Almond Miracle Face Scrub

Almond Miracle Face Scrub
7 votes, 4.86 avg. rating (96% score)

We think that famous bottled “white salad dressing” is horrific as a condiment — none of our staff can tolerate the smell or taste. We do recognize the cult following many have for using it as a skin peel — it gently but thoroughly moistens and peels away dry skin.

Bottled salad dressing differs from mayonnaise in that it has a fair amount of vinegar, which is a great peel by itself. Don’t believe us?  Soak your dry feet in a vinegar and water bath sometime (1 cup of vinegar to a foot bath full of water) and then rub your feet, you’ll see what we mean as dry skin peels away.

We admit it’s true.   Miracle-style Salad Dressing  works like a charm to peel away dead, or dry and flaky skin.  We’ve used a tablespoon of salad dressing on our face when we’ve had too much sun in the summer.  We massage it into our skin, wait a bit until we can’t stand the smell anymore, and then rub in circular motions and watch our dead skin ball up.  It’s very entertaining.   By adding ground almonds, it adds oomph to the scrub.  Just get a few solo packets from a condiment area at a salad or sandwich bar and try it, before you  buy an entire jar.

Almond Miracle Face Scrub
 
Source:
Recipes: Face
 
Ingredients
  • 1/4 cup almonds or 1/4 cup almond meal
  • 1 teaspoon (up to 1 tablespoon) "miracle style" salad dressing or mayo
Method
  1. Grind almonds in blender or mortar until they form fine almond meal -- but be careful not to make almond butter.
  2. Whirl in the salad dressing sufficient to make a paste.
  3. Gentle rub scrub onto your face, and leave in place 10 minutes.
  4. Massage your face to peel skin.
  5. Rinse. Use a toner thereafter.
By the Way
You can skip the almonds and just use the white stuff as a peel. Rub onto your face, avoid the eyes, wait at least 10-15 minutes, massage your face in circular motions, and rinse away the dead skin.

BTW, if you use mayo instead of salad dressing, you'll find it moistens, but doesn't "peel" because it has no vinegar.

If you grind your own almonds to make almond milk, save the pulp -- it's perfect for this recipe.

Shelf Life: Refrigerate for 2-3 weeks.
02/20/2013 |

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