Women are constantly looking for effective methods to cleanse, nourish, smooth the skin. Going to beauty salons is expensive, so folk remedies are often used, for example, a face mask with honey and soda. These ingredients are easy to find and quick to use. Performing regular procedures helps to saturate the skin with biologically active substances (vitamins, minerals).
A healing mask for the skin, prepared with honey and baking soda, absorbs the maximum benefit from the ingredients used. The combination of components gives rise to anti-inflammatory, cleansing, rejuvenating properties. Let's analyze the effectiveness of each component.
Soda contains a lot of sodium. This micronutrient is beneficial due to its moisturizing properties. Another beneficial effect on the integument is the normalization of the functions of skin cells.
The benefits of flower nectar:
Bee product is a natural complex consisting of antioxidants, minerals, vitamins, bioflavonoids. The combination of flower nectar with baking soda enhances the effect of the components. It helps in the treatment of skin diseases, rejuvenation, elimination of wrinkles, dryness or oiliness.
Recipes depend on the health of the skin, the problem to be solved. Soda with honey is recommended for the face in the following situations: acne and blackheads, increased fat content, dull color, enlarged pores. Do not apply the mass to dry, sensitive, thin skin. A side effect is the appearance of flaking, red spots. It is allowed to use in this situation only with the addition of egg yolk or vegetable oil.
The classic version is the usual mixture of soda, honey and water. The mask is effective for high fat content and a predisposition to inflammation, acne. Preparation:
A classic mask, the base of which is honey and soda, is applied in an even layer on the face. The duration of the procedure is 10-12 minutes. After that, you need to wash off the mass with warm water or a decoction of medicinal herbs. The course is 1-2 months with a single application once a week.
Good afternoon, dear hostesses! Millet porridge is very popular in Russian cuisine. The hostesses know many recipes for this delicious dish.
The product brings invaluable benefits to the body. Since it is prepared very quickly and simply, you can often indulge household members with millet porridge.
This dish is most often served for breakfast. It is easy to prepare, hearty and tasty.
1. First, you need to prepare the food. The millet is sorted out and washed until clear water. Pour boiling water over it and mix. Rinse again and discard on a sieve.
2. Millet is spread in a saucepan. Pour in water, put on the stove, bring to a boil. Cook porridge over low heat for about 5 minutes. The rest of the water is drained. So we remove all the bitterness of the cereal, and the porridge turns out to be tasty and crumbly.
3. Now add milk, sugar, salt. Stir and bring to a boil again. Cook for another quarter of an hour. Stir it periodically.
4. Remove from heat, let it brew for 10 minutes under a lid. Put butter in the finished porridge.
Calories per 100 g. - 110 kcal
Porridge is considered a primordially Slavic dish. Previously, it was cooked in an oven using thick-walled earthenware dishes. Today, many kitchen gadgets have appeared that allow you to reproduce the languishing process like a Russian oven. This is a multicooker. In our article, we discuss how to cook pumpkin rice porridge in a slow cooker.
Every homemaker knows that the first meal of the day should be complete, balanced, enriched with vitamins, micro- and macroelements. That is why various cereals are very popular.
Pumpkin with rice in a slow cooker deserves special attention. Rice grits and pumpkin pulp, which have a neutral taste, are in perfect harmony with each other. Let's discuss how to prepare a delicious dish.
The culinary possibilities of many hostesses are limited by imagination, and the whole variety of dishes is pumpkin-rice porridge on a water or milk basis. But it's not just sweet treats that can be made with these foods. Often, pumpkin is added to rice porridge along with meat components, other vegetables, and sauces.
The first step is to prepare the rice grits. It is advisable to choose parboiled, polished rice. But even the most selective and expensive cereal needs to be sorted out and thoroughly washed before heat treatment.
Tip! If the rice is not rinsed properly, it will stick together as a result of cooking. To make the porridge crumbly, transfer the rice cereal to a sieve and place it under running water. 5-10 minutes is enough for the cereal to rinse thoroughly.
Much also depends on the amount of liquid added when cooking the rice grits. Remember a simple rule: for one part of rice, you need to add two parts of filtered water, pasteurized cow's milk or broth. These proportions are accepted as standard.
But it could be different. If you like viscous porridge, then add more liquid: about 370-380 ml of liquid will be needed for approximately 100 g of cereal.
Note! Rice porridge with pumpkin pulp can be cooked exclusively on a water or milk basis. You can combine milk with water, thereby reducing the nutritional value of the treat.
Be sure to peel the pumpkin, leaving only the pulp. To make the porridge even tastier, add granulated sugar and fry the pumpkin slices in a pan until they are amber. This trick will allow you to give your porridge a caramel flavor.