Organic Skin Care Products Keeps Skin Healthy

The meadowfoam plant is native to northern California, southern Oregon, Vancouver Island, and British Columbia. Meadowfoam oil contains over 98% long-chain fatty acids, and also has higher quality triglyceride levels when compared to other vegetable oils. It is moisturizing and capable of adhering and staying on the skin. When applied to the skin, Meadowfoam oil forms a moisture barrier and will assist the skin with preventing moisture loss.

Meadowfoam oil has these beneficial characteristics:

*Moisturizes the skin
*Rejuvenates and adds shine to hair
*Non-greasy feeling, soaks into the skin easily
*Reduces wrinkles and signs of aging

Apply Meadowfoam oil to your skin alone or combine meadowfoam oil with a body butter (recipe to follow) such as cocoa butter, illipe butter, shea butter, kokum butter or mango butter.

Body Butter Recipe
1 part body butter
2 parts Meadowfoam oil

Melt body butter in a double boiler. Add meadowfoam oil. Mix together until mixture is heated through. When mixture is cool pour into a container of your choice.
Note: If body butter mixture is not pliable enough or is too thick add meadowfoam oil until desired consistency is achieved.

I found this recipe on the internet last winter. It is delicious and it is soooooooo easy to make!

Skin So Soft - Wild Salmon Bisque

Vitamin A rich low-fat milk plumps up your skin's epithelial cells -- which, if you get a little low on the nutrient, can shrivel up, highlighting wrinkles and rough patches.* Salmon** is packed with omega-3s, which researchers have found also help keep skin healthy and prevent puffiness.

Wild Salmon Bisque

Prep time: 10 minutes
Cook time: 10 minutes

1 Tbsp canola oil
3/4 c onion, finely chopped
1/2 c bottled roasted red pepper***, drained and chopped
2 tsp herbes de Provence****
1/4 c flour
1/4 c cold water
5 c 1 percent milk
2 pouches (6 oz each) wild pink salmon
1/4 tsp Tabasco sauce
1/8 tsp salt
1/2 slice whole-wheat bread, toasted, cut into 1/4" cubes

1. Heat oil in saucepan over medium-low heat. Add onion, red pepper, and herbs. Sauté until softened, about 5 minutes.

2. In bowl, whisk flour and water until smooth. Gradually add 1 cup milk and whisk. Add mixture to saucepan with remaining 4 cups milk. Cook, stirring, until mixture bubbles and thickens.

3. Add salmon, Tabasco, and salt. Reduce heat to low. Simmer 5 minutes.

4. In a food processor or with a hand-held blender, process the soup into a coarse puree. Garnish with croutons.

Makes 4 servings. Per serving: 314 calories, 9.5 g fat (3 g saturated), 522 mg sodium, 27 g carbs, 1 g fiber, 29 g protein

*Note: I use 2% milk for this recipe.
**You have to use smoked salmon for this recipe. Using plain canned salmon doesn't give the soup a lot of flavor. Take it from me. I am speaking from experience here!
***Note: The first time I made this recipe I bought the roasted red pepper in a bottle (which can be pretty costly) from the grocery store. I used some of the red pepper and stored the rest of the bottle in the refrigerator. Two weeks later when I wanted to make this soup again, there was mold growing in the bottle! Now, I roast my own red pepper for this recipe. I learned to do this from an article that I found on FoodNetwork.com.
****Tip Herbes de Provence is another blend, including dried rosemary, basil, sage, and thyme. If you have two or three of those on hand, you can use them instead.

Recipe from
Women's Health Magazine