INGREDIENTS:  1/3 cup extra-virgin olive oil 2 tablespoons red wine vinegar 2 teaspoons Dijon mustard 2 cloves garlic minced 1/2 teaspoon sugar or to taste 1 teaspoon salt or to taste Freshly ground black pepper to taste 4-5 medium tomatoes sliced 1/2 medium red onion thinly sliced 2 tablespoons drained capers 4 sprigs fresh basil leaves only, torn with some left intact for garnish METHOD: Whisk together olive oil, red wine vinegar, mustard, garlic, sugar, salt and black pepper to taste. Place tomatoes on a serving platter. Top with red onion and capers. Drizzle dressing over tomatoes. Garnish with torn basil and whole basil leaves. Serve immediately. Credits:Fromachefskitchen.com

In a world of industrial assembly lines and synthetic stabilisers, there is a certain clinical expectation for skincare. We’ve been trained to expect every bottle to be the exact same shade of white, the exact same scent, and the exact same consistency—forever. But at Kindred Apothecary, we work with nature. And nature rarely repeats herself. The Personality of Plants When you work with raw, unrefined ingredients like our pure Jojoba Oil or cold-pressed Mandarin Peel, you are working with the seasons. A harvest in a rainy spring will produce a slightly different oil than one from a dry, hot summer. This is the "imperfection" of small-batch skincare, and to us, it is our greatest strength. 1. The Colour Palette of the Seasons Have you noticed your favourite cream is a slightly deeper gold this month? Or perhaps a softer cream than the last batch? That is the result of using botanical oils in their purest form. We refuse to use synthetic dyes or bleaching agents to "standardise" our colours. If the Jojoba harvest was particularly rich in beta-carotene this season, your cream will reflect that beautiful, sun-drenched hue. 2. The Living Aroma We don't use "fragrance" (which is often a chemical cocktail used to mask the smell of base ingredients). Instead, we rely on the natural, earthy scent of our plants. Sometimes the Shea Butter carries a smokier note; sometimes the Aloe Vera feels crisper. Because we hand-blend at our apothecary, we allow these natural scents to breathe, rather than suffocating them with artificial perfumes. 3. Texture: The Artisan’s Touch Temperature, humidity, and even the speed of the emulsification process can subtly shift the "peak" of a cream. While we follow strict formulations to ensure the efficacy and safety of every bottle, the "body" of the cream might feel slightly more whipped or more dense from one batch to the next. Why This Matters When you see a slight variation in your Everyday Barrier Body Cream, it’s proof of life. It’s proof that: Your product was made by a person, not a machine. The ingredients are raw and nutrient-dense. We haven't used harsh chemicals to force nature into a "standard" mold. The Kindred Promise While the "personality" of each batch might shift, our standards never do. Every batch is tested for stability, safety, and performance. You are still getting the same barrier-supporting nutrients and the same gentle care—just with the unique fingerprint of the season it was made in. Thank you for embracing the beautiful unpredictability of nature with us. After all, you are unique, and we think your skincare should be, too.

INGREDIENTS Stir Fry Sauce ½ cup low sodium soy sauce ¼ cup fresh squeezed orange juice (about 1 medium orange) 1 tablespoon rice vinegar ½ teaspoon fresh grated ginger 2 cloves garlic 1 tablespoon honey or brown sugar 1 tablespoon cornstarch or tapioca starch Stir Fry 1 lb (450g) ground beef 2 tablespoons sesame oil or olive oil 1 small yellow onion sliced 1 red bell pepper sliced 3 cups chopped broccoli florets 2 large carrots peeled and sliced 2 cups snap peas METHOD Whisk together the sauce ingredients in a small bowl. In a large pan or wok, heat 1 Tablespoon of sesame oil over medium heat. Add the ground beef and brown, breaking it up into small pieces, until no pink remains, 4-5 minutes. Transfer the ground beef to a bowl and drain the fat. Add the remaining Tablespoon of sesame oil to the pan over medium heat. Add all of the vegetables and stir to cook until almost tender, 5-6 minutes. Pour the sauce over the vegetables and bring it to a gentle boil over medium-high heat. Continue to cook until the sauce bubbles and thickens, 2-3 minutes. Add the ground beef back to the pan and stir to coat the beef in the veggies and sauce. Sprinkle with green onions and sesame seeds. Serve over white rice, coconut rice, brown rice, noodles or in a lettuce wrap. Credits:@Whatmollymade.com