Product after product. Cleanser after cleanser she searched. For that one she could call 'perfect'. This perfect cleanser was given to me by New Zealand Fashion Week as a sample by Sukin it goes by the name 'Foaming Facial Cleanser' "lightly foaming and sulphate and paraben free". Experimenting with cleansers tends to be risky as I am on a skin drug it means my skin is more likely to react with products, but this cleanser did no such thing. "This sulphate free wash provides a gentle, non drying cleanser to remove impurities leaving your skin feeling soft, clear and clean. Combines chamomile, aloe vera, witch hazel and green tea with macadamia and evening primrose oils to purify and balance your skin. Suitable for all skin types especially oily and sensitive". Not only does it smell enticing, it leaves my skin feeling very refreshed and clean and wakes me up in the morning. This product is most definitely one of my favorites of this month and I will most probably be investing in a bigger bottle soon. Now I am blessed to have found another cleanser which is perfectly compatible with my skin.
Tuesday, 16 September 2014
With my last exam tomorrow which a lot of study has already been done for, I wasn't going to study all day, so I decided to scroll through my favorite food blog known as "Petite Kitchen". For those of you that have been reading my blog for a while may possibly know I went gluten free for a period, so I already had many of her healthy, gluten free ingredients stored in my pantry. I've obviously adapted the recipe to what suits me, but i'll place the original link to her recipe at the bottom. This recipe creates 12 rustic looking cute cakes which are not only healthy but are incredibly delicious.
3 free range eggs
½ cup honey, maple or agave syrup
¾ cup extra virgin coconut oil, olive oil or butter
2 cups ground almonds/almond meal
3/4 cup shredded coconut, plus a little extra for sprinkling
2-3 medium sized carrots
grated zest of one lemon
2 tbsp chia seeds
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp baking soda
Preheat the oven to 160 C
Add all ingredients in to a large mixing bowl. Using a wooden spoon, mix until well combined.
Divide the batter between the muffin tins, and then bake in the oven for 30 minutes, or until a skewer comes out clean when inserted.
- Soph x