Hi! I’m Hope Leilani! I love Jesus and wildflowers, trying new recipes, hand lettering, singing, playing ukulele, embroidery, and reading! I am a bohemian minimalist and health conscious teen who is always experimenting with face masks and DIYs. READ MORE
Face masks are amazing. Period. And I love making new ones all the time… but we can’t forget about exfoliating! Imagine slathering your face with an amazing, nourishing, superfood face mask, and it not even doing much for your skin because of all the dead skin cell build up blocking it from actually getting into your skin. How sad. It’s always good to exfoliate before applying a face mask so that all those dead skin cells get scrubbed away and the good stuff can really do its magic for your skin. But, exfoliating isn’t only for pre-face mask prep. You should do it around 2-3 times a week. Doing it too much can harm your skin, but using a gentle exfoliator like sugar a couple times a week, will really help your skin to rejuvenate and get its glow on.
This honey clay face scrub has several awesome ingredients that you should totally check out before diving into the recipe:
🍯 Raw honey– healing, gently exfoliating, anti-bacterial, and glow enhancing.
🍯 Bentonite clay– draws out gunk from pores, soothes acne and fades blemishes, and tones and tightens skin.
🍯 Sugar- doesn’t do much good when you eat it, but like I said earlier, it’s a great exfoliator.
🍯 Young Living Lemon essential oil- helps reduce acne and oiliness, lightens blemishes, and is glow enhancing.
Now let’s make this!
- 2 tbs raw organic honey
- 1 tbs bentonite clay
- 2 tbs sugar
- 2 drops YL lemon essential oil
🍯 Mix all ingredients together until it makes a thick paste. Add a little more honey if it’s too thick. Store in a small glass jar.
🍯 After washing your face, pat it with water and take a little amount of the scrub on your finger and gently rub in circular motions over your whole face. My preferred way to use it is in the shower so that my face is already clean and wet and there is no mess.
🍯 Rinse your face afterward and finish your regular beauty routine!
I hope that you enjoyed this beauty DIY. Comment if you want more DIYs like this!
This super easy dessert/snack/breakfast is: Raw. Vegan. Uses up leftovers. Low calorie. Guilt free. Good for you. Packed full of vitamins. Packed full of fiber, protein, nutrients, and healthy fats. Oh, and it tastes almost exactly like carrot cake with a cream cheese topping.
I found this amazing recipe from the Ferns and Peonies blog. I altered it by adding some leftover juicing pulp we had in the fridge, and leftover cashew milk pulp from making cashew milk! It used up leftovers, and cut down on the time by not having to grate carrots and soak cashew for hours. Honestly, this could be made into a raw carrot cake ice cream bars because the cashew coconut cream topping is like cream cheese frosting when at room temperature, but like ice cream when frozen. So making these into ice cream bars would be a delicious summer time treat!
So, since our food processor is broken, I decided to risk using our vita mix blender- obviously it worked because this recipe is on my blog right now, but I don’t necessarily recommend it unless your blender is a super hard core one. I had to hand chop into tiny bits the dates because the blender could take blending nuts, but not soft dates🤦🏼♀️. I also had to only do tiny bits at a time and then mix it all together in a bowl. So, if you don’t have a food processor, then it can be done, but if you do have one, then please use it. Even if it’s in the dish washer or filled with dirty cold water in the sink, pull it out, roll up your sleeves, and wash it. It’s worth it.
Oh, and put an actual lid on the pan/ container you keep these carrot cake bites in, because if you use plastic wrap, it will be broken into and they might get freezer burn.
Serves: 40ish bites About 94 calories per bite Prep time: 15 min Cook time: NONE! Freezing time: 2 hours
Base layer/ crust ingredients:
- 1 cup almonds
- 1 cup walnuts
- 2 cups dates
- 1/2 cup unsweetened coconut shreds
- 2 cups juicing pulp- beet, carrot, and apple. (Or you can use grated carrots but it isn’t as awesome)
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 4 drops YL Orange Oil or zest from one orange
Creamy cashew coconut topping:
- 1 cup of cashew pulp from homemade cashew milk
- 2/3 cup coconut cream from top of full fat coconut milk can
- 1/4 cup coconut milk/water from bottom of coconut milk can
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 2 drops YL Orange oil
- 1 tsp vanilla extract
- In food processor, blend the walnuts and almonds until they turn into a coarse meal. Then add in the rest of the base layer ingredients.
- Line a large glass baking pan with wax or parchment paper and dump the ingredients into it. Press down and spread evenly with your hands and place in the freezer while you make the top layer.
- In a blender, add all of the top layer ingredients and blend until smooth and creamy.
- Take pan out of freezer and pour the cashew coconut cream on top and spread evenly with a spatula. Add a fancy design if you want.
- Cover pan and place back into the freezer for 2 or more hours. Once they are completely frozen, pull it out using the wax paper and place on a cutting board. Cut into small squares and let them defrost before serving. Enjoy!!
I’ve been dairy free lately and let me tell ya, it ain’t easy. But thankfully nuts can take the place of dairy, and taste almost better! I have yet to make cheese or yogurt from nuts, but I’ve made cashew milk and almond milk. Oooh and I need to make raw almond butter- once our food processor is fixed😥. I used it so much making ooey gooey super healthlicious (healthy and delicious) date balls that I might have accidentally gotten some of those treats stuck in the place where you attach the blade. 😳
Anyways, making nut milk is surprisingly easy and is even better than store bought nut milk in taste and quality. Adding preservatives and fillers is completely unneeded ( and unnecessary) in fresh, homemade recipes and it is way better for you.
It’s so mesmerizing how you can just put a handful of nuts in a blender with water, wait 30 seconds, and then it turns into frothy, creamy, and delicious milk. If you like your nut milk to have some creamy and extra texture rich pulp, then don’t even bother straining it. Just put it in a glass jar and stick it in the fridge. But, if you like it to be smooth and pulp free, then you can just pour the milk through a thin towel or cheesecloth and then collect and save the pulp for extra creamy richness in smoothies, as a spread with some honey and cinnamon, or use it in the addicting, completely raw and vegan recipe I will be sharing soon!
If your’e the kind of person that likes their coffee black, toast plain, and water without ice and water enhancer recipes, then keep the milk plain and pure with its own flavors. But, if you like to add a little extra burst of flavor and sweetness, then you can try some of the yummy flavor variations below! Enjoy!
Makes: about a 1/2 gallon Serving size: 1 cup Stays fresh for about 5 days in the fridge
- 1 cup organic whole cashews
- 4 -5 cups ( depending on the amount of creaminess you want it to have)
- pinch of salt
- Maple syrup, honey or stevia to sweeten ( Optional)
Optional flavor inspiration:
Cinnamon and orange: 2 tbs maple syrup + 1/2 tsp cinnamon + 2 drops YL orange oil
Hazelnut brownie: 1 tbs maple syrup + 1 squirt hazelnut stevia + 1 tbs cocoa powder
- Soak cashews in a large measuring cup or bowl of water for 4 hrs or overnight.
- Place soaked cashews in a large blender with 4 cups of water. Blend on high for 30 seconds. Add more water if desired until preferred consistency.
- If straining, place a thin towel or cheesecloth over a large glass measuring cup or bowl and slowly pour milk in a little at a time. Let it drain a little, then squeeze the cloth until all the milk is out and only the creamy pulp is left in the cloth. Scoop the pulp out into a little bowl and repeat until all the milk is strained. Then, transfer milk back into blender and add in any optional sweeteners or flavors and blend for a couple second longer. Pour into a 1/2 gallon glass jar and store in fridge. Store cashew milk pulp in fridge also.
- If not straining, add in any optional add ins/sweeteners and blend for a couple seconds longer. Pour into a 1/2 gallon glass jar and store in fridge. Shake well before using.
- Add into your coffee, matcha lattes, smoothie bowls, muffin recipes and baking recipes, or pour into ice cube molds and freeze for adding to coffee and iced drinks! Enjoy!
Pineapple. What comes to mind when you hear word that (or read in this case)? I think of; tropical, juicy, sweet, happy, refreshing, palm trees, paradise. Well, did you know that you can also think of it as; full of antioxidants, PACKED full of vitamins, enzymes, ant- inflammatory, immune system boosting, and even has some anti- cancerous properties (source). How awesome is that? Even more awesome when it can be used in a face mask and have all the same properties for your face. Here are the amazing benefits of putting it on your skin:
So, with that said, lets move on to the other beneficial ingredients in this face mask!
🍍 Pineapple- Like I said, amazing for your skin and packed full of vitamins, antioxidants, and enzymes
🍍 Lemon essential oil– acne and blackhead fighting, lightens skin, and reduces oiliness
Now, some tips before whipping up this awesome face mask:
- Do a patch test. Everyone’s skin sensitivity is different and you always want to be on the safe side. So before slathering over your whole face, do a patch test on your cheek or jawline and let it sit for a couple minutes. You shouldn’t experience any sensitivity unless you are sunburned or have opened wounds (such as pimples that have been scratched or popped). If the baking soda you use isn’t aluminum free, it may cause skin sensitivity too.
- Use at night. Lemon oil is amazing for your skin, but putting in on and then going out in sun will cause dark spots (that take months to go away) and skin sensitivity. I use lemon oil on my face during my nighttime skin care routine and never have a problem, but during the daytime, I wouldn’t take the risk.
- Steam your face before applying to open up pores and have the best results!
Now for the face mask!
- 1 small pineapple chunk ( fresh or frozen)
- 1/2 tsp baking soda
- 1 tsp bentonite clay
- 1/4 tsp activated charcoal powder ( or one capsule)
- 1 tsp raw honey
- 1 tsp apple cider vinegar
- 1-2 drops Young Living Lemon EO ( I don’t use any other essential oil brand and I can’t say that any other type is safe to use on your skin)
🍍 In a coffee grinder or small blender, blend the pineapple chunk until smooth.
🍍Put in a small glass bowl and add the baking soda. Let it fizz and calm down, then add the bentonite clay ( use a plastic or wooden spoon to mix because metal interferes with the properties of clay), charcoal, honey, apple cider vinegar, and lemon oil and mix together thoroughly until smooth. Add a tad of water if it’s too thick.
🍍Once it’s a good consistency, put your hair up out of your face and use your clean fingers or a small spatula/popsicle stick, and spread over your entire face, going around your eyes and under eyes, in an even layer.
🍍Let it sit for 15-20 minutes and lay back and relax. Watch a chic flick, read a book, sip some tea, do some blog posts or scribbling in your planner, do your nails, or take a bath. You deserve it from all the hustling you do!
🍍Once it’s time to take it off, use a warm wash cloth and just hold it on your face for a little bit to soften everything up. Then get some more warm water on the cloth and gently hold and wipe, and rinse cloth until your face is clean. Then put on your favorite moisturizer and finish your nighttime routine!
I hope you enjoyed this beauty DIY! comment if you want more DIYs like this!💛
Young Living’s glamping beauty school is currently going on this week up here in Idaho and we are only 20 minutes away from the YL farm where it is being held at. My mom is attending, and I went with her one night for all the beauty DIYs they had. And I am so glad I did because this beauty DIY is a life changer! Making your own makeup palette is sooo simple and fun with savvy minerals!
I love how you can completely customize it with eyeshadows, blushes, bronzers, foundation, and even lipstick. You can even create your own colors. And it’s super easy to do with savvy minerals because its powder makeup, and it’s all natural, so you don’t have to worry about chemicals or the makeup not forming well enough.
I had a lot of fun experimenting with making this pressed palette and I ended up doing two blushes, one bronzer, one lipstick, and several eyeshadows.What’s super awesome about this beauty DIY is that you can put most of your makeup necessities in the palette and use it while traveling for saving space! And it’s way easier to use instead of messy powder. The empty palette I got has magnetic removable pans and a nice big mirror with a cute lettered saying on it. I found the same palette on amazon( I linked to it below), it just doesn’t have the customization.
I hope you enjoy this awesome beauty DIY and try it out!
- Empty palette- This is the non-customized version of the one I have
- Savvy minerals of choice or savvy minerals lipstick (to learn more about savvy minerals click HERE)
- Candle and spoon if doing lipstick
- Popsicle sticks or small plastic spatulas
- Young Living ART Refreshing Toner in a small dropper bottle
- Paper towels
Directions for eyeshadow:
- Take the plastic insert out of the eyeshadow container using your nails, a popsicle stick, or a butter knife- be careful, it plumes!
- Add about 30 drops of ART toner in the eyeshadow and gently mix until it has the consistency of mud.
3. Scoop out the mixture into the eyeshadow pan and gently spread into it. Place a small piece of paper towel on it and put a quarter over it and gently press on it. Remove the paper towel and quarter and place pan in eyeshadow palette. Don’t touch it- it’s wet. It should look something like this:
Let it dry for about two hours. And that’s it for the eyeshadow!
Directions for blush, bronzer and foundation:
- Take out the plastic insert from inside the makeup container and scoop out a nice teaspoon or so and put into a small bowl.
- Add the toner, until the consistency is like mud and spreadable. You made need to add a little more powder and toner if it’s not enough to fill the pan.
- Spread it into the eyeshadow pan and place a small piece of a paper towel over it and a quarter over that. Press down gently and then remove.
- Place in palette and let it dry.
Directions for lipstick:
- Light the candle and scrape the top part off of the lipstick.
- Put it in the spoon and hold over the candle, mixing with a popsicle stick until melted.
- Pour into a eyeshadow pan and let it cool and harden.
Place all your eyeshadow pans into the palette and let everything dry and harden- about two hours. Enjoy!
I’ve made a lot of muffin recipes over the around four years that I’ve been baking, and I’m not exaggerating when I say that this is probably the best one I’ve ever made.
I found the recipe from Ambitious Kitchen, but I altered it quite a bit. I love bread, and I love zucchini bread. And blueberry muffins. And chocolate chip cookies. And, well you get the idea. And these muffins are like zucchini bread, blueberry muffins, and chocolate chip cookies all rolled into one healthy, low calorie, vegan, and sugar free muffin. Oh and did I mention that its made with low gluten einkorn flour? I might have had four muffins the second time I made them🤫.
So not only is it amazing for your taste buds, but your body will also thank you for the nutrients and protein in it. These can be made vegan or with a couple eggs and honey for some extra protein. I’ll put both ways to make it in the recipe. I hope you enjoy!
Prep time: around 15-20 minutes Cook time: 25 Total time: 40-45 min. Serves: 12 muffins ( I always double it and save some in the freezer) serving size: 1 muffin ( about 120 calories a muffin)
- 1 1/2 cups Einkorn flour ( I used Jovial with this recipe)
- 1 tsp Baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 1/2 – 2 cups shredded zucchini ( squeezed of excess liquid in a kitchen towel or cheese cloth)
- 1/2 cup maple syrup or honey
- One full squirt of hazelnut stevia ( it enhances the sweetness of the maple syrup/honey)
- 1/3 cup applesauce
- 1/4 cup nut milk ( I used coconut)
- 1 egg ( completely optional. I forgot to put eggs in my batch and it turned out just like normal)
- 2 Tbs melted coconut or avocado oil
- 1 cup frozen or fresh blueberries or mixed berries
- 1/2 cup chopped walnuts or pecans
- 1/4 cup stevia sweetened chocolate chips ( optional but totally recommended 😉)
- Preheat oven to 350° F. Line a muffin tin with paper or silicone liners or lightly grease with coconut oil on a paper towel.
- Whisk together flour, baking soda, cinnamon, and salt.
- In a separate medium bowl, combine maple syrup/honey, stevia, applesauce, milk, oil, egg( if using), and shredded zucchini.
- Pour wet ingredients into dry and combine until there are no flour clumps left.
- Fold in blueberries, walnuts/pecans, and chocolate chips.
- Spoon into muffin tins until 3/4 full and bake for 25 minutes.
- Let muffins cool for 5 to 10 minutes then gently take out of muffin tin and place on wire wrack or plate to serve. Slather with butter or enjoy just by themselves! Store in an airtight container in the fridge or freezer.
Summer is always better when you are surrounded by summery things- such as summer clothes, swimsuits, popsicles, and pools. Then add amazing summery diffuser blends to your summer life and its a complete summery oasis everyday! ( How many times can we say summer in one paragraph?😂)