Over time I have tweaked this recipe to create what, for me, is the perfect basic cupcake recipe that makes a great treat on its own, or a great jumping off point if you want to experiment and add different flavours to it. You can easily add vanilla essence, mix in fruit or add cocoa powder to the recipe to turn it into the treat you prefer. I use gluten free flour, but there is no reason you can’t use normal flour too if gluten isn’t an issue for you.

This recipe will yield: 12 muffin sized cakes/24 mini cupcakes or 16 or so normal cupcakes.

You Will Need
350g self raising flour (gluten free of desired)
1tea spoon Baking Powder
135ml Sunflower Oil
375ml Water
1tbsp demerara sugar
1 1/2 tsp vanilla essence
Other flavours of your choice if preferred

Step 1:

Preheat your oven. 190 or there abouts is fine. Or Gas Mark 5.

Step 2:

Line your tins or cases. Silicon cases say they don’t need to be buttered or lined, but in my experience they do. Put this all to one side.

Step 3:

Grab a large mixing bowl and sieve together the baking powder and flour. Give it a little mix with a hand whisk for good measure.

Add in your caster sugar and give it another mix.

Next you want to get the rest of your dry ingredients and add the sugar and mix well.

Step 4:

Now you’ll want to mix together and add your wet ingredients. As you mix it together and give it a good whisk/mix you should see it come together to form a nice reasonably thick batter like mix. At this stage you can also add your vanilla essence if you like. If you are using food colouring this is also the stage to add it into the mix.

This mixture will rise pretty well so fill your cases about one half to a third full.

For cooking times I do these in a mini cupcake machine and they take about 7-10 minutes. In an oven they will take around 10-12 but you’ll want to keep an eye on them and grab them at the right moment. Muffin sized cakes will take around 18minutes again, check them with a bit of uncooked spaghetti or a skewer to see if the middle is cooked through (it should come out clean)

Let them cook for 5 minutes in the tin, and transfer them to a wire rack to cook completely.

You can treat these as you would any other cupcake, so add icing, cream, or whatever else takes your fancy.

Gareth is a marketer and foodie writing for Cotswold Fayre Wholesale Food who have organic, vegan and gluten free food on offer to purchase wholesale in the UK and supply many stores.

Can chocolates be vegan?

Chocolates are prepared primarily from the pod of the Cocoa tree. This makes it vegan – at least in the initial stages of its production.

The procedure that follows in order to prepare the final product involves adding additives including milk or milk fat. Even the refined cane sugars that may be used are made using charcoal which may be a product of animal bones.

How vegan chocolate is made

Although many chocolate brands contain the above mentioned additives, there are a few brands that prepare chocolates without them. And these are the some of the highest quality chocolates in the market since the chocolate must stand alone flavor wise.

What to look out for to ensure that the chocolate is vegan

• Brands with vegan certification

Many organizations offer vegan certification and license using their logo to food manufacturers, shops and restaurants. Look for the logo on the product you are purchasing as with any vegan food item. Some food manufacturers also provide their own certification and label their products as vegan.

• Brands without certification or labels

Does that mean that those brands that do not have such a certification or label on them are all non-vegan? Not necessarily and this is where your normal vegan due diligence comes in.

Health benefits of vegan chocolates

Being animal product free, vegan chocolate offers substantial health benefits associated with dark chocolate. Following are some of the prominent ones.

• The rich aroma of chocolate facilitates theta brain waves that brings a comforting and relaxed feeling
• Phenyl ethylamine, present in chocolate, helps improve mood and decrease depressive feelings
• Cocoa butter, present in chocolate, contains oleic acid, which helps increase ‘good’ cholesterol
• Flavonoids present in chocolate help blood vessels stay elastic

So next time you’re looking for a sweet treat, don’t think that vegan chocolate is lacking. In fact, it is probably some of the highest quality chocolate anyone will ever eat!

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Top 5 winter vegetables that help you stay fit

1. Broccoli: This is a part of the cabbage family which is rich in vitamin C. This is much popular as a raw vegetable specially used in salads and soups. Few people also eat the leaves. This veggie is very much good for heart patients, and strengthens the immune system. The dietary fibres, nutrients have anti-cancer properties. This is specially a winter season crop. People who want to reduce weight can consume broccoli and also gives optimum health.
2. Carrot: This is root basically the king of vegetables. This is fully loaded with nutrients. The taproot is commonly eaten by people as it is edible. During winter, consuming these carrots give good nourishment and carrot juice can be applied to any dry areas of the skin. Asthma patients are suggested to have carrots for people who face problems in wintertime. It consists of carotene which is very good for health and also clears out the infectious toxins from the respiratory system.
3. Kale: This is another veggie of the cabbage family with green or purple leaves. This is a low calorie and rich in fibre and iron. Vitamin K will help in formation of haemoglobin and enzymes. It fights against diseases and increases immunity. It is rich in beta-carotene, vitamin C and K. The calcium present in these leaves is more when compared to milk. Consuming more of it will aid you in reducing cardiovascular issues.
4. Sweet potatoes: This is another root which is especially in dark orange or brown colour. Apart from the sweet content it contains carbs, fibres and lots of potassium.This is very easy in cooking which can be boiled or steamed and consumed. They are a good source of magnesium and minerals. For evening snacks this is best served. Vitamin D and B6 are present in this veggie which plays a crucial role in bone, tooth formation and reduce chemical homocysteine.
5. Turnips: These are the winter veggies available in purple, green and white colours. The turnip greens are the leaves which are best used for salads and garnishes. To fight against the winter blues, these are the powerhouse of nutrients. It is rich in Vitamin A which is useful for the body to fight against infections in winter. They are very delicious and many recipes can be made by them. Turnips also aid for asthma and bronchitis.

Try new activities and recipes in wintertime like the swarm soups and porridge which can help you to stay fit. Such workouts meals should be done and health care must be taken.

About the Author:

This guest post is contributed by Zara,financial guest blogger. At present she is focusing on ppi claims . catch her @financeport

He is known by various names as follows:

Mandarin – Mandarin English – Italian and Spanish Chu Ju, or Chieh – Chinese Mikan – Santara or Suntara Japan – India

The tangerine probably been cultivated in China for years several thousand years, and the first reference to this fruit goes back to the 12th century BC.

From his home region, tangerine spread in most of Southeast Asia, and other parts of India. By the tenth century the mandarin is widely cultivated in the southern prefectures of Japan.

The origin of mikan or Satsuma unshiu back to early 15th century.

Until recently it was believed that they originated from the Chieh Tsao (or Tsochu) tangerine, but is now considered as a variant of Bendiguanchu, another local mandarin Wenzhou, Zhejiang Province, China, probably 1000 years ago. (Unshiu is a corruption of Wenzhou Japanese.)

It took more than 400 years before distribution worldwide tangerine be initiated when two varieties of mandarins Guangzhow (Canton) were imported to England by Sir Abraham Hume in 1805.

From this introduction trees were sent to Malta, then not close to Italy, it is believed that the Mediterranean mandarin evolved under cultivation in Italy shortly after.

Tangerine trees and their hybrids are usually the most cold hardy of all citrus grown commercially, although some, like the Temple tangor, which are less resistant than oranges.

However, the fruits of mandarin suffer more damage than most oranges and grapefruits.

The tangerine has a wide range of adaptability and grown in the desert, semi-tropical and subtropical Mediterranean climate.

However, the different varieties of mandarins are very specific in their climatic requirements for the production of good quality. For example, the Ponkan and Tankan Dancy best fit semi tropical conditions, and rarely occur near the Satsuma (unshiu) mandarin, which is more productive and reaches its maximum quality only in regions with cold winters .

The most demanding variety of mandarins in their climatic requirements is probably the Clementina, who still has a very restricted distribution, limited almost exclusively to coastal areas of Morocco, Spain, Corsica and in the recent past in South Africa, Argentina, Uruguay and Chile.

Mandarins, namely the Mediterranean and Dancy tangerine – and hybrids tend to switch to light when large fruit crops are followed by tiny light crops of large fruit, low quality.

Often, the other varieties are recommended as pollinators to promote better fruit set, while several agricultural practices such as banding stems, spraying growth regulator and hand thinning, are used to influence behavior of uneven development.

Features shared by nearly all tangerines are its relatively short harvest season and their susceptibility to damage during harvesting, packaging and transport to market.

The crust is fragile and sensitive to diseases with a tendency to swell, while internally the meat loses acidity and juice and becomes dull if not on the tree for a relatively short period after reaching maximum maturity. However, if handled with care mandarins can be stored successfully for several weeks or more.

Referred to a variety of names, probably evoked by advertising executives, ranging from the “soft-citrus” and “kid glove” to “zipper skin” and “easy peeler” mandarins have been appreciated for its distinctive fine and sweet

flavor. However, ease of peeling, the most common and famous.

The name “tangerine” is often synonymous with tangerine, especially in the United States, where it was used for the first time along with the variety Dancy.

Later spread to other similar tangerines with reddish-orange tones in the shell. However, there are significant contradictions: some varieties of color no more than oranges are known as tangerines. To complicate matters, it was common in Europe to refer to “easy peelers” as mandarins. Fortunately, this is no longer the case, and perhaps the time has come to refer to all citrus skin loose as tangerines, specific name prefix, for example, Satsuma tangerines clementines and mandarin.

Although mandarins are widely distributed, annual world production remains modest at about 13 million tonnes compared with oranges to 51.5 million tonnes.

However, during the last decade have increased in importance to a much faster rate, production almost doubled, while oranges increased from 44.5 million tonnes in the same period. Nowhere is this more evident than in Western Europe, where the availability of mandarins in the last decade is such that there is no time of year when fruit quality is not on offer at the retail level.

There have been several attempts to catalog the mandarins in group classes or different species which follows here is a modification of RW Hodgson:

Citrus unshiu: Satsuma mandarins or unshiu

Delicious Citrus: Tangerine Mediterranean Citrus nobilis: The King of Citrus reticulata Tangerine: Tangerines Tangerines small fruit common: for example, red tangerine, and Nanfengmiju Bendizau

The first three groups are well defined varieties of mandarin small but clear.

The fourth is a very wide collection of varieties, hybrid natural or man-made, many of them. The fifth includes many varieties of importance in East Asia for its fruit and others used as citrus rootstocks in several countries.

Attached Images:

•  License: Creative Commons image source 

What do you know about durian fruit ? read more food articles on our blogl – thingsidigg.com

• Sour Cream

As we start with the sour cream recipe, I would be remiss if I didn’t mention that most of the ideas and creations held within these thoughts are those of true vegans. I am just a token vegetarian, trying to find the reins to tighten on my weight and live to enjoy more of life. In addition, this amazing vegan recipe is also gluten free…hopefully a huge boon to moms who are desperate to do the right thing for their families. Since Greek food has its grip on me at the moment, I wonder if this would make an out of this world tzatziki.

Homemade Cashew Sour Cream

1C. raw cashews (without salt or being roasted)
Water, to cover cashews
¼ C. fresh water
¼ teaspoon salt
1-2 teaspoons apple cider vinegar
The juice of one lemon
     Instructions:

1. In a small bowl cover the cashews with water. Let sit overnight if at all possible, or at least several hours.
2. Pour off water and, in a blender with fresh water, salt, apple cider vinegar and lemon juice, put the softened cashews.
3. Puree until very smooth and creamy.

After trying this small amount, you can always multiply the ingredients for more extensive use.
Here is another mixture of ingredients, this time incorporating tofu to make non-dairy plain sour cream.

Non-dairy Plain Sour Cream

¼ block of 14 ounces extra firm tofu
¼ C. raw cashews
¼ C. water
Juice of one lemon
2 generous pinches of sea salt
½ teaspoon agave nectar
Up to ½ teaspoon garlic powder (if desired)
Instructions:

1. Soak cashews in water for at least 30 minutes or more.
2. Blend all ingredients.
3. For best taste, refrigerate for 1 hour or more, before serving.
4. Keeps for 2 days in fridge.

• Besides Sour Cream

A well-known substitute for both vegans and non-vegans is buttermilk. This staple, made from milk plus lemon juice or vinegar, appears in several recipes; take this one for pancakes, for example. The following Buckwheat Pancake is a delicious offering for a Saturday breakfast:

Buckwheat Pancakes

2 ¼ C. non-dairy milk + 1 teaspoon apple cider vinegar
1 ½ C. buckwheat flour
¼ C. rolled oats
1 Tablespoon baking powder
¼ teaspoon ground allspice
½ teaspoon cinnamon
1/3 C. walnuts, toasted and chopped
2 teaspoons sweetener of choice, or to taste; or 1/8 teaspoon Stevia
½ C. blueberries, if desired
¼ C. chocolate chips, if desired
Instructions:

1. Combine milk and vinegar in a medium bowl. Set aside for about 5 minutes.
2. In a large bowl, whisk together buckwheat flour, oats, baking powder, allspice, cinnamon, walnuts, and sweetener. Add milk/vinegar mixture and whisk just until mixed. (Be careful not to over-mix.) Stir in blueberries and/or chocolate chips, if desired.
3. Lightly oil a non-stick pan or griddle, and heat to very hot. Scoop the batter onto the griddle, cooking until the bottom of the pancake turns golden brown; flip to cook on other side.
4. These pancakes should likely cook a bit longer on each side than other pancakes, just allow time for a couple mess-ups at first; use only a small amount of batter as you learn.
Serves 2-3
You can double this recipe, but add a little more water.

• Need a Snack

Say you have a day when you must work through lunch, or just want a snack. Take a break with a nice vegan cheese spread, like this Macadamia Nut Cheese Spread, perfect for those occasions.

Macadamia Nut Cheese

1 ½ C. dry, organic macadamia nuts
¼ C. pine nuts (can use sesame seeds)
3 tablespoons nutritional yeast
1 teaspoon sea salt, or to taste
4 tablespoons lemon juice
1 small garlic clove, finely minced
2 tablespoons extra-virgin olive oil (optional)
Water, as necessary
Instructions:
1. Place 1 cup organic macadamia nuts in a small bowl with enough warm water to cover. Let soak for 30 minutes. Drain.
2. Place soaked and drained macadamias into a food processor with remaining dry macadamias, pine nuts, nutritional yeast, sea salt, lemon juice, garlic, olive oil, and just enough water to make cheese process smoothly and easily (about 1/4 cup, or to desired consistency).
3. Refrigerate any unused cheese.
Opportunities Abound

You might also want to consider the substitutions suggested on the enclosed website, which include the various milks; a scrambled tofu [egg] idea; vegan cheeses, without the dreaded casein; and more. The section on recipes gives ideas for all sorts of dishes and one especially tasty sounding Gazpacho soup; thankfully, though Gazpacho is usually quite easy to prepare, ready to eat (but is really best after a day), and sometimes is available hot, as well as cold. Therefore, the world as a vegan is actually quite interesting…and much more doable than you might have thought possible.

Jennifer Hawkins is a restaurant owner and professional chef who specializes in recipes with nuts and vegan dishes. She loves to blog about health and dieting and she often gives advice to those who have recently commited to the vegan lifestyle.

But these people are wrong. Vegetarians can enjoy an extremely flavorful diet, they just need to have some great recipes to help them. If you’re looking for some tasty vegetarian meals, look no further.

1. Vegetarian Stew

This delicious and hearty stew is the perfect addition to a chilly fall night. Plus, all the beans give you a huge boost of protein.

Ingredients:

• 2 cups onion, chopped

• 4 cups water

• 3 garlic cloves, minced

• 2 tbsp chili powder

• 2 tbsp sugar

• 2 tbsp Worcestershire sauce

• 15 oz. chickpeas, rinsed

• 15 oz. black beans, rinsed

• 15 oz. cannellini beans, rinsed

• 15 oz. kidney beans, rinsed

• 28 oz. diced tomatoes with juice

• 6 oz. tomato paste

• 2 cup shredded cheddar cheese

Directions:

1. Saute garlic and onion in skillet over medium heat.

2. Add in 3 cups water, spices, beans and diced tomatoes.

3. In a separate bowl, add together tomato paste and remaining cup of water.

4. Add to bean mixture and stir until blended.

5. Spoon into bowl and top with cheddar cheese.

2. Pesto Fettuccine

Pasta is a great meal option for every vegetarian, and this pesto fettucine is filled with flavor.

Ingredients:

• 1 lb. fettuccine

• 4 cup half and half

• 3 cups basil

• 3 tbsp parmesan cheese

• 3 tbsp macadamia nuts

• 4 tsp salt

• 2 tbsp lemon juice

• 2 tsp black pepper

Directions:

1. Cook the pasta according to the package directions.

2. Add all remaining ingredients to a food processor, and process until very smooth.

3. When pasta is done cooking, add pasta and blended mixture together in a large bowl, mixing well to coat all pasta.

3. Curry Tofu

Many vegetarians learn that they can easily substitute tofu for meat in any recipe and create something delicious, just like this curry tofu recipe.

Ingredients:

• 15 oz. tofu, cubed

• 2 cup coconut milk

• 2 tsp salt

• 1 cup carrots, thinly sliced

• 1 tsp curry powder

• 4 tsp crushed red pepper

• 15 oz. pineapple chunks, drained

• 2 cup basil

• red pepper, thinly sliced

Directions:

1. In a large skillet, cook tofu until browned.

2. When cooked, remove from heat.

3. In another skillet, add curry powder and coconut milk. Cook for 1 minute.

4. Add in crushed red pepper, carrots, red bell pepper and pineapple. Cook for 4 minutes.

5. Add in tofu and basil. Serve.

4. Mango Bean Quesadillas

Quesadillas are great because you have the option of adding in any ingredients to make them as tasty as you’d like. This quesadillas has black beans and mangos—simply delicious!

Ingredients:

• 2 tsp oregano

• 1 poblano chile, chopped and seeded

• 15 oz. black beans, rinsed

• 1 cup mango, peeled and chopped

• 4 tortillas

• 3 cup avocado, cubed

• 2 cup shredded cheddar cheese

Directions:

1. Combine poblano chile and oregano in large skillet over medium heat. Sautee for 5 minutes.

2. Add in beans and cook until heated, about 2 minutes.

3. Remove skillet from heat, and add in avocado and mango.

4. Place tortillas on griddle. Place bean mixture on half of each tortilla.

5. Add in cheese and fold tortilla in half.

6. Cook on both sides until brown and cheese is melted.

Kathryn Thompson is a health specialist. She enjoys sharing information about health and nutrition in her spare time. When she doesn’t have time to cook a fancy dinner for her family, Kathryn turns to quick healthy meals instead.

Being a vegan means that your child is on  a strict diet, and finding foods that they enjoy—as well as those that are easy to prepare for their school lunches—can sometimes have us falling into a mundane lunch routine. When a child is constantly eating the same thing day in and day out, they will soon become tired of it, and you’ll find yourself back at square one.

But creating vegan lunches does not have to be challenge, thanks in large part to these following five ideas.

Hummus Pita Sandwiches

Pitas are a great alternative to regular salads and sandwiches, and kids love eating them.

 Ingredients:

• 1 tomato, diced

• ¼ cup cucumber, diced

• ¼ cup bell pepper, diced

• shredded lettuce

• ¼ cup hummus

• pita bread

Directions:

1.     Spread hummus onto the pita.

2.     Add tomato, bell pepper and cucumber to the pita.

3.     Add shredded lettuce.

Pasta Salad

Pasta salad is a great meal for a vegan’s lunchbox. Not only is it tasty, but it will also keep well throughout the day.

Ingredients:

• 2 cups small pasta shells

• 2 cups broccoli

• ½ cup black olives, sliced

• ½ cup corn kernels

• 1 carrot, diced

• ranch or Italian dressing

Directions:

1.     Cook pasta according to package directions.

2.     In a large bowl, combine broccoli, back olives, corn and carrots.

3.     Add in pasta.

4.     Cover with dressing, and thoroughly stir until everything is coated.

5.     Refrigerate until serving.

Bean Salad

This delicious salad is full of protein and will keep your child full and satisfied throughout the day.

Ingredients:

• 1 can corn

• 1/3 cup pine nuts

• 2 tbsp. olive oil

• ¼ cup lime juice

• ¼ cup cilantro

• 30 oz. black beans

• 2 cups red cabbage, shredded

• 1 tomato, diced

Directions:

1.     In a small skillet, fry pine nuts until brown.

2.     In a large bowl, combine oil, lime juice and cilantro.

3.     Add the pine nuts, corn, beans, tomato and cabbage.

4.     Stir together until coated.

5.     Refrigerate until serving.

Tofu Wrap

Tofu is a great addition to any vegan diet, and combined with this wrap, it tastes great.

Ingredients:

• 1 flour tortilla

• 2 oz. baked tofu

• ¼ cup red pepper, sliced

• handful of snow peas

• your choice of dressing

Directions:

1. Place tofu, snow peas and peppers down the center of the tortilla.

2. Sprinkle your favorite dressing on top.

3. Fold the sides to make a wrap.

Veggie Sushi Bowls

Sushi is something that easily gets overlooked, but it is a great addition to your child’s lunch rotation. Since store bought is expensive and making your own takes time, the sushi bowls are a more likely idea.

Ingredients:

• ½ cup rice

• soy sauce

• seasoned tofu

• cucumbers

• carrots

• red peppers

Directions:

1.     Cook rice according to package direction.

2.     Place rice in a bowl.

3.     Cube tofu, cucumbers, carrots and peppers. Add them to rice bowl.

4.     Top the dish off with soy sauce.

Jessica Brown is a health specialist.  She enjoys blogging about cooking and her favorite recipes using pine nuts.

• Perhaps the most obvious tip is to make sure that your vegetables are placed in a good sunny spot.
• Make sure you protect your young plants from harsh winds by building a windbreak.
• Vegetable plants require lots of water to stay healthy and reach their potential, so you should create a watering plan and make sure that you stick to it.
• Adding a layer of mulch will also help prevent your garden beds from drying out.
• Another great tip to consider if you plan to become a successful vegetable grower is to rotate your crops between seasons. Different vegetables take different elements out of the soil, so rotating your crops can ensure that your soil remains rich and replenished.

  So, now you’ve heard the basics here’s a few perfect BBQ vegetables for you to try:

  Corn-on-the-cob
  If you fancy wowing your BBQ guests with some sweet, home grown corn then here’s a few tips. Firstly, corn thrives in loose soil with a neutral pH. Corn should be planted after all of the winter frosts have past. It’s really important to water your corn regularly and it’s beneficial to add a nitrogen fertilizer once the plants have started to produce tassels. To enable successful sweet corn growth, you should keep the area clear from other plants and weeds, which will fight for the corn’s water and food. Corn is ready for harvesting when the silky tassels turn brown. Corn should be grilled on your BBQ and served with a knob of butter. Delicious!

  Onion
  Onions make the perfect companion to barbequed burgers and sausages, and the smell of grilling onion is very hard to resist. There are many varieties of onion that you can grow in your vegetable patch, but these rules apply to most of them. Onions should be grown in a sunny site, and the soil should contain good drainage (you can improve this by adding grit to the soil bed). You should add manure to your soil several months before you plant your onion seeds because onions don’t need a great amount of fertilizer to grow. Onion seeds are resilient and should be planted in January or February. It’s important to give your onions a long season, so they have time to develop and bloom. Onions are ready to harvest when their leaves begin to yellow. As well as making the perfect burger accompaniment, barbequed onion tastes great in a chicken kebab, grilled on a hot BBQ.

  Tomatoes
  Tomatoes are a popular fruit to grow at home but many people forget that they are wonderful barbequed. Why not have a sunny morning breakfast BBQ and grill your bacon and tomatoes together outdoors? Tomatoes can be grown even in the smallest of gardens because they can be grown in pots, hanging baskets or ready-made grow bags. All you need is a couple of tomato plants and you will be rewarded with flavoursome fruit throughout the summer months.

Written by Crowders a leading supplier of Barbecues online.

Fortunately, there are also plenty of cheaper and safer home-remedy alternatives, with lemon juice as one of the more popular choices. Lemon is full of vitamin C, which makes it great to use as an anti-inflammatory treatment. It can help reduce the redness and swelling of the acne and over time, it can help with lightening blemish and acne scars.

The Lowdown on Lemon Juice

Some people call the lemon juice “the wonder juice” because of its curing properties. But before you head to the kitchen and cover your face with fruit extracts, you need to understand how lemon works on the skin to downplay all the expectations.

You can find lemon juice in beauty products like astringents or toners,  as it does help clear out the blemishes. Lemon, however, will not completely help scars disappear, especially when they are so deep. For that, you would probably need to go through a mild procedure at the dermatologist’s clinic.

What lemon does is to lighten the acne scars to a point where they almost seem non-existent. Achieving this effect varies with every person, and with each skin type. Some people can see the difference in as little as a week, while for others, using lemon, as with any type of acne scars treatment, may take weeks for the results to appear.

Perhaps the key is in your diligence to get rid of the acne scars. Do this lemon treatment everyday, and you should be guaranteed some great results.

How to use Lemon Juice for Acne Scars

The simplest way is to slice a fruit of lemon and squeeze the juice out into a bowl, then dab cotton or sponge on this juice to slowly rub on your face. You will instantly feel your skin getting tighter, indicating that the citrus acid in lemon is working their way into your skin tissues. The result can be drying, which is why it’s never advisable to leave lemon juice on your face for hours or overnight. If you do, you will have redness and irritation of the skin the next morning. Lemon, after all, is acid. It must be rinsed off with cold water after, maybe, 10 minutes of application.

For variation, you can add other kitchen ingredients to your organic lemon cleanser.

• Sugar with lemon helps remove dead skin cells effectively. Sugar is most common in beauty products like body scrubs, and its effective in making the skin smoother and cleaner.
• Aloe Vera with lemon juice results in a peeling treatment that allows your skin to grow and regenerate new, healthy layers.
• Honey with lemon juice makes a wonderful facemask that helps soften skin. Since lemon itself has the tendency to dry the skin, this combination would keep it moisturized.

This guest post is from Rachel, a health buff, who relies on natural remedies to treat acne scars. Get more tips and information on acne scars treatment at www.getridofacnescarsmethods.com

1. White Rice
White rice by itself is one of the staples of a vegan style diet, but it can get really boring all by itself. So, what you need to do is find a way to add all the things you like while still keeping it healthy. Feel free to add peas, carrots, sauces and anything else to your rice to give it more flavor, while still keeping it as the basic staple of the meal. Basically, have these veggies on hand all the time!

2. Breakfast for Dinner
Breakfast is perhaps one of the most vegan friendly meals of the day, and if you want a dinner that everyone can enjoy there’s a lot to choose from. While bacon and eggs might be out, you do have pancakes, biscuits, waffles and a variety of other tasty baked options. There are also options to incorporate fruits into the meal, which can add fiber and sugar to give you just a little more goodness.

3. Gumbo
Thick enough to sit heavy in the stomach, gumbo is a Cajun tradition. And with all of the heavy spices and hot peppers that are often included in gumbo, you can cut out anything that doesn’t fit with the vegan path and still keep all the taste. Gumbo does take a long time to make properly, so if you’re going to do it, be sure you have the time.

4. Pasta
Whether you’re looking at spaghetti or alfredo, ravioli or some other traditional pasta dish it’s a great way to stay on the path, but you’ll have to keep an eye on what you’re using for sauce. Tomato sauce is fine, but some of the milk based products might be a problem for some people. Fortunately, there are options. You just have to read what’s on the side of the bottle before you decide what you’re going to use.

5. Mushrooms
While they might be seen as something of an appetizer, mushrooms are a favorite of many people and if you want to base a meal around them, all it takes is a little bit of creativity. Deep-fried mushrooms are a great starter, mushroom soup is a favorite at many gatherings, and if you’re willing to go a bit off the beaten path, you can even do a mushroom pizza. Or, if you want to make it a theme for the meal, combine various mushroom dishes together.

6. Pirogis
A traditional Polish dish, pirogis are like gigantic ravioli that you can fill with practically anything that you want to eat. While they’re sometimes filled with meat, you can also fill them with seasoned potatoes, fruits, vegetables or really anything else that your heart desires. You can put together a wide variety of different pirogis in order to have something for each guest as well. This way, you can have a little variety for everyone!

Being a vegan takes three things – health, stamina & money, so Vanessa Bahrd writes about all of this, and saving money at www.creditscore.net.