Cooking Your Way to Gorgeous (5 page)

After washing hair, slather it with almond butter and wait for at least 15 to 20 minutes before washing it off. The natural oils in almond butter will leave your hair soft and shiny.

HOME-SPA BANANA MASK FOR DRY HAIR

Combine 1 mashed banana, 1 egg, 3 tablespoons of honey, 3 tablespoons of milk, and 5 tablespoons of olive oil in a bowl. Using a wide-toothed comb, apply the mask to your hair from the roots to the ends. Let the mask soak in for about 15 to 30 minutes. If your hair is very damaged, leave the mask on longer. Rinse it out with cold water, then shampoo and condition as usual.

EASY GUACAMOLE

One avocado contains about 29 grams of fat. This high-fat content can moisturize and nourish your hair, providing it with essential oils and moisturizers. Avocados are my favorite. I eat one whole avocado every day. You are doing great things for your hair and skin with every avo you eat. While very high in the right kind of dietary fat, they contain no cholesterol, have potassium and B vitamins, protein, and moisturizing properties that are great for hair health.

Ingredients:

2 ripe avocados, peeled and pits removed—elixir of hair health

1 small onion, peeled and minced

1 clove garlic, peeled and minced—can help fight hair loss

1 small tomato, chopped

1-1/2 tablespoons lime juice, or juice of 1 fresh lime—packed with vitamin C, important for immune system

Salt and pepper, to taste

Paprika to taste—antioxidant

Preparation:

Mash the avocado in a bowl, then stir in the remaining ingredients, except for the paprika. Sprinkle the paprika on top.

Serve cold with blue corn tortilla chips, or the chips of your preference.

AVOCADO HAIR CONDITIONER FOR ALL HAIR TYPES

You’ll need 1 avocado, 1 egg yolk, and 2 tablespoons of coconut milk. Cut the avocado in half, remove the skin and pit, and put the avocado in the blender. Using egg yolk only, add it to the blender with the coconut milk and blend until smooth. Wet hair and apply the mixture from the roots to the ends. Put a shower cap on over your hair to trap heat and to allow the conditioner to penetrate into your hair. Leave the conditioner on your hair for a minimum of 20 minutes or overnight. If you are short on time, apply blow-dryer heat to the shower cap. The longer you leave the conditioner on, the deeper its effects will be.

AVOCADO HAIR MASK FOR SPLIT ENDS

An avocado mask can help moisturize and repair destroyed hair. Mix together 1 mashed avocado, 1/4 cup of honey, and 1 can of coconut milk in a bowl. Put the mixture on
dry
hair, especially over split ends. Cover with a shower cap and blast the hair dryer over it for 5 minutes. Let the mask sit for an additional 30 minutes. Rinse well, but don’t shampoo! This treatment will work toward giving you healthier hair overall.

MASHED AVOCADO TREATNENT FOR FRIZZY HAIR

Mash half an avocado and massage it into clean, damp hair. Amp up the moisturizing by combining the avocado with 1 to 2 tablespoons of mayonnaise, which is a hydrating ingredient. Let it sit for 30 minutes before rinsing it out with shampoo.

TURN DULL HAIR TO DAZZLING

Mix together 2 tablespoons of extra-virgin olive, 1 ripe mashed avocado for added shine, and 1 tablespoon of mayonnaise. Spread through hair. Leave on for 10 minutes maximum. Rinse thoroughly. You can do this treatment up to once a week.

COCONUT RICE TO DIE FOR

Makes 4 Servings

A
simple, secret family recipe that I want to share with you, this rice is rich and delicious, offering hair and scalp benefits from the coconut.

Ingredients:

2 cups rice

1-1/2 cups light coconut milk

1 teaspoon grated fresh ginger—circulatory properties for scalp stimulation

1/4 cup chopped onion

2 teaspoons curry powder—powerful antioxidants and anti-inflammatory compounds

1/2 teaspoon salt

3/4 cup water

Preparation:

Cook all ingredients, covered, on the stove for approximately 20 minutes, or combine the ingredients in a rice cooker and cook until the rice is slightly al dente.

ASIAN-STYLE SHRIMP AND
PINEAPPLE FRIED RICE

Makes 6 Servings

T
his dish makes for a terrific main course for a casual dinner. There’s nothing quite like warm fruit and this recipe is pretty close to the one my mother used to make when entertaining. This version’s got a bit of a Hawaiian vibe to it—the mixture of pineapples and shrimp is delicious. The omega-3s in shrimp are good oils for hair health.

Ingredients:

1 (4-pound) pineapple

1/2 cup julienned red bell pepper—carotenoids

3 scallions, sliced thin—antioxidants

2 teaspoons minced fresh jalapeño pepper, including the seeds, or to taste

1-1/2 tablespoons soy sauce

1-1/2 teaspoons Truvia Baking Blend

1 teaspoon anchovy paste—vitamin A, calcium, potassium, selenium

1/2 teaspoon turmeric—antiseptic, antibacterial

1 tablespoon water

2 tablespoons vegetable oil

1 pound small shrimp, shelled and deveined—protein

2 garlic cloves, minced—health booster

4 cups cooked whole grain rice

1/4 cup finely chopped fresh coriander—essential oils

Preparation:

1
Halve the pineapple lengthwise and cut out the flesh, leaving ½-inch-thick shells (reserve the shells).

2
Remove the core and cut enough of the pineapple into ½-inch pieces to measure 1-1/2 cups, reserving the remaining pineapple for another use. (You can freeze the pineapple core and save it for a blended smoothie. Tons of vitamins in there!)

3
In a bowl, combine the pineapple pieces, the bell pepper, the scallions, and the jalapeño pepper.

4
In a small bowl, whisk together the soy sauce, Truvia Baking Blend, anchovy paste, turmeric, and the water.

5
In a wok or heavy skillet, heat 1 tablespoon of the oil over moderately high heat until it is hot but not smoking; carefully place the shrimp in for 1½ minutes and stir-fry until they are just firm, then transfer them to a bowl.

6
Heat the remaining 1 tablespoon of oil over moderately high heat until it is hot but not smoking and stir fry the garlic for 5 seconds, or until it is golden. Add the rice and stir-fry the mixture for 30 seconds, or until the rice is hot. Add the soy mixture and stir-fry for 1 minute. Add the pineapple mixture and the shrimp and stir-fry the mixture for 1 minute, or until it is hot; then stir in the coriander.

For an exotic flourish, serve the fried rice in the reserved pineapple shells.

HYDRATING HONEY-PINEAPPLE FACIAL MASK

You will need fresh pineapple, 3 tablespoons of extra-virgin olive oil, and 1 tablespoon of organic honey. Mash the pineapple, and add in the olive oil and honey until you have created a smooth paste. Spread the paste on your clean face and neck with your fingertips, gently and equally, keeping the eye area clear. Relax and leave the mask on for 15 minutes. Wash it off with lukewarm water, and close out with a splash of cold. Pat your skin dry with a clean towel. Finally, apply a moisturizer; this way you seal your skin to keep the water inside.

BAKED TILAPIA WITH SPICY
TOMATO-PINEAPPLE RELISH

Makes 4 Servings

F
ish are among the most hydrating foods for hair. Tilapia is an inexpensive freshwater fish with a mild flavor. Because it does not have a strong flavor of its own, it’s the perfect fish to use in recipes that call for marinades, herbs, and spice rubs—it tastes like whatever you put on it. Tilapia is high in protein and low in saturated fat and calorie content.

Ingredients:

4 (6-ounce) tilapia fillets—heart-healthy clean protein

1/4 teaspoon kosher salt

1/2 cup crushed pineapple, well-drained—fresh is best—digestive bromelain

2 plum tomatoes, diced

1 teaspoon Tabasco, or more, to taste—zero calories, zero salt, can help with weight loss

Preparation:

1
Preheat the oven to 375°F. Line a baking sheet with aluminum foil and coat the foil with canola oil spray.

2
Place the tilapia fillets on the prepared baking sheet and season them with the salt.

3
In a small bowl, combine the pineapple, tomatoes, and Tabasco. Divide the topping evenly among the tilapia fillets.

4
Bake for 12 to 15 minutes, or until the tilapia flakes easily with a fork.

PISTACHIO-CRUSHED HALIBUT
WITH SPICY YOGURT

Makes 4 Servings

H
alibut has a slightly sweet yet mild flavor. It’s a lean, cold-water fish rich in selenium. Halibut can help keep skin supple and elastic by preventing cellular damage from free radicals. Cold-water fish are a rich source of omega-3s, a form of essential fatty acids that are essential for health but cannot be made by the body. Time to book that fishing trip!

Ingredients: Halibut

4 (1-1/4-inch thick) pieces skinless halibut fillet—about 6 ounces each

1 cup whole milk—lactic acid, vitamin D

3 tablespoons cornmeal—gluten free; helps lower cholesterol

1/3 cup finely chopped, shelled pistachios—vitamin E

3/4 teaspoon iodized salt

1/4 teaspoon black pepper

1/4 cup extra-virgin olive oil

Spicy Yogurt

1 cup thick Greek yogurt—probiotic protein source

1 cucumber, peeled, seeded, and finely diced—hydration

2 tablespoons chopped fresh dill—antimicrobial and antioxidant actives

1 tablespoon finely chopped onion

1 tablespoon fresh lemon juice

2 teaspoons red pepper flakes—excellent source of beta-carotene

1/2 teaspoon iodized salt, or to taste

Preparation:

1
Rinse the fish under cool water and pat dry. Place in a glass baking dish, pour all of the milk over it, then chill, fish covered, turning over once, for 30 minutes.

2
Meanwhile, mix the cornmeal and pistachios in a shallow bowl.

3
Remove the fish from the refrigerator, let the excess milk drip off, and then transfer the fish to a plate. Sprinkle all over with salt and pepper, and then dredge in the cornmeal mixture. Once coated, transfer to a clean plate.