Cooking Your Way to Gorgeous (9 page)

Ingredients:

2 cups cherry tomatoes

2 tablespoons extra-virgin olive oil

1-1/2 teaspoons salt

1/2 teaspoon crushed red chile flakes

1 tablespoon butter

2 medium yellow onions, sliced

2 tablespoons balsamic vinegar

1 cup farro—high in fiber and calcium

1/4 cup coarsely chopped parsley

TIP:
To prevent tears while chopping onions, try any of the following: 1) use a very sharp knife. The enzymes are released when cells are broken or crushed; using a sharp knife slices through the onion rather than crushing it, and, thus, fewer enzymes are released; 2) chill your onions in the freezer for 10 to 15 minutes before cutting them; or 3) cut the onion under water.

Preparation:

1
Place a rack in the center of the oven and preheat the oven to 375°F. Place the cherry tomatoes on a rimmed baking sheet. Drizzle with 1 tablespoon of olive oil, and sprinkle ¾ teaspoon of salt and the red chile flakes. Bake for 15 minutes, or until some tomatoes have burst and are golden brown and sizzling. Remove from the oven and set aside to cool slightly.

2
Mix 1 tablespoon of olive oil and the butter in a large saucepan over medium heat. Add the sliced onions and toss to coat. Allow the onions to cook down for 5 minutes without stirring. Toss after 5 minutes, then allow to cook without being disturbed for another 5 minutes. Add the remaining 3/4 teaspoon of salt and toss. The onions will begin to brown. Remove from the heat momentarily, keep your nose back, and add the balsamic vinegar. Toss to coat all of the onions. Return to the heat and allow the onions to cook down to a very caramelized consistency.

3
Bring 4 cups of water to a boil in a large pot. When the water boils, add a pinch of salt. Add the farro and stir. Cook the farro until it is softened and has a light al dente bite to it, about 15 to 20 minutes. Drain the farro in a strainer, return to the pot, and toss with olive oil. Add the roasted tomatoes, caramelized onions, and chopped parsley. Toss and serve warm.

Caramelized Tomato Bruschetta

Makes 8 Servings

W
hether you like your tomatoes raw, cooked, caramelized, stewed, or juiced, their center-stage antioxidant, lycopene, may have a role in preventing cancer. Studies are ongoing but this is the current wisdom and I’m on board with it. Lycopene has also been shown to improve the skin’s ability to protect itself against harmful UV rays in addition to its benefits to overall eye health.

Ingredients:

1 slender (8-ounce) baguette

3 tablespoons extra-virgin olive oil—moisturizing

1 pint large cherry tomatoes, halved

About ¼ teaspoon each iodized salt and pepper

3/4 cup whole-milk ricotta cheese—calcium

1 cup small fresh basil leaves

Preparation:

1
Heat the grill to medium (350° to 450°F).

2
Cut 16 rounds from the baguette. Set the baguette slices on a tray to carry to the grill and brush all over with about 1 tablespoon of oil.

3
Grill the bread with the lid down, turning once with tongs, until browned, 1 to 3 minutes total. Transfer to a platter.

4
Heat a large cast-iron skillet or other ovenproof frying pan on the cooking grate with the grill lid down until water pops when sprinkled on the skillet, 8 to 10 minutes. Add 1½ tablespoons of oil and spread with a heatproof brush. Pour the tomato halves into the pan, then quickly turn with tongs so that all are cut-side down. Sprinkle with ¼ teaspoon each of salt and pepper. Cook with the grill lid down, without stirring, until the juices evaporate and the tomatoes are blackened on the cut side, 10 to 15 minutes. Gently loosen the tomatoes from the pan with a wide metal spatula as they’re done and transfer them to a bowl.

5
Spoon the ricotta into a bowl and drizzle the remaining ½ tablespoon of oil on top. Put the basil in another bowl. Set out the toasts with the tomatoes, ricotta, and basil so people can build their own bruschetta. Season with more salt and pepper, to taste.

Protein Nut Salad

Makes 4 to 6 Servings

H
ands down, this is the best salad I’ve ever had—my mom’s recipe. Romaine lettuce is a complete protein—it has all eight essential amino acids. Cashews offer another blast of protein and mix deliciously with fruits.

Ingredients: Salad

4 heads romaine lettuce, torn into bite-size pieces—
antioxidant power

1 (16-ounce) can unsalted raw cashews

1 large fresh pineapple, cut into small pieces—
bromelain

1 cup fresh coconut flakes

2 small (11-ounce) cans mandarin oranges, drained

1 large avocado, chopped in chunks

Dressing

½ cup sugar

½ cup vinegar

1 cup canola or vegetable oil

1 teaspoon poppy seeds

1/3 cup finely chopped white onion

Pinch of dry mustard

Preparation:

Combine the salad ingredients in a large bowl. Add the avocado last to keep it from getting mushy or browning. Set aside. Combine the dressing ingredients in a blender and blend until completely combined. Pour the dressing over the salad ingredients just before serving.

Chicken Tortilla Soup

(Or How to Keep Your Teenager
Home for Dinner)

Makes 8 Servings

M
y auntie used to make this recipe for the family when we had big weekend gatherings and meals together, spending time in Visalia, California, watching the days go by. All the cousins came running when she called out for
la cena de sopa
.

Ingredients:

2 cloves garlic, crushed

3 tablespoons coconut oil

1 package Nueva Cocina Chipotle Taco seasoning (an all-natural, gluten-, dairy- and soy-free brand)

2 (16-ounce) cartons low sodium chicken broth

1 teaspoon chile powder, to taste—beta-carotene, a form of vitamin A, provides antioxidants

Juice of 1 large lime

2 pounds shredded organic boneless chicken breast—protein

1 (14.5-ounce) can stewed Mexican tomatoes—tomatillos are high in potassium and, when ripe, can be yellow, red, green, or purple

1 (15-ounce) can diced chile peppers—mild or hot, depending on preference

Salt, to taste, approximately ½ teaspoon

1 package frozen baby white corn—contains compounds zeaxanthin and lutein for eye health

1 large avocado, as topping

Shredded cheddar cheese, as topping

Chopped scallions, as topping

4 flour or corn tortillas, sliced into strips and baked until crisp (5 minutes at 350°F), coated with olive oil, salt, and pepper.

Preparation:

1
In a large pot, sauté the garlic in coconut oil, then add the seasoning packet and sauté for another few minutes. Next, add 2 cups of chicken broth and let simmer for 5 to 7 minutes. Add the chile powder after simmering. Stir. Add the lime juice.

2
While sautéing, boil the chicken in the remaining broth until cooked almost through (time will vary depending on the thickness of the chicken). Skim the froth from the top during cooking. When the chicken is cooked, remove it from the broth and let it cool until you can shred it using a fork. Shred the chicken into medium-size pieces.

3
Add the garlic mixture to the broth in the pot. Add the tomatoes, chile peppers, salt, corn, and shredded chicken. Simmer for an hour more, then transfer to serving bowls. Serve with chopped avocado, cheddar cheese, and scallions as toppings, and sliced tortillas for dipping.

Papaya Avocado Salad

Makes 4 Servings

A
dd tropical flare to your salad and get the benefits of enhanced digestion, too. Papaya offers the only food source of papain, an anti-inflammatory enzyme that breaks down proteins. Papayas also have 33 percent more vitamin C than oranges. When buying ripe papayas, feel for firm (not hard) fruit. It should have a yellowish rind that has no spots or bruises.

Ingredients:

4 ripe papayas, divided

2 small avocados, diced (1 cup)

1/3 cup chopped raw cashews

1/4 cup coarsely chopped fresh mint

3 tablespoons fresh lime juice

1 medium shallot, finely chopped (about 2 tablespoons)

Salt and pepper, to taste

1 cup coarsely chopped, packed arugula

Preparation:

1
Halve 2 papayas and scoop out the seeds. Set the halves aside. Peel the remaining 2 papayas with a vegetable peeler, then halve and scoop out the seeds. Cut the peeled papaya halves into 1/2-inch dice, and place in a medium bowl.

2
Add the avocados, cashews, mint, lime juice, and shallot to the diced papayas in the bowl, and toss to combine. Season with salt and pepper. Fold in the arugula. Fill the papaya halves with salad, and serve immediately.

Jazzy Oatmeal-Banana Cookies

Makes 30 Medium-Size Cookies

O
atmeal often goes hand in hand with cinnamon, and this recipe is no different. However, with these delicious cookies you also get brain-boosting and body-con ingredients. The potassium in bananas provides fuel and helps reduce dehydration, cramping, and fatigue. Cinnamon contains potent antibacterial properties. One of my grandma’s swear-by natural acne cures is to apply a mixture of honey and cinnamon powder. “Sweetheart, it’s an effective remedy from many moons ago,” she used to say when I was in my twenties and struggling with cystic acne. “Trust Va-Va, your skin will clear and you’ll feel jazzy again,” is what my Portuguese grandmother said.* In this recipe, the banana and oatmeal combination has a slightly “expansive” effect, making you feel satisfied and full more quickly than other flatter cookies may.

*
P.S.
Reducing irritation is vital to clearing acne, so never scrub it. Anything that rubs, scratches, or scrubs the skin can cause irritation, so stay very gentle with your towel and avoid washcloths on acne.

Ingredients:

3 cups rolled oats, old-fashioned or instant

1 teaspoon Truvia Baking Blend

1/2 teaspoon iodized salt

1/4 teaspoon baking soda

2 dashes cinnamon

1/4 cup cacao powder—the darker, the better

3 medium-ripe bananas—moisturizing

1/4 cup applesauce

2 tablespoons grapeseed oil—moisturizing

Preparation:

1
Preheat the oven to 350°F.

2
Lightly grease two baking sheets.

3
In a large bowl, whisk together the oats, Truvia Baking Blend, salt, baking soda, cinnamon, and cacao. Set aside.

4
In a medium bowl, mash the bananas to a creamy consistency using the back of a fork or a potato masher. Blend in the applesauce and grapeseed oil until thoroughly combined.

5
Mix the liquid ingredients into the dry ingredients.

6
Roll into small balls and drop onto the prepared baking sheets. Flatten the balls slightly with the palm of your hand.

7
Bake for 15 minutes or until crispy and slightly firm. Remove from the baking sheet once the cookies have cooled.

VA-VA’S OATMEAL ACNE FACIAL

Mix together 1/2 cup of oatmeal, 2 teaspoons of honey, 1/2 teaspoon cinnamon, and 1/4 cup of baking soda. Apply and leave on for 15 minutes, Sweetheart.

ALMOND OATMEAL—EXFOLIATING MASK

Exfoliating removes the surface layer of dead cells, allowing your freshest skin to shine through. Depending on a few factors such as age and the climate in which you live, most women should exfoliate 1 to 2 times weekly and men should exfoliate 2 to 3 times weekly. You’ll need:

1/2 cup almond milk

2 tablespoons rolled oats

2 tablespoons avocado

1/2 cup almonds

Add the ingredients to a blender in the order listed and secure the lid. Blend until pasty (approximately 30 seconds) and press “Pulse” to stop the cycle. This recipe yields enough for two masks. You can store any extra in the fridge and use the next day, or do your mask with a pal.