The new March facial has a concoction of wonderful herbs. The enzyme mask includes anti- aging extracts of Mandelic Arginine. Considering Mandelic Arginine isn't talked about over a glass of Chardonnay, I thought I would include an short educational video on the extract.
Skin Care That Matters...
One of the reasons I love what I do is because the skin care industry is always moving forward --improving and enhancing peoples self image and in turn their daily lives. That being said, I want to share my philosophy on skin care and a little bit about my favorite products.
The lines I choose to share and use on my clients are formulated from the best ingredients. These lines are unique, effective and healthy for the skin. I can honestly say I intimately know and believe in each product I carry.
As a professional, it’s essential to carry products for every skin type. I take pride in my skin care arsenal and love having everything I need to tackle skin challenges.
A selection of Rhonda Allison cleansers.
On to one of my favorite products, Rhonda Allison. I have been using Rhonda Allison as my CLINICAL skin care line for over eight years. Her professional peels and enzymes are amazing, my clients see great results. Plus she has a men's line that I stock called “RAW”, which is one of the best men's skin care lines on the market. I wish more men cared about their skin care regime as much as we do ladies!! Aside from her products her educational classes push the boundaries for skin care professionals. I’ve been attending her classes for years and I always leave the workshops feeling invigorated and excited to share what I’ve learned with my clients.
Stay tuned next week for my post on 100% Pure and Farm House Fresh, my girly girl products that I just can’t get enough of.
Game Day Chocolate Cupcakes
Chocolate Cupcakes Goodness
(GF,Nut Free Dairy Free) By Tammy Credicott
These delicious cupcakes are sure to disappear the second you put them out for others to enjoy!
Dry Ingredients:
1/4c Millet Flour
1/3c Sorghum Flour
1/3c Teff Flour
1/3c Potato Starch
1/4c Tapioca Starch
¾ tsp. Xanthan gum
1 ½ tsp. baking powder
½ tsp. baking soda
¾ tsp. sea salt
1/3 C organic cocoa powder
Wet Ingredients
¼c non dairy butter (Earth Balance)
3/4c organic evaporated cane juice
½c coconut oil, melted
1 Tbsp. pure vanilla
½ tsp. baking powder (to mix in with applesauce)
1/3 C room temp unsweetened organic applesauce
2/3c warm water
Putting it all together:
1. Whisk together dry ingredients
2. In a stand mixer, cream together butter, evaporated can juice, and coconut oil
3. Add vanilla
4. Mix baking powder with applesauce and add to mixer. Blend until combined
5. Slowly mix in dry ingredients, a little at a time, until incorporated.
6. Add in warm water until the batter is the consistency of traditional cake batter. If it’s too dry, add a little more water.
7. Mix on high for 1 min.
8. Line a muffin pan with cupcake liners. Scoop cake batter into the liners, ¾ full.
9. Bake in a 350 degree oven for 14-15 min or until tops are golden and spring back when touched.
10. Frost with chocolate buttercream frosting (below)
Frosting:
1c nondairy butter (or ½c butter & 1/2c veg shortening)
2 Tbsp pure vanilla extract
1/2c organic cocoa powder
1 lb organic powdered sugar (reserve 1 cup)
1. Blend butter and vanilla
2. Add in cocoa powder mix well
3. Add powdered sugar, a little at a time, until fully incorporated. If too thick, add water, 1 Tbsp. at a time, until desired consistency.
