La Belle Lune Organic Skin Review

Sunday, April 30, 2017

I've had this review banked for a while, waiting for the La Belle Lune Organic Skin to be back in stock after it sold out worldwide, after it received a glowing review from a notable blogger & skincare expert. 

La Belle Lune is a British skincare brand, small-batch made and 100% natural, Certified Organic where available, 100% Cruelty Free and Vegan. The Organic Skin is the brand's first product in the line. The Beauty Edit is the exclusive Australian stockist of La Belle Lune.

The Organic Skin is packaged in Miron Violet Glass, which blocks all visible light. Not only does the glass protect the contents stored within, Miron Violet Glass maintains and even enhances the high energy of the bottle or jar’s contents for a long period of time. The ancient Egyptians used violet glass for it's special protective properties. 

La Belle Lune Organic Skin Review

Available exclusively in Australia here.

Aside from being beautiful, the packaging is also practical and probably one of my most preferred delivery methods for a face oil - and that is a pump. It dispenses the correct amount without exposing the rest of the contents to air and I also don't have to worry about recapping a bottle or jar.

The La Belle Lune Organic Skin is a very rich face oil, but very light and fast absorbing. 
People often assume 'rich' means heavy or oily, but I've rarely found this to be the case with facial oils. It has a deep golden to amber hue, and smells heavenly.

The Organic Skin is definitely not oily or greasy. It is light enough to layer underneath a few other products - including another oil I use for spot-treatment - but moisturising enough to use alone with a cream or moisturiser. I use just 2-3 pumps for my entire face and neck

It leaves my skin feeling soft and supple. I also noticed a difference in my skin within only a few days of use. My complexion is more radiant, very evenly toned and just looks healthy! I had some redness on my chin and on my nose that I hadn't actually realised I had until I began using this oil and it's vanished.


With a blend of beautifully fragrant and cold-pressed oils, the Organic Skin protects skin from pollutants and free radicals, stimulates cell regeneration, tightens, tones and reduces the appearance of fine lines whilst moisturising and protecting at a cellular level. 

The carrot seed oil will also help with pigmentation, age spots and reduce signs of ageing. 

It also contains Organic Sea Buckthorn Oil. Sea buckthorn berries provide up to 15 times more vitamin C than oranges, so the oil is packed full of fantastic nutrients for the skin like fat soluble vitamins A and E and Phytosterols (which have anti-inflammatory properties and can help regulate skin cell turnover) as well as helping repair damaged cells. Amazingly it also has Omega 7 (Palmitoleic Acid) one of the rarest forms of Essential Fatty Acids in the plant world and is essential for healthy skin. All together it is one of the best oils for nourishing, healing, restoring and revitalising cells and has been used to promote the healing of heat burns, radiation burns, sunburns, poorly healing wounds, skin ulcers, eczema, psoriasis and acne scarring.

If you'd like the full ingredient list, you can find it here.

I always love it when I can see a visible difference with products - and very quickly. I've been using it for about 6wks at this point and the results haven't waned. I'm a big fan of oils, and think everyone could benefit from having one in their skincare routine (yes, even oily skin types). I think this is a brilliant all-rounder, great for both younger and more mature skin as it is anti-ageing, anti-inflammatory, helps deal with pigmentation and scarring (either from age spots, blemishes or acne), and promotes a radiant, clear complexion overall. 
If you've got any questions, just ask in the comments below, via email or on Instagram. 
Shop La Belle Lune Organic Skin

And for everything else (excludes La Belle Lune), you can shop 20% off. 
Just in time for Mother's Day Gifting or have you had your eye on something you've wanted to try?
Now's the perfect time with 20% off Storewide use code TBEVIP20 at the checkout.

Be quick finishes Sunday 7th May,

*Excludes La Belle Lune, The Beauty Edit Gift Vouchers & Discovery Kit.
Kelsey xx
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Hannahpad Organic Cotton Pads Review

Thursday, April 27, 2017


Have you ever stopped to consider what your pads and tampons are made from? 
I recently wrote a blog post on the topic which you can read here. It's pretty scary. From pesticides and bleach to synthetic fragrances, it's a toxic chemical cocktail. And we're coming into contact with these products every single month.

I shared a number of not only eco-friendly options in that post (did you know that the average woman will use up to 16,000 tampons in her lifetime (or equivalent of pads), more if she goes through hormone-replacement therapy - none of which are biodegradable? That's a huge amount contributed to landfill!) but also you-friendly options. One of the brands I mentioned was Hannahpad.

Hannahpad Australia creates Certified Organic Cotton Clothpads. And something I thought I would never say about pads - they make pretty pads. Just check out the cute floral prints!

Medium & Small

Available in a range of sizes, including Liner, Small (liner-size but with more absorbency), Medium (average pad), Large, Overnight and Super Ultra Overnight (maternity) and fun prints, there is an option for every woman and girl.

The lining and absorbent inner are 100% Certified Organic Cotton, and they feature a printed waterproof backing. The Organic Cotton not only ensures that no harsh or synthetic chemicals are coming into contact with the skin, but is also super soft to the touch. 

The Hannahpad folds up into a very small size, (see a video how-to here), which is perfect for popping into your handbag, taking up less space in the drawer or popping into the Hannahpad Zip Pouch (see below), which features a wipe-clean lining and pretty print exterior. 

The pouch easily holds 5-8 pads of varying sizes - which is brilliant for travel, keeping them tidy in your drawer, in a gym bag or wherever!

Use / Sizes

The Medium Hannahpad has an absorbency of 55ml - 80ml (which is quite a lot) and is the size of an average pad. The snap closures are keep the pad in place without being bulky or scratchy, and the pads themselves (even the Super Overnight) are all very slim. I found the Medium size enough for me without having any issues with leaking etc, but this will of course depend on your period. 

The Small Hannahpad is the same size as the Liner, but with higher absorbency. 
There is also the Large, Overnight & Super Ultra Overnight options available - so all of your bases are covered!

Medium (folded and unfolded)
Overnight, Medium & Small

Cleaning & Care

When I first saw the Hannahpad I must admit to being dubious about the white lining.
It's all good and well to have white on disposable products, but on something you're going to have to wash and reuse? I was pleasantly surprised to see everything as crisp, clean and white coming out of the wash as it was new!

I've been using cloth pads in place of disposable products since my early teens, so I just treated these as I do any other for washing - left in a bucket of cold water with some laundry detergent/soap to soak overnight before throwing in the washing machine (rinse quickly, before washing on a cold cycle). You can find the Hannahpad Care Instructions here. I never even use any stain remover. It's super easy - instead of throwing in the rubbish, I just throw it in a bucket of water.


Hannahpad are a brilliant option for healthier you, and a healthier planet. Reusable menstrual products not only significantly reduce waste, but significantly reduce your synthetic chemical exposure and are healthier for your body.

With the pretty, fun prints and chic eco-friendly packaging, Hannahpad makes switching to an eco-friendly option all the easier!

You can shop Hannahpad Australia & Internationally here.

Kelsey xx
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Vital Proteins Collagen Beauty Greens Review

Sunday, April 23, 2017

I'm a huge believer in that beauty starts from within. What we consume directly affects our health, and how our skin looks on the outside. I adore make-up and skincare, but I also make sure to take care of my health, and my skin, from the inside. Skincare is about so much more than topical application of a fancy cream or luxurious mask (although I may have a slight mask addiction..sshh!!)

Within weeks of consuming something I don't usually eat - white sugar, for example - I can see the affects in my skin. Breakouts. They're inescapable, and inevitable. If I eat more than about a teaspoon (about what I might put in a cup of tea or two if I'm out) in a period of a few months, I will see the results in about 4-6 weeks. 
The same happens with good-for-your-body food and supplements. Whatever we consume makes a difference to our skin and it's appearance.
The Vital Proteins Collagen Beauty Greens:

...promote a beautiful natural glow that begins from within. This nourishing elixir is a combination of marine collagen peptides, raw organic greens, hyaluronic acid and probiotics to help prevent the signs of ageing, improve skin moisture, smoothness and tone.

With an antioxidant rich blend of super greens including Organic Wheat Grass, Organic Spinach, Organic Alfalfa Leaf, Organic Kale & Organic Barley Grass, marine-based collagen and hyaluronic acid, the Vital Proteins Collagen Beauty Greens promote natural collagen formation, strengthens hair and nails, improves skins overall appearance and helps prevent the signs of ageing.

You can blend the Beauty Greens into your regular morning smoothie (fruit, yogurt or greens based), or just drink mixed with water. I take mine just mixed with water. I'm usually pretty terrible with any kind of supplement that has to be taken mixed in water because of the flavour, but I don't find this too bad. It has a coconut flavour, so it tastes kind of like coconut water to me, which is a bit weird when it looks like a green smoothie.

Jarring sight-to-taste difference aside, the Beauty Greens aren't at all unpleasant (at least, to me), but I also wouldn't drink it for fun. Mixed into a smoothie or glass of juice and you don't even notice it. So if you're weird about flavours, you'll be fine with it blended with anything else.

I take it in the morning after breakfast, and I also have found they keep me feeling fuller for longer.

As for the results, I've seen a big difference in my nails already - I've always had trouble with the strength of my nails (which aren't terribly brittle or weak but they do tend to break quite easily sometimes). They are feeling much stronger already.

In regards to my skin, I do think with a supplement like this there are obviously going to be some long-term benefits if taken over several months or years, which I can't attest to at this point.

For what I've seen already - the main difference I've noticed is I'm looking less tired, and dark circles are less apparent. We could all do with some of that, couldn't we?
I also think my skin is feeling firmer and more supple.

The Vital Proteins Collagen Beauty are also excellent for gut health, with probiotics to help promote a glowing complexion. They are also Gluten Free, Whole30 Approved, Non GMO and Kosher.

I've also found the Vital Proteins Collagen Beauty Greens to help me feel brighter when I was a bit under the weather a few weeks ago. I dosed up on the Beauty Greens and also the Vital Proteins Beef Gelatin in a herbal tea which was very soothing and helped speed up recovery!

Maybe this should be filed under TMI, but it's something we all deal with, so I've included it anyway.
Something else I also noticed a difference with was PMS symptoms. I haven't changed anything else and my symptoms this month were vastly reduced - the pain was much less acute and I didn't find I needed to rely on pain killers so much. Because I've only been taking it for around 4-5wks I can't be certain that this was because of the Collagen Beauty Greens, but I'll be interested to see how it goes long term!


The Vital Proteins Beauty Greens are a brilliant way to get an extra dose of greens - and all of the accompanying vitamins, minerals and antioxidants - and collagen into your diet. All of these are essential for good gut health, good skin and overall good health.

They are available in both the 294g size (pictured) and 586g size.

You can also shop at with 20% off all Vital Proteins until the end of April with code EOVITAL
There is also 20% off site wide* with code EOEASTER until April 30th: Shop Now

*some exclusions apply. Includes ALL BEAUTY though!

Kelsey xx
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Spelt Chocolate Fudge Brownies Recipe

Thursday, April 13, 2017

Just in time for Easter, this recipe is rich, chocolatey heaven. Each little brownie is a delicious burst of nutty, fudgy, chocolate biscuit-brownie hybrid. As with most of the recipes I share on my blog, it is SO easy to make, and they take just 10-12mins to bake!

This is a chocolate-heavy recipe - requiring 290g - so choosing a good quality chocolate that you enjoy is paramount. I have used Pana Chocolate in this recipe. Pana Chocolate is raw, organic, dairy free, gluten free, vegan, refined sugar free and handmade. 

And despite the whack of chocolate in this recipe, it is still a healthier treat (I say healthier because really, we don't need treats every day or week!) - with 100% wholegrain spelt flour and raw honey to sweeten. 

Wholegrain flours (purely the grains stone-ground and unprocessed beyond that) leave all of the 27 vitamins and minerals intact in the flour - processed white, unbleached or wholemeal (note the difference between wholemeal and wholegrain) flours have all been highly processed - with the majority of the vitamins and minerals destroyed or removed, the gluten removed then artificially replaced later on. They are a nutritionally devoid product, vs wholegrain flours which are still a natural product with some nutritional value!

The same goes for refined sugars - if you'd like a post on the differences between refined sugars and unrefined (and what's what) let me know in the comments below and I'll put one together for you along with some really great books!

I used half Pana Chocolate in the Eighty Bar and half of the Raw Cacao bars. The Raw Cacao is still a dark chocolate, (in my opinion) with a minimum 60% cacao content. If you want a very dark, slightly bitter chocolate, then I recommend going with the Eighty. Otherwise, if you prefer a slightly sweeter flavour, opt for the Raw Cacao bars or one of the many flavours. I would leave out the Eighty next time around, because when I've made this recipe before, I prefer the sweeter finish (but it's still very rich and dark chocolatey)

Spelt Chocolate Fudge Brownies Recipe (refined sugar free)


  • 1 1/4 cup of organic 100% spelt wholegrain flour
  • 1/2 tsp cream of tartar
  • 1/4 tsp of bicarbonate of soda
  • 1 cup of walnuts, chopped
  • 290g of Pana Chocolate Bars of your choice
  • 125g unsalted butter
  • 3 tablespoons of raw honey
  • 2 large eggs


Chop two of the chocolate bars (or 90g of chocolate) into small chunks / chips. 

Place the flour, cream of tartar, bicarb soda, chopped walnuts and chopped chocolate into a large mixing bowl. Stir until well combined, and make a well in the centre.

Combine the butter and remaining 200g of chocolate in a small saucepan. 
Set over a low heat and stir until melted and smooth. 
Remove from the heat, and add the honey. 

Beats the eggs well with a fork, then add to the chocolate mixture.
Pour the chocolate mixture into the flour, and stir until just combined. 

Cover and refrigerate for 1hr.

Preheat the oven to 180℃. Line two baking trays with grease-proof paper.

Use a tablespoon of mixture, rolling each into balls and placing on the prepared tray. 
You can space them about 5cm apart - they only spread very slightly.

Bake for 10-12mins - they will still be soft when you remove them from the over but will harden as they cool. 

Enjoy them warm or cool - I love them with tea!

Kelsey xx
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Vital Proteins Beef Gelatin Review & Marshmallow Passionfruit Slice Recipe (refined sugar free)

Tuesday, April 04, 2017

It's been years since I've eaten marshmallow - possibly almost a decade. I've been intending to look up a recipe for homemade marshmallow that doesn't require white sugar for a few recipes, so when Kitsa from Emporio Organico recently shared her refined-sugar free marshmallow recipe on Instagram, I was very excited to test it out!

I've made it into a Marshmallow & Passionfruit Slice, using Kitsa's Marshmallow recipe, my own base and the optional addition of the passion fruit. I had no idea how much FUN it would be to make my own marshmallow, and want to make another batch just for the sake of it. The perfect treat for Easter, you can also skip the base and make just the marshmallow on it's own. I had some left over so set it in a glass container - and it's delicious (without the passion fruit) on top of hot cacao or coffee!

Made with Vital Proteins grass-fed beef gelatin, this recipe is also good for your gut health! 

The Vital Proteins Beef Gelatin is flavourless, and can be used in cooking to thicken sauces or setting jellies or slices as per the recipe below, but you can also take it daily, mixed with water, as a healthy probiotic, gut-healing tonic. I find it very soothing and calming as a drink, even though there is very little flavour.

The Vital Proteins Collagen Protein is a pure gelatin powder. The amino acids in this gelatin are identical to the protein found in skin, nails, hair, bones, cartilage and joints, making it an incredibly therapeutic substance to consume daily.

This versatile ingredient is perfect for thickening sauces and casseroles and adding to smoothies, soups, custards or making jellies. It can also be used to make marshmallows or as a substitute for eggs in baking. The amino acids found in gelatin calm and relax the brain and can act as a youth serum as we get older. Gelatin is also a less inflammatory source of protein supporting the thyroid and metabolism as well as helping to heal the gut lining when consumed before meals.

I've also used this to make a strawberry & berry jelly, which is a refreshing treat that also has some actual nutritional value to it, instead of a big sugar hit! I'm also planning to make a version of Lemon Meringue Pie, but with this marshmallow on top instead of the meringue (try as I might, I've never succeeded in creating a white-sugar free meringue. If you've cracked the secret, PLEASE let me know. I love and miss pavlova, haha!) and caramelising the outside with a blow torch...which if you're lucky will end up on the blog sooner rather than later.

I'm really impressed with how the gelatin performs - it is super easy to work with and I'm going to be purchasing more for any future baking!

Anyway, on to the recipe!

For this week only, use code EOVITAL at checkout & save 20% off all Vital Proteins.

The marshmallow is soft and fluffy, delightfully springy and not too sweet. 

The original recipe stated to heat it to 240 degrees, which after burning the first batch at 150 degrees celsius, I'm assuming is in farenheit. (I was also cooking on a gas stove which decided to run out half way through, so could have contributed to the issue). The second batch, only reached about 130-140 degrees celsius after 5-8mins, and made up beautifully anyway!

This base reminds me of Arnott's Scotch Finger biscuits. Mind you, it's been many years since I've had one of those, too. It is is soft and crumbling, but crisp enough to have the perfect texture. I'm already planning to make it up as biscuits, as well as a slice base. 

If you have any questions feel free to ask below! Enjoy xx

Marshmallow & Passionfruit Slice

For the base:
  • 150g butter
  • ¼ cup of organic rapadura sugar
  • ½ tsp vanilla extract
  • 1 ½ cups of wholegrain organic spelt flour
  • ½ tsp cream of tartar
  • ¼ tsp bicarbonate of soda
  • 1-2 tsp of milk


Preheat the oven to 180°C (350°F).
Line an 18 x 28cm slice tin with baking paper, overhanging two opposite sides.

Using electric beaters, cream the butter and sugar until light and creamy. 
Stir in the vanilla extract.

Fold in the flour, cream of tartar, bicarbonate of soda and one teaspoon of milk. Mix into a soft dough. Knead gently to bring together, adding the extra teaspoon of milk if required. 
The dough should be soft and firm - only just moist enough to bring everything together. 

Press into the lined slice tin. Lightly prick with a fork and bake for 20-25mins, until golden and come away from the edges.

Set aside to cool.

For the marshmallow topping:
  • 1 cup of water
  • 3 tablespoons of Vital Proteins grass-fed beef gelatin
  • 1 cup of raw honey
  • 1 tsp vanilla extract
  • ¼ tsp of celtic sea salt
  • 1 cup of desiccated coconut
  • (Optional) Pulp of 2-3 passion fruit


Toast the coconut in a dry pan, then set aside.

In a large mix master bowl, place 1/2 a cup of water and sprinkle the gelatin over the top. 
Stir until mixed with no lumps, then set aside.

In a small saucepan (one that pours easily) combine the honey, remaining 1/2 cup of water, vanilla and salt over a medium to high heat. Stir occasionally, and bring to a boil.

Check the temperature of the mixture with a food thermometer and remove from the heat once it reaches approx 130°C - this takes about 8 mins. Be careful not to burn the mixture. 

With the mix master set on a low speed, slowly pour the hot honey mixture into the gelatin. 
Increase speed to high and continue beating for up to 15 minutes or until the mixture becomes pale, thick and fluffy and doubled in size. 

If topping a slice:

Optional: Empty the passion fruit pulp into a bowl, and beat with a fork to separate the seeds from the flesh. Beat into the marshmallow until combined.

Spread the marshmallow over the cooled slice base, sprinkle with toasted coconut and refrigerate until set.

If serving marshmallow alone:

Line a rectangular glass storage container 24cm x 19cm with baking paper, as you would a cake tin. 
Sprinkle the base with toasted coconut.

Fill with marshmallow, then sprinkle the top with more coconut.
Cover and leave to set at room temperature, or refrigerate.

Once set, slice the marshmallow into squares, rolling the cut edges in toasted coconut, and serve.

You can also leave the coconut off and use your marshmallow on top of hot cocoa or coffee!

For this week only, use code EOVITAL at checkout & save 20% off all Vital Proteins.
Shop Beef Gelatin & more

Kelsey xx
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Fresh Strawberry & Berry Jelly Recipe (refined sugar free)

Sunday, April 02, 2017

Jelly is a childhood favourite, and this fresh fruit jelly, made from scratch, is a refreshing treat that can be enjoyed by all ages. It's super easy to make, and you can serve it as-is, or use in a slice, trifle or other desserts!

This recipe uses frozen fruit - but you could use fresh if available - and Vital Proteins Beef Gelatin available from Emporio Organico, which is 100% natural and brilliant for gut health!

For this week only, you can save 20% off all Vital Proteins with code EOVITAL.

Homemade Strawberry or Mixed Berry Jelly

You will need:

600ml jelly mould 
OR half a dozen small glasses and bowls to set

  • 325ml of water
  • 1 1/2 tablespoons of Vital Proteins Beef Gelatin
  • 1/2 cup of organic rapadura sugar
  • 500g frozen strawberries or mixed berries
  • Juice of one lemon


Before beginning, set some of the fruit aside for decorating the set jellies. 
If using a jelly mould, lightly grease it with a flavourless oil. 
I set mine in a half dozen various sized glasses and bowls, in which case, you won't need to grease them - and they not only look pretty but they are ready to serve! 

You can also set the jelly in a glass storage container and scoop out with a spoon to serve.


Place 1/2 cup of water in a bowl or jug, sprinkle with gelatin, and mix thoroughly to ensure there are no lumps. Set aside.

Pour 200ml of water into a saucepan, and add the sugar. 
Heat gently over a medium heat, stirring occasionally until the sugar has dissolved, then add the fruit.
Bring to a boil, then reduce to a simmer, stirring occasionally for 5-10mins, until the fruit has completely softened. Break up any remaining pieces of fruit with the back of a spoon, and cook for a few more minutes.

Pour the fruit mixture through a sieve into a heat-proof jug.
Add the lemon juice and stir. 
Add the gelatin mixture, stirring well, then pour into the moulds.

Leave in the refrigerator to set for 2-3 hours, then top with reserved fruit & mint leaves and serve.


Kelsey xx
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