Prep time: 5 minutes
Materials:
– Bowl
– Water Kettle/Jug
Ingredients:
5 Marigold flowers
½ litre boiling water
Method:
– Soak the marigold flowers in hot water.
– Infuse like tea for at least 15 minutes before use.
Prep time: 5 minutes
Materials:
– Bowl
– Water Kettle/Jug
Ingredients:
5 Marigold flowers
½ litre boiling water
Method:
– Soak the marigold flowers in hot water.
– Infuse like tea for at least 15 minutes before use.
Materials:
– Teaspoon
– Tablespoon
– Double boiler
– Mortar and pestle
– Grater
Ingredients:
1 bottle of red wine
2 glasses of port (wine-glass serving)
2-3 sprigs of rosemary
5-6 cinnamon leaves (crushed)
5 tbsp honey
2 tbsp of grated lime peel
2 tsp fresh ginger root (crushed)
1 tsp cloves
6-8 Strawberries (crushed)
Method:
– Place the ginger, cloves, rosemary, cinnamon leaves and lime peel into the upper boiler.
– Add the honey, port and red wine into the mixture.
– Turn the heat to low and let the mixture brew for 30 minutes, turn off the heat and
add the crushed strawberries.
– Let the mead steep for another 30 minutes to cool down.
– Pour the mead through a strainer before drinking.
Prep Time: about 5 min
Materials:
Small air-tight container
Ingredients:
30 ml grapeseed oil
20 ml jojoba oil
10 drops mint essential oil
10 drops lemongrass essential oil
2-5 pieces of star anise
Method:
– Mix all the oils together and store it in a jar or bottle.
– Drop in the star anise and leave for a couple of weeks to infuse.
Prep time: about 30 minutes
Materials:
– Knife
– Chopping board
– Mortar and pestle
– Tall glass
– Blender
– Tablespoon
Ingredients:
1/4 honeydew, cut into slices (remove skin and seeds)
Half a guava, cut into slices
1 bowl of Mangosteen flesh (without seeds)
2 rings of Pineapple
3 tbsp of pounded raw cashew nuts
2 sprigs of mint leaves
1.5 glasses of water
Method:
– Drop the honeydew and guava slices into the blender with pineapple, mangosteens and mint leaves.
– Mix with water and juice all until the ingredients are blended nicely.
– Pour into a tall glass and stir in the pounded cashew nuts.
Prep time: 15 min
Materials:
– Measuring cup
– Mixing bowl
– Table spoon
– Teaspoon
Ingredients:
4 tbsp dried Arame (wild seaweed)
3 tbsp clay powder
2 tsp pure sesame oil
1/4 cup hot water
Method:
– Steep the Arame in hot water for about 4-5 minutes, or until It’s soft and thick.
– Pour Arame and water mixture into a blender, together with clay powder.
– Add sesame oil and blend until thick. Add a little more water if the mixture is too dry.
– Apply to hair and wrap in a towel.
– Leave on for 30 minutes then wash off.
Prep time: 10 min
Materials:
– Tablespoon
– Teaspoon
– Bowl
Ingredients:
2 tbsp organic tofu
1 tbsp Japanese rice bran
2 tsp honey
Method:
– Add tofu, rice bran and honey into a mixing bowl. Mash well.
– Apply to clean skin, leave on for 15 minutes, then rinse off with warm water.
Materials:
– Chopping board
– Knife
– Grater
– Teapot
Ingredients:
2 tbsp Green tea
2 tsp grated lemon peel
2 tsp lemon juice
1 tbsp of grated ginger
Method:
– Add green tea, lemon peel, ginger into a pot.
– Fill the pot with hot water until it is about half-full.
– Squeeze in the lemon juice.
Prep time: 30 minutes
Materials:
– Tablespoon
– Mortar and pestle
Ingredients:
3 tbsp Azuki red beans (powdered)
Warm water
Method:
– Put a handful of Azuki red beans into a mortar and pound into a fine powder.
– Add warm water and mix until a creamy paste forms.
– Use it as you would a regular cleanser.
(lasts for about 2-3 days, prepare daily for fresh aroma)
Prep Time: about 15-30 minutes
Materials:
– Grater
– Mortar & pestle
– Mixing bowl
Ingredients:
Pandan leaves
Basil leaves
Kaffir lime leaves
Laksa leaves
Lemongrass (stalks with leaves preferred)
1 Mandarin orange
Star anise
Method:
– Tear the pandan, basil, laksa and kaffir lime leaves by hand into small pieces and crush to release fragrance.
– Cut the lemongrass stalk into pieces. Pound to release the aroma.
– Grate the mandarin orange peel and add to the mix.
– Finally add the star anise and toss.
Makes 1 application
Prep time: 2 hours
Materials:
– Strainer bag
– Cooking pot
– Strainer
Ingredients:
1 kg grated coconut
½ glass of water
2 stalks of pandan leaves
Method:
– Add ½ glass of water to the grated coconut and strain out the coconut milk with the strainer bag.
– Add two stalks of pandan leaves into the coconut milk.
– Cook the coconut milk over slow fire for 1.5 hours till it turns transparent.
– Strain out the residue from the oil.
– Use immediately.