The Kindred Journal

A well-functioning skin barrier rarely announces itself. It simply allows skin to feel comfortable, without drawing attention to the work being done beneath the surface. It is usually only once that work is disrupted that the barrier becomes noticeable at all. Recognising the signs early makes a genuine difference, since a barrier caught early tends to recover faster than one left to worsen. Here are three of the clearest indicators, and what tends to help, which is a large part of why we formulate the way we do. 1. A Persistent Feeling of Tightness Skin that feels tight, particularly after cleansing, is one of the earliest and most common signals. This sensation is the direct result of transepidermal water loss, the process by which moisture escapes through gaps in a weakened barrier faster than it can be replaced. It is easy to mistake this tightness for a sign that skin simply needs cleaning more thoroughly, which often leads to more frequent washing or a stronger cleanser, both of which compound the underlying problem rather than resolve it. What tends to help: a cleanser formulated without harsh surfactants, used with lukewarm rather than hot water, followed promptly by a barrier-supporting moisturiser while skin is still slightly damp. This timing matters more than it might seem; applying moisture to damp skin helps lock in what would otherwise evaporate. 2. Reactivity to Products Previously Tolerated Well A product used without issue for months suddenly causing stinging, redness, or discomfort is rarely a sign that the product has changed. More often, it is a sign that the barrier has thinned to the point where ingredients that once sat harmlessly on the surface are now making contact with more sensitive layers beneath. This kind of reactivity can be unsettling, particularly when the cause is not obvious. It is worth resisting the instinct to address new sensitivity with a new, more targeted product, since introducing further active ingredients to an already compromised barrier tends to prolong the irritation rather than settle it. What tends to help: a temporary return to the simplest possible routine. Removing all but the essentials, a gentle cleanser and a barrier-focused moisturiser, gives skin the space to recover before anything else is reintroduced. It is exactly why we keep a genuinely fragrance-free option in our own range, for moments skin needs less, not more. 3. Rough Texture or Visible Flaking A barrier under strain often shows itself texturally before it shows itself in any other way. Patches of roughness, fine flaking, or skin that catches slightly under the fingertips all point to the same underlying issue: the lipid layer that should be holding skin cells smoothly in place has thinned. This is frequently mistaken for a need to exfoliate, when in fact the opposite is usually true. Removing more of the skin's surface when the barrier is already compromised tends to worsen the texture it was meant to correct. What tends to help: setting exfoliation aside entirely until the barrier has had time to recover, and instead focusing on ingredients that replenish rather than remove. Shea butter and jojoba oil, both structurally similar to skin's own lipids, are well suited to this kind of quiet repair work, which is why we lean on them so heavily across our own formulas. A Matter of Timing, Not Just Ingredients None of these signs call for urgency in the sense of reaching for something stronger. If anything, the opposite response tends to serve skin better: fewer ingredients, more patience, and time. Most barriers, given the right conditions, recover within two to four weeks. The task in the meantime is simply not to interfere with that process any further than it already has been.

INGREDIENTS: 1 pound (up to 500g) ground pork, alternative options, ground lamb or beef ½ cup breadcrumbs 1 large egg ¼ cup finely chopped fresh parsley 2 cloves garlic, minced 1 small onion, finely grated 1 teaspoon dried oregano ½ teaspoon cumin Salt and pepper to taste Olive oil, for frying or brushing METHOD: In a large bowl, combine the ground pork, breadcrumbs, egg, parsley, garlic, onion, oregano, cumin, salt, and pepper. Mix well until evenly distributed. Shape the mixture into 1.5-inch balls. You should get around 15-20 meatballs. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Place meatballs on the baking sheet and bake until cooked through, about 20-25 minutes. Serve with your preferred greens or sides.  Credit: @Saltedmint.com

Skin is often discussed in terms of how it looks. Less often is it discussed for what it does. The outermost layer, known as the stratum corneum, performs one of the body's most consistent and least celebrated functions: it keeps the outside out, and the inside in. This layer, no thicker than a sheet of paper in most places, is what skincare professionals call the skin barrier. Understanding it shifts the focus of skincare from surface appearance to underlying function, which is where we start when formulating anything for the family. What the Barrier Does The structure is often explained through a simple comparison: bricks and mortar. The bricks are corneocytes, flattened skin cells that reach the surface after roughly four weeks. The mortar is a mix of lipids, chiefly ceramides, cholesterol, and fatty acids, that binds them together. This structure works in two directions at once. It prevents water escaping from deeper layers of skin, and it keeps external irritants, allergens, and microorganisms from making their way in. When intact, both functions happen quietly. Skin looks and feels comfortable because it is, physiologically, doing its job well. What Compromises It Over-cleansing is among the most common culprits. Harsh surfactants, hot water, and frequent washing strip away lipids faster than skin can replace them. Climate adds further strain, with cold air, heating, wind, and sun exposure all drawing moisture from skin. Age plays a role too, as lipid production naturally slows over time. For infants, the barrier is still developing, measurably thinner than an adult's. This is part of why babies react more readily to products, fabrics, and climate that an adult would tolerate without issue, and why we leave fragrance and unnecessary additives out of products made for the youngest members of a household. It is a matter of physiology, not preference. Signs of a Compromised Barrier A weakened barrier tends to announce itself: skin that feels tight, rough, or prone to flaking, or that reacts to products it previously tolerated. Redness or persistent dryness are reasonable signals the barrier's function has been disrupted, worth responding to with simplicity rather than a stronger product. Supporting Repair The encouraging detail is that the barrier is genuinely capable of repair, generally within two to four weeks. Simplicity tends to help more than intervention: fewer active ingredients, a cleanser that does not strip natural oils, and lukewarm rather than hot water. Certain ingredients support this repair directly, which is why we build our formulas around them. Shea butter closely mirrors skin's own lipid composition, making it a longstanding mainstay of barrier-focused formulation. Evening primrose oil, rich in gamma-linolenic acid, supports the same lipid layer from another angle. Jojoba oil, structurally similar to sebum, integrates with skin rather than simply sitting on its surface. None of these work as a quick fix. Barrier repair, like the barrier itself, is a matter of consistency over time. A Function, Not a Feature The skin barrier is not a marketing concept. It is a functioning structure that spends every day managing a task most people never consider until something goes wrong. Caring for it is less about adding to a routine than removing what interferes with it, and allowing skin the conditions it needs to do what it has always done.

INGREDIENTS: CHICKPEA STEW 30 ml / 2 tbsp olive oil 1 red onion, finely diced 3-4 garlic cloves, finely diced 1 tsp smoked paprika 1 tsp ground cumin or cinnamon pinch of ground cloves (if using cinnamon) 1 tsp dried oregano 2 bay leaves, fresh or dried 2 x 400 g / 14 oz can of plum tomatoes 2 x 400 g / 14 oz can of chickpeas salt & pepper, to taste 1-2 tsp sugar, to taste REMAINING INGREDIENTS 8 vegan sausages (or your choice of sausages) 20 Kalamata olives, sliced 120 g / 4.3 oz your favourite soft cheese (e.g. ricotta) fresh dill, finely chopped chilli oil or extra virgin olive oil, optional your favourite bread, optional METHOD: Add 2 tbsp of olive oil to a medium, pre-heated heavy pan, next add diced onion and sautee on low heat until translucent. Next add in chopped garlic and sautee for a couple of minutes on low heat stirring frequently. Stir in a generous pinch of salt and dry spices: oregano, smoked paprika, cinnamon or cumin and sautee for 30 seconds. Next add in bay leaves and both cans of plum tomatoes one at a time – once in the pan, squash them gently with a potato masher before adding the second and squashing. Add a can full of water and increase the heat to medium. Simmer on medium heat, stirring every 15 minutes or so. Simmer until tomatoes have broken down fully and the sauce has thickened. You may need to add more water if the pan is looking dry and the tomatoes haven’t yet fully broken down. Season with salt, pepper and sugar. Add drained chickpeas to the pan and cook for another 10 minutes or so. This sauce is best the day after it was made, but if serving straight away, fry your sausages in a separate pan. Remove the bay leaves, divide the stew between four bowls, top with chopped olives, crumbled cheese, fresh dill and a drizzle of chilli (or extra virgin olive oil) if you wish. Serve with your favourite bread. Credit: @lazycatkitchen.com

Few parts of the body work harder than the hands. Between gardening, household tasks, and constant washing, hands are often the first place to show signs of dryness and environmental stress. Hand care should be more than a chore. That is why we are glad to introduce our Lavender and Cedarwood Hand Cream, a formula built to restore comfort to hands that rarely get a break. A Considered Blend, Not a Single Note This hand cream brings together lavender, rosemary, and cedarwood in careful proportion, rather than relying on a single dominant scent. Lavender contributes its familiar, rounded softness. Rosemary adds a fresh, herbaceous edge. Cedarwood grounds the blend with warmth. Together, the three create a considered character that feels complete rather than one-dimensional. Lavender has held a place in traditional apothecary practice for centuries, valued for its calm, settled scent profile, one of the reasons it remains a trusted choice in skincare formulation today. A Formula Built for Gentleness Many hand creams either feel waxy or, in the effort to feel lighter, prove too watery to be genuinely effective. This formula is built to sit in between the two. Camellia oil helps the cream absorb quickly, so hands are dry to the touch again within moments rather than left greasy. Aloe vera provides a cooling, hydrating base. Vitamin E, an antioxidant, helps defend skin against everyday environmental stress. Pure, Clean, and Family-Friendly Like every Kindred Apothecary product, our Lavender and Cedarwood Hand Cream is made using ECOCERT and COSMOS approved ingredients, free from synthetic fragrance, parabens, and mineral oil. It is a gentle choice suited to every member of the family, from the bedside table to the kitchen bench. Bringing It Into a Daily Routine Apply a small amount to the back of the hands and massage into the cuticles, working it in fully before returning to whatever comes next. It is a small, unhurried moment built into an otherwise busy day, one that leaves both the skin barrier and the senses a little steadier.

INGREDIENTS: Carrot Ginger Dressing ¾ cup chopped carrots ⅓ to ½ cup water ¼ cup extra-virgin olive oil, plus more for drizzling 2 tablespoons rice vinegar 2 teaspoons minced fresh ginger ¼ teaspoon sea salt, plus more for sprinkling Salad 1 recipe Roasted Chickpeas 1 bunch curly kale, stems removed, leaves torn into bite-sized pieces 1 teaspoon fresh lemon juice ½ teaspoon extra-virgin olive oil 1 small carrot, grated 1 small red beet, grated ½ watermelon radish, very thinly sliced 1 avocado, cubed 2 tablespoons dried cranberries ¼ cup pepitas, toasted 1 teaspoon sesame seeds Sea salt and freshly ground black pepper METHOD: Make the dressing: Preheat the oven to 400°F and line two baking sheets with parchment paper. Place the carrots on one of the baking sheets. Drizzle with olive oil, sprinkle with salt, and toss to coat. Spread evenly on the baking sheet and roast for 20 to 25 minutes, or until soft. Transfer the carrots to a blender and add the water, olive oil, rice vinegar, ginger, and salt. Blend the dressing until smooth and chill in the fridge until ready to use. On the second baking sheet, prepare the roasted chickpeas according to this recipe.Place the kale leaves in a large bowl and add the lemon juice, olive oil, and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half. Add the carrot, beet, watermelon radish, half of the cubed avocado, cranberries, pepitas, a few more pinches of salt, and a few grinds of pepper. Toss to combine. Drizzle generously with the carrot ginger dressing. Top with the remaining avocado, more dressing, and the roasted chickpeas and sprinkle with the sesame seeds. Season to taste and serve with your favourite protein (eggs, sausage, chicken wings etc.) Credit: @Loveandlemons.com

We are selective about the scents we bring into our apothecary. Fragrance, for us, is never about masking an ingredient or following a trend. It is about what a botanical genuinely offers, used with restraint. Lavender has long held a place as one of the most trusted essential oils in skincare, and it forms part of our Lavender and Cedarwood Hand Cream, working alongside rosemary and cedarwood rather than standing alone. A Familiar, Trusted Character Lavender's reputation rests on its composition, particularly its natural proportion of linalool and linalyl acetate, the compounds responsible for its familiar, rounded, sweet-floral scent. This is part of why lavender has remained a mainstay of skincare formulation for so long, offering a softer, more settled character than some other florals, which can read as sharper or more medicinal. A Supporting Note, Not the Whole Story In our reformulated hand cream, lavender is included at a genuinely light concentration, working alongside rosemary's fresh, herbaceous quality and cedarwood's warm, grounding base. Rather than lavender carrying the entire scent on its own, the three work together, each contributing a different layer rather than competing for attention. This reflects a broader approach we take across our range. A frequent question we hear is whether a scent will be too strong, and for skin that is sensitive or easily overwhelmed by fragrance, that concern is a fair one. Our answer has been to use essential oils at a deliberately restrained dilution, enough to offer a genuine, considered scent experience, without it lingering heavily or overwhelming a room. A Considered Choice, Not a Default Choosing to use lavender sparingly, alongside other botanicals rather than as a single dominant note, reflects the same principle behind every ingredient decision we make: genuine quality, used with intention, rather than reached for simply because it is expected.

INGREDIENTS: 3 lb (1.360kgs) boneless beef chuck trimmed and cut into 1 1/2 - 2 inch pieces,  1/4 cup flour 1 tsp salt 1/2 tsp pepper 2 T olive oil 1 large onion chopped 6-7 carrots, cut in large chunks 1 lb (450g) white mushrooms sliced 1.5 lb (680g) baby Yukon gold potatoes 3/4 c red wine 1 tsp balsamic vinegar 1 1/2 T Worcestershire sauce 4-5 garlic cloves minced 1 tsp oregano (dried) 1 tsp thyme (dried) 3 T tomato paste 3 c beef broth 3 T cold water 3 T corn starch 1 T butter METHOD: If your beef is not already cut, trim the excess fat and cut into 1 1/2 to 2 inch pieces. Place in a ziplock bag. Top the meat with flour, salt and pepper and shake to evenly coat the pieces of beef. Chop the carrots and add them, along with the potatoes to the bottom of the crockpot. Chop the onion and mushrooms and set aside. Heat a pan over medium high heat. Add the olive oil and heat until glistening. Working in batches, sear the beef chunks for about 2 minutes per side to get a nice brown crisp outside. Remove from the skillet and add the browned meat to the crockpot over top of the vegetables. After beef is seared, lower the heat to about medium and add the onion and mushrooms. Sauté for about 3-5 minutes to lightly brown the mushrooms. Add the onions and mushrooms along with the tomato paste, broth, red wine, oregano, thyme, garlic, salt and pepper (as desired), balsamic vinegar and Worcestershire. Gently stir to combine. Cook on low for about 7-8 hours or until the beef is fork tender and easily comes apart and vegetables are soft. About 30 minutes before serving, whisk together the corn starch and water until smooth and all the corn starch is dissolved. Slowly add to the crock pot and stir in to combine. The broth will thicken more as it sits in the mixture. Stir in the butter a few minutes before serving. Enjoy! Credit: @Lemonandzest.com

Body care sits at the balance of effective hydration and a pleasant sensory experience. While many of us value the benefits of unscented products for sensitive skin, there are moments when a light, natural fragrance turns a daily routine into something closer to a ritual. That balance is behind our Citrus Barrier Body Cream, a lightly scented formula built to nourish skin deeply while offering a subtle, uplifting aroma that lingers without becoming overwhelming. Mandarin and Sweet Orange, for Brightness The scent profile centres on mandarin and sweet orange essential oils, chosen for their bright, cheerful character. Beyond scent, citrus oils like these carry natural antioxidant properties, helping to support skin against everyday environmental stress. Vanilla, for Warmth We've paired that citrus brightness with a touch of vanilla extract. In natural skincare, vanilla is included for more than sweetness. It contributes a warm, comforting base note that rounds out the sharper citrus top notes, giving the overall scent a settled, comforting quality rather than one dimension alone. Deep Hydration Without the Weight One of the most common frustrations with body creams is a heavy or tacky residue. This cream is formulated to be genuinely rich in emollients while still absorbing quickly. Built on a base of aloe vera and nourishing plant oils, it seals in moisture immediately after a shower, when skin is most receptive to hydration, softens dry patches on elbows, knees, and heels, and helps maintain the skin's natural lipid barrier throughout the day, reducing moisture loss as the day goes on. Clean, Considered Skincare Consistent with the rest of our range, this body cream is free from synthetic fragrance, phthalates, and parabens. What goes onto skin matters just as much as what goes into the body, and we formulate accordingly. How to Use Massage a generous amount into damp skin for the best results. The warmth of the skin helps release the citrus and vanilla notes gradually, turning a simple, everyday moment into something a little more considered.

INGREDIENTS: 1-2 tablespoons neutral oil of choice one 8-ounce (up-to 230g) bag frozen dumplings of choice (about 8 large dumplings) 4 mini baby bok choy or 2 baby bok choy, halved lengthwise (see Recipe Notes) 1 teaspoon toasted sesame oil pinch kosher salt optional: pinch MSG water, for steaming METHOD: Pan-fry the dumplings according to dumpling package directions. Using my go-to brand, I heat the oil in a medium nonstick skillet with a tight-fitting lid over medium-high heat, then add the frozen dumplings, flat side down, and sear for 2-3 minutes until the bottoms are golden brown. Prep the bok choy: Meanwhile, rinse the bok choy as needed to remove any dirt between the leaves. Pat dry well. Place in a bowl and toss with sesame oil, salt, and MSG (if desired). Steam the dumplings and bok choy: Once the dumplings are golden brown, arrange the bok choy around the dumplings. Steam according to package directions. Using my go-to brand, I reduce heat to low, add a scant ½ cup water, cover, and steam 8 minutes or until the dumplings are heated through and the bok choy is tender. Serve: Transfer everything to a shallow bowl or plate. Finish with sliced green onions, toasted sesame seeds, and a generous drizzle of soy sauce. Enjoy! Credit: @Playswellwithbutter.com

In natural skincare, the word "preservative" is often treated as something to avoid, with "preservative-free" positioned as a mark of purity. We see it differently. A skincare product that is genuinely effective, stable, and safe to use over time needs a preservative system. It is not an add-on. It is essential. Why Preservation Matters Any product containing water, including aloe vera juice, floral waters, or hydrosols, provides exactly the environment bacteria, yeast, and mould need to grow. Without an adequate preservative system, microbes can multiply quickly in a warm bathroom, contamination can occur the moment a finger touches the product, and growth can begin well before it becomes visible. A properly formulated preservative system exists to prevent exactly this, keeping a product as stable on day sixty as it was on day one. What ECOCERT and COSMOS Certification Actually Means We choose preservative systems that carry ECOCERT and COSMOS certification, rather than using whatever is cheapest or most common. ECOCERT is an organic certification body founded in France, conducting inspections across more than eighty countries, and is regarded as one of the most respected benchmarks for natural and organic products globally. COSMOS is a global standard that brings several organic certifications together under one framework. A COSMOS-approved preservative has been assessed for toxicity, biodegradability, and environmental impact, giving us a genuine standard to formulate against rather than a marketing claim to lean on. The Preservatives We Use We favour gentle, nature-identical preservative blends, most often a combination of benzyl alcohol, dehydroacetic acid, and glycerin. These work differently to older, harsher synthetic preservatives. They offer broad-spectrum protection against a range of bacteria and fungi, they are formulated to work alongside botanical extracts and essential oils without disrupting the skin's own natural balance, and they carry little to no scent of their own, allowing the genuine character of an essential oil blend to come through clearly. What We Choose to Leave Out Part of formulating thoughtfully is knowing what to leave out. We avoid several older preservative categories that have raised genuine concern over time. Parabens, including methylparaben, propylparaben, and butylparaben, have been associated with hormone disruption in some research. Formaldehyde-releasing preservatives, such as DMDM hydantoin and certain urea derivatives, are increasingly linked to skin sensitisation and are avoided by many formulators for that reason. Methylisothiazolinone, commonly abbreviated to MIT, is a well-documented allergen capable of causing contact dermatitis in sensitive individuals. Where This Leaves Us Natural and safe are not opposites. Using ECOCERT and COSMOS-approved preservation allows a formula to remain genuinely plant-based while still meeting a rigorous modern safety standard, without asking anyone to choose between the two.

INGREDIENTS: 12 ounces (up to 350g) Rigatoni or short pasta of choice 2 tablespoons Extra Virgin Olive Oil 1 pound spicy Italian sausage (can sub mild or sweet; see Recipe Notes) 1 large shallot (or ½ small yellow onion), finely diced 5 ounces kale, destemmed and roughly chopped (approx. 2-3 cups packed) 6 cloves garlic, finely chopped or grated 1-2 tablespoons Chopped Calabrian Chilis (or up to 2 teaspoons crushed red pepper flakes) one 4.6-ounce tube Concentrated Tomato Paste ½ cup vodka (see Recipe Notes) 1 cup heavy cream ½ cup finely grated parmesan cheese kosher salt and ground black pepper, to season METHOD: Boil the rigatoni: Bring a large pot of water to a boil. Once boiling, generously season with salt. Add the pasta and cook, stirring occasionally to prevent sticking, to al dente according to package directions. Carefully dip a liquid measuring cup into the pot to reserve about 1 cup of the starchy pasta water, and set aside. Carefully drain the pasta – do not rinse.  Brown the sausage and shallot: As the water comes to a boil, start the sauce. Heat the olive oil in a large skillet (stainless or cast iron preferred) over medium heat. Add the sausage and shallot, seasoning with a pinch of salt. Cook, breaking the sausage into small crumbles, until browned and the shallot is golden, 5–7 minutes. Stir in the kale. Bloom the aromatics and brown the tomato paste: Stir the garlic and Calabrian chilis into the sausage mixture. Cook 1-2 minutes longer, until fragrant. Reduce the heat to medium-low. Add the tomato paste to the skillet, stirring to coat the aromatics. Cook 10-12 minutes, stirring occasionally, until the mixture darkens slightly. Deglaze with vodka and simmer the sauce: Slowly pour in the vodka, while using a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir in the heavy cream and grated parmesan. Reduce heat to maintain a gentle simmer. Taste and adjust seasonings as needed. Finish the spicy rigatoni: Add the cooked pasta to the sauce. Toss to combine well—the sauce should evenly coat the pasta. Adjust as needed: add a splash of reserved pasta water if the sauce is too thick, or stir in more parmesan if it’s too thin. Simmer 1-2 minutes longer, then remove from the heat. Serve: Divide the spicy rigatoni into individual bowls, topping with additional grated parmesan and finely chopped fresh basil or parsley as desired.  Credit: @Playswellwithbutter.com

INGREDIENTS: 3 tablespoons olive oil 3 medium carrots, diced 1-2 ribs celery, diced 1 large yellow onion, diced 2 teaspoons kosher salt, divided 4-5 cloves garlic, finely chopped or grated 1 heaping tablespoon ground cumin 2 teaspoons sweet paprika 1 teaspoon ground turmeric ½ teaspoon ground black pepper ½ teaspoon cayenne pepper 2 bay leaves 1 ¼ cup brown or green lentils (see Recipe Notes, below) ½ medium butternut squash, diced into ½-inch cubes (approx. 4 cups or 20 ounces) two 14-ounce cans crushed fire-roasted tomatoes 8 cups vegetable broth or stock 2 cups packed shredded kale (or 5 oz baby kale) 2 lemons, juiced for serving, as desired: an extra swoosh of olive oil, a generous spoonful of toasted breadcrumbs, and toasty buttered bread, etc. METHOD: Cook the aromatics: Add the olive oil to a large, heavy-bottomed pot or Dutch oven (at least 5-qt capacity) over medium heat. Once hot, add in the carrot, celery, and onion. Season with 1 teaspoon kosher salt. Stir to combine. Cook, stirring occasionally, until the veggies have softened slightly, 5-6 minutes. Bloom the spices: Add the garlic, cumin, paprika, turmeric, ground black pepper, and cayenne pepper. Stir to combine. Cook until fragrant, 1-2 minutes. Build the lentil soup: Add the bay leaves, lentils, butternut squash, fire-roasted tomatoes, and seasoning with 1 teaspoon kosher salt. Stir to combine. Add the vegetable broth/stock. Give one last stir, increasing heat to medium-high. Bring the soup to a boil. Simmer: Reduce heat to low to maintain a gentle and steady simmer. Partially cover the pot (place the lid on the put such that it’s just partially covered, allowing some steam to escape as the soup cooks) and simmer for 25-30 minutes, until the lentils are tender but maintain their shape. Finishing touches: Once the lentils are tender, finish the soup. It’s optional, but if you love a creamier lentil soup, transfer ⅓ of the soup to a blender and carefully blend smooth. (Alternately, you could use an immersion blender to partially blend the soup right in the pot.) Stir the blended soup back into the pot. Add the shredded kale and lemon juice to the soup, stirring to combine. Remove from the heat. Cover to steam for 4-5 minutes, until the kale is softened. Taste and season with additional salt or ground black pepper as desired. [gallery columns="2" link="none" size="full" ids="14086,14087"] Serve immediately! I like topping a bowl of lentil soup with an extra swoosh of olive oil, some finely chopped fresh herbs, and toasted breadcrumbs. Enjoy! Credit: @Playswellwithbutter.com  

In a market full of artificial "ocean breeze" and "floral burst" scents, there is something worth noticing about nothing at all. For many families, the best scent is no scent, and that is the thinking behind our Unscented Hand Wash. This hand wash was created with sensitive skin in mind. It is more than a simple cleanser. It reflects a broader commitment to keeping a family's skin barrier healthy, hydrated, and comfortable. Why Unscented Matters Fragrance, even from natural sources such as essential oils, can be difficult for sensitive or reactive skin to tolerate. Many everyday hand washes rely on fragrance to mask their functional ingredients, which can lead to irritation or dryness in some people. Our unscented formula removes that variable entirely, offering a clean, straightforward wash without added aroma or the potential triggers that can come with it. A Formula Built to Cleanse Without Stripping Our Unscented Hand Wash is built around plant-based ingredients chosen for what they genuinely do. Plant-derived humectants help the skin retain moisture during washing. Balanced surfactants lift away dirt and impurities without stripping the skin's natural oils. Soothing botanical extracts round out the formula, supporting comfort rather than working against it. The wash is free from synthetic fragrance, harsh detergents, and drying alcohols, making it well suited to sensitive hands, children, and frequent daily use. Suited to the Whole Family Whether it is being used after playtime, before a meal, or on returning home from outdoors, this hand wash offers a gentle, reassuring cleanse. It is suited to children and adults alike, formulated for sensitive or reactive skin, and light enough to fit easily into an everyday routine. Part of a Considered Routine Hands that are washed often need more consideration, not less. This hand wash pairs naturally with a gentle moisturiser or hand cream afterward, supporting the same barrier-focused approach we take across the rest of our range: cleanse, comfort, and care working together rather than in competition.

INGREDIENTS: SALAD 1 can (13.4 oz) chickpeas, drained and rinsed 1 can (13.4 oz) butter beans, drained and rinsed 1 cup castelvetrano olives, roughly chopped 1 medium shallot, finely minced 1/2 cup finely minced cilantro 1/2 cup finely minced parsley 1-2 cloves garlic, finely minced HONEY DIJON VINAIGRETTE 3 tbsp lemon juice 3 tbsp olive oil 1 tbsp honey (a heaping tablespoon) 1 tsp dijon mustard 1/2 tsp kosher salt 1/2 tsp ground cumin 1/2 tsp ground coriander 1/4 tsp cayenne pepper (sub with 1 tsp red pepper flakes) METHOD: Add the salad base to a bowl. Add the chickpeas, butter beans, olives, shallot, herbs, and garlic into a serving bowl. Set aside. Make the dressing. Add all of the dressing ingredients to a jar or cup and whisk well until emulsified.  Toss together and serve. Pour all of the dressing on the salad and toss together well. Adjust for salt as needed and let sit at least 30 minutes before serving. Enjoy on toasted sourdough, or just on its own.  Store any leftovers in an airtight glass container in the fridge for up to 5 days. Credit: @Munchingwithmariyah.com  

Kindred means family, and when we set out to create natural skincare for the whole family, we knew the mission needed to extend beyond what sits on a bathroom shelf. We wanted to build a business that supports not just skin, but the wider community around it. That is the thinking behind the Kindred Apothecary 10% Profit Pledge, our commitment to donating 10% of annual net profits to charities supporting women, children, and families in need. This isn't a marketing add-on. It reflects values that shaped the brand from the very beginning. Where the Idea Came From The inspiration for this pledge did not come from a business plan. It came from watching the women in our founder's family, her mother and grandmother, navigate the world with a community-first approach, even during periods when they had little themselves. That upbringing carried a clear lesson: a small contribution, offered with genuine intent, matters. A meal, a helping hand, a modest amount set aside for someone facing a harder road. Looking out for one another was simply how things were done, and it is the same spirit we want Kindred Apothecary to reflect. Why 10% Businesses have a genuine opportunity to support the communities around them. By committing 10% of profits to that purpose, every purchase becomes twofold: an investment in a family's skincare, and a contribution to the wellbeing of another family. The pledge focuses on three areas. Supporting women, through access to health services and practical support. Nurturing children, by funding initiatives that give them a safe and healthy start. And strengthening families, through local charities that provide a safety net during difficult periods. What Community Actually Means to Us Community, for us, is not an abstract idea. It is the neighbours who supported the business as it grew, the families who tested early products, and the local networks that continue to keep everything connected. When local businesses support local people, the benefit tends to circulate rather than stay in one place. Whether that means providing essentials for a local shelter or supporting a children's health charity, the aim is for this impact to be genuine and easy to trace back to where it is needed. What a Purchase Actually Supports Buying a bottle of hand wash or cream is not only a choice about ingredients. It is a small part of this pledge in action, a continuation of the values passed down through a mother and grandmother, and proof that a small business can make a measurable difference. More detail on the specific charities we partner with, along with ongoing updates on the pledge, is available on our 10% Profit Pledge page.

INGREDIENTS: 1/2 (85 g) medium red onion, thinly sliced  1 tsp kosher salt, plus more as needed (used a total of 2 1/2 tsp in the salad) 1 lemons worth zest  3 tbsp (32 g) lemon juice 1 (13.4 oz or 380 g) can chickpeas, drained and rinsed 1 (14 oz or 400 g) can butter beans, drained and rinsed 1 cup (115 g) green olives, roughly chopped (a 10 oz jar of olives) 7-8 jarred artichoke hearts, quartered (optional) 1/2 cup (9 g) firmly packed mint leaves, finely minced 1/2 cup (18 g) firmly packed parsley, finely minced MARINADE; 3 tbsp (52 g) extra virgin olive oil  3 (15 g) garlic cloves, smashed and roughly chopped 3 tsp za’atar  1 tsp sumac 1/2 tsp ground cumin METHOD: Prep the onions. Thinly slice the onion and add to a large bowl, toss together with the kosher salt, lemon juice, and lemon zest. Set aside. This mellows out the onion and will make it sweeter. Feel free to dice the onion instead of slicing it – just makes it easier to eat the salad.  Prep the remaining salad ingredients. Drain and rinse the beans, roughly chop the olives, finely mince the herbs, and add everything to the bowl of onions.  Make the marinade. To a pan, add the olive oil and garlic, and saute on medium heat until the garlic just begins to brown. Immediately take off the heat and sprinkle in the za’atar, sumac, and cumin. This blooms the spices and bring out even more flavor. Toss everything together and serve. Pour the marinade over the salad and toss together. Adjust for salt as needed. This tastes best after everything marinates for about 2 hours, but you can also eat it fresh. Serve over top toasted sourdough with labneh or ricotta (Kite Hill is my go-to for non-dairy ricotta). This would also taste amazing in a pita wrap. Store in an airtight glass container in the fridge for up to 4 days. It stays good for 1 week, but it starts to lose some of its crunch and vibrancy after day 4. Credit: @Munchingwithmariyah.com

Few ingredients in natural skincare carry as much history as shea butter. What we put on a family's skin should be pure enough to trust and effective enough to matter, and shea butter has earned its place as a cornerstone of our formulations on both counts. Origins: A Gift from the Savannah Shea butter is extracted from the nuts of the shea tree, Vitellaria paradoxa, which grows wild across the savannah belt of West Africa. It has been a staple of African skincare traditions for centuries. Often called "women's gold," its production provides a vital source of income for millions of women in rural communities, making it an ingredient that supports families well beyond the households that use it. Why It Works Shea butter is more than a thick moisturiser. Unlike many seed oils, it retains a high fraction of unsaponifiable compounds, plant matter that survives processing intact rather than breaking down into soap, which allows its natural properties to remain active in the finished product. It is rich in linoleic, oleic, stearic, and palmitic acids, all of which help restore skin's natural lipid barrier. It also carries meaningful levels of vitamin A, which supports skin regeneration, and vitamin E, an antioxidant that helps defend against everyday environmental stress. For the Youngest Skin A child's skin is thinner and more permeable than an adult's, which makes gentle, well-tolerated ingredients particularly important. Shea butter is naturally hypoallergenic and closely mirrors skin's own oils, making it well suited to the nappy area, the scalp, and exposed skin such as cheeks during colder months, anywhere a breathable, protective layer is useful. For Adults As skin ages, it naturally loses some of its elasticity. Shea butter offers deep, lasting hydration and supports skin's natural suppleness over time, whether the concern is fine lines, dryness, or simply hands that have done a full day's work. For Skin That Needs Extra Care For skin that is very dry, easily irritated, or prone to persistent discomfort, shea butter offers real support. It does not simply sit on the surface. Its structure allows it to penetrate more deeply, replenishing the lipid layer that holds skin cells together and helps them retain moisture. Because our formulations leave out the synthetic fragrances and alcohols common in many commercial lotions, shea butter is far less likely to cause the irritation those additives often bring. For anyone managing a diagnosed skin condition, we recommend speaking with a qualified healthcare professional about what is genuinely suited to their skin. A Functional Base, Not Just an Ingredient We use shea butter as a functional base in our balms and creams. Its melting point sits close to human body temperature, which is part of why our formulas glide on smoothly and absorb without leaving a greasy residue. It also helps stabilise the botanical extracts and essential oils in a formula, supporting their potency over the life of the product.

INGREDIENTS: 4 pounds (1.8kgs) English cut beef short ribs3 tablespoons olive oil, divided3 large carrots, peeled and diced1 large yellow onion, finely diced1 stalk celery, finely diced8 cloves garlic, finely chopped or grated6 ounces (170g) tomato paste1 cup dry red wine1 Poultry herb blend (or approx. 2 sprigs fresh rosemary, 4 sprigs fresh sage leaves and 12 sprigs fresh thyme) 2 bay leavesoptional: 1 parmesan rind14 ounces (396g) crushed tomatoes2 cups low-sodium beef broth/stock or waterkosher salt and ground black pepper, to season FOR THE PASTA 24 ounces (680g) papardelle or pasta of choice, such as casarecce, bucatini, or gnocchi½ cup heavy cream½ cup grated parmesanfor serving, as desired: grated parmesan, finely chopped fresh herbs, etc. METHOD: Brown the short ribs: Add the olive oil to a large, heavy-bottomed pot (I use a 5-qt Dutch oven) over medium-high heat. Use paper towel to pat the surface of the beef short ribs as dry as possible. Generously season the short ribs with 1 heaping tablespoon kosher salt and ground black pepper as desired. Once the oil in the pot is shimmering hot, carefully add in the seasoned short ribs. Work in batches, as necessary, to avoid overcrowding the pot (which prevents browning). Cook for 3-4 minutes per side, until nicely browned. Transfer the browned short ribs to a plate and set aside. Repeat, as necessary, with the remaining short ribs. Once all of the short ribs are browned, carefully drain off all but 2 tablespoons drippings from the pot. Set aside and discard once cooled. Returning the pot to medium heat. Brown the soffritto: Add the soffritto (carrots, onion, and celery) to the same pot used to brown the short ribs, seasoning with 1 teaspoon kosher salt and ground black pepper as desired. Stir to combine and cook, stirring occasionally, until the soffritto is deeply browned, 15-20 minutes. Add aromatics. Add the garlic to the pot with the soffritto. Stirring constantly, cook until fragrant, 1-2 minutes. Add the tomato paste to the pot, stirring to coat the soffritto. Cook 2-3 minutes, until browned. Deglaze: Increasing the heat to medium-high, pour the red wine into the pot. Stir constantly, using a wooden spoon to scrape up any browned bits that may have formed at the bottom of the pot. Cook for 3-4 minutes, until the wine is almost completely absorbed into the soffritto. Build and simmer the short rib ragu: Tie the herbs together using kitchen twine (or finely chop if you do not have twine), then add to the pot with the bay leaves and parmesan rind (if using). Add the crushed tomatoes, beef broth/stock (or water), and browned short ribs from Step 1. Stir to combine. Bring the mixture to a boil. Reduce heat to a low. Cover and simmer, stirring occasionally, for 2 1/2 – 3 hours, or until the short ribs are fall-apart tender. If the ragu begins to reduce too much (i.e. it loses too much of its liquid too quickly), feel free to add in a splash more water and/or reduce the heat further. Finish the braised short rib ragu: Carefully transfer the short ribs to a plate or cutting board. At this point, you can remove and discard the spent herbs, bay leaves, and parmesan rind from the pot, as well. Use tongs or 2 forks to shred the short ribs into bite-sized pieces, discarding the bones as you go. Return the shredded short ribs to the pot with the ragu. Stir to combine. At this point, you can cool and store for later use (see Recipe Notes for storage and freezing directions), or proceed with making the short rib ragu pasta (below). PASTA Boil the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until the pasta is cooked to al dente according to package directions. Carefully dip a liquid measuring cup into the pot, reserving about 1 cup of the starchy pasta water, and set aside. Carefully drain the pasta – do NOT rinse it! Finish the short rib ragu sauce: Meanwhile, as the pasta boils, bring the braised short rib ragu up to a simmer. Stir in the heavy cream and parmesan cheese. Continue to simmer over low heat, stirring occasionally. Short rib ragu pappardelle: Add the cooked pasta to the pot with the braised short rib ragu sauce, tossing to coat. The short rib ragu should evenly coat the pasta. Add in some of the reserved pasta water if the ragu needs to loosen up a little; add in an extra handful of parmesan if it needs to tighten up a little. Cook over medium heat for 1-2 minutes, allowing the pasta to meld with and absorb some of the ragu. Serve: Portion the short rib ragu pappardelle into individual pasta bowls, topping with additional grated parmesan, chopped fresh herbs, and/or crushed red pepper as desired. Credits: @Playswellwithbutter.com