@smuutiskin: Does the Peach Barrier Cream really help your skin? 🤔 The best seller is now clinically tested! 🍑 The Peach Barrier Cream strengthens the skin barrier in 2 weeks, helps reduce redness and is suitable for sensitive skin. 100% of participants agreed that 🧡 compromised skin felt healthier 🧡 skin was less red after use 🧡 skin felt well moisturized for a long time So give your skin barrier a treat in the form of a moisturizer 🍑 #smuutiskin #kbeauty #skinbarrier #dryskin #ceramides

Smuuti Skin
Smuuti Skin
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Region: FI
Wednesday 23 September 2026 13:01:44 GMT
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smuutiskin
Smuuti Skin :
Is the Peach Barrier Cream already a part of your daily routine? 🍑
2026-09-23 13:03:02
1
angels.love_dc
zarawyd :
looking forward to getting this!!
2026-09-23 14:29:14
1
sarathenurse
ItsSara🛍️👜 :
I’m on my way to get this 😍
2026-09-23 13:15:45
1
adett.moi5
𝓐𝓭𝓮𝓽𝓽𝓮 :
Love the products ❤️❤️
2026-09-23 13:16:27
1
aurora.ibrahimi2
🇽🇰aurora🇽🇰 :
I love smuuti skin 🫶🫶🫶
2026-09-23 13:20:39
1
c.u.t.e.n.e.s.s.9.5.0
c.u.t.e.n.e.s.s.9.5.0 :
Looks amazing ❤️
2026-10-01 06:46:02
0
jennie.j552tiktok.comjen
🇸🇾🎀𝑱𝑬𝑵𝑵𝑰𝑬🎀🇸🇾 :
I love you guys
2026-09-23 15:01:05
0
sofiayoung036
𝓢𝓸𝓯𝓲𝓪🪽 :
I love the peach one
2026-09-24 16:05:47
0
gobbygabbyxx
gabbygabs🩷 :
YESS💕
2026-09-24 16:28:11
0
kolme3333
kolme3333 :
upeeta😍💗
2026-09-23 15:05:36
0
pauviinikka
pauviinikka :
My sweet peach 🍑 it is time 🩷🩷
2026-09-23 15:34:56
0
777.misaki
𐙚misaki :
2026-09-23 16:48:14
0
roosu15
Roosi :
Smuuti skin skincare is my favourite ❤️
2026-09-24 15:58:49
0
ayuute3
Divaa🤏🏻🤏🏻👑🖤 :
Mun unelma saada teistä pr-paketti 🤍asuun Suomessa voisitteko lähettää mulle pr paketti on sit innoissaan jos saan ootte paras 🤍🤍
2026-09-23 16:23:51
0
bailinsoffentliga
𝒜🪽 :
2026-09-24 16:17:13
0
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I was challenged by @sive_mdluli i to cook Inyama Yangaphakathi!  Thank you to @sunlight.za for this challenge which really made me step outside my comfort zone. We truly underestimate how much we are able to learn about each other from each other through food.  I hope this inspires you to step outside your own culture and try something new. I assure you that you will more than just how to cook...  #CookOutsideYourCulture #SunlightDirtyDishCount   Inyama Yesisu / Tripe Stew Serves: 6–8 Prep: 20 min Cooking: 2½–3½ hours Ingredients * 1 kg cleaned tripe * 2 large onions, chopped * 3 tomatoes, chopped * 3 cloves garlic, crushed * 2 tbsp cooking oil * 1 tbsp tomato paste * 2 tsp ground coriander * 1 tsp paprika * 1 tsp black pepper * 1 tsp curry powder * 2 beef stock cubes * 2 bay leaves * 1 tbsp Worcestershire sauce * Salt, to taste * 2–3 litres water * 2 potatoes, peeled and cubed — optional * Fresh coriander/parsley to finish Method 1. Clean the tripe  * Rinse thoroughly under cold water.  * If it isn’t pre-cleaned, scrub it well and rinse several times.  * Cut into bite-sized pieces. 2. Pre-boil  * Place the tripe in a large pot and cover with water.  * Add a little salt and one bay leaf.  * Boil for 1½–2 hours, or until it starts becoming tender.  * Drain and rinse. 3. Build the flavour  * Heat oil in a heavy pot.  * Add onions and cook until golden.  * Add garlic and cook for 30 seconds.  * Add tomatoes and tomato paste.  * Cook until the tomatoes have broken down. 4. Season   Add the coriander, paprika, black pepper, curry powder, stock cubes and Worcestershire sauce. 5. Bring everything together  * Add the partially cooked tripe.  * Add enough water to create a generous gravy.  * Cover and simmer for another 45–60 minutes. 6. Add potatoes  * Add the potatoes during the final 25–30 minutes.  * Cook until they’re soft and the gravy has reduced. 7. Finish  * Taste and adjust salt.  * Let it simmer uncovered for 10–15 minutes so the gravy becomes thick, glossy and rich.  * Finish with fresh herbs if you want.
I was challenged by @sive_mdluli i to cook Inyama Yangaphakathi! Thank you to @sunlight.za for this challenge which really made me step outside my comfort zone. We truly underestimate how much we are able to learn about each other from each other through food. I hope this inspires you to step outside your own culture and try something new. I assure you that you will more than just how to cook... #CookOutsideYourCulture #SunlightDirtyDishCount Inyama Yesisu / Tripe Stew Serves: 6–8 Prep: 20 min Cooking: 2½–3½ hours Ingredients * 1 kg cleaned tripe * 2 large onions, chopped * 3 tomatoes, chopped * 3 cloves garlic, crushed * 2 tbsp cooking oil * 1 tbsp tomato paste * 2 tsp ground coriander * 1 tsp paprika * 1 tsp black pepper * 1 tsp curry powder * 2 beef stock cubes * 2 bay leaves * 1 tbsp Worcestershire sauce * Salt, to taste * 2–3 litres water * 2 potatoes, peeled and cubed — optional * Fresh coriander/parsley to finish Method 1. Clean the tripe * Rinse thoroughly under cold water. * If it isn’t pre-cleaned, scrub it well and rinse several times. * Cut into bite-sized pieces. 2. Pre-boil * Place the tripe in a large pot and cover with water. * Add a little salt and one bay leaf. * Boil for 1½–2 hours, or until it starts becoming tender. * Drain and rinse. 3. Build the flavour * Heat oil in a heavy pot. * Add onions and cook until golden. * Add garlic and cook for 30 seconds. * Add tomatoes and tomato paste. * Cook until the tomatoes have broken down. 4. Season Add the coriander, paprika, black pepper, curry powder, stock cubes and Worcestershire sauce. 5. Bring everything together * Add the partially cooked tripe. * Add enough water to create a generous gravy. * Cover and simmer for another 45–60 minutes. 6. Add potatoes * Add the potatoes during the final 25–30 minutes. * Cook until they’re soft and the gravy has reduced. 7. Finish * Taste and adjust salt. * Let it simmer uncovered for 10–15 minutes so the gravy becomes thick, glossy and rich. * Finish with fresh herbs if you want.

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