MICROCURRENT TECHNOLOGY

All the NuFACE devices use microcurrent technology to do their magic. What exactly does that mean? “Microcurrent is a lowlevel electrical current that sends gentle waves through the skin down to the facial muscles to mimic and re-energize the body’s natural current,” according to the NuFACE website. While this sounds intense, the treatment causes virtually little to no sensation for the user.

The list of results is long as the devices work to “stimulate the recovery of damaged tissues, re-educate the muscles, improve muscle tone and contour in the face and neck, temporarily improve local circulation, aid in lymphatic drainage, enhance product penetration, reduce fine lines and wrinkles and firm and tighten the skin.” It’s powerful stuff!

While it might sound like something from the future, microcurrent technology has actually been around since the 1970s “with the introduction of the TENS (transcutaneous electrical nerve stimulation) machine and was approved by the FDA as a nerve stimulator for pain relief, wound healing and the treatment of Bell’s palsy—a condition that causes a temporary weakness or paralysis of the muscles in the face.”

This means it’s been used, studied and perfected for decades in many different industries, so there is no risk.

How To Get A Nuface

NuFACE is a skin-care company that realized the potential of this technology for the beauty and self-care sphere and crafted a line of devices that can be used in combination with other treatments in spa settings as well as at home for regular maintenance. The easy-to-use devices are compact and convenient, and you can purchase a variety of attachments and accessories that specialize in sensitive areas of the face such as the eyes and lips.

The Spa at the Bellevue Club currently features NuFACE devices in a variety of treatments. Enjoy it as an add-on for your next facial. If you like the results, you can also purchase a device to take home.

Try These Sauces

written by lauren hunsberger

Bellevue Club executive chef Danny Gilmore took inspiration from around the world and came up with a library of ideas to keep on hand for the next time you are serving any cut of beef, from a fillet to rib eye. They are all easy enough to enhance a quick weekday meal but also delicious enough to feature at your next dinner party. Try one (or create a flight of sauces) on any given night.

CHIMICHURRI (Argentina)

1 teaspoon garlic

1 tablespoon shallot

1 cup cilantro (stems are OK)

½ cup parsley

¼ cup mint

¼ cup red wine vinegar

¾ cup olive oil

2 teaspoon chili powder

½ teaspoon cumin

1 teaspoon salt

In a food processor, chop all the ingredients together.

SAUCE VERTE (France)

2 anchovies

1 tablespoon capers, rinsed

1½ cup parsley, loosely packed

¾ cup mint, loosely packed

¼ cup tarragon, loosely packed

¼ cup chives

2 tablespoons shallots

1 teaspoon garlic

¼ teaspoon red pepper flakes

1 lemon, juice and zest

¼ cup olive oil

In a food processor, chop all the ingredients, except the olive oil. Scrape the bowl and chop once more. Fold in the oil.

AJI VERDE (Peru)

½ cup mayonnaise

2 tablespoons lime juice (about 2 limes)

2 cups cilantro (stems are OK)

1 teaspoon garlic

5 green onions, coarsely chopped

¼ cup mint

1 tablespoon jalapeños, chopped

½ teaspoon salt

Puree all the ingredients in a blender.

Sauce

(France)

VIERGE

¼ cup olive oil

2 tablespoons lemon juice

2 tomatoes, seeded and diced

¼ cup chopped olives

(Niçoise, Cerignola)

2 anchovy fillets, chopped finely

½ teaspoon garlic, minced

1 teaspoon parsley, roughly chopped

1 teaspoon chives, sliced

1 teaspoon basil, chopped

¼ teaspoon black pepper

¼ teaspoon salt

In a bowl, mix all the ingredients. Serve at room temperature.