Healthy Skin Blog

Sharing experiences that involve skin health, ageless beauty and total well-being.

Holiday Recipes

Holiday Recipes

Kimberly Snyder is one of my favorite blogger/writers. Below is one of her wonderful recipe for a healthy holiday season. Hope you enjoy it as much as i did!

The holidays are a time to show kindness, even to yourself. Remember that there will be many days over the next month and a half for you to try out these recipes and make this one of your healthiest, happiest holiday seasons ever.

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GINGER, BEET, AND APPLE SLAW

Many studies attest to the nutritional benefits of beets but many are unaware of its nutritional power. These bright red root vegetables pack a variety of vitamins and minerals rarely found in such high concentrations within one food. Beets belong to the Chenopod family – along with spinach and chard – and possess an amazing amount of beauty and health-boosting benefits. Beets are high in folate, vitamins A and C, iron, potassium, manganese, and fiber.

Ingredients YIELD: ABOUT 4
• 1 teaspoon grated ginger
• 1 pound beets, peeled and grated
• 2 cups thinly shredded purple cabbage
• 1 large Granny Smith apple, or similar flavored and textured apple, grated
• 3 tablespoons raw apple cider vinegar
• Dash Celtic sea salt
• 1/8 teaspoon cracked black pepper
• 1 teaspoon low sodium tamari

Instructions
1. Combine ginger, purple cabbage, beets and apples in a bowl.
2. Whisk together vinegar, sea salt, pepper, and tamari.
3. Pour dressing over salad and toss to combine.

 
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SIMPLE RADISH SALAD

This simple salad will leave you feeling refreshed and nourished. Here’s why radishes are so beautifying and possibly one of the most exciting food items for you to seek out! They are high in sulfur, silica, and vitamin C. In fact, radishes are the only common food high in both of the beauty minerals sulfur and silica- and one of the best vegetable sources of vitamin C. So the sulfur, silica and Vitamin C work synergistically to make your skin glow and help with healthy connective tissue formation.

Radishes are also amazing mucus dissolvers! They will detox your system from the mucus especially formed from eating starchy carbs (that bread you had at the Italian restaurant! That rice you had at the Chinese lunch! And maybe that bagel that slipped in for breakfast the other day!!!), and stimulate your liver, increase bile flow, and cleanse your system… which will also help with your skin radiance.

Radishes also contain Raphanin, a substance to help balance thyroid hormones, to help keep you at your perfect, beautiful weight.

Ingredients YIELD: serves 1 – 2
• 1 cup sliced radishes
• 1/4 cup chopped cilantro
• a dash of sea salt
• 1/2 a lemon
• 1 tsp. olive oil or coconut oil
• Any spices you like, or cayenne pepper

Instructions
1. Mix all the ingredients together and serve. Super simple.

 
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FESTIVE JICAMA COLESLAW

I wanted to share a delicious healing new salad that you can eat year round! It’s filled with beauty foods and nutrition and can be eaten as a appetizer, or as a main dish. Cabbage is rich in vitamin A, C and E-rich, which can help to lower cortisol levels, diminish crow’s feet, and prevent lines from forming. Jicama is one of the most water-rich vegetables available, jicama is also rich in potassium, vitamin C. The latter is a “pre-biotic” — meaning it’s a healthy sugar that feeds friendly flora and helps your body’s probiotic levels. Cilantro is one of the best plant foods for heavy metal chelation (awesome for reducing the appearance of cellulite). It can also aid in digestion, relieve constipation, bloating, and possibly treat urinary tract infections. Just to name a few amazing benefits from eating this coleslaw.

Ingredients YIELD: ABOUT 6
• 4 cups purple cabbage
• 2 cups green cabbage
• 1 cup jicama
• 2 scallions
• 1/3 cup fresh cilantro
• Juice of 1 medium orange
• Juice of 1 medium lime
• 2 teaspoons dijon mustard
• 1/2 cup mashed avocado
• Salt, to taste
• Freshly ground pepper, to taste

Instructions

  1. Finely shred the cabbage using either a knife, mandolin or food processor. Peel the jicama and chop into small cubes. Dice the scallions and finely chop up the cilantro. Next, juice the orange and lime and place into a small bowl. Add the mustard, mashed avocado, salt and pepper (to taste) to the small bowl of juice, and whisk together to make the dressing.
  2. Now for the exciting part! Combine the shredded cabbage, jicama, scallions, and cilantro in a larger serving bowl. Pour the dressing over the veggies and mix together. Make sure the dressing covers every vegetable thoroughly, tossing until complete.
  3. This salad is tastier once the dressing has had a little time to “soak” into the vegetables. To do this, you can massage or push down on the veggies with a large spoon or kitchen utensil, which helps break down the cellulose and allows more dressing to seep into each bite. You can eat fresh, or allow to marinate for a few hours before serving. Makes great leftovers the next day also!

Credit/Author: Kimberly Snyder