The two of us have been transitioning our skin products to completely pure ingredients, and as it’s already Summer weather here in L.A., sunscreen is on our minds. There is nothing like the feeling of nourishing your skin with unadulterated elements from the earth, and since we are always in the sun, natural coconut oil sunscreen is totally worth the extra effort! When it comes to sunscreen, there are several ingredients you want to avoid, namely:
Oxybenzone (found in 65% of sunscreens)- a hormone disrupting chemical
Retinol palmitate (a form of vitamin A, not harmful internally but probably on the skin)
Methoxycinnamate or Octinoxate
Nano or Micronized mineral particles
So, here is a list of the nutrient rich ingredients and why they are so good for your skin:
Coconut oil- contains natural SPF properties
Shea butter- naturally protects skin
Jojoba oil (or sunflower or sesame oil)- easily absorbed into skin and provide some sun protection
Vitamin E oil- nourishes, moisturizes and is a healing agent for damaged or scarred skin, also helps naturally preserve homemade sunscreen
Zinc oxide (non nan0)- a non toxic, effective broad spectrum sunblock. The particles sit on the outer layer of your skin, scattering and absorbing UVA and UVB rays, protecting the skin below. Make sure to use non nano zinc oxide for homemade sunscreen. Buy HERE http://www.soapgoods.com/Zinc-Oxide-Powder-USP-p-1431.html
1 c. coconut oil
3/4 c. Shea butter
3 3/4 teaspoons jojoba oil
3 3/4 teaspoons vitamin E oil
1/3 c zinc oxide powder or cream
30 drops essential oil of choice (optional)- note: do not use citrus oils as they increase skin sensitivity
(note: these measurements are for SPF 20, but to change the UV protection, here is a ratio template:)
SPF 2-5: 5% zinc
SPF 6-11: 10%% zinc
SPF 12-19: 15% zinc
SPF 20: 20% zinc
Using a double boiler, melt Shea butter, coconut oil and jojoba oil until just melted. If using zinc powder vs. cream, cover your face with a T-shirt or cloth to mask the particles, and mix the zinc, vitamin E and essential oils. Store in a dark jar or covered mason jar in the fridge. Here is to happy healthy skin!
Happy 4th Birthday Oliver! It is official, Ollie is a young adult! I can’t believe how quickly time has passed. It seems like only yesterday day he was 6 months old being rescued by small black child (me). We did a little photo shoot commemorating this amazing dog’s birthday. Ollie has brought so much joy to my life and the live’s of others….he is quite literally the cutest dog in America! Here is to many more shenanigan filled years with the best friend a girl could ask for!
Happy Good Friday everyone! Today we are sharing an extra sweet treat to serve at your Easter gathering. This Vanilla Malt Cake recipe (courtesy of Better Homes and Gardens) is not only delicious, but is SO fun and festive it will certainly charm your Easter Sunday guests! I have been experimenting with making my desserts healthier so I used gluten free flour instead of all purpose flour, swapped out the milk for coconut milk, and used coconut oil instead of butter for the frosting. The coconut substitutions add a lovely flavor, but be warned, using coconut oil for frosting can be tricky because the oil melts easily. Make sure the oil isn’t in its liquid form when making the frosting or you will have trouble spreading it on the cake. Here is the recipe. Toy with it as you wish and enjoy!
Malted Vanilla Cake
2 teaspoons vanilla been paste or vanilla extract
2 3/4 cups cake flour
1 3/4cups vanilla sugar or granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup butter
5 egg whites
1 recipe Malted Buttercream Frosting
Cotton candy (optional)
Malted Easter egg candies (optional)
1. Preheat oven to 350 degrees F. Butter two 8-inch round cake pans. Line bottoms with parchment paper; butter paper. Flour pans; set aside.
2. In a 1-cup measuring cup stir together milk and vanilla bean paste; set aside. In a large mixing bowl stir together the cake flour, vanilla sugar, baking powder, and salt. Add butter and milk mixture; beat on low speed with an electric mixer until combined. Increase speed to medium; beat for 1 minute.
3. Add two of the egg whites; beat on medium speed for 30 seconds. Scrape down sides of bowl. Add the remaining three egg whites; beat for 30 seconds.
4. Divide batter between prepared pans; spread evenly. Bake about 30 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans; remove parchment. Cool completely on wire racks.
5. Place one cake layer, top side up, on a serving plate. Spread with some of the frosting. Top with the remaining cake layer. Frost top and sides with additional frosting (you may have extra frosting; use it for piping or for spreading onto cupcakes or Easter cookies). Decorate as desired with cotton candy and Easter egg candies just before serving.
Malted Buttercream Frosting
2 cup (4 sticks) butter, softened
6cups powdered sugar
1 cup vanilla-flavored malted milk powder
4 tablespoons evaporated milk or milk
1 tablespoon vanilla
1/4 teaspoon salt
1. In a very large mixing bowl beat the butter on medium speed of an electric mixer until creamy. Reduce speed to low and gradually beat in 6 cups of the powdered sugar and the malted milk powder. Increase speed to medium and add 4 tablespoons of the milk, the vanilla, and salt. Beat for 2 minutes or until smooth. Add enough of the remaining powdered sugar or milk to make a frosting that is spreadable.
Easter egg dyeing and painting is a tradition my mom and sisters did together every year growing up. Something about birds and pastels just makes us happy! Painted wooden Easter eggs will last for years, and they make the most charming Easter table decor. It’s a fun and interactive craft for kids, or the perfect girls get together activity…
All you need is wooden eggs (find at Michael’s Arts and Crafts), pastel craft paints, brushes and a pencil. Start by drawing your designs with a pencil, and then have fun painting! It’s took several layers of paint, and we finished with a glossy overcoat.