Celebrity skincare expert Scott-Vincent Borba shares his beauty secrets. Check out his tips and recipes below and click here to see him on the show!
No More Frizz Banana-Cantaloupe-Yogurt Treatment
Why you’ll love it: Your hair will be smooth and luxurious.
- 1 banana
- ¼ cantaloupe
- 2 tablespoons yogurt
- 1 tablespoon olive oil
In a blender, mix together 1 banana, ¼ cantaloupe, two tablespoons yogurt and one tablespoon olive oil. Apply the mixture to damp, unwashed hair and comb through all the way. Let it sit for 20 minutes and then rinse it out. Shampoo and condition your hair. Your hair will be smooth and luxurious.
Brightening Lime-Turmeric Face Mask
Why you’ll love it: Vitamin C helps fight cellular damage and improve skin elasticity. It prevents wrinkles and is known to brighten the complexion. Lime juice has a high amount of vitamin C and alpha hydroxy acids (AHA), which are also known to brighten skin. Turmeric powder acts as a disinfectant and is a natural, skin-clarifying secret! Olive oil works as a natural moisturizer. This mask will brighten your complexion.
- 1½ teaspoons flour
- Pinch of turmeric powder
- 1 teaspoon olive oil
- 1 teaspoon whole milk
- ⅓ teaspoon lime juice or juice from a fresh lime
Mix all ingredients together in a small bowl. Apply to a clean face, and leave on until your skin begins to feel tight, approximately 15 minutes.
Note: the potency of this mask expires in about 5 days as the natural process of oxidation affects the ingredients upon exposure to the air. Share it with a friend so you don’t waste the magic.
Why you’ll love it: It works magic on dry skin!
- 5 cleaned kale leaves
- Vegetable shortening (note: If you do not use vegetable shortening in your home, you can combine the minced kale with any moisturizing lotion.)
Mince five cleaned kale leaves in a food processor, or by hand. Mix some vegetable shortening into the minced kale and apply from neck to toes prior to showering. (The vegetable shortening is the binder to make the kale stick to your skin. Otherwise, you are just rubbing minced greens on your skin and hoping for the best.) Allow up to 15 minutes for the scrub to set, then lather and rinse off with warm water.
Makes 1 Serving
A note from Scott-Vincent: I love sweet and savory cocktails. The flavors complement each other in unexpected ways with the appropriate amount of bite and taste bud tingle. This recipe may awaken the scientist in you; requires advance preparations.
- 2 ounces jalapeno-infused silver agave tequila
- 2 ounces fresh organic lime juice
- 3 ounces strawberry mix or puree (Maizena makes a good one, so does Nesquik)
- 1 ounce cilantro water (blend organic cilantro with small amount of fresh water)
- 1 tablespoon organic agave nectar, to rim glass
- Sea salt, to rim glass
- 1 organic lime, sliced, as garnish
Rim glass with organic agave nectar and sea salt. Shake together tequila, lime juice, strawberry mix, and cilantro water in shaker and strain over fresh ice in a margarita glass. Garnish with lime wheel.
Dark Chocolate , Sea Salt, and Avocado Cookies
Makes About 2 Dozen Cookies
A note from Scott-Vincent: Skin-healing ingredients in a decadent dessert are the way to go if you’re going to go for it. I love these cookies; they are so innovative and really taste great. Cookies are great for a lunch bag, after school treat, or weekend snack with a cup of green tea. This recipe is a cool teaching tool for kids, too, showing them how to substitute healthy ingredients for the not so healthy ones—and still get full flavor. Eating small amounts of chocolate may boost physical endurance too. A 5-gram piece of dark chocolate—roughly the size of two postage stamps—is the optimal daily dosage.
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon coarse sea salt
- 1 teaspoon vanilla
- 5 tablespoons butter
- 1/2 medium ripe Hass avocado (about 5 ounces, peeled, pitted and mashed)—great for skin glow and digestion
- 1 cup light brown sugar
- ¾ cup Truvia Baking Blend
- 2 large eggs
- 1 (12-ounce) package dark chocolate chips—polyphenols
- 1 1/2 cups chopped pecans—protein
- Preheat oven to 350° F.
- Mix all ingredients except the chocolate chips and pecans in a large bowl, stirring continuously until smooth.
- Fold in chocolate chips and pecans to the mixture.
- Using a small retractable ice cream scooper or spoon, scoop out 1-inch cookie rounds and drop onto an ungreased cookie sheet.
- Bake for 8 minutes or until golden brown on edges. Note: cook time can vary slightly by the pan you use, so for the first batch set a timer for 8 minutes to start and add more time in 2 minute increments until the cookies appear to have a golden brown outer edge.
- Allow to cool, and enjoy.
Cast -Iron Skillet Jalapeño Mac and Cheese
Makes 4 Servings
A note from Scott-Vincent: This is my personal favorite dish. It satisfies that comfort food craving while offering health benefits too. Cooking with cast iron is simply an option, but I find that the heat retention works nicely for this bubbly mac and cheese, and that it settles best when cooked this way. Jalapeños, a type of pepper, promote circulation. Ever notice how eating hot, hot peppers clears out your sinuses and makes your eyes water? That’s the heat of capsaicin working its magic . This recipe requires a 10¼-inch cast iron skillet; I know its heavy, but I like cooking with cast iron because even the tiny flecks of iron the food may pick up from the skillet are good for you.
- 8 ounces whole-wheat elbow macaroni—fiber; digestion
- 3 tablespoons butter
- ¼ cup onion, chopped
- 3 tablespoons flour
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- 1 cup heavy cream—lactic acid
- ½ cup white wine
- 2 cups extra sharp grated cheddar cheese
- 2 fresh jalapenos, muddled (mashed/mixed together)—combat nasal congestion
- Drizzle of truffle oil—omega-3s; anti-inflammatory and anti-aging; great for overall health and vigor
- Cook macaroni in boiling salted water according to directions. Drain. Set aside.
- Meanwhile, in a 10-inch cast iron skillet over a large burner, melt butter, add onion, and saute until tender. Stir in flour, salt, and pepper. Slowly add cream and wine. Cook over low heat, stirring until thickened.
- Add macaroni.
- Stir in cheese until melted.
- Top with jalapenos. (Take care not to touch eyes or broken skin with errant jalapeno juice.)
- Cook in oven at 350° F until top is browned and bubbly, about 20 minutes.