Au Naturel Essence

All natural treats for body and soul


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Indie Lee’s DIY Pumpkin Pie Sugar Scrub

Who doesn’t love a little bit of pumpkin pie?  It’s creamy, smooth and tasty.  Now, you can have that for your skin too!  Want to know more?  Read on!

Indie Lee

I was recently approached by the marketing firm for Indie Lee.  As described right on Indie Lee’s website,

Indie Lee is devoted to making all natural beauty products from the world’s finest ingredients. What you put on your body is just as important as what you put in it. We must nurture our soul to let our inner beauty shine through. Live life to its fullest, one moment at a time.”

Indie Lee also likes to share DIY recipes and that’s where I came into the picture.  I was asked to try out this DIY body scrub recipe and write about it.  There’s absolutely nothing in this for me, except of course, I get to try out a new body scrub and pamper myself.  Tough life, isn’t it?

Pumpkin Pie Sugar Scrub

Here’s the recipe, as it was sent to me:

Pumpkin Pie Sugar Scrub

Pumpkin Pie Sugar Scrub

Unfortunately, I didn’t have all of the ingredients on hand.  So, I made do with what I had and made a modified version of this body scrub.

My Modified Recipe:

1 cup of white granulated sugar
1/8 cup of coconut palm brown sugar
4 tsp of pumpkin spice*
1/8 cup of coconut oil
4 T of olive oil

Ingredients From My Cupboard

Ingredients From My Cupboard

As you can see from the photo of my ingredients, I didn’t have a whole lot of white sugar left.  So, I opted to make half of the amount in this recipe, just so I could have a cup of sugar left over at the end.

I used coconut palm brown sugar. It’s not quite as soft as regular brown sugar, but it worked just fine in this recipe.

I used my homemade pumpkin spice instead of the cinnamon and nutmeg.  My pumpkin spice recipe comes directly from Heidi at Lightly Crunchy.  It’s a great little recipe that includes cinnamon, nutmeg, ginger, allspice, and cloves.  Check out the recipe here.  I used quite a bit more spice than the original recipe calls for.  I did that to compensate for the lack of actual pumpkin in my concoction.  I used the spice to simulate that spicy pumpkin pie scent.  If only I could transmit smells through my blog, you would know that it worked.

Sugars and Pumpkin Spice

Sugars and Pumpkin Spice

I used both coconut oil and olive oil.  While the original recipe did not call for olive oil, I found that I needed to add some moisture to compensate for the lack of pumpkin.  I could have just as easily added more coconut oil.  Both coconut oil and olive oil are good for your skin, so I didn’t mind having both in this scrub.

Adding Coconut Oil

Adding Coconut Oil

Finally, it’s obvious that I didn’t include any actual pumpkin.  Pumpkin pie mix is just not something that I have on hand.  I would have loved to include some pumpkin puree or butternut squash puree.  Alas, I had used my entire supply up already (mostly on baby food).  So, I did without and added both olive oil and a lot of pumpkin spice to compensate.

The Result

The result of my little concoction looked like this.

Final Product

Final Product

The mixture was fine and felt pretty smooth.  It smelled like baking, which was exactly what I wanted.  I used it on my arms and legs and ended up with very soft and polished skin.  I could feel the difference right away.

Would I Make It Again?

Sure!  I would certainly make this again.

This scrub, like most scrubs, serves two main purposes. It exfoliates the skin and it also provides moisture, by virtue of all the oils.  I’m someone who always has to apply lotion to my skin after a shower.  However, I was able to skip that step when I had used this scrub.

I love recipes like this one because you can make it with common ingredients found in your kitchen.  And if you’re faced with a problem like I was, in that you didn’t actually have some of the ingredients, you can use substitutes and still come up with a great product for your skin.


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Berry Good Baked Goods

I’m heading into the last few weeks of my pregnancy.  I’ve loved every moment of being pregnant, but I’m also looking forward to meeting the little one!  And I’m finally done with work, so I have some time to myself at the moment!

Keeping Busy

I’m not one to sit around with my feet up, so I’ve embarked on a baking extravaganza, all in preparation for baby’s arrival and my anticipated lack of time.  My goal has been to bake something every few days and then toss it in the freezer. My baking has largely been limited to berry-based recipes due to the 72 baggies of berries that I had in my freezer until quite recently.  I’ve also been trying to choose healthier ingredients where I can so that I have somewhat healthy midnight snacks.  To do that, I’ve used oatmeal as a partial substitute for flour, apple sauce and yogurt to moisten the muffins and, for the non-berry recipes, I’ve used veggies.  In all of my experiments, I’ve used coconut oil which worked out really well in all of them.

Here’s how it has turned out so far:

Berry Good Baked Goods

Lemon-Blueberry Loaf

This was the first lemon loaf I ever made.  I liked it so much that I made a second batch the next day.  It incorporates yogurt in the recipe which really kept the loaf moist.  It froze well and I’d definitely make it again!

Lemon Blueberry Loaf with Yogurt

Lemon Blueberry Loaf with Yogurt

Blueberry Muffins

I tried a couple of different recipes for my blueberry recipes.  Ultimately, this one was my favorite.

Lemon Blueberry Muffins

Lemon Blueberry Muffins

Strawberry Lemon Muffins

Not only do I have lots of blueberries to use up, I also have strawberries!  I loved this recipe for strawberry and lemon muffins, two of my favorite flavours.  These were a cinch to make and they taste great!

Strawberry Lemon Muffins

Strawberry Lemon Muffins

Non-Berry Based Baking

I also dabbled in some non-berry baking, mainly because I couldn’t resist the temptation.   It’s been squash and pumpkin season and here’s what I made with those:

Butternut Squash Muffins

I was inspired to make these after reading Heidi’s post about them on her blog Lightly Crunchy.  I used homemade squash puree, homemade apple sauce and I even made my own pumpkin spice for this recipe.  Heidi’s recipe and tips both worked great. I only tasted one of these before putting the rest in the freezer.  I really enjoyed that muffin!

Butternut Squash Muffins

Butternut Squash Muffins

Apple Zucchini Muffins

I also tried some apple zucchini muffins.  Unfortunately, these didn’t turn out so great.  Maybe I got the proportions wrong, but they came out tasting pretty bland and a wee bit tough.  They won’t go to waste, but I don’t think these are up to standard for serving to others!

Carrot Scones
Carrot Scones

Carrot Scones

I was lucky enough to receive a bag full of fresh carrots from a friend’s garden.  The carrots were so sweet!  I used a few of them to try out a carrot scone recipe I found on Pinterest.  If you check out the recipe, you’ll see that two of the key ingredients are carrots and cheese.  How could you go wrong?  Truly, they turned out well!

More Baking to Come?

To date, I’ve made 3 loaves of bread and 12 batches of muffins (that includes a couple batches of scones).  My freezer doesn’t have any more room than before. Rather, I’ve just replaced the bags of berries with baked goods.  I have no doubt that we’ll go through them quickly and soon enough, there will be room in the freezer for other goodies.

If you’re interested in any one of these recipes, just about all of them are pinned on one of my Pinterest boards called Yummy Food and Treats.