One of our fastest selling product. True to it’s name it glows the skin. Great for both oily and dry skin, made with a delicate balance of light, medium and heavy oils. Great and rich in anti aging and rejuvenating properties, even tones the skin, helps prevent and reduce stretchmarks and scars.
Can be used by pregnant women on the belly to help reduce the appearance of stretchmarks. Tested and trusted.
Contains oils rich in nutrients for the skin ie rosehip oil
Essential oil blend of carrot seed, frankincense, lavender, lemon and orange oils.
Can be used alone or with a body cream to seal in moisture.
Price 250ml 6500
May contain moringa oil.
To order check bio
Hambúrguer com queijinho derretido e muito orégano 🍔🧀😋 o hambúrguer é de grão de bico da @geronimofoods (acha no @veganzabarrashopping e tem preço mais em conta) e o queijinho é com base de castanhas e da @veguitaculinariavegana - provei esse que é o prato e amei ❤️ o gosto é leve, a consistência bem macia e o principal é o tamanho bem grandinho e justo e DERRETE MARAVILHOSAMENTE MUITO ❤️ não adianta, queijo vegano que derrete me ganha muito 🌸 fiz ontem para todo mundo aqui e o povo não vegano aprovou - eu aprovei tanto que deixei o que sobrou para comer hoje de novo 🤦🏼♀️❤️👌🏼🌱 dá para usar a criatividade e fazer sanduíche, tapioca, colocar no macarrão ou no hambúrguer vegano (que é facinho de fazer em casa também) 😘 #dicavegsud
1 2a minute ago
Jackfruit tacos! So simple and so healthy! My wraps ended up falling apart so we made jackfruit taco bowls😍
Wow! What a night! I went to my very first vegan meet up in Charlotte at @leroyfoxkitchen in South End. It was so very cool to be surrounded by like minded individuals. The turn out was great- I think about 60 people! ☺️
And to top it off @leroyfoxkitchen offered a special menu with two vegan options for us. I had the Sheppard’s Pie and it was delicious! 🤤
I’m always so appreciative when restaurants go above and beyond to accommodate a vegan lifestyle. And I met some really awesome people too. Looking forward to the next meet up in March!
This it the depth of flavor bombs in a plantbased hand held
#Repost@cloverfoodlab with @get_repost
It’s always Sunday when you’re eating the Sunday Mushroom Sandwich! This one is based on @vincenzopileggi’s family’s Sunday sauce 🇮🇹🇮🇹🇮🇹, which is a big pot of rustic tomato sauce 🍅 that’s been simmering for hours and hours. If you see Enzo ask him about Sunday Sauce. Shiitake mushrooms from @rimushroomco, local greens with lemon vinaigrette and parmesan cheese round out this delicious sandwich. 📸: @megepileggi
1 54 minutes ago
I saw @rabbitandwolves post about her That Curry Risotto yesterday and knew I was going to make it. I was thrilled to find I had all of the ingredients on hand minus the tofu. It was absolutely amazing. And your photo looks far more appealing than mine. This will be something I make again and again.
Calling All Lash Babes 🗣Issa Giveaway ✨Tag Someone Who Would Love A Pair Of Mink Lashes ✨Reusable Up To 30+ Times ✨Cruelty Free ✨ Affordable
PSA: ladies did you know this giveaway is no purchase necessary and it’s time to bragg about it! It’s time to reward a Special doll with a giveaway box with influencer @positive.ashley. We’re ready to ship (2) @braggaboutitlash mink, Once a Look @Sephora Palette, @elf lux brush collection, Sephora rose lip mask, @fenty beauty gloss bomb. Someone deserves this giveaway to play around with, gift to a friend or surprise your #MUA.
To Enter You MUST Bragg About It!!!! :
1. Follow @braggaboutitlashco & @positive.ashley (we’ll be checking)
2. Tag your friends in the Comments
3. Repost this flyer with #BraggAboutItLashes -- don’t forget to use the hashtag & tag us so we can see it.
4. Leave flyer posted until Mar. 1st to be considered.
No purchase necessary. Accepting Giveaway participants until Feb. 28, 2018 at 12:00am PST. Winner announced March 1st. Stay Tuned for details. Open to US residents only.
Disclaimer** Winners will be contacted through instagram and will have 24 hours to reply or another contestant will be reached. Once items are shipped, winner will receive a tracking number. Profiles must be public before & after entering giveaway (otherwise, you will be disqualified). Click The Link In The Bio To Shop The Look 🛍
1 95 minutes ago
Still on a high from all the boss ladies and Afro futurism dopeness that was #blackpanther. And it's not overrrr. This Sunday, we'll be at the @pompettewineshop for the Back to Black Vol 2 popup. Ending the month in celebration of black history, present, and future with some of our favorite black-owned businesses!
2 106 minutes ago
Tofu tacos with taco seasoned baked tofu, sweet pepper and onion mix, corn, tomato, cilantro, arugula, guacamole and salsa verde. 🌮 🌮
Big fan of Petunia’s! 100% Vegan & Gluten Free Bakery/Cafe. For breakfast today I had a vegetable frittata with a side salad and a side of potatoes and butternut squash! Drool 🤤🤤
1 24an hour ago
I don’t know what’s more exciting: these chocolate chip cookies, this shirt or that it’s Friday. Maybe all three 😊
18 8910:31 PM Feb 9, 2018
take time to do what will make your soul happy 🌞🌏🌵
1 1711:34 AM Feb 20, 2017
whatever you speak into the universe is what you get back. only speak positive things and only positive things will come your way! CHOOSE to be happy, CHOOSE to be grateful, CHOOSE to love the life you live! 🌜⭐️🌛
4 2004:30 AM Jan 29, 2017
when a raccoon crawls into your kayak??🐾🐼🗑
6 9412:30 AM Jan 16, 2017
beautiful day full of peace, serenity, and quality time 🏵🍞🍇 don't take life for granted! only spread love, gratefulness, and happiness!!
3 26112:28 AM Jan 16, 2017
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Vegan chilaquiles with homemade cashew cheese sauce, tofu scramble chilaquiles sauce by @sweetsimplevegan 💛
Total Time: 20 minutes
CHIPOTLE CASHEW CHEESE SAUCE*
1 cup raw cashews, soaked overnight (or for about 8 hours)
1/2 of a chipotle pepper in adobo sauce
1/3-1/2 cup water
1 clove garlic, roughly chopped
Juice of 1 lime
2 tablespoons nutritional yeast
¼ teaspoon salt
HOMEMADE CHILAQUILES SAUCE
1/2 of a medium white onion, diced
2 cloves garlic, minced
~3 tablespoons water, to sauté
¼ cup vegetable broth
1 (28 oz.) can fire roasted whole tomatoes
1 tablespoon chili powder
1/2 tablespoon tomato paste
1 teaspoon cumin
1/2 teaspoon pink Himalayan salt
1 teaspoon hot sauce of choice
¼ teaspoon dried oregano
Pinch of cinnamon (trust me!)
Freshly ground black pepper, to taste
1 block extra firm tofu, drained and pressed
~1/3 cup water, to sauté
1/2 onion, diced small
2 clove garlic, minced
2 tablespoons nutritional yeast
1/2 teaspoon turmeric
1/2 teaspoon pink Himalayan salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon cumin (optional but recommended)
1/4 teaspoon chili powder (optional but recommended)
~⅛ teaspoon kala namak (Indian black salt for the eggy flavor; highly recommended!)
OTHER INGREDIENTS & OPTIONAL GARNISHES
~6 cups tortilla chips (or any of choice, gluten-free as needed)
1 Roma tomato, diced
1/2 cup cilantro, roughly chopped
~ 1 cup homemade pinto beans, drained
2 tablespoons pumpkin seeds
CHIPOTLE CASHEW CHEESE SAUCE
1. Add all of the ingredients into a high-speed blender and run until smooth. Start with 1/3 cup of water and then add more as needed if the sauce is too thick for drizzling.
2. Transfer the sauce to a squeeze bottle if desired.
1. In a medium pot over medium heat, heat about 2-3 tablespoons of water. Once heated, add the onions and garlic, and sauté for 3-4 minutes or until fragrant and translucent, adding more water as needed to prevent burning.
2. Once cooked, add the onions and garlic into a high-speed blender along with the remaining ingredients and run until smooth.
Recipe continued below in comments!
Buckwheat Pizza Crust & Vegan Mozzarella by @healthyhabitmom 💚
. •Crust: makes 1 small pizza
1/2 cup buckwheat groats
1/2 cup + 2 tbl water
1 + 1/2 tbl arrowroot powder
1/2 tbl avocado oil or olive oil
1/2 tbl apple cider vinegar
1/4 tsp baking soda
1/2 tsp sea salt
1. Soak groats in the water, oil and vinegar for 1 hour. Preheat oven to 350F
2. Blend everything in a bullet blender or any high speed blender until smooth. Should resemble pancake batter
3. Poor mixture on a parchment lined baking sheet and spread evenly about 1/2cm thick.
4. Bake for 20 min. Gently remove parchment paper & assemble toppings. Bake at 400F for another 10 min
2 tbl cashews
1/2 cup hot water
1 tbl nutritional yeast
3.5 tsp tapioca starch
1/2 tbl avo oil or olive oil
1 small garlic clove
1/2 tsp salt
1/2 tsp fresh lemon juice
1/2 tsp ACV
1. Blend all ingredients in bullet or high speed blender until completely smooth
2. Pour mixture into a small pan and stir over medium heat until it pulls from the pan and is thick and gooey.
3. Store in glass container in fridge or use right away and glob it on this pizza! This stuff is also delicious cold used on caprese sandwiches! #bestofvegan
Vegan dumplings by @lumadeline 💛
1 medium-sized napa cabbage or white cabbage
2 fresh shiitake mushrooms
1 tsp freshly grated ginger
1 tsp freshly grated garlic
1 spring onion, finely chopped
1/4 of a medium-sized purple onion, finely chopped
1 tsp sesame oil
1 tbsp + 1 tsp salt
pepper, to taste
1/2 cup of sesame seeds, placed in a small bowl
3 tbsp water, in a flat plate
1 tsp grated ginger
2 tsp spring onions, finely chopped
Soy Sauce Dipping ( 1 tsp grated ginger, 1 tsp finely chopped spring onions, 3 tbsp soy sauce, 1 tsp sesame oil and 1/2 tsp sesame seeds)
Chili Garlic Sauce (store bought)
Chilli Oil (store bought)
Slice the cabbage into thin strips and put into a mixing bowl. Add 1 tbsp salt and mix well together. Set aside.
At the meantime, cut the shiitake mushroom into small dices. Use another mixing bowl, add in the shiitake mushroom, purple onion, ginger, garlic, and spring onion.
Take the cabbage stripes out of the other mixing bowl and use two hands to squeeze out the excess water and then put into the mixing bowl with the mushroom mix. Add 1 tsp of salt and some fresh pepper. Mix all ingredients together until well combined. Set aside.
Spoon 2 teaspoons of the filling onto the center of each round wrap. Bring up the sides of the wrapper; press and pleat the edges to seal in the filling. Dip the bottom of dumpling in the plate water and then dip it in the bowl of sesame, so the bottom of the dumpling is evenly covered with sesame seeds. Place the finished dumpling onto the chopping board or baking sheet.
In a skillet over medium heat, heat 2 tablespoons of the oil. Arrange the dumplings in the skillet, pleated edge up. Cook over high heat until the bottoms are lightly browned, 2 minutes. Add 1/2 cup of water, cover and cook until the filling is cooked through, 5 minutes. Uncover and cook until the bottoms are well browned, 1 minute; transfer to a plate and serve. Enjoy!
For a chance to be featured with us tag @letscookvegan & #letscookvegan#feature