Healthy skin care tips

Drink plenty of water

Make it a point to drink 8 to 10 glasses of water a day to hydrate your skin and body cells. And don't wait until you feel thirsty to drink a refreshing glass of water. Water helps improve your circulation and flush out toxins from your body, which in turn have a direct effect on your skin's radiance. Water also helps fill you up, so you eat less at mealtimes, keeping you feeling lighter. Fresh juices and smoothies also help nourish your complexion, hydrate your body and leave you feeling energized.

Skincare experts recommend starting your day with a big glass of water in order to help cleanse your skin. You should ideally increase your water intake to 12 glasses a day when you are exercising, on days filled with activities or when the heat reaches its extremes.

Include lots of fruits and vegetables during summer season

Summer brings an abundance of tasty and nutritious foods, including berries, watermelon, tomatoes and sweet bell peppers. It’s the perfect season to enjoy the natural benefits of fruits and vegetables that are high in vitamins, minerals, fiber, as well as full of antioxidants and water.

For beautiful moisturized skin:

Eat at least eight servings of fruits and vegetables every day. Choose a variety of different colours and textures.
Have ripe summer fruits such as peaches, apricots, plums, pears as well as juicy summer fruits such as watermelons.
Include food sources rich in minerals that are lost through sweat during hot summer days, such as potatoes, bananas, melons, and tomatoes.
Vitamin A is essential for healthy skin. Introduce plenty of dark orange (carrots) and dark green vegetables (like broccoli and spinach) as part of your diet.
Use fresh food as often as you can to give your skin a boost.

Run out of fresh fruits and vegetables? Always keep frozen vegetables and fruits handy! These are usually hand-picked, and are deep-frozen immediately, thus retain more nutrients than fresh ones left in a refrigerator for days.

Get familiar with top foods for a healthy skin

Healthy fats: For healthy and hydrated skin, include healthy fats in your diet, such as those found in fish, avocados and olive oil.
Calcium: Since calcium can also be lost through sweating, try to replace it by eating more low-fat dairy products like skim milk, yogurt, labneh and low-fat cheese.
Vitamin E: For great skin, also eat foods rich vitamin E which is found in nuts like almonds and in fruits like avocados.

Cook healthy for healthy skin

The way you cook also can affects the health of your skin, so avoid frying and go for grilling, broiling and steaming.

Take care of your body and skin and enjoy a beautiful you all through summer every year!

Uses of Curry leaves

The Curry Tree or Kadipatta or Sweet Neem leaf (Murraya koenigii ) is a tropical to sub-tropical tree in the family Rutaceae, which is native to India.

It is a small tree, growing 4-6 m tall, with a trunk up to 40 cm diameter. The leaves are pinnate, with 11-21 leaflets, each leaflet 2-4 cm long and 1-2 cm broad. The flowers are small white, and fragrant. The small black, shiny berries are edible, but their seeds are poisonous.

Its leaves are highly aromatic and are used as a herb. Their form is small and narrow and they somewhat resemble the leaves of the Neem tree; In Tamil and Malayalam it is known as Karuveppilai, ilai meaning leaves and veppilai meaning Neem leaf. Other names include Kari Patta (Hindi), noroxingha (Assamese), Bhursunga Patra (Oriya), Kadhi Patta (Marathi), Mithho Limdo (Gujarati) and Karapincha (Sinhalese). Kariveppilai podi is very popular in Tamil Nadu.

They are commonly used as seasoning in Indian and Sri Lankan cooking, much like bay leaves and especially in curries with fish or coconut milk. In their fresh form, they have a short shelf life though they may be stored in a freezer for quite some time,though they lose much of flavour. They are also available dried, though the aroma is inferior.

Curry leaves are an essential ingredient in South Indian dishes.

Curry leaf is used in South Asian traditional medicine to treat the digestive system, skin conditions and diabetes. Its anti-diabetic properties are supported by scientific research.

Curry leaves possess the qualities of a herbal tonic. They strengthen the functions of stomach and promote its action. They are also used as a mild laxative. The leaves may be taken mixed with other mild tasting herbs. The juice extracted from 15 grams of leaves may be taken with buttermilk.

Digestive Disorders

Fresh juice of curry leaves, with lime juice and sugar, is an effective medicine in the treatment of morning sickness, nausea and vomiting due to indigestion and excessive use of fats. One or two teaspoons of juice of these leaves mixed with a teaspoon of lime juice may be taken in these conditions. The curry leaves, ground to a fine paste and mixed with buttermilk, can also be taken on an empty stomach with beneficial results in case of stomach upsets.

Tender curry leaves are useful in diarrhoea, dysentery and piles. They should be taken, mixed with honey. The bark of the tree is also useful in bilious vomiting. A teaspoon of the powder or the decoction of the dry bark should be given with cold water in this condition.

Diabetes

Eating 10 fresh fully grown curry leaves every morning for three months is said to prevent diabetes due to heredity factors. It also cures diabetes due to obesity, as the leaves have weight reducing properties. As the weight drops, the diabetic patients stop passing sugar in urine.
Kidney Disorders

The root of the curry plant also has medicinal properties. The juice of the root can be taken to relieve pain associated with the kidneys.

The leaves can be used in the form of chutney or the juice may be squeezed and taken inbuttermilk or lassi.

Bums and Bruises

Curry leaves can be effectively used to treat burns, bruises and skin eruptions. They should be applied as a poultice over the affected areas.

Insect Bites

Fruits of the tree, which are berries, are edible. They are green when raw, but purple when ripe. Juice of these berries mixed with equal proportion of lime-juice, is an effective fluid for external application in insect stings and bites of poisonous creatures.


Hair Tonic:

When the leaves are boiled in coconut oil Ii they are reduced to a blackened residue, the oil forms excellent hair tonic to stimulate hair growth and in retaining the natural pigmentation.

Curry leaves have been used for centuries in South India and natural flavouring agent in sambar, rasam curries and non vegetarian dishes . Chutney can be made by mixing the leaves with coriander leaves, coconut scrapings and tomatoes. Curry leaves are main ingredients in seasoning.

The leaves, bark and the root of the curry plant are use in indigenous medicine as a tonic, stimulant and antiflatulent.

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Steamboat Dinner at Marinabay - Miri , Sarawak- Malaysia

Marina bay- Miri , Sarawak for excellent & fresh sea food and also for a wonderful ambiance. Specially for team / family dinner.

Steamboats refer to a variety of dishes eaten throughout East Asia, where ingredients are cooked in a simmering pot of broth at the table, usually communally, similar to a fondue.

Typical steamboat ingredients include thinly sliced meat, leafy vegetables, mushrooms, tofu, noodles or seafood. The cooked food is either eaten with a dipping sauce, or sometimes as a soup. In many areas, steamboats are often eaten in the winter.

Baked prawns in Ginger sauce

Seafood platter consistencing of prawns, oysters and fish balls

Chinese Spring roll

Dinner ended with fruit basket