Quick recipe: instructions
In a small saucepan, mix 1 teaspoon of turmeric with 1 tablespoon of cornstarch.
Add 200 ml of room temperature water, then mix well with a wooden spoon.
Heat the mixture over low heat until it reaches a smooth, creamy consistency.
Remove from the heat and let it cool slightly.
Then, stir in 1 tablespoon of aloe vera oil, 1 egg yolk, and 1 tablespoon of flaxseed oil. Mix well until you have a homogeneous texture.
Tip: You can store this cream in a small, airtight glass jar in the refrigerator for about ten days.
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