Natural Beauty Remedies

There are some essential ingredients that should make up the foundation of your new beauty routine. You can probably find them in your kitchen because they are mostly edible. They are incredibly potent on their own and learning to use them as beauty products will teach you the basics of being your own little chemist.


FINE-GRAIN SEA SALT
Especially great for acne or quick treatments during flare-ups. Other uses are: as a muscle relaxer, pulls toxins from pores, balances moisture, eliminates fluid retention, removes dead skin cells, cleans deeply and can be applied on your face and body. The simplest way to use sea salt is to wet your skin, put some salt on your wet hand so it sticks, then pat it gently onto your skin. You can leave it for a few minutes or rinse immediately. Just make sure not to scrub too hard – it is too abrasive by itself.


APPLE CIDER VINEGAR
It is the best natural astringent because it helps to balance your skin's pH, making your skin less oily and less dry. Plus, it promotes blood circulation and kills bacteria, yeasts and viruses. It is pungent, so, always dilute it first. Apply to your face with a spritzer or a cotton ball. No need to wash it off.


SHEA BUTTER
A little bit of it goes a long way, leaving your skin hydrated. Shea butter absorbs ultraviolet radiation as it has a natural SPF. Apply it straight on your body or face.


COCONUT OIL
Coconut oil is a great body moisturiser. It soaks in and glides on easily, keeping you hydrated for a longer time. It has antifungal and antibacterial properties that will help heal acne, infections, scars and rashes. Coconut oil is full of antioxidants and healthy fats so it offers a lot of nutrition for your skin. Use this oil right after you shower, when your pores are soft and hydrated.


OLIVE OIL
It is a light moisturiser that is great for the face and is especially affordable. Olive oil protects skin against sun damage and cancer. Use olive oil more freely on your face and hair as it hardly has any allergic side effects.


GROUND ALMONDS OR OATS
These are gentle exfoliants that leave skin super-soft. Both of these ingredients are incredibly healing and soothing to the skin and they also reduce inflammation. The simplest way to use oats is to pour a heaping cup into a warm bath and soak.


BAKING SODA
It’s a great odour fighter, deep cleanser, toothpaste ingredient and an instant spot treatment. It also removes zits occasionally. Make a paste with water and put it on a blemish or spread onto a stinky area, leave on for however long you would like, then rinse.

HONEY
It kills bacteria while moisturising and soothing skin. It is also hydrating and anti-inflammatory to your pores. It is a great addition to any mask or exfoliant. Rub it onto your face and let it rest for some time and then rinse with warm water.


COARSE SUGAR
It melts quickly in water, leaving the skin cleansed and smooth. Have you heard of chemical peels of glycolic acid? It is a synthetic type of sugar. Scrub down with sugar when you want fresh, clear, shiny skin. You can use sugar scrub while bathing. You can also use it on your face, but don't be too vigorous – just pat!


ALOE VERA
It is high in antioxidants, fights itchiness and inflammation. It also creates fresh new cells, and has the ability to moisturise and heal your skin. Apply the gooey inside of the stem that spills out after breaking it. You can also get it in gel or juice form from any herb store.

DRY HERBS & SPICES

Herbs are used to enhance the natural flavour of food. They are used with a proclivity to add freshness, balance and exquisite taste to every dish. They may also be used for presentations; as they make a dish look livelier.

Many people use the term broadly to mean all seasonings. In fact, spices are really the seeds, fruit, roots, buds or bark of aromatic plants that usually grow in tropical countries.

In the past, spices were used to mask the taste of foods that had spoiled. Nowadays, we use spices to titillate our taste buds and try something new. Spices can transform an everyday dish into a signature dish that gets its flavour from the cook’s secret blend. In concocting such blends, cooks must of course take into account their guests’ tolerance for hot foods.

Spices are sold whole, ground, powdered, as flakes or in bags. For maximum fragrance and flavour, buy spices whole and crush them just before using them. The aroma of ground and powdered spices fade more quickly. Keep spices in airtight bottles or jars, away from heat and light. Never store spices close to the e stove. Smell spices periodically and discard any that have lost their aroma.

KNOW GOAT BETTER

Different meat cuts can taste and be prepared in various ways. This is why it is important  to know goat better. 

Head

A goat’s head is one of the more popular cuts the brain tastes great and is more firm that it tender. Usually it is a good idea to pan-fry the brain in a traditional way to make it less chewy. The brain is also believed to be one of the more delicious parts of a goat.

Neck

Necks are a tougher cut with a lot of cartilage, the lamb neck is best used for making lamb stew or use in gravy. 

Shoulder

The shoulder has the lowest amount of meat content. The lamb shoulder is often roasted — in which case it is usually boned and rolled; it can be stuffed, as well. This part is succulent and can be used to make stew or Palao as well. It is because of this that these are used to make goat chops which, if cooked right, can be delicious and satiating. 

Lamb Rib

The lamb rib primal cut is where we get lamb rib chops , lamb crown roast and rack of lamb . Depending on the size of the ribs, a lamb chop may actually have two ribs on it. 

Forequarter

The forequarter is lowest in fat content. The bone to meat ratio in the rack/rib and loin is just right. The loin can be cut into smaller parts and grilled over a charcoal grill so that they maintain their meat content. 

Lamb Breast 

Lamb breast contains a lot of cartilage and other connective tissues, making it one of the few lamb primal cuts that needs to be cooked with moist heat . Lamb breast can also be used for making ground lamb.

Lamb Sirloin 

The lamb sirloin is sometimes considered part of the leg primal cut , but it can also be prepared separately. In this case it is frequently cut into chops or steaks .

Hindquarter

The hindquarter is inclusive of the thigh and calves and is relatively higher in fat content and it has more meat. Roasting the hindquarter in an oven would be a good idea. The heat would travel into the meat and prepare it well. Mutton Kunna is prepared with mutton legs is one such curry which has a very unique and traditional texture and has wonderful  flavors in it.

Calves

The calves can be used in stews (Paye), too. These have some, albeit low, meat content but they can complement the flavour of the stew. Throw in a few onions and carrots and serve the meal with bread for a nice and warm