Images: View from Soho Grand, Refinery29, ABC Kitchen, Uni Soba at Sobaya, Battery Park
Photos from my week in New York. A special thanks to Refinery29. Checkout my feature here.
NY
BLEACHED
H&M TOP / ZARA JEANS / CONVERSE SHOES
LEATHER DETAILS
KAHLO SHIRT / H&M PANTS / MIANSAI CUFF / ZARA SHOES
SKIN AND HAIR ESSENTIALS
PROTECT: Josie Maran Argan Daily Moisturizer SPF 40+, a chemical-free, sunblock, moisturizer and make-up primer all in one.
PREVENT: John Masters Organics Vitamin C Anti-Aging Face Serum, something I've been using along with my moisturizer to help protect my skin from environmental damage and to even out skin tone.
HYDRATE: John Masters Organics 100% Argan Oil, I also love these argan oils from Kahina Beauty and Josie Maran, I haven't noticed a huge difference in all three except for the scent. Kahina Beauty's argan oil is slightly stronger.
NOURISH: Moroccanoil Treatment, I'm on my 3rd bottle of this and it keeps my hair soft, shiny and healthy. It also doubles as a heat protectant.
STYLE: Bumble and Bumble Surf Spray, for days I can't make it to the beach. Adds body and a light hold.
TIGERS
METAL
ALEXANDER WANG Wallet
QUINOA WITH CHICKPEAS, ASPARAGUS AND SNAP PEAS
QUINOA WITH CHICKPEAS, ASPARAGUS AND SNAP PEAS
Ingredients (Serves 4-6):
1 tablespoon olive oil
1 teaspoons pink salt
2 cups quinoa
1/2 pound fresh asparagus, cut into 1-inch segments
3/4 cup sugar snap peas
1 lemon
1 can chickpeas, drained and rinsed
1 bunch flat-leaf parsley, chopped
2 tablespoons fresh chives, chopped
1/4 cup crumbled goat cheese
Cook quinoa and set aside to cool. While quinoa cooks, drizzle olive oil and lightly sauté asparagus and sugar snap peas. When the quinoa, asparagus, sugar snap peas have cooled combine all ingredients and add the chickpeas, lemon juice, parsley and chives. Mix and sprinkle the goat cheese. Salt to taste.