Dry skin is particularly sensitive to cold, wind, temperature change and needs special attention. Prickling, tight pulling sensations, redness… In winter, the skin needs to be pampered. This smooth creamy “fondant” is a super buttery in-shower moisturizing bar which will make your dry skin soft, smooth and silky. It’s also super quick and easy to make. A real pleasure! I used Petitgrain essential oil but of course, feel free to use any other essential oil such as lavender, patchouli, grapefruit etc…A blend that I particularly like to make during the colder months is orange/cinnamon. If you’d like to try that blend, see the notes in the formula below. Enjoy!

Baby Foam (Sodium Cocoyl Isethionate) is an extremely gentle surfactant based on coconut fatty acids. It gently cleanses without irritation and is mild enough for baby cleansers, personal hygiene, and toiletries.

Shea Butter: Rich and nourishing, it protects, softens and restructures damaged skin.

Babassu Oil: Protects against free radicals and has anti-aging properties (thanks to tocotrienols). It is an excellent skin emollient and moisturizer, and keeps the skin hydratedIt gets easily absorbed by the skin, making it soft and smooth.

This formula will yield 50 grams (1.8 oz) of product. Use the percentages to adjust to a different quantity.

Smooth Creamy Fondant
Prep Time
5 mins
Cook Time
5 mins
Resting time
35 mins
Total Time
10 mins
 


Ingredients
  • 30 % Baby Foam (SCI) 15 grams (0.5 oz)
  • 25 % Shea Butter 12.5 grams (0.4 oz)
  • 44 % Babassu Oil 22 grams (0.8 oz)
  • 1 % Petitgrain Essential Oil 18 drops
Instructions
  1. Melt the baby Foam, Shea butter and babassu oil over low heat in a double boiler, mixing constantly. 

  2. Once melted, remove from heat, add essential oil and mix well.

  3. Let it cool down for 5 minutes then put the preparation in the freezer for a few minutes. Remove from the freezer only when the preparation starts to slightly harden on the edges of the bowl.

  4. Stir the preparation with a mini mixer (see image) to obtain a homogeneous paste. Pour your mixture into a mold and place in the refrigerator for 30 minutes.

  5. Unmold. Rub onto wet skin, massage in the rich butters, then rinse and pat dry.

Recipe Notes

For a winter blend use 15 drops of Sweet Orange essential oil and 3 drops of Cinnamon essential oil.

Cultivated in the Punjab region, on the border of India and Pakistan, Basmati rice is a long-grain rice with floral and woody notes. Its name means Queen of Perfume in Hindi (or Prince of Fragrances, depending on the translation). Low in sodium and with a low to medium glycemic index, it is also quick to cook, hence its popular success. I invite you with this recipe to a deliciously flavored trip.

Golden Basmati Rice
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Side Dish
Cuisine: Vegan
Servings: 4
Ingredients
  • 1 cup Basmati Rice
  • 1 1/2 cups Water
  • 1/2 Large Yellow Onion (chopped finely)
  • 2 tbsp Vegan Butter (or Olive oil)
  • 1/2 tsp Turmeric powder
  • 1 pinch Cinnamon
  • 1/2 oz Dried raisins
  • 1/2 oz Roasted almonds (chopped finely)
  • Salt to taste
Instructions
  1. Saute onion in a non-stick pot over low heat in butter until gold and soft.

  2. Add spices, rice, water and mix thoroughly.

  3. Cover with a lid and let simmer for about 18 to 20 minutes.

  4. Once the rice is cooked, remove from heat and add raisins and almonds and mix. Salt to taste then serve.

Here is a classic and exotic dish that I prepare very often, one of my favorite: Dahl.  Dhal (or Dal or Daal) is one of these pillars of Indian cuisine (such  as rice or curry) also found in Pakistani and Sri Lankan cuisine…It is made with legumes such as lentils (usually red), split peas, chickpeas or beans, seasoned with different spices and herbs (depending on the family budget and which part of India they live), to which water or coconut milk is added. It is most often served with rice (like my Golden Basmati Rice) or bread (Chapati or Naan). It is divine and highly comforting during cold weather (I live in California but will eat Indian food anytime). I hope you like it.

Dahl
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Course: Main Course, Side Dish
Cuisine: Indian
Servings: 3
Ingredients
  • 3.5 oz Red lentils
  • 1/2 Onion (chopped)
  • 1 Garlic clove
  • 1/2 tsp Ginger powder
  • 1 tbsp Olive oil
  • 1/3 tbsp Turmeric powder
  • 4 oz Coconut milk (full fat)
  • 4.5 oz Canned tomatoes
  • 1/4 tsp Garam Masala
  • 1/2 lemon (juiced)
  • Salt & pepper to taste
  • 7 oz Water
Instructions
  1. In a large skillet heat olive oil over medium heat. Add onion, garlic, ginger and turmeric and sauté for about 3 minutes, until soft.

  2. Add lentils and water, cover with a lid and let it simmer for about 25 minutes. 

  3. Add coconut milk, tomatoes, Garam Masala, cover with a lid and let it simmer for another 15 minutes.

  4. Once ready, add salt, pepper, lemon juice, top with a few chopped cilantro leaves and serve.

Recipe Notes

I like to serve Dahl with my Golden Basmati Rice.

 

I’ve always loved a good Risotto and usually use Arborio rice (which you can easily find at Whole Foods, Target or online on Amazon). But this time I wanted to try a different, healthier version. So I decided to use white quinoa (bought at Trader’s Joe from which this recipe is adapted). Personally I can’t do quinoa but plenty of my friends do and they absolutely looooved that recipe! So go ahead try it and let me know how you liked it.

Mushroom Quinoa Risotto
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

 

Course: Main Course, Side Dish
Cuisine: Italian
Servings: 2
Ingredients
  • 2 tbsp Olive oil
  • 4 oz Baby Bella mushrooms
  • 1/2 cup White Quinoa rinsed
  • 2 1/2 cups Veggie broth kept warm in pan
  • 2 1/2 tbsp White wine
  • 1 Shallot diced
  • 1 Garlic clove
  • 2 tbsp Parmesan vegan
  • 2 tbsp Sour Cream vegan
  • Salt to taste
Instructions
  1. In a large skillet heat olive oil over medium heat. Add sliced mushrooms and saute until golden and soft, about 5 minutes. Remove from skillet and set aside.

  2. Lower heat, add shallot and garlic and saute until softened, about 5 minutes. 

  3. Increase heat to medium and add the quinoa. Stir for about 3 minutes until quinoa is slightly toasted. Lower heat to a simmer. Add the wine and continue to stir until absorbed. 

  4. Pour about 1/2 cup of warm broth into quinoa and continue to stir and simmer until completely absorbed. keep stirring in broth 1/2 cup at a time until quinoa is creamy, about 20 minutes.

  5. Add salt and pepper to taste. Stir in the vegan Parmesan, remove from heat, cover with a lid and let stand for 2 minutes.

  6. Stir in the mushrooms and vegan sour cream. Serve with a sprinkle of fresh parsley on top.

Recipe Notes

If you don't want to use white wine, you can use Apple Cider Vinegar instead. For each cup of white wine, use 1/2 cup of ACV mixed with 1/2 cup of water.