DIY Mask: nutmeg, honey, and cinnamon

I have a lot of nutmeg laying around…so this is awesome to try!

This DIY mask, made of nutmeg, honey, and cinnamon, is calming and soothing for stressed-out skin – in addition, it smells absolutely amazing!

The secret? Nutmeg and honey act as natural anti-inflammatories, which can reduce swelling and redness in skin. They’re also great for soothing acne scars and preventing infection. In addition, the nutmeg and cinnamon also work to exfoliate your skin when you wash this mask off.

Before you begin, it’s always a good idea to do a small test with homemade mixes on your skin to make sure you don’t have a bad reaction to any ingredients. So remember to do a quick patch test on sensitive skin, like that on the inside of your wrist, before applying this mask to your face.


  • 2 tbs: honey
  • 1 tsb: cinnamon
  • 1 tsb: nutmeg

Mix and the consistency should be like a thick paste. After it’s all mixed, apply the mask to your face and let it sit for 30 minutes. Wash it off with warm water, scrubbing softly in circular motion for exfoliation.

Chocolate Fondant

Best Chocolate Lava Cake ever! I need to make more! hahaha


  • 3 eggs
  • 125g chocolate
  • 75g butter
  • 125g sugar
  • 3 full table spoons flour
  • a bit of milk (half glass or so)
  • pinch salt


Heat the oven at 180 degrees Celsius.

Whisk egg whites rougly (no need to be super hard) add yolks, add sugar, mix well

In the meantime melt chocolate gently in the microwave with a bit of milk (do not overheat, keep an eye and stir)

Also melt butter gently in the microwave (very soft is better than totally melted)

Mix in, then add flour last.

Butter a cake mold, flour it, then pour in the cake mix and bake at 180 for 20 minutes.

At 20 minutes stick a knife inside the cake, around 1/3 or 1/4 of the length, the knife should come out with just a little of the mix, not too liquid, certainly not dry.

Curried Chickpea Mash and 5-Minute Naan

New Recipe to Try Out!

What you’ll need . . .

  • 1 large onion, sliced
  • 1 can coarse ground tomatoes
  • 3 garlic cloves
  • 2 tablespoons grated ginger
  • 2 cans of chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 2-3 bay leaves
  • 1 teaspoon ground cloves
  • 1 teaspoon cardamom seeds
  • 5-6 peppercorns
  • 1/2 teaspoon turmeric powder
  • 2 tablespoons roasted coriander powder
  • 1 teaspoon cumin powder
  • 2 teaspoons garam masala
  • 1 cup almond milk (or substitute)
  • Ashley’s 5-MINUTE NAAN

    What you’ll need . . .

    • 1 cup bread flour 
    • 1/2 cup rye (or whole wheat) flour 
    • Pinch of salt 
    • 1 teaspoon — heaping — baking powder 
    • 1/2 cup plain lowfat yogurt 
    • 1/2 cup water

      Method . . .

      1. Whisk together the dry ingredients. Then add in the water/yogurt. Stir until combined. 
      2. Then place atop a generously floured work surface and knead. 
      3. Refrigerate overnight (at least — 2 days is better)
      4. Divide into balls (I made 6) and — again — generously flour a work surface. 
      5. You’ll want to flatten each of the balls until it’s as thin as you can get it without holes. 
      6. Heat a fry pan over high heat and spritz a bit of olive oil in there. Then toss one dough disk on the hot pan and let cook for 30 seconds or so. 
      7. Flip over and then press down with a tea towel (photo above) to get all the nooks and crannies. Flip over again and then again. Until browned. 
      8. Repeat. 
      9. Slice and enjoy.