Cooking Your Way to Gorgeous by Scott-Vincent Borba Page B
Authors: Scott-Vincent Borba
Tags: Cooking, recipes, your way, superfoods, fabulous, gorgeous, homemade, age-reversing, age, skin, facials
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with for sweet or savory dishes.
Ingredients:
1/2 cup butter or margarine
1 cup dried cranberries—can help strengthen the immune system
1 cup chopped prunes
1 cup chopped apples, with skin on or peeled—fiber
1 cup chopped walnuts—antioxidant rich
1-1/2 cups apple juice
1 cup chopped parsley
1 box (two 6-ounce bags) seasoned breadcrumb mix
Preparation:
1 Preheat the oven to 350°F.
2 Combine the butter or margarine, fruits, and nuts, and stir the apple juice in gradually. Add the parsley and breadcrumb mix.
3 Spoon into a 2½- or 3-quart greased casserole dish. Bake, covered, for 30 minutes.
4 Remove the cover and bake for 5 to 10 minutes longer for a crisper top.
Peanut Tofu Wrap
Makes 2 Servings
A n easy-to-assemble healthy, crunchy power snack with protein, vitamins A and C, and iron. I try to be mindful when eating peanuts as allergies to them are so prevalent nowadays and we never know if the person sitting next to us could have a bad reaction, even from the scent of the nuts.
Ingredients:
2 tablespoons store-bought Thai peanut sauce
2 (8-inch) whole wheat flour tortillas
4 ounces thinly sliced seasoned baked tofu—soy
1/2 cup sliced red bell pepper—antioxidant
16 thinly sliced snow peas
Preparation:
Spread peanut sauce on each tortilla. Place tofu, peppers, and snow peas in the center; fold the sides over the filling and roll up. There you have it!
Creamless Cream of Asparagus Soup
Makes 8 Servings
T his recipe is gluten-, dairy-, and soy-free. But it’s rich in vitamins and minerals that are hydrating and good for your complexion. This soup gets its creaminess from coconut—a natural, delicious alternative to wheat and grain that’s packed with dietary fiber and is a good source of protein. I love anything that tastes like cream; I should have been French. The best way to derive the health-giving gifts of coconut is to use virgin coconut oil. It’s a small investment in your health that yields tremendous returns.
Ingredients:
1/2 medium white onion, chopped—chromium; needed to help regulate blood sugar
2 cloves garlic, crushed
1 teaspoon virgin coconut oil—rich in polyphenols
1 (24-ounce) carton low-sodium chicken stock
1-1/2 pounds asparagus
5 to 6 new potatoes—complex carbohydrates
Salt and pepper, to taste
2 teaspoons raw coconut flour—gluten-free
Preparation:
1 Sauté the onions and garlic in a stockpot on medium heat with the coconut oil. Add the carton of chicken stock.
2 Snap off the tough ends of the asparagus, then chop into 1-inch sections and add to the chicken stock.
3 Cut the new potatoes into quarters and add to the pot. Season with salt and pepper, to taste. Bring to a boil, then turn to low and set on simmer for 1 to 2 hours until the asparagus is very soft.
4 Remove the potatoes from the pot and set aside. Use a blender to cream the broth and asparagus mixture—let the broth cool a bit before blending. When the asparagus and broth are blended thoroughly, add the potatoes back into the pot and turn up the heat to almost boiling.
5 Add 2 teaspoons of raw coconut flour to the pot and whisk until it’s combined. Add as much coconut flour as you like until the soup is as thick as you want it.
Grilled Asparagus Spears with Smoked Salmon and Tangy Mustard
Makes 6 Servings
E ating asparagus is a health-smart move. More calories will be burned to digest it than gained from eating it and its skin-care benefits are many. Smoked salmon is more than a bagel topping or an omelet filling. It doesn’t lose its health benefits in the smoking process and is super easy to prepare and cook with because it is already cooked! It is low in fat and high in protein, and a good source of phosphorous, selenium, and zinc. I always have thin slices of it in my refrigerator, which I pick up from my local deli on the weekend. When I don’t have the time to prepare a proper meal, I finesse a piece of smoked salmon into a hand roll, and snack on it when I need
Ingredients:
1/2 cup butter or margarine
1 cup dried cranberries—can help strengthen the immune system
1 cup chopped prunes
1 cup chopped apples, with skin on or peeled—fiber
1 cup chopped walnuts—antioxidant rich
1-1/2 cups apple juice
1 cup chopped parsley
1 box (two 6-ounce bags) seasoned breadcrumb mix
Preparation:
1 Preheat the oven to 350°F.
2 Combine the butter or margarine, fruits, and nuts, and stir the apple juice in gradually. Add the parsley and breadcrumb mix.
3 Spoon into a 2½- or 3-quart greased casserole dish. Bake, covered, for 30 minutes.
4 Remove the cover and bake for 5 to 10 minutes longer for a crisper top.
Peanut Tofu Wrap
Makes 2 Servings
A n easy-to-assemble healthy, crunchy power snack with protein, vitamins A and C, and iron. I try to be mindful when eating peanuts as allergies to them are so prevalent nowadays and we never know if the person sitting next to us could have a bad reaction, even from the scent of the nuts.
Ingredients:
2 tablespoons store-bought Thai peanut sauce
2 (8-inch) whole wheat flour tortillas
4 ounces thinly sliced seasoned baked tofu—soy
1/2 cup sliced red bell pepper—antioxidant
16 thinly sliced snow peas
Preparation:
Spread peanut sauce on each tortilla. Place tofu, peppers, and snow peas in the center; fold the sides over the filling and roll up. There you have it!
Creamless Cream of Asparagus Soup
Makes 8 Servings
T his recipe is gluten-, dairy-, and soy-free. But it’s rich in vitamins and minerals that are hydrating and good for your complexion. This soup gets its creaminess from coconut—a natural, delicious alternative to wheat and grain that’s packed with dietary fiber and is a good source of protein. I love anything that tastes like cream; I should have been French. The best way to derive the health-giving gifts of coconut is to use virgin coconut oil. It’s a small investment in your health that yields tremendous returns.
Ingredients:
1/2 medium white onion, chopped—chromium; needed to help regulate blood sugar
2 cloves garlic, crushed
1 teaspoon virgin coconut oil—rich in polyphenols
1 (24-ounce) carton low-sodium chicken stock
1-1/2 pounds asparagus
5 to 6 new potatoes—complex carbohydrates
Salt and pepper, to taste
2 teaspoons raw coconut flour—gluten-free
Preparation:
1 Sauté the onions and garlic in a stockpot on medium heat with the coconut oil. Add the carton of chicken stock.
2 Snap off the tough ends of the asparagus, then chop into 1-inch sections and add to the chicken stock.
3 Cut the new potatoes into quarters and add to the pot. Season with salt and pepper, to taste. Bring to a boil, then turn to low and set on simmer for 1 to 2 hours until the asparagus is very soft.
4 Remove the potatoes from the pot and set aside. Use a blender to cream the broth and asparagus mixture—let the broth cool a bit before blending. When the asparagus and broth are blended thoroughly, add the potatoes back into the pot and turn up the heat to almost boiling.
5 Add 2 teaspoons of raw coconut flour to the pot and whisk until it’s combined. Add as much coconut flour as you like until the soup is as thick as you want it.
Grilled Asparagus Spears with Smoked Salmon and Tangy Mustard
Makes 6 Servings
E ating asparagus is a health-smart move. More calories will be burned to digest it than gained from eating it and its skin-care benefits are many. Smoked salmon is more than a bagel topping or an omelet filling. It doesn’t lose its health benefits in the smoking process and is super easy to prepare and cook with because it is already cooked! It is low in fat and high in protein, and a good source of phosphorous, selenium, and zinc. I always have thin slices of it in my refrigerator, which I pick up from my local deli on the weekend. When I don’t have the time to prepare a proper meal, I finesse a piece of smoked salmon into a hand roll, and snack on it when I need
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