Review: Natural Instinct facial products

 natural-instinct2

I have been using a couple of the Natural Instinct products for my face. They are an Australian made natural skin and hair care brand, which are formulated with botanically-derived ingredients, certified organic extracts and pure essential oils. There are no nasties in their products, so they are grey-water safe, and products are not tested on animals.

Daily mosituriser – sinks in nicely, and is not greasy like some. It smells of jojoba and rosehips, and contain B5.

Facial scrub – the right texture and is not too grainy. My face felt clean afterwards and it contains jojoba and walnut.

Foaming and cream cleanser – Both satisfying products. The foaming cleanser lathers to a light foam and is scented with lavender and rosehip. The cream cleanser is scented with jojoba and witch hazel.

Clarifying toner – left my face toned and finished. It smells citrusy and refreshing of rosewater, witch hazel and orange flower.

What I like about these products all the products are free of sulphates, petrochemicals, parabens, PEGs and mineral oils. There are also no artificial colours or fragrances.

Thank you Natural Instinct for allowing me to trial these products. 

Pannacotta recipe

pannacotta

Panna cotta is a traditional Italian dessert meaning ‘cooked cream’. I have attempted to make it before, but as I was trying to invent my own recipe with coconut cream – it didn’t turn out very well. I can reassure you that the below recipe does work and it’s dead easy. Vanilla pannacotta may be too bland for some people so think of it as a starting point and add other flavours or a berry sauce.

I didn’t have a vanilla bean, so instead, I used vanilla concentrated extract and vanilla bean sugar from Herbie’s Spices. The sugar has black flecks which are the vanilla bean seeds. If you have vanilla essence use 2 tsp to 1 tsp of concentrated extract (or twice as much).

Vanilla pannacotta recipe

2 Tbsp water
2 tsps gelatine powder
1 vanilla bean, split and seeds scraped OR
1 tsp vanilla concentrated extract and 1 Tbsp vanilla bean sugar
1/3 cup icing sugar, sifted
500ml single (pouring) cream

  1. Place the water in a cup and sprinkle over the gelatine. Allow the water to be absorbed, which may take about 5 minutes.
  2. Place the cream, icing sugar, vanilla bean and seeds (or vanilla concentrated extract and vanilla bean sugar) in a small saucepan over medium heat. Bring to the boil, stirring occasionally.
  3. Add the gelatine and cook stirring for 1 to 2 minutes, or until the gelatine is dissolved.
  4. If used, pick out the vanilla bean pod.
  5. Pour the mixture into 4 x 1/2 cup capacity (125ml) lightly greased moulds.
  6. Refrigerate for 4 to 6 hours, or until firm.
  7. Remove the pannacotta from the fridge 5 minutes before serving. Remove from the moulds.

Serves 4