Home Made Anti Wrinkle Face Cream Recipe

Natural Remedy To Help Prevent Wrinkles and Nourish the Skin:

Here is a lovely face cream which you can make yourself.  It is free of harmful chemicals and honestly rich in vitamin E and other beneficial nutrients which will help reduce those wrinkles on the face.  Very good for the neck and hands too.

This is a standard formula for making cold creams.  You can use the oils of your choice, and, for example,  replace safflower oil for the avocado oil if you wish.  But try to obtain the extra good nourishing oils such as avocado, almond and/or apricot kernel oil if you can.

Apricot and almond kernels, or peach kernels, contain a lot of antioxidant Vitamin B17, known as laetrile, which has been found to be of great benefit in healing degenerative diseases such as cancer, Parkinson’s disease, arthritis, and other conditions. Including oils extracted from any of these fruit kernels will also be highly beneficial for helping to heal and maintain lovely skin.

Avocado oil contains good amounts of the anti-oxidant vitamins A, B, D and E.  These are essential for helping to grow healthy skin tissue.  Avocado oil is a fantastic skin treatment, as the oil medium lubricates the skin and distributes the vitamins evenly over the skin tissue at the same time.

Witchhazel is an age-old skin cosmetic.  It is well-known for its skin-whitening effects and ability to remove blemishes on the face.

Witchhazel water is made from the Hamamelis virginica tree, which is a beautiful yellow-flowered, sweet-smelling tree. As a lotion, it is strongly astringent and has antiseptic properties which make it useful for treating cuts and bruises, bites and stings, piles and things such as bleeding gums.

Recipe For Anti-Wrinkle Face Cream:

In a couble boiler put:

10 grammes of either almond or apricot kernel oil.

20 grammes of avocado or safflower oil

one and a half teaspoons of lanolin (the organic kind which comes from sheep’s wool)

5 grammes of pure beeswax

Heat all up gently until temperature reaches 60C and the beeswax is melted.

In another, smaller, saucepan, gently heat up 35mls of either rosewater or witchhazel water. When the temperature of the chosen water has reached 60C, same as the oils, take both off the heat and gradually beat in the rosewater or witchhazel water into the oil mixture.

Keep beating until mixture is smooth and creamy.

Finally, add 5 drops of your favourite essential oil, and one small teaspoon of liquid honey.

Rose oil, or ylang ylang, or lavender, or patchouli, are what I would choose from.

Beat the honey and essential oil well in.

Then put into a clean, DRY storage jar with a good fitting lid.

Keep in the fridge if you can.  Otherwise, store in a cool, dark place.

Use up the cream within three or four months.  Because it does not have added preservatives, it will not keep as long as commercial face creams do.

The vitamin content, lanolin and beeswax, will all help to preserve your face cream for a while.

Vitamin E is a well known natural preservative.

Beeswax and honey have strong antibacterial, antiviral, and antibiotic properties – These qualities make them good for skin health as well as being a natural preservative for your cream.

Make sure you take the cream out with a clean, dry spoon or spatula each time.

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Recipe For Vegetarian and Gluten Free Potassium Protein-Rich Soup

Nutrient-Rich Adzuki Bean Soup Is Entirely Gluten Free and Vegetarian.

This is my own recipe for gluten-free vegetarian broth which I have found is an excellent sustaining food, being rich in protein and healthy carbohydrates.  It is a great protein food, and is an excellent source of  important minerals and vitamins.  It has just about the whole range – iron, potassium, iodine, magnesium, manganese, traces of the other minerals, depending on where the vegetables were grown, and where the kelp was sourced. It is also very high in Vitamins, especially beta-carotene, the essential ingredient which the body uses to make Vitamin A. Vitamin A helps protect the immune system, helps fight off infections, and is important for the health of just about everything in the body, including skin, hair, nails, bones and the nervous system.

This broth makes a great meal, perhaps in combination with some gluten-free cornbread, or rice, or raw or stewed fruit, or salad to follow. You can also use this gluten-free broth as part of your cleansing programme, and to help you on the road to losing  weight, and that unwanted fat.

It can either be used for several days as a mono-diet, to help detoxify the body, or in combination with raw salads.  If you were to have a bowl of this soup three times a day, wih a salad afterwards, and ate raw foods the rest of the day whenever you were hungry, your body should reward you.

How To Make Adzuki Bean Soup – Protein Rich, Vegetarian and  Gluten-Free.

Take 2 cups of dry brown adzuki beans.  You could use dry green mung beans if these are not available, but I like the brown adzuki beans for this soup.

Put these into a large saucepan, large enough to hold a couple of litres.

Cover with one litre of water.

Now chop up one large onion.  Add this to the adzuki bean pot.

Chop up two medium sized carrots and add these also.

Chop up one large potato, or a couple of medium sized ones,  into walnut sized pieces.  Unless the potato has started to sprout, or is green, leave the skin on the potato.  Potato skin is a rich source of potassium, Vitamin A and other nutrients, but it is no good to use the skin if the potato is green or sprouting, as the solanum in green potato skin is slightly poisonous and will make your soup taste bitter.

Bring the pot to the boil, then turn down to the lowest heat so that the soup mixture is just simmering.

Leave to simmer gently for two hours  with a lid lightly over the pot to keep the steam in.

After two hours, take off the heat and allow to cool.  Then blend up the soup in your blender.  Put back into the pot and add another half  litre of water.  Bring to the boil again, then turn the heat off.

At this stage,  just before serving, chop two or three organic tomatoes into the soup.  Add 1 teaspoon sea salt or kelp to taste, and a few dashes of  sweet, red, powdered paprika pepper.

Pick two nice young silver beet leaves from your garden and, using only the green part of the silver beet, chop it very finely.   Chop a little freshly picked parsley and coriander, if you have it.  If not, it does not matter, as the soup will still taste good.  It is important to have some fresh green leaves in the soup though.  You could use some celery tops and some Chinese cabbage such as bok soy, or spinach, instead of the silver beet. Tip the silver beet and herbs into your soup pot.

These greens should be chopped nice and fine.  Do not cook the soup any more once the tomatoes and chopped greens have been added.  They will wilt nicely in the soup, but because they are not directly exposed to stove heat,  will still contain many of their nutrients.

Serve immediately.  Of course, any remaining soup can be let to cool and then stored in the refrigerator for a day or two, but fresh is always best. Try to use the soup up on the day that you make it.