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

Monday, January 28, 2013

Skingredients: Geranium

How much do we love Geranium? Let us count the ways! 

 

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Geranium oil serves as a natural astringent, antiseptic AND stimulant. You can use this incredible homeopathic oil an assortment of skin conditions, such as acne, dermatitis, congestion, excess oil, eczema, chronic dryness, and stretch marks! 

What can’t it do? We’re not really sure! Which is why it was picked as one of the three essential oils we chose to infuse into our Argan Infusion products. We know people say it all the time, but you’ll see beautiful changes in your skin OVERNIGHT. Start lathering and enjoy the ride to glowing skin!  

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Click HERE to pick up a bottle today!

 

 

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