30 Jul 2014

While we’re all about health and wellness at Dr. Jart, we’re not against a little indulgence — which is where Julie Ruble’s Willow Bird Baking comes in. With a stash of baked goods recipes that rely on wholesome and made-from-scratch components and a fearless approach to entertaining, her blog is an amazing online resource for homemade sweet treats and dinner party how-tos. We caught up with her for a delicious zucchini bread recipe (gluten-free version included!) and to hear what her day-to-day beauty routine entails.
"When it comes to skincare, I keep it simple. I try to include lots of healthy fats in my diet (avocado and salmon are both favorites around my house). I keep a stash of makeup-removing wipes on hand, and use a toner after washing my face. Finally, I follow up with a moisturizer with SPF, and try to avoid prolonged sun exposure."
Cinnamon & Walnut Zucchini Bread
Ingredients 
3 cups all-purpose flour*
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon cinnamon
3 eggs
1 cup vegetable oil
2 cups white sugar
1 tablespoon vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (optional) 
Directions
*Gluten-free substitution: You can use gluten-free baking mix (not just gluten-free flour) in place of the all-purpose flour above. Alternatively, mix 2 cups brown rice flour (or 1 cup brown rice flour and 1 cup sorghum flour), 1/2 cup potato starch (not potato flour), 1/4 cup tapioca starch, and 2 teaspoons xantham gum. This will make about 3 cups of gluten free flour mixture to substitute for the all-purpose flour above.
Grease and flour two 8 x 4 inch loaf pans. Preheat the oven to 325 degrees Fahrenheit. In a large bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon.
In a separate bowl, beat together eggs, oil, vanilla, and sugar. Add the dry ingredients and mix until just combined. Using a spoon, stir in the zucchini and walnuts.

Divide the batter between the two prepared pans. Bake for 40-60 minutes, or until a tester inserted in the middle of the loaves comes out with just a few moist crumbs. Allow the bread to cool for 20 minutes in the pan before turning it out to finish cooling on a cooling rack. Serve with soft butter and orange marmalade. Enjoy!

While we’re all about health and wellness at Dr. Jart, we’re not against a little indulgence — which is where Julie Ruble’s Willow Bird Baking comes in. With a stash of baked goods recipes that rely on wholesome and made-from-scratch components and a fearless approach to entertaining, her blog is an amazing online resource for homemade sweet treats and dinner party how-tos. We caught up with her for a delicious zucchini bread recipe (gluten-free version included!) and to hear what her day-to-day beauty routine entails.

"When it comes to skincare, I keep it simple. I try to include lots of healthy fats in my diet (avocado and salmon are both favorites around my house). I keep a stash of makeup-removing wipes on hand, and use a toner after washing my face. Finally, I follow up with a moisturizer with SPF, and try to avoid prolonged sun exposure."

Cinnamon & Walnut Zucchini Bread

Ingredients 

  • 3 cups all-purpose flour*
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups white sugar
  • 1 tablespoon vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts (optional) 

Directions

*Gluten-free substitution: You can use gluten-free baking mix (not just gluten-free flour) in place of the all-purpose flour above. Alternatively, mix 2 cups brown rice flour (or 1 cup brown rice flour and 1 cup sorghum flour), 1/2 cup potato starch (not potato flour), 1/4 cup tapioca starch, and 2 teaspoons xantham gum. This will make about 3 cups of gluten free flour mixture to substitute for the all-purpose flour above.

Grease and flour two 8 x 4 inch loaf pans. Preheat the oven to 325 degrees Fahrenheit. In a large bowl, whisk together flour, salt, baking powder, baking soda, and cinnamon.

In a separate bowl, beat together eggs, oil, vanilla, and sugar. Add the dry ingredients and mix until just combined. Using a spoon, stir in the zucchini and walnuts.

Divide the batter between the two prepared pans. Bake for 40-60 minutes, or until a tester inserted in the middle of the loaves comes out with just a few moist crumbs. Allow the bread to cool for 20 minutes in the pan before turning it out to finish cooling on a cooling rack. Serve with soft butter and orange marmalade. Enjoy!

29 Jul 2014

With permanent exhibitions from the likes of Sol Lewitt and Anselm Kiefer, and mixed media installations from Izhar Patkin, Mass MoCA’s airy industrial space is calling to us. Might be time for a road trip to North Adams, Massachusetts.

With permanent exhibitions from the likes of Sol Lewitt and Anselm Kiefer, and mixed media installations from Izhar Patkin, Mass MoCA’s airy industrial space is calling to us. Might be time for a road trip to North Adams, Massachusetts.

28 Jul 2014

The perfect solution to your Monday blues: 15 minutes in our Pore Minimalist Mask for clear skin and refined pores, then planning out a healthy, fun-filled week. We’re banking on a light lunch with friends at Dimes in NYC (seriously delicious), picking up some chic athletic wear from the new branch of Net-a-Porter, and clicking through a new recipe site from one of our favorite style icons.
Pore Minimalist Mask, available here.
Healthy lunch at Dimes in NYC.
Shopping the new Net-a-Sporter site, via Net-a-Porter.
Clicking for recipe inspiration from Elettra Wiedemann’s Impatient Foodie.

The perfect solution to your Monday blues: 15 minutes in our Pore Minimalist Mask for clear skin and refined pores, then planning out a healthy, fun-filled week. We’re banking on a light lunch with friends at Dimes in NYC (seriously delicious), picking up some chic athletic wear from the new branch of Net-a-Porter, and clicking through a new recipe site from one of our favorite style icons.

  1. Pore Minimalist Mask, available here.
  2. Healthy lunch at Dimes in NYC.
  3. Shopping the new Net-a-Sporter site, via Net-a-Porter.
  4. Clicking for recipe inspiration from Elettra Wiedemann’s Impatient Foodie.

25 Jul 2014

If you’ve got a dinner party on the docket this weekend, then this summer soup recipe from 101 Cookbooks' blog is the perfect solution. With 2xs the greens (broccoli and spinach) and a light coconut flavor, it's on our must-make list at the moment. Check it out below.
Coconut Broccoli Soup
Ingredients
1 14-ounce can of full fat coconut milk
3 cloves garlic, smashed
1 large yellow onion, chopped
1 small serrano chile, stemmed and chopped
2 teaspoons fine grain sea salt

4 1/2 cups water
2-3 large heads of broccoli (~1 1/2 lb.), cut into small florets
2-3 large handfuls of spinach
To serve: Pan-fried tofu cubes, toasted almonds, scallions, chive flowers.
Instructions
Scoop a big spoonful of thick coconut cream from the top of the coconut milk can. Add it to a large pan over medium-high heat. When hot, stir in the garlic, onions, chile, and salt. Sauté for a couple minutes, just long enough for everything to soften up. Add the remaining coconut milk, and the water, and bring to a simmer before adding the broccoli and spinach. Simmer just long enough for the broccoli to get tender throughout, 2 - 4 minutes. Immediately remove the soup from heat and puree with an immersion blender. Add more water if you feel the need to thin the soup out. Taste and add more salt if needed.

Serve sprinkled with tofu cubes, toasted almonds, and lots of scallions. Enjoy!

If you’ve got a dinner party on the docket this weekend, then this summer soup recipe from 101 Cookbooks' blog is the perfect solution. With 2xs the greens (broccoli and spinach) and a light coconut flavor, it's on our must-make list at the moment. Check it out below.

Coconut Broccoli Soup

Ingredients

  • 1 14-ounce can of full fat coconut milk
  • 3 cloves garlic, smashed
  • 1 large yellow onion, chopped
  • 1 small serrano chile, stemmed and chopped
  • 2 teaspoons fine grain sea salt
  • 4 1/2 cups water
  • 2-3 large heads of broccoli (~1 1/2 lb.), cut into small florets
  • 2-3 large handfuls of spinach

To serve: Pan-fried tofu cubes, toasted almonds, scallions, chive flowers.

Instructions

Scoop a big spoonful of thick coconut cream from the top of the coconut milk can. Add it to a large pan over medium-high heat. When hot, stir in the garlic, onions, chile, and salt. Sauté for a couple minutes, just long enough for everything to soften up. Add the remaining coconut milk, and the water, and bring to a simmer before adding the broccoli and spinach. Simmer just long enough for the broccoli to get tender throughout, 2 - 4 minutes. Immediately remove the soup from heat and puree with an immersion blender. Add more water if you feel the need to thin the soup out. Taste and add more salt if needed.

Serve sprinkled with tofu cubes, toasted almonds, and lots of scallions. Enjoy!

24 Jul 2014

The epitome of French girl chic: Jane Birkin’s blue eyes, flushed cheeks, and tousled bangs. Beauty inspiration for the coming weekend. #TBT

The epitome of French girl chic: Jane Birkin’s blue eyes, flushed cheeks, and tousled bangs. Beauty inspiration for the coming weekend. #TBT

23 Jul 2014

"After I applied it, I stared into the mirror and saw the smoothest, most radiant finish I’ve ever witnessed on my complexion — practically flawless. Dis-A-Pore, indeed … The formula is super long-lasting and formulated with SPF 30, which means I can take it with me from day to night and expect it to protect my skin along the way."

Byrdie Beauty editors have stumbled upon our BB Dis-A-Pore Beauty Balm, and it’s officially love. More here: http://ow.ly/zvtdj 

"After I applied it, I stared into the mirror and saw the smoothest, most radiant finish I’ve ever witnessed on my complexion — practically flawless. Dis-A-Pore, indeed … The formula is super long-lasting and formulated with SPF 30, which means I can take it with me from day to night and expect it to protect my skin along the way."

Byrdie Beauty editors have stumbled upon our BB Dis-A-Pore Beauty Balm, and it’s officially love. More here: http://ow.ly/zvtdj 

22 Jul 2014

When we’re out east, we never miss a stop at Parrish Art Museum, and Maya Lin’s new “Platform” exhibit is giving us added reason. Addressing how humans experience the natural world, it’s an eye-catching mix of sculpture and paintings that’s definitely worth checking out. Details here.

When we’re out east, we never miss a stop at Parrish Art Museum, and Maya Lin’s new “Platform” exhibit is giving us added reason. Addressing how humans experience the natural world, it’s an eye-catching mix of sculpture and paintings that’s definitely worth checking out. Details here.

21 Jul 2014

Regular exfoliation (1-2 times per week) is absolutely essential. Shop here. 

Regular exfoliation (1-2 times per week) is absolutely essential. Shop here

18 Jul 2014

Not only is  Foodess' breakfast bowl super healthy, but it also makes ingenious use of leftover grains. Warmed up and topped with fresh seasonal fruit, it makes for a quick and delicious start to your morning.
Quinoa Breakfast Bowl
Ingredients
2 cups cooked quinoa 
¾ cup milk
2 tbsp maple syrup
1 tsp butter
¼ tsp cinnamon
pinch of salt
2 tbsp sliced almonds, toasted
fresh or dried fruit
Instructions

Combine quinoa, milk, maple syrup, butter, cinnamon, and salt in a medium saucepan over medium heat. Cook, stirring frequently until bubbling hot. Continue cooking until quinoa has absorbed some of the milk, about 7 minutes. Serve topped with toasted almonds and fruit, plus more maple syrup to taste.

Not only is  Foodess' breakfast bowl super healthy, but it also makes ingenious use of leftover grains. Warmed up and topped with fresh seasonal fruit, it makes for a quick and delicious start to your morning.

Quinoa Breakfast Bowl

Ingredients

  • 2 cups cooked quinoa 
  • ¾ cup milk
  • 2 tbsp maple syrup
  • 1 tsp butter
  • ¼ tsp cinnamon
  • pinch of salt
  • 2 tbsp sliced almonds, toasted
  • fresh or dried fruit

Instructions

Combine quinoa, milk, maple syrup, butter, cinnamon, and salt in a medium saucepan over medium heat. Cook, stirring frequently until bubbling hot. Continue cooking until quinoa has absorbed some of the milk, about 7 minutes. Serve topped with toasted almonds and fruit, plus more maple syrup to taste.

17 Jul 2014

Not a typical look for the ladylike Ms. Audrey Hepburn, but we do dig this kohl-rimmed, glittery eye on the 60s starlet. Go for the unexpected this weekend. #TBT

Not a typical look for the ladylike Ms. Audrey Hepburn, but we do dig this kohl-rimmed, glittery eye on the 60s starlet. Go for the unexpected this weekend. #TBT