It’s one of my favourite times of the year. When the last vestiges of winter are shaken off and we start to see the fresh, new shoots in the parks and gardens, new unfurled leaves on the trees and blossom buds fit to burst. This is when the longer days offer new hope, welcome warmth and a feeling of resounding optimism. Spring is very much on its way, the season of growth, life and new energy, and the perfect time to make changes, whether big or small.
At de Mamiel, my passion for the seasons is breathed into so much of what we do, which is why our skincare is designed with seasonality very much in mind. Spring is no exception, and I’m thrilled to announce the return of our much-loved Spring Facial Oil, the perfect transitional treatment post-winter for glowing, brighter skin. In this blog post we’ll be touching on the joys a new spring facial routine can bring, how to transition physically and mentally, and a delicious seasonal recipe to raise the spirits.
Be good to you,
Breathe new life into your routine with the Spring Facial Oil
Replenish and revive your complexion and banish post-winter skin blues with this energising aromatic blend, designed specifically to help transition your skin from the richer routines of the drying winter months. The returning Spring Facial Oil features a beautifully uplifting, natural blend that not only rejuvenates the spirit thanks to its bespoke combination of restorative flower essences, but also works to awaken dull, winter-worn complexions and bring back visible vitality. All of this is thanks to a unique combination of aromatic oils that are brimming with the all-important antioxidants, fatty acids and anti-inflammatories that skin needs at this time of year.
- Boosts circulation for rejuvenated skin with extracts of rosemary and thyme
- Restores brightness, radiance and redness with grapefruit, lemon myrtle and clary sage
- Keeps skin balanced with sebum-managing jojoba, rice bran and juniper
- Skin barrier is strengthened and moisture retained with precious elderberry and marshmallow root which also act to protect skin from pollutants
Do: Spring Routine Switch-Up
Now is the perfect time to update your routine to benefit from the change in seasons, especially following the richer more decadent routines of the colder months which can be too indulgent as the seasons change.
Start with the Brightening Cleansing Oil and apply 1-2 pumps to the palms of your hands before inhaling the natural fragrance to help ground you. Apply the oil directly to dry skin using massaging motions and add water to turn the oil milky before gently rinse away.
Skin is now primed and ready for treatment, so follow with our incredible Fatigue Fix bio-active serum to revitalise tired, dull skin. Place 2 - 4 pumps in your palm and press hands together to warm and activate the serum. Deeply breathe in the aroma and massage into the skin, working outward and upward to help lift and sculpt.
To perfectly moisturise in the evening, follow with the Spring Facial Oil and watch your skin delight in the glow-inducing ingredients. Warm 3-5 drops in the palm of your hands. Breathe deeply and massage into skin working upwards and outwards until all the oil is absorbed. If your natural complexion is dry or very dry, try blending a small amount of Skin Recovery Concentrate into your facial oil to boost the nourishment.
Try: Supporting the change of season from the inside out
As we leave the cossetted confines of winter and transition to a brighter, fresher time of year, there are steps we can take to enhance this change and benefit from nature’s changing course. Spring is traditionally the time of year giving rise to newness, energy, growth and light which is the perfect time to make some changes to your daily routine.
- Care for your liver – the liver is one of the most important organs for renewing, cleansing and energising the body and is deeply associated with the spring season. With links to circulation, tendons, eye health and positivity, nurture your liver by nurturing yourself, taking care to stretch daily, rest your eyes as often as possible and even challenge yourself with a new goal or task.
- Spring clean the home – it’s such a common phrase it can be easy to forget just how important a spring clean is for mind and body. Introduce spring air into your home by opening windows before you being cleaning, and allow for the freshness to permeate and help to remove toxins.
- Spring clean the body - Just as we spring clean our homes, we also need to spring clean our body, especially our digestive system. Put simply, it is time to focus on digestion and detoxification, seeking out ingredients and produce that will help to nurture the liver in particular. The following recipe is a great option for kick starting your spring cleanse in a totally delicious way.
Eat: Pea & Broad Bean Shakshuka
At this early spring point, I still want foods which will offer warmth and satisfaction but not quite the richness of the heartier, heavy meals we’re naturally drawn to in the winter months. I’ve chosen a healthy yet comforting recipe containing liver-loving foods which particularly suit this time of year, lots of spring veggies and the option to add fresh herbs too. It’s all done in one pot so less to wash up once you’ve devoured it!
- 1 bunch asparagus spears
- 200g sprouting broccoli
- 2 tbsp olive oil
- 2 spring onions, finely sliced
- 2 tsp cumin seeds
- large pinch cayenne pepper, plus extra to serve
- 4 ripe tomatoes, chopped
- 1 small pack parsley, finely chopped
- 50g shelled peas
- 50g podded broad beans
- 4 large eggs
- 50g pea shoots
- Greek yogurt and flatbreads, to serve
Trim or snap the woody ends of the asparagus and finely slice the spears, leaving the tips and about 2cm at the top intact. Finely slice the broccoli in the same way, leaving the heads and about 2cm of stalk intact. Heat the oil in a frying pan. Add the spring onions, sliced asparagus and sliced broccoli, and fry gently until the veg softens a little, then add the cumin seeds, cayenne, tomatoes (with their juices), parsley and plenty of seasoning, and stir. Cover with a lid and cook for 5 mins to make a base sauce, then add the asparagus spears, broccoli heads, peas and broad beans, cover again and cook for 2 minutes.
Make 4 dips in the mixture. Break an egg into each dip, arrange half the pea shoots around the eggs, season well, cover with a lid and cook until the egg whites are just set. Serve with the rest of the pea shoots, a spoonful of yogurt and some flatbreads, and sprinkle over another pinch of cayenne, if you like.