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

Friday, January 25, 2013

Feed Your Beauty: Zucchini Carpaccio

This Zucchini Carpaccio is a delicious and healthy dish that makes a great appetizer or salad course!

Special Skingredient Bonus: This salad is made with avocados which contain healthy fats and phytonutrients that offer remarkable benefits to the skin! Soft, supple, youthful, radiant skin is on its way with these power foods!

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Ingredients

  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 teaspoon Lemon Zest Salt (recipe follows)
  • 3 tablespoons best- quality pistachio oil (such as Leblanc) or extra- virgin olive oil
  • 4 small, fresh zucchini (about 4 ounces each), rinsed and trimmed at both ends
  • 1 large ripe avocado
  • 1/2 cup salted pistachios
  • 4 fresh lemon thyme sprigs, with flowers if possible
  • Fleur de sel 
  • Lemon Zest Salt
  • 1 tablespoon lemon zest, preferably organic
  • 1 tablespoon fine sea salt

Directions

  1. For the Lemon Zest Salt:
    Combine the lemon zest and salt in the spice grinder, and grind into a
    fine powder. Transfer to a small jar and close with the lid. (Store,
    sealed in the jar, in the refrigerator for up to 1 week. After that the
    lemon flavor will begin to fade.)
  2. For the salad: In the jar, combine the lemon juice and flavored salt. Cover with the lid and shake to blend. Add the oil and shake to blend.

  3. With the mandoline or chef’s
    knife, slice the zucchini lengthwise as thin as possible. Arrange the
    slices on a platter and pour the dressing over them. Tilt the platter
    back and forth to coat the slices evenly. Cover with plastic wrap and
    let marinate at room temperature for 30 minutes, so the zucchini absorbs
    the dressing and does not dry out.
  4. Halve, pit, and peel the avocado,
    and cut it lengthwise into very thin slices. Carefully arrange the
    slices of marinated zucchini on individual salad plates, alternating
    with the avocado slices, slightly overlapping them. Sprinkle with the
    pistachio nuts. Garnish with the thyme sprigs and flowers and fleur de
    sel. Serve.

Recipe Source: Serious Eats

Wednesday, January 16, 2013

Feed Your Beauty: Nature’s Flu Shots

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Flu season is in full swing! Whether you are getting the flu shot or not, it’s always a good idea to boost your immune system with pure, natural foods!  Not only is the taste of tart lemon and spicy cayenne our kind of remedy, but one dose made us feel on top of our game! We’ve got to preserve your amazingness somehow. This seemed like a great place to start!

Tuesday, January 15, 2013

Feed Your Beauty: Vegetarian Quinoa Chili

Want a hearty, delicious chili that happens to be healthy? And makes your skin glow? Look no further!  This chili is vegetarian, vegan, and gluten-free… and yummy! Chalk full of veggies, cumin, and fiber-friendly beans! Our skin approves!

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Vegetarian Quinoa Chili

Ingredients:

1/2 cup quinoa, rinsed

1 cup water

1 tablespoon olive oil

1 small onion, chopped

3 cloves garlic, minced

1 jalapeno pepper, diced

1 large carrot, peeled and chopped

2 celery stalks, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

1 medium zucchini, chopped

2 (15 ounce) cans black beans, drained and rinsed

1 (15 ounce) can red kidney beans, drained and rinsed

3 (15 ounce) cans diced tomatoes

1 (15 ounce) can tomato sauce

2-3 tablespoons chili powder, depending on your taste (we used 3)

1 tablespoon ground cumin

Salt and black pepper, to taste

Optional toppings: green onions, avocado slices, cheese, sour cream, Greek yogurt, chips, crackers, etc.

Directions:

1. In a medium sauce pan, combine the
quinoa and water. Cook over medium heat until water is absorbed, about
15 minutes. Set aside.

2. In a large pot, heat the olive oil over high heat. Add the onion
and cook until tender, about 5 minutes. Stir in garlic, jalapeño,
carrot, celery, peppers, and zucchini. Cook until vegetables are tender,
about 10 minutes.

3. Add the black beans, kidney beans, tomatoes, and tomato sauce.
Stir in the cooked quinoa. Season with chili powder, cumin, salt, and
black pepper. Simmer chili on low for about 30 minutes. Serve warm.

Note-garnish the chili with green onions, avocado slices, cheese,
sour cream/Greek yogurt, chips, crackers, if desired. This chili freezes
well.

Recipe source: Two Peas & Their Pod Blog

Tuesday, January 8, 2013

Feed Your Beauty: Citrus Salad with Yogurt Dressing

Beauty starts from the inside out!  Which is why it’s always important to eat foods that are rich in color and contain healthy ingredients! After all, you are what you eat.  We found a delicious, healthy, and easy recipe to start off your New Year right….

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Citrus Salad with Yogurt Dressing

1 grapefruit

1 orange

1 blood orange

1 tablespoon greek yogurt

1 tablespoon finely diced onion

1/4 cup (or slightly less) citrus juices

1 teaspoon honey

a few pinches of chopped, fresh mint

Remove the rind from the fruit and cut into thin slices, reserving the
juices. If you have a couple slices that are not the prettiest use them
for their juice. Waste not, want not. In a small bowl stir together the
yogurt, citrus juice, honey and chopped onion. Sprinkle over the citrus
and top with a little mint. Enjoy as a fancy starter or side dish this
season!

Recipe Source: A Beautiful Mess Blog