ALL TIME Favorite Foundations Review

Since you guys always ask me what foundation I use.. Here are my two ALL TIME favorite foundations, they're both makeup forever products 😁The one on the left is a liquid and the one on the right comes in stick form.
The liquid foundation has the perfect amount of coverage for everyday use, but you can build it up to full coverage if needed. I use it for my daily makeup (preferably with a damp beauty blender) because it doesn't feel too heavy, cakey, or oily.
The stick foundation on the other hand has a more buttery consistency so I wouldn't recommend it for oily skin. It has a higher coverage than the liquid foundation and blends so easily whether you're using a brush or beauty blender. I prefer using this foundation on clients or when I'm going in for shoots because the finish is really smooth and flawless.
Let me know if you'd want more reviews in the comments 💞

RAINBOW SALAD

 This simple concept wins my vote hands down. You might know that I’m not a salad person, but I absolutely adore the fresh flavors that come with Japanese and Vietnamese recipes. Although this dish is traditionally Hawaiian, the ingredients are astonishingly similar to Japanese sushi and Vietnamese rice paper spring rolls. Popular toppings are tuna, salmon and octopus, but vegetarian options also include tofu and kimchi. New world twists include substitutions like quinoa or freekeh for the base, with tomato, beans, sriracha and mayo on top.
This is my first attempt at a poke bowl. I call it “rainbow” because the colors are just too beautiful: coral colored salmon, pale green avo, pink pickled ginger, purple cabbage and bright orange carrot. My base is basmati rice, although sushi rice will work even better. I mixed finely sliced blackish nori sheets and some rice vinegar into my cooked rice for some added zing and lots of umami.
 This dish is stunning in every sense: visually beautiful, delightfully textural and a taste explosion. It is a fantastic choice for a packed lunch or an outdoor picnic. I look forward to exploring many more combinations this year.

 Ingredients Serves 4:1 - 1/2 cups Rice (sushi, jasmine or Basmati)15 ml Rice vinegar 1 to 2 cups Finely sliced, dried seaweed/nori sheets About 320 to 400g fresh salmon, skinless and boneless, sliced/cubed 1 Large avocado, sliced/cubed 1 cup Shredded purple cabbage 1 cup Shredded carrot 1 cup Mango, peeled & diced 1 Bunch spring onion, finely sliced 4 Tbsp Pickled ginger, sliced A handful sprouts A handful fresh coriander, chopped (optional)A sprinkle of sesame seeds Soy sauce, for dressing Method Cook your rice according to the package, using salted water. When cooked and drained, add the vinegar and sliced nori and stir well.Fill your bowls half-full with the hot rice mixture. Top with salmon, avo, cabbage, carrot, mango, spring onion, sprouts and coriander in neat sections. Sprinkle the salmon with sesame seeds, then add soy sauce to taste. And Enjoy it.
love
sujana.

Review! Maybelline age rewind concealer

Time for a review! Today's product: @Maybelline age rewind concealer.
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This is literally the ONLY drugstore concealer I ever use. I might even use it more than my high end concealers because I go through these so quick. Mine is in the shade "Neutralizer"
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It's not too thick, it can look like "no makeup" if you blend it in correctly. It's perfect for everyday use, but it can definitely be layered to your preferred thickness.
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I've currently been using this concealer all over my face as a foundation and it gives me a smooth, flawless finish without feeling too cakey, and I've found that I don't have to set it with powder like I do with foundation 😍