When you use this Pumpkin
Seed Rosewater Face Mask, it will take longer to dry than some masks, around 30 minutes.
This Pumpkin
Seed Rosewater Face Mask has been a saving grace.
Not exact matches
I use a
rosewater and witch hazel toner daily (Poppy & Someday), followed by a blend of rosehip and carrot
seed oil (Zizia Botanicals).
My favorites were the (1)
seeded black rice crackers (from vegetarian chef Amy Chaplin) topped with a tamarind date sauce and pickled vegetables and (2) strawberry
rosewater smoothie / chia pudding made with Anita's coconut yogurt.
Combine the pumpkin
seeds and
rosewater in a lidded container and place in the fridge to soak overnight.
We made
rosewater a few weeks ago and we are bringing it back for this Pumpkin
Seed Face Mask.
The next morning, add the soaked pumpkin
seeds and
rosewater to a high speed blender along with the honey.
Pin It Ingredients: 1 1/2 cups Unsweetened Vanilla Almond Milk 2 tsp
Rosewater 1 tsp Vanilla Extract 60g (5 tbs) Chia
Seeds 5 packets Natural Sweetener (stevia, Truvia, etc.) 6oz Frozen Unsweetened Blueberries Juice of 1 Lemon Read more at dessertswithbenefits.com... Continue Reading →
1 cup chopped strawberries 4 cups filtered water (or do a half - and - half mix of coconut water and filtered water) 2 tablespoons chia
seeds 2 teaspoons fresh lemon juice 1 teaspoon
rosewater
I've long played with flavor combinations, using pistachio milk and a splash of
rosewater, or raw cacao with a pinch of ground coffee, but in general, I stuck with the same basic formula: oats, some chia
seeds, nut milk, and a pinch of salt.
A creamy almost instant pudding made from chia
seeds is swirled with a bright and tangy raspberry
rosewater sauce and topped with fresh raspberries in this easy make - ahead breakfast / light dessert.
Look at the deliciousness that Aimee from Twigg Studios has baked up... Mangosteen, Lemon,
Rosewater and Chia
Seed Madeleines (ish) I need to have some of these now... with a perfect cup of tea!