Suavidad Exotica. Elaborado con 12 ingredientes naturales, nutre y repara tu piel dandole un aspecto mas sano. Radiance Vitality Oil, de JUARA
Makeup artist Phoenix Golden used the JUARA Radiance Vitality Oil to make this gorgeous model’s skin glow in an editorial feature for Elle Croatia!
JUARA Radiance Vitality Oil ingredients read like a tropical tasting menu – passion fruit, macadamia, candlenut, coconut, avocado – and together, they serve up serious skin smoothing, brightening and hydrating.
You can never be too rich: The blend of a dozen plant oils, including macadamia, coconut, and avocado gives even the most parched skin a dewy glow; vitamin C and botanical extracts help firm and smooth away fine lines.
“We’re here to source ingredients for a local drink called Jamu….The resulting Jamu, a milky, nutritous beverage, could easily give the trendy cold-pressed juices back home a run for their money…JUARA Cofounder Metta Murdaya is on a mission to familiarize the Western world with the many other benefits of traditional Indonesian medicine.” – Erin Flaherty, Marie Claire Beauty Director.
Published: January 2015
A Traditional Balinese Skewer With a Twist
Want to be the life of your next dinner party? Try a healthy yet exotic and crowd pleasing dish! These fish skewers use a mixture of minced fish and tons of spices instead of whole chucks of fish. This results in a SUPER flavorful and not at all dry skewer with just a hint of that delicious grill char. Try this recipe on the outdoor grill or on an indoor griddle!
- 1 snapper or cod fillet
- 6 sticks of lemongrass
- 1 small red chili, sliced thinly
- A pinch of dried chili powder
- 1 small turmeric root, sliced
- 3 shallots, thinly sliced
- 4 garlic cloves, minced
- 1 ear corn, shaved
- 1/4 coconut, shaved
- 1 Tbsp brown sugar
- 1 Tsp clove
- 1/2 Lime, juiced
- Salt & Pepper to Taste
- Grind Shallots, Garlic, Turmeric, Chili, Brown Sugar, Dried Chili, Cloves and Lime Juice into a crumbly paste
- Place fish in food processor and blend until minced
- Mix the spice paste and fish in a large bowl. Add grated coconut and corn to the mixture.
- Season with salt & pepper to taste
- Form a small ball with the fish mixture (like you’re making a meatball) and stick the lemongrass into the base of the ball
- Gently press the ball down into the lemongrass ‘skewer’ to make an oblong shape. The fish mixture should cover the top 1/4 of the lemongrass.
- Grill until golden and serve piping hot!
And if you ever find yourself in beautiful Bali, make sure to stop by the Tugu Hotel for their fabulous cooking class! They’re expert chef will teach you how to make these in a traditional, balinese style.