Want beautiful skin? Start with your plate. Food can be healing, strengthening, nourishing and beautifying! And, I’m not talking about exotic superfoods. I’m talking about familiar fruits & veggies like sweet potatoes, broccoli, almonds and avocados.
When my friend Nicole, a consultant for the vegan skincare line Arbonne, suggested that we do a workshop together I knew exactly what I wanted to talk about. Skincare and healthy eating go hand in hand!
In my portion of the workshop you will learn:
– Which foods are best for attaining & maintaining beautiful skin.
– How to prepare easy, delicious and healthy meals that will support your skin’s health.
– Why eating for beauty is so important, not just for your skin, but your total wellness too!
Yes, there will be samples!
Stick around for Nicole’s presentation of Arbonne’s “pure, safe and beneficial” skincare products.
Together we’ll give you the tools that will “revolutionize the way your skin looks and feels”.
Join us on February 22nd at the Barefoot Tiger Studio in midtown Manhattan. 6:30pm. This is going to make you GLOW!
Now for a very special beautifying recipe. The broccoli tahini salad, pictured above, is one of my all time favorite dishes!
1 cucumber, cubed
3 tbsp red onion, diced
2 tbsp tahini
1 tbsp white/mellow miso
2 tbsp lemon juice, freshly squeezed
1 tbsp water
1 tsp smoked paprika
Cut the broccoli florets into smaller bite sized pieces. Steam for 5-7 minutes, you don’t want to overcook them. While the broccoli is steaming, prepare an ice bath. Pour cold water and ice into a large mixing bowl. When the broccoli has cooked, transfer it from the steam basket to this cold water. This will stop it from cooking.
Prepare the tahini sauce by combining all the ingredients (tahini to cumin) in a bowl. Whisk until blended well.
Remove the broccoli from the ice bath, place it in a colander and shake well so that the excess water comes off. Place it into a bowl, then add the cucumber and red onion. Pour the tahini sauce over the vegetables and stir well to coat. Season to taste with sea salt, black pepper and cayenne. Sprinkle the almonds on top of the salad, and using a grater or microplane, shave some orange zest on top.