by Joanne Henning Tedesco —
Whole fruits and vegetables, especially those with anti-aging vitamin C, can fight free radicals, prevent wrinkles and give you firmer, younger-looking skin.
Yogurt contains lactic acid, a compound found in some chemical peels that may reduce fine wrinkles and help clear blemishes and discoloration. Brown sugar grains help exfoliate skin for a healthier glow. Avocados, a great source of mono-unsaturated fats, vitamin B and potassium, can moisturize the skin and act as an exfoliating mask for dry skin. Green tea has tannins and anti-inflammatory compounds to reduce skin puffiness and provide antioxidants to fight against premature aging.
Try the following natural treatments and see the changes in your skin.
Yogurt purifying mask
Ingredients:
- 1 cup Greek yogurt
- 2 to 3 drops almond or olive oil
- 1 tablespoon honey
Instructions:
Mix Greek yogurt, almond or olive oil and honey; apply to face, leave on for 20 to 30 minutes; then rinse and pat dry.
Brown sugar scrub
Ingredients:
- 1/2 cup dark brown sugar
- 3 tablespoons olive oil
- Pinch of nutmeg
Instructions:
Pulse dark brown sugar in a coffee grinder to make it finer and less abrasive on the face (do not grind if using on your body). Add olive oil for extra moisture and, if you want, a pinch of nutmeg for fragrance; stir until it forms a paste. Wet your face, apply scrub in a circular motion for 1 to 2 minutes; wash off with warm water. Use this treatment twice a week.
Avocado mask
Ingredients:
- 1 avocado
- 2 egg whites
- 2 tablespoons oatmeal
- 1 teaspoon lemon juice
Instructions:
Mix together all ingredients and apply liberally to face. Leave on for 15 to 20 minutes; rinse with warm water. Use twice a week for softer, healthier skin.
Green tea eye miracle
Ingredients:
- 2 green tea bags
Instructions:
Chill damp tea bags and put on eyes for 10 to 15 minutes.
Joanne Henning Tedesco is editor of AzNetNews.
Reprinted from AzNetNews, Volume 33, Number 1, February/March 2014.
February 27, 2014
Anti-aging, Beauty and Appearance, Featured, February/March 2014 issue, Fruits and Vegetables, Recipes