Cooking Your Way to Gorgeous (3 page)

Salsa

1 large ripe tomato, seeds and excess pulp removed, diced small

3 tablespoons finely minced onion

3 medium cloves garlic, pressed

1 to 2 tablespoons jalapeño pepper—antioxidants; vitamins A and C

1 tablespoon minced fresh ginger

1 tablespoon coarsely chopped pumpkin seeds—superfood

1/4 cup chopped fresh cilantro

2 tablespoons lemon juice

1 tablespoon extra-virgin olive oil

Salt and pepper, to taste

Preparation: Salmon

1
To quick-broil: preheat the broiler on high and place a cast-iron skillet under the heat for about 10 minutes to get it very hot. The pan should be 5 to 7 inches from the heat source.

2
Rub the salmon with the lemon juice and a little salt and pepper.

3
Using an oven mitt, pull the skillet away from the heat and place the salmon in it skin-side down. Return the skillet to the broiler. The salmon will cook rapidly on both sides so it will be done quickly, in about 7 minutes, depending on its thickness (figure 10 minutes for every inch of thickness). Salmon is best when it’s still pink inside and will flake easily when it’s cooked.

Salsa

Combine all the salsa ingredients and mix well with a large spoon. Top the salsa over the salmon and enjoy.

TIP:
You can use an omega-3 fish oil capsule right now. Take one capsule and pierce it with a needle. Squeeze out the gel and use it around the eye area and on the face as a concentrated omega-3 serum.

KOREAN OMELET

Makes 2 Servings

K
ye-ran-mari
in Korean translates as
kye-ran,
meaning “egg” and
mari
meaning “rolled.” And since I’m all about extrapolating beauty tips and interesting information from all over the world, I recommend this rolled egg dish. This unique alternative to everyday scrambled eggs or cheese omelets offers the benefits of copper from sesame, iodine from nori (a sea vegetable or “seaweed”), and of course protein from the eggs. This is one of my favorite omelets.

Ingredients:

4 eggs—keratin source

3 tablespoons water

1 tablespoon soy sauce

1 tablespoon sesame seeds—copper and manganese source

1/2 tablespoon peanut oil

1/2 sheet nori, julienned—nori, known as “the reservoir of vitamins,” contains 12 different vitamins and as much protein as soybeans

1
Beat the eggs together with all the ingredients, except for the peanut oil and nori.

2
Heat the peanut oil in a large skillet on medium.

3
Cook the egg mixture on one side like an omelet, until almost done; the inside should still be a bit runny.

4
Sprinkle the nori along one side. Roll up like a jellyroll and cut in half to serve.

LIMP HAIR TREATMENT

Try this while you’re cooking or when you have some me-time before your shower: Whip up 3 to 4 egg whites in a blender until foamy. Place them on your scalp for 30 minutes only. Rinse and style
for a great root lift for limp hair.

TIP:
Seafood and seaweed are rich natural sources of iodine, which prevents hair from drying out.

MAPLE SCRAMBLED EGGS
AND TURKEY BACON

Makes 2 Servings

I
f you, like me, enjoy the flavors of sweet and savory in the same dish, then you will enjoy this all-American breakfast packed with energy. Maple syrup is highly moisturizing for hair, and eggs are excellent sources of hair-growth-boosting biotin.

Ingredients:

2 slices turkey bacon—lower in fat than regular bacon

2 whole eggs—protein

4 egg whites—protein with less cholesterol

2 teaspoons warm maple syrup—antioxidant source

Preparation:

1
Coat a small skillet with canola oil spray and preheat over medium heat. Add the turkey bacon to the skillet and cook until crispy, about 1 minute per side.

2
Transfer the bacon to a paper towel–covered plate (to absorb grease), and return the skillet to the burner.

3
In a small bowl, whip together the whole egg and egg whites. Add the eggs to the skillet and scramble. Cook for about two minutes, then crumble the bacon and add it to the eggs; continue to scramble the eggs until cooked through.

4
Transfer the eggs to a plate and drizzle the maple syrup on top.

MAPLE SYRUP HAIR TREATMENT FOR DRY HAIR

You will need 5 tablespoons of pure maple syrup and 1 tablespoon of honey. Heat the ingredients in the microwave for about 15 seconds. Place an old towel over your shoulders. Remove the syrup/honey mix from microwave, wait until it cools, and then apply it to dry hair, focusing on the ends, and comb through it with a wide-toothed comb to spread it evenly. Cover your head with a shower cap. Let the treatment sit for 20 minutes. Rinse it off in the shower and shampoo as normal.

2-MINUTE EGG SOUFFLÉ

Makes 1 Serving

T
his basic dish could look like it was served up from your quaint corner bistro, but in fact it’s the microwaving process that makes the eggs rise and look prize-worthy. Eggs and egg whites are excellent sources of protein, and they promote healthy hair and nails because of their high sulfur content and wide array of vitamins and minerals. Many people find their hair growing faster after adding eggs to their diet. Salsa contains nothing but good-for-you ingredients and, therefore, is a terrific condiment that’s got some bulk to it, maximum taste, and minimal calories.

Ingredients:

1 egg

2 egg whites

1 tablespoon medium-hot salsa, brand of your choice or homemade—a calorie watcher’s best friend

2 shakes Tabasco sauce—capsaicin, a natural metabolism booster

Preparation:

1
Spray a small microwave-safe bowl with canola oil spray. Crack the egg and egg whites into the bowl and whip together with a fork. (Hang on tight, the bowl edges might be slippery from the cooking spray.)

2
Add 1 heaping tablespoon of salsa and a squirt of hot sauce to the egg mix, if desired. Mix well. Microwave for 2 minutes, or until the egg is just cooked through.

TIP:
Do a fresh test on your eggs before you cook with them. Gently drop an egg in water. If it sinks, it’s fresh—perfect for soufflés and poaching. If it stays submerged with its wide end up, it’s older but good for most uses. If it floats, throw it away.

OLIVE OIL HAIR MASK FOR SCALP HYDRATION

Blend 4 tablespoons olive oil and 2 whole eggs together thoroughly. Apply mixture to the scalp and massage in evenly. Cover hair with a plastic shower cap or plastic wrap. Let set for 10 minutes and wash hair as usual.

RUSSIAN EGG AND MUSHROOM SALAD

Makes 2 to 3 Servings

T
his recipe does not require eggs from Russia (although wouldn’t it be kind of neat if it did?). Russian egg refers to a style of egg preparation. In this case, it is hard-boiled with specific ingredients that are akin to the deviled- or picnic-egg category.

Ingredients:

5 tablespoons canola oil

1 pound mushrooms, roughly chopped—potassium source; very low cal

1/2 medium yellow onion, roughly chopped

1/3 cup finely chopped fresh dill—contains essential oils

4 hard-boiled eggs, roughly chopped

3/4 cup mayonnaise

2 tablespoons Dijon mustard

1 or 2 tablespoons fresh lemon juice—vitamin C

Kosher salt, to taste

Freshly ground black pepper, to taste

4 slices whole wheat bread

Preparation:

1
Heat 3 tablespoons of the oil in a 10- or 12-inch skillet over medium-high heat, and add the mushrooms. Cook, stirring often, until lightly browned, 14 to 16 minutes. Transfer to a large bowl, and set aside. Wipe out the skillet.

2
Heat the remaining oil in the skillet over medium-high heat, and add the onion. Cook, stirring often, until the onions begin to soften; then reduce the heat to low and continue to cook until lightly caramelized, 10 to 15 minutes. Transfer to the bowl with the mushrooms. Add the dill and eggs, and stir to mix.

3
In a small bowl, whisk together the mayonnaise, mustard, and lemon juice. Add a couple of spoonfuls to the mushroom mixture, and toss until evenly combined. Taste, and add more dressing as needed.

4
Season to taste with salt, pepper, and lemon juice.

5
Serve on lightly toasted wheat bread.

HIJIKI RICE SALAD

Makes 6 to 8 Servings

T
his is one of my favorite appetizers when I go out for Japanese food. I had to frequent the same restaurant for almost two years before the chef would share his recipe with me! Like nori, hijiki is a type of sea vegetable. When hijiki is reconstituted it looks like black noodles. It’s a traditional Japanese food that’s been a part of their balanced diet for centuries, probably because it’s low in calories and fat and contains fiber, iron, and a good balance of calcium and magnesium. You can even sprinkle it dry into salads to add a dash of salty flavor and a dose of calcium. The Japanese believe that eating hijiki will yield thick lustrous hair, and they should know—
arigato!

Ingredients:

1/2 ounce dried hijiki seaweed (about 1/2 cup)

1-1/4 cups water

1/3 teaspoon iodized salt

1/2 cup uncooked long grain brown rice—fiber source; easily digestible if you are gluten intolerant; economical; good shelf life

1 tablespoon sesame seeds

2 scallions, finely chopped

3/4 cup snow peas, cut into thin strips—natural fat burner; excellent source of vitamins A and C

1 small carrot, grated

1/2 teaspoon grated fresh ginger

1 ounce brown rice vinegar—contains 20 amino acids

1/2 teaspoon honey (or use vegan sugar or honey substitute)

1 tablespoon olive oil

Freshly ground black pepper, optional

Preparation:

1
Soak hijiki in cool water for 1 hour, then drain. Notice how it doubles in size and weight.

2
Bring the water and salt to a boil in a medium saucepan; add the rice. Turn the heat down to low and cover, simmering the rice for about 20 minutes.

3
While the rice simmers, cook the hijiki: In a saucepan, cover it generously with water. Simmer it over medium-low heat for about 15 minutes, or until hijiki is tender. Strain and rinse under cold water.

4
Toast the sesame seeds in a small, dry skillet over medium heat, shaking the pan occasionally, until the seeds brown lightly. Move the seeds to a plate to cool.

5
Mix the scallions, snow peas, and carrots in a large bowl.

6
Combine the ginger, vinegar, honey, and oil in a small bowl, whisking to mix into a vinaigrette.

7
Add the warm cooked rice to the vegetables. Add the cool hijiki and the vinaigrette. Toss well; add the sesame seeds and pepper, if using. Toss again.