Wednesday, December 11, 2013

Skingredients: Gardenia

gardenia glow candle skinowl aromatherapy

As you may have already noticed, aromatherapy plays a huge role in all of our products. Flowers, herbs and scents have the power to calm our minds or alert our senses. For this holiday season, we’ve created two candles that will do both! We can’t get enough of the enchanting scent of Gardenia, which is why we included it in our Glow candle! The soothing aroma of Gardenia is known for its antidepressant properties.  This scent possesses the ability to calm your nerves, which is why we love to light it at night before bed.  Simply light this candle and find yourself drifting into a state of sweet scented relaxation…


Pick up your Gardenia Glow Candle HERE!

Wednesday, December 11, 2013

Feed Your Beauty: Creamy Carrot and Sweet Potato Soup

It’s winter and we are warming our bellies with comfort foods….like soup! We found a creamy, delicious, and nutritious recipe for Creamy Carrot and Sweet Potato Soup that we just had to pass along.  This soup offers a beta-carotene double dose, which means that by eating this soup you will be helping your skin combat free radicals which can result in skin aging! So cozy up to a big bowl of orange goodness. You’ll be glowing in no time, inside and out!

creamy carrot and sweet potato soup recipe


3 tablespoons butter, divided
1 cup chopped onion
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 3/4 cups cubed peeled sweet potatoes (about 1 1/2 pounds)
3 1/2 cups water
3 cups fat-free, less-sodium chicken broth
3 cups chopped carrot (about 1 pound)
1/4 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup reduced-fat sour cream
2 tablespoons chopped fresh flat-leaf parsley



Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes or until tender, stirring occasionally. Stir in cinnamon and nutmeg; cook 1 minute, stirring constantly. Move onion mixture to side of pan; add remaining 2 tablespoons butter to open space in pan. Increase heat to medium-high; cook 1 minute or until butter begins to brown. Add sweet potatoes, 3 1/2 cups water, broth, and carrot; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until vegetables are tender.


Place half of soup mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup mixture. Stir in half-and-half, salt, and pepper. Ladle about 1 cup soup into each of 8 bowls; top each serving with about 2 teaspoons sour cream and 3/4 teaspoon parsley.


Source: My Recipes

Tuesday, December 3, 2013

Feed Your Beauty: Carrot Chips

Sometimes we just need a snack! We’ve all been there, the 4pm lull, or worse, the midnight craving! But when this simple Carrot Chip recipe showed up on our Pinterest feed we just could resist stopping on it!  Not only are these a satisfying snack BUT the Vitamin A present in carrots protects your skin from sun damage and even prevents premature pigmentation, wrinkling, dry skin, acne and uneven skin tone! So go ahead and explore your inner rabbit…

carrot chips


Source: Pinterest

Tuesday, November 26, 2013

Feed Your Beauty: Mini Vegan Pumpkin Pies

Ummmm… who could possibly resist the cuteness of these Mini Vegan Pumpkin Pies?! Certainly not us! Fall is here, Thanksgiving is just a couple days away, and all of that equals PUMPKIN PIE! We’re getting creative and serving them in adorable mini versions to all of our T-giving guests. Fun Skin Fact: Pumpkin is full of carotenoids, which is a wrinkle-fighting plant pigment that helps to neutralize free radicals in the skin, keeping them from damaging the cells that fast-forward aging. In other words, cuteness + good for your skin = a SkinOwl approved treat!

vegan mini pumpkin pies



for the filling:

1 cup original Almond Breeze Almond Milk

3 tablespoons corn starch

1/4 cup maple syrup

1 cup canned pumpkin puree

1 tablespoon coconut oil

1 teaspoon vanilla

1 teaspoon cinnamon

1/4 teaspoon alspice

1/4 teaspoon nutmeg

1/4 teaspoon salt

optional – 2 more teaspoons maple syrup


for the pies:

this recipe for vegan pie dough

crushed pecans for garnish

optional-coconut whip, or whipped topping of choice



Make your pie dough and set it in the fridge to chill while you make the filling. (note-leave in the fridge if you’re not going to assemble pies right away. Dough will harden the longer it chills. If it gets too hard, let sit at room temp and it’ll become more pliable).


In a small (unheated) saucepan, combine almond milk, corn starch. Whisk until it’s combined and all lumps are incorporated. Add maple syrup, then bring to a simmer over low to medium-low heat. Whisk continuously until the mixture thickens and looks like the above photo. (about 2 minutes).


Turn the heat off, whisk in the pumpkin puree, coconut oil, vanilla, spices, salt, and a little bit more maple syrup. (Taste and adjust spices & sweetness if you want to).


Set aside, and let cool to room temp. (chill in the fridge if you’re not going to assemble pies right away).


Roll/form pie dough into mini tart pans, regular muffin pans, or mini muffin pans. (note – mini muffin pans are the easiest – just use your fingers to press a small ball of dough into each muffin cup – you will have delicious 2-bite pies).


In a 350 degree oven, pre-bake dough for 8-12 minutes or until it’s just barely not raw. Remove from oven, let cool slightly, then spoon in the filling and sprinkle with a few crushed pecans. Bake for an additional 5-10 minutes until the top sets & turns darker orange. Remove, let cool, and refrigerate for 8-24 hours until fully chilled and set.


Garnish with coconut whip cream and a dusting of cinnamon.


Source: Love and Lemons

Monday, November 18, 2013

Feed Your Beauty: Pumpkin Dream Cake

There are cakes and then there is THIS. We’d like to introduce the Pumpkin Dream Cake. Creamy, cozy and incredibly worth it. Of course, maybe like you, we just can’t get enough of Pumpkin treats for the fall/winter season. Not only do we love the smell and taste of pumpkin BUT Pumpkin is filled with vitamins C, E, and A, as well as powerful enzymes that help to cleanse the skin! So when came across this recipe for Pumpkin Dream Cake, not only did we have to pass it along to you, but we are definitely going to be serving it at our Thanksgiving table!

Pumpkin dream cake


3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 (15 oz) can pumpkin
1/4 cup vegetable oil
1 cup milk


12 oz (1 1/2 packages) cream cheese, softened
3/4 cup unsalted butter, softened
3 tablespoons pure maple syrup
2 teaspoons vanilla extract
2 teaspoons cinnamon
6 cups powdered sugar



Preheat oven to 300°F. Grease 3, 8-inch round cake pans. Set aside.


In a medium bowl, mix flour, baking soda and salt. Set aside.


In a large bowl/stand mixer, cream butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in vanilla, pumpkin and vegetable oil. Beat in the flour mixture alternately with the milk.


Divide batter evenly into prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove pans from oven and immediately place in freezer for 45 minutes. (This keeps the cake moist by immediately stopping the baking so the cake does not continue to bake when you remove it form the oven.)


For the frosting: In a large bowl, cream butter and cream cheese until smooth. Beat in maple syrup, vanilla and cinnamon. Add confectioners’ sugar and beat on low speed until combined, then on high until frosting is smooth.


Assemble the 3 layers with a thick layer of frosting in between each layer. Then apply a thin crumb coat on the top and sides. Pop back in the freezer to harden the crumb coat for about 10 minutes.


Apply one final thick and even layer around the outside of the cake. Store in the fridge until ready to serve.


Source: The Novice Chef

Friday, November 8, 2013

Feed Your Beauty: Quinoa Cauliflower Patties

We love quinoa patties of just about any kind because they are delicious and filling and they make great leftovers to take to work with you the next day!  So when we discovered this recipe for Quinoa Cauliflower Patties we just couldn’t get enough!  Not only are they one of our favorites BUT the fact that they contain cauliflower means they are great for your skin! Cauliflower is another antioxidant rich food which means that  it helps to destroy free radicals that accelerate the signs of aging.  So join us in reducing the appearance of wrinkles while we fill our tummies with these healthy and delicious patties …


quinoa cauliflower patties sprouted kitchen



1 cup quinoa
1 1/2 cups cauliflower florets
4 eggs
6 scallions, white and green parts
3/4 cup rolled oats
sea salt and pepper
1 1/3 cup sheep’s milk feta
zest of one large or two small lemons
1/2 cup roughly chopped flat leaf parsley
ghee, for cooking



Rinse the quinoa. Put the quinoa and 2 cups water in a medium pot. Bring it up to a boil, add a pinch of salt and pepper, turn it down to a simmer and cover and cook for 15 minutes. Fluff with a fork, turn off the heat, set the lid ajar to rest.


In a food processor, pulse the cauliflower until it resembles cous cous. About 10-15 times.


In a large bowl, whisk the 4 eggs together well. Add the cauli cous cous to the eggs. Back to the processor (it’s fine if it still has cauli crumbles, leave them), add the scallions and oats and pulse a few times to roughly chop. Add this to the egg bowl along with the cooked quinoa. Add a generous pinch of salt and pepper, the crumbled feta, lemon zest, chopped parsley and stir to mix well. Let the mixture rest in the fridge for 30 minutes.


Warm a nub of ghee in a heavy bottomed skillet over medium high heat. Form the quinoa mixture into patties about 4” wide and 1” thick. Cook them for about 4 minutes on each side until just crisped, covering them after the flip to completely warm though. The patties will keep covered in the fridge for 3-4 days.


Source: Sprouted Kitchen

Tuesday, November 5, 2013

Feed Your Beauty: Gluten-Free Spiralized Margherita Pizza

We just found the COOLEST cooking site dedicated to spiralizing called Inspiralized! What is spiralizing you ask? Spiralizing is the art of taking vegetables and turning them into noodles. And Inspiralized is what you and the dish become afterwards – a healthier and inspired version! Wow! So that means we can eat all our favorite carb based foods in vegetable form?! Um, count us in! There are so many amazing recipes on the Inspiralized site but we just couldn’t resist sharing this one for Gluten-Free Spiralized Margherita Pizza! Check it out and happy spiralizing!


Thanks to Super-Client Ashleigh Barber, from Washington D.C, for sharing this amazing website and tool with us!


Gluten-Free Spiralized Margherita Pizza



2 potatoes, peeled, Blade C (sweet potato or Idaho)
2 tbsp olive oil, divided
2 eggs
salt and pepper, to taste
3 tsp of garlic powder, divided 2 tsp and 1 tsp
5 quarter-inch slices of mozzarella cheese
5 leaves of basil
1 cup of tomato basil sauce (made from previous Inspiralized recipes or store-bought)
Parmesan cheese, to top

Place a large skillet over medium heat. Pour in 1 of the tablespoons of olive oil. Once oil heats, add in the potato noodles and season with salt, pepper, and the first 2 tsp of garlic powder. Cook the noodles, stirring every 30 seconds – 1 minute until potatoes soften and smell cooked. If you are using sweet potato noodles, noodles will turn a deeper orange. If you are using Idaho potatoes, noodles will slightly brown and become sticky.


Once the noodles are cooked, place in a large bowl and add in eggs. Mix to combine thoroughly.


Pour the noodles into a 10″ skillet. Make sure that the noodles are spread evenly and that you can’t see the bottom of the skillet.


Once noodles are set, lay plastic wrap or baking paper over the noodles.


Place a pot over the paper/plastic wrap and press down firmly and slowly. You want to flatten and condense the noodles as much as possible. Put something heavy inside of the pot to add extra weight. Place this in the refrigerator for at least 15-20 minutes. The longer the better.


Take the skillet out of the refrigerator and place over medium heat. On another burner, place on a large (10-12″) skillet but do not turn on the heat. Do not move the skillet with the noodles for about 5 minutes and let cook.


Turn up the heat to medium underneath the other skillet (without the noodles) and pour in the other tablespoon of olive oil. Once oil heats, flip the noodle skillet over and into this new skillet. If any noodles go out of place, simply hold them in with a wooden spoon or spatula. Fry this side for another 5-7 minutes.


While this side of the crust is cooking, set your oven to broil.


Once both sides are crispy and the noodles have become the “crust,” take off the heat. Spread the tomato basil sauce on top of the pizza, leaving an inch or two of noodle crust between the sauce and the edges (so you can grab it when eating!)


Top with mozzarella slices, season with salt, pepper and the last teaspoon of garlic powder. Place in the oven for about 7-10 minutes or until mozzarella melts without browning and the crust becomes crispy.


Take out of the oven (remember to use an oven mit!), sprinkle with Parmesan cheese and top with basil.


Source: Inspiralized


Tuesday, November 5, 2013

Skingredients: What’s in your LBB?

little brown bottle skinowl argan infusion facial oils

Finding the perfect LBD can be difficult, but fortunately, we’ve made finding the perfect LBB painless & easy! The Little Brown Bottle contains our skin-perfecting Argan Infusion facial drops. We have three to choose from: Lavender, Geranium, and Clary Sage.  All you have to do to find your perfect LBB is pop on over to our website here, and match up your skin type to the corresponding Argan Infusion! Need more help? Feel free to email us at: for more information or help with diagnosing your skin type.

Wednesday, October 30, 2013

Feed Your Beauty: Warm Spicy Apple & Carrot Drink

We love a warm drink on a cold winter day. Most of the time, tea hits the spot for us. But sometimes we want something a little fruitier, but still wintery!  Cue this incredible recipe for a Warm Spicy Apple & Carrot Drink. Not only is it a sweet and spicy treat but eating carrots is excellent for your skin! They are high in beta carotene, an antioxidant, which helps to repair skin tissue and keep our skin radiant through the cold winter months!  So cozy up to a glass of this delicious drink anytime this winter … we’ll be joining you!

Warm Spicy Apple & Carrot Drink recipe


cups apple juice, around 6 apples
1 cinnamon stick
2 star anises
2 allspice seeds
1/2 tsp cardamom seeds
1 sprig fresh rosemary
2 carrots
1 inch (2,5 cm) fresh ginger or more to taste
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg



Juice the apples in a juice machine. Place the juice in saucepan together with all the spices, cover with a lid. Bring to a boil and let simmer for 1-2 minutes. Turn off the heat and let steep, covered for 5-10 minutes, then strain in a fine sieve. Juice the carrots and ginger in the juice machine. Pour the warm apple juice in the glasses, add the freshly juiced carrot juice and stir with a spoon to combine. Sprinkle some ground cinnamon and nutmeg on top before serving.


Source: Green Kitchen Stories

Thursday, October 24, 2013

Feed Your Beauty: Sweet Potato and Black Bean Taquitos

The pumpkin-colored hue of sweet potatoes not only look pretty on your Fall dinner plate, BUT that gorgeous orange shade actually indicates that this food is full of beta carotene which does wonders for your complexion!  Beta carotene helps to defend the skin against damage from sun exposure.  So after a long, warm summer it’s time to get a little beta carotene in your system this fall with this delicious recipe for Sweet Potato and Black Bean Taquitos!


sweet potato and black bean taquitos recipe


2 heaping cups cooked sweet potatoes, cubed

1 can black beans, rinsed and drained

1 cup corn

1 cup shredded sharp cheddar cheese

4 ounces cream cheese, melted

2/3 cup salsa (like Green Mountan Gringo)

1 teaspoon chile powder

1/2 teaspoon ground cumin

1/2 teaspoon salt and a couple dashes pepper

10 (8-inch) flour tortillas

1 tablespoon melted butter

1 tablespoon olive oil

sour cream, guacamole or ranch dressing, for serving



In a large mixing bowl gently toss the sweet potatoes, black beans, corn and cheese together. In a separate small bowl mix the cream cheese, salsa, chile powder, cumin and salt/pepper together. Pour over the sweet potato mixture and toss until well combined.


Preheat oven to 375 degrees F. Line a large baking sheet with parchment or grease lightly with oil.


Working one at a time scoop up 1/3 cup of the mixture and place it on the lower third of the tortilla – spread it out in a log shape and roll up tightly – place seam side down on the baking sheet. Repeat until all the filling is used.


Mix the butter and oil together then brush over the tortillas with a pastry brush. Bake 15 minutes until lightly golden.
Serve with your choice of sour cream, guacamole or ranch dressing for dipping.


Source: Cinnamon, Spice, and Everything Nice