Wellness news, skincare hacks, and #DIY from the sassiest people in the biz.

Adina’s 2019 Resolutions

My hunch is the past few years have been a whirlwind for many of us, but if you’ve been having the best years ever, mazel! Not us. I had the idea for S.W. Basics in 2008 during another terrible time but with a naïve twinkle in my eye (I mean, I was 23…) and no plan. I had no idea where it could go or where I wanted it to go.

Fast forward to 2018, and all of that started catching up with us. So at the end of the year I decided to rethink our path and make a plan. We have a lot to figure out this year and I want you to be a part of it, so here are my 2019 resolutions for S.W. Basics.

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Power Couples

Power Couples: 1-Ingredient Packet Edition


So you wanna know how to amp up our single ingredient packets? SWEET. That’s really our favorite thing to hear. Below are some super easy ways to pair them up and get even more bang for your (very few) buck(s).


Shea + Jojoba = Maximum Moisture


If you want a full body dose, mix the full contents of both packets in a bowl, and scoop a small amount at a time until you’re all the way moisturized head to toe. For face only, just squeeze a small amount of each into the palm of your hand, massage your hands together to mix, then apply. Let it soak in if you’re super dry or towel off excess if your skin is more combination or oily. (This doubles as an amazing makeup remover!)

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Vegan Mint Ice Cream

To me, summer is all about two things: hot days and lots of ice cream.


By Helen Williams


I’ve been a fan of frozen treats since I was a kid: whether it was chasing down the ice cream truck at the Jersey shore, sitting in a favorite booth at a local shop or dipping pretzels in vanilla ice cream (best trick ever, seriously, you gotta try it), I’m a little surprised that I didn’t arrive where I am sooner. Oh yeah, I just recently started up a vegan ice cream business in Boulder County, Colorado. Woo!


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Staying Hydrated in the Heat

Some tips from Lizzy Ott to get you through the summer.


I think we can all agree; there’s a lot to love about summer. The beach, the sun, the summer Fridays, the cute linen jumpsuits – the list goes on and on. With all this hot-weather reverie, we can find ourselves sweating more, which can lead to a lower than normal water content. This can be super tough on the body, as water is responsible for transporting fluids and nutrients through the system. Internal dryness, inflammation, and downright discomfort can plague your summer time fun. Here are some tips to stay hydrated through the warmer months:


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The 411 on Oil Cleansers

Your skin super food is small yet mighty


Over the past year or two, there’s been a lot of buzz about oil cleansers. Some people swear by them, some think they’re just another fleeting beauty trend, and others gasp when they imagine smearing oil on their skin. If you’re a tried and true S-Dubber, you know that we’ve always been pro oils. If you’re new to S.W. Basics, welcome to the club. We’re here to remove your oil- free training wheels and usher you out into the big, viscous world that’s waiting with open arms. Our new Cleansers are the perfect place to begin your journey.

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Vegan Summer Sweet Potato Salad

Summer has finally arrived, and with the onset of nice weather comes the opportunity to eat al fresco with friends and family. Since bbq season often favors meat eaters, we wanted to share our favorite vegan salad recipes so you’re never left hungry at the end of a meal (because that inevitably results in stuffing your face with a pint of ice cream after, right?).

Our first summer recipe: Sweet Potato Salad
Welcome to BBQ town friends! If you want to bring your cooking skills to the table this 4th of July then this sweet potato salad will go down well. This simple and healthy recipe from Vegan Family Recipes only takes 35 minutes to prepare, so you can whip it up last minute without feeling like a total schmuck.



Two large sweet potatoes, peeled and cut into cubes

3 tablespoons olive oil

½ tablespoon Paprika, Oregano and Cayenne pepper

1 Shallot diced

2 Scallions diced

3 tablespoons red wine vinegar

1 tablespoon maple syrup

Salt and pepper to taste



Preheat oven to 390f (200c) and line baking sheet with parchment paper. Toss sweet potato cubes in one tablespoon of olive oil and place on tray. Cook for 25-35 mins till roasted and remove to cool. Mix shallots, scallions, spices vinegar and maple syrup to make dressing. Mix with the sweet potatoes and refrigerate before serving.

Join us again soon for more simple summer recipes.


Chia Bar Recipe

Jessica Blackman’s Creamy Vegan Raspberry Chia Bars

We’re not even close to being vegan, but I like variety and am all about moderation. Especially with kids. I make these vegan raspberry bars that are such a treat that no one in my family knows they are vegan, or even healthy. It’s not that they wouldn’t like it if they knew, but it just makes me feel better about them eating it. And then I can save the real sugar for when absolutely necessary. Like birthdays and holidays and Tuesdays. (oops)
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