Tips for Perfect Blush

Blush is an important part of make-up. With the help of an accurate applied blush you can refresh your face, make it looking much better and healthier. To make blush look natural, you should put it on just enough to highlight your cheeks, but not be able to tell it is there. The color of blush must match to the skin and hair color and lipstick and nail polish color also. Palette of beige and pink tints is appropriate almost to everybody. All tints of beige and pink are suitable to light skin; more dark tints (coppery and coral colors) are suitable to brown sunburned skin. Orange tints are suitable to red-haired women.

Popularity: 35% [?]

Tips

• If you use powder blush apply it after powder to blend it in lightly and achieve more accurate shading.

• Apply cream blush before you put on powder and blend well to define your cheek bones. Now follow with powder.

• Blush is put on at few directions. If you have an oval face put blush on the cheek-bones.

• Round faces seem to be longer if the blush is put on from temples to lip corners like triangle. There is the simplest way to put on the blush, which is appropriate to everybody. Put blush on the cheek like an oval at the nose level. If you put on too much blush, cover cheek with some quantity of light powder. The color of blush becomes softened.

• How to find more suitable color. The most important thing for choosing the right color is skin color, hair color and shape of your lips. For light skin and blonde hair: all shades of orange, pink, purple. For dark skin and dark hair: all shades of red, violet. For light skin and dark hair: all shades of brown and beige. For red hair women: coral-red, brown and bronze colors.

• To slenderize a round face, Sweep bronzer over temples, cheekbones and under your chin. Use a fluffy brush and light powder to highlight forehead, cheekbones and tip of chin.

Popularity: 37% [?]

Blush Mistakes

Lots of mistakes are made and here are just a few of them.

• Choosing too light a color. It makes no difference because you can’t see it.

• Choosing too dark a color. I have seen this happen a lot. Women have two spots on their faces of color and you can spot them from 100 feet away.

• Choosing the wrong color entirely. Red lipstick and apricot blush doesn’t work but you will be amazed at how often that combination has been used.

• Cream blushes used on oily skin. You might have a little color but the shine would blind you.

Popularity: 34% [?]

What Type of Blush Should I Use?

• Cream Blush… for older women with dryer skin

• Gel Blush… for teens who want a sheer touch of color

• Powder Blush… most popular choice and has the longest staying power.

Popularity: 33% [?]

What Color of Blush Should I Wear?

• red lipstick… reddish or pink toned blush

• rose lipstick… rose blush

• pink lipstick… pink blush

• coral or apricot lipstick… peachy toned blush

• Brown toned lipstick… bronze shades of blush with the same undertones as the lipstick.

Popularity: 33% [?]

Create Dramatic Cheekbones

• Dust a little dark powder along the cheek hollows. This can be just a darker shade of your shadow.

• Apply blush to the "apple" of your cheeks. Don’t go too close to the nose.

• Apply a highlighter to the area above your cheekbones. Just a few dots will do and then blend well so that it isn’t noticeable. Make You’re Blush Last Longer. Smooth on a little cream blush and then apply the powdered shadow in the same shade family and watch how long the color lasts now.

Just where exactly does it go? You look for the fullest part of your cheek and that’s where your blush goes. Take your blush brush and sweep the color back toward the temple. Once you have your blush in place, take a cotton ball and blend until you have just a hint of natural looking color. Make it subtle, just no strips of color.

Popularity: 35% [?]

Nachos

• 12 corn tortillas

• 1 1/2 cup cooked pinto beans

• 1 cup salsa

• 1 cup minced sweet red peppers

• 1/2 cup shredded low-fat Monterey Jack cheese

Cut the tortillas into quarter. Place the pieces on a baking sheet and bake at 400 degrees F until crisp but not brown, about 5 minutes. Let cool for a few minutes. Coarsely mash the beans. Spread the beans on the tortillas and return the wedges to the baking sheet. Dot with the salsa. Sprinkle with the peppers and cheese. Bake until the cheese has melted, about 3 minutes. Serve warm. Serves 4. Variation: Before the second baking, sprinkle the tortillas with minced jalapeno peppers, minced sweet red peppers or minced black olives. Per serving Calories 351

Fat (g.) 6.8 g (17% of calories)

Fiber 9.5 g.

Cholesterol 5 mg.

Sodium 409 mg.

Popularity: 33% [?]

Mandarin Spinach Wheels

• 4 10-inch flour tortillas

• 4 ounces fat free cream cheese, softened

• 1/3 cup mandarin oranges, chopped and drained

• 1/4 teaspoon red pepper

• 1/4 cup sliced green onions

• 6 ounces deli turkey, thinly sliced

• 20 medium spinach leaves, washed and stemmed In bowl, mix cream cheese, oranges and red pepper. Layer each of the tortillas with a quarter of the ingredients. Leave a 1-2 inch strip around edges free of toppings. First spread cream cheese mix on tortillas. Sprinkle with green onions, then layer with turkey and spinach leaves. Roll tightly. Slice ends (without topping) off and discard, and then slice each tortilla in 6 pieces. Refrigerate for up to 8 hours before eating. Serves 24 Nutritional data per serving:

Calories 42 Fiber (g) 1.4

Total Fat (g) 0.7 Protein (g) 4

Saturated Fat (g) 0.1 Sodium (mg) 187

Carbohydrates (g) 5.3

Popularity: 31% [?]

Cool Chicken Salad Shells

• 6 uncooked jumbo macaroni shells

• 5 frozen artichoke hearts

• 3 tablespoons low fat mayonnaise

• 2 tablespoons no fat Italian salad dressing

• 1/4 teaspoon onion powder

• 1 cup chicken breast, cooked

• 1/4 cup red bell pepper, minced

• 2 tablespoons olives, chopped

• 6 fresh basil

Cook macaroni and cool. Cook artichoke hearts in boiling water with macaroni 7 minutes until tender. Drain. Chop artichoke hearts. Combine mayonnaise, dressing and onion powder n bowl. Add artichokes, chicken, bell peppers and olives. Line each shell with a basil leaf and stuff with chicken mixture. 6 servings Nutrition Facts Amount Per Serving: Calories 46 – Calories from Fat 20 Percent Total Calories From: Fat 44%, Protein 49%, Carbohydrate 7% Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 16mg, Sodium 213mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 420 units, Vitamin C 8 units, Calcium 0 units, Iron 0 units.

Popularity: 32% [?]

PROLINE (Non-Essential Amino Acid)

Is extremely important for the proper functioning of joints and tendons; also helps maintain and strengthen heart muscles.

Popularity: 31% [?]