This luxurious and lightweight oil is essential for dewy, luminous skin. Restore radiant looking skin with the power of a serum and the hydration of an oil. Macadamia Nut oil, Kukui Nut Oil, Acai Oil, Avocado Oil and Coconut Oil combine to deeply hydrate. Skin is energized with powerful anti-oxidants, including CoQ10, Vitamin E, and extracts of Rosemary, Rice Bran, and Barley. Skin becomes more radiant, resilient and youthful looking.
Lightly fragranced with an intoxicating combination of lavender essential oil and the natural fragrance of Macadamia Nut oil.
Founder's Notes: Our little secret? We like to use this powerful product day or night. This oil is a perfect replacement for your everyday body oil, to take your everyday hydration routine to a new level. Hydration and antioxidants 24 hours a day. Yes please!
Allergy Caution: Contains nuts or nut by products.
Instructions for Use: Massage into the entire body or spot treat where deeper attention is needed. For enhanced results apply with Kayo’s Vitamin Boost.
Ethylhexyl Macadamia, Caprylic/Capric Triglycerides ( Fatty Acids), Linoleic Acid (Omega-6 Fatty Acid), Glycine Soja (Soybean) Sterols, Phospholipids, Macadamia Nut Oil, Kukui Nut Oil, Crambe Abyssinica Oil, Acai Oil, Avocado Oil, Coconut Oil, Coenzyme Q10, Vitamin E Acetate, Oryza Sativa (Rice) Bran Extract, Rosemary Extract, Barley Extract, Lavender Essential Oil.
Broccoli’s are high in the beauty-boosting CoEnzyme Q10 and low in calories.
BEAUTY-BOOSTING BROCCOLI SOUP
¾ cup raw cashews, soaked
2 tsp extra virgin olive oil
2 medium onions, diced
2 stalks celery, chopped
3 carrots, chopped
3 cloves garlic, minced
16 oz broccoli (about 7 cups, packed)
6 cups water, divided
Sea salt and pepper to taste
Place cashews in a small bowl. Cover with water. Soak for at least 30 minutes, or overnight. Add oil to a large pot over medium high heat. Once hot, add onion and a pinch of salt and sauté for about three minutes. Add celery and carrots and sauté for another five minutes. Add garlic and broccoli and sauté for another five minutes. Add 5 cups water, sea salt, and pepper. Bring mixture to a boil. Once boiling, reduce heat to low and simmer, covered, for 15 minutes. Drain cashews. Place cashews and 1 cup water in a blender. Blend until very smooth. Set the cashew cream aside. Puree soup using a large blender or immersion blender. Add cashew cream into puree. Season to taste with additional salt and pepper, if desired.