If you interested in skin care and was hope to find the best recipes for your skin beauty
Then you in the right place.
By Sylwia Wiesenberg, wellness expert and founder of DOPE Naturally.
Rich in lycopene, tomatoes are an anti-aging fruit; they’re full of vitamin A and K for ageless skin and anti-inflammatory.
- 3 – 5 medium size heirloom tomatoes (in winter vine tomatoes)
- 1 cup watermelon chunks
- 1 peach, plum, or pear
- A handful of mixed herbs like cilantro, basil, watercress, mint
- A touch of red spicy pepper
- A touch of sea salt
- A handful of sprouted watermelon seeds or pumpkin seeds for crunch and texture
Instructions : Place everything in a blender and blend for 5 to 10 seconds max on low so the formula is a bit chunky.
Baked Apple Pie Slices
By Brooke Alpert, nutritionist, RD, and author of The Diet Detox.
It contains vitamin C,A and copper and antioxidant which are important for collagen and melanin production.
- 4 large apples, cored
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- *optional: crushed nuts on top such as almonds or walnuts
Preheat oven to 350. Slice the apples into 1/2 inch thick slices. In a bowl combine the vanilla, cinnamon, and cloves. Add the apples and mix well. Fill a large baking pan with a 1/4 inches of water and lay the apples in a single layer. Bake for 15 minutes or until soft and fragrant. Drain excess water and serve warm or chilled.
Sesame Salmon Toasts
By Devin Alexander, celebrity chef, New York Times bestselling author and weight loss expert.
It fights against premature aging and onions have vitamin A,C,E so improve your skin.
- 12 oz. raw, salmon filet (skinless)
- 3/4 cup minced sweet onion
- 1/4 cup minced fresh ginger root
- 2 medium egg whites
- 1/4 teaspoon salt
- 3 slices dense whole grain bread
- 1/2 cup black or white sesame seeds, or a mixture
- cooking spray
Directions: Preheat the oven to 450 degrees F. Spray a medium baking sheet with cooking spray. Make sure to remove all of the bones from the salmon.
Then cut it into chunks and place it into a food processor fitted with a metal chopping blade. Process the salmon until there are no longer large chunks.
Add the minced onion and ginger root and process it again until it almost forms a paste, but small chunks remain.
Transfer the mixture to a medium mixing bowl and add the egg whites and salt. Mix until combined. Next, spread the mixture evenly over the tops of the three slices of bread.
Cut each slice across the diagonals, vertically, and horizontally to form 8 triangles, from each slice of bread.
Pour the sesame seeds into a shallow bowl. One triangle at a time, dip each triangle into the sesame seeds to cover the tops and sides.
Then place each triangle, so they do not touch, on the prepared baking sheet. When all of the triangles are covered in sesame seeds, place the baking sheet in the oven and bake the triangles for 6 to 10 minutes until they are cooked through (the salmon should be a pale color throughout). Remove the triangles from the oven and transfer them to a serving platter. Serve immediately. Makes 24 triangles.
Ingredients:By assistant clinical professor of dermatology at USC Keck School of Medicine and author of Feed Your Face: Younger, Smoother Skin and a Beautiful Body in 28 Delicious Days
Called Jessica Wu.
It contains Vitamin C which very important to build strong collagen also it keeps your skin hydrated .
- One gallon, fresh apple cider
- 6 cinnamon sticks
- One orange slice
- Coconut milk (optional)
Instructions: Add the fresh apple cider, six cinnamon sticks, and one orange sliced into rounds to a large saucepan. Heat until boiling. Reduce heat, cover, and simmer for 30 to 45 minutes. Cool and strain cinnamon and orange slices. Pour into mugs and add a splash of warmed coconut milk for richness, and garnish with a cinnamon stick and/or dust with fresh grated nutmeg.
It was made by Sophie Jaffe, certified raw foods chef, nutritionist, and owner of Philosophie Superfoods.She said”we have to use oil as super anti-bacterial and Vitamin C as a natural anti-ager”.
- 2 cups of cooked tricolor quinoa
- 1 tablespoon virgin coconut oil
- ½ red onion
- 2 cups of kale, washed, ribbed, and chopped
- ¼ cup of pine nuts
- juice of 1 medium lime
- 1 roasted or boiled sweet potato, peeled and diced
- ¼ teaspoon Himalayan pink salt
- ¼ teaspoon pink peppercorns
- ¼ cup pomegranate seeds or cranberries
Heat virgin coconut oil in a large skillet over medium-high heat. Add onion and cook, stirring until browned (about five minutes).
Add kale, stirring until wilted and just tender (but still bright green) about three to four minutes. Add salt and pepper and stir.
Add sweet potatoes, kale, and onion mixture and lime juice to cooked quinoa. Fluff with a fork to combine.
Garnish with chopped pine nuts and pomegranate seeds and serve slightly warm or at room temperature.
Keri Glassman MS, RDN, of Nutritious Life. It’s fighting free radicals that oxidative stress and inflammation and keeps your skin hydrated.
- 1/2 cup pumpkin puree
- 3 eggs
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 cup grated carrot
- 1 cup grated granny smith apple
- 2 teaspoons fresh ginger, peeled and grated
- 2 cups almond flour
- 1 cup unsweetened shredded coconut
- 2/3 cup black raisins
- 2/3 cup pecans
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 tablespoon chia seeds
Preheat oven to 350 degrees F and fill a regular-sized muffin tray with baking cups.
In a large mixing bowl, whisk together the pumpkin, eggs, maple syrup, carrot, apple, and ginger until well combined (wet ingredients).
In a separate bowl, stir together the almond flour, raisins, pecans, cinnamon, baking powder, baking soda, salt, and chia seeds (dry ingredients).
Pour the dry ingredients into the wet ingredients and stir until well combined. Scoop batter into lined muffin tray, filling the cups ¾ of the way full.
Place muffin tray in the center rack and bake for 30-35 minutes, or until a toothpick tests clean.
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