The skin is the largest organ in the body, and absorbs whatever you put on it. So, I'm just as vigilant about what I put on my body as I am about what I put in it. If I can’t eat the skincare, I don't use it.
This philosophy has led me into the wonderful world of natural skincare recipes. There are a lot of fantastic organic food-grade skin care products on the market. But, I find that a lot of these creams still have too many preservatives.
I use coconut oil as a natural body moisturizer, rose water as a toner, almond pulp as a scrub, and mashed avocado and lemon as a mask.
I got this face cream from my friends Kim and Lou at a homemade skincare workshop I did over a decade ago. My friends and took one of their classes, and came away with some brilliant recipes. This homemade moisturizer was the star, and we've all been making it with joyful gratitude ever since.
Some girlfriends and I created a co-op, and we make huge batches of this moisturizer, with some scrubs and lip balms for holiday gifts. We get together every December, and it's so much fun.
We buy the raw ingredients and jars in bulk, and share the cost. Then, we make the base mix, line up a ton of jars, and add in the essential oils. This way, each jar of moisturizer works out to be about five dollars each! Not bad for a cream that will rival anything you've tried on the market.
I'm not an aromatherapy expert, but the health benefits of essential oils are miraculous. But, these oils are potent, and less is more. You only need about 6 drops in each jar. Refer to an aromatherapy book for guidance on blending the right oils together for your specific purpose, and to learn more about using them safely and correctly. I love lavender, so stick to that for my personal use.
My favorite aromatherapy book is The Fragrant Pharmacy. For raw ingredients, I use New Directions in Australia, New Directions Aromatics in the U.S, and New Directions in the UK. This company has all of the raw organic ingredients, as well as glass jars and lids.
When you make the cream, be careful not to over blend the mixture. Your cream will get runny. To get the cream juuust right blend in short bursts with an immersion blender, and stop the moment the mixture turns the consistency of mayonnaise. At this point, the cream is thinner, and it will thicken in the jars in the fridge.
The first time we made this moisturizer as a group we all panicked, only to realize later that all would be well. We've found the best approach is to use an immersion blender with a tall plastic jug. This way, you can completely control the blend by pulsing gradually, and stirring in between each pulse. Pulse on low or your cream may be moisturizing the kitchen walls!
Another helpful hint is to add the essential oils only when you need them. I make a batch of the basic cream, jar it up, and leave it in the fridge without any essential oils. Then, when I need a jar of cream, I add in the desired oils according to my needs. Then, the cream is fresh, and I can change the blend depending on the weather and my mood. The cream will keep in the fridge for up to six months.
I seriously can't do this cream justice. It is blendsational.