Bulgarian Rose Water:
To tone and hydrate the skin, morning and evening: clean your face, then lightly spray rose water before applying a moisturizing oil or cream.
As a stress reliever or mood enhancer: spray rose water above your head or around you and take a few deep breaths.
To relieve tired or irritated eyes: moisten two cotton pads with rose water, lay down and place them on your closed eyes. Relax for 5–10 minutes.
To eliminate hair frizz and add shine: spray the roots of your washed and towel-dried hair and gently massage your scalp.
For sunburn relief: spray refrigerated rose water on the affected areas; avoid direct exposure to sunlight.
Elements Rose Hot Chocolate:
Gently heat 1 cup of mylk in a saucepan until it starts to bubble. Add 2 tbsp of drinking chocolate. Whisk briskly until the cocoa is fully incorporated. Let is simmer for a minute.
Divya’s Heart Opening Tea:
- Bring 10 oz of water to boil.
- Place 1 teaspoon of the tea mix, cover and steep for 7-10 minutes.
- Enjoy it while it’s hot.
Whenever you feel too emotional or overheated, drink 1 to 2 cups a day, between meals. Can be consumed all year-round.
Brightening Turmeric Face Mask:
Weekly – Measure 3 teaspoons of the mask powder into a small bowl. To create a thin spreadable paste, add 1 teaspoon almond or olive oil (the oil will prevent yellow stains on your skin after washing) and about 3 teaspoons of milk or yogurt (for dry and sensitive skin) or rose or plain water (for normal to oily skin). Moisten your face and neck with water and apply a thin layer of the mask. As soon as the mask dries, wash it off with warm water and a face towel.
Divya’s Buckwheat Cake Mix:
- Preheat oven to 375 F. Grease a 9-inch round or square cake pan with coconut oil.
- In a medium bowl, whisk the packet’s contents.
- In a separate small bowl, whisk to combine well: the melted coconut oil, a grated apple or mashed banana, and water.
- Add the liquid mixture to the dry mixture and stir to create a moist, smooth batter. Spread the batter into the cake pan and sprinkle slivered almonds on top. Bake for 20 minutes, or until a toothpick or skewer inserted in the middle of the cake comes out clean.
- Let the cake cool in the pan. then cut it into 6 or 8 pieces. Store covered at room temperature for up to 24 hours.