Monday, June 3, 2013

Feed Your Beauty: Baked Herb and Pistachio Falafel

Pistachios are a great source of vitamin E, which is a powerful antioxidant, so consuming a lot of vitamin E can lead to healthier and more beautiful skin!  Plus, Vitamin E is known to protect the skin from UV damage, providing daily defense against premature aging and skin cancer.

 

All of the above, plus the delicious taste, are why we love this recipe for Baked Herb and Pistachio Falafel!  So go ahead and give it a try, your skin will thank you for it!

 

falafel recipe

BAKED HERB + PISTACHIO FALAFEL // Makes about 20

 

Ingredients:

12 sprigs of mint
12 sprigs of parsley or cilantro
1 cup shelled pistachio nuts
2 cups chickpeas, cooked or canned
2 garlic cloves
1/2 small yellow onion
3 T. extra virgin olive oil
1 tsp. ground cumin
1 T. buckwheat flour (or another flour of choice)
1 tsp. baking soda
hearty pinch of salt
/ tomato chili salsa /
2 cups diced tomatoes (I used baby tomatoes)
1/2 a small red chile, seeded and finely chopped (one jalepeno works)
1 garlic clove
2 T. extra virgin olive oil
1 T. fresh chopped oregano
pinch of sea salt and fresh ground pepper

 

collard leaves, cabbage or pita bread for serving
fresh herbs for garnish

 

Instructions:

Preheat the oven to 375′. Line a baking sheet with parchment paper or oiled foil.

 

Pulse the herbs in a food processor. Add the pistachio nuts and pulse again to chop. Add the chickpeas, garlic, onion, oil, cumin, flour and baking soda and blend for thirty seconds, scraping down sides when necessary. You want the mixture a bit rough.

 

Using your hands, form 20 small round falafels. Place them on the parchment lined baking sheet. Bake them for about 15 minutes, flipping halfway through, until browned.

 

Stir all tomato chili salsa ingredients together in another bowl. Allow ingredients to sit for flavors to blend.

 

Make your wraps with the collard, cabbage or pita with a generous spread of the sauce and the tomato chili salsa. Falafels will keep for about a week covered in the fridge.

 

Source:  Sprouted Kitchen

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
Ingredients:
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
water
pinch of salt
1 small garlic clove
freshly ground black pepper
Ingredients:
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
Wednesday, May 29, 2013

Skingredients: Geranium

Geranium cinereum Lawrence Flatman

 

Did you know that Geranium is specifically known for its amazing healing properties for the skin?  It’s skin benefits are endless! For one, it is known to reduce excessive oiliness in skin, while also relieving uncomfortable skin conditions like psoriasis, eczema, dermatitis, vitilego, and oily scalp. Geranium can also minimize scar tissue while rapidly healing wounds. Our acne-prone clients can’t get enough of this holistic dark spot treatment.

 

With all of the many reasons to use Geranium on your skin, we had to use it in our SkinOwl Argan Infusion Geranium Oil!  Pick up a bottle today and watch your skin ailments disappear! Guaranteed visible changes in less than one week!

 

argan_geranium_whitecap_large

 

Click HERE for product info!

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

Ingredients:

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

 

Instructions:

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
Ingredients

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)

 

Instructions

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.
Wednesday, May 22, 2013

Skingredients: Green and White Tea Extract in SkinOwl’s Eye Cream

white tea green tea skin benefits

 

Both Green Tea and White Tea have an array of health benefits, including super powerful skin benefits!

 

What We Love About Green Tea:

Green tea extract has been known to result in firmer, tighter skin. Green tea is high in the polyphenol known as EGCG which rejuvenates skin cells that are close to the end of their life cycle, not only adding longevity to the skin cells that you have but creating more youthful skin as it develops.

 

What We Love About White Tea:

White tea helps your body to stay hydrated and encourages longer moisture retention for your skin. As a result, white tea helps to keep fine lines and wrinkles at bay. In addition, white tea encourages cells to release toxins and flush them out of your system promptly. This can result in a brighter and more even complexion.

 

skinowl_eye_cream_fine_line_wrinkle_treatment_large

Since both of these teas have such strong skin benefits, it only made sense that we would use them as key ingredients in SkinOwl’s EYE!  This cream contains extract from both Green and White Tea among many other natural ingredients. See more in our online store HERE!

 

 

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

 

GRILLED ASPARAGUS PLATE + CILANTRO PEPITA PESTO // Serves 4

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.

 

Ingredients:

 

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

 

Instructions:

 

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