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