Sunday, May 17, 2009

Preparation for Tanning

Summer is almost here!! Therefore we need to take precautions to face the sun, and also learn about different ways to approach that healthy glow...so following find some pointers. To buy green tanning lotions click here
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The basic necessity of getting a glowing brown tan without having to expose oneself to harmful UV rays for hours has resulted in the development of a host of products. Sunless tanning is gradually becoming very popular among people of every age. It has become a safe alternative to sun tanning, which has been linked to premature ageing and skin cancer. However, to obtain the most of sunless tanning techniques, some preparation of the skin surface is essential.

Many professionals recommend that the skin be cleaned thoroughly and exfoliated before application of tanning solutions. Exfoliation involves the removal of the outside skin layer. Removal of the external dead skin cells make the tan last longer as the new cells will not be shed for some time. The skin naturally sheds off dead cells about every seven days. With the removal of these cells, the tan also fades away. If the tanned cells are conserved for a longer period then the tan will automatically last longer. Moreover, exfoliation means that the whole body is following the same cycle of shedding old cells and renewal with new cells. This implies that a consistent tan will be obtained.


The following are some tips to allow for good exfoliation:• Shave before applying tanning solution or exfoliator. A shaved skin surface leads to more uniform tan. However, if you have sensitive skin, shave a few hours before tanning. This will prevent some painful consequences.
• Remove all traces of make-up and other impurities that will make the tanning process ineffective. Lotions and perfumes should also be avoided as they may interfere with the absorption of the dihydroxyacetone contained in tanning solutions.
Exfoliate using soft cotton cloths. Nylon scrubbers and loofahs give a streaky effect when applying the tanning solution.
Exfoliation should be performed the night before application of the sunless tanning solution or at least a few hours before.

Some exfoliators contain additional ingredients that stimulate the tired skin cells, for example essential oils from peppermint or orange.

Application of exfoliators is made as follows: rub large amounts of the exfoliator liquid on the whole body (where tanning solution will be applied). Pay particular attention to areas with thick skin (elbows, knees…etc.). Do not forget areas that are not easily accessible (the back or buttocks). Use help from someone else if necessary. Professionals recommend that exfoliators be applied onto wet skin, preferably in the shower. Moist skin is more receptive to solutions than a dry one. To find more tanning advice click here

To buy delicious body scrubs click here

Summer Green tips!


Mid-May...unbelievable how time flies...this is why this year I started planning my summer a little earlier. Today I was looking for new fun and refreshing recipes, and since I'm always on the look out for "new" green ways of living in my searches I came across "The Daily Green" website, that gives you green tips and advice, it has a section on green homes, new green cuisine, etc. Looking thorough the site I came across this fabulous White Gaspacho Recipe, that sounds delicious...I will try making it next weekend, but if you try it before I do let me know how it turned out...meanwhile don't forget that May is "National Bike Month", and it is a great time to get out and enjoy the trails around where you live...have a great New Week!!!

White Gazpacho

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A twist on its traditional tomato-laden twin, white gazpacho offers a cool take on this summertime favorite.

SERVINGS
4 - 6

INGREDIENTS
2 cups slightly stale country bread, without crust, cubed
1 cup whole blanched and peeled almonds
2 large garlic cloves, peeled
1 1/2 teaspoons Kosher salt
6 tablespoons olive oil
4 tablespoons Sherry vinegar
2 cups ice cold water

For the garnish:
Green grapes, halved
Toasted almonds, coarsely chopped

PREPARATION
1. In a large bowl, combine the bread cubes with just enough water to cover and set aside.

2. In a food processor, combine the almonds, garlic and salt. Mix until smooth.

3. Squeeze the excess water out of the bread cubes and add the bread to the food processor. Mix well until it forms a paste. While the food processor is on, add the oil in a thin, steady stream.

4. Add the vinegar and the water. Pulse until the preparation is smooth. Chill before serving.

5. For the garnish, quickly dry toast almonds in a saute pan.

6. Ladle the soup into decorative bowls and garnish with the grapes and almonds.