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Paleo Cherry Hand Pies

Paleo Cherry Hand Pies

PSA: this month is National Cherry Month & Great American Pies month and the 20th is Cherry Pie Day!  

With so many delicious holidays, how could we not celebrate?!? Since we know you’ll want to join us, we thought we’d give you a hand…...pie!  

This recipe is also a great choice to make for your cutie pies on Galentine’s and Valentine’s Day. Too many pie puns? OK, moving on!

Of course, we had to make this classic healthier so we’ve reduced the standard sugar content with our Organic Raw Honey and added some delicious chia seeds to the filling. Up the health benefits even more by using our manuka honey.

These paleo hand pies are great for the beginner & expert baker alike and will be loved by your whole family. Make it dairy free with your favorite vegan butter for equally delectable results!



                   Paleo Cherry Hand Pies


A perfectly flakey totally paleo crust with a gooey honey chia cherry jam filling. Think of a pop tart mixed with a cherry pie, sweetened with raw Australian honey! 

Ingredients:

Pie Crust:

  • 1 cup blanched almond flour
  • 1 ¼ cup  tapioca starch
  • 2 tbsp coconut flour (add an extra 1 tbsp if the dough is too sticky)
  • 1/2 cup butter (cold, 1 stick), sliced into 16 pieces
  • 1 egg
  • 2 tsp PRI Raw Australian Honey 
  • 1-2 tbsp coconut sugar (optional)
  • 1-2 tbsp ice water

Honey Chia Cherry Jam Filling:

  • 2 cup frozen cherries, slightly thawed
  • 2 tbsp PRI Raw Australian Honey 
  • 2 tbsp chia seeds

Dough Instructions:

  1. The night before, prepare the dough for the curst. In a food processor, pulse almond flour, tapioca starch, coconut flour and cold butter. Keep pulsing until the butter is broken down into tiny pieces.
  2. Next add in the egg, honey, and coconut sugar. Add in 1-2 tbsp of ice water as needed to get the dough to come together.
  3. Form the dough into a round disk and wrap in plastic wrap. Place in the fridge overnight. 

Jam Instructions: 

  1. In a saucepan, on medium heat combine frozen cherries with lemon juice and chia seeds. Stir often.
  2. Let the mixture cool down and add the honey. Bring to a quick simmer on high heat and turn off.
  3. Transfer to a jar and let it cool before assembling.

To Assemble:

  1. Roll out the dough between two pieces of parchment paper until you get your desired thickness. Stamp out the circles to your desired size with a biscuit cutter or cookie cutter. Keep repeating until you’re out of dough and you have an even number or circles.
  2. Preheat the oven to 350ºF, and refrigerate the cut outs while it’s preheating.
  3. Next, to assembly, put in 1-2 tbsp of the jam in the center and cover with the top layer of dough. Pinch the edges together with a fork. Make sure to leave a border. Repeat until they are done.
  4. Cut little vents into the top of the hand pie so the don’t ooze out and brush with egg wash to get a crispy golden crust.
  5. Bake for 18-20 minutes or until they are crispy golden brown. Rotate half way through to get an even layer of golden crispy goodness.
  6. Enjoy immediately and warm.
  7. Store in a closed container for 3 days and reheat in a toaster to enjoy!
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Happy Australia Day: Try Our Australian Pavlova Recipe!

Happy Australia Day: Try Our Australian Pavlova Recipe!

Celebrating Australia Day with a traditional dessert of… possibly...Australian origin. Why do we say possibly? Well, there is much contention between Australia and New Zealand as to which country actually invented this delicious dish!

What is not a contentious fact is that this dessert (& several other dishes) were named after the beloved Russian ballerina Anna Pavlova. She toured both Australia and New Zealand in 1926. Australians insist that the dessert was invented in a Perth hotel and named after a diner declared it “as light as {Anna} Pavlova” while those in NZ say that a hotel chef in Wellington was inspired by Anna’s billowing tutu!

Either way, this dessert is found at pretty much every Australia Day celebration so we’re topping it with our Australian Manuka to help combat the effects of the sugar on our oral and digestive systems and to make it even more delicious!

Australia is home to 84 of the 87 known Leptospermum species worldwide, including the Leptospermum Scoparium species (Wrigley J, Fagg M. 1996). Only one species is found in New Zealand, with the NZ species originating in Australia.  

Exceptionally high levels of MGO have been discovered in Manuka honey samples sourced in Australia (Cokcetin et al. 2016). The levels of DHA and MGO found in some Australian honey is comparable or higher to than those observed in New Zealand Manuka honey.  

Typically Australian Manuka is lower in cost due to there not being as many regulations as NZ. However, Since Australia doesn't have mandated testing, this also means buyers should be more cautious when choosing which brand to purchase. Pacific Resources International's Australian Manuka goes through the same testing process as our NZ Manuka and we also offer test results upon request so you can be sure that you are getting only 100% authentic manuka honey.


Australian Pavlova Recipe

*For best results use a stand mixer*

Makes: 1 Pavlova

Cook Time: About 3.5 Hours

  • 5 egg whites (medium pasture raised eggs) room temperature 
  • 1 cup fine sugar (pulse sugar in a food processor to make it more fine if you don’t have it)
  • 1 tsp vanilla bean paste or extract 
  • 1 pinch of PRI Sea Salt
  • ½ tsp cream of tartar 
  • 1 tsp cornstarch 

Toppings: 

australian manuka honey from PRI

Instructions:

  1. The night before making the recipe or a few hours before, place eggs on the counter to bring them to room temperature. 
  2. Preheat the oven 300ºF, prepare a baking sheet with parchment paper and draw a 7-8 inch circle on the parchment to guide you in the size of your pavlova.
  3. Separate the eggs whites from the yolks and beat on high in a stand mixer with vanilla and cream of tartar. After the egg whites begin to froth up, slowly add in 1 tablespoon of sugar at a time while still beating until a thick marshmallow meringue starts to form. Remove the bowl from the stand mixer and sift in cornstarch with a silicone spatula, be sure to do this gently so you don’t lose the fluffiness of the meringue. Continue to mix on the highest setting until stiff peaks form, it should start to stick to the whisk attachment.
  4. Pour the mixture onto the prepared baking sheet and use a silicone spatula to create the shape of the pavlova you desire. We used vertical swoops for a nice nested nest texture, scoop some out of the center so you have room for your fruit and whipped cream.
  5. Next, place in the preheated oven and immediately lower the temperature to 250ºF and bake for a little over an hour or until it starts to slightly crack, don’t let it brown too much. Immediately turn the oven off and leave the door closed for an hour to let the meringue set and dry out for that perfect crispy but soft melt in your mouth texture. Next, open the door a crack for another hour to really let it dry out to perfection.
  6. Finally, assemble the delicious toppings! Gently place the pavlova on a cake stand, top with a generous layer of whipped cream, strawberries, blueberries and raspberries. Drizzle PRI Australian Manuka Honey over it for the perfect Australia Day dessert! Add in a honey dipper for an added touch! Enjoy!

Shop our Australian Manuka Honey collection today!

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Ayurvedic Kitchari with Cilantro Honey Chutney

Ayurvedic Kitchari with Cilantro Honey Chutney

Celebrate National Soup Month with this easy, delicious and healthy kitchari! This recipe incorporates Ayurvedic spices known to help reduce inflammation, improve digestion and more. 

Topped off with a delectable Cilantro Honey Chutney that brings just the right amount of sweetness, this soup is the perfect dish to help you meet your 2021 goals!

Ingredients:

  • 1 cup moong dal (dry)
  • 1/2 cup basmati rice (dry)
  • 1 tsp cumin seeds
  • 1/4 tsp turmeric powder
  • 1 tsp Pacific Resources International Sea Salt
  • 1/2 tsp pepper 
  • 1/2 tsp cardamom 
  • 2 tbsp coconut oil 
  • 1 tsp ginger
  • 1 tsp garlic 
  • 5 cups water 
  • Vegetables of choice (we used zucchini, kale and carrots) 
  1. Rinse moong dal and rice a few times until water is clear.
  2. 2. In a large pot, place spices and oil and cook until aromatic (make sure not to overcook the spices).
  3. Next add 5 cups of water and 1 cup of moong dal and ½ cup basmati rice. Give it a good stir and add in your finely chopped vegetables.
  4. Cook on medium/high until it starts to boil. Place the lid on and reduce to a simmer and let it cook for 35-40 minutes or until the rice and moong dal are mushy. Serve immediately and enjoy with a generous amount of cilantro honey chutney.

Cilantro Honey Chutney 

  • 1 bunch cilantro 
  • Juice of two lemons 
  • 1 pinch of sea salt 
  • 3 tbsp Pacific Resources International Australian Organic Raw Honey or Manuka honey 
  • 1/4 cup shredded coconut 
  • 2 tbsp toasted coconut flakes
  1. Combine all ingredients in a food processor except the toasted coconut flakes.
  2. Pulse until well combined to the consistency you prefer.
  3. Add in the toasted coconut flakes last and pulse a few times. Serve on top of the kitchari and enjoy!  
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3 Manuka Honey Smoothies To Kick Off The New Year

Manuka Honey Smoothie

Holidays are over and it’s time to get your body back on track with your exercise routine. Replenish your active muscles with these 3 healthy and tasty smoothies.

PROTEIN SMOOTHIE

Some researchers claim that protein-rich foods containing amino acids may speed muscle recovery. This delicious smoothie is great after a workout at the gym:

  • 1 cup skim milk
  • 1 cup frozen mixed berries
  • 1/2 cup low-fat yogurt
  • 1/2 banana, sliced
  • 1 tablespoon ground flaxseed
  • 1 teaspoon Manuka Honey
  • Mix ingredients in a blender until smooth

INVIGORATING JUICE SMOOTHIE

Research from the U.K. suggests that antioxidant-rich fruits such as cherries, berries, and grapes may help relieve muscle soreness. Add a little Manuka Honey for anti-inflammatory and probiotic value. Try this smoothie after a long endurance workout such as a bike ride:

  • 3/4 cup tart cherry (or pomegranate juice) 
  • 3/4 cup unsweetened apple juice
  • 1/2 cup unsweetened Concord grape juice
  • 3/4 cup water
  • A little Manuka Honey
  • Combine ingredients in a blender. Add ice and a little Manuka Honey to taste  

BUSY BEE SMOOTHIE

Manuka Honey does double duty after a workout. It may help athletes who use energy in short, intense bursts to maintain optimal blood sugar levels. It also may help in muscle recovery post-training.

  • 1 medium banana
  • 1 cup skim milk
  • 1/2 cup plain low-fat yogurt
  • 2 tablespoons Manuka Honey +5
  • A little ice
  • Combine all ingredients in a blender and mix until smooth

Let us know in a comment or on our Facebook page how you energize pre-workout! Happy training!

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Proper Crunchy Parsnip Salad

Proper Crunchy Parsnip Salad

Come January, I think of new ways to eat light without giving up creativity. Here is a recipe with our brand-new Parsnip Crisps from New Zealand’s Proper Crisps. A salad that has a great crunch.

Shopping List:

Ingredients:

  • 1 Cup baby spinach
  • 1 Cup of arugula
  • 1 Handful of Proper Crisps Parsnips
  • 2 Tablespoons of crumbled blue cheese
  • 3 Smoked salmon slices cut into chunks
  • 1 Thinly sliced pear
  • 2 Tablespoons of Squeezable Clover Honey
  • Pacific Sea Salt and pepper
  • Balsamic vinegar
  • High grade olive oil
  • A handful of walnuts

Preparation:

Heat a frying pan and add walnuts. Let them roast for a minute watching to make sure they don’t burn. Add Clover Honey and toss gently to cover nuts. Add balsamic vinegar and liquid. Should begin to bubble a little. Continually toss to ensure no burning or sticking. Remove from heat after a couple of minutes. Season with Pacific Sea Salt and pepper.

Salad Assembly:

Place salad leaves into bowls. Add salmon chunks. Then pear slices and cheese. Sprinkle walnuts and Parsnip Crisps over top and add additional walnuts. Season with olive oil and balsamic vinegar.

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Paleo Baked Lemon Pound Cake Donuts

Paleo Baked Lemon Pound Cake Donuts

From Kransekage in Denmark & Norway to struffoli in Italy to Oliebollen in the Netherlands and more, round foods are thought to bring luck during the New Year by many different cultures! 

Finished Lemon Donuts

 

In some places the round shape symbolizes coins & the desire for physical or personal wealth; in others it symbolizes the close of the previous year and the promise of the new one. 

 

We’re going to celebrate this New Year’s with our favorite round food - donuts! Our recipe developer said this was quite possibly the tastiest recipe she’s ever made and we must say we agree!! 

Cooked donuts

Our Lemon Twist Manuka Honey gives the absolute perfect sweetness and lemon flavor with no other added sweeteners! As this delectable dessert is also baked, not fried, they make for a much healthier treat than their traditional counterparts.

Recipe Ingredients

Ingredients:

  • 2 pasture raised eggs
  • 1/4 cup almond milk
  • 1/4 cup PRI Lemon Twist Manuka Multifloral Honey 
  • 2 tbsp coconut oil (melted)
  • 1 tsp vanilla extract 
  • Juice of half a lemon
  • zest of one lemon
  • 1 cup blanched almond flour
  • 1/3 cup tapioca starch 
  • 3 tbsp coconut flour 
  • 1/4 tsp PRI Sea Salt
  • 1 tsp baking powder
  • 1/4 baking soda

Lemon Honey Glaze 

1 cup coconut butter

3 tbsp PRI Lemon Twist Manuka Multifloral Honey 

Juice of half a lemon 

2-3 tbsp almond milk (as needed)

Bring to a quick boil, stir quickly and turn off heat. Wait to cool before dunking donuts in the glaze. 


Instructions: 


  1. Preheat the oven to 350°F. Grease a 6-cavity donut pan with cooking spray or oil of choice and set aside. 
  2. In a large bowl or stand mixer, whisk the eggs until air bubbles start to form. 
  3. Next add the remaining wet ingredients: almond milk, manuka honey, coconut oil, vanilla extract, lemon juice and lemon zest. Stir until well combined.
  4. Next, add in the dry ingredients: almond flour, tapioca starch, coconut flour, salt, baking powder and baking soda. Mix until you have a well combined batter. If you want to prevent clumps sift the almond flour before mixing in.
  5. Spoon the batter into the donut pan but leave a little room at the top for the donuts to rise. 
  6. Bake for 12 minutes or until the edges start to get golden brown. Let the donuts cool for a few minutes in the pan and then transfer them to a cooling rack. Let the donuts cool completely before creating the glaze. 

Glaze Instructions:

  1. To make the glaze add coconut butter and honey to a sauce pan with lemon juice. Heat gradually until the mixture combines and starts to form a glaze texture, if the mixture is too thick liquify by adding almond milk 1 tbsp at a time if needed.
  2. Let the glaze cool and dunk the donut in for a generous glaze. Top with lemon zest and sprinkles of choice. Enjoy!

 

Lemon Donuts

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Salty Dog Cocktails

Eat Well Even Over Christmas

The holidays are here and you know as well as I that all thoughts of eating well go right out the window. There is chocolate, candy, Christmas dinner and the like to enjoy. There are work parties and home parties and so much more over our wonderful holiday season. But, don’t worry Pacific Resources is here to help you be just that little bit more healthy while enjoying your favorite Christmas cocktails or sweets!

Use our certified organic, kosher margarita salt for all your guests this holiday season. Enjoy the flavors of your margarita, salty dog, angry german, bloody mary, or paloma ( see recipes below) and know that even while your drinking your getting balanced minerals in your sea salted rimmed glasses and maybe even staying better hydrated. (No science behind this). You don’t need another reason to celebrate, but at least celebrate in the healthiest way possible, by using real organic sea salt at your holiday party.

These new large flaky crystals can also be used on your homemade toffee for that salty sweet flavor we all love or sprinkled on your glazed ham before serving. Don’t miss the succulent, sweet, beautiful flavors of your food this holiday season.

Angry German
1 part amaretto, 1 part blackberry schnapps
1 part herbal liquor
2 parts lime juice
1 dash margarita salt
1 dash ice cubes
mix in a shaker

Salty Dog
Salt your glass rim
Fill with ice
5oz grapefruit
1 1/2oz Gin
1/4tsp salt

Paloma
Salt your glass rim
Ice
2 tequila shots
6oz club soda
splash of llime
pinch of salt

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'Tis The Season For Flavored New Zealand Sea Salt!

salt recipes

 

Looking for fun holiday ideas?

Let’s play with salt!

There are so many things you can do with this seasoning. From arts and crafts to beauty scrubs and plain and simple cooking.

In this blog, we will feature flavored salt recipes perfect for a gift or for cooking.

SPICY MIDDLE EASTERN NEW ZEALAND SEA SALT

Every year I make a turkey for friends and family. I used middle eastern spices and add them to my salt. I always prepare the rub in advance and store in my pantry.

Ingredients:

  • 4 tsp coriander powder
  • 1 tbsp cumin powder
  • 2 cups New Zealand Biogrow Flaky Sea Salt
  • 3 tbsp ground sumac
  • 1 tbsp dried garlic
  • 1 tbsp cinnamon
  • 1 tbsp dried chili flakes (if you want a little spice)

Preparation:

Mix all ingredients together and store in an airtight container in a cool place. Or put in a nice decorative Mason jar and offer as a gift.

LEMON ZEST NEW ZEALAND SEA SALT

Lemon zest salt is an ideal as a topping to your favorite snacks or in your favorite dishes. I use it on poultry, fish or vegetables before grilling. I add a little sprinkle for that yummy lemony flavor.

  • 3 lemons, limes or Meyer lemons (depending on the flavor you like)
  • 1 cup of

Grate three lemons to get the zest and place into a shallow oven dish. Add the salt. Squeeze juice of one lemon into the salt. Mix all ingredients together making sure you break up the salt as much as possible. Place the lemon salt into a preheated oven (200º F) until the salt dries out. Approx. 20 mins. Cool and use a fork to break up salt. Store in an airtight container.

These recipes are easy to make in a few minutes and they can make excellent gifts or stocking stuffers.

Here is another one that I haven’t tried yet. It sounds delicious for the holidays. Check out Perfect Roasted Garlic Salt by Salt and Lavender. Happy cooking!

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Manuka Honey Bourbon Glazed Ham

Manuka Honey Bourbon Glazed Ham

The holidays are among us! You can substitute honey to all your favorite holiday dishes. This delicious Manuka Honey Bourbon Glazed Ham recipe makes the perfect main dish for your holiday dinner party.

Ingredients 

  • 1 (9 1/4-lb.) fully cooked, bone-in ham
  • 40 whole cloves
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup Manuka Honey
  • 1/2 cup bourbon
  • 1/3 cup Creole mustard
  • 1/3 cup molasses

Directions 

1. Preheat oven to 350°. Remove skin from ham, and trim fat to 1/4-inch thickness. Make shallow cuts in fat 1 inch apart in a diamond pattern; insert cloves in centers of diamonds. Place ham in an aluminum foil-lined 13- x 9-inch pan.

2. Stir together brown sugar and next 4 ingredients; spoon over ham.

3. Bake at 350° on lowest oven rack 2 hours and 30 minutes, basting with pan juices every 30 minutes. Shield ham with foil after 1 hour to prevent excessive browning. Remove ham from oven, and let stand 30 minutes.

TRY THIS TWIST!

Honey-Bourbon Boneless Glazed Ham: Substitute 1 (4-lb.) smoked, fully cooked boneless ham for bone-in. Reduce cloves to 3 (do not insert into ham). Stir together brown sugar mixture as directed in Step 2; stir in cloves. Place ham in a foil-lined 13- x 9-inch pan. Pour sauce over ham. Bake as directed, reducing bake time to 1 hour and basting every 30 minutes. Makes 10 servings. Hands-on time: 10 min.; Total time: 1 hr., 10 min.

 

Based on a recipe from Southern Living

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Holiday Sugar Cookies

Holiday Sugar Cookies

Grab your favorite Holiday cookie cutters and get baking! This classic sugar cookie recipe will be your go to any time you need to bake some delicious sugar cookies for decorating. I make these for my family holiday party every year and all the kids decorate them.  

INGREDIENTS

COOKIES:

  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon Fine New Zealand Sea Salt
  • 3/4 cup superfine sugar
  • 1 1/2 sticks (3/4 cup) unsalted butter, cut into small pieces, at room temperature
  • 1 large egg, lightly beaten
  • 1 teaspoon pure vanilla extract

ROYAL ICING:

  • 4 cups confectioners’ sugar
  • 1/4 cup meringue powder
  • Food coloring (optional)
  • Decorating sugar, for topping (optional)
  • Your favorite sprinkles (optional)

DIRECTIONS

  1. For the cookies: Whisk together the flour, baking powder and salt in a small bowl.
  2. Beat the superfine sugar and butter with an electric mixer on medium speed in a large bowl until light and fluffy, about 5 minutes; beat in the egg, then the vanilla. Add the flour mixture and mix on medium-low speed until completely incorporated. Divide the dough in half, pat into 2 discs about 1/4 inch thick, wrap in plastic wrap and refrigerate until firm, about 1 hour.
  3. Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
  4. Let the dough sit at room temperature for a few minutes to make rolling easier. Roll out 1 disc of dough at a time between 2 pieces of parchment paper until 1/8 inch thick. Cut out shapes with cookie cutters and arrange about 2 inches apart on the prepared baking sheets.
  5. Bake until the cookies are golden brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.
  6. Gently gather any scraps of dough into a ball and press into a disc; wrap in plastic wrap and refrigerate the disc until firm enough to roll,about 1 hour. Cut out as many cookies as possible and bake.
  7. For the royal icing: Beat the confectioners’ sugar, meringue powder and 1/3 cup water with an electric mixer on medium-high speed in a large bowl until stiff peaks form. Beat in the food coloring if using. (The icing can be stored in an airtight container at room temperature for up to 2 days.)
  • Decorate the cookies with the icing; top with decorating sugar and sprinkles if using.

COOK’S NOTE

When measuring flour,we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)

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Four Gifts That Will Impress Your Hostess

Four Gifts That Will Impress Your Hostess

Holidays and parties are looming on the horizon. Now’s the time those invites are coming in from your Auntie Jane, your Cousin Laura, your best friend, etc. Every year it’s the same old story: “What do I get the gracious hostess?”

Here are a few suggestions to show your appreciation next time you get that special invitation.

The Manuka Honey Tea Set.

Manuka Honey is always special, particularly if you add it to your tea. A combination of fancy teas and a jar of Manuka Honey is a great gift. After a big party, the tired host will appreciate a relaxing beverage to finish off the day.

I usually like to package the gift and make it look extra special. The Oriental Trading Company offers nice gift boxes like this box example.

The Chef’s Power Salts

Pacific Resources International has a collection of Flavored Pacific Sea Salts that can really kick up a dinner. This power salt trio can delight that chef in your family – Chipotle, Mesquite, Flaky! Wrap it up in an unfinished wood box and surround the salts with tissue. 

The Beauty Travel Kit

Everybody needs a travel kit! Your hostess will appreciate those little things you never take the time to buy for yourself. Pick a nice travel bag and add a couple of items from the following list of fine Manuka Honey products:

Or all the above 😊😊😊

The Sweet Treat Thank You

Sweets are always welcome at a party. Especially for the hostess that wants to serve a little something after a large dinner:

Would love to hear from you and have you share your gift ideas.

 

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DIY Manuka Skincare

DIY Manuka Skincare

Written by: No Fuss Natural

Manuka honey is a wonderful addition to homemade skincare products! It draws moisture to the skin which helps keep skin hydrated. Hydration is one of our best defenses against the signs of aging. 

Additionally, manuka boasts a powerful dose of antibacterial properties and is helpful in fighting free-radicals, which cause damage to skin. (Source)

To incorporate manuka into your daily regimine, try the following 3-step DIY manuka skincare routine: 

1 - Manuka Cleanser

Cleansing the skin with manuka honey really requires nothing more than massaging manuka honey into damp skin, then washing off with warm water. That said, adding a drop of essential oil such as lavender or manuka can add a vibrant scent as well as some extra skin benefits. 

To cleanse the skin with manuka

Tip: manuka honey also works well as a face mask. Simply massage into the sakin and leave for 5-10 minutes before washing off with warm water. 


2 - Manuka Facial Toner 

Applying a facial toner after cleansing the skin is helpful in removing any remaining dirt or residue and also aids in closing the pores and restoring the skin’s natural pH balance. It’s also a great way to prepare the skin to receive moisture and hydration from moisturizer (which you will apply in the next step). 

The following simple DIY toner uses manuka oil which is an essential oil created through the steam distillation of the leaves, twigs, and branch ends of the Manuka tree. 

With a wide range of antifungal activity, manuka oil is often utilized for antibacterial and anti-inflammatory purposes (Source). It’s perfect for use in skincare routines as it helps skin stay clear and fight bacteria that may cause blemishes. 

Ingredients

⅛ cup Witch Hazel 

10 drops PRI 80% Manuka oil 

5 drops lavender essential oil

Directions

Mix all ingredients in a small glass bottle. Close tightly with lid and shake to blend. 

Apply a small amount of toner to a cotton pad and gently wipe over damp skin. 


3 - Moisturizing Manuka Facial Spray

This moisturizing facial spray combines honey, water or hydrosol, and aloe vera to provide hydration. Use as part of your daily skin care routine or spritz on the face any time skin feels dry. 

Only make a small amount of this product and keep in the fridge as it doesn’t have a preservative. If you’d like to keep outside the fridge or for a longer period of time, add a natural preservative such as Leucidal liquid according to the manufacturer's directions. 


Ingredients

½ cup distilled water or hydrosol of choice (such as lavender or chamomile hydrosol)

1 ½ Tablespoons PRI Manuka honey

1 ½ Tablespoons aloe vera gel


Directions

Place all ingredients in a small bowl or glass measuring cup and stir until well combined. 


Pour into a glass spray bottle and close with lid. 


Spritz on the skin after cleansing and toning or any time skin begins to feel overly dry. 

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