Essential Tips for Summer Skin Care: Shine Radiantly Under the Sun!

 

¿Cómo cuidar la piel en verano?

cuidados de la piel en verano

 

 

Summer is a wonderful season to enjoy the sun and the beach, but it also requires special care for our skin. In this article, we will provide you with essential Tips for Summer Skin Care to keep your skin healthy, hydrated, and protected during the warmer months. Get ready to shine radiantly under the sun!

 

 

Introduction to Summer Skincare Challenges:

 

Summer brings increased sun exposure, heat, and humidity, which can affect our skin in various ways. It’s important to understand the challenges we face and how we can properly care for our skin.

Importance of Sun Protection and Choosing the Right Sunscreen:

Sun protection is crucial for maintaining healthy skin and preventing UV damage. Choose a broad-spectrum sunscreen with an appropriate SPF for your skin type. Apply sunscreen generously and reapply every 2 hours or after swimming or sweating.

Hydration and Nutrition: Tips for Keeping the Skin Hydrated and Healthy:

 

Heat and sun exposure can dehydrate the skin, so it’s important to keep it hydrated from the inside out. Drink plenty of water throughout the day and consider using moisturizing products for the skin. Additionally, incorporate antioxidant-rich foods and essential fatty acids into your diet to promote skin health.

Post-Sun Care: How to Soothe and Hydrate the Skin After Sun Exposure:

 

After spending time in the sun, it’s crucial to soothe and hydrate the skin. Use refreshing post-sun products, such as aloe vera-based gels or lotions. Avoid hot showers and opt for lukewarm water to prevent further drying of the skin. Additionally, use moisturizing products to restore the skin’s protective barrier.

Summer Skincare Routine:

 

Recommended Products and Order of Application: Adapt your skincare routine for the summer. Use gentle cleansers and lightweight moisturizers. Consider using antioxidant serums and sunscreens with lighter textures. Don’t forget to use eye and lip contour products to protect these sensitive areas.

Nourishment for Radiant Skin:

 

Foods That Promote Skin Health and Luminosity: A balanced diet can improve the health and appearance of the skin. Incorporate antioxidant-rich foods like fresh fruits and vegetables, and foods containing omega-3 fatty acids like fatty fish and nuts. These nutrients help strengthen and rejuvenate the skin from within.

Additional Tips:

 

Proper Attire, Sun Avoidance, and Adequate Rest: In addition to direct skincare, it’s important to take additional precautions. Use sun-protective clothing, hats, and sunglasses. Avoid direct sun exposure during the most intense hours of the day, and make sure to get enough rest for your skin to recover and regenerate.

Conclusion:

With these essential tips, you can keep your skin protected, hydrated, and radiant during the summer. Remember that each person is unique, so it’s important to adapt these tips to your individual needs. Enjoy the sun safely and take care of your skin to shine radiantly under the sun.

 

Maybe you want to read https://hulapokefood.com/en/food-and-emotions/

 

 

 

Today’s Blah, blah, blog is super interesting as it addresses a topic that is rarely discussed: FOOD AND EMOTIONS.

Many people know that certain foods help improve vision (broccoli, carrots, salmon) and others help with memory (avocado, nuts, bananas). However, very little or no information is available on foods that affect our emotions. Therefore, we will dedicate this article to that topic.

Scientists are delving deeper into the topic of food and realizing that it is not only a basic human need. There is much more behind it. Food is also part of a cultural, social, religious, economic, and emotional environment. It is no secret that some people, when experiencing deep depressions, suffering from a mental disorder, stress or anxiety, stop eating or, on the contrary, turn to a certain group of foods and exceed their capacity to process what they have consumed. This results in even greater problems, such as eating disorders (ED).

An article on the website Infoalimenta explains how sugary foods, creamy textures, smooth and certain fats produce a positive affective response by generating endorphins, dopamine, serotonin, etc., causing a sense of well-being. While sour, bitter or acidic foods could trigger a negative or rejection response. This makes perfect sense. Consider for a moment that when a person feels sad, they seek sweet flavors to feel better. They turn to chocolates, ice cream, etc. When they feel happy, they also look for those flavors, with the difference that they may also seek more daring flavors, such as spicy ones. In fact, the article mentions that “low-calorie foods increase positive emotions when they are already present.”

On the other hand, the amygdala plays an important role in the emotional choice of certain foods, as the information perceived by our body reaches this subcortical structure and allows us to choose if what we are about to ingest is good or bad for our body. It is based on physical aspects of food and, at a deeper level, on a sensory field full of information stored in our brain from previous experiences from the orbitofrontal cortex.

Finally, we must mention the issue of diets. Many times we impose dietary regimes that are not necessarily the healthiest or appropriate for our needs. For this reason, we always advise consulting an expert, as an inappropriate diet could affect your mental and emotional performance, make you deviate from the diet due to the urgency that your body may have for certain types of nutrients, and thus trigger all kinds of unwanted reactions.

Lastly, we believe that caring for nutrition is extremely important, of which we are aware, but in an era like the one we live in, constantly bombarded by social pressures, incorrect beauty standards, false fitness models and other content on social media that do not fit with the reality of life in general or your reality, it is essential that in addition to taking care of what enters your mouth, we also take care of what enters through our eyes and auditory system, in order to achieve the correct balance between our physical/nutritional well-being and our mental/emotional well-being.

Mahalo for reading,

A hiki i ka manawa aʻe

 

Source:  http://www.infoalimenta.com/
Rodríguez-Santos, F., Aranceta Batrina, J. Serra Majem, Ll. (2008).
Psicología y Nutrición. Ed. Elsevier Masson.

 

 

 

 

Aloha mai e nā makamaka heluhelu.

 

Nowadays the Poke Bowl is very fashionable, and the city of Barcelona (where we are proudly from) is no exception, we could almost say that there is a poke restaurant on every street in the city, well, maybe we are exaggerating a little. The point is that sometimes we tend to feed our bodies but not so usually the “manao” (mind in Hawaiian). Today we must say that poke is one of the most photographed and consumed dishes in the world.

 

Knowing the “raison d’être” of things, their origin and what prompted their existence is vital to understand our current world, poke is no exception to the aforementioned. We must start by telling you that the word poke, originally pok-ei, means “to chop or into small pieces”. This typical Hawaiian dish that native Hawaiians have consumed for centuries has been influenced by culinary crossroads since the island of Hawaii before becoming the 50th state of the United States of America was a port of call for Polynesian sailors, Portugal, Korea, Japan, China and the Philippines, however before this happened the island’s fishermen at the end of their day cut raw fish into pieces mixed with limu seaweed and sprinkled with inamona (toasted and chopped Kukui nuts). They complemented the cuts of the day’s catch with different foods from the area. A curious fact about the poke bowl is the Japanese influence in its expansion, since over time they have been adapting this traditional Hawaiian dish to their tastes and replacing its classic seasonings with soy sauce and sesame oil, it was also the Japanese who incorporated soft fish, sweet and sour, spicy, sweet flavors, as well as spices and other ingredients.

According to gastronomic historian Rachel Laudan, author of the book “Gastronomy and Empire: Cuisine in World History (2013)”, this dish began to become popular in the 1970s, but it was not until between 2015 and 2018 and thanks to the photos of the “influencers” that poke reached its peak of popularity on social networks, since then the poke bowl has not stopped expanding and reinventing itself, each time incorporating a variety of curious ingredients that add character and personality to a dish that in its genesis it was simple but delicious, what do you think the first native Hawaiians would say when they saw how much their culture and the dish they ate after working had expanded? Let us know in the comments.

 

Mahalo for reading,

A hiki i ka manawa aʻe

Mark “Gooch” Noguchi – a Hawaiian chef born in the Manoa Valley in Honolulu and owner of the Pili Group – commented in an article written for Firstwefeast that he and many of his fellow Hawaiians were not pleased when they discovered that their beloved Poke had become the core of several fast-food chains in the United States.

We are not going to reproduce the actual word that Gooch used in the article to show his irritation because it is irrelevant, but for you to have an idea it was something along these lines: # $ @ &% *!

Why?

Why aren’t they happy about all the attention that Poke and the Hawaiian gastronomic tradition is getting around the world?

Yes, they are but according to Gooch, “his whole life he has witnessed the commodification of the Hawaiian culture […] We are a society closely linked to the sea and the products it gives us. If you are not spiritually connected to our culture, you will not know who we are regardless of how many posts on Instagram or Snapchat try to teach it to you all about it. “

Cultural appropriation: that’s what Gooch is talking about.
And we, at Hula Poke, are very aware of it.
We know how difficult it is to properly represent such a deeply-rooted tradition without falling into stereotypes.
We know how difficult it is to serve the food of a country without trivializing its culture, its traditions and even its people.
We know that gastronomic fashions come and go without understanding the tradition and the culture they represent.
And, precisely because of that, we try to cook and serve Hawaiian cuisine from a very special place: from a place of great Respect.

What is it and why do we use Sushi rice in Hawaiian Poke?

Before you start reading this article dedicated to the “mysterious” Sushi rice, we’d like to invite you to perform an experiment.

Come on! Just out of curiosity!

Go to Instagram and look for the tag #pokebowl.

How many results can you see?

In November 2017 we were shown more than 225,000 photos of poke bowls.

Poke made at home.

Poke to take out.

Poke for parties.

Poke shared between friends …

There is no doubt that Poke is one of the most photographed dishes, and therefore, one of the most popular dishes of today, especially among foodies and lovers of healthy food.

What? You haven’t tried it yet?!

If that’s the case, we invite you to head over to Hula Poke right away and enjoy building this mountain of natural flavour to your liking!

(Although if you prefer to stay at home, we will build it for you according to your instructions and we’ll take it to your very own dining room!).

And if you still don’t know what sort of ingredients you’ll be able to find in Hula Poke to create that delicious bowl, let us list them below for you:

The base, the first element of your Poke: you can choose between Sushi rice, Quinoa, Mix of greens and Kale.
The protein, the second element of your Poke bowl: your options in Hula Poke are Salmon, Tuna, Crab Meat, Hamachi (yellowfin tuna), Tofu, Shrimp.
The sauces, the third element of the Poke (sauces): Korean soy, ponzu, wasabi mayonnaise, and Korean pepper sauce.
The toppings: the fourth elements of your Poke: scallions, cucumber, corn, edamame, seaweed, avocado, masago, ginger, wasabi, carrots, jalapeños, garlic chips, sesame, fried onions, wonton chips, chia and bimi.

You are not familiar with many of the ingredients on this list?

Do not worry, we’ll introduce them to you in this blog little by little!

For now, let’s start with one of the most important ingredients in Poke: Sushi rice.

What is Sushi rice?

The Sushi or glutinous rice that we use in Hula Poke is a variant commonly used in Japan – where it’s known as “shari”, “sushi-meshi” or “su-meshi”. Its main characteristic is its high starch content – a characteristic that gives it that sticky consistency and prevents the grains in the balls or rolls of sushi from “ungluing”.

This rice belongs to the “Japonica” family – of which the Italian arborio and carnaroli rice used to make risotto, are also a part of – and it is a short grain of a bright appearance and pleasant texture.

How is Sushi rice cooked?

Traditionally the rice is washed several times and allowed to stand between 30 minutes and one hour before cooking.

(Attention! Please don’t dip it in water or let it soak for a while! Instead, rub it hard under the tap!).

Cover it in 1.2 volumes of water for each volume of rice, after having been washed repeatedly and letting it stand between 30 minutes and an hour before cooking.

After cooking the rice for about 22 minutes, we’ll combine 150 ml of vinegar with 150 g of sugar and 50 g of salt, mix it all well in a jar and add it to the rice while stirring it with a wide spoon (or a Shamoji, the Japanese palette used for this purpose).

Finally, leave it to cool.

You can accelerate the process by fanning the rice.

And should we follow this same process to serve Sushi Rice in our Poke?

No necesariamente.

Cuando utilices arroz glutinoso para la base de tu Poke, no es necesario que lo combines con arroz, aunque el conocido chef de Sushi Andrés Bravo formado en el restaurante de dos estrellas Michelín Mugaritz recomienda combinar el arroz Sushi con vinagre de arroz y alga.

En Hula Poke, estamos de acuerdo con Andrés porque creemos que estos ingredientes adicionales le dan más gusto al arroz.

Pero, si tú cocinas tu Poke en casa, puedes hacerlo como tú prefieras, con o sin vinagre, e incluso puedes utilizar arroz integral.

¿Por qué recomendamos el arroz Sushi en tu Poke?

Not necessarily.

When you use glutinous rice for the base of your Poke, you can do without the vinegar although Andrés Bravo – the well-known sushi chef trained at the Michelin-starred restaurant Mugaritz – recommends combining Sushi rice with rice vinegar and seaweed.

At Hula Poke, we agree with Andrés because we believe that these additional ingredients make rice taste even better.

But, if you cook your Poke at home, you can do it as you prefer – with or without vinegar -, and you can even use brown rice.

Why do we recommend Sushi Rice in your Poke?

Because it’s great for your health!

These are just some of the properties of this humble ingredient:

Because of its high protein content, it intervenes in the formation and repair of muscle tissues, skin, hair and nails (it is even said to help in cases of skin problems such as acne and burns).
Thanks to its high fibre content, it regulates the digestive system.
It also has anti-inflammatory properties.
It contributes to the health of the heart and the nervous system.
It strengthens the immune and bone systems.
And it even helps to reduce high blood pressure.

Can you imagine?

How about trying this great ally of your health?

Head over Ausias March Street in Barcelona, ​​and ask for a Poke with a Sushi rice base!

And if you prefer to try it at home, you can place your order comfortably on our reservation platform.

It’s easy!

Aloha and see you soon!

A lot of us like to convince ourselves that ingesting any sort of food which that does not see the before getting to our table is not for us.

That eating raw food can neither be good nor healthy.

Often, when presenting these sort of arguments, we tend to forget that many of the meats that carnivores enjoy at their tables every day have not been cooked but simply cured.

Without going any further, the prized Iberian ham, the chorizo and other sausages that hang in so many kitchens throughout Spain, or many of the traditional dishes in Catalonia such as its renowned Cod Salad (esqueixada), to mention only a few.

None of these products has been “cooked”.

Little by little, and as we let ourselves be influenced by international culinary customs, we are discovering the benefits of what is now known as “Raw foodism”.

What is Raw Foodism?

It is the practice of consuming unprocessed, uncooked and if possible, organic or ecological foods.

Eating raw food is nothing new.

Until recently, humans have always eaten unprocessed products, without preservatives of any kind.

The philosophy behind this resurgence of raw food is to move away from the amount of chemicals that are “injected” into our food today and to regain control of the nutrients we nourish our body with.

A philosophy which we, at Hula Poke, fully share.

We are convinced that the higher the proportion of raw food in the diet, the more benefits to our health.

Raw fish – in particular – has proven to be a great ally to the health of those who have incorporated it into their diet for centuries, such as the Japanese and Hawaiian peoples.

What are the physical benefits of eating raw fish?

By consuming raw fish, we maintain the cardioprotective and cardio-healthy qualities that tend to be reduced when frying or roasting foods.

In a natural state, the omega-3 fatty acids that are so healthy for us, remain intact.

Also known as polyunsaturated fatty acids (PUFAs), they play a crucial role in the growth and development of our body, and in the proper functioning of our brain.

It has also been shown that omega-3 fatty acids help prevent the risk of chronic diseases, such as heart disease, cancer and arthritis, and reduce various types of inflammation.

Fish – when fried or roasted – does not only lose many of these properties that are so beneficial to our health, but it could even contain varying amounts of heterocyclic amines, with the potential to be carcinogenic.

Not only that.

According to the National Bureau of Statistics of the United Kingdom, if you want to live for many years, you must follow a diet based on raw fish, vegetables and green tea, as do most Japanese women, who have the world’s highest life expectancy.

A diet rich in raw fish will also help you lose weight, fight obesity and even improve your sleep!

What is it and why do we use Sushi rice in Hawaiian Poke?

What are the mental benefits of eating raw fish?

As we’ve just seen, eating raw fish is nothing other than magnifying the health benefits of the fish that we have put on our tables all our lives.

On the one hand, we know that consuming fish helps the flow of blood to the brain.

And, as a result of a study carried out at the University of Northumbria by Dr. Philippa Jackson and her team we know that this increased blood flow to the brain caused by the normal consumption of blue fish can prevent cognitive deterioration and dementia in later stages of our lives.

If we consume it in raw estate, fish is even more efficient in fighting against a degenerative disease that is so feared by all.

How do you maximise the benefits of raw fish for your health and wellbeing?

Try consuming three servings of raw fish a week.

Portions don’t have to be too large.

In fact, the ideal portion is precisely the size we serve at Hula Poke.

And we do it, accompanied by the delicious ingredients that your body needs to be nourished and have all the energy necessary to continue with your day (and night!).

With our Poke you will never exceed your calorie consumption and you will always be full of energy!

Don’t feel like leaving your home to give it a try?

We bring it to your dining room with a big smile and an even bigger Aloha.

All you need to do is place your order on our very easy to use digital platform.

Hope to see you very soon!

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