Already have an account?
Get back to the

Giada De Laurentiis Swears By This 2-Ingredient DIY Face Scrub For Glowing Skin


It’s no secret that Food Network and our most recent cover star Giada De Laurentiis is a pro in the kitchen — so we aren’t too surprised to learn her go-to beauty routine involves a couple culinary elements as well!

“I make my own face scrubs with just olive oil and rice flour,” De Laurentiis tells us. “I mix olive oil and rice flour together and that is my nightly exfoliator.”

Although she didn’t go into detail about exactly how much of each ingredient should be mixed together, eye-balling enough to sufficiently cover your face should be pretty easy. Then just use it like you would any other scrub: massaging over your skin and rinsing away.

According to De Laurentiis, the combination helps hydrate her skin while really getting rid of any lingering gunk. “You know, we’re working so much in front of the camera, and so much makeup goes on your skin, and as we get older, it just gets hard, and it clogs our pores,” she says. “Our skin gets drier as we age, so I do this face scrub and it really works! It makes my skin glow and I can make it myself, which I just love.”

Plenty of research backs the chef up when it comes to using olive oil in your beauty routine. The antioxidant-rich ingredient is packed with vitamin A, K, and E, which moisturizes skin and prevents signs of aging. (Psst: It’s great for your hair, too.) It’s no wonder she reaches for olive oil for more than just cooking! 

As for the rice flour, it is a gentle exfoliator that uses phytic acid to get rid of dead skin cells for an anti-aging effect. It may also help with warding off sun damage thanks to vitamin B10. Another perk: Ferulic acid in rice flour has been shown to provide a boost of anti-inflammatory and anti-microbial goodness.

De Laurentiis, who just released her latest cookbook Eat Better, Feel Better: My Recipes for Wellness and Healing, Inside and Out (Buy on Amazon, $22.99), also shared some foodie tips with us, of course. 

Her biggest advice for planning big meals, like upcoming Easter holiday feasts: “Plan, plan, plan,” she says. “I make a menu in advance, then I break down the menu into a shopping list. And then I prep as much as I can in advance. Try to pick menus where you’re not making everything at the last minute. So, make-ahead desserts, make-ahead appetizers, and at least one course of the main meal is make-ahead.”

If that still sounds a little overwhelming, De Laurentiis offers another suggestion: “Delegate and make it into a potluck.” That will definitely save you some stress!

Be sure to pick up the latest issue of our print magazine (buy on newsstands now or on Amazon, $19.97 for a year’s subscription) for even more helpful tips from De Laurentiis.

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.