Friday, July 5, 2013

Feed Your Beauty: Red White and Blue Food

If you are anything like us, you’re taking all weekend to celebrate the 4th of July holiday!  This can mean lots of fun but also lots of eating!  It can be easy to over do it on a holiday weekend, so we put together some healthy fruit snack ideas inspired by a red, white, and blue 4th of July theme!  You can still celebrate all weekend long but why not get some nutrition in there as well?! Pick your favorite and get ready to impress! Check it out…

4th of july stars pops 4th of july strawberries 4th of july fruit salad 4th of july fruit water 4th of july platter watermelon

 

Enjoy the rest of your weekend and the rest of the holiday!  We’ll see you back here next week!

 

Tuesday, July 2, 2013

Feed Your Beauty: What To Do With Chia Seeds

Chia Seeds. We’ve all heard about them, but maybe you’ve never known what to do with these delicious seeds! Chia seeds help to control your appetite because they fill you up and act as a great source of protein. They’re full of nutrients, such as vitamins A, B, D, E, calcium, potassium, iron, and magnesium!  So when we came across these 10 ideas for incorporating chia seeds into your regular diet, we just couldn’t resist passing them along to you!

 

chia seeds uses

 

1. Use In Place Of an Egg In Recipes

Substitute 1 tablespoon of chia seeds (preferably finely ground) + 3 tablespoons of water per egg.

 

2. Thicken Up Soups Or Gravies
If you don’t want to use cornstarch or other thickening agents, add a teaspoon of chia seeds or chia bran at a time until you reach your desired thickness. Bear in mind it takes a minute or two for the seeds to swell and work their magic. Be patient!

 

3. Sprout Chia Seeds To Use In Salads.
These things are quite zesty…a bit like broccoli sprouts. Chia seeds are mucilaginous so you can’t use the usual tray or jar sprouters. Instead, sprinkle a thin layer of seeds on the bottom of an unlaquered terra cotta dish or plate. Put the terra cotta dish in a larger plate of water. Cover with another plate. Small amounts of water permeate the terra cotta plate upon which the chia seeds sit, and provide exactly the right amount of water to sprout them. Day 2, lightly mist the seeds (or sprinkle) with water. Day 3, they should be right to eat.

 

4. Add To a Chocolate Brownie or Truffle Recipe To Turn Them Into Protein Bars
Throw in a few tablespoons of protein powder while you’re at it.

 

5. Try a Chia-coconut Goob, Especially if You’re An Athlete
Just mix coconut water and some seeds to form an electrolyte-laden “goo.”

 

6. Use as a Slow Cooker Aid.
Cooking with a slow cooker can often leave you with a lot of excess liquid. I do two things.
The first: Thicken the sauce by adding some seeds or chia seed bran.
The second: Remove any excess liquid (a very brothy, nutritious mixture) and put in a jar with some chia seeds and then eat with toast, over rice, pasta or vegetables.

 

7. An Easy Thick Omelette.
Add chia seeds to beaten eggs, soak for 10 minutes and turn into an omelette or frittata.

 

8. Make Crackers.
Make a thin batter of ground chia seeds and milk and cook in a slow oven to make crackers.

 

9. Make a Cinnamon Chia Butter.
Add ground seeds to nut butter and amp the nutrition. Or add to butter with some cinnamon and spread on hot toast.

 

10. Make a Healthy Pudding.
Add 1/2 cup of chia seeds to 1 1/2 cups of almond or cashew milk.

 

Source: Hungry For Change

 

Thursday, June 27, 2013

Feed Your Beauty: Arugula and Peach Salad with White Cheddar

We love seasonal fruits, like peaches, because they are rich in Vitamin C which boosts the production of collagen, a compound that gives your skin elasticity!  So, naturally we can’t get enough of this Arugula and Peach Salad with White Cheddar! Not only is it mouth watering-ly delicious, but it is great for your skin health!  It might just be the perfect summer salad to serve at your next event, check out the recipe below…

 

Fun Add On? Serve with a Blueberry Mojito and your skin will be jam packed full of skin-loving nutrients. You’ll be glowing by the end of your summer fiesta!

peach arugula salad

 

Ingredients:

7 ounces of baby arugula
3 peaches
3 ounces of dried cranberries
5 ounces sharp white cheddar, cubed
5 ounces glazed pecans

 

Simply combine all the ingredients in a large mixing bowl and toss with the dressing (recipe for the dressing listed below).

Simple Honey Balsamic Vinaigrette

2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon dijon mustard
1/4 cup olive oil
a dash of salt and pepper

 

In a small bowl whisk together vinegar, honey, dijon and olive oil. Season with salt and pepper. I usually double the vinaigrette recipe.

 

Source: Val SoCal

 

Friday, June 21, 2013

Feed Your Beauty: Apple Pie Oatmeal

Our mouth is officially watering! What is the old saying? An apple a day keeps the doctor away? Does Apple Pie Oatmeal count? We love this recipe for Apple Pie Oatmeal because it’s a nutritious way to satisfy your sweet tooth!  This delicious treat is made with oats, apples, AND chia seeds; which we can’t get enough of because they increase skin hydration and have anti-inflammatory properties.

 

This recipe makes a great breakfast or dessert so go ahead and give it a try…

apple pie oatmeal

 

Ingredients:

1/3 cup regular oats
1 tablespoon chia seeds
1 tsp ground cinnamon
1/4 tsp ground ginger + pinch of kosher salt
1 + 1/4 cups Almond Milk
1 Granny Smith apple, peeled and cut into 1 inch pieces
1-1.5 tablespoon pure maple syrup + more for drizzling
1/2 cup unsweetened applesauce
1/2 tsp pure vanilla extract
1 tsp fresh lemon juice (optional)
2 tbsp chopped walnuts, for sprinkling on top

 

Directions:

In a medium sized pot over medium heat, whisk together the 1/3 cup oats, peeled and chopped apple, 1 tbsp chia seeds, 1/2 cup unsweetened applesauce, 1.25 cups Almond milk, 1 tbsp pure maple syrup, 1 tsp cinnamon, 1/4 tsp ginger, pinch of kosher salt. Whisk well.

 

Heat over medium heat for about 8 minutes, stirring often. When the mixture thickens and the liquid is absorbed, it is ready. Stir in the pure vanilla extract.

 

Pour into a dish and sprinkle with chopped walnuts, a pinch of cinnamon, and a drizzle of pure maple syrup. Add a tiny bit of almond milk on top.

 

Source: Oh She Glows

Monday, June 17, 2013

Feed Your Beauty: Blueberry Mojito

Summer means all kinds of fun outdoor parties… which also means a cocktail or two (or three… we don’t judge). We believe in drinking responsibly, which not only means how much you consume but WHAT you consume.  If you’re going to enjoy a summer cocktail than why not get some skin-ful ingredients in there?!  We love this recipe for Blueberry Mojitos because it has… well… blueberries!  These little blue fruits are packed full of health benefits.  In fact, the antioxidants in blueberries protect your skin from premature aging!  We always recommend adding a cup of blueberries to your breakfast, lunch, dinner… or cocktail!  ;)

 

So go ahead and have a drink… your skin will thank you for it!

Blueberry Mojito skin health recipe

Yield: 2 mojitos

 

Ingredients:

1 cup fresh blueberries, plus extra for garnish
4 oz clear rum
10 fresh mint leaves
2 teaspoons sugar, divided
juice of 2 limes
6 oz club soda
ice

 

Directions:

In a food processor or blender, puree blueberries until smooth. Set aside.

 

Add mint leaves and sugar to a cocktail shaker. Use a muddler (or the end of a wooden spoon) to muddle the mint and sugar. Add the lime juice, club soda, rum and pureed blueberries: shake vigorously.

 

Pour into two tall glasses, garnish with a lime wedge, extra blueberries and a sprig of mint. Serve immediately.

 

Recipe Note: If you do not feel like pureeing your blueberries, just add them to the shaker and smash them with your muddler. It’s faster, just not as pretty of an end result.

 

Source: The Novice Chef

Wednesday, June 12, 2013

Feed Your Beauty: Zucchini Bites with Harissa, Goat Cheese, Lime & Mint

Zucchini is one of our favorite foods because it is so delicious and so good for you!  In particular, Zucchini is high in Vitamin C which is an antioxidant that slows the rate of free-radical damage. What are free radicals you ask? Free radicals are unstable molecules that damage collagen and cause skin dryness, fine lines and wrinkles.  PLUS, Vitamin C is important to eat in the summer because it is known to reduce sunburns!

 

So we decided to stock up on our Zucchini and Vitamin C intake in the form of these delicious Zucchini Bites!  These delicious skin-loving treats make the perfect appetizer at your next summer get together!  Check out the recipe below…

zucchini cheese rolls appetizer recipe

Ingredients:

1 lb (roughly two zucchini, preferably long and at least an inch in diameter), sliced into 1/8″ inch lengths
extra virgin olive oil
8 ounces soft goat cheese, room temperature
2 tablespoon finely minced fresh mint
2 teaspoon extra virgin olive oil
2 teaspoon harissa paste
1 teaspoon fresh lime zest
1/2 teaspoon freshly squeeze lime juice
salt
pepper

 

Optional Vinaigrette:

1 tablespoon extra virgin olive oil
1 tablespoon chiffonade of mint leaves
2 teaspoons fresh lime juice
1/4 teaspoon harissa paste
salt
pepper

 

Directions

In medium sized bowl, combine goat cheese (room temperature), harissa paste, fresh mint, lime juice, zest, and olive oil. Season with salt and pepper.
Using a mandolin, carefully slice the zucchini lengthwise into 1/8 inch slices. Set the slices aside on a large rimmed baking sheet, until all of the zucchini has been sliced.
Drizzle the slices lightly with extra virgin olive and season lightly with salt and pepper. Use your hands to carefully toss the zucchini, so each slice is very lightly covered with oil.
Preheat a grill pan over medium heat. Add slices in batches and allow to brown on each side–avoid overcrowding the pan. Carefully remove and set aside on a large plate or clean baking sheet (once the zucchini is grilled, it will be much more delicate, so be careful not to manhandle it too much.).

 

Assembling:

One at time, lay the zucchini slices on a work surface and using a butter knife or small offset spatula, spread a very thin layer of the goat cheese mixture evenly onto each slice (not too much, as you don’t want to overpower the flavor of the zucchini). Starting with one end, roll up into small rolls and set aside.
Repeat with remaining zucchini slices.
Drizzle a serving platter lightly with the vinaigrette (optional), top with the zucchini rolls, and serve at room temperature.

 

Notes

If necessary, the rolls can be made several hours ahead of time and kept in the fridge covered with plastic wrap. They are best served at room temperature.

 

Source: Blogging Over Thyme

Monday, June 10, 2013

Feed Your Beauty: Quinoa Salad w/Peas, Favas, Lemon, and Feta

If you’re looking for a fresh, light summer salad that will still fill you up than check out this amazing Quinoa Salad w/Peas, Favas, Lemon, and Feta that we found!  This salad is packed full of protein which will leave you satisfied long after the plate has been cleared.  PLUS, one of the key ingredients is Fava Beans which are very high in Potassium.  What does that mean for your skin?  It just so happens that Potassium keeps your cells hydrated and your skin internally moisturized!  No one wants dry, cracked skin, and eating enough Potassium can help your skin stay hydrated from the inside out!

 

quinoa fava bean pea lemon salad

 

Ingredients:

2 cups chicken stock or water
2 ½ teaspoons salt
1 cup quinoa, rinsed
¾ cup English peas
¾ cup fava beans
2 ounces feta cheese, crumbled
¼ cup fresh mint leaves
½ cup watercress
2 teaspoons finely grated lemon zest
¼ cup olive oil
½ teaspoon freshly ground black pepper

 

Instructions:

In a medium saucepan, bring the chicken stock and ½ teaspoon of the salt to a boil. Add the quinoa, lower the heat to a simmer, cover the pan, and cook for 15 minutes. The quinoa will absorb all the water. Transfer to a large bowl to cool, about 15 minutes.

 

Meanwhile, in a medium saucepan, bring about 3 cups water and the remaining 2 teaspoons salt to a boil. Blanch the peas and lima beans in the water for about 1 minute. Drain the water and immediately submerge the peas and lima beans in a bowl of ice water. This will stop the cooking process and keep their color.

 

Add the blanched peas, lima beans, and the rest of the ingredients to the bowl with the quinoa. Toss and serve at room temperature or chilled.

 

Source: Canelle et Vanille

Wednesday, June 5, 2013

Feed Your Beauty: Vegan Black Bean Tacos

For all the vegan beauties out there (or for those of us who just like delicious food, vegan or otherwise) you must check out this delicious recipe for Vegan Black Bean Tacos!  The reason we love this particular recipe is because it uses Black Beans as a protein which will fill you up AND make your skin look great!  Black beans are rich in anti-oxidants which help to retain the skin’s moisture and suppleness therefore leaving your complexion radiant! In fact, both Japanese and South Korean cosmetics companies have develop skin care products using black bean extract!

 

So go ahead and serve these tacos at your next summer soiree and you will have some satisfied, and glowing, guests!

 

black bean vegan taco avocado

INGREDIENTS:
(Makes Tacos for 4)

 

For the Beans:
2 carrots, small diced
1 large onion, small diced
3 cloves garlic, zested
1 lb black beans, pre-soaked
Corn tortillas (See tortilla recipe here)

 

INSTRUCTIONS:

Soak the black beans overnight, then drain and discard the soaking liquid. You can also quick soak them by placing them in a large pot, covering them with cold water, and bringing the water up to a boil. Then strain and discard the liquid.
In another pasta pot, sweat the carrots and onions in olive oil until softened. Add the zested garlic and cook for a minute more. Then add the black beans and cover with water. Make sure theres about 1-2 inches of water above the beans and simmer until beans are cooked through, about 2 hours.
Once the beans are cooked, season with salt and pepper and allow to cool.
Warm the tortillas and fill with beans and below ingredients.

 

 

For the Tomato Salad:
Mix the ingredients together and let sit for about 15 minutes before serving.

 

1 pint cherry tomatoes, diced
1 clove garlic, zested
2 tbsp olive oil
2 tsp red wine vinegar
Salt and pepper

 

For the Peppers:
Mix the ingredients together and let sit for about 15 minutes before serving.

 

3 large bell peppers
Olive oil
Salt and pepper

 

For the Cilantro Salsa:
Mix the ingredients together and let sit for about 15 minutes before serving.

 

1 tbsp cilantro, chiffonnade
½ jalapeno pepper, thinly sliced
½ shallot, minced
2 tbsp olive oil
1 lime, zested and juiced
Salt and pepper

 

Source: The Bite Sized Blog

 

Monday, June 3, 2013

Feed Your Beauty: Baked Herb and Pistachio Falafel

Pistachios are a great source of vitamin E, which is a powerful antioxidant, so consuming a lot of vitamin E can lead to healthier and more beautiful skin!  Plus, Vitamin E is known to protect the skin from UV damage, providing daily defense against premature aging and skin cancer.

 

All of the above, plus the delicious taste, are why we love this recipe for Baked Herb and Pistachio Falafel!  So go ahead and give it a try, your skin will thank you for it!

 

falafel recipe

BAKED HERB + PISTACHIO FALAFEL // Makes about 20

 

Ingredients:

12 sprigs of mint
12 sprigs of parsley or cilantro
1 cup shelled pistachio nuts
2 cups chickpeas, cooked or canned
2 garlic cloves
1/2 small yellow onion
3 T. extra virgin olive oil
1 tsp. ground cumin
1 T. buckwheat flour (or another flour of choice)
1 tsp. baking soda
hearty pinch of salt
/ tomato chili salsa /
2 cups diced tomatoes (I used baby tomatoes)
1/2 a small red chile, seeded and finely chopped (one jalepeno works)
1 garlic clove
2 T. extra virgin olive oil
1 T. fresh chopped oregano
pinch of sea salt and fresh ground pepper

 

collard leaves, cabbage or pita bread for serving
fresh herbs for garnish

 

Instructions:

Preheat the oven to 375′. Line a baking sheet with parchment paper or oiled foil.

 

Pulse the herbs in a food processor. Add the pistachio nuts and pulse again to chop. Add the chickpeas, garlic, onion, oil, cumin, flour and baking soda and blend for thirty seconds, scraping down sides when necessary. You want the mixture a bit rough.

 

Using your hands, form 20 small round falafels. Place them on the parchment lined baking sheet. Bake them for about 15 minutes, flipping halfway through, until browned.

 

Stir all tomato chili salsa ingredients together in another bowl. Allow ingredients to sit for flavors to blend.

 

Make your wraps with the collard, cabbage or pita with a generous spread of the sauce and the tomato chili salsa. Falafels will keep for about a week covered in the fridge.

 

Source:  Sprouted Kitchen

Thursday, May 30, 2013

Feed Your Beauty: Skin Beauty Salad

We found a salad that is so good for your skin that the chef had to call it the Skin Beauty Salad! Every ingredient is grown or sprouted & packed with skin-loving ingredients like, chickpeas, zucchini, spinach, avocado, and almonds! A few bites of this and your skin will be glowing like the sun from all the nutrients!  Check out the recipe below, your skin will thank you for it…
zucchini spinach salad
Ingredients:
1 can cooked chickpeas
2 big handfuls of baby spinach leaves
1/2 avocado, diced
1 small handful of almonds
1 zucchini, sliced
olive oil, for brushing
2 tablespoons unhulled tahini (or use this recipe)
1/2 lemon, juiced
water
pinch of salt
1 small garlic clove
freshly ground black pepper
Ingredients:
Lightly brush the zucchini slices with olive oil and grill on a pan for a couple of minutes on each side. Set aside.
Combine tahini, lemon juice and grated garlic in a small bowl. Add enough water to form a smooth, runny dressing. Season with a pinch of salt and pepper.
Place the chickpeas in a bowl and coat them with the tahini dressing.
Place the baby spinach leaves in serving bowls, top with tahini coated chickpeas, diced avocado and the zucchini slices. Sprinkle with soaked almonds (or seeds of choice).
Source: Scandi Home