How to Make Whipped Body Butter at Home

whipped body butter

have you ever wanted to make something but were intimidated by it, thinking it would be too challenging? it might surprise some of you but i had always felt this way about roasting beets. up until about 2 months ago i had never roasted one or cooked one on my own before, opting for the pre-roasted ones at trader joes or whole foods. i imagined they would be so hard to peel and chop that i would almost certianly be exhuasted by the experience or slice my finger off. true story. this year has been all about facing fears for me, i.e. quitting my job, becoming an entreprenuer, and yes…, you guessed it, finally roasting a damn beet! much to my surprise its really not that hard at all, very similar to a sweet potatoe. i have to laugh at myself for this one, its pretty ridiculous. needless to say, i’ve roasted several dozen beets this summer since they are readily available at the farmers market from McClendon’s Select here in phoenix. another example of my fear totally getting the best of me would be making homemade beauty products, including toothpaste, lotion, and perfume. I always assumed it would be really hard, time consuming, the result less than stellar. it always occured to me like something i would not be successful at so i never tried. the number of times i have read that not trying is the ame as failing is leaving me with the feeling of redundancy by mentioning it again here but geezuz, its sooo true. not only was this whipped body butter easy to make, its pretty freaking awesome and it gave me the opportunity to use my kitchenaid mixer for the very first time (thanks mom for the gift)! a new thing that has become an issue of sorts is how dry my skin, particularly my hands, since moving to phoenix and being in a kitchen all day. its borderline unbareable at times. itchy, flaky, burning, reall rough, ugh. this is of course in part due to the hundreds of dishes i wash daily at the cafe but the super dry heat out here makes my skin feel like the parched earth of southern california. on the flip side, my cousin and best lady friend have buns in the oven so combine those elements and it was the push that i needed to face my fear and make body butter. i wanted a gift the soon-to-be mommys could rub on their bellys to decrease stretch marks and i could spread on my entire epidumis that was chemical free and smelled really lovely. volia. moral of the entire story here is to face your fears, give that thing a try you have been holding back from. who knows. you just might surprise yourself!

This is deeply hydrating, moisturzing and safe to use on your skin. No chemicals, parabens, or ingredients you cannot pronounce.

Here is the recipe:

  • 1 cup  organic coconut oil (i bought the big tub from costco, kirkland brand)
  • 1 cup shea butter (I purchsed this combo pack)
  • 1 cup cacao butter (I purchased this combo pack)
  • 1 tbsp arrowroot powder (I used bobs redmill)
  • 10-12 drops lavendar essential oil (i love this one)
  • 10-12 drops peppermint essential oil (I used this one)

equipment: kitchenaid or hand mixer, large bowl, oven safe pan, containers with airtight lids



  1. pre-heat the oven to its lowest setting, mine was under 300. combine your oils in an oven safe baking pan and put in the oven to melt. keep an eye on your oils as you do not want to cook them, just melt them so you can mix them together
  2. once melted, remove and add in your essential oils and arrowroot powder. the arrowroot helps the lotion feel less oily on your skin and is optional. the essential oils are optional as well as this smells really good on its own, but i am a sucker for lavendar and peppermint together.
  3. whisk everything together well and place in the freezer for 30 or so minutes. Since its extra hot in phoenix my oils needed about 45 minutes so keep an eye on them. You want the oils to start to solidify, be a similar texture to a thick gel, not rock hard. You should be able to mix or break into the surface with minimal effort.
  4. transfer to your cake mixer and whip into butter, scraping down the sides of the bowl as needed. it took me about 25 miutes to get it to the texture i was looking for.
  5. transfer to airtight containers and use as needed


Summer Pasta with Lemon-Thyme Mushrooms and Arugula and an Update

summer pasta with lemon-thyme mushrooms and arugula3

its been exactly 6 months since my last blog post. A part of me wants to have this dramatic reaction and make it mean something that i stopped blogging on a regular basis. like i slacked off, got lazy. The other part of me wants to be compassionate, understanding and realize that sometimes life happens. you quit your job, move states, go through a tough breakup, and open a cafe. sometimes that’s what gets in the way of wordpress. i realize now how much blogging was a creative outlet for me when i used to spend my weekdays making the lives of attorneys easier. its no surprise that on my time off i cooked, photographed and blogged. now that i do what i love for work i don’t necessairly need an outlet hence the blog falling to the wayside. i get to create recipes and cook all day for work. hello dream. sometimes i get a rush of nostalgia for my previous life but can shake it rather quickly when i realize that having a fancy sounding job and making a lot of money is the boobie prize…, i wasn’t fullfilled. my life is about sharing healthy, sustainable, delicious food with my community. its about creativity, love and self expression. i do miss la, though. i don’t feel nearly at home in phx. i feel as though i have been sent on location for a film shoot and once the project is complete ill be back in the city. at least thats the plan. i can’t stay away for too long so i make short trips back as often as possible and this last one something pretty magical happened.


Savory Breakfast Bowl (Gluten Free and Vegan)

Savory Breakfast Bowl

It’s 2016 and sort of hard to believe that another year has passed by. Can you? Maybe you’re just as shocked as I am. Maybe not? I always find the holidays and year end to be a time of reflection filled with notaslgia but I am at a turning point in my life. 2015 will be remembered as the year I distingushed what I am committed to going forward as I continue to shed the skin of my former self. I am becoming a grown lady. It will be the year that I realized “someday” does not exists and I only have right now to chase my dreams. There were many accomplishments and triumphs but the biggest one was finally quitting my corporate job to take a leap of faith into entrepreneurship. I am opening up a cafe and I am scared as hell but nothing great comes from comfort zones and lets just shout from the roof tops because I officially stepped outside of mine! The future is uncertain but it is exciting and I can not wait to see what 2016 has in store.


Vegan Baked Ziti Pizza

Baked Ziti Pizza #vegan 4

I am clearly not on a low carb diet anymore, that was soo 2005. And screw diets anyways, they don’t work. That being said this is truly a hearty indulgent dinner but so much fun and oh so good.  On my way home from Chicago after Thanksgiving I was watching Diners, Driver In’s and Dives on the plane and one restauranter offered a pizza with pasta on top. My Italian heart went through the roof and immediately decided I needed to make a vegan version for the blog. So Voila! I give to you Vegan Baked Ziti Pizza. Traditionally a baked ziti is pasta that is slightly under cooked and then finished off in the over to al dente with loads of cheese and meat. This is similar such that the pasta is baked but while on top of an already cheesey pizza. The result is rather delectable!


Persimmon and Basil Creme Galette

Persimmon and Basil Creme Galette #vegan 9

This past month I’ve found myself in aggressive moods propelled by moments of angst over the impending changes at work and in my life (more on that another day). I can’t help but think the current state of our world is also a player in this game of nearly getting the best of me on a regular basis. The barrage of headlines about war and terror and red verse blue cast a shadow on my otherwise sunny disposition. How does one deal with it all? It makes me feel like I am treading water in uneasy seas.


5 Ingredient Almond Rosemary Crackers with Fig Tapenade

5 ingredient rosemary almond crackers

This past week I have spent a generous amount of my free time in the kitchen and I ain’t mad about it. I flew up to San Francisco last Friday with my boyfriend to visit my dear friends K&C who recently moved and we enjoyed a lovely dinner at home together on Sunday night. The evening began with a trip to a really cute local market called Oceana in Pacifica where we gathered ingredients and snapchatted away about some superfood ice cream we discovered (username: CaraCarin). Immediately after getting home we got to work, Christina on the crackers and me on a pear chutney. It was just like old times and I couldn’t help but feel nostaligic as we laughed and sipped on red wine together in the kitchen again.


Holiday Kale Salad with Fennel, Sweet Potato, Apple and Pomegranate

Winter Kale Salad 058 #vegan #glutenfree #kale

Over the last 9 years I have been living apart from my immediate family spending 8 of them in Los Angeles and 1 in Melboune, Australia. There have been many years where I haven’t made it home for the holidays for various reasons including school, work, boyfriends or because sometimes going home for the holiday’s is difficult. Like many, my parents are divorced and figuring out which parent to spend what holidays with isn’t always easy. On the upside, so many people I know and love in LA also don’t go home for the holidays so there is always a friends-giving or gathering of the like so I’ve never felt like I missed out. However this Thanksgiving I am traveling with my dad back to Chicago to see the extended family- cousins, aunts, uncles, and grandparents. My traditional Italian family is not very vegan or vegetarian friendly so I have been thinking a lot about what I want to contribute to the meal and this kale salad recipe is a serious contender.  (more…)

Winter Wheat Berry Salad with Roasted Root Vegetables and Fresh Figs

Wheatberry Salad with Roasted Root Vegetables 080

Look at those colors. This dish is really something to feast your eyes on and I am not saying that in a way to take credit for its beauty, that is straight up mother natures game. And its strong. The topic of colors seemed to continually come up in conversation this past week with several different people. Like this past weekend in a training and development course I was taking a woman shared about the impact “having her colors done” had had on her happiness and confidence. It made going shopping all that more easy which for some of us, myself included, can be a very time consuming task. Essentially what “having your colors done” means is a color analyst will teach you what colors look good on you and what colors to avoid. It is based on your hair color, eye color, and skin tone. The process includes going through your wardrobe, editing it and learning what types of colors will benefit you in certian types of situations. Lets say you have an important meeting so you want to wear a color that has you be perceived as powerful or you are giving a speech and want to look inviting and likeable – there would be a specific color for that, too. Believe it or not, its science.