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Plus, more from The Bump: Liz Teich is a New York-based fashion stylist, style creator, on-air style expert and mom of two
Ingredients 1 cup (200g) granulated sugar cup (60 ml) water 4 large egg whites 2 cups (450g) butter, at room temperature 1 teaspoon vanilla extract Steps Combine the water and sugar in a saucepan over medium heat
Ingredients Salad 2 cups lettuce, shredded 1 cup kale, finely chopped 1/4 cup Thai basil (can sub regular basil) 1/2 cup red cabbage, shredded 1 large carrot, peeled or shredded 1/2 red pepper, chopped 1/3 cup broccoli florets 1/2 cup edamame, cooked according to package directions 1 mango, chopped into cubes 3 tbsp toasted cashews 2 tbsp toasted sesame seeds Sesame Dressing 2 tbsp avocado oil (or any neutral-tasting vegetable oil) 2 tbsp tahini 2 tsp sesame oil 1 tbsp rice vinegar 1 tsp tamari (can sub gluten-free soy sauce) 2 tsp ginger, grated 1 tbsp honey or agave salt & pepper to taste Instructions Add all the salad ingredients to a large mixing bowl
midi length square neckline thin adjustable
