Tuesday, April 9, 2013

Feed Your Beauty: Smoky Beet Burgers

It’s almost summer which means BBQs and burgers are on the horizon! We were thinking: Why not substitute those beef burger patties for a healthier (but still hearty) skin-loving alternative?!

 

Beets are high in folate, which stimulates the production and repair of cells, which helps protect against premature aging. One of the many reasons we (and our skin!) LOVE beets!  PLUS they also happen to be delicious and soaked in color!  For these two reasons, we just couldn’t resist this new recipe for Smoky Beet Burgers by the Sprouted Kitchen!

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SMOKY BEET BURGERS // Makes 8

 

Ingredients:

3 T. grapeseed/extra virgin olive oil

1 yellow onion, very roughly chopped

1 cup walnuts

1/2 cup golden raisins

1 cup grated beets

3 cloves garlic, smashed
2 tsp. sweet smoked paprika
1 tsp. salt
1 tsp. pepper
1/2 cup cooked green lentils
1 egg
2 cups cooked short grain brown (or white) rice
// feta spread //
1 cup/ 8 oz. feta cheese
1/4 cup whole milk greek yogurt
squeeze of lemon juice
1/4 cup chopped cilantro
few grinds fresh ground pepper

buns, sliced cucumber, microgreens, tomato for burger building

 

Instructions:

 

Heat the oil over medium heat in a large sauté pan. Add the onions and cook for about 10 minutes until just golden. Add the walnuts, raisins, beets, garlic and paprika and cook another 10 minutes, stirring often. Let the mix cool slightly. Transfer the mixture to a food processor and pulse a few times until chunky.

 

Put the mixture in a large bowl and stir in the salt, pepper and half the lentils. Replace the food processor (dirty is fine) and pulse the other half of the lentils, egg and rice together a few times to make a coarse puree. Note: Louisa has you add all the lentils whole to the mixture, I felt like some of them in the rice puree helps it all hold. Add the rice mixture to the onion mixture and mix well.

 

Make the feta spread by mixing all ingredients together in a mixing bowl. Set aside.

 

Use lightly oiled hands to form 8-10 small patties just under 1” thick.

 

Heat a heavy-bottomed skillet or cast iron over medium-high heat and add oil to coat the bottom. Place the burgers in the skillet (doing so in batches if necessary) and cook undisturbed for 5 minutes. GENTLY flip the burgers, turn the heat down, cover and cook for 10 minutes until the burgers have a firm, brown crust.

 

Serve warm with your favorite condiments.

 

Recipe Source: Sprouted Kitchen

 

Tuesday, April 2, 2013

Feed Your Beauty: Gluten-Free Conversion Chart

Some studies have shown that a Gluten-Free diet can be beneficial to your skin.  Wheat is one of the top eight most allergenic foods, according to the Mayo Clinic, and allergic reactions are always highly prone to show up on our skin! Therefore, eliminating excess Wheat Flour may have a positive impact on your skin!  As a result, we are giving you our favorite Conversion Chart. If you like to cook and bake, this chart is a great resource that can help you easily substitute Wheat Flour for other ingredients that are Gluten-Free!  We recommend printing it and posting it up in your kitchen…
gluten free conversion chart

 

 

Tuesday, March 19, 2013

Feed Your Beauty: Kale and Fig Salad

Oh how we love Kale!  It is low in calories, high in fiber and has zero fat.  It is high in iron, vitamins A and C, and antioxidants.  Plus it is good for cardiovascular support and it is an anti-inflammatory food… you get the idea! In a nutshell, it’s really really good for you!  And what is good for your inner beauty will always promote glowing, healthy skin!  So why not give it a try in the form of this delicious salad recipe?!

 

kale and fig salad recipe

 

Kale and Fig Salad

 

Ingredients:

Kale

1 head of kale

juice of 1/2 lemon

pinch of salt

1 tbs. raw olive oil

 

Instructions:

1. Rinse kale leaves and pat off water with dish towel or paper towel.

2. Remove stem from each leaf.

3. Cut leaves into small strips and place in a bowl.

4. Add lemon juice, salt, and olive oil to leaves and massage thoroughly with hands. (This will soften kale and reduce leaves in size.) Set aside.

 

Dressing:

1/2 avocado

3 tbs. raw olive oil

2 tbs. raw apple cider vinegar

juice of 1 lemon

1/2 tbs. raw honey (or raw coconut sugar for vegans)

1. Place all ingredients in blender and mix until well combined.

2. Toss dressing with kale leaves until mix well.

 

Toppings:

6-8 dried turkish figs, stems removed

2 tbs. hemp seeds

1/2 cup raw pecans, chopped, or maple spiced pecans (optional)

pinch of black pepper

1. Chop figs into small pieces.

2. Add all ingredients to kale salad. Enjoy!

 

Recipe Source: Pure and Simple

Thursday, March 14, 2013

Feed Your Beauty: Gluten-Free Pomegranate Flax Waffles

Okay, so we know that waffles aren’t always the healthiest item on the menu, BUT if you’re going to make waffles, you should make these! This recipe is Gluten-Free and made with fantastic, nutritious ingredients like coconut oil (which has been known to increase good cholesterol as well as boost normal thyroid function). Plus, top your waffles with pomegranate seeds to get  your daily punch of antioxidants!  Go ahead and indulge…

 

flax waffles pomegranate topping healthy food

 

Ingredients:

1 egg, room temperature
1 1/2 cup milk (great with buttermilk or non dairy beverage of choice)
2 Tbsp. orange juice
1 tsp. vanilla extract
3 Tbsp. melted coconut oil
2 Tbsp. flaxmeal
1/2 cup almond meal
1/2 cup plus 1 Tbsp. white whole wheat flour
1/2 cup oat flour
2 Tbsp. muscavado or brown sugar
dash of cinnamon
2 tsp. baking powder
1/2 tsp. sea salt

 

Instructions:

Heat your waffle iron.

Whisk the egg, milk (or non dairy beverage), orange juice, vanilla together. Whisk in the melted coconut oil.

Add the dry ingredients into a mixing bowl and mix well, pressing out any clumps. Add the wet ingredients to the dry ones and stir until just combined. Let the mixture sit for a few minutes for the flaxmeal to absorb some liquid. Add enough batter to fill your waffle iron, don’t over stuff it. Remove cooked waffle* and enjoy warm.Don’t stack them, they’ll steam each other. You can keep waffles warm on a cookie sheet in a 200′ oven if waiting for remaining waffles.

Top with real maple syrup, fruit, whipped cream, jam, nut butter or my consistent stand by, goat yogurt and pom seeds.

 

Note: 

If you don’t have these flours on hand, a 1 1/2 cup total of your preferred flours, or GF All Purpose flour will work fine here too. Your milk to flour ratio should be more or less equal regardless of what you use. Almond and oat flours aren’t as absorbent as a wheat flour, so my dry ratio is slightly higher here.

 

Recipe Source: Sprouted Kitchen

Thursday, March 7, 2013

Feed Your Beauty: Salt and Pepper Zucchini Chips

Did you know that one cup of zucchini has only 27 calories? And within those calories lies oodles of nutrition including Protein, Fiber, Beta Carotene,  and Vitamin A, which not only helps the organs, but also helps your skin GLOW!  It’s no wonder why we love this easy recipe for Zucchini Chips! This low calorie/high nutrition treat will keep your snack cravings satisfied in a way that your whole body will love! Check out this quick and easy recipe below!

zucchini chips recipe healthy snack

 

Ingredients:

1 lb (about 4 cups) thin sliced Zucchini

¼ tsp salt

¼ tsp pepper

½ tsp olive oil (this can be omitted)

1 tsp apple cider vinegar

 

Instructions:

Slice Zucchinni

In a medium bowl whisk salt, pepper, olive oil (if used), and vinegar

Add sliced zucchini

Toss with the “dressing” to coat

Arrange slices on dehydrator trays

Dehydrate at 135 degrees for 5-6 hours or until crispy

 

Recipe source: Frugal Freebies and Deals

Tuesday, February 19, 2013

Feed Your Beauty: Cocoa Pear Crisps

We all know that sweet tooth snacking can be a dangerous habit! Unless you’re making healthy snacks like these delicious Cocoa Pear Crisps! This simple recipe makes a great snack or light dessert that you and your skin will love!
Note: Studies suggest that a chemical in cocoa protects skin from the damaging effects of sun exposure and prevents the skin from aging.

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COCOA PEAR CRISPS

adapted from Food52

3 firm pears
3 tablespoons coarse sugar
2 tablespoons cocoa powder
1 teaspoon ground ginger
3/4 teaspoon cinnamon

Preheat oven to 275 degrees.

Using a mandoline, slice the pears to a thickness of 1/8 inch. Arrange them on a parchment-lined baking sheet.

Combine the sugar, cocoa powder, ginger and cinnamon in a small bowl.

Sprinkle the cocoa mixture evenly over the pears.

Bake at 275 degrees. After 1/2 hour, flip each pear so that they cook evenly. After one hour, turn off the oven. Remove the pears from the oven and allow to cool. They will crisp as they cool.

And they will be eaten quickly.

Recipe Source: The Year In Food

Monday, February 11, 2013

Feed Your Beauty: Roasted Butternut Squash Sliders

WOW! Actually, we need a new word for WOW!

Butternut Squash is a skin-licious, healthy, and creative alternative to a traditional burger. Check out this recipe for a mouthwatering meal that will make you (and us!) lick the plate clean!

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Roasted Butternut Squash, Balsamic Caramelized Onion, Sriracha Mayo Sandwich

* Allergy Information: Dairy, Egg, corn free. Can be made Soy-free with Cashew Mayo, Nut-Free with Vegenaise, Gluten-Free with Gluten-Free buns.

 

Method:

Prep the buns/rolls. Toast lightly if needed. I used my Spelt Rye Sorghum Kamut Barley Multigrain rolls. 

Top the bottom of the roll with lettuce or baby greens, tomato slices (optional).

Heat up a pan with a teaspoon of extra virgin olive oil and Toss the Roasted butternut cubes in salt, pepper and herbs of choice(I used parsley) for a minute to heat it all up. you can also serve it cold tossed in salt and herbs. Use cubed or slices. 

(If you dont have roasted squash, slice the raw squash and place in a large greased pan on medium heat. Flip the slices after 6-8 minutes, sprinkle salt, pepper, herbs, and cook till tender.)

Top with Balsamic or plain Caramelized onions.

Drench the whole tower in as much or as little of the Sriracha/hot sauce vegenaise/mayo.

Top with other half of the roll.

Eat, spill on the sides, eat.

 

Sriracha Mayo:

Add 1 Tablespoon(or more to taste) of Sriracha or hot sauce in 4-5 Tablespoons of Vegenaise or home made mayo like this one or Sriracha/hot sauce mixed in cashew cream. Mix and use.

 

Caramelized Onions:

Add enough evoo(extra virgin olive oil) or other oil of choice to coat a pan, heat on medium and cook sliced onion for 10 minutes. Sprinkle a pinch of salt and 1/4 teaspoon sugar(for a 1/2 cup of sliced onion) and a few drops on water. Mix and keep cooking on low-medium, partially covered, stirring every 6-8 minutes, until golden brown. If the onions start to stick or burn add some water. For balsamic onions, Add Balsamic vinegar(1/2 teaspoon or more to taste, for 1/2 cup onion) and cook for another 2-3 minutes.

Recipe Source: Vegan Richa

Monday, February 11, 2013

Feed Your Beauty: Veggie Rolls with Peanut Sauce

This recipe is so simple and healthy! We couldn’t resist sharing!

These finger-lickin’ veggie rolls make a great starter to any meal and they are jam-packed full of skin-loving nutrients! For one, avocados! Like olive oil, avocados boost levels of HDL (the “good” cholesterol). HDL cholesterol can help protect against the damage caused by free radicals. This type of cholesterol also helps regulate triglyceride levels, thus preventing diabetes. Sounds like a good thing to us!
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Veggie Rolls
Ingredients:
Soy paper wraps
Lettuce
Avocado
Carrots
Cucumber
Purple Cabbage
Chop ingredients to your liking. Spread all five 5 ingredients out on soy paper. Serve with your favorite salad dressing or peanut sauce!

Recipe Source: Too Stinkin’ Cute

Monday, February 4, 2013

Feed Your Beauty: Glazed Beet and Carrot Salad

Orange foods, like carrots and golden beets, are super high in beta carotene, a powerful antioxidant that is beneficial for the heart and circulatory system. Once in the body, it is transformed into Vitamin A for the maintenance of healthy skin, good vision, and a strong immune system.  This delicious salad is full of orange, beta carotene goodness, so eat up! Your skin will glow with gratitude!

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GLAZED BEET + CARROT SALAD // Serves 4

Inspired by Grace Parisi at Food + Wine

I changed the original recipe around because I had already roasted a bushel of beets (both red and yellow, hence the bleeding coloration of the beets in the photo). My recipe below reflects using beets that are already roasted, but you can click back to the original if you want to start with raw, baby beets. I also used full sized carrots and cut them down to a similar size of a young carrot.

  • 1/2 Tbsp. butter
  • 2 Tbsp. extra virgin olive oil
  • 2 large yellow beets, roasted and peeled, cut into 1/2” wedges
  • 3 carrots, halved, large halves quartered if needed
  • sea salt + pepper
  • 2 tsp. honey
  • 3 Tbsp. white wine vinegar
  • 2 Tbsp. tahini
  • 1 Tbsp. orange or lemon juice
  • 1/4 cup finely chopped flat leaf parsley, divided
  • 1/2 tsp. ground cumin
  • 12 cups mixed baby lettuces
  • 1/3 cup cooked garbanzo beans, rinsed and drained
  • 2 Tbsp. toasted sesame seeds, white or black or mixed
Recipe Source: Sprouted Kitchen

 

Wednesday, January 30, 2013

Feed Your Beauty: Nectarine Pizza with Fresh Basil and Balsamic

If you are going to eat pizza, make it THIS one!! Nectarine AND Basil AND Balsamic?! Sounds delicious to us, AND healthy. You need to treat yourself to some carbs every once in a while and we suggest you start with this recipe :)

 

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Nectarine Pizza with Fresh Basil and Reduced Balsamic

Each pizza serves 1-2 people

pizza dough (recipe below)

Toppings For 1 pizza:

olive oil for greasing

cheese: fresh ricotta, buffalo mozzarella, goat cheese, mascarpone, whatever you like

1 nectarine, sliced thinly, (not paper thin)

shavings of fresh Parmigianno Reggiano

fresh basil

Reduced balsamic:

1/2 cup balsamic vinegar

1. Place balsamic in a small sauté pan. Turn heat to medium high. Let simmer until reduced and noticeably thick — watch it like a hawk. If it burns, it’s ruined. There’s no salvaging burnt balsamic. Err on the side of under reduced. It reduces more than you expect as it’s cooling. Remove from heat.

Pizza Dough

Adapted from Todd English’s The Figs Table

Makes four 8- to 10-inch pizzas (Serves 1 to 2 people per pizza, dough freezes beautifully)

¼ cup whole wheat flour

3½ cups all-purpose flour, plus additional for rolling

2 teaspoons kosher salt

1 2/3 cups lukewarm water

2 teaspoons sugar

2 teaspoons active-dry yeast

2 teaspoons olive oil

1. Place the flours and salt in a stand mixer fitted with a dough hook. (Or knead by hand. I have not had luck making this in the food processor — the engine starts smoking after about five minutes.) Combine the water, sugar and yeast in a small bowl and let sit for five minutes until the mixture bubbles slightly. Add the olive oil and stir. With the mixer on low, gradually add the oil-water mixture into the bowl. Knead until the dough is firm and smooth, under 10 minutes. The dough will be very wet and sort of difficult to work with. I liberally coat my hands with flour before attempting to remove it.

2. Divide the dough into four balls, about 7½ ounces each. Line two cookie sheets with parchment paper. (Be sure to oil the parchment paper.) Place two balls on a sheet. Lightly rub the balls with olive oil, then cover loosely with plastic wrap. The dough is very sticky and wet, so, be sure to coat the balls or the plastic with oil. Let the balls rise in a warm spot until they have doubled in bulk, about two hours.

Note: This dough freezes beautifully. After the initial rise, punch down the dough, wrap it in plastic and place in a Ziplock bag. Freeze for several months. When ready to use, let sit at room temperature for about an hour, then proceed with rolling/topping/baking.

3. To roll out the dough: Dab your fingers in flour and then place one ball on a generously floured work surface. Press down in the center with the tips of your fingers, spreading the dough with your hand. When the dough has doubled in width, use a floured rolling pin (or continue using floured hands if you are skilled at making pizzas) and roll out until it is very thin, like flatbread. The outer portion should be a little thicker than the inner portion. Note: If the dough is being very stubborn, let it rest for 15 to 20 minutes. In this time, the gluten will relax, and the dough will be much easier to work with.

Baking:

1. Preheat the oven to 500ºF. Line a sheetpan with parchment paper or grease lightly with olive oil. Place rolled out dough onto parchment paper or greased pan. Drizzle dough with a little olive oil and with your hand, rub it over the surface to coat evenly.

2. Cover the dough with a layer of cheese — mozzarella, goat cheese, ricotta mascarpone, whatever you wish. Arrange one layer of sliced nectarines or peaches on top of the cheese. Sprinkle the fruit layer with fresh Parmigiano Reggiano. Place pizza in your very hot oven and bake for about 10 minutes or until the crust is slightly brown and the cheese is melting.

3. Remove from the oven and sprinkle with fresh basil or arugula. Drizzle with the reduced balsamic. Slice and serve. Yum.

Recipe Source: Alexandra’s Kitchen