In less than a minute, the product gets absorbed
into the skin leaving behind no hint of greasiness.
This is a fragrance free, lightweight formula that has a nice velvety texture that just absorbs very quickly
into the skin leaving it feeling soft and smooth.
Texture The lightweight, fast - absorbing serum absorbs quickly
into skin leaving it smoother, softer & more hydrated.
Having combination skin it can be tricky to find a great serum to adjust to your skin, this serum absorbs well
into my skin leaving my skin, well hydrated, moist and healthy glow.
Being a water - based cream, it feels really light on the skin and once it penetrates
into the skin it leaves a smooth and supple surface behind.
Not exact matches
The pump shot intravenous antibiotics
into my
left arm to fight back a mysterious
skin infection that had caused my right hand to swell to resemble a steak.
And even though upon signing up with FaceGlat, members are separated by gender
into two distinct networks (click
left to join the women, right to join the men), the French newspaper reported that Swisa is looking to purchase software that will automatically find and delete photographs revealing too much
skin.
I also found that my sweet potatoes turned
into mash as I stirred them
into the mixture so next time will
leave the
skins on and my bite sizes bigger.
Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes —
skin and seeds removed (you might have to blanch them quickly so that the
skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil
leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut
into bite - size pieces
Filling: 2 red bell peppers 11 tbsp olive oil, divided 1 small butternut squash, cut
into 1» cubes Kosher salt Freshly ground pepper 1 small red -
skinned sweet potato, peeled, cut
into 1/2» cubes 4 oz of cherry tomatoes, cut in half 1 tbsp balsamic vinegar 2 small onion, thinly sliced 1 small fennel bulb, thinly sliced 2 tsp fresh thyme
leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream
Chop the apples
into quarters and
leave the
skin on.
Put squash
into a stand up blender and mix for 2 - 3 min (if you
left skin on, less if not) and then transfer to sauce pan — Or - put squash directly
into a 4 qt.
Just use some smashed garlic, the ends of your onion, ends of the carrot, smashed and then cut
into 1/2 inch chunks of lemongrass, the anise, the
skin of your ginger, lime
leaf is great if you have it, and a dash of soy sauce, the stems and some mushrooms too of course!
1 c celery, diced 1 c carrots, diced 1 large yellow onion, diced small 1 1/2 cups olive oil 5 cloves garlic, crushed (not minced) 3 large eggplants, half the
skin removed in strips with a vegetable peeler, cut
into 1 - inch chunks 1/2 c capers in water, drained 1 1/2 c pitted green olives, sliced 1 c pine nuts 2 Tbsp brown sugar 1/2 c red wine vinegar 2 c Fabio's Tomato Sauce (see recipe below) mixed with 2 Tbsp tomato paste 1 bunch basil,
leaves only Salt and pepper Zest of 1 lemon Mint
leaves for garnish
PREP TIME: 25 minutes TOTAL TIME: 45 minutes SERVINGS: 4 6 Tbsp finely chopped flat -
leaf parsley 1/4 c extra virgin olive oil 2 Tbsp white wine vinegar 2 Tbsp capers, rinsed and chopped 1 1/2 tsp anchovy paste 1 clove garlic, chopped 4 halibut fillets (about 6 oz each and 1 1/2» thick),
skinned 1/2 lb new potatoes, very thinly sliced 1/2 sm red onion, sliced 1 lemon, cut
into 4 wedges 1.
For the roast potatoes you can
leave the
skin on and cut them
into big chunks.
Question: Do you find that it soaks
into the
skin easily, or does it
leave you feeling greasy?
I do this by putting the rubbed chick peas in a large bowl, cover with water, swirl and poor only the water with the loose
skins through a strainer
into another bowl
leaving the chickpeas behind.
to an hour / Place butter in a small skillet with bay
leaves / Cook slowly over low heat until solids at bottom of skillet turn brown, about 10 - 15 minutes / Scoop squash out of
skin into a mixing bowl and strain bay butter over it / Mash with a potato masher or immersion blender / Stir in 1/2 -1 t salt and maple syrup.
Scrub the mangoes thoroughly,
leave the
skins on, and cut
into 2 - inch slices,
leaving some mango meat on the seeds.
Rub some of the second amount of garlic, rosemary, bay
leaf, and paprika mixture
into the
skin, but let some fall to the bottom of the pan.
Ingredients Oil 8
skin - on, bone - in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2 teaspoons turmeric 2 teaspoons sweet paprika 1 teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed,
leaves cut
into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas,
left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish
2 organic apples such as pink lady, fuji, or gala, sliced
into 1/4» slices, roasted, about 2 cups (
leave skin on)
ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1 cup orange juice (freshly squeezed) zest of 1 orange 2 tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (
leaves only, finely chopped) 8 chicken thighs (bone in,
skin - on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil 6 cups mixed greens 4 large carrots (peeled, shaved
into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)
RECIPE: 1 kilogram active manuka or jellybush honey 8 tablespoons organic vodka 4 large aloe
leaves, spotted variety To prepare: Take
skin off to of the aloe
leaves, cut the other two
into chunks, now...
Salmon and Baby Bok Choy Ramen 6 cups vegetable stock 1 tbsp minced fresh ginger 2 garlic cloves, crushed 6 green onions, sliced 3 tbsp soy sauce 3 tbsp sake 1 lb salmon fillet,
skinned 1 tsp peanut oil 12 oz udon noodles 4 - 5 baby bok choy, broken
into leaves 1 fresh red chili pepper, seeded and sliced 1 cup bean sprouts salt and pepper
For the beans: 1 tablespoon extra virgin olive oil 1/3 cup thinly sliced shallots 4 cloves garlic, minced Several dashes fresh black pepper 1/2 teaspoon salt 1/2 pound of asparagus, sliced on a bias (3/4 inch pieces or so) 1 large nectarine, chopped
into 1/4 inch pieces (
leave the
skin on) 1 1/2 cups great northern beans, rinsed and drained (a 16 oz can)
Ingredients: 1 whole chicken —
skinned and cut
into 4 - 6 huge pieces or any bone - in chicken Handful of Thai basil
leaves 1 ″ galangal root 1 tsp cumin powder 1 tsp chipotle powder Juice of 1 lime 1 Tbsp Red Boat Fish Sauce or 3 tsp of salt 1 ″ ginger knob 3 garlic cloves 3 shallots 1 cup of chopped onions 1 - 2 Tbsp avocado oil or any high heat cooking oil of your choice
Dice the potatoes
into bite - size pieces
into a large bowl,
leaving several of the potatoes with the
skins on to give a rustic feel.
Ingredients: 1 whole chicken —
skinned and cut
into 4 - 6 huge pieces or any bone - in chicken Handful of Thai basil
leaves 1 ″ galangal root 1 tsp cumin powder 1 tsp chipotle powder Juice of 1 lime 1 Tbsp Red Boat Fish Sauce or 3 tsp of salt 1 ″ ginger knob 3 garlic cloves 3 shallots 1 cup of chopped onions... Read more →
Clean and slice potatoes
into cubes,
leave skin on.
Carefully slice each potato in half lengthwise, and scoop the potato flesh
into a bowl,
leaving the
skins intact.
Once cool enough to handle, cut them
into large dice,
leaving skins on if you had scrubbed them.
The contamination occurs when smoke compounds enter vines through the stomata - the minute pores in the epidermis of the
leaf - and are transported
into grape
skins.
Add a pat of butter to each thigh, put them
into a cooking pouch and vacuum seal.Submerge in the water oven to cook for 1 1/2 hoursIn a skillet on the stovetop, heat the lard over medium heat (not high) and when it starts smoking, add the thighs,
skin side down and
leave undisturbed for 3 to 5 minutes until the
skin is crisp.
Begin by cutting a 1 pound pumpkin in half (I used a 2 pound pumpkin and used half of it for this recipe), then deseed it using a spoon, using a potato peeler peel off all the
skin from the pumpkin, making sure to also remove the white parts
left behind by the
skin, cut the pumpkin
into small chunks that are about 1/2 inch by 1/2 inch in size, also finely mince 2 cloves of garlic and finely dice 1/2 of an onion
Moroccan Bouillabaisse Makes 6 Servings Ingredients 8 plum tomatoes (about 2 1/4 lb), seeded and grated (
skins removed at end) 1 large onion, grated 3 garlic cloves, chopped 4 cups fish stock 1 lb potatoes, peeled and cut
into 1/2 inch cubes 1/4 teaspoon crumbled saffron threads (optional) 1 tbsp ground cumin 1/2 tbsp sweet paprika 1/2 tbsp ground ginger 1/2 preserved lemon, peel only, thinly sliced 1/4 cup chopped flat -
leaf parsley 1/4 cup chopped cilantro 1 1/2 pounds large shrimp, peeled and deveined with the tails on 2 tablespoons fresh lemon juice (about 1/2 lemon) 1 lb white fish fillet (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and / or cod), cut
into 1 1/2 inch fillets (about 5 pieces) 1/2 pound mussels, scrubbed * 1/2 pound cockles or small hard - shelled clams, scrubbed *
8 cups cauliflower florets, chopped
into bite - size pieces 2 heads of garlic, broken
into cloves,
skin left on and root end trimmed 6 tablespoons good olive oil plus 1 - 2 extra teaspoons finishing olive oil, divided 2 teaspoons freshly squeezed lemon juice [about 1/2 lemon] 1/2 teaspoon freshly grated nutmeg 6 tablespoons pepitas [buy them already roasted and salted at Whole Foods or other high - end grocery store] 2 - 3 tablespoons fresh parsley, minced Sea salt Finishing salt [your choice — I used my homemade meyer lemon infused salt] Cayenne pepper, to taste Whole - grain pita chips for serving
Peel the potatoes (or scrub really well and
leave skins on) and cut them
into long, 1 / 2 - inch - thick fry - shaped strips.
Place each sweet potato in a small shallow bowl, and slice
into the center,
leaving the ends and the base of the
skin secured to hold the filling.
To make Sweet Potato Wedges: Cut 2 large sweet potatoes
into wedges,
leave skin on.
ingredients TURKEY POT PIE 2 tablespoons olive oil 1/2 cup pearl onions 2 carrots (peeled, 1 / 2 - inch dice) 2 garlic cloves (peeled, minced) 1 russet potato (peeled, 1/2 - inch dice) 1 head fennel (cored, fronds removed, diced) 6 tablespoon butter 6 tablespoons flour 2 cups turkey stock (recipe below) 1 tablespoon tarragon
leaves (chopped) 2 cups store - bought turkey breast and legs (
skin removed, shredded) 1 sheet store - bough puff pastry (thawed) 1 egg (beaten) Kosher salt and freshly ground black pepper (to taste) FOR THE TURKEY STOCK: 1 onion (quartered) 1 carrot (peeled, cut
into 1 - inch pieces) 1 head of garlic (halved crosswise) 4 sprigs thyme 1 fresh bay
leaf 1 tespoon black peppercorns 1 - 2 pounds turkey carcass, bones and wings 1 ham hock 2 gallons water
Scoop a little of the flesh out
into a bowl,
leaving the
skin and a layer of flesh in tact.
2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime
leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut
into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer
skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime
leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)
Preheat the oven 400 degrees F. Wash potatoes and cut them
into very thin slices (about 1 / 8 - inch),
leaving skins on.
Massage this moistened bar
into your
skin,
leave for 1 - 2 minutes to cleanse, detox and nourish your
skin, wash off.
Thai red chicken curry 2 tbsp groundnut oil2 shallots, finely sliced2 garlic cloves, finely sliced4 heaped tbsp homemade Thai red curry paste (see below) 1/2 -1 tbsp fish sauce1 tsp palm sugar4 - 5 kaffir lime
leaves (see tip) 400 ml coconut milk6 baby aubergines or 1 aubergine, cut
into chunks3 skinless free - range chicken breasts, sliced150g green beans, halvedHandful of fresh Thai basil (from Asian shops) or fresh coriander, chopped For the Thai red curry paste 1 1/2 tsp cumin seeds1 1/2 tsp coriander seeds8 - 10 long red chillies2 dried red chillies, soaked in hot water for 10 minutes 1/2 tsp ground white pepper3 fat garlic cloves3 lemongrass stalks, outer
skin removed, finely sliced4 coriander roots (from Asian grocers), roughly chopped — or use the stalks from a large bunch of fresh coriander6 fresh kaffir lime
leaves or finely grated zest of 1 lime5cm piece fresh galangal or ginger, finely grated2 tsp shrimp paste (available in the world food section of supermarkets)
Wash potatoes and cut them
into very thin slices (about 1 / 8 - inch),
leaving skins on.
Cut the potato
into pieces,
leaving the
skin on, and steam until fork - tender but not mushy.
4 slices bacon 2 shallots, chopped 1 clove garlic, minced 2 white potatoes,
skin left on, cubed, about 4 cups 1 small cauliflower, cut
into florets, about 2 cups 1 tablespoon flour 3 cups vegetable stock 2 tablespoons fat free plain greek yogurt salt and pepper, to taste 8 scallions, chopped 2 ounces extra sharp cheddar cheese, shredded