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Because it’s such a hot topic at the moment... let’s talk SKINCARE ♀️ .
My skin has not been a fan of me this year, the last 6 months (I can’t believe it’s June?!) my skin has been the worst it’s ever been! This cheeky #nomakeupselfie doesn’t do it justice, it’s been 10000x worse, but you don’t need to see that I’ve tried so many things from face masks to weird pimple gels which never work and I’ve learnt that when it comes to skincare sometimes less is more. I know sooo many of you struggle with your skin as well so with my skin FINALLY on the mend, here is my skincare routine and some tips: .
• Tea tree oil is your best friend. I’ve noticed the biggest improvement since using tea tree oil. Twice a day after washing my face I apply it on my problem areas aka basically my whole face. Pro tip: don’t get it near your eyes because it stings also, make sure you get a 100% pure tea tree oil, I use the @thursdayplantationus one! .
• Wash your face twice a day!! I love @cetaphilaustralia facewash, I’ve used it since forever and it’s amazing for problem and oily skin! ♀️ .
• Moisturise, moisturise, moisturise. I use @trilogyproducts pop shake and glow moisturiser (which I was gifted by them, but seriously, it’s amazing) as well as the @cetaphilaustralia one twice a day .
• Rosehip oil is great for reducing redness from scars, this is probably my biggest skin issue at the moment (it’s really bad around the side of my face, not pictured but maybe I’ll show you one day). Again, I was gifted the @trilogyproducts rosehip! I’ve tried many before and this is the only one which hasn’t broken me out. Like tea tree, make sure to get a 100% pure oil! My recommendation is the Trilogy one
Im also about to start trialing a few new skincare products so stay tuned for that
Remember, this is just what works for me and everyone’s skin is different! Leave me your skin tips below #notsponsoredjustgreat #skincaretips #myskincareroutine
Easy Sourdough Croissants // Recipe
Turned some sourdough croissants into pain au chocolat for brunch this morning with some lovely ladies!
The beauty of Instagram is connecting with like minded people. A morning filled with good conversations of gardening, zero waste and sustainability.
☕️ Link to my sourdough croissant recipe is in my bio.
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OUR WEDDING DAY ✨❤️
I shared a few pics over on my stories a few days ago and I got so many comments asking to share photos on my feed it was the most incredible day that I live over and over again. We had been engaged for 3 1/2 years so we had plenty of time to prepare everything. I am a major perfectionist and I had everything organised. So many people said prepare for something to go wrong, it happens. But we were so lucky nothing went wrong ✨ I still struggle to wrap my head around how perfect everything was
There are so many incredible Bridal places online and Pinterest was my main inspiration
@emmabrittenden
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cc: @yogi_photography_in
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Would you share or keep these lemon mango cheesecakes all to yourself?
Lemon mango cheesecake
GF, DF, RSF , Vegan
1 cup Almonds
1/2 cup shredded coconut
1 cup dates (soaked in hot water for a couple mins then drained)
Splash maple syrup
1 Tbsp coconut oil
Filling
2 1/2 cups cashews (soaked overnight)
1 cup canned coconut milk (refrigerated over night and use only the firm part of coconut milk in the can)
3/4 cup coconut oil
1/4 cup maple syrup
2 cups mango (fresh or frozen)
Juice of Half a lemon (or more, if you love lemons) (I used @twistedcitrus lemons because they are the sweetest )
Splash vanilla extract
Pinch of salt
1 tsp turmeric powder (this is mainly for the colour)
Base: in a food processor, place all base ingredients and mix until the base is sticky but firm. Place in a cheesecake mould or silicone muffin moulds then refrigerate.
Filling: blend all filling ingredients together then pour over base and freeze for at least four hours and before serving take out cheesecakes and place in fridge for one hour. To serve, top with passion fruit and more fresh mango.
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