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For me, right now, Happiness is creating love and then spreading that creation. And love that is both physically nourishing, natural and homemade, well thats just the right kind of love to be spreading. So it was that i spend my time last week, between juicing, creating a heap of lovely goodies for my even more lovely momma. Seriously, this lady is the greatest soul out there. I hope and guess we all feel like that about our parents, but this is my blog, and its my momma thats the greatest. *gushes*


Ahem, so yes, back to the point. It was always my intention to create homemade cosmetics to gift on Mother’s Day and i’ve being doing a pretty good job of controlling my excitement and not making them too early. It all started with with my homemade shampoo and since then i’ve actively been jumping around the flat, waiting for my shop bought stuff to run out! It finally came to the time when i could plough on and create the products for my mum- i settled on Shampoo, Conditioner, Scrub and Moisturiser. Not only are they homemade, so obviously, full of love and care, but they are all natural, so slowly, we can all start to rid mass produced chemicals out of our lives and thus our bodies. I did quite a lot of research into what “flavours” would work well for each of the intended uses. I settled on a Rosemary & Orange Zest Shampoo. Rosemary naturally stimulates cell growth and strengthens the hair follicles, whilst the citrus will add a natural cleansing element. A Rose Petal & Almond Oil Conditioner- to nourish the hair and scalp and to calm both hair and mind. The moisturiser was packed with Lavender- a naturally calming, sedative, to smooth the skin and relax facial muscles, mind, soul. The scrub was a good all round work horse of Apricot Kernels, Scottish Oatmeal & Brown Sugar- good for removing old skin cells, nourishing the new skin, stimulating circulation, leaving you lovely and smooth.


Once made i stored my cosmetics in recycled, sterilised glass bottles, collected from old oil, vinegars etc. I think its important to store things in glass, especially if your trying to reduce the amount of chemicals you come into contact with unnecessarily. The weird stuff in plastics can transfer themselves to the bounty they’re holding. That being said, recycle with what you have available- its a start in the right direction. And as i’ve said in previous posts, its all about changing the way we think of how cosmetics should be. So they are Perfectly Imperfect because they are natural, there is no way around it- they don’t look, feel, last like bought stuff, but they do the job, they smells delicious and i’m pretty sure you could eat most of them. You know, if you get locked in your house and theres nothing in the fridge…


Rosemary & Orange Zest Shampoo:
(Makes one bottle)

  • 200ml Fresh Water
  • 85ml Castile Liquid Soap
  • 3 tablespoons of Aloe Vera Juice
  • 1/4 teaspoon of Jojoba Oil
  • 1 teaspoon of Vegetable Glycerin (optional, but it thickens things up a bit and encourages absorption)
  • zest of 1/4 Orange
  • 2 Sprigs of Rosemary, bashed, to release their oils
  1. Use a funnel to pour everything into a clean, sterilised bottle, i kept the pouring nozzle to stop the rosemary falling out.
  2. Shake before use


Rosey Posey Conditioner:
(Makes one large bottle)

  • 180ml Aloe Vera Juice
  • juice of 1 Lemon
  • teaspoon of Sweet Almond Oil
  • teaspoon of Vegetable Glycerin
  • 2 large handfuls of Rose Petals
  1. Again, pour everything into a glass bottle
  2. Shake before use

Lovely Lavender Moisturiser:
(Makes 3/4 bottle)

  • 16 tablespoons of Aloe Vera
  • 4 teaspoons of Vegetable Glycerin
  • 24 drops of Jojoba Oil
  • teaspoon of Sweet Almond Oil
  • 3 tablespoon of Lavender
  1. Pour everything into a medium/ small glass bottle
  2. Shake before use, this is quite runny to start with but it dries quickly

Apricot Kernel, Oatmeal & Brown Sugar Scrub:
(Make one large jar)

  • 50g Apricot Kernels
  • 100g Scottish rolled Oats
  • 50g Brown Sugar
  1. Pop all ingredients, save half the sugar, into a blender and blitz until the kernels are the size of sugar granules
  2. Add the remaining sugar and pop everything into a glass jar
  3. To use, pour desired amount into wet hands, or add a drop of water to create a paste

Now, for the really exciting stuff- homemade RAW Chocolate. Vegan, Gluten- Free, Sugar- Free, pure, superfood, magical chocolate. Chocolate thats good to your body and pleases the mind. Chocolate at its natural, sexy, delicious best. That being said, one of the chocolate bars i ended up making was not really raw, in that i included some coffee grinds. You can of course choose any flavours you like, to keep it raw, nut free, etc, etc. I will say that you do need really soft dates- mine weren’t that soft and i feel like this stopped the finished product being as aesthetically perfect as i’d hoped, ach well- perfectly imperfect right? We live and learn…


This recipe is taken directly from Sarah’s incredible site. I’ve already mentioned her previously but just go see, she explains the wonderousness of these raw chocolate bars far better than i can. I halved her recipe to make 2 different flavours- Espresso & Almond and Rose Petal & Pink Peppercorn.

(Makes 1 large, thin bar, Vegan, Gluten- Free, Raw)

  • 15g Raw Cacao Powder
  • 50g Very soft pitted Dates
  • 43g Cacao Butter
  • seeds of 1/2 a Vanilla pod
  • scant pinch of Sea Salt (Maldon or Himalyan Pink)
  • 2 tablespoons of Espresso ground beans
  • 2 tablespoons of Almonds, bashed    -or-
  • small pinch of both Rose Petals and Pink Peppercorns


  1. Get your baking parchment ready, fold into your desired shape/ size (or use a mould)
  2. Very gently heat the cacao butter in a glass bowl over a pan of boiling water
  3. Once melted, remove from the heat and add the remaining ingredients, except the dates, allow to cool slightly
  4. Mash the dates with a fork until they resemble a paste, fold them into the mixture
  5. You may need to allow it to cool for longer but be careful because when its ready it will set real quick
  6. When you can form it into a ball, pop it into your parchment and fold another piece on top
  7. Use your hands to press the chocolate into your desired shape
  8. Keep somewhere cool and dry