In search of the healthiest ways to implement self-care daily, we teamed up with Sephora to create wellness routines to fit even the busiest schedules—so you can cross everything off your to-do list and still take care of your skin.
The star of your post-work wind-down? Argan oil, a nourishing nectar from the Moroccan-grown argan tree that’s often called “liquid gold” owing to its miracle-working nutrients. Loaded with essential fatty acids and vitamin E, argan oil delivers seriously smoothing results when applied topically, and has been shown to reduce inflammation and lower the risk of heart disease when ingested. #Multitasker.
So dab on some moisturizer and kick back with an argan oil-dressed salad for dinner. This two-part pause is about to become your new chill mode.
Scroll down for the smooth skin booster (and recipe!) you’ll want to make time for every day.
Smooth Skin Ritual: Josie Maran Whipped Argan Oil Face Butter
For nights when your skin feels extra thirsty, this 100 percent pure whipped argan oil face cream delivers a luxurious dose of refreshing moisture. The argan oil—which is rich in vitamin E and fatty acids—sinks deep into skin, working to smooth, protect, and hydrate, while a blend of watermelon seed oil, shea butter, and aloe nectar helps to soften and reduce the appearance of inflammation and redness.
Apply a generous layer before bed post-cleansing, and you’ll feel like you just stepped out of a spa treatment. The ritual will prep you for some seriously restorative zzz’s, and you’ll wake up with the dewy glow of soft, hydrated skin the next morning. How’s that for simple DIY pampering?
Smooth Skin Essentials
Moroccan Citrus Salad with Cinnamon Argan Oil Dressing
Consider this salad the ultimate anti-inflammatory dinner. Using a food-grade argan oil in your dressing combines antioxidant-loaded lemon and cinnamon to create a citrusy-sweet salad topper you might be tempted to eat on its own. Even better, this can be meal prepped easily (just store the dressing separately) so you have ready-to-eat dinners all week.
Yields 4 servings
1 head cauliflower
1 cup chickpeas
½ pomegranate, seeded
8 cups arugula
3 Tbsp food-grade argan oil
1 lemon, juiced
½ tsp cinnamon
1. Cut stems off cauliflower and chop into florets. Grind in food processor or against a grater until riced.
2. Peel oranges and avocados, and cut into chunks.
3. Assemble salad, starting with a bed of arugula, adding a scoop of cauliflower rice, and topping with chickpeas, orange, avocado, and pomegranate.
4. In a small bowl, whisk together argan oil, lemon juice, cinnamon, and salt. Drizzle over salad and enjoy!
Photo illustrations: Jenna Cantagallo
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