the perfect facial: how to get salon-grade results at home

Note: This post was previously published here as a part of my freelance work.

Those whose wallets can actually afford a monthly facial are few and far between. The average Jane, like you and me, guffaw at the thought of blowing $200 for one hour of TLC. But that doesn’t mean we don’t care about our skin. Like every other women on this planet, we enjoy the intimate experience of doting on our bodies. We want that glow, those clean invisible pores, just as much as the fortunate of upper echelon society.

The truth is, you can meet your outlandish desire for professional facials and flawless skin somewhere in the middle. Great results don’t just come with money. Carve a little time out of your weekly routine, and squeeze in this DIY treatment once a week. I’ll show you how it’s done — the natural way, of course.

Step 1: Cleanse

You’re going to cleanse your face in layers. First, take some jojoba oil (your new best friend) on a round cotton pad, and remove any make-up you have on. You can also use q-tips to remove around the eyes. 

Next, take a lightweight oil cleanser, like this one from Elizabeth Dehn, and wash your face with lukewarm water. This will help to remove impurities without drying out the skin. 

After you’ve done that, especially if you tend to have oily skin, use a mild bar, cream, or foaming cleanser. I’m a huge fan of the Apoterra Skincare line, and this is where I use my Lavender + Green Clay Complexion Soap. I find that it helps draw out all of the dirt and extra oil in my pores. If you’re less acne prone or tend to have drier skin, I suggest her Aloe + Rose Clay Complexion Soap. 

Gently pat your face dry with a towel, and move onto step two.

Step 2: Exfoliate

After the face is completely clean, it’s time to remove any dead skin cells sitting on the surface. For this, I’m going to have you make a face mask that contains powdered milk, oats, chamomile, and turmeric. I usually make a bunch at once, and store it in a glass jar, so it’s ready any time I need. 

To throw it together, follow the measurements below. Put everything into a mortar and pestal, grind it to a fine powder, and then transfer it to a storage vessel. When you’re ready to apply, take a heaping teaspoon and throw it into a small bowl with 1/2 tsp raw honey, 1 dropper of jojoba oil, and a few sprinkles of water. Mix it up, then gently massage across the face and décolleté in circular motions. Spend a few minutes with this process to let the mask work its sloughing magic. Then let the mask sit for 5-10 minutes before gently washing away. Be sure to dry your face with a colored bath towel or paper towel because the turmeric’s color will come off on anything you use. 

Mask Ingredients + Benefits

1 Tsp Powdered Milk - The lactic acid in powdered milk helps breakdown and remove dead skin cells. It’s also great for getting into those pores and washing them out.

1 Tsp Oat Bran - Oats are extremely soothing and healing for the skin. They help to remove redness and to restore moisture.

1 Tbs Chamomile Flowers - Chamomile is also extremely soothing. It helps calm down inflammation and will aid in healing any ruptures on the skin.

1 Tsp Tumeric - This is my little Ayurvedic touch. Turmeric is an excellent exfoliant, and it helps with anti-aging, acne, and scaring.

Step 3: Tone

Now that you’ve cleaned & exfoliated the skin, those pores should be pretty well emptied of any dirt and grime. To follow this up, apply a toner. Toning tightens the pores, removes any residual residue, and restores the pH balance of your skin. I’m a big fan of (wait for it) Apoterra’s Rose Hydrating Toner. It smells amazing and feels like you’re basking in freshness. 

No matter the toner that you prefer to use, I highly suggest transferring it to a spray bottle. This way, you can mist your face with the toner, saving on cotton pads and giving yourself a very refreshing experience. It’s also a more tender application and is gentler on the skin. Since I like to use oil moisturizers, I find that it’s also a good way to leave the skin wet, so it readily soaks up the moisturizer that will come next. 

Step 4: Moisturize & Massage

To top it all off, it’s time to apply a shot of moisturizer. I love jojoba oil-based products, like Apoterra’s Rose Nourishing Serum, because they are natural and extremely nourishing. It’s said that jojoba actually mimics the sebum in the skin which keeps your face from over-producing oil. Think of it like delivering a shot of nutrients from the outside in. 

As you apply your moisturizer, take it as an opportunity to massage the face and increase blood flow. This will help combat the effects of gravity, aka aging. Every school has it’s own brand of face massage, so I highly suggest researching YouTube videos and seeing which resonate with you. Two of my personal favorites that you can start with are: Ayurveda Facial Marma Massage and Lymphatic Drainage Massage. 

And there you have it, a little at home treatment. Do this all the way through once a week, and you’ll feel and look amazing.

tea time

As autumn sets in, I begin to swap my lemon water for something warmer and more soothing. I wrap my hands around the tea cup to warm myself; and I let the scented steam drift up into my face, filling my nasal passages with herbal perfumes. 

I recently tried a tea unlike anything I'd tasted before. The tea was a saffron tea from Kiwana Tea. I was immediately intrigued to try it when I heard that it was made with saffron. Living amongst many Pennsylvania Dutch decedents, saffron is no stranger, however it is something I came to know and love later in life. It has a very subtle flavor -- like a mouse, it delicately sneaks up on you. Once you're able to tap into it, you find a world of flowery personality. 

So, if like me, you want to get started on building out a killer tea cabinet for the months ahead, give Kiwana Saffron tea a try! It will be a cooky little addition to your collection. And a great one to whip out when you want to impress friends with something different. 

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Purchase: Kiwana Tea

corn coconut-curry ramen

Note: This post was previously published here as a part of my freelance work, and was written by my darling boyfriend, Adam. 

No, no—we're not talking about the instant noodle packets you bought by the case during your most frugal college days. Rather, this recipe pays homage to the Japanese culinary phenomenon that's gaining serious momentum here in Philly and other cities across the country. Though there are regional variations, the main theme always center around a delectable broth, dense chewy noodles and an array of tasty toppings. Ramen represents everything we love about good food: it's deceptively simple, addictingly delicious and takes great talent to master.

Lacking rather substantially in the latter, we used store-bought fresh ramen noodles (found at your local asian supermarket) and focused our efforts instead on the broth.  We took a departure from the traditional pork and miso flavored broth and went with a Thai curry profile. We based it on this week’s garlic from SIW Farm in Chadd’s Ford, long hots from Linvilla Orchard in Media and corn from Sunny Harvest.

The foundation of this broth uses corn stock, which we make every time Greensgrow grants us corn in the CSA share. After you chomped the kernels from the cob, or cut them away for use in salsas or salads, save those cobs! There's so much flavor left in them. All you have to do is simmer them in water for an hour or so. Strain them out and freeze the for later use. Once you've experienced the sweet, corny virtues of a good corn stock you'll mourn all the flavor you’ve ever tossed in the compost heap.

Cook time: 1 hour

Prep time: 35 minutes

Serves 5

Ingredients: 

2 large onions

4 cloves of garlic

4 ears of corn, kernels removed from cob 

2 long hots

2 inches ginger

2 quarts of corn stock

1 can (14 ounces) coconut milk

2 limes, juiced and zested

1 bunch of chopped cilantro

2 Tbl muchi curry powder

1 Tbl turmeric powder

2 tsp garam masala 

¼ cup (approx.) sesame oil

5 eggs

1 package (16 oz) tofu

1 package fresh ramen noodles

Directions:

Chop the onions, garlic, ginger and long hots. Then, in a 5-quart stock pot, saute the vegetables in a generous amount of sesame oil over medium heat.

Season the vegetables with curry powder, tumeric, garam masala and a pinch of salt. After about 5 minutes, add the corn stock and coconut milk and bring to a simmer. 

Meanwhile, place the eggs in a small pot and cover with cold water. Place the pot on high heat and bring to a boil. Keep a close eye on the eggs. Allow them to boil for 1 minute then transfer to a bowl of ice water to shock them. Peel the shells and set aside.

Refill the pot with new water and bring to a boil, preparing to cook the noodles.

Cut the tofu into small triangular pieces and pan fry in sesame oil until they brown on both side. Transfer them to a paper towel lined plate to sop up any extra oil.

Now, back to the broth. After it's been simmering for 20 minutes or so, add the corn kernels and adjust the seasoning to taste with salt and black pepper. Remove from heat and finish with the fresh cilantro, lime zest and lime juice.

Now that the both is finished begin cooking the noodles. Drop them in boiling water one bundle at a time, stirring them constantly to keep them from sticking. They only require about 3 minutes to cook. Using a small mesh strainer, pull the cooked noodles from the water and place in soup bowl. Ladle the broth over the noodles and garnish with a soft-boiled egg, tofu and extra cilantro.

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