This beetroot lip gloss recipe is a love letter to nature. It is so beautiful, and not only on your skin. You’ll surely want to eat it all up!

One of the best beauty tips I was ever given was: if you can’t eat it, don’t put it on your skin. Unfortunately, the thought of eating skin creams, lotions, or  make-up makes most of us cringe. And it should. Most cosmetics out there are dangerous to eat, and the fact that we automatically pair them with artificiality is only testament to how ingrained toxic beauty products are in the market and hence, in our lives. We were raised on the notion of cosmetics being good enough for the outside, but not for the inside. But with the skin absorbing 60 percent of what’s put on it, haven’t we been ingesting our beauty products all along?

While there are plenty of natural, organic beauty products on the market, nothing beats the quality, care, and conscientiousness of homemade versions. The following beetroot lip gloss recipe is sensational. It not only infuses your lips with all-natural, vegetable-based pigments, but also leaves your pucker moisturized, glistening, and lip-smackin’ delicious!

Beetroot Lip Gloss Recipe

Makes 40 ml

Ingredients

• ½ teaspoon beeswax
• 1 teaspoon coconut oil
• 3 teaspoons castor oil
• 2 teaspoons jojoba oil
• A few drops vitamin E oil
• ½ teaspoon vegetable glycerin
• 1 teaspoon beetroot powder

Directions

Stir the beeswax, coconut oil, castor oil, jojoba oil, and vitamin E oil in a saucepan over low heat. Remove the saucepan from the heat once the oils have melted. Let cool, while occasionally stirring.

Meanwhile, combine the vegetable glycerin and beetroot powder together in a separate small bowl. Once evenly combined, whisk the beetroot powder mixture into the saucepan mixture until smooth and viscous. Let cool.

Spoon into small 10-ml plastic jars. Seal with a lid and carry with you and use as needed.

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Girl Image from Shutterstock

The post This Beetroot Lip Gloss Recipe is So Good You’ll Want to Eat It (and Safe Enough that You Can!) appeared first on EcoSalon.

Be prepared for a pair of beautifully stained magenta lips after eating this! This Russian-inspired ice pop recipe is also full of health benefits. It’s easiest to use fresh store-bought beet juice but you can make your own, of course. If you do, be sure to keep the skins on when you run them through the juicer, since that is where most of the nutrients are stored.

Serves 8-10

Ingredients

2 1/4 cups fresh beet juice
2 tablespoons freshly squeezed lemon juice
2 tablespoons superfine sugar
generous 1 cup sour cream

Directions

Mix together the beet and lemon juices and sugar. Stir until the sugar has dissolved. Stir in the sour cream until well blended.

Pour the mixture into your ice pop molds, leaving 1/4.-inch at the top to let the mixture expand when it freezes. Insert the ice pop sticks and freeze.

Reprinted with permission from “Ice Pops” published in 2015 by Sterling Epicure, an imprint of Sterling Publishing Co., Inc. © Cesar and Nadia Roden. Photography by Adam Slama

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The post Beet and Sour Cream Ice Pop Recipe appeared first on EcoSalon.

Pull out your juicer to make this fresh combination of a beet juice recipe with kombucha, or simply buy the juices to make this sweet and tangy blend with a subtle ginger flavor.

Beet Juice Recipe with Kombucha

Serves 2 

Ingredients

11/2-inch knob peeled fresh ginger
11/2 cups plain kombucha (plain kombucha can be either home brewed or store bought)
1/2 cup freshly squeezed orange juice
1/2 cup carrot juice
1/2 cup beet juice
2 teaspoons freshly squeezed lemon juice

Directions

Combine the ginger, kombucha, orange juice, carrot juice, beet juice, and lemon juice in a blender and blend for about 15 seconds. Note: There will be small pieces of ginger. Strain through a fine-mesh strainer to remove the ginger pieces, if desired. Serve.

Reprinted with permission from “Kombucha Revolution” by Stephen Lee, copyright (c) 2014. Published by Ten Speed Press, an imprint of Random House LLC. Cover photography (c) 2014 by Katie Newburn All other photography (c) 2014 by Leo Gong. Publisher retains all copyrights and the right to require immediate removal of this excerpt for copyright or other business reasons.

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The post Sweet Beet Juice Recipe with Kombucha appeared first on EcoSalon.