skin elixir blog
NOURISH THE SKIN YOU'RE IN
Today we talk to Marsha Smith founder of Super Kitchen and all round beauteous lady for her top tips to nourish the skin you're in.
1. What do you do as part of a regular routine to look yourself?
I practice immense self-kindness, follow my menstrual cycle and plan my life around it where possible. I spend some time consciously alone each month. I cycle, I listen to birdsong, I get out in nature, and I use food as a pleasure and as a medicine. I use coconut oil both internally and externally. I prioritise sleep. I use oil to clean my skin, frankincense to oil my breasts, I bathe in warm salt infusions, I regularly overdose on kombucha and I find ways of hugging most people that come within arm’s reach.
2. What are the key things you have found that nurture self-nourishment?
Being mindful of the realisation that I am usually doing the best I can, that other people are doing the best they can. Developing a belief that we are in essence, here to learn and grow spiritually and seeing that as the foundation upon which to act, or refrain from acting. I have an ongoing commitment to self-improvement, and to the letting go of stuff that no longer serves my highest good. I’ve learned to say ‘fuck it!’ more regularly. These things stop me getting depleted and burning out. Self-nourishment has to happen at all levels and be experienced as a way of modelling best behaviour to the world, rather than something of an indulgence or as an aside. Put your own oxygen mask on first.
3. What could you do more of to nourish the skin you're in?
Drink more water, especially during the winter. Try and find a sauna that I can use regularly. Realise that sometimes during my menstrual cycle my inner critic can be very strong-mouthed, and I need to switch down my ears and not get too bothered about the way my body looks as it functions excellently. I could probably dig down and find a list of stuff I could do better but to be honest, I spent half my life torturing myself by worrying about being a bad person, and I ditched that shit a while ago, so I know I’m generally lovely, juicy and well-nourished because I really try to give myself a lot of love and encouragement (see previous answers).
4. What top tips have you got to give others around your working life to stay on top?
Prioritise your own self- care and self-love. Women aren’t meant to be martyrs, we are meant to live in pleasure. Stay juicy and stop thinking you have to do and be absolutely everything. You feel much better if you drop some stuff and have a day off each month wherever possible to laze around, do nothing and indulge yourself, especially around your menstruation time. Do the stuff that you enjoy, are talented at and that contributes to the greater good. Women’s bodies are power-portals and we are wired up for pleasure. Living in our turn on and radiance is an immense offering to a world that is suffering and in need of our happiness and satisfaction.
5. What are the things you couldn't live without that are key to your happiness and nourishment?
Family, especially my daughter, who always brings me into the present and calls me out on bullshit and motivates me to step into my femininity and power. Companionship and connection are everything, and I have an amazing bunch of friends who support and sustain me. I couldn’t live without a sense of purpose or a sense of consciousness within everything; and the magic and reverence that this approach brings into my everyday life. Giving and receiving love, in myriad forms. Realising I am alive, I am conscious, and just how precious that is, and deeply feeling that there is an incredible reality we are all contributing to. A sense of the bigger picture. Knowing that we all come from, and return to, love.
Marsha has taken an interesting path between the academic and social sectors becoming known for her passionate approach, and success in founding the Super Kitchen social eating network. Marsha is currently a Visiting Fellow at The Nottingham Trent University. She is currently undertaking research into social eating and about to begin work doing research for Sheffield Public Health.