Here’s the recipe by Becky Zepeda from the magazine:
Coconut oil 765 gr
Almond oil 72 gr
Cocoa butter 63 gr
Distilled Water 153 gr
Lye 127 gr
4 gr kaolin clay
40 gr EO
16 gr blue Cambrian clay (I used French green clay)
400 gr fine sea salt
~ 30 gr coarse pink Himalayan sea salt
I added 2 tsp sodium lactate to the lye water; probably didn’t need it with all the other salt, but it was force of habit)
Becky used 21 g eucalyptus EO, 12 gr lavender EO, and 11 gr lemongrass EO
I used a combination of ylang ylang, lime, and lemon zest EOs to make 40 gr total (didn’t measure each oil, just used what was left in the tiny bottles
)