Seven Pepper Chili Recipe

Posted on: March 31st, 2014 by veggiebeauty 1 Comment

hcv_7pepperchiliIf I had to nail it down and say right here and now what my favorite food of all time is, I’d have to say peppers. Fresh varieties have a wide range of colors and crisp textures. There many types of chiles, all with special qualities, undertones, and levels of heat. I tend to gravitate towards spicy foods, but I’m not a thrill seeker. I don’t believe in scorching off the roof of my mouth by guzzling haberneros raw or anything crazy like that. The kind of heat I like to work with in my recipes is a deep, level, medium-hot heat with a slight sweetness. This chili recipe features a perfect balance of pepper flavors; the capsaicin will ramp up your metabolism and also helps to fight inflammation in the body and is a natural pain reliever. Sounds odd that something that can burn your mouth could be a pain reliever when absorbed by your body internally.
My chili recipe is of course vegan, but it is not lacking in the flavor department in any way. I once competed in a chili cook-off with a group of friends and mine was the only non-meat chili, and I won the contest! The trick to a good chili is to use high quality chiles and to grind them fresh the day you need them. Invest in a coffee grinder dedicated to spices. I keep a large quantity of my favorite dried chiles on hand, but you can of course substitute your personal favorites or whatever you happen to have in your pantry.  To bring out extra flavor in your chiles, toast them in cast iron skillet or heavy bottomed fry pan  on medium heat, shaking them around once in awhile to prevent burning. Remove them from pan when they begin to smell fragrant.

When deciding what chiles you want to work with, make sure to pick a spice level you are comfortable with and always handle them with protective gloves and thoroughly clean and wash your cutting board and knife to prevent burns on your skin. To lessen the heat of any pepper, you can remove the white membranes of fresh peppers and the seeds of both dried and fresh peppers. The capsaicin is located mainly in the seeds. If you have any questions about the heat of specific chiles, check out the scoville heat chart. It lists the levels of heat of chiles ranging from the totally mild bell pepper (0)  varieties up to the volcanic heat of ghost peppers (about 1 million scoville heat units).

My favorite chiles to grind up and use in chile pastes are puya chiles, but they may be substituted with the milder, but similar guajillo chiles. Puya are small, thin peppers that have a curved tapered end. They have a sweet, fruity undertone and add an unexpected depth of flavor to chili. I also enjoy using Anaheim chiles, as their heat level is fairly mild, but they add a deep, smokey quality to chile sauces, pastes, and chili. Ancho chiles have a dark, almost raisin-like taste to them, and they help balance out the spicy, fruity notes of the puya chiles. I also enjoy adding the sweet, smokey flavor, mild flavor of pimento peppers by using Spanish smoked paprika. Last but not least is the widely available and ever popular jalapeno. Jalapenos add a nice kick and loads of flavor when sauteed.

The great thing about chili is that it will feed many mouths and its even better the next day as the flavors have a chance to meld together. That’s why I crafted this recipe to make such a huge batch. You can also use leftover chile by pouring it on top of steamed vegetables like broccoli or cabbage.

I hope you enjoy the recipe, and if you liked this recipe, you can look forward to many more in the future. I’m working on a cookbook called The Home Cookin’ Vegan and I’m hoping to have it ready in e-book format by summer 2014! Check out my facebook page if you want to give input and see what I’m cookin’ up in my kitchen! I’m also working with my husband to make a seperate website for The Home Cookin’ Vegan; Lots of exciting things are happening!

Prep Time: 30 Minutes; Total Time: 1 hr 30 minutes

Serves 8-10

Dried Chile Grind Mixture:

  • 1 TB Ancho Chile Powder (or two dried peppers ground)
  • 6 puya chiles or guajillo chiles, ground in spice grinder
  • 4 anaheim chiles or New Mexico chiles, ground in spice grinder


  • 2 TB sunflower oil, for sauteing
  • 1 medium yellow onion, diced
  • 5 large cloves garlic, minced
  • 1 green bell pepper, de-seeded and diced
  • 1 red bell pepper, de-seeded and diced
  • 1 jalapeno, diced (you may remove the seeds and white membrane for less heat)
  • 3 roma tomatoes, diced
  • 4 cups tomato juice
  • 1 (28 oz) can crushed tomatoes
  • 3 TB tomato paste
  • 2 cups vegetable stock, Mexican beer, or water
  • 1 TB agave or coconut nectar
  • 4 cups (or 2 cans) pinto beans
  • 1 1/2 cups or (15 oz) can red beans or kidney beans
  • 1 1/2 cups or (15 oz) can chickpeas
  • 1 (15 oz) can white hominy
  • 2 tsp fine sea salt
  • 1/2 tsp dried Mexican oregano (optional)
  • 1/4 tsp fresh ground black pepper
  • 2 tsp ground cumin
  • 2 tsp smoked Spanish paprika
  • 3 tsp ground coriander
  • 2 TB fresh lime juice


  • 1/2 cup cilantro, chopped (optional)
  • 1 Haas avocado, de-pitted and sliced (optional)
  • hot sauce to taste (optional)


  1. In a 12″ cast iron fry pan, add 1 TB of sunflower oil or neutral oil of choice and turn heat to medium-high. Saute onion in cast iron pan for 4-5 minutes until the onion starts to brown slightly. Add minced garlic and saute for another minute. Then, add your ground chiles (ancho, puya, and ananheim) and stir into the garlic and onion mixture for another minute. Remove from heat and set aside.
  2. In a large (at least 6 quart), heavy bottomed stock pot or soup pot (a dutch oven would also work), add your other TB of sunflower oil and being to fry your fresh peppers (green bell pepper, red bell pepper, and jalapeno.) Saute on medium-high for about 4-5 minutes and then lower heat to medium. Add in the rest of your ingredients. When the chili comes to a low-boil, turn heat to low and allow to simmer on the stove for about an hour. Make sure to check on your chili and stir it from time to time, adjusting your heat if it begins to boil. The longer your chili simmers, the more the flavors will develop.
  3. Remove from heat and squeeze 2 TB of fresh lime juice into the chili. Taste and adjust your seasonings if needed. To serve, top your chili with whatever garnishes you’d like. The avocado provides a cool, creamy contrast to the fire of chili and is highly recommended.

My Acne is Clearing Up! (Winter Skincare Update)

Posted on: February 14th, 2014 by veggiebeauty 1 Comment

Disclaimer: My recommendations are from my own personal experiences and I am not a doctor, so please do your own research and find out what’s right for you. Everyone reacts differently to products and has different dietary and health issues, so listen to your body and do what’s right for your health and your personal skintype. Everything mentioned in this article was purchased by myself, except for the Zatik soap, which I received as a gift in a swap. Everything I use is vegan and cruelty free to the best of my knowledge.

This winter has been rough on me. I have seasonal affective disorder on top of rough, dry, flaky skin that has been ravaged from the arctic temperatures. A couple of weeks ago, I had the worst break out I’ve had in years and my self esteem couldn’t have been lower. I had large, cystic acne breakouts all over my neck, chin, and even on my cheeks and not only was it painful, it made me very self conscious. I decided to start fighting back and work on my health internally, not just externally as I have in the past.

The best habit I’ve started for myself is  drinking half my body weight in fluid ounces of water and tea. This is a much better measurement than the old eight glasses recommendation. Different body types need a different amount of hydration, which makes sense to me. I have been loving my Life Factory glass water bottle. It has a shatter resistant silicone sleeve and sport top cap, so its convenient to carry with me and the cats can’t knock my water all over the couch, bonus points!

Diet and Supplements:
I am a vegan, so I already eat a strictly plant based diet. I’m making an extra effort to eat more cleansing veggies like broccoli, cabbage, brussel sprouts, and mung bean sprouts that I grow at home. I also am eating less sugar and sweets and have stuck pretty faithfully to a gluten-free diet. I’m not advocating that everyone go gluten-free, as it makes cooking and baking a bit more difficult. If you can eat gluten without breaking out or getting an upset stomach, by all means continue doing so. Listen to your body and monitor the foods you eat if you break out regularly after eating certain things.

In addition to eating healthier, I started researching acne related forums online to find out what vitamins and supplements might help with my breakouts. Vitamin D stood out to me because it also has been proven in some people to fight the symptoms of seasonal affective disorder, in addition to reducing breakouts. I noticed a huge improvement in energy and my skin has been clearing up since I started taking it daily. I also started taking a daily dose of an evening primrose oil supplement, which one of my lovely subscribers recommended for eliminating hormonal break outs. No new breakouts have occurred since I started taking both supplements and the inflammation in my face has reduced significantly. Evening primrose is also supposed to help those with inflammation caused by roscea, so I’m extremely excited about this.

My skin care regimen:
In the morning, I wash my face with Hugo Naturals Shea and Oatmeal bar soap. I have also been using  Zatik’s Olive Oil soap, but I can’t seem to reorder it from their online website which is a bummer. The Hugo bar is gentle and non-drying and can be bought on, which is a plus for me.

I follow up with Thayer’s Witch Hazel Toner, the original Aloe Vera formula (I have used this for years and swear by it). I love Thayer’s toner because it doesn’t have alcohol in it and hydrates while it cleans off dirt and oil that washing can miss. Then, I use Avalon Organics Vitamin C Serum all over my face, neck, and chest. I just started using that, but I like it so far, it is loaded with antioxidants that fight free radicals and it sinks right into my skin within seconds and makes it very soft. To moisturize, I use Desert Essence Gentle Nourishing Night Cream, which is my holy grail face lotion. I love the argan oil in it and its just a very gentle, super moisturizing, and fragrance free natural moisturizer that my skin actually likes, which is so difficult for me with all of my skin issues. I will probably switch back to SPF when warmer weather returns for daytime though, but for my winter routine, its been a life saver.

Nightime:  If I wear any makeup, I rub a small amount of extra virgin coconut oil on my face to completely remove it. I find that if I wash it off completely, it does not make me break out and actually gets all of the stubborn makeup off that soap alone misses. I follow up by washing all traces of the oil off with my Hugo Naturals Oatmeal and Shea Butter Soap and using my Thayer’s toner prep for moisturizer. I use the same serum and moisturizer I mentioned in my daytime routine.

In addition, I use two face masks, each one once a week. One for cleaning deep into my pores (Pure Earth Bentonite Clay Mask) and one for moisturizing the firming my skin (Aubrey Organics Calming Skin Therapy Hydrating  Face Mask). Also, when I shower (which is every other day in the winter) I use a loofah to exfoliate my face. I don’t do it everyday because exfoliating too much  can cause irritation for those with sensitive skin.

I will keep you all posted on how my skin improves over time, but I’m very optimistic. Usually my skin is decent during the more humid, warmer months when I get enough sun; my breakouts usually occur in the winter, so the fact that my skin is behaving and looking like it does in the summer makes me very hopeful!

Red and White Bean Vegan Gumbo

Posted on: February 12th, 2014 by veggiebeauty 1 Comment

hcv_redandwhitebeangumbo1It was a challenge to veganize gumbo, as most recipes I’ve encountered in my research are heavily meat based. The trick is to use the “holy trinity” of Creole cooking: onions, celery, and peppers. Also, making your roux a chocolate brown color adds a depth of flavor and richness to the gumbo that is unmatched. Browning your roux past a blonde shade reduces its thickening capabilities, so if you want your gumbo to be thicker, stop before it turns a deeper shade. You can add 2 cups sliced okra to this recipe if you want more it to be thicker than what file powder or a blonde roux can achieve. The possibilities with gumbo are endless, so don’t be afraid to experiment.  I have also provided an all purpose Creole seasoning blend with this recipe to simplify things a bit and add a New Orleans flair to other dishes.
Serves 6-8


1/4 cup Gluten-Free All Purpose Flour (Bob’s Red Mill makes one)
1/4 cup extra virgin olive oil + 1 TB to sauté, divided
1 medium yellow onion, chopped
2 celery stalks, chopped
1 green bell pepper, chopped
1-2 jalapeno peppers, diced
4 cloves garlic, minced
6 cups vegetable stock
3 TB tomato paste
4 TB vegan Worcestershire sauce (I use Annie’s brand, optional)
1 TB Creole Spice Blend (recipe follows)
1/2 tsp cayenne pepper
1 1/2 tsp Smoked Spanish paprika
2 cans red beans
1 can white Cannellini beans
1 1/2 tsp kosher salt
pepper to taste
1/4 cup Italian flat leaf parsley, chopped
1 1/2 tsp file powder, stirred in after taken off heat
To Serve
2 cups white rice, rinsed with cold water till it runs clear and cooked in 3 cups of water.
1/4 cup green onions, chopped
Tabasco or cayenne pepper sauce, to taste

In a 6 quart dutch oven, cast-iron or non-stick ceramic, sauté onion, celery, and green bell pepper on medium-high heat with olive oil until softened a bit, about 5-6 minutes. Remove from pot and add a bit of oil to sauté to jalapeño for about 4-5 minutes. Add garlic, and cook for another 1-2 minutes until fragrant.

Add vegetable stock and return onion, celery, and green pepper to the pot. Reduce heat to medium-low.

Add tomato paste, Creole spices, cayenne pepper, smoked Spanish paprika, Worcestershire sauce, red beans, white beans, and salt-pepper to taste. Let simmer for about 30-40 minutes, longer if you have time to develop flavor.

Start your roux. A roux is used to either thicken sauces or stews or to deepen the flavor profile of your dish. In this recipe, we are using the roux to deepen the flavor, so we are taking the color to a milk-chocolate shade. Make sure to not overcook the roux or it will burn. 

In a small, non-stick saucepan, heat 1/4 cup extra virgin olive oil on medium heat for about 4-5 minutes until the oil gets hot. Add flour and stir constantly on medium heat with a wooden spoon until the roux turns a chocolate brown. Allow to cool slightly before adding to your gumbo or it may separate and will spatter and could cause burns. Also, before you add your roux, make sure the stew isn’t boiling.  If you want a thicker gumbo, stop your roux when it turns a blonde shade, about 10-12 minutes in.

Tips on making a perfect roux:  
If you have never made a roux before or are afraid of burning it, you can use a double boiler or heat the roux on low. It will increase the cooktime to about 30-40 minutes, so its up to you what your comfort level is. I find that cooking my roux faster is fine by me, as long as I constantly stir it vigorously and keep an eye on it. Using a non-stick, ceramic saucepan really helps keep the roux from burning and sticking as well. Make sure and stir the bottom of the pan frequently to keep the bottom from burning.

Add roux and mix into the stew. Remove from heat and add file powder. If you add file while still cooking the gumbo, it will turn a slimy consistency. Stir to combine, the stew should thicken slightly. Add chopped parsley and stir. Serve gumbo over rice and garnish with green onions.

Creole Spice Blend (Blend all ingredients in a coffee grinder designated to blending spices)

  • 1 1/2 tsp onion powder
  • 1/2 TB celery seeds
  • 1 tsp garlic powder
  • 1 tsp ground black pepper
  • 1 tsp cayenne
  • 1 tsp oregano
  • 1 1/2 tsp thyme
  • 1/4 tsp all spice
  • 2 bay leaves

Tomato Basil Cashew Cream Sauce with Shell Pasta

Posted on: December 17th, 2013 by veggiebeauty No Comments

tomatocreamsauce*Vegan, Gluten Free, Soy Free

Serves 6

This is a great recipe for potlucks, as it travels well and can be cooked in advance. It is creamy, savory, and great dish to present to your omnivore friends and family to show them how tasty vegan food can be. Plus, could there be a more harmonious flavor combination than tomato and basil?

Substitution options: If you don’t like mushrooms, you can omit and add cannellini beans for extra protein. If you tolerate soy, try adding sauteed tempeh. This recipe is also good as, without any of these additions. Just omit the deglazing step.


1 (16 oz) package gluten free shell pasta

2 tsp extra virgin olive oil (divided)

1 medium yellow onion, chopped

4 large cloves garlic, minced

8 oz Cremini mushrooms, (quartered with stems removed)

2 TB cooking sherry (or vegetable broth)

1 cup raw cashews (soaked for 2 hours or more)

3 TB tomato paste

1 (16 oz) can diced tomatoes

3 TB nutritional yeast (optional)

1 ½ tsp dried basil

1 cup vegetable broth, divided

1 TB fresh lemon juice

1 TB fresh italian parsley, chopped finely (optional)

fine sea salt and fresh ground pepper, to taste


1. Prepare gluten free pasta according to the directions on the package, Rinse, drain, and set aside.

2. Using a 10”, heavy bottomed 3 quart covered sauce pan (or any large, covered sauce pan you have), saute yellow onion on medium heat with one tsp extra virgin olive oil, cover and stir occasionally for 5 minutes, until translucent. If you are using ceramic non-stick cookware, cook for up to 8 minutes to further develop the flavor of the onion. Uncover and saute garlic for another 1-2 minutes, lowering heat to medium-low.

3. Remove onions and garlic and add to blender or food processor. Add cashews, diced tomatoes (water drained), nutritional yeast, and ¼ cup vegetable broth. Blend for about 5 minutes on high, scraping down the sides with a spatula intermittently until cashews are completely smooth and blended in with all of the ingredients. Set aside.

4. Using the same saute pan you used to cook the onions and garlic, add another tsp of olive oil and pre-heat pan on medium heat for 2 minutes. Add quartered mushrooms, and season with a little bit of fine sea salt. Cover and saute for about 5 minutes, making sure to stir the mushrooms. The mushrooms will start to decrease in size and release liquid; at this point, add 2 TB cooking sherry to deglaze the pan, and cook for another 2 minutes until the alcohol cooks off.

5. Add the cashew-tomato cream sauce directly to the pan with the mushrooms. Pour the rest of the vegetable broth into the sauce, and reduce heat to low-simmer. Stir and reduce the sauce for 5 more minutes, adding basil, and fine sea salt and fresh ground pepper to taste. Stir in cooked shell pasta until the sauce covers all of the pasta and add 1 TB freshly squeezed lemon juice. Add TB fresh italian parsley as a garnish right before serving.

Gold Fire Tutorial

Posted on: December 3rd, 2013 by veggiebeauty No Comments


Cook Dried Beans in a Slow Cooker & Save Money

Posted on: November 8th, 2013 by veggiebeauty 4 Comments

I have been trying to save some money on my food budget. I’ve pretty much constantly had my 4 quart slow cooker going this month, either making economical casseroles & stews, or to cook my dried beans. Instead of using as many canned beans, I’ve been cooking dried beans in bulk and freezing them in can sized portions for my recipes in air tight containers. Its just as convenient as canned when you make them ahead of time.

There are quick cooking legumes for those nights when you forget to pre-cook your beans. Red Lentils, brown lentils, & split peas cook on the stove in less than hour, just make sure to simmer on medium-low; these kinds of legumes are more delicate and will explode and split if you cook them on high heat. All of these are also great additions to slow cooker stews, as you can just throw them in the same pot as your other ingredients and they will cook to perfection without a lot of effort. Just make sure to pre-sort them for debris and rinse them in clean water.

Most other dried beans in the slow cooker require a similar method of preparation (unless they are kidney, then you need to pre-boil them for 10-15 minutes to neturalize their toxin, phytohaemagglutinin,). I like to pour out my beans on a clean dish towel and sort through for any broken pieces or little specks of rock. Then, I rinse them thoroughly in a colander until they are clean. 1 pound of dried beans fits perfectly in a 4 quart slow cooker. The rule for most slow cookers is that you want it be filled up to about 3/4 of its capacity for the most even heating. You want at least 3 inches of water above the line of your beans in the crock. You can error on the side of caution with more water, just drain the beans or fish them out with a slotted spoon. Nothing worse than dried up, burnt beans from not using enough water!

I usually slow cook my beans on low heat for about 8 hours overnight in my slow cooker and they are usually perfectly tender when I wake up. Make sure to test them to ensure they are done; if they aren’t tender enough, let them cook for another hour or so in the slow cooker. Another benefit of slow cooking beans is that I find I don’t have as much issue with the beans losing their skins or becoming too mushy as when I soak them and simmer them on the stove.

Some beans may take longer to cook, depending on a few factors:

  • Make sure your dried beans haven’t been sitting on the shelf for too long. If dried beans are old, they might never become tender and soft.
  • Garbanzo beans, great northern, lima, and soybeans have the longest cook times

I know cooking your own beans seems like it would be a lot more work than opening up a can, but using a slow cooker is effortless. You don’t have to slave away stirring beans on a stove, they can cook while you sleep! Also, dried beans double in volume when they are cooked; 1 pound usually equals about 6 cans worth of beans for less than $2!

Smokey Baked Broccoli Mac n’ Cashew Cheese (Gluten Free & Vegan)

Posted on: November 7th, 2013 by veggiebeauty 4 Comments

pp_smokymac1As some of you may already know, I’m working up recipes for a cookbook I’m going to try and release by next year. I’m a perfectionist, so its going to take me a a decent amount of time to test everything until I feel its perfect. In the meantime, I plan on sharing a few recipes from my book here on my website. I whipped up this dish by using up items I had in my pantry and frozen broccoli from a freezer. Its a great end of the week kind of meal, using what’s at hand to make something even better than what you remember from your pre-vegan childhood days. The smoked Spanish paprika really creates a vibrant orange-yellow color to the sauce, and imparts and piquant smokiness to this traditional baked Mac n’ Cheese. It also just happens to be gluten-free as well, as I’m gluten intolerant and try my best to make all of my meals without wheat.

1 package brown rice rotini noodles (I use Tinkyada)
1 cup raw cashews, soaked for for 2 hours
1 cup vegetable broth (I use 1/2 a teaspoon Vegetable Better Than Boullion in one cup hot water)
1/2 cup nutritional yeast
2 tsp smoked Spanish paprika
1/4 tsp chipotle powder or cayenne, optional
Salt and pepper to taste
1 tsp extra virgin olive oil, for sautéing
1 yellow onion, chopped
3 cloves garlic, minced
3 cups broccoli florets, steamed & chopped into smaller pieces
1/4 cup gluten free bread crumbs (I use cornflakes)
 1. Preheat oven to 350 degrees F. Start a large pot of water boiling. Cook noodles as package dictates, rinse in colander, and set aside.
2. Saute onions for five minutes on medium high heat, or until translucent. Add garlic and cook for one more minute.
 3. Blend together cashews and water in a blender on high speed until smooth (about 3-5 minutes). Add garlic, onions, nutritional yeast and spices. Blend until completely smooth make sure to scrape down the sides intermittently with a spatula.
4. In a small, dry, non-stick sauce pan, toast gluten free crumbs until golden on medium heat.
5. Lightly oil a oven safe casserole dish and pour in noodles, broccoli, and the cashew sauce. Stir together and season to taste with salt and pepper.
 Bake uncovered for 25-30 minutes. Serves 6

Pumpkin and Poppy: Christmas in Gotham Revamped

Posted on: October 28th, 2013 by veggiebeauty No Comments


How to Use Pink to Color Correct & Brighten the Face

Posted on: October 22nd, 2013 by veggiebeauty 1 Comment

I’m in the middle of developing products for my Christmas 2013 Holiday collection, Christmas in Gotham Revamped (which I plan on releasing at the end of October). I created Home Wrecker Cream Face Highlighter, a product that I originally intended to use as a blush. Through a bit of makeup experimentation, I realized that it actually makes the perfect color corrector for underneath my eyes. It makes sense, according to color theory, why pink would color correct the blueish green veining underneath the eye. Red and green are complimentary colors on the color wheel, and pink is a blue-toned version of red with white added. When pink is placed on top of a green-ish blue shade (like the color of veining on fair skin with yellow-pink undertones) it color corrects and neutralizes the discoloration.

I’m not suggesting that you can solely use Home Wrecker Cream Face Highighter on its own; it acts a neutralizing base on which you can blend your foundation and/or concealer. In this tutorial, I only use liquid foundation on top, but for heavier coverage, you can blend a skintoned concealer on top of the pink. This is a daytime look, so I decided less is more with my makeup. I do have roscea and sensitive skin, so I do need a bit more coverage than your average person. Feel free to adjust your coverage to a level that works for you. My theory is less is more; you can always build up and add more in specific areas where you need more concealer.


I applied Home Wrecker Face Highlighter (which is a matte, light, cool toned pink) underneath my eyes and on top of my cheekbones in a triangular pattern. This will help to brighten the eyes and lift the face, making you appear more awake.


Next step is to, with a skintoned concealer (I’m using Beauty Without Cruelty Cream Concealer in Fair) to target any hyper-pigmentation, active acne, or acne scarring. Then, using a soft blending brush (I use Everyday Minerals Eye Kabuki brush), softly blend in your concealer so there are no harsh edges. I’m not using concealer under my eyes, as the pink face highlighter I used will help color correct my under circles.


After we apply our concealer and color corrector, the next step is to lightly even out the skintone with liquid or cream foundation. I recommend using these formulas because a general rule in makeup is use to similar makeup textures together. It helps them blend seamlessly into each other. I use a synthetic, flat topped powder brush and lightly blend a thin layer into the skin, thoroughly blending it down my neck.


We never want to leave the face flat looking and 2D, so we add depth to the face by contouring. I’m using Pumpkin and Poppy Cream Face Contour in the shade Michellle with a soft, small blush brush to lightly sculpt underneath my cheekbones, my jawline, my inner eye sockets, and the bridge of my nose.


We add color to the face to make the skin glow and look healthy. I blended Pumpkin and Poppy Incognito Cream Blush into the apples of my cheeks and up onto my cheekbone, right underneath where we color corrected. I added a touch of copper lipbutter in the shade Endora (Pumpkin and Poppy Boob Tube Lip Butters).


Next, we add our finishing touches. I used Pumpkin and Poppy Oil Absorbing Mineral Veil as a primer on my eyes, to set my concealer under eyes and to lightly set my face makeup. Next, using a blending brush, I lightly swept P&P eyeshadow in the shade, Baguette, on my lids and lightly into my contour. I worked Vigilante Cream Eyeshadow (coming soon!) into my upper lashes as an eyeliner. I filled in my brows with P&P eyeshadow in the shade Riviera. Next, apply your favorite mascara (I used Zuzu Luxe Onyx mascara) and you are polished and ready to go!

Pumpkin and Poppy: Sinister Ballet Lip Product Collection Halloween 2013

Posted on: September 25th, 2013 by veggiebeauty No Comments

FTC: Pumpkin and Poppy is my own makeup company. I’m a one woman operation from manufacturing, promotion, packing & shipping, and label design. The products (more…)