Saturday, May 16, 2009

More Beauty Recipes

Ok so we are not finished yet, here are some more recipes from our list of beauty foods we should be eating. Whenever possible buy organic ingredients.

I particularly like this recipe, because it combines the all too important beauty food: Salmon, with fruits and vegetables; need I say more :D


The following is an excerpt from the book "Eat Right for Your Metabolism" by Felicia Drury Kliment.

Salmon Filet with Mango Cilantro Salsa:

4 6-ounce portions salmon filet

Mango Cilantro Salsa:

1 ripe mango, peeled and ½-inch diced
¼ cup chopped scallion, green part only
¼ cup diced red bell pepper
1 tablespoon finely diced fresh jalapeno
1 tablespoon chopped fresh cilantro
1 small clove garlic, minced
1 tablespoon freshly squeezed lime juice
¼ teaspoon salt
½ teaspoon extra-virgin olive oil

Bake salmon filet at 400ºF for 15 to 20 minutes, depending on the thickness of the salmon. For Mango Cilantro Salsa, lightly toss all ingredients in bowl. Chill in refrigerator for at least 1 hour for flavors to meld. Serve salsa as an accompaniment to salmon. Mango Cilantro Salsa also goes nicely with grilled meat or chicken.

Yield: 4 servings

Nutrition Information: 245 calories, 7 g fat, 35 g protein, 11 g carbohydrate, 2 g dietary fiber, 88 mg cholesterol, 251 mg sodium

Copyright © 2006 Felicia Drury Kliment.

If you like the taste of Indian food (I sure do ;P) then you'll love this recipe...heck even if you don't this is just plain good.


1 tablespoon coconut oil
1 medium brown onion
2 cloves garlic (crushed)
1 teaspoon ginger (finely chopped)
1 red chili, seeds removed and finely chopped
1 teaspoon Garam Masala
1/2 teaspoon ground turmeric
1 cup red lentils, rinsed and drained
1 x 400 gram can chopped tomatoes
2 cups water
season to taste

1. Heat the oil in a heavy based pan and add the onion, garlic, ginger and chili.

2. Sauté until the onion is golden. Add the Garam Masala, turmeric and lentils and sauté for another minute.

3. Add the tomatoes and water and bring to the boil before lowering the heat. Cover and cook for 15 minutes. Add the seasoning and continue to cook until the dhal has a thick consistency.


2-3 cups small baby carrots (pre-peeled)
1/2 cup butter
1 tablespoon brown sugar
1 tablespoon honey
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
fresh minced parsley and/or chives

In a medium skillet, melt butter. Add brown sugar, honey, nutmeg and cinnamon; mix together. Add Carrots. Cover; cook on medium low to medium heat for about 15 minutes, stirring occasionally. When finished cooking, the carrots should be firm, not mushy.

Remove from skillet and sprinkle with fresh parsley and/or chives. Serve.
These recipes are not my own original creations, they are brought to you courtesy of the or check out for info on organic recipes!

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