Spring is such a beautiful and vibrant season and the ideal time to cleanse and renew. It’s time when plants turn green, flowers start to bloom and when foods that help to rejuvenate and re-energise the body are bountiful. I love doing a proper cleanse at this time of year to help wake up a sluggish system after the more sedentary winter months, so to assist those who'd like to do the same, we’ve introduced CLEANSE Kickstart, a special pack that consists of CLEANSE Inner Beauty Powder, ANTIOXIDANT Inner Beauty Boost and our 14-DAY INTENSIVE CLEANSING PROGRAM, to help you get back on track, naturally. When it comes to detoxifying your body externally, I recommend dry body brushing; a very easy and effective way to help kickstart the lymphatic system as well as slough off dead skin cells, for smoother, healthier skin.
Exciting news! We are launching our brand new GLOW Advanced formula next month in celebration of GLOW’s five-year birthday and also releasing our wonderful new Beauty Chef Cookbook that’s full of nutritious, tasty recipes for a happy gut and healthy skin, which can be pre-ordered below. We also talk you through why probiotics and prebiotics are good for you, how going organic can benefit your health and wellbeing plus we give you an easy-to-make recipe for gut and skin boosting Sweet and Sour Fermented Vegetables.
Exciting news! It’s been a long time in the making and now it’s finally here, The Beauty Chef Cookbook! With more than 150 delicious gluten and dairy-free recipes to help you glow from the inside-out, tips on how to eat right for radiant skin and good gut health, advice on healthy living and wellbeing and much more, this 350-page book will quickly become your recipe go-to. Pre-order your copy here so you don’t miss out! And get in quick as the first 50 orders will be lucky enough to receive a signed copy by Carla * In other exciting news, it’s hard to believe it has been five years since we launched GLOW and since then, we’ve seen our Inner Beauty Powder go from cult favourite here in Australia to an international success, with women all over the world experiencing the skin and gut benefits from this special formula. To celebrate, we are launching a brand new GLOW formula called GLOW ADVANCED, which contains more prebiotics, more probiotics, more super foods and more goodness than the original. GLOW ADVANCED is backed by a clinical trial and will be on sale from October 17th. Stay tuned for further information. * September is Organic Awareness Month and once again, The Beauty Chef founder Carla Oates is a spokesperson and ambassador for the Australian Certified Organic Association. Head here to learn more about the importance of choosing Certified Organic and how you can get involved. * If you missed our last newsletter, you might not have realised that international customers can now order The Beauty Chef Inner Beauty Powders and Inner Beauty Boosts online at netaporter.com. Fashion and beauty in the one place? We’re thrilled to be part of a website that combines two of our favourite things! * We are so excited that Gwyneth Paltrow’s cult website will soon be stocking The Beauty Chef products! Stay tuned for more details. * It’s been a brilliant few months of press for The Beauty Chef, with UK Vogue mentioning hilariously and accurately how GLOW “doesn’t taste like s**t” plus a quote from Carla in their September issue. Australian ELLE featured GLOW in their July and September issues in the My Weekend In Products section; The Sunday Telegraph Style supplement in July and the August edition of Mind Food both featured our wonderful Probiotic Skin Refiner; and our HYDRATION Inner Beauty Boost got a mention in a facial yoga story in the July edition of Women’s Fitness – to see these stories and more, click here.
Q: Everyone always goes on about eating organic food and using organic skincare – does it really make a difference? And is it worth the extra cost?
A: Yes! I’m a Goodwill Ambassador for Australian Organic (the organisation responsible for enforcing regulations and certifying products that meet those regulations so that when you buy an organic product, it really is organic) and I truly believe that consuming Certified Organic products and produce makes a huge difference to your overall health – the way you feel and the health of your skin. Whenever I see a Certified Organic logo on food, skincare or personal care products, I am confident that the chemicals and pesticides you’d usually find in non-organic versions just aren’t there. More than that, it’s a guarantee that every stage, from seed to plant to manufacturer to final product, has been checked and the final organic product you put on your plate or rub into your skin is as close to the way nature intended it as possible. But why is organic important? First of all, eating organic equals eating clean, which reduces potential health risks. Most conventionally farmed produce contains a cocktail of industrial pesticides, insecticides, fertilisers and chemicals, which you’re ingesting every day. Studies have shown that the effects of chemical combinations can be more harmful than single chemicals, so the potential health risks are worrisome. Amplify this concern when it comes to putting non-organic products on your skin – your largest organ – as these chemicals can be absorbed into your bloodstream. Secondly, organic food is full of natural nutrients and studies have shown that just by eating organic, you can boost your levels of vitamins and minerals by up to 30%. Thirdly, organic produce has not been genetically modified, so you’re not eating a science experiment! Fourthly, organic food tastes better and organic skincare is rich in active, skin rejuvenating plant compounds. Lastly, going organic supports sustainable, beneficial ecological practices, so not only are you helping your skin and health, you’re helping the planet, too.
INGREDIENT OF THE MONTH
At The Beauty Chef we believe, "Beauty Begins In The Belly" and the key to a happy gut and radiant skin is good bacteria. But sometimes knowing exactly what good bacteria is, what it does and how to get more of it into our diets isn’t as straightforward as consuming a probiotic supplement.
There are more than 400 species of bacteria (tens of trillions of bacteria) that call the gut home, all of which let in the good nutrients and slam the door on dangerous bugs and viruses. When these strains are all in harmony, good health, easy digestion and radiant skin follow, but the trouble starts when stress, medication or a poor diet kills off some of this good gut flora. This then allows some of the bad strains to take hold, leading in the short term to gas and bloating or long term to conditions like leaky gut or irritable bowel syndrome. To tip back the scales, good bacteria, like probiotics and prebiotics, are used to help repopulate the gut with friendly bacteria. Not sure if your gut is out of whack? If you suffer from any kind of digestion issue or skin problem, it’s more than likely that your gut is out of balance. That’s why eating fermented foods daily, which are naturally high in prebiotics and probiotics, is important to keeping your gut happy. Kefir, sauerkraut, natto, fermented vegetables and yoghurt are excellent sources of natural probiotics and are great ways to keep your gut happy. “Lacto-fermented foods also have immune-modulating benefits, which is why fermented foods are so much more powerful that standard probiotics,” says Carla, who worked closely with a team of microbiologists to boost the amount of probiotics in the new GLOW Advanced formula. In fact, studies have shown that eating probiotic foods can be up to 100 times more effective than taking unfermented supplements, because stomach acid will kill the delicate probiotics before it gets to the small intestine and gut – and before your body has a chance to use them. That’s why GLOW Advanced uses a newly improved powerful bio-fermentation process to ferment the algae, super foods, fruits, veggies, grains and grasses in the formula to ensure a minimum of 500 million bacteria per serve gets all the way to the gut for maximum health benefits.
Professional stylist, TV presenter, charity ambassador and mum of 2 boys, Jules Sebastian is one busy woman. We ask her how she maintainsworklife balance and looks after her health and wellness.
It does sound like a lot! I think over the years I have learned how to manage my professional and personal life a lot better than I used to. I have learned to say no to some work offers and social offers too – that can be hard but it gives me head space and family time which is the most important thing to me. I usually base my career decisions around my family and because I am a freelancer, I have the option to choose my own hours. I’m very lucky in that way. It’s just about prioritising the most important things first, and filtering out from there. I am not fanatical about exercise but I am pretty consistent with it and now that my kids are a little bit older, I am getting better nights sleep and finding moments in the day to take a breath. I don’t know if I have it all right, but it seems to be working so far.
Tell us about your work with the Sebastian Foundation.
The Sebastian Foundation is a foundation that my husband Guy and I started about 3 years ago. We focus on families in need and have been really focused on domestic violence against women this year. As the girl part of the team, I feel very passionate about women and believe that they are, for the most part, the backbone of a family. We have worked on so many amazing projects and helped lots of families over the time we have been open. Our most recent project was with a girls shelter in Sydney where, with Freedom Kitchens, we put in a new kitchen and gave their dining room and living space a facelift. I was in tears when I saw how much the girls loved the new space. For most of the girls that go to the shelter, it is the last resort for them. They literally have nowhere else to go. We wanted to make their space feel like a home and for them to feel special, like their last resort was a beautiful place to come. It was such a special moment when they saw the renovation for the first time. They (and me) were in tears! Recently we redid a Women’s Shelter's garden. The concept was the same. This garden provided the women with a space to relax, grow herbs, sit in beautiful outdoor furniture and have an oasis to enjoy. It may seem like small things, but seeing the girls, I know first hand that it means the world to them. They see that someone cared enough to give them the best of something and a space they can be proud of and relax in. The foundation has given me so much purpose and we hope to do so much more for other women and families who need a helping hand.
What’s the best piece of beauty advice you have been given?
Wash my face every night, drink lots of water and work on being beautiful on the inside first.
What always puts a smile on your face?
My family, tea, helping my clients and people I work with feel beautiful and….oh and sleeping puts the biggest smile on my face!
What is your beauty regime?
I cleanse my face every morning then use a hydration mist followed by a serum and moisturiser. I like to wear makeup but I am super minimal with time and effort when it comes to the everyday! I wear a foundation, concealer (my best friend!), light powder, blush, a mixture of neutral eyeshadows, some pencil eyeliner smudged around and loads of mascara. I’m obsessed with mascara! During the day I will apply a gloss or papaw to my lips. At night, I cleanse again and apply a Vitamin A cream. And I take The Beauty Chef GLOW powder. That’s about it!
Who inspires you?
Anyone who gets off their butt and does something with themselves inspires me! They don’t have to be the CEO or boss of the company, just people who are giving their chosen thing a go and doing a good job of it. I’m inspired by hard workers, skilled humans and people who are passionate about what they do.
Sweet and Sour Fermented Vegetables
Fermented vegetables are perfect on a mezze platter or added to a salad, whole or thinly sliced and tossed through. This recipe will work for any root vegetable, so if you have a favourite one or two you can alter quantities accordingly for your next batch.
1 teaspoon mustard seeds 1⁄2 cauliflower, broken into small florets 1 carrot, washed and cut into sticks 8 radishes, washed and halved, quartered or sliced (depending on size) 6 cloves garlic, peeled 3 bay leaves 2 cups (500ml) filtered water 1⁄2 cup (125ml) apple cider vinegar (unpasteurised) 2 tablespoons himalayan salt 1 tablespoon raw honey outer cabbage leaf
Dry-roast the mustard seeds in a small frying pan over low heat for 30 seconds, or until they begin to pop. Tightly pack the vegetables, mustard seeds and bay leaves into a sterilised 1.5-litre glass jar* or specialised fermentation jar with an airlock lid. Combine the water, vinegar, salt and honey in a jug and stir to dissolve the salt. Pour the liquid over the vegetables, to just cover. Pour in a little filtered water to cover completely, if required. Firmly press down the vegetables to submerge in liquid. Cover the vegetables with a piece of cabbage leaf. If using an ordinary jar, weigh down with a specialised ceramic weight or smaller jar filled with water. Ensure there is a 5cm gap between the vegetables and the top of the jar to allow for extra liquid released during the fermentation process. Set the jar on a large plate to catch any over overflow. Cover the jar with a double layer of muslin cloth and secure with a rubber band. If using a mason, preserving or specialised fermenting jar, secure the lid. Let stand at room temperature, out of direct sunlight and in a well-ventilated place for 5-7 days**, or until the mixture becomes pleasantly tangy. During this time, if using a jar covered with a muslin cloth, check daily to ensure the vegetables are completely submerged in brine, to prevent mould from forming. press down with a wooden spoon if necessary. If using a mason or preserving jar, open ever so slightly every day to release gases (a process known as burping) to prevent pressure build-up which could result in an explosion. Once fermented, seal with a lid. Fermented vegetables can be used immediately or stored in the refrigerator for a week or so to age before use, and up to 3 months. Note:You can store this pickle in the refrigerator for up to 3 months. the flavours will continue to develop over time. If you’ve got some fresh vine leaves on hand add one to your vegetables – the tannins released will help to achieve a crunchier outcome. Fermented garlic can discolour to a green/blue colour but it is still perfectly safe to eat. To help prevent this, ensure you use chlorine-free water and non-iodised salt.
Introducing The Beauty Chef Cookbook – delicious food for radiant skin, gut health and wellbeing. This comprehensive cookbook containing over 150 recipes is available to pre-order* right now at www.thebeautychef.com. Be one of the first 50 people to order and you will receive a copy personally signed by Carla.
* Please note orders will be shipped on Monday the 10th of October. Stocks limited, while stocks last. Available to Australian residents only, shipping within Australia only. Signed copies, limited to one per customer.