Kid Friendly Recipes and Cooking

Kid friendly cooking produces a different kind of challenge in the kitchen. It’s often very hard to get kids to eat the healthy foods which are best for their developing bodies. Many of us are familiar with the old food pyramid along with the number of servings a growing child should take in of wholesome grains, proteins, fruits, vegetables, and calcium products. Although you wish to give them those very essential nutrients, we all know that getting your kids to eat and make healthy choices is another matter all together.

The good news is, there is a silver lining. When cooking for kids you don’t always have to integrate all of the essential nutrients into one meal. Try these simple suggestions instead and you will start your kids on eating a more healthy diet. Raw cucumbers, that are thinly sliced and sprinkled with a little kosher or sea salt will make a far healthier snack than potato chips and most children love this for a healthy snack. How about some ants on a log? This is actually just celery sticks with peanut butter and raisins on top. One of my children favorite is plain old carrot sticks with ranch dressing. You get some vegetable in their system and they’re getting a healthy treat at snack time. The same holds true for fruits and melons. Kids love the natural sweetness of fresh fruits and melons and they make an excellent snack that are full of much-needed nutrients for their growing bodies.

We all know that kids love their macaroni and cheese (many adults as well for that matter) but we simply can’t live on that alone (or at least we shouldn’t). It’s been tried, tested and has failed miserably. We need to mix things up a little whenever possible as to get a variety into our diets while keeping our daily meals kid friendly. It is vital that you try introducing whole grain products, healthy proteins, and fresh vegetables whenever possible at meal times. Fresh is always best but many of us don’t have the time to prepare from scratch. The good news is there are many pre-packaged convenience food items which are providing whole grains and less processed unlike in the past in order to satisfy the growing demand of consumers for more healthy food items which can be prepared with very little effort or time.

Cooking healthy foods for kids has become less difficult than in the past. Once again, fresh fruits and vegetables are always best when attainable. Having said that, if you can’t get a hold of fresh, frozen is much more superior compared to canned fruit and veggies. The canned products are often swimming in sugar or sodium and often have additives.

If you need some great recipes that are kid friendly and easy on the budget, you can easily find them online. It is possible to satisfy your child’s calcium intake simply by including milk as a beverage of choice instead of soda for daily meals. Also, you can add a slice of cheese melted over their favorite steamed veggies. What Kid doesn’t like Ice cream? If not there’s also yogurt and pudding as well, they are all excellent source of calcium. Of course these treats can be very sugary and they should be consumed in moderation.

Encourage your kids to try new things whenever possible as opposed to preparing the exact same food items that you already know they like to eat. In doing so, you will minimize a couple of things from occurring. For starters, it will help you to not get tired of cooking the same thing for your children. Second of all, it enables your kids to have a variety in their diet, give them a chance to test new flavors, try different textures along with the opportunity to form their own opinions on what they like and don’t like. By attempting new things they will discover more of what their favorite foods are.

You will quickly learn that kids are not so different from adults when it comes to their taste buds. Just like you have foods you love and others not so much, they also will establish their preferences after a while. Also, many of us find that our tastes sometimes change over time and no doubt your children’s will too. This is why it’s good to rotate a variety in our menu. As a parent I know how difficult it can be to spend both money and time making a meal only to have your little one refuse to even try it. If this happens, use a little reverse psychology. This is what I recommend you do; have them prepare the meals with you. Kids are a lot more likely to eat the foods they helped prepared due to a sense of pride and accomplishment because they actually had a hand in making the dish.

This strategy has worked for me with amazing results when it comes to cooking for my own kids and I’m confident it can work in your household as well. You no longer have to “force” your children or convince them to eat more healthy when they are the ones actually making the food. By helping you prepare the meals they become the chef and will have a better appreciation for the culinary arts and the effort that goes into making a meal.

Factors You Need to Consider While Introducing a New Food Product

Change is inevitable. It is impossible to progress without making necessary changes. What seems to be good and sufficient for today, may not be adequate for tomorrow. All aspects of our lives, starting from food to clothes, leisure to entertainment, jobs to careers need to be changed at some point of time for making advancements. Designers, providers and manufacturers of every product inevitably fail to meet the expectations of their customers after a certain point of time. Even when the products are absolutely up to the mark, manufacturers need to make changes to cater successfully to the changes in the tastes, preferences and requirements of customers.

Smart manufacturers recognize the significance of making changes and introducing new products in the market. They constantly strive to understand the changing tastes and needs of their customers in order to update their products efficiently. When it comes to our food habits, they keep on changing with the passage of time. The increasing popularity of ready made food products and a variety of junk food has marked a noticeable change in peoples’ food habits in recent times. Increasing work pressure and scarcity of time has led to a decrease in peoples’ tendency to prepare nutritious food and a tendency to opt more and more for ready made and junk foods. These changes in peoples’ lifestyles call for new food products that can successfully cater to their needs and preferences of customers.

When you are introducing a new food product in the market, it is necessary to keep in mind certain important aspects in order to make it a success. Let us discuss some of the significant factors:

Innumerable products are introduced in the market every year. The key to success is to make sure that the food product you manufacture must be something new and innovative, which would successfully cater to the requirements of the customers. It must fill an empty space in the market in order to become a success.

Make a thorough research to obtain necessary information regarding the local laws related to retail food jobs. The product you introduce in the market must be eligible to pass regulatory standards.

It is extremely important to make a thorough research of the market. You must obtain detailed information regarding every aspect related to a successful marketing of your product starting from the packaging to the store where you would sell your product to your target customers. You must know your target customers and their tastes and preferences in order to market your products more efficiently.

Make a list of all the necessary aspects including the services, proprietary tools and techniques and materials required to manufacture the new food product and market it to target customers. Considering these important aspects help in knowing the costs involved in the entire process, and also the various ways you can cut down on the costs while still maintaining the standard of the product.

Besides keeping in mind the above mentioned factors, it is also extremely important to take good care of sanitation and the local laws. It is also overly important to plan meticulously and carefully to carry out the entire manufacturing and marketing process efficiently and successfully.

Right Brain Consulting is a highly reputed food manufacturing consultant providing assistance to companies in dealing efficiently with contract manufacturers to source new food products.

5 Basic Tips for Baking Cookies

Baking cookies is one of life’s sweet pleasures. So why don’t more people bake them?

Maybe you don’t think you have the time… maybe you’ve tried before with less-than-stellar results… maybe you think it’s a hassle… or maybe you simply don’t know how.

You can get delicious results simply and easily when you follow these tips for baking cookies.

Tip #1: Read the Cookie Recipe

Before you get started, read the cookie recipe from start to finish to find out how much time you need and steps you need to take while you bake. You may need to set out butter to soften or bring eggs to room temperature before you begin mixing.

The recipe also tells you what items you need – both ingredients and equipment. No one wants to make an emergency run to the grocery store in the middle of making cookies. And you need to retrieve the 13 x 9 pan you lent to Aunt Myrtle before you get started.

Tip #2: Measure Accurately

Mis-measurement is the easiest-to-fix mistake when baking cookies. Use liquid measuring cups (which are clear) to measure water, milk, and oil, setting the cup on a flat surface and checking the measurement at eye level. Use dry measuring cups and measuring spoons for dry ingredients (such as flour, sugar, oatmeal, salt, baking powder, and baking soda), always leveling off ingredients with a straight-edge utensil before adding them to the dough.

Tip #3: Handle Dough Well

Add ingredients in the order specified by the recipe… and as you do, avoid the number one no-no in making cookie dough: overbeating. Over beating cookie dough, whether when creaming together butter and sugar (which adds air pockets) or when adding flour (which activates gluten, also building air and volume), can cause cookies to fall and flatten – or be too tough.

Tip #4: Monitor the Oven

Preheat the oven as you prepare cookies. Setting cookie dough in a cold oven alters the baking time and outcome. Use an oven thermometer to check your oven’s temperature before baking cookies.

But don’t pop the batch in the oven and forget them. Most cookie recipes designate a baking time window (“Bake for 10-12 minutes”). Watch your cookies as they recommended amount of time so they are not over baked.

Tip #5: Store Wisely

Keep homemade cookies fresh by allowing them to cool completely after baking. Otherwise, condensation from cooling will collect and cookies will become soggy.

Follow the recipe’s directions as to whether to store cookies at room temperature or in the refrigerator. Store them in an airtight container. Don’t combine different kinds of cookies in one container. Flavors will bleed from one type of cookie to another. Different types of cookies stored together changes their texture, too. Moisture from chewier cookies transfers to crisper cookies – and vice versa.

Baking cookies is easy and fun. Plus, you can share the end results – cookies – with family, friends, and colleagues. That is assuming you haven’t eaten them all as soon as they come out of the oven.

Fancy Yourself As a Food Critic

A food critic is a pretty sweet gig if you can get it. But there are literally legions of wannabe food critics out there all tweeting and posting their experiences to their social media followers. So how do you separate yourself from all the noise?

Here are a few important tips:

Any serious food critic worth their salt will first and foremost visit the establishment to experience the food on offer and only then write about his or her experience for the benefit of prospective readers rather than going out with the intention of reviewing the place unless you are getting paid to do this. In that respect the food critic should be highly knowledgeable about the food in question and be able to understand the process that went into producing the food, the ingredients and whether they are locally sourced or fresh.

Get up close and personal with the particular industry you are interested in writing about and study every aspect of it in detail from the history of the particular style of food right through to its production and the ingredients that go into it. Visit as many food establishments as possible and write about them even if the review is only going to be published on your Facebook profile or tweeted about. Eventually people will take notice of you and start following you on social media if you consistently write in-depth and valuable reviews.

It helps if you have a background in writing although it is not necessary to have a degree in journalism or in English or any other language although it helps greatly if you have a strong grasp of language. What is more important is to have an intimate understanding of the industry in question and a passion for what you are writing about. Although you will be expected to stay on top of trends and to be familiar with new food concepts and industry speak.

Get as much writing experience as you can by submitting articles to newspapers, writing articles for websites, guest blogging and generally getting your name out there as much as possible. Any reviews you write not only add to your experience but can be presented to a prospective employers further down the track.

Always ask the owner before you whip out a camera or iPhone and start taking photos. With the popularity of Instagram, Foodgawker, Pinterest, Yummly and other foodie photography sites and the profusion of wannabe food critics many places have put blanket bans on photography inside their premises. This is understandable so always make sure they are okay with it before you start snapping away.

If you really want to stand out from the crowd don’t just write about what an amazing experience YOU had at whatever place you just visited but really describe it in detail to your readers using descriptive (but not flowery) writing. No-one really cares about some unknown food critic who comes across with an air of arrogance or self entitlement. They want to know what is in it for them and what THEY should expected if they visit said establishment.

And lastly, don’t become a food bore! Keep yourself from slipping into self-indulgence by keeping your food reviews interesting and relevant and always writing with the reader in mind..

Do you have knowledge of the baking industry? Unique Bakes is currently seeking for people to review bakeries and patisseries and also looking for guest bloggers. Visit the site and start writing reviews or submit articles to us to be published on the blog.

Fruit Cakes – The Holiday Essential

Earlier, fruit cakes were considered just as Christmas treats. But, nowadays this trend is vanishing and people include this dish for many celebrations in their lives. Not only for celebrations, nowadays, they look for such an enthralling stuff to eat whenever they find free time and during weekends. This delicious treat has a very colorful and great history. Yes, this cake started its journey during the roman period itself and they used this as a symbol of joy to celebrate their harvest. The combination of fruits and nuts made the fruit cakes the best delicacy during festive seasons and during harvest periods.

While, it was considered by the Roman as the food that can bring special luck in the following harvest year, the exactly opposite thing happened around 1800s. Yes, people in some regions started to believe this delicacy to be sinful and they kept away. But, soon after this decline period, people again have started to include it in their celebrations and happy moments. It was once considered as a symbol of hope as well in some part of England. Even, people used to put a small piece of cake under their pillow with the hope that it will bring good dreams about the future loved one.

So, here comes the question what exactly are these eatables made up of. Even though, the ingredients used in the making might differ, they typically include fruits and nuts and even a little brandy or rum is used.

Nowadays, holidays are never getting fulfillment with sponge cakes or at least without plain cakes. Some are opting for the latter alternatives for their birthdays too, just because they can show their creativity in making attractive designs on their own. For instance, couples can get plain cakes for their wedding and can show their creativity in engraving their names together to mark the occasion. Some online stores selling these eatables are also selling decorating supplies

Some people love the spongy texture of sponge cakes and this is why regardless of the occasion, they choose this alternative as against many other alternatives. Nowadays, with the availability of online stores dealing with many different alternatives for the purchasers to choose from. People interested in preparing these eatables on their own home can get the bases required for preparation as well from reliable online store dealing with these supplies. There are base cakes and upon them, the purchasers can make their desired decorations for a party gathering to enthrall their friends.

Cakes are perfect choice for celebrating any occasions like wedding, birthday, Christmas etc. Nude Cakes provides plain cakes, fruit cakes with full of plump, juicy and sponge cakes with wonderful moist, silky, smooth and rich in taste.

Who Wants To Eat Chocolate For Health

You may be surprised to hear that eating chocolate is a great way to ensure an effective weight loss diet plan. Research conducted by YouGov has concluded that those who eliminate chocolate completely from their diet tend to put weight on rather than lose weight. Why? Usually as a result of compensating for missing out on this tasty treat by eating more of other types of foods.

The survey which was carried out discovered that 86% people who actually continued to eat chocolate were successful at losing weight.

I regularly write articles about eating a sensible realistic lifestyle diet or what I prefer to call a ‘eating plan’. This is because in order to lose weight and keep it off the eating plan needs to be a lifestyle approach to help stop the ‘yoyo’ diet effect.

Nutrition Scientist, Janet Aylott, commissioned the YouGov survey. The extensive research surrounding the survey found that “diet centred around food elimination are much more likely to fail”.

MEN – there is even more good news!

Eating chocolate may actually help you to live longer. This information comes from a Harvard University team which conducted a study over 65 years. It included 8000 men who ate chocolate up to three times per month. It found that these men lived almost a year longer as opposed to those who did not.

This research team concluded Cocoa contains antioxidants called polyphenols. This antioxidant is also found in red wine. Polyphenol helps prevent the oxidation of harmful cholesterol.

So go ahead and enjoy eating chocolate. It not only may help prolong your life but will help you achieve your weight loses goals for life!

Dust off the chocolate cookbooks, involve the kids and start making some tasty chocolate treats at home. This is a great way to teach children about sensible eating habits. There is a tonne of learning opportunities in cooking with children also. Gathering all the ingredients necessary to make it, measuring instruments such as jugs and measuring spoons etc.

Take the opportunity to talk to children. I often get great conversation out of kids when they are pre-occupied with something they love. Cooking is a great way to spend time with them and strengthen the parent bonds.

Portion control

This delightful treat is still calorie dense but is super healthy so keep serving sizes small and use as a mid-afternoon tasty treat to see you through to dinner. This great news is that the fudge is lower in calories and sugar than your typical fudge bought in a store.

Pork and Noodles With Hot and Sour Sauce

Udon noodles are Japanese wheat noodles resembling linguine in width, but shorter, about eight inches long. Treat them like pasta-boiled in salted water, not added directly to the stir-fry.

The sauce in this recipe is boldly flavored, but not heavy or “saucy”-it simply coats the pork and noodles with spicy, gingery flavor. This means you won’t see puddles of it in the wok or in your bowl, but a small amount equals big flavor.

Note: Ground fresh chile paste is often sold as “sambal oelek” in Asian food markets. Many supermarkets also carry it in the international aisle. If you can’t find sambal oelek, substitute a chile-garlic paste or other hot sauce.

Serves 5-6

Ingredients

For the Sauce

1-inch piece of ginger, peeled and finely chopped

1 Thai or habanero chile, stemmed and finely chopped

1/4 cup vegetable broth

3 tbsp soy sauce

2 tbsp fish sauce

1 tbsp rice vinegar

1 tbsp ground fresh chile paste (sambal oelek)

1 tbsp cornstarch

2 tsp white sugar

For the Pork and Noodles

6 oz soba noodles

2 tbsp peanut oil, divided

1 lb ground pork

2 garlic cloves, thinly sliced

4 oz shiitake mushrooms, thinly sliced

3 oz snow peas, sliced in half lengthwise

3 scallions, thinly sliced, white and dark green parts separated

chopped cilantro leaves (with small stems), for garnish

Preparation

For the Sauce

Whisk all ingredients in a medium bowl until the sugar and cornstarch are dissolved. Set aside. Re-whisk again just before using.

For the Pork and Noodles

Cook the noodles in a large pot of salted, boiling water 10 minutes. Drain.

Heat a wok (or large, deep skillet) over medium-high heat and add 1 tablespoon of peanut oil. Add the pork and garlic and stir-fry until just cooked through, 5-6 minutes. Transfer to a bowl with a slotted spoon and wipe out any remaining liquid.

Add the remaining 1 tablespoon of oil to the wok. Add the mushrooms, snow peas, and white parts of the scallions and stir-fry until crisp-tender, 2 minutes.

Return the pork mixture to the wok and add the sauce. Cook, stirring to incorporate, until slightly thickened, 2-3 minutes.

Add the drained noodles to the wok and toss well to combine. Cook until hot throughout, 1-2 minutes.

To serve, divide the pork and noodles among 5-6 shallow bowls and scatter the green parts of the scallions and the cilantro on top.

Roasted Carrots and Onions Go Great With Steak

My husband and I have visited San Francisco many times. Each time we visit we try to eat at new restaurants. One time we decided to have dinner at a steak restaurant, part of a national chain with a good reputation. Our dinner lived up to the reputation and we could have eaten it twice.

“What’s the vegetable this evening?” I asked the server.

“Roasted carrots and onions,” he replied. “It’s the only vegetable we have.”

While carrots and onions didn’t sound too exciting to me, I ordered the veggies and a side salad. As the server approached our table I could smell the steak and the vegetables. Both smelled fantastic and were fantastic.

Instead of starting with the steak, I took a bite of the veggie mixture, and nearly swooned. The slightly brown carrot chunks were sweet and the onions had melted into brown ribbons of gooey flavor. I wouldn’t have been upset if the roasted veggies were my entire meal, and enjoyed them as much as the steak.

Boiling veggies can reduce flavor, whereas roasting them brings out flavor. Jennifer Armentrout, in her Fine Cooking website article, “An Essential Guide to Roasting Vegetables,” says this cooking method has several advantages. It is “fairly quick and hands-off,” she writes. Armentrout thinks adding a dash of lemon juice brightens flavor and she also tosses veggies with Moroccan spices, or olive oil infused with rosemary and thyme. Garlic and soy sauce may add punches of flavor.

This cooking method also allows you to do your prep work hours ahead. For best results, cut the vegetables into uniform pieces. To prevent the vegetables from sticking, line the pan with non-stick foil, parchment paper. or coat it with baking spray. Make sure the veggie chunks are coated with olive oil. Roast at a high temperature, anywhere from 400 degrees to 475 degrees.

I had family members over for Sunday dinner recently and we had charcoal-grilled steak. I also served this side dish. Nobody asked for seconds on steak, but all, except one, asked for seconds on Roasted Carrots and Onions, and cleaned out the serving bowl. Here is my recipe.

INGREDIENTS

2 pounds of carrots
1 very large yellow onion
3 tablespoons light olive oil (more if you think you need it)
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 teaspoon dried Italian herbs

METHOD

Heat the oven to 425 degrees. Coat a rimmed pan with baking spray and set aside. Peel the carrots and cut into one-inch chunks. Scatter the chunks in the pan. Remove the paper skin from the onion and cut in half. Set the flat side on the cutting board and slice each half into crescents. Scatter the onions over the carrots. Drizzle the vegetables with olive oil. Using your fingers, toss the carrots and onions a bit to distribute the oil evenly. Season with salt, pepper, and Italian herbs. Roast for 30-45 minutes, flipping the chunks with a spatula half way through the process. Remove from oven when the veggies start to brown. Makes six scrumptious servings. These veggies also go well with chicken, fish, pork, and ham.

What Is a Chocolate Truffle – A Short Primer

In today’s chocolate market there is a spectrum of confections that are referred to as “chocolate truffles”. While their quality can vary, this non-judgmental primer is meant to clarify what exactly is (and in some cases isn’t) a chocolate truffle and to highlight the important differences to chocolate lovers seeking specific experiences when enjoying their favorite treat.

A non-chocolate truffle is a fungus that grows beneath the ground, often roughly spherical and like many other types of edible fungus, soft when bitten. Chocolate truffles can be any shape (spherical or cube-like) and feature a center made of ganache.

Ganache is a mixture (technically an emulsion) of fat-based and water-based liquids. When made and set properly, well-made ganache maintains a firmness that is easily handled yet is smooth when bitten. The classic ganache formulation is chocolate and cream. There have been many innovative variants to this formulation to allow vegetarians and vegans to enjoy chocolate truffles free of dairy products.

In the realm of chocolate truffles, there are predominantly two main styles originating in Switzerland and Belgium. These approaches differ mainly on the method of enrobing. Enrobing is simply the chocolate coating applied to the center.

Belgian-style truffles feature a moulded method of enrobing. Chocolate is placed in fancifully-shaped moulds with multiple cavities (which may be made of silicone or polycarbonate) and allowed to drain out leaving chocolate to set in each cavity. This is done often at least a couple of times to form a coating strong enough to withstand the filling of the cavities with ganache or some other center. For chocolatiers, a mould allows for interesting decorative techniques to be used such as spray painting the moulds with edible inks or paints prior to filling. The mouth experience when bitten is usually a hard crunch followed by the soft center.

The Swiss approach is to directly enrobe the ganache center with chocolate. This may be done manually through hand dipping with special utensils or an enrobing machine where centers are placed on a conveyor belt and passed beneath a chocolate waterfall! The coating is often very thin and in the case of hand dipping, to achieve a delicacy to the enrobing is part of a chocolatier’s skill. A wide-range of decorative approaches may be applied often with a piping bag but may also include spray-painting after enrobing. The mouth experience when bitten is a delicate crunch followed by the smooth center.

There are many confections with the outward appearance of a truffle but if a confection doesn’t include ganache within it, it’s technically not a truffle. This includes those with nougat, praline or jelly centers. Confusion occurs when a Swiss enrobing style is used for truffles with a ganache formulated using Belgian chocolate!

There are many bonbons on the market that appear to be truffles but the center formulation is closer to candy. Again, this is non-judgemental. Candy is not a bad word! Despite working with some of the finest ingredients in the world I must confess a deep love of Peanut M&Ms! For me, no movie-going experience is complete without a bag to accompany me! But the difference between candy and truffles is an important one when shopping for chocolate gifts to treat yourself or someone special. There is an elegance to ganache that creative chocolatiers enhance through unique recipe formulations which lends itself more to an occasion.

A common bonbon often mistakenly referred to as a truffle are those with a liquid or syrupy center. The classic example here in Canada is Lowney’s Cherry Blossom and in the U.S., Christopher’s Big Cherry. Both of these products are technically cordials. A chocolate coating surrounds a liquid center and in the case of these old favorites, a maraschino cherry as well.

Tea and Beauty – 5 Ways Tea Will Make You Gorgeous

A cup of gourmet tea works as a stimulant in your body,from removing bad breath to prevention against cancer. We have heard a lot about the manifold health benefits of tea. But do you know about the many beauty benefits?

Well, drinking tea is not the only way to extract its benefits. Tea can be applied directly to the skin, working as a toner, moisturizer to revitalize your skin in many ways. It sounds great to have a beauty aid that is all natural and the cost is minimal. Here are some more details regarding tea and beauty.

Tea is a natural toner and moisturizer.

Did you know that tea can naturally cleanse and moisturize your skin and make it feel softer? Mix two cups of freshly brewed tea in warm bath water. Now, let yourself soak in the bath water for 20 minutes, allowing the tea extract to work its magic in cleaning, toning and moisturizing your skin.

Don’t forget to take a shower after soaking to rinse off the tea-infused water or you may find that your skin have become more tan. Yes, a nice temporary tan is another beauty offering of tea.

Tea freshens your face and tightens the skin.

Facial skin is more delicate than the rest of your body, hence the need for extra care. Take two to three tablespoons of cooled green tea and dab it all over your face with a cotton ball. Let the tea absorb for 10 to 15 minutes. Then wash it off.

Applying green tea twice a day will help to remove impurities, clean clogged pores and tighten your skin. The result is a healthy glowing youthful skin which you have always dreamed of.

Tea can be used to exfoliate your skin.

There is another way you can use tea in your facial beauty treatment. It has been known for a long time that herbal soap makers are mixing tea leaves in their bathing bars for the purpose of skin polishing. Why not incorporate this in your face cream also?

Crush a teaspoonful of dried tea leaves and mix it in your face cream. You will have created a mild but effective scrub for your skin. Massage the cream mixture gently onto the face in a circular clockwise motion for 15 to 20 minutes. This will remove dead skin cells and polish your skin. Wash your face with lukewarm water and pat dry. You will agree that your skin never felt so soft and clean.

Tea soothes tired eyes and removes dark circles.

Lack of sleep, too much exposure to sun and long hours of work in front of a computer are all conditions which may lead to those ugly dark circles and puffy eyes. Many of us use cucumber slices to remove dark circles. But did you know that your previously brewed tea bags can work wonders in relieving tired eyes?

A cup of gourmet tea is what most of us like to have after returning home from work. Don’t throw away the brewed tea bags. Instead, allow to cool and put them over your closed eyes and take rest for 15-20 minutes. The tannin and caffeine in tea will act to revive blood flow in the skin under the eyes and shrink blood vessels to reduce puffiness.

Tea cools off sunburns and soothes skin irritations.

No matter how careful you are before going out into the sun, sunburns can happen due to exposure, especially in the hot summer sun. Don’t worry! A few wet, refrigerated tea bags on the affected area will cool off the burns.

You can also use cool, tea-soaked cotton pads instead. This can easily be applied to the burned skin; allow the skin to soak in the tea for 20 minutes. You will see the magical healing effect of tea on sunburned skin.