October brings cooler, crisp days with the gift of spectacular colours; a payoff for what is about to come. As the weather becomes cooler are skin tends to become more dry and begins to look listless after the sun kissed polish of the beautiful summer has worn off. This is a great time to pay some attention to your skin getting it back into shape and prepared for the colder weather ahead. Read on to learn how you can improve your skin this fall, keeping it youthful and vibrant for the rest of the year.
Harvest Pumpkin Facial
Renew your skin with the deep cleansing and exfoliating power of a Pumpkin Peel. Pumpkin peel contains a very potent antioxidant as well as exfoliant of vitamin A. This mild but powerful peel will smooth the surface of your skin while cleansing deeply into the pores to remove built up sebum and oils. New skin cells will be revealed leaving your skin polished, radiant and youthful.
Includes mild booster peel, extractions if necessary, rejuvenating massage and a mask for your specific skin's needs.
Reg: 125.00 Now 100
add on eye treatment Reg: 25 now 20
October is a great time to get back into your Laser treatments. Sharp Light offers laser treatments to help rid the skin of unwanted brown patches (pigmentation), treat broken capillaries on the face as well as rejuvenate the skin.
Book any of the above Sharp Light treatments for 75$ each.
Book any of the above Sharp Light treatments for 75$ each.
Sharp Light hair removal has been proven to be very effective in removing unwanted dark hair and the best part PAIN FREE!!
consults are free.
Book any Hair removal Sharp Light session at Skin Deep Aesthetics and receive 20% off the regular price.
Jane Iredale Lip products
Did you know that Jane offers a variety of lip enhancing products? Lip Fixation for those who like to dress their lips in a long lasting lip stain, Lip colour for the traditionalist, Lip Gloss for those who like to add a little shine to their day and don't forget the Lip balm with spf 15. All Jane Iredale Lip products are natural and gluten free. Save 15% on any of Jane Iredale Lip products.
Gooey Pumpkin Spice Latte Chocolate Pudding Cake
Recipe adapted from The Oh She Glows Cookbook.
Ingredients:
- 1 flax egg: (1 tablespoon ground flax mixed with 3 tablespoons water)
- 1.5 cups rolled oats, ground into a flour (use certified gluten-free oats, if necessary)
- 3/4 cup coconut sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/3 cup finely chopped non-dairy dark chocolate
- 1/2-3/4 teaspoon fine grain sea salt, to taste
- 1/2 tablespoon baking powder
- 1/2 cup + 2 tablespoons almond milk
- 1/2 cup + 2 tablespoons unsweetened pumpkin puree
- 1/2 tablespoon pure vanilla extract
- 1 tablespoon cocoa powder
- 1/4 cup coconut sugar
- 1 + 1/4 cup hot coffee (use decaf, if desired)
- For serving: vegan vanilla ice cream and toasted chopped pecans
Directions:
- Preheat oven to 375⁰F and lightly grease an 8-inch square glass baking dish with oil.
- Whisk flax and water together in a small bowl and set aside for 5 minutes to gel up.
- In a large bowl, stir together the oat flour, 3/4 cup sugar, 1/3 cup cocoa powder, cinnamon, ginger, nutmeg, chocolate, salt, and baking powder.
- In a small bowl, whisk together the flax mixture, milk, pumpkin, and vanilla.
- Pour wet mixture onto dry ingredients and stir until thoroughly combined.
- Scoop the batter into the prepared glass dish and smooth out evenly with a spoon.
- In a small bowl or mug, combine the remaining tablespoon of cocoa powder and 1/4 cup sugar. Sprinkle all of it evenly over the cake batter.
- Slowly pour the hot coffee over the cocoa powder and sugar mixture ensuring that the coffee completely covers the powder and sugar. The cake will now look like a complete disaster, but this is normal. Promise!
- Very carefully place the dish into the oven, uncovered. Bake at 375⁰F for 24-30 minutes (I baked for 25 mins., but your oven might need more or less - see my post for the visual step by step pictures) until the cake is semi-firm on the top, but bubbly and gooey around the edges (see photo in blog post). It will look under-baked, but this is normal (we want it saucy!). If for whatever reason your cake is still watery after 30 minutes in the oven, keep baking it until it looks like the photo in the blog post.
- Let the cake cool for 10 minutes and then serve immediately with vegan vanilla ice cream and toasted pecans. This cake is best served warm straight out of the oven. I tried reheating leftovers in the oven the next day and the cake absorbed a lot of the sauce during the reheat. It was still good, but we preferred the cake the first day, fresh out of the oven. Leftovers are quite good served chilled, as an alternate suggestion.
