Fiber); 291 MG Sodium; 54 MG Chol.”

(sources: extract from Sunset Magazine August 2004 issue)

Cod Fillet with Vegetables (Serves 1) (104 kcal)

Ingredients

Steps
1. Cut the cod fillet into 3 pieces.
2. Cut carrot into 4cm long stripes, and cut the broccoli. Slightly cook in boiling water.
3. Pour chicken stock, cooking wine, soy sauce salt and ginger into a pot, bring to boil over medium heat. Add cod fillets and carrots stripes into the pot and cook until the fillet is done. Then add broccoli and cook for 1 more minute. Remove from heat and serve.

(recipe source from the Japanese book called Extra Fat, Goodbye)

Need something crunchy and fulfilling yet healthy as a regular meal? Why don’t you experiment this different version of Icebox Salad and see if you love it:

“The top layers of chopped vegetables keep the dressing from soaking and wilting the bottom layer of lettuce. Believe it or not, this salad improves after a few hours in the refrigerator. The dressing works its way into the peas, cucumbers, and radishes, the flavors meld, and the vegetables become sweeter.

Prep Time: 45 minutes, plus at least 2 hours to chill
Makes: 12 servings
Notes: To prepare fresh peas, bring a large saucepan of water to a boil. Add peas and 1 tsp. salt. Boil for 1 minute, drain and plunge peas into ice water to stop cooking. Drain peas and proceed with step 5.

2 cups plain low-fat yogurt
1 small head romaine lettuce
10 oz. sugar snap peas
1 bunch radishes (about 12)
1 English cucumber
4 green onions
1 package (10 oz.) frozen peas or 2 cups shelled fresh peas (see Notes)
3 tbsp. olive oil
¾ tsp. salt
¼ tsp. freshly grounded black pepper
2 tbsp. minced fresh dill
4 large leaves fresh mint, minced
½ cup finely chopped chives (about 1 bunch)

1. Line a fine-mesh strainer with 2 layers of cheesecloth and put strainer over a bowl. Put yogurt in strainer, cover with plastic wrap, and chill 30 minutes.

2. Tear romaine into bite-size pieces, rinse, and dry thoroughly between layers of paper towels. Arrange lettuce evenly in a 9- by 13-in. baking pan or other 2-qt. Dish.

3. Chop sugar snap peas and arrange evenly on top of lettuce. Wash, trim, and thinly slice radishes. Arrange them on top of sugar snap peas.

4. Peel cucumber, halve lengthwise, and, using a spoon, scoop out and discard pulpy flesh and small seeds in the center. Cut each cucumber half lengthwise again and chop. Arrange cucumber on top of radishes. Trim green onions, thinly slice white and light green parts, and sprinkle evenly on top of cucumber.

5. If using frozen peas, put in a colander or strainer and run under hot water for 1 to 2 minutes to thaw. If using fresh peas, follow cooking instructions in Notes. Dry peas thoroughly on paper towels and sprinkle evenly over green onions.

6. Transfer yogurt to a bowl (discard liquid beneath strainer). Stir in oil, salt, and pepper, then stir in dill and mint. Spread yogurt mixture evenly over salad and sprinkle with chives. Cover with plastic wrap and chill for at least 2 hours and up to overnight. Serve cold, cut into 12 pieces.

Per Serving: 95 cal, 39% (37 cal) from fat; 4.7 G Protein; 4.2 G Fat (0.8 G Sat.); 10 G Carbo (2.5 G Fiber); 205 MG Sodium; 2.3 MG Chol.”

(sources: extract from Sunset Magazine July 2007 issue)

Have you ever had the following experience:-

You wake up in the morning, stare at the mirror while brushing your teeth, only to find that your face looks fatter than yesterday! Then you mumble to yourself, “that couldn’t be it, how could my face gain such noticeable fat in just one single night?” Right. That can’t be it. That’s probably because you drink too much water or have a-bit-too-salty-dinner the night before. Since kidneys need their rest during night time, too much water or too much salt would add burden to them and of course they would rebel against you by making your appearance magically swollen up a bit.

So you need a quick fix before starting your day out fabulously, right? Here is something easy and almost doesn’t cost anything:

1. Put some ice in a bucket half full of water. Put your face into the ice water for 5 seconds.

2. Then, quickly pat your face 10-30 times with your hands.

It doesn’t only kick away your swollen face, it also helps with the pimples and black heads problems on face..

Let’s say goodbye to “swollen” face!

“Exfoliating the feet - and the hands - only takes a minute, and it really softens the skin. The soles of your feet are 20 times thicker than most other areas of the body, which is why you can use abrasive ingredients like salt, sugar, and cornmeal to slough off and soften them. Here are a few of my favorite ingredients to sweeten the feet.

Grapefruit. Fresh grapefruit is a tart, luscious exfoliant. Sit on the edge of the tub. Soak your feet in ankle-high cool water and rub sliced grapefruit over them. Massage sugar into your feet and drop them back into the cool water. After exfoliating, rinse the feet. Pat dry. Massage with a rich peppermint or citrus body or foot cream.

Lime. Try the same treatment, substituting slice lime for grapefruit, and a handful of coarsely ground cornmeal for sugar.

Lemon or Blood Orange. Try the same treatment, with lemon or blood orange and salt. Add 3 tablespoons of olive oil to the soak.

Avocado. Avocado oil is extremely moisturizing and rich in vitamin E. After one of the above treatments, massage a small dab of avocado oil into your feet.”

(sources: Fast Beauty: 1,000 Quick Fixes By Rona Berg)

I used to hate eating fish when I was little. But now that I know how wonderful fish’s nutrition brings to our systems, I often opt for fish instead of meat when I have a choice. And after my recent encounter of a really yummy Martini at Outback, I think blending the two together would make my taste buds scream!

“Martini Marinade
In a bowl, whisk together ½ cup dry gin, ¼ cup sweet vermouth, 1 tbsp. freshly grated lemon zest, and 8 peeled, lightly crushed whole garlic cloves. Makes 1 cup, enough for up to 2 lbs. fish.

Martini Mahimahi
Meaty mahimahi stands up to olives’ boldness.

Prep and Cook Time: 25 minutes, plus about 20 minutes to marinate
Makes: 4 servings
Notes: Don’t marinate for more than the recommended time, otherwise, the alcohol will “cook” the fish.

4 boned, skinned mahimahi fillets ( 6 oz. each)
Coarse kosher salt and freshly ground black pepper
Martini Marinade (recipe precedes)
2 tbsp. olive oil
1 ½ cups pimiento-stuffed green olives, halved
2 tbsp. fresh lemon juice
¾ cup reduced-sodium chicken broth
1 tbsp. each vermouth and gin
2 tbsp. butter

1. Season fish with salt and pepper. Put in a 1-gal. resealable plastic bag and add marinade. Seal bag and marinate at room temperature about 20 minutes. Drain, saving garlic, and discard marinade. Blot fish and garlic with paper towels to avoid dripping alcohol near the heat.

2. Heat oil in a large nonstick frying pan over medium-high heat. Add fish, garlic, and olives. Cook fish until browned on one wide, 3 to 4 minutes. Turn over and cook until cooked through but still moist in the center, 2 to 3 minutes more. Remove pan from heat and transfer fish to a platter, leaving garlic and olives in pan.

3. Pour lemon juice and chicken broth into pan and stir to pick up brown bits, then stir in vermouth and gin. Return pan to high heat and boil until reduced by half, about 3 minutes. Stir in butter to thicken. Pour sauce with olives and garlic over fish.

Per Serving: 365 Cal., 50% (182 Cal.) from Fat; 33 G Protein; 20 G Fat (5.5 G Sat.); 3 G Carbo (1.4 G Fiber); 1.541 MG Sodium; 140 MG Chol.”

(sources: extract from Sunset Magazine July 2007 issue)

We all now know that sunscreen/ sun block products are important for us in our daily lives, however, have you found the most effective ones yet? There are many different ones on the market and sometimes too many choices can be confusing. Don’t worry. I have done some research and recall my own experiences to “compose” this piece of article:

Best Sunscreen Products on the Market

Hope you’ll have a better understanding on sunscreen/ sun block products after reading the articles. Of course, wish that you could pick a nice and effective one for yourself. *smiles*