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. 

Best recipe: Panna cotta

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 panna cotta 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 panna cotta

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 stiring 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. Refridgerate for 4 to 6 hours, or until firm.
  7. Remove the panna cotta from the fridge 5 minutes before serving. Remove from the moulds.

Serves 4

Cooked for the 100 recipes to cook in your lifetime challenge. 

Mango coconut cream pie

This dessert doesn’t have much eye appeal, but it’s yummy and very healthy.The cashews and chia seeds contain protein, calcium, iron, and essential fatty acids. We used coconut cream and diluted 50:50 with water to make coconut milk. You could even serve this dish with your morning porridge or muesli.

1 cup of cashews, soaked, rinsed and strained
1/4 chia seeds (to make 1/2 cup chia seed meal)
1/4 cup coconut oil, liquified
1/4 cup raw honey or coconut sugar
2/3 cup coconut milk
1 mango, sliced
1 Tbsp lemon juice
1 Tbsp vanilla extract

  1. Soak the cashew nuts for at least 3 hours beforehand.
  2. Grind the chia seeds in a coffee grinder, or similar, to make chia seed meal.
  3. Add all of the ingredients to a food processor and puree.
  4. Pour the mixture into a pie dish and refrigerate overnight or at least 8 hours.

Serve with fresh fruit.