Beauty secrets in the kitchen
Natural treatments lurk in your cabinets.

Gerik Parmele photo

Reporter Natalie Durkovich tries an avocado facial mask. Avocado oil moisturizes and can reduce eye puffiness.

Masks, peels and crèmes take up 90 percent of the cabinet and counter space in my bathroom. An unsuspecting kitchen, however, is one more place I’ve been able to stock with beauty treatments thanks to some tips from Martha Stewart.

Oatmeal

To calm and soften skin, all you need is one handful. Grab a handful of the oats and place them into a washcloth, securing them with a rubber band. Dip the washcloth into a sink full of warm water and squeeze it a few times so the water becomes murky. Splash the water on your face and let it air dry. The beta glucan in oatmeal will have a soothing and anti-inflammatory effect on the skin.

Orange

I buy fruit with the intention of eating it, but goodness knows that rarely happens. Instead of throwing that over-ripe orange away, use it to banish dry skin. The acid in the fruit loosens dead skin from heels, knees and elbows. Just squeeze the juice from half of your orange into a bowl with ¼ cup granulated sugar and ¼ cup olive oil. Rub the remaining half of the orange over rough spots and follow with the scrub. Rinse with warm water and pat dry.

Beer

One of the most odd beauty tricks I’ve heard of: dumping a bottle of beer over your head to liven up dull hair. Between shampooing and conditioning, pour a bottle of non-light beer over your head. The yeast and hops plump up the hair cuticle while the acidity acts as a clarifier. Rinse it out before you apply conditioner so you don’t smell like a frat house.

If you and the kitchen don’t fare well together, fear not. Foods with natural skin-boosting properties are being used in spas and salons such as Clip Joint, which offers facials with ingredients such as pomegranate and pumpkin.

And while you’re going through your fridge, you might as well make something for your stomach to enjoy as well as your face. Try out the recipe above.

Natalie’s Mango Guacamole

2 avocados

3 mangoes

1 serrano chili

1 bunch cilantro

2 garlic cloves

1 lime

Sea salt

Put the cilantro and garlic into a food processor.

In a separate bowl, combine the finely diced mango and avocado.

Chop only the skin of the chili and add it to the bowl. If you like your guacamole nuclear-hot, go ahead and use the seeds and throw the rest of the chili in the food processor.

Combine the ingredients and squeeze half the lime over it. Sprinkle with a few teaspoons of sea salt and mash with a fork.

Note: Eating this can be justified by saying it contains omega-3s!