These Recipes will Clear your Skin

April 19, 2018

 

For many of us, clear skin is a luxury-- one that only graces us on those rare (and less hormonal) occasions. On the up side though, we can enjoy more clear skin days simply by eating a healthier diet--okay, easier said than done, I know! But after a couple months of resisting sugary snacks or fatty Uber-delivered meals, you'll be proud. Making home-cooked meals that focus on greens and proteins will naturally detoxify and hydrate your skin. To help inspire you,  I've collected some of my favorite recipes for clear skin.

 

 

Bomb broccoli soup

 

40 min

  • 1 tablespoon olive oil

  • 1 large onion, chopped

  • 3 cloves garlic, peeled and chopped

  • 2 (10 ounce) packages chopped frozen broccoli, thawed

  • 1 potato, peeled and chopped

  • 4 cups chicken broth

  • 1/4 teaspoon ground nutmeg

  • salt and pepper to taste

  1. Heat olive oil in a large saucepan, and saute onion and garlic until they get all golden and nice-smelling. Then, mix in broccoli, potato, and chicken broth. Bring it all to a boil for around 15 minutes until the vegetables are soft.

  2. With a hand mixer or in a blender, puree the mixture until smooth. I recommend using a hand mixer though because it’s easier and less messy. Finally, return the mixture to the saucepan, and reheat. Season with nutmeg, salt, and pepper.

 

Cucumber mint salad

1 hr 15 min

  • 1/3 cup red wine vinegar

  • 1 tablespoon white sugar

  • 1 teaspoon salt

  • 2 large cucumbers, peeled, seeded, and cut into 1/2-inch slices

  • 3 large tomatoes, seeded and chopped

  • 2/3 cup chopped red onion

  • 1/2 cup chopped fresh mint

  • 2 tablespoons olive oil

  • salt and pepper to taste

  1. In a large bowl, combine vinegar, sugar, and salt-- that’s your marinade! Next, mix in the cucumbers, and let it soak for 1 hour.

  2. Gently toss in tomatoes, onion, mint, and olive oil with the marinated cucumbers. Looks beautiful, right? Now season with salt and pepper.

Tangy ceviche

 

Ready in 8 hrs

  • 1 pound bay scallops

  • 8 limes, juiced

  • 2 tomatoes, diced

  • 5 green onions, minced

  • 2 stalks celery, sliced

  • 1/2 green bell pepper, minced

  • 1/2 cup chopped fresh parsley

  • freshly ground black pepper

  • 1 1/2 tablespoons olive oil

  • 1/8 cup chopped fresh cilantro

  1. Rinse scallops and place in a medium sized bowl. Squeeze lime juice over the scallops-- watch your eyes! The scallops should be completely immersed in the lime juice. Chill the lime juice and scallops all day or overnight until scallops are opaque (you can’t see through them).

  2. Empty 1/2 of the lime juice from the bowl. Add tomatoes, green onions, celery, green bell pepper, parsley, black pepper, olive oil, and cilantro to the scallop mixture. Stir gently to blend together. Serve this dish in your fanciest glass with a slice of lime hanging over the rim for a stylish effect.

 

Rocking radish salad

 

1 hr 25 min

  • 2 cups sliced radishes

  • 1/2 teaspoon salt

  • 1 cup sliced red onion

  • 1 cup seeded and sliced cucumber

  • 1/2 cup extra virgin olive oil

  • 2 tablespoons white wine vinegar

  • 1/2 teaspoon white sugar

  • 1 clove garlic, minced

  • 1 teaspoon chopped fresh dill

  1. Toss radishes with salt; let stand for about 10 minutes. Drain any liquid and move radishes to a large bowl. Add red onion and cucumber slices (so pretty!)

  2. Whisk olive oil, vinegar, sugar, garlic, and dill in a small bowl until well-mixed; pour over vegetables and toss to combine it all together. Cover and refrigerate for at least 1 hour to let the juices get yummier before serving.

 

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