Nissa’s “Ecuadorian” Beauty Bar

Nissa’s Beauty Ecuadorian Beauty Bar Party

Food Menu

Mango Summer Rolls with Spicy Satay and Hoisin Sauce

Cold Vietnamese Vegetable & Buckwheat Noodle Salad

Balaneese Jakut Urub Salad

Ginger Chili Mint Pickles

Thai Ginger Cooler with Chili Mint Pesto


Makes 12 rolls


12 rice paper wrappers
1 head boston lettuce leaves, white parts removed
2 medium carrots, cut into 1-inch matchsticks
1 red bell pepper, cut into 1-inch matchsticks
½ cup scallions, chopped fine
½ cup semi ripe mango, cut into 1-inch matchsticks
½ cup fresh mint leaves
½ cup fresh cilantro leaves
¼ cup fresh thai basil leaves
Peanuts (optional)
Sweet chili sauce (recipe follows)


In a large bowl of warm water, dip the rice paper wrappers for about 7-10 seconds. Take out and shake off excess water and lay flat on a kitchen towel. Place one wrapper down and arrange lettuce leaves on top, place a few of the carrots, bell peppers, scallions and mangoes atop and then add a few fresh herbs. Place two cooked shrimp in the wrap. Wrap the roll up like a present but rolling. Serve garnished with peanuts and sweet chili sauce.

*Alternative use a Thai Cabbage Slaw instead of lettuce

Ginger Chili Mint Pickles

Makes 2 cups


1 cup water 
1 cup rice wine vinegar, flavored with ginger if you can find 
¼ c. sugar
1 teaspoon salt 
1/4 cup chopped fresh mint
1 large euro cucumber washed & sliced thin (peels on)
2 cayenne peppers sliced thinly, seeds removed 
(Serrano chili’s can be substituted)
1 medium red onion sliced thin 
¼ cup fresh ginger , peeled and sliced thin


Whisk water, vinegar, sugar & salt together until sugar and salt are totally dissolved. Add cucumbers, red onions, ginger, and chili’s and mix well. Refrigerate for about 1 hour or until desired pickled taste.

Hoisin Sauce

Makes 1 cup


½ cup tamari
2 cloves garlic, minced
3 tablespoons creamy peanut butter
2 tablespoons honey
4 tablespoons yuzu rice vinegar
2 tablespoons dark sesame oil
1 tablespoon Ger-Nis siracha
1 teaspoon black pepper, finely ground


In a small mixing bowl whisk together all ingredients until smooth and well incorporated. Place in a squeeze bottle for easy use. Store in the refrigerator for up to 3 weeks.

Fire Roasted Red Chili Sambal with Fresh Mint

Makes 1 ½ cups


6 red chilies, fire roasted and chopped

2 dried red chilies, chopped and presoaked in rice wine vinegar

2 red bell peppers, fire roasted and chopped

8 cloves of garlic, fire roasted and chopped

¼ red onion, fire roasted and chopped

½ tablespoon fresh ginger, chopped fine

1 teaspoon lemongrass bulb, chopped fine

Juice of two limes and zest of one

2 tablespoons turbinado

2 teaspoons salt

¼ cup rice wine vinegar

¼ cup fresh mint leaves

¼ cup water


Place all ingredients in a food processor and blend until a smooth paste is formed.  Add more water as needed.  Adjust flavor with salt and lime juice according to preference. Chill.

Balineese Jakut Urub Salad

Serves 6-8


2 teaspoons ginger, chopped fine

2 teaspoons garlic, chopped fine

1 teaspoon salt

1 red chili chopped fine

1 tablespoon honey

Juice of 2 limes

2 tablespoons rice vinegar

¼ cup coconut oil

2 tablespoons sirracha

3 cups red cabbage, shredded

1 cup green cabbage, shredded

1 cup spinach, shredded

1 cup swiss chard, shredded

2 cups green beans, blanched and cut into 1 ½ inch pieces

1 red pepper, cut into 2 inch thin matchstick pieces

¾ cup toasted coconut flakes

¾ cup toasted honey/chili peanuts*

¾ cup fried red onions


Whisk together the ginger, garlic, salt, chili, honey, lime juice, rice vinegar, sirracha and coconut oil. Set Aside.  Combine all the other ingredients in a bowl and mix well. Dress with the dressing and let sit in the refrigerator at least 30 minutes before serving.


Makes One Pitcher


2 chunks of fresh ginger the size of a small sized hand each
2 cups fresh basil leaves
1 cup sugar
3-4 lime juiced
2 liters seltzer water
2 cups water


Wash and scrub ginger well, remove skin by scraping ginger with a spoon, not worrying too much about getting peel off. Chop ginger up into small chunks, lime chopping an onion roughly. In a medium sauce pan place ginger, basil leaves and 2 cups water and bring to a boil, let simmer for about 15 minutes. Take off burner and let rest until room temperature. Strain and discard ginger basil pulp. Add 1 cup of sugar and place back on burner, bring to a boil and then reduce temperature to simmer about 5 minutes. Cool mixture completely.

In a pitcher combine ginger basil syrup and lime juice and 1-2 liters seltzer water, until desired sweetness and taste. Chill & serve over ice.

*Serve with a garnish of chili mint pesto – blend together 1 red chili, 2 teaspoons ginger, ¼ cup mint and ¼ cup basil and ½ cup ginger syrup until a pesto like consistency is formed.  Drizzle a little on the top of finished cocktail.

Spa Menu

Lavender Nail and Heel Butter – Melt ½ cup of bees wax together with ½ cup of almond oil and ½ cup coconut oil, until all bees wax is melter and add your essential oils to preference. Set in a tin tub for 24 hours to set up.

Thai Herb & Spice Foot Scrub – Mix together in a large bowl: 2 tablespoons finely chopped ginger, ½ cup mint, ½ cup cilantro, ¼ cup basil ( all finely chopped) zest of three limes, 1 cup raw sugar, ½ cup of medium course salt and ½ cup coconut oil.  Mix well.

Peppermint Almond Circulation Foot Scrub

Coffee & Lavender Brown Sugar ( Cellulite Reducing and Bronzing) Body Scrub – omit the sage and add 1-2 tablespoons freshly ground ( course) coffee

Vanilla & Chai Almond Body Mask – infuse 3 fresh vanilla beans ( seeds scraped into the pan) with 2 chai tea packets in 1 cup almond oil and ½ cup olive oil.  Allow to steep on very low for 30 minutes and let set for at least 24 before use.

Passion Fruit &Lime Zest Body Scrub – in a blender, blend 4 passion fruits ( seeds and all) with ½ cup honey until all the seeds are totally broken apart creating tiny granules.  Mix together with 1 cup raw sugar and ½ cup salt (course) and zest of 3 limes and ½ cup almond oil. Add a 2 passion fruit tea bags ( TAZO) if you have…..

Passion Fruit Honey & Yogurt Body Mask – Blend together 4 passion fruits (seeds and all) with 1 cup yogurt and one cup honey, ½ cup almond oil and add 1 packet of passion fruit tea bags if you have.)

Grapefruit & Salt Invigorating Body Scrub- combine the following in a bowl:  zest of three grapefruits and 2 limes and 1 orange, 1 cup salt ( course) ½ cup raw sugar, 1 cup olive oil

Citrus Silk Honey Body Mask – blend grapefruit juice of zested fruit seeds and all with 1 cup yogurt and 1 cup honey and ½ cup olive oil

Parsley Pineapple Clarifying Facial Scrub-blend 1 cup fresh pineapple ( core part is best) with ½ cup fresh parsley leaves and ¼ cup olive oil until smooth but still a little chunky- refrigerate for about 2 hours before using.

Papaya & Honey Yogurt Skin Brightening and Tightening Facial Mask- blend together 1 small papapya( peeled but do blend seeds) with ½ cup honey and ½ cup yogurt.  Refrigerate at least 3 hours before use.

Parsley Mint Facial Toner – blend 1 cup fresh parsley with 1 cup distilled water or witchhazel and ½ cup apple cider vinegar- strain and refrigerate

Avocado, Honey Hair Mask- Normal Hair, adds shine, bounce and strength – blend 1 avocado, 1 cup honey and 1 egg in a blender- refrigerate

Egg & Olive Oil Dry Hair Mask – blend 4 egg yolks with 1 cup olive oil- refrigerate

Banana Honey Almond Flaky Scalp Hair Mask – blend 1 banana, ¼ cup almonds, and ½ cup honey with 1 cup yogurt- refrigerate

Chamomile Highlight Enhancer Hair Rinse – use fresh chamomile and make a big pot of tea, strain

Chamomile, Apple Cider Detoxifying Hair Rinse – same as above but add 1 cup of apple cider vinegar to every 2 cups of rinse!