We’ve all experienced at some point dry, chapped and/or cracked skin, rashes, itching, hives, dermatitis, pruritus, sores, burns, sunburns, frostbite, ulcers…The following anti-inflammatory, emollient cream will soothe, moisturize, nourish and soften the most delicate, fragile skin.

Recommended for sensitive skin, calendula oil has healing, anti-inflammatory properties and is perfect for treating skin problems such as rashes, burns, chapped hands, sunburns, cracked skin…

Chamomile floral water is anti-inflammatory, soothes skin redness, calms flushed skin and treats irritations and allergic reactions. Cicatrizing, it promotes a smooth skin repair.

Colloidal oatmeal calms itching and redness, soothes irritations, softens sensitive and irritated skin, promotes healing and skin regeneration. Emollient, it softens the skin and improves hydration. 

Aloe Vera gel is packed with essential vitamins and micro-nutrients. Its cicatrizing properties stimulate skin repair and accelerate cutaneous micro circulation. Soothing, it calms inflammation and relieves irritations. It is also an excellent moisturizer.

Known for its healing, calming, anti fungal and anti toxic properties, spiked lavender essential oil can be applied directly on wounds, burns, sunburns, insect bites, psoriasis, acne and mycoses.

With its strong skin healing properties, benzoin resin helps repair and regenerate the skin. Soothing, it is perfect for irritations, burns, acne, rosacea and psoriasis.

Products used:
Organic Calendula Oil from Organic Creations (buy here)
NON-GMO Emulsifying Wax Pastilles from Milliard  (buy here).
Organic Chamomile Hydrosol from Organic Creations (buy here)
Organic Colloidal Oatmeal from Organic Creations (buy here)
Organic Preservative NataPres from Lotioncrafter (buy here)

 This formula will yield 40 grams (1.5 oz) of cream. Use the percentages to adjust to a different quantity.

Soothing Spiked Lavender and Benzoin Cream
Author: Corinne
  • 25% Calendula Oil 10 grams (0.37 oz)
  • 5% Emulsifying Wax 2 grams (0.07 oz)
  • 54% Chamomile Hydrosol 21.5 grams (0.76 oz)
  • 10% Aloe Vera Gel 4 grams (0.15 oz)
  • 5% Colloidal Oatmeal 2 grams (0.07 oz)
  • 1% Benzoin Essential Oil 0.4 grams (15 drops)
  • 1% Spiked Lavender Essential Oil 0.4 grams (15 drops)
  • 1% Vitamin E Oil 0.4 grams (15 drops)
  • 2% NataPres (preservative) 0.8 grams (0.03 oz)
  1. Sterilize the container that you will store your cream in, as well as all containers and tools used to prepare the cream in boiling water.

  2. Transfer Phase A (oil + wax) into a bowl (stainless steel bowl is preferred)

  3. In another bowl, transfer Phase B (floral water + gel + oatmeal). Mix thoroughly. 

  4. Heat the 2 bowls in a double-boiler to 70°C (158°F). 

    I use a saute pan as a double boiler (see image)

  5. When the emulsifying wax is completely melted and the water begins to simmer, remove the bowls from the double-boiler.

  6. Slowly pour Phase B into Phase A stirring vigorously for about 3 minutes.

    I use a mini mixer-use metal piece (see image)

  7. Place the bowl in a container filled with icy cold water and continue stirring until the mixture is chilled.

  8. Add Phase C (remaining ingredients) and mix after each addition.

  9. Transfer the final mixture to a container of your choice.

  10. Store your pot away from light and heat. If manufactured under optimum hygiene conditions and well stored, your product can be kept for at least 3 months.

The French word “Jardinière” doesn’t translate to English. Best I could come up with was mixed veggies, and truly, that’s exactly what it is. There are many ways to cook and spice vegetables but I chose my Grandmother’s way, the healthy way…Well kind of…I replaced the olive oil with butter (yes, vegan!) to have less of a “grown-up” taste and more of a “baby taste”. Because we all need some comfort food that is vegan and healthy, don’t we now?

Jardinière de Légumes
Course: Side Dish
Cuisine: French
Servings: 4
  • 2 TBSP Vegan Butter
  • 1 medium Yellow Onion (chopped)
  • 4 medium Carrots (sliced)
  • 3 medium Gold Potatoes (cubed)
  • 2 Cups Broccoli Florets
  • 3 Cups Cauliflower Florets
  • 8 Oz Water
  • Salt (to taste)
  1. In a non stick cooking pot, melt the butter and sauté the onion until golden

  2. Add carrots and potatoes then add the water. Cover and cook over medium heat for about 10 minutes

  3. Add the cauliflower and broccoli and cook for another 10 minutes, until tender

  4. Add salt to taste then serve


Summer is just around the corner for us Angelenos but it doesn’t mean we can’t enjoy a good hearty autumn meal. I originally intended to make a white bean salad but got inspired at the last minute and decided on this dish instead. Great über major idea! It was delicious. So quick and simple to make too…a true winner for a cozy dinner. Enjoy!

Haricots Blancs à la Bretonne
Course: Main Course, Side Dish
Cuisine: French
Servings: 2
  • 1 Can Cannellini White Beans (15 Oz)
  • 8 Oz Tomato Sauce (Marinara is fine)
  • 3/4 Cup Yallow Onion (chopped)
  • 2 Oz Vegan Butter
  • 1/2 TBSP White Flour
  1. Rinse beans then set aside

  2. Melt butter in a deep non stick frying pan

  3. Add onions and sauté until translucent

  4. Sprinkle flour then cook for about 2 minutes stirring constantly

  5. Add tomato sauce and salt to taste. Mix well then simmer over very low heat for about 5 to 7 minutes

  6. Add beans, mix and cook for another 5 minutes, stirring occasionally

  7. Serve hot

You surely know tahini, this paste made from ground sesame seeds. It is a fundamental ingredient of Middle Eastern cuisine, and of Lebanon in particular, where it is used especially in the preparation of hummus or halva. It is mixed with water and/or lemon juice to make a sauce traditionally served with falafel, meat or fish, and which goes wonderfully well with vegetables. It is both rich and light, and its delicate taste gives dishes a savory boost. I particularly like it with falafels (duh!), raw carrots and broccolis and of course in a salad. Feel free to adapt this recipe to your own taste and…yepa!

Goddess Tahini Dressing
Course: Main Course, Salad, Snack
Cuisine: Mediterranean, Middle Eastern
Servings: 2
  • 2 TBSP Tahini Paste
  • 2 TBSP Lemon Juice
  • 2 TBSP Water (adjust quantity as needed)
  • 1/2 clove Garlic (crushed)
  • 1 TBSP Cilantro (chopped)
  • Salt (to taste)
  1. Mix Tahini paste with water and stir well

  2. Add lemon juice, garlic, cilantro and salt to taste.

  3. Serve chilled or at room temperature.

There’s this little café in West Hollywood that I love. Everything on their menu is absolutely delicious and service is beyond excellent. One of my fave item is their Power Salad. I love it so much I decided to try to make it myself at home. Pretty close, pretty good…The original recipe calls for raw kale but I didn’t have any so I used mixed greens instead. I made up my own quantities and my own Tahini dressing which you can find here. You will find the original at V Café in West Hollywood, CA. If you’re ever in the area, make sure to pay them a visit! In the meantime, enjoy this simple but delicious and super healthy salad at home.

Power Salad
Course: Salad
Cuisine: Vegan
Servings: 2
  • 3 handfuls Leafy greens or Raw Kale
  • 1 large Tomato (cut in cubes)
  • 1 medium Avocado (cut in cubes)
  • 1/2 Cup Edamame (shelled)
  • 1/2 Cup Garbanzo Beans (cooked)
  • 1 1/2 TBSP Red Onion (chopped)
  • 1/4 cup Roasted Almonds (crushed)
  1. Fill large salad bowl with greens then add all ingredients and mix well before adding the Tahini dressing.


When you are hungry and bored…many magical things could happen! After a long day of work at home, an empty stomach and not much in the fridge, I decided to improvise. I used what I had on hand and the result came out so yummy! I hope you enjoy this Indian inspired recipe. Bon appétit! (You don’t pronounce the “t” at the end :-))

Curried Brown Rice
Course: Main Course
Cuisine: Indian
Servings: 2
Author: Corinne
  • 1 1/2 Cup Short Grain Brown Rice
  • 1 large Yellow Onion (sliced thin)
  • 1 small Carrot (cut in small cubes)
  • 1/4 Cup Green Peas
  • 2 cloves Garlic (sliced thin)
  • 1/8 Cup Cilantro (chopped)
  • 1/2 tsp Curry
  • 1/4 tsp Ginger
  • 1 1/2 TBSP Grapeseed Oil
  • 1/2 TBSP Olive Oil
  • 2 1/4 Cup Water
  • Salt (to taste)
  1. Cook onions, garlic and carrots with all spices in oil in a non-stick pot on low heat until onions are golden.

  2. Add rice and water. Set the heat to maximum, and bring the rice/water to a boil uncovered. Add green peas then put the lid on the pot, reduce the heat to low and let it simmer for 20 minutes (cooking time will vary based on the brand).

  3. Turn off the heat, and let the rice sit in the covered pot for another 10 minutes. 

  4. Top with cilantro and serve.

Indian food is among my favorite. Its vibrant colors, rich aromas and complex flavors remind me somehow of Moroccan food, my favorite ever! This dish is very simple and quick to make and taste delicious. You can have it spicy or simply spiced ;-), as an entrée or as a side dish. Perfect on a cold winter night…

Aloo Phujia
Course: Main Course
Cuisine: Indian
Servings: 2
  • 1 Yellow Onion (chopped)
  • 4 TBSP Olive Oil
  • 1 lb Red Potatoes (cut in small cubes)
  • 2 Large Tomatoes (cut in small cubes)
  • 1 tsp Kosher Salt
  • 1/2 tsp Turmeric
  • 1/2 tsp Cayenne Pepper (optional)
  • 1/4 tsp Cumin
  • 1/8 Cup Cilantro (chopped)
  • 1/2 Cup Water (add more if needed)
  1. Brown the onion slightly in oil in a medium skillet on low/medium heat.

  2. Add all spices (except the Cayenne if you don't want your dish spicy), mix well with the onion then add the potatoes and the water. Cook for about 10 to 15 minutes, stirring occasionally on low heat.

  3. Add the tomatoes, cover and cook on very low heat until potatoes are tender (about 20 minutes).

  4. Once ready, top with cilantro and serve.