Coffee And Sugar Body Scrub For Glowing Skin

Ingredients

¼ cup Ground Coffee

¼ cup Sugar

2 tbsp Extra Virgin Olive Oil

3 Vitamin E Capsules

Prep Time

2 minutes

Treatment Time

10 minutes

Method

Combine all the ingredients until you get a coarse paste.

Cleanse your skin and apply this paste onto it.
Use your fingers to gently massage the mixture, in circular motions, on your skin.

Take 5-10 minutes to gently massage and exfoliate your body, spending 1-2 minutes on each part.

Wash the mixture off your body using a hydrating body scrub and lukewarm water.

How Often?

Use this body scrub about 2-3 times a week for a smooth and glowing skin.

How It Works

This is one of the best scrubs you could use for your skin. Coffee is rich in antioxidants which help fight cellulite while the sugar in this mixture works as an exfoliator that helps get rid of dead skin. The olive oil in this scrub penetrates deep into your skin, hydrating it and keeping it healthy.

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BRAIN-BOOSTER HEALTH BENEFITS

Guavas have sweet or tangy flavor depending on what ripening stage they are at. Its flesh is white, pink or maroon depending on which variety it is. The seeds are hard and placed in the center of the fruit.  Guavas resemble pears closely but have completely different in taste and texture. Guavas are eaten raw but may be cooked to be turned into jams. Guavas are very susceptible to weather conditions and cannot bear high temperatures. Its chemical composition makes it highly beneficial in treating and preventing various diseases, especially skin related ones. Guavas are rich in minerals, vitamins, and anti-oxidants which can benefit the body in more ways than one.

Guava is a tropical fruit, the calorie count is low, and the nutritional value is high. Here is some impressive benefits that eating guava can add to your health.

CANCER PREVENTION

Guavas are packed full of vitamins, minerals, and antioxidants such as Vitamin C, riboflavin and thiamin. Guavas can be very useful in inhibiting the growth of cancerous cells and also prevents tumor growth. Recent studies have shown that eating guava regularly negatively affects breast, prostate and oral cancer. Guava leaves contain oil that acts as an antiproliferative and it is tested to target cancerous growths and to prevent the spread of cancerous cells. Guavas also contain lycopene which targets prostate cancer and prevents it from taking roots.

MANAGES DIABETES

Fruits are often confused as blood-sugar level spiking agents, but, guava is one of the most beneficial fruits that help keep the blood sugar levels in check. The high amounts of dietary fiber in guavas can positively affect the glucose blood sugar levels and prevent spikes in diabetes patients. Research conducted on type II diabetes suggests that regularly eating guava made a big difference in their blood sugar levels.

BLOOD PRESSURE MANAGEMENT

Guavas are rich in dietary fiber which is very beneficial to keep the arteries and blood vessels clean. This helps promote a moderate blood flow which is necessary for preventing excessive blood flow to the heart. Guavas are hypoglycemic and can be very helpful in regulating adequate blood flow throughout the body.

IMMUNITY

Immunity is the body’s barrier to diseases and infections. When the immune system f the body weakens it is far easier for chronic diseases and infections to take root in the body. Guavas are a rich source of vitamin C which is a powerful antioxidant. Regular consumption of guavas can ensure that the body stays clear of disease and recovers quickly. The longer you stay sick especially during bouts of common cold and flu the weaker you immunity gets.

THYROID HEALTH

Guavas have been studied to keep the health of the thyroid gland in check and also target the excessive production of the TSH hormone.  As Guavas help the body maintain a healthy metabolic rate, it also affects the overall thyroid health positively. It is a good source of copper which when deficient in the body can be the cause of thyroid hyperfunctions. This can develop into chronic illness and poses severe health risks. Better to eat right than suffer.

HEALTHY METABOLISM

To keep the body healthy and promote oxygenation the metabolic rate needs to maintained and fruits such as guavas are rich in dietary fibers as well as antioxidants which are useful in muscle regeneration and also keep the brain functioning properly. The dietary fiber is also useful in helping the body break down complex proteins and completely, which besides all its benefits, also reduces bloating.

DIARRHEA TREATMENT

Diseases like diarrhea can strip the body of essential nutrient and also weaken the immune system. Eating something which helps bulk up the stool and also help retain nutrients in the body is necessary and guava fits the bill. The dietary fiber can help rid the body of this disease as it will bulk up the stool.

WEIGHT LOSS

Healing snacking between meals is necessary for active weight loss. Eating less and foods that spike energy levels without actually providing any nutrients can be more damaging to the results we require rather than beneficial. Guavas are rich in vitamins and minerals which provide the right energy boost, and the dietary fiber keeps the stomach full for a long time.

ANTI-AGING

As time passes the body ages both internally and externally, as much as we would like it not to be, aging is irreversible. However, eating a diet rich in antioxidants and vitamin C can protect the body and skin from oxidative damage and also from the effects of aging. Vitamin C is said to aid the production of collagen, especially in the skin cells. Guava face masks can also give the face a tightening and firming effect.

SCURVY TREATMENT

Scurvy is a severe health condition that can lead to other health problems. The main identified reason for scurvy is the deficiency of vitamin C. Guavas are a rich source of vitamin C, so much so that they are four times more potent than citrus fruits such as lemons and oranges. Guava is deemed to be the best source of vitamin C in fruits

BRAIN-BOOSTER JUICE

hqdefaultBesides its unique flavour and fragrance, guava has been hailed as one of the super fruits due to the numerous health benefits it offers. It indeed is a powerhouse of nutrients. “This humble fruit is extraordinarily rich in vitamin C, lycopene and antioxidants that are beneficial for skin.

Now the juice include:

Watermelon Pineapple Guava Drink recipe

Ingredients:

download4 cups chilled watermelon cubes
2 cups chilled pineapple cubes
1 1/2 cups chilled guava juice
1 tsp black salt

Method

  1. Combine all the ingredients, except the black salt and blend in a mixer till smooth.
  2. Strain the mixture using a strainer.
  3. Add the black salt and mix well.

Pour equal quantities of the drink into 6 individual glasses and serve chilled.

Guava Smoothie ( Burgers and Smoothies Recipe) recipe

Ingredients:

big_guava_smoothie_(_burgers_and_smoothies_recipe)-90201 1/2 cups readymade chilled guava juice
5 tbsp readymade chilled coconut milk
1 1/2 cups vanilla ice-cream

Method

  1. Combine the guava juice, coconut milk and vanilla ice-cream and blend in a blender till the mixture is smooth and frothy.

Pour equal quantities of the smoothie into 2 individual glasses.

Tip

If coconut milk is unavailable, replace it with 5 tbsp of fresh curds and proceed as per the recipe.

THE BRAIN BOOSTER FRUIT

Many years ago, guava trees were brought to the Pacific from tropical America. They now grow wild in the bush on many Pacific islands. The fruit of the guava tree is a free, nutritious food for the whole family. It tastes good and makes excellent juice, jelly and other dishes. Anyone who has a guava tree should use its valuable fruit.

The guava tree is also a good fruit tree for home gardens. If it is well cared for and its branches are trimmed occasionally, a home-garden guava tree will produce more good-quality fruit than a wild tree. But on some islands, it is against the law to plant new guava trees. This is because wild trees have spread over too much farm and grazing land, making it difficult to clear for planting crops. Before planting guava trees in a home garden, it is best to talk to a local agricultural officer to find out what are the best varieties for local conditions.

People usually eat it as a fresh desert fruit. But they also use guava to make jam and jelly, and as a sweet base for syrup or wine. Brain-booster extracts have been shown to suppress tumor growth, and in animal studies can suppress leukemia. Guava is especially good for men, because it can interrupt the pathways by which prostate cells become cancerous, and it can induce apoptosis, or cell death, in prostate cells that have already become cancerous.

guava

Brain-booster fruits are one of the best sources of Vitamin C and dietary fibre found in the Pacific. They contain almost five times as much Vitamin C as oranges. This important vitamin keeps the body tissues strong, helps the body use iron and aids in chemical reactions in the body. It helps cuts and wounds heal and protects the body from getting boils.

Fibre prevents constipation and helps the body to have regular bowel movements. Fibre also tends to lower blood cholesterol levels and help prevent heart diseases. The amount of Vitamin C found in guavas varies greatly, but one small common guava usually has nearly four times the amount of Vitamin C needed by children and adults for one day. As the bar chart shows, guava contains the highest amount of Vitamin C of all fruits listed.

Eating guavas is a good way to get the Vitamin C needed for the family, especially since guavas cost little or nothing when they are in season.

TWO KINDS OF GUAVA

common

The Common guava has the scientific name Psidium guajava and is part of the myrtle and eucalyptus family. The tree is small, with copper-coloured bark. It has leaves with many veins, and white or cream-coloured flowers. The fruit of the common guava varies in size and shape, but it is usually 4 – 8 centimetres (1½ – 3 inches) long. As the guava ripens, the outside skin changes colour from green to light green or yellow. The flesh of the fruit may be white, yellow, pink or red. Inside the fruit are many stone-like seeds.

cattley

Another kind of guava is the Cattley guava, also called strawberry or cherry guava. It is quite different from the common guava and has the scientific name Psidium cattleianum. The leaves of the Cattley guava are smaller, shinier, and darker green than those of the common guava. The fruit is also small, rarely growing to more than 4 centimetres (1½ inches) long. It is usually red or reddish purple. Inside are several large, nut-like seeds.

Both kinds of guava trees usually bear their fruit during the hot, rainy season.

Propagation of the common guava is usually by seeds, but improved varieties must be perpetuated by plant parts. The plant’s hard, dry wood and thin bark prevent cutting and conventional methods of grafting. Veneer grafting, using as rootstocks young plants in vigorous growth, gives excellent results.

FAT-FILLED MIRACLE FOOD DOMESTIC USAGE

The physical properties and nutrients of coconuts can vary depending on their maturity. Young coconuts have either a white husk or a green shell, and possess larger amounts of coconut water and softer meat. On the other hand, mature coconuts, the brown and hairy variety, have less water and firmer meat.

Whether they’re young or mature, coconuts are considered the “plant of life” due to their astounding commercial and domestic uses:

THE  HUSK

HUUSSKKThis is the rough exterior of the coconut which is made up of the coir (tough fibres).  Back in the days when there weren’t any scouring pad to wash the dishes, the locals used the coir – with sand — to clean their pots. It gave quite a shine to the utensil. For families who could not afford mattresses, the fibre was used as stuffing to make homemade mattresses. The whole husk is also great to plant with, fuel fires and make toys. This is one of the major uses of coconuts, at least for the many people who make a living with it. People in many rural areas make their living from making ropes out of coconut husk, and it is a profitable business. This is actually a difficult task and requires immense manual labor. However people work in large groups in coir factories to make ropes and mats from the husks of coconuts.

THE SHELL

SSSSHEELLBefore reaching the delicious flesh inside the coconut one has to get through the hard shell. Today this is mostly thrown away after extracting the flesh — did you know that it makes a great charcoal replacement? The shell which is quite strong is also used by artisans to create long-lasting handicrafts. The hard shell of the fruit is useful, too. It is traditionally used in homes to steam food. The shells are also a popular craft material. Many beautiful craft items are made out of coconut shells. You can easily color the shells and carve them into beautiful art pieces. Children use them for playing as well.

THE FLESH

SONY DSCThis is the edible part of the nut. The vitamin-rich coconut kernel (the flesh) can be eaten raw or cooked, or processed to manufacture other products. When grated — placed in water and squeezed (or blended) it produces coconut milk used in many Creole meals and desserts. When matured, oil can be extracted from the kernel. The oil can be used for cooking, prevent hair damage and moisturize the skin. Psst, it’s a great sunscreen too. This is the first use most people think of. You can eat the fruit of a coconut tree, and this is the plant’s most common use. Coconuts can be eaten either raw or cooked, and they are rich in vitamins, minerals, and powerful antioxidants. Before you can eat coconut, the white flesh of the fruit needs to be separated from the outer hard shell. Do do this, you may use a coconut scraper to grate the fruit or a coconut meat removal knife to separate the flesh after opening the shell. The freshly grated coconuts can be easily added to your recipes or you can store it in refrigerator for few days. Coconut milk is also very popular. It is widely used in many Asian cuisines, especially in South India, Sri Lanka, and Thailand. It is usually used to thicken soups and stews, and you can also use it as a substitute for milk if you have milk allergy. To make coconut milk, you can either squeeze grated coconuts in water with your hands (this produces a milder version), or you can stick them in a blender with a little water (this produces a thicker version).  Additionally, coconut milk is an excellent hair conditioner. You can apply the coconut milk to your hair and scalp and rinse after a few minutes. This will make your hair soft and shiny and improves the health of hair by reducing hair fall. Coconut milk is also an ideal ingredient to be added in homemade face masks in place of water.  The fruits can also be turned into coconut flour, which is available in markets nowadays. The flour is often used as a gluten-free substitute.

 TREE LEAVES

LLEAVVSSThe leaves of the coconut palms are very large and beautiful. I love how they look; they are great subjects for photography.  People have used these leaves to make fences as well as roofs for their small huts, and in many places, people still use them for thatching. They are cost effective and provide shelter for many people who cannot afford the cost of other materials. Sometimes they are used not only for making the roofs, but to make the walls of houses as well. Making houses from the palm leaves may not be the best option—they can’t survive extreme weather conditions and there are safety concerns—but in many places, people rely on this tree to create shelter.

And coconut leaves aren’t only helpful for humans. Did you know that coconut leaves are one of the favorite foods of elephants?  These are used to weave hats, baskets and mats. It’s a time-consuming practice which takes a bit of skill. Skilled craftsmen use the midribs — the central veins that hold the leaves together — to make brooms. These are also used to make barbecue skewer, decorations and traditional toys. In the past, the leaves were sometimes used for thatching traditional Creole houses.

TIMBER

TRUNNK

Coconut timber has many applications as both a structural and interior design material. The harder, high-density timber is suitable for general structural purposes such as pillars, trusses, rafting, furniture, window and door frames, floors, decking and floor joists. Medium density coconut timber can be used for walls, ceiling joists and horizontal studs. Low density coconut timber is used in non-load bearing applications like wood panelling, internal trim and ceilings, as well as homewares.  In the past, the trunks were turned into planks, used to board and partition houses. They make great pillars as well.

 THE  FLOWER:  THE MEDICINE

FFLOWWWERRCoconut flowers have many medicinal uses. They are an ingredient in many traditional remedies, especially medicines for new mothers.

FAT-FILLED MIRACLE FOOD VARIETIES

Coconut palms can be classified according to the size and stature of the palm, and are referred to as Talls and Dwarfs. They are also monoecious. In other words, they consist of male and female flowers on the same inflorescence (spadix) that develops within a woody spathe. Depending on the variety of the coconut trees, the male and female flowers develop at same or different times. As the coconut tree is propagated by seed, they are subjected to some variations which can be distinguished in the trees, fruits and leaves.

TALL COCONUT PALMS

tallpalmTall coconut palms are usually cross-pollinated, and are subjected to the most variations. They are classified by the location where they are grown, assuming that some uniformity in the population is developed in one location across several generations, adapting to drought, high rainfall, alkaline soil or resistance to various insects and diseases long established in the specific location. This is why they are sometimes classified as West African Tall, Malayan Tall and such. Tall coconut palms have longer economic lives than Dwarf trees, typically about 60-80 years, and can live up to 100 years old under favourable conditions. They also have larger fronds than Dwarf trees, so fewer Tall coconut trees can be planted per hectare of land. Tall coconut palms are also fairly resistant to diseases and pests, except some virus diseases, and thrive under different soil conditions. After six to eight years of planting, Tall coconut palms will begin to bear fruits.

Tall types function best as backdrop plantings, shade trees or street trees.

DWARF COCONUT PALMS

dwarf2Dwarf coconut palms are mostly self-pollinated, and have fewer variations compared to Tall varieties. They are classified by the colour of the coconut fruits produced. As the name suggests, Dwarf coconut palms are smaller in stature than Tall varieties. Dwarf coconut palms have shorter economic lives than Tall palms and only live up to 60 years old. With smaller fronds, more Dwarf coconut trees can be planted per hectare of land. Compared to Tall coconut trees, Dwarf varieties cannot adapt as well to different soil conditions, and are more susceptible to diseases, although they do show good resistance to some virus diseases. However, they begin to bear fruits earlier, after only three years of planting. At about 10 years old, they come into regular fruiting. Similar to Tall varieties, the bigger the coconuts, the lesser number of fruits found per bunch.

HYBRID COCONUT PALMS

hybridHybrids are inter-varietal crosses between two morphological forms of coconut trees. In particular, hybrids from Dwarf and Tall, Tall and Tall varieties also produce high-yielding coconut palms. In general, hybrid coconut palms are more superior in terms of quality and quantity of copra production. They also contain the greatest amount of copra per nut. As such, they are usually selected for commercial planting. The hybrid crosses between Dwarf and Tall varieties have exhibited marked hybrid vigour by having the advantages found in both palms. As such, high yielding hybrid coconut trees are resistant to environmental stress, including drought and diseases. They also bear fruits after three to four years of planting. Compared to Dwarf and Tall varieties, hybrid coconut palms have more nut yields and higher copra production (Figure 4.2). The copra and oil produced are also of better quality.

FAT-FILLED MIRACLE FOOD RECIPES

The sweet, creamy flesh of this tropical nut can be used in sweet and savoury dishes. Now, let us check out some of the recipes of Coconut!

Coconut-ice marshmallows

 Ingredients:coconut_ice

  • 300g desiccated coconut
  • 10 sheets gelatine
  • 500g granulated sugar
  • 4 tsp liquid glucose
  • 2 large egg whites
  • 1 tsp vanilla extract
  • 1 tbsp Malibu, or coconut liqueur
  • Pink food colouring
  • A little icing sugar, for dusting

Method

  1. Toast half the coconut in a large, wide pan over a very low heat. Keep stirring the whole time so the coconut toasts evenly. When the flakes are tinged golden brown, tip into a bowl to stop them cooking any further.
  2. Line 2 square tins or dishes (18cm or 16cm) with baking parchment. Spread half the toasted coconut evenly over the base of one, and half of the untoasted coconut over the base of the other.
  3. Put the gelatine leaves, one by one so that they don’t clump together, in a large bowl of cold water and leave to soften while you make the marshmallow mixture. Put the sugar, liquid glucose and 200ml cold water in a small, deep heavy-based saucepan, so that the mixture will be deep enough to get a thermometer reading. Place over a low heat until the sugar has dissolved completely. Turn up the heat and boil until the mixture reaches firm ball stage on a sugar thermometer (about 125C) – this will take a while. If you don’t have a sugar thermometer, drop a little of the syrup into a glass of very cold water – if it sets to a firm but malleable ball, it’s ready.
  4. While the sugar is boiling, beat the egg whites in a large bowl with an electric whisk until stiff.
  5. When the syrup has reached the right stage, pour it in a steady stream into the egg whites while you continue whisking – making sure it hits the egg whites before the whisk blades. Lift the gelatine leaves out of the water, squeeze out any excess water and add, one at a time and still whisking continuously, to the mixture. Add the vanilla and Malibu, and continue whisking – the mixture will go shiny and start to thicken. Continue whisking for about 10 mins until it’s very thick, just pourable.
  6. Scrape half the marshmallow mixture into the toasted coconut tin and spread the top to flatten as much as possible, then sprinkle over the remaining toasted coconut
  7. Add some pink food colouring to the second half of the mix, little by little and whisking all the time, until you get a nice colour. Scrape into the untoasted coconut tin, level as for the first, and sprinkle with the remaining untoasted coconut. Leave to set somewhere cool (but not the fridge) for at least 2 hrs, or until firm.
  8. One at a time, carefully ease the sheets of marshmallow away from the sides of the tins, then turn out onto a chopping board. Remove the parchment and cut into squares with a sharp knife dusted with a little icing sugar if it is sticking. Keep in an airtight container, layered between sheets of parchment to prevent sticking, for up to a month.

Chocolate coconut banoffee pie

Ingredients:coconut_chocolate

  • 397g can caramel
  • 100g dark chocolate
  • bananas
  • a little cocoa powder, for dusting

For the coconut cream

  • 400ml can coconut milk
  • 4 large egg yolks
  • 4 tbsp caster sugar
  • 2 tbsp plain flour
  • 1 tbsp cornflour
  • 2 tbsp Malibu
  • 300ml pot double cream

For the base

  • 200g pack creamed coconut, roughly chopped
  • 400g bourbon biscuits

Method:

  1. To make the base, gently melt the creamed coconut in a pan, stirring frequently. Meanwhile, whizz the biscuits in a food processor (if you don’t have one, bash to the finest crumbs you can). Mix with the melted coconut and a pinch of salt. Press over the base and up the sides of a 22cm round loose-bottomed fluted tin. Chill.
  2. To make the coconut cream, bring the coconut milk to almost a simmer. Meanwhile, whisk together the egg yolks, caster sugar and flours. Pour the hot coconut milk over while whisking continuously. Tip back into the pan and gently heat, stirring constantly, until thickened, smooth and glossy. (At first it will be lumpy, but keep beating and it will become smooth.) Simmer for 2 mins, then take off the heat and stir in the Malibu. Cool with a sheet of cling film laid directly on the surface so a skin doesn’t form.
  3. Scrape the caramel into a pan with the chocolate, broken into chunks, and gently melt together. Peel and slice the bananas, then arrange the slices over the base of the pie. Pour over the chocolate caramel and chill again to set – 1 hr at least, or up to 24 hrs.
  4. When the coconut cream has gone cold, scrape into a bowl with the double cream and beat until just thick enough to hold a peak. Gently spoon into a plastic food bag (easy to transport) and chill until ready to serve.
  5. To serve, snip off the end of the cream bag and pipe all over the pie. Dust with a little cocoa to finish, and eat with any extra coconut cream mixture served in a bowl.

Spiced coconut porridge with cranberry & orange compote

 Ingredients:porridge

  1. 175g porridge oat
  2. 700ml milk
  3. 400ml can low-fat coconut milk
  4. 3 tbsp soft light brown sugar
  5. 1 tsp ground cinnamon
  6. good grating of nutmeg, plus extra to served
  7. 160ml can coconut cream, plus shaved toasted coconut, to serve

For the compote

  • 3 tbsp light soft brown sugar
  • 3 oranges, peeled and sliced
  • 250g fresh or frozen cranberry

Methods:

  1. Mix the oats, milk, coconut milk, sugar, spices and a pinch of salt in a saucepan. Set over a low heat and cook for about 20 mins, stirring every now and then to prevent the porridge from sticking, until it’s thick and creamy – add a splash more milk if you like it thinner.
  2. Meanwhile, prepare the compote. Put the sugar and 2 tbsp water in a frying pan and heat to dissolve the sugar. Once bubbling, add the oranges and cranberries. Stir, then turn up the heat and leave to bubble for a few mins until most of the liquid evaporates and the compote becomes thick and sticky.
  3. To serve, spoon the porridge into bowls, top with the orange & cranberry compote, a swirl of coconut cream, some shaved coconut and an extra grating of nutmeg.

Enjoy your meal!!!