The cold and dry air of winter has a way of wreaking havoc on our skin and nails. Our remedies include drinking plenty of water and creating barriers to moisture loss.
For our hands, we’re a huge fan of balms. Most of ours are made at home with a combination of beeswax, moisturizing carrier oils, and nourishing extracts and essential oils (think calendula, lavender, comfrey).
We won’t shy away from using a balm on our cheeks if we’re heading out for a day in the elements, but for everyday use, we want some thing a touch lighter than. And that’s when we grab a DIY face oil.
Pumpkin is our ingredient of the season. We’re a big fan of pumpkin desserts (cookies, and popsicles, anyone?), but we also like our pumpkin in the form of brews and stew too! And if you’re looking for more skincare posts, check out some of our essential oil posts.
Today I’m here to talk about what to do with that little bit of pumpkin sitting at the bottom of the can. You’ll be faced with this problem if you make our pumpkin cookies or the
whoopie pies muffin tops, as both recipes call for slightly less than a whole can of pumpkin. I’ve been giving some of that pumpkin to Luc, but the kiddo can only eat so much before he’s going to turn orange. And we put some in our oatmeal and yogurt… but I’m already making so many pumpkin treat that I don’t want every to tire of pumpkin before the season’s over. So, if you don’t eat it, wear it (at least that’s Luc’s motto!).