Friday, January 3, 2014

Feed Your Beauty: Black Bean, Pomegranate and Avocado Salsa

Our mouths began to water the second we read the title of this recipe! This colorful combo mixes some of our favorite flavors into an absolutely skinful (and low calorie) salsa! It would be a crime if we didn’t share this recipe for Black Bean, Pomegranate and Avocado Salsa with you! Both black beans and pomegranates are super high in antioxidants which, as you know, do wonders for your skin, such as helping with issues like age spots, hyperpigmentation, acne flare-ups, and acne scars. But wait… there’s more… avocados are not only a delicious and filling treat for the tongue, they are great for skin complexion! They are full of vitamins which help to hydrate dry, red, itchy, and irritated skin.  So go ahead and dig into this skinful snack! We’ll join you!

black bean pomegranate avocado salsa recipe

Ingredients:

1 15 oz can black beans, rinsed and drained
2 cups pomegranate arils
1 small jalapeño, minced, seeds removed
1/4 cup red onion, chopped
1/4 cup cilantro, chopped
1 large avocado, diced
2 tablespoons fresh lime juice
Salt and freshly ground black pepper, to taste
Tortilla chips, for serving

 

Directions:

In a medium bowl, combine black beans, pomegranate arils, jalapeño, onion, cilantro, avocado, lime juice, salt, and pepper. Gently stir. Serve with tortilla chips.

 

Note-This salsa is best the day is made.

 

Source: Two Peas and Their Pod

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!

 zucchini_carpaccio_salad_recipe_healthy_food_large

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