Skip to main content

100% Natural Mineral Makeup


Going natural for me just could not mean giving up my makeup.  I know there are some of you who choose not to wear makeup for multiple reasons (health, finances, schedule, etc.), but personally I just don't feel normal each day without a little something on my face. And, for that reason, I am willing to compromise a few things for my need to wear makeup each day - but quality and purity in the product I use are not things which I am willing to put on the bargaining table.


For those of you who are like me, I thought I would tell you about the makeup I have been using for the past 3 years.  I personally believe this is the most wonderful makeupIt is 100% natural, and yet at the same time it does not disappoint in performance.  

I have found that the best combination for my skin is using Mineral Hygienics cosmetics with natural face oils from Frontier Co-op.

To tell you the truth, I am not even sure how I came across this makeup line.  But, ever since I took up the challenge to try these cosmetics, risk free, I could not believe how much I loved them AND how wonderful they made my skin look - which is a very hard thing to do.

Of course I am not the only happy customer who has found these wonderful products and can't keep quiet about them.  I would encourage you to read some of the hundreds of testimonials they have on their website from other dedicated customers.  

 



 


Here is a link to the Mineral Hygienics site if you are interested or you can click on the permanent link I have added in my sidebar.


Comments

Popular posts from this blog

Homemade Brie Cheese

Well, I finally ventured into the realm of mold-ripened cheeses and what I found out is that they are much easier to make then I had at first imagined.  The reason I started with Brie is a personal reason though...I absolutely love it, crust and all.  Now I know there are many of you, like my husband, who will cut the mold off the outside and eat only the soft middle and there must be a lot of you because when I was at Trader Joes the other day I saw they are now selling a rindless version of Brie.  But all of that aside, I tend to think the mold is what makes the cheese.  And, if you go a step further and wrap the Brie in a sheet of puff pastry and bake it, then the mold's flavor is heightened further in adding to the complexity of this wonderful cheese.  Well, that's enough of my ranting about this cheese, here is how you go about making 2 large rounds.


To start off, heat 4 gallons of whole milk to 88 degrees Fahrenheit.


Next, sprinkle 1/2 teaspoon of mesophilic culture plus 1…

Fermented Peanut Butter

Here is an easy way to get some good probiotics and enzymes into your family without them even knowing it - fermented peanut butter.

The recipe is so simple and I promise it doesn't change the taste or texture of the peanut butter since peanut butter itself already has such a strong flavor of its own.

First I take 4 cups of natural peanut butter and I mix in 1/4 of a cup of cheese whey.  If you buy the kind of peanut butter that is not salted or you make it yourself you will need to add some salt too, about 1 teaspoon.  Put the mixed peanut butter into glass jars, cover, and leave on your counter at room temperature for 12 to 18 hours.

Then, just put the peanut butter back into the refrigerator and use just like you use regular peanut butter.  It's that simple.

Homemade Scamorza Cheese

Finally, after being home from vacation for a week, the refrigerator was filled with milk and therefore it was cheese making time on the farm. This time I decided to make Scamorza, an Italian pasta filata cheese which I stretch so that it is similar to really large string cheese.  Not only is this cheese wonderful to taste, but when stretched and twisted in the way I make it, it is also is a beautiful cheese to behold.

To start off, I partially skim the cream off the cream from my milk to get 8 gallons of partially skimmed milk.
Next, after sanitizing my cheese vat, the thermometer, and stirring ladle, I pour all 8 gallons of milk into the vat and set it to medium-high heat on my largest burner.  Until the milk is heated to 96 degrees Fahrenheit, I stir the milk every couple of minutes while checking the temperature.
When the milk gets to 96 degrees.  Turn off the heat and sprinkle 1/2 teaspoon of thermophilic culture AND 1/2 teaspoon mesophilic culture over the top of the milk.…