Most of us have caught on to the argan oil trend over the past few years. Argan oil hair treatments, skin care – even oil-infused makeup – have taken the beauty market by storm. With it’s rich, light and nourishing properties for our outsides, I suppose it’s no surprise to find it’s great for our insides as well!  Some of our most trusted skin care experts say that your skin care should be as close to edible as possible – pure, non-toxic and nutritious for our bodies.

Argan oil was all of unheard of in the United States until brands like Josie Maran introduced us to this Moroccan super-fruit. With our love for all of Josie’s argan-based lotions and potions, we were intrigued when we received a bottle of Arganic’s virgin culinary argan oil in the mail. Apparently, the vitamin E that gives argan it’s luxurious qualities for the skin, also provides tremendous nutrition in the form of omega fatty acids 6 & 9. So a drizzle of argan oil is actually a cholesterol-busting addition to most foods.

With the growing popularity of coconut oil for both skin care and in cooking, and with the kitchen-staple olive oil being found in more and more body lotions, we can’t say we’re shocking to find our favorite skincare ingredient used as a condiment. However, we’re not sure the feeling is that common. We’ve definitely swiped coconut oil from the pantry before to slather on skin, but what about you? When it comes to edible argan oil – would you or wouldn’t you?

If you’re on the fence, here is a simple recipe to try at home. Let us know what you think!

• Date, Walnut, and Feta Salad  (Serves 2)

• Ingredients:

  4 cups wild rocket
  A handful of dates, preferably medjool (large and juicy)
  A handful of walnuts, roughly chopped
  1 cup feta cheese

  For the dressing:
  3 Tablespoon Argan oil
  1 Tablespoon pomegranate molasses

• Directions:

  We find that these ingredients really compliment each other and make for an easy, delicious, and nutritious dish. Wash and dry the rocket and place into a large bowl. Next pit and roughly chop the dates and add to the bowl. Follow with the feta cheese cut into cubes and the walnuts. For the dressing add 3 tablespoons of argan oil and 1 tablespoon of the pomegranate molasses. Add salt to taste and indulge!