RSS Feed

Our Fish Spa And What’s In Store For You ^^

Posted on

GARRARUFA FISH THERAPY EXPERIENCE ^^

Looking for an intensive and invigorating foot massage? The proponents of fish therapy recommend that there is nothing like a fish therapy. Surprised? It is increasingly becoming popular in Europe, China, Japan, Singapore and Turkey as a major skin beautifying treatment. All you have to do is surrender yourself to the gummy licking of Garrarufa Fish and wait for the miracle to happen! Want to check? Read on…

Fish Foot Therapy

The major focus of fish foot therapy is skin exfoliation. The concept is that you soak your feet in a warm pool teemed with tiny hungry doctor fish. Doctor fishes are scientifically known as Garra rufa and are natives of Turkish towns, Sivas and Kangal. The warm temperature of the water ensures that nutrients do not survive. This means the ravenous doctor fishes eats away dead and scaly skins softened by the warm water, revealing soft, pink, smooth and healthy skin underneath.

Fish Therapy for Eczema

Doctor fishes have long been associated with healing of psoriasis. It is suggested that when the doctor fishes nibbles on dry skin through their gummy mouth, the nibbling action triggers release of an enzyme known as Dithranol. This can help in treating the skin condition called eczema.

Besides eczema, fish therapy can help in treating other itchy skin conditions such as psoriasis, dermatitis, etc. So, if you want to be treated by the doctor fishes, be prepared to soak yourself in a warm pool for 8 hours a day up to 21 days before taking breakfast. During the twenty one day period, you may have to drink at least three glasses of water on an empty stomach. You may be abstained from taking medications during the entire tenure of treatment.

Benefits of Fish Therapy

Skin Enhancement

  • In order to look after you skin, doctor fish is one of the most effective way.
  • The benefits of doctor fish are easily visible. People who have dry, damaged or rough skin, fish naturally removes the damaged or dead skin leaving behind healthy skin in order to grow.
  • Nibbling can be a pleasant experience for those people who get used to the initial sensations.
  • The fish pedicure removes all the dirt and provides a deep cleansing treatment to the skin, thus helps in regenerating the new skin.
  • The skin will feel smooth, healthy and revitalised after the treatment.
  • The natural glow of the skin will come back after the treatment is done.
  • Fish therapy also promotes blood circulation, protects skin and makes the skin of the face look more healthier and smoother.

Relaxing Process

  • Fish therapy is one of the best way to relax your skin.
  • This process removes the dead skin naturally and this treatment is therapeutic as well as enjoyable.
  • The fish massage causes sensation which later on stimulates the nerve system in a similar way to acupuncture treatment.
  • It also helps in relieving the tiredness from the body and provides a form of relaxation.
  • Fish therapy provides therapeutic benefits to the skin. Moreover, there is a symbolic relationship between natural environment and human being and that relationship is harmony.

Natural Treatment

  • Fish therapy is a natural therapy which provides no side effects to the skin and helps to treat various types of damaged skin.
  • It is one of the most beneficial way in order to cure damaged skin.

We put our fish here at cafe kendi at the best treatment as possible to make sure that the fish is healthy. Healthy fish means the best experience for customer that wants to try this new kind of therapy 🙂

So , if you happen to be in Ubud Bali , make sure to come to Cafe Kendi to experience this new therapy

Cheers,

Luck

Advertisements

My baby wheatgrass ^^

Posted on

Hellow all , how are you all doing ??

Wanna share my new baby sprout of wheatgrass that i plant 3 days ago 🙂

    Just need an extra care , put it away from direct sunlight for the first 2 days and it will grow very nice and very green ^^.

For you that wanna try growing you can just try because it’s not difficult at all , if i can give you a tip just make sure that it’s organic wheatgrass seed kay , try living a better life kay friends ^^

A list of healthy organic foods around us…

Posted on

 

Can you eat a healthy, whole foods, organic diet, even on a shoestring budget? As a frequent and thrifty shopper, I know it can be done — even if you’re not a vegetarian. First, a few rules:

 

  • Eat in. Restaurant meals are pricey and rarely use the highest quality ingredients. Learn to whip up a few cheap and easy meals — a great omelet, a highly spiced bean and vegetable stew — and you’ll save yourself a bundle.
  • Eat in season. It’s almost always cheaper, and probably better for your body.
  • Eat less meat. Meat’s expensive on any budget, and most people eat too much of it. Shift your intake to vegetarian (cheaper) sources of protein, and use meat in small portions, as an addition to meals, rather than the main feature.
  • Eat less in general. What would happen if you cut your daily caloric intake by 10 percent? In theory, you’d cut your food budget by 10 percent as well, and you’d probably fare better for it. (And some very compelling research suggests that restricting calorie intake can increase lifespan and reduce the incidence of age-related disease.)

 

On your next shopping trip, choose from this thrifty list of 16 screamin’ deals — and see how much you save:

 

1. Cabbage. It’s rich in cancer-preventive compounds. Broccoli has similar nutrition; it’s a little pricier but versatile and worth it. Buy it in season, keep your eyes open for sales, and be sure to use the stems.

 

2. Carrots. Loaded with fiber and beta carotene, they’re a screaming deal. Sweet potatoes contain the same array of nutrients but cost more; still, they’re a great buy.

 

3. Kale. It’s more expensive than other produce items, but it’s a dense source of many nutrients, and a little goes a long way. Likewise with other greens, like chard, collards, spinach and turnip greens.

 

4. Bananas. Buy a bunch — the organic varieties are usually a hard-to-beat price.

 

5. Apples. In the fall they’re one of the best deals in town.

 

6. Onions. They’re rich in a number of disease-preventive antioxidants and add volumes of flavor. Garlic and ginger are other great flavor-boosters that cost pennies per serving.

 

7. Beans. Another ridiculous bargain. They’re a cheap, nourishing source of protein, and they’re loaded with fiber and lignans. Buy a variety, including lentils for fast cooking.

 

8. Nuts. They’re pricier than other items, but nutritionally so dense, you can justify it. Buy them on sale, store them in the freezer, and use them in small quantities.

 

9. Seeds. Pumpkin seeds and sunflower seeds are cheaper than nuts. And flax, with its high concentration of healthy fats and low price, is the best deal of all.

 

10. Brown rice. It’s the cheapest buy for gluten-free grains. Other great deals: oats, cornmeal and whole-wheat pasta.

 

11. Peanut butter. It’s not just for kids; peanut butter is as high in healthy monounsaturated fats as almonds. Make sure you’re buying it from a high-quality store that keeps bins clean to prevent molds from forming. Otherwise, buy your nut butters in jars.

 

12. Ground beef. Grass-fed and organic varieties are best. You’ll buy less, which means you’ll eat less, which is a good thing. Ground beef is less expensive than other cuts. If you can find it, ground bison is a better, leaner option, and usually only costs a little more.

 

13. Chicken fryers. Organic, of course. It’s a bigger expense on a small budget, but a whole fryer is an affordable option. Or buy thighs, or ground turkey, for other affordable options.

 

14. Olive oil. It’s high in healthy fats and antioxidants, and is the most versatile oil choice. You’ll be using it in small quantities, so it comes out to pennies a serving.

 

15. Yogurt. Unsweetened, of course. It’s high in calcium and probiotics and is much cheaper than cheese.

 

16. Eggs. As a protein source, they’re as good as it gets. Even the organic, Certified Humane varieties come out to less than 50 cents an egg. Cheap, cheap.

Well , there you go .. A list of cheap and easy to find and healthy organic foods .. Enjoy friends ^^



Yummy Chicken Avocado Salad ^^

Posted on

Hellow everyone , what’s your lunch menu for today ?? Hope it’s healthy ^^ .. I’ve had a very healthy lunch today and it’s superbly good 🙂 ..

Grilled chicken breast – avocado – green organic vegetables topped with shallot dressing and feta chesse mmm yummmy ^^

Posted on

Hellow , wanna tell my experience today experimenting with my kombucha tea. Today  i make a new batch of kombucha tea using half green tea and half black tea , hope it will taste good *praying 🙂

I’ve also made one batch and flavoured it using cinnamon stick – cloves and cardammon pods , it taste good  🙂

Well , that’s my experience today with kombucha , keep you all posted on the next batch and flavouring

Cheers,

Lukman

Kombucha Tea

Posted on

Kombucha is a fermented tea that is often drunk for medicinal purposes. It is available commercially or it can be made at home by fermenting tea using a visible solid mass of yeast which forms the kombucha culture. It allegedly promotes good health with its excellent detoxifying and immune-enhancing qualities.

The tea is an effective metabolic balancer and helps the various organs work together, It is also probiotic which encourages healthier intestinal flora by introducing lactic-acid producing bacteria.

The culture looks like a large pancake and takes on the shape of its container. It varies in thickness depending on how long it has been allowed to develop and the acidity of the tea during the development period.

The culture is leathery, non-elastic and is similar to thick calamari. It is often referred to as a mushroom because of its appearance but it is a colony of bacteria and yeast. The tea tastes like apple cider or a refreshing light white wine.

There are various tales about where Kombura began. Some say it originated in Russia in the late 19th Century, others say the tea-based drink originated in China or Japan. Earliest records say 2,000 years ago it was known as “The elixir of long life.”

It contains multiple types of yeast and bacteria, organic acids, active enzymes, amino acids and polyphous produced by microbes. Kombucha tea is made by adding the colony of bacteria and yeast to sugar and black or green tea and allowing the mixture to ferment. The end result contains vinegar, vitamin B and a number of other chemicals.

Kombucha is not just a health tonic but a complete therapy. It is supposed to have many health benefits including

  • Detoxify the body and energise the mind
  • Aid cancer recovery
  • Increase energy
  • Sharpen eyesight
  • Aid joint recovery
  • Improve skin elasticity
  • Aid digestion
  • Stimulate the immune system
  • Improve digestion and liver function

Here at Cafe Kendi , we make our own kombucha tea so don’t hesitate to ask if you want to have a taste of this unique drink in Ubud.

It’s healthy , it’s natural and it taste good so what are you waiting for 🙂

Posted on

There are two Andalusias, the country-side and the seacoast–and represented by gazpacho from the country and pescados fritos (fried fish) from the sea. Gazpacho is a liquid salad from the southern Spanish region of Andalusia, made of ripe tomatoes, bell peppers, cucumbers, garlic, and bread moistened with water that is blended with olive oil, vinegar, and ice water and served cold. It is Andalusia’s best known dish and probably originated as a soup during the time when Spain was part of the Islamic world in the Middle Ages, a soup the Spanish call an ajo blanco, which contained garlic, almonds, bread, olive oil, vinegar, and salt. Ajo blanco is today associated with Málaga and made with fresh grapes. The Marquesa de Parabere claims, in Historia de la gastronomia, that garlic soup, sopa de ajo, constitutes one of Spain’s two contributions to soup making, the other being cocida or olla, which migrated to France as pot-au-feu. The most familiar versions are those from Seville and CĂłrdoba, and the oldest version is probably from CĂłrdoba and was made of bread, garlic, oil, and water. Gazpacho comes in a variety of different intraregional versions, some of which contain almonds, and no tomatoes and peppers (tomatoes and peppers came to gazpacho after Columbus). Some food writers believe that a dish which has vinegar points to Roman provenance, whose culinary culture popularized vinegar. This seems a little too much of a generalization, though.

Gazpacho is traditionally made in a mortar and the bread is ideal when it is about a week old. The bread and vegetable mixture is pounded to a paste, and then you begin to add the tomatoes, then the olive oil, and finally the vinegar, tasting all the time to make sure you’ve got it right. The tomatoes should always go through a sieve so there are no seeds in the finished dish.

The emergence of the popularity of gazpacho out of Andalusia into the rest of Spain is said by Alicia Rios and Lourdes March, authors of Spanish cookbooks, to be the result of Eugenia de Montijo, the wife of the French Emperor Napoleon III in the nineteenth century. Gazpacho was unknown, or little known, in the north of Spain before about 1930. And it is not always liquid, nor does it always contain tomatoes. According to Juan de la Mata in his Arte de reposteria published in 1747, the most common gazpacho was known as capon de galera consisting of a pound of bread crust soaked in water and put in a sauce of anchovy bones, garlic, and vinegar, sugar, salt and olive oil and letting it soften. Then one adds “some of the ingredients and vegetables of the Royal Salad [a salad composed of various fruits and vegetables].” Interestingly, capon de galera is thought to be an historical predecessor to the Sicilian caponata.

An American cookbook published in 1963 tells us that “gazpacho, the soup-salad of Spain, has become an American food fashion.” The author, Betty Wason, goes on to tells us that in Mary Randolph’s The Virginia Housewifepublished in 1824, there is a recipe for gazpacho. The French poet and critic, ThĂ©ophile Gautier (1811-72) wrote about gazpacho, too.

There is also gazpacho de antequera, made with homemade mayonnaise blended with lemon juice and egg whites and pounded garlic and almonds; gazpacho de Granada is made with pounded garlic, cumin, salt, bell peppers, and tomatoes, with olive oil added until creamy, then water and bread go on top. Gazpacho de la serrania de Huelva, from the mountainous country around Huelva, is a puree of garlic, paprika, onions, tomatoes, and bell peppers with sherry vinegar and olive oil stirred in until creamy and served with cucumber and croutons. Salmorejo Córdobés (also translated as rabbit sauce) is made with garlic, bell peppers, tomatoes, and moistened bread pounded into a paste, with olive oil stirred in until it has the consistency of a puree. It is served with eggs, oranges, and toasted bread. Sopa de almendras is an almond soup;gazpacho caliente uses hot peppers. There are also gazpachos with green beans or pine nuts.

The origin of the word gazpacho is uncertain, but etymologists believe it might be derived from the Mozarab word caspa, meaning “residue” or “fragments,” an allusion to the small pieces of bread and vegetables in a gazpacho soup. On the other hand, it may be a pre-Roman Iberian word modified by the Arabic. One will hear a lot about Mozarab when speaking of historic Andalusia. “Mozarab” is a corruption of the Arabic must’arab, “would-be Arab,” those Hispano- Romans who were allowed to practice their religion on condition of owing their allegiance to the Arab caliph as opposed to themuwalladun, Hispano-Romans who converted to Islam.