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KCL 2018 Beauty Awards

Welcome to the latest beauty edit and the very first beauty awards here on the blog! I’ve tried so many wonderful beauty products this year and wanted to let you guys know which were my top must-have products of the year. I’ve picked from new and small businesses only, as I love to work with indie brands. And like most of the beauty brands I review; most of these are organic, natural, and cruelty-free.

These are the items that long after the required testing and promotion period, I find myself still using and preferring above any others. The're the products which despite a never ending stream of free PR samples, I would still spend my own money (and in some cases have) in order to get more of. And whether affordable or more costly, these are the beauty products that I truly think are worth the price. So if you’re thinking about adding more beauty or selfcare products into your 2019 routine, I highly recommend each of these brands.

BEST NAIL POLISH

I tried several different nail po…

Garlic and Herb White Bean Soup


Nothing tastes better on a cold winter day than homemade soup and fresh-baked bread. My favorite soup as of late is a recipe I developed with a few of my favorite ingredients - garlic and rosemary. This garlic white bean soup gets a deep rustic flavor with freshly - roasted garlic and an intense infusion of rosemary through a long simmering process.

You absolutely must begin with dried white beans as opposed to canned beans to get the full flavor. The extra long simmering time is what helps the garlic and rosemary to shine through in this dish. *Note: You can also make it in a slow cooker and blend with and immersion blender.

INGREDIENTS
  • 16oz dry white beans
  • 8 cups water (reserve 2 cups to add after the beans have begun to cook down quite a bit)
  • 1 large sprig fresh rosemary
  • 2 cloves garlic (raw for boiling with beans)
  • 2 heads roasted garlic
  • 1 cup coconut milk (NOT canned) for dairy-free option (otherwise 1 C whole milk)
  • ½ tsp sea salt
  • ½ tsp garlic salt

INSTRUCTIONS
  1. Prep beans by soaking overnight or with a quick-boil prep according to directions on bag.
  2. Place  2 heads garlic in foil and roast at 450 degrees F for about 40 minutes and allow to completely cool.
  3. Bring beans, 6 cups water, the raw garlic, rosemary, and spices to a boil then reduce heat to medium low and slow simmer for at least 2 hours, stirring occasionally.
  4. Add in 2 cups water and continue to simmer. Adjust salt to taste. 
  5. Remove the twig part of the rosemary sprigs.
  6. Stir in the cream or milk and transfer to a blender if you don't have an immersion blender.
  7. Peel the roasted garlic and add to the soup. Blend on hi until smooth. Serve it up with fresh crusty bread and enjoy!

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http://www.krisztinaclifton.com/2013/10/cooking-with-kids-easy-pumpkin-pasta.html

Comments

  1. Happy New Year, beautiful! I hope this year is filled with so much joy, happiness, great health, and success! This recipe looks absolutely delicious. I've just saved it and will be trying it myself. Thanks for sharing and I hope you have the best week ahead!

    XO,

    Jalisa
    THE STYLE CONTOUR

    ReplyDelete
    Replies
    1. You'll have to let me know how you like the recipe!! Thanks, Jalisa, and you have a wonderful New Year as well!!😊

      Delete

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