Girl Who Would be KING on Life, Style and INSPIRATION.

Tried & Treasured Skincare Products

An update of six products I’ve tested over six months or longer

For cleansing the face:

Micellar Water: is a highly effective one-step all around gentle cleanser for removing makeup and to help clear out pores while removing impurities and toning the skin. Perfect for those nights when you want to quickly clean up before bedtime. Plus, it’s free of alcohol and may help promote skin hydration. It can be used on any skin type but may be especially beneficial for those with sensitive skin, as it can help reduce skin inflammation and irritation. There are many kinds out there. I bought Sephora brand shown in photo.

evanhealy Rose Cleansing Milk:This soft and creamy cleansing milk can be followed up after micellar water or can be used on its own. It’s very gentle with a lovely light rose scent. This brand helps to balance skin and prepare for nightly moisturizer. Made with plant oils and floral waters, It helps draw impurities out of pores. I bought it at Whole Foods.

https://www.evanhealy.com/products/rose-cleansing-milk

Face Cream for Day:

Grown Alchemist: I love this cream for morning before applying *sunscreen. I keep it in the fridge not to preserve it but because it feels cooling on my skin. It not only has the nicest fresh scent, it’s super hydrating in a non greasy way. I first tried it as part of the Curateur Box of Style and loved it from the get go. The clean ingredients really helps to nourish the skin. It’s a keeper.

https://www.grownalchemist.com/ca/hydra-repair-day-cream-camellia-geranium-blossom.html

Face Cream for Night:

Nonie of Beverly Hills: I decided to list the ingredients first on this one.

This lightweight but effective night cream has 10% Alphy Hydroxy Acids from extracts of Bilberry, Sugar Cane, Maple Cane, Orange & Lemon Oils. It has Coconut Oil, Almond Oil, Wheat Germ Oil, Citrus Mix of Lemon, Grapefruit, Orange, Bergamot & Neroli Oils; Coconut Emulsifier, Orchid Oil, Grapefruit Seed Extract & Organic Apple Cider Vinegar.

With vitamins A, B, C, this is touted (according to the website and several reviews) as the best anti-wrinkle, anti-aging exfoliator, and renewer around. It was created from real plant ingredients in the kitchens of Hungary. It helps to stimulate cell renewal and is considered a natural exfoliator for the skin. You can use it around your eyes too. I found it at Clark’s in Palm Desert but I’m sure you can find it at other natural health food stores as well as here:

https://nonieofbeverlyhills.com/collections/moisturizers/products/aha-10-moisturizer-1-75-oz

Cult face/hair/body balm:

Cult King: this balm is the bomb. Sometimes we need a little extra help with hydration. This I believe was developed first as a hair product. My hairdresser turned me onto this balm which you can use for a multitude of reasons. The website says it’s the go-to botanical godsend for hair, skin, shaving, the works. Loaded with organic ingredients, I put a tiny bit on dry areas of my skin and under the eyes. For me the efficacy & scent is what cements the purchase.

https://cultandking.com/product/balm-mini/

Body Scrub:

Suzanne Somers Organics Acai Scrub: this delightful natural fruit acid complex has to be my favourite exfoliating body scrub (and sometimes used for face). Good for anywhere you develop rough dry patches.

https://www.suzannesomers.com/en-ca/products/suzanne-organics-acai-exfoliating-body-polish

*Sunscreen: Supergoop Glowscreen SPF 40

Let me know if you’ve tried any of these products and the results you found.

Food + Drink

Random Risotto Recipe

Green Veggie Risotto

When was the last time you had risotto?

Photo: d. king

This recipe is random mostly because I wanted to use up what was on hand (as I so often do) blame it on the wine but also because I hadn’t made risotto in a long time.

In the past I made it using wild mushrooms and low-sodium chicken stock but this version is equally as yummy. Once plated I drizzle a bit of white truffle oil over top to further elevate the taste. For those who don’t like the taste of truffle you can drizzle a bit of plain or lemon flavoured olive oil instead. Sidenote: I usually don’t go for flavoured oils, however I found a great tasting stone-crushed olive & lemon oil product from Italy. The company is “Belazu” –it’s amazing.

For the wine I used a nice NZ sauvignon blanc but here’s the story: when having company over on Canada Day and knowing how quickly they go through wine I put a couple bottles of white wine in the freezer to get them cold quickly. Two days later I went to get something out of the freezer and Voilà..there was a forgotten extra bottle – frozen solid. Ahhh what a waste or so I thought. After researching what to do and finding many different suggestions I decided to leave it outside in a plastic bag just in case it exploded. So the next day it didn’t explode but there was only half a bottle left. Even unopened, it managed to seep through the twist top. Apparently you can drink wine that’s been frozen and thawed within a day or two. While it didn’t taste completely off, it didn’t taste quite so good either, therefore… not wanting to waste a good bottle of wine the risotto idea came about.

When making risotto you want to keep your eyes on the pan for the whole time – so whatever else you decide to serve alongside it should be easier to cook. I made baked salmon which was easier than having to watch the BBQ.

Ingredients

6 cups *vegetable broth

2 teaspoons olive oil

2-3 garlic cloves, minced

1 medium onion, thinly sliced

1 ½ cups Arborio rice (do not wash before; starch is needed here)

½ cup of dry white wine

¾ teaspoon salt

Freshly ground black pepper

Baby spinach leaves (approx. 3 cups; torn)

½ pound asparagus; cut into ¾-inch pieces

1 cup frozen peas

¼ freshly grated parmesan

*I use organic “better than bouillon” seasoned vegetable base (dissolve 6 tsps. of base to 6 cups of boiling water).

Bring the broth to a simmer in a medium saucepan. Heat the oil in a heavy saucepan over moderately low heat and cook the garlic + onion, stirring occasionally, until soft, 3 to 5 minutes. Add the rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed, about 1 minute. Add 3/4 cup of the hot broth, the salt and a few grinds of fresh pepper and simmer, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 3/4 cup at a time, stirring constantly and allowing the broth to be absorbed before adding more, until rice is almost tender and creamy-looking, about 18 minutes. Careful not to let it dry out.

Add the spinach and asparagus and cook until the spinach is wilted. Add the frozen peas and cook just until the vegetables are hot. Stir in the Parmesan and more broth if the risotto seems too thick.

Garnish with fresh chopped parsley, some lemon + cracked pepper.

Try drizzling a little white truffle oil over top. Enjoy!

Food + Drink

Lemon Pepper Parsley Pasta

It only takes a few ingredients to make a fabulous meal – just ask the Italians.

The thing that makes something go from fine to fabulous is the freshness of the few ingredients. This is where less is more.

I mean look at minimalist cacio e pepe (love it) – it’s literally “cheese and pepper. ” Bon Appétit refers to it as a stripped-down mac and cheese.

In Italy a friend served homemade gnocchi with sage from her garden pan fried in butter to make it browned & crispy. It was excellent on its own served with parmesan.

Parsley is something I don’t use enough of and it’s so good for you. Except for making your breath fresher, on its own it’s kind of bland but when you marry it up with garlic, fresh lemon and reggiano parmesan it shines. I just used some in a ranch dressing and there was so much left over that I wanted to use it up. I don’t like throwing food away.

Often labeled as one of the most powerful disease-fighting plants, parsley provides great nutritional value and offers many potential health benefits. Over the years, parsley has been used to treat conditions like high blood pressure, allergies, and inflammatory diseases.

The herb is rich in many vitamins, particularly vitamin K, which is needed for blood clotting and bone health. Parsley is also a great source of vitamins A and C — important nutrients with antioxidant properties.

For this dish you need only spaghetti, fresh lemon (sprinkle some zest over top at the end), a few garlic cloves minced, chopped fresh parsley, olive oil, a little butter, parmesan cheese, cracked black pepper and course salt.

Cook the spaghetti to package directions (al dente is best). When it’s draining you can use the same pot to mix the rest and then put the spaghetti back into the pot. Serve right away. This can be a great side dish for chicken but works well on its own too.

I’m trying to eat more gluten-free as often as possible because it’s less bloating and you don’t feel overly stuffed. I’ve tried almost all the gluten free pasta varieties there are. Some are mushy, some fall apart and some taste just plain awful. Over time I’ve managed to find a few labels that taste good and cook like normal pasta. In the process I’ve wasted some good sauce on crappy tasting pasta.

I’ve tested chickpea, quinoa and lentil but the ones that come closest to old fashioned style is made with brown rice and corn. Even Barilla has gluten-free now.

End result. I usually say it tastes as good as it looks. In this case it tastes better than it appears.

Food + Drink

Taking it easy: back at the ranch

Summer is the time for Simplicity and Salad Dressings from Scratch

Photo: swirlsofflavor.com (check out some of her recipes)

Notice less recipes on my blog lately? It’s not that I haven’t been cooking, it’s just that I’ve been making things more on the fly and testing out simple but satisfying side dishes that can double as a whole meal. Making more of an effort to eat less meat too while maintaining a balance of carbs and protein. An overall healthier way to eat. Sometimes I feel it doesn’t make for an interesting food post.

However eating healthily doesn’t have to mean boring. I’ve been making a variety of very yummy veggie/rice or veggie/pasta bowls with spicy peanut sauce, teriyaki with ginger and garlic and pad thai. I don’t always follow a specific recipe and when I do, I usually end up tweaking it.

Lots of salads too.

I prefer making homemade dressing. It’s easy and tastes better than bought. If you read the ingredients on most bottles you’ll see what I mean. Many use Canola Oil (over 90% of the canola crops grown in the United States are GMO). Many have very little nutrition with added sodium, sugar and fat. I go between simple vinaigrettes (a favourite is a mix of champagne vinegar, walnut oil, shallot and lemon juice) and Asian dressings. Also Martha Stewart’s red wine vinegraitte and olive oil with dijon mustard and garlic.

I love using fresh herbs. I think that’s the main reason I tried for the first time a homemade ranch dressing. I had nice fresh chives, dill (from someone’s garden) and Italian parsley. Funnily enough, ranch is not one of my favourites but this one is delicious and share worthy. This fancier style ranch recipe got my attention. It comes courtesy of Caroline Somers who I follow on Instagram. Her website is called emptynestersfly.com and there’s a variety of good looking recipes over there.

When I first made it I put it out as a dipping sauce for veggies. Although it was very tasty, it was not thick enough for a dip. For a salad it was perfect.

DIY Fancy Ranch Dressing with Buttermilk and Parmesan

Ingredients:

2 cups buttermilk
½ cup *mayo ½ cup freshly grated Parmigiano Reggiano
2 tablespoons freshly chopped chives
2 tablespoons freshly chopped dill
2 tablespoons freshly chopped Italian parsley
3 tablespoons lemon juice
2 tablespoons finely chopped red onion
1 clove minced garlic
½ teaspoon sea salt
Freshly ground black pepper
1 teaspoon **dried mustard

Shake it up in a bottle.

Only a couple tweaks here:

* (I substituted regular mayo for vegenaise made with grapeseed oil)

**(I substituted dried for deli-style spicy brown mustard)

If you end up making it let me know what you think.

Sidenote for those with canines: because I have a dog and am familiar with a few herbs that can be given in small doses (like rosemary) to their food, I wanted to find out if any of the ones in this recipe were okay to include.

Chives I suspected were not good but now I know they can be poisonous if the dose is right but we don’t want to test it out…so NO chives.

Fresh Dill can be added to your dogs food but don’t overload.

When it comes to parsley for dogs, you should only feed the curly variety. Parsley contains a toxic compound called furanocoumarin which can be dangerous in excessive amounts. In smaller servings, however, parsley does your dog more good than harm.

Always check beforehand.

News

Happy Canada Day 2022

From Vancouver, British Columbia

Let the Fireworks Begin

STYLE

Local Business Story: Who’s Your Bag?

As you make your way to the winery with a baguette…

there’s a certain etiquette…but you don’t have to carry it under your arm – only if you’re in France. Here at home just make sure the top sticks out of your market bag just so...(as shown in photo). Otherwise it’s considered gauche.

Le Bag

These locally made market totes are made to shout not high-end designer, but the neighbourhood you live in (or the one you want to live in), while reducing your plastic footprint. They’re also the perfect carryall for daily errands.

I finally met owners Angelica Vargas and Andrew Murray (in below photo) at their pop-up tent outside Container Brewery which I’ve mentioned in previous posts. It was an afternoon of festivity and feel-good perusing.

I’m familiar with “thebag” as I was one of the very first to get my “Kitsilano” market bag with long leather handles which makes carrying easier and has a wipeable lining and inner pocket. Great for grocery shopping. Looks stylish too.

When I first noticed it in the window of Coco’s Closet on 4^th Ave. I had to inquire. I can’t tell you how many times I was stopped with people asking me where I bought it. The company even made a prototype of a logo for a business launch I was involved in but unfortunately it was short lived (not the bag, the venture.)

Since then, they’ve expanded the line to include pretty much every other neighbourhood and area of interest. They have a cute mini market bag for small shopping expeditions or to use as a lunch bag.

They have a few other goodies too.

General Info:

https://thebag.ca/

Where to buy:

https://thebag.ca/pages/stockists

Angelica wearing their luxuriously super-soft Vancouver hoodie.

STYLE

Local Business Story: Daub + Design

A West Coast Lifestyle Brand

Daub Design

A few weeks ago I met with the owners of several small and successful local businesses at their pop-up tents outside an industrially chic brewery on the East Side. At Container Brewery we celebrated summer with a dee-jay, pizza truck, craft beer and a sprinkling of interesting product – everything from coffee to art.

I never miss a sign from the Universe

Some companies I was already familiar with (like Saltspring Kitchen Co. – ok, almost local ) and some not (like Hello Sunday selling handcrafted vegan skincare products). All high quality. Then I turned a corner and came across DAUB.

If there’s one thing ~~I mean another thing~~ I need ~~want~~, it’s a comfy pair of yoga pants with deep pockets. I’ve gone back to yoga at my gym and being able to move around with a pair that’s not too snug or loose and keeps its shape is key. Personally I don’t go for tie dye or loud coloured prints but I found a pair of solid print that felt like second skin. With pockets big enough to carry a cell phone. The fit and fabric is awesome.

Featuring a perfectly placed side pocket for all your essentials, the Pocket Legging keeps you hands-free on the go.

Manufactured right here in Vancouver, Daub is a print based activewear and every day lifestyle clothing brand. The company works in small production runs and in their signature limited edition prints, all made exclusively by Creative Director, Lexi Soukoreff. With their West Coast laid back style they also carry a decent selection of clean beauty & skin care, home, gifts and more. Think yoga mats and swimwear.

DAUB IS PROUDLY MADE IN CANADA.

– We work in limited editions to reduce our impact on the environment, producing only what we need for each season.
– Our tie-dye pieces are created carefully and we exhaust our dye baths to ensure that we put little to no excess down the drain.
– All our garments are manufactured in Vancouver, BC and all the hand-dyed items are created at our studio in East Vancouver.
– Our retail store is located in the neighbourhood of South Granville at 3012 Granville Street at 14th Ave.

Designer Lexi

https://daubanddesign.com/

Art & Culture

Local Business Story: Raising the Bar

Jesse & Ashley are the co-founders of a unique company Views Balcony Inc.

Views Balcony Inc. is a local Vancouver small business that can help extend your home from the indoors to the outdoors.

What they’ve created is an enjoyable and decorative way to enhance and elevate a small outdoor space. Their unique design uses beautiful Acacia bartops which is one of the best naturally durable woods, perfect for outdoors. Also easy to install with adjustable steel brackets and they’re foldable.

A great idea. Perfect for morning coffee, working from home or happy hour.

Their booth at a local small business pop-up at Container Brewing. Photo: d. king

After creating their hero product, the balcony bar, they’ve expanded their products to include beautiful space conscious accessories to complement.

Get Outdoors

https://viewsbalconybar.com/pages/our-story

Food + Drink

c’est si bon terra

I’m here to spread the good news that Bonterra Wines which are all completely organic, carbon neutral & bio-dynamic from California, are now available right here in Vancouver, B.C.

Photo: d. king (taken in my downstairs couryard)

Meaning “good earth” this winery lives up to its name! At the recent California wine tasting held at the Hyatt Regency hotel in Vancouver, Bonterra had a booth which gave me an opportunity to sample more than just the few reds that I’d bought in the past when in California. The wines of course are readily available in California but now we can buy several of the ones they produce in specialty stores like Marquis, Everything Wine and Liberty here in Vancouver as well as some of the government liquor stores. I believe the chardonnay is only available at LCB but if interested please check beforehand to make sure they have stock.

A sales rep for the company was nice enough to send over two whites (a sauvignon blanc priced at $26.98 + tax, a chardonnay priced at $22.29 + tax and a rosé priced at $27.98 + tax) to sample – both dynamic in more ways than one. I was waiting for an opportunity on a sunny day to crack open these bottles to share with a few discerning wine loving friends. This happened just this past weekend…which brings me to this post and our combined review in the notes below.

Photo: Lisa King (taken on my upper deck) – *Look at the beautiful colour in that bottle.*

But first…let’s talk about the benefits of drinking organic vs regular non-organic wines. One thing I can tell you for sure is that you’re not likely to get a next day hangover headache because there are “very little to no sulphites” and other crap in the wine. Of course that’s related to not going too overboard with the drinking in the first place. I’m talking 3 bottles shared with friends where next day we all woke up feeling normal – by that I mean rested and not the least bit foggy…just in case you think our normal is waking up with a hangover which sometimes is the case.

Organic Life Practices – (paragraph below – taken from the website):

“We start by growing our fruit in certified-organic vineyards, so our grapes are verifiably grown without the use of harmful synthetic pesticides, herbicides or fertilizers. A constellation of climate-smart farming practices further enhances our vineyards, bolsters soil health and vitality, and ultimately leads to pure and flavourful fruit. These practices include applying compost, planting cover crops, limiting tillage, and animal grazing for natural weed control and soil fertility enhancement. We conserve nearly 50% of our land in its natural state and cultivate spaces that enhance insect and wildlife throughout our vineyards. This is the essential starting point for fruit with purity you can taste.”

Sustainable, bio-dynamic…~~all these words~~ but what does it really mean?

Sustainable, from soil to sip.

Bonterra estate vineyards are all dual-certified organic and sustainable, with certifications coming from CCOF and California Certified Sustainable Winegrowers (CCSW), respectively. This dual certification is mirrored in the winery, which also carries CCSW certification. Both credentials involve third-party audits, with CCSW assessing over 100 winery practices relating to the natural environment, quality of grapes and wine, and social responsibility to employees and communities. This combination affirms their total commitment to doing what’s right in the vineyard, in the winery, among the communities, and for each of us to enjoy.

Looking for proof? Look to the label.

Their wines readily identify responsible practices with designations found on the packaging like “Made with Organic Grapes,” Organic CCOF Certified, and Demeter Certified Biodynamic®. These certifications mean that an outside governing board is certifying their practices and holding them accountable for purity and sustainable quality. So, when in search of something altogether better, be sure to seek out these indications on labels, to be sure you’re picking up a verifiably purer pour.

Tasting Notes:

Sauvignon Blanc 13%, organic wine. Aromas of grapefruit and kiwi and lush flavours of honeydew.
Rosé 13%, organic wine. Dry and crisp acidity with notes of red berries.
Chardonnay 13.5%, organic wine. Predominantly made of Chardonnay, complete with a few bunches of Muscat de Roussanne and Viognier, which bring its uniqueness. It’s smooth and creamy with ripe tropical fruit, buttery mouthfull matched with vibrant acidity. Balanced and tasty with a lingering smoky and nutty finish.
Photo: Lisa King

We were all in agreement that the cold Sauvignon was an elegant summer sipper while the Chardonnay was our favourite – to drink any time of the year. I was pleasantly surprised that I liked the Rosé as much as I did (I always want to like them but it’s rare that I find a rosé I really enjoy). We all genuinely loved this one as it had just the right balance of crisp to dryness but not overly dry.

We all agreed that we’d purchase any of these wines. As a matter of fact we’re making phone calls right now.

If you try any of these let me know what you think?

Did I mention they go great with food?

inspiration

Feel-good Friday: stamp of approval

To the man who was born in a suit,

*I saw you parked outside the post office today.* Photo: d. king

and my fellow Montrealer…we miss you, but we will continue to enjoy your poetic and inspirational music for a lifetime. That is the gift you gave us that will never die.

A few of my personal favourite lines by Leonard Cohen:the one below is more profound these days…If you read into it, it can speak to the major differences that have torn people apart in relation to the pandemic and politics. So silly. But let’s end this on a more positive note…

Going to the post office will be a much more pleasurable experience for us Canadians and for those on the receiving end of getting our letters, postcards and packages.

You’re welcome!