recipes_natural_healthy_skin
HEALTHY SKIN FOOD: RECIPES
-
Baked salmon with garlic asparagus and curried quinoa
-
Tempeh with broccoli rabe and millet
-
Snapper with sweet potato and
kale
| Salmon |
Directions |
- 2 cloves garlic, minced
- 6 tablespoons light olive oil
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped
- 2 (6 ounce) fillets wild salmon
|
- In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
- Preheat oven to 375 degrees F (190 degrees C).
- Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
|
| Garlic Asparagus |
Directions |
- 1 teaspoon butter (not margarine)
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 medium shallot, minced
- 1 bunch fresh asparagus spears, trimmed
- 1/4 lime, juiced
- salt and pepper to taste
|
- Melt butter with olive oil in a large skillet over medium heat. Stir in garlic and shallots, and cook for 1 to 2 minutes. Stir in asparagus spears; cook until tender, about 5 minutes. Squeeze lime over hot asparagus, and season with salt and pepper. Transfer to serving plate, and garnish with lime wedges.
|
| Curried Quinoa |
Directions |
- 2 tablespoons olive oil, or as needed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup quinoa
- 2 cups chicken broth
- 1 tablespoon curry powder, or to taste
- 1 tablespoon ancho chile powder
- salt and pepper to taste
|
- Heat oil in a large skillet over medium heat. Add onion and garlic and cook and stir for 2 minutes; add quinoa and cook and stir until lightly toasted, about 5 minutes.
- Pour broth into the pan and bring to a boil. Reduce heat and add curry and chile powders; cover and simmer until tender, about 25 minutes. Season to taste with salt and pepper.
|
| Snapper & Potato |
Directions |
- 2 x 150g snapper fillets, skin on
- 2 tsp olive oil
- 2 cups sweet potato, peeled and chopped
- 1/4 cup rice milk
- 2 tsp fresh ginger, finely grated
- 1 tsp sesame oil
- 1 pinch of sea salt
- 1 pinch ground white pepper
- 1 lime, cut into wedges
|
- Steam the potato, and ginger in a pot, adding a little water until potato is soft.Heat your pan, then add olive oil and place snapper skin side down and hold for 1 min, then turn heat down to medium. Cook for about 3 min or until skin is crisp then turn over and cook for a further 3 min (cooking time will depend on the thickness of your fillet). Mash the potato and stir through white pepper, sesame oil, milk and seasoning. Place snapper on a plate with mash, garnish with parsley.
|
| Kale |
Directions |
- 2 tablespoons olive oil, or as needed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup quinoa
- 2 cups chicken broth
- 1 tablespoon curry powder, or to taste
- 1 tablespoon ancho chile powder
- salt and pepper to taste
|
- Heat oil in a large skillet over medium heat. Add onion and garlic and cook and stir for 2 minutes; add quinoa and cook and stir until lightly toasted, about 5 minutes.
- Pour broth into the pan and bring to a boil. Reduce heat and add curry and chile powders; cover and simmer until tender, about 25 minutes. Season to taste with salt and pepper.
|
