Oil cleansing: how, why and what to look for

Many trends in beauty that seem to spring up from nowhere have deep roots if you do a bit of research.  Oil cleansing is a technique that has been used in many cultures for centuries and has been picking up a lot of steam lately with many skin care lines.  Read on to learn the basics of oil cleansing and how to find the best one for you.

How it works:
The concept behind oil cleansers is very simple; like attracts like.  Oil breaks down oil and helps to deep cleanse the skin without harsh stripping ingredients, added detergents or foam.  Massage oil cleanser onto DRY skin, concentrating on trouble spots.  Add warm water slowly until cleanser emulsifies, then rinse.  For a deep, clinical cleanse follow with a second cleanse using traditional cleanser.  Follow with appropriate hydration and serums.  Skin is deeply cleansed and hydrated for a clear, fresh, glowing complexion.  Sounds amazing right?  It can be if you choose the right oil for you.

What to watch out for:
All oils are not created equal for the task of oil cleansing.  Avoid coconut, flax seed, wheat germ, linseed and palm as they are high on the comedogenic scale and prone to clogging the skin.   Castor oil can be stripping so it should be limited for oily people and dry skin should avoid it completely.  Many cleansers sold as natural oil cleanser have silicone or mineral oil based ingredients.

What you want:
Look for oil cleansers containing these skin friendly, non clogging oils: pumpkin seed, borage, argan, almond, lemon, tomato, black cumin.  

Asian style roasted chicken thighs with garlic snap peas and fried rice

Homemade glaze makes chicken juicy and tender.  Paired with garlicky snap peas and fried rice (skip the rice if you have goals lol)




chicken thighs
chicken marinade:
1/4 cup low sodium soy sauce
1/4 cup orange juice
1 large clove elephant garlic (or 3 cloves regular garlic) minced
1 tablespoon onion powder
1 tablespoon honey
Pour into a jar or shaker and shake until well mixed.
Pour over chicken thighs, reserving 1/4 cup and marinade for at least 10 minutes.

Preheat oven to 350
Bake chicken, skin side up, in a covered dish for an hour.  Remove cover, pour reserved marinade over thighs, crank oven up to 425 and cook 5 more minutes. Sprinkle with sesame seeds before serving.


Snap peas
1 pound snap peas
1 clove elephant garlic or 3 cloves regular garlic

2 small thinly sliced mild peppers (shishito or bell)

 heat up just a bit oil (grape seed or another high temp low flavor oil) add garlic to heated oil and add snap peas as soon as you smell the garlic.  Sauté 5 to 10 minutes depending on how tender you like them.  

Natural dog treats using pulp from juicing

In my life I have been very lucky to have become friends with some amazing chefs.  This recipe for dog treats is from my friend Josh Watts who I met when we both lived on catalina island and who now lives and works in one of the most beautiful parts of America, Minnesota's north woods.  Thanks Josh! 
4 cups pulp(mixed together so well combined), 
 1 1/2 cups flax seed, 
1 cup of water, 
1/3 cup carrot juice,
 3 tsp agave,
 2 tsp salt

combine ground flax and pulp in food processor until well combined

add carrot juice, agave, salt to mixture and while mixing pour water slowly like you are making a vinegarette until a thick paste forms. If you don't have a big enough processor then hand mix in big bowl.

if using a dehydrator, line the tray with plastic wrap and pour mixture on tray and spread evenly like frosting until 1/3 inch thick.   dehydrate 145 deg for 12 hours

if using oven use nonstick sheet pan or regular sheet pan with parchment and light grease spray or coconut oil rub.  our mixture onto pan and spread like frosting until 1/3 in thick. bake on lowest setting for 3 hours and then checking every hour after until crispy.