Tuesday, July 28, 2015

Beauty Review // Evan Healy Skin Care Kit

If you are a regular here you'll know that I'm a huge fan of all natural beauty products. I've talked before about my love for Evan Healy hydosouls and how refreshing and replenishing they are for the skin. The other day while stocking up on all my essentials at Whole Foods I decided to pick up their Ayurvedic skin care kit to try. I've had my eye on it for awhile and I loved the idea of getting a bunch of smaller products to test out before really splurging on the real deal. This kit retails for $35.95 and contains up to 21 days of product. I think it could probably be used longer if it is not your everyday routine. I decided to use the entire kit one night before bed, they include instructions on how to get the most from your kit and how to use each product. Each item has a distinct smell, some delicious and others that may take some getting used to. The Cleansing milk for example has a lovely fresh smell but the Tulsi Holy Basil Hydrosoul (a personal favorite of mine) has a very smokey fragrance that might not be for everyone. I also really love the Lemongrass Facial Polish but my husband did mention that I smelled like Indian food and he wanted to eat my face, so that could be a plus or minus depending on your personal preference. All in all, I would buy every single product in this kit over and over again. The next day I woke up with a fresh face still and my skin felt supple and ready for a quick cleanse.
I was very happy with this purchase and I am obsessed with how my skin feels and smells after using the products in this kit. It comes with a Rose Cleansing Milk, Tulsi Facial Tonic Hydrosoul, Argan Intensive Serum, Neem Immortelle Purifying Serum, and a Lemongrass Facial Polish. These products cleanse, exfoliate, replenish and moisturize almost any skin type and the ingredients used to create these products are natural and organic. They don't test on animals, they don't use parabens or GMOs, and they source their ingredients from family farms, tribal villages, and women's co-ops which all help to give back to the communities that really need it. That's they type of company I like to give my moolah to!
Have you ever tried Evan Healy products? What is your experience with them?

Thursday, July 2, 2015

STOP, Henna Time!

As a part of my doula services I decided that I wanted to offer belly art to my clients! It's a fun way to honor the bump and the life inside, while making mom feel beautiful, confident, and pampered! I ordered some really high quality henna powder and dove into the world of henna! Boy, is there a lot to learn! I started off with some really simple designs and if you follow me on Instagram you've probably seen the progress I've made in the last nine or so weeks. Now I'm offering henna to not only my doula clients but also to friends, family, and any one interested in getting some beautiful temporary body art! It's been so much fun so I thought I would share some of my favorite pieces so far! If you want to follow along on my henna journey I also made an Instagram account purely for henna! Stop over and check it out @gypsybeeehenna!

Friday, June 26, 2015

DIY // Bath Tea

Bath teas are nourishing to the skin, they detox the body, and their aromatherapy benefits are endless! Nothing is better after a long day than relaxing in a warm tub full of yummy bath tea. You can add so many different ingredients to make a custom and unique tea for every mood! They make wonderful gifts for all the women you know and they are perfect for pampering yourself!
I wanted my bath tea to be moisturizing and energizing so I used rolled oats and citrus peel, boy does it smell great! I try to use this tea once a week for a little me time and for its detoxing properties. So whip up this yummy bath tea, light some candles, run a warm bath, and enjoy!

1 cup rolled oats, finely ground
1/4 cup dried white sage
1/4 teaspoon fresh mint
1 cup lavender buds
1/2 cup dried green tea
10 drops Orange essential oil
2 ml Vitamin E oil
Dried peel from one medium size lemon and orange
Bowl for mixing
Small cotton or linen satchels for storage

Combine all ingredients together in a bowl, mixing gently to incorporate the vitamin e oil and the essential oil. Scoop into linen or cotton satchels or store in a mason jar! That's it! Super simple and very customize-able. To give it more relaxing properties use lavender oil instead of orange or add Epsom salts for sore muscles and extra stress relief!

Thursday, June 25, 2015

Beets Three Ways // My love for beets continued.

It's no secret, I'm a lover of the beet. I talked recently about incorporating beets in the little one's diet in my Operation Veggie series and now we are going to talk about incorporating them into the grown up's diet too! A lot of adults are turned off by beets but they are an amazing super food full of vitamin C, fiber, potassium, and are wonderful for fertility thanks to their high levels of vitamin B!
Recently I picked up some Purple and Golden beets from my local organic produce section and decided to try something new! I wanted to see if I could make every part of the beet count, while making something yummy that I could share with my beet loathing husband. 

My first thought was a beet hummus (pictured above). I had seen it all over Pinterest so I decided to use my golden beets instead of the purple for something different. I was so impressed by the results and the husband and little ones were so pleased and weren't turned off by the beet flavor at all! First success! 

2 medium golden beets
2 Cups cooked chickpeas
3 cloves Garlic
⅓ Cup Olive Oil
¾ Teaspoon Sea Salt
½ Meyer Lemon, juiced
½  Teaspoon Cumin
½  Teaspoon Turmeric
¾ Teaspoon Tahini

Preheat your oven to 375 degrees F. Wash and trim your beets and then wrap them in foil and roast them for around an hour. Do not toss your beet greens! Keep them for later, we will be using them!
After beets are done roasting let them completely cool and then remove their skin and cube them.
Add your beets, garlic, olive oil, salt, cumin, turmeric, chickpeas, and tahini to your food processor. For the smoothest hummus is suggest taking the extra time to take the skin off of all the chickpeas. The difference is life changing. Puree the mixture and then add in your lemon juice! You can adjust the consistency of the hummus by adding more or less lemon juice. I garnished my hummus with a little drizzle of olive oil, a sprinkle of chipotle chili powder, and a few little pieces of beet and beet green.

The next way I utilized my beets were to roast them and use them as a side with dinner. This side is a great way to add some color to your plate and the flavors are so delicious! My husband ate them all, even though at first he was a little frightened that I had given him a pile of beets, not hidden in something. I personally could eat these every day, the glaze is amazing.

3 medium-sized golden beets, tops removed
3 medium-sized red beets, tops removed
Salt and pepper, to taste
Olive oil

½  cup balsamic vinegar
1 tablespoon honey or maple syrup

As with before, keep those beet greens for later!
Preheat your over to 350 degrees F. Remove the skins from your beets and cube them up. Toss your beets in a light drizzle of olive oil and salt and pepper and then place them on a foil covered baking sheet. Roast them for around an hour or until your beets are soft when poked with a fork. Let beets cool a little. While your beets are cooling combine your vinegar, and honey or maple syrup to a sauce pan and heat it on medium high until it reaches a boil, stirring constantly. Reduce to a simmer and let the glaze become a little thick. Drizzle this mixture over your beets and then serve!

Now for those beet greens! A lot of people add them to salads or sautee them with swiss chard or spinach but I like to make pesto with them! I love their earthy flavor paired with the nuttiness of almonds and the tang of  little lemon juice. I used this pesto to top some spaghetti squash and it was a big hit with everyone!


Beet greens - from about 6 beets
½ cup light packed fresh basil leaves

1 clove garlic
½ cup sliced unsalted almonds
½ cup olive oil (more or less depending on taste and texture)
A squeeze of lemon juice
Kosher salt
Fresh cracked pepper

Blanch beet greens and then squeeze out all excess water. Add greens, basil, garlic, and almonds to food processor and combine until mixture is fine. Then drizzle in olive oil and lemon juice until you reach the desired consistency. Add fresh ground pepper and salt to taste and then pulse once more to combine! Serve with your favorite pastas, veggies, or proteins.

I hope that these great recipes inspire you to eat your veggies and utilize every part for optimal nutritional benefits! Let me know if you try any one these yummy treats and tag me on social media if you share your efforts! Enjoy!