Cooking Your Way to Gorgeous by Scott-Vincent Borba Page A

water and then a splash of cold water to close the pores.
    Apple and Kielbasa Salad
    Makes 1 Serving
    T his is a wonderful cooked salad with multiple skin-care benefits. There’s nothing like warm fruit, and the meeting of sweet with salty is one of my favorite combos. Kielbasa is Polish for “sausage,” and it’s usually preflavored with garlic, pimento, and cloves, but your butcher may sell something different. You can purchase it in thick 2-inch diameter links. Oftentimes it’s also sold precooked and only needs to be heated before serving. Be sure to find out if yours is precooked as this will effect cooking time.
    Ingredients:
    4 tablespoons cider vinegar—good for acne
    1 tablespoon grainy mustard—combo of honey, turmeric, garlic, and brown sugar so good for you
    1 teaspoon Truvia Baking Blend
    1/8 teaspoon kosher salt
    1/4 teaspoon black pepper
    3 tablespoons extra-virgin olive oil
    3/4 pound turkey kielbasa, sliced
    1 (10-ounce package) shredded red cabbage—helps lower cholesterol
    3 Granny Smith apples, cored and grated—fiber
    1/2 teaspoon caraway seeds—essential oils, antioxidants, fiber
    1 pink grapefruit, cut into triangles
    Preparation:
    1 In a small bowl, mix together 2 tablespoons of the cider vinegar, the mustard, Truvia Baking Blend, salt, and pepper.
    2 Whisk in the oil until blended. Set the dressing aside.
    3 Coat a large skillet with cooking spray. Heat over medium-high heat. Add the sliced kielbasa. Cook for 4 minutes, turning until browned. If you purchased precooked kielbasa, cut the cooking time in the skillet by half.
    4 Remove to a plate. Add the cabbage, apples, remaining 2 tablespoons of cider vinegar, and caraway seeds to the skillet. Cook for 4 minutes. Remove from the heat, stir in the kielbasa and dressing. Toss gently to coat. Serve with the grapefruit triangles.
    MouthWatering
Grapefruit Meringue
    Makes 4 Servings
    I find grapefruit to be a real thirst quencher. Something about the acidity and lightly sour taste makes it one of the most invigorating citrus fruits that’s pure and revitalizing. To up the deliciousness even more, I’ve morphed it into a refreshing meringue that caps a warmed grapefruit. Making a great meringue seems to be one of the mysteries of life: Everyone has a different theory on how to do it, when to add what ingredients, and what kinds of external effects—humidity, for example—can kink up the process. Below is my recommendation, but tweak it as you see fit if you know your meringue method to be tried and true.
    Ingredients:
    3 egg whites, room temperature—a lower-cholesterol protein
    ¼ teaspoon cream of tartar—can help with nicotine withdrawal
    1 teaspoon vanilla extract
    ¼ teaspoon salt
    ¼ cup confectionary Truvia Baking Blend
    2 large pink grapefruits, halved, sections precut for easier eating—potassium source
    Preparation:
    1 Preheat the oven to 350°F. Place the egg whites in a small bowl and add a pinch of tartar. Let the tartar settle in; this will help to strengthen the egg whites for forming peaks later.
    2 Next, use an electric mixer to beat the egg whites with the vanilla, cream of tartar, and salt until foamy. (Take care to assure that all utensils and the bowl are very clean. Any greasy residue can inhibit texture.)
    3 Gradually add the confectionary Truvia Baking Blend and continue beating until the mixture is shiny and forms stiff peaks. Cover the entire open-face surface of each grapefruit half with generous gobs of meringue.
    4 Bake for 15 or 20 minutes until lightly browned. Serve immediately.
    Prune, Cranberry, and
Walnut Stuffing
    Makes 12 (½-Cup) Servings
    E ven though we sometimes associate them with Grannie’s delight, prunes are simply dried plums sans pit. They are highly antioxidant (and yes, they are a natural laxative) and offer protection against osteoporosis. They are high in soluble fiber and vitamin K, which works toward bone strength. Their deep sweet taste and sticky texture make them wonderful to cook