How to get rid of blood blister naturally?

Well, the story goes like this - I accidentally pinched my finger the other day and caused a blood blister. After a week or so the little red dot on my finger just got me annoyed and much to my ignorance I thought draining the blood from it will help it cure, and I was so wrong! The blood just wouldn't stop coming out from the blister after I pinched it with a needle! It looks like the body just doesn't know there is a wound there and the blood wouldn't clot but just keep on flowing out (scary!), even though the blister has a size of a sesame. After a few days applying pressure with band-aid, the blister seems to dry out a little, however whenever I take the band-aid off and if I am not careful and bump the blister at something, the bleeding will start all over again...so band-aid straight away again and hope it will heal itself in a week or so like some article says on the internet.

It only occurred to me later that why don't I see if there are some other ways to help the body heal the blood blister and to my delight one of the option is to use witch hazel, which I do have a bottle at home! After taking off the band-aid and quickly apply some witch hazel on the blister before any blood tried to escape from that little hole, the witch hazel dries out the surface like magic at first time use. If you have a blood blister like me, try using some witch hazel solutions! Simply dab some solution on a cotton ball, apply on the blister and let it dry, repeat 3-4 times a day. There is always a chance for allergic reaction, although rare, so it is wise to do a quick skin test if you have not used witch hazel before.

Something about witch hazel (hamamelis virginiana) - It is an amazing skin toner with astringent, purifying and toning properties. It is good for bumps, bruising, aches, scrapes, swelling and much more. Dr Axe has a great article about witch hazel if you would like to read further - https://draxe.com/witch-hazel/ 

Hope it helps!

Mulberry Sauce

It is that time of the year again to harvest mulberries, there is so much this year that we have to find some ways to preserve them so we are making mulberry sauce. We do not call it jam because it is not very 'jam-like' and we are not putting in pectin, starch or gelatin. We love to mix a few tablespoons into yoghurt, it can also be added into smoothies, serve with pancakes and all the other creative ways that you can think of. :) It is a pretty quick and easy recipe and we hope you enjoy it.

Mulberry                     4 Cups
Cinnamon Powder      1.5 Tsp
Raw Sugar                  3 TBs
Water                          1/4 Cup
Honey                         To taste

Method
1) Wash mulberry well but gently, drain for a few mintues
2) Use a heavy bottom pan on medium heat
3) Add in the mulberry, water, cinnamon powder and sugar - stir well
4) Let simmer for 15 mins, stir every 5 mins
5) Mash the berry until the desired texture
6) Let simmer for a few more minutes
7) Transfer to glass bowl and let cool for 15 mins
8) Add in honey or syrup to taste
9) Refrigerate and enjoy!

Roselle Jam

A few months ago we went to a weekend market nearby and was glad to see that one of the store was selling Potted Roselle! We've bought one of them and was hoping it to bear fruits for us soon! After a few months it has grown so big! Full of fruits and I can't wait to try making jam out of them!

Roselle jam is easy to make, and tastes good too!

Ingredient:
Fresh Roselle 300g : Rock Sugar 150g (or according to taste)
Boiling Water A 250 ml
Boiling Water B 150 ml

Steps:
1. Wash the fresh Roselle and take away the green seed in the middle, wash well again. (We will only need the red parts of the flower)
2. Put the Roselle petal into 250ml of Boiling water A for 10 seconds, drain the water from petal into a cup. (Yes! We can drink it! Just add some honey before drinking!)
3. Put the petal into 150ml of boiling water B and keep stirring, simmer until the petals are sort of "melted". Add in rock sugar and keep stirring, until it reach your preferred consistency. Put the jam into a glass jar and serve! It will get a bit harder after refrigerated.

Super Easy Honey Mustard Sauce

Honey Mustard sauce is one of my favorite! Mustard and honey are perfect match! This sauce can be used as dipping, for meat, fish, vegetables and even bread. Try this out!

Ingredients: (Yield 3/4 cup)
1. Salad Dressing 1/2 Cup
2. Prepared Yellow Mustard 3 Tablespoons
3. Honey 2 Tablespoons
4. Lemon Juice 1/2 Tablespoon

Directions:
Place all the ingredient in a bowl, mix them well. Cover well and put into refrigerator before serving.

Green Tea Honey Pudding and Panna Cotta

I always like the taste of green tea powder, I think I am addicted to that taste =)
The lower layer is green tea honey pudding and the upper layer is panna cotta.It might be quite difficult to find green tea powder in western countries, if you couldn't find it, don't worry, just have the panna cotta or use other flavoured soft drink such as chocolate milk, that would be great too!

I found this recipe on elle.com (if I am correct) and amended the amount of honey used in that recipe. For about 500ml of liquid, 1 TB of gelatin is just right.

Again this is a very easy recipe, I wouldn't like to try tedious recipes myself too cz we don't always have so much time in the kitchen!

Here is the recipe:

Green Tea Pudding (Lower Layer)
Green Tea Powder 2 Tsp
Gelatin 1 TB
Milk 500ml
Honey 4TB

Direction:
1. Heat 250 ml the milk in a pan, until there are little bubbles on the edge (don't boil it!).
2. Dissolve the gelatin with 3-4 TB hot milk.
3. Meanwhile, sift the green tea powder into the hot milk in the pan, until it blends well with the milk. You could taste a bit of the milk here (just a little bit!!), if you think the taste of green tea is not strong enough, add more green tea powder, but remember don't add in too much , or else it would be bitter! Add in the gelatin milk.
4. Add 4 TB honey into the remaining 250ml milk, stir until blends well. Add into the greentea-milk above.
5. Put into fridge for about 4 hours or until it became pudding :D:D

Panna Cotta (Upper Layer)
Milk 500ml
Gelatin 1TB
Sugar 1TB

Direction:
1. Heat 250 ml the milk in a pan, until there are little bubbles on the edge (don't boil it!).
2. Dissolve the gelatin with 3-4 TB hot milk.
3. Add sugar into hot milk in the pan. Adjust the sugar amount according to your taste.
4. Add in the gelatin milk
5. Add in the other 250ml milk, stir well

If you want to have two layers, get the lower layer done first, then get the upper layer on when the upper liquid is cool, or else it's gonna to melt the lower layer @w@ remember to stir again before adding on the lower layer.

I am not very patient sometimes when I am cooking...so the best way for me is to do the lower layer at night, leave it in the fridge overnight and do the upper layer in the morning :P:P

Hope you'll like this dessert :D:D