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
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
pinch of salt
1 small garlic clove
freshly ground black pepper
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
Monday, May 27, 2013

Feed Your Beauty: Quinoa Fruit Salad with Honey Lime Dressing

It’s Memorial Day which means that summer has officially begun!  We’re ringing in this amazing season with a delicious summer salad recipe for Quinoa Fruit Salad with Honey Lime Dressing!  We love this recipe because you can use all your favorite summer fruits and berries to fill your tummy and make your skin glow!  So go ahead and dig in and have a Happy Memorial Day!

Quinoa Fruit Salad summer salad


1 cup quinoa
2 cups water
Pinch of salt


For the Honey Lime Dressing:

Juice of 1 large lime
3 tablespoons honey
2 tablespoons finely chopped fresh mint


For the fruit:

1 1/2 cups blueberries
1 1/2 cups sliced strawberries
1 1/2 cups chopped mango
Extra chopped mint, for garnish-optional



Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.


To make the Honey Lime Dressing: In a medium bowl, whisk the lime juice, honey, and mint together until combined.


In a large bowl, combine quinoa, blueberries, strawberries, and mango. Pour honey lime dressing over the fruit salad and mix until well combined. Garnish with additional mint, if desired. Serve at room temperature or chilled.


Note-Use your favorite fruit in this salad. Blackberries, peaches, kiwi, raspberries, pineapple, grapes, etc. are great options!


Source: Two Peas and Their Pod

Thursday, May 23, 2013

Feed Your Beauty: Broiled Grapefruit with Honey Yogurt and Granola

Grapefruit is loaded with juicy, delicious internal health and skin benefits! Grapefruit helps your body work efficiently so that it can flush out toxins and waste from all your cells, which will lead to better skin. It is high in enzymes that burns fat, helps to lower cholesterol, and has natural antibacterial and antiseptic properties. In fact, you can add grapefruit seed extract to water to make an antiseptic spray to treat topical infections. Who knew?!


So why not have a little fun with our friend the grapefruit! We love this recipe for  Broiled Grapefruit because it offers a new way to serve a classic fruit!  Use this recipe as an addition to your next brunch or even as a dessert at your next dinner party!

broiled grapefruit

3 grapefruits (I used the sweet Texas Rio Star variety)
6 tablespoons raw sugar or brown sugar (you’ll need two tablespoons of sugar per grapefruit)
sprinkle ground ginger
sprinkle ground cinnamon
dash sea salt


For Serving

Greek yogurt or thick goat’s yogurt
honey, for drizzling
granola (a few handfuls)



Preheat broiler. Make the bases of your grapefruit halves flat so they don’t wiggle around: slice off about 1/4-inch of the peel on the base end and the stem end of each grapefruit. Then slice each grapefruit in half, parallel to your initial cuts. Place the grapefruit halves face-down on paper towels for about five minutes to absorb excess moisture.


In a small bowl, mix together the raw sugar or brown sugar (I used a mixture of both) with a sprinkle of ginger and cinnamon and a dash of salt. On a rimmed baking sheet or a 13×9-inch glass baker, place the grapefruit halves face up. Sprinkle each halve liberally with the sugar mixture, using about 1 tablespoon per halve. Broil for 7 to 10 minutes, until the sugar is melted and turning a deep amber. Let the grapefruits cool for at least a few minutes; serve warm or at room temperature with a big dollop of yogurt (swirl in honey if you’d like) and a handful of granola.
Monday, May 20, 2013

Feed Your Beauty: Grilled Asparagus with Cilantro Pesto

If you’re looking for a great vegetable side dish, look no further!  We came across a delicious recipe from Sprouted Kitchen for Grilled Asparagus with Cilantro Pesto!  Plus this recipe leaves you with some extra pesto sauce that you can save to garnish other dishes!


This dish is jam-packed with nutritional benefits! For one, it has yummy asparagus which is very high in glutathione – an amino acid compound with potent antioxidant properties.  It works to protects cells from toxins such as free radicals which helps against aging!  In addition, this dish has Cilantro which is one of the richest herbal sources for vitamin K… What does that mean for your skin? Vitamin K can improve the elasticity of your skin as well as reduce dark circles under your eyes! We’ll take a second serving, thank you!


So go ahead and give this dish of green goodness a try…

grilled asparagus cilantro pesto vegetable dish



The given recipe will give you a full 16 oz. jar worth of sauce. Maybe that sounds like a lot to you, feel free to half it or use the extra with other dishes. It doesn’t have any dairy in it so it will freeze well, even in ice cube trays, for later use.




1 bunch asparagus, about 1 1/2 lbs. (medium thickness stalks)
1 Tbsp. extra virgin olive oil
sea salt
fresh ground pepper
1/4 cup finely minced red onion
1/4 cup toasted pepitas


// cilantro pepita pesto //
3 cloves garlic
1/2 cup toasted pepitas
2 tsp. sea salt
1 jalepeno (sort of seeded. you want a few for heat)
1/4 tsp. chipotle powder, to taste
one large bunch (about 4 super packed cups) cilantro, ends cut, stem is fine
juice of two large limes
1/3 cup extra virgin olive oil
splash of water




Heat your grill, or indoor grill, over medium heat.


Cut off the dry bits of the asparagus and use a vegetable peeler to gently shave the end stalks. Toss the asparagus in the olive oil and a few pinches of salt and pepper. Grill the asparagus, covered, turning a few times, for about 7-9 minutes. Time will vary based on thickness of the stalks. I like mine on the snappy side.


To make the pesto, pulse the garlic, toasted pepitas and sea salt in a food processor to chop. Add the jalepeno, chipotle, cilantro and lime juice and run the processor to combine. With the motor running, drizzle in the olive olive and a splash of water. Taste and adjust as you wish. Add more chipotle for heat, citrus juice and/or salt to brighten it, water if you prefer it thinner.


Serve the asparagus on a generous pillow of the cilantro pesto. Garnish with the minced red onion and toasted pepitas. Serve warm or at room temperature.


Source: Sprouted Kitchen

Tuesday, May 14, 2013

Feed Your Beauty: Chickpea Bruschetta

Looking for a new appetizer to serve at your next dinner party?  Look no further!  This delicious recipe for Chickpea Bruschetta is the perfect treat to get any party started!


Chickpeas (or Garbanzo Beans) are high in Fiber, Potassium, Calcium, and Magnesium.  Chickpeas help to increase the moisture content in your body which is great for your skin health and appearance!  So, go ahead and nourish yourself and your guests with this fantastic appetizer recipe…


chickpea bruschetta garbanzo beans



2 cups cooked or canned chickpeas
4 tablespoons extra virgin olive oil
4 tablespoons black olive paste
4 tablespoons good-quality balsamic vinegar
1 teaspoon hot red pepper flakes
1 teaspoon finely chopped fresh rosemary
2 garlic cloves, minced
Salt and pepper
4 tablespoons fresh basil leaves, finely shredded.
Thick crusty bread




Combine the chickpeas through the garlic. Season to taste with salt and pepper. Allow to marinate for at least 20 minutes, preferably longer.
When ready to serve, toast or grill the bread. Spoon the mixture on the bread, top with the basil and course salt, and serve.


Source: Culinary Colleen


Thursday, May 9, 2013

Feed Your Beauty: Eat The Rainbow

Not only is a colorful plate of food beautiful to look at it, there are health and skin benefits for eating a “rainbow” of food!


Fruits and vegetables get their colors (and other unique characteristics like smell, texture, etc) from various phytochemicals.  Each phytochemical has its own set of nutrients.  Since the phytochemicals that make something red are different from the phytochemicals that make something green, the nutrients, and health benfits, of those two plants are going to be different.  In other words, you need to eat different colored foods in order to get different vitamins and minerals!


We came across this amazing chart which separates food by color.  In each section you will see which vitamins and minerals correspond to which foods as well as which body parts benefit from those foods! Taste the Rainbow and you’ll be glowing way before the season turns to summer!


nutrition food color


You can actually buy a print of this chart, frame it, and hang it in your kitchen!  What could be a better piece of art than one that keeps you  healthy?!  Find out more about this chart and how to get one HERE.


Tuesday, May 7, 2013

Feed Your Beauty: Frozen Banana “Ice Cream”

If you love ice cream with a healthy twist, then you are probably going to want to check out this amazing recipe we found for you!  It has a fraction of the fat and calories of ice cream but still has all the creamy texture! PLUS it is made with bananas which are so good for you and your skin!


Bananas contain tryptophan, a type of protein that the body converts into serotonin, known to make you relax, improve your mood and generally make you feel happier. Less stress = glowing skin!  Bananas also contain Vitamin C which protects our skin from free radicals (free radicals cause premature aging of the skin).  AND Bananas are 75% water,  which is so amazing for conditioning and moisturizing the skin.


In other words, you should check out this recipe right away!


banana ice cream


Frozen Banana “Ice Cream”



2 ½ cups of sliced, then frozen, ripe bananas (about 4)
½ cup unsweetened almond milk or milk of choice
½ teaspoon vanilla extract
1-2 tsp. honey or Grade A maple syrup


Put frozen bananas in bowl of food processor or blender.
Add milk, vanilla, & sweetener to taste, process ’til smooth.
Transfer to chilled bowls and serve immediately with toppings–or store covered, in freezer, in a glass baking dish.

Suggested toppings/stir-ins: granola, mini-chocolate chips, toasted coconut, sliced fresh fruit, chopped raw, toasted, salted or honey roasted nuts, chocolate sauce, peanut butter, Nutella


Source: Fabulous Delicious


*EXTRA PERK: Want a quick shine on your shoes? Don’t throw away the banana peels, instead take the INSIDE of the banana skin, and rub directly on the shoe…polish with dry cloth. Now that’s an amazing fruit!


Wednesday, May 1, 2013

Feed Your Beauty: Roasted Brussel Sprout Quinoa

Brussel Sprouts are SO rich in nutrients that we would need an entirely separate post just to list them all!  BUT one thing that we will note is that brussel sprouts are extremely high in is Vitamin C! Vitamin C helps your body to produce more collagen, which gives your skin more elasticity… which will give you an age-defying, youthful glow!


PLUS brussel sprouts are delicious when you cook them right… and we have found a recipe that definitely cooks them right!  Check it out…


roasted brussel sprouts




Serves 3

3 servings of quinoa

3 cups of brussel sprouts

5 portobello mushrooms

1 cup of pomegranates

2 tablespoons of apple cider vinegar

1 lemon

chill flakes

olive oil

salt & pepper





Pre-heat the oven to 200C. Then slice off the hard end of the brussel sprouts, before peeling off their outer layer of leaves and cutting them in half.


Place the sprouts on a baking tray with olive oil, salt, pepper and chilli flakes and bake for 30 minutes – until they being to crisp and the very edges turn ever so slightly brown.


While the sprouts cook prepare the quinoa. Boiling it in a saucepan with water, 1 tablespoon of apple cider vinegar and a sprinkling of salt. Allow the quinoa to simmer for about 30 minutes, until each grain is lovely and soft.


The mushrooms will take about eight to ten minutes to sauté so can be cooked last. Simply peel off their skin, remove the hard stalk from their middle and cut in half, before cutting each half again into thin slices. Place them in a fryingpan with olive oil, salt, and any dried herbs – you can use oregano, thyme or herbs de provence, but none of these are essential. Cook on a low to medium heat until they soften and brown.


Source: Deliciously Ella

Friday, April 26, 2013

Feed Your Beauty: Baked Vegetable Chips

Snacks can be a killer when it comes to eating healthy.  We’ve all been there… it’s 4pm, you’re working, you’re tired, you’re hungry, and then….you reach for something convenient (and inevitably unhealthy)!  BUT how about reaching for a homemade bag of Baked Vegetable Chips instead?  These chips are made with Root Vegetables which are high in antioxidants, therefore helping to alleviate the effects of free radicals in your body which in turn helps to make your skin appear younger!  So the next time you want a savory snack give these chips a try! If you’ve got veggies, olive oil, your favorite seasonings, and an oven, it’s as easy as one…two…CRUNCH!

baked veggie chips


Baked Vegetable Chips


3-4 root vegetables (I used 1 turnip, 1 yam, and 2 beets)
1/2 tbsp. olive oil
seasoning of your choice. (This recipe uses a combination of salt + pepper, cayenne, curry, and smoked paprika for a little spice. More great suggestions here!)



Preheat oven to 350 degrees.
Wash and either peel or scrub vegetables.
Slice vegetables as thinly as possible (about 1/16″ – 1/8″) using a mandoline. If needed, pat them dry with a paper towel to make sure they are dry.
Place vegetables on paper towels and sprinkle lightly with salt on both sides to extract all of the liquid (for a crispier chip). Let vegetable chips rest for 20 to 30 minutes, most of the liquid should be released. Then, rinse them in cold water and dry well.
Toss vegetable slices in about 1/2 tbsp. olive oil (they don’t need to be coated, just a small amount). Combine spices in a small bowl and toss with lightly oiled veggies.
Lay vegetables on a baking sheet rubbed with oil. Make sure they don’t overlap.
Bake for 15-20 minutes, until slightly brown.
Enjoy immediately!
*They don’t keep very well, but you can store them in a sealed container (metal is best) and bake again for a few minutes if needed! 


Source: Inspired to Share

Wednesday, April 24, 2013

Feed Your Beauty: Pink Lemonade Coconut Water Frosty


The weather is about to really heat up so get ready to cool off with this Pink Lemonade Coconut Water Frosty!  This refreshing drink is rich in electrolytes, antioxidants, AND low in calories!  We love this beverage as a way to stay cool AND hydrated this summer (as always, staying hydrated is such an important part of maintaining healthy skin)!


Pink Lemonade Coconut Water Frosty

Makes one tall glass

11 ounces coconut water (unsweetened)
1/3 cup frozen peaches
1/2 cup frozen strawberries
3/4 cup ice (use coconut water ice cubes for double coco water yumminess)
2 Tbsp lemon juice

Blend. Pour. Enjoy!



You can always change it up by adding-in or swapping different fruits in this recipe. Blueberries, bananas, pineapple, mango, kiwi, melon and so many more.


Use fresh or frozen fruit – frozen fruit will give you an icier beverage.


Use “unflavored” coconut water – and make sure it contains no added sugar! And if you can find fresh coconuts go for it, the fresher the better!


This is a Low Calorie Sip (around 100 calories)!
11 ounces coconut water = 60 calories
1/2 cup strawberries = 22 calories
1/3 cup frozen peaches = 18 calories
ice/lemon = very small


Source: Lunch Box Bunch



PLUS! If you like this recipe than check out a little peek at what’s going on inside The Parliament right now!  The SkinOwl has found a bunch of smoothie recipes that are specific to different skin issues like…


GET UP AND GLOW  *For dry skin experiencing a loss of radiance*



BALANCE AND HEAL *For skin experiencing redness, acne, itchiness, or inflammation*

orange smoothie

To get these recipes and more join The Parliament today!  Click HERE to find out more!