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We don’t know about you, but staying at home has got us cooking for ourselves a lot more than ever. Our everyday staples can get repetitive over time. To give our palettes a much needed reset, we’ve partnered with Imogen Kwok to create 2 unique recipes inspired by our skincare faves, Vitamin C Elixir & Lifting Mist.


xx CLE

**DISCLAIMER: No CLE products were used in the recipes below**

Beet, Citrus and Yoghurt Salad with Candied Kumquats

To highlight the Vitamin C foundation of this elixir, the salad has fresh blood oranges, beets roasted with orange zest, and candied kumquat slices. These bring vibrant concentrated flavours to the dish in the same way as the product brightens and revitalises one’s complexion.
The act of shaking the elixir to mix together the two layers is mimicked through the whisking the vinaigrette emulsion : smooth mustard, champagne vinaigrette and extra virgin olive oil.
Picking up on the sweet almond oil as one of the ingredients, almond nuts are used as a nutty topping.

Serves 4
4oz kumquats, cut into thin rounds, seeds removed
1/2 cup granulated sugar

5 small golden beets, scrubbed well and leafy tops cut off
5 fresh thyme sprigs
1 orange, 3 strips of zest removed with a peeler

1 teaspoon dijon mustard
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
Flaky sea salt

2 blood oranges, peel and pith removed, cut into thin rounds
1 cup full fat Greek yoghurt
1/4 cup slivered marcona almonds (roasted and salted)
Handful of fresh herbs


1. Combine the sugar and 1/2 cup water in a small saucepan and set over medium high heat. Bring to a boil, whisking occasionally, until the sugar has totally dissolved into a clear simple syrup. Add the sliced kumquats, making sure they are fully submerged and reduce heat to low.
2. Simmer for 5 minutes until the kumquats have softened, then remove from the heat, cover with a lid and let sit for 15 minutes. Transfer into a heatproof vessel and let cool before refrigerating for at least 2 hours (until chilled) before serving.
3. Preheat your oven to 450F. Nestle the beets in the centre of a large sheet of aluminium foil then drizzle with olive oil. Season well with salt and scatter thyme and orange zest on top. Fold the foil over to make a tightly sealed package then set on a sheet tray. Place in the preheated oven and roast for ~45 minutes until a knife slides easily through the beet flesh.
4. Unwrap the beets and let them cool until you can handle them. Use paper towels to rub off the skins then cut the beets into wedges. Set aside.
5. In a bowl, combine the red wine vinegar, mustard olive oil and salt. Whisk together briskly to create a smooth emulsion.
6. Toss the beets in the vinaigrette to coat lightly. Dollop the yoghurt to the serving plate, arrange the beet wedges and blood orange slices gently on top and add a couple spoonfuls of the candied kumquats. Scatter over the fresh herbs then cut almonds.

Cod in Shiitake Dashi Broth with Crispy Enoki

This dish emphasises the unique ingredient of the Lifting Mist, the Snow Mushroom, through two fungi varieties. Dried shiitakes are first soaked in hot water to season the broth base, then included in the finished dish. This rehydration cooking process and the resulting clear broth evoke moisture and emphasise the hydrating properties of the mist. To represent the spray of the mist’s application, clusters of slender enoki mushrooms are dipped into a light batter then fried until delicate and crispy.

The cod fish (can also be halibut or any similar type) when gently poached in this manner, has a supple and smooth texture that speaks to plump and healthy skin.

For vegans, the cod fillet could possibly be replaced with a soft tofu. (You can pour the hot broth around the tofu; similar to an agedashi tofu recipe). There isn't a perfect vegetarian substitute for bonito flakes, however, you can simply omit the ingredient then increase the seasoning with more soy sauce and salt.

Serves 4
1/2 oz dried kombu sheets
4 dried shiitake mushrooms
1 cup dried bonito flakes
1/4 cup AP flour
1/4 cup corn starch
1/2 teaspoon kosher salt
100g enoki mushrooms
Vegetable oil for frying
Flaky sea salt
2 tablespoons soy sauce
1 tablespoon mirin
4 x 6oz cod fillets
For vegans, the cod fillet could possibly be replaced with a soft tofu. (You can pour the hot broth around the tofu; similar to an agedashi tofu recipe). There isn't a perfect vegetarian substitute for bonito flakes, however, you can simply omit the ingredient then increase the seasoning with more soy sauce and salt.

1. For the dashi broth : in a large pot, combine the kombu, shiitakes and 6 cups cold water. Let soak overnight to allow the ingredients to rehydrate and expand.
2. The next day, remove the mushrooms from the liquid and cut into thin slices. Set aside for later. Place the pot over medium heat and bring to a bare simmer. Skim off any white foam that may rise to the surface. Remove from heat and add the bonito flakes. Let stand for 5 minutes before straining out all the liquids through a fine mesh strainer (lined with cheese cloth or paper towels) into a clean pot. Discard the solids.
3. For the crispy enoki : take your enoki mushrooms, trim off the root base and gently pull them apart into smaller clusters. Whisk together the flour, cornstarch and kosher salt in a bowl. Dip the mushrooms into the flour mixture until they are covered well on both sides. Shake off any excess and lay out on a parchment-lined sheet tray.
4. In a wide frying pan, add enough vegetable oil to come up an inch up the sides of the pan. Set over medium high heat until the oil is shimmering. Working in batches, slide the floured clusters into the hot oil, shallow frying for 2-3 minutes each side until they are crispy and golden brown.
5. Transfer the fried mushrooms to a sheet tray lined with a rack then immediately season with flaky sea salt.
6. For the cod : Season the fish fillets lightly with sea salt on both sides. In a skillet around 12-13” wide, add your reserved dashi along with soy sauce and mirin. Bring to a boil then reduce to a simmer. Add the cut shiitake mushrooms then place the cod fillets in a snug single layer on top. Cover the skillet with a lid and let steam for 5-8 minutes until the flesh has changed from translucent to opaque (just cooked through).
7. Serve the shiitakes and fish in 4 shallow bowls and ladle more of the broth on top. Garnish with the crispy enokis to serve.

Imogen Kwok

Food Stylist


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