ORDER BY DEC 16TH FOR TIMELY DELIVERY WITH GROUND SHIPPING, FREE ON U.S. ORDERS OVER $65.
ORDER BY DEC 16TH FOR TIMELY DELIVERY WITH GROUND SHIPPING, FREE ON U.S. ORDERS OVER $65.
ABOUT MARIE VERONIQUE
Marie-Veronique Nadeau is a chemist who founded Marie Veronique in 2002. An inventor at heart who suffered from teenage acne, she was moved to create her own products when she could find nothing on the market that was clean and effective to address her rosacea. From there, she went on to develop a line for acne and was one of the first to formulate a non-nano zinc oxide sunscreen. She continues to lead the way towards safe yet effective skincare, determined to move an industry ensconced in hype into the realm of science. She is a trained esthetician, holds degrees in Math and Science, and is a former high school chemistry teacher. She collaborates with her daughter, Jay Nadeau, physicist and bio-medical engineer, to carefully choose each ingredient in her products to solve real skin issues and address the causes of aging at the source.
Our vision at Marie Veronique is to deliver superior, non-toxic skincare drawing on nature’s genius and the brain of science through innovative formulations. Achieving optimal skin health and healing real skin issues drive us to produce safe products that truly work.
ABOUT MARIE VERONIQUE
Marie-Veronique Nadeau is a chemist who founded Marie Veronique in 2002. An inventor at heart who suffered from teenage acne, she was moved to create her own products when she could find nothing on the market that was clean and effective to address her rosacea. From there, she went on to develop a line for acne and was one of the first to formulate a non-nano zinc oxide sunscreen. She continues to lead the way towards safe yet effective skincare, determined to move an industry ensconced in hype into the realm of science. She is a trained esthetician, holds degrees in Math and Science, and is a former high school chemistry teacher. She collaborates with her daughter, Jay Nadeau, physicist and bio-medical engineer, to carefully choose each ingredient in her products to solve real skin issues and address the causes of aging at the source.
Our vision at Marie Veronique is to deliver superior, non-toxic skincare drawing on nature’s genius and the brain of science through innovative formulations. Achieving optimal skin health and healing real skin issues drive us to produce safe products that truly work.
As part of our ongoing collaboration with Julia Sherman, we are sharing a series of recipes exclusively for Marie Veronique. Our first recipe was a savory breakfast, next we shared a reimagined way to snack. Now we offer a simple, flavorful way to boost your daily greens.
Marie Veronique’s Director of Skin Health Kristina Holey is always looking for ways to encourage clients to eat more vegetables. Boosting daily fiber is one of the best ways to promote healthy skin and is often her first dietary recommendation. Green sauce has been culturally celebrated as a means to preserve and use various leafy herbs + spices to complement a variety of dishes. In her own life, Kristina aims to eat 30 different vegetables each week and making a green sauce has been the easiest way for her to check a few off the list, while also keeping meals interesting.
Julia expanded on this idea to create an eloquent green base to transform your favorite meals. Add it to pasta or rice, as a marinade or condiment for proteins, a bright dip for fresh veggies, the base of a salad dressing, or scramble it with eggs.
Green Base
Hand chop all the ingredients until finely minced (alternately, use a food processor). Transfer to a small container and pour the olive oil over top. Mix, cover and store in the fridge.
Green Pea Dip
Add the peas, lemon juice, nutritional yeast and salt to a food processor and purée for one minute, adding the salsa verde slowly. Serve with crackers or crudité, or on a piece of toast with extra green sauce on top.
Green Tahini Dressing
Combine the ingredients in a blender and pureé on medium to combine, adding water one tablespoon at a time until the dressing is creamy and pourable. Transfer to a container and store in the fridge.
Green Aioli
Add the garlic, egg yolk, lemon juice and salt to a blender. With the motor running on medium/low, drizzle the green sauce and olive oil into the blender in the slowest possible stream imaginable. Continue until the aioli is thick and spreadable and then STOP! Should your aioli break (meaning, become oily and chunky), add another egg yolk and blend just to combine. Serve with cut veg or as a dip for steamed asparagus or artichoke.