Washing Your Face With Oils?!

A couple of years ago I noticed a lot of sites and magazines talking about oil cleansing. My first thought was that there was no way I was going to wash my face with oil seeing that I end up using blotting tissues throughout the day to keep the oils at bay. But the more I read into the articles it started to make sense.

The basic idea is that oil melts oil! Think of all the products out there that we use to wash our face, the majority of them will strip your skin of the oils that our skin needs. Because of this our body overcompensates and produces more oil than we need. So using oils to fight oil makes sense!

I decided to make my own concoction of oils that I know are great for skin (and scalp) and I started a routine. Every morning and night (no matter how tired I was) I washed my face with my normal cleansers rinsed my face and rubbed a quarter size of my oil mixture on my face for about a minute. I rinsed my face again and dabbed it with a towel.

I was expecting to break out the next day and have a gross looking face but to my amazement after a week my face felt soft and had a nice glow to it. So it works!

Since then I have run out of my DIY mixture and I have found one that works just fine and isn’t expensive either.

Burt’s Bees Facial Cleansing Oil. The main thing that I love about this product is that it has coconut and argan oils in it. I’ve mentioned these two oils and there benefits in another post that focuses all about the benefits of oils for your hair and scalp. These two oils work so well as moisturizers and penetrate easily into your skin while removing dirt, makeup, and bacteria that your natural oils attract throughout the day. No residue is left behind after you use this product and it smells good too!

I like to use another product in this line to ensure that my face is rehydrated and my pores are closed tight. Burt’s Bees Intense Hydration Facial Water. It tones and balances the pH balance of your skin making it soft, smooth and fresh looking. My face feels amazing after these two products and now more often than not, I

wear just a little blush and lipstick and I’m ready to take on the day!

If your interested in making your own oil mix I recommend the following. You can use just one or mix any of them together to give your face that extra glow and clean feeling!

  • Jojoba oil
  • Coconut oil
  • Olive oil
  • Avacodo oil

*All of these oils are scent free. If you want to add a little relaxing scent you can add some lavender oil!

What to do with the seeds after you’ve gutted your pumpkin!

 

I’ve never really had the motivation to decorate or get dressed up for Halloween. I think the last time I dressed up was when I was ten. I don’t even remember what I was but I know whenever I got home I had try and sneak to my room and hide what I wanted to keep. Otherwise I was bombarded with everyone dumping out my pillow case and taking what they wanted. Anyway, this year I decided to make a pumpkins pie from scratch and I figured I could do something fun with the seeds. This recipe was one of my epiphanies the same day that I made my White Pumpkin Pie! I pretty much just went through my pantry and fridge and somehow my liquor cabinet and came up with the yummiest pumpkin seed recipe!

Honey Whiskey and Bacon Pumpkin Seeds

¼ cup honey whiskey

Half package of bacon chopped (hint: it’s easier to cut and chop bacon when it’s partially frozen)!

½ cup of brown sugar

½ cup of water

Pumpkin seeds

 

Boil your pumpkin seeds in water for about five mins. This helps loosen the stringy pumpkin from them. Spread them on a pan and set aside to dry. In a small pot, add the water and sugar and let simmer for about 8-10 mins. Add the whiskey and let simmer another 5 mins. Turn heat off and let the syrup sit until cool. In another pan add the chopped bacon and cook until crispy. Once the syrup is cooled use a spoon to drizzle over the seeds until they are covered but not drowning. If there is too much on the seeds the syrup won’t harden and you will just have sticky gooey mess. Sprinkle the bacon on and put in the oven at 350 degrees for about 30 mins. Let cool fully before you transfer them. Enjoy!

 

The Difference Between Silicones and Oils

 

Silicones are a man-made product. The main purpose of them is to keep frizz and unruly hair at bay. There are many products out there that contain silicone these days, in fact it’s hard to find products that don’t have them somewhere in the ingredients for hair products. The problem is that this ingredient can trick you into thinking that it’s giving your hair great benefits when it’s not. Don’t get me wrong though, in no way am I saying it’s a “bad” ingredient. Some people tend to get a little too overzealous when they read article’s and sway one way or the other a little too fast and start throwing everything away in there house that is “bad” or go out and buy everything that is “good” according to what they just read in an article. There is a purpose and place for silicones but you have to know when it’s ok to use them for your hair and how to use them correctly.

Before I go more into detail let’s take a look at oils. Oils are not man made. They are a natural ingredient from various sources. Coconut, almond, jojoba, rosemary, olive, the list goes on and on! All of the things I just listed by the way are great oils that can really transform your hair!

So the main point I want to get across here is what these two ingredients do and where they are different in the purpose of your hair.

Silicones

Silicones are usually used for their lubricating and thermal protecting properties. Notice that I used the word “lubricating” not “moisturizing”! There is a big difference between the two!

Most silicones are used in the form of serums that help fight frizz and add shine to the hair. But that’s where the difference comes in! Silicones do not penetrate the hair the way oils do. It sits on top of the hair and weighs it down and creates a glossy coating. The result is tamed hair with a reflective shine and a barrier against heat used by the blow dryer or irons. This is the effect of the lubricating properties.

The important thing though understand is that lubricants are meant to prevent friction between objects and to keep them cool. In the world of hair this is exactly what serums do. Moisturizing is a whole different ball park.

Organic Oils

These come from a diverse source of plants and other organisms. Organic oils contain lipids which is a good kind of fatty acid and proteins which is essential for healthy hair. Certain organic oils are great to use in hair because they are extremely moisturizing. There’s that special word we were looking for! Moisture is essential for hair to look and feel its best.

Coconut oil has been taking the spotlight the last year or so. Because of its low molecular weight it is able to penetrate the hair easily making it a great way to condition your hair. It can also help sooth an itchy scalp and help fight dandruff. And that’s just a few of the benefits only pertaining to hair, there are many other uses for this amazing oil.

Other organic oils that work well at retaining moisture and keeping your hair at its best are:

Jojoba oil

Rosemary oil

Olive oil

Argan oil

Avocado oil

All of these oils can help promote hair growth and mend split ends. They all are packed with great vitamins and are all around super enriching for your hair.

You can use these oils in wet hair as a hot oil treatment (heat helps the oil penetrate easier) or even in some cases, on dry hair depending on the type of hair you have. Those who have wavy, curly and kinky hair (mine is kinky) using oils on dry hair won’t hurt it, your hair will suck it up quickly. If your hair is straight as a bone I would stick with the hot oil treatments to prevent your hair from feeling greasy.

I hope that this has shed some light on when, where and how to uses these two products. If your interested in a more indepth way of using some of the oils I mentioned click on the link below.

White Pumpkin Pie!

Its official fall has arrived and I’m happy to see the trickling in of fall Décor and yummy looking pies! My newest obsession down here in lovely North Carolina has been the enormous farmers market! I’m talking you need a car to get to the other side of it! I went with my parents a couple months ago and was like a kid in a candy store cause I wanted it all! I’ve made plenty of trips back since then and this last trip I was excited to see the amount of pumpkins, gourds, squash and Indian corn.

I bought a good amount of pumpkins in different sizes and colors knowing I would have plenty of ideas for crafts with them. I got one big white pumpkin and figured I could carve it out in some fun way instead of an orange one.

Well two days went by and I slowly lost interest in carving any pumpkins so I decided to tackle it in a more interesting way by making a white pumpkin pie!

So my mom warned me that making a pumpkin pie from scratch was a lot more work and after a spend the majority of the day cutting, gutting,roasting, and puréeing, my pumpkin I would definitely agree with her! But now I can check it off list and say that I have made a pumpkin from scratch. The good thing about it though is that I got a lot of purée out of it and was able to make my pie, create a soup, and freeze the rest so I got much more for my money then I had planned.

So this recipe is the same thing you would do with a regular pumpkin pie for the most part. It’s all about the the same spices you would use in a normal pumpkin pie. Most people use condensed milk but seeing that this is a fresh pumpkin I used heavy cream. Other than that it’s all about putting your own twist on it with that one or two secret ingredients you put in it to make it your own! My signature was the fact that it was a white pumpkin instead of an orange one.

I personally think it came out delicious and the coloring was very pretty. I plan on making it again with the rest of the purée for thanksgiving!

 

white pumkin

White Pumkin Pie

2 cups of pumpkin puree

½ cup of sugar

¼ tsp of cinnamon

¼ tsp nutmeg

¼ tsp clove

1/8 tsp salt

1 tsp vanilla extract

¼ cup maple syrup

3 eggs

½ cup heavy cream

Making the Puree: cut a small pumpkin into quarters. Remove the seeds (click here for Honey Whiskey and Bacon Pumkin Seeds!). Place pumpkin on a baking sheet and roast for 30 mins at 350 degrees. Let cool then scoop the meat into a processor and blend until smooth.

*Side note: When I decided to make this pie from scratch, I didn’t take into consideration the size of my pumpkin and ended up with a whopping 10 extra cups of puree! the good news is that I had plenty left over to freeze for a future recipe and I even made a soup out of the other 4 cups! So if you want to have extra puree for the future get a medium size pumpkin!

 

Set your oven to 350 degrees. In your mixer add all of your dry ingredients and blend them together. In a separate bowl mix together your puree, vanilla, eggs, maple syrup, and cream. Add your wet ingredients slowly into your mixer while on low setting until blended. Pour into your crust and bake for 45 mins to 1 hour or until the center no longer jiggles. Keep an eye on it after 30 mins. Everyone’s oven is different.