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Take
a Photo Tour
of Praia D'El Rey Marriott Golf & Beach Resort
in the 13th Century village of Obidos, Portugal |
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Take a
Photo Tour of the Miramonte Resort & Spa in Indian Wells,
Palm Springs, CA |
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Spa Cuisine Spotlight: A
grilled
sandwich showcasing your summer tomatoes, courtesy of Lake Austin
Spa |
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The
Stowe Mountain Lodge & Spa in Vermont offers two private cooking
classes for groups up to eight guests, taught by Chef Sean Buchanan, one
of the state's foremost advocates of the local farm movement.
Available year-round from Sunday through Thursday. |
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cold
cream
Cold cream was first developed by
Galen, a
2nd century Greek physician, in his service as an attendant in a local
temple to
Asclepius, the Greek God of Medicine and Healing. One of Galen's
primary roles was to tend to the Gladiators following "games." He
developed a great many healing treatments, cold cream among them.
Galen's cold cream contained olive oil (for softening), water, beeswax (the
base of the cream), and rose
petals (for aromatherapy). It was called called "cold cream" because
after it was applied to the skin, its water content evaporated, which left a
cool feeling on the skin. Commercially manufactured cold creams have long
since replaced the olive oil with mineral or other oils, which will not spoil
as rapidly.
Some recipes for cold cream
will contain borax; others will not. Borax is a natural ingredient, and acts as
both an antiseptic and a preservative. A reaction occurs when added to
recipes containing beeswax -- it turns the concoction a creamy white color.
BASIC COLD CREAM
1 ounce grated beeswax or beeswax pellets
6 tablespoons
light mineral oil
4 tablespoons distilled water
1 teaspoon borax
2-3 drops of your preferred essential oil
In a double boiler or clean class dish in a microwave, combine
beeswax and mineral oil. Gently heat and stir until melted and well blended.
While melting, dissolve your borax in the distilled water and heat it gently --
do not boil. Remove both pans or dishes from the heat source, and, stirring
constantly, slowly drizzle the distilled water and borax solution into your wax
and oil solution. When fully combined, begin to beat vigorously until it
has cooled. Add your essential oil and continue to beat until your cream
is light and airy, with a brilliant white sheen. Store in clean glass jars,
preferably in the refrigerator. The borax is a simple preservative, but
your cream will keep best in the refrigerator, for approximately 3-6 weeks.
HONEY COLD
CREAM
40g (approximately 1.5 ounces) fresh, good quality cold pressed safflower oil
40g (approximately 1.5 ounces) ) distilled water
10g (approximately 1/3 ounce) beeswax pellets or grated beeswax**
1 teaspoon honey
1 teaspoon borax, if a white cream is desired, otherwise,
optional
**Be aware that some people are allergic to beeswax. Exercise
caution.
1 heat resistant microwave safe bowl with lid
1 hand whisk or wooden spoon
1 teaspoon or dropper
Kitchen scales
Heat resistant pot (small) to contain the cream
Ice cube trays
Freezer Storage Container
Instructions
Combine safflower oil and beeswax pellets or shavings into a clean, dry bowl. Microwave on low, gently, until the beeswax has melted.Slowly drizzle the teaspoon of honey into the oil mixture, beating thoroughly. A dedicated blender or food processor works fine (dedicated meaning you
keep a spare one for craft projects, and you do not use it for food preparation).Using a teaspoon or dropper, slowly drop minute amounts of distilled water into the oil/wax/honey, whisking quickly the entire time. Once you have incorporated all of the distilled water into the mixture, allow your cream to "settle" for at least five minutes. Water which has
not incorporated will settle to the bottom, and the cream layer will rise to the top. Drain off and discard this lower layer of water.Gently spoon one teaspoon of "cold cream" into each well of a clean, dry ice cube tray. Freeze until solid. (Optional: Spread a large,
loose piece of plastic wrap over the try for easy removal of the cubes at one time).Remove frozen cubes from the tray and place them into an airtight freezer storage container, or ziplock bag.
To Use:
Each evening, remove a frozen cream cube from your freezer, and place into your "daily pot." An empty, clean cosmetic pot works well. Thaw overnight,
in your refrigerator, and use the cool, chilled cream within 24 hours. Repeat the process each evening, or, as often as you feel like a smoothing lift.
This remedy is particularly nice on hot summer evenings when your face needs both a moisture boost, and a cooling treatment.
Please keep your cold cream frozen and refrigerated at all times -- there are no preservatives and this method will preserve the shelf life.
Would you like to share our recipes with others, or print them on your own website? Please
feel free! We only ask that you take and share those recipes which are NOT credited to other providers (please seek their permission directly). Otherwise, please credit
us and link back to
www.SpaIndex.Com so that we may keep the recipes flowing like water. Submit some of your own, too
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