Detox, improve cellulite and smooth rough skin. WOW!
Tackle 'orange peel' with our skin smoothing cellulite cream
Help energise and contour for a flatter, firmer looking tummy
Tighten crepey skin - think juicy grape not wrinkly raisin
Lift, firm and reduce sun damage with our best-seller
Nourishing, firming, treatment butter for stronger skin
Achieve your glow goals with this exclusive collection of Mio's bodycare essentials.
Get ready to glow with this fuss-free, two step ritual.
Strengthen and revive your skin with these mini moisturising miracles.
Tackle 'orange peel' with our skin smoothing cellulite cream.
Lift, firm and reduce sun damage with our best-seller.
Help energise and contour for a flatter firmer looking tummy.
Tighten crepey skin - think juicy grape not wrinkly raisin.
Energise, stimulate and cool your muscles pre + post workout.
Get back your muscle mojo with our intense icy heat rollerball.
Nourishing, firming treatment butter for stronger skin.
Buff away rough, dull skin and say hello to silky softness.
3 perfect minis to give you smooth, firm, dewy, fit skin.
Divine skin starts with Heavenly Body Radiance Salt Scrub
In need of a detox? It’s time to Clay Away
Buff away rough, dull skin and say hello to silky softness
Dissolve away stressy aches and weary woes.
Relax to the max with a 40% saving.
Rapid mood changer to help calm, quieten, de-stress and rebalance.
Writer and expert /
There’s nothing better on a hot day than snacking on a fresh, cold ice lolly. And with our very berry ice lolly recipe, it doesn’t have to be full of sugar! So snack guilt-free with our ice lolly recipe.
Cool down during the summer months with our delicious very berry ice lolly recipe!
Place berries, banana and yoghurt into a blender and blend it up until it’s super smooth.
Then pour into your ice lolly moulds and place a stick in the centre. Keep in the freezer to freeze overnight.
Voila! Your very own fabulous berry ice lollies to keep you cool during the summer months. Plus, they taste delicious!
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By Nina Sarjolahti
By Tilly Henshaw