Eating Our Way Through the Day with Beauty Chef

Here at SkinOwl, we are huge proponents of living a healthy lifestyle, and this includes the food we eat. On our team we have vegetarians, gluten-freers, vegans, and others who strive for optimal health and inner beauty. Because of this, we are often searching for delicious recipes that help suit our various dietary needs. One of our favorite places to look is in the Beauty Chef cookbook. Today, we’ve decided to share some of our favorite Beauty Chef recipes.

Join us as we eat our way through the day with Beauty Chef.

The Genius Behind Beauty Chef

Like many of us, Carla, the founder of Beauty Chef, discovered her passion for beauty during her personal journey with troubled skin. Through this experience she made a strong connection between inner health and beauty.

“My inner beauty journey began with my own skin and health issues,” explains Carla. “I have seen that what I put into my mouth has a profound effect on my health.”

Carla went on to create her own skincare products, later writing the book, “Feeding Your Skin”.

Years later, when her own daughter started experiencing some of the skin problems she herself had at that age, Carla decided they needed to make a change to prioritize their inner beauty and health.

With a transition to probiotic-rich, lacto-fermenting foods, the whole family was soon glowing. This dietary shift inspired GLOW, the world’s first living, bio-fermented, probiotic inner beauty product. This product focused on the idea of “beauty from the inside out”, achieving outer beauty through the cultivation of good gut health.

Now the entire Beauty Chef range includes eight inner beauty products and 2 outer beauty, skincare products, and a cookbook. This cookbook is made up of skin-nourishing, gluten and dairy-free recipes to promote both inner and outer beauty.

Breakfast | Papaya Coconut Ginger Smoothie

You’ve probably heard that breakfast is the most important meal of the day. Seriously guys! It’s important! Eating breakfast boosts your metabolism. It even has been shown to improve memory and increase weight loss! So do as SkinOwl does, and don’t be a skipper.

We also know that many of us don’t have much time in the morning, so we’ve selected a smoothie because it’s fast and easy to make and can be eaten on-the-go.

Ingredients

  • 1 cup (160 g) peeled, seeded & coarsely chopped papaya
  • 2 passion fruit, pulp scooped out
  • 1/ 3 cup (80 ml) coconut milk
  • 1/ 3 cup (80 ml) coconut water
  • 4 ice cubes
  • 1 tablespoon HYDRATION Inner Beauty Boost 
  • 1 tablespoon freshly squeezed lime juice
  • 1 cm knob ginger, peeled

Directions

Blend all ingredients together in a blender until smooth. Enjoy!

Lunch | FIG, POMEGRANATE, RADICCHIO, ORANGE & FETA SALA

For an early afternoon, refreshing pick-me-up, we’ve selected a delicious, fruity salad. The antioxidants from the fruits, healthy fats from the walnuts, and vitamins in the radicchio, will keep keep your tummy happy and your skin glowing.

Ingredients

Salad

  • 3 ripe oranges
  • 3 figs
  • 1 head radicchio
  • 1 pomegranate, seeds removed
  • 150g marinated feta, drained and crumbled (skip this if your vegan)
  • 3⁄4 cup (80g) walnuts, lightly roasted
  • 2 large handfuls mint leaves, torn

Dressing

  • 1⁄4 cup (60ml) red wine vinegar (unpasteurised)
  • 1 1⁄2 teaspoons Dijon mustard
  • 1 teaspoon raw honey
  • 1⁄3 cup (80ml) extra-virgin olive oil
  • Himalayan salt and freshly ground black pepper

Directions

  1. To prepare the dressing, whisk the vinegar, mustard and honey together in a small bowl. Gradually pour in the oil, continuously whisking, until fully incorporated. Season with salt and pepper. Set aside.
  2. Using a small sharp knife cut o the orange skin. Slice the oranges into approximately 1cm-thick rounds.
  3. Roughly tear the figs into quarters.
  4. Roughly tear the radicchio into pieces.
  5. To assemble, arrange the orange, fig and radicchio on a large serving plate. Drizzle with half of the dressing. Scatter with pomegranate seeds, feta, walnuts and mint. Drizzle with the remaining dressing.

Dinner | Mushroom and Buckwheat Risotto

After a long day, there’s nothing better than a little comfort food. Risottos are one of my favorite dishes. Plus, by using whole wheats and mushroom stock, we’ve made comfort food deliciously healthy.

Ingredients

  • 1 cup buckwheat
  • 60 ml olive oil
  • 1 leek, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 tsp fresh thyme leaves, plus extra sprigs to serve
  • 350 gm mixed mushrooms, small ones halved, large ones thickly sliced
  • 60 gm finely grated sheep’s pecorino or parmesan
  • Large handful coarsely chopped flat-leaf parsley, plus extra to serve
  • Finely grated rind of 1 lemon, juice of ½

Mushroom stock

  • 2 litres filtered water
  • 3 large field mushrooms, broken into large pieces
  • 2 leeks, coarsely chopped
  • 2 heads of garlic, halved
  • 4 thyme sprigs
  • 1 fresh bay leaf
  • 20 gm dried mushrooms

Method

  1. To make the mushroom stock, simmer all the ingredients in a large saucepan over medium heat until well-flavoured (about 45 minutes), strain into a clean saucepan (discard or compost the solids) and keep warm over low heat. The stock can be frozen at this point as it’s a great freezer standby.
  2. Rinse buckwheat and set aside. Heat oil in a large saucepan over medium heat, add leek, garlic and thyme, stir occasionally until tender (about 5 minutes), add mushrooms, season to taste and cook until beginning to soften (about 5 minutes).
  3. Next, stir in the buckwheat, then add a couple of ladles of mushroom stock, enough to just cover the buckwheat and cook, stirring until absorbed. Season to taste as you cook and continue adding stock like this, stirring until it’s all absorbed before adding more, just as you would when making a risotto. Cook until the buckwheat is just tender but still has a little bite to it (about 25 minutes) – you may not need all the mushroom stock but any left over can be frozen for another use.
  4. Stir in the parmesan, parsley, lemon rind and lemon juice, check the seasoning and serve hot, scattered with extra parmesan, parsley, and thyme.

Dessert | Brownie Glow Mini Ice Cream Sandwiches (vegan)

We love a good sweet fix here at SkinOwl. Unfortunately, desserts often include large amounts of inflammatory dairy and sugar. Thankfully, these “nice-cream” sandwiches only use only fruit, such as bananas, cherries, and dates, and a little maple syrup to sweeten them. These guys are deliciously vegan and healthy (well as far as desserts go).

Ingredients

Ice cream 

  • 1 1/ 4 cups (180 g) raw cashews, soaked in cold water overnight
  • 2 cups (300 g) fresh or frozen pitted cherries
  • 3/ 4 cup (180 ml) full fat coconut cream
  • 1 very ripe medium banana
  • 1 tablespoon coconut oil, warmed
  • 1 tablespoon TBC glow powder

Brownie

  • 1 cup (150 g) buckwheat flour
  • 1 cup (100 g) desiccated coconut
  • 1/ 3 cup (35 g) cacao powder
  • 2 tablespoons ground linseed
  • 1 teaspoon vanilla bean powder
  • 1/ 2 teaspoon ground cinnamon
  • pinch Himalayan salt
  • 8 medjool dates, pitted
  • 1/ 3 cup (80 g) nut butter
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut oil

Method

  1. Lightly grease and line a 25 x 16 cm (base measurement) x 3 cm deep tray with baking paper.
  2. To prepare the brownie mixture, combine the buckwheat flour, desiccated coconut, cacao powder, ground linseed, vanilla, cinnamon and salt in a medium bowl.
  3. Place the dates, nut butter, maple syrup and coconut oil in a high-speed blender. Blend until smooth. Add the dry ingredients and blend briefly, until it begins to bind together. Transfer into the bowl and knead until compacted together.
  4. Press half of the brownie mixture into the base of the tray. Smooth over with the back of a spoon to compact down. Refrigerate for 15 minutes, or until set firm.
  5. Press and roll the remaining mixture out between two sheets of baking paper, to the same size as the base of the tray. Transfer on the baking paper onto a tray. Refrigerate until required.
  6. To prepare the ice cream, drain and rinse the cashews. Place the cashews and the remaining ingredients in a high-speed blender. Blend until smooth. Pour over the set base. Freeze for 3–4 hours, until set firm.
  7. Slide the rolled out brownie on top of the set ice cream. Press to secure. Cover and freeze for a further 1 hour, or until set firm.
  8. Slice into sixteen ice cream sandwich fingers.

 

Eating right and promoting your inner beauty is just as important as a strong skincare routine to promote the health of your skin. We hope you enjoyed eating our way through the day with us. We love Beauty Chef and hope their recipes we shared help inspire you to focus on your inner beauty.

*These recipes are not our own. They belong to Beauty Chef. Check them out here.

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