Wednesday, February 6, 2013

Wise Words: We Believe What We Tell Ourselves

 we_believe_what_we_tell_ourselves_large

Sometimes we all need a little reassurance. This list of positive affirmations is a great thing to print out and keep by your computer or pin to your inspiration board. Use it as a way to remind yourself of all the things that you are and that you want. In the end, we truly believe what we tell ourselves!

Monday, February 4, 2013

Feed Your Beauty: Glazed Beet and Carrot Salad

Orange foods, like carrots and golden beets, are super high in beta carotene, a powerful antioxidant that is beneficial for the heart and circulatory system. Once in the body, it is transformed into Vitamin A for the maintenance of healthy skin, good vision, and a strong immune system.  This delicious salad is full of orange, beta carotene goodness, so eat up! Your skin will glow with gratitude!

 CARROT__BEET_SALAD_healthy_cooking_large

GLAZED BEET + CARROT SALAD // Serves 4

Inspired by Grace Parisi at Food + Wine

I changed the original recipe around because I had already roasted a bushel of beets (both red and yellow, hence the bleeding coloration of the beets in the photo). My recipe below reflects using beets that are already roasted, but you can click back to the original if you want to start with raw, baby beets. I also used full sized carrots and cut them down to a similar size of a young carrot.

  • 1/2 Tbsp. butter
  • 2 Tbsp. extra virgin olive oil
  • 2 large yellow beets, roasted and peeled, cut into 1/2” wedges
  • 3 carrots, halved, large halves quartered if needed
  • sea salt + pepper
  • 2 tsp. honey
  • 3 Tbsp. white wine vinegar
  • 2 Tbsp. tahini
  • 1 Tbsp. orange or lemon juice
  • 1/4 cup finely chopped flat leaf parsley, divided
  • 1/2 tsp. ground cumin
  • 12 cups mixed baby lettuces
  • 1/3 cup cooked garbanzo beans, rinsed and drained
  • 2 Tbsp. toasted sesame seeds, white or black or mixed
Recipe Source: Sprouted Kitchen

 

Friday, February 1, 2013

Fabulous Faces: Just Smile!

 happy_face_large

Audrey Hepburn said it best. “Happiest girls are the prettiest.”  We couldn’t agree more!  The most beautiful makeup you can wear is your smile!

Friday, February 1, 2013

Promos: The Parliament

Par·lia·ment

 

/ˈpärləmənt/: The literary collective noun for a group of owls.

 

 

The sky’s the limit.

 

Request an Invite by Clicking Above. 

Thursday, January 31, 2013

Wise Words: Love Hoo You Are

 love_hoo_you_are_large

Love yourself for everything you are! So often, we beat ourselves up for all the things we haven’t achieved, don’t yet have and “messed up” along the way. Life is a journey of good and bad, fair and unfair, flaws and fabulousness and everything in between! So, go ahead, revel in the fact that you are enough, with or without lipstick!

Wednesday, January 30, 2013

Feed Your Beauty: Nectarine Pizza with Fresh Basil and Balsamic

If you are going to eat pizza, make it THIS one!! Nectarine AND Basil AND Balsamic?! Sounds delicious to us, AND healthy. You need to treat yourself to some carbs every once in a while and we suggest you start with this recipe :)

 

nectarine_basil_pizza_healthy_cooking_recipe_large

Nectarine Pizza with Fresh Basil and Reduced Balsamic

Each pizza serves 1-2 people

pizza dough (recipe below)

Toppings For 1 pizza:

olive oil for greasing

cheese: fresh ricotta, buffalo mozzarella, goat cheese, mascarpone, whatever you like

1 nectarine, sliced thinly, (not paper thin)

shavings of fresh Parmigianno Reggiano

fresh basil

Reduced balsamic:

1/2 cup balsamic vinegar

1. Place balsamic in a small sauté pan. Turn heat to medium high. Let simmer until reduced and noticeably thick — watch it like a hawk. If it burns, it’s ruined. There’s no salvaging burnt balsamic. Err on the side of under reduced. It reduces more than you expect as it’s cooling. Remove from heat.

Pizza Dough

Adapted from Todd English’s The Figs Table

Makes four 8- to 10-inch pizzas (Serves 1 to 2 people per pizza, dough freezes beautifully)

¼ cup whole wheat flour

3½ cups all-purpose flour, plus additional for rolling

2 teaspoons kosher salt

1 2/3 cups lukewarm water

2 teaspoons sugar

2 teaspoons active-dry yeast

2 teaspoons olive oil

1. Place the flours and salt in a stand mixer fitted with a dough hook. (Or knead by hand. I have not had luck making this in the food processor — the engine starts smoking after about five minutes.) Combine the water, sugar and yeast in a small bowl and let sit for five minutes until the mixture bubbles slightly. Add the olive oil and stir. With the mixer on low, gradually add the oil-water mixture into the bowl. Knead until the dough is firm and smooth, under 10 minutes. The dough will be very wet and sort of difficult to work with. I liberally coat my hands with flour before attempting to remove it.

2. Divide the dough into four balls, about 7½ ounces each. Line two cookie sheets with parchment paper. (Be sure to oil the parchment paper.) Place two balls on a sheet. Lightly rub the balls with olive oil, then cover loosely with plastic wrap. The dough is very sticky and wet, so, be sure to coat the balls or the plastic with oil. Let the balls rise in a warm spot until they have doubled in bulk, about two hours.

Note: This dough freezes beautifully. After the initial rise, punch down the dough, wrap it in plastic and place in a Ziplock bag. Freeze for several months. When ready to use, let sit at room temperature for about an hour, then proceed with rolling/topping/baking.

3. To roll out the dough: Dab your fingers in flour and then place one ball on a generously floured work surface. Press down in the center with the tips of your fingers, spreading the dough with your hand. When the dough has doubled in width, use a floured rolling pin (or continue using floured hands if you are skilled at making pizzas) and roll out until it is very thin, like flatbread. The outer portion should be a little thicker than the inner portion. Note: If the dough is being very stubborn, let it rest for 15 to 20 minutes. In this time, the gluten will relax, and the dough will be much easier to work with.

Baking:

1. Preheat the oven to 500ºF. Line a sheetpan with parchment paper or grease lightly with olive oil. Place rolled out dough onto parchment paper or greased pan. Drizzle dough with a little olive oil and with your hand, rub it over the surface to coat evenly.

2. Cover the dough with a layer of cheese — mozzarella, goat cheese, ricotta mascarpone, whatever you wish. Arrange one layer of sliced nectarines or peaches on top of the cheese. Sprinkle the fruit layer with fresh Parmigiano Reggiano. Place pizza in your very hot oven and bake for about 10 minutes or until the crust is slightly brown and the cheese is melting.

3. Remove from the oven and sprinkle with fresh basil or arugula. Drizzle with the reduced balsamic. Slice and serve. Yum.

Recipe Source: Alexandra’s Kitchen

Wednesday, January 30, 2013

Wise Words: Good Laugh, Long Sleep

 long_sleep_good_laugh_wise_words_large

We love this! There are so many quick fixes for things these days, with how fast we all move and how “connected” we want to stay. BUT, there is nothing like a deep belly laugh to make you feel better and a great night’s sleep to rejuvenate and get back on track.  This week, make a little time for yourself and treat yourself to both. Why put off tomorrow what you can do…TODAY!

Tuesday, January 29, 2013

Call Of The Owl: Anthropologie’s Owl Cookie Jars

owl_cookie_jar_red_winking_anthropologie_large

owl_cookie_jar_blue1_anthropologie_large

owl_cookie_jar_black2_and_white_anthropologie_large

owl_cookie_jar_yellow_anthropologie_large

“Hoo” stole the cookie from the cookie jar? Owlene’s latest delivery is sure to be your favorite home decoration! Although Owlene has a bit of a sweet tooth, you can’t blame her when such delicious treats are stored in such adorable jars?!

Just click on the images above to get product info on each jar!

Monday, January 28, 2013

Skingredients: Geranium

How much do we love Geranium? Let us count the ways! 

 

58303_141

 

Geranium oil serves as a natural astringent, antiseptic AND stimulant. You can use this incredible homeopathic oil an assortment of skin conditions, such as acne, dermatitis, congestion, excess oil, eczema, chronic dryness, and stretch marks! 

What can’t it do? We’re not really sure! Which is why it was picked as one of the three essential oils we chose to infuse into our Argan Infusion products. We know people say it all the time, but you’ll see beautiful changes in your skin OVERNIGHT. Start lathering and enjoy the ride to glowing skin!  

argan_geranium_whitecap_large

 

Click HERE to pick up a bottle today!

 

 

Friday, January 25, 2013

Feed Your Beauty: Zucchini Carpaccio

This Zucchini Carpaccio is a delicious and healthy dish that makes a great appetizer or salad course!

Special Skingredient Bonus: This salad is made with avocados which contain healthy fats and phytonutrients that offer remarkable benefits to the skin! Soft, supple, youthful, radiant skin is on its way with these power foods!

 zucchini_carpaccio_salad_recipe_healthy_food_large

Ingredients

  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon Lemon Zest Salt (recipe follows)
  • 3 tablespoons best- quality pistachio oil (such as Leblanc) or extra- virgin olive oil
  • 4 small, fresh zucchini (about 4 ounces each), rinsed and trimmed at both ends
  • 1 large ripe avocado
  • 1/2 cup salted pistachios
  • 4 fresh lemon thyme sprigs, with flowers if possible
  • Fleur de sel 
  • Lemon Zest Salt
  • 1 tablespoon lemon zest, preferably organic
  • 1 tablespoon fine sea salt

Directions

  1. For the Lemon Zest Salt:
    Combine the lemon zest and salt in the spice grinder, and grind into a
    fine powder. Transfer to a small jar and close with the lid. (Store,
    sealed in the jar, in the refrigerator for up to 1 week. After that the
    lemon flavor will begin to fade.)
  2. For the salad: In the jar, combine the lemon juice and flavored salt. Cover with the lid and shake to blend. Add the oil and shake to blend.

  3. With the mandoline or chef’s
    knife, slice the zucchini lengthwise as thin as possible. Arrange the
    slices on a platter and pour the dressing over them. Tilt the platter
    back and forth to coat the slices evenly. Cover with plastic wrap and
    let marinate at room temperature for 30 minutes, so the zucchini absorbs
    the dressing and does not dry out.
  4. Halve, pit, and peel the avocado,
    and cut it lengthwise into very thin slices. Carefully arrange the
    slices of marinated zucchini on individual salad plates, alternating
    with the avocado slices, slightly overlapping them. Sprinkle with the
    pistachio nuts. Garnish with the thyme sprigs and flowers and fleur de
    sel. Serve.

Recipe Source: Serious Eats