Beauty & the Sweet Side of Life: A Sensory Journey of Self-Care, Food, and Feeling Good

Hey Skinnies, how are you all doing? Welcome to another beautiful Skinny Chef weekly blog.

There’s something magical about desserts and we’ve never really put the spotlight on this before.

But to all you beautiful sweet-tooth creatures out there, this week is yours! We’re diving into the tempting world of food-inspired cosmetics, while remembering that dessert is the grand finale in a symphony of flavours  a moment of indulgence that reminds us life isn’t just about survival, it’s about savouring.

In this blog, I’m introducing a beautiful and dynamic guest who blends beauty and food, especially the “sweet” element  a growing trend. Beauty brands are increasingly incorporating food-inspired aesthetics, flavours, and even ingredients.

Let’s get to the magic  where food meets feeling, sweet meets soul, and beauty meets everyday joy. This isn’t just about skincare routines or makeup tips; it’s about embracing a lifestyle that nurtures the senses, elevates the ordinary, and celebrates the art of self-expression.

From cosy sweet recipes to mindful beauty tips, and those little luxuries that can turn a day around… this is your invitation, Skinnies, to glow and glaze haha!

Without further ado, please help me give a warm welcome to the young and beautiful Tenielle.

Tenielle Interview

Skinny Chef: Hey Tenielle, thanks for taking the time to have a quick chat with me and our Skinny readers. So, briefly tell us about yourself?

Tenielle: I’m a fun-loving, outgoing homebody. I love taking care of myself inside and out  good food equals a good mood. I strive to live as healthily as I can, with cheat days in between. I’m a nail technician who truly loves her job. I’ve always known I wanted to do something creative, and being a nail tech at Sorbet allows me to explore my talents, grow my skills, and meet interesting, inspiring women every day.

Skinny Chef: Nice! Can you describe a daily or weekly ritual that brings you peace or joy?

Tenielle: I love baking for my family and friends, as well as doing my nails. It’s when my mind completely switches off and I feel truly at peace.

Skinny Chef: What’s a dish or flavour that instantly lifts your mood or brings back a cherished memory?

Tenielle: Mashed potatoes with my grandad’s lemon chicken  it always reminds me of my childhood.

Skinny Chef: That sounds hearty and absolutely delicious. Who or what inspires your approach to beauty and wellness?

Tenielle: My mom. She’s always been a woman with exquisite taste, and she’s the one who taught me almost everything I know.

Skinny Chef:  What role does scent, texture, or sound play in your self-care practices?

Tenille: We all need hyaluronic acid in our lives who doesn’t want glowing skin? Hyaluronic acid draws more water molecules into the skin, keeping it hydrated and plump.

Skinny Chef: YAY, Skinny readers keep drinking that H₂O!

Tenielle: For nails, my must-haves are Sorbet’s Hydro Skin Foaming Cleanser and their Skin Polish with salicylic acid to help with fine bumps and hyperpigmentation. I also use my AHA and BHA serum with lactic and glycolic acid for gentle exfoliation. All these products can be found locally, countrywide. (I work locally at Sorbet in Walmer Park, Gqeberha.) My favourite vitamins are from Vitamin Me at Sorbet because they’re vegan-friendly, cruelty-free, all-natural, and packed with pre and probiotics for gut health. They make me feel calm, collected, and balanced.

Skinny Chef: Thanks for sharing, Tenielle!

Let’s celebrate the incredible women who have taken beauty to the global stage and to the next level:

FENTY Beauty by Rihanna 

A powerhouse brand with a wide range of products and a strong emphasis on inclusivity.

Rare Beauty by Selena Gomez 

Recognised as one of the most influential companies of the year, with a portion of sales supporting the Rare Beauty Impact Fund for mental health initiatives.

Rhode by Hailey Bieber

Known for well formulated, effective products at an accessible price point.

Skinny Chef Hack: Yo Skinnies, I just realised all these women are billionaires! So if you’re thinking about creating a health or beauty product, maybe follow their MO!

This has been such a beautiful and sweet blog to write. And in true Skinny Chef Fashion, I’m leaving you with a little gift from my book The Skinny Chef Diaries: my gluten-free Swiss roll recipe.

Swiss Roll with Banana Ice Cream

Swiss Roll or jam roll originated in central Europe. Light fluffy sponge filled with sweet jam and fresh cream. This simple combination has lent itself to many variations. The original recipe brings back some fond memories, particularly of a young, beautiful chef from Cyprus,whom I had the pleasure of dating. Although it was short lived, it was new, exciting, and the first time in my life I learnt to bake and be satisfied with the results.

We met at the college I was studying at, during my practicals in confectionary. Due to her family’s religious beliefs, dating a young Black man was prohibited. In this recipe the sponge is made with rice flour, which is gluten-free and a great source of iron, zinc and calcium which plays an important role in developing strong and healthy bones. Rice flour can be purchased easily, or one can make one’s own.

Tapioca flour is a starchy product that comes from cassava, which is a root vegetable. Tapioca is great for anyone who wants to put on weight to build muscle without unsaturated fats or cholesterol. This version is finished off with a very healthy and easy ‘one ingredient’ banana ice cream.

Rice Flour Method

1. Clean white or brown rice by placing it in a strainer and running cold water over it thoroughly.

   
   

2. Transfer the rice into a large bowl and cover completely with water and let it soak for an hour.

   
   

3. Drain rice into a strainer.

   
   

4. Place a layer of paper towels on to the counter and pour rice onto it. Allow rice to dry for up to 4 hours or until the grains of rice do not stick together anymore.

   
   

5. Put 2 cups of the dry rice at a time into a blender and blend for 1 minute or to desired consistency.

   
   

6. Store the rice flour in an airtight container for up to 6 months. Brown rice has a stronger flavour compared to white rice and tends to be grainier.

   
   

7. Substitute any whole-wheat flour with rice flour. Ideally, always add 1 tablespoon more of rice flour if substituting for a whole-wheat flour

   
   

Swiss Roll Ingredients

• 3 eggs, separated

• 110g castor sugar

• 1 lemon, zest finely grated

• 1 teaspoon baking powder

• 45g rice flour, brown

• 90g tapioca flour

• 250g fresh raspberries/strawberries

• 2 table spoons icing sugar

• Serves 4

Method

1.  Preheat the oven to350°F/180°C. Line a thin 9 by 13inch (22 by 33cm) Swiss roll pan with parchment paper.

   
   

2. In a separate bowl, whisk the egg yolks with half of the castor sugar and half of the lemon zest until very pale and thick.

   
   

3. Beat the egg whites in a separate bowl for 2 to 3 minutes until they reach a soft peak and are slightly stiff, then pour the egg yolk mixture into the beaten egg whites. Sift in baking powder, rice flour and tapioca. Gently fold the mixture using a rubber spatula until only a few streaks of beaten egg white remain.

   
   

4. Pour mixture out onto the lined baking tray, making sure the batter evenly covers the tray and the corners, and bake for 10 to 15 minutes until golden brown.

   
   

5. Turn out cake onto a clean tea towel dusted with icing sugar. Peel the baking parchment off the cake, trim the edges neatly with scissors to straighten them and then roll the cake up tightly starting at the short end, keeping the sugared tea towel inside the roll. Leave to cool completely.

   
   

6. Meanwhile, place the raspberries or strawberries with the remaining caster sugar and a splash of water in a sauce pan over a medium heat. Use a fork to crush the berries to a sauce, bring to a simmer, and cook for 10 minutes.

   
   

Take off the heat and set aside (the sauce can be strained through a fine mesh sieve to remove the seeds, if desired). Carefully unroll the cooled cake, remove the towel, and spread with the rasp berry sauce.

Banana Ice Cream Method

1. Start with 1 ripe banana. Make sure the banana is ripe as this will increase the sweetness of the ice cream.

   
   

2. Peel the banana and chop into small, evenly sized pieces. Place the banana pieces into an airtight, freezer-safe bowl or freezer bag.

   
   

3. Freeze for at least 2 hours, or until solid (ideally freeze overnight). Transfer frozen bananas into a food processor or high-speed blender. Pulse to break up the pieces, and then keep pulsing. At first the banana pieces will look crumbled or smashed. Scrape down the sides of the food processor bowl and switch to blending. It will look gooey, like banana mush. Scrape the food processor bowl down again and keep blending.

   
   

4. The bananas will get smoother and smoother until they become creamy, like soft-serve ice cream. Serve the ice cream with slices of the jam roll. The ice cream can be placed in an airtight container and served later if you prefer a stiffer consistency.

   
   

Then layer on the remaining lemon zest and roll up tightly. Chill for 30 minutes before serving.

Thanks for tuning in, Skinnies. Stay healthy, and most importantly, stay skinny. Same time, same place!

Creative Director: Shadre Leonard