In Your Face! Strawberry Skin Care

Here in New Brunswick strawberry season usually hits full swing around Canada Day and maaaan we love our strawberries. Almost as much as we love our lobster. But lately with the beautiful weather and the subtle signs of Spring I could not resist picking up a quart of imported strawberries to indulge my berry fervor (imports, sadly, never as good as in season). Never being one to indulge immediately or waste, I decided to spare a couple of berries and dabble in some berrysistable skin care.

I have terrible, terrible skin. I'm 26 and I look like a pubescent teenager. I've had acne since a very young age and despite daily cleansings and numerous treatments, it won't pack its bags. And soooo many things affect it: diet, stress, certain female cycles, environment, etc. Because I have yet to find a skin care regime that completely eliminates the blemishes, I am willing to try different techniques to reduce the acne.

Hence the strawberries. Strawberries are bursting with acne-fighting properties suited for all skin types: dry, oily, normal, combination. Because they contain salicyclic acid, strawberries slough off dead skin (exfoliation!), open pores, clean them and dilate the pores to prevent bacteria from nesting within the skin. The anti-oxidants of strawberries repair damage to the skin and the folic acids promote new cell growth. Strawberries are also antiseptic and astrigent, meaning they tone and lighten the skin.

If you're like me and you have combination skin, strawberries are perfect because while the acidic properties exfoliate and clear dry skin, the high water content hydrates.

When it comes to using strawberries for skin care, recipes are simple:

Oily Skin: mash up some strawberries, leave on face for about 15 minutes, rinse with warm water

Dry Skin: combine 2-3 mashed strawberries with 1 tsp sour cream or milk and 1 tsp honey, again 15 minutes and rinse with warm water

Foot Scrub: 1 part strawberries, 1/4 part olive oil, 1 tsp. salt and 1/2 tsp finely chopped almonds (optional)

Mixtures should last about a week in the fridge.

Now, these are not miracle cures for acne. One strawberry face mask isn't going to disappear your blemishes. Most sources recommend using twice a week to see results. Thusly, I tried this for two weeks.

I noticed that the redness in my face had reduced but I didn't find my face any less dry than it had been. Of course, many outside factors also affect the condition on my skin. Overall, I found using these methods berry enjoyable!

Dolly Squares

I couldn't help but post this one...I dug this recipe up from my old "Our Favorite Desserts: River District Girl Guides" from who knows what year. I'm thinking about 1995...Anywho, this was apparently my 'favorite' dessert although I never remembering making it or eating it. So I cannot vouche for the quality of the recipe...but maybe my mother can.

1 c. graham wafer crumbs
1 c. melted butter

Mix together and pat into 9X9 pan.

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1 c. coconut
1 c. walnuts (crushed)
1 c. chocolate chips

Mix and spread over batter.

Pour 1 can Eagle Brand Milk over top and bake 30 minutes at 350 degrees.

The Healthiest Waffles Ever

Mmmm, I used to make these all the time! Thank goodness I got the waffle maker in the divorce (and by got, I mean took). I make these by the truckload and freeze them...they still taste great when toasted! Another archive recipe from November of 2008.

1 ripe banana (smushed)
2 cups soy milk (try different flavs for fun!)
1/2 c. uncooked oatmeal
2 tsp baking powder
vanilla or honey to taste
1 1/2 c. whole wheat flour
1 tbsp. oil

Mix banana and milk. Add dry ingredients (leave lump) then mix in vanilla/honey. Add oil.

If you've ever used a waffle iron before then you know it's fool proof. Mine has a nifty little light that tells me when it's preheated and when my waffles are cooked. Easy peasy.

My First Oatmeal Cookie

So I've decided to dig through the archives and post recipes I have tried in the past. This gem hails from May of 2006....

1 c. white sugar
1 c. butter, softened
2 eggs
1 tsp vanilla
2 c. flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 c. oats
1 c. raisins or coconut, or 1 smushed banana

Preheat oven to 350 degrees and grease up the cookie sheet.
Cream butter and sugar, gradually add egg and vanilla. Mix until light and fluffy (add banana if using).
Sift together flour, baking soda, salt and cinnamon. Stir into creamed mix.
Stir in oats and raisins/coconut, mixing until just combined.
Use teaspoon to drop mixture onto sheet and bake for 10-12 minutes (or until edges are golden brown).

So I'm not sure where I got this recipe from, but I like the raisin/coconut/banana option. A coconut oatmeal cookie would be mighty fascinating. I'll update if I give it a try, or leave a comment if you already have!!

**TIP**
There is alot of controversy regarding the use of applesauce as a butter substitution. Fats are used in baking recipes because they prevent the production of gluten, which occurs when the moisture of the wet ingredients is combined with the flour. Excessive gluten will cause the batter to become rubbery and this is why we combine wet and dry ingredients at the very end.

Keep in mind that applesauce substitution will alter the taste of the cookie, but greatly reduce the fat content.

To be successful in your substitution there are a few tricks you can try:
1. Once the wet and dry ingredients are combined, mix the batter gently with your hands or fold dry stuff in with the wet.
2. Use unsweetened applesauce, as most recipes call for sugar.
3. Use a 1:1 ratio. If the recipe calls for one cup of butter, use one cup of applesauce. Hesitant about changing the taste? Try replacing half the butter with applesauce. You're still making a healthy change!