Tame That Beard

Whether you're celebrating No Shave November, dropping strong hints for a wildly-bearded friend, or looking for a gift for that hirsute someone, try this recipe. If you don't have a double boiler, use a large Pyrex measuring cup with spout in a pan of water.

Beard Oil Recipe

2 T Beeswax Pellets
2 T Jojoba
1 T Shea Butter
1 T Argan Oil
4-5 drops Vitamin E Oil
20+ drops Essential Oil

Sweet & Woodsy Essential Oil Blend
8 drops Idaho Blue Spruce
6 drops of Valor
4 drops Frankincense
2 drops Rosemary
2 drops of Bergamot
-or-
10 drops Northern Black Spruce
-or-
8 drops Cedarwood
8 Tea tree
8 Rosemary

Add first 3 ingredients to a double boiler. Once it is completely melted, turn off the heat and set the pan aside. Quickly add in the Argan oil, Vitamin E oil and essential oils, then give it one last stir. Immediately pour the mixture into your chosen container. Let the balm set, cool, and solidify for at least two hours, stir well, then cover with a tight-fitting lid.

(Recipe and graphic courtesy of Meredith Sears Brantley at The Mix.)

Don't have any oils? Start your journey at http://theJoyfulOilLife.com/DonnaYL.

Note: These links are affiliate links, meaning if you purchase through the link, I get a small percentage, at no additional cost to you. Thank you!

A Decadent DIY Gift Idea

Another great gift idea for the giving season! Find a darling little bottle in your local craft or antique store and fill it with this yummy Rosemary Smoothing Body Oil. Add a bow and make someone happy!

Rosemary Smoothing Body Oil

5 TBSP. Macadamia Nut Oil
2 TBSP. Sweet Almond Oil
1 TBSP. Shea Butter
1 tsp. Vitamin E oil
20 drops Rosemary Essential Oil
10 drops Lavender Essential Oil

Directions:
Fill a medium sized pot 1/2 way full of water.
Place a glass pyrex bowl with a spout in the water and turn the stove top on to medium heat.
Add macadamia nut oil, sweet almond oil and shea butter to bowl.
Allow to melt.
Remove from heat and add vitamin E oil and rosemary oil and lavender oil.
Pour into a 4 ounce bottle.

 

(Recipe and graphic courtesy of Meredith Sears Brantley at The Mix.)