In my makeup and hair freelance business, I see a lot of skin! And honestly it seems skin is getting worse over time for a lot of young people. When I start talking with them about their skin care routine, I find that they are using harsh products on their skin and/or are using prescriptions meds, and I see them putting lots of junk in their mouths. It’s so important to look inside first at what's going on to find a cause, not just treat the symptoms. The body always strives towards healing, unless we put barriers in the way. Skin and digestive issues are intricately connected and once I guide my clients in making some dietary and lifestyle changes, skin clears up and looks younger and fresher. Your best age-defying product is REAL FOOD rich with live enzymes and antioxidants—think PLANTS! These skin tips from friend Annamarie Gianni, maker of my favorite essential oil skin care lines, are terrific.
If you’d like to try a special sample kit from Annmarie, click here. It’s only $10 and you get a free $10 coupon for your first purchase—sweet deal! I especially love the Anti-Aging Facial Oil and the Aloe Herb Facial Cleanser -makes my skin feel amazing!
Great skin treatment tip! Try adding organic raw apple cider vinegar to your treatment routine! It has antibacterial and pH balancing properties, and helps to detoxify the skin and balance oil production. Add ¼ cup to a full glass of water, and drink it in the morning (this is also great for acid reflux!) Then, in the morning or evening, dip a cotton pad in a mix of 1 part vinegar to 3 parts water, and smoosh all over the face, avoiding the eye area. You can also spot-treat any of your spots with the vinegar dipped in a Q-tip.
Ferment It! Getting more fermented foods into our bellies is essential for good gut health, and great for our complexions! You can purchase a a high-quality organic product but why not try making your own for the thrill of it? Although the process does take a few weeks, so you may want to purchase some while you're waiting. Learn more from my friends at Wild Fermentation. Here's a great recipe, the ginger really makes it zippy!
Ginger Carrot Saurkraut
- 1 and 1/2 medium green cabbage, chopped finely
- 3 carrots, grated
- 1-2 TBS grated fresh ginger, depending how gingery you want it
- 1 1/2 TBS unrefined sea salt
- Carefully clean all equipment to be used. You can pour boiling water into glass jars or place dry jars in oven at 200 degrees for 10 minutes to sterilize. Place lids and utensils into a large glass bowl and pour boiling water over them (be careful!)
- Shred cabbage in food processor or cut by hand into thin shreds with a sharp knife. Place into a large glass bowl. Save a couple of the big outer leaves to cover kraut in the end.
- Shred carrots and add to cabbage, along with grated ginger. Sprinkle with sea salt and mix well.
- Pack mixture into large glass jar or crock. Press firmly down to release juices and remove any air pockets. Cover the mixture with a couple of outer cabbage leaves and place airtight lid on jar that is fitted with an airlock. Cover to block out light.
If after 24 hours, the liquid that is released does not cover the top of the kraut, make a brine (see recipe below) and pour it over the kraut until it is covered. Allow to sit, covered except for the airlock, for 4-6 weeks. Store in a glass jar in the fridge after it is done.
NOTE: If you need a bit of extra brine in your kraut, simply mix 1 tablespoon of unrefined sea salt in one quart of water. Mix until salt is completely dissolved. Pour over kraut until liquid is above the level of the kraut.
Be Well - Carol