Hello! I’m back with a brief introduction on Philips’ new beauty product; VisaPure. Philips VisaPure is a new cleansing technology that will take your daily skincare routine to the next level with minimal effort. It is as gentle as cleansing with your hands but is claimed to be up to 10 times more effective.
Now who doesn’t want radiant, healthy skin ? Women at any stage of life constantly find themselves troubled with facial skin issues. Majority of Malaysian young adults (ahem like me) have skin concerns like acne, facial scares, open pores while women in their 30s are looking out for the first signs of ageing. When they are in their 40s, rejuvenating and restoring their skin of wrinkles and dullness becomes their primary concern. So instead of waiting for visible signs of aging to appear, it is better to take preventive measures, don’t you agree ?
Most people start the cleansing regime by using a squeeze or pump of facial cleanser (be it gel, milk, foam or oil) on the hands, then gently massaged throughout. But do we actually do it all the right way ? Are we rubbing too hard ? or using the wrong pressure ? Proper cleansing techniques are vital as it would ensure that the facial pores are unclogged and allowing your skin to breath. Guilty as charged for those that apply make up daily.
Using bare hands to wash your face of dirt and makeup isn’t enough for a proper cleansing. There might still be dirt residue, dead skin cells or sebum secretion left inside the pores. I know that because I use bare hands and sometimes when I use a cotton to dab on any lotion / toner, there are still some residue. Even if you don’t apply make up, the haze and dust from being on the road is enough to clog up your pores.
But well, not to worry as there’s a magic wand now to chase your worries away. The new Philips VisaPure is a gentle, easy-to-use skin electronic cleansing device that massages the skin to remove make up and dirt. It can revitalize your skin in just 60 seconds and unveil your natural radiance and a healthy looking glow on the skin. Surely it sounds promising already, but is it true ?
Let’s have a look at how Philips VisaPure works.
The first thing that came to my mind was… Is it waterproof ? YES. I wash my face in the shower so it being waterproof is a plus point for me.
The Philips VisaPure is also the only cleansing system in the world that features “Dual Motion” technology. It creates a comfortable massaging effect that improves micro-circulation beneath the skin’s surface to bring out skin’s natural radiance. How it works is that the brush rotates and vibrates to gently remove makeup and dirt and cleanses away dead skin cells.
The Philips VisaPure also comes with specifically designed brushes for skin-types that require extra attention and care. These are the 2 which I have from my kit, the Normal Brush head and Sensitive. The 3rd one is for Exfoliation. The brushes very soft and delicate and you can expect the sensitive one (in the pink area) are much softer. The standard Brush Head contains 17000 soft bristles for deep skin cleansing, gentle yet effective. They are made of synthetic material (nylon) that maintain the hygiene benefit even after long term usage.
It is advised to replace brush head every 3 months or when the filaments are deformed or damaged. Sharing brushes are also not recommended for hygiene purpose. duh
The Philips VisaPure is a cordless device. It comes with a charging stand that holds the brush and lets air dry the used brush naturally. It takes 6 hours to fully charge it. It can then power 30 uses, equivalent to 15 days when used twice daily.
The Philips VisaPure has 2 Speed Settings. Speed 1 provides gentle cleansing while Speed 2 focusses on deep cleansing for a comfortable and more intensive cleanse. I would recommend using Speed 1 in the morning and Speed 2 at night as it would be more effective in removing impurities and make up residues that way.
When using the Visapure, it briefly pauses after 20 seconds to let you know that you have to move to another zone. (See image above to determine which zones) It is advisable to treat 3 zones for 20 seconds each before the appliance automatically switches off. This is to avoid overtreatment on your skin.
To clean the VisaPure, rince the handle and brush head under tap water. You may also dab your cleanser on the brush. You do not need to turn on the device, using your thumb to rub gently will do. Clean the back of the brush head and the connection pin of the device under the tap at least once a week. Dry the handle and brush head with a towel and put it at the “Charging Stand” with the charger unplugged.
To test I tried on K-palette’s eyeliner on my hand. Then use my regular gel cleanser (I”m using Mario Badescu’s Enzyme Cleansing Gel) with my hand and Philips VisaPure device. Note that “H” means cleaning by Hand, or rather fingers. Basically I just dab the gel and lightly rub with a little bit of water. After 30 seconds, I used a tissue to wipe off and the last image shows the result. Of course if I continue another 30 seconds to rub, i think the eyeliner will be removed, but really, who rubs their eye for 1 minute just to remove make up ?
Then I used the Philip VisaPure device to do the same thing. Put a dab of gel, wet the brush then turn on to Speed 1. Since it has an automated timer, in the first 20 seconds, the eyeliner has been removed. Furthermore, the brushing motion felt a little like massage and after that my skin felt soft. So once the pores and unclogged, serums and other beauty products will be able to absorb better.
Overall I’m quite impressed by the device. I haven’t put it to a continuous use yet though I’m going to start to. I will be using it 2 times a day for 1 month and we’ll see how the results are after that.
In a nutshell, Philips VisaPure is a waterproof, electronic facial cleansing device that is as gentle as cleansing with your hands but up to 10 times more effective. It is a gentle way of leaving your skin feeling clean, soft and radiant to get the best out of your favourite skincare products.
The Philips VisaPure will be available at major electrical and departmental stores at a recommended price of RM799 for SC5275 model (this pink model; that comes with 2 speed setting, 1 normal skin brush head and 1 sensitive) and SC5265 model at RM699 (1 speed setting and 1 normal skin brush head.
As for brush heads, the normal skin replacement brush is RM59, RM65 for sensitive skin brush and RM69 for exfoliating skin brush replacement.
For further information, visit
My idea of dinner these days has a new approach, well, not like new NEW approach but since I’m cooking dinner for me, myself and I, I want to make something I would want to eat with ingredients that I seldom use, and especially with fresh non-green vegetables. My mom has been a vegetarian about 8 years ago and I won’t say it hasn’t affect our household. Most of the time, vegetarian cooking are mostly chinese dishes at home and I hardly come across any vegetarian restaurants or cafes that are vege friendly, that’s NOT chinese style of cooking.
So in my last travel to Europe, my mom was with me and, of course vegetarian meals were pre-arranged. So I was hoping to get some new inspirations there but, mehhhhh it was so bad that they even served 2 sunny side-ups and tomato stew as a main. Come’on ??? A visit to Ottolenghi was planned but our tight scheduling didn’t allow us a chance to try. Oh well.
Ok wait, confession, this dish is not entirely vegetarian cause I added smoked salmon to it but originally, it was from Food52. I had some leftover smoked salmon from other pasta dish so I just added into it. Another change I made to this was to add raw zucchini pasta. Thing is, I had some leftoverrs from making zucchini fritters so I just shred it thinking maybe, it would be enough for 1 but it turned out my shredder was too fine and the zucchinis all stuck to each other. I quickly then put the kettle to boil and cooked some pasta. Also, if you have time, make the slow roasted tomatoes and it would pack in much more flavour. I didn’t cause I don’t wanna wait 1.5 hours later for dinner.
You can say I didn’t follow the recipe to the t but merely adaptations of ideas and concept is what I do. I can hardly remember how many tablespoons of oil went into the garlic confit or how much spaghetti went into this dish. Cooking at dinner at home for me is very casual, unless I cook for my family then I can get a bit #$@*& (heh)
But in all, I loved the flavours of this dish. Light, refreshing and vibrant with the addition of corns. Pasta doesn’t have to be drenched in sauce all the time, you know.
Zucchini Corn Pasta with Garlic Confit
- 10 cloves garlic, unpeeled (for the garlic confit)
- ½ cup extra-virgin olive oil
- 1 tomato, wedged (any size, color, shape, if using cherry tomatoes, about a handful)
- 1-2 tablespoons garlic oil (from the pot of garlic confit)
- ¼ teaspoon kosher salt
- handful of basil leaves
- ½ ear corn
- pasta for 1 (about 100-120g)
- salt & pepper to season
- Optional : smoked salmon, parmesan cheese shavings
- With a paring knife, puncture a tiny hole in each clove of garlic. Place cloves in a small pot and cover with the olive oil. If the cloves aren't completely covered, add a splash more oil. Bring to a boil. Turn down as low as the flame will go. Simmer until a paring knife slides in easily (about 15 to 20 minutes). Take off the heat and cool in the pan. Set aside.
- Shuck your corn. Get a large and wide bowl. Hold an ear of corn by the stem end with the opposite tip pressing down into the center of the bowl. Using a very sharp knife (serrated works well), saw the knife back and forth, working your way from the stem end down towards the bowl, cutting the corn kernels away from the cob as you go. Try to remove just the kernel layer (almost like a corn kernel rug). You don’t want to cut out tough chunks of the cob, so make sure the knife moves straight down without digging too deep. Rotate the ear and cut down again. Keep rotating and cutting off the kernels until the cob is bare. Turn the knife around and milk the corn by rubbing the dull side of the knife up and down the cob all the way around. Set aside.
- Place a large pot of water on high heat for the pasta. Add salt. When the water is boiling, slide in your pasta.
- While waiting for pasta to cook, spoon 1 tablespoon garlic oil (from the cooled pot of garlic confit) into a medium-sized pot. Squeeze 4 garlic cloves (keep the leftover confit garlic in oil for other use) out of their skins into the oil in the pot. With the back of a wooden spoon, break the cloves apart a bit into the olive oil.
- Warm for 30 seconds on medium heat. Add corn and salt. Cook for 2 minutes, stirring constantly. Turn heat down to low. Add tomatoes. Stir for one minute. Taste. It will probably need a bit more salt or pepper. Adjust as needed.
- Add drained pasta and lightly torn basil leaves to the tomato/corn/garlic mixture. (add smoked salmon now if using) Toss. Add a few more splashes of garlic oil. Add more salt or garlic oil as needed. Add some parmesan cheese shavings. Serve immediately.
Well I’m pretty sure everyone has their own banana bread recipe up their sleeves. I often regard banana bread as a breakfast or tea time treat, not like a cake cake kinda thing. Whenever I have any brown bananas or those often too ripe, I will make them into banana breads and it won’t last long in the household.
Relatively easy to make, kinda a 1-bowler banana bread recipe.
However, banana bread will not be the same again for me with this new edition of having a cream cheese filling inside. I mean, seriously. It’s time to add this into the repertoire of recipes that wow. If you already have a winning banana bread recipe, I urge you to just make the cream cheese layer and add it in it. It’s like a cream cheese layer but not as creamy. It just gives it a tangy taste and different texture to an otherwise plain banana bread.
When I saw this recipe here, I knew that one day I’m going to make it. So when my nieces came over for the weekend, I asked them to help me make it, since they are always “Let me help u crack eggs” “Let me help u pour in” whenever I bake, I just asked them to make it entirely.
So they measured everything and mixed everything by hand (whisk and spatula I meant). Out came a soft, moist banana bread with cream cheese inside! The next time I make this, I want to substitute the flour to nuts meal and make it a little healthier and wholesome.
Cream Cheese Filled Banana Bread
- 1 large egg
- 90g light brown sugar, packed
- 50ml liquid-state coconut oil (canola or vegetable or melted butter may be substituted)
- 50g sour cream (Greek yogurt may be substituted)
- 1 teaspoons vanilla extract
- 1 cup mashed ripe bananas (about 3-4 berangan bananas)
- 150g self-raising flour (If using all-purpose flour, add ½ tsp baking powder and ½ tsp baking soda)
- pinch salt, optional and to taste
- 1 large egg
- 125g cream cheese
- ¼ cup caster sugar
- 15g all-purpose flour
- Preheat oven to 175C. Spray one 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
- To make Banana Bread - In a large bowl, add the egg, brown sugar, coconut oil, sour cream, brown sugar, vanilla, and whisk to combine. Add the bananas and stir to incorporate.
- Add flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix; set aside.
- Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside in the fridge.
- To make the Cream Cheese Filling - In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer.
- Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
- Top with remaining batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.
- Bake for about 48 to 50 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter.
- Note this is tricky because the cream cheese never gets totally solid so the toothpick test isn't the most accurate.
- Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.