Summer Beauty Foods: Cucumber

August 17, 2012 by Guest Blogger • 2 Comments

Cucumbers have long been associated with keeping cool. Whether it’s in Traditional Chinese Medicine, Dr. Perricone’s anti inflammatory diet or sliced up in a pitcher of fresh water. When it comes to beauty and your health, these fruits (yes, fruits) are proving to be a lot more powerful than using slices for puffy eyes. Researchers are starting to catch on to these finds, however.

-The high water content makes cucumber a natural, mild diuretic to help flush things out. Not to mention, because of their high water content they are also naturally hydrating—a must for glowing skin.

-Cucumbers house a lot of nutrients essential for strong cell growth and repair (collagen production anyone?) like natural salts, enzymes, and vitamins.

-The alkalinity of cucumber is wonderful for establishing a healthy body. An alkaline body is like a clean home with a place for things. When there’s too much acid build-up a lot of health problems can arise.

-Their skin is high in silica and chlorophyll, which is very soothing to the skin. They help improve complexion and health of the skin.

-They are a great source of Vitamin C, Vitamin K and Potassium, which are all vital for overall health.

-Cucumbers’ most recent wonder are their phytonutrient list: cucurbitacins, lignans, and flavonoids. These three types of phytonutrients found in cucumbers give our bodies antioxidant, anti-inflammatory, and anti-cancer benefits to reap!

Cucumbers come in hundreds of varieties, but using what’s commonly seen in grocers is also just as effective. Recent research studies suggest that conventionally grown cucumbers may be more susceptible to heavy metal contamination than other vegetables. I suggest using organic cucumbers, especially if you’re going to be using the peel. You don’t want to be consuming pesticides and coatings when fighting free radicals. So cool down with cucumbers, and your body will be buzzing on the inside.

Tip: Let a few slices of cucumber soak in your water to help alleviate bloating from fluid retention. Cucumber juice (an easy recipe) helps detox your body, getting rid of old waste and chemical toxins.

Katharina Knoll, a Manhattan-based food and art enthusiast has prepared a series of anti-inflammatory recipes celebrating simple, rustic foods. Enraptured by the intersection of health and nutrition, Kat is the founder and director of Behind Foods. Follow Kat on her blog, Katharina’s Food Adventures, and keep in touch through her Facebook fan page and Twitter

Grilled Asparagus with Cashew Curry Sauce

July 31, 2012 by Guest Blogger • 2 Comments

Lately in my anti-inflammatory kitchen, I’ve been gravitating towards making nut-based recipes, especially those featuring the versatile cashew. Tasting as I was adding each ingredient that came after the base, this became a fun kitchen experiment. I thought I was done, but something seemed like it was missing. That’s when I thought to try a bit with a smidge of molasses, and I decided that I needed to add a teaspoon into the batch. It may sound curious, but trust me on this one.

Cashew Curry Sauce

½ cup cashews, soaked, rinsed, and drained overnight
Juice of ½ small lemon
2/3 cup filtered water + more if needed depending on the consistency you want
1 tsp Bragg’s amino acid or low-sodium soy sauce
1 tsp curry powder
½ tsp cumin powder
1 clove garlic, minced
1-2 tsp molasses, optional
Pepper and sea salt, to taste
Red chili pepper flakes, optional

Asparagus

1 lb. asparagus
Extra virgin olive oil
Sea salt

Directions

Put the soaked cashews in a food processor with the lemon juice and filtered water. Pulse till it becomes a smooth consistency.
Add the rest of ingredients, and pulse till everything is well incorporated.
To prep the asparagus break or cut off any tough bottom ends.
Coat the spears with olive oil, and grill or sauté them in a pan. Be sure not to get them charred by turning them every once in awhile.
Drizzle the sauce over the asparagus, and serve right away. You can decide if the sauce has enough flavor or if you would like to add more salt.

California Summer Salad

July 13, 2012 by Guest Blogger • 1 Comment

This recipe is simple, and full of Dr. Perricone’s recommended heart and skin-healthy foods. I like to let this sit overnight, as it’s one of those dishes that gets better with time.

1 ½ cups Cannellini beans, cooked or 1 can, drained
1 pint cherry tomatoes, halved*
½ small sweet onion, diced
1 cup cilantro, chopped
1 avocado
2 tbl olive oil
1-2 tbl fruity vinegar, I used a wonderful basil & raspberry vinegar I recently discovered
1 tbl raw pine nuts, toasted
1 tbl raw almonds, slivered and toasted
½ jalapeño pepper, minced (optional)
Course salt
Cracked pepper
Squeeze of fresh lime juice

1. Put the Cannellini beans and diced onion in a large bowl, and mix well with the vinegar. Add salt at this point (I like to do this before I add any oil). Let it sit while you prep the rest of the ingredients.

2. Add the tomatoes, cilantro, avocado, and jalapeño if using: stirring well as you add each ingredient.

3. Heat a pan at low-med. heat, and once it’s warm toss in the nuts. Once they’re toasted lightly toss them into the rest of the mix.

4. Add the olive oil, pepper, and a squeeze of limejuice. Mix well; making sure everything is well incorporated.

5. Let it sit for at least an hour to soak up more flavor. Served chilled or at room temperature.

*Note: If tomatoes were refrigerated beforehand, let them sit out for at least 30 minutes to maximize flavor.

Strawberries vs. Inflammation

June 26, 2012 by Guest Blogger • 1 Comment

Whenever summertime comes around, one thing I notice people always getting excited over are the seasonal fruits. Especially strawberries. Research consistently finds strawberries as one of the best antioxidant sources among commonly eaten food. Here are some of the outstanding health and beauty benefits:

Antioxidants: Strawberries contain a chemical compound called phenols. Anthocyanins, a particular phenol found in the pigment of this fruit’s skin are thought have potent disease fighting benefits.

Anti-Inﬂammatory: The phenols in strawberries also ﬁght against inflammation, a factor found in all diseases from acne to diabetes to cancer. They’re also a great source of manganese, which also lessens cellular inﬂammation—a contributor for various cardiovascular diseases.

Anti-Cancer: The combination of antioxidant and anti-inﬂammatory properties found in strawberries, are known for defending against cancerous cells. Nutrients like vitamin C, folate, and the ﬂavonoids quercetin and kaempferol all provide anti-cancer benefits.

Balance Blood Sugar Levels: Researchers have found that the polyphenols present in strawberries can also reduce blood sugar elevations from simple sugar. Studies have shown that consuming about one cup of fresh strawberries at least 3-4 times a week can regulate blood sugar response. That’s a very positive note to take for anyone with type-2 diabetes.

To reap maximum benefits, enjoy strawberries raw (not cooked/baked) and as fresh as possible. Strawberries start to lose their nutrient value after two days, not to mention flavor as well.

How do you incorporate strawberries into your diet?

Summer Beauty Foods: The Artichoke

June 19, 2012 by Guest Blogger • 1 Comment

The globe artichoke is one of the oldest known cultivated vegetables, and it happens to be brimming with nutritional benefits. The artichokes we typically eat are actually a flower of the whole plant—anyone love artichoke hearts? Flavor aside, here are some more health and beauty reasons to incorporate artichokes into your diet

An excellent source of magnesium, and the trace mineral chromium- which has been shown to support healthy weight loss.
They also provide Vitamins A and C, folic acid, biotin, the trace mineral manganese to fortify hair, skin and nails.
They are also a good source of skin clearing vitamin A.
Artichoke can support cholesterol reduction because of its strong choleretic activity (promotes bile secretion in the liver). Choleretics increase the elimination of cholesterol and decrease the production of cholesterol in the liver. The niacin present also aids in helping produce HDL—the “good” cholesterol.
They aid in detoxification. Since the artichoke plant is a member of the thistle family, it has similar benefits to milk thistle–protecting against toxins and infection.
The carbohydrate in artichokes is in the form of inulin, which helps stabilize blood sugar levels*. This also makes them an excellent source of dietary fiber.

Note: the artichokes must be fresh, since the inulin will eventually convert to other sugars as the artichoke ages.

To learn more about eating for beauty, click here.

Stay tuned for tomorrow’s artichoke recipe.