the Love + Be Well Promise
- cruelty free
- toxic free
- alcohol free
- 100% organic
- 100% vegan
- fragrance free
Packed with fresh ingredients + probiotics to feed your skin.
Our skincare is wildly fresh and inspired by nature. We believe what we feed our skin is just as important as what we feed our body. Our skincare line is made from 100% natural organic food grade ingredients you and your body will recognize. Each recipe is packed with plant based superfoods, pre and probiotics to feed your skin.
From a debilitating MS diagnosis to creating hyper fresh clean skincare
Our founder Natalie, the Skincare Chef, has been successfully reversing her diagnosis of Multiple Sclerosis since being carried into the hospital by her husband unable to walk or talk in 2014. Natalie began studying the power of superfoods and probiotics for the body. Radically changing her life, she immediately adopted a clean eating + clean living lifestyle. Today Natalie, 51 yrs old, has fully regained her health and has made it her mission to share the importance of REAL food and CLEAN skincare.
Creamy Cauliflower, Potato & Parsnip Soup with crunchy chickpeas and kale to top!
Oh, and remember that basil pesto recipe I just shared with you…..I used a bit of that on a piece of sourdough bread to dunk in the soup. Delish! You can even take a scoop of the pesto and twirl into your soup to really pack in flavor.
Here’s the ingredients:
5 small potatoes
1/2 med onion about 1/2 chopped
3 cloves garlic
4 oz uncured pancetta
1 tbls evoo
2 tbls butter
1.5 Qts Broth
1 can (13.5 oz)Coconut milk
Garlic and onion powder
1/4 tsp Celery seed
Brown the pancetta in a tbl of evoo and remove from stock pot. Next I added the onion and garlic and sauté a few. Little seasoning and then layer in the veggies and butter, toss and cook a few. Next add the broth and milk, season again. Seasoning as you go really builds the soups flavor!
Coverer and simmer on low until all veg is fork tender. Use an immersion blender and blended all until creamy.
Top with crispy chickpeas flavored with cumin, curry, s+p, coconut oil.
Kale chips flavored with coconut oil, nutritional yeast, acv, s+p.
Placed both a dehydrator at 118 for several hrs until crispy. Kale can be removed long before the chickpeas. You could use an oven on a low setting or air fryer but the dehydrator is our fave.
Remember that pancetta? Used that as a topper too!
We made this for family during the holidays and was loved by all so we thought you guys might enjoy too! Let me know if you make it.
Love + Eat Well,
We love whipping up a fresh batch of basil pesto anytime of year for some serious deliciousness! Its almost too easy for how fancy it seems, and always a crowd pleaser.
And let's chat about the GLOW food components here....fresh garlic, raw walnuts, EVOO, spinach and basil help support the skins immune system OH MY!
Garlic is a powerful antibacterial, anti-fungal, and antiviral that will help kill acne causing bacteria, reduce inflammation and redness.
Walnuts are packed with antioxidants and vitamin B that help protect your skin from environmental stressors.
EVOO provides deep hydration, slows aging, reduces fine lines and wrinkles.
Spinach is loaded with vitamin A which your body uses to grow new tissue reducing the signs of aging.
Basil is a wonderful antibacterial and inflammatory that help to calm and soothe the skin.
Ok, enough of that, onto the yumminess....
What to use the basil pesto with:
- You can toss with pasta or veggie spirals for a quick meal
- Toss with chicken or fish and bake for the most flavorful dish. Stir a scoop into your soup for a burst of flavor right before serving
- Simply spread on a piece of toasted bread
- Great for roasted veggies
- This green goodness is even amazing with eggs
Get creative with it but always keep it fresh!
1/2 raw walnuts
2-3 cloves fresh garlic
1/4 tsp Himalayan pink salt
Pinch black pepper
1 cup fresh basil leaves
1 cup fresh baby spinach
1/4 cup freshly grated parmesan
1/2 cup EVOO depending on consistency you desire
optional squeeze of fresh lemon juice
Add everything to your food processor and blend away! ENJOY right away.
PROTIP: when tossing with pasta, reserve a bit of the pasta water to help thin out the pesto and make super the pasta super creamy.
Love + Eat Well,
Want a little special holiday in a cup, this Gingerbread coffee recipe is for you. So easy to make a batch of the creamer to keep in the fridge for a few days too, ours never lasts that long though!
1 cup coconut milk (we use full fat, you can sub any milk here)
1/2 tsp powdered ginger
1/2 tsp cinnamon
1/4 tsp nutmeg powder
1 tbl molasses
1/2 tsp maple syrup
Grab a glass jar that has a lid. Add all the above ingredients, screw lid on, shake to combine. When ready to use, brew your coffee or 2 shots of espresso while heating your creamer. Pour amount desired into coffee + enjoy!
You can even make this into a cold coffee by pouring the hot coffee over ice into a mason jar, placing the lid on and giving a good shake. Then add your creamer and shake again, makes it frothy yummy!
Feel free to adjust the spices in here to your liking. Mitch likes his with LOTS of ginger! I add clove to mine sometimes.
Love + Eat Well