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meet the makers: odacité

August 10, 2015 Miranda Hammer

In an effort to inspire and promote the most well rounded of lifestyles, Crunchy Radish is releasing the next installment of Meet the Makers. Here we highlight companies and people who are making strides in the health and wellness industry. Up next - Valérie Grandury, founder of Odacité, a natural and organic skin care company and a Crunchy Radish favorite. 

It is evident that beauty comes from the inside out, yet what you put on your body is just as important as what you put in it. Odacité creates fresh and premium products which focus on just that. Here, founder and CEO Valérie Grandury discusses her wellness philosophy and what sets Odacité apart from other beauty brands. 

1) How did Odacité come about?

It all started after I was diagnosed with breast cancer. I realized that if i wanted to heal and for the cancer never to come back, I had to change everything...and I did. 

I quit my job, went back to school to become a health and wellness coach, adopted a raw vegan diet, and started a daily practice of yoga and meditation. 

Through this healing journey of removing toxins from my life, I looked for natural skincare products. We French take skincare very seriously...and what I found was indeed natural but never results-driven. So I started blending my own products - first for me and then for my coaching clients. Word spread fast, and in 2009 I took it to the next level and launched Odacité, making my private blends available globally.

2) What sets Odacité apart from other natural skin care lines on the market?

Odacité evolved from custom blending products for private clients, working one on one with clients, and realizing that nobody has one set skin type. Your skin is constantly changing as it is affected by factors like stress, diet, weather, pollution and hormones. So, my line is all about customizing your skincare treatment to your specific skin concern. I believe that adapting your skincare products to your skin’s daily needs is the only way that you can get remarkable results and keep your skin fresh and youthful. 

With my serum concentrate it is super easy as you just need to add 2-3 drops into your skin routine. For example, you may wake up with dehydrated skin and go to bed with hormonal pimple flaring. In this case, you add 2 drops of my Hydration Serum Concentrate Pomegranate + Rose Geranium in the morning and 2 drops of my Pimple Serum Concentrate Black Cumin + Cajeput  in the evening. Each time you are creating your own intensive skin remedy.

3) What is your professional background?

After 20 years in advertising, producing commercials all over the world, I went back to school to become a health and wellness coach which led me to create Odacité.

4) How would you describe your wellness philosophy?

Listen to your body, the body never lies... if you are tired you need rest not more coffee! 

If you are sick you can treat the symptoms with western medicine, but if you do not want the disease to come back, you need to change something in your lifestyle.

5) What are some of your biggest challenges in the beauty industry?

Fighting the misconception that natural products are less effective than chemical ones. Just like any other organ in your body, you need to feed your skin with the best nutrients that nature has to offer. Odacité is French results-driven skincare meets green California. You never have to sacrifice performance. Formulas are fast-acting, deeply penetrating, and will envelop you spirit in the most delicious scents. 

6) What is your skin regime? Favorite beauty tip? 

My skin regimen has to be quick as I’m always running, 3 min morning and night is all it takes
Morning: Exfoliate, tone, Day Cream + target with a Serum Concentrate

Evening: Cleanse, tone, Night Cream + target with a Serum Concentrate

Once a week: Deep Hydration Masque with lots of Hyaluronic acid to quench my skin cells. 

Beauty Tip: customize, customize, customize!

I always have 3 different Serum concentrates to answer my main skin concerns

Youthful glow Serum Acai + Rose to address all skin aging concerns including; texture, elasticity, wrinkles & firmness. 

Radiance Serum Green Tea Lemongrass for those days when I wake up tired.

Eye Contour Serum Baobab + Sarsaparilla to target all signs of aging around the fragile eye area.

7) Beauty and vitality come from the inside out. What are you "go-to" meals for:

breakfast: 

Large smoothie with lots of greens and soaked chia or flax seeds for omegas. Depending on how I feel, I will supplement with things like maca, probiotics, cordycep, MSM, ashwagandha, and chaga. 

lunch:

Large salad, with some form of fermented food (like raw sauerkraut) and homemade seed/nut cheese.

dinner:

I like to make it macrobiotic style -grain, sea vegetables, and beans.

snacks:

Just discovered Inca golden berry - my new favorite snack, love the tartness + a handful of sprouted/dehydrated nuts.

sweet treats/indulgence:

Love raw cake!

My indulgence, really fresh and good oysters.

8) It is the peak of summer! What are your go to summer recipes? Dinner party stand-bys?

Love all the melons in the summer. They can make a delicious cold soup, juice, or even sorbet.

Dinner party stand-by; a vegan curry inspired by Thai food, sauté shallots, add fresh coconut milk and boil with lemongrass and kafir lime leaves. Remove the lemongrass and kafir lime leaves. Add veggies (delicious with water-cress, zucchini) add a few beans, and serve over basmati rice. Pair with a refreshing cucumber and mint salad.

9) Describe your ideal day

One of the great things about having survived cancer; every day is very much ideal :-0)

10) What is your day actually like?

When not traveling: Wake up at 5 am, one hour hike at sunrise with my two dogs, 5 min meditation, in the office by 7:30 am, home by 7 pm and, when I have the energy, 45 min of yoga.

11) How do you deal with the stress of building a brand/international company?

My morning hike is my stress savior. This is how I focus, center myself, make decisions, and create.

Building Odacité is team work. I have the most amazing business partner and a fantastic team. Our main focus is making the best products imaginable, offer the best customer service possible, and the rest organically follows.

12) What or who gives you inspiration?

Nature is my main source of inspiration, and I’m lucky to live in Topanga Canyon. Its enchanted beauty is a daily blessing.

Art is also an important source of inspiration. I’m often in museums or galleries.

13) Where would you like to see Odacité go in the next 5 years?

This year was pretty amazing for Odacité, opening at Nordstrom and Blue Mercury in the US, Colette in Paris, Selfridges in London, and Harvey Nichols in Hong Kong. What makes me happy is to see that a natural indie brand like Odacité is now in demand in circuits which were previously only about big beauty corporations. So if we follow 2015 trajectory, the sky is the limit in 5 years!

Interested in trying out Odacité? Use promo code CrunchyRadM15 for 15% off your next order. Discount valid through August 17th, 2015.

A huge thank you to Valérie and Odacité!


Tags meet the makers, beauty
← crunchy radish hudson valleyzucchini and cherry tomato frittata →
IMG_5574.JPG

Miranda Hammer,

 MS, RD, CDN

Registered Dietitian, Natural Foods Chef, Recipe Developer, Fitness Enthusiast, and Mom, with a Passion for Healthy Cooking and Balanced Living.

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Serves 2
1 1/2 cups frozen dark cherries 
1/2 frozen banana
a handful of spinach
1 1/2 cups unsweetened almond milk (I use @malkorganics) 
1/2 cup coconut water 
1/4 cup plain yogurt (I use @siggisdairy)
1 tsp @navitasorganics goji powder
1 tbsp hemp seeds
1 tbsp chia seeds
Dash of cinnamon 
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Saffron chicken with herbed couscous 
Serves 4

1 tablespoon olive oil
2 yellow onions thinly sliced 
8 organic skinless boneless chicken thighs 
1 teaspoon turmeric
Heavy pinch/ 1 teaspoon saffron ground in a motar and pestal 
2 cups bone broth/vegetable or chicken stock
Salt and pepper

1 1/4 cups couscous 
1/2 chopped herbs - dill, parsley, cilantro 
1/2 cup toasted slivered almonds
1/4 cup raisins, soaked in warm water for 5 minutes and drained 
2 tablespoons white balsamic vinegar or lemon juice 
Splash of olive oil 
In a large Dutch oven warm the olive oil over medium heat. Add the onions, pinch salt and pepper and sauté until onions are caramelized. About 15 minutes. Add the turmeric and saffron and toast for 30 seconds. Salt and pepper both sides of the chicken thighs and add to the pot. Sear both sides of chicken, if possible (pot may be too full). Cover chicken with broth, bring to boil, and let simmer partially covered for at least an hour, allowing broth to reduce and chicken to tenderize. Chicken should be very tender and shred easily. 
For the couscous - while the chicken cooks prepare the couscous. Rinse 1 1/4 cups couscous and place in a large bowl. Pour 1 1/2 cups boiling water and a pinch of salt over couscous and stir. Cover with a plate for 5 minutes. Remove plate and fluff couscous with a fork. Add herbs, soaked and drained raisins, most of the almonds, vinegar, and a drizzle of olive oil. Fluff again. To serve, place couscous in a bowl, top with chicken and sauce, finish with additional almonds and fresh herbs.
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Sweet potato bean chili 
2tbsps olive oil
1 tbsp chili powder
1 tsp cumin 
1 tsp smoked paprika 
1/2 tsp cinnamon 
1 tbsp tomato paste 
1 onion, chopped
4 cloves garlic, thinly sliced 
1 sweet potato, diced 
1 green bell pepper, diced 
1 red bell pepper, diced 
1/2 tsp salt 
black pepper 
1 can black beans, drained 
1 can kidney beans, drained 
1 18oz jar diced tomatoes, I use @jovialfoods 
2 cups vegetable or chicken broth, I use @brodo 
toppings: avocado, sour cream, pickled jalapeño, cheddar cheese, sliced radish, sliced red cabbage

Warm two tbsps olive oil in a large pot over medium heat. Add the chili powder, cumin, paprika, and cinnamon and toast spices for 30 seconds. Add the tomato paste and continue to toast for 30 more seconds. Add the onions, garlic, sweet potato, and peppers, salt, pepper, and coat everything in the spice mixture. Cook for 10 minutes allowing the vegetables and aromatics to soften. Add the beans. Pour in the tomatoes and broth. Fill the tomato jar with a little water and swirl, picking up any leftover tomato and add to the pot. Cover, bring to a broil, reduce to a simmer, and cook for 30 minutes. Partially uncover, and continue cooking for 30 minutes more until chili is reduced slightly, vegetables are soft, and flavors are well melded together. Ladle into bowls and top with your desired toppings. Happy #meatlessmonday!
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chili verde
serves 4
1 1/2 cups dried navy beans or other white beans, soaked for at least 6 hours. You can also use canned. 
2 white onions, one quartered, one diced
2 tbsps extra virgin olive oil or avocado oil
3 cloves garlic, minced
1 large carrot, peeled and diced
1/2 tsp ground cumin
1/2 tsp ground coriander
1 lb tomatillos, husks removed, washed and quartered
3 jalapeños, stems removed, sliced in half. Remove some, none, or all of the seeds, depending on your heat tolerance.
5 cups filtered water
Sea salt + white pepper
2 limes, halved
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Tomato, kale, and white bean soup
6 servings 
2 tablespoons extra-virgin olive oil
1 teaspoon smoked paprika 
1 teaspoon dried basil
1 teaspoon dried oregano 
1 teaspoon dried thyme 
1 large onion, diced
3 medium carrots, chopped ( i go large for Jack) 
2 celery ribs, sliced 
6 garlic cloves, sliced 
1 small russet potato, diced 
1 28-oz. can whole peeled tomatoes
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2 bunches Tuscan kale, leaves removed from stem and thinly sliced 
1 small wedge of Parmesan with rind
1 bay leaf
1 14-oz. can cannellini beans, drained and rinsed 
3 cups water
Pinch crushed red pepper flakes

In a large Dutch oven over medium heat warm olive oil. Add paprika, basil, oregano, and thyme and toast spices for 30 seconds. Next add in onion, carrots, and celery and 1 tsp salt. Coat vegetables in spice mixture and cook for 8 minutes. 
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Serves 6-8
Ingredients 
2 to 3 tbsps olive oil
3 lbs chicken, combination of skinless boneless breasts and thighs, ideally organic and sustainably raised meat 
1 tbsp ground turmeric
1 tbsp dried oregano
1 yellow onion, chopped
4 cloves garlic, minced
2 tbsps ginger, peeled and minced
6 large carrots, peeled and diced into 1/2-inch pieces
4 stalks celery, diced into 1/4-inch pieces
2 large parsnips, peeled and diced into 1/2-inch pieces
1 small red chili pepper, seeds removed, minced (can sub in red pepper flakes)
8 cups vegetable or chicken stock 
1 cup dill, chopped
2 limes, quartered
1/2 lb baby kale or baby spinach
Sea salt and Freshly ground black pepper

On a plate, pat chicken dry, salt + pepper both sides. In a large pot (at least 7 qts) over medium heat, warm 1 tbsp of olive oil. Add the chicken in batches, browning each side, approximately 5-8 minutes a side. Add more oil as needed between each batch. Chicken will not be cooked through. Transfer chicken to a plate, leaving the brown bits.
Add another 1 tbsp of olive oil to the pot. Add the turmeric + oregano stir, scrapping up the brown bits with a wooden spoon. Once the spices are toasted, about 30 seconds, stir in the onion, garlic, ginger. Coat in spices and cook for 5 minutes. Next add in the carrots, celery, parsnips, + chili pepper. Continue to coat the vegetables with spice mixture + sauté for 5 minutes more. Pour in the stock + bring to a boil. Lower to a simmer + slowly add the chicken. If pot is very full, leave uncovered to reduce the liquid. Partially cover pot, continue to simmer 4 at least an 1 1/2 -2 hours. When soup is nearly done, remove chicken shred w/ two forks. Return to pot. To serve, add handful of spinach to each bowl. Spoon soup over greens to wilt. Finish w/ fresh lime + dill
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As a registered dietitian and supporter of eating real whole foods, I have always been extremely mindful of the food I put into my body. Once Jack started joining us at the table, I became even more concerned about my food choices, especially how the food is grown and processed. Grocery stores (and even farmers’ markets) don’t make it easy. Simply picking out a carton of eggs can be a real doozy — there are so many labels and terminology that it can be very confusing deciphering what they all mean. Luckily, I found a brand new website, FoodPrint.org @foodprintorg, which has helped me to understand how my food is grown and processed and how to make the best decisions for my family. @foodprintorg has a Food Label Guide and Real Food Encyclopedia on hand, allowing for easier decisions to be made during my shopping trips. Head to crunchyradish.com to read all about how I have modified my shopping to become more sustainable and visit foodprint.org to learn more about your food print. #partner

 
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  • Miranda Hammer MS RD
    50/50 breakfast situation. Local shewolfbakery sesame wheat and greenmarket egg with unseasonal but delicious slow… https://t.co/PaSS7nu7fG
    about 3 days ago