Homemade Natural Organic Moisturizer
My rule with skincare is, “If I can’t put it in my mouth, I can’t put it onto my skin.” This simple philosophy has led me into the wonderful world of homemade skincare. I love to surprise my skin and use something different every day.
I use organic unrefined oils such as coconut oil, olive oil, sesame oil, avocado oil, almond oil, jojoba oil as natural body moisturizers; and rose water, cucumber and tomato as a toners; oats, rice cereal, salt, sugar, and almond meal as a scrubs.
Smashed up food makes fantastic face and hair masks. One of my favourite recipes is a quick foodie avocado mask.
But, this quick easy moisturizer is my favourite homemade skincare recipe. I have been making it for years.
I actually created a co-op with my friends and we purchase the raw ingredients, jars and lids in bulk (we use New Directions Aromatics) and split the cost. We make the basic mixture and add in the oils to each individual jar. One batch of 6 jars divides up at about $5.00 a jar, which makes them fantastic gift ideas.
Some notes about making the cream: Use a stick blender with a tall plastic jug so that you can control the blend with a variable speed pulse. Be careful not to over blend the mixture so that it becomes runny. As soon as it turns into the consistency of mayonnaise it is ready. The mixture will thicken in the jars as it sits. Always store this cream in a cool place, like the fridge to preserve the natural oils, where it will keep for up to six months.
Refer to Valerie Ann Worwood’s book, The Fragrant Pharmacy for more information about essential oils.
Homemade Natural Organic Moisturizer
- 35g organic cold pressed apricot kernal oil
- 5g organic cold pressed jojoba oil
- 15g organic cocoa butter
- 5g organic shea butter
- 15g organic vegetable glycerin
- 1 1/2 Tbsp emulsifying wax
- 225g filtered water
- 1 tsp organic vitamin E
- 1 tsp organic grapefruit seed extract
- 1/4 tsp organic rosehip oil
- 5 drops organic carrot seed oil
- 30-50 drops of your choice of essential oils (this is for the whole mix. If you are dividing into small jars you only need about 8 drops of oil in each jar)
- Combine the apricot oil, jojoba oil, cocoa butter, shea butter, glycerin, and emulsifying wax into a glass pyrex jug.
- Heat in the microwave for 30 seconds, and then in 10 second bursts, until all of the ingredients are melted.
- Never allow the mixture to boil.
- Place the filtered water in a tall plastic jug, and place your stick blender firmly on the bottom. Slowly start pulsing the water, and gradually pour in the oil mixture in one steady stream while pulsing. A lovely white cream should start to form. When the mixture has thickened and become the consistency of mayonnaise, add in the vitamin E. Grapefruit Seed Extract, Rosehip Oil, Carrot Seed Oil to the cream. Just give a few short pulses to gently mix it. Be careful not to over mix or your cream will return to a runny consistency.
- Pour into individual jars and add in your desired essential oils. Stir each pot and allow to cool completely uncapped before sealing.
- Store in the fridge in a cool dark place to thicken and preserve.
- This recipe will make 300mls – about 6 small jars.
Tess Masters, AKA “The Blender Girl” writes a quirky blog called Healthy Blender Recipes, sharing super quick and easy allergy friendly vegetarian, vegan, and raw recipes using a blender, mixer or food processor. All of her healthy recipes are gluten free, and utilise whole foods and natural flavourings and sweeteners. Many of the recipes are also dairy free, egg free, nut free, and soy free. You can search for recipes for specific diets or food allergies by using the handy clickable icons on her website.